June 18 is International Picnic Day; an informal food holiday. The day is celebrated where food is brought from home or a market and eaten outdoors.
The origin of picnic day dates back to medieval times. After a successful hunt, people would gather outside for a picnic. It is possible International Picnic Day was developed and promoted to bring families together for outside activities, family reunions, exercise, relaxation, and an appreciation of nature. Traditional foods served on International Picnic Day include such dishes as salads, sandwiches, beverages, and desserts. If a grill is available, include cooked meats, fish, poultry, and vegetables.
*Pack beverages in one cooler and perishable foods in another. *Limit the number of times the cooler is opened so as to keep the contents cold longer. *Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared and cooked foods or foods that will be eaten raw, such as fruits and vegetables. *Rinse fresh fruits and vegetables under running tap water before packing them in the cooler. *Keep food properly chilled in a cooler and don’t let food sit out for more than two hours (one hour if the temperature is 90ยบ F or higher).
Desertification is the degradation of land in arid, semi-arid, and dry sub-humid areas. It is caused primarily by human activities and climatic variations. It occurs because dryland ecosystems, which cover over one-third of the world‘s land area, are extremely vulnerable to over-exploitation and inappropriate land use. Poverty, political instability, deforestation, overgrazing, and bad irrigation practices can all undermine the productivity of the land.
Over 250 million people are directly affected by desertification, and about one billion people in over one hundred countries are at risk. These people include many of the world‘s poorest, most marginalized, and politically weak citizens. The World Day to Combat Desertification and Drought is observed every year to promote public awareness of international efforts to combat desertification. The day is a unique moment to remind everyone of land degradation neutrality is achievable through problem-solving, strong community involvement, and cooperation at all levels.
“Land Degradation and Migration”
The World Day to Combat Desertification and Drought examines the important link between land degradation and migration. Among others, environmental degradation, food insecurity, and poverty are causes of migration and development challenges.
In just 15 years, the number of international migrants worldwide has risen from 173 million in 2000 to 244 million in 2015.
Nearly three-quarters of the Earth’s ice-free land has been altered by humans to meet an ever-growing demand for food, raw materials, highways, and homes. Avoiding, slowing, and reversing the loss of productive land and natural ecosystems now is both urgent and important for guaranteeing the long-term survival of people and the planet.
What do we envisage in a world where land degradation neutrality provides a solid basis for poverty reduction, food, water security as well as climate change mitigation and adaptation?
Goals
The 2030 Agenda for Sustainable Development declares that “we are determined to protect the planet from degradation, including through sustainable consumption and production, sustainably managing its natural resources and taking urgent action on climate change, so that it can support the needs of the present and future generations”. Specifically, Goal 15 states our resolve to halt and reverse land degradation.
There are three reasons to eat the recommended amounts of fruits and vegetables.
1. Most vegetables and fruits contribute a wide variety of nutrients, including folate, magnesium, potassium, dietary fiber, and vitamins A, C, and K.
2. Consumption of fruits and vegetables is associated with reduced risk of many chronic diseases, such as cardiovascular disease and certain types of cancer.
3. Most fruits and vegetables have no cholesterol and are low in calories and fat. Eating more will help maintain a healthy weight.
Fruits. Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.
In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the Fruit Group. The following link lists specific fruits and amounts that count as one cup of fruit (or in some cases equivalents for ½ cup are noted.)
Vegetables. Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Vegetables are organized into 5 subgroups, based on their nutrient content. Dark-green vegetables; Red and orange vegetables; Beans and peas (legumes); Starchy vegetables; and Others.
In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens is considered as 1 cup from the Vegetable Group. The following link lists specific vegetables and amounts that count as 1 cup of vegetables (or in some cases equivalents for ½ cup are noted).
How many fruits and vegetables
are needed daily?
Safety with Fruits and Vegetables
* Rinse and wash fruits and vegetables before preparing or eating them. Under clean, running water, rub fruits and vegetables briskly with your hands to remove dirt and surface microorganisms. Dry with a clean cloth towel or paper towel after rinsing.
* Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing, and storing.
Teaching Kids to Eat Their
Fruits and Vegetables
Healthy Kids PSA: Color of Life
Bring color to your life, and your plate, with nutritious, delicious vegetables.
Prunes are dried plums that are known for their sweet-tangy flavor and chewy texture. They have been consumed for centuries and are popular worldwide due to their unique taste and potential health benefits.
Prunes come from varieties of freestone European plum trees, meaning the pit is easier to remove, while fresh plums tend to be clingstone. Today, California is responsible for the majority of the world's prunes.
Nutritional Profile: Prunes are packed with nutrients and are considered a healthy snack. They are a good dietary fiber source, providing soluble and insoluble fiber.
Storage.
Prunes should be stored in an airtight container or resealable plastic bag to keep them plump and moist. Keep in a cool, dry, and dark place for up to two months or in the refrigerator for four months.
Prunes can be frozen for long-term storage. Place in an airtight container or freezer bag and store in the freezer for up to 12 months. Thaw frozen prunes in the refrigerator before consuming. Freezing may compromise the texture.
Culinary Uses: Prunes are versatile and can be enjoyed in various ways. They can be eaten as a standalone snack or added to trail mixes. Chopped prunes can be added to cereal or breakfast oatmeal, blended in smoothies, or topped on a salad. They're used as a pastry filling or added to baked goods like cookies, muffins, and bread. Prunes themselves can be stuffed with chocolate, almond paste, or nuts. Wrapping them with bacon is a popular appetizer.
Prunes do well when sparingly used in savory dishes, such as soups, stews, and poultry stuffing. Pureed prunes make a good butter substitute, in addition to vinaigrette dressings, and make jam.
Digestive Health: Prunes are renowned for their natural laxative effect, primarily due to their high fiber content. Insoluble fiber helps keep your bowel movements regular, while soluble fiber helps to moderate digestion and absorb nutrients from your food. Prunes also contain sorbitol and chlorogenic acid, which can increase stool frequency.
Eating a serving or two of prunes can help you maintain gastrointestinal health by promoting regular bowel movements.
Warning. Eating too many prunes can have a laxative effect due to their high fiber and sorbitol content. Both can have a laxative effect on the body and may cause dehydration.
Bone Health: According to clinical research, the antioxidants and anti-inflammatory properties of prunes may help prevent bone loss and aid in maintaining healthy bone density and formation. The higher amounts of vitamin K in prunes also help to improve bone health.
Antioxidants: Prunes are a good source of antioxidants. Antioxidants help protect the body against oxidative stress associated with various chronic diseases and aging. They also support overall health and immune function.
Weight Management: Prunes can be a part of a healthy weight management plan. The fiber content in prunes helps promote a feeling of fullness. They can be a satisfying and nutritious alternative to sugary snacks.
Prunes are delicious and nutritious fruit that can contribute to a balanced and healthy diet. However, individual dietary needs and considerations should be taken into account, so it's always a good idea to consult with a healthcare professional or a registered dietitian for personalized advice.
Fun Fact.Name change In 2001, the Food and Drug Administration authorized plum growers in the United States to call prunes "dried plums." Due to a perception that prunes relieve constipation (perceived as derogatory), some distributors stopped using the word "prune" on packaging labels in favor of "dried plums."
CHICAGO – Gentlemen, do you think your nutrition needs stay the same your whole adult life? Every decade has its own health concerns, from weight creep to heart disease, all which change the types and amounts of food you need to eat during each life stage. The Academy of Nutrition and Dietetics encourages men to take time during Men’s Health Month to ensure they have developed a healthful eating plan that is most appropriate and beneficial for their age.
“Each life stage has its own nutritional requirements to keep your body running in peak form,” says registered dietitian nutritionist and Academy Spokesperson Jim White. “Eating right at every age will help you sail through the decades feeling great.”
