Thursday, August 16, 2018

Get Acquainted with Kiwifruit Month

sponsored by the California Kiwifruit Commission.

The Kiwifruit


History of the Kiwifruit.
Originally discovered in the Chang Kiang Valley of China, kiwifruit was considered a delicacy by the great Khans who enjoyed the emerald green color and wonderful flavor. By the mid 1800s, the fruit had found its way into other countries and was nicknamed the Chinese gooseberry. New Zealand growers started to export this exotic fruit to specialized markets around the world.

Then in 1962, a California produce dealer began importing New Zealand gooseberries. The dealer renamed the product "kiwifruit" because of its resemblance to the fuzzy brown kiwi — New Zealand's funny-looking national bird. By the late 1960s, California began producing its own kiwifruit in the Delano and Gridley areas.

How to Eat A Kiwi

There's no "right" or "wrong" way to eat California Kiwifruit. But since most people find that slicing and scooping is a good way to get the most from their kiwifruit, we coined the word "slooping" to describe it! Here's how to sloop your kiwi:

Using a sharp knife, slice the kiwifruit lengthwise to create two identical halves. Then use a spoon to scoop the sweet, delicious meat of the kiwifruit from each half. Looking for maximum fiber and nutrition? Don't throw that skin away! It's loaded with nutrients and fiber, so rinse it off and bite right in! 



The kiwifruit is a rich source of Vitamin C, Vitamin B6, Vitamin K and Fiber. It is low in calories, low in sodium, has no cholesterol and only a small amount of fat. 


One Large Kiwifruit, weighs about 3.5 ounces (100 grams) and provides the following nutrition.


Recipe from California Kiwifruit Commission.

Kiwi Mint Lemonade
Makes 4 servings 



If you don't have mint, try fresh lemon balm. The lemonade is also delicious without the herbs. 

Ingredients
1 cup (250 mL) water
 ½ (125 mL) cup granulated sugar
 ½ (125 mL) cup packed fresh mint leaves
 3 California kiwifruit
 3 lemons
 Sparkling water

Directions
1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes.

2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.


3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.


For more recipes, visit the California Kiwi Commission.

Wednesday, August 15, 2018

Remembering Julia Child





Julia Carolyn Child was born on August 15, 1912 and died on August 13, 2004. She was an American chef, author, and television personality. Child is recognized for bringing French cuisine to the American public with her cookbook, “Mastering the Art of French Cooking,” and her television programs, the most prominent of which was The French Chef, which premiered in 1963.

In 1946 Julia married Paul Cushing Child. The couple moved to Paris in 1948. In Paris, Child attended the Le Cordon Bleu cooking school and later studied privately with master chefs. She joined the women's cooking club Le Cercle des Gourmettes, through which she met Simone Beck. In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child's Paris kitchen, calling their informal school L'école des trois gourmandes (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated the French into English, making the recipes detailed, interesting, and practical.


In 1961 the Mastering the Art of French Cooking was published and became a best-seller and received critical acclaim. The book is still in print and is considered an important culinary work. Following this success, Child wrote magazine articles and a regular column for The Boston Globe newspaper. She would go on to publish nearly twenty titles under her name and with others. 

In the 1970s and 1980s, Child was the star of numerous television programs, including Julia Child & Company, Julia Child & More Company and Dinner at Julia's. In 1989, she published a book and instructional video series collectively entitled “The Way To Cook.”

Child starred in four more series in the 1990s featuring guest chefs: Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Baking with Julia, and Julia Child & Jacques Pépin Cooking at Home.

Julia Child’s kitchen can be seen at the Smithsonian's National Museum of American History in Washington, D.C. She will be remembered for bringing French cuisine to the American public and her dynamic cooking style and presentation in the kitchen.


References.
1. Wikipedia, Julia Child
2. PBS, Julia Child




Tuesday, August 14, 2018

August 14, National Creamsicle Day


Creamsicle® is a frozen dessert with vanilla ice cream in the center and a fruit sherbet on the outside. The classic Creamsicle® flavor is orange and vanilla, but today there are numerous flavors to choose from.

The term “Creamsicle” is a registered brand name owned by Unilever.

Creamsicles are available in several varieties, including 100 Calorie Bars, Low Fat Bars and No Sugar Added Bars.











