Saturday, February 29, 2020

National Nutrition Month 2020, Eat Right, Bite by Bite

National Nutrition Month® is celebrated each year during March, focuses on the importance of making informed food choices and developing sound eating and physical activity habits. 

The theme for National Nutrition Month® 2020 is Eat Right, Bite by Bite. The theme is designed to be fun, accessible, positive and kid-friendly, and to include and be adaptable to all eating patterns and cultures. The philosophy that every little bit (or bite!) of nutrition is a step in the right direction. Small goals/changes can have a cumulative healthful effect. Nutrition doesn't have to be overwhelming.

The Academy of Nutrition and Dietetics looks forward to celebrating National Nutrition Month® with you! 








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.







March Wellness News
Celebrate National Nutrition Month
Topics for Journalists, Writers,
Educators and Bloggers


Current News, Resources, and Events in Nutrition, Food, Health, Environment, Safety, and Disability Rights. Encourages awareness and inspires ideas for Journalists, Educators, Consumers and Health Professionals. Wellness News is updated daily. To view the entire Newsletter online click here. 

Food Events

March Highlights

National Nutrition Month®
American Red Cross Month
Brain Injury Awareness Month
 Deaf History Month (3/13 to 4/15)
International Ideas Month
International Listening Awareness Month
National Chronic Fatigue Syndrome Awareness Month
National Colorectal Cancer Awareness Month
National Developmental Disabilities Awareness Month
National Endometriosis Awareness Month
National Eye Donor Month
National Hemophilia Month
National Kidney Month
National Multiple Sclerosis Education and Awareness
National Social Work Month
Poison Prevention Awareness Month
Save Your Vision Month
National Ethics Awareness Month

National Craft Month
National March Into Literacy Month
National Women's History Month
Optimism Month



Registered Dietitian Nutritionist Day






 
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the photographs are available for purchase with the proceeds going to special needs young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).

 
Prepared by
http://www.dietitians-online.com/
http://www.weighing-success.com/
Wellness News (www.weighing-success.com/WellnessNews.html)
Sandra Frank, Ed.D, RD, LDN, FAND
Jake Frank

Michelle Canazaro

Thursday, February 27, 2020

February is National Grapefruit Month
Food and Drug Interactions

Grapefruits come in many varieties. The most popular assortments are red, white, and pink colors. The flavors range from bitter to sweet and tart. The grapefruit was introduced to Florida in the 1820s. Today, most grapefruits are still grown in Florida.
 

Grapefruit is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Grapefruit is a good source of vitamin C, which helps support the immune system. It also contains the fiber pectin, and the pink and red colors contain the antioxidant lycopene. Lycopene appears to have properties that help fight oxygen free radicals, which are compounds that can damage cells. Studies have shown grapefruits help lower cholesterol, and there is evidence that the seeds have antioxidant properties. 

Storage. If you plan on using grapefruits within a week, store them at room temperature. If you are planning on using them after a week, store grapefruits in the refrigerator crisper where they will keep fresh for two to three weeks.





Grapefruit Active Lifestyle Meal Plan


Preparing Grapefruits 

1. Grapefruits should be rinsed under cool water before consuming. The peel may contain dirt or bacteria that may reside on the skin's surface.
2. Grapefruits are usually eaten fresh by slicing the fruit horizontally and scooping out sections of the halves with a spoon.
3. To separate the flesh from the membrane you can cut it with a sharp knife, a special curved-blade grapefruit knife, or a serrated grapefruit spoon.
4. If there are seeds, you can remove them with your spoon before you eat the grapefruit.
5. Grapefruits can be peeled with your hands or with a knife. If using a knife, start at the top, make a vertical incision that runs down and then back up to the top on the other side and then repeat so that there will be four sections of similar size. Be careful to only cut through skin and not into the membrane. The skin can then be peeled back with your hands or with the knife.


