Teachers Make a Difference
Monday, May 2, 2022
National Teacher Appreciation Day
Teachers Make a Difference
Sunday, April 24, 2022
Egg Salad Week - Food Safety and Recipes
Food Safety
If you plan to eat the Easter eggs you decorate, be sure to use only food-grade dye. (Some people make two sets of eggs - one for decorating and hiding, another for eating. Others use plastic eggs for hiding.) For an Easter egg hunt, avoid cracking the eggshells. If the shells crack then bacteria could enter and contaminate the egg inside. Also, hide eggs in places that are protected from dirt, pets, and other bacteria sources and keep hard-cooked eggs chilled in the refrigerator until just before the hunt. The total time for hiding and hunting eggs should be no more than two hours. Then be sure to refrigerate the "found" eggs right away until you eat them. Eggs found hours later or the next day should be thrown out — not eaten!
When shell eggs are hard-cooked, the protective coating is washed away, leaving open pores in the shell where harmful bacteria could enter. Be sure to refrigerate eggs within two hours of cooking and use them within a week. Check your refrigerator temperature with an appliance thermometer and adjust the refrigerator temperature to 40°F (Fahrenheit) or below.
Resources
1. Egg Salad, Lightened Up. Egg salad can be high in fat, cholesterol, and calories but with a few simple tweaks, you can make light and delicious versions of this comfort food classic. Dana Angelo White #RDN
Tuesday, April 5, 2022
National Walking Day
The first Wednesday in April is National Walking Day. The American Heart Association sponsors this day to remind us of the health benefits of taking a walk.
Friday, March 4, 2022
Update: Over Five Months After the Fire
I assumed we would be back in our home by now, but they haven't submitted the following permits: Plumbing, Building, Mechanical, and Notice of Commencement.
The project manager admitted they had not submitted the architectural plans due to lack of payment. I check weekly, but no luck yet.
A wise friend said it may take longer than 3 to 4 months. I'm glad I listened. The insurance would not have covered our stay if we did not find a place we could live for at least 9 months.
Where there should be walls and ceilings there was a tarp-like material providing cover. There was no closet, no bedroom, and no bathroom. Empty Space. Memories I could only remember through my imagination.
On February 11, 2022, the electricity was restored to part of the front of our house, den, and kitchen. Many of the outlets were covered because they were not up to code.
February 22, 2022. They started to replace the roof.
March 3, 2022
I checked the permits today and the Plumbing, Building, Mechanical, and Notice of Commencement have NOT BEEN SUBMITTED. The roof is waiting for an inspection so the tiles can be put on.
March 4, 2022
Friday I save to correspond with the attorney on the lack of progress.
That's it for now. I will keep you up to date.
Monday, February 28, 2022
National Nutrition Month 2022: Celebrate a World of Flavors
National Nutrition Month® is celebrated each year during March with the focus on the importance of making informed food choices and developing sound eating and physical activity habits.
Registered Dietitian Nutritionist Day is also celebrated during National Nutrition Month®, on the second Wednesday in March. This occasion increases awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services while recognizing both RDNs and nutrition and dietetic technicians, registered for their commitment to helping people enjoy healthy lives.
Saturday, February 5, 2022
Using Photographs to Communicate Nutrition
My interest in graphic design and photography began when I discovered my son had difficulty reading. I wanted to find an alternative way of communicating with him. I noticed when we passed the golden arches, he knew it was McDonald's. When we went to the library, he was attracted to picture books. Using photography to teach nutrition started out as a hobby and turned into a passion.
Photography is one form of visual communication. It is found in children’s books, art galleries, publications, advertisements, communication boards, and most recently social media. Communicating nutrition using any of these venues opened up a world of possibilities and opportunities.
The popularity of photography has grown rapidly in the past few years due to the use of digital photography and social media. The free social media sites featuring photographs include Flickr, Instagram, Pinterest, Shutterfly, and Photobucket. Instagram reached over 100 million users. There are 300 million pictures uploaded to Facebook every day via Instagram (Instagram Statistics). The most followed Pinterest board is Delicious at 6.9 million followers with the slogan, “I love food and first of all we taste with our eyes.” Mitzi Dulan, a registered dietitian released the Pinterest Diet and has 3 million followers. Healthy Aperture is an online food gallery created by registered dietitians using recipe photographs to tempt readers.
