There are different stories about how the hoagie was discovered, but most of them originate out of the Philadelphia area. The sandwich contains various meats, cheeses, and lettuce in between 2 slices of bread or a loaf cut in half.
Hoagie Meets Cinco de Mayo
Ingredients
1.5 oz Whole Wheat Roll
20 g (3/4 oz) Salami
1/2 oz Monterey Jack Cheese
1/2 oz Turkey Bread
Salsa
Jalapeno
Red Peppers
Tomato Slice
Shredded Lettuce
Irritable Bowel Syndrome now More
Treatable with Diet than Ever Before
Is it just me, or are more people talking about irritable bowel syndrome these days? Could it be that IBS is coming out of the (water) closet? It’s always been a difficult subject to talk about, due to its “indelicate” nature. Although very common, affecting up to 20% of Americans, IBS will probably never make great dinner party conversation. Nor does it make for pleasant gossip around the water cooler, though it is the second leading cause of absenteeism in the workplace after the common cold. Some people even hesitate to discuss their symptoms with their health care providers; after all, there has never been much you could do about IBS—it’s one of those things you just have to learn to live with, isn’t it?
Not anymore! If you’ve been suffering from gastrointestinal symptoms that interfere with your work, exercise or social life, discuss them with your primary care provider; many new treatment approaches have become available in the past few years.
People with IBS have digestive systems that don’t function properly, though nothing seems to be medically wrong. IBS symptoms can include excess gas, bloating, abdominal pain, diarrhea and or constipation. Some people with IBS experience alternating diarrhea and constipation.
It’s important not to self-diagnose, because the symptoms are not specific to IBS. Your doctor might be able to make a diagnosis simply by running some basic blood work and comparing the pattern of your symptoms and history to established diagnostic criteria. Make a list of your symptoms and bring it to your appointment. When did they start? What seems to bring them on? If you have any so-called alarm symptoms, your doctor may refer you to a specialist such as a gynecologist or a gastroenterologist to rule out other conditions before settling on a diagnosis of IBS. Alarm symptoms might include passing blood; fever; unexplained weight loss; onset of symptoms after age 50; poor growth or failure to thrive (in children); incontinence; or family history of Crohn’s disease, ulcerative colitis, celiac disease, ovarian or colon cancer.
If you are diagnosed with IBS, you and your doctor might discuss various treatment options. There are a variety of pharmaceuticals that can be prescribed (anti-spasmodics, anti-diarrheals, anti-depressants, and laxatives). Several new drugs have come on the market in the past year or two to help people who suffer from constipation. However, many people are interested in managing things more naturally, with lifestyle and diet. Most people with IBS are advised to start with the basics: regular meals, adequate fluids, better food choices including lots of high-fiber foods, and regular physical activity. High fiber diets and fiber supplements have been the mainstay of dietary advice for many, many years. Unfortunately, many people with IBS find that eating more fruits, vegetables, whole grains and fiber-fortified foods doesn’t help, or makes their symptoms worse.
That’s where the latest research on nutrition and IBS comes in. Rather than following one-size-fits-all diet advice for IBS, patients today are being encouraged to experiment with their diets. The FODMAP approach, in particular, can help up to 75% of patients with IBS learn to manage their symptoms, and is particularly effective with the guidance of a registered dietitian nutritionist. FODMAPs are certain sugars and certain fibers in the diet that are capable of causing symptoms because they are rapidly fermentable by the normal bacteria that live in the gut, which causes the IBS sufferer to have excess gas and painful bloating. FODMAPs can also pull extra fluid into the gut, causing bouts of diarrhea. During a FODMAP-elimination diet, FODMAP-containing foods are first eliminated, then reintroduced in a carefully planned way to identify which FODMAPs are tolerated and which are not. This evidence-based dietary approach was developed by researchers at Monash University, in Australia, and is now in use world-wide. Other types of adverse reactions to food are also possible. IBS symptoms for some individuals might be triggered by the way their immune systems react to particular foods, natural food chemicals or food additives.
While diet is unlikely to the cause or the cure of IBS, appropriate food choices can certainly help most people manage their symptoms. If you have IBS, I think you’ll agree that’s important. Don’t settle for learning to live with your symptoms. You deserve a chance to find the diet that’s right for you.
