December Wellness News: Health, Nutrition, and Food Events

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. 

December Highlights

December Produce

Monthly Events

Safe Toys and Gifts Month
National Drunk and Drugged Driving Prevention Month
Coats & Toys for Kids Month (check local listings)
National Handwashing Awareness Month
National Stress-Free Family Holiday Month
National Write a Business Plan Month
Root Vegetable Month
Buckwheat Month
National Pear Month
Exotic Fruit Month
National Fruit Cake Month
Worldwide Food Service Safety Month

Weekly Events

1-7 Cookie Cutter Week
1-7 Crohn's & Colitis Awareness Week
1-17 Operation Santa Paws
7-13 National Hand Washing Awareness Week

7-13 Recipe Greetings for The Holidays

10-17 Human Rights Week**

14-22 Hanukkah

14-20 Gluten-free Baking Week

15-19 Cookie Exchange Week

12/26-1/1 Kwanzaa

December Daily Event
Monday	1	UN World Aids Day, National Eat a Red Apple Day, Cyber Monday
Tuesday	2	Special Education Day, National Fritters Day, National Mutt Day, Giving Tuesday
Wednesday	3	UN Intl Day of Persons with Disabilities, Illinois 21st State, Special Kids Day, Make a Gift day
Thursday	4	National Cookie Day
Friday	5	UN Intl Volunteer Day, National Sacher Torte Day, World Soil Day
Saturday	6	National Gazpacho Day, National Microwave Oven Day, World Pear Day
Sunday	7	Pearl Harbor Day, National Cotton Candy Day, National Fire Safety Council Day
Monday	8	National Chocolate Brownie Day, National Day of Lard, Green Monday
Tuesday	9	National Pastry Day, Birdseye Frozen Food Day
Wednesday	10	Human Rights Day, Mississippi 20th State, International Animal Rights Day
Thursday	11	UN Mountain Day,  UNICEF Anniversary, 1946, Indiana 19th State, National Noodle Ring Day
Friday	12	Gingerbread House Day, National Ambrosia Day, Pennsylvania 2nd State
Saturday	13	National Cocoa Day, Root Vegetable Month, Gingerbread Man, Gingerbread Decorating Day
Sunday	14	Chanukkah (14-22), Bouillabaisse Day, Yoga Day, Alabama 22nd State
Monday	15	Bill of Rights Day, National Cupcake Day
Tuesday	16	National Chocolate-Covered Anything Day
Wednesday	17	Maple Syrup Day
Thursday	18	International Migrants Day, Roast Suckling Pig Day, New Jersey 3rd State, National Bake Cookies Day, Re-Gifting Day
Friday	19	National Hard Candy Day, Oatmeal Muffin Day, National Ugly Christmas Sweater Day
Saturday	20	Intl Human Solidarity Day, National Sangria Day
Sunday	21	Winter Solstice, World Peace Day, National Fried Shrimp, National Kiwifruit Day, National Re-gifting Day
Monday	22	National Date Nut Bread Day
Tuesday	23	National Pfeffernuesse Day
Wednesday	24	Christmas Eve, National Egg Nog Day
Thursday	25	Christmas, Pumpkin Pie Day, Christmas Pudding Day
Friday	26	Kwanzaa Begins (12/6-1/1), National Candy Cane Day
Saturday	27	National Fruitcake Day
Sunday	28	Iowa 29th State, National Chocolate Day
Monday	29	Pepper Pot Day, Texas 28th State
Tuesday	30	Bicarbonate of Soda Day, National Bacon Day
Wednesday	31	New Year's Eve, National Champagne Day, Universal Hour of Peace
Thursday

 

A Happy & Healthy Holiday from

All of Us at Dietitians-Online and Wellness News

Thank you for your support.

Have a happy, healthy, and safe holiday.

Sandra and Jake.

Prepared by
Sandra Frank, Ed.D, RDN, LN
Jake Frank

	Months
	January	July
	February	August
	March	September
	April	October
	May	November
	June	December

 

November 30, Joy of Cooking Anniversary

The Joy of Cooking is one of the United States' most popular cookbooks. It contains over 4,500 recipes and provides cooking and kitchen lessons and references.