When creating a photograph to communicate nutrition, the composition should be simple with recognizable images and convey a message to a specific audience. MyPlate, a visual design of healthy eating is a good example of using photography to communicate. These are some of the examples of how I use photography to communicate:
When teaching children about fruits and vegetables, it is easier to show half the plate with fruits and vegetables, rather than trying to explain it.
· The topic of whole grains might be lost without a photograph illustrating examples of whole grain foods.
· Protein sources may seem obvious to a health professional, but the consumer may benefit from a photograph displaying beans, nuts, tofu, meats, fish and poultry.
· Showing portion control is an eye-opener and a great example of using photography to communicate and educate.
· Comparing different foods with the same amount of calories is a popular composition.
· Creating a photographic grocery list by using MyPlate as a template allowed individuals with difficulty reading the ability to plan meals.
Using photographs to communicate nutrition is a fascinating area with tremendous opportunities. My ultimate goal is to create a photograph that stimulates the senses, and nourishes the body.
Tuesday, February 1, 2022
February Wellness News
Topics for Journalists, Writers,
Educators and Bloggers
Topics for Journalists, Writers,
Educators and Bloggers
Tuesday, January 18, 2022
National Gourmet Coffee Day
The Difference between Gourmet and Specialty Coffee
The Difference between Gourmet and Specialty Coffee
Resources
1. The differences between gourmet and regular coffee, @CafeBritt
2. Discover the Many Coffees from Around the World, National Coffee Association
3. Coffee Professionals Discuss: What Is Specialty Coffee? @PerfectDailyG
Tuesday, January 11, 2022
National Clean Off Your Desk Day
Desktop Dining Poses Food Poisoning Risk
According to a survey by the Academy of Nutrition and Dietetics and ConAgra Foods' Home Food Safety program, a majority of Americans continue to eat lunch (62 percent) and snack throughout the day (50 percent) at their desks, while 27 percent typically find breakfast the first thing on their desktop to-do list. Late nights at the office even leave a small percentage (4 percent) dining at their desktop for dinner.
"For many people, multitasking through lunch is part of the average workday," says registered dietitian and Academy Spokesperson Toby Smithson. "While shorter lunch hours may result in getting more accomplished, they could also be causing workers to log additional sick days, as desktops hide bacteria that can lead to foodborne illness."
Top of the Workplace To-Do List – Washing Hands and Surfaces
Only half of all Americans say they always wash their hands before eating lunch. In order to reduce the risk of foodborne illness, Smithson recommends washing your hands before and after handling food with soap and warm water and keeping your desk stocked with moist towelettes or hand sanitizer for those times you can't get to the sink. "A clean desktop and hands are your best defense to avoid foodborne illnesses at the office," she says.
According to the Home Food Safety survey, only 36 percent of respondents clean their work areas—desktop, keyboard, mouse—weekly and 64 percent do so only once a month or less. A study updated in 2007 by the University of Arizona found the average desktop has 100 times more bacteria than a kitchen table and 400 times more than the average toilet seat. "Treat your desktop like you would your kitchen table and counters at home," says Smithson. "Clean all surfaces, whether at home or work, before you prepare or eat food on them."
Forget the Watercooler, Gather Around the Refrigerator
Even though virtually all workplaces now have a refrigerator, only 67 percent of those surveyed say it is where they store their lunch. Frighteningly though, approximately one in five people admit they don't know if it is ever cleaned or say it is rarely or never cleaned. Smithson recommends not only cleaning the office refrigerator but also using a refrigerator thermometer to ensure food is safely stored below 40 degrees Fahrenheit.
When it comes to safe refrigeration of lunches, perishable foods need to be refrigerated within two hours (one hour if the temperature is greater than 90 degrees Fahrenheit) from when it was removed from the refrigerator at home. However, survey results show that 49 percent admit to letting perishable food sit out for three or more hours, meaning foods may have begun to spoil before the first bite.
Microwave Continuing Education
Besides a refrigerator, nearly all office kitchens also have a microwave oven (97 percent), making leftovers and frozen meals easy, quick and inexpensive lunch options. It is crucial to follow the microwave cooking instructions on the package closely when cooking prepared food in the microwave.
Microwave ovens can cook unevenly and leave cold spots, where harmful bacteria can survive. The recommended way to ensure that food is cooked to the correct temperature, thereby eliminating any harmful bacteria that may be present, is to use a food thermometer. Re-heat all leftovers to the proper temperature of 165 degrees Fahrenheit.
