Global Running Day - Can Eating Beets Make You Run Faster?

Global Running Day, held annually on the first Wednesday in June, is a day when runners everywhere declare their passion for running. Wherever we are and whomever we’re with, we run—fast or slow, alone or with others, all over town or just around the block. It is a coast-to-coast celebration of a sport and activity that’s simple, inexpensive, and fun. It’s the perfect way for longtime runners to reaffirm their love of running and for beginners to kick off a lifetime and life-changing commitment.

Can Eating Beets Make You Run Faster?

In the April 2012 issue of the Journal of the Academy of Nutrition and Dietetics, research published shows eating cooked beets "acutely improves running performance." The key, the study says, is nitrate.

The study showed after eating beets, the runners went an average of 3 percent faster and cut 41 seconds off their times. According to the research, 200 grams baked beetroot, or an equivalent nitrate dose from other vegetables, should be consumed 60 minutes before exercising. Nitrate is also found in vegetables such as cauliflower, spinach, collard greens, and broccoli.

Resource.
Performance Food: Want to be Fast on Your Feet? Eat Beets!, Fritz Lenneman, web editor for the Academy of Nutrition and Dietetics

Beets, Pineapple, Onions
and Goat Cheese Salad

Ingredients. 

1/2c Beets, cooked, diced
1/3c Pineapple, crushed and drained
1/4c Onions, diced
1/2 oz Goat Cheese

Garnish with Basil and Chives

Directions. Use a cookie cutter at least 2-inches high. Layer each food and pack down with your fingers before adding the next ingredient. Garnish with Basil and Chives.

Nutrition Information.
122 Calories;  3.4 g Dietary Fiber; 3 g Fat; 2 g Saturated Fat;  7 mg Cholesterol; 87 mcg Folate; 108 mg Sodium

National Pickle Month - Nutrition and Pickling

Quick Pickles - Everyday Food with Sarah Carey

Nutrition

Resources
1. National Pickle Month

2. Healthy Kitchen Hacks: Pickles Galore, An old tradition is returning & @FoodNutriMag presents new ways and flavors to enjoy pickles. by Deanna Segrave-Daly & Serena Ball 

National Hummus Day - Recipes and Nutrition Profile

Hummus versus Mayonnaise

If you use one Tablespoon of Hummus,
instead of one Tablespoon of Mayonnaise
You will save 74 calories!

Recipes

Hummus with Peppers and Cucumbers Wrap

Camera f/6.3; 1/100; ISO 100; light - natural. Nutrition Info. 131 Calories; 5g Protein; 12g Carbohydrates; 4g Dietary Fiber; 4g Total Sugars; 5g Fat; 0 mg Cholesterol; 446 IU Vitamin A; 96mg Vitamin C; 206mg Sodium

Hummus and Lentil Pizza

Ingredients.‎

1/2 sandwich thin
1 Tbsp Hummus
2 Tbsp Caponata (diced eggplant with sun-dried tomatoes
1/2 oz Goat Cheese
2 Tbsp Lentil Salad

Nutrition Information.
165 Calories; 7 g Protein; 19 g Carbohydrates; 3 g Dietary Fiber; 9 g Fat
6 mg Cholesterol

Perfect for breakfast, snack or a light lunch.

May 3, National Specially-Abled Pets Day and Feeding Your Dog

National Specially-abled Pets Day celebrates these amazing and heroic animals, helps to educate the public about caring for disabled pets and find homes for orphaned, specially-abled pets.  Pets that become challenged due to disease, birth flaws, or injuries, tend to develop greater senses than your average pet. Most of the time it's as if they never had to readjust to life and we need to keep up with them!"

Celebrated nationally and internationally on May 3rd, National Specially-abled Pets Day encourages adoption always and for people who would like to bring a new furry family member home, to consider a specially-abled pet.

