Tuesday, July 17, 2012

July is National Hot Dog Month


National Hot Dog and Sausage Council
How It's Made - Hot Dogs
U.S. Laws Regulating Hot Dogs
Food Safety
Hot Dogs and Nutrition
Hot Dogs and Sodium Nitrate
Choking risk
Commercials Then and Now

The U.S. Chamber of Commerce designated July as National Hot Dog Month in 1957. The National Hot Dog and Sausage Council (http://www.hot-dog.org) is an organization created in 1994 by the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and suppliers of equipment, ingredients and services. The Council conducts scientific research and provides information to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages.

What's In A Hot Dog by Joy Bauer


How It's Made - Hot Dogs  


U.S. Laws Regulating Hot Dogs (http://www.fsis.usda.gov/factsheets/hot_dogs/index.asp)
A hot dog, frankfurter or wiener is a cooked sausage. They are made from beef, pork, veal, turkey, chicken, or a combination and the label must state the type of meat and other foods used.


Federal Standards of Identity.
1. Hot dogs may not contain more than 30% fat or no more than 10% water.
2. Beef or all-beef: Contains only beef with no soybean protein or dry milk solid fillers added.
3. Kosher: All-beef, usually heavily seasoned.
4. Frankfurter may contain up to 3.5 percent fillers and made from a combination of meats.
5. Turkey or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
6. If variety meats, cereal or soy fillers are used, the product name must be changed to "links" or the presence must be declared on the label. Hot dogs can be 15% byproducts; heart, kidney, liver or other organs. But it must be labeled.
7. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name.
8. If a hot dog has a casing, or a thin skin and it is different than the meat used in the hot dog, the label must say so. For example, if a chicken hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this
9. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts.
10. To protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as food. It is not permitted in hot dogs or any other processed product. (Mechanically separated meat is a process whereby meat is separated from the bone by scraping, shaving, or pressing the meat from the bone without crushing, breaking or grinding the bone.)
11. Mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.
12. Hot dogs can contain any amount of mechanically separated chicken or turkey.
 
A vegetarian hot dog is a hot dog produced completely from non-meat products. Vegetarian hot dogs are usually from some sort of soy protein, but some contain egg whites (not acceptable to vegans). There are also vegetarian hot dogs made from tofu.

Food Safety
1. Hot dogs should be reheated until steaming hot before eating, due to the threat of listeriosis.
2. If there is no product date, hot dogs can be safely stored in the refrigerator in the unopened package for 2 weeks; once opened, only 1 week.
3. Frozen hot dogs maintain their quality for about 1 or 2 months.
4. Do not leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature goes above 90 °F.
 
Hot Dogs and Nutrition
The traditional hot dog is high in fat and salt, and contains very little or no fiber. Yet Americans typically consume 7 billion hot dogs during Hot Dog Season which runs from Memorial Day to Labor Day.

Below is a list of hot dogs, from beef, pork, turkey, low fat, no fat and vegetarian. Moderation, individual needs and preferences are key to planning your meals. If you are someone that eats hot dogs more than once a week, it might be wise to choose a lower-fat variety.

The analysis provided is based on 2 ounces cooked. It is important to read the label and check the portion size. Some of the hot dogs listed below were rounded up to 2 ounces in order to show a comparison of equal weight.

Hot Dogs and Sodium Nitrate/Nitrite
Many brands of hot dogs contain sodium nitrite and nitrate. It is used as a food preservative, flavor enhancer, prevents spoilage and helps prevent botulism. Sodium nitrite and nitrate occur naturally in some vegetables, fruits, grains, spices and water. In the 1970’s there were a number of studies that linked the consumption of nitrite with cancer in laboratory rats.

As a result, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The results from the National Academy of Sciences (NAS) stated that nitrite does not cause cancer, although exposure to high nitrite levels in certain populations may be associated with cancers. The NAS recommended people's exposure to both nitrates and nitrites be reduced as much as possible without endangering the protection against botulism.

The meat industry made substantial changes in the past 20 years to address the concerns about nitrite in cured meats. It reduced the use of nitrite in the processing of cured meats and now averages one-tenth of what the regulations allow.

In a Consumer Report analysis, it was found that the nitrates and nitrites in all the hot dogs tested were well below the maximum level for the additives established by the USDA. A hot dog labeled uncured cannot add nitrates or nitrites, but that does not necessarily mean the product is free of them. The three uncured hot dogs tested contained nitrites and nitrates because the compounds occur naturally in spices and other natural ingredients added during processing.

As I reviewed the literature, it was clear the controversy over nitrites causing cancer still exists today. The American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat (about one hot dog) every day increases the risk of colorectal cancer by 20 percent. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years.