In 1931, Irma S. Rombauer, a homemaker, recent widow, and single mom, privately published The Joy of Cooking. Since then, the book has undergone numerous revisions and sold over 18 million copies. The Joy of Cooking is a staple in many homes and is commonly found in commercial kitchens. 

Joy of Cooking: Fun Facts

Changes in the Joy of Cooking

through the Years

Resources.
1. Learn more about the history of the American kitchen and cuisine through the Joy of Cooking. 
2. Wikipedia, The Joy of Cooking 
3. Joy of Cooking History

National Peanut Butter Lovers Month

The American Peanut Council proclaims peanut butter one of America’s favorite foods. Peanut butter is a good source of protein, niacin, and folate. It is enjoyed by many of all ages.

Below are a few ways to enjoy peanut butter - be creative and enjoy.

The National Peanut Board has a fun website filled with recipes, classroom activities, and fun facts. Did you know...

*It takes about 540 peanuts to make a 12-ounce jar of peanut butter.

*There are enough peanuts in one acre to make 30,000 peanut butter sandwiches.

*By law, any product labeled "peanut butter" in the United States must be at least 90 percent peanuts.

*Peanut butter has been banned in some schools due to peanut butter allergies. Make sure to read the ingredient label.

A Journey through the Years
with Peanut Butter

Peter Pan Peanut Butter, 1957

1960's Skippy Peanut Butter

Kraft Peanut Butter, 1987

Unlock the World of Pomegranates

How To Select
Select pomegranates that are plump, round, and heavy for their size.

How to Store
Whole pomegranates can be stored in a cool, dry area in the refrigerator for about 1 month or up to 2 months.

Nutrition Benefits
It is low in fat, saturated fat-free, cholesterol-free, and sodium-free and is an excellent source of fiber, vitamins C and K, and a good source of potassium, folate, and copper.

POM SALSA

by POM Wonderful
Visit POM for the Recipe

Pomegranate Breakfast Parfait
by @Jar_Of_Lemons  

How to Grow Pomegranate

Resources and References
1. POM Wonderful: Website
2. Wikipedia: Pomegranate

3. Healthy Pomegranate Recipes, EatingWell

. 

   

Turkey and Food Safety

Turkey and Food Safety

Salmonella and Food

You may know that Salmonella can contaminate poultry and eggs, but it also sneaks into many other foods. Learn what you can do to make your food safer to eat.

Salmonella is a bacteria that commonly causes foodborne illness, sometimes called “food poisoning.” The CDC estimates That It causes 1 million foodborne illnesses annually in the United States. During the past few years, outbreaks of Salmonella illness have been linked to contaminated cucumbers, chicken, eggs, pistachios, raw tuna, sprouts, and many other foods.

Five Facts That May Surprise You

Don’t let Salmonella make you or your loved ones sick. Learn these five facts – and tips for lowering your chance of getting a Salmonella infection.

Do I have a Salmonella infection?

Contact your doctor or healthcare provider if you have:
Diarrhea and a fever over 101.5°F.
Diarrhea for more than 3 days that is not improving.
Bloody stools.
Prolonged vomiting that prevents you from keeping liquids down.
Signs of dehydration, such as:
Making very little urine.
Dry mouth and throat.
Dizziness when standing up.

You can get a Salmonella infection from a variety of foods. Salmonella can be found in many foods, including beef, poultry, eggs, fruits, pork, sprouts, vegetables, and even processed foods, such as nuts, frozen pot pies, chicken nuggets, and stuffed chicken entrees. When you eat food that is contaminated with Salmonella, it can make you sick. Contaminated foods usually look and smell normal, so knowing how to prevent Salmonella infection is important.

Salmonella illness is more common in the summer. Warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow. Be sure to refrigerate or freeze perishables (foods likely to spoil or go bad quickly), prepared foods, and leftovers within 2 hours. Chill them within 1 hour if the temperature is 90°F or hotter.

Salmonella illness can be serious and is more dangerous for certain people. Symptoms of infection usually appear 6–48 hours after eating a contaminated food but can take much longer. These symptoms include diarrhea, fever, and stomach cramps. The illness usually lasts 4–7 days without antibiotic treatment. Some people may have severe diarrhea and need to be hospitalized. Anyone can get a Salmonella infection, but some groups are more likely to develop a serious illness: older adults, children younger than 5, and people with immune systems weakened from medical conditions, such as diabetes, liver or kidney disease, and cancer or their treatment.

