United Nations World Water Day

Many UN entities work on water issues - distributing drinking water during disasters, protecting ecosystems, making sure that water is of sufficient quality, ensuring that our cities have enough water infrastructure, measuring the progress of access to sanitation, and looking at how we will have enough water to make food. The list is long. Many organizations around the world also work on these issues. To be as strong, as effective, and to have as big of an impact as possible, these organizations come together to work through UN-Water.

UN-Water coordinates the UN's work on water and sanitation for a better world. Through UN-Water, UN entities and international partners work together to place water and sanitation as top issues and 21st Century essential knowledge. World Water Day is one of UN-Water's campaigns that aim to inform, engage and inspire action.

International World Water Day is held annually on 22 March. The United Nations General Assembly designated 22 March 1993 as the first World Water Day. Each year, World Water Day highlights a specific aspect of water.

Do you value the water in your food chain?

People are left behind without safe water for many different reasons. The following are some of the ‘grounds for discrimination' that cause certain people to be particularly disadvantaged when it comes to accessing water:

Sex and gender, race, ethnicity, religion, birth, caste, language, and nationality; Disability, age, and health status
Property, tenure, residence, economic and social status.

Other factors, such as environmental degradation, climate change, population growth, conflict, forced displacement, and migration flows can also disproportionately affect marginalized groups through impacts on water.

Environmental damage, together with climate change, is driving the water-related crises we see around the world. Floods, drought, and water pollution are all made worse by degraded vegetation, soil, rivers, and lakes.

When we neglect our ecosystems, we make it harder to provide everyone with the water we need to survive and thrive.

Nature-based solutions have the potential to solve many of our water challenges. We need to do so much more with ‘green’ infrastructure and harmonize it with ‘grey’ infrastructure wherever possible. Planting new forests, reconnecting rivers to floodplains, and restoring wetlands will rebalance the water cycle and improve human health and livelihoods.

Water, Energy, Food

"A THIRSTY WORLD"

Resource
World Water Day

National Poison Prevention Week.

Danger Rangers: Poison

To learn more about Poison Prevention,
visit the following link: 

Poison Prevention

National California Strawberry Day

National California Strawberry Day   Strawberry is a delicious fruit rich in vitamin C, fiber and low in calories.

Strawberries and Brie on
Sandwich Thin with Strawberry Rose

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.

Let’s Get Our Breakfast Plate in Shape National Nutrition Month

March 12, Girl Scouts of USA Founded Key Skills

On March 12, 1912, the Girl Scouts of the USA was founded. "The Girl Scouts of the USA maintains a strong influence on girls in an accepting and nurturing environment; girls build character and skills for success in the real world. In partnership with committed adult volunteers, girls develop qualities that will serve them all their lives, like leadership, strong values, social conscience, and conviction about their own potential and self-worth."

In the 1960s, my mother was our girl scout leader. While cleaning up some old files, I found a home video of my mother and other girl scout leaders who took a group of us on a field trip to an Animal Farm and Botanical Gardens (Nassau County, Long Island, New York).

It was a wonderful experience and extra special since mom was our leader. I learned about charity, commitment, friendship, family, and much more. However, we did not learn about nutrition in the early 1960s.

To complement the video is a sample of the song called "Julliette" (Girls Scout Founder) by Melinda Carroll. 

Meet the Cookies
(Nutrition Information Available)
    

In 1960, licensed bakers first began wrapping Girl Scout Cookie boxes in printed aluminum foil or cellophane to protect the cookies and preserve their freshness. In 1961, 14 licensed bakers were mixing batter for thousands of Girl Scout Cookies annually. By 1966, several varieties were available. Among the best sellers were Chocolate Mint, Shortbread, and Peanut Butter Sandwich cookies. Nutrition information was not required on the labels during this time.

In the early 1990s, eight varieties were available, including low-fat and sugar-free selections. By 2007, Girl Scouts of the USA announced that all their cookies now had zero trans fat per serving; many required reformulation to accomplish this.

Girl Scout cookies are listed as having "0 trans fat per serving" and will have packaging saying Trans Fat-Free. The cookies are not truly trans fat-free, as various partially hydrogenated oils (PHOs, i.e., trans fats) are still listed in the ingredients. Nonetheless, they now have a sufficiently small amount per serving to comply with the government's official standards for the Trans Fat-Free label. (The official rules allow the label to appear where there are fewer than 0.5 grams per serving.)

