Modifying Recipes Related to Changing Nutritional Needs: Carrot Ginger Bisque

As one gets older, some of our dietary needs change related to our health. This year I'm on a personal quest to prepare foods rich in flavors and colors, yet meet changing nutritional needs. 

A diagnosis of arthritis, can make it difficult to prepare some of your favorite recipes. Try improvising with some pre-packaged products and a touch of creativity.

Changing Nutritional Needs: 
1. Easy to prepare recipes (related to arthritis). Keep a pair of scissors around in order to open packages. Learn to slow down to avoid cutting oneself or dropping items.
2. Lower Sodium (related to hypertension; family history)
3. Increase Fiber (related to diverticulosis)
4. Monitor Calories and Increase Activities (related to a slower metabolism)
5. Easy to Chew (related to dentures and a recent stroke) 
6. Low in Cholesterol (related to history of elevated blood cholesterol; family history)

As I read this list, one might think I'm a mess, but I feel great. I am eating healthy and exercising at least one hour a day 5 to 6 times a week. I joined the silver sneakers program (free for many seniors depending on your health insurance). The SilverSneakers® Fitness Program is an exercise program helping older adults live healthy, active lifestyles. "Get fit, have fun, make friends!" I took my first Zumba class this week and had a great time. Next week I am looking forward to learning yoga.

Carrot Ginger Bisque
Yield: 6 servings
Serving Size: about 1 cup
  
Ingredients 
2 cup Vegetable Broth, low sodium
1.5 cup Carrots, diced
1/4 cup Cranberries, dried, sweetened
1 box (17.6 oz) Cashew Carrot Ginger Bisque, Pacific Natural Foods
3/4 cup White Beans, unsalted, drained

Directions 
Heat the vegetable broth. Add diced carrots and dried cranberries. Simmer until carrots and cranberries are tender. Using a strainer separate the carrots and cranberries from the broth. Reserve carrots and cranberries. 

Combine the broth and "Cashew Carrot Ginger Bisque". Heat over medium heat until hot, stirring occasionally. Add the white beans and reserved carrots and cranberries. Mix and reheat to serving temperature.


Notes. I used a low sodium vegetable broth to lower the sodium content of the Cashew Carrot Ginger Bisque. To increase the fiber content, I garnished the recipe with white beans, diced carrots, and dried cranberries.

Nutrition Information

Recipe Card

National Seafood Bisque Day - Healthy Crab Bisque

Crab Bisque

Yield: 8 servings
Serving Size: 3/4 cup

Ingredients

Cooking spray

1 1/4 cups thinly sliced shallots (about 4 large)

1 celery stalk, finely chopped (about 1/2 cup)

4 garlic cloves, minced

3 tablespoons vermouth

1 pound jumbo lump crabmeat, shell pieces removed and divided

3 cups fat-free milk

1 cup clam juice

1.5 ounces all-purpose flour (about 1/3 cup)

1/2 cup heavy whipping cream

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1 1/2 teaspoons fresh lemon juice

Directions

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add 8 ounces crabmeat.

2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

4. Combine the remaining 8 ounces crabmeat, peppers, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.

Academy of Nutrition and Dietetics Announces the National Nutrition Month® 2017 Theme

National Nutrition Month® March 2017

The Academy of Nutrition and Dietetics has announced the National Nutrition Month® 2017 theme, "Put Your Best Fork Forward". The theme serves as a reminder each one of us holds the tool to make healthier food choices. Making small changes during National Nutrition Month® and over time, helps improve health now and into the future. As nutrition experts, Academy members can help guide the public on gradually shifting toward healthier eating styles by promoting NNM activities and messages during March.

National Nutrition Month® is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. 

National Childhood Obesity Awareness Month

On September 1, 2010 President Obama declared September
"National Childhood Obesity Awareness Month".

President Obama stated, "One of the greatest responsibilities we have as a Nation is to safeguard the health and well-being of our children. We now face a national childhood obesity crisis, with nearly one in every three of America's children being overweight or obese. There are concrete steps we can take right away as concerned parents, caregivers, educators, loved ones, and a Nation to ensure that our children are able to live full and active lives. During National Childhood Obesity Awareness Month, I urge all Americans to take action to meet our national goal of solving the problem of childhood obesity within a generation."

Obesity has a profound effect on a child's life. Health problems related to childhood obesity include:

Asthma

Diabetes, type 2
High blood pressure
High cholesterol
Heart failure
Bone and joint problems in the lower body
Growth abnormalities
Emotional and social problems
Poor self-esteem
Victims of Bullying
Breathing problems
Rashes or fungal infections of the skin

Children who are overweight or obese are more likely to become an obese adult with health problems in adulthood, such as: 
Heart disease
Stroke 
Certain types of cancer 
Osteoarthritis 
Gout 
Gallbladder disease

Children are our future. As adults, parents, educators and health professionals it is our responsibility to teach children about healthy food choices, benefits of physical activities and building self-esteem.

