Hostess Twinkie Day

Hostess Twinkie Day

Twinkies were invented in Schiller Park, Illinois on April 6, 1930, by James Alexander Dewar, a baker for the Continental Baking Company.

The Monarch’s Journey

The Monarch’s Journey 

There’s something magical about witnessing transformation up close.

In late February, tiny monarch caterpillars began devouring the milkweed in our yard. By March 23, one had formed a chrysalis. A week later, on March 30, the casing turned translucent, revealing those iconic black and orange wings. Just 32 minutes later, she emerged—a brand new butterfly.

I waited to watch her take flight… but Lola, our curious 2-year-old dachshund, had to investigate first.  Still, I was able to catch the butterfly fluttering into the world.

Now, a new wave of caterpillars is back on the milkweed. The cycle continues. Life keeps moving.

Deep Dish Pizza Day

 National Deep Dish Pizza Day

The primary difference between deep-dish pizza and most other forms of pizza is that, as the name suggests, the crust is very deep, creating a very thick pizza that resembles a pie more than a flatbread. Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas, the crust is thin to medium.

Deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled to allow easy removal and create a fried effect on the outside of the crust. In addition to ordinary wheat flour, the pizza dough may contain cornmeal, semolina, or food coloring, giving the crust a distinctly yellowish tone. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.

Resource. Wikipedia, Deep-dish pizza

Carrot Chronicles

International Carrot Day

Carrots

Carrots are root vegetables, usually orange in color, though purple, red, white, and yellow varieties are available. When fresh, they have a crisp texture. Carrots add sweetness and color to stews, soups, stir-fries, slaws, and cakes, and they are also an excellent source of Vitamin A and fiber.

Nutritional Information

Carrots are known for their rich supply of the antioxidant beta-carotene. Research has focused on the health benefits of vision, cardiovascular disease, and cancer.

Recipe: Carrot Ginger Bisque

Yield: 6 servings
Serving Size: about 1 cup

Ingredients
2 cup Vegetable Broth, low-sodium
1.5 cups Carrots, diced
1/4 cup Cranberries, dried, sweetened
1 box (17.6 oz) Cashew Carrot Ginger Bisque, Pacific Natural Foods
3/4 cup White Beans, unsalted, drained

Directions
Heat the vegetable broth. Add diced carrots and dried cranberries. Simmer until carrots and cranberries are tender. Using a strainer, separate the carrots and cranberries from the broth. Reserve carrots and cranberries.

Combine the broth and "Cashew Carrot Ginger Bisque". Heat over medium heat until hot, stirring occasionally. Add the white beans and reserved carrots and cranberries. Mix and reheat to serving temperature.

Notes. To lower the sodium content of the cashew carrot ginger bisque, I used a low-sodium vegetable broth. To increase the fiber content, I garnished the recipe with white beans, diced carrots, and dried cranberries.

Nutrition Information

Growing Carrots: Red, Yellow, Purple & Orange

Selection.
Carrots should be firm, smooth, crisp, fresh, deep in color, and free of cuts.

Storage.
Remove tops of the carrots. Store in the refrigerator for up to two weeks in a plastic bag.

Serving Ideas.
1. Add shredded raw carrots to salads.
2. Add carrots to soup or puree carrots to make carrot soup.
3. Combine cooked carrots with dried fruit
4. Snack with a low-fat dip or plain.

Resources
1. Fruits & Veggies More Matters: Carrots


Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 35 years of experience. A great service for the 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, LN at recipenews@gmail.com 

Nutrition History: April 4, 1932 Vitamin C First Isolated Foods Rich in Vitamin C

On April 4, 1932, Vitamin C was first isolated by CC King at the University of Pittsburgh.

Food Sources. Vitamin C is abundant in many fruits and vegetables.

Health Benefits of Vitamin C
Numerous studies have been conducted on the health benefits of vitamin C, with many conflicting results. Vitamin C cannot prevent the common cold, but it may help reduce complications. It also helps in wound healing, aids in the absorption of iron, and promotes a healthy immune system.

Ways to Increase Vitamin C Intake:
•Add bell peppers, broccoli, collard greens, and tomatoes to pasta, rice, soup, or salad.
•Snack on strawberries, kiwi, oranges, or papaya.
•Add cabbage leaves and tomato slices to a sandwich.

