June Wellness News

 

Monthly Events

Men's Health Month
Atlantic, Caribbean, & Gulf Hurricane Season (6/1-11/30)
Eastern Pacific Hurricane Season (5/15–11/30)
National Aphasia Awareness Month
Alzheimer's and Brain Awareness Month
Migraine and Headache Awareness Month
Myasthenia Gravis Awareness Month
Fireworks Safety Month (6/1-7/4)
National Safety Month
Caribbean-American Heritage Month 
Great Outdoors Month
Adopt-a-Shelter-Cat Month
National Pet Preparedness Month  
National Oceans Month  
National Rivers Month
June Dairy Month
Dairy Alternative Month
National Candy Month
National Fresh Fruit and Vegetables Month
National Frozen Yogurt Month
California Avocado Month
Georgia Blueberry Month
National Iced Tea Month
National Mango Month
National Papaya Month
National Soul Food Month
Sorghum Month
National Steakhouse Month
Turkey Lovers Month
Sports America Kids Month
Potty Training Awareness Month
National Camping Month

Weekly Events
1-30 National Lemonade Days
1-8 National Fishing and Boating Week
9-15 Men's Health Week
16-22 Learning Disabilities Week
22-28 Lightning Safety Week
24-30 National Mosquito Control Awareness Week

 Daily Events

 

1       Kentucky 15th State; Tennessee 16th State; National Olive Day; National Hazelnut Cake Day; National Heimlich Maneuver Day; World Milk Day; Global Day of Parents; National Cancer Survivors Day

2       MyPlate Anniversary; National Rotisserie Chicken Day; National Rocky Road Day

3       National Egg Day; National Chocolate Macaroon Day; World Bicycle Day

4       National Cheese Day; National Cognac Day

5       UN World Environment Day; National Veggie Burger Day; National Gingerbread Day 

6       National Applesauce Cake Day; National Drive-In Movie Day; National Gardening Exercise Day; Horseradish Day

7       Chocolate Ice Cream Day; World Food Safety Day

8       World Ocean Day; National Best Friends Day; National Jelly-Filled Doughnut Day; National Get Outdoors Day

9       Donald Duck Debut; National Strawberry Rhubarb Pie Day 

10    National Black Cow Day; National Herbs and Spices Day; National Iced Tea Day; National Egg Roll Day

11    Corn on the Cob Day; National Making Life Beautiful Day; National German Chocolate Cake Day

12    National Peanut Butter Cookie Day;  International Falafel Day

13    Kitchen Klutzes of America Day; National Weed Your Garden Day

14    (World) Blood Donor Day; Flag Day; Army Birthday; National Bourbon Day; National Strawberry Shortcake Day; Cucumber Day; Family Fitness and Health Day

15    Nature Photography Day; Arkansas 25th State; National Lobster Day; National Smile Power Day; Prune Day;  Father's Day; National Turkey Lovers’ Day

16    National Fudge Day; Cracker Jack Day

17    National Eat Your Vegetables Day; National Apple Strudel Day; National Cherry Tart Day;  UN World Day to Combat Desertification & Drought  

18    Intl Picnic Day; Intl Sushi Day; Sustainable Gastronomy Day

19    World Sickle Cell Day; National Martini Day; National Garfield the Cat Day

20    National Ice Cream Soda Day, National Vanilla Milkshake Day; West Virginia, 35th State; UN World Refugee Day

21    Summer Solstice; Peaches & Cream Day; New Hampshire 9th state; International Day of Yoga

22    National Onion Rings Day; National Chocolate Éclair Day; World Rainforest Day

23    Public Service Day; National Pink Day; National Hydration Day; National Pecan Sandies Day

24    Celebration of the Senses; National Pralines Day

25    Strawberry Parfait Day; National Catfish Day; National Parchment Cooking Day  

26    National Chocolate Pudding Day; International Day against Drug Abuse and Illicit Trafficking; Great American Backyard Campout; National Coconut Day

27    National HIV Testing Day; National Orange Blossom Day; National PTSD Awareness Day; National Onion Day; National Ice Cream Cake Day; Intl Pineapple Day; National Food Truck Day

28 National Tapioca Day; National Columnists' Day

29    National Almond Buttercrunch Day; National Camera Day; National Waffle Iron Day

30    Jake's Birthday; Social Media Day; National Meteor Watch Day; California Avocado Day;  National Bomb Pop Day 

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

 

November 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. 

November

November Highlights

Celebrate November Produce!
@produceforkids 

American Diabetes Month Military Family Appreciation Month Diabetic Eye Disease Month Epilepsy Awareness Month Lung Cancer Awareness Month and COPD Awareness Month National Alzheimer's Disease Awareness Month National Healthy Skin Month National Marrow Awareness Month National Family Caregivers Month National Hospice Palliative Care National Stomach Cancer Awareness Month Pancreatic Cancer Awareness Prematurity Awareness Month National Adoption Month Family Stories Month World Vegan Month National Roasting Month Banana Pudding Lovers Month Gluten-Free Diet Awareness Month National Fun with Fondue Month National Georgia Pecan Month National Pepper Month National Pomegranate Month Peanut Butter Lovers Month Raisin Bread Month Sweet Potato Awareness Month National Pet Cancer Awareness  MADD's Tie One On For Safety Holiday  Native American Heritage 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."

  

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

National Daiquiri Day - Frozen Watermelon Strawberry Daiquiri

Frozen Watermelon Strawberry Daiquiri 

Yields: 4 servings
Serving Size: 8 ounces

Ingredients.
3 cups frozen watermelon chunks
1 cup sliced fresh strawberries
1/2 cup rum (can be omitted or reduced to taste)
Juice of 1 lime
3 tablespoons agave syrup
Ice if needed
Watermelon wedges for decoration

Directions.
1. Combine all ingredients in a blender, process until smooth. If you like your cocktails thick and slushy, add ice to get the right consistency. If you prefer your cocktail less slushy, skip the ice.

2. Garnish with watermelon wedges and enjoy!


Nutrition Profile:
Yields: 4 servings (with Rum)
Serving Size: 8 ounces
Calories (kcal) 162
Protein (g) 1
Carbohydrates (g) 24
Total Dietary Fiber (g) 1
Total Sugars (g) 20
Added Sugar (g) 11
Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Potassium (mg) 196
Sodium (mg) 2


Nutrition Profile:
Yields: 4 servings (without Rum)
Serving Size: 8 ounces
Calories (kcal) 96
Protein (g) 1
Carbohydrates (g) 24
Total Dietary Fiber (g) 1
Total Sugars (g) 20
Added Sugar (g) 11
Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Potassium (mg) 196
Sodium (mg) 2

Nutrient Analysis Services
Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 30 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 Nutritionist. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN, FAND  at recipenews@gmail.com