Patsy Catsos, MS, RD, LD is a medical nutrition therapist, and author of IBS—Free at Last! and the Flavor without FODMAPs Cookbook. For further information about Patsy Catsos, MS, RDN, LD you can find her at the following links:
Eat Right with Colors Music: The Wonderful World of Color, Walt Disney and Disney World.
March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.
Eat right with colors explores the health benefits associated with eating foods of many colors. Including color diversity in your meals and food choices enhances your intake of a wide range of nutrients.
Red and Pink Foods
Apples, Beets, Cayenne, Cherries, Cranberries, Guava, Kidney Beans, Papaya, Pink Beans, Pink/Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Tomatoes, Watermelons
Green Foods
Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini
Blue and Purple Foods
Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Kelp (Seaweed), Purple Belgian Endive, Purple Cabbage, Purple Figs
White: Cauliflower, Coconut, Garlic, Ginger, Green Onions, Scallions, Horseradish, Jicama, Kohlrabi, Leeks, Millet, Mushrooms, Onions, Parsnips, Quinoa, Shallots, Soy Products, Sunflower Seeds, Tofu, Turnips, White Beans, White Corn, White Sesame Seeds
Black: Black Beans, Black Cherries, Black Currants, Black Mushrooms, Black Olives, Black Quinoa, Black Raspberry, Black Rice, Black Sesame Seeds, Black Soybeans, Blackberries, Boysenberries, Prunes, Raisins, Seaweeds, Tamari (Soy Sauce)
Wellness News employs adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the photographs are available for purchase with the proceeds going to special need adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
Today, more than 46 million Americans—and 1 in 6 children (18 percent of all American children) are living below the poverty line. They live in families who have to make difficult choices between food, health care, heat and rent. To bring attention to this national crisis, the Catholic Campaign for Human Development (CCHD) has designated January as “Poverty in America Awareness Month.”
CCHD is committed to working towards the elimination of poverty in the United States. Sponsored by the United States Conference of Catholic Bishops, a 501(c)(3) non-profit, tax-exempt organization, CCHD today stands as one of the nation’s largest funding organizations for self-help programs for the poor.
Tour Poverty USA
Sesame Street Hunger Special
What Does Hunger Feel Like?
Shopping Matters Tour
Numbers of Hungry Children
Increasing In US
CCHD invests in the dignity of people living below the poverty line. Their programs support self-sufficiency and self-determination for people who are working to bring permanent change to their communities. Their philosophy emphasizes empowerment and participation for those in poverty. By helping the poor to participate in the decisions and actions affecting their lives and communities, CCHD empowers them to move beyond poverty.
Since 1970, CCHD has provided about 8,000 grants to self-help projects to aid those living in poverty. Each year CCHD distributes national grants to more than 300 projects and hundreds of smaller local programs are funded through the 25 percent share of the CCHD collection retained by dioceses.
During Poverty in America Awareness Month, the CCHD devotes efforts to heightening the nation's understanding of the size and depth of the problems of poverty by:
• Releasing public service campaign to raise awareness of poverty in America.
• Encouraging the editorial media to focus on poverty.
• Educating the public to be sensitive to the needs of those in poverty and to treat poor people with respect.
• Holding events in schools and public settings to remind people poverty does exist in American.
USA Poverty Statistics
The official poverty rate in 2009 was 14.3 percent, that is up from 13.2 percent in 2008. The number of people living in extreme poverty (those with incomes below half the poverty line), rose to over 17 million people. This is the highest level on record since data first became available in 1975. Source: U.S. Census Bureau, Housing and Household Economic Statistics Division: 2008
Brother can you Spare a Dime? (1920's)
Different Ways to Get Involved
1. Volunteer 2. Make a donation 3. Share your knowledge
All photographs are available for purchase. Visit the Eat Right Art Collection or contact Sandra Frank, Ed.D, RDN, LN for custom designs. The money we raise goes to employ adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Please make a donation or purchase a design.
Elisa Zied, MS, RD, CDN is a remarkable person who motivates people to reach their goals though her books and media presence. Her new book, "Younger Next Week" captures the attention of the 40+ generation. Zied shares her secrets to turning back the clock by emphasizing, "vitality" in the foods we choose, lifestyle behaviors, and fitness.
