World Menopause Day How to Avoid Menopausal Weight Gain

Every woman will go through the “change of life,” around 50 years of age plus or minus. This is the time of her last period (or menstruation). Symptoms of menopause vary with every woman. Common symptoms include hot flashes; night sweats; sleep irregularity; mood changes; and possible weight gain around the middle. Some women go through menopause without symptoms.

Due to a decrease in hormone levels and the aging process, many women find themselves gaining weight in their forties and fifties. There is a loss of muscle, which decreases metabolism, and a gain of fat, mainly in the belly area. Lifestyle factors will play an important role in how you handle menopause. Menopausal women tend to be less active and eat more calories than they need.

Nutrition, Eating and
Wellness Guidelines for Menopause

1. Maintain a healthy weight; it will decrease your risk of heart disease and other problems. 
2. Meet your calcium and vitamin D needs. This is important to maintain healthy bones and prevent bone loss that may occur after menopause. Good food sources of calcium include dairy products, such as milk, yogurt and cheese; fortified soy and rice beverages; fortified juices; and canned fish with bones. Good food sources of vitamin D include milk, fortified soy and rice beverages, fortified juices, and fatty fish. 
3. Be physically active every day. Physical activity helps maintain a healthy weight, keep bones strong and energy levels up, and decrease the risk of heart disease and other age-related complications.
4. Some women will try soy and flax in food to help relieve the side effects of menopause. Currently, studies have not proven that soy and flax help.
5. Wear lightweight and layered clothes. Body temperature fluctuates from hot to cold.
6. Keep a cold glass of water by your side. Due to hot flashes and excessive sweating, it is important to stay hydrated.
7. Relax.
8. Take time to laugh.

How to Avoid Menopausal Weight Gain

You don't have to gain weight as a result of menopause.
Elizabeth Somer, RD explains how to avoid weight gain after menopause.

The Menopause Blues

I Will Not Age

Is It Hot In Here, Or Is It Me?

Resources and References

The Menopause Diet Plan: A Natural Guide to Managing Hormones,
Health, and Happiness, by Elizabeth Ward, Hillary Wright

The International Menopause Society (IMS), in collaboration with the World Health Organization, has designated October 18 as World Menopause Day. To celebrate World Menopause Day, IMS is launching a new campaign to create awareness of understanding weight gain at menopause and the implications it can have on the future health of women in the post-menopausal period. 

For women aged 55–65 years, weight gain is one of their major health concerns, and many are not aware of the health implications of excessive weight gain, particularly around the abdomen, which is associated with a heightened risk of cardiovascular and metabolic disease and also impacts adversely on health-related quality of life and sexual function.
An educational toolkit of materials has been developed to support local country initiatives throughout the month of October to raise awareness of this potential health issue, and many have been translated into key languages to ensure the campaign has a truly international perspective.

The IMS hopes that national societies will take the opportunity of World Menopause Day to highlight the increasing importance of menopausal health issues by contacting the women of their country to encourage them to talk to their doctors about menopause and its long-term effects.

Pasta Perfect Twists

Pasta Perfect Twists

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.

Nutritional Information

Resources and References

1. Wikipedia: Pasta   This article is licensed under the GNU Free Documentation License
2. Walder Wellness: Pasta Recipes

October 16, World Food Day - Grow, Nourish, Sustain. Together

 World Food Day

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).

October 15, Global Handwashing Day

Global Handwashing Day will 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.

It’s In Your Hands

Resources and References

1. CDC, Centers for Disease Control and Prevention, Handwashing: Clean Hands Save Lives

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.

National Mushroom Day

Growing Your Own Mushrooms

Top 8 Ways to Enjoy Mushrooms,
Fruits & Veggies More Matters.org

1. Sauté. Easy as 1, 2, 3! Brush pan lightly with oil and heat on high. Add a single layer of mushrooms. Turn once mushrooms become reddish-brown on one side [after a few minutes]. Cook until the other side turns the same color, remove from heat. Add to any dish!

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.

7. Save for Later. Sauté fresh mushrooms and store them in the freezer for up to a month. Careful: Fresh, uncooked mushrooms should never be frozen.

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.

Resources
1. Wikipedia, Mushrooms

2. Kitchen Dictionary: Mushroom

National School Lunch Week

"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 Month Farm 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 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.  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. 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 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. Fruits and Veggies   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." 

National Dessert Day - Healthy Choices

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. 

Pink Desserts 

Breast Cancer Awareness Month 

Recipes Below are Parfait Desserts

Pumpkin Pie Parfait with Cranberry-Walnut Relish

Strawberry Parfait with Granola

Mango Parfait

Strawberry Shortcake Parfait

Red, White, and Blue Parfait

Resources
1. Dessert, Wikipedia
2.  Healthy Dessert Recipes, EatingWell
3. Healthy Baking Alternatives, Jessica Cox, RD, Eatright
4. 9 Vegetables You Can Eat as Dessert, EatingWell

Metastatic Breast Cancer Awareness Day and Resources

What is Metastatic Breast Cancer? 

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.

Metastatic Breast Cancer

Resources and References
1. Metastatic Breast Cancer Support & Education 

World Arthritis Day - Cooking Tips for People with Arthritis

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 Tips for People with Arthritis

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.

Resources
1. Arthritis Foundation, Arthritis Diet
2. Nutrition and Rheumatoid Arthritis, by Kristine Duncan, RDN. TodaysDietitian
3. Rheumatoid Arthritis: Cooking Made Easier, Everyday Health.