World Diabetes Day - The Family and Diabetes

World Diabetes Day was created in 1991 by the International Diabetes Federation and the World Health Organization. World Diabetes Day became an official United Nations Day in 2007. The campaign draws attention to the issues of importance to the diabetes world and keeps diabetes in the public spotlight. 

World Diabetes Day (WDD) is celebrated every year on November 14th. The World Diabetes Day campaign is led by the International Diabetes Federation (IDF) and its association members. It joins millions of people worldwide in diabetes advocacy and awareness.

The Family and Diabetes

To mark diabetes awareness month and World Diabetes Day on November 14, the International Diabetes Federation (IDF) is urging families to learn more about the warning signs of diabetes. New research from IDF has discovered that parents would struggle to spot this serious life-long disease in their own children. Despite the majority of people surveyed having a family member with diabetes, alarming four-in-five parents would have trouble recognizing the warning signs. One-in-three wouldn’t spot them at all.

The findings underline the need for education and awareness to help people spot the diabetes warning signs early.

The warning signs can include excessive thirst, frequent urination, a lack of energy, blurred vision, slow-healing wounds, and numbness in the feet and/or hands.

This November, IDF is urging people to test their diabetes knowledge and learn more. IDF has made an awareness assessment available online at http://discoverdiabetes.idf.org/

Meet Toby Smithson, RDN, LDN, CDE

Toby Smithson is a Registered Dietitian, a Certified Diabetes Educator, a national spokesperson for the American Dietetic Association, and holds a certification in adult weight management. Toby was diagnosed with Type 1 diabetes in October 1968 and has managed diabetes personally every single day since with no hint of complications. Toby founded DiabetesEveryDay to share her insights into successful diabetes self-management.

DiabetesEveryDay.com members enjoy 24/7 access to weekly menu selections, recipes (developed by dietitians for heart health and carbohydrate management), grocery lists, and a unique library of video clips featuring Toby Smithson. New content is added weekly, Toby draws upon her own extraordinary diabetes management success to make this overwhelming responsibility for self-care both understandable and practical. She explores not only the nuts and bolts…. medical issues, food, and physical activity…. but also everyday lifestyle, emotional challenges, stress, and life-changing motivation; the real keys to success. To learn more, visit DiabetesEveryDay.com

Blue Circle Dance

About 500 employees, families, and friends of Novo Nordisk from all around the world filmed themselves while dancing to 'Move your feet' by Junior Senior. The idea is to generate awareness for diabetes on World Diabetes Day on 14 November.

National Color Day - Explore the Many Colors of Food

Music: The Wonderful World of Color,
Walt Disney and Disney World.

Eat Right with Colors explores the health benefits associated with eating foods of many colors. Including color diversity in your meals and food choices enhances your intake of a wide range of nutrients. 

Red and Pink Foods

Apples, Beets, Cayenne, Cherries, Cranberries, Guava, Kidney Beans, Papaya, Pink Beans, Pink/Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Tomatoes, Watermelons

Green Foods

Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini

Blue and Purple Foods

Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Kelp (Seaweed), Purple Belgian Endive, Purple Cabbage, Purple Figs

Yellow and Orange Foods

Apricots, Bananas, Butternut Squash, Cantaloupe, Carrots, Cheddar Cheese, Citrus Fruits, Clementines, Corn, Creamsicle, Garbanzo Beans, Golden Apples, Golden Flax Seed, Golden Raisins, Grapefruit, Honey, Lemon, Lemongrass, Mandarin Oranges, Mangoes, Nectarines, Orange Jello, Orange Peppers, Orange Tomatoes, Oranges, Papaya, Parsnips, Peaches, Pears, Persimmons, Pineapple, Pumpkin, Rutabagas, Saffron, Salmon, Spaghetti Squash, Squash Blossoms, Sweet Corn, Sweet Potatoes, Tangerines, Whole Grains, Yams, Yellow Apples, Yellow Beans, Yellow Peppers, Yellow Summer Squash, Yellow Wax Beans

White and Black Foods

White: Cauliflower, Coconut, Garlic, Ginger, Green Onions, Scallions, Horseradish, Jicama, Kohlrabi, Leeks, Millet, Mushrooms, Onions, Parsnips, Quinoa, Shallots, Soy Products, Sunflower Seeds, Tofu, Turnips, White Beans, White Corn, White Sesame Seeds

Black: Black Beans, Black Cherries, Black Currants, Black Mushrooms, Black Olives, Black Quinoa, Black Raspberry, Black Rice, Black Sesame Seeds, Black Soybeans, Blackberries, Boysenberries, Prunes, Raisins, Seaweeds, Tamari (Soy Sauce)

Wellness News employs adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the photographs are available for purchase, with the proceeds going to special needs adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com). 

Please make a donation.

