National Take Your Parents to Lunch Day is an event that takes place each October. Parents visit their children’s school and have lunch with them in the cafeteria. The goal is to learn more about what goes into putting together a healthy lunch, and for parents and school officials to open the lines of communication so they can work together to provide kids with the healthiest meals possible.
On the evening of August 3, 1492, Columbus departed from Palos de la Frontera, Spain with three ships: the Niña, Pinta and Santa María. The land was sighted on October 12, 1492. Columbus called the island San Salvador (today it is known as the Bahamas).
Scurvy was a major health problem onboard Christopher Columbus ships. Fresh fruits and vegetables were not taken on these long voyages due to spoilage. This resulted in a high incidence of scurvy among the sailors. The relationship between scurvy and Vitamin C had not been discovered yet.
The typical foods brought on these long journeys consisted of water, vinegar, wine, olive oil, molasses, honey, cheese, rice, almonds, salted flour, sea biscuits, dry legumes, salted and barreled sardines, anchovies, dry salt cod and pickled or salted meats (beef and pork). Fresh livestock included pigs and chickens were part of the ship's provisions. Fish was readily available.
Foods were commonly salted and pickled as a method of preserving food. The crew was served two meals a day. Foods were mostly boiled and served in a large wooden bowl. The sailors ate with their fingers because they had no forks or spoons. There was a lack of proper sanitation. Hand washing before meals was not required.
There is a legend that during one of Christopher Columbus's voyages some sailors had scurvy and wanted to be dropped off at one of the nearby islands and die there rather than dying on board. While the men were on the island they ate some of the island's fresh fruits and vegetables and to their amazement began to recover. When Columbus's ships passed by several months later, the captain saw the men were alive and healthy. The island was named Curacao, meaning Cure.
The MDA Telethon was a labor day tradition throughout my life. Then in 1988, I gave birth to a son with Cerebral Palsy. The telethon became more important. It was a reminder we were not alone in a fight against childhood muscular diseases. I remember a theme reminding me about the importance of food, "Make a Muscle, Make a Difference". Here are some foods that can help you make a muscle.
In Loving Memory of Jerry Lewis
To Jerry Lewis - Thank you for getting families, communities, organizations, corporations, and the medical field together to find a cure and to help others live independent lives.
There are three diﬀerent varieties of the Whole Grain Stamp: the 100% Stamp, the 50%+ Stamp, and the Basic Stamp.
If a product bears the 100% Stamp (left image above), then all its grain ingredients are whole grain. There is a minimum requirement of 16g (16 grams) – a full serving – of whole grain per labeled serving, for products using the 100% Stamp.
If a product bears the 50%+ Stamp (middle image), then at least half of its grain ingredients are whole grain. There is a minimum requirement of 8g (8 grams) – a half serving – of whole grain per labeled serving, for products using the 50%+ Stamp. The 50%+ Stamp was added to the Whole Grain Stamps in January of 2017, and will begin appearing on products in the spring and summer of 2017.
If a product bears the Basic Stamp (right image), it contains at least 8g (8 grams) – a half serving – of whole grain, but may also contain some reﬁned grain.
I am a National Nutrition Month fan. This year’s theme provides numerous opportunities to teach nutrition for all ages. From our children's first bite, picky eaters, teen and adult choices, cultural influences, disability feeding, and aging.
"The theme’s rhyme and simple food
treatment not only appeals to kids and kids-at-heart but “bite by bite” also
supports the philosophy that every little bit (or bite!) of nutrition is a step
in the right direction. Small goals/changes can have a cumulative healthful
effect. Nutrition doesn't have to be overwhelming.
Most importantly, Eat Right, Bite by Bite is fun,
positive, kid-friendly, inclusive of and adaptable for all eating patterns and
cultures, and accessible and easy to understand."
This photograph took 18 hours and 215 shots. Many times it takes longer, and sometimes I know after a few hours I’ve caught what I am looking for.
Food Styling Most food stylists have a background in the culinary arts, many are professional chefs. They have knowledge of nutrition, cooking techniques, and food science. The role of the food stylist is to make the food look attractive in the finished photograph. I’m a different type of food stylist. My experience comes from nutrition, dietetics, food science, recipe development, gardening, and portion control. The biggest difference is portion control and I enjoy working with only fruits, vegetables, grains, and dairy. My goal is to create and illustrate wonderful and appetizing foods using portion control. I want those who view the photographs to experience a feeling of satiety. The Process I start with a sketch, which includes a grocery list. However, I do leave myself open for specials, sales, and the unusual.
I prepare 3 identical dishes. (One for Jake; the second is the one I play and create with, and the third is called the "Hero" - to be used in the final picture.
I have numerous locations I like to photograph from (inside and outside). The Den is my studio with extra lights, umbrellas, reflectors, etc.. I use stone, wood or tile tables. Also, the fireplace creates a nice backdrop.
I'm a collector of cloth napkins, baskets and bottles; and I use them in my photographs. Below are some of the different areas I photograph in the den and in dining room.
Outside: I have a collection of large logs I’ve arranged throughout my yard. Depending on the time of day, I will use them as a stand or background. I also love to use my garden as a background, the food tastes better.
