Monday, December 21, 2015

Butternut Squash Soup with Raisin Bread Croutons and Shredded Carrots





Ingredients - Directions

1 cup Pre-made, low sodium Butternut Squash Soup
2 Tbsp Shredded Carrots
1/2 sl Raisin Bread, cubed, croutons



Heat soup. Garnish with shredded carrots and raisin bread croutons.




  



Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis and food nutrition facts labels for your recipes and menus utilizing an extensive research database. A great service for the Media, Cookbook Publishers, Writers, Chefs, Recipe Websites and Blogs. Your readers will enjoy and benefit from the Nutrition information.

For more information, visit Dietitians-Online Nutritional Analysis Services

contact:
Sandra Frank, Ed.D, RDN, LN
recipenews@gmail.com
954-796-7235




Tuesday, November 17, 2015

November 14 - 22, 2015 - National Hunger & Homelessness Awareness Week

National Hunger & Homelessness Awareness Week is held each year the week before Thanksgiving. This is a time for us all to start to think about what we are thankful for, a perfect time to share our compassion with our neighbors who are experiencing homelessness, and work toward a world where no one has to experience Hunger and Homelessness. H&H week offers the chance to contribute to a national social movement. The aim is and always will be to eradicate homelessness by solving the root causes of it. We aim for activism in this vein. For this year’s H&H week we are focusing on the laws passed by local governments around the nation which prevent people experiencing homelessness from doing life-sustaining activities. Let’s bring light to this issue, pressure lawmakers and Bring America Home together!



For more information,visit the National Hunger & Homelessness Awareness Week web site.



Tuesday, September 29, 2015

World Alzheimer's Month
Eating Challenges


World Alzheimer's Month is an opportunity to raise awareness about Alzheimer's disease and the need for more education, support and research. Millions of families across the United States and the world are affected by this disease.

Alzheimer's Disease Facts and Figures 2012

How to Cope with Eating Problems
in Alzheimer’s Disease and Dementia


There is no special diet required for people with Alzheimer's disease, unless they have another medical condition that needs consideration. Eating well-balanced and nutritious meals is extremely important.
A person with Alzheimer's disease and their caregiver face numerous eating challenges.

1. Poor nutrition due to Alzheimer's may be related to depression, forgetting to eat, diminished sense of hunger and thirst, difficulty feeding, eating, chewing and/or swallowing or the inability to obtain or prepare foods.

2. Check for food and drug interactions; look for any medications that may decrease appetite or affect nutritional status.

3. Constipation maybe a problem. Drink enough fluids, stay active and include fiber rich foods, such as fruits, vegetables, and whole grains.

4. Dry mouth might be a side effect of some medications or a symptom of Alzheimer’s. Provide and encourage the drinking of water and other fluids. To soften foods, dip them in fluids or add broth, gravies or sauces. When eating, take a sip of a beverage between bites, this will aid in swallowing and moisten the mouth. To increase the production of saliva and moisten the mouth, use a frozen ice pop or sour candy.

5. Problems with dentures and/or oral health.

6. As Alzheimer’s progresses, an individual may not recognize foods and easily becomes distracted.

7. Weight loss or weight gain may occur.


Recommendations
1. Allow plenty of time to eat and remove any distractions.

2. A person should be calm before providing food and drink.

3. Make sure a person is positioned properly to allow for safe swallowing.

4. Communicate about the food and temperature of the foods.

5. If a person has difficulty-using utensils, try finger foods. Finger foods are prepared so a person can eat with one’s hands. The use of finger foods allows for independence.

