The U.S. Department of Agriculture recommends closely refereeing food safety violations so every party-goer returns home a winner.
Illegal Use of Hands. Unclean hands are one of the biggest offenders for spreading bacteria, and finger foods are especially susceptible. Chefs and guests should wash their hands with soap and warm water for 20 seconds before and after handling food. Be sure to clean surfaces often and wash platters before refilling them with fresh food.
Offside. Prevent violations at all costs and keep uncooked and ready-to-eat foods in their own zone. The juices from raw meat may cross-contaminate other food if they contain harmful bacteria. Use one cutting board for raw meat and poultry and another for vegetables. If you use only one cutting board, wash it with hot soapy water after preparing each food item.
Time Out. Call a "time out" and use a food thermometer to be sure foods are cooked safely. Steaks should be cooked to 145 °F, ground beef to 160 °F, and all poultry to 165 °F.
Holding refers to never holding hot or cold foods for more than two hours at room temperature or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly to block offensive bacteria from multiplying. When in doubt, throw it out; do not eat it.
Instant Replay
There is no opportunity for an instant replay. To avoid these violations, make sure you understand the rules completely. Great resources are available before kickoff at the USDA's
Thousands of sports educators, coaches, athletic directors, recreation directors, association members, sponsors, students, and parents across the country will show their support. The mission of the National Association of Girls and Women in Sport (NAGWS) is to develop and deliver equitable and quality sports opportunities for all girls and women. National Girls and Women in Sports Day (NGWSD) History NGWSD is celebrated in all 50 states with community-based events, award ceremonies, and activities honoring the achievements of girls and women in sports and encouraging their participation.
NGWSD began in 1987 as a day to remember Olympic volleyball player Flo Hyman for her athletic achievements and her work to assure equality for women's sports. NGWSD has evolved into a day to acknowledge the past and recognize current sports achievements, the positive influence of sports participation, and the continuing struggle for equality and access for women in sports.
Significant Events in the Law NAGWS has served girls and women in sports for more than a century. A variety of programs have been initiated to prepare teachers and coaches to work with female students and to challenge individuals and institutions to look at how they do business each day. In January 2013, the Office for Civil Rights (OCR) issued a Dear Colleague Letter clarifying the school’s obligations under the Rehabilitation Act of 1973 (Rehab Act) to provide extracurricular athletic opportunities for students with disabilities. The OCR’s announcement underscores our belief that every student, regardless of sex, means, race, religion… and ability, should be able to reap the benefits of sports.
Specifically, the Dear Colleague Letter does the following for schools: 1. Clarifies when and how schools must include students with disabilities in mainstream athletic programs 2. Defines what true equal treatment of student-athletes with disabilities means 3. Encourages and provides a road map for schools to create adapted programs for students with disabilities Title IX/gender equity issues have been a long-time focus of NAGWS programs through programs like the National Girls and Women in Sports Day (NGWSD).
The Importance of Nutrition in Sports Resources
Lisa Dorfman, RDN, was featured on NBC to discuss key ingredients to a successful sports nutrition eating plan.
Nutella is a brand of sweetened hazelnut cocoa spread
manufactured by the Italian company Ferrero first introduced in 1964. Nutella
is a form of a chocolate spread. Therefore, the production process for this
food item is very similar to a generic production of chocolate spread.
The label states that Nutella does not need to be refrigerated. This is because of the large quantity of sugar in the product acts as a preservative to prevent
the growth of microorganisms. More specifically, the sugar acts as a
preservative by binding the water in the product, which prevents the
microorganisms from growing. In fact, refrigeration causes Nutella to harden
because it contains fats from the hazelnuts. Nutella is made from sugar,
modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder,
lecithin, and vanillin.
