Edible Art: Olympic Colors

The symbol of the Olympic Games is composed of five interlocking rings, colored blue, yellow, black, green, and red on a white field. This was originally designed in 1912 by Baron Pierre de Coubertin, adopted in June 1914 and debuted at the 1920 Antwerp Olympics.

The Olympic Charter states the Olympic symbol represents the union of the five regions of the world and the meeting of athletes from throughout the world at the Olympic Games.

Olympic Colors made from fresh foods.

Olympic Cups and Skewers

Cup: Layer raspberries, blackberries, kiwi, yellow squash, and blueberries in a dessert cup.

Skewer: Use a wooden skewer. Add the following fruits and/ or vegetables: zucchini or kiwi; yellow squash or grapefruit; blueberries; raspberries; and blackberries.

Serve skewer in Olympic cups.

Nutrition Information.

41 Calories

1 g Protein

10 g Carbohydrates
3 g Dietary Fiber

0 g Fat

0 g Saturated Fat

0 mg Cholesterol
36 mg Vitamin C

1 mg Sodium 

Resource.
Factsheet the Games of the Olympiad
Wikipedia, Olympic Symbols

A Social Media Happy Holiday Dietitians, Food and Nutrition Community

Warmest Wishes for a Wonderful Holiday 

and a Healthy and Happy New Year

From all of Us, We wish you and your loved ones 

a very Happy Holiday 

Dietitians-Online

Wellness News

 Ability Connection

and The Frank Family   

Go Fund Me - Help Build a Home for People with Special Physical Needs wanting to be Independent

Go Fund Me - Help Build a Home for People with Special Physical Needs wanting to be Independent 

https://www.gofundme.com/maintain-a-wheelchair-home

Jake is my son. He was born 29 years ago. By the time he was 6 months we learned he had Cerebral Palsy. The doctor didn't give us much hope, but that night Jake looked up at me and smiled. Like most special need parents we were looking for a miracle.  As Jake grew older we learned he was a quadriplegic, but blessed with the ability to talk. All his other needs required assistance. But I promised Jake and myself we would stay together and make it. 

Before Jake was born, I completed my Doctorate Degree and worked as a College Program Director. I raised grant monies for Meals on Wheels for the elderly, disabled, and people with AIDs.

I wanted to be a great mother, but I needed to support Jake's medical needs. (Jakes' father left when he was 4 years old). I found work I could do mostly at home. For over 40 years as a single mother, I worked a full-time job and 4 part-time jobs. I paid my taxes, Medicare, and Jake's medical bills for 29 years plus.

As the years passed, I worried what would become of Jake. There was no family left and he did not want to go to a group home.

I turned our home into a Boarding House hoping to create a home for other people with special needs.

There was no money to make repairs and upgrades to the home. The medical bills came first. If I don't make the upgrades, we will be forced to move out.

I don't have much money to hire an aide,  So I had to give up my work and became Jake's caregiver. I'm in my 60's and I am trying to do my best, but it is becoming more difficult.

Please help us. We want to stay together and I would like to leave the house to Jake and other people needing assistance - giving people a sense of Independence and self-esteem would mean the world to me. 

Go Fund Me - Help Build a Home for People with Special Physical Needs wanting to be Independent 

Thank you for taking the time to read our story.

with warmest regard,

Sandy and Jake 

Portuguese Kale and Potato Soup, Gourmet Nutritional Analysis Correction and Recipe Makeover

Portuguese Kale and Potato Soup, Gourmet

Nutritional Analysis Correction
The nutritional analysis provided used raw potatoes with the peel. Analysis provided (per serving): Calories 459, Total fat 24g, Saturated fat 6g, Cholesterol 39mg, Sodium 1468g, Carbohydrate 49g, Fiber 5g, Protein 15g

The corrected version used potatoes cooked and peeled.

Corrected Analysis (per serving)

Note: Most recipes are written based on the foods we need to purchase. However, when analyzing a recipe, foods need to be entered in the ready-to-eat form.

