Saturday, November 27, 2021

Our Hanukkah Celebration
Music, Symbolic Foods and Art

Our Favorite Hanukkah Songs




Telly from Sesame Street shows 
us how to play the Dreidel Game.

Traditional Hanukkah foods are fried and/or contain dairy, in particular cheese. Oil played a significant role in the Hanukkah story as a small jug of oil miraculously provided fuel for the Temple Menorah for eight days. Dairy symbolizes the victory of Judith, a young widow who overtook the enemy camp by feeding the general with salty cheese that required lots of wine to quench his thirst.

The “Latkes” (potato pancakes) or “Sufganiyah” (fried doughnut filled with jelly or custard and topped with powdered sugar) are traditional foods seen at Hanukkah. Latkes remind us of the food hurriedly prepared for the soldiers as they went into battle. Latkes are usually served with sour cream and applesauce on the side.

In 17 century Europe it became customary for parents to give small sums of money to their children to donate to their teachers. The students learned how to give charity in light of commemorating the events of Hanukkah. In the 20th century, an American confectionary manufacturer came up with the idea of making Hanukkah “Gelt” from chocolate. They made the first chocolate wrapped coins specifically for Hanukkah. The Hanukkah gelt symbolizes the tradition of giving charity to commemorate the Miracle of Light. 





Friday, November 26, 2021

The Day After Thanksgiving - Food and Nutrition Topics

Black Friday Exercise Guide

Maize Day, also known as corn, is a large grain plant.


National Flossing Day
The Medical Benefit of Daily Flossing Called Into Question. The American Dental Association responds.


Sinkie Day
. Celebrated the day after Thanksgiving for people who enjoy eating over the kitchen sink.





National Leftover Day
Do you have Thanksgiving leftovers?

Leftovers
Recipe: Thanksgiving Turkey Leftover Sandwich 

Ingredients
3 ounces Roasted Turkey, sliced
3 Tablespoons Cranberry Sauce
3 Tablespoons Homemade Stuffing
2 slices Whole Grain Bread


Leftovers
Refrigerate or freeze leftovers within two hours. Keep your freezer at 0°F and the fridge below 40°F. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Use an appliance thermometer to monitor temperatures.



Use the chart below as a guide.

To learn more about food safety, visit http://www.homefoodsafety.org/


For the Refrigerator Door

Food Safety Musical - Don't Be a Gambler


Wednesday, November 24, 2021

November 25, National Parfait Day


Parfait is a French term used to describe a dessert prepared by freezing a dish which is usually ice cream or cream-based dessert. The French meaning of parfait is “perfect.” Parfaits are prepared with a variety of dessert ingredients, such as fruits, ice cream, yogurt, gelatin, and nuts. The combination of ingredients is large as your imagination and is not limited to desserts. Popular in America is a breakfast parfait of yogurt, fruit, and cereal.

The American version of the parfait is prepared in a parfait glass. The ingredients are placed in layers one after the other and chilled before serving. The number of layers will vary based on the recipe. The parfait is an attractive dish and one can create wonderful combinations.

 








Sample of Ingredients.

Recipes.

Pumpkin Pie Parfait with Cranberry-Walnut Relish,
Vanilla Pudding Topped with Ginger Snap Crumbs
Great Recipe for Leftovers

Strawberry Parfait with Granola

Mango Parfait

Strawberry Shortcake Parfait


Red, White and Blue Parfait

Resource.
Taste Spotting, Parfaits












National Sardines Day

National Sardines Day 

They can be purchased with water, oil, tomato sauce or mustard but they have been cleaned and cooked and are packed in an airtight container and are ready for you to eat. Current dietary recommendations are to include fish in your meals at least twice per week. Fish high in omega-3 fats are salmon, albacore tuna (fresh and canned), sardines, lake trout, and mackerel.





Thanksgiving Day Special Edition
Safety, Healthy Choices, Vegetarian Ideas,
Singing Turkeys with a Message
and a Special Wish


How to Cook a Whole Chicken or Turkey
The only way to know food has been cooked
to a safe internal temperature is to
use a food thermometer.

Healthy Eating Tips for Thanksgiving


Controlling Thanksgiving Portion Size


Plan Meals Using
Portion Control to Minimize Waste


Vegetarian Thanksgiving Menu


Vegetarian Turkey

Protesting Turkeys
You Can't Gobble Me by the Turkey Singers.

