Wednesday, November 30, 2016

November 30, Joy of Cooking Anniversary

The Joy of Cooking is one of the United States' most-popular cookbook. It is a collection of over 4500 recipes, in addition provides cooking and kitchen lessons and references.


In 1931, Irma S. Rombauer, a homemaker, recent widow and single mom privately published the “Joy of Cooking.” Since then the book has undergone numerous revisions and sold over 18 million copies. The Joy of Cooking is a stable in many homes and is commonly found in commercial kitchens. 


Joy of Cooking: Fun Facts


Changes in the Joy of Cooking
through the Years

Resources.

1. Learn more about the history of the American kitchen and cuisine through the Joy of Cooking
2. Wikipedia, The Joy of Cooking








Tuesday, November 29, 2016

Giving Tuesday
Gifts that Make a Difference

There are gifts you can purchase to support causes; gifts to educate and foster awareness and gifts to show you care about a loved one's health. These gifts make a difference in a person's  life. The gifts listed below is just samples of what is available. Please check the websites to view the entire catalogs.



Find a Charity You Can Trust
Charity Navigator

and more....

Gifts to Support a Cause




The Humane Society is the nation's largest animal protection organization. They work to reduce suffering and improve the lives of all animals by advocating for better laws; investigating animal cruelty; encouraging corporations to adopt animal-friendly policies; conducting disaster relief and animal rescue; and providing direct care for thousands of animals at our sanctuaries, emergency shelters, wildlife rehabilitation centers, and mobile veterinary clinics.


Gifts to Educate and Foster Awareness
Books by Dietitians
 Dietitians-Online Books by RDNs 



National Nutrition Month®  at the
Academy of Nutrition and Dietetics
 Check out the National Nutrition Month® catalog for an exciting array of products featuring the Eat Right Campaign.
 Perfect for colleagues and clients alike!

Monday, November 28, 2016

Cyber Monday Dietitians Online Store
Spread Good Health this Holiday and Every Day


Visit Dietitians-Online Store. If you are a Dietitian (RD or APD) with a published book on nutrition and/or food, Please submit the information to recipenews@gmail.com for our holiday healthy nutrition resources. 

November 28, National French Toast Day



Recipes
12 French Toast Recipes, Cooking Light 


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, Restaurants, 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

Sunday, November 27, 2016

Ways to Use Less Stuff


The purpose of  "Use Less Stuff" is to raise awareness to the amount of garbage produced in American between Thanksgiving and New Year's Day. The estimated extra waste amounts to 25 million tons of garbage.

Through education, and in collaboration with many individuals and organizations around the world, the aim of Just-Use-Less.com  is to share the message of common sense, timeless wisdom, and gratitude for what we have been given. Just Use Less.

Ways to Use Less Stuff
During the Holidays and Any Time
Plan meals using portion control to minimize waste.
Recommendations:
Food/DrinkPortion Per Person
Turkey 3 ounce, without bone
Stuffing 1/4 cup
Sweet Potato Casserole 1/3 - 1/2 cup
Green Beans 1/2 cup
Cranberry relish 2 to 3 Tablespoons
Pumpkin Pie 1/8 - 1/10 of a 9" pie
After a party, put leftovers in plastic containers or bags and send them home with guests, or donate to food banks.
Bring your own camera instead of using disposable cameras.
Cancel mail order catalogues you know longer use.
Bring your own shopping bags.
Consolidate your purchases into one bag rather than getting a new bag at each store.
Plan your shopping in advance. Save money on fuel by making fewer trips to the stores. Avoid last minute shopping when you won’t have time to make careful gift choices.
Consider giving gift certificates or making a donation to a favorite charity in your friend/family's name.
Give homemade food or something you’ve made yourself from reused items.
Shop for gifts at antique stores, estate sales or flea markets, since one person’s trash is another’s treasure.
When buying electronics, remember to buy rechargeable batteries to go with them.
Send e-greetings to family, friends and business associates who are on-line. Did you know about 2.65 billion Christmas cards are sold each year in the US?
Get a tree that can be planted or mulched afterward, or buy an artificial one.
Compost your food waste. Fruits and vegetables and their peels, pits and seeds are all perfect for composting, a great natural fertilizer.