6. If finger foods are a problem, feeding may be necessary.

7. Make meals colorful and appealing.

8. Offer small mini meals throughout the day. Use smaller plates and cups. Too much food on a plate may be overwhelming.

9. Add herbs, spices, chutney, and/or sauces to add flavor.

10. Make sure food and fluids are consumed.


From His Window (song about Alzheimer's disease)
Resource
The Alzheimer's Association is the leading, global voluntary health organization in Alzheimer care and support, and the largest private, nonprofit funder of Alzheimer research. Our vision is a world without Alzheimer’s, and since our founding in 1980, we have moved toward this goal by advancing research and providing support, information and education to those affected by Alzheimer’s and related dementias.
Mission: To eliminate Alzheimer's disease through the advancement of research; to provide and enhance care and support for all affected; and to reduce the risk of dementia through the promotion of brain health.  Vision: A world without Alzheimer’s.
 

Friday, September 25, 2015

National Food Safety Education - Don't Cross-contamination

Don't Cross-Contaminate! - Separate

Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean area - wash hands with warm water and soap. Wash cutting boards, dishes, countertops and utensils with hot soapy water.

Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.














Wednesday, September 9, 2015

National Food Safety Education - When the Power Goes Out



Be Prepared

Stock up on non-perishable foods that don't require refrigeration, and choose single-serve sizes if available to avoid the need for refrigeration of unused portions. Consider these easy, healthy, shelf-stable foods: 






Summary

The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling food in their own kitchens. More information can be found at Home Food Safety.

Friday, July 17, 2015

5 Mindless Habits that Can Add 6.5 Pounds
Guest Blogger: Michelle J. Stewart RD, LD/N


1. Cocktail Hour. The evening ritual of a frozen margarita or Pina Colada may seem like a harmless and well deserved treat after a long day, but be warned these cocktails can really add up. An 8 ounce frozen margarita will pack in approximately 300 calories and an 8 oz Pina Colada is almost 450 calories! If you drink one of these beverages three times a week you could easily gain two pounds in a month.

2. Eating from the “Bag”. The simple act of mindlessly eating your favorite chips or crackers while watching TV, reading a book, or hanging out with friend can easily add 300 - 500 calories in a sitting. A one ounce serving of corn chips is equivalent to 12 chips and 150 calories. It is not uncommon for someone to eat two to three times that amount while unconsciously eating from the bag. Munching from the bag two to three times a week could easily add one pound over a four week period. To combat this behavior, start by portioning out a serving of chips on a plate and leave the bag in the pantry.

3. Cleaning the Kids Plate. Cleaning your child’s plate by eating their “leftovers” can really add up. On average every extra bite of food will be approximately 25 calories. If you think that you eat two bites off of your kids plate, three times a day, seven days a week, this could add up to one pound over four weeks. 


4. Ordering In or Dining Out. Busy summer days can leave one tired and un-inspired to cook, which often leads to ordering in or dining out. While there is nothing wrong with enjoying a meal out or taking a night off from kitchen duties and ordering take out, if you are not aware of the choices being made the calories can really add up. Not only are restaurant meals known for their large portion sizes, but they usually have higher fat and sodium content than the home cooked version. For example, a traditional chinese dinner of Broccoli and Chicken with 1 cup of rice is approximately 750 calories, compared to a homemade version will be approximately 400 calories. Do this three times a week and this could easily add up to 1 - 2 pounds a month. 

5. Self Serve Treats. Frozen yogurt can make a delightful summer afternoon treat, and when reading the nutrition facts it appears to be a sensible choice when it comes to choosing a healthy food. However, the deception of frozen yogurt lies in the portion of self serve cups. A “serving size” is 4 ounces and can range between 80 - 130 calories. However a “small” serve serve cup at most of the popular frozen yogurt chains will be approximately 16 ounces, and a large cup can run up to 32 ounces. Fill your cup to the brim (or even half way) and you are in for a high calorie treat. Your 80 - 130 calorie “small” treat can easily turn into a 320 - 520 calorie meal...and this is before toppings! Indulge in self serve frozen treats 3 times a week and you could gain 1.5 pounds over the course of a month.

To summarize how these small “mindless” acts of eating can add up check the above graphic!