In addition, the Girl Scout Research Institute (GSRI) released a research review entitled Weighing In: Helping Girls Be Healthy Today, Healthy Tomorrow. Weighing In addresses various underlying causes leading to the epidemic of obesity and being overweight among children and adolescents and the lifestyles, cultures, and behavior that have contributed to this condition. Read more about this research review.

One Girl

Girl Scout Promise:
On my honor, I will try:
To serve God and my country,
To help people at all times,
And to live by the Girl Scout Law.

The Promise is often recited at Girl Scout troop meetings while holding up the three middle fingers of the right hand, which forms the Girl Scout sign. Girl Scout policy states that the word "God" may be interpreted depending on individual spiritual beliefs. When reciting the Girl Scout Promise, "God" may be substituted with the word dictated by those beliefs.

Girl Scout Law:
I will do my best to be honest and fair,
Friendly and helpful, Considerate and caring,
Courageous and strong, and
Responsible for what I say and do,
And to respect myself and others,
respect authority, use resources wisely,
make the world a better place, and
be a sister to every Girl Scout.

Girl Scout Motto:
"Be Prepared."

Slogan:
"Do a Good Turn Daily"

National Oatmeal-Nut Waffle Day

Wecan, NIH, Oatmeal Pecan Waffles

Ingredients
Waffles
1 cup whole-wheat flour
½ cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon sugar
¼ cup unsalted pecans, chopped
2 large eggs, separated
1½ cup fat-free (skim) milk
1 tablespoon vegetable oil

Fruit Topping
2 cups fresh strawberries, halved
1 cup fresh blackberries
1 cup fresh blueberries
1 teaspoon powdered sugar

All berries may be substituted with frozen, thawed

Directions

1. Preheat waffle iron.
2. Combine flour, oats, baking powder, sugar, and pecans in a large bowl.
3. Combine egg yolks, milk, and vegetable oil in a separate bowl, and mix well.
4. Add liquid mixture to the dry ingredients, and stir together. Do not overmix; the mixture should be a bit lumpy.
5. Whip egg whites to medium peaks. Gently fold egg whites into batter.
6. Pour batter into preheated waffle iron, and cook until the waffle iron light signals it’s done or steam stops coming out of the iron. A waffle is perfect when it is crisp and well-browned on the outside with a moist, light, airy and fluffy inside. (Or make pancakes.)
7. Add fresh fruit and a light dusting of powdered sugar to each waffle, and serve.

Tip: For pancakes, do not separate eggs. Mix whole eggs with milk and oil, and eliminate steps 4 and 5.

Yield: 4 servings
Serving Size:
3 small (2-inch) or 1 large (6-inch) waffle (depending on waffle iron size)
Calories 340
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 107 mg
Sodium 331 mg
Total Fiber 9 g
Protein 14 g
Carbohydrates 50 g
Potassium 369 mg

International Women's Day

"Each year, International Women's Day (IWD) is celebrated on March 8. Thousands of events occur not just on this day but throughout March to mark women's economic, political, and social achievements. Organizations, governments, charities, educational institutions, women's groups, corporations, and the media celebrate the day. Many groups worldwide choose different themes each year relevant to global and local gender issues.

Imagine a gender-equal world.
A world free of bias, stereotypes, and discrimination.
A world that's diverse, equitable, and inclusive.
A world where difference is valued and celebrated.
Together we can forge women's equality.
Collectively we can all #BreakTheBias.
Celebrate women's achievements. Raise awareness against bias. 

International Women’s Day 2024

Every Spoonful Tells a Story: Dive into the World of Cereal

Every Spoonful Tells a Story

Looking for ways to sweeten your cereal?

Try nature's sweetness - Fruit

  

National Frozen Food Day

Plan Meals in Advance

Freezing is an effective form of food preservation because pathogens causing food spoilage are killed or do not grow rapidly at reduced temperatures. However, freezing may only deactivate pathogens. Once the food starts to thaw, pathogens can become active and cause food poisoning. It is important to follow proper procedures for thawing and cooking frozen foods. USDA provides detailed instructions on how to thaw and cook foods properly.

Foods may be preserved for several months by freezing. Long-term frozen storage requires a constant temperature of -18 °C (0 °F) or less to maintain safety and quality. 

Grocery Store Tour - 
Fresh, Frozen or Canned
Tour Guide: Mary Wilson, RD 

Resources

1. Fruits and Veggies, More Matters. Fresh, Frozen, Canned, Dried, and 100% Juice
2. Food & Nutrition Magazine | Academy of Nutrition and Dietetics, 5 Reasons You Should Be Eating Frozen Foods