Resources

Keep America Beautiful believes each of us holds an obligation to preserve and protect our environment. Through our everyday choices and actions, we collectively have a huge impact on our world. Keep America Beautiful follows a practical approach that unites citizens, businesses and government to find solutions advancing core issues of preventing litter, reducing waste, and beautifying communities.

Saturday, November 26, 2016

November, Sweet Potato Awareness Month: Stuffed Sweet Potato with Cranberry-Walnut Relish


Recipe: Stuffed Sweet Potato with Cranberry-Walnut Relish,
 serves 2
1 medium Sweet Potato
1 tablespoons Brown Sugar 
2 teaspoons Unsalted Margarine or Butter, room temperature 
1/8 teaspoon Ground Cinnamon 
Dash Ground Nutmeg 
1/4 cup Cranberry-Walnut Relish
2, 1 oz slice Raisin Bread
2 teaspoon Honey


Preheat oven to 400° F. Pierce the sweet potato several times with a fork.   Place sweet potato on baking sheet lined with foil. Bake for about 45 minutes or until soft. 

Cut the sweet potato in half lengthwise. Scoop out potato and place in a small bowl. Leave the potato skin intact. Add unsalted butter or margarine and the spices to the sweet potato and mash. 


Divide the mashed sweet potato in two and add back to the potato skins. Place on baking sheet and heat for about 10 minutes or until browned. 
Top each stuffed sweet potato half with 1 to 2 tablespoons of cranberry-walnut relish.


Nutrition Information
Sweet Potatoes are high in vitamin A, high in vitamin C, good source of dietary fiber and potassium. They are naturally fat free; saturated fat free; low sodium; and cholesterol free.


Food Art



Resources
2. EatingWell, Healthy Sweet Potato Recipes





Friday, November 25, 2016

National Leftover Day
Do you have Thanksgiving leftovers?

Leftovers
Refrigerate or freeze leftovers within two hours. Keep your freezer  at 0°F and the fridge below 40°F. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Use an appliance thermometer to monitor temperatures.



Use the chart below as a guide.


To learn more about food safety, visit http://www.homefoodsafety.org/


For the Refrigerator Door


Food Safety Musical - Don't Be a Gambler



November 25, National Parfait Day



Parfait is a French term used to describe a dessert prepared by freezing a dish which is usually an ice cream or a cream- based dessert. The French meaning of parfait is “perfect.” Parfaits are prepared with a variety of dessert ingredients, such as fruits, ice cream, yogurt, gelatin, and nuts. The combination of ingredients is large as your imagination and is not limited to desserts. Popular in America is a breakfast parfait of yogurt, fruit, and cereal.

The American version of the parfait is prepared in a parfait glass. The ingredients are placed in layers one after the other and chilled before serving. The number of layers will vary based on the recipe. The parfait is an attractive dish and one can create wonderful combinations.
 








Sample of Ingredients.

Recipes.

Pumpkin Pie Parfait with Cranberry-Walnut Relish,
Vanilla Pudding Topped with Ginger Snap Crumbs
Great Recipe for Leftovers

Strawberry Parfait with Granola

Mango Parfait

Strawberry Shortcake Parfait


Red, White and Blue Parfait

Resources.
ifood.tv.com, Parfait 
Taste Spotting, Parfaits



The Day After Thanksgiving - Food and Nutrition Topics

Black Friday Exercise Guide

Maize Day, also known as corn, is a large grain plant.

National Flossing Day
The Medical Benefit of Daily Flossing Called Into Question. The American Dental Association responds.


Sinkie Day. Celebrated the day after Thanksgiving for people who enjoy eating over the kitchen sink.

