National Nutrition Month 2022: Celebrate a World of Flavors

National Nutrition Month® is celebrated each year during March with the focus on the importance of making informed food choices and developing sound eating and physical activity habits. 

The theme for National Nutrition Month® in 2022 is Celebrate a World of Flavor. Incorporating flavors from cultures around the world is a tasty way to nourish ourselves and appreciate our diversity. We also know that home-cooked/prepared meals are less expensive and more nutritious. 

The Academy of Nutrition and Dietetics looks forward to celebrating National Nutrition Month® with you! 

Registered Dietitian Nutritionist Day is also celebrated during National Nutrition Month®, on the second Wednesday in March. This occasion increases awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services while recognizing both RDNs and nutrition and dietetic technicians, registered for their commitment to helping people enjoy healthy lives.

Using Photographs to Communicate Nutrition

 There is truth in the saying, “a picture is worth a thousand words.” In fact, graphics communicate up to 60,000 times faster than text. An individual is more likely to read a story or blog when a photograph captures their attention.

My interest in graphic design and photography began when I discovered my son had difficulty reading. I wanted to find an alternative way of communicating with him. I noticed when we passed the golden arches, he knew it was McDonald's. When we went to the library, he was attracted to picture books. Using photography to teach nutrition started out as a hobby and turned into a passion.

Photography is one form of visual communication. It is found in children’s books, art galleries, publications, advertisements, communication boards, and most recently social media. Communicating nutrition using any of these venues opened up a world of possibilities and opportunities.

The popularity of photography has grown rapidly in the past few years due to the use of digital photography and social media. The free social media sites featuring photographs include Flickr, Instagram, Pinterest, Shutterfly, and Photobucket. Instagram reached over 100 million users. There are 300 million pictures uploaded to Facebook every day via Instagram (Instagram Statistics). The most followed Pinterest board is Delicious at 6.9 million followers with the slogan, “I love food and first of all we taste with our eyes.” Mitzi Dulan, a registered dietitian released the Pinterest Diet and has 3 million followers. Healthy Aperture is an online food gallery created by registered dietitians using recipe photographs to tempt readers.



When creating a photograph to communicate nutrition, the composition should be simple with recognizable images and convey a message to a specific audience. MyPlate, a visual design of healthy eating is a good example of using photography to communicate. These are some of the examples of how I use photography to communicate:

· 
  When teaching children about fruits and vegetables, it is easier to show half the plate with fruits and vegetables, rather than trying to explain it.

· The topic of whole grains might be lost without a photograph illustrating examples of whole grain foods.

· Protein sources may seem obvious to a health professional, but the consumer may benefit from a photograph displaying beans, nuts, tofu, meats, fish and poultry.

· Showing portion control is an eye-opener and a great example of using photography to communicate and educate.

· Comparing different foods with the same amount of calories is a popular composition.

· Creating a photographic grocery list by using MyPlate as a template allowed individuals with difficulty reading the ability to plan meals.

Using photographs to communicate nutrition is a fascinating area with tremendous opportunities. My ultimate goal is to create a photograph that stimulates the senses, and nourishes the body.

February Wellness NewsTopics for Journalists, Writers, Educators and Bloggers

Current News, Resources and Events in Nutrition, Food, Health, Environment, Safety, and Disability Rights. Encourages awareness and inspires ideas for Journalists, Educators, Consumers, and Health Professionals. Wellness News is updated daily. To view the entire Newsletter online click here.

