From Cherries to Chowder, explore the Presidential Palate.

Every president has his favorite foods. And it doesn't take long for the nation to become captivated with a president's eating habits - with Ronald Reagan, it was jelly beans; Jimmy Carter munched peanuts; George W. Bush loved pretzels; Trump likes fatty fast foods, and Joe Biden delights in ice cream.

Reference

Food Timeline American Presidents' Food Favorites

Abraham Lincoln’s Favorite Foods and Dietary Habits

Abraham Lincoln was born on February 12, 1809. He served as the 16th President of the United States from March 1861 until his assassination in April 1865. The photos of Abraham Lincoln show a man who was tall and slender.

What did he eat while he led the country through the American Civil War,  ending slavery and promoting economic modernization?

Helen Dupre Bullock, Historian of the National Trust for Historic Preservation, wrote "Authorities agree that Lincoln was indifferent to food, not particularly knowing or caring what was placed before him, whether it was cold or hot, and even whether he ate it or not. If not reminded of meal times he forgot them." Lincoln was usually so preoccupied with problems of politics he gave little thought to food unless faced with it.

In the White House, President Lincoln’s eating habits were irregular. For breakfast, he would have an egg, a piece of toast and coffee, if he remembered to eat. Lunch consisted of “a biscuit, a glass of milk in winter, some fruit or grapes in summer,” wrote John Hay, an aide to President Lincoln. “He drank nothing but water, not from principle, but because he did not like wine or spirits.

President Lincoln was fond of certain foods, especially apples, and Mrs. Lincoln always had plenty of apples available. One of his favorite meals was fresh fruit and nuts, cheese and crackers. Some sources note, President Lincoln did have two favorite dishes, Chicken Fricassee with Biscuits and Oyster Stew. His favorite dessert was Apple Pie.

References

Lincoln's Table, by Donna D. McCreary, contains 125 recipes of foods the Lincolns enjoyed, including flannel cakes (pancakes) and cornbread. The book provides stories about Abraham Lincoln's childhood, background information about many ingredients used in the recipes, and photos and menus. The recipes, though historically authentic, have been converted to modern-day measurements.

              Abraham Lincoln's Gettysburg Address

 

World Stroke Day - Nutrition Tips for Prevention and Rehabilitation

Stroke happens when the blood supply to part of the brain is cut off. Without blood, brain cells can be damaged or die. Depending on which part of the brain is affected and how quickly the person is treated, the effects of stroke on survivors can be devastating to a person’s body, mobility and speech, as well as how they think and feel.

Stroke is a leading cause of death and disability globally. It can happen to anyone at any age, and impacts everyone: survivors, family and friends, workplaces and communities. From making individual changes, to advocating globally and locally for policies that will deliver healthier communities, we can all do something to prevent stroke.

This year the focus of the World Stroke Campaign is Prevention. On the 29th October 2017, World Stroke Day, we are calling on our members, partners and stroke stakeholders to do what they can to improve community and individual awareness of stroke risk and take action to prevent stroke at individual and population level.

Stroke Warning Signs

If you notice one or more of these signs, don't wait. Stroke is a medical emergency.

Call your emergency medical services and get to a hospital right away!

Learn the warning signs of stroke

• Sudden numbness or weakness of the face, arm or leg, especially on one side of the body
• Sudden confusion, trouble speaking or understanding
• Sudden trouble seeing in one or both eyes
• Sudden trouble walking, dizziness, loss of balance or coordination
• Sudden, severe headache with no known cause

Take action in an emergency

• Not all the warning signs occur in every stroke. Don't ignore signs of stroke, even if they go away!
• Check the time. When did the first warning sign or symptom start? You'll be asked this important question later.
• If you have one or more stroke symptoms that last more than a few minutes, don't delay! Seek immediate medical attention!
• If you're with someone who may be having stroke symptoms, immediately call one of the emergency rescue service numbers. Expect the person to protest — denial is common. Don't take "no" for an answer. Insist on taking prompt action.

The FAST test

Facial weakness, arm weakness and speech difficulties are common signs of stroke. You can use the FAST test to remember the signs of stroke

The FAST test involves asking three simple questions:

• Face – Can the person smile, has their mouth drooped?
• Arms – Can the person raise both arms?
• Speech – Can the person speak clearly and understand what you say?
• Time – Act FAST! 

If you answer yes to any of these questions, act FAST and call for medical emergency help immediately.

Stroke is always a medical emergency. Remembering the signs of stroke and acting FAST could mean saving a life.

What causes stroke

• High blood pressure (Hypertension is the most common and treatable risk factor in stroke)
• Smoking
• High cholesterol
• Diabetes mellitus
• Obesity
• Sedentary life style
• Atrial fibrillation

Stroke warning signs

• Heart disease
• Carotid artery disease
• Alcohol

It is possible to prevent stroke

• Good control of blood pressure
• Good control of diabetes
• Lower cholesterol
• Regular exercise
• Quit smoking
• Lose weight
• Never ignore a small stroke

Nutrition Tips for Stroke Survivors

Healthy food habits can help reduce risk factors for stroke — poor cholesterol levels, high blood pressure and excess weight. Diets high in saturated fat and trans fat can raise blood cholesterol levels. Diets high in sodium can contribute to increased blood pressure, and high-calorie diets can contribute to obesity. A diet with five or more servings of fruits and vegetables per day may reduce the risk of stroke.

The American Heart Association/American Stroke Association offers these recommendations for a healthy diet:

1. Eat a diet rich in vegetables and fruits.

2. Choose whole-grain, high-fiber foods.

3. Eat fish at least twice a week.

4. Limit saturated fat and trans fat. Avoiding partially hydrogenated oils will reduce trans fats.

5. Choose lean meats and poultry, and prepare them without using saturated or trans fats.

6. Select low-fat dairy products.

7. Cut back on drinks and foods with added sugars. The AHA recommends that no more than half of your discretionary calories should come from added sugars. For most American women, the discretionary calorie allowance is no more than 100 calories and no more than 150 calories for men.

8. Choose and prepare foods with little salt (sodium). The AHA recommends consuming less than 1500 mg of sodium a day.

9. If you drink alcohol, do so in moderation. Limit yourself to one drink per day if you’re a non-pregnant woman or two drinks if you’re a man.

To Get the Nutrition You Need

Some stroke survivors have a loss of appetite. For others, eating may be difficult due to swallowing problems or limited hand or arm movement. In any case, talk to your healthcare team to make sure you’re getting the nutrition you need. To make eating a little easier again, try these steps:

• Choose healthy foods with stronger flavors, such as broiled fish and citrus fruits. Also, spices add flavor to food and serve as a good substitute for salt.
• Choose colorful, visually appealing foods, such as salmon, carrots and dark green vegetables.
• Cut foods into small pieces to make them easier to chew.
• Pick softer, easier-to-chew foods, such as yogurt, bananas, whole-grain hot cereals, and low sodium soups.
• If you have trouble swallowing, talk to your speech therapist or doctor. This condition can be treated.
• If weakness in arms or hands is a problem, you might try adaptive eating utensils. Some types of flatware have thicker handles that are easier to hold, and “rocker knives” make it possible to cut food using one hand.

Making Mealtime Easier

When stroke survivors have lost their appetites, caregivers can help by:

• Sharing meals with the survivor at regular times during the day.
• Setting a leisurely pace for the meal.
• Serving foods that the survivor wants.
• Encouraging healthy snacks or small meals throughout the day.
• Reducing distractions during meals.
• Watching for any problems the survivor may have with chewing or swallowing.

Resources
1. World Stroke Day

2. Harvard Heart Letter, DASH diet may lower stroke risk

 

New Food Trends for Halloween and Trick-or-Treat for UNICEF

"For generations, kids have toted UNICEF's collection boxes door to door on Halloween, calling out "Trick-or-Treat for UNICEF!" They have raised over $170 million since 1950 to help children worldwide - funds enabling UNICEF to save and improve children's lives by providing health care, improved nutrition, clean water, education, and more."

Resource
1. UNICEF, Trick-or-Treat for UNICEF

World Octopus Day - Food Resources

Octopus Food Resources

Nutrient Profile

How to Cook Octopus

by Kyle Phillips, featured in Spruceeats

Best Recipes for Octopus,
Food & Wine

It may seem daunting, but the octopus is worth tackling at home. Whether grilled or braised, the tender tentacles are incredibly delicious and can be served in a myriad of ways.

Pan-Seared Octopus with Italian Vegetable Salad 

by Jon Shook and Vinny Dotolo

National Cholesterol Education Month - What You Need to Know

What is cholesterol?

Cholesterol is a waxy, fat-like substance your body needs. But when you have too much in your blood, it can build up on the walls of your arteries and form blockages. This can lead to heart disease, heart attack, and stroke.



There are two kinds of cholesterol: high-density lipoprotein (HDL) and low-density lipoprotein (LDL). HDL is also called "good" cholesterol. LDL is called "bad" cholesterol. When we talk about high cholesterol, we are talking about "bad" LDL cholesterol.

Seventy-one million American adults have high cholesterol, but only one-third of them have the condition under control.1 September is National Cholesterol Education Month—a good time to resolve to get your cholesterol screened.

Screening

Screening is the key to detecting high cholesterol. Because high cholesterol does not have symptoms, many people do not know their cholesterol is too high. Your doctor can do a simple blood test to check your cholesterol level.

The National Cholesterol Education Program recommends that adults aged 20 years or older have their cholesterol checked every 5 years.

You may need to have your cholesterol checked more often if any of the following statements apply to you:

· Your total cholesterol is 200 mg/dL or higher.

· You are a man older than age 45 or a woman older than age 50.

· Your HDL cholesterol is lower than 40 mg/dL.

· You have other risk factors for heart disease and stroke.

The Healthy People 2020 objective is to have 82% of the population screened. The number of people who said they were screened for cholesterol between 2005-2009 increased from 73% to 76%, only a handful of states met the 82% Healthy People 2020 objective.

Prevention and Treatment of High Cholesterol

Make lifestyle changes by:

·   Eating a healthy diet. Avoid saturated fats and trans fats, which tend to raise cholesterol levels. Other types of fats, such as polyunsaturated fats, can lower blood cholesterol levels. Eating fiber also can help lower cholesterol.

·   Exercising regularly. Physical activity can help lower cholesterol. The Surgeon General recommends that adults engage in moderate-intensity exercise for 2 hours and 30 minutes every week.

·   Maintaining a healthy weight. Being overweight or obese can raise your cholesterol levels. Losing weight can help lower your cholesterol.

·   Not smoking. If you smoke, quit as soon as possible.

Be sure to follow your doctor's instructions and stay on your medications, if prescribed, to control your cholesterol.

For more information about cholesterol and how you can prevent high cholesterol or keep it in check, see "Your Guide to Lowering Your Cholesterol with TLC" from the National Heart, Lung, and Blood Institute.

Reference
CDC, Cholesterol

 

Macadamia Nuts: From Farm to Table

The macadamia nut is the seed of the macadamia tree. It is native to Australia and is also known as the Australian Nut. Macadamia nuts are commercially grown in Hawaii and, to a much smaller degree, in California and Florida. Roasted macadamia nuts are a popular snack. 

Macadamia Nuts: From Farm to Table

Health Benefits and Nutrition

Macadamia nuts are a rich source of monounsaturated fatty acids (MUFA), such as oleic acid and palmitoleic acids. Studies suggest eating macadamia nuts as part of a healthy meal plan seems to lower low-density lipoprotein (LDL) cholesterol, and to raise high-density lipoprotein (HDL) cholesterol.

Compared to other common edible seeds such as almonds and cashews, macadamias are high in fat and low in protein. Macadamia nuts have sweet taste. One ounce of nuts provide about 200 calories/1 ounce.

They contain numerous nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness.

One ounce (28.3 g) of macadamia provides 2 g or 8% of daily-recommended levels of dietary fiber. Additionally, they are a very good source of phytosterols such as β-sitosterol. Macadamia nuts contain no cholesterol.

Macadamia nuts are free from gluten, it is a popular ingredient in the preparation of gluten-free foods. This provides a healthy alternative in people with wheat gluten allergy and celiac disease.

Macadamia Nut Side Effects & Safety
Macadamia nuts are safe as food. They can cause an allergic reaction, but this is unusual.

Special Precautions & Warnings
Macadamia nuts are toxic to dogs.

Recipes

Ono Mango Macadamia Nut Bread

Cooking Healthy Across America by Academy of Nutrition and Dietetics Food and Culinary Professionals

1. Food Network, Macadamia Nut Recipes
2. Eating Well, Tropical Popcorn Balls with Macadamia Nuts

Resources

1. Wikipedia, Macadamia Nuts
2. Nutrition and You, Macadamia Nuts
3. Livestrong, Are Macadamia Nuts Healthy?

From Garden to Table: The Journey of Zucchini

From Garden to Table: The Journey of Zucchini

Due to the overzealous planting of zucchini, people are asked to drop off baskets of squash on neighbors’ doorsteps.
Annually, August 8.

Hot weather brings an abundance of summer squash. Yellow crookneck, straight neck, zucchini, pattypan, and Mediterranean are some of the popular varieties.

Fruits and Veggies More Matters has a list of 10 ways to enjoy zucchini.

The Produce Lady in the following video provides
preparation ideas, cooking tips and recipes for squash.

Sesame Street: Veg Side Story
Sesame Street introduces the zucchini to children
everywhere through music and a delightful story.

National Barrier Awareness Day - Barriers to Health Care

Barriers to Health Care

• “After you turn into an adult with cerebral palsy, there is little medical support. Most of the studies, surgeries, and what have you are done with children with cerebral palsy. I walk into a doctor’s office and say I have cerebral palsy and get “that look” from the doctor. The look most adults with CP have seen numerous times in their life, the look of “Oh crap, I am going to have to Google this when I get home.” - Mary Catherine

People with disabilities encounter a range of barriers when they attempt to access health care including the following.

Prohibitive costs

Affordability of health services and transportation are two main reasons why people with disabilities do not receive needed health care in low-income countries - 32-33% of non-disabled people are unable to afford health care compared to 51-53% of people with disabilities.

Limited availability of services
The lack of appropriate services for people with disabilities is a significant barrier to health care. For example, research in Uttar Pradesh and Tamil Nadu states of India found that after the cost, the lack of services in the area was the second most significant barrier to using health facilities.

Physical barriers
Uneven access to buildings (hospitals, health centers), inaccessible medical equipment, poor signage, narrow doorways, internal steps, inadequate bathroom facilities, and inaccessible parking areas create barriers to health care facilities. For example, women with mobility difficulties are often unable to access breast and cervical cancer screening because examination tables are not height-adjustable and mammography equipment only accommodates women who are able to stand.

Inadequate skills and knowledge of health workers
People with disabilities were more than twice as likely to report finding health care provider skills inadequate to meet their needs, four times more likely to report being treated badly and nearly three times more likely to report being denied care.

Addressing barriers to health care

Governments can improve health outcomes for people with disabilities by improving access to quality, affordable health care services, which make the best use of available resources. As several factors interact to inhibit access to health care, reforms in all the interacting components of the health care system are required.

Policy and legislation
Assess existing policies and services, identify priorities to reduce health inequalities, and plan improvements for access and inclusion. Establish health care standards related to the care of persons with disabilities with enforcement mechanisms.

Service delivery

Provide a broad range of modifications and adjustments (reasonable accommodation) to facilitate access to health care services. For example, changing the physical layout of clinics to provide access for people with mobility difficulties or communicating health information in accessible formats such as Braille. Empower people with disabilities to maximize their health by providing information, training, and peer support. Promote community-based rehabilitation (CBR) to facilitate access for disabled people to existing services. Identify groups that require alternative service delivery models, for example, targeted services or care coordination to improve access to health care.

Human resources
Integrate disability education into undergraduate and continuing education for all healthcare professionals. Train community workers so that they can play a role in preventive health care services. Provide evidence-based guidelines for assessment and treatment.

WHO response

In order to improve access to health services for people with disabilities, promote strategies to ensure that people with disabilities are knowledgeable about their own health conditions and that healthcare personnel support and protect the rights and dignity of persons with disabilities.

Resources
1. Access To Medical Care for Individuals With Mobility Disabilities, U.S. Department of Health and Human Services Office for Civil Rights
2. Disability and Health, World Health Organization

May 6, International No Diet Day - A Celebration of Body Acceptance and Body Shape Diversity

International No Diet Day (INDD) is annually observed on May 6th. It is a celebration of body acceptance and body shape diversity. The day is dedicated to raising awareness of the dangers of diets. A blue ribbon is used to symbolized INDD cause.

The INDD was created in 1992 by Mary Evans Young, a British woman who decided to fight the diet industry in order to raise awareness of the dangers of dieting, anorexia nervosa, and other eating disorders.

The Goals of the INDD:
1. Doubt the idea of one "right" body shape.
2. Raise awareness of weight discrimination, size bias, and fatphobia.
3. Declare a free day from diets and obsessions to body weight.
4. Present the facts about the diet industry, emphasizing the inefficacy of commercial diets.
5. Show how diets perpetuate violence against women.
6. Honor the Victims of eating disorders and weight-loss surgeries.

Resources:
International No Diet Day. Wikipedia 

International Moment of Laughter The Health Benefits of Laughter

"People who laugh actually live longer than those who don't laugh.
Few persons realize that health actually varies according to
the amount of laughter."

James J. Walsh, MD

Having a good laugh usually makes us feel good about ourselves.

I Love to Laugh

Research published in the International Journal of Obesity discovered laughter can be beneficial in weight control.

Laughing helps burn calories by increasing the heart rate by 10 to 20 percent: The metabolism increases as well, meaning you will burn more calories at rest once you have stopped laughing.

Scientists calculated 15 minutes of laughter a day will burn 10 to 40 calories, depending on a person’s weight and the intensity of the laughter.

Laughter can relieve physical tension and stress, leaving your muscles relaxed for up to 45 minutes after.

Laughter triggers the release of endorphins, which promotes an overall sense of well-being.

Laughter improves the function of blood vessels and increases blood flow, which may benefit the cardiovascular system.

Laughter may benefit people with diabetes. One study showed after watching a comedy, the group had lower blood sugar levels than they did after listening to a boring lecture.

Laugh because it feels great,
because it is healthy for you, and
because we take ourselves too seriously.
It’s time to lighten up.
“Laughter is the best medicine.”

Striking the Balance: Protein Intake in Kidney Disease

What is a kidney-friendly diet & how can you start today?

The Cooking Doc, Blake Shusterman, MD

I'm truly inspired by Dr. Blake Shusterman, and I think you will be too. His compassionate approach as a physician extends beyond patient care to emphasize the importance of healthy eating. Dr. Shusterman's website, The Cooking Doc, is a valuable resource for kidney-friendly cooking. Discover a range of kidney-healthy recipes and tips at The Cooking Doc - Kidney-Healthy Cooking.

Navigating the complexities of kidney disease demands a nuanced understanding of nutrition, particularly when it comes to protein. This vital nutrient is critical in building muscle, repairing tissue, and bolstering the immune system. However, for individuals grappling with kidney disease, the stakes are different, and the approach to protein intake needs careful consideration.

The Protein Paradigm in Kidney Health

For those with kidney disease, the balance of protein consumption is a delicate dance. The impaired kidneys face challenges in eliminating waste products from protein metabolism. Excess protein can exacerbate this issue, accumulating waste in the blood, a condition detrimental to health. Yet, the narrative doesn't endorse a minimal protein diet. An insufficient protein intake harbors its own complications, potentially undermining muscle maintenance, tissue repair, and immune defense.

The key lies in customization. The optimal protein intake for an individual with kidney disease hinges on several factors:

• Body Size: Larger body sizes may necessitate a higher protein intake to support bodily functions.
• Nature of Kidney Disease: The type and severity of kidney impairment can influence protein requirements.
• Proteinuria: The presence and quantity of protein in urine, a common occurrence in kidney disease, also guide dietary adjustments.

Crafting Your Protein Plan

Collaborating with a dietitian or healthcare provider is essential. They can offer a tailored protein recommendation that aligns with your unique health profile and dietary needs. This personalized approach ensures you receive adequate protein to support your body's needs without overburdening your kidneys.

Conclusion: Navigating Nutrition with Kidney Disease

Living with kidney disease requires a thoughtful approach to dietary protein. The goal is maintaining the body's necessary functions without exacerbating kidney damage. By understanding the critical balance of protein intake and collaborating with healthcare professionals, individuals with kidney disease can manage their condition more effectively. The journey might be complex, but with the right knowledge and support, achieving nutritional balance and safeguarding kidney health is within reach.