Orange Sections with Blueberries

World Autism Awareness Day A Look at Nutrition and Autism

Autism is a lifelong developmental disability that manifests itself usually during the first three years of life. The rate of autism in all regions of the world is high, and it has a tremendous impact on children, their families, communities, and societies.

The Center for Disease Control reported the number of U.S. children with autism has surged to one in 68; this is a 30 percent increase since the agency estimated just two years ago that one child in 88 suffered from the disorder.

World Autism Awareness Day

We are dealing with a national emergency that is in need of a national strategy. At 1 in 68, we now have over 1 million children directly affected by autism.  

Throughout its history, the United Nations family has promoted the rights and well-being of the disabled, including children with developmental disabilities. In 2008, the Convention on the Rights of Persons with Disabilities entered into force, reaffirming the fundamental principle of universal human rights for all.

The United Nations General Assembly unanimously declared April 2nd as World Autism Awareness Day to highlight the need to help improve the lives of children and adults who suffer from the disorder so they can lead full and meaningful lives. The United Nations officials highlighted the contributions to humanity by people with autism, noting that shunning them is a “violation of human rights” and a “waste of human potential.”

Nutrition and Autism

For decades nutrition and diet therapies have been used to treat people with autism, yet no single protocol has emerged. The development of individualized nutritional assessment and a plan of care is crucial in meeting the needs of people with autism.

Research has shown nutritional deficiencies can impair learning, growth, and development in all children. Children with autism have nutrition problems and gastrointestinal issues more often than other children. These problems can present developmental challenges.

Judy Converse, MPH, RD, LD, is a registered dietitian and the founder of Nutrition Care for Children, LLC (NCPA). She specializes in autism diets, special diets, biomedical interventions for autism, and nutrition-focused strategies for babies and kids that help them learn, grow, and thrive.

Judy provides nutrition services for children ages 0-21, and works with non-profits, federal programs, and nutrition companies to provide education, training, and support on how nutrition and diets work for children with special needs.

The goal of NCPA is to assess nutritional status and develop a plan of care to "restore adequate and appropriate sources for calories, proteins, fats, and carbohydrates and correct essential mineral deficits. This can accommodate users of a variety of special diets."

For families affected by autism, gluten is one of the first items to be evaluated. Gluten sensitivity can have devastating effects on learning, growth, and behavior. Many studies have shown improvement in these factors when a gluten-free diet is followed.

To learn more about the work of Judy Converse, MPH, RD, LD follow her online at:
Facebook. Nutrition Care for Children

National Autism Awareness Month

The Autism Society, the nation’s leading grassroots autism organization, exists to improve the lives of all affected by autism. They do this by increasing public awareness about the day-to-day issues faced by people on the spectrum, advocating for appropriate services for individuals across the lifespan, and providing the latest information regarding treatment, education, research, and advocacy.

Founded in 1965 by Dr. Bernard Rimland, Dr. Ruth Sullivan, and many other parents of children with autism. The Autism Society is the leading source of reliable information about autism. The Autism Society's Advisory Panel is comprised solely of individuals with autism. They help Autism Society staff create programs and services that will advocate for the rights of all people with autism to live fulfilling, interdependent lives.

International Children's Book Day for Foodies

International Children's Book Day is A day to inspire children to pick up a book and read. 

The Girls Who Lived in the Refrigerator Hardcover –
July 30, 2024, by David Grotto (Author), 
Brian Dumm (Illustrator)

For the Health Foodie

Good Enough to Eat: A Kid's Guide to Food and Nutrition
by Lizzy Rockwell  

Healthy Foods around the World
by Beth Bence Reinke, RDN  

National Geographic Kids Cookbook:
A Year-Round Fun FoodAdventure
by Barton Seave  

Kid Chef Junior: My First Kids Cookbook

by Anjali Shah  

Oh, The Things You Can Do That Are
Good for You: AllAbout Staying Healthy
by Tish Rabe  

National Peanut Butter and Jelly Day

Ingredients
2 slices Whole Wheat Raisin Cinnamon Bread
1 Tbsp Jelly, favorite
2 Tbsp Low Sodium Crunchy Peanut Butter 

National Public Health Week

About National Public Health Week (NPHW) 

The first full week of April was declared National Public Health Week in 1995. The goal is to recognize the contributions of public health and highlight issues that are important to improving our nation.
  