Thursday, November 24, 2016

Thanksgiving Day Special Edition
Safety, Healthy Choices, Vegetarian Ideas,
Singing Turkeys with a Message
and a Special Wish


Turkey Basics and Safety 
Learn the basics for storing, handling and preparing
 the holiday bird and prevent foodborne illness
.

The USDA Meat and Poultry Hotline
The USDA Meat and Poultry Hotline can help answer
your questions about the safe storage, handling,
and preparation of meat, poultry, and egg products.

Healthy Eating Tips for Thanksgiving


Controlling Thanksgiving Portion Size


Plan Meals Using
Portion Control to Minimize Waste


Vegetarian Thanksgiving Menu

Vegetarian Turkey

Protesting Turkeys
You Can't Gobble Me by the Turkey Singers.

A Thanksgiving Day Wish

“As we express our gratitude, we must never forget
that the highest appreciation is not to utter words, 
but to live by them.” 
– John F. Kennedy


May your Thanksgiving be filled with special moments,
happy traditions, and the love of family and friends.

warm wishes, Sandra and Jake Frank


Thanksgiving Song
by Mary Chapin Carpenter




Wednesday, November 23, 2016

November 23, National Eat a Cranberry Day

Cranberries are naturally fat and cholesterol-free. They provide vitamin C, fiber, and manganese.  Cranberries contain proanthocyanidins, a type of antioxidant that may reduce the occurrence of urinary tract infections.

Nutrition Information.



Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis for your recipes utilizing an extensive research database and 25 years experience. A great service for the Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. 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, FAND
recipenews@gmail.com
954-796-7235


Tuesday, November 22, 2016

November 22, National Cashew Day: Nutrition, Serving Ideas, and Recipes

Cashews are a good source of protein, copper, magnesium, phytonutrients, antioxidants, and heart-friendly unsaturated fats.


Nutrition Information

Recipes and Serving Suggestions


1. Eating Well, Healthy Cashew Recipes
2. Snack: eat alone; mix with other nuts and/or dried fruits
3. Add cashews to sauteed vegetables or salad greens
4. Sauté cashews with shrimp, beef or chicken
5. Add to hot cereals
6. Roast cashews
7. Use cashew butter to make a sauce for fish, vegetables, tofu or rice.



Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis for your recipes utilizing an extensive research database and 25 years experience. A great service for the Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. 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, FAND
recipenews@gmail.com
954-796-7235


Monday, November 21, 2016

National Farm-City Week - Harvesting Healthy Choices



Farm-City Week is celebrated each year.  The purpose of Farm-City Week is to bring about a better understanding between rural and urban people by increasing their knowledge and appreciation of each other as partners in progress.

Farm-City: Harvesting Healthy Choices
Statistics indicated that about one-third of American children ages 6 to 19 are overweight, and a growing number of young people suffer from cardiovascular disease, high cholesterol, Type 2 diabetes and high blood pressure.

Farm-City theme of “Harvesting Healthy Choices” gives farmers an opportunity to join forces with their city neighbors to show the healthy food choices available.


Harvesting Healthy Choices allows the opportunity to talk about the health benefits of locally grown produce and other foods:
- the bone-building power of milk;
- the leaner choices in beef, pork and poultry;
- the importance of folic acid-rich peanuts to expectant mothers;
- the cancer fighting properties of soybeans;
- the antioxidant power of blueberries 

What’s more, modern agriculture produces healthier animals, more nutritious grains and year-round access to fresh fruits and vegetables. Healthy food doesn’t just mean tofu and bean sprouts. A 5-ounce portion of lean beef or pork can be part of a balanced diet, and milk, cheese, bread and even fried catfish still have a place on Alabama’s dinner table. 

Eating well and living well are about choices – and is important to all ages in helping us create a healthier state. For more information on a balanced diet which includes fruits, vegetables, grains, protein and dairy products please visit the Department of Agriculture’s “My Plate” Nutritional Guide at www.choosemyplate.gov.

