Pasta is a type of noodle and commonly referred to as a variety of pasta dishes. It is a staple food of traditional Italian cuisine. Usually, pasta is made from an unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Kinds of pasta are divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Both dried and fresh pasta come in a number of shapes and varieties. Common forms of pasta include long shapes, short shapes, tubes, flat shapes, and sheets, filled or stuffed, and decorative shapes.
Making Pasta with Children
Shapes
Recipe: Whole Wheat Spaghetti with Diced Tomatoes Serves One
Ingredients 2 oz Whole Wheat Spaghetti (1 cup cooked) 2 tsp Olive Oil 1 Garlic Clove 1 large Tomato, diced (3/4 cup) 1/2 tsp Oregano, dried 1 Tbsp Parmesan Cheese
Directions 1. Prepare spaghetti as per the manufacturer’s directions. 2. Heat olive oil in a skillet over medium heat. Add garlic and cook for about 3 to 4 minutes. 3. Add tomatoes and oregano; simmer, uncovered, 10 to 15 minutes. 4. Add spaghetti to skillet; toss to coat with tomatoes. 5. Sprinkle with Parmesan cheese before serving.
Either we build a future for all, or there will be no acceptable future for anyone.
World Food Day
World Food Day was established by the Food and Agriculture Organization of the United Nations (FAO) in November 1979. FAO celebrates World Food Day each year on October 16th, the day on which the Organization was founded in 1945.
The official World Food Day theme is announced by the Food and Agriculture Organization of the United Nations. The goal is to focus on World Food Day observances and raise awareness and understanding of approaches to ending hunger.
The 2024 theme, "Right to food for a better life and a better future is a Human Right."
World Food Day
Food is the essence of life and the bedrock of our cultures and communities. Preserving access to safe and nutritious food is and will continue to be an essential part of the response to, particularly for, poor and vulnerable communities.
In a moment like this, it is more important than ever to recognize the need to support our food heroes - farmers and workers throughout the food system - who ensure that food makes its way from farm to fork, even amid disruptions.
Achieving food security for all is at the heart of FAO's efforts—making sure people have regular access to enough high-quality food to lead active, healthy lives.
The three main goals are the eradication of hunger, food insecurity, and malnutrition; the elimination of poverty and the driving forward of economic and social progress for all; and, the sustainable management and utilization of natural resources, including land, water, air, climate and genetic resources for the benefit of present and future generations.
The objectives of World Food Day are to: Don’t waste water.
Diversify your diet. Keep fish populations afloat. Keep soils and water clean. Buy organic Energy-efficient is best Use solar panels or other green energy systems Buy only what you need Pick ugly fruits and vegetables Don’t let labels fool you Limit your plastic Recycle paper, plastic, glass, and aluminum Store food wisely Love your leftovers Make plant food Be rubbish-savvy Make cities greener Shop local. Protect forests and save paper. Bike, walk, or use public transport Be a conscientious consumer Keep up to date on climate change Be an advocate! *Encourage attention to agricultural food production and to stimulate national, bilateral, multilateral, and non-governmental efforts to this end;
*Encourage economic and technical cooperation among developing countries; *Encourage the participation of rural people, particularly women and the least privileged categories, in decisions and activities influencing their living conditions;
*Heighten public awareness of the problem of hunger in the world;
*Promote the transfer of technologies to the developing world; and
*Strengthen international and national solidarity in the struggle against hunger, malnutrition, and poverty and draw attention to achievements in food and agricultural development. To learn more about World Food Day, visit the Food and Agriculture Organization of the United Nations (FAO).
Global Handwashing Daywill involve millions of people in over 100 countries around the world. Global Handwashing Day (GHD) was created to: • Foster and support a global culture of handwashing with soap. • Shine a spotlight on the state of handwashing in every country. • Raise awareness about the benefits of handwashing with soap.
Why Handwashing with Soap? Handwashing with soap is the most effective and inexpensive way to prevent diarrheal and acute respiratory infections, which take the lives of millions of children in developing countries every year. Together, they are responsible for the majority of all child deaths. Yet, despite its lifesaving potential, handwashing with soap is seldom practiced and difficult to promote.