A Thanksgiving Day Wish


“As we express our gratitude, we must never forget 
that the highest appreciation is not to utter words, 
but to live by them.” 
– John F. Kennedy


May your Thanksgiving be filled with special moments,
happy traditions, and the love of family and friends.

warm wishes, Sandra and Jake Frank


Thanksgiving Song
by Mary Chapin Carpenter




Salmonella and Food

Salmonella and Food

You may know that Salmonella can contaminate poultry and eggs, but it also sneaks its way into many other foods. Learn what you can do to make your food safer to eat.

Salmonella is a bacteria that commonly causes foodborne illness, sometimes called “food poisoning.” CDC estimates Salmonella causes 1 million foodborne illnesses every year in the United States. During the past few years, outbreaks of Salmonella illness have been linked to contaminated cucumbers, chicken, eggs, pistachios, raw tuna, sprouts, and many other foods.



Five Facts That May Surprise You

Don’t let Salmonella make you or your loved ones sick. Learn these five facts – and tips for lowering your chance of getting a Salmonella infection.

Do I have a Salmonella infection?

Contact your doctor or healthcare provider if you have:
Diarrhea and a fever over 101.5°F.
Diarrhea for more than 3 days that is not improving.
Bloody stools.
Prolonged vomiting that prevents you from keeping liquids down.
Signs of dehydration, such as:
Making very little urine.
Dry mouth and throat.
Dizziness when standing up.


You can get a Salmonella infection from 
a variety of foods. Salmonella can be found in many foods including beef, poultry, eggs, fruits, pork, sprouts, vegetables, and even processed foods, such as nuts, frozen pot pies, chicken nuggets, and stuffed chicken entrees. When you eat food that is contaminated with Salmonella, it can make you sick. Contaminated foods usually look and smell normal, which is why it is important to know how to prevent Salmonella infection.


Salmonella illness is more common in the summer. Warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow. Be sure to refrigerate or freeze perishables (foods likely to spoil or go bad quickly), prepared foods, and leftovers within 2 hours. Chill them within 1 hour if the temperature is 90°F or hotter.

Salmonella illness can be serious and is more dangerous for certain people. Symptoms of infection usually appear 6–48 hours after eating a contaminated food
but can take much longer. These symptoms include diarrhea, fever, and stomach cramps. In most cases, the illness lasts 4–7 days without antibiotic treatment. Some people may have severe diarrhea and need to be hospitalized. Anyone can get a Salmonella infection, but some groups are more likely to develop a serious illness: older adults, children younger than 5, and people with immune systems weakened from medical conditions, such as diabetes, liver or kidney disease, and cancer or their treatment.


Salmonella causes far more illnesses than you might suspect. For every one case of Salmonella illness confirmed by laboratory tests, there are about 30 more cases of Salmonella illnesses that are not Most people who get food poisoning usually do not go to the doctor or submit a sample to a laboratory, so we never learn what germ made them sick.

To avoid Salmonella, you should not eat raw eggs or eggs that have runny whites or yolks. Salmonella can contaminate eggs, even perfectly normal-looking ones. But these eggs can make you sick, especially if they are raw or lightly cooked. Eggs are safe when you cook and handle them properly.   Check Your Steps

Remember to follow the Clean, Separate, Cook, and Chill guidelines to help keep you and your family safe from food poisoning. Be especially careful to follow the guidelines when preparing food for young children, pregnant women, people with weakened immune systems, and older adults.

Clean
Wash hands with warm, soapy water for 20 seconds before and after handling uncooked eggs, or raw meat, poultry, and seafood and their juices.

Wash utensils, cutting boards, dishes, and countertops with hot, soapy water after preparing each food item and before you go on to prepare the next item.

Don’t wash raw poultry, meat, and eggs before cooking. Germs can spread to other foods, utensils, and surfaces.

Sanitize food contact surfaces with a freshly made solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water.


Separate
Keep raw meat, poultry, seafood, and eggs separate from other foods in your grocery cart and in your refrigerator.

Keep eggs in the original carton and store them in the main part of the refrigerator, not in the door.

Keep raw meat, poultry, and seafood separate from ready-to-eat foods, such as salads and deli meat.

Use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.

Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs.


Cook
Use a food thermometer to ensure that foods are cooked to a safe internal temperature:
145°F for beef, veal, lamb, and fish (let the meat rest for 3 minutes before carving or eating)
145°F for pork and ham (let the meat rest for 3 minutes before carving or eating)
160°F for ground beef, ground pork, ground veal, and ground lamb
160°F for egg dishes
165°F for poultry (chicken, turkey, duck), including ground chicken and ground turkey
165°F for casseroles
Microwave food to 165°F or above.