Resource:





Sunday, November 20, 2016

Portuguese Kale and Potato Soup, Gourmet
Nutritional Analysis Correction and Recipe Makeover



Nutritional Analysis Correction
The nutritional analysis provided used raw potatoes with the peel. Analysis provided (per serving): Calories 459, Total fat 24g, Saturated fat 6g, Cholesterol 39mg, Sodium 1468g, Carbohydrate 49g, Fiber 5g, Protein 15g

The corrected version used potatoes cooked and peeled.
Corrected Analysis (per serving)

Note: Most recipes are written based on the foods we need to purchase. However, when analyzing a recipe, foods need to be entered in the ready-to-eat form.

Modification.
The recipe makes for a hardy meal. It is an excellent source of vitamin A and vitamin C and a good source of fiber. 

With some slight adjustments we can lower the sodium, fat and calories.
    *Omit 1.25 teaspoon Salt
    *Omit the one tablespoon Oil (at the end of the recipe).

These changes will save you 35 calories; 4 grams fat; and 728 mg sodium per serving.

Nutritional Analysis Services
Ensure accurate and cost effective nutritional analysis for your recipes and menus utilizing an extensive research database. A great service for the Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. 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

November 20, Universal Children's Day - Resources from Around the World





The future of tomorrow are the children of today.

A review of organizations dedicated to improving the quality of Children's lives. Presented through songs, news reports, mission statements and children.

UNICEF. Voices of Youth
Academy of Nutrition and Dietetics, Kids Eat Right 
Free the Children

The Meaning of Universal Children's Day


By resolution 836(IX) of 14 December 1954, the General Assembly recommended that all countries institute a Universal Children's Day, to be observed as a day of worldwide fraternity and understanding between children. It recommended that the Day was to be observed also as a day of activity devoted to promoting the ideals and objectives of the Charter and the welfare of the children of the world. The Assembly suggested to governments that the Day be observed on the date and in the way which each considers appropriate. The date 20 November, marks the day on which the Assembly adopted the Declaration of the Rights of the Child, in 1959, and the Convention on the Rights of the Child, in 1989.

In 2000 world leaders outlined Millennium Development Goals (MDGs) – which range from halving extreme poverty to halting the spread of HIV/AIDS and providing universal primary education, all by the target date of 2015. Though the Goals are for all humankind, they are primarily about children.


UN launches new drive to protect children
More than ever before, young people are recognized as having rights -
and as having an active role to play in asserting those rights.

WHO (World Health Organization). 
10 Facts On Nutrition

1. Malnutrition is a major contributor to disease and early deaths for mothers and children. Undernutrition, including vitamin and mineral deficiencies, contributes to about one third of all child deaths, and impairs healthy development. At the same time, growing rates of overweight are linked to a rise in chronic diseases. The result is a double burden of malnutrition.

2. An indicator of chronic malnutrition is stunting. This is when children are too short for their age group. About 165 million children globally are stunted resulting from not enough food, a vitamin-mineral poor diet, inadequate child care and disease. As growth slows down, brain development lags and stunted children learn poorly.

3. Wasting and bilateral oedema are severe forms of malnutrition - resulting from acute food shortages and compounded by illness. About 1.5 million children die annually due to wasting. Rising food prices, food scarcity in areas of conflict, and natural disasters diminish household access to appropriate and adequate food, all of which can lead to wasting.

4. Essential vitamins and minerals in the diet are vital to boost immunity and healthy development. Vitamin A, zinc, iron and iodine deficiencies are primary public health concerns. About 2 billion people are affected by inadequate iodine nutrition worldwide. More than one third of preschool-age children globally are vitamin A deficient. Vitamin A deficiency is the leading cause of preventable blindness in children.

5. Maternal undernutrition leads to poor fetal development and higher risk of pregnancy complications. Together, maternal and child undernutrition account for more than 10 percent of the global burden of disease.