Wellness News

February Highlights

American Heart Month

Eating Disorder Awareness Month

International Expect Success Month

Library Lovers Month

National Care About Your Indoor Air Month

National Children's Dental Health Month

National Parent Leadership Month
National Time Management Month
Plant the Seeds of Greatness Month
Responsible Pet Owner's Month

Youth Leadership Month

February Monthly Food Events

Bake for Family Fun Month

Canned Food Month

Chocolate Month

February is Fabulous Florida Strawberry

National Grapefruit Month

Great American Pies Month

National Cherry Month

National Hot Breakfast Month

National Potato Month

National Snack Food Month

National Wise Health Care Consumer

North Carolina Sweet Potato Month

Return Shopping Carts to the Supermarket

National Pet Dental Health Month

National Gourmet Coffee Day The Difference between Gourmet and Specialty Coffee

The Difference between Gourmet and Specialty Coffee

There are many coffee companies that like to state their coffee is gourmet. The term “Gourmet” coffee, has no standard definition. Gourmet coffee could be superior coffee, or it is just a term used for marketing.

Grading Coffee Beans, Specialty Coffee

All coffee beans can be graded out of 100. This grading process is called “cupping”. And according to the Specialty Coffee Association (SCA), specialty coffee is Arabica coffee with a cup score of 80+ points.

The coffee must have been cupped by a certified Q grader. On top of that, too many defects in a sample of the green, unroasted coffee beans will automatically disqualify that coffee from specialty status.

Arabica beans are considered the premium, best-tasting type of beans. Robusta is less expensive to grow and tastes inferior. Some blends mix both types of beans, but the best coffees are made from 100% Arabica beans. To improve the taste of the coffee, look for a blend made from only Arabica beans.

Resources
1. The differences between gourmet and regular coffee, @CafeBritt
2. Discover the Many Coffees from Around the World, National Coffee Association
3. Coffee Professionals Discuss: What Is Specialty Coffee? @PerfectDailyG

National Clean Off Your Desk Day Desktop Dining Poses Food Poisoning Risk

CHICAGO – A whopping 83 percent of Americans typically desktop dine in an effort to save time and money, but not practicing proper food safety at the office could end up costing them both. When it comes to protecting themselves against foodborne illnesses, many professionals are still "out to lunch."

According to a survey by the Academy of Nutrition and Dietetics and ConAgra Foods' Home Food Safety program, a majority of Americans continue to eat lunch (62 percent) and snack throughout the day (50 percent) at their desks, while 27 percent typically find breakfast the first thing on their desktop to-do list. Late nights at the office even leave a small percentage (4 percent) dining at their desktop for dinner.

"For many people, multitasking through lunch is part of the average workday," says registered dietitian and Academy Spokesperson Toby Smithson. "While shorter lunch hours may result in getting more accomplished, they could also be causing workers to log additional sick days, as desktops hide bacteria that can lead to foodborne illness."
Top of the Workplace To-Do List – Washing Hands and Surfaces

Only half of all Americans say they always wash their hands before eating lunch. In order to reduce the risk of foodborne illness, Smithson recommends washing your hands before and after handling food with soap and warm water and keeping your desk stocked with moist towelettes or hand sanitizer for those times you can't get to the sink. "A clean desktop and hands are your best defense to avoid foodborne illnesses at the office," she says.

According to the Home Food Safety survey, only 36 percent of respondents clean their work areas—desktop, keyboard, mouse—weekly and 64 percent do so only once a month or less. A study updated in 2007 by the University of Arizona found the average desktop has 100 times more bacteria than a kitchen table and 400 times more than the average toilet seat. "Treat your desktop like you would your kitchen table and counters at home," says Smithson. "Clean all surfaces, whether at home or work, before you prepare or eat food on them."

Forget the Watercooler, Gather Around the Refrigerator

Even though virtually all workplaces now have a refrigerator, only 67 percent of those surveyed say it is where they store their lunch. Frighteningly though, approximately one in five people admit they don't know if it is ever cleaned or say it is rarely or never cleaned. Smithson recommends not only cleaning the office refrigerator but also using a refrigerator thermometer to ensure food is safely stored below 40 degrees Fahrenheit.