 

Prepared by
http://www.dietitians-online.com/
http://www.weighing-success.com/
Wellness News (www.weighing-success.com/WellnessNews.html)
Sandra Frank, Ed.D, RD, LDN
Jake Frank
Michelle Canazaro
John Gargiullo

August is Kids Eat Right Month - Share the Message

Kids Eat Right is a joint initiative from the Academy of Nutrition and Dietetics (Academy) and the Academy of Nutrition and Dietetics Foundation. The goal of Kids Eat Right is to educate families, communities, and policymakers about the importance of good nutrition.

August is Kids Eat Right Month, a nutrition education, information sharing, and action campaign created by Kids Eat Right, an initiative of the Academy of Nutrition and Dietetics and its Foundation.

Kids Eat Right Month spotlights healthy nutrition and active lifestyles for children and families, offering simple steps to help families cook healthy, eat right, and shop smart.

The Kids Eat Right website centers around the theme "Shop-Cook-Eat." The goal is to bring families together each day for nutritious meals by providing simple and easy-to-follow tasks.

 Share the Monday Message Campaign involves Academy member volunteers who distribute weekly advice through social media channels (such as Facebook, Twitter, blogs, etc.). The Kids Eat Right campaign provides resources to help Academy members become recognized leaders in childhood obesity prevention. Volunteers then educate the community on shopping ideas, cooking tips, eating right, and recipes.

Consumers, Caregivers, Educators, Journalists, Policy Makers  To learn more about Kids Eat Right, visit Kids Eat Right
Academy of Nutrition and Dietetics To become a volunteer, visit About Kids Eat Right 

   

August 3, National Grab Some Nuts Day

Nuts once considered a high fat, high-calorie food is now being recognized as a Nutritious Snack with essential fatty acids, omega fats, protein, and many vitamins and minerals.

August 1 - 7 World Breastfeeding Week: Nutrition, Food Security and Poverty Reduction

 World Breastfeeding Week 

Coordinated by World Alliance for
Breastfeeding Action (WABA)

August 1 - 7

World Breastfeeding Week is coordinated by the World Alliance for Breastfeeding Action (WABA), a global network of individuals and organizations concerned with the protection, promotion and support of breastfeeding worldwide based on the Innocenti Declarations, the Ten Links for Nurturing the Future and the WHO/UNICEF Global Strategy for Infant and Young Child Feeding.

WABA’s core partners are the Academy of Breastfeeding Medicine (ABM), International Baby Food Action Network (IBFAN), International Lactation Consultant Association (ILCA), La Leche League International (LLLI), and Wellstart International. WABA is in consultative status with UNICEF and an NGO in Special Consultative Status with the Economic and Social Council of the United Nations (ECOSOC).

By linking breastfeeding to the SDGs, the breastfeeding movement will be able to connect with a variety of development issues by 2030 for maximum impact.

WBW materials cover the main links between breastfeeding and the SDGs along 5 broad themes:
(1) nutrition/food security
(2) health, well-being, and survival
(3) environment and climate change
(4) work productivity, empowerment, social protection
(5) sustainable partnerships and rule of law

Objectives of WABA World Breastfeeding

*To inform people about the new Sustainable Development Goals (SDGs) and how they relate to breastfeeding and Infant and Young Child Feeding (IYCF).

*To firmly anchor breastfeeding as a key component of sustainable development.

*To galvanize a variety of actions at all levels on breastfeeding and IYCF in the new era of the SDGs.

* To engage and collaborate with a wider range of actors around promotion, protection, and support of breastfeeding.

Breastfeeding Is Really Good For Babies,
But Millions Can't Do It

“By recognizing that breastfeeding is a key to sustainable development, we will value our wellbeing from the start of life, respect each other and care for the world we share.” 

 - UNICEF & WHO WBW

Breastfeeding Benefits for Baby and Mom

KidsEatRight

Resources

1. Kids Eat Right, reference: Breastfeeding

2. World Breastfeeding Week (WABA)

July 10, Teddy Bear Picnic Day Even Teddy Bears Practice Food Safety

Before you begin setting out your picnic feast, make sure hands and surfaces are clean. 

Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood should be packed while still frozen so that they stay colder longer.

Pack beverages in one cooler and perishable foods in another. This will prevent perishable foods from being exposed to warm outdoor temperatures. 

Limit the number of times the cooler is opened so as to keep the contents cold longer.

Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared and cooked foods or foods that will be eaten raw, such as fruits and vegetables. 

Rinse fresh fruits and vegetables under running tap water before packing them in the cooler.  

For more food safety tips, visit 

http://www.fightbac.org

http://homefoodsafety.org  

June is National Dairy Month

Every Age Needs the Nutrients Found in Dairy

A Tribute to the Dairy Industry:

From the Cow and the Farmer to Your Kitchen Table.