Michelle J. Stewart RD, LD/N 
Michelle J. Stewart is a Registered and Licensed Dietitian and better known as The Nutrition Planner. Founder of Michelle Stewart Consulting & Associates who has been leading the way to a healthier you for more than 25 years. Michelle is a Certified Diabetes Educator, and also holds certifications in Adult, Adolescent, and Childhood Obesity and is a Certified Wellness Coach. A Master’s In Public Health keeps her abreast of the latest health concerns and on the cutting edge of intervention. Focusing on aging and longevity with a holistic approach to living your best life is her pathway to inner peace and happiness.

You can learn more about Michelle's services by connecting to the following addresses.
Twitter. Michelle Stewart





Friday, June 26, 2015

Poor Dentition and Vegetable Choices

A lack of fresh vegetables related to poor dentition, dental disease, mouth ulcers or infections can lead to nutrition deficiencies.

Two years ago, I lost the majority of my teeth and the ability to eat most raw fruits and vegetables. I tolerated ice cream, baby foods, and over-cooked mushy vegetables. I knew I had to make a change.

Below is my AV (any vegetables) Gazpacho. On the left are some of the raw ingredients: bell peppers, scallions, not shown - Romaine lettuce and low sodium tomato juice. To enhance the presentation, I included bell pepper flowers.

“The presentation of food should stimulate the palate, excite the senses, and nourish the body.” -Sandra Frank, Ed.D, RDN, LN, FAND


It's not the same as munching on a fresh carrot or crunching on celery. However, the AV Gazpacho is flavorful, high in fiber, eliminates wasting vegetables and I never make it the same way twice. 

I start off with two cups of low sodium tomato juice (related to high blood pressure) and add one to two cups of chopped vegetables, such as broccoli, carrots, cauliflower, cucumber, green beans, kale, lettuce, onions, spinach, squash, and tomatoes. This makes two servings.

The AV Gazpacho will meet your vegetable requirements and appeal to your senses.


Nutrition Information based on the following ingredients:
2 cups Tomato Juice, low sodium
1 cup Bell Peppers, chopped
1/4 cup Scallions, chopped
3/4 
cup Romaine Lettuce, chopped

Blenderize until you achieve a consistency tolerated.
Yield: 2 servings









Thursday, May 28, 2015

From “As Purchased” to “Edible Portion”
How to Analyze a Recipe using a Nutrient Database



Dr. Frank has over 25 years’ experience as a Nutrient Analysis Expert. She has worked with the media, cookbook publishers, recipe bloggers & websites. Dr. Frank wrote “From As Purchased to Edible Portion,” as an essential tool for anyone providing nutrient analysis.


Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert “as purchased” ingredients to the “edible portion.” This book describes how to read a recipe and enter the correct ingredients and amounts, in order to provide an accurate nutrient analysis.



Do you have the knowledge and skills necessary to analyze a recipe? Take the quiz at the bottom of the page.




Nutrition Analysis is part of our everyday life. We have grown accustomed to nutrition information being readily available. But what if a recipe has no nutrition information or even worse the information is wrong?


People with medical conditions might not try the recipe. There are millions of people who have special dietary needs, such as low calorie, carbohydrate controlled, high protein, low protein, low carbohydrate, low fat, low cholesterol, low sodium, high fiber, gluten free, lactose free, peanut allergies, and these are just a few of the diets available.


Many people believe if they just buy a nutrient analysis program, they can provide an accurate nutrition analysis for a recipe. This is far from the truth.

Recipes are usually written based on what the consumer needs to purchase. The individual analyzing the recipe must evaluate the recipe based on the actual food ready to eat (unless the food is meant to be eaten whole.)

A nutrient analysis program cannot cook or prepare meals. A person must have skills in Food Science, Culinary Nutrition, Cooking and Preparation Techniques, Purchasing Guides, Yield Factors, and Nutrient Analysis Software.

An essential tool for analysis is the food conversion and equivalent tables. These databases provide information on AP (as purchased), EP (edible portion), waste, marinating, straining, percentage of bones; difference between a raw or cooked weight; comparison of weight versus volume measures. Many nutrient analysis software programs do not provide this information for all items; therefore it must be calculated manually or estimated.