Turning handwashing with soap before eating and after using the toilet into a habit could save more lives than any single vaccine or medical intervention. It could cut diarrhea deaths by almost half and acute respiratory infection deaths by one-quarter. A vast change in handwashing behavior is critical to meeting the Millennium Development Goal of reducing deaths among children under the age of five by two-thirds by 2015.
Global Handwashing Day focuses on children because they suffer the most from diarrheal and respiratory diseases and deaths. Still, research shows that children can be powerful agents for changing behaviors like handwashing with soap in their communities. When should you wash your hands? ·Before, during, and after preparing food ·Before eating food ·Before and after caring for someone who is sick ·Before and after treating a cut or wound ·After using the toilet ·After changing diapers or cleaning up a child who has used the toilet ·After blowing your nose, coughing, or sneezing ·After touching an animal or animal waste ·After touching garbage
For more information on handwashing with soap, including research, tools, and news, visit www.globalhandwashing.org.
2. Partnership for Food Safety Education, Fight BAC!
3. The Scrub Club is a fun, interactive, and educational website that teaches children the proper way to wash their hands. The site contains interactive games, educational music, downloadable activities for kids, educational materials for teachers, and program information for parents.
4.Healthy Schools, Healthy People, It’s a SNAP! (School Network for Absenteeism Prevention) The program is a joint initiative of the CDC and the American Cleaning Institute. It seeks to improve hand hygiene habits to help prevent the spread of infectious diseases and reduce related absenteeism. This grassroots, education-based effort can help improve health by making hand cleaning an integral part of the school day. Without proper hand cleaning, a single infection can quickly spread among students, teachers, family, and friends.
2.Grill and Broil [best for larger capped mushrooms, such as Portabellas]. Lightly brush caps and stems with oil and season as desired. Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing once or twice. Tip: Make these savory mushrooms the "main stage" of the meal.
3.Roast for Flavor. Roasting mushrooms is perfect for multitasking cooks. Preheat oven to 450 degrees. Brush mushrooms with oil [about 1 tablespoon of oil for each 8 ounces of mushrooms]. Place mushrooms on a shallow baking pan in the oven. Stir occasionally until brown [about 20 minutes].
4.Steam in the Microwave. Microwaved mushrooms can freshen up lunchtime meals enjoyed at work or home. Place 8 ounces of sliced mushrooms in a microwaveable bowl. Cover and cook on 100% power for 2-3 minutes. Toss onto a hot sandwich, chili, soup or packaged meal.
5.Freshen Up Your Meals. Toss fresh mushrooms in your everyday meals like lasagna or soup to add key nutrients with no fat, little calories and no cholesterol.
6. Sandwich Swap. Cut slices of Portabella mushrooms for your favorite sandwich instead of meat for a healthy inexpensive swap.
8.Bag the Burger. Have a burger craving? Try swapping your burger for a grilled Portabella on a bun with your favorite condiments. Your taste buds will love the meaty texture and your body will appreciate the swap.
"In the long view, no nation is healthier than its children,
or more prosperous than its farmers." - President Harry Truman, on signing the
1946 National School Lunch Act.
Through the Years
The National School Lunch Program was created in 1946 when President Truman signed the National School Lunch Act into law. The National School Lunch Program is a federal nutrition assistance program. Through the years, the program has expanded to include the School Breakfast Program, Snack Program, Child and Adult Care Feeding Program, and the Summer Food Service Program. In 1962, Congress designated the week beginning on the second Sunday in October each year as "National School Lunch Week."
The video below looks at the school lunch program from the late 1930s to the present day and includes President Obama signing the Healthy, Hunger-Free Kids Act. One can see from the photographs some of the changes in the foods provided. There is an increase in whole grains, fruits, vegetables, lean protein, and low-fat dairy. (Part of the video has clips from a film produced by the USDA in the mid-60s.)
School Lunch Resources
Organizations, Associations, and Programs
School Nutrition Association“Celebrate NSLW. School Lunch invites creative and fun new menu items while appealing to students in all grade levels. The School Nutrition Association is a national, nonprofit professional organization. Mission. To advance good nutrition for all children.
National Farm to School MonthFarm to School is broadly defined as any program that connects schools (K-12) and local farms with the goal of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health, nutrition education, and supporting local and regional farmers. Farm to School programs exist in all 50 states, but since Farm to School is a grassroots movement, programs are as diverse as the communities they serve.