Blind Golden Retriever gets Guide Dog

Feeding Your Dog

Good nutrition is always important for your dog, but it is especially so when she's recovering from an injury or illness. In fact, the balance of nutrients she needs may be different during the time she's recuperating-more protein to promote cell repair and fight infection, more fats and carbohydrates for the extra energy needed, and certain vitamins and minerals that promote healing. Check with your vet to see what you should be feeding the dog as she gets better and follow these tips to make eating easier for your ailing pet:

• Feed her a little at a time and often, for example, divide the daily allowance of food into two to four small meals.
• Warm the food to just below your dog's body temperature. Do not give her really hot food.
• Leave the food down 10 or 15 minutes and then remove it (after she finishes eating, of course). Dogs are more likely to eat fresh food than a dish that's been sitting out for a while.
• Some dogs like a little spice, like garlic powder. Ask your vet about what flavorings would be acceptable for your dog. 
• Of course, your dog just may not feel like eating. If this is the case, you'll have to force-feed her. The easiest way to accomplish this is to liquefy the food by adding water and then feed it to her as a fluid (use the method described above). Again, give her several small meals (a few teaspoons of food every 2 to 3 hours) rather than one large one. If you give her too much, she may vomit it back up.

Resources
The Love of Specially-Abled Pets

Egg Salad Week - Food Safety and Recipes

Egg Salad Week (the week after Easter). Dedicated to the many delicious uses for all of the Easter eggs that have been cooked, colored, hidden, and found.

Food Safety
If you plan to eat the Easter eggs you decorate, be sure to use only food-grade dye. (Some people make two sets of eggs - one for decorating and hiding, another for eating. Others use plastic eggs for hiding.) For an Easter egg hunt, avoid cracking the eggshells. If the shells crack then bacteria could enter and contaminate the egg inside. Also, hide eggs in places that are protected from dirt, pets, and other bacteria sources and keep hard-cooked eggs chilled in the refrigerator until just before the hunt. The total time for hiding and hunting eggs should be no more than two hours. Then be sure to refrigerate the "found" eggs right away until you eat them. Eggs found hours later or the next day should be thrown out — not eaten! 

When shell eggs are hard-cooked, the protective coating is washed away, leaving open pores in the shell where harmful bacteria could enter. Be sure to refrigerate eggs within two hours of cooking and use them within a week. Check your refrigerator temperature with an appliance thermometer and adjust the refrigerator temperature to 40°F (Fahrenheit) or below. 

Egg Salad Sandwich with Spinach and Tomato

INGREDIENTS

1 hard-cooked egg and 1 hard-cooked egg white. chopped

1 tablespoon 0% plain Greek yogurt

1 teaspoon light mayonnaise

2 tablespoons chopped celery

2 tablespoons chopped onion

ground black pepper

garlic powder

1/2 cup fresh baby spinach

2 slices tomato

1 whole-grain bread

DIRECTIONS

In a small bowl, combine the eggs, yogurt, mayo, celery, and onion. Add the pepper and garlic powder to taste. Place the egg salad, spinach, and tomato on a slice of whole-grain bread.

Resources
1. Egg Salad, Lightened Up. Egg salad can be high in fat, cholesterol, and calories but with a few simple tweaks, you can make light and delicious versions of this comfort food classic. Dana Angelo White #RDN

National Walking Day

National Walking Day 

The first Wednesday in April is National Walking Day. The American Heart Association sponsors this day to remind us of the health benefits of taking a walk. 

The American Heart Association is encouraging everyone to get out and walk. Visit National Walking Day located at the American Heart Association. Learn the health benefits, get motivated, join a walking group - make walking a Daily Habit.

Here is a catchy song to start your walking.

Update: Over Five Months After the Fire

For those who know me, I try to look at the bright side. I go back to our home almost every day.  There has been very little progress on the reconstruction. However, my garden surprised me with a strawberry, pineapple, and the start of the mango flowers.

Update

It was September 24, 2021, when lightning struck our home. It seems longer than that. For over 30 years I paid our home owner's insurance. Never thought I would ever need it.