GoodGuide is a business that provides information about the health, environmental and social performance of products and companies. Their mission is to help consumers make purchasing decisions that reflect preferences and values.
GoodGuide includes a team of scientific and technology experts working to acquire and compile high quality data, which then can be organized and transformed into actionable information for consumers.

GoodGuide Ratings (0 to 10, 10 the most favorable).

Creamsicle, No Sugar Added  5.9
Saturated Fat: Low
Cholesterol: Low
Sugars: Low
Sodium: Low

Creamsicle, Low Fat 5.3
Saturated Fat: Low
Cholesterol: Low
Sugars: Medium
Sodium: Low

Creamsicle, 100 Calorie Bar   5.1
Saturated Fat: Low
Cholesterol: Low
Sugars: High
Sodium: Low


Monday, August 13, 2018

Back to School Nutrition
Resource Guide
Kids Eat Right Month

All over the country, children and parents are getting ready for the new school year to begin. With so much information about food and nutrition available on the Internet and in the news, Dietitians-Online has prepared the Back to School Nutrition Resource Guide.

Resources
Organizations, Associations, and Programs
School Nutrition Experts

Graphics
Lunchbox Safety
Planning School Meals Using MyPlate












Resources
Organizations, Associations, and Programs
Academy of Nutrition and Dietetics is your source for trustworthy, science-based food and nutrition information. The worlds largest organization of food and nutrition professionals, the Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy.

Kids Eat Right your source for scientifically-based health and nutrition information you can trust to help your child grow healthy. As a parent or caretaker you need reliable resources and you can find them here, backed by the expertise of nutrition professionals.
Home Food Safety Tips The Academy of Nutrition and Dietetics and ConAgra Foods public awareness campaign, Home Food Safety, is dedicated to providing home food safety statistics, information about foodborne illness and safe food handling information and tips.
Choose MyPlate. The website features practical information and tips to help Americans build healthier diets.
Vegetarian Resource Group
Vegetarian Kids, Teens, and Family
Action for Healthy Kids, believe there are ways to reduce and prevent childhood obesity and undernourishment. Learn how Action for Healthy Kids is working with schools, families and communities to help our kids learn to be healthier and be ready to learn.
Healthy Children The American Academy of Pediatrics (AAP) and its member pediatricians dedicate their efforts and resources to the health, safety and well-being of infants, children, adolescents and young adults.
Healthy Children - Nutrition
Food Allergies in Children


Team Nutrition Campaign launched by USDA's Food and Nutrition Service (FNS) to encourage and teach children, parents, and caregivers to eat healthy and be physically active every day. Eat Smart. Play Hard.™ is about making America's children healthier. It's about practical suggestions that will help you motivate children and their caregivers  to eat healthy and be active. Eat  smart. Play Hard.™ Campaign messages and materials are fun for children and informative for caregivers. 

 
We Can
The We Can! GO, SLOW, and WHOA Foods fact sheet (pdf) can be posted on the refrigerator or used when grocery shopping.
The We Can! Parent Tips - Snack (pdf) 100 Calories or Less tip sheet can help consumers choose vegetables, whole grains, and fat-free or low-fat (1 percent) milk for healthier snacks.
  Fruits and Veggies More Matters
Gearing Up for Back to School
National Dairy Council® (NDC)



 Fuel Up To Play 60 sponsored by National Dairy Council and the National Football League, in collaboration with United States Department of Agriculture (USDA). Fuel Up to Play 60 is an in-school program that encourages the availability and consumption of nutrient-rich foods, along with at least 60 minutes of daily physical activity.
The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.

The School Breakfast Program (SBP) provides cash assistance to  States to operate nonprofit breakfast programs in schools and residential childcare institutions. The program is administered at the Federal level by FNS. State education agencies administer the SBP at the State level, and local school food authorities operate it in schools.



School Nutrition Experts

Dayle Hayes, MS, RD
School Meals That Rock (Facebook)
Dayle Hayes is an award-winning Registered Dietitian, author, and educator. Dayle developed a program for parents, FIT KIDS = HAPPY KIDS; created 5 A Day BINGO, and produced several videos. As a parent and member of the School Nutrition Association, Dayle is dedicated to improving school environments. She collected success stories for Making It Happen; wrote a chapter on communicating with students in Managing Child Nutrition Programs: Leadership for Excellence; and developed Enriching Family Mealtimes, a kit for school leaders and educators. In 2008, she co-authored the Position of the American Dietetic Association: Nutrition Guidance for Healthy Children Ages 2 to 11 Years.