About the Farm to Preschool program at UEPI, Occidental College
The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential childcare 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.
Kids Eat Right is 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.
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.
Choose MyPlate. The website features practical information and tips to help Americans build healthier diets.
Elmo Doesn't Fear School Lunch
Elmo joins White House, Chef Sam Kass
in the White House kitchen to talk about the importance of healthy and delicious school meals.
Action for Healthy Kids: we 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.
National Dairy Council® (NDC), Child Nutrition Fuel Up sponsored by National Dairy Council and the NFL, in collaboration with United States Department of Agriculture (USDA). Fuel Up is an in-school program that encourages the availability and consumption of nutrient-rich foods, along with daily physical activity.
Tom Vilsack, Secretary of Agriculture, stated: “National School Lunch Week reminds us how important it is that our children be healthy and active, that they do not go hungry, and that they have access to nutritious meals."
Dessert is a confectionery or sweet course that concludes the main meal. The course usually consists of sweet foods, fruit, and possibly a beverage such as a dessert, wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa and most parts of China, there is no tradition of a dessert course to conclude a meal. The term "dessert" can apply to many items, including cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, parfaits, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness.
MBC is a nonprofit patient advocacy group dedicated to the concerns of women and men living with metastatic breast cancer. They strive to help those living with stage IV breast cancer be their own best advocate by providing education and information on treatments and coping with the disease.
Arthritis is not a single disease; it is an informal way of referring to joint pain or disease. There are more than 100 different types of arthritis and related conditions. People of all ages, sexes, and races can and do have arthritis, and it is the leading cause of disability in America. More than 50 million adults and 300,000 children have some type of arthritis. It is most common among women and occurs more frequently as people age.
Common arthritis joint symptoms include swelling, pain, stiffness, and decreased range of motion. Arthritis can cause permanent joint changes. These changes, such as knobby finger joints, may be visible, but the damage can often be seen on an X-ray.
Osteoarthritis is the most common type of arthritis. Over time, joints can lose strength, and pain may become chronic. Risk factors include excess weight, family history, age, and previous injury.
When the joint symptoms of osteoarthritis can be managed by:
balancing activity with rest
using hot and cold therapies
regular physical activity
maintaining a healthy weight
strengthening the muscles around the joint for added support
using assistive devices
taking over-the-counter (OTC) pain relievers or anti-inflammatory medicines
avoiding excessive repetitive movements
If joint symptoms are severe, causing limited mobility and affecting the quality of life, some of the above management strategies may be helpful, but joint replacement may be necessary.
Osteoarthritis can be prevented by staying active, maintaining a healthy weight, and avoiding injury and repetitive movements.
Cooking can be difficult for people with arthritis, physical limitations, pain, and fatigue. Here are some meal-prep strategies to help you fuel your body with nutritious and delicious food, even when arthritis has left you feeling tired and in pain.
1. Use Ergonomic Cooking Tools. Arthritis pain, especially affecting the hands, fingers, wrists, elbows, and shoulders, can make simple cooking tasks more difficult. Lightweight cooking tools which have easy grips and non-slip handles are very helpful for people with arthritis. There are many design selections for cooking tools and kitchen aids. Spatulas, spoons, ladles, whisks and other cooking tools which feel comfortable in your hand can improve manual dexterity, reduce pain, and compensate for swollen and deformed joints.
2. Use tools for chopping and stirring. Actions that force you to exert a lot of pressure on your joints in the hands and wrists can be painful, which is why chopping, cutting, and stirring are perhaps the hardest kitchen tasks for those with arthritis. Food processors help people with arthritis who have difficulty with manual cooking tasks like chopping, cutting, and slicing. The food processor will automatically chop, shred, or slice after you load it. Choose a food processor which is manageable.
3. Get help with jars. Jars can be a pain to open. Flat, rubber grips may make it a little easier but still require some effort. You can also try a mounted under-cabinet opener, and there are even electric jar openers. For hard-to-pop-open plastic containers, like yogurt use an inexpensive ring on your thumb and place the ring under the edge to lift it up.