Most Americans believe one cup is equal to eight ounces; and they would be right if we were referring to a liquid. In selecting the correct measure of a food, it is critical to know whether the food is measured by weight or by volume. Weight measures include grams, ounces, and pounds. Volume measures are listed as teaspoons, tablespoons, fluid ounces, cups, pints, quarts, and gallons.


Quiz: 
Do you have the knowledge and skills necessary to analyze a recipe? 

Below are a series of questions to determine your knowledge of foods and recipes in order to perform a nutrient analysis. The answers can be found at the following link. Answers to Quiz


1. How much does one cup of cheerios weigh in ounces and grams?

2. How many apples should you purchase to yield 2.75 cups, peeled, cored, and chopped?

3. The recipe states to purchase one pound potatoes. Directions: Bake potatoes and peel. How many ounces will be left?

4. How much lobster would you analyze, if provided with a 1.5 pound lobster in a shell? The answer should be in ounces.

5. Recipe states to purchase one pound chicken breast with bone and skin. Directions: Broil, remove skin. How many of ounces of cooked chicken will you analyze?

6. How many cups of cooked kidney beans would one pound dried kidney beans yield?

7. How many cups of all-purpose flour would a two pound bag of flour yield?

8. Recipe states to purchase one pound lean ground beef and broil. Drain fat. How many ounces of cooked ground beef would you analyze?

9. Recipe states to marinade chicken in refrigerator overnight. Prior to cooking, the marinade is drained and discarded. What percentage of the marinade should be included in the analysis?

10. You are preparing the analysis of a chicken broth. The directions state to strain and reserve the chicken and vegetables for another time. How would you analyze the recipe?


Consider adding nutrition information for your online recipes and menus.


An invaluable service for the Media, Publishers, Writers, Chefs, Recipe Websites and Blogs. Your readers will benefit from the Nutrition information. 






Sunday, April 26, 2015

April 26, National Pretzel Day Joins National Dance Week


Pretzel Dips

Nutrition Information

Pretzel Recipe: Pizza Pretzel with
Pasta Sauce

In 2003, Pennsylvania Governor, Ed Rendell declares April 26 National Pretzel Day to acknowledge the importance of the pretzel to the state's history and economy.

Enjoy a pretzel while getting some exercise
Alex Wong from FOX's "So You Think You Can Dance"
choreographed a Pretzel Dance for Auntie Anne's in
honor of National Pretzel Day and
National Dance Week 
( April 24 - May 3, 2015).


A Brief History Of The Pretzel,
presented by Synder's of Hanover


Today, the popular advertisement words
are Sustainability or Renewable.






Monday, April 13, 2015

Meatless Monday: Yellow Squash with Tomatoes, Bell Pepper, and Tabouli Salad


Ingredients
1 Yellow Squash, cut into strands
1 Tomato, diced

1 Red Bell Pepper, diced
4 Tbsp Tabouli Salad

Directions
1. Combine squash, tomato, and bell pepper.
2. Top with Tabouli Salad

Nutrition Information


Nutrient Analysis Services
Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert “as purchased” ingredients to the “edible portion.” Ensure accurate nutrient analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrient information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com

Tuesday, March 31, 2015

National Nutrition Month and Beyond
Bite into a Healthy Lifestyle

Throughout the month of March we celebrated National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focused  attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2015 theme for National Nutrition Month® is “Bite into a Healthy Lifestyle.” 

The theme encourages everyone to explore new foods and flavors, keeping taste and nutrition on your plate at every meal. During the month of March, we looked at the many foods and combinations that contribute to "Biting into a Healthy Lifestyle" I hope you will take the information presented and use it year round.



Resources
Visit the Academy’s website to view a library of recipes designed to help you "Bite into a Healthy Lifestyle."

As part of this public education campaign, the Academy’s National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition based on the "Bite into a Healthy Lifestyle" theme.

