Celebrate National Pancake Day as a fun family activity.
Remember a stack of pancakes is not a single serving.
1 stack (10 pancakes) equals approximately 1000 calories
"Perfect Pancake" - "Sid the Science Kid"
What is a Pancake?
A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, fruit, syrup or meat.
The pancake's shape and structure varies worldwide. There are numerous variations of them throughout Europe. A crêpe is a French variety of thin pancake cooked on one or both sides in a special crepe pan to achieve a network of fine bubbles often compared to lace - a savory variety made from buckwheat is usually known as a galette. In Germany, pancakes can be made from potatoes. In Italy, they can be fried and stuffed with ricotta and chocolate into what is known as a cannoli.
John Chapman (September 26, 1774 – March 18, 1845), called Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Indiana, and Illinois, as well as the northern counties of present-day West Virginia. He became an American legend while still alive, due to his kind, generous ways, his leadership in conservation, and the symbolic importance he attributed to apples.
The difference between a hard shell and soft shell lobster. Lobsters will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6-7 years old; then males shed every year and mature, females every two years. When lobsters become very large molting is less frequent. After they shed they have a paper-thin shell, which can take up to two months to harden and are called soft-shell, new shell, or shedders. The debate goes on as to which is most tasty, though the soft-shell is definitely easier to crack!
Lobsters do not have vocal cords. They do not scream when being cooked.
The teeth of the lobster are in its stomach. The stomach is located a very short distance from the mouth, and the food is actually chewed in the stomach between three grinding surfaces that look like molar surfaces, called the "gastric mill".
Besides the greenish-brown colored lobsters, there are also rare blue, yellow, red and white ones. Except for the white ones, they all turn red when cooked.
A 2-pound female lobster usually carries approximately 8000 eggs. A 9-pound female may carry more than 100,000 eggs. The female carries the eggs inside for 9 to 12 months, and then for another 9 to 12 months externally attached to the swimmerets under her tail.
When the eggs hatch, the larvae will float near the surface for 4 to 6 weeks. The few that survive will settle to the bottom and continue to develop as baby lobsters. From every 50,000 eggs, only 2 lobsters are expected to survive to legal size. It takes 5 to 7 years for a lobster to grow to legal size in the ocean. A lobster at legal size will weigh approximately 1 pound.
Cholesterol is a waxy, fat-like substance your body needs. But when you have too much in your blood, it can build up on the walls of your arteries and form blockages. This can lead to heart disease, heart attack, and stroke.
There are two kinds of cholesterol: high-density lipoprotein (HDL) and low-density lipoprotein (LDL). HDL is also called "good" cholesterol. LDL is called "bad" cholesterol. When we talk about high cholesterol, we are talking about "bad" LDL cholesterol.
Seventy-one million American adults have high cholesterol, but only one-third of them have the condition under control.1 September is National Cholesterol Education Month—a good time to resolve to get your cholesterol screened.
Screening
Screening is the key to detecting high cholesterol. Because high cholesterol does not have symptoms, many people do not know their cholesterol is too high. Your doctor can do a simple blood test to check your cholesterol level.
The National Cholesterol Education Program recommends that adults aged 20 years or older have their cholesterol checked every 5 years.
You may need to have your cholesterol checked more often if any of the following statements apply to you:
·Your total cholesterol is 200 mg/dL or higher.
· You are a man older than age 45 or a woman older than age 50.
·Your HDL cholesterol is lower than 40 mg/dL.
·You have other risk factors for heart disease and stroke.
The Healthy People 2020 objective is to have 82% of the population screened. The number of people who said they were screened for cholesterol between 2005-2009 increased from 73% to 76%, only a handful of states met the 82% Healthy People 2020 objective.
Prevention and Treatment of High Cholesterol
Make lifestyle changes by:
·Eating a healthy diet. Avoid saturated fats and trans fats, which tend to raise cholesterol levels. Other types of fats, such as polyunsaturated fats, can lower blood cholesterol levels. Eating fiber also can help lower cholesterol.
·Exercising regularly. Physical activity can help lower cholesterol. The Surgeon General recommends that adults engage in moderate-intensity exercise for 2 hours and 30 minutes every week.
·Maintaining a healthy weight. Being overweight or obese can raise your cholesterol levels. Losing weight can help lower your cholesterol.
·Not smoking. If you smoke, quit as soon as possible.
Be sure to follow your doctor's instructions and stay on your medications, if prescribed, to control your cholesterol.
For more information about cholesterol and how you can prevent high cholesterol or keep it in check, see "Your Guide to Lowering Your Cholesterol with TLC" from the National Heart, Lung, and Blood Institute.
Today is Dear Diary Day, a perfect time to introduce the Food and Activity Diary (or Journal).
Food and Activity Diary
No matter how many great weight control programs are out there, the Food and Activity Diary is one of the key tools to successful weight control.