The Best Way to Cut a Grapefruit


Grapefruit Juice Has Serious Side Effects With Certain Medications








References: 

1. Wikipedia. Grapefruit 
2. The World’s Healthiest Foods: Grapefruit.

Friday, February 21, 2020

Strawberries and Brie on Sandwich Thin with Strawberry Rose

A fresh strawberry transformed into a red rose -
a healthy way to say
"I love you"

Serves 1

Ingredients.
1 Sandwich Thin
1 Tbsp Brie
1/2 cup Strawberries
1 tsp Fruit Spread
Garnish: Strawberry Rose

Directions.
1. Using a mold cut shapes in the top half of the sandwich thin.
2. On the bottom half spread the Brie and layer the strawberries. Add the fruit spread and cover with the top half of the bread.
3. Broil until the cheese melts. Cool slightly and serve.




Nutrition Information
Nutrient Analysis Services

Ensure accurate nutrient analysis for your recipes utilizing an extensive research database and over 30 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrient information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com

Friday, February 14, 2020

National Green Week



What is National Green Week?

National Green Week is an annual event that empowers schools to engage in sustainability-focused lessons, projects or activities between the first full week in February and the end of Earth Month (April). Participating districts, schools, classrooms or youth groups choose a week, then select from GEF's sustainability-focused programs to be their ‘green theme.’ Each theme provides 5-day standards-based lesson sets, activities, recommended reading, sustainability tips, contests, and more! Join over 10,000 schools and 5 million students in the largest sustainability education program running!

Sustainability Programs! 




GEF's sustainability programs are all free and are designed to make it easy for you to incorporate sustainability education in your classroom! Each themed based program includes standards-based lessons, activities, recommended reading, contests and more! Utilize all or some of a GEF sustainability program any time or schedule your sustainability initiatives around National Green Week.

National Green Week challenges schools, classrooms and youth groups to spotlight sustainability for at least one week! GEF has made it simple, pick a sustainability theme and become a leader of your own sustainability initiative! Choose any week between the first full week in February until the end of Earth Month (April) to be your 'Green Week!" Big or small, everyone is encouraged to do something in support of sustainability during Green Week! Click to learn more about National Green Week!

Join the Green Education on Facebook to learn more about National Green Week.




Sunday, February 9, 2020

National Pizza Day - Garden Pizza


Yields: 2 Servings
Serving Size: 1/2 pizza


Ingredients
1 Pizza Crust, 7-inch
8 Asparagus

2 Tbsp Red Onions
6 Grape Tomatoes
1 sl Squash
1/3 Red Pepper
1/4 cup Mixed Greens
1/3 cup Part-Skim Mozzarella, shredded



Nutrition Information

Thursday, February 6, 2020

National Fettuccine Alfredo Day

Fettuccine Alfredo
2 servings



Ingredients
¾ cup vegetable broth (see Tips for Two)
4 large cloves garlic, peeled
4 ounces whole-wheat fettuccine
2 teaspoons cornstarch, mixed with 1 tablespoon water
2 tablespoons reduced-fat sour cream
⅛ teaspoon freshly ground pepper, or to taste
¾ cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley

Directions
1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
2. After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Cook until the fettuccine is just tender, about 1 minute more.
3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4. Drain the pasta and place in a large bowl. Add the sauce and ½ cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining ¼ cup Parmesan separately.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. The leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.


Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the centerpiece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.




Sunday, February 2, 2020

National Carrot Cake Day

Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. Recipe by Kathy Kitchens Downie, RD and located at Cooking Light


Nutrient Analysis Services
Ensure accurate and cost effective nutrient analysis and food nutrition facts labels for your recipes and menus utilizing an extensive research database. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will enjoy and benefit from the Nutrition information and a Registered Dietitian .

For more information, visit Dietitians-Online Nutritional Analysis Services
contact: Sandra Frank, Ed.D, RDN, LN, FAND

Nutrition.gov News

Dietitian Blog List