“It's always a good idea to have a few quick and healthy food items around to whip up when you are short on time. Being prepared can keep you from dialing up the pizza place or heading for the nearest drive-thru ”
Alysa has been working in the health and fitness industry since 2002 as a registered dietitian and personal trainer. Motivating people to get fit and stay healthy is a passion for her. After having her son, she became interested in supporting other moms in their quest to be healthy and active. Alysa believes the key to getting in shape is to have lots of fun and support.
Alysa holds a BS in Nutritional Sciences from the University of Oklahoma. She is a Certified Personal Trainer through the National Academy of Sports Medicine (NASM) and a Group Fitness Instructor through the American Council on Exercise (ACE).
Her areas of interest include: Fitness Educator, Group Exercise, Weight Management, Family Nutrition, New Mom Fitness and Nutrition Education. She is a Writer and Blogger. Alysa is also a contributor and instructor for Baby Boot Camp Nutrition Solutions Program.
by Jill Eckart, BA, Kathryn A. Strong, MS, RD, Darlene K. Moppert, MS, RD, Neal D. Barnard, MD
From the Florida Public Health Review, 2010; 7, 64-69. The significance of the study in determining if offering plant-based options as part of a comprehensive school wellness policy may encourage healthful eating patterns, and can complement the benefits of nutrition education and physical activity. Whereas more research is needed to assess the long-term effects of offering plant-based options in schools, providing these items appears to be feasible and beneficial in the short term.
Abstract Offering plant-based options in school lunches may help schools meet U.S. Department of Agriculture nutrient standards by providing students with options that are low in fat and cholesterol-free. Research indicates that well planned vegetarian and vegan diets are appropriate for all ages and have certain health benefits; however, it is not clear whether students are willing to incorporate vegetarian foods into their diets. We assessed students’ willingness to purchase vegan menu items in school lunches and evaluate the nutrient profiles of vegan and nonvegan menu items offered. Vegan items were offered once per week for four weeks in elementary and middle school cafeterias located in a demographically diverse school district. Researchers tracked menu items sold, nutrients of menu items offered, and ease of vegan item preparation. Vegan options accounted for more than half of the average number of meals sold at each school on study days. Vegan menu items were lower in total fat, saturated fat, and energy and provided more dietary fiber compared with the competing foods. Food service managers indicated that vegan menu items were easy to prepare. Students are willing to purchase vegan options offered in the school lunch line. Offering vegan school lunches on a regular basis may help food service directors meet nutrient standards and improve child nutrition.
“The New American Plate is a helpful method for creating nutritious meals that promote a healthy weight, decrease cancer risk and support overall health. Each time you eat, make plant foods (vegetables, fruits, whole grains and beans) at least two-thirds of your plate, and animal protein (poultry, seafood and red meat) no more than one-third.”
Katherine Brooking, RD provides advice, tips and recipes for parents packing kids' lunches.
Katherine Brooking is a Registered Dietitian with a Master’s Degree in Nutrition Education from Columbia University. She is dedicated to helping people achieve better health and richer lives through sound nutrition and healthy lifestyles.
She is a frequent nutrition contributor to national morning shows including the TODAY show, Live with Regis & Kelly, The Early Show on CBS, Good Morning America Health as well as on local affiliate stations across the country.
Katherine co-hosts The Victory Project, an original web series from the creators of Project Runway, in partnership with MSN. The Victory Project helps women across America look and feel their best through better nutrition, fitness and beauty care.
Katherine also co-hosts and co-produces a weekly nutrition and fitness segment series, Appetite for Health, on The Daily Buzz, a nationally syndicated news program.
As a writer covering health and wellness topics, Katherine has contributed to SELF Magazine, Prevention, Cooking Light and Woman’s Day and other leading news publications including The Washington Post and New York Daily News.
In 2009, Katherine co-founded Smart Cookie Productions, LLC, a media communications company providing health-related content for broadcast, web and print. Smart Cookie publishes http://www.eatlikeanrd.com/ and produces and syndicates the Appetite for Health series.