Nutella Profile
In the United States, Ferrero was sued in a class action for false advertising
leading to consumer inferences that Nutella has nutritional and health benefits
(from advertising claims that Nutella was "part of a nutritious
breakfast"). In April 2012, Ferrero agreed to pay a $3 million settlement
(up to $4 per jar for up to five jars in returns by customers). The settlement
also required Ferrero to make changes to Nutella's labeling and marketing,
including television commercials and their website
WHAT IS WORLD CANCER DAY? World Cancer Day takes place every year on February 4 and is the singular initiative under which the entire world can unite together in the fight against the global cancer epidemic. World Cancer Day is an initiative of the Union for International Cancer Control (UICC), through which the aim is to help save millions of preventable deaths each year by raising awareness and education about cancer and pressing governments and individuals across the world to take action against the disease. World Cancer Day is a chance to improve general knowledge around cancer and dismissing misconceptions about the disease. From a global level, the message focuses on the following four myths.
Myth 1: Cancer is just a health issue. Truth: Cancer is not just a health issue. It has wide-reaching social, economic, development, and human rights implications. Myth 2: Cancer is a disease of the wealthy, elderly and developed countries. Truth: Cancer is a global epidemic It affects all ages and socioeconomic groups, with developing countries bearing a disproportionate burden. Myth 3: Cancer is a death sentence. Truth: Many cancers that were once considered a death sentence can now be cured and for many more people, their cancer can now be treated effectively. Myth 4: Cancer is my fate. Truth: With the right strategies, a third of the most common cancers can be prevented.
World Cancer Day
A global event taking place every year on 4 February, World Cancer Day unites the world’s population in the fight against cancer. Taking place under the tagline ‘We Can. I Can.’, World Cancer Day 2016-2018 will explore how everyone – as a collective or as individuals – can do their part to reduce the global burden of cancer. Read more about World Cancer Day and how to get involved on www.worldcancerday.org.
A truly global event, World Cancer Day unites the world’s population in the fight against cancer.
Taking place under the tagline ‘We Can. I Can.’, World Cancer Day 2016-2018 will explore how everyone – as a collective or as individuals – can do their part to reduce the global burden of cancer.
Did you know that each year, over 12.7 million people receive a cancer diagnosis and 8.2 million people die from the disease? If no action is taken, the worldwide cancer burden is expected to reach 26 million new diagnoses and 17 million deaths by the year 2030, with the most rapid increases occurring in low- and middle-income countries.
It’s not all bad news as 30-40% of cancers can be prevented, and one-third of cancers can be cured through early diagnosis and treatment. UICC aims to help people understand how to take steps to prevent cancer and live a healthier and longer life.
A Healthy Diet and Physical Activity
A healthy diet and regular adequate physical activity are of major importance to preventing cancer and maintaining good health throughout life.
*Be as lean as possible without becoming underweight. *Be physically active for at least 30 minutes every day. *Avoid sugary drinks. Limit consumption of energy-dense foods. (particularly processed foods high in added sugar, or low in fiber, or high in fat). *Eat more of a variety of vegetables, fruits, whole grains, and beans. *Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats. *If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day. *Limit consumption of salty foods and foods processed with salt (sodium). *Don’t use supplements to protect against cancer. Quit Tobacco Tobacco kills more than 5 million people a year, an average of one person every six seconds. You can prevent cancer when you stop smoking, chewing, and sniffing tobacco. Try to avoid exposure to passive smoke to further reduce your risk. Sun Exposure Excessive exposure to UV radiation (either from the sun or from artificial sources such as sun beds) is associated with accelerated skin aging and different types of skin cancer. Stop using sun beds and avoid excessive sun exposure. Remember to use sunscreens and protective clothing as an effective cancer prevention method.
For additional preventative measures, visit World Cancer Day – Union for International Cancer Control (UICC).
Resources. 1. Wikipedia. Soups - History, Types, and Varieties 2. Food Network. Healthy Soup Recipes 4. EatingWell. Healthy Winter Soup Recipes Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 30 years of experience. A valuable service for Recipe Bloggers, 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 954-294-6300
Tabouli, Tomatoes, and Feta Cheese on Mini
Croissant #NationalCroissantDay
Croissant Sandwich with Tabouli, Tomatoes, and Feta Cheese
Serves One Ingredients 1 Croissant (1 ounce) 1 Tbsp Tabouli Salad 2 slices Tomatoes 1/2 oz Feta Cheese
Nutrition Information
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.
