Friday, May 3, 2024
May 4, National Orange Juice Day - Nutrition, Health, Recipes and History
Wednesday, May 1, 2024
Tuna Creations, Sustainable Seas World Tuna Day
Albacore has more omega-3 fat per ounce, but since it comes from a larger tuna species, it also has more mercury. On the other hand, chunk light comes from a smaller fish species and has less mercury and omega-3 fat.
The Food and Drug Administration and EPA recommend that women who may become pregnant, pregnant women, nursing moms and young children eat up to 12 ounces (2 average meals) of lower-mercury fish and shellfish each week. Since albacore ("white") tuna has more mercury than light tuna, when choosing your 2 fish, you can safely eat up to 6 ounces of albacore tuna each week (which is a healthy serving of tuna for one average meal).
Use the chart to help you choose which fish to eat each week. Eating a variety of fish is better for you and your child than eating the same type every time.
Canned Tuna
Tuna is one of the easiest protein sources to keep on stock for a quick meal.
Choosing the Right Can
Water and Oil-packed tuna can be used to create a healthy recipe. The most common water-packed varieties in the market are albacore and chunk light. Albacore has a milder flavor, while chunk light tends to have a stronger flavor. Three ounces of tuna canned in water has the following nutrition information:
1/2 cup diced Red Onion
1/3 cup low-fat mayonnaise
Freshly Ground Pepper To Taste
6-ounce, 2 cans chunk light tuna in olive oil, water-packed
2 Celery, stalks, thinly sliced
1/4 cup Packed coarsely chopped fresh tarragon leaves
8 cups Torn lettuce, or mixed greens
Directions.
1. Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.
2. Whisk mayonnaise and pepper in a medium bowl. Add tuna, celery, tarragon, and onion; stir to combine. Serve on top of the lettuce (or mixed greens) with tomato and lemon wedges.
1. World Tuna Day United Nations
2. 10 Healthy Canned-Tuna Recipes, #TobyAmidor, #RDN, #FoodNetwork
Scurvy Awareness. A Story About Ollie the Orange
May 2nd is Scurvy Awareness Day. Scurvy is a
disease caused by a deficiency of vitamin C and is still prevalent in certain
populations around the world.
Symptoms include fatigue, muscle weakness, joint
pain, and swollen gums. Thankfully, scurvy is easy to prevent by incorporating
foods rich in vitamin C into your diet, such as citrus fruits, berries, kiwi,
peppers, and broccoli. Let's spread awareness about the importance of getting
enough vitamin C to prevent scurvy! #ScurvyAwareness #VitaminC #HealthyDiet
Once upon a time, in a faraway land, there lived an orange named Ollie. Ollie was a sweet, juicy, and plump orange who lived in a sunny orchard with his friends. He loved nothing more than basking in the sun and growing big and strong.
One day, while enjoying a sunny day in the orchard, Ollie overheard a group of fruits talking about a scary disease called scurvy. They said that scurvy happened when someone did not eat enough vitamin C and that it could cause a person to become very sick.
The wise lemon told Ollie that vitamin C was very important for keeping our bodies healthy and strong. She said that fruits and vegetables were the best sources of vitamin C and that people who did not get enough of this vitamin could get sick with scurvy.
Ollie was very worried about the people who might get sick with scurvy. He knew he had to do something to help. So, Ollie gathered all of his vitamin C-rich friends, and they decided to team up and spread the word about the importance of eating foods rich in vitamin C.
Thanks to Ollie and his vitamin C-rich friends, the people of their community learned about the importance of eating foods rich in vitamin C, like the ones on their signs. They started to eat more fruits and vegetables, and scurvy became a thing of the past. And Ollie the Orange became a hero in the land, known for his bravery, kindness, and juicy goodness.
Herb Day
Instead of salt, use herbs, spices, lemon juice, and/or vinegar to enhance the taste of your food. The health benefits are life-long.
Susan Bowerman, MS, RD, CSSD
May 5, Cinco de Mayo and National Hoagie Day
Cinco de Mayo (fifth of May) commemorates the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. In the United States, Cinco de Mayo has evolved into a celebration of Mexican culture, heritage, and foods. On June 7, 2005, the U.S. Congress issued a Resolution to observe Cinco de Mayo with appropriate ceremonies and festivities.
Hoagie Meets Cinco de Mayo
1/2 oz Monterey Jack Cheese
1/2 oz Turkey Bread
Salsa
Jalapeno
Red Peppers
Tomato Slice
Shredded Lettuce
10 food swaps for a healthier Cinco de Mayo
Tuesday, April 30, 2024
April 30, Mr. Potato Head Celebrates his Birthday
with an Important Health Message
with an Important Health Message
Potato Head is a beloved American toy. He has gone through many changes, but over the last few years, he has become involved in physical fitness and healthy eating. In this birthday video, Mr. and Mrs. Potato Head discuss cutting back on salt, butter, and sour cream and increasing their physical activity.
with an Important Health Message
History
1995. Mr. Potato Head made his Hollywood debut with a leading role in the Disney/Pixar movie, Toy Story.
1996. Mr. and Mrs. Potato Head joined the League of Women Voters and their "Get out the Vote" campaign.
1997 Mr. Potato Head became the "spokesspud" for Burger King’s new French fries campaign.
1999. Mr. and Mrs. Potato Head starred in Toy Story 2.
March 24, 2000. Mr. Potato Head is inducted into the Toy Hall of Fame.