4. Rocker Knife or Specialty Knives Simplify Cutting. Rocker knives are an example of a specialty cooking tool. The two-handled design puts strength and controls back into cutting and chopping. The rocker blade design has the motion built right in.
5. Lighten your load. Use lighter-weight pots and pans. This also goes for plates, prep bowls, cookware, and storage containers. Be extra careful with large pots of food. Pots and pans can be heavy, clumsy, and hard to manage for people with painful, arthritic joints. Using a pot or pan with two handles distributes the weight evenly between your hands and wrists.
6. Pull Up a Stool. Sit on a chair to do all the chopping and prep work. Work at your kitchen table, or sit there if you have stools under the counter. If you are standing, use an anti-fatigue kitchen mat. Non-trip mats can take some of the stress off your legs and feet.
7. Store Foods Conveniently. Make sure you have food storage containers that are easy for you to open and easy for you to stack. Whether you choose plastic storage containers with easy-open lids or Ziploc bags, make sure they are convenient for you.
8. Make Kitchen Shelves Accessible. Your kitchen shelves should be easily accessible so that you don't strain your muscles and hurt painful joints when trying to reach dishes, cookware, or food. Have your most commonly used items closest to where you use them. Make sure kitchen items are not stacked precariously so that they can fall as you reach for them. Set up your kitchen with safety in mind and convenience too.
9. Invest in a slow or instant cooker. One-pot meals are the way to go to simplify your prep and cleanup. Slow cookers and Instant Pots make it easy to throw the ingredients in and forget about them until they’re ready.
10. Get help from the grocery store. Grocery shopping doesn’t have to be difficult as it used to be. Home delivery or pickup services take this task off your shoulders. If you do venture to the store, take advantage of any assistance the store can give you. Shop for precut veggies in both the fresh and frozen sections, ask the butcher and fishmonger to cut up meat and debone fish or buy precooked foods like a roast chicken to doctor up at home.
11. Delegate. A good manager knows what tasks to hand off to others. If you find something really painful, ask your partner or kids to help.
12. Simplify cleanup. Use the dishwasher. You can also prepare ahead of time for less mess by placing liners in your slow cooker, aluminum foil in your roasting pans, and parchment paper on your cookie sheets.
13. Planned Leftovers. Make extra food and plan for leftovers. By doubling your recipe, you can create planned leftovers which you can freeze and have available for another day.
Take steps to avoid foodborne illness
People who take arthritis medications that suppress the immune system are particularly vulnerable to E. coli, hepatitis C, and other food-related illnesses. Stay apprised of food recalls, and remember to thoroughly wash fruits and vegetables.
Eggs are vital in feeding people in both developed and developing countries. They are an excellent, affordable source of high-quality protein that can be produced almost anywhere, making them a valuable food source worldwide.
International Egg Commission (IEC) Chairman Joanne Ivy explained: “As an industry, we feel very privileged to be producing a product that can benefit so many people; we have publicly pledged to work with food organizations and developing nations to help provide access to eggs for everyone.“
Crack Into Endless Possibilities
Globally, over 1 billion people are underfed and undernourished; the egg industry believes it can make a difference and help to stop this. With the help of the IEC and international egg associations from around the world, the international egg industry has pledged to work with the United Nations’ Food and Agriculture Organisation, food organizations, and developing nations to help feed the world’s growing population and make eggs available to everyone. Nutrition
Recipe: Strawberry Omelet
Ingredients
Non-Stick Spray 1 Egg White 2 Tbsp Non-fat Milk 1/2 cup Strawberries
Nutritional Analysis
Playing it Safe with Eggs
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, Restaurants, Writers, Chefs, Recipe Websites and Blogs. Your readers will enjoy and benefit from the Nutrition information.
Angel food cake first became known in the United States in the late 19th century. The name came from the airy lightness of the cake. Angel food cake is prepared using whipped egg whites and is usually baked in a tube pan.
Ingredients/Directions Angel Food Cake, 1/12 of 9" cake, store-bought 1/4 cup each: Strawberries, Blueberries, Blackberries, and Raspberries
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.
Autumn Whipped Ricotta Dip
-
This whipped ricotta dip is perfect for the fall and Thanksgiving! The
ricotta is whipped with cottage cheese to lighten it and add a bit of
protein. Then,...
Mumbai Sandwich
-
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.
...