###

The Academy of Nutrition and Dietetics is the world’s 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. Visit the Academy at www.eatright.org.

Monday, March 30, 2015

March 30, Jeopardy celebrates its Anniversary
with Healthy Foods

Jeopardy first premiered on March 30, 1964 on NBC. To celebrate Jeopardy's anniversary and National Nutrition Month, some healthy foods got together to compete.




Thursday, March 19, 2015

Lucille Beseler welcomes Vicki Hatch MS, RDN, LDN, CDE to Family Nutrition Center of South Florida.

Meet Vicki Ellis Hatch MS,RDN,LDN,CDE at the Hallandale Beach location of Family Nutrition Center of South Florida

VICKI ELLIS HATCH is a Nutrition, Healthcare and Fitness Expert and Certified Diabetes Educator with over 25 years of experience leading clients to improved clinical and lifestyle outcomes.

A native to Miami Beach, Florida, Vicki has been involved with sports and nutrition her whole life. Her first career was that of a tennis professional. She played and ​competed in junior tennis in Florida and throughout the United States; then received a four year scholarship to play tennis for the University of Texas at Austin. She competed professionally on the women’s tennis circuit, and then became the Director of Tennis at many luxurious tennis clubs in South Florida. Vicki also coached at the University of Texas at Austin, where she led the Texas Lady Longhorn Tennis team to capture two (2) national collegiate NCAA Division I Championship titles.

For the last 20 plus years, Vicki has taken her game indoors as a Registered Licensed Dietitian and Certified Diabetes Educator in private practice in the Aventura area. She also has a well-rounded clinical background in the hospital settings: Aventura Hospital, Mercy Hospital and Memorial Healthcare System as a dietitian and Clinical Nutrition Manager. Vicki specializes in pediatric, teen, adult, and geriatric populations, with expertise in areas of Diabetes, Weight Management, Gastrointestinal Health, Sports Nutrition, Eating Disorders, Cardiovascular disease/Cholesterol management, Renal Disease, Healthy Pregnancy Outcomes, and Corporate Health.

She spends a great deal of time helping patients to organize their busy lifestyles, as well as sifting through the myriad of nutrition and health information, educating and guiding her patients- in a safe, healthy and productive environment that provide solutions and produce results. Vicki truly enjoys speaking and motivating. She has inspired many- both young and old. She has provided talks on Nutrition and Health at major corporations, works year round with children’s groups to promote healthy eating and healthy minds for young people, has been quoted and published in the Miami Herald, and on local television networks and radio.

As part of Family Nutrition Center of South Florida, Vicki’s office is located in our Hallandale Beach location. She provides Medical Nutrition Therapy and continued support to patients worldwide via face to face visits, and online and telephonic communication. If you would like to achieve healthy outcomes of weight management, normalized blood sugars, decreased use of medications, effective exercise regimens, improved feelings of well being via nutrition and exercise- even completing your first marathon , you have come to the right place!

She will personalize a Medical Nutrition Therapy program for you and/or your family- specific to your nutrition and medical needs. Vicki will provide all the education, motivation, and behavior modification systems for you to succeed at making lifestyle changes to achieve all of your health goals. English / Spanish spoken.

Vicki Hatch MS,RDN,LDN,CDE
126 East Hallandale Beach Boulevard
Hallandale, Florida 33009
954.840.7296

Friday, March 13, 2015

Statement From Academy of Nutrition and Dietetics Foundation On New ‘Kids Eat Right’ Nutrition Education Campaign

FOR IMMEDIATE RELEASE

The Kids Eat Right initiative of the Academy of Nutrition and Dietetics Foundation is collaborating on a nutrition education campaign to raise awareness that the diets of America’s kids are lacking in three important components– dairy, calcium and vitamin D.

As part of this nutrition education initiative, the Kids Eat Right logo will appear on KRAFT Singles packaging, identifying the brand as a “proud supporter” of Kids Eat Right and encouraging parents to visit www.KidsEatRight.org/cheesyfacts for tips to help kids get more vitamin D and calcium.