February 12, 2002. Mr. Potato Head rang the opening bell at the New York Stock Exchange.
2002. On his 50th birthday, Mr. Potato Head is awarded his own official AARP card.
2002. The Rhode Island Legislature gave the approval to feature Mr. Potato Head on a state auto license plate in order to raise money for charity.
2005. Mr. Potato Head became the national “spokesspud” for the United States Potato Board.
2010. Mr. Potato Head appeared in Toy Story 3.
2011 Hasbro unveils a new, noticeably thinner Mr. Potato Head at the 2011 International Toy Fair convention in New York City.
National Raisin Day
Raisins are dried grapes. They are fat and cholesterol free; gluten free; naturally low in sodium; a good source of dietary fiber, potassium, and antioxidants.
Eat them plain as a snack or add raisins to
Federal regulations prohibit the use of sulfites in foods classified as "organic."
Raisins can cause renal failure in dogs. The cause is unknown.
National Bugs Bunny Day and the Celebration of Carrots
The carrot is a root vegetable, usually orange in color, though purple, red, white, and yellow varieties are available. It has a crisp texture when fresh. Carrots add sweetness and color to stews, soups, stir-fries, slaws, and cakes, plus an excellent source of Vitamin A and a good source of fiber.
Carrots are known for their rich supply of the antioxidant, beta-carotene. Research has focused on the health benefits in the areas of vision, cardiovascular disease, and cancer.
Serving Size: about 1 cup
Ingredients
2 cup Vegetable Broth, low sodium
1.5 cup Carrots, diced
1/4 cup Cranberries, dried, sweetened
1 box (17.6 oz) Cashew Carrot Ginger Bisque, Pacific Natural Foods
3/4 cup White Beans, unsalted, drained
Directions
Heat the vegetable broth. Add diced carrots and dried cranberries. Simmer until carrots and cranberries are tender. Using a strainer separate the carrots and cranberries from the broth. Reserve carrots and cranberries.
Combine the broth and "Cashew Carrot Ginger Bisque". Heat over medium heat until hot, stirring occasionally. Add the white beans and reserved carrots and cranberries. Mix and reheat to serving temperature.
Notes. I used a low sodium vegetable broth to lower the sodium content of the Cashew Carrot Ginger Bisque. To increase the fiber content, I garnished the recipe with white beans, diced carrots, and dried cranberries.
Growing Carrots: Red, Yellow, Purple & Orange
Selection.
Carrots should be firm, smooth, crisp, fresh, deep in color, and free of cuts.
Storage.
Remove tops of carrots. Store in the refrigerator up to two weeks in a plastic bag.
Serving Ideas.
1. Add shredded raw carrots to salads.
2. Add carrots to soup or puree carrots to make a carrot soup.
3. Combine cooked carrots with dried fruit
4. Snack with a low-fat dip or plain.
Resources
1. Fruits & Veggies More Matters: Carrots
2. The World's Healthiest Foods: Carrots
3. WebMD: 5 Healthy Facts About Carrots
Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 35 years experience. A great service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com
Saturday, April 27, 2024
World Day for Safety and Health at Work
Foodborne Disease Control and Prevention
Foodborne Disease Control and Prevention
"Worldwide, occupational diseases continue to be the leading cause of work-related deaths. According to ILO estimates, out of 2.34 million occupational fatalities every year, only 321,000 are due to accidents. The remaining 2.02 million deaths are caused by various types of work-related diseases, which correspond to a daily average of more than 5,500 deaths. This is an unacceptable Decent Work deficit.
The inadequate prevention of occupational diseases has profound negative effects not only on workers and their families but also on society at large due to the tremendous costs that it generates; particularly, in terms of loss of productivity and burdening of social security systems."
The quality of food and controls used to prevent foodborne diseases are primarily regulated by the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and local public health authorities. These diseases may be occupationally related if they affect the food processors (e.g., poultry processing workers), food preparers and servers (e.g., cooks, waiters), or workers who are provided food at the worksite.
Section 5(a)(1) of the OSHA Act, often referred to as the General Duty Clause, requires employers to "furnish to each of his employees employment and a place of employment which are free from recognized hazards that are causing or are likely to cause death or serious physical harm to his employees". Section 5(a)(2) requires employers to "comply with occupational safety and health standards promulgated under this Act".
Resources
U.S. Department of Labor
Occupational Safety and Health Administration (OSHA)
200 Constitution Avenue, N.W.
Washington, D.C. 20210
Friday, April 26, 2024
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