Nutrition and Health

Resource: National Dairy Council

Milk, cheese, and yogurt play a critical role in the diets of adults and children by providing essential nutrients. Drinking one cup of milk can help you meet the Dietary Guidelines for Americans’ recommended three servings of low-fat or fat-free milk or milk products per day.

One cup (8-ounce) serving of milk provides the following nutrients: (Information based on one cup fat-free white milk)

Calcium provides 30% of the Daily Value. Calcium helps build and maintain bones and teeth. It plays a role in nerve function, muscle contraction, and blood clotting.

Vitamin D provides about 25% of the Daily Value. Vitamin D helps promote the absorption of calcium and enhances bone mineralization.

Protein provides about 16% of the Daily Value and all of the essential amino acids. Protein builds and repairs muscle tissue and is a source of energy during intense physical activities.

Vitamin B12 provides about 22% of the Daily Value. Vitamin B12 helps build red blood cells that carry oxygen from the lungs to the muscles.

Riboflavin (Vitamin B2), provides about 26% of the Daily Value. Riboflavin helps convert food into energy. It is also involved in exercising muscles.

Phosphorus provides about 25% of the Daily Value. Phosphorus helps strengthen bones.

Easy to Prepare Snacks

National Dairy Council

The National Dairy Council provides user-friendly nutrition education materials. They are advocates for healthy living and committed to our communities and health care needs. 

National Dairy Council® (NDC) is the nutrition research, education and communications arm of Dairy Management Inc™. On behalf of U.S. dairy farmers, NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier society, including health professionals, educators, school nutrition directors, academia, industry, consumers, and media.

Established in 1915, NDC is comprised of a staff of nutrition science researchers, registered dietitians and communications experts dedicated to educating the public on the health benefits of consuming milk and milk products throughout a person’s lifespan. In addition, NDC funds independent research to aid in the ongoing discovery of information about dairy foods’ important role in a healthy lifestyle. This research provides insights to the industry for new dairy product innovations.

In partnership with its network of state and regional dairy councils, NDC disseminates nutrition programs, materials and research to support government recommendations for improved nutrition for Americans, including consumption of at least three servings of low-fat or fat-free milk and milk products a day.

3-Every-Day™, a Dairy Promotion. Consuming 3-Every-Day™ of Dairy – three daily servings of milk, cheese, or yogurt is an easy way for families to get a powerful punch of nutrients to help build stronger bones and healthy bodies and reduce the risk of osteoporosis. In addition, a growing body of research suggests that enjoying three servings of dairy foods a day as part of a nutrient-rich, balanced diet may help maintain a healthy weight.

American Dairy Association of Indiana's
 Every Single Day TV Spot.

Fuel Up to Play 60 is an in-school nutrition and physical activity program launched by National Dairy Council (NDC) and National Football League, in collaboration with the United States Department of Agriculture (USDA). The program encourages youth to consume nutrient-rich foods (low-fat and fat-free dairy, fruits, vegetables, and whole grains) and achieve 60 minutes of physical activity every day. Visit the Fuel Up to Play 60 website to learn more.

Lactose Intolerance.
National Dairy Council, Lactose Intolerance 

 Celebrating America's Dairy Industry

Messages from the Dairy Councils and Associations

American Dairy Farmers, 1990’s

Maine Dairy and Nutrition Council

Sponsored by the American Dairy Farmers

Tribute to the Dairy Advertisers.

I’m not sure who gets the credit for the Cow Tap Dancing,
but the Message is Milk gets you swinging again.

Additional Resources

International Dairy Foods Association

During Mens Health Month, Academy of Nutrition and Dietetics Reminds Men To Eat Right For Every Decade Of Life

CHICAGO – Gentlemen, do you think your nutrition needs stay the same your whole adult life? Every decade has its own health concerns, from weight creep to heart disease, all which change the types and amounts of food you need to eat during each life stage. The Academy of Nutrition and Dietetics encourages men to take time during Men’s Health Month to ensure they have developed a healthful eating plan that is most appropriate and beneficial for their age.

“Each life stage has its own nutritional requirements to keep your body running in peak form,” says registered dietitian nutritionist and Academy Spokesperson Jim White. “Eating right at every age will help you sail through the decades feeling great.”

The Academy and its expert registered dietitian nutritionists offer tips to help men understand which foods will help boost their health at every decade of life.

20s: High Energy
“A higher metabolism and an active lifestyle can help younger men maintain a better weight, even if their diet isn’t stellar,” White says. “Eating foods like nuts, seeds, and dried fruit instead of snacks like chips, soda, and candy can satisfy your hunger and give a nutrient boost at the same time.”