The Academy and its expert registered dietitian nutritionists offer tips to help men understand which foods will help boost their health at every decade of life.
20s: High Energy “A higher metabolism and an active lifestyle can help younger men maintain a better weight, even if their diet isn’t stellar,” White says. “Eating foods like nuts, seeds, and dried fruit instead of snacks like chips, soda, and candy can satisfy your hunger and give a nutrient boost at the same time.”
Active guys need to be sure they're getting enough protein. Choose a variety of foods like seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds. “Heart-healthy fatty fish like salmon, tuna, and mackerel can reduce the risk of developing heart disease, too,” White says.
30s: Weight Doesn't Wait “While your appetite may stay the same in your 30s as in your 20s, your lifestyle has likely slowed a little due to marriage, kids and jobs. So now is the time to change to a more regular eating pattern,” White says.
Eating smaller, more regular and more frequent meals throughout the day will help you keep from getting too hungry and then overeating at a meal later in the day. “Plan healthy meals and snacks for your day, whether you’re at work or at home,” White says.
40s: Feed the Heart and Bones As men age, the risk of heart disease becomes greater, and your 40s are the time to put more focus on heart health. “Fiber, especially soluble fiber found in peas, beans, oats, apples, and citrus fruit, can help keep your heart healthy because it works like a sponge to soak up cholesterol,” says registered dietitian nutritionist and Academy Spokesperson Ximena Jimenez.
Now is also a good time to reinforce strong teeth and bones. “Calcium from low-fat or fat-free dairy, dark green leafy vegetables or tofu, and vitamin D from fortified foods like milk and cereal are two of the best nutrients for your bones and teeth,” Jimenez says.
50s: Busting Disease As certain diseases like cancer, especially prostate cancer, become more likely in the 50s and beyond, including plenty of antioxidants in your diet is key, like those found in berries and colorful vegetables. While lycopene, vitamin E, and selenium are marketed to men as tools to reduce the chance of developing prostate cancer, there is no definitive science to back up these claims. “Whether there is a direct correlation between prostate cancer and these minerals or not, an overall healthy diet should contain both selenium and lycopene,” White says.
60s and Beyond: Maintain the Muscle
In your 60s and beyond, men start losing muscle mass, so protein is important. Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories or are sources of oils, such as salmon and tuna. “Also look at beans and peas. Because of their high nutrient content, they are considered both a vegetable and protein food,” White says.
All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.
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
Kitchen safety involves avoiding and looking for potential hazards. Focus your attention on four main areas.
Fire and Electrical Hazards
Food Preparation
Food Safety and Cleanliness
Create a Child-Friendly Kitchen
Fire and Electrical Hazards
1. Use a 3-prong grounded connection on all appliances. 2. Do not use extension cords. 3. Discard any broken or damaged appliances. 4. Turn off burners immediately when not in use. 5. Keep dish towels, pot holders, and paper towels away from the stove or other hot areas where they can catch fire. 6. Do not leave candles burning unattended. Place in flameproof containers. 7. Keep a fire extinguisher in or near the kitchen, but away from the stove or other hot areas. 8. Keep lighters and matches away from the reach of children.
Kitchen Safety - Fire Hazards
Food Preparation
1. Turn the handles of cooking pots and pans away from the front of the stove. 2. Be careful when removing the lid from hot foods. The heat can burn you.
3. Never leave cooking foods unattended!! 4. Close cabinet doors and draws when not in use.
5. Make sure appliances with sharp areas are unplugged before touching them. 6. Use proper lifting techniques when carrying heavy items.
7. Knives - Always cut away from the body when using a knife. Cut using a proper cutting surface. Keep knives clean. Do not leave knives soaking in water. When cleaning the blade, keep the sharp edge away from hands.
Kitchen Safety: Knife Safety
Food Safety and Cleanliness
There are ways to avoid food poisoning and accidents by proper handling of foods and keeping yourself and your work area clean.
