September Wellness News

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 and includes weekly and daily events. 

September Health, Nutrition, and Food Events

 

Monthly

Hunger Action Month
National Childhood Obesity Awareness
National Food Safety Education Month
Fruit and Veggies - More Matters Month
Better Breakfast Month
Family Meal Month
America on the Move
Go Wild During California Wild Rice Month
Great American Low-Cholesterol,
 Low-Fat Pizza Bake Month
National Biscuit Month
National Italian Cheese Month
National Chicken Month
National Cholesterol Education Month
National Coupon Month
National Ethnic Foods Month
National Honey Month
National Mushroom Month
National Organic Harvest Month
National Papaya Month
National Potato Month
National Prime Beef Month
National Rice Month
Whole Grains Month
Hug a Texas Chef Month
Healthy Aging Month
National Yoga Month
Malnutrition Awareness Month
Baby Safety Month
National Suicide Prevention Month
Childhood Cancer Awareness Month
Gynecologic Cancer Awareness Month
National Recovery Month
Atrial Fibrillation Awareness Month
National Menopause Awareness Month
National Ovarian Cancer Awareness Month
National Prostate Cancer Awareness Month
National Sickle Cell Awareness Month
Newborn Screening Awareness Month
National Service Dog Month
Leukemia and Lymphoma Awareness Month
World Alzheimer's Month
National Hispanic Heritage Month
(September 15 October 15)
National Preparedness Month
College Savings Month
Library Card Sign-up Month
Update Your Resume Month
International Women's Friendship Month
Pain Awareness Month
Self-Improvement Month
AKC Responsible Dog Ownership Month
Mold Awareness Month

Weekly

1-7  International Enthusiasm Week
1-7 National Nutrition Week (India)
3-9  National Waffle Week
10-16  Suicide Prevention Week
10-16 National Assisted Living Week
15-21 International Clean Hands Week
15-21 National Farm Safety and Health Week
22-28 Remember to Register to VOTE
24-30 National Employ Older Workers

Daily

1. National Cherry Popover Day; National Gyro Day

2. Labor Day; Blueberry Popsicle Day; World Coconut Day; National Grits For Breakfast Day

3. National Welsh Rarebit Day; National Baby Back Ribs Day

4. Macadamia Nut Day; National Wildlife Day; Spice Blend Day

5. National Cheese Pizza Day; International Day of Charity

6. National Coffee Ice Cream Day; National Read A Book Day; Great Egg Toss Day, Food Bank Day

7. National Beer Lover’s Day; National Acorn Squash; National Salami Day; Bacon Day, National Tailgating Day

8. Intl Literacy Day; World Physical Therapy Day, chef appreciation day; grandparents day

9. Fetal Alcohol Syndrome Awareness Day; California 31st State; National Steak Au Poivre Day; National Wiener Schnitzel Day

10. World Suicide Prevention Day; Swap Ideas Day; TV Dinner Day; Ants on a Log

11. Patriot Day; Natl Hot Cross Bun Day; Day of Service and Remembrance

12. National Chocolate Milkshake Day; National Report Medicare Fraud Day

13. National Celiac Disease Awareness Day; National Peanut Day; Kids Take Over The Kitchen Day; Snack A Pickle Time

14. Eat a Hoagie Day; National Kreme Filled Donut Day; National Coloring Day, farmers' consumer awareness

15. National Linguine Day; National Cheese Toast Day; National Creme de Menthe Day; Greenpeace Day; National Online Learning Day; National Double Cheeseburger Day

16. National Guacamole Day; Cinnamon Raisin Bread Day; National Working Parents Day

17. Constitution Day; Apple Dumpling Day; National Monte Cristo Day

18. National HIV/AIDS &Aging Awareness; World Water Monitoring Day; National Cheeseburger Day; Read an E-book

19. Butterscotch Pudding Day, National Pawpaw Day, Teach Ag

20. National Punch Day; National String Cheese Day; National Pepperoni Pizza Day; National Fried Rice Day

21. World Gratitude Day; UN Intl Day of Peace; National Pecan Cookie Day; World Alzheimer's Day; National Chai Day

22. National White Chocolate Day; American Business Women’s Day; Dear Diary Day; National Ice Cream Cone Day

23. National Great American Pot Pie Day; National Snack Stick Day; Day Autumnal Equinox; Za'atar Day, Family Day A Day to Eat Dinner With Your Kids