In “Younger Next Week”, Zied offers surgery-free solutions that defy aging and promote healthy weight loss and emotional well-being with an easy to follow 7-Day Vitality Plan. The book features a Vitality Blueprint consisting of Zied’s signature “Stressipes” for optimal sleep and relation. The blueprint can be easily personalized for nutritional needs, interests, and schedule.
“Younger Next Week is an empowering anti-aging, food based, vitality promoting book that shows women how to jump-start a lifetime of healthy habits.
Younger Next Week Free Giveaway (ends December 31)
To follow and learn more about Elisa Zied, MS, RD, CDN visit her at
The “2014 Food, Nutrition, and Wellness Events” ebook is an indispensable tool for the food and/or health writer, blogger, dietitian, and editor. Each month highlights food, nutrition, and wellness events for the month, week, and day. Food photographs or graphic designs are provided to illustrate special events. In December, books by dietitians are featured.
The holidays and events listed come from numerous resources, such as: United States Department of Agriculture, Food and Drug Administration, Presidential Declaration, Federal, State or City Governments, Academy of Nutrition and Dietetics, Food Associations, American Medical Association, Medical Affiliations, Private Organizations and Companies, Retail Promotions. The events have been verified. However, you should confirm the dates before making plans. Some events may vary from one state to another.
The “Wellness News” calendar employs adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, and Muscular Dystrophy). Part of the monies raised go to employ special need adults.
The wellness calendar has a history spanning over 20 years. When my son Jake was about two years old (back in 1990), he discovered the joys of celebrations and holidays. As most children, he associated these events with family, food, fun, music and gifts.
We had just recently learned Jake has cerebral palsy. Much of his young life had numerous challenges; it was a delight to see him so excited about these events.
Every day he would ask me, “What are we celebrating today?” Initially, I would make up events, such as a new tooth, the sun is out, etc... Eventually I would research reference books and later the Internet to see if there were special functions occurring on a specific day.
To my surprise, I found numerous events each day of the year, but there were too many and it was a bit overwhelming. I started to note those days that dealt only with Health, Nutrition, Food, Safety, Disability Rights and Environmental Issues.
I realized many of these events went unnoticed or unreported by Journalists, Educators and Health Professionals. In 2002, I started to send out about 50 calendars to local and national media representatives in the hope the topics would encourage awareness and inspire ideas for stories and/or projects. Each year the number of calendars we sent out would increase, as did the thank you notes from local, national and worldwide correspondents.
Then in 2006, Jake and his friends graduated high school. They were unable to find employment due to their disabilities. I asked them if they would be interested in working with me on the Wellness Calendar. They said, “Yes”.
The project became a wonderful way to raise money to help them with their ADL, self-esteem, independence.
The calendar was created to make sure every Journalist and Educator knew when certain events occurred, such as National Nutrition Month, World Diabetes Day, Earth Day, RD Day and many others. The goal was to provide a useful tool to impress their editors with some interesting time-sensitive stories.
Later on, the calendar served to provide employment to individuals who were unable to find jobs due to their special abilities.
Remember to Make Every Day Special, Make Every Day Count.
with warm regards,
Dr. Sandra Frank and Jake Frank
There are three reasons to eat the recommended amounts of fruits and vegetables.
1. Most vegetables and fruits contribute a wide variety of nutrients, including folate, magnesium, potassium, dietary fiber, and vitamins A, C, and K.
2. Consumption of fruits and vegetables is associated with reduced risk of many chronic diseases, such as cardiovascular disease and certain types of cancer.
3. Most fruits and vegetables have no cholesterol and are low in calories and fat. Eating more will help maintain a healthy weight.
From MyPlate.gov What Foods Are in the Fruit and Vegetable Groups?
Fruits. Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.
In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the Fruit Group. The following link lists specific fruits and amounts that count as one cup of fruit (or in some cases equivalents for ½ cup are noted.)MyPlate Fruits.
Vegetables. Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Vegetables are organized into 5 subgroups, based on their nutrient content. Dark-green vegetables; Red and orange vegetables; Beans and peas (legumes); Starchy vegetables; and Others.
In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens is considered as 1 cup from the Vegetable Group. The following link lists specific vegetables and amounts that count as 1 cup of vegetables (or in some cases equivalents for ½ cup are noted). MyPlate Vegetables.
How many fruits and vegetables
are needed daily?