Plates/Accessories. I usually stay with basic colors, so as not to distract from the food, since I like working with foods of many colors. To decorate the image, I like using napkins, herbs, fruits, vegetables, baskets, parchment paper, etc.
I sometimes wonder if we took the same amount of care and preparation creating a meal or dessert from fruits, vegetables or whole grains; rather than a high calorie, high sugar, and high-fat pastry would we make the same choices.
This is a book, I have found very useful, "Food Styling, the art of preparing food for the camera." The author, Delores Custer is passionate about her work and it shows.
The Food Color Challenge celebrates the 2011 American Dietetic Association National Nutrition Month (NNM) theme, "Eat Right with Color." Angela Lemond, a registered and licensed dietitian (AKA “Mommy Dietitian”) created the challenge to encourage public participation and awareness of the numerous nutrients and health benefits of eating foods with many colors.
I read the challenge to the members of our household. To my delight, they wanted to participate. The individuals who share our home come from diverse backgrounds with physical/emotional challenges and/or chronic illnesses, such as Cerebral Palsy, Autism, Seizure Disorders, Cancer & Heart Disease. We function as a family and came together due to medical and financial concerns.
This would be a memorable day. Our first meal together from planning, shopping, preparation to finally sitting down and eating as a family.
Family Members: Sandra Frank, Ed.D, RD, LDN (Camera Person, Narrator, House Mom, and Registered Dietitian); Jake Frank (22 years old; Menu Planner and Taste Tester); Jonathan Cruz (19 years old; Menu Planner and Food Prep); Lance Li (22 years old; Menu Planner, Shopper and Food Prep); David Bradbury, CNA (32 years old; Nurse's Aide and assisted with feeding); Paul Mitchell (40 something years old; Camera Shy).
Our Guests: Michelle Canazaro (22 years old; Food Prep and Taste Tester) and Cory Munce (21 years old; Food Prep and Taste Tester)
When planning our meal we considered finances, physical abilities & of course, color.
Finances Our goal was to keep the cost around $2.00 per person. We looked for store coupons, specials and purchased store brands when available. We asked our guests to bring a food listed on our menu.
Then a strange miracle occurred. Before I left for the market, I went to get the mail. Someone had sent us a $50.00 Publix gift certificate. Without the gift certificate, the cost per meal was over $3.00 per person and with the gift, we were able to purchase food for a few days. Adaptations and Individual Preferences
The meal would feed six people, each with unique needs. My son Jake was born with Cerebral Palsy and is a quadriplegia. He is unable to hold utensils and requires a straw to drink fluids. Finger foods and a weighted cup with a flexi straw usually provide him the most independence.
When purchasing pasta, I look for shapes about one-inch long and easy to hold, such as Rotini (a helix or corkscrew-shaped pasta). As a backup plan, sandwiches are easy to make from most recipes and a perfect finger food.
At times, Jake’s muscles get so tight he requires assistance with feeding. This was one of those times - the day we made our video.
Other considerations, included: · Vegetarian · Mechanical Soft or Puree Foods · Hates Vegetables · Low Sodium Food Choices I gave everyone a picture list of foods with various colors. (Some of our family members are unable to read.) From the list, we prepared our menu. I was pleased to learn, everyone liked spinach (except Michelle, but that would change.)
Menus and Recipes
Fruits and vegetables are foods I try to have readily available everyday and throughout the day. I find when members of our home snack on low calorie - high fiber foods they are less likely to overeat at meals and during the day. The cheese is usually available a few times a week. Sliced Green and Red Apples
(1/2 cup, 33 calories; 1.5 g Dietary Fiber)
2 Carrots and 2 Celery Sticks
(17 calories; 1.2 g Dietary Fiber)
Green and Red-Purple Grapes
(1/2 cup; 52 calories; 1 g Dietary Fiber) Cheese Cubes, Reduced-fat Cheddar & Monterey Jack
(1 oz; 81 Calories; 0 g Dietary Fiber)
Trail Mix with Cashews, Peanuts, Raisins, Dried Banana Chips
(1/4 cup; 188 Calories; 2 g Dietary Fiber)
Fat Free Ranch Dressing for Vegetables
(1 Tbsp; 21 Calories; 0 g Dietary Fiber)
Low fat Yogurt Dip for Fruits
(2 Tbsp; 28 Calories; 0 g Dietary Fiber)
Tri-color Pasta Bar Directions 1. If using frozen spinach, thaw and drain. 2. Tri-color pasta, cook according to manufacturer’s directions. 3. Dice tomatoes and onions; combine and toss gently; set aside 3/4 cup to use with the salad and/or pasta toppings. 4. Dice bell peppers and add to the salad and topping ingredients. 5. Heat garlic with cooking spray in a saucepan over medium heat. Cook until soft, but not browned. 6. Add onions and tomatoes, continue cooking until soft. 7. Add spinach; toss gently. Cook until the spinach is heated through. Place in a serving dish and reserve 1/2 cup spinach mixture per serving for the following sandwich recipe (Red, White and Green Grilled Cheese). 8. Prepare turkey meatballs and pasta sauce using your favorite recipes.
Serving the Pasta: Create a “Pasta Bar” 