24. National Cherry Jubilee Day, National Familial Hypercholesterolemia Day

25. World Ataxia Awareness Day; National Crab Newburg Day; National Cooking Day; National Quesadilla Day; National Lobster Day, National Women's Health & Fitness Day

26. National Pancake Day; National Dumpling Day; National Johnny Appleseed Day; National Better Breakfast Day

27. World Tourism Day; National Chocolate Milk Day; National Corned Beef Hash Day, Vegan Bakery, Family Health and Fitness Day USA

28. National Strawberry Cream Pie Day; National Drink Beer Day

29. World Heart Day; National Biscotti Day

30. World Maritime Day; National Mulled Cider Day; National Chewing Gum Day; Extra Virgin Olive Oil Day; National Potato Month

	Months
	January	July
	February	August
	March	September
	April	October
	May	November
	June	December

 

July 26, National Coffee Milkshake Day

National Coffee Milkshake Day

Culinarians Day A Tribute to the Culinary Arts Profession

Culinary education is available from a wide number of institutions offering diploma, associate, and bachelor degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Most professional kitchens follow the apprenticeship system.

These are some of the most well-known culinary schools in the food-service industry and culinary arts.

The Culinary Institute of America

Johnson and Wales University

New England Culinary Institute

Le Cordon Bleu International

Health and Nutrition

About twenty years ago, a dear friend who was a chef told me, “If it is not made from real butter and real cream, it is not real food.” Sadly, he passed away from heart disease.

Nutrition and food safety is now a part of all culinary school curriculums. Some dietitians have certification in the culinary arts and are creating healthy cuisines that have grown in popularity.

More chefs are teaming up with dietitians to meet the community's needs. Even Elmo and White House Assistant Chef Sam Kass talk about the importance of healthy and delicious school meals.

The videos below give you a history of the profession during the 20th and 21st centuries. As we move towards the present, you will notice how health and nutrition play an important role in the development of new cuisines and the modification of traditional favorites.

American Culinary Federation

The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. They are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry has grown tremendously.

ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef and Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.

The American Culinary Federation (ACF)
Culinary Team USA 2012

Seven chefs unite to take on the challenge of their careers. They will compete in a global event to test their skills like never before. They are ACF Culinary Team USA.

Elmo joins White House Assistant Chef Sam Kass in the White House kitchen to talk about the importance of healthy and delicious school meals following President Obama's signing of the Healthy, Hunger-Free Kids Act.  This legislation is an important step forward toward ensuring that no child goes to school hungry and that all children have access to healthy, nutritious foods at school.



Research Chefs Association (RCA)

Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.

What is Culinology®?
"It is the blending of culinary arts and food science, promoted by the Research Chefs Association. This fast-growing discipline is gaining popularity in the industry and popping up in degree programs at the college level because the food product development industry is demanding that their professionals have a combination of
culinary and food science skills."

  

October Wellness News

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. 

October Monthly Events

October Health, Nutrition, and Food Events

	Months
	January	July
	February	August
	March	September
	April	October
	May	November
	June	December

 

Mango Strawberry Slushy

Mango Strawberry Slushy

Ingredients

For Mango Layer

1/2 cup Frozen Mango Cubes
½ cup fresh mango

1/2 tablespoon Sugar

1/4 cup mango juice

1/2 cup Ice

For Strawberry Layer

1 cup Frozen Strawberries

1/2 tablespoon Sugar

1/4 cup water

1/2 cup Ice

Instructions

1. For the Mango layer – place all the ingredients – frozen mango cubes, fresh mango, sugar, ice, and mango juice in a blender. Place the liquid ingredients at the bottom first.

2. Cover and blend until the mixture is smooth. Transfer it to a bowl and store in the refrigerator. while you blend the strawberry mix.

3. Repeat the same process for the strawberry layer. Place all the ingredients – frozen strawberry cubes, sugar, water, and ice in a blender. Place the liquid ingredients at the bottom first.

4. Cover and blend until the mixture is smooth.

5. Assemble. Pour the strawberry slushie into a glass, layer it with the mango slushie.

Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

Yields: 2 serving
Serving Size: 1 cup

81 Calories (kcal)

1 Protein (g)

21 Carbohydrates (g)

2 Total Dietary Fiber (g)

17 Total Sugars (g)

6 Added Sugar (g)

0 Fat (g)

0 Saturated Fat (g)

0 Cholesterol (mg)

19 Calcium (mg)

189 Potassium (mg)

5 Sodium (mg) 

FDA to Revoke 52 Standards of Identity for Food Products

The FDA announced that it is revoking or proposing to revoke 52 outdated Food Standards of Identity (SOIs) for products such as canned fruits and vegetables, dairy, baked goods, and macaroni. These rules, initially created to ensure uniformity and prevent food fraud, are now considered obsolete due to advances in food science, labeling, and safety regulations. The move aligns with broader efforts under the Trump Administration to reduce regulatory burdens, increase transparency, and support innovation in food production, while still protecting consumers.

