The symbol of the Olympic Games is composed of five interlocking rings, colored blue, yellow, black, green, and red on a white field. This was originally designed in 1912 by Baron Pierre de Coubertin, adopted in June 1914 and debuted at the 1920 Antwerp Olympics.
The Olympic Charter states the Olympic symbol represents the union of the five regions of the world and the meeting of athletes from throughout the world at the Olympic Games.
Olympic Colors made from fresh foods.
Olympic Cups and Skewers
Cup: Layer raspberries, blackberries, kiwi, yellow squash, and blueberries in a dessert cup.
Skewer: Use a wooden skewer. Add the following fruits and/or vegetables: zucchini or kiwi; yellow squash or grapefruit; blueberries; raspberries; and black berries.
National Hot Dog and Sausage Council How It's Made - Hot Dogs U.S. Laws Regulating Hot Dogs Food Safety Hot Dogs and Nutrition Hot Dogs and Sodium Nitrate Choking risk Commercials Then and Now
The U.S. Chamber of Commerce designated July as National Hot Dog Month in 1957. The National Hot Dog and Sausage Council (http://www.hot-dog.org) is an organization created in 1994 by the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and suppliers of equipment, ingredients and services. The Council conducts scientific research and provides information to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages.
What's In A Hot Dog by Joy Bauer
How It's Made - Hot Dogs
U.S. Laws Regulating Hot Dogs (http://www.fsis.usda.gov/factsheets/hot_dogs/index.asp)
A hot dog, frankfurter or wiener is a cooked sausage. They are made from beef, pork, veal, turkey, chicken, or a combination and the label must state the type of meat and other foods used. Federal Standards of Identity.
1. Hot dogs may not contain more than 30% fat or no more than 10% water.
2. Beef or all-beef: Contains only beef with no soybean protein or dry milk solid fillers added.
3. Kosher: All-beef, usually heavily seasoned.
4. Frankfurter may contain up to 3.5 percent fillers and made from a combination of meats.
5. Turkey or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
6. If variety meats, cereal or soy fillers are used, the product name must be changed to "links" or the presence must be declared on the label. Hot dogs can be 15% byproducts; heart, kidney, liver or other organs. But it must be labeled.
7. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name.
8. If a hot dog has a casing, or a thin skin and it is different than the meat used in the hot dog, the label must say so. For example, if a chicken hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this
9. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts.
10. To protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as food. It is not permitted in hot dogs or any other processed product. (Mechanically separated meat is a process whereby meat is separated from the bone by scraping, shaving, or pressing the meat from the bone without crushing, breaking or grinding the bone.)
11. Mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.
12. Hot dogs can contain any amount of mechanically separated chicken or turkey.
A vegetarian hot dog is a hot dog produced completely from non-meat products. Vegetarian hot dogs are usually from some sort of soy protein, but some contain egg whites (not acceptable to vegans). There are also vegetarian hot dogs made from tofu.
Food Safety 1. Hot dogs should be reheated until steaming hot before eating, due to the threat of listeriosis.
2. If there is no product date, hot dogs can be safely stored in the refrigerator in the unopened package for 2 weeks; once opened, only 1 week.
3. Frozen hot dogs maintain their quality for about 1 or 2 months.
4. Do not leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature goes above 90 °F.
Hot Dogs and Nutrition The traditional hot dog is high in fat and salt, and contains very little or no fiber. Yet Americans typically consume 7 billion hot dogs during Hot Dog Season which runs from Memorial Day to Labor Day.
Below is a list of hot dogs, from beef, pork, turkey, low fat, no fat and vegetarian. Moderation, individual needs and preferences are key to planning your meals. If you are someone that eats hot dogs more than once a week, it might be wise to choose a lower-fat variety.
The analysis provided is based on 2 ounces cooked. It is important to read the label and check the portion size. Some of the hot dogs listed below were rounded up to 2 ounces in order to show a comparison of equal weight.