When it comes to safe refrigeration of lunches, perishable foods need to be refrigerated within two hours (one hour if the temperature is greater than 90 degrees Fahrenheit) from when it was removed from the refrigerator at home. However, survey results show that 49 percent admit to letting perishable food sit out for three or more hours, meaning foods may have begun to spoil before the first bite.

Microwave Continuing Education

Besides a refrigerator, nearly all office kitchens also have a microwave oven (97 percent), making leftovers and frozen meals easy, quick and inexpensive lunch options. It is crucial to follow the microwave cooking instructions on the package closely when cooking prepared food in the microwave.

Microwave ovens can cook unevenly and leave cold spots, where harmful bacteria can survive. The recommended way to ensure that food is cooked to the correct temperature, thereby eliminating any harmful bacteria that may be present, is to use a food thermometer. Re-heat all leftovers to the proper temperature of 165 degrees Fahrenheit.

"Food safety is very important, whether at home or at work. Simple things like washing your hands before preparing food and following microwave cooking instructions can really go a long way," said Joan Menke-Schaenzer, chief global quality officer, ConAgra Foods.

*HealthFocus International conducted the home food safety survey in April 2011 for the Academy and ConAgra Foods through an online survey of a random sample of 2,191 full-time employees, both men, and women, who work at a desk. The sample was chosen to closely match U.S. population demographics.

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.

Resource
Today’s Dietitian, New Survey Finds Desktop Dining Poses Food Poisoning Risk

January Wellness NewsTopics for Journalists, Writers, Educators and Bloggers

Current News, Resources and Events in Nutrition, Food, Health, Environment, Safety, and Disability Rights. Encourages awareness and inspires ideas for Journalists, Educators, Consumers and Health Professionals. Wellness News is updated daily. To view the entire Newsletter online click here.

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January Food Events

January Highlights

National Birth Defects Month National Poverty in America Awareness Month National Mentoring Month National Folic Acid Awareness Week Healthy Weight Week Rid the World of Fad Diets and Gimmicks Day

December 25, National Pumpkin Pie Day

Pumpkin pie is a traditional dessert regularly served at Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time. The pie consists of a pumpkin-based custard baked in a single pie shell. The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger.

Pumpkin Pie

Yield: 12 servings
Ingredients

Crust

3/4 cup whole-wheat pastry flour (see Note)

3/4 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

2 tablespoons unsalted butter

3 tablespoons canola oil

3 tablespoons ice water

Filling

1 15-ounce can unseasoned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 14-ounce can low-fat sweetened condensed milk

2 large eggs, lightly beaten

Directions

Crust

1. To prepare crust: Combine whole-wheat flour, all-purpose flour, sugar, and salt in a medium bowl. Whisk together.

2. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it is light brown, about 30 seconds. Transfer to a small bowl to cool.
3. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly.
4. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.

5. Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center, and cover it with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge.

6. Position the rack in the lower third of oven; preheat to 425°F.

Filling

7. Combine pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well mixed.
8. Add condensed milk and eggs and whisk until smooth.

Assemble Pie 

9. Pour the filling into the prepared crust.
10. Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more.
11. Cover the crust edges with foil if they are browning too quickly.
12. Let cool completely on a wire rack before serving.

Nutritional Information

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: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 

December Root Vegetable Month: Rutabaga, Parsnips and Carrots

Nutritional Information

Rutabaga, Parsnips, and Carrots

Serves 3 to 4

Ingredients

18.5 oz can French Onion Soup
1 medium Rutabaga*, peel, cut into 1-inch cubes
3 medium Carrots, peel, cut into 1-inch cubes
3 medium Parsnips, peel, cut into 1-inch cubes
1/2 tsp Curry Powder (or to taste)

Directions

1. Bring French onion soup to a boil.
2. Add the rutabagas, parsnips, and carrots into the soup. Add curry powder.
3. Reduce to a simmer. Simmer for 30 minutes or until desired doneness.