In a world brimming with diverse cultures and traditions, nothing quite encapsulates the essence of a place like its local cuisine. Among the many culinary delights, soups stand out as a universal comfort food, transcending borders and bringing the taste of culture to our tables. Each spoonful of these simmering concoctions tells a story – a tale of heritage, geography, and the unique blend of ingredients that define a region's palate.
Join us on a gastronomic adventure, where each sip is a discovery, and every bowl is a celebration of the world's vast and vibrant culinary heritage. Embark on a journey, one spoonful at a time, to discover the stories and secrets simmering within these global soups.
Gazpacho (Spain) is a refreshing, cold soup made from raw, blended vegetables like tomatoes, cucumbers, and bell peppers, often enjoyed in
the summer.
Harira (Morocco) is a rich and hearty soup traditionally eaten during Ramadan. It is made with tomatoes, lentils, chickpeas, and lamb and flavored with
a blend of fragrant spices.
Laksa (Malaysia and Singapore): A spicy noodle soup with a
distinctive coconut milk base, it comes in various forms, including curry laksa
and asam laksa, often served with chicken, prawn, or fish.
Minestrone (Italy): A thick Italian vegetable soup often
containing beans, onions, celery, carrots, stock, and tomatoes, sometimes with
pasta or rice.
Tom Yum (Thailand): A hot and sour soup known for its
intense flavors, it typically includes shrimp (Tom Yum Goong), mushrooms,
tomatoes, lemongrass, galangal, and kaffir lime leaves.
Tortilla Soup (Mexico): A hearty, flavorful soup made with chicken broth, roasted tomatoes, onion, garlic, and chilies and topped with crispy fried tortilla strips, avocado, cheese, and sour cream.
Caldo Verde (Portugal): A simple, comforting soup made with
thinly sliced kale, potatoes, and chorizo sausage, often served during
celebrations.
Phở (Vietnam): A Vietnamese soup known for its fragrant
broth, rice noodles, herbs, and usually beef (Phở Bò) or chicken (Phở Gà ).
French Onion Soup (France): A rich and savory soup based on caramelized onions and beef stock, and typically served with a crouton and melted cheese on top.
Chupe de Mariscos (Peru): A creamy seafood soup from Peru,
loaded with various seafood like shrimp, crab, and fish, often enriched with
potatoes, corn, and a base of aji peppers and cilantro.
New England Clam Chowder (USA): A creamy, hearty soup from
the New England region, known for its chunks of clams, diced potatoes, onions,
and sometimes bacon in a milk or cream base.
Borscht (Russia/Ukraine): A sour soup common in Eastern
European countries, famous for its distinctive red color from beetroots,
usually served with sour cream, and can contain a variety of vegetables and
meat.
Ramen (Japan) is a popular Japanese soup consisting of Chinese-style wheat noodles served in a meat- or fish-based broth flavored with soy sauce or miso and topped with ingredients like sliced pork, nori, and
scallions.
These soups not only offer a taste of their respective
cultures but also embody the diversity and richness of global culinary
traditions.
Nutrition Notes
Soup is a combination of foods with endless possibilities. It represents comfort, warmth, tradition, and nourishment. Soups can be an economical way of meeting nutritional needs. Leftovers are perfect when preparing soups.
Soups have been known to curb the appetite and slow the eating process. Studies show slower eaters are more likely to notice signs of fullness sooner and consume fewer calories. With the extra time, enjoy the flavor, aroma, and texture of the foods.
Soups can be prepared with various healthy ingredients and traditional favorites made healthier with some substitutions.
Foods you can substitute to make heart-healthy choices.