Hot Dogs and Sodium Nitrate/Nitrite
Many brands of hot dogs contain sodium nitrite and nitrate. It is used as a food preservative, flavor enhancer, prevents spoilage and helps prevent botulism. Sodium nitrite and nitrate occur naturally in some vegetables, fruits, grains, spices and water. In the 1970’s there were a number of studies that linked the consumption of nitrite with cancer in laboratory rats.
As a result, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The results from the National Academy of Sciences (NAS) stated that nitrite does not cause cancer, although exposure to high nitrite levels in certain populations may be associated with cancers. The NAS recommended people's exposure to both nitrates and nitrites be reduced as much as possible without endangering the protection against botulism.
The meat industry made substantial changes in the past 20 years to address the concerns about nitrite in cured meats. It reduced the use of nitrite in the processing of cured meats and now averages one-tenth of what the regulations allow.
In a Consumer Report analysis, it was found that the nitrates and nitrites in all the hot dogs tested were well below the maximum level for the additives established by the USDA. A hot dog labeled uncured cannot add nitrates or nitrites, but that does not necessarily mean the product is free of them. The three uncured hot dogs tested contained nitrites and nitrates because the compounds occur naturally in spices and other natural ingredients added during processing.
As I reviewed the literature, it was clear the controversy over nitrites causing cancer still exists today. The American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat (about one hot dog) every day increases the risk of colorectal cancer by 20 percent. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years.
Hot dogs present a significant choking risk, especially for children under 14 years of age. Seventeen percent of all food-related asphyxiations are caused by hot dogs. It is suggested the size, shape and texture of hot dogs be modified to reduce the risk of choking. Pediatric emergency doctors note that a wedged hot dog is almost impossible to dislodge from a child's windpipe. To serve hot dogs safely for children, one should slice the hot dog into bite-size pieces. For adults it is recommended to slice hot dogs down the middle length-wise.
Commercials Then and Now
Hebrew National Hotdog Commercial
1978 commercial for Oscar Mayer Hot Dog Wieners. Hot diggity!
OSCAR MAYER, 1960’s
Hot Dog Commercial (2010)
OSCAR MAYER Selects. They're a great way to re-connect with your family.
Cooking and spending time in the kitchen is fun for kids, and also provides parents with an opportunity to teach children about healthy nutrition. Here are tips to create a kid-friendly kitchen:
Cooking with Kids - Kitchen Safety - The Smart Shopper
Salmon
5 tablespoons olive oil, divided
1/2 bunch dill fronds
1/2 bunch thyme sprigs
3-pound center-cut skin-on salmon fillet (prepare 4 oz cooked Salmon per person)
8 ounces small cherry tomatoes on the vine
Tomatoes and Couscous
2 cups cherry tomatoes, halved
3 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley
1 cup Israeli couscous, dry (1/2 cup cooked per person)
1 tablespoon unsalted butter
Directions Yogurt Sauce. Mix yogurts, dill, chives, and lemon zest in a medium bowl until well combined. Can be prepared 3 days ahead. Cover and chill.
Salmon. Preheat oven to 325°. Pour 3 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil. Top with tomatoes. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.
Tomatoes and Couscous. Toss tomatoes in a medium bowl with 2 Tbsp. oil and parsley. Set aside. Bring a medium pot of water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and 1 Tbsp. oil. Gently fold tomatoes into couscous.
Serving. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
On Saturday, May 12, 2012, the National Association of Letter Carriers will do their part to Stamp Out Hunger across America. Now in its 20th year, the Stamp Out Hunger effort is the nation's largest single-day food drive. In 2011, 70.2 million pounds of food was donated, which brought the grand total of donations to more than 1.1 billion pounds of food collected over the history of the drive.
Donate items, such as canned meats, fish, soup, bottled juice, vegetables, pasta, cereal and rice that do not require refrigeration. Please do not include items that have expired or are in glass containers.
Stamp Out Hunger 2012
Who's Hungry in America?
Remember to help out on May 12, 2012.
Place non-perishable food products in a bag and leave at your mailbox.