The American Public Health Association (APHA) serves as the organizer of NPHW and develops a national campaign to educate the public, policymakers, and practitioners about issues related to each year's theme. APHA creates new NPHW materials each year that can be used during and after NPHW to raise awareness about public health and prevention.

Food Connects Us: A Global Table of Traditions

Food is more than just sustenance—it is a universal language, a bridge between cultures, communities, and generations. The 2025 theme for National Nutrition Month, "Food Connects Us," highlights the powerful role food plays in fostering relationships, preserving traditions, and promoting health and well-being.

The Cultural Connection

Every culture has its own unique culinary traditions, yet food unites us all in ways that transcend geographical and societal differences. Whether it’s gathering for a family meal, sharing a holiday feast, or learning about new cuisines, food creates opportunities for connection and understanding. Exploring diverse foods broadens our palates and deepens our appreciation for different backgrounds and traditions.

Food as a Social Bond

Food has the ability to bring people together, from intimate dinners to large celebrations. It fosters a sense of community, strengthens relationships, and creates memories. Sitting down to a shared meal encourages conversation and strengthens emotional bonds, whether with family, friends, or even strangers.

Nourishment and Well-being

Beyond emotional and cultural ties, food connects us through its impact on health. Good nutrition fuels our bodies, supports mental health, and helps prevent chronic diseases. By making mindful food choices, we can take charge of our well-being while also encouraging our loved ones to prioritize their health.

Sustainability and Global Impact

Food connects us to the environment and the broader global community. The choices we make about food production and consumption influence the sustainability of our planet. Supporting local farmers, reducing food waste, and making eco-conscious choices all contribute to a healthier world for future generations.

Celebrating National Nutrition Month

This National Nutrition Month, embrace the theme "Food Connects Us" by:

• Trying new recipes from different cultures

• Cooking and sharing meals with loved ones

• Learning about the health benefits of various foods

• Supporting sustainable food practices

Let’s use food as a tool to connect, nourish, and celebrate life together. After all, every bite tells a story, and every meal is an opportunity to bring people closer.

From Garden to Plate: the Journey of Fruits and Vegetables

Keep healthy eating simple by filling half your plate with fruits and vegetables at mealtime. Eat fruits and vegetables when you want to have a snack. The more colorful you make your plate, the more likely you are to get the vitamins, minerals, and fiber your body needs to be healthy.

Remember that all forms count: fresh, frozen, canned, dried, or 100% juice. The next time you go shopping, choose veggies that may be new to you (try sweet potatoes, beets, or collard greens) and fruits too (try papaya, cantaloupe, or kiwi) to make your plate even more fun and exciting!

It’s easy to add fruits and vegetables to the meals that you’re already making:

1. Breakfast is the perfect time for fruit. Try topping your cereal or oatmeal with bananas or peaches. Add blueberries to your pancakes. Or add fruit to your fat-free or low-fat yogurt. Blend frozen fruit, 100% juice, and/or yogurt to make a healthy smoothie.
2. Lunchtime is a great time for a colorful salad. Add a variety of veggies, like corn, carrots, and spinach. A salad makes a healthy lunch if you don’t use too much dressing. Add a tangerine, banana, or grapes to your bagged lunch.
3. At dinner, try meat dishes that include fruits and veggies, like chicken with apricots or kebabs with peppers and pineapple. Or make a meal featuring vegetables, such as veggie pizza or vegetarian chili with lots of vegetables.

Fruits and vegetables make great snacks and desserts:

1. Keep cut-up fruits and vegetables like carrots, peppers, and cucumber or orange slices in the refrigerator for a handy snack.
2. Dried fruits are tasty and easy to carry.
3. Keep a fruit bowl in the refrigerator or on a table or countertop. Your family can grab and go!
4. An apple is a perfect quick snack—and there are more than 7,500 varieties of apples to try!
5. Fruit smoothies, fruit salad, and frozen 100% juice bars are better than high-fat, sugary desserts.

Resources
1. Fruits & Veggies–More Matters® 
2. Healthy Family Project

Food on a Stick Day

Food on a stick is thought to be among the earliest examples of human utensils. The “Kebab” is a dish consisting of small pieces of meat and vegetables threaded onto skewers and grilled. The kebab originated in Persia and later spread to the Middle East and Turkey. The traditional meat for kebab is lamb, but depending on location and traditions, it may be beef, goat, chicken, pork, fish or seafood. Today the kebab is found worldwide. There are numerous variations of foods you can add to a stick and it's not just limited to meats.

