Monday, December 30, 2019

January Wellness News
Topics for Journalists, Writers,
Educators and Bloggers

Current News, Resources and Events in Nutrition, Food, Health, Environment, Safety, and Disability Rights. Encourages awareness and inspires ideas for Journalists, Educators, Consumers and Health Professionals. Wellness News is updated daily. To view the entire Newsletter online click here.


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January Food Events




January Highlights




National Birth Defects Month


National Poverty in
America Awareness Month





National Mentoring Month


National Folic Acid Awareness Week


Healthy Weight Week




Rid the World of Fad Diets
and Gimmicks Day

December Root Vegetable Month: Rutabaga, Parsnips and Carrots



Nutritional Information


Rutabaga, Parsnips, and Carrots

Serves 3 to 4

Ingredients
18.5 oz can French Onion Soup
1 medium Rutabaga*, peel, cut into 1-inch cubes
3 medium Carrots, peel, cut into 1-inch cubes
3 medium Parsnips, peel, cut into 1-inch cubes
1/2 tsp Curry Powder (or to taste)

Directions
1. Bring French onion soup to a boil.
2. Add the rutabagas, parsnips, and carrots into the soup. Add curry powder.
3. Reduce to a simmer. Simmer for 30 minutes or until desired doneness.


*If you have a difficult time cutting the rutabaga. place the peeled rutabaga into the microwave for 4 minutes. It will be very hot. Let cool and run under cold water until it is room temperature. Cut into cubes.

Nutrition Information

Rutabaga 101






Bicarbonate of Soda Day - The Many Uses of Sodium Bicarbonate


The Many Uses of Sodium Bicarbonate,
also known as baking soda, bread soda, cooking soda,
and bicarbonate of soda 


1. Used as a leavening agent. It reacts with acidic ingredients that cause a food to expand. Acidic ingredients that create this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar.
 

2. Reduces stomach acid. It is used as an antacid to treat heartburn and indigestion.

 
3. Known for treating burns and preventing blistering.


4. Used as an exfoliate to remove dead skin cells.


5. An ingredient in some mouthwashes, toothpastes, deodorants, and shampoo.

6. An effective cleaning and scrubbing agent for kitchen appliances, counter tops, pots and pans.

7. Commonly added to washing machines as a softener and also to remove odors from clothes.

8. An effective way of controlling fungus growth. In the United States, it is registered by the Environmental Protection Agency as a biopesticide.


9. Can extinguish small grease or electrical fires by being thrown over the fire. However, it should not be applied to fires in deep fryers, as it may cause the grease to splatter. 


10. Used to deodorize the refrigerator, trash cans, drains and garbage disposals, dishwashers, and lunch boxes. 


11. Removes odors from carpets. 


12. Can be administered to pools and spas to raise pH levels. 


Warning. 
Sodium Bicarbonate increases the amount of sodium in your body. If you are on a sodium-restricted diet, check with your doctor before taking any medication with sodium bicarbonate. 


5 Extraordinary Uses for Baking Soda

1977 Arm and Hammer "Onion Power" Commercial
 


Arm and Hammer baking soda (1996)
 
 

Arm and Hammer Essentials Laundry Detergent
  

  Billy Mays for Arm and Hammer Baking Soda
   


Resources.
Arm and Hammer  
Wikipedia. Sodium bicarbonate 
Medline Plus. Sodium bicarbonate 



Bacon Day - Food Safety and Nutrition

Bacon day celebrations typically include social gatherings during which participants create and consume dishes containing bacon, including bacon-themed breakfasts, lunches, dinners, desserts, and drinks.

It's the "B" in a BLT sandwich, the star of breakfast buffets, the garnish on a spinach salad, and the "pork" in pork-and-beans. Bacon imparts a smoky flavor to many dishes. This ancient, cured meat now appears in such modern forms as shelf-stable or refrigerated fully cooked strips, bacon made from turkey and/or beef, and meats certified as organic.

The term "bacon" is used to describe the cured belly of a swine (hog) carcass. If meat from other portions of the carcass is used, the product name must identify the portions where the bacon comes from, e.g., "Pork Shoulder Bacon." Bacon is generally produced from young animals (6 to 7 months old) that weigh between 175 to 240 pounds.