Your Letter Carrier will deliver the food to local food banks.
Are you an athlete mom who wants to also breastfeed your baby? Follow these tips! http://bit.ly/K50jS8
hot tip
What's for breakfast? Even if kids are on their own in the morning, most can make these easy breakfasts. http://bit.ly/Kh7F7Z
recipe of the week
Like Italian Beef? Try this wonderful version with an easy and different crust of noodles that you'll use again and again for other casseroles. http://bit.ly/JWQesh
featured video
Sweet potatoes are popular because they taste great and are a nutrition superstar. Try these Sweet Potato Strips next time your child wants a snack. http://bit.ly/IHCgYt
Article of the Week. Want your kids to get active? Exercise with them. Show them that exercise can be fun instead of a chore. http://bit.ly/IBeXxO
Hot Tip
Yogurt, even plain yogurt, has sugar, but it can still be a healthy choice for your child's snack or as part of a family meal. http://bit.ly/IE1aGP
Recipe of the Week
What can be better than buttermilk pancakes for the family Sunday breakfast? How about adding chocolate chips to the batter? http://bit.ly/HBBUQA
Featured Video
Oats and orange juice aren't just for breakfast! This quick and delicious Southwest Oat and Black Bean Bake incorporates both ingredients to make it a great vegetarian dish as well. http://bit.ly/IBkkgF
March 2012 Issue Journal of the Academy of Nutrition and Dietetics. I am honored to be mentioned in the President’s Message,Sylvia Escott-Stump.
As a RD and Food Journalist… - I look to make sense of nutrition and food controversies. Many times there are no answers, only more questions. - I utilize food and health events to teach and bring awareness to the media, consumer, educator, and health professionals - I share current news, (natural disasters, legislative policies, food recalls, industry events) so the public is aware of the impact of food and nutrition in our lives and throughout the world. - I teach and prepare special need adults on how to make food and nutrition decisions; giving them the tools to lead independent lives. - I believe an educated consumer has the knowledge to make food choices.
Thank you for the recognition. Sandra Frank, Ed.D, RD, LDN
Tomatoes are Low in Calories and rich in Vitamin C.
They are fun and easy to grow, indoors or outdoors.
Included:
*Nutrition Facts
*Florida Tomatoes
*10 Health Benefits of Tomatoes
*Corinne Dobbas, R.D. from Tomato Wellness
*John Denver singing "Homegrown Tomatoes" with suggestions on how to use them in your favorite recipes. *Recipes by John Tanasychuk, Food Editor, Sun-Sentinel @FloridaEats, SUP: Florida Eats *Resources
Nutrition Facts
Florida Tomatoes - So Delicious
Ten Health Benefits of Tomatoes 1. Tomatoes are the most concentrated food source of lycopene. Lycopene is an antioxidant that may play a role in the prevention and treatment of some cancers, such as colon, prostrate, breast, lung and pancreatic cancers.
2. Tomatoes are low in calories. One medium-sized tomato (about five ounces) has 25 calories, a great snack to include on a weight control program.
3. Tomatoes are high in Vitamin C. One-cup tomato provides about 78 percent of the daily value (DV)1. Consuming foods rich in vitamin C helps the body resist infection and aides in wound healing.
4. Tomatoes are a good source of fiber. One cup of diced tomatoes provides 7.9 percent of the DV for fiber. Studies show fiber may lower high blood cholesterol levels, aid in maintaining stable blood sugar levels and help an individual feel full longer.
5. One cup of tomatoes contains 22.4 percent of the DV for vitamin A. Vitamin A plays an important role in vision and night blindness.
6. Tomatoes are a good source of potassium (11.4% DV per one cup). Research indicates diets high in potassium can reduce the risk of heart disease and hypertension.
7. Tomatoes enhance the flavor and color of meals making food more appealing.
8. Tomatoes contain chromium; a mineral associated with helping people with diabetes control their blood sugar levels.
9. Vitamin B2, also known as riboflavin is found in tomatoes. One cup of tomatoes provides 5.1 percent of the DV for riboflavin. Studies on riboflavin show they may prevent migraines.