Resources

Child Health and Nutrition Resources Visit the Childhood Obesity Awareness Month website for a toolkit including tips and resources.
	Kids Eat Right your source for scientifically-based health and nutrition information you can trust to help your child grow healthy. As a parent or caretaker you need reliable resources and you can find them here, backed by the expertise of nutrition professionals.
	Academy of Nutrition and Dietetics is your source for trustworthy, science-based food and nutrition information. The worlds largest organization of food and nutrition professionals, AND is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy.
	Let’s Move  is about putting children on the path to a healthy future during their earliest months and years. Giving parents helpful information and fostering environments that support healthy choices. Providing healthier foods in our schools. Ensuring that every family has access to healthy, affordable food. And, helping children become more physically active.
	Choose MyPlate.  The website features practical information and tips to help Americans build healthier diets.
	Action for Healthy Kids,  believe there are ways to reduce and prevent childhood obesity and undernourishment. Learn how Action for Healthy Kids is working with schools, families and communities to help our kids learn to be healthier and be ready to learn.
	Healthy Children  The American Academy of Pediatrics (AAP) and its member pediatricians dedicate their efforts and resources to the health, safety and well-being of infants, children, adolescents and young adults. Healthy Children - Nutrition; Food Allergies in Children
	Team Nutrition Campaign launched by USDA's Food and Nutrition Service (FNS) to encourage and teach children, parents, and caregivers to eat healthy and be physically active every day. Eat Smart. Play Hard.™ is about making America's children healthier. It's about practical suggestions that will help you motivate children and their caregivers to eat healthy and be active. Eat Smart. Play Hard.™ Campaign messages and materials are fun for children and informative for caregivers.
	We Can. The We Can! GO, SLOW, and WHOA Foods fact sheet (pdf) can be posted on the refrigerator or used when grocery shopping. The We Can! Parent Tips - Snack (pdf) 100 Calories or Less tip sheet can help consumers choose vegetables, whole grains, and fat-free or low-fat (1 percent) milk for healthier snacks.
	The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
	The School Breakfast Program (SBP) provides cash assistance to States to operate nonprofit breakfast programs in schools and residential childcare institutions. The program is administered at the Federal level by FNS. State education agencies administer the SBP at the State level, and local school food authorities operate it in schools.

August 7, American Family Day - Kids Eat Right Month

Take Back the Remote and Get Active

To learn more, visit Kids Eat Right at http://bit.ly/1UFa9O5

Food Photo: Red, White, and Blue Parfait

Ingredients

1/3 cup Blueberries
1/3 cup Fat free Vanilla Yogurt
1/3 cup Strawberries, sliced

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Sandra Frank, Ed.D, RDN, LN, FAND at recipenews@gmail.com. www.dietitians-online.com

May, President’s Council on Fitness, Sports and Nutrition

The President's Council on Fitness, Sports and Nutrition (PCFSN)

The Council was originally founded by President Dwight D. Eisenhower in 1956 as the President’s Council on Youth Fitness. Since its beginning, the Council has been vital in getting Americans physically active through a range of programs, events and initiatives including the establishment of May as National Physical Fitness and Sports Month.

PCFSN was most recently known as the President’s Council on Physical Fitness and Sports. On June 10, 2010 President Barack Obama authorized in an Executive Order the name change and expanded the mission of the Council to include “nutrition”.

The Council seeks to promote good health through fitness, sports and nutrition for people of all ages, backgrounds and abilities through partnerships in national, state and local organizations, programs and initiatives. The Council plays a key role in the development of priorities, outreach and awareness efforts to improve the health and quality of life for all Americans. Among the Council's responsibilities are to encourage:

         1. Regular physical activity
         2. Participation in sports
         3. Healthy eating

The President’s Challenge

The President’s Challenge is the PCFSN signature awards and recognition program and includes the following:

* Youth Physical Fitness Test
* Adult Fitness Test
* Two School Recognition Programs
* Two Physical Activity Awards Programs
*  Presidential Active Lifestyle Award (PALA)

*  Presidential Champions Award, available to people aged 6 and older.

PCFSN utilizes and promotes efforts associated with the following guidelines:

1. Physical Activity Guidelines for Americans
2. Dietary Guidelines for Americans
3. National Physical Activity Plan

There are many national, regional, state and local programs and initiatives that aim to get Americans active and healthy. Below is a review of three programs: "Let's Move", "Kids Eat Right", and "We Can".

