Each year, I look forward to the theme chosen for National Nutrition Month® by the Academy of Nutrition and Dietetics. The 2024 theme, "Beyond the Table," has especially sparked my curiosity. It encourages us to delve into our food journey before arriving at our tables. This theme urges us to reflect on the full lifecycle of food, from the seeds sown in the earth, through the hardworking farmers and ranchers who cultivate it, to the busy factories processing it, and finally to the colorful supermarkets and local farmers' markets where it's showcased.
It's an opportunity to acknowledge and appreciate the intricate web of connections and the hard work in bringing food to our tables, encouraging a deeper respect for our meals and the myriad hands that contribute to their creation. By delving into the stories behind our food, we can foster a more sustainable, informed, and grateful approach to eating and living.
The annual March campaign educates people about making wise food choices and establishing healthy eating and physical activity routines. During this month, the Academy disseminates press releases containing vital information for the media regarding various activities, highlighted messages, and special events, including RDN Day and NDTR Day, to underscore the campaign's significance.
"Beyond the Table" looks into the many factors
that affect our food choices. This theme examines a range of influences, such
as:
Origins of Food: Understanding the source, farming
practices, and food journey from farm to table.
Cultural Significance: Recognizing how different cultures
and traditions influence dietary choices and practices.
Environmental Impact: Consider the ecological footprint of food production and make environmentally conscious choices.
Mindful Eating: Focusing on the experience of eating, being
present, and attentive to the body's hunger and satiety signals.
Nutritional Impact on Overall Well-being: Acknowledging how food choices affect physical, mental, and emotional health.
Access and Education: Highlighting the importance of access
to nutritious food for all and educating people about healthy eating.
"Beyond the Table" thus emphasizes a broader view
of nutrition, where food is seen as an integral part of a larger ecosystem,
including its production, cultural context, environmental effects, and role
in holistic well-being.
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.
Healthy teeth are important to your child's overall health. From the time your child is born, there are things you can do to promote healthy teeth and prevent cavities. For babies, you should clean teeth with a soft, clean cloth or baby's toothbrush. Avoid putting the baby to bed with a bottle and check teeth regularly for spots or stains.
For all children, you should
1. Start using a pea-sized amount of fluoride toothpaste when they are two years old. You might start sooner, if a dentist or doctor suggests it.
2. Provide healthy foods and limit sweet snacks and drinks
3. Schedule regular dental check-ups
Forming good habits at a young age can help your child have healthy teeth for life.
Sweet Potatoes are high in vitamin A and vitamin C and a good source of dietary fiber and potassium. They are naturally fat-free, saturated fat-free, low sodium, and cholesterol-free.
How to Select Choose firm, small- to medium-sized potatoes with smooth skin. Avoid cracks, soft spots, and blemishes.
How to Store Store sweet potatoes in a cool, dark place for use within 3-5 weeks.
Top 9 Ways To Enjoy Sweet Potatoes
1. Bake, Roast, or Steam. Pick a cooking method and enjoy! Use whole, unpeeled sweet potatoes as a side dish to any meal.
2. Mash - Steam peeled sweet-potato chunks for about 10 minutes until tender, and mash with a dash of orange juice.
3. Top Your Salad. Sweet potatoes make sweet salad toppings. Combine diced sweet potatoes, pineapple tidbits, apples, celery, and cashews. Serve over salad greens
4. Sweet Potato Fries. Sweet potato fries make a delicious treat. Quarter sweet potatoes and drizzle with olive oil. Bake at 400 degrees for 40-60 minutes. For a spicy twist, add a dash of cayenne pepper.
5. Substitute sweet potatoes for white potatoes in your favorite potato salad recipe.
6. Grill - Slice sweet potatoes into thick ½ inch rounds and grill until lightly browned. Drizzle with lime juice.
7. Add a Twist to Your Sandwiches. Cut thin slices of cooked sweet potatoes and add to your favorite sandwich or wrap instead of tomatoes.
8. Drizzle and Eat - Dice cooked, peeled sweet potatoes and drizzle with maple syrup for a side dish.
9. A Healthy Snack. Try munching on sweet potato chips. Thinly slice a large sweet potato and brush lightly with olive oil. Bake at 350 degrees for 15 minutes or until lightly browned and crisp.
Every president has his favorite foods. And it doesn't take long for the nation to become captivated with a president's eating habits - with Ronald Reagan, it was jelly beans; Jimmy Carter munched peanuts; George W. Bush loved pretzels; Trump likes fatty fast foods, and Joe Biden delights in ice cream.
Thousands of sports educators, coaches, athletic directors, recreation directors, association members, sponsors, students, and parents across the country will show their support. The mission of the National Association of Girls and Women in Sport (NAGWS) is to develop and deliver equitable and quality sports opportunities for all girls and women. National Girls and Women in Sports Day (NGWSD) History NGWSD is celebrated in all 50 states with community-based events, award ceremonies, and activities honoring the achievements of girls and women in sports and encouraging their participation.