Safety with Fruits and Vegetables
* Rinse and wash fruits and vegetables before preparing or eating them. Under clean, running water, rub fruits and vegetables briskly with your hands to remove dirt and surface microorganisms. Dry with a clean cloth towel or paper towel after rinsing.
* Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing and storing.
Bring color to your life, and your plate, with nutritious, delicious vegetables.
Visit Fruits and Veggies, More Matters for healthy recipes, menus,
fruit and vegetable nutrition information, tips on healthy
meal planning and how to get your kids involved in healthy cooking!
Origin. For one day only, black and white spots, cow bells and furry ears will be appropriate attire at Chick-fil-A restaurants all across the nation. In celebration of Cow Appreciation Day (an unofficial yet nationally recognized holiday), Chick-fil-A will award a FREE Meal (breakfast, lunch or dinner) to any customer who comes to one of their 1,600+ restaurants fully dressed as a cow.
Other Option for Cow Appreciation Day. Try a vegetarian meal today.
UN Secretary-General message "International Year of Water Cooperation 2013"
The United Nations has prepared materials on Natural Solutions For Water Security. This is a segment on "The Elements of Good Practices in the Drinking Water Sector".
Finalists of 2013 edition of UN-Water
´Water for Life´ Best Practices Award
Clean water, free of pollution, bacteria and other contaminants, is the bedrock upon which sustainable, thriving and equitable human societies are built. Good governance of the ecosystems providing us with quality drinking water is an essential pre-requisite involving the cooperation of private sector enterprises, all levels of government, public agencies, indigenous and local communities, NGOs and other relevant stakeholders.
Water is a deeply local issue in terms of availability, economic and environmental setting, climate and conflicting interests.
Good policy approaches for drinking water require holistic strategic approaches involving full consideration of: * Water quality and availability
* Managing drinking water for both present and future needs
* Maintaining ecosystem integrity and functions * The role of biodiversity * Realistic approaches
Below is the nutrition analysis from Allrecipes compared to our Review. Both companies used the same database. The results show a significant difference. Procedures. 1. Repeat Dietitians-Online's analysis. Look for errors. 2. Duplicate the author’s numbers, if possible.
Results. 1. Results were duplicated related to the author’s failure to drain and strain the beans. 2. The recipe called for a 16 oz can black beans, drained and strained. Produced 12.5 ounces black beans and significant less sodium. 3. The nutrition analysis should be based on the Edible Portion of foods; not As Purchased (unless eaten whole).
The Homemade Black Bean Veggie Burgers can fit into the following food plans with the help of a registered dietitian: low calorie, low fat, sodium restricted, and high fiber. Good source of vitamin C and A.
Background Performing a nutrition analysis by database requires knowledge and skills in culinary art, food science, production, waste, straining, draining, marinating, nutrient absorption, software pros and cons, and conversion factors. Nutrition software is only as good as the professional interpreting the data.
For the past 25 years I've specialized in Nutrition Analysis and Recipe Modification. My mission is to locate inaccurate nutrition analysis; provide nutrition information when it is not available; and offer modifications for special dietary needs.
If you need assistance with your Nutrition Analysis needs, please contact us.
The theme of the gallery ....
-The presentation of food should stimulate the palate, excite the senses, and nourish the body. -Sandra Frank, Ed.D, RDN, LN
- When you prepare nourishing foods with love, passion, and creativity, people will delight in your creations. - Sandra Frank, Ed.D, RDN
Please make a donation. Monies
raised goes to employ
Special Need Adults.
Thank you for your generosity and kindness.
Choose from hundreds of food photographs, graphic
designs or we can customize your own brand All Photographs and
Graphics are original designs and are available for purchase.
Cost $6.00 per design (exclusivity is available for an additional
charge).
The designs are available only in a digital format (jpg; bmp; pdf)
Contact Sandra Frank, Ed.D, RDN, LN
for purchase recipenews@gmail.com
954-796-7235
World Health Day is celebrated on April 7 to commemorate the founding of the World Health Organization (WHO) in 1948. Each year a theme is chosen to address a significant global health concern. The theme for World Health Day 2013 is controlling high blood pressure, which affects more than one in three adults worldwide. High blood pressure or hypertension can lead to fatal heart attacks, strokes, and chronic heart and kidney disease. Many people do not know they have high blood pressure because it does not always cause symptoms. Hypertension is easily diagnosed and treated if health care services are available.