The Potential Downside

While revoking outdated Standards of Identity (SOIs) can encourage innovation and reduce red tape, there are potential downsides worth noting:

✅ Loss of uniform definitions:
Without clear standards, products could vary more widely in ingredients or quality, making it harder for consumers to know exactly what they’re buying.

✅ Risk of consumer confusion or deception:
SOIs historically ensured “honesty and fair dealing.” Removing them might open the door for misleading product names or formulations that don’t match consumer expectations.

✅ Weaker safeguards for traditional products:
Standards helped preserve certain traditional recipes and prevent cost‑cutting substitutions that could lower nutritional value or quality.

✅ Regulatory gaps:
Although modern labeling and safety laws exist, some worry that fewer defined standards could require stronger enforcement elsewhere to prevent food fraud.

Bottom line:
Revoking obsolete rules can be positive, but agencies and manufacturers must ensure transparency and accurate labeling so consumers remain protected and informed.

Combination Foods

 

Nutrition Facts

• These foods can be substituted in your meal plan, even though they contain added sugar or fat. However, they do not contain as many vitamins and minerals as the servings on the Starch, Fruit, or Milk list.

• When planning to include these foods in your meal, be sure to include foods from all the lists to eat a balanced meal.

Selection Tips

• Because many of these foods are concentrated sources of carbohydrate and fat, the portion sizes are often very small.

• Always check Nutrition Facts on the food label. It will be your most accurate source of information.

• Many fat-free or reduced products made with fat replacers contain carbohydrate. When eaten in large amounts, they may need to be counted. Consult with your instructor to determine the correct method for counting.

• Look for fat-free salad dressings in smaller amounts on the Free Foods list.

Free Group

 

Fat Group

 

Fats are divided into three groups, based on the main type of fat they contain: monounsaturated, polyunsaturated, and saturated. Small amounts of monounsaturated and polyunsaturated fats in the foods we eat are linked with good health benefits. Saturated fats are linked with heart disease and cancer. In general, one fat serving is equal to: 1 teaspoon of regular margarine or vegetable oil 1 tablespoon of regular salad dressing

Nutrition Facts All fats are high in calories. Limit serving sizes for good nutrition and health. Nuts and seeds contain small amounts of fiber, protein, and magnesium. If blood pressure is a concern, choose fats in the unsalted form to help lower sodium intake, such as unsalted peanuts.

Selection Tips Check the Nutrition Facts on the food labels for serving sizes. One serving is considered a fat serving, which is defined as a serving size containing 5 grams of fat. When selecting regular margarine, choose those with liquid vegetable oil as the first ingredient. Soft margarine are not as saturated as stick margarine. Soft margarine is a healthier choice. Avoid those listing hydrogenated or partially hydrogenated fat as the first ingredient. When selecting low-fat margarine, look for liquid vegetable oil as the second ingredient. Water is usually the first ingredient. When used in smaller amounts, bacon and peanut butter are counted as fat servings. When used in larger amounts, they are counted as high-fat meat servings. Fat-free salad dressings are on the Free Foods list. See the Free Foods list for nondairy coffee creamers, whipped topping, and fat-free products, such as margarine, salad dressings, mayonnaise, sour cream, cream cheese, and nonstick cooking spray.

Meat and Meat Alternatives

 

Dairy Group

 

Fruit Group

 

This list includes fresh, frozen, canned, and dried fruits, as well as fruit juices. In general, one fruit serving is equal:    . 1 small to medium fresh fruit.    . ½ cup of canned or fresh fruit or fruit juice.    . ¼ cup of dried fruit. (The weight includes skin, core, seeds, and rind).

Nutrition Facts. Fresh, frozen, and dried fruits have about 2 grams of fiber per serving. Fruit juices contain very little fiber. Citrus fruits, berries, and melons are good sources of vitamin C.