Let’s Move! is a comprehensive initiative, launched by the First Lady, dedicated to solving the problem of obesity within a generation, so that children born today will grow up healthier and able to pursue their dreams.

Let’s Move! is about putting children on the path to a healthy future during their earliest months and years. Giving parents helpful information and fostering environments that support healthy choices. Providing healthier foods in our schools. Ensuring that every family has access to healthy, affordable food. And, helping children become more physically active.

First Lady Michelle Obama has been active with many groups in promoting the Let's Move program.

Let's Move! Active Schools Launch
with First Lady Michelle Obama

Beyoncé in partnership with the National Association of Broadcasters Education Foundation (NABEF) created "Move Your Body" video for the Let's Move! Flash Workout. Here you will find First Lady Michelle Obama making a surprise visit to Alice Deal Middle School to join students in a Lets Move! Flash Workout. Over 600 schools across the country participated in similar workouts at the same time.

Kids Eat Right, Academy of Nutrition and Dietetics
Kids Eat Right supports the efforts of the White House to end the childhood obesity epidemic within a generation.

The goal of Kids Eat Right is to educate families, communities, and policy makers about the importance of quality nutrition. The Kids Eat Right campaign provides resources to help Academy members become recognized leaders in childhood obesity prevention.


We Can! (Ways to Enhance Children's Activity and Nutrition) is  a science-based national education program from the National Institutes of Health (NIH). We Can helps children ages 8-13 stay at a healthy weight. We Can! offers materials to help caregivers and families encourage children to become more active.

60 Second PSA for We Can!

The We Can! materials provide simple suggestions for easily getting more physical activity.
We Can!® Tools and Resources
We Can! Make Physical Activity Fun
We Can! Try Tips to Eat Well and Move More

Resources

1. President’s Council on Fitness, Sports and Nutrition (PCFSN)
2. The President’s Challenge
3. Let's Move
4. Kids Eat Right
5. We Can

April 25-29: Every Kid Healthy™ Week

Action for Healthy Kids® fights childhood obesity, undernourishment and physical inactivity by helping schools become healthier places so kids can live healthier lives. They partner with a legion of dedicated volunteers -- teachers, students, moms, dads, school wellness experts and more - from within the ranks of our 100,000+ network to create healthful school changes. After all, everyone has a part to play in ending the nation’s childhood obesity epidemic.

Action for Healthy Kids® efforts are supported by a collaboration of more than 75 organizations, corporations and government agencies. Working together, we’re giving kids the keys to health and academic success by meeting them where they are -- in the classroom, in the cafeteria and on the playground -- with fun physical activity and nutrition lessons and changes that make it possible for them to eat nutritiously and play actively every day.

The mission of  Every Kid Healthy™ Week is to mobilize school professionals, families and communities to take actions that lead to healthy eating, physical activity and healthier schools where kids thrive.

Action for Healthy Kids' 2013-2016 strategic goal is to direct all efforts towards ensuring all U.S. schools provide healthy foods, quality health and physical education, and comprehensive physical activity for all students by 2030. They are making healthy kids a national priority by developing effective plans to implement district wellness policies, health programs and practices, and school-family-community partnerships. These three components will work together to drive transformative change in health policies, systems and environments. By taking greater action today, we can prevent our children from becoming obese adults counted among the millions with preventable chronic diseases. 

History

Created in 2002 in response to 16th U.S. Surgeon General David Satcher’s public call to action, Action for Healthy Kids works with schools to fight the national epidemic of childhood obesity and poor health.

Since its founding, Action for Healthy Kids and its 75+ partner organizations have turned the spotlight on the childhood obesity crisis so it’s now widely acknowledged as a top priority by health and public health professionals, government leaders, school systems and the popular media -- galvanizing invaluable support from a wide range of constituencies.

Today, Action for Healthy Kids is a leader in this national movement to improve child health, working at the federal and state levels and in school districts and school buildings nationwide.

Lights, Camera, Breakfast Video Contest 2nd-place winner

Commitment to Change

Commitment to Change provides parents, educators, school administrators and school health volunteers with a blueprint to transform schools into healthier environments for kids by:
* Ensuring that every school is guided by a regularly updated wellness policy
* Providing all students, from pre-kindergarten through 12th grade, with culturally-sensitive physical activity and healthy eating educational programs
* Ensuring children and adolescents get at least 60 minutes of physical activity daily
* Making sure that all school foods meet the nutrition standards promoted in Dietary Guidelines for Americans

Accomplishments
* During the 2013–2014 school year Action for Healthy Kids worked hard to bring physical activity and nutrition lessons, programs and grants to more than 29,000 schools and their 12.8 million students.

