Saturday, March 10, 2018

March 10, 2018 Food and Nutrition Topics - National Nutrition Month

National Pack Your Lunch Day - Over 50 Healthy Work Lunchbox Ideas http://bit.ly/2oYkOLt  #NationalNutritionMonth  #MealPlanning #ReduceFoodWaste 





Nutrition Across the Lifespan. Directors of three U.S. nutrition research centers went to Capitol Hill March 8 to emphasize the critical role good nutrition plays in good health and the ways federal nutrition research can help keep people healthier and combat the nation’s rising health-care costs. http://bit.ly/2p4XR8S  #TuftsNow


Lentil recipes for National Nutrition Month. Melissa Joy Dobbins  #RDN talks about the health benefits of lentils. http://abc7.ws/2FJ1s6K




Debate stirs over 'America's Harvest Box,' food benefit plan,  Associated Press. The proposal, unveiled last month in the Trump administration's 2019 budget, is part of an effort to reduce the cost of the SNAP program by roughly $213 billion over a 10-year period.  http://bit.ly/2p4UdMh


Nutrition labels were a California thing, but now the whole US is following the state’s lead http://bit.ly/2FEu0OL




Thursday, March 8, 2018

World Kidney Day - Kidney Disease in Women


All About the Day
World Kidney Day started in 2006 and celebrated on the second Thursday in March. The mission of World Kidney Day is to raise awareness of the importance of our kidneys to our overall health and to reduce the frequency and impact of kidney disease and its associated health problems worldwide. The 2018 theme is focused on Kidney Disease In Women.


World Kidney Day - Are Your Kidneys OK?
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More than 600,000 women die every year from chronic kidney disease, the eighth leading cause of death among women. Chronic kidney disease, a progressive condition in which the kidneys are damaged and function reduced, affects 195 million women worldwide. Women face additional risks to their kidney health, specifically during pregnancy, but may be less likely to access treatment such as dialysis and kidney transplantation in some parts of the world.

To mark World Kidney Day and International Women’s Day 2018, the International Society of Nephrology (ISN) and the International Federation of Kidney Foundations (IFKF) highlights the impact of kidney disease on women’s health and the urgent need for targeted, gender-sensitive prevention and treatment throughout the lifecycle of girls and women.

To reduce the risk of kidney disease in women, advocate for strategies targeting the main risk factors through lifestyle changes, patient education and screening:
1. Implement public health policies that support lifestyle changes by facilitating healthy food choices, promoting physical activity and reducing tobacco use.
2. Increase patient awareness of kidney disease through effective patient education.
3. Implement systematic screening for kidney disease risk factors such as diabetes, high blood pressure and obesity in women throughout the life course.

Resources
1. World Kidney Day
2. The Kidney Foundation of Canada, Kidney Community Kitchen
3. National Kidney Foundation
4. National Institutes of Health, Chronic kidney disease
5. WebMD, Chronic Kidney Disease



Tuesday, March 6, 2018

March 6, National Nutrition Month Topics

National Dentist’s Day

Your mouth, teeth, and gums are more than just tools for eating. They’re essential for chewing and swallowing—the first steps in the digestion process. Your mouth is your body’s initial point of contact with the nutrients you consume. So what you put in your mouth impacts not only your general health but also that of your teeth and gums.

#NationalDentistDay – What You Eat Affects Your Teeth  http://bit.ly/2D4CCZC #NationalNutritionMonth


#NationalDentistDay –  What (and How) to Eat When You're Having Dental Issues #NationalNutritionMonth http://bit.ly/2tmb5Dp



National Oreo Cookie Day

Oreo is a commercial brand of biscuit usually consisting of two chocolate wafers with a sweet cream filling in between. As of 1974, Oreo's are marketed as "Chocolate Sandwich Cookies" on the package. The version currently sold in the United States is made by the Nabisco. Starting in January 2006, Oreo cookies replaced the trans fat in the cookie with non-hydrogenated vegetable oil.