Modification.
The recipe makes for a hardy meal. It is an excellent source of vitamin A and vitamin C and a good source of fiber. 

With some slight adjustments we can lower the sodium, fat and calories.
    *Omit 1.25 teaspoon Salt
    *Omit the one tablespoon Oil (at the end of the recipe).

These changes will save you 35 calories; 4 grams fat; and 728 mg sodium per serving.

Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis for your recipes and menus utilizing an extensive research database. 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, LN
recipenews@gmail.com
954-796-7235

Cyber Monday Dietitians Online Store Spread Good Health this Holiday and Every Day

Visit Dietitians-Online Store. If you are a Dietitian (RD or APD) with a published book on nutrition and/or food, Please submit the information to recipenews@gmail.com for our holiday healthy nutrition resources. 

Do You Know What's On Your Kitchen Sponge?

One of the most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the kitchen sponge and 'dish cloths' in American homes.

Ways To Clean Your Kitchen Sponge or Dish Cloth

1. Wet the sponge well and microwave it on high for about 2 minutes. Be careful a dry sponge can catch on fire.

2. Wash it in the hot cycle of your washing machine and leave them there through a drying cycle.

3. Clean the sponge and sanitize it in a diluted bleach solution (1 tablespoon of bleach added to 1 gallon of water) before using a second time.

4. Replace worn sponges rather than reusing.

5. Avoid using your kitchen sponge to wipe up raw eggs, meat juice and other food items typically high in harmful bacteria. If you do use your sponge for such purposes, wash and disinfect it immediately afterward.

6. Clean your sponge after each use.


Resources.
Eat Right. Dos and Don'ts of Kitchen Sponge Safety
Home Food Safety. How Safe is Your Kitchen?

Mango, Tomato, and Green Onion Salad

 Mango, Tomato, and Green Onion Salad

Ingredients
1/3 cup Mango
1/2 cup Tomato, diced
2 Tbsp Green Onions

Nutrition Information

Mango, Tomato, and Green Onion Salad

with Breadstick

Ingredients
1/3 cup Mango
1/2 cup Tomato, diced
2 Tbsp Green Onions
1 Breadstick

Nutrition Information

June 20, National Vanilla Milkshake Day

   Vanilla Milkshake Makeover

       

Vanilla Milkshake, an all-time favorite does not have to be loaded with calories, fat, cholesterol and sugar.

Today’s recipe makeover transforms Paula Deen’s Vanilla Milkshake into a healthier alternative.

Vanilla Milkshake Makeover
Nutrition Information	Paula Deen's Vanilla Milkshake	Vanilla Milkshake Makeover	Makeover Savings
Calories	718	148	570
Carbohydrates (g)	73	22	51
Total Sugars (g)	73	17	56
Fat (g)	40	3.5	36.5
Cholesterol (mg)	252	22	230
Sodium (mg)	193	110	83

Vanilla Milkshake (Original)

Recipe by Paula Deen

Serves 4

Ingredients

4 cups quality vanilla ice cream

2 teaspoons vanilla extract

8 tablespoons sugar

2 cups milk, less for thicker milkshakes

Directions

Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw.

Nutrition Information

Calories (kcal) 718; Carbohydrates (g) 73; Total Sugars (g) 73; 
Fat (g) 40; Cholesterol (mg) 252; Sodium (mg) 193

Vanilla Milkshake (Makeover)
Serves 4, serving size 8 ounces

Ingredients
2 cups vanilla ice cream (light, used Edy's)
1 teaspoons vanilla extract
2 cups skim milk
Artificial sweetner to taste (optional)
Crushed Ice, as needed for a thicker shake

Directions
Using a blender, blend all ingredients together until smooth. Serve in eight ounce glasses with a straw.