Salmonella causes far more illnesses than you might suspect. For every one case of Salmonella illness confirmed by laboratory tests, there are about 30 more cases that are not. Most people who get food poisoning usually do not go to the doctor or submit a sample to a laboratory, so we never learn what germ made them sick.

To avoid Salmonella, you should not eat raw eggs or eggs with runny whites or yolks. Salmonella can contaminate eggs, even perfectly normal-looking ones. But these eggs can make you sick, especially if they are raw or lightly cooked. Eggs are safe when you cook and handle them properly.   Check Your Steps

Remember to follow the Clean, Separate, Cook, and Chill guidelines to help keep you and your family safe from food poisoning. Be especially careful when preparing food for young children, pregnant women, people with weakened immune systems, and older adults.

Clean
Wash hands with warm, soapy water for 20 seconds before and after handling uncooked eggs or raw meat, poultry, and seafood and their juices.

Wash utensils, cutting boards, dishes, and countertops with hot, soapy water after preparing each food item and before you prepare the next item.

Don’t wash raw poultry, meat, and eggs before cooking. Germs can spread to other foods, utensils, and surfaces.

Sanitize food contact surfaces with a freshly made solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water.

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

Keep eggs in the original carton and store them in the main part of the refrigerator, not in the door.

Keep raw meat, poultry, and seafood separate from ready-to-eat foods, such as salads and deli meat.

Use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.

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

Cook
Use a food thermometer to ensure that foods are cooked to a safe internal temperature:
145°F for beef, veal, lamb, and fish (let the meat rest for 3 minutes before carving or eating)
145°F for pork and ham (let the meat rest for 3 minutes before carving or eating)
160°F for ground beef, ground pork, ground veal, and ground lamb
160°F for egg dishes
165°F for poultry (chicken, turkey, duck), including ground chicken and ground turkey
165°F for casseroles
Microwave food to 165°F or above.

Chill
Keep your refrigerator at 40°F or colder.
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (or 1 hour if the temperature is 90°F or hotter).

Cashew Chronicles. From Farm to Table

Cashew Chronicles. From Farm to Table

Cashews are a good source of protein, copper, magnesium, phytonutrients, antioxidants, and heart-friendly unsaturated fats.

Nutrition Information

Recipes and Serving Suggestions

1. Taste of Home, Cashew Recipes

2. Snack: eat alone; mix with other nuts and/or dried fruits
3. Add cashews to sauteed vegetables or salad greens
4. Sauté cashews with shrimp, beef, or chicken
5. Add to hot cereals
6. Roast cashews
7. Use cashew butter to make a sauce for fish, vegetables, tofu, or rice.

Nutritional Analysis Services

Ensure accurate, cost-effective nutritional analysis for your recipes with an extensive research database and 40 years of experience. An excellent service for the Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. 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, FAND
recipenews@gmail.com
954-294-6300

National Stuffing Day: Vegan Cornbread Stuffing, A classic Thanksgiving side—made fully plant-based. Food Safety

Vegan Cornbread Stuffing 

A classic Thanksgiving side—made entirely plant-based. Whether you call it stuffing or dressing, this familiar holiday favorite is now completely vegan. The deep cornbread flavor anchors the dish, while poultry seasoning (which contains no poultry!) delivers that nostalgic Thanksgiving aroma without chicken broth or turkey stock.

This high-fiber recipe is perfect for serving a crowd, and the cornbread can be made ahead for easy holiday prep.

Vegan Cornbread. 
Servings: 12

Yield: 6 cups

Nutrition Profile:

Nut-Free Dairy-Free High-Fiber Vegan Vegetarian Egg-Free Low-Calorie

Ingredients

• 5 Tbsp water

• 2 Tbsp flaxseed meal

• 1 ¼ cups whole-grain cornmeal

• ¾ cup white whole-wheat flour

• 2 Tbsp granulated sugar

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup unsweetened plain soymilk

• 3 Tbsp avocado or canola oil

Stuffing

• 2 Tbsp extra-virgin olive oil

• 1 ½ cups chopped onion

• 1 ½ cups chopped celery

• 1 ½ tsp poultry seasoning

• ½ tsp ground pepper

• 5 cups crumbled day-old Vegan Cornbread

• 1 cup low-sodium vegetable broth

---

Instructions

Make the Cornbread

1. Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.