Fun and Nutritious
Food on a stick can be fun and nutritious. Barbara Beery is a kids' cooking instructor. In the following video, Barbara shows how to make healthy foods on a skewer.

State Fairs and Food on a Stick
Putting food on a stick is popular at many state fairs because you can eat and walk at the same time. The food choices range from simple to bizarre, and many items are high in calories, fat, sugar, and sodium. The video below shows all 59 foods on a stick at the Minnesota State Fair from 2006.

Resources

Brilliant Recipes for Food on a Stick, Taste of Home 

A Symphony of Scarlet Delight - The Power of Red and Pink

 A Symphony of Scarlet Delight

Food Sources

Apples, Beets, Cayenne, Cherries, Cranberries, Kidney Beans, Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Blood Red Oranges, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Watermelons

Do you know other foods that are Red?

About Red Fruits and Vegetables.

Red fruits and vegetables get their color from natural plant pigments called lycopene or anthocyanins. Both are phytonutrients, which have health-promoting benefits, such as:

• Reduces the risk of several types of cancer, especially prostate cancer
• Reduces the risk of heart disease
• Protects our bodies’ cells from environmental damage (harmful free radicals)
• Lowers blood pressure
• Lowers LDL cholesterol
• Aids in memory
• Maintains the health of the urinary tract system

Lycopene is a carotenoid and antioxidant. Examples of food sources include tomatoes, watermelon, pink grapefruit, and papaya.  

Anthocyanins, an antioxidant found in cranberries, raspberries, red grapes, strawberries, and other red-to-purplish fruits and vegetables, may help protect cells from damage.

In addition, red fruits and vegetables contain many vitamins and minerals and are rich in fiber. Fiber helps maintain the digestive system.

Kidney Bean, Red Onion and Tomato Salad
New York Times, by Nigella Lawson 

Ways to increase Red Food Intake:
Add strawberries or raspberries to cereal or low-fat yogurt.
Freeze seedless red grapes for a sweet snack.
Add thin slices of red tomatoes or red apples to a sandwich.
Add red kidney beans to soup, salads or rice dishes.
Dice tomatoes and red apples and add to a salad.

Definitions:
Phytonutrients (or phytochemicals) are found in plants and are part of what gives fruits and vegetables their colors. They help protect plants from diseases found in the environment and protect us in a similar way. Studies have linked an increase in fruit and vegetable intake with lowering the risk of specific cancers and heart disease. The following list describes how phytonutrients may also help protect human health.
1. Act as an antioxidant.
2. Improves immune response.
3. Improves cell-to-cell communication.
4. Destroys cancer cells.
5. Repairs DNA damage caused by toxins in the environment.

Antioxidants. As the body uses oxygen, there are by-products (known as “free radicals”) that can cause damage to cells. Antioxidants can prevent or slow down the damage caused by these free radicals and decrease the risk of many chronic diseases, such as heart disease and cancer. Antioxidants may also improve the immune defense and lower the risk of infection. Some examples of antioxidants include vitamin A (beta-carotene), vitamin C, vitamin E, lutein, lycopene, and flavonoids.

Poison Prevention

Danger Rangers: Poison

To learn more about Poison Prevention,
visit the following link: 

Poison Prevention

Try Healthy Purple and Blue Foods

Purple and Blue Foods

Recipe

Roasted Purple Sweet Potato

by Justine Kelly, Sun Basket 

Nutrition Profile by @DietitianOnline

The purple sweet potato recipe is easy to make, rich in flavor, deliciousness, and healthy.
Author: Justine Kelly, Sun Basket

Serves: 2 servings

INGREDIENTS

1 lb. purple sweet potatoes

½ pound cremini mushrooms (baby bella or baby portobello)

2 sprigs fresh rosemary

2 tbs. olive oil

salt and pepper to taste

½ tsp. minced garlic (optional)

Get Ingredients Powered by Chicory

INSTRUCTIONS

Preheat oven to 400 degrees F.

Slice sweet potatoes into ½-inch thick wedges or cubes.

Slice mushrooms in half, or you can leave them whole if small.

Strip rosemary leaves from their stems and finely chop.