10. Tomatoes are a source of folate (6.8% DV per one cup). Folate has been shown to reduce the risk of stroke, heart disease and neurological defects in the fetus.
1 The Daily Value (DV) of foods comes from the Reference Daily Intake or Recommended Daily Intake (RDI). DV provides a frame of reference to evaluate the nutrients consumed.
Tomato Wellness – Big Red Surprise
Corinne Dobbas, R.D. gives some insight into the difference between fresh tomatoes, and tomatoes packaged as canned, paste, salsa, ketchup, marinara, etc.
Growing Tomatoes
Recipes
John Denver sings about "Homegrown Tomatoes" and includes
suggestions on how to use them in your favorite recipes.
Time is ripe by John Tanasychuk, Staff Writer, Sun-Sentinel
Tomatoes are making a comeback after Florida's winter freeze.
The article contains information on storage, handling, preparation and nutrition information. John includes 10 quick tomato recipes, including; one of my favorites, "Tomato Napoleons". To prepare cut peeled tomatoes into four crosswise slices. Layer with mascarpone cheese spiked with fresh dill and slivered smoked salmon. Serve on greens with toast. (Nutrition Information: 172 Calories; 8 g Protein; 18 g Carbohydrates; 3 g Dietary Fiber; 8 g Fat; 3.7 g Saturated Fat; 21 mg Cholesterol; 1229 IU Vitamin A; 24 mg Vitamin C; 97 IU Vitamin D ; 366 mg Potassium; 299 mg Sodium)
When Dayle Hayes, MS, RD gets on a combine it looks like fun.
In the photo. Dayle Hayes, MS, RD and Patrick Hayes, a barley geneticist at Oregon State University.
A new adventure for an extraordinary person. Dayle Hayes, MS, RD is a registered dietitian, nutritionist and member of the School Nutrition Association. Dayle shares and celebrates what is right with school nutrition in America. She is dedicated to improving school nutrition environments.
Dayle's latest project is Barley Foods For Schools. She is "exploring new ways to bring the whole grain deliciousness of barley foods to school breakfast and lunch programs."
Dayle shares her interest in BARLEY FOODS FOR SCHOOLS has a family connection - her brother, Patrick Hayes. Patrick is a barley geneticist at Oregon State University. The OSU barley breeding website has a news page, especially for food barleys and recipes.
Dayle is looking for recipes, tips, or ideas that could help encourage kids to eat BARLEY. Please like and send to Barley Foods For Schools on Facebook.
Ageing and health - to which each and every one of us can relate - is the 2012 theme of World Health Day. Using the slogan "Good health adds life to years", campaign activities and materials focus on how good health throughout life can help older men and women lead full and productive lives and be a resource for their families and communities.
Over the past century life expectancy has increased dramatically and the world will soon have more older people than children. This social transformation represents both challenges and opportunities. In particular, countries may only have a single generation to prepare their health and social systems for an ageing world. http://www.who.int/world-health-day/2012/en/index.html
Beyond National Nutrition Month Throughout the month of March we celebrated National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focused attention on the importance of making informed food choices and developing sound eating and physical activity habits.
The March 2012 theme for National Nutrition Month® has been "Get Your Plate in Shape." The Student Dietetic Association (SDA) at Florida International University (FIU) helped prepare this video to review the dietary guidelines in planning healthy meals.
Get Your Plate in Shape with the Student Dietetic Association at FIU. A look at the dietary guidelines as a tool for meal planning.
National Nutrition Month Messages from the FIU SDA Feel free to print and attach to your refrigerator.
7 Day High Protein Diet Meal Plan
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A free, 7-day high protein diet meal plan including breakfast, lunch and
dinner ideas and a shopping list. All recipes include macros and Weight
Watchers p...
Mumbai Sandwich
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On a recent trip to India, I enjoyed a wonderful Mumbai/Bombay sandwich at
a friend's house. It was tasty and a fun change from your regular sandwich.
...