Instead of:
Try these heart-healthy suggestions:
whole milk or 2% milk
1% milk or skim milk
whipped cream
chilled evaporated skim milk, whipped
cheese (American, Cheddar, Swiss)
Cheeses with 5 or less grams of fat per ounce. Terms used: reduced-fat, low-fat, or fat-free. Reduced fat is easier to substitute when cooking.
creamed cottage cheese
nonfat or 1% fat cottage cheese, or farmers' cheese
cream cheese
light, fat-free products, or Neufchatel cheese
Mozzarella cheese
part-skim mozzarella cheese
Ricotta cheese
nonfat, lite, or part-skim
sour cream, regular
non-fat, light, or low-fat sour cream or plain yogurt.
butter
lower-calorie margarine in soft tubes, vegetable cooking sprays, or nonstick cookware.
margarine, regular
lower-calorie margarine in soft tubes, vegetable cooking sprays, or nonstick cookware.
mayonnaise, regular
reduced-fat, cholesterol-free, low-fat, or fat-free. If making a dip, you can substitute plain nonfat or low-fat yogurt. Reduce the amount required in the recipe.
salad dressing
reduced-fat, cholesterol-free, low-fat, or fat-free dressings or lemon juice, vinegar, or mustard. Reduce the amount required in the recipe.
one whole egg
equals 2 egg whites or 1/4 cup egg substitute
egg noodles
noodles made without egg yolk
condensed cream soup
99% fat-free condensed cream soup
salt
eliminate or reduce by 1/2; explore herbs and spices
gravy
gravies made with low sodium broth and thickened with flour/cornstarch
beef, pork, veal, lamb
choose lean cuts trimmed of all visible fat, or substitute with chicken or turkey without the skin.
Healthy Soup Additions 1. Instead of salt, add herbs and spices to enhance the flavor. Explore the many possible seasonings available. 2. Add fresh, frozen, or leftover vegetables (use fruits if making a cold soup) to increase fiber, vitamins, and minerals. Avoid canned vegetables high in sodium. Read the label. A low-sodium food contains 140 mg or less per serving of sodium. 3. Increase fiber and protein by eating foods such as beans, lentils, brown rice, whole-grain pasta, barley, and bulgur. 4. Increase calcium and protein by using skim milk, evaporated skim milk, non-fat dry milk powder, or calcium-fortified soymilk. These low-fat ingredients can replace higher-fat alternatives like whole milk or cream. Canned and Dry Soup Mixes are known for their high sodium content. Read the label and check the serving size. Remember, a low-sodium food contains 140 mg or less per serving. Some companies within the food industry are making great strides in lowering the sodium content in their products. At Campbell, they have more than 100 products with a healthy level of sodium, more than 200 that are low in fat and saturated fat, more than 150 products that have 100 calories or less per serving, and more than 85 products certified by the American Heart Association. I was searching the Campbell archives when I came across a 1959 commercial. Campbell had the foresight to recognize the importance of nutrition over 50 years ago.
Campbell's Soup, 1959
Soup Tidbits Soup is a staple in almost every American home. After NBC's "Seinfeld" show introduced the "Soup Nazi" in the United States on November 2, 1995 - Soup became a fashionable food.
Serves One Ingredients 2 Blueberry Pancakes frozen 1/3 cup Fresh Blueberries
Portion Control
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.
Granola bars consist of granola pressed and baked into a bar shape, producing a convenient snack. The product is most popular in the United States and Canada, Australia and New Zealand, the United Kingdom, parts of southern Europe, Brazil, Israel, South Africa, and Japan. Granola Bars has expanded its market into India and other Southeast Asian countries.
History.
The history of granola bars can be traced back to the 1860s when Dr. James Caleb Jackson invented granula, a baked mixture of graham flour. The granola bar was invented in the 1970s by Stanley Mason, who pressed loose granola into a bar shape. However, there is debate over who actually invented the granola bar. Granula
In 1863, Dr. James Caleb Jackson invented granula, a baked mixture of graham flour.
Granula was marketed as a health food alongside cocaine and cigarettes.
Granula was revived in the 1960s as an alternative to sugary cereals.
Granola bars
Stanley Mason is credited with inventing the granola bar in the 1970s.
However, Henry Kimball claims to have invented the granola bar in 1975.
Granola bars are made by pressing granola into a bar shape and baking it.
Granola bars are a popular snack for outdoor people and sports enthusiasts.
3 cups old-fashioned rolled oats 1 cup crispy brown rice cereal 1 cup finely chopped dried apricots (1/4 inch) ½ cup unsalted pepitas toasted ½ cup unsalted sunflower seeds toasted ¼ teaspoon salt ⅔ cup brown rice syrup or light corn syrup ½ cup sunflower seed butter 1 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
In a large bowl, combine oats, rice cereal, apricots, pepitas, sunflower seeds, and salt.