Prior to her work in media, Katherine had a private nutrition practice in Manhattan and was the Registered Dietitian for the health service at Columbia University Medical School. She received her Master’s Degree in Nutrition Science from Columbia University and her clinical nutrition training at Bellevue Hospital in New York City and Greenwich Hospital in Greenwich, CT.
Professional Affiliations:
• American Dietetic Association:
• Dietitians in Business and Communications
• The Greater New York Dietetic Association (GNYDA)
• Sports, Cardiovascular and Wellness Nutritionists
Wellness News is your resource for current Health, Nutrition and Food topics and events. Subjects encourage awareness and inspire ideas for Journalists, Educators, Consumers and Health Professionals.
September Monthly Events Weekly and Daily Events can be found in the Wellness Newsletter.
Author: Taub-Dix, Bonnie. MA, RD, CDN Title: Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time
Summary:"There is a wealth of information on food labels, but most people have no idea that products labeled “trans fat free” can contain trans fats or that “all natural” is essentially a misleading phrase."
Read It Before You Eat It (Plume 2010) will clear up the confusion by showing you how to make sense of the labels and sidestep tricky marketing ploys. Bonnie walks you through a typical grocery store and points out the best food choices to make in every aisle.
Read It Before You Eat It will help you find the answers to these questions and so much more…
Which foods help and which harm? Can you trust the labels on your food? What do all the numbers on the Nutrition Facts Panel mean? How can you get the most out of your money when buying food for your family? How can you shop smart, shop fast, and shop with confidence?
Founder, Kati Mora is the Chief Blogger of Around the Plate. She also works as a nutrition consultant for the Central Michigan District Health department and writes nutrition content for multiple media outlets. Some of her latest work can be found on ehow.com and answerbag.com.
Mora Nutrition provides realistic and accurate nutrition information with its "Around the Plate" services. These include a nutrition-focused blog and a new text messaging service that provides daily nutrition tips to individuals on the go. Kati also offers educational services for groups as well as individuals.
Mora Nutrition currently offers two primary services to help individuals meet their nutrition goals. These include group presentations and and the development of educational material. Both serve as great tools to inform and educate people on a variety of nutrition topics.
Kati also offers a text messaging service, Around the Plate To Go. It brings daily nutrition tips directly to your mobile device.
School nutrition: Healthier ingredients, more education for 2010-11.Among the new menu items schools are serving up for 2010-11: jicama, star fruit, sweet potato puffs, collard greens, edamame, egg-white omelets, and fish tacos. A new website from the SNA, www.TrayTalk.org, educates parents about healthy school meals and highlights innovative approaches around the country.
Let’s eat healthier, and get ready When it comes to getting the day off to a good start, research shows that most youngsters aren’t eating a good breakfast before they head out the door. A new study published in the Journal of the American Dietetic Association reports that 20 percent of children and 32 percent of teens skip what’s known as the most important meal of the day.
Experts: Get kids involved in lunch-making process. With creative menu ideas, parents can pack healthy school lunches that their kids will actually eat. ``People eat with their eyes. Children get bored, just like adults get bored,'' said Donna Kinney, a registered and licensed dietitian/nutritionist with Gordon Food Service, which helps South Florida schools develop healthier menus. ``We don't want to eat the same things every day and neither do they.''
Back to School - Eating Healthy Florida Hospital Dietitian, Tamara Dorway, talks about getting your kids ready for school with healthy breakfast and lunch ideas.
Little Kids, Big Appetites Can little kids be food addicts or binge eaters? Take a look at the behavioral factors of children's eating habits and how parents can influence healthier eating in their families.
Child Nutrition - Lunch Line Choices PSA As an adult you are a role model for the children around you. Kids follow the lead of the adults they see everyday. So remember, healthy choices start with you.