#NationalOreoCookieDay How bad are Oreo’s? This nutrition l abel will tell you 




Sunday, February 11, 2018

Edible Art: Olympic Colors



The symbol of the Olympic Games is composed of five interlocking rings, colored blue, yellow, black, green, and red on a white field. This was originally designed in 1912 by Baron Pierre de Coubertin, adopted in June 1914 and debuted at the 1920 Antwerp Olympics.

The Olympic Charter states the Olympic symbol represents the union of the five regions of the world and the meeting of athletes from throughout the world at the Olympic Games.


Olympic Colors made from fresh foods.


Olympic Cups and Skewers

Cup
: Layer raspberries, blackberries, kiwi, yellow squash, and blueberries in a dessert cup.

Skewer
: Use a wooden skewer. Add the following fruits and/ or vegetables: zucchini or kiwi; yellow squash or grapefruit; blueberries; raspberries; and blackberries.

Serve skewer in Olympic cups.

Nutrition Information.

41 Calories
1 g Protein
10 g Carbohydrates
3 g Dietary Fiber
0 g Fat
0 g Saturated Fat
0 mg Cholesterol
36 mg Vitamin C
1 mg Sodium 


Monday, December 25, 2017

A Social Media Happy Holiday
Dietitians, Food and Nutrition Community

Warmest Wishes for a Wonderful Holiday 
and a Healthy and Happy New Year




From all of Us, We wish you and your loved ones 
a very Happy Holiday 
and The Frank Family   




Sunday, December 17, 2017

Go Fund Me - Help Build a Home for People with Special Physical Needs wanting to be Independent


Jake is my son. He was born 29 years ago. By the time he was 6 months we learned he had Cerebral Palsy. The doctor didn't give us much hope, but that night Jake looked up at me and smiled. Like most special need parents we were looking for a miracle.  As Jake grew older we learned he was a quadriplegic, but blessed with the ability to talk. All his other needs required assistance. But I promised Jake and myself we would stay together and make it. 

Before Jake was born, I completed my Doctorate Degree and worked as a College Program Director. I raised grant monies for Meals on Wheels for the elderly, disabled, and people with AIDs.

I wanted to be a great mother, but I needed to support Jake's medical needs. (Jakes' father left when he was 4 years old). I found work I could do mostly at home. For over 40 years as a single mother, I worked a full-time job and 4 part-time jobs. I paid my taxes, Medicare, and Jake's medical bills for 29 years plus.

As the years passed, I worried what would become of Jake. There was no family left and he did not want to go to a group home.

I turned our home into a Boarding House hoping to create a home for other people with special needs.

There was no money to make repairs and upgrades to the home. The medical bills came first. If I don't make the upgrades, we will be forced to move out.

I don't have much money to hire an aide,  So I had to give up my work and became Jake's caregiver. I'm in my 60's and I am trying to do my best, but it is becoming more difficult.




Please help us. We want to stay together and I would like to leave the house to Jake and other people needing assistance - giving people a sense of Independence and self-esteem would mean the world to me. 




Thank you for taking the time to read our story.

with warmest regard,
Sandy and Jake 

Wednesday, November 29, 2017

Portuguese Kale and Potato Soup, Gourmet
Nutritional Analysis Correction and Recipe Makeover



Nutritional Analysis Correction
The nutritional analysis provided used raw potatoes with the peel. Analysis provided (per serving): Calories 459, Total fat 24g, Saturated fat 6g, Cholesterol 39mg, Sodium 1468g, Carbohydrate 49g, Fiber 5g, Protein 15g

The corrected version used potatoes cooked and peeled.
Corrected Analysis (per serving)

Note: Most recipes are written based on the foods we need to purchase. However, when analyzing a recipe, foods need to be entered in the ready-to-eat form.

Modification.
The recipe makes for a hardy meal. It is an excellent source of vitamin A and vitamin C and a good source of fiber. 

With some slight adjustments we can lower the sodium, fat and calories.
    *Omit 1.25 teaspoon Salt
    *Omit the one tablespoon Oil (at the end of the recipe).

These changes will save you 35 calories; 4 grams fat; and 728 mg sodium per serving.

Nutritional Analysis Services
Ensure accurate and cost effective nutritional analysis for your recipes and menus utilizing an extensive research database. A great 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, LN
recipenews@gmail.com
954-796-7235

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