1. Clean up spills immediately. 2. Always wash your hands before working in the kitchen. Wash with soap and water for 20 seconds before and after handling food. 3. Wash kitchen surfaces often, and wash platters before refilling them with fresh food.
4. Keep uncooked and ready-to-eat foods separate. Juices from raw meat may cross-contaminate other food if they contain harmful bacteria.
5. Use one cutting board for raw meat and poultry and another one for vegetables. If you use only one cutting board, wash it with hot soapy water after preparing each food item. 6. Use a food thermometer to be sure foods are cooked safely. Steaks should be cooked to 145 °F, ground beef cooked to 160 °F, and all poultry cooked to 165 °F. 7. Never hold hot or cold foods for more than two hours at room temperature, or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly. 8. When in doubt, throw it out; do not eat it.
Cooking and spending time in the kitchen is fun for kids, and also provides parents with an opportunity to teach children. Here are tips to create a kid-friendly kitchen:
Falafel is a deep-fried ball, doughnut, or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food. It is commonly served in a pita or wrapped in a flatbread known as taboon. The falafel balls are laid over a bed of salads, pickled vegetables, and hot sauce and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or as part of an assortment of appetizers. Falafel is now found around the world as a replacement for meat and a form of street food.
Recipe: Falafel Pita Sliders
Yield: Serves 4 (serving size: 1 pita half)
Ingredients. Tahini-Yogurt Sauce: ⅓ cup plain low-fat yogurt 2 tablespoons tahini (roasted sesame seed paste) 2 tablespoons cold water 1 tablespoon fresh lemon juice ¼ teaspoon freshly ground black pepper
Falafel: 1 ⅓ cups boiling water ⅔ cup uncooked bulgur 2 garlic cloves ⅓ cup fresh parsley leaves ¼ cup fresh cilantro leaves ¾ teaspoon ground cumin ¼ teaspoon ground red pepper 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 1 large egg white 3 tablespoons olive oil, divided 2 (6-inch) whole-wheat pitas, halved crosswise 1 cup chopped tomato (1 medium tomato) ½ cup thinly sliced English cucumber ⅓ cup thinly sliced red onion
Directions.
Combine the first five ingredients in a small bowl to prepare Tahini-Yogurt Sauce. Cover and chill until ready to serve.
To prepare falafel, combine 1 1/3 cups boiling water and bulgur in a small bowl. Cover and let stand 25 to 30 minutes or until tender. Drain.
Put garlic through the food chute with the processor on; process until minced. Add bulgur, parsley, cilantro, cumin, red pepper, and chickpeas, and process until smooth. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet; cover and chill for 30 minutes.
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook for 3 minutes on each side or until golden brown. Repeat the procedure with the remaining 1 1/2 tablespoons oil and 4 patties.
Spread 1 tablespoon Tahini-Yogurt Sauce inside each pita. Fill each pita half with 2 patties. Divide tomato, cucumber, and red onion evenly among pita halves, and drizzle each with one tablespoon of sauce.
Corn grows in "ears," each of which is covered in rows of kernels that are then protected by the silk-like threads called "corn silk" and encased in a husk. Corn’s traditional name is maize, by which it was known to the Native Americans as well as many other cultures throughout the world. Although we often associate corn with the color yellow, it actually comes in many different colors, including red, pink, black, purple, and blue. Corn is now available in markets year-round and locally grown varieties can be purchased during the summer months that not only taste the best but are usually the least expensive.
Nutrition Information Antioxidant phytonutrients are provided by all varieties of corn. The exact phytonutrient combination, however, depends on the variety itself. Yellow corn is richer in carotenoids, especially lutein and zeaxanthin. Blue corn has unique concentrations of anthocyanins. Purple corn provides unusual amounts of protocatechuic acid. Ferulic acid, beta-carotene, vanillic acid, coumaric acid, caffeic acid, and syringic acid are other key phytonutrients provided by corn. Corn is a good source of pantothenic acid, phosphorus, niacin, dietary fiber, manganese, and vitamin B6.