Bacon and Food Safety
Bacon is made with salt as a curing agent, and nitrite (but not nitrate) is the other most frequently used additive. Bacon may also contain other additives such as sugars, maple sugar, wood smoke, flavorings, and spices.

Under certain conditions not yet fully understood, the products from the natural breakdown of proteins known as "amines" can combine with nitrites to form compounds known as "nitrosamines." There are many different types of nitrosamines, most of which are known carcinogens in test animals.

Not all cured meat products contain nitrosamines; however, when present, they usually are in very minute amounts. Many variables influence nitrosamine levels: amount of nitrite added during processing, concentrations of amines in meat, type and amounts of other ingredients used in processing, actual processing conditions, length of storage, storage temperatures, method of cooking, and degree of doneness.

Researchers at the USDA's Agricultural Research Service (ARS) found that the addition of vitamin C (ascorbate) and vitamin E (tocopherol) reduced the levels of nitrosamines in fried bacon and in nitrite-cured products. The findings led to changes in Federal regulations and industry processing to minimize consumer exposure to nitrosamines. USDA now requires adding 550 ppm (parts per million) of either sodium ascorbate or sodium erythorbate to pumped bacon. This addition greatly reduces the amount of free nitrite and, thus, minimizes the formation of nitrosamines. This regulation is found in 9 Code of Federal Regulations (CFR) 424.22 (b)(1).



Nutrition Information


BLT Sandwich


References
1. Wikipedia, List of bacon dishes
2. WebMD, 
Can Bacon Be Part of a Healthy Diet? Elaine Magee, MPH, RDN
3. Eat Right Chicago, Is Everything Really ‘Better with Bacon?’
4. USDA, Bacon and Food Safety
An educated consumer has the knowledge to make healthy choices - Choose Moderation




Sunday, December 29, 2019

Dragon Fruit – From Farm to Table

What is Dragon Fruit?
Dragon fruit, also known as Pitahaya refers to the fruit of the genus Hylocereus cactus. The dragon fruit is cultivated in Southeast Asia, Florida, the Caribbean, Australia, and throughout tropical and subtropical regions of the world.


Dragon fruit comes in four varieties:
* Pink-skinned with white flesh and tiny black seeds
* Pink-skinned with red flesh and tiny black seeds
* Pink-skinned with purple/pink flesh and tiny black seeds
* Yellow-skinned with white flesh and tiny black seeds

The red and purple colors of Hylocereus fruits are due to betacyanins, a family of pigments that includes betanin, the same substance that gives beets, Swiss chard, and amaranth their red color.

The Dragon fruit's texture is similar to kiwifruit because of its black, crunchy seeds. Dragon fruit is used to flavor and color juices and alcoholic beverages. The flowers can be eaten or steeped as tea.

Nutrient Profile
Dragon fruit is loaded with fiber making it a good choice when managing your weight (fiber fills you up) as well as aiding in digestion as it promotes a healthy gut. One of the few fruits that contain iron, dragon fruit can help to raise iron levels—and when in combination with vitamin C, it increases the absorption rate of iron. 

The fruit contains several antioxidants (betalains, hydroxycinnamates, and flavonoids). The seed oil contains fatty acids, linoleic acid, and linolenic acid.



How to Select, Prepare and Serve Dragon Fruit
Dragon fruit is usually eaten raw, whether served cut up, blended, or frozen. You can choose to grill it on skewers along with other fruits.

1. Select a ripe fruit with bright red, evenly colored skin that gives slightly when squeezed.
2. Place the dragon fruit on a cutting board or another clean surface.
3. Use a sharp knife and cut down the middle. The fruit it then separated into two sections.
4. Removing the flesh. The skin is not edible. Run a spoon around the circumference of each section to separate the flesh from the skin. Using a spoon, lift the flesh out of the skin and place it on the cutting board.
5. Reserve the skin for serving (optional)
6. Check the flesh for any residual pink skin. If there is any skin, cut it off.
7. The dragon fruit is ready to be sliced, diced, or eaten right out of the fruit.

Storage
Ripe dragon fruit can sit on the counter for a few days. To store longer place the fruit in a sealed plastic bag and store it in the refrigerator.

Don't cut the dragon fruit until ready to eat it. Once cut, it needs to be refrigerated in a tightly sealed container. It can stay fresh for a day, possibly a little longer, depending on how ripe it is. Once the flesh begins to turn brown and get mushy, it's time to throw it out.