Nutrition Information
Calories (kcal) 148; Carbohydrates (g) 22; Total Sugars (g) 17; 

Fat (g) 3.5; Cholesterol (mg) 22; Sodium (mg) 110

May 22, International Day for Biological Diversity

The United Nations proclaimed May 22 The International Day for Biological Diversity (IDB).  

The theme has been chosen to coincide with the observance of 2017 as the International Year of Sustainable Tourism for Development as proclaimed by the United Nations General Assembly in its Resolution 70/193 and for which the United Nations World Tourism Organization is providing leadership.

Biodiversity, at the level of species and ecosystems, provides an important foundation for many aspects of tourism. Recognition of the great importance to tourism economies of attractive landscapes and a rich biodiversity underpins the political and economic case for biodiversity conservation. Many issues addressed under the Convention on Biological Diversity directly affect the tourism sector. A well-managed tourist sector can contribute significantly to reducing threats to, and maintain or increase, key wildlife populations and biodiversity values through tourism revenue.
For many coastal communities, the survival of marine and coastal ecosystems and biodiversity is essential to their nutritional, spiritual, societal and religious well-being. But even for the many millions of people who may not think that they have any strong reliance on the ocean, marine ecosystems and wildlife provide all kinds of benefits. Many coastal environments provide protection for those farther inland from the ravages of the sea. Coral reefs buffer land from waves and storms and prevent beach erosion. Dune systems on beaches stabilize shorelines from erosion and encroachment. Mangroves, mudflats and deltas trap sediment, preventing the land behind it from sliding ever-seaward.

The ocean world is in all our daily lives. For example, sponges from the Mediterranean have been used for painting, cooking, cleaning and even contraception for at least 5,000 years. Substances derived from seaweeds stabilize and thicken creams, sauces, and pastes, are mixed into paint and used to make paper and even in skin lotion and toothpaste.

Many marine plants and animals also contain a multitude of substances already being used, or identified as being of potential use, in medicines. Each of the 700 known species of cone snail produces a unique cocktail of 100 to 200 toxins, some of which have already been developed into pain killers: one, which has been on the market since 2004, is more than 100 times more powerful than morphine. A 2010 study predicted the existence of between 250,000 and close to 600,000 chemicals in the marine environment, approximately 92 percent of which remained undiscovered; those chemicals, the study’s authors estimated, might yield up to 214 new anti-cancer drugs, worth anywhere from US $563 billion to $5.69 trillion.


Most importantly of all, tiny marine plants called phytoplankton produce energy, like plants on land, through photosynthesis. As a result of that photosynthesis, they release oxygen. In fact, phytoplankton release half of all oxygen in the atmosphere.

Under the Sea

International Day for Biological Diversity 2017

Resources.

The International Day for Biological Diversity 
Ocean Conservancy

The Ocean Foundation

Save the Sea

Food Revolution Day

What is Food Revolution Day?

Food Revolution Day is fighting to put compulsory practical food education on the school curriculum.

With diet-related diseases rising at an alarming rate, it has never been more important to educate children about food, where it comes from and how it affects their bodies.

It’s about celebrating the importance of cooking good food from scratch and raising awareness of how it impacts our health and happiness – we believe that everyone should know about food and it starts with getting kids food smart, making cooking fun and inspiring a love of food that will last a lifetime. Food Revolution Day is a campaign by the Jamie Oliver Food Foundation in the UK and USA, and The Good Foundation in Australia. 

Jamie Olive's Big Bet on Food Education

Who is taking part?
Food Revolution Day is open to anybody, whether you’re a school, organisation or individual.

Many activities are organised by supporters in their local area or voluntary Food Revolution ambassadors who champion food knowledge and cooking skills in their communities.

Why have a day of action?
Learning about food and how to cook from scratch is one of the most valuable skills a child can ever learn.

This knowledge used to be passed down from generation to generation, but now, with an over reliance on unhealthy convenience foods, millions of people lack the confidence and even the most basic skills to cook for themselves and their families. By educating children about food in a fun and engaging way, we’re equipping them and future generations with the skills they need to live healthier lives.