Corn on the Cob with Tomato Salsa
How to Grow Corn
"Crazy About Corn"
Entertaining song, try it without the butter and salt.
Today is a wonderful day to celebrate the many cultural foods that make up the American Cuisine. The diversity can be seen as we travel across the country. There are regional differences and the influences of immigrants from all over the world.
New England is known for seafood, particularly lobster, and creamy clam chowder. The Southern states are known for collard greens (leafy greens), chicken and dumplings, black-eyed peas, and cornbread. Grits is a popular breakfast dish in the South. The Midwest has traditionally been a beef and grain-producing area so meats, potatoes, and breads are foods found there. In the Pacific Northwest fresh salmon is a specialty and in the Southwest, the Mexican influence can be seen. California and Hawaii are both known for growing many different fruits, and Alaska is known for its fish and King Crab.
As a nation of immigrants, our foods have expanded to include worldwide cuisines, traditions, and religious influences. Many ethnic dishes are joining the American food culture and are seeing an incredible boost in familiarity, approval, and consumption.
Extra-lean corned beef, pastrami, or roast beef, beef brisket, and turkey breast are best; whole wheat or multi-grain breads; chicken or tuna salad; chopped herring; chef salad; fresh fruit plate with cottage cheese; dry bagel; borscht or broth soup; tossed salad, sliced tomatoes, beet salad, or carrot raisin salad.
High-fat meats (regular corn beef, hot pastrami, beef bologna, hot dogs, knockwurst, liverwurst, and salami); potato salad; mayonnaise-based salads; combo sandwiches (Reuben); smoked fish (lox); creamy coleslaw; chopped liver; excess cream cheese and cheese spreads; sauerkraut (high in sodium).
Pizza Parlor Selections
You cannot go wrong by ordering extra toppings such as onions, peppers, mushrooms, tomato slices, broccoli, and spinach. Other possibilities include chicken, crab meat, or shrimp.
Fat starts with the basic cheese, so avoid extra cheese and in particular mozzarella. Other culprits include bacon, meatballs, pepperoni, sausage, and prosciutto, as well as anchovies.
Sandwich Shop Selections
Both 100% whole wheat and pita bread are great choices. Good sandwich fillers are grilled chicken breast, ham, roast beef, and turkey breast. Instruct the server not to add butter, margarine, or mayonnaise to the bread and substitute with ketchup, mustard, or horseradish. Good salad choices include chef, garden, or Greek salads, but remember to ask for low-calorie dressings on the side and to omit egg or cheese. Broth-type soups are good, such as barley, beef, chicken, lentil, split pea, and vegetable noodle.
Avoid croissants, cheese, excess mayonnaise, egg, and creamy soups. Beware of "diet plates" with big burgers and scoops of cottage cheese, which have loads of saturated fat. Omit cheeseburgers, cheese sandwiches, or grilled cheese "melts" over chicken and seafood salads; and cold cuts. Combo sandwiches with meat and cheese and club sandwiches are best avoided due to the large portion size. Remember that salad combos such as tuna, chicken, and crab meat have lots of mayonnaise. Avoid creamy soups such as chowders or cream of "anything."
Submarine Shop Selections
Order the smaller size roll or pita bread. Turkey, smoked turkey, ham, and roast beef are acceptable. Ask the server to go light on the meats, omit the mayonnaise or oil, and generously load up on the shredded lettuce, onion, peppers, pickles, and sliced tomatoes. Choose salads as alternatives when available, such as chef or tossed salads with perhaps a scoop of tuna, chicken, or seafood served with Italian or pita bread.
Omit meats such as bologna, Italian cold cuts, salami (hard or Genoa), and sausages. Stay away from cheeses and steak and cheese. Other items to omit include antipasto salads, fried eggplant, and chicken cutlets.