For the Home Growers
The Green Thumb Planet has prepared an easy to follow description on How to Grow Dragon Fruit Indoors


The dragon fruit flowers bloom only at night and for a few hours. The plants can flower between three to six times in a year depending on growing conditions. About 30 to 50 days after flowering, the dragon fruit will sit on the cactus and can sometimes have 5 to 6 cycles of harvests per year. Hylocereus has adjusted to living in a dry tropical climate with a moderate amount of rain.


Dragon Fruit Recipes

Dragon Fruit Salad

Servings: 4 servings
Ingredients
1 cup Fresh pineapple cubed
1 cup Fresh orange cubed
½ cup Fresh mango cubed
½ cup Blueberries
½ cup Dragon Fruit cubed (use 2 dragon fruits and reserve skin for serving)
½ cup Kiwi sliced
½ cup Raspberry vinaigrette dressing
1 Tbsp Lime juice
1 Star Fruit sliced, for garnish

Directions
1. When preparing the dragon fruit reserve the skin for serving.
2. Cut up pineapple, orange, mango, dragon fruit, and kiwi. Place in a bowl. Add blueberries.
3. Add raspberry vinaigrette dressings.
4. Mix gently, adding fresh lime juice.
5. Place the fruit mixture in the dragon fruit skin.
6. Adding slices of star fruit as a garnish.


Exotic Skewer

 Cut up your favorite fruits and place them on a skewer. Eat fresh or grill.



Directions
1. Cut the fruit into desired shapes.
2. Thread the fruit through the skewers alternating the fruit.
3.  Grilling: Double skewer so the fruit does not fall off. Place on a lightly oiled grill to prevent sticking and cook for 2 minutes or refrigerate until thoroughly chilled. 
Serve hot or cold.


References.
1. What Is Dragon Fruit? Spruce Eats
2. What Is Dragon Fruit and Does It Have Health Benefits? by Franziska Spritzler, RDN, CDE, Healthline 
3. Pitaya, Wikipedia 
4. How to Grow Dragon Fruit Indoors,  The Green Thumb Planet 











Saturday, December 28, 2019

December 29, Pepper Pot Day Recipe

Pepper Pot is a thick stew or soup of beef tripe, vegetables, pepper, and other seasonings. Beef tripe is usually made from the first three chambers of a cow's stomach: the rumen, the reticulum (honeycomb and pocket tripe), and the omasum.




Pepper Pot Soup
Yields: 12 servings


Ingredients
1 pound sirloin steak, trimmed, cut into 1/2-inch pieces (or 1 pound honeycomb tripe)
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts low sodium beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons unsalted margarine
4 tablespoons all-purpose flour

Directions
1. Place the beef in a nonstick saucepan. Cook and stir occasionally until no longer pink on the outside, about 3 to 4 minutes. Drain and cut the beef into 
1/4 inch pieces. 

2. In a large kettle, saute the bacon until clear. Add the beef, onion, celery, leeks, parsley, and green peppers; saute until tender.
3. Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil. Turn the heat down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
4. Add the diced potato and carrots, and cook for an additional 20 minutes.
5. Prepare the roux by stirring the flour into the melted margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

Nutritional Information

Ensure accurate nutritional 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 Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LD, FAND at recipenews@gmail.com 



National Chocolate Day
Chocolate and Your Health

Chocolate and Your Health

Chocolate is believed to protect the cardiovascular system. The health benefits of chocolate may come from the antioxidant flavonoids. Chocolate comes from the cacao plant, which is rich in flavanols, a type of flavonoid phytochemical. (Other foods rich in flavanols include tea, cranberries, and red wine.)

Flavonoids help protect plants from environmental toxins and help repair damage. When we eat foods rich in flavonoids, it appears that we also benefit from this "antioxidant" power. The more nonfat cocoa solids a chocolate product contains, the more antioxidants it tends to contribute.

The fat in chocolate comes from cocoa butter and is made up of oleic acid (a heart-healthy monounsaturated fat), stearic and palmitic acids. Stearic and palmitic acids are saturated fats. Saturated fats are linked to increases in LDL cholesterol and the risk of heart disease. Research shows stearic acid appears to have a neutral effect on cholesterol. Although palmitic acid does affect cholesterol levels, it only makes up one-third of the fat calories in chocolate. This does not mean you can eat all the dark chocolate you’d like.