*Our ranks of volunteers have grown from fewer than 700 in 2002 to more than 80,000 (and still growing) in 2014.

*We have a powerful partner network of more than 75 national organizations and associations representing leaders in health, education, nutrition, fitness, business, government agencies and other organizations that serve and care about youth.

*We continue to develop and refine a portfolio of programs and services to meet the growing need. These range from school nutrition and physical activity programs to expert coaching on how to develop, implement and evaluate a school wellness policy or action plan.

Sneak Preview: March is National Nutrition Month “Savor the Flavor of Eating Right”

March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2016 theme for National Nutrition Month® is “Savor the Flavor of Eating Right.” This year marks the 43rd anniversary of National Nutrition Month®.Registered Dietitian Nutritionist Day, also celebrated in March, increases awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services and recognizes RDNs for their commitment to helping people enjoy healthy lives. This year, Registered Dietitian Nutritionist Day will take place March 9.

The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives. How, when, why and where we eat are just as important as what we eat. Develop a mindful eating pattern that includes nutritious and flavorful foods — that's the best way to savor the flavor of eating right!

Resources
Visit the Academy’s website to view a library of recipes designed to help you "Savor the Flavor of Eating Right.”

As part of this public education campaign, the Academy’s National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition based on the "Savor the Flavor of Eating Right" theme.

###

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.

February 21 - 27, National Pancake Week

Celebrate National Pancake Week as a fun family activity.
Remember a stack of pancakes is not a single serving.

1 stack (20 pancakes) equals approximately 1600 calories

"Perfect Pancake" - "Sid the Science Kid"

What is a Pancake?

A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, fruit, syrup or meat.

The pancake's shape and structure varies worldwide. There are numerous variations of them throughout Europe. A crêpe is a French variety of thin pancake cooked on one or both sides in a special crepe pan to achieve a network of fine bubbles often compared to lace - a savory variety made from buckwheat is usually known as a galette. In Germany, pancakes can be made from potatoes. In Italy they can be fried and stuffed with ricotta and chocolate into what is known as a cannoli.

Healthy Pancake Recipes

Click the links to obtain the recipes.

Oatmeal Pancake Recipe by Stella Juarez, yields 10 pancakes.
Nutrients Per Serving
Calories (kcal) 59.8
Fat (g) 0.9
Saturated Fat (g) 0.1
Cholesterol (mg) 0.4

Mr. Breakfast, Light And Tasty Lemon Yogurt Pancakes, yields 8 servings
Analysis is based on the use of egg substitutes.
Nutrients Per Serving
Calories (kcal) 104.2
Fat (g) 3.7
Saturated Fat (g) 0.3
Cholesterol (mg) 0.7

Butternut Squash Soup with Raisin Bread Croutons and Shredded Carrots

Ingredients - Directions

1 cup Pre-made, low sodium Butternut Squash Soup
2 Tbsp Shredded Carrots
1/2 sl Raisin Bread, cubed, croutons


Heat soup. Garnish with shredded carrots and raisin bread croutons.

  



Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis and food nutrition facts labels for your recipes and menus utilizing an extensive research database. A great service for the Media, Cookbook Publishers, Writers, Chefs, Recipe Websites and Blogs. Your readers will enjoy and benefit from the Nutrition information.

For more information, visit Dietitians-Online Nutritional Analysis Services

contact:
Sandra Frank, Ed.D, RDN, LN
recipenews@gmail.com
954-796-7235

November 14 - 22, 2015 - National Hunger & Homelessness Awareness Week

National Hunger & Homelessness Awareness Week is held each year the week before Thanksgiving. This is a time for us all to start to think about what we are thankful for, a perfect time to share our compassion with our neighbors who are experiencing homelessness, and work toward a world where no one has to experience Hunger and Homelessness. H&H week offers the chance to contribute to a national social movement. The aim is and always will be to eradicate homelessness by solving the root causes of it. We aim for activism in this vein. For this year’s H&H week we are focusing on the laws passed by local governments around the nation which prevent people experiencing homelessness from doing life-sustaining activities. Let’s bring light to this issue, pressure lawmakers and Bring America Home together!

For more information,visit the National Hunger & Homelessness Awareness Week web site.

National Food Safety Education - Don't Cross-contamination

Don't Cross-Contaminate! - Separate

Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean area - wash hands with warm water and soap. Wash cutting boards, dishes, countertops and utensils with hot soapy water.

Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.