Combine potatoes, mushrooms, rosemary, olive oil, salt + pepper, and garlic in a mixing bowl.

Place mixture on a sheet pan, and roast in the oven for about 25-30 minutes; stir once halfway through cooking time.

Food Sources

Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Purple Belgian Endive, Purple Cabbage, Purple Figs

Do you know other foods rich in blue or purple?

About Blue and Purple Foods

Blue and Purple fruits and vegetables get their color from a natural plant pigment called anthocyanins. Anthocyanins are antioxidants and belong to the phytochemicals called flavonoids. Anthocyanins are found in blueberries, grapes, and raisins.

Anthocyanins have health-promoting benefits, such as:

·         Reduces the risk of heart disease and stroke.

·         May reverse the short-term memory loss associated with aging.

·         Reduces the risk of several types of cancer.

·         Protects the urinary tract from infections.

·         May help control high blood pressure

·         May help boost the immune system.

·         Protects our cells from environmental damage (harmful free radicals)

Ways to Increase Blue and Purple Food Intake:
   Add blueberries to muffins, pancakes, and hot or cold cereals.
   Grab some plums or raisins for a snack on the go.
   Use Purple Belgian Endive as the main ingredient in a salad
   Use Purple Cabbage when preparing coleslaw.

Definitions
Phytonutrients (or phytochemicals) are found in plants and give fruits and vegetables their colors. They help protect plants from diseases found in the environment, and similarly protect us. Studies have linked increased fruit and vegetable intake with lowering the risk of specific cancers and heart disease. The following list describes how phytonutrients may also help protect human health.
1. Act as an antioxidant.
2. Improves immune response.
3. Improves cell-to-cell communication.
4. Destroys cancer cells.
5. Repairs DNA damage caused by toxins in the environment.

Antioxidants. As the body uses oxygen, there are by-products (known as “free radicals”) that can cause damage to cells. Antioxidants can prevent or slow down the damage caused by these free radicals and decrease the risk of many chronic diseases, such as heart disease and cancer. Antioxidants may also improve the immune defense and lower the risk of infection. Some examples of antioxidants include vitamin A (beta-carotene), vitamin C, vitamin E, lutein, lycopene, and flavonoids.

Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). My staff started the project in September 2010. Over the next five months, we took over 600 photographs of colorful foods to create the March presentation for NNM. Many of the photographs are available for purchase, with the proceeds going to special-needs young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).

Prepared by
http://www.dietitians-online.com/
http://www.weighing-success.com/
Wellness News (www.weighing-success.com/WellnessNews.html)
Sandra Frank, Ed.D, RDN, FAND
Jake Frank

Whole Grain Sampling Day

Grains of Goodness. Exploring Whole Grains

Whole Grain Sampling Day The Whole Grains Council is holding a Whole Grain Sampling Day to encourage people to try new foods made with whole grains. Stop by the Whole Grains Council to learn more and meet some of the participating companies. 

Identifying Whole Grains
Whole Grain Stamps

There are three different varieties of the Whole Grain Stamp: the 100% Stamp, the 50%+ Stamp, and the Basic Stamp.

• If a product bears the 100% Stamp (left image above), then all its grain ingredients are whole grain. There is a minimum requirement of 16g (16 grams) – a full serving – of whole grain per labeled serving, for products using the 100% Stamp.
• If a product bears the 50%+ Stamp (middle image), then at least half of its grain ingredients are whole grain. There is a minimum requirement of 8g (8 grams) – a half serving – of whole grain per labeled serving, for products using the 50%+ Stamp. The 50%+ Stamp was added to the Whole Grain Stamps in January of 2017 and will begin appearing on products in the spring and summer of 2017.
• If a product bears the Basic Stamp (right image), it contains at least 8g (8 grams) – a half serving – of whole grain, but may also contain some refined grain.

Examples of Whole Grains

Read the label and look for the following

whole grains as the first ingredient:

Amaranth 

Barley 

Brown Rice 

Buckwheat

Bulgur (Cracked Wheat)

Corn (Polenta, Tortillas, Whole Grain Corn/Corn Meal) 

Farro 

Kamut® 

Millet 

Oats, Whole Oats, Oatmeal 

Quinoa 

Rye, Whole Rye 

Sorghum 

Spelt 

Teff 

Triticale Wild Rice

Whole Wheat Flour

Recipe: Quinoa Stuffed Acorn Squash