"Food safety is very important, whether at home or at work. Simple things like washing your hands before preparing food and following microwave cooking instructions can really go a long way," said Joan Menke-Schaenzer, chief global quality officer, ConAgra Foods.
*HealthFocus International conducted the home food safety survey in April 2011 for the Academy and ConAgra Foods through an online survey of a random sample of 2,191 full-time employees, both men, and women, who work at a desk. The sample was chosen to closely match U.S. population demographics.
The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education, and advocacy. Visit the Academy at www.eatright.org.
Resource
Today’s Dietitian, New Survey Finds Desktop Dining Poses Food Poisoning Risk
Saturday, January 1, 2022
January Wellness News
Topics for Journalists, Writers,
Educators and Bloggers
Topics for Journalists, Writers,
Educators and Bloggers
National Birth Defects Month National Poverty in America Awareness Month National Mentoring Month National Folic Acid Awareness Week Healthy Weight Week Rid the World of Fad Diets and Gimmicks Day |
Saturday, December 25, 2021
December 25, National Pumpkin Pie Day
Yield: 12 servings
Ingredients
3. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly.
4. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.
8. Add condensed milk and eggs and whisk until smooth.
10. Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more.
11. Cover the crust edges with foil if they are browning too quickly.
12. Let cool completely on a wire rack before serving.
Thursday, December 9, 2021
December Root Vegetable Month: Rutabaga, Parsnips and Carrots
Serves 3 to 4
1 medium Rutabaga*, peel, cut into 1-inch cubes
3 medium Carrots, peel, cut into 1-inch cubes
3 medium Parsnips, peel, cut into 1-inch cubes
1/2 tsp Curry Powder (or to taste)
2. Add the rutabagas, parsnips, and carrots into the soup. Add curry powder.
3. Reduce to a simmer. Simmer for 30 minutes or until desired doneness.
Friday, November 26, 2021
The Day After Thanksgiving - Food and Nutrition Topics
The Medical Benefit of Daily Flossing Called Into Question. The American Dental Association responds.
Wednesday, November 24, 2021
Thanksgiving Day Special Edition
Safety, Healthy Choices, Vegetarian Ideas,
Singing Turkeys with a Message
and a Special Wish
Safety, Healthy Choices, Vegetarian Ideas,
Singing Turkeys with a Message
and a Special Wish
to a safe internal temperature is to
use a food thermometer.
Controlling Thanksgiving Portion Size
Plan Meals Using
Portion Control to Minimize Waste
Vegetarian Turkey
happy traditions, and the love of family and friends.
warm wishes, Sandra and Jake Frank
by Mary Chapin Carpenter
Thursday, November 18, 2021
Plate Size Matters
Fast foods do not have a monopoly on supersize. The plate industry has had its own growth spurt during the past 50 years. In the 1960s dinner plates were about 8.5 to 9-inches in diameter and held about 800 calories; by 2009 plate size had grown to 12-inches with the capacity to hold about 1900 calories. The calorie differences are illustrated in the graphic below. (Calorie amounts will vary depending on the foods you choose.)
Friday, November 12, 2021
National Pizza with the Works Day except Anchovies - Supremely Veggie Pizza
Dietitian Blog List
-
Marshalls Is Selling a “Beautiful” Watermelon Serving Bowl (So Perfect for Summer!) - We’re obsessed! *READ MORE...*4 hours ago
-
This Vegan Restaurant Is Facing Enormous Backlash For Embracing Meat - In an interview, Mollie Engelhart explains why her formerly vegan LA restaurants will soon serve bison burgers and cheesesteaks.6 hours ago
-
Strawberry Rhubarb Crisp - Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the best easy spring dessert! Tart rhubarb and sweet strawberries are the perfec...8 hours ago
-
Roasted Cabbage and Chickpea salad - Sometimes as a vegetable cabbage doesn't get used enough, but it's cheap and very versatile and fabulous roasted. This is a fun and tasty recipe usin...1 week ago
-
Forklift Attachments And Operation For Fruit Harvesting Businesses - An off-road forklift is a versatile addition to a horticulture business, provided the right attachments are purchased. Of course, the forks on their own ar...1 week ago
-
Peninsula Restaurateur Hit With Lawsuit by Serial ADA Filer Over Parklet - CBS News - Peninsula Restaurateur Hit With Lawsuit by Serial ADA Filer Over Parklet CBS News2 years ago
-