Contrary to recent published reports, this collaboration does not constitute any endorsement or nutritional seal of approval by the Academy, its Foundation or Kids Eat Right. The Academy Foundation does not endorse any products, brands or services. The Kids Eat Right logo on KRAFT Singles packaging identifies the brand as a proud supporter of Kids Eat Right. It also serves to drive broader visibility to www.KidsEatRight.org, a trusted educational resource for consumers.

The Academy and our Foundation deeply appreciate all supporters of Kids Eat Right, including KRAFT Singles, in raising awareness of the nutrient deficiencies in our children’s diets and finding solutions to overcome them. This collaboration aligns with the purpose of Kids Eat Right to provide nutrition information and resources, both directly to the public and through registered dietitian nutritionists who work with schools and communities to improve kids’ healthy eating and lifestyle practices.

In the coming months, Kids Eat Right will be releasing more information on the new collaboration including web content and kid-friendly recipes.

###


The Academy of Nutrition and Dietetics Foundation is a 501(c)3 charity devoted exclusively to nutrition and dietetics. It funds scholarships and awards, public awareness and research projects and the Academy strategic initiatives, and is the largest provider of scholarships and awards in the field of dietetics. The Foundation’s mission is advancing public health and nutrition utilizing the expertise of registered dietitians. Visit the Academy Foundation at www.eatright.org/foundation.

Saturday, February 21, 2015

Academy of Nutrition and Dietetics - Tomorrow the last day to Exercise Your Right to Vote

The Academy has provided a map of the Overall State Affiliate Voting.  

With a group so large and critical issues facing our profession, I would expect more people to be involved. I want to personally encourage each of you to vote in the Academy of Nutrition and Dietetics Elections. The polls are open now and will stay open until February 22nd.  It takes only a FEW minutes to make a difference in the association.  Click here to vote. http://elections.webauthor.com/elections/vote.cfm?



Please consider Lucille Beseler for President-Elect. I have known her for years and I am personally supporting her in this election:
I have worked with Lucille and learned a great deal from her.   She is a true leader and will serve the association well.  Below is a Colleague letter that provides you some insight into her skills and abilities.


Dear Colleague:

As a practicing RDN, business woman, and entrepreneur, I am always looking for new opportunities where I can take the lead to help our profession showcase our knowledge, skills, and talents, as well as the difference we can make in peoples’ lives. My business ventures over the past 24 years prove that I am capable of this as I have built a thriving private practice that has created job opportunities for many RDN’s in the state of Florida. My business also has processed over 45,000 insurance claims and has earned me the reputation of being a leading expert on nutrition reimbursement. In many ways, I have been a successful trailblazer in our profession, which is why I am excited to have the opportunity to provide leadership to the Academy as its next President.

Compensation for our services has not kept pace with other health professions. We need to determine why this is and how we can change it. We have the power to create a more positive perception of the RDN, and NDTR. As president, I plan to work diligently on branding the RDN and NDTR.

Our broken healthcare system is looking for new innovations to improve outcomes. Nutrition is the cornerstone of wellness and prevention. This is our time to seize opportunities to showcase our ability to improve health and lower health costs. This will create meaningful work for our colleagues. I want to lead our members during this time, but I need an engaged membership to do so. I believe I have the ability to motivate and prompt RDNs and NDTRs to become more engaged because of my energy, vision, and passion.

In accordance with the Academy campaign rules you may personally endorse me but not as an Academy leader. Getting the vote out is most important as only 7% of the membership voted last year. Voting parties or setting up voting at district meetings or workplaces can help get the vote out.

In conclusion, I feel strongly about the following issues and will focus my efforts on:
* Branding the RDN/NDTR
* Improving reimbursement for services
* Influencing the creation of new job opportunities
* More at http://www.lucillebeseler.com/

My years of experience and success in business give me the confidence to be your heels-on-the-ground candidate. Remember, voting matters. Thank you.
Sincerely,
Lucille

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