Chill
Keep your refrigerator at 40°F or colder.
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (or 1 hour if the temperature is 90°F or hotter).

Resource:
Salmonella and Food, CDC





Tuesday, November 23, 2021

National Cashew Day: Nutrition, Serving Ideas, and Recipes

Cashews are a good source of protein, copper, magnesium, phytonutrients, antioxidants, and heart-friendly unsaturated fats.


Nutrition Information

Recipes and Serving Suggestions


1. Eating Well, Healthy Cashew Recipes
2. Snack: eat alone; mix with other nuts and/or dried fruits
3. Add cashews to sauteed vegetables or salad greens
4. Sauté cashews with shrimp, beef or chicken
5. Add to hot cereals
6. Roast cashews
7. Use cashew butter to make a sauce for fish, vegetables, tofu, or rice.



Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis for your recipes utilizing an extensive research database and 25 years experience. 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, FAND
recipenews@gmail.com
954-294-6300


Native American Heritage Month - Cranberries

When the European colonists arrived in North America, they discovered that Native American tribes enjoyed a tart, bright red berry growing wild in sandy bogs around New England. In fact, tribes across the continent's north harvested cranberries and ate them in combination with fats, meats, corn, and other berries, in addition to using them for medicine and dye. 

Cranberries are naturally fat and cholesterol-free. They provide vitamin C, fiber, and manganese.  Cranberries contain proanthocyanidins, a type of antioxidant that may reduce the occurrence of urinary tract infections.

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom, and at Christmas and Thanksgiving dinners in the United States and Canada.


Nutrition Information.



Nutritional Analysis Services

Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 30 years of experience. 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, FAND
recipenews@gmail.com
954-294-6300


Sunday, November 21, 2021

National Stuffing Day:
Triple-Herb Pumpernickel and Sourdough Stuffing
Food Safety




Fillers
Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.

Food Safety
The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked). The temperature of the turkey must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Resources

1. Triple-Herb Pumpernickel and Sourdough Stuffing, Cooking Light
2. 
StuffingFrom Wikipedia, the free encyclopedia
3. 
Thanksgiving Stuffing Recipes, Cooking Light


Saturday, November 20, 2021

World Children's Day - Resources from Around the World



The future of tomorrow is the children of today.

A review of organizations dedicated to improving the quality of Children's lives. Presented through songs, news reports, mission statements, and children.



UNICEF. Voices of Youth
Academy of Nutrition and Dietetics, Kids Eat Right 
We Day


 152 million children are trapped in child labor. Most of them in agriculture. #Childlabour is depriving millions of girls and boys of their childhoods. Every child has the right to a childhood. #StopChildLabour @FAO



Love Is All | Playing For Change


By resolution 836(IX) of 14 December 1954, the General Assembly recommended that all countries institute a Universal Children's Day, to be observed as a day of worldwide fraternity and understanding between children. It recommended that the Day was to be observed also as a day of activity devoted to promoting the ideals and objectives of the Charter and the welfare of the children of the world. The Assembly suggested to governments that the Day be observed on the date and in the way which each considers appropriate. The date 20 November, marks the day on which the Assembly adopted the Declaration of the Rights of the Child, in 1959, and the Convention on the Rights of the Child, in 1989.

In 2000 world leaders outlined Millennium Development Goals (MDGs) – which range from halving extreme poverty to halting the spread of HIV/AIDS and providing universal primary education, all by the target date of 2015. Though the Goals are for all humankind, they are primarily about children.


UN launches new drive to protect children
More than ever before, young people
are recognized as having rights -
and as having an active role
to play in asserting those rights.

WHO (World Health Organization). 
10 Facts On Nutrition

1. Malnutrition is a major contributor to disease and early deaths for mothers and children. Undernutrition, including vitamin and mineral deficiencies, contributes to about one-third of all child deaths and impairs healthy development. At the same time, growing rates of overweight are linked to a rise in chronic diseases. The result is a double burden of malnutrition.

2. An indicator of chronic malnutrition is stunting. This is when children are too short for their age group. About 165 million children globally are stunted resulting from not enough food, a vitamin-mineral poor diet, inadequate child care, and disease. As growth slows down, brain development lags, and stunted children learn poorly.

3. Wasting and bilateral edema are severe forms of malnutrition - resulting from acute food shortages and compounded by illness. About 1.5 million children die annually due to wasting. Rising food prices, food scarcity in areas of conflict, and natural disasters diminish household access to appropriate and adequate food, all of which can lead to wasting.