Active guys need to be sure they're getting enough protein. Choose a variety of foods like seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds. “Heart-healthy fatty fish like salmon, tuna, and mackerel can reduce the risk of developing heart disease, too,” White says.

30s: Weight Doesn't Wait
“While your appetite may stay the same in your 30s as in your 20s, your lifestyle has likely slowed a little due to marriage, kids and jobs. So now is the time to change to a more regular eating pattern,” White says.

Eating smaller, more regular and more frequent meals throughout the day will help you keep from getting too hungry and then overeating at a meal later in the day. “Plan healthy meals and snacks for your day, whether you’re at work or at home,” White says.

40s: Feed the Heart and Bones
As men age, the risk of heart disease becomes greater, and your 40s are the time to put more focus on heart health. “Fiber, especially soluble fiber found in peas, beans, oats, apples, and citrus fruit, can help keep your heart healthy because it works like a sponge to soak up cholesterol,” says registered dietitian nutritionist and Academy Spokesperson Ximena Jimenez.

Now is also a good time to reinforce strong teeth and bones. “Calcium from low-fat or fat-free dairy, dark green leafy vegetables or tofu, and vitamin D from fortified foods like milk and cereal are two of the best nutrients for your bones and teeth,” Jimenez says.

50s: Busting Disease
As certain diseases like cancer, especially prostate cancer, become more likely in the 50s and beyond, including plenty of antioxidants in your diet is key, like those found in berries and colorful vegetables.
While lycopene, vitamin E, and selenium are marketed to men as tools to reduce the chance of developing prostate cancer, there is no definitive science to back up these claims. “Whether there is a direct correlation between prostate cancer and these minerals or not, an overall healthy diet should contain both selenium and lycopene,” White says.

60s and Beyond: Maintain the Muscle

In your 60s and beyond, men start losing muscle mass, so protein is important. Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories or are sources of oils, such as salmon and tuna. “Also look at beans and peas. Because of their high nutrient content, they are considered both a vegetable and protein food,” White says.

For more information on men’s health, visit Healthy Eating for Men.

All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.

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

Resources

Academy of Nutrition and Dietetics: Men's Health

US Department of Health and Human Services: Men's Health

Men's Health Network (MHN) 

International Men's Health Week

June 13, Kitchen Klutzes of America Day National Safety Month Create a Safe Kitchen

Kitchen safety involves avoiding and looking for potential hazards. Focus your attention on four main areas.

• Fire and Electrical Hazards
• Food Preparation
• Food Safety and Cleanliness
• Create a Child-Friendly Kitchen

Fire and Electrical Hazards

 1. Use a 3-prong grounded connection on all appliances.
 2. Do not use extension cords.
 3. Discard any broken or damaged appliances.
 4. Turn off burners immediately when not in use.
 5. Keep dish towels, pot holders, and paper towels away from the stove or other hot areas where they can catch fire.
 6. Do not leave candles burning unattended. Place in flameproof containers.
 7. Keep a fire extinguisher in or near the kitchen, but away from the stove or other hot areas.
 8. Keep lighters and matches away from the reach of children.

Kitchen Safety - Fire Hazards

Food Preparation

 1. Turn the handles of cooking pots and pans away from the front of the stove.
 2. Be careful when removing the lid from hot foods. The heat can burn you.

 3. Never leave cooking foods unattended!!
 4. Close cabinet doors and draws when not in use.

 5. Make sure appliances with sharp areas are unplugged before touching them.
 6. Use proper lifting techniques when carrying heavy items.

 7. Knives - Always cut away from the body when using a knife. Cut using a proper cutting surface. Keep knives clean. Do not leave knives soaking in water. When cleaning the blade, keep the sharp edge away from hands.

Kitchen Safety: Knife Safety

Food Safety and Cleanliness

There are ways to avoid food poisoning and accidents by proper handling of foods and keeping yourself and your work area clean.

 1. Clean up spills immediately.
 2. Always wash your hands before working in the kitchen. Wash with soap and water for 20 seconds before and after handling food.
 3. Wash kitchen surfaces often, and wash platters before refilling them with fresh food. 

 4. Keep uncooked and ready-to-eat foods separate. Juices from raw meat may cross-contaminate other food if they contain harmful bacteria. 

 5. Use one cutting board for raw meat and poultry and another one for vegetables. If you use only one cutting board, wash it with hot soapy water after preparing each food item.
 6. Use a food thermometer to be sure foods are cooked safely. Steaks should be cooked to 145 °F, ground beef cooked to 160 °F, and all poultry cooked to 165 °F.
 7. Never hold hot or cold foods for more than two hours at room temperature, or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly.
 8. When in doubt, throw it out; do not eat it.

Food Safety

June is National Safety Month

Cooking and spending time in the kitchen is fun for kids, and also provides parents with an opportunity to teach children. Here are tips to create a kid-friendly kitchen: