National French Toast Day

Recipes


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Contact:
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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 tablespoon 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.

Resources

1. Fruits and Veggies, More Matters: Sweet Potatoes

2. EatingWell, Healthy Sweet Potato Recipes

World Olive Tree Day

The history of olive trees is deeply rooted in ancient civilizations, tracing back thousands of years. Originating in the Mediterranean region, mainly present-day Greece and Syria, the olive tree symbolized peace, wisdom, and prosperity.

There are numerous varieties of olives worldwide, each with a unique flavor profile, size, and color. The exact number can be challenging to determine due to regional variations, local cultivars, and ongoing developments in olive cultivation. However, here are some popular olive varieties:

Arbequina: Small and brown, these olives are known for their mild, fruity flavor. They are commonly used to produce high-quality olive oil.


Kalamata: Large, dark purple to black olives with a distinctive almond shape. Hailing from Greece, they are often brine-cured and used in salads and Mediterranean dishes.


Manzanilla: Originating from Spain, these small, green olives taste slightly nutty and briny. They are frequently found in tapenades and as table olives.

Picual: A common variety in Spain, these olives are known for their high oil content and peppery flavor. They are often used to produce extra virgin olive oil.

Picholine: Originating from France, these green olives are elongated and have a mild, slightly sweet taste. They are often used as table olives or in cocktails.

Gordal: Hailing from Spain, these large, green olives are often stuffed with ingredients like pimento or garlic. They have a meaty texture and mild taste.

Nyon: Small, black olives from France, often used to produce high-quality olive oil. They have a rich, fruity flavor.

Hojiblanca: Another Spanish variety, these olives are medium-sized and round. They are often used to produce oil and table olives, known for their fruity taste.

Cerignola: In Italian, these large, bright green olives have a mild, sweet taste. They are often served as a snack or appetizer.

Mission: These black olives are famous in the United States, often found in cans or jars. They have a mild, slightly sweet flavor.

These are just a few examples, and many more local and regional varieties exist, each contributing to the rich tapestry of flavors in the world of olives.

November 25, National Parfait Day

Parfait is a French term used to describe a dessert prepared by freezing a dish which is usually ice cream or 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

Resource.

Taste Spotting, Parfaits

National Stuffing Day: Triple-Herb Pumpernickel and Sourdough Stuffing Food Safety

Fillers

Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination. Other stuffings may contain only vegetables and herbs. Some types of stuffing include sausage meat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes for heavy stuffing. Fruits and dried fruits can be added to stuffing, including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, such as sage, onion, bread, chestnuts, dried apricots, dried cranberries, etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing, or it may be called dressing.

Food Safety

The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked). The turkey's temperature must reach a safe minimum internal temperature of 165 °F. Check the temperature in the thigh, the innermost part of the wing, and the thickest part of the breast.

Resources
1. Triple-Herb Pumpernickel and Sourdough Stuffing
2. Stuffing, From Wikipedia, the free encyclopedia
3. Thanksgiving Stuffing Recipes, EatingWell

Pressure Ulcer Awareness - Pressure Injury Prevention Points and Nutrition Intervention

The National Pressure Ulcer Advisory Panel (NPUAP) serves as the authoritative voice for improved patient outcomes in pressure injury prevention and treatment through public policy, education, and research. The objective of STOP logo 2017 World Wide Pressure Injury Prevention Day is to increase national awareness for pressure injury prevention and to educate the public on this topic. NPUAP has developed an extensive media materials package appropriate for all healthcare settings and organizations.

It is important to identify individuals who are prone to pressure injuries. I have a son with cerebral palsy. He is in a wheelchair and lacks movement without assistance. He receives a body check twice a day, but even with my constant supervision, an ulcer can creep up quickly. My son's feet had become swollen and hot. The doctor placed him on antibiotics, but his left foot continued to get worse. A few days later, I took a photo of my son's wound and showed it to the doctor. The doctor immediately contacted a wound care nurse and his ankle was diagnosed as a stage II pressure ulcer. The wound healed eventually. It took about 6 weeks. Be your family and/or friend's advocate.

Skin Care

1. Inspect all of the skin upon admission as soon as possible (but within 8 hours).
2.  Inspect the skin at least daily for signs of pressure injury, especially nonblanchable erythema.
3. Assess pressure points, such as the sacrum, coccyx, buttocks, heels, ischium, trochanters, elbows, and beneath medical devices.

4.  When inspecting darkly pigmented skin, look for changes in skin tone, skin temperature, and tissue consistency compared to adjacent skin. Moistening the skin assists in identifying changes in color.

5. Cleanse the skin promptly after episodes of incontinence.

6. Use skin cleansers that are pH balanced for the skin. 
7. Use skin moisturizers daily on dry skin.

8.  Avoid positioning an individual on an area of erythema or pressure injury.

Nutrition
1.  Consider hospitalized individuals to be at risk for undernutrition and malnutrition from their illness or being NPO for diagnostic testing.

2.  Use a valid and reliable screening tool to determine the risk of malnutrition, such as the Mini Nutritional Assessment.

3.  Refer all individuals at risk for pressure injury from malnutrition to a registered dietitian/nutritionist. 

4. Assist the individual at mealtimes to increase oral intake. 

5.  Encourage all individuals at risk for pressure injury to consume adequate fluids and a balanced diet.

6.  Assess weight changes over time.

7.  Assess the adequacy of oral, enteral and parenteral intake.

8. Provide nutritional supplements between meals and with oral medications, unless contraindicated.

Repositioning and Mobilization
1. Turn and reposition all individuals at risk for pressure injury, unless contraindicated due to medical conditions or medical treatments. 

2.  Choose a frequency for turning based on the support surface in use, the tolerance of skin for pressure and the individual’s preferences.

3.  Consider lengthening the turning schedule during the night to allow for uninterrupted sleep.

4.  Turn the individual into a 30-degree side-lying position, and use your hand to determine if the sacrum is off the bed

5.  Avoid positioning the individual on body areas with pressure injury.

6. Ensure that the heels are free from the bed.

7.  Consider the level of immobility, exposure to shear, skin moisture, perfusion, body size, and weight of the individual when choosing a support surface.

8. Continue to reposition an individual when placed on any support surface.

9.  Use a breathable incontinence pad when using microclimate management surfaces.

10.  Use a pressure-redistributing chair cushion for individuals sitting in chairs or wheelchairs.

11. Reposition weak or immobile individuals in chairs hourly.

12.  If the individual cannot be moved or is positioned with the head of the bed elevated over 30°, place a polyurethane foam dressing on the sacrum.

13.  Use heel offloading devices or polyurethane foam dressings on individuals at high-risk for heel ulcers

14,  Place thin foam or breathable dressings under medical devices.

Education
1. Teach the individual and family about risk for pressure injury

2.  Engage individual and family in risk reduction interventions

Staging Pressure Injury

A pressure injury is localized damage to the skin and underlying soft tissue usually over a bony prominence or related to a medical or other devices. The injury can present as intact skin or an open ulcer and may be painful. The injury occurs as a result of intense and/or prolonged pressure or pressure in combination with shear. The tolerance of soft tissue for pressure and shear may also be affected by microclimate, nutrition, perfusion, co-morbidities and condition of the soft tissue.

Stage 1 Pressure Injury: Non-blanchable erythema of intact skin. Intact skin with a localized area of non-blanchable erythema, which may appear differently in darkly pigmented skin. The presence of blanchable erythema or changes in sensation, temperature, or firmness may precede visual changes. Color changes do not include purple or maroon discoloration; these may indicate deep tissue pressure injury.

Stage 2 Pressure Injury: Partial-thickness skin loss with exposed dermis. Partial-thickness loss of skin with exposed dermis. The wound bed is viable, pink or red, moist, and may also present as an intact or ruptured serum-filled blister. Adipose (fat) is not visible and deeper tissues are not visible. Granulation tissue, slough and eschar are not present. These injuries commonly result from adverse microclimate and shear in the skin over the pelvis and shear in the heel.  This stage should not be used to describe moisture associated skin damage (MASD) including incontinence associated dermatitis (IAD), intertriginous dermatitis (ITD), medical adhesive related skin injury (MARSI), or traumatic wounds (skin tears, burns, abrasions).

Stage 3 Pressure Injury: Full-thickness skin loss. Full-thickness loss of skin, in which adipose (fat) is visible in the ulcer and granulation tissue and epibole (rolled wound edges) are often present. Slough and/or eschar may be visible. The depth of tissue damage varies by anatomical location; areas of significant adiposity can develop deep wounds.  Undermining and tunneling may occur. Fascia, muscle, tendon, ligament, cartilage and/or bone are not exposed. If slough or eschar obscures the extent of tissue loss this is an Unstageable Pressure Injury.

Stage 4 Pressure Injury: Full-thickness skin and tissue loss. Full-thickness skin and tissue loss with exposed or directly palpable fascia, muscle, tendon, ligament, cartilage or bone in the ulcer. Slough and/or eschar may be visible. Epibole (rolled edges), undermining and/or tunneling often occur. Depth varies by anatomical location. If slough or eschar obscures the extent of tissue loss this is an Unstageable Pressure Injury.

Unstageable Pressure Injury: Obscured full-thickness skin and tissue loss. Full-thickness skin and tissue loss in which the extent of tissue damage within the ulcer cannot be confirmed because it is obscured by slough or eschar.  If slough or eschar is removed, a Stage 3 or Stage 4 pressure injury will be revealed. Stable eschar (i.e. dry, adherent, intact without erythema or fluctuance) on the heel or ischemic limb should not be softened or removed.

Deep Tissue Pressure Injury: Persistent non-blanchable deep red, maroon or purple discoloration. Intact or non-intact skin with a localized area of persistent non-blanchable deep red, maroon, purple discoloration or epidermal separation revealing a dark wound bed or blood-filled blister. Pain and temperature changes often precede skin color changes. Discoloration may appear differently in darkly pigmented skin.  This injury results from intense and/or prolonged pressure and shear forces at the bone-muscle interface.  The wound may evolve rapidly to reveal the actual extent of tissue injury, or may resolve without tissue loss. If necrotic tissue, subcutaneous tissue, granulation tissue, fascia, muscle, or other underlying structures are visible, this indicates a full-thickness pressure injury (Unstageable, Stage 3, or Stage 4).

References
1. The National Pressure Ulcer Advisory Panel - NPUAP - Resources

National Pickle Day - Nutrition and Pickling

                      Quick Pickles - Everyday Food with Sarah Carey

Nutrition

National Sandwich Day - Endless Possibilities

The sandwich was named after John Montagu, the fourth Earl of Sandwich. During the 1700s, it is said John Montagu created the sandwich because he wanted to eat his meal with one hand.

Greatest Movie Sandwiches

November 1 to 7, National Fig Week Figs, Civilizations Oldest Fruit

   The Fig

      Fig History and Information

        How to Plant a Fig Tree

        Nutrition Information

        Edible Recipe Art

        Fig Art
        Side Effects 

        Resources

Selection. Look for figs that are soft and smell sweet. Handle carefully because their skins bruise easily. 
Storage.  Store fully ripened figs in the refrigerator for up to 2 days; bring to room temperature before serving.

How to Plant a Fig Tree

Nutrition Information

Figs are rich in fiber, potassium, phytonutrients, and antioxidants, such as carotene, lutein, tannins, and chlorogenic. 

Recipe: Peach & Fig Yogurt Flower

Dried figs can be used to substitute fat in baked goods. When using dried figs in baking to replace shortening or oil, do not over-mix or over-bake. In a recipe, use half the normal amount of shortening, margarine, butter, or oil when using dried puree. 

Fig Art

Side Effects from WebMD
Avoid prolonged sun exposure when taking fig leaf because it can cause the skin to become extra sensitive to the sun. Wear sunblock outside, especially if you are light-skinned. 

Skin contact with fig fruit or leaves can cause a rash in sensitive people.

Special Precautions & Warnings:
Pregnancy and breast-feeding: Fresh or dried fig fruit is safe in amounts found in food, but there’s not enough information to know if it’s safe in the larger amounts used as medicine.

Surgery: Fig might lower blood sugar levels. There is some concern that it might interfere with blood sugar control during and after surgery. Stop using fig as medicine at least 2 weeks before a scheduled surgery.

Resources
1. California Figs
2. Figs, Fresh, Fruits and Veggies More Matters 

3. Figs, Wikipedia® 

National Cook for your Pets Day - Cooking Tips and Foods to Avoid

Cooking Tips
No need to add anything, pets don’t need seasoning
Introduce new foods gradually
Make sure to avoid these foods

  Alcohol

  Avocado

  Chocolate, Coffee, and Caffeine

  Citrus

  Coconut and Coconut Oil

  Grapes and Raisins

  Macadamia Nuts

  Milk and Dairy

  Nuts

  Onions, Garlic, Chives

  Raw/Undercooked Meat, Eggs and Bones

  Salt and Salty Snack Foods

  Xylitol

  Yeast Dough

Always check with your vet before changing your pet's diet
Make sure to enjoy cooking and add plenty of love!


Resources and References
1. ASPCA, People Foods to Avoid Feeding Your Pets

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 more than $170 million since 1950 to help children around the world - funds that have enabled 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

Healthy Halloween Treats

There are healthy Halloween snacks to choose from when going to the market. Read the label - Make sure fruit snacks are made with 100 percent real fruit; choose treats without trans fats, and look for items with whole grain. 

The following items are available in snack-size packages:
1. Whole-grain cheddar flavored crackers
2. Fruit snacks made with 100% fruit with added vitamin C
3. Fruit leathers made with 100 percent fruit

4. Animal-shaped graham crackers made without trans fat
5. Raisins
6. Individual fruit cups
7. Low-fat pudding cups
8. Baked, unsalted pretzels
9. Popcorn

Make Your Own Halloween Treats

• Stuffed Jack-O-Lantern Peppers
   Oranges and Grapefruit
• Witches Brew
• Mummy Hot Dogs
• Avocado Frankenstein Toast
• Cheese Fingers with Almonds
• Banana Ghosts and Tangerine Pumpkins

Resources
1. EatRight, Enjoy a Healthy and Happy Halloween
2. EatRight, 7 Ways to Make Halloween Safer for Kids with Food Allergies, Rima Kleiner, MS, RD, LDN
3. Terrifying Scary Movies to Watch for Halloween

Haunted Refrigerator Night - Food Safety

Resource and Reference
1. Partnership for Food Safety Education, BAC. 
2. FoodSafety.gov

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