NGWSD began in 1987 as a day to remember Olympic volleyball player Flo Hyman for her athletic achievements and her work to assure equality for women's sports. NGWSD has evolved into a day to acknowledge the past and recognize current sports achievements, the positive influence of sports participation, and the continuing struggle for equality and access for women in sports.
Significant Events in the Law NAGWS has served girls and women in sports for more than a century. A variety of programs have been initiated to prepare teachers and coaches to work with female students and to challenge individuals and institutions to look at how they do business each day. In January 2013, the Office for Civil Rights (OCR) issued a Dear Colleague Letter clarifying the school’s obligations under the Rehabilitation Act of 1973 (Rehab Act) to provide extracurricular athletic opportunities for students with disabilities. The OCR’s announcement underscores our belief that every student, regardless of sex, means, race, religion… and ability, should be able to reap the benefits of sports.
Specifically, the Dear Colleague Letter does the following for schools: 1. Clarifies when and how schools must include students with disabilities in mainstream athletic programs 2. Defines what true equal treatment of student-athletes with disabilities means 3. Encourages and provides a road map for schools to create adapted programs for students with disabilities Title IX/gender equity issues have been a long-time focus of NAGWS programs through programs like the National Girls and Women in Sports Day (NGWSD).
The Importance of Nutrition in Sports Resources
Lisa Dorfman, RDN, was featured on NBC to discuss key ingredients to a successful sports nutrition eating plan.
Nutella is a brand of sweetened hazelnut cocoa spread
manufactured by the Italian company Ferrero first introduced in 1964. Nutella
is a form of a chocolate spread. Therefore, the production process for this
food item is very similar to a generic production of chocolate spread.
The label states that Nutella does not need to be refrigerated. This is because of the large quantity of sugar in the product acts as a preservative to prevent
the growth of microorganisms. More specifically, the sugar acts as a
preservative by binding the water in the product, which prevents the
microorganisms from growing. In fact, refrigeration causes Nutella to harden
because it contains fats from the hazelnuts. Nutella is made from sugar,
modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder,
lecithin, and vanillin.
Nutella Profile
In the United States, Ferrero was sued in a class action for false advertising
leading to consumer inferences that Nutella has nutritional and health benefits
(from advertising claims that Nutella was "part of a nutritious
breakfast"). In April 2012, Ferrero agreed to pay a $3 million settlement
(up to $4 per jar for up to five jars in returns by customers). The settlement
also required Ferrero to make changes to Nutella's labeling and marketing,
including television commercials and their website
In a world brimming with diverse cultures and traditions, nothing quite encapsulates the essence of a place like its local cuisine. Among the many culinary delights, soups stand out as a universal comfort food, transcending borders and bringing the taste of culture to our tables. Each spoonful of these simmering concoctions tells a story – a tale of heritage, geography, and the unique blend of ingredients that define a region's palate.
Join us on a gastronomic adventure, where each sip is a discovery, and every bowl is a celebration of the world's vast and vibrant culinary heritage. Embark on a journey, one spoonful at a time, to discover the stories and secrets simmering within these global soups.
Gazpacho (Spain) is a refreshing, cold soup made from raw, blended vegetables like tomatoes, cucumbers, and bell peppers, often enjoyed in
the summer.
Harira (Morocco) is a rich and hearty soup traditionally eaten during Ramadan. It is made with tomatoes, lentils, chickpeas, and lamb and flavored with
a blend of fragrant spices.
Laksa (Malaysia and Singapore): A spicy noodle soup with a
distinctive coconut milk base, it comes in various forms, including curry laksa
and asam laksa, often served with chicken, prawn, or fish.
Minestrone (Italy): A thick Italian vegetable soup often
containing beans, onions, celery, carrots, stock, and tomatoes, sometimes with
pasta or rice.
Tom Yum (Thailand): A hot and sour soup known for its
intense flavors, it typically includes shrimp (Tom Yum Goong), mushrooms,
tomatoes, lemongrass, galangal, and kaffir lime leaves.
Tortilla Soup (Mexico): A hearty, flavorful soup made with chicken broth, roasted tomatoes, onion, garlic, and chilies and topped with crispy fried tortilla strips, avocado, cheese, and sour cream.
Caldo Verde (Portugal): A simple, comforting soup made with
thinly sliced kale, potatoes, and chorizo sausage, often served during
celebrations.
Phở (Vietnam): A Vietnamese soup known for its fragrant
broth, rice noodles, herbs, and usually beef (Phở Bò) or chicken (Phở Gà ).
French Onion Soup (France): A rich and savory soup based on caramelized onions and beef stock, and typically served with a crouton and melted cheese on top.