Combine rice syrup (or corn syrup), sunflower butter, and cinnamon in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)
Let cool in the pan for 10 minutes, then using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars for about 30 minutes more. Once cool, separate into bars.
Embark on a culinary journey with quinoa. From the high Andes to your kitchen, we're exploring the world's most versatile supergrain. Dive into the latest recipes that transform quinoa into gourmet delights.
"Quinoa is considered the future organic food and holds great potential in efforts to eradicate poverty worldwide and provide global food security and nutrition.”
The world's attention is on the role quinoa´s biodiversity and nutritional value play in providing food security and nutrition and the eradication of poverty in support of the achievement of the internationally agreed development goals, including the Millennium Development Goals.
Quinoa is a grain-like crop grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal or grain. Quinoa originated over 3,000 years ago in the Andean region of Ecuador, Bolivia, Colombia, and Peru.
Quinoa Nutritional Information
Quinoa is high in protein, a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also gluten-free.
Preparation. Quinoa has a natural bitter-tasting coating called saponins. Most quinoa sold commercially has been processed to remove this coating. However, the directions may require additional rinsing before cooking.
Quinoa can be added to a wide variety of dishes and substituted in recipes using rice or couscous. Quinoa flour can be used in wheat-free and gluten-free baking. To enhance the flavor, stock can be exchanged for water during cooking. Quinoa can also provide a nutritious breakfast with the addition of honey, nuts, or fruits.
Charles M. Roser is known as the man who created the Fig Newton recipe. He would later sell it to the Kennedy Biscuit Works (later known as Nabisco.)
A Fig Newton is a soft cookie filled with fig jam. As of 2012, in addition to the original fig filling, Nabisco also makes several varieties of the Newton, including strawberry, raspberry, and mixed berry. The Fig Newton also comes in a 100% whole grain and a fat-free variety. There are Fig Newton Minis and a crisp version, called Newtons Fruit Thins.
Recognized by the National Confectioners Associations and celebrated by millions across the country, January 8th of each year is National English Toffee Day. A popular variant of the original toffee, in the United States “English toffee,” is a buttery confection topped with almonds. It’s made by caramelizing sugar with butter and can be both hardened or chewy. The Heath bar is a type of candy bar that is made with an English toffee core.
A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A buffet can be difficult for a person wanting to control their weight. Planning, moderation, and motivation are key to your success. Seven Tips to Navigating a Buffet
1. Never go to a buffet hungry. You may be tempted to overindulge. Have a light snack a few hours before arriving at the event.
2. Use a salad plate, which holds less food than a dinner plate.
3. Start off with fresh vegetables and/or salad greens. Serve with low-calorie dressing, vinegar, salsa, mustard, or lemon. Avoid the croutons, bacon bits, cheese, and salads made with mayonnaise.
4. Next, go for a low-calorie beverage, such as water, unsweetened iced tea, or diet soda. If you are walking around with a beverage in one hand and a plate of vegetables in the other hand, you can easily avoid the appetizers being passed around.
5. Main meal. Fill half your plate with vegetables. Choose steamed vegetables and keep away from those with heavy sauces. Avoid pastry items, deep-fried, breaded, and foods prepared with mayonnaise, sour cream, and cheese sauces. Instead, choose lean meats, poultry, or fish. If you want to try various items, ask for small samples.
6. Avoid bread and crackers, especially if prepared with added fat.
7. If you want a dessert, choose a light alternative. Many buffets now offer low-calorie or sugar-free desserts and fresh fruit.
Eating at a buffet can be challenging, but your success will be rewarded with planning, motivation, and moderation.
7 Day High-Protein High-Fiber Diet Meal Plan
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A free, 7-day high protein, high fiber diet meal plan including breakfast,
lunch and dinner ideas and a shopping list. All recipes include macros and
Weigh...
Tuscan White Bean Stew
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*Just wanted to share a simple and flavorful soup that's nourishing and
perfect for any season!*
*Ingredients*
- two diced celery stalks
- 2 cans of...