Be careful about the type of dark chocolate you choose. Chewy caramel and nut covered dark chocolate is not a heart-healthy food option. Check extra ingredients that can add lots of extra fat and calories. If the chocolate contains fat ingredients other than cocoa butter, it might have more harmful saturated fats and trans fats, rather than stearic acid.

There is currently no established serving size of chocolate to help you reap the cardiovascular benefits. You can enjoy a moderate portion of chocolate, about 1 ounce a few times per week.

More research is needed, but recent studies suggest the following possible health benefits of dark chocolate and cocoa.
1. Reduce the Risk of Heart Attack.
2. Decrease Blood Pressure and Increase Insulin Sensitivity
3. Improve Arterial Blood Flow
4. Help People with Chronic Fatigue Syndrome

The health benefits of chocolate may vanish if you are adding calories above and beyond your regular intake. This could mean you're adding more pounds along with the flavonoids.


References
1. Cleveland Clinic, Heart Health Benefits of Chocolate
2. WebMD, Health by Chocolate





Thursday, December 26, 2019

Twas the Day After Christmas,
a Dietitian's Version

Modified for the Registered Dietitian
by Sandra Frank, Ed.D, RD, LDN, FAND





Twas the day after Christmas, and all through the house
Nothing would fit me, not even a blouse.
The cookies I'd eaten, the eggnog I'd taste
The holiday parties had gone to my waist.

When I got on the scale there arose such a number!
The scale must be broken, I said with a thunder.
I'd remember the wonderful meals I'd prepared;
The gravies and sauces and beef nicely rare,

The wine and the pastries, the bread and the cheese
And the way I'd never said, "No thank you, please."
Nothing would fit me, I felt so depressed.
I knew it was time to start a new quest.

I picked up the phone, to call a dietitian,
Knowing this path was just the right mission.
I won’t feel guilty, I’ll try moderation,
Fad diets have failed and even starvation.

I’ll follow the plan, set up solely for me,
More Fruits and Veggies are part of the key.
I’ll eat more fiber and exercise I’ll start,
And limit the fat that is bad for my heart.

Yes, I’ll call a dietitian to provide inspiration and
Learn new ways to avoid temptation.

A Happy and Healthy New Year to you.
Remember to eat right and exercise too.



Happy Kwanzaa

"Kwanzaa was created to introduce and reinforce seven basic values of African culture which contribute to building and reinforcing family, community, and culture among African American people as well as Africans throughout the world African community. These values are called the Nguzo Saba which in Swahili means the Seven Principles. The Nguzo Saba stands at the heart of the origin and meaning of Kwanzaa, for it is these values which are not only the building blocks for the community but also serve to reinforce and enhance them."   - Dr. Maulana Karenga (Founder and Creator)

Kwanzaa is a week-long celebration observed from December 26 to January 1 each year.
 

Edible Art: Seven Basic Principles of Kwanzaa.
The colors of the Kwanzaa flag are black, red and green; black for the people, red for their struggle, and green for the future and hope that comes from their struggle. It is based on the colors given by the Hon. Marcus Garvey as national colors for African people throughout the world.
 

The Kwanzaa art includes the following foods: apples, raspberries, strawberries, black beans, prunes, blackberries, black rice, green bell peppers, broccoli, spinach, grapes, and string beans.

             
Kwanzaa has seven basic symbols. Each represents values and concepts reflective of African culture and contributive to community building and reinforcement. The following are the basic symbols:

Mazao (The Crops) These are symbolic of African harvest celebrations and of the rewards of productive and collective labor. 

Mkeka (The Mat) This is symbolic of our tradition and history and therefore, the foundation on which we build. 

Kinara (The Candle Holder) This is symbolic of our roots, our parent people -- continental Africans.

Muhindi (The Corn) This is symbolic of our children and our future which they embody.

Mishumaa Saba (The Seven Candles) These are symbolic of the Nguzo Saba, the Seven Principles, the matrix and minimum set of values which African people are urged to live by in order to rescue and reconstruct their lives in their own image and according to their own needs.

Kikombe cha Umoja (The Unity Cup) This is symbolic of the foundational principle and practice of unity which makes all else possible.