I assumed we would be back in our home by now, but they haven't submitted the following permits: Plumbing, Building, Mechanical, and Notice of Commencement. 

The project manager admitted they had not submitted the architectural plans due to lack of payment. I check weekly, but no luck yet.

A wise friend said it may take longer than 3 to 4 months. I'm glad I listened. The insurance would not have covered our stay if we did not find a place we could live for at least 9 months.

Progress or Lack of Progress

By the end of October 2021, the only thing the insurance company had done was clean out the debris left by the lightning and fire.

Where there should be walls and ceilings there was a tarp-like material providing cover. There was no closet, no bedroom, and no bathroom. Empty Space. Memories I could only remember through my imagination.

On February 11, 2022, the electricity was restored to part of the front of our house, den, and kitchen. Many of the outlets were covered because they were not up to code.

February 22, 2022. They started to replace the roof.

March 3, 2022
I checked the permits today and the Plumbing, Building, Mechanical, and Notice of Commencement have NOT BEEN SUBMITTED. The roof is waiting for an inspection so the tiles can be put on.

March 4, 2022
Friday I save to correspond with the attorney on the lack of progress.

That's it for now. I will keep you up to date.

National Nutrition Month 2022: Celebrate a World of Flavors

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

The theme for National Nutrition Month® in 2022 is Celebrate a World of Flavor. Incorporating flavors from cultures around the world is a tasty way to nourish ourselves and appreciate our diversity. We also know that home-cooked/prepared meals are less expensive and more nutritious. 

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.

Using Photographs to Communicate Nutrition

 There is truth in the saying, “a picture is worth a thousand words.” In fact, graphics communicate up to 60,000 times faster than text. An individual is more likely to read a story or blog when a photograph captures their attention.

My interest in graphic design and photography began when I discovered my son had difficulty reading. I wanted to find an alternative way of communicating with him. I noticed when we passed the golden arches, he knew it was McDonald's. When we went to the library, he was attracted to picture books. Using photography to teach nutrition started out as a hobby and turned into a passion.

Photography is one form of visual communication. It is found in children’s books, art galleries, publications, advertisements, communication boards, and most recently social media. Communicating nutrition using any of these venues opened up a world of possibilities and opportunities.

The popularity of photography has grown rapidly in the past few years due to the use of digital photography and social media. The free social media sites featuring photographs include Flickr, Instagram, Pinterest, Shutterfly, and Photobucket. Instagram reached over 100 million users. There are 300 million pictures uploaded to Facebook every day via Instagram (Instagram Statistics). The most followed Pinterest board is Delicious at 6.9 million followers with the slogan, “I love food and first of all we taste with our eyes.” Mitzi Dulan, a registered dietitian released the Pinterest Diet and has 3 million followers. Healthy Aperture is an online food gallery created by registered dietitians using recipe photographs to tempt readers.



When creating a photograph to communicate nutrition, the composition should be simple with recognizable images and convey a message to a specific audience. MyPlate, a visual design of healthy eating is a good example of using photography to communicate. These are some of the examples of how I use photography to communicate:

· 
  When teaching children about fruits and vegetables, it is easier to show half the plate with fruits and vegetables, rather than trying to explain it.

· The topic of whole grains might be lost without a photograph illustrating examples of whole grain foods.

· Protein sources may seem obvious to a health professional, but the consumer may benefit from a photograph displaying beans, nuts, tofu, meats, fish and poultry.

· Showing portion control is an eye-opener and a great example of using photography to communicate and educate.

· Comparing different foods with the same amount of calories is a popular composition.

· Creating a photographic grocery list by using MyPlate as a template allowed individuals with difficulty reading the ability to plan meals.

Using photographs to communicate nutrition is a fascinating area with tremendous opportunities. My ultimate goal is to create a photograph that stimulates the senses, and nourishes the body.

February Wellness NewsTopics 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.