Caroline, RD at Giant Eagle® 
Pack an A+ Lunch for School


Lunchbox Safety
















August 13, National Filet Mignon Day - Nutrition Profile, Recipes and Food Safety


Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.

Some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon may be a deterrent when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is less expensive and much more presentable.

The tenderloin is the most tender cut of beef and is also the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.

Preparation
Filet mignon may be cut into 1- to 2-inch-thick portions, then grilled and served as-is. One also may find filet mignon in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. Traditionally in European and American restaurants, fillets are most often served in a cognac cream sauce, au poivre with peppercorns, or in a red wine reduction.

Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process.
Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process. Cook to an internal temperature of at least 145° F.


Nutrition Information


References
1. Wikipedia, Filet Mignon
2. Food Network, Filet Mignon Recipes
3. About.com, What is a filet mignon?
4. Consumer Reports, 
6 food safety tips for your summer cookout
  

Sunday, August 12, 2018

International Youth Day

The world’s young people – who make up the largest generation of youth in history – can lead a global drive to break the patterns of the past and set the world on course to a more sustainable future. Young people are directly affected by the tragic contradictions that prevail today: between abject poverty and ostentatious wealth, gnawing hunger and shameful food waste, rich natural resources and polluting industries. Youth can deliver solutions on these issues, which lie at the heart of the 2030 Agenda for Sustainable Development.                                                                              - Ban Ki-moon



The theme of International Youth Day 2018 is Safe Spaces for Youth.

Youth need safe spaces where they can come together, engage in activities related to their diverse needs and interests, participate in decision-making processes and freely express themselves. While there are many types of spaces, safe spaces ensure the dignity and safety of youth. Safe spaces such as civic spaces enable youth to engage in governance issues; public spaces afford youth the opportunity to participate in sports and other leisure activities in the community; digital spaces help youth interact virtually across borders with everyone; and well planned physical spaces can help accommodate the needs of diverse youth especially those vulnerable to marginalization or violence.


International Youth Day 2018 




Saturday, August 11, 2018

International Assistance Dog Week



International Assistance Dog Week was established due to the efforts of Marcie Davis, a paraplegic for over 35 years and CEO of Davis Innovations, a consulting firm based in Santa Fe, NM.


International Assistance Dog Week





      Diabetes alert dog smells blood sugar changes




America's VetDogs CFC


Description of the Various Types of Assistance Dogs

Guide Dogs. Assist people with vision loss, leading these individuals around physical obstacles and to destinations such as seating, crossing streets, entering or exiting doorways, elevators and stairways.

Service Dogs. Assist people with disabilities with walking, balance, dressing, transferring from place to place, retrieving and carrying items, opening doors and drawers, pushing buttons, pulling wheelchairs and aiding with household chores, such as putting in and removing clothes from the washer and dryer.

Hearing Alert Dogs. Alert people with a hearing loss to the presence of specific sounds such as doorbells, telephones, crying babies, sirens, another person, buzzing timers or sensors, knocks at the door or smoke, fire and clock alarms.

Seizure Alert/Seizure Response Dogs. Alert or respond to medical conditions, such as heart attack, stroke, diabetes, epilepsy, panic attack, anxiety attack, post-traumatic stress and seizures.

Medical Alert/Medical Response Dogs. Alert to oncoming medical conditions, such as heart attack, stroke, diabetes, epilepsy, panic attack, anxiety attack, and posttraumatic stress disorder.

Assistance dogs are allowed to accompany their human partners to places of business including restaurants and shops. Under state law and the Americans with Disabilities Act (ADA), they are guaranteed equal access to any and all establishments and accommodations; no extra charge can be levied because of the dog.

Resources.
International Assistance Dog Week (www.assistancedogweek)
Working Like Dogs (
http://www.workinglikedogs.com/)
Assistance Dogs International (http://www.assistancedogsinternational.org/)
International Association of Assistance Dog Partners (http://www.iaadp.org/)

Nutrition.gov News

Dietitian Blog List