Zawadi (The Gifts) These are symbolic of the labor and love of parents and the commitments made and kept by the children. 


The following videos share the history and traditions of Kwanzaa. The first video was created by Sesame Street and the story of Kwanzaa is told through a young boy; the second video is a Happy Kwanzaa song by Teddy Pendergrass; and the third video is a trailer from "The Black Candle", narrated by Maya Angelou.

Sesame Street: Kwanzaa
 

Kwanzaa, a Celebration. 
"The Black Candle" trailer, 
narrated by Maya Angelou.


Wishing the lights of Kwanzaa
brings happiness, warmth and prosperity.


Resources
The Official Kwanzaa Web Site
The Official Kwanzaa Web Site, to make a donation  

 Wikipedia: Kwanzaa 


When you learn something from people, or from a culture,
you accept it as a gift, and it is your lifelong commitment
to preserve it and build on it. 

- Yo-Yo Ma





Wednesday, December 25, 2019

December 25, National Pumpkin Pie Day (modified)

Pumpkin pie is a traditional dessert, regularly served at Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time. The pie consists of a pumpkin-based custard and baked in a single pie shell. The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger.


Pumpkin Pie by Eating Well, Modified


Yield: 12 servings
Ingredients
Crust
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
3 tablespoons canola oil
3 tablespoons ice water
Filling
1 15-ounce can unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 14-ounce can low-fat sweetened condensed milk
2 large eggs, lightly beaten

Directions
Crust
1. To prepare crust: Combine whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Whisk together.
2. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it is light brown, about 30 seconds. Transfer to a small bowl to cool.
3. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly.
4. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.
5. Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge.
6. Position rack in lower third of oven; preheat to 425°F.
Filling
7. Combine pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well mixed.
8. Add condensed milk and eggs and whisk until smooth.
Assemble Pie 
9. Pour the filling into the prepared crust.
10. Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more.
11. Cover the crust edges with foil if they are browning too quickly.
12. Let cool completely on a wire rack before serving.

Nutritional Information

Ensure accurate nutritional 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 Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com 

Tuesday, December 24, 2019

Santa Claus and the Dietitian
Santa's List of Healthy Resources
for Children and Families


Santa Claus is a gentle and kind older man. He spends most of his days reading letters and granting wishes from children all over the world. Some children ask for toys, while others ask for food, health, family, and peace.

Santa has helpers in every country across the globe. One day Santa Claus called me to ask if I could help with the letters from children who were hungry, overweight, had food allergies or other dietary concerns. I was honored to be one of the first dietitians to become Santa’s helper.

We showed the children the “President's Council on Fitness, Sports & Nutrition” and they became more active.

We gave the children a special plate, called “
MyPlate” and they started to eat more fruits, vegetables, and whole grains.


We shared the “
Kids Eat Right” messages and the children became more involved in the family food choices and preparation.


We told the families about the “
Academy of Nutrition and Dietetics”, so children with special dietary needs could find help.


At the end of the day, Santa Claus and I sat down with some hot cocoa and a bowl full of fruit. We smiled knowing we were able to answer the wishes of so many children.


Our work was not done; we knew there would be more letters from children needing our help.


Have a Happy Holiday and a Healthy New Year

 - Santa Claus and the Dietitian




 

Santa's List of
Healthy Resources 
for Children and Families

President's Council on Fitness, Sports & Nutrition (PCFSN). PCFSN
engages, educates, and empowers all Americans to adopt a healthy lifestyle that includes regular physical activity and good nutrition. Since 1956, the Council has created and promoted programs and initiatives that motivate people of all ages, backgrounds, and abilities to be active and eat healthy.
Choose MyPlate.  The website features practical information and tips to help Americans build healthier diets. 
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.
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, AND is committed to improving the nation's health and advancing the profession of dietetics through research, education, and advocacy.
When you donate to Feeding America, you are doing more than helping provide meals. You are sending hope and joy to hard-working families that are struggling with the difficult decision of whether to pay the bills or pay for groceries.
Action for Healthy Kids believes 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; Eat Smart. Play Hard.™ Materials. A 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. Building Blocks for Fun and Healthy Meals; Fact Sheets For Healthier School Meals

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

National Dairy Council® (NDC); Child Nutrition; 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.

Nutrition.gov News

Dietitian Blog List