School lunches: the allergy debate Food allergies and intolerances run the gamut and lunchtime at school can be tough to swallow for kids with special dietary needs.
Remember 'food groups' when packing school lunch Packing a school lunch might seem like a daunting task to some. But, Miami-based dietitian Claudia Gonzalez, author of “Gordito Doesn't Mean Healthy,” says eating nutritious meals is easier than you think.
10 Easy Breakfast Recipes for Kids Feed your children and get them out the door in a flash with these kid-friendly breakfasts that take 20 minutes or less.
Priceless: School Lunch "Priceless" launched the One Tray campaign depicting the cafeteria tray as the conduit for a reformed school food system that supports healthy children, local farms, and smart schools.
Lunch Encounters of the Third Kind Every child deserves the opportunity to eat food in school that ensures their health and well-being and Farm to School programs are one solution to incorporating healthier foods into school meals.
Sarah Hortman, RD is a feature writer for the Omaha Examiner. She has written a series of article to help parents and children get ready for the new school year.
Top 8 kid friendly cereals. The top 8 kid friendly healthy cereals are based on a one serving size portion that contains 6g or less of sugar, 3g or more fiber, 100% whole grain as the first listed ingredient, no artificial colors & preservatives and are fortified with iron.
Back to School Nutrition Part 1: Breakfast. When it comes to children, a well nourished child who consumes a healthy breakfast is ready to learn as they have more energy, stamina, self-esteem, especially if they are physically active on a daily basis.
Back to School Nutrition Part 2: Brown Bag Lunch Basics. A successful brown bag lunch will include a variety of a child’s favorite choices of whole grains, proteins, fresh fruits or vegetables and a beverage, ideally milk or water. To increase appeal there should be a variety of colors, textures and flavors. Make foods fun such as creating small kabobs from fruit, meat and cheese.
Back to School Nutrition Part 4: School Lunch Legislation. We have all been hearing the buzz around childhood obesity and the connection with a need for healthier school lunches. According to the CDC, childhood obesity rates in children aged 6-11 have increased from approximately 6% in 1980 to approximately
Back to School Nutrition Part 5: School Lunch Strategies. While our schools begin to plan for implementing healthier food choices due to the new Healthy, Hunger-Free Kids Act, the following are additional guidelines for us to help score school lunches.
Resources The School Breakfast Program (SBP) provides cash assistance to States to operate nonprofit breakfast programs in schools and residential childcare institutions. The program is administered at the Federal level by FNS. State education agencies administer the SBP at the State level, and local school food authorities operate it in schools. The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
Eat Smart. Play Hard.™The Eat Smart. Play Hard.™ Campaign was launched by USDA's Food and Nutrition Service (FNS) to encourage and teach children, parents, and caregivers to eat healthy and be physically active every day. Eat Smart. Play Hard.™ offers resources and tools to convey and reinforce healthy eating and lifestyle behaviors that are consistent with the Dietary Guidelines for Americans and the MyPyramid Food Guidance System. Eat Smart. Play Hard.™ is about making America's children healthier. It's about practical suggestions that will help you motivate children and their caregivers to eat healthy and be active. Eat Smart. Play Hard.™ Campaign messages and materials are fun for children and informative for caregivers.
Team Nutrition is an initiative of the USDA Food and Nutrition Service to support the Child Nutrition Programs through training and technical assistance for foodservice, nutrition education for children and their caregivers, and school and community support for healthy eating and physical activity.
Recipes for Healthy Kids. The USDA is creating a nationwide challenge which will bring together teams of school nutrition professionals, chefs and students to develop nutritious, delicious, and kid-approved recipes for use in schools. Your school could have an award-winning recipe and a chance to compete in the national cook-off.
Free 7 Day Healthy Meal Plan (April 29-May 5)
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A free 7-day, flexible weight loss meal
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Roasted Cabbage and Chickpea salad
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Sometimes as a vegetable cabbage doesn't get used enough, but it's cheap
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usin...