6. For healthier babies, WHO recommends exclusive breastfeeding for six months, introducing age-appropriate and safe complementary foods at six months, and continuing breastfeeding for up to two years or beyond. Worldwide, about 20% of deaths among children under-five could be avoided if these feeding guidelines are followed. Appropriate feeding decreases rates of stunting and obesity and stimulates intellectual development in young children.

7. Nutritional problems in adolescents start during childhood and continue into adult life. Anemia is a key nutritional problem in adolescent girls. Preventing early pregnancies and assuring adequate intakes of essential nutrients for developing girls can reduce maternal and child deaths later, and stop cycles of malnutrition from one generation to the next. Globally, anemia affects 42% of pregnant women.

8. The rise in overweight and obesity worldwide is a major public health challenge. People of all ages and backgrounds face this form of malnutrition. As a consequence, rates of diabetes, cardiovascular disease and other diet-related conditions are escalating worldwide. These are very difficult to treat in places with limited resources and with already overburdened health systems. About 43 million children under age five are overweight, according to 2011 figures. 


9. Nutrition information is required to identify the areas where assistance is most needed. WHO released international child growth standards that provide benchmarks to compare children's nutritional status within and across countries and regions. 

10. Public education is another way to improve nutritional health. Starting in China during the Beijing Olympics, and continuing in other countries, WHO and Member States will promote "5 keys" to a healthy diet:
a. give your baby only breast milk for the first six months of life
b. eat a variety of foods
c. eat plenty of vegetables and fruits
d. eat moderate amounts of fat and oils
e. eat less salt and sugars

Resources

November 2010, the American Dietetic Association (ADA) and ADA Foundation officially launched their first joint initiative, Kids Eat Right. The two-tiered campaign aims to mobilize ADA members to participate in childhood obesity prevention efforts, and to educate families, communities, and policy makers about the importance of quality nutrition.

Mission: The Kids Eat Right campaign was launched to support public education projects and programs that address the national health concern of obesity among our children. 

To learn more about the Kids Eat Right Campaign visit:
Website. Kids Eat Right
Facebook.  Kids Eat Right


Free The Children's We Create Change campaign is one of Canada's largest penny drives. The goal is to provide clean water to 100,000 people in the Adopt a Village communities around the world. 






"Raffi" (Raffi Cavoukian), C.M., O.B.C. 
Founder and Chair, Centre for Child Honouring.

"Imagine a new idea as vital as democracy.
Now imagine helping it spread
quickly throughout the world! Child Honouring is one such idea,
an idea whose time has come.
 - Raffi

He is known to millions as "Raffi", a beloved songwriter and performer, author, ecology advocate and founder of Centre for Child Honouring. Child Honouring is a vision for creating a humane and sustainable world by addressing the universal needs of children.

Centre for Child Honouring and join "the compassion revolution."

Covenant for Honouring Children
 

Turn This World Around
Raffi's tribute to humanity's hero sprang from Mandelas call to global leaders in 2000 to turn this world around, for the children. In 2001, Raffi sang this for Nelson Mandela at Torontos Ryerson University. The song expresses the essence of Raffi's Child Honouring philosophy, a children-first paradigm for societal change. A child-friendly world enriches all of us, and offers the best chance to create sustainable cultures. All children want to live in peace, and to follow their dreams.

As the largest humanitarian provider of school meals worldwide, the World Food Programme ( WFP), along with governments and partners, supports education, reduces malnutrition, and promotes development, especially during times of crises and emergencies.


Nearly all countries around the world have a school meals programme and about 368 million children from kindergarten to secondary school receive food at school every day. Governments recognise school meals as an essential tool for the development and growth of children, communities, and society as a whole.

WFP provides school meals to more than 20 million children every year. But many more children do not benefit from school meals, and in countries with the highest poverty rates where school meals would make a big difference, the reach of school meal programmes is far smaller. 

In WFP's efforts to create a world where educational and nutritional opportunities reach the hungry poor, schools are critical. It’s where we lay the foundation for future generations to grow and thrive.






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