*If you have a difficult time cutting the rutabaga. place the peeled rutabaga into the microwave for 4 minutes. It will be very hot. Let cool and run under cold water until it is room temperature. Cut into cubes.

Nutrition Information

Rutabaga 101

The Day After Thanksgiving - Food and Nutrition Topics

Black Friday Exercise Guide

Maize Day, also known as corn, is a large grain plant.

National Flossing Day
The Medical Benefit of Daily Flossing Called Into Question. The American Dental Association responds.

Sinkie Day. Celebrated the day after Thanksgiving for people who enjoy eating over the kitchen sink.

Thanksgiving Day Special Edition Safety, Healthy Choices, Vegetarian Ideas, Singing Turkeys with a Message and a Special Wish

How to Cook a Whole Chicken or Turkey

The only way to know food has been cooked
to a safe internal temperature is to
use a food thermometer.

Healthy Eating Tips for Thanksgiving

Controlling Thanksgiving Portion Size


Plan Meals Using
Portion Control to Minimize Waste

Vegetarian Thanksgiving Menu

Vegetarian Turkey

Protesting Turkeys

You Can't Gobble Me by the Turkey Singers.

A Thanksgiving Day Wish

“As we express our gratitude, we must never forget 

that the highest appreciation is not to utter words, 

but to live by them.” 

– John F. Kennedy

May your Thanksgiving be filled with special moments,
happy traditions, and the love of family and friends.

warm wishes, Sandra and Jake Frank

Thanksgiving Song
by Mary Chapin Carpenter

Plate Size Matters

The History of Plate Sizes

Fast foods do not have a monopoly on supersize. The plate industry has had its own growth spurt during the past 50 years. In the 1960s dinner plates were about 8.5 to 9-inches in diameter and held about 800 calories; by 2009 plate size had grown to 12-inches with the capacity to hold about 1900 calories. The calorie differences are illustrated in the graphic below. (Calorie amounts will vary depending on the foods you choose.)

National Pizza with the Works Day except Anchovies - Supremely Veggie Pizza

SupremelyVeggie Pizza

Resource

1. Expert guide to creating a healthy homemade pizza, Jamie Vespa, RDN, Cooking Light 

November 11, Veterans Day November is Military Family Appreciation Month

Today is Veterans Day, a day to honor American Veterans - past and present. We thank you for your courage, loyalty, and bravery in your service to our country; and honor the sacrifices of your families.

Military Families are important as the strength of our Soldiers comes from the strength of their Families. They are a vital connection between Soldiers and the military's ability to remain strong. All military families, Active, Guard, Reserve, survivors, veterans, and retirees are giving back in this time of need. With thousands of Soldiers deployed, recognizing the daily sacrifices made by military families has never been more important.

In an effort to serve military families, the USDA and the White House addressed the concerns and challenges of our military families. In August 2012, President Obama Signed an executive order to improve Access to mental health services for veterans, service members, and military families.

History of Veterans Day

To Our Military & Their Families
Thank you for keeping us safe.


Tribute to Dogs of the Military

Resources
Army OneSouce

Books for Young Readers on Food and Nutrition

Books for Young Readers on Food and Nutrition

National Nachos Day Nacho in a Cup

Nachos are tortilla chips covered with cheese, salsa, and may include a number of the toppings listed below. Serve as an appetizer or main course.

Common toppings:
Beans, Black, Pinto, or Refried
Cheese, shredded

Chili con carne                   Cilantro

Ground beef, chicken         Chorizo

Guacamole                         Jalapeño peppers

Lettuce                                Lime

Olives                                  Onions, diced

Sour cream                         Tomatoes

Nacho in a Cup

Ingredients

1 Tbsp Guacamole

2 Tbsp Salsa
1 Tbsp Black Bean Dip

3 Tortilla Chips, salt-free, crushed

1 Tbsp Shredded Cheese, low fat

2 Plantain Chips

Nutritional Analysis

Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis 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
954-294-6300