4. Essential vitamins and minerals in the diet are vital to boost immunity and healthy development. Vitamin A, zinc, iron, and iodine deficiencies are primary public health concerns. About 2 billion people are affected by inadequate iodine nutrition worldwide. More than one-third of preschool-age children globally are vitamin A deficient. Vitamin A deficiency is the leading cause of preventable blindness in children.

5. Maternal undernutrition leads to poor fetal development and a higher risk of pregnancy complications. Together, maternal and child undernutrition accounts for more than 10 percent of the global burden of disease.

6. For healthier babies, WHO recommends exclusive breastfeeding for six months, introducing age-appropriate and safe complementary foods at six months, and continuing breastfeeding for up to two years or beyond. Worldwide, about 20% of deaths among children under-five could be avoided if these feeding guidelines are followed. Appropriate feeding decreases rates of stunting and obesity and stimulates intellectual development in young children.

7. Nutritional problems in adolescents start during childhood and continue into adult life. Anemia is a key nutritional problem in adolescent girls. Preventing early pregnancies and assuring adequate intakes of essential nutrients for developing girls can reduce maternal and child deaths later, and stop cycles of malnutrition from one generation to the next. Globally, anemia affects 42% of pregnant women.

8. The rise in overweight and obesity worldwide is a major public health challenge. People of all ages and backgrounds face this form of malnutrition. As a consequence, rates of diabetes, cardiovascular disease and other diet-related conditions are escalating worldwide. These are very difficult to treat in places with limited resources and with already overburdened health systems. About 43 million children under age five are overweight, according to 2011 figures. 


9. Nutrition information is required to identify the areas where assistance is most needed. WHO released international child growth standards that provide benchmarks to compare children's nutritional status within and across countries and regions. 



10. Public education is another way to improve nutritional health. Starting in China during the Beijing Olympics, and continuing in other countries, WHO and the Member States will promote "5 keys" to a healthy diet:
a. give your baby only breast milk for the first six months of life
b. eat a variety of foods
c. eat plenty of vegetables and fruits
d. eat moderate amounts of fat and oils
e. eat less salt and sugars


Resources

November 2010, the American Dietetic Association (ADA) and ADA Foundation officially launched their first joint initiative, Kids Eat Right. The two-tiered campaign aims to mobilize ADA members to participate in childhood obesity prevention efforts, and to educate families, communities, and policymakers about the importance of quality nutrition.

Mission: The Kids Eat Right campaign was launched to support public education projects and programs that address the national health concern of obesity among our children. 

To learn more about the Kids Eat Right Campaign visit:
Website. Kids Eat Right
Facebook.  Kids Eat Right


"Raffi" (Raffi Cavoukian), C.M., O.B.C. 
Founder and Chair 
Raffi Foundation for Child Honouring


"Imagine a new idea as vital as a democracy.
Now imagine helping it spread
quickly throughout the world!
Child Honouring is one such idea,
an idea whose time has come.
 - Raffi

He is known to millions as "Raffi", a beloved songwriter and performer, author, ecology advocate, and founder of Centre for Child Honouring. Child Honouring is a vision for creating a humane and sustainable world by addressing the universal needs of children.

Raffi Foundation for Child Honouring and join "the compassion revolution."

Young People Marching



Turn This World Around
Raffi's tribute to humanity's hero sprang from Mandela's call to global leaders in 2000 to turn this world around, for the children. In 2001, Raffi sang this for Nelson Mandela at Toronto's Ryerson University. The song expresses the essence of Raffi's Child Honouring philosophy, a children-first paradigm for societal change. A child-friendly world enriches all of us and offers the best chance to create sustainable cultures. All children want to live in peace and to follow their dreams.

As the largest humanitarian provider of school meals worldwide, the World Food Programme ( WFP), along with governments and partners, supports education, reduces malnutrition, and promotes development, especially during times of crises and emergencies.

Nearly all countries around the world have a school meals program and about 368 million children from kindergarten to secondary school receive food at school every day. Governments recognize school meals as an essential tool for the development and growth of children, communities, and society as a whole.

WFP provides school meals to more than 20 million children every year. But many more children do not benefit from school meals, and in countries with the highest poverty rates where school meals would make a big difference, the reach of school meal programs is far smaller. 

In WFP's efforts to create a world where educational and nutritional opportunities reach the hungry poor, schools are critical. It’s where we lay the foundation for future generations to grow and thrive.









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