Chinese Selections
Order plain steamed rice; boiled, steamed, or stir-fried vegetables (ask for little oil to be used); moderate fish and shellfish; non-fried tofu; skinless poultry and egg roll (insides only).
Anything fried (rice or crispy noodles), or with sweet and sour sauce; egg dishes or soups; salty soups; avoid duck and limit beef, pork and pickled foods; excess soy sauce; ask chef to leave out MSG and cut down the use of commonly used corn starch, sugar, and salt.
Indian Selections
Order chutney (except mango); curry sauce (yogurt-based); fish (omit butter basting); yogurt with shredded vegetables; basmati rice. Biryani (vegetable dish); chapatti or papadum bread; tandoori chicken; lentil or mulligatawny soups
Creamy or high-salt soups; clarified butter (ghee); deep-fried meats; poori or paratha bread; fried samosa or pakora; ask to prepare dishes without excess salt and to omit coconut milk, if possible; omit garnishes with nuts or dried fruit.
Italian Selections
Order antipasto (no oil or excess meats); crusty bread (no oil or butter); broiled or grilled fish, seafood, chicken, and meats; garlic; plain or vegetable pasta; fresh unsalted mozzarella cheese; steamed leafy vegetables (kale and broccoli); salads; fresh tomatoes; zucchini; ices.
Garlic bread; stuffed pasta (ravioli and lasagna); fried eggplant; meatballs or sausage; sauces with butter, cream, oil, and wine base; pesto sauce; cheese-filled or parmesan style dishes; spumoni or tortoni ice cream. Beware of risotto rice; polenta; and high-fat, high-sodium prosciutto ham and pancetta; veal cutlets and Caesar salads.
Japanese Selections
Order rice; steamed fish; sushi; sashimi; miso soup; raw vegetables; tofu; sukiyaki (stir-fried); yakimono (broiled fish).
Tempura and other deep-fried food; excess peanut and teriyaki sauce; pickled foods; excess salt and sugar in sauces; excess salt in soy marinades and sauces.
Mediterranean (Middle East) Selections
Order couscous, bulgar, and pita bread; legumes such as chickpeas, fava beans, and lentils; hummus; grape leaves; yogurt.
Phyllo dough dishes for sweet desserts such as baklava; feta and kasseri cheese; excess anchovies and olives; high sodium foods; feta, olives, and sausage; appetizers in general, except salads; excess fat from butter, olive oil, omelets, and tahini.
Mexican Selections
Order soft-shell tacos; burritos; fajitas; salsa; chicken enchilada; black beans or Mexican rice; grilled fish or chicken; salads without chips or shells; moderate corn or flour tortilla, using minimal oil; ceviche (marinated fish); gazpacho; chile con carne soup, with no cheese. Acceptable items include shredded lettuce; spicy meats; diced tomatoes; salsa verde; picante or tomato sauce; use Mexican salads as appetizers, with salsa as the dressing.
Chips, nachos; super nachos; chili con queso; fried taco or tortilla shells; guacamole; sour cream; cheese; refried beans; beef and pork dishes; olives; items such as chilies rellenos, chimichangas, chorizo (sausage), and flautas.
Thai Selections
Order steamed rice; broth-based soups (tom yum koang and pok taek); non-fried proteins, such as chicken, seafood, and tofu; vegetables; satay or steamed mussels; salads with light dressings, made with Thai spices.
Excess sodium; soy sauce and sugar; MSG; coconut milk, coconut oil; cream dishes, high milk, and sodium soups; many fried appetizers; curry or curry sauce; fried eggplant; cashew and peanut toppings.
I Need Easy Meals for My Kids
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On this episode of Dinner SOS, Chris and Didn’t I Just Feed You hosts
Stacie and Meghan offer tips on how to make family cooking easier.
25 Summer Side Dishes
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Keep it light and fresh with these easy summer side dishes. Made with
seasonal ingredients, these sides are colorful, flavorful, and perfect for
hot summer...
Roasted Cabbage and Chickpea salad
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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...