National Bike to Work Day and National Bicycle Month

May, National Bicycle Month, sponsored by the League of American Bicyclists.

Mission.  To promote bicycling for fun, fitness and transportation and work through advocacy and education for a bicycle-friendly America.

History. The League was founded as the League of American Wheelmen in 1880. Bicyclists, known then as "wheelmen", were challenged by rutted roads of gravel and dirt and faced antagonism from horsemen, wagon drivers, and pedestrians.

In an effort to improve riding conditions, more than 100,000 cyclists from across the United States joined the League to advocate for paved roads. The success of the League in its first advocacy efforts ultimately led to our national highway system.

Benefits of Bike Riding
People ride bicycles for all sorts of reasons, from better health, to saving money on fuel, and helping the environment. In addition, bike riding is a lot of fun.

Bike Safety - Introduction to Bike Safety 

and Sharing the Road

Danger Rangers Bike Safety PSA

Food Art: Bicycle Built for Two

The song "Bicycle Built for Two" was written in 1892.
The American bicycle history spans over 100 years.

Resource

The League provides education for cyclists, including bicycle safety.To learn more about the League of American Bicyclists, visit their website at http://www.bikeleague.org. 

A Garden Sandwich

April 7, World Health Day 2017: Depression Let's Talk

World Health Day is celebrated on 7 April. The 2017 theme of the World Health Organization (WHO) is focused on Depression: Let's Talk.  Depression is the leading cause of ill health and disability worldwide. According to the latest estimates from WHO, more than 300 million people are now living with depression, an increase of more than 18% between 2005 and 2015. Lack of support for people with mental disorders, coupled with a fear of stigma, prevent many from accessing the treatment they need to live healthy, productive lives.

 World Health Day 2017 - WHO: Depression - Let's Talk

One of the first steps is to address issues around prejudice and discrimination. “The continuing stigma associated with mental illness was the reason why we decided to name our campaign Depression: let’s talk,” said Dr Shekhar Saxena, Director of the Department of Mental Health and Substance Abuse at WHO. “For someone living with depression, talking to a person they trust is often the first step towards treatment and recovery.”

Associated Health Risks

WHO has identified strong links between depression and other noncommunicable disorders and diseases. Depression increases the risk of substance use disorders and diseases such as diabetes and heart disease; the opposite is also true, meaning that people with these other conditions have a higher risk of depression.

Depression is also an important risk factor for suicide, which claims hundreds of thousands of lives each year. Said Dr Saxena: “A better understanding of depression and how it can be treated, while essential, is just the beginning. What needs to follow is sustained scale-up of mental health services accessible to everyone, even the most remote populations in the world.”

Depression is a common mental illness characterized by persistent sadness and a loss of interest in activities that people normally enjoy, accompanied by an inability to carry out daily activities, for 14 days or longer.

In addition, people with depression normally have several of the following: a loss of energy; a change in appetite; sleeping more or less; anxiety; reduced concentration; indecisiveness; restlessness; feelings of worthlessness, guilt, or hopelessness; and thoughts of self-harm or suicide.

Resources 

1. World Health Day 2017: Depression - Let's Talk

2. Academy of Nutrition and Dietetics. Depression Puts Low-Income Population at Even Greater Risk for Obesity and Poor Nutrition

National Nutrition Month and Beyond Put Your Best Fork Forward

Throughout the month of March we celebrated National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focused  attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2017 theme for National Nutrition Month® is “Put Your Best Fork Forward.” 

The theme serves as a reminder - "Each one of us holds the tool to make healthier food choices." Making small changes over time helps improve health now and into the future. As nutrition experts, Academy members can help guide the public on gradually shifting toward healthier eating styles.

Resources

Visit the Academy’s website to view a library of recipes designed to help you “Put Your Best Fork Forward.”

As part of this public education campaign, the Academy’s National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition based on the “Put Your Best Fork Forward.”

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The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.