Chupe de Mariscos (Peru): A creamy seafood soup from Peru,
loaded with various seafood like shrimp, crab, and fish, often enriched with
potatoes, corn, and a base of aji peppers and cilantro.
New England Clam Chowder (USA): A creamy, hearty soup from
the New England region, known for its chunks of clams, diced potatoes, onions,
and sometimes bacon in a milk or cream base.
Borscht (Russia/Ukraine): A sour soup common in Eastern
European countries, famous for its distinctive red color from beetroots,
usually served with sour cream, and can contain a variety of vegetables and
meat.
Ramen (Japan) is a popular Japanese soup consisting of Chinese-style wheat noodles served in a meat- or fish-based broth flavored with soy sauce or miso and topped with ingredients like sliced pork, nori, and
scallions.
These soups not only offer a taste of their respective
cultures but also embody the diversity and richness of global culinary
traditions.
Nutrition Notes
Soup is a combination of foods with endless possibilities. It represents comfort, warmth, tradition, and nourishment. Soups can be an economical way of meeting nutritional needs. Leftovers are perfect when preparing soups.
Soups have been known to curb the appetite and slow the eating process. Studies show slower eaters are more likely to notice signs of fullness sooner and consume fewer calories. With the extra time, enjoy the flavor, aroma, and texture of the foods.
Soups can be prepared with various healthy ingredients and traditional favorites made healthier with some substitutions.
Foods you can substitute to make heart-healthy choices.
Instead of:
Try these heart-healthy suggestions:
whole milk or 2% milk
1% milk or skim milk
whipped cream
chilled evaporated skim milk, whipped
cheese (American, Cheddar, Swiss)
Cheeses with 5 or less grams of fat per ounce. Terms used: reduced-fat, low-fat, or fat-free. Reduced fat is easier to substitute when cooking.
creamed cottage cheese
nonfat or 1% fat cottage cheese, or farmers' cheese
cream cheese
light, fat-free products, or Neufchatel cheese
Mozzarella cheese
part-skim mozzarella cheese
Ricotta cheese
nonfat, lite, or part-skim
sour cream, regular
non-fat, light, or low-fat sour cream or plain yogurt.
butter
lower-calorie margarine in soft tubes, vegetable cooking sprays, or nonstick cookware.
margarine, regular
lower-calorie margarine in soft tubes, vegetable cooking sprays, or nonstick cookware.
mayonnaise, regular
reduced-fat, cholesterol-free, low-fat, or fat-free. If making a dip, you can substitute plain nonfat or low-fat yogurt. Reduce the amount required in the recipe.
salad dressing
reduced-fat, cholesterol-free, low-fat, or fat-free dressings or lemon juice, vinegar, or mustard. Reduce the amount required in the recipe.
one whole egg
equals 2 egg whites or 1/4 cup egg substitute
egg noodles
noodles made without egg yolk
condensed cream soup
99% fat-free condensed cream soup
salt
eliminate or reduce by 1/2; explore herbs and spices
gravy
gravies made with low sodium broth and thickened with flour/cornstarch
beef, pork, veal, lamb
choose lean cuts trimmed of all visible fat, or substitute with chicken or turkey without the skin.
Healthy Soup Additions 1. Instead of salt, add herbs and spices to enhance the flavor. Explore the many possible seasonings available. 2. Add fresh, frozen, or leftover vegetables (use fruits if making a cold soup) to increase fiber, vitamins, and minerals. Avoid canned vegetables high in sodium. Read the label. A low-sodium food contains 140 mg or less per serving of sodium. 3. Increase fiber and protein by eating foods such as beans, lentils, brown rice, whole-grain pasta, barley, and bulgur. 4. Increase calcium and protein by using skim milk, evaporated skim milk, non-fat dry milk powder, or calcium-fortified soymilk. These low-fat ingredients can replace higher-fat alternatives like whole milk or cream. Canned and Dry Soup Mixes are known for their high sodium content. Read the label and check the serving size. Remember, a low-sodium food contains 140 mg or less per serving. Some companies within the food industry are making great strides in lowering the sodium content in their products. At Campbell, they have more than 100 products with a healthy level of sodium, more than 200 that are low in fat and saturated fat, more than 150 products that have 100 calories or less per serving, and more than 85 products certified by the American Heart Association. I was searching the Campbell archives when I came across a 1959 commercial. Campbell had the foresight to recognize the importance of nutrition over 50 years ago.
Campbell's Soup, 1959
Soup Tidbits Soup is a staple in almost every American home. After NBC's "Seinfeld" show introduced the "Soup Nazi" in the United States on November 2, 1995 - Soup became a fashionable food.
Squeeze the Rainbow: The Journey of
Fresh-Squeezed Juice from Nature to Juice.
A glass of fresh-squeezed juice is a great way to meet your fruit and vegetable needs. There are numerous combinations to create a variety of flavors that are packed with a lot of vitamins and minerals.