Choking Risk
Policy Statement Prevention of Choking Among Children, American Academy of Pediatrics http://pediatrics.aappublications.org/cgi/reprint/peds.2009-2862v1 (pdf)
Hot dogs present a significant choking risk, especially for children under 14 years of age. Seventeen percent of all food-related asphyxiations are caused by hot dogs. It is suggested the size, shape and texture of hot dogs be modified to reduce the risk of choking. Pediatric emergency doctors note that a wedged hot dog is almost impossible to dislodge from a child's windpipe. To serve hot dogs safely for children, one should slice the hot dog into bite-size pieces. For adults it is recommended to slice hot dogs down the middle length-wise.


Commercials Then and Now

Hebrew National Hotdog Commercial

1978 commercial for Oscar Mayer Hot Dog Wieners. Hot diggity!


OSCAR MAYER, 1960’s

Hot Dog Commercial (2010)
OSCAR MAYER Selects. They're a great way to re-connect with your family.



Wednesday, June 27, 2012

Create a Kid-friendly Kitchen

June is Home Safety Month and the
 Academy of Nutrition and Dietetics has prepared tips to
Cooking and spending time in the kitchen is fun for kids, and also provides parents with an opportunity to teach children about healthy nutrition. Here are tips to create a kid-friendly kitchen:









Cooking with Kids - Kitchen Safety - The Smart Shopper


Monday, June 4, 2012

Kids Eat Right, Monday Message for June 4, 2012

Article of the Week
Help your child become a better eater by inviting one of
their friends to dinner. http://bit.ly/KRMCpL


Hot Tip
Looking for nutrition powerhouse that's easy to prepare?
Look to potatoes! http://bit.ly/KRMZAG



Recipe of the Week
It's asparagus season. Try this delectable veggie grilled,
steamed or broiled! http://bit.ly/L4FtD9



Featured Video
These 15 minute pickles are a great alternative to chips.
Plus they're fast and easy to prepare.  http://bit.ly/uT8c5g  

15 Minute Pickles





Monday, May 28, 2012

Kids Eat Right, Monday Message for May 28, 2012

Article of the Week
Young people with a positive image of themselves don’t obsess about calories, food or weight. 
4 ways to give your child the gift of a positive body image. http://bit.ly/K0Ynv3  


Hot Tip
Pack food right from the refrigerator into your picnic cooler
immediately before leaving home. http://bit.ly/KuWAOp 


Recipe of the Week
Pick up a precooked pork loin roast from your
supermarket deli counter to make these
quick sandwiches for your kids. http://bit.ly/KZLrmG  

Featured Video
Want to give your kids a tasty, creamy snack that hits the spot on hot days? 
Try Mom's Mango Smoothie! http://bit.ly/pYWKAl  


The Kids Eat Right Monday Message is a benefit of the Kids Eat Right Campaign Volunteer program.

Friday, May 25, 2012

May 25, 2012 Nutrition Highlights, Events, and Food Finds

Heat Safety Awareness
Brown-Bag-It Day
Gifts from the Garden
Cooking with Spaghetti Squash
National Brown-Bag-It Day

Gifts from the Garden Month
Not yet, but in about 6 to 8 weeks I should have a
garden filled with fresh vegetables.

Cooking with Spaghetti Squash

Recipe Makeover: Bon Appétit Slow-Roasted Salmon with
Cherry Tomatoes and Couscous

The original recipe is located at the following link: Slow-Roasted Salmon with Cherry Tomatoes and Couscous 

With some slight changes and portion control, you can save over 200 calories, 10 g fat, 30 mg Cholesterol, and 237 mg Sodium.



Modified Slow-Roasted Salmon with
Cherry Tomatoes and Couscous

Ingredients
Yogurt Sauce
1 cup plain low fat Greek yogurt
1/2 cup plain low fat yogurt
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest

Salmon
5 tablespoons olive oil, divided
1/2 bunch dill fronds
1/2 bunch thyme sprigs
3-pound center-cut skin-on salmon fillet (prepare 4 oz cooked Salmon per person)
8 ounces small cherry tomatoes on the vine

Tomatoes and Couscous
2 cups cherry tomatoes, halved
3 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley
1 cup Israeli couscous, dry (1/2 cup cooked per person)
1 tablespoon unsalted butter

Directions
Yogurt Sauce. Mix yogurts, dill, chives, and lemon zest in a medium bowl until well combined. Can be prepared 3 days ahead. Cover and chill.

Salmon. Preheat oven to 325°. Pour 3 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil. Top with tomatoes. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.

Tomatoes and Couscous. Toss tomatoes in a medium bowl with 2 Tbsp. oil and parsley. Set aside. Bring a medium pot of water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and 1 Tbsp. oil. Gently fold tomatoes into couscous.

Serving. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.





Monday, May 14, 2012

The Patient, Physician and Nutrition


Are you eating well?
Is not a medical nutrition diagnostic tool.



When was the last time your physician asked you -
what are you eating?

By the time a nutrition deficiency
shows up in your laboratory test -
Prevention is too late.

Contact the
Academy of Nutrition and Dietetics
to find a Registered Dietitian
in your area.

Dietitian Blog List