National Nutrition Month: Put Your Best Fork Forward for Food Safety

* Rinse and wash fruits before preparing or eating them. Under clean, running water, rub fruits briskly with your hands to remove dirt and surface microorganisms. Dry with a clean cloth towel or paper towel after rinsing.
* Keep fruits separate from raw meat, poultry and seafood while shopping, preparing and storing.

Academy of Nutrition and Dietetics Turns 100 Years Old

Creating a Profession and Improving Health: Academy of Nutrition
and Dietetics Celebrates its
Centennial in 2017

January 5, 2017
Press Release

CHICAGO – The Academy of Nutrition and Dietetics, the world's largest organization of food and nutrition professionals, will celebrate its 100th anniversary in 2017 by honoring the dietetics profession and forging a new vision for the Academy's Second Century.

For the past 100 years, the Academy has been dedicated to building a profession that optimizes health through food and nutrition. The Academy was founded as the American Dietetic Association in 1917 by a visionary group of women committed to taking on the greatest food and nutrition challenge of the day: conserving food, feeding the troops and nourishing Americans while combating malnutrition in the face of severe food shortages during World War I.

"Our founders created an organization and a profession that changed the course of food, nutrition and health," said registered dietitian nutritionist and the Academy's 2016-2017 President Lucille Beseler.

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Today, the Academy represents more than 100,000 registered dietitian nutritionists and dietetic technicians, registered, working across the food and health spectrum in hospitals, foodservice, academia, business, wellness, agriculture, public health and private practice. The Academy continues to provide unequalled, evidence-based nutrition practice resources for its members and health professionals.

"The Academy of Nutrition and Dietetics has built on the legacy of our brave and inspirational founders as we address food and health systems that have changed significantly, becoming more global and complex," Beseler said.

"The ability to feed people and feed them well is a challenge we face in our homes, our schools, our communities, our nation and around the world. Yet these challenges also present unique opportunities for innovation and collaboration between nutrition professionals and other leaders," Beseler said.

A significant part of the Academy's Second Century includes expanded international collaborative relationships. In September 2016, the Academy convened the Nutrition Impact Summit, which brought together nearly 200 Academy members and thought leaders in food, wellness and health care systems to identify potential projects and strategic partners in the U.S. and worldwide.

"Honoring our legacy means unflinchingly addressing the health challenges of the present day, our present century and the next. The Academy's vision for the Second Century is grounded in an extraordinary commitment to collaboration, a focus on service and an emphasis on creating a world where people and communities flourish because of the transformational power of food and nutrition," Beseler said.

The Academy will commemorate its centennial throughout 2017, at the Academy's Food & Nutrition Conference & Expo™.

All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy's Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use "registered dietitian nutritionist" (RDN) instead. The two credentials have identical meanings.

The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at eatright.org.

National Nutrition Month 2017 - Put Your Best Fork Forward

National Nutrition Month® (NNM) is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses on the importance of making informed food choices and developing sound eating and physical activity habits. In addition, National Nutrition Month® promotes the Academy and its members to the public and the media as a valuable and credible source of timely, scientifically-based food and nutrition information.

Registered Dietitian Nutritionist Day, is celebrated on March 8, 2017. The goal is to increase awareness of the registered dietitian nutritionists as the indispensable providers of food and nutrition services and recognizes RDNs for their commitment to helping people enjoy healthy lives.

2017 NNM Theme

"Put Your Best Fork Forward" is the theme for NNM 2017 which serves as a reminder that each one of us holds the tool to make healthier food choices. Making small changes during National Nutrition Month® and over time, helps improve health now and into the future. As nutrition experts, Academy members can help guide the public on gradually shifting toward healthier eating styles by promoting NNM activities and messages during March.

Be sure to visit the Academy's National Nutrition Month® website during the upcoming months for new and updated resources to help make the NNM 2017 celebration an infinite success!

The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.

Reference
Academy of Nutrition and Dietetics, NNN 2017