Wellness News

February Highlights

American Heart Month

Eating Disorder Awareness Month

International Expect Success Month

Library Lovers Month

National Care About Your Indoor Air Month

National Children's Dental Health Month

National Parent Leadership Month
National Time Management Month
Plant the Seeds of Greatness Month
Responsible Pet Owner's Month

Youth Leadership Month

February Monthly Food Events

Bake for Family Fun Month

Canned Food Month

Chocolate Month

February is Fabulous Florida Strawberry

National Grapefruit Month

Great American Pies Month

National Cherry Month

National Hot Breakfast Month

National Potato Month

National Snack Food Month

National Wise Health Care Consumer

North Carolina Sweet Potato Month

Return Shopping Carts to the Supermarket

National Pet Dental Health Month

National Gourmet Coffee Day The Difference between Gourmet and Specialty Coffee

The Difference between Gourmet and Specialty Coffee

There are many coffee companies that like to state their coffee is gourmet. The term “Gourmet” coffee, has no standard definition. Gourmet coffee could be superior coffee, or it is just a term used for marketing.

Grading Coffee Beans, Specialty Coffee

All coffee beans can be graded out of 100. This grading process is called “cupping”. And according to the Specialty Coffee Association (SCA), specialty coffee is Arabica coffee with a cup score of 80+ points.

The coffee must have been cupped by a certified Q grader. On top of that, too many defects in a sample of the green, unroasted coffee beans will automatically disqualify that coffee from specialty status.

Arabica beans are considered the premium, best-tasting type of beans. Robusta is less expensive to grow and tastes inferior. Some blends mix both types of beans, but the best coffees are made from 100% Arabica beans. To improve the taste of the coffee, look for a blend made from only Arabica beans.

Resources
1. The differences between gourmet and regular coffee, @CafeBritt
2. Discover the Many Coffees from Around the World, National Coffee Association
3. Coffee Professionals Discuss: What Is Specialty Coffee? @PerfectDailyG

National Clean Off Your Desk Day Desktop Dining Poses Food Poisoning Risk

CHICAGO – A whopping 83 percent of Americans typically desktop dine in an effort to save time and money, but not practicing proper food safety at the office could end up costing them both. When it comes to protecting themselves against foodborne illnesses, many professionals are still "out to lunch."

According to a survey by the Academy of Nutrition and Dietetics and ConAgra Foods' Home Food Safety program, a majority of Americans continue to eat lunch (62 percent) and snack throughout the day (50 percent) at their desks, while 27 percent typically find breakfast the first thing on their desktop to-do list. Late nights at the office even leave a small percentage (4 percent) dining at their desktop for dinner.

"For many people, multitasking through lunch is part of the average workday," says registered dietitian and Academy Spokesperson Toby Smithson. "While shorter lunch hours may result in getting more accomplished, they could also be causing workers to log additional sick days, as desktops hide bacteria that can lead to foodborne illness."
Top of the Workplace To-Do List – Washing Hands and Surfaces

Only half of all Americans say they always wash their hands before eating lunch. In order to reduce the risk of foodborne illness, Smithson recommends washing your hands before and after handling food with soap and warm water and keeping your desk stocked with moist towelettes or hand sanitizer for those times you can't get to the sink. "A clean desktop and hands are your best defense to avoid foodborne illnesses at the office," she says.

According to the Home Food Safety survey, only 36 percent of respondents clean their work areas—desktop, keyboard, mouse—weekly and 64 percent do so only once a month or less. A study updated in 2007 by the University of Arizona found the average desktop has 100 times more bacteria than a kitchen table and 400 times more than the average toilet seat. "Treat your desktop like you would your kitchen table and counters at home," says Smithson. "Clean all surfaces, whether at home or work, before you prepare or eat food on them."

Forget the Watercooler, Gather Around the Refrigerator

Even though virtually all workplaces now have a refrigerator, only 67 percent of those surveyed say it is where they store their lunch. Frighteningly though, approximately one in five people admit they don't know if it is ever cleaned or say it is rarely or never cleaned. Smithson recommends not only cleaning the office refrigerator but also using a refrigerator thermometer to ensure food is safely stored below 40 degrees Fahrenheit.