Note that not all juicers produce the same amount of liquid. Consider buying extra ingredients if your juicer produces a low output. To avoid pesticides and other chemicals, use organic fruits and vegetables and wash everything thoroughly. Some juicers heat juice slightly, so chill your ingredients before juicing them.
Carrot, Granny Smith, and Ginger Juice
yield: Makes about 7-1/2 cups, 1 serving (3/4 cup)
Special equipment: a juicer (see cooks' note, below)
Preparation Slice apples. Process enough slices in a juicer, skimming and discarding any foam, to measure 4 cups juice, then transfer the juice to a pitcher. Process enough carrots, skimming and discarding any foam, to measure 3 1/2 cups juice, then add to the pitcher with apple juice. Process ginger, then stir 2 1/2 tablespoons of ginger juice into a pitcher. Chill until cold, about 2 hours. Serve over ice, if desired.
Spa Juice
yield: Makes 1 (1-cup) serving
Calories (kcal) 90; Carbohydrates (g) 21; Fat (g) 0; Trans Fatty Acid (g) 0; Cholesterol (mg) 0; Vitamin A - IU (IU) 4988 (99.8%); Vitamin C (mg) 51 (84.6%); Iron (mg) 0.6 (3.2%); Sodium (mg) 67 (2.8%) In addition, the recipe contains Vitamin B1; B2; B6; Folate;
Calcium; Phosphorus; and Potassium
Editor's note: This juice is fruity but not overly sweet. It gets its green color from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots. The recipe is part of a spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.
Use an electric juice extractor or heavy-duty juicer that can process stems, skin, and seeds.
Ingredients 5 ounces fresh pineapple (about 1 cup or 1/8 large pineapple), peeled, cored, cut into large chunks, and chilled
4 ounces pear (about 1 cup or 1/2 medium pear), unpeeled, cut into large chunks and chilled
2 cups (packed) spinach with stems (about 4 ounces), chilled
1 (2-ounce) bunch fresh flat-leaf parsley with stems, chilled
1/2 medium carrot, peeled and chilled
1/4 cup freshly squeezed grapefruit juice (from 1/2 small grapefruit), chilled
Preparation
Process pineapple, pear, spinach, parsley, and carrot in the juice extractor and skimming foam if necessary. Stir in grapefruit juice, chill if desired, and serve. The juice is best served immediately but refrigerated in an airtight container for up to two days.
In Memory of Jack LaLanne Jack LaLanne Sings His Theme Song
as I conclude this Blog on Juicers.
In this clip from the Power Juicer infomercial,
Jack LaLanne sings the closing song from his old TV show
as a duet with an old video of himself.
Granola bars consist of granola pressed and baked into a bar shape, producing a convenient snack. The product is most popular in the United States and Canada, Australia and New Zealand, the United Kingdom, parts of southern Europe, Brazil, Israel, South Africa, and Japan. Granola Bars has expanded its market into India and other Southeast Asian countries.
History.
The history of granola bars can be traced back to the 1860s when Dr. James Caleb Jackson invented granula, a baked mixture of graham flour. The granola bar was invented in the 1970s by Stanley Mason, who pressed loose granola into a bar shape. However, there is debate over who actually invented the granola bar. Granula
In 1863, Dr. James Caleb Jackson invented granula, a baked mixture of graham flour.
Granula was marketed as a health food alongside cocaine and cigarettes.
Granula was revived in the 1960s as an alternative to sugary cereals.
Granola bars
Stanley Mason is credited with inventing the granola bar in the 1970s.
However, Henry Kimball claims to have invented the granola bar in 1975.
Granola bars are made by pressing granola into a bar shape and baking it.
Granola bars are a popular snack for outdoor people and sports enthusiasts.
3 cups old-fashioned rolled oats 1 cup crispy brown rice cereal 1 cup finely chopped dried apricots (1/4 inch) ½ cup unsalted pepitas toasted ½ cup unsalted sunflower seeds toasted ¼ teaspoon salt ⅔ cup brown rice syrup or light corn syrup ½ cup sunflower seed butter 1 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
In a large bowl, combine oats, rice cereal, apricots, pepitas, sunflower seeds, and salt.
Combine rice syrup (or corn syrup), sunflower butter, and cinnamon in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)
Let cool in the pan for 10 minutes, then using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars for about 30 minutes more. Once cool, separate into bars.
Chicken Tenders
-
Juicy and tender baked chicken tenders are perfect for feeding picky eaters
or for an easy lunch or dinner when you’re short on time. Baked Chicken
Tenders...
Thirty8, Grand Hyatt Kuala Lumpur
-
This summer, we spent 24 hours in Kuala Lumpur after visiting Thailand, we
came here for fun and then took a flight to Scotland. This is a city we
will...