Selection Tips. Count 1/2 cup of cranberries or rhubarb sweetened with sugar substitutes as a free food. Read the Nutrition Facts label on the food. If one serving has more than 15 grams of carbohydrate, you will need to adjust the size of the serving you eat or drink. Portion sizes for canned fruits are for the fruit and a small amount of juice. Whole fruit is more filling than fruit juice and may be a better choice. Food labels for fruits may contain the words "no sugar added" or "unsweetened." This means that no sucrose (table sugar) has been added. Generally, fruit canned in extra light syrup has the same amount of carbohydrate per serving as the "no sugar added" or the juice pack. All canned fruits on the fruit list are based on one of these three types of pack.

Vegetable Group

 

Vegetables that contain small amounts of carbohydrates and calories are on this list. They also contain important nutrients. Try to eat at least 2 to 3 vegetable servings each day. In general, one vegetable serving is:      ½ cup of cooked vegetables or vegetable juice.      1 cup of raw vegetables Nutrition Facts. Fresh and frozen vegetables have less added salt than canned vegetables. Drain and rinse canned vegetables if you want to remove some salt. Choose more dark green and dark yellow vegetables, such as spinach, broccoli, romaine, carrots, chilies, and peppers. Broccoli, brussel sprouts, cauliflower, greens, peppers, spinach, and tomatoes are good sources of vitamin C. Vegetables contain 1 to 4 grams of fiber per serving. Selection Tips. A 1-cup portion of broccoli is a portion about the size of a light bulb. Tomato sauce is different from spaghetti sauce, which is on the Bread/Starch list. Canned vegetables and juices are available without added salt. If you eat more than 4 cups of raw vegetables, or 2 cups of cooked vegetables at one meal, count them as 1 Bread/Starch serving. Starchy vegetable such as corn, peas, winter squash, and potatoes that contain larger amounts of calories and carbohydrates are on the Bread/Starch list. Artichoke Artichoke hearts Asparagus Beans (green, wax, Italian) Bean sprouts Beets Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celery Cucumber Eggplant Greens (collard, kale, mustard, turnips) Kohlrabi Leeks Mixed vegetables (without corn,  peas, or pasta) Mushrooms Okra Onions Pea Pods Peppers (all varieties) Radishes Salad greens (endive, escarole, lettuce, romaine, spinach) Sauerkraut Spinach Summer squash Tomato Tomatoes, canned Tomato sauce Tomato/vegetable juice Turnips Water chestnuts Watercress Zucchini

July, National Ice Cream Month Join Our Ice Cream Social

It’s fun, cold, delicious, comes in many flavors. Which one to choose? What meets your taste? Test the Brands, Read the portion size, check the calories and fat. An educated consumer has the knowledge to make the right decision. 

The third Sunday in July is National Ice Cream Day. Enjoy

Our Ice Cream Social

Toppings

Ice Creams

Berries, Light Vanilla Ice Cream,

Caramel Sauce and Whipped Cream

Nutrition Information. 212 Calories; 4 g Protein; 30 g Carbohydrates;

1 g Dietary Fiber; 9 g Fat; 50 mg Cholesterol; 71 mg Sodium

Blueberries with 

Blueberry Crumble Ice Cream

Nutrition Information. 151 Calories; 3 g Protein; 17 g Carbohydrates;
1 g Dietary Fiber; 9 g Fat; 46 mg Cholesterol; 26 mg Sodium

Raspberries with 

Red Velvet Ice Cream and Vanilla Wafer

Nutrition Information. 157 Calories; 3 g Protein; 18 g Carbohydrates;
1 g Dietary Fiber; 9 g Fat; 49 mg Cholesterol; 59 mg Sodium

Kiwi, Blueberries, and Strawberries with 

Caramel Delight Ice Cream, Light 

Nutrition Information. 131 Calories; 4 g Protein; 23 g Carbohydrates;

1 g Dietary Fiber; 4 g Fat; 30 mg Cholesterol; 46 mg Sodium

Nutrition Information

Scoop Size Matters

Heidi Diller, Registered Dietitian, 

has tips to help pick a delicious ice cream 

without busting your diet!

Cynthia Sass, MPH, MA, RD, CSSD describes 
"How to choose healthier ice cream"

From the table below you can see ice cream has a variety of calories and amounts of fat. I have never been a fan of no sugar-added ice cream. However, the flavor of some of the light brands I found to match those of the regular and premium brands. Try some of the light brands and see what you think?

Resources

Ben and Jerry’s
Nutrition Information - Click Ice Cream

Blue Bell Creameries
Nutrition Information - Click Ice Cream Links

Breyers
Nutrition Information-Click product for info

Häagen-Dazs
Nutrition Information-Click Product for Info