The research for my doctoral degree was on the study of people who successfully lost at least 20 pounds, kept it off for at least five years and were still at their desired weight range at the time of the study. I wanted to know if there were common factors leading to their success at maintaining weight loss. One of the factors turned out to be the Food Diary. Seventy-three percent of the individuals studied used a diary, journal or some form of record keeping.
You might be surprised by what you discover about your habits. It’s easy to overlook a handful of Parmesan cheese tossed on your pasta or the amount of salad dressing you use. In addition, you may notice patterns of eating; such as boredom, anger, sadness, happiness, or 12 noon. By becoming aware of habits, you can start to make changes.
A Diary is a record of your life in progress. Use the diary to record your daily foods, activities, thoughts, and goals. You will lose weight and keep it off. And if you have the chance to read it ten years from now, you will have fond memories and a documented journey of your adventure and success.
The Food and Activity Diary was designed to be used by any weight control program. So whether your counting calories, carbohydrates, fat, proteins, points, or food groups you can easily use the Food and Activity Diary.
How to Use the Diary
Motivation, Inspiration and Positive Thinking. Start your day off on a positive note. If you start to slide, remember the positive thought for the day.
Record the foods and the amounts of everything you eat and drink, even one grape. Don’t forget to weigh or measure your food. In time, you will be able to guess the size, but for now make sure you have a kitchen scale, measuring cups, and measuring spoons. See the portion control section at Weighing Success for suggested measuring tools.
Be honest. Do not write down a carrot when you just ate a hot fudge sundae.
Record foods right after eating, otherwise you may forget.
In the tracking column, note the number of calories, carbohydrates, fats, proteins, points or food groups you have consumed. The food plan you are on will determine what you will track.
Obtaining nutrition information on food products is easy today. Check the Internet, the nutrition label, or a book on foods and nutrients.
At the end of the day, total up your numbers and place them in the summary box. How did you do? There is also a place for you to monitor your activities or exercise, thoughts, and goals.
At the end of each 7 days, there is a week in review section. Look at what you have accomplished and set new goals. Practice positive thinking and complete the weekly self-awareness assignment.
Click on the link below to take you to a practice sheet and a seven day food diary. I have filled in the first day as an example for you to follow. Seven Day Food Diary (pdf files)
World Alzheimer's Month is an opportunity to raise awareness about Alzheimer's disease and the need for more education, support, and research. Millions of families across the United States and the world are affected by this disease.
How to Cope with Eating Problems
in Alzheimer’s Disease and Dementia
There is no special diet required for people with Alzheimer's disease unless they have another medical condition that needs consideration. Eating well-balanced and nutritious meals is extremely important.
A person with Alzheimer's disease and their caregiver face numerous eating challenges.
1. Poor nutrition due to Alzheimer's may be related to depression, forgetting to eat, diminished sense of hunger and thirst, difficulty feeding, eating, chewing and/or swallowing or the inability to obtain or prepare foods.
2. Check for food and drug interactions; look for any medications that may decrease appetite or affect nutritional status.
3. Constipation may be a problem. Drink enough fluids, stay active and include fiber-rich foods, such as fruits, vegetables, and whole grains.
4. Dry mouth might be a side effect of some medications or a symptom of Alzheimer’s. Provide and encourage the drinking of water and other fluids. To soften foods, dip them in fluids or add broth, gravies or sauces. When eating, take a sip of a beverage between bites, this will aid in swallowing and moisten the mouth. To increase the production of saliva and moisten the mouth, use a frozen ice pop or sour candy.
5. Problems with dentures and/or oral health.
6. As Alzheimer’s progresses, an individual may not recognize foods and easily becomes distracted.
7. Weight loss or weight gain may occur.
Recommendations
1. Allow plenty of time to eat and remove any distractions.
2. A person should be calm before providing food and drink.
3. Make sure a person is positioned properly to allow for safe swallowing.
4. Communicate about the food and temperature of the foods.
5. If a person has difficulty using utensils, try finger foods. Finger foods are prepared so a person can eat with one’s hands. The use of finger foods allows for independence.
6. If finger foods are a problem, feeding may be necessary.
7. Make meals colorful and appealing.
8. Offer small mini-meals throughout the day. Use smaller plates and cups. Too much food on a plate may be overwhelming.
9. Add herbs, spices, chutney, and/or sauces to add flavor.
10. Make sure food and fluids are consumed.
From His Window (song about Alzheimer's disease)
Resource
The Alzheimer's Association is the leading, global voluntary health organization in Alzheimer care and support, and the largest private, nonprofit funder of Alzheimer research. Our vision is a world without Alzheimer’s, and since our founding in 1980, we have moved toward this goal by advancing research and providing support, information and education to those affected by Alzheimer’s and related dementias.
Mission: To eliminate Alzheimer's disease through the advancement of research; to provide and enhance care and support for all affected, and to reduce the risk of dementia through the promotion of brain health.