For many people, lifestyle changes are sufficient to control blood pressure. For others, medication is needed. Early detection is key; all adults should know their blood pressure.
Salt Matters: Preserving Choice, Protecting Health
Where does sodium come from?
Sodium comes from natural sources or are added to foods. Most foods in their natural state contain some sodium. However, the majority of sodium Americans consume comes from sodium added to processed foods by manufacturers. While some of this sodium is added to foods for safety reasons, the amount of salt added to processed foods is above what is required for safety and function of the food supply.
Reading Labels When you buy prepared and packaged foods, read the labels. You can tell the sodium content by looking at the Nutrition Facts panel of a food. Listed are the amount for sodium, in milligrams (mg), and the “% Daily Value.” Also read the ingredient list to watch for the words "soda" (referring to sodium bicarbonate, or baking soda), "sodium" and the symbol "Na" to see if the product contains sodium.
Salt and/or Sodium Descriptors Salt Free: Meets requirements for "sodium free." Sodium Free: Fewer than 5 milligrams sodium per serving. Very Low Sodium: 35 milligrams or less sodium per serving. Low Sodium: 140 milligrams or less per serving Reduced Sodium: At least 25 percent less sodium per serving. Unsalted: Has no salt added during processing. To use this term, the product it resembles must normally be processed with salt and the label must note that the food is not a sodium-free food if it does not meet the requirements for "sodium free".
The FDA and USDA state an individual food that has the claim "healthy" must not exceed 480 mg sodium per reference amount. "Meal type" products must not exceed 600 mg sodium per labeled serving size.
Sodium and Hypertension. In order for a food to make an Allowable Health Claim it must contain a defined amount of nutrients. In relationship to sodium and Hypertension the amount is 140 milligrams or less sodium per serving.
American Heart Association (AHA) The American Heart Association recommends you choose and prepare foods with little or no salt to reduce the risk of cardiovascular disease. Aim to eat less than 1,500 mg of sodium per day (less that 3/4 teaspoon of salt). The AHA is working with federal agencies to identify ways to reduce the amount of sodium in the food supply. The association is encouraging food manufacturers and restaurants to reduce the amount of sodium in foods by 50 percent over a 10-year period. AHA will help Americans lower the amount of sodium they consume by the following strategies: 1. Reduce the amount of sodium in the food supply, 2. Make more healthy foods available (e.g., more fruits and vegetables); and 3. Provide consumers with education and decision-making tools to make better choices.
Tips for reducing sodium in the diet 1. Choose fresh, frozen or canned food items without added salts. 2. Select unsalted nuts or seeds, dried beans, peas and lentils. 3. Limit salty snacks like chips and pretzels. 4. Avoid adding salt and canned vegetables to homemade dishes. 5. Select unsalted, lower sodium, fat-free broths, bouillons or soups. 6. Select fat-free or low-fat milk, low-sodium, low-fat cheeses and low-fat yogurt. 7. Use spices and herbs to enhance the taste of your food. 8. Add fresh lemon juice instead of salt to fish and vegetables. 9. When dining out, ask for your dish to be prepared without salt. 10. Don’t use the salt shaker.
The International Society of Hypertension (ISH). ISH's main objectives are to promote and encourage the advancement of scientific knowledge in all aspects of research and its application to prevention and management of heart disease and stroke in hypertension and related cardiovascular diseases around the world.
The World Hypertension League (WHL). The objectives of the World Hypertension League (WHL) are to promote the detection, control and prevention of arterial hypertension in populations.
Slow Cooker Bolognese
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This slow cooker bolognese is a hearty, flavorful recipe that’s perfect for
busy weekdays or cozy weekend dinners. We love it served over pasta,
lasagna, o...
Thirty8, Grand Hyatt Kuala Lumpur
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This summer, we spent 24 hours in Kuala Lumpur after visiting Thailand, we
came here for fun and then took a flight to Scotland. This is a city we
will...
Elisa Zied, MS, RD, CDN is a remarkable person who motivates people to reach their goals though her books and media presence. Her new book, "Younger Next Week" captures the attention of the 40+ generation. Zied shares her secrets to turning back the clock by emphasizing, "vitality" in the foods we choose, lifestyle behaviors, and fitness.