When it comes to safe refrigeration of lunches, perishable foods need to be refrigerated within two hours (one hour if the temperature is greater than 90 degrees Fahrenheit) from when it was removed from the refrigerator at home. However, survey results show that 49 percent admit to letting perishable food sit out for three or more hours, meaning foods may have begun to spoil before the first bite.

Microwave Continuing Education

Besides a refrigerator, nearly all office kitchens also have a microwave oven (97 percent), making leftovers and frozen meals easy, quick and inexpensive lunch options. It is crucial to follow the microwave cooking instructions on the package closely when cooking prepared food in the microwave.

Microwave ovens can cook unevenly and leave cold spots, where harmful bacteria can survive. The recommended way to ensure that food is cooked to the correct temperature, thereby eliminating any harmful bacteria that may be present, is to use a food thermometer. Re-heat all leftovers to the proper temperature of 165 degrees Fahrenheit.

"Food safety is very important, whether at home or at work. Simple things like washing your hands before preparing food and following microwave cooking instructions can really go a long way," said Joan Menke-Schaenzer, chief global quality officer, ConAgra Foods.

*HealthFocus International conducted the home food safety survey in April 2011 for the Academy and ConAgra Foods through an online survey of a random sample of 2,191 full-time employees, both men, and women, who work at a desk. The sample was chosen to closely match U.S. population demographics.

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.

Resource
Today’s Dietitian, New Survey Finds Desktop Dining Poses Food Poisoning Risk

January Wellness NewsTopics 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.

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January Food Events

January Highlights

National Birth Defects Month National Poverty in America Awareness Month National Mentoring Month National Folic Acid Awareness Week Healthy Weight Week Rid the World of Fad Diets and Gimmicks Day

December 25, National Pumpkin Pie Day

Pumpkin pie is a traditional dessert regularly served at Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time. The pie consists of a pumpkin-based custard baked in a single pie shell. The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger.

Pumpkin Pie

Yield: 12 servings
Ingredients

Crust

3/4 cup whole-wheat pastry flour (see Note)

3/4 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

2 tablespoons unsalted butter

3 tablespoons canola oil

3 tablespoons ice water

Filling

1 15-ounce can unseasoned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 14-ounce can low-fat sweetened condensed milk

2 large eggs, lightly beaten

Directions

Crust

1. To prepare crust: Combine whole-wheat flour, all-purpose flour, sugar, and salt in a medium bowl. Whisk together.

2. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it is light brown, about 30 seconds. Transfer to a small bowl to cool.
3. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly.
4. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.

5. Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center, and cover it with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge.

6. Position the rack in the lower third of oven; preheat to 425°F.

Filling

7. Combine pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well mixed.
8. Add condensed milk and eggs and whisk until smooth.

Assemble Pie 

9. Pour the filling into the prepared crust.
10. Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more.
11. Cover the crust edges with foil if they are browning too quickly.
12. Let cool completely on a wire rack before serving.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 

December Root Vegetable Month: Rutabaga, Parsnips and Carrots

Nutritional Information

Rutabaga, Parsnips, and Carrots

Serves 3 to 4

Ingredients

18.5 oz can French Onion Soup
1 medium Rutabaga*, peel, cut into 1-inch cubes
3 medium Carrots, peel, cut into 1-inch cubes
3 medium Parsnips, peel, cut into 1-inch cubes
1/2 tsp Curry Powder (or to taste)

Directions

1. Bring French onion soup to a boil.
2. Add the rutabagas, parsnips, and carrots into the soup. Add curry powder.
3. Reduce to a simmer. Simmer for 30 minutes or until desired doneness.

*If you have a difficult time cutting the rutabaga. place the peeled rutabaga into the microwave for 4 minutes. It will be very hot. Let cool and run under cold water until it is room temperature. Cut into cubes.

Nutrition Information

Rutabaga 101