International Day of Peace The International Day of Peace ("Peace Day") allows individuals, organizations, and nations to create practical acts of peace on a shared date. It was established by a United Nations resolution in 1981 to coincide with the opening of the General Assembly. The first Peace Day was celebrated in September 1982.
In 2002, the General Assembly officially declared September 21 as the permanent date for the International Day of Peace. By creating the International Day of Peace, the UN devoted itself to worldwide peace and encouraged all of mankind to cooperate for this goal. During the discussion of the U.N. Resolution that established the International Day of Peace, it was suggested that:
"Peace Day should be devoted to commemorating and strengthening the ideals of peace both within and among all nations and peoples…This day will serve as a reminder to all people that our organization, with all its limitations, is a living instrument in the service of peace and should serve all of us here within the organization as a constantly pealing bell reminding us that our permanent commitment, above all interests or differences of any kind, is to peace."
The International Day of Peace,
observed each year on 21 September
“Together, let us stand up against bigotry
and for human rights.
Together, let us build bridges. Together,
let us transform fear into hope.” United Nations Secretary-General António Guterres
2023 Theme Actions for peace: Our ambition for the #GlobalGoals
Each year, the International Day of Peace is observed worldwide on 21 September. The UN General Assembly has declared this as a day devoted to strengthening the ideals of peace through observing 24 hours of non-violence and cease-fire.
This year’s theme is Actions for Peace: Our Ambition for the #GlobalGoals. It is a call to action recognizing our individual and collective responsibility to foster peace. Fostering peace contributes to the realization of the Sustainable Development Goals (SDGs), and achieving the Sustainable Development Goals will create a culture of peace for all.
FDA does not have a specific definition or standard of identity for punch, or any other requirement that a punch contains fruit juice. A punch may be an artificially flavored beverage, with or without natural flavorings, or it may be made from tea and other ingredients, exclusive of fruit juice. Such products must be clearly distinguished from products which are made from fruit juices or fruit concentrates or purees. Products containing artificial or natural flavors must be labeled in accordance with 21 CFR 101.22.
Read the Label. An educated consumer has the knowledge to make wise decisions.
Annually, the third week in September is International Clean Hands Week. A reminder clean hands prevent illness and save lives.
The 4 Principles of Hand Awareness
1. Wash your hands when they are dirty and BEFORE eating 2. DO NOT cough into your hands 3. DO NOT sneeze into your hands 4. Above all, DO NOT put your fingers into your eyes, nose or mouth
Yield: Makes 4 servings Ingredients 3/4 lb extra-lean ground beef 2 tbsp finely chopped onion 2 tbsp chili sauce 1 tsp Dijon mustard 4 slices (3/4 oz each) reduced-fat cheddar 4 whole-wheat hamburger buns Lettuce and tomato slices Preparation 1. Mix first 4 ingredients. 2. Form mixture into four 1-inch-thick patties. 3. Broil 5 to 7 minutes on each side for medium to well-done burgers. 4. Top each burger with a cheese slice right before removing from the oven. 5. Transfer burgers onto buns, top with lettuce and tomato and serve.
Ingredients
3 tablespoons honey mustard
8 (1-ounce) slices white bread
4 (1-ounce) slices Swiss cheese
4 (1-ounce) thinly sliced smoked ham
1/3 cup fat-free milk
2 large egg whites
Cooking spray
2 teaspoons powdered sugar
Directions 1. Spread 1 teaspoon honey mustard over each bread slice.
2. Place 1 oz swiss cheese slice on each of 4 bread slices.
3. Divide ham evenly over cheese.
4. Cover with the remaining 4 bread slices, mustard sides down.
5. Combine milk and egg whites in a shallow dish. Dip both sides of each sandwich into milk mixture.
6. Heat a large nonstick skillet coated with cooking spray over medium heat.
7. Cook sandwiches for 3 minutes on each side or until lightly browned.
8. Sprinkle each sandwich with 1/2 teaspoon powdered sugar.
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. In French, this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.
Some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon may be a deterrent when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is less expensive and much more presentable.
The tenderloin is the most tender cut of beef and is also the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.
Preparation
Filet mignon may be cut into 1- to 2-inch-thick portions, then grilled and served as-is. One also may find filet mignon in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. Traditionally in European and American restaurants, fillets are most often served in a cognac cream sauce, au poivre with peppercorns, or in a red wine reduction.
Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process.
Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process. Cook to an internal temperature of at least 145° F.
A hoagie is also known as a submarine sandwich, sub, hero, or
one of many regional names. The sandwich consists of a long
roll of Italian or French bread, split width wise either into two pieces or
opened in a "V" on one side, and filled with a variety of meats,
cheeses, vegetables, seasonings, and sauces.
Ingredients 1.5 oz Whole Wheat Roll 20 g (3/4 oz) Salami 1/2 oz Monterey Jack Cheese 1/2 oz Turkey Bread Salsa Jalapeno Red Peppers Tomato Slice Shredded Lettuce
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