2. In a small bowl, stir together water and flaxseed meal; let sit 3–5 minutes to thicken.

3. In a medium bowl, whisk cornmeal, flour, sugar, baking powder, and salt.

4. In another bowl, whisk soymilk, oil, and the flax mixture. Add to the dry ingredients and stir until just combined.

5. Pour batter into the baking dish and smooth the top.

6. Bake 25–30 minutes, or until golden and a toothpick comes out clean.

7. Loosely cover and let sit 1 day to dry slightly (ideal for stuffing).

---

Make the Stuffing

1. Preheat oven to 375°F. Coat a 9×13-inch baking dish with cooking spray.

2. Heat olive oil in a large skillet over medium heat. Add onion and celery and cook, stirring often, until softened and lightly browned, about 10 minutes.

3. Remove from heat; stir in poultry seasoning, salt, and pepper.

4. Add crumbled cornbread and broth, mixing gently to moisten.

5. Transfer the mixture to the prepared baking dish.

6. Cover and bake 25 minutes.

7. Uncover and bake another 20–25 minutes, or until the top is golden and crisp.

To make ahead

Store Vegan Cornbread, well-wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months.

Fillers

Almost anything can serve as stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually with vegetables, herbs, spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination. Other stuffings may contain only vegetables and herbs. Some stuffing types include sausage meat, while vegetarian stuffing sometimes contains tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes for heavy stuffing. Fruits and dried fruits can be added to stuffing, including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, such as sage, onion, bread, chestnuts, dried apricots, dried cranberries, etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing, or it may be called dressing.

Food Safety

The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked). The turkey's internal temperature must reach a safe minimum of 165 °F. Check the temperature in the thigh, the innermost part of the wing, and the thickest part of the breast.

Resources
1. Stuffing, from Wikipedia, the free encyclopedia
2. Thanksgiving Stuffing Recipes, EatingWell

Ways to Use Less Stuff

The purpose of  "Use Less Stuff" is to raise awareness of the garbage produced in America between Thanksgiving and New Year's Day. The estimated extra waste amounts to 25 million tons of garbage.

Through education and collaboration with many individuals and organizations worldwide, Just-Use-Less aims to share the message of common sense, timeless wisdom, and gratitude for what we have been given. Just Use Less.

Ways to Use Less Stuff During the Holidays and Any Time

Plan meals using portion control to minimize waste. Recommendations: Food/Drink Portion Per Person Turkey  3 ounces, without bone Stuffing  1/4 cup Sweet Potato Casserole  1/3 - 1/2 cup Green Beans  1/2 cup Cranberry relish  2 to 3 Tablespoons Pumpkin Pie  1/8 - 1/10 of a 9" pie

After a party, put leftovers in plastic containers or bags and send them home with guests, or donate to food banks.

Bring your own camera instead of using disposable cameras.

Cancel mail-order catalogs you no longer use.

Bring your own shopping bags.

Consolidate your purchases into one bag rather than getting a new bag at each store.

Plan your shopping in advance. Save money on fuel by making fewer trips to the stores. Avoid last-minute shopping when you won’t have time to make careful gift choices.

Consider giving gift certificates or making a donation to a favorite charity in your friend/family's name.

Give homemade food or something you’ve made yourself from reused items.

Shop for gifts at antique stores, estate sales, or flea markets since one person’s trash is another’s treasure.

When buying electronics, remember to buy rechargeable batteries to go with them.

Send e-greetings to family, friends, and business associates who are online. Did you know about 2.65 billion Christmas cards are sold annually in the US?

Get a tree that can be planted or mulched afterward, or buy an artificial one.

Compost your food waste. Fruits and vegetables and their peels, pits, and seeds are perfect for composting, a great natural fertilizer.

Resources

Keep America Beautiful believes each of us holds an obligation to preserve and protect our environment. Through our everyday choices and actions, we collectively have a huge impact on our world. Keep America Beautiful follows a practical approach that unites citizens, businesses, and government to find solutions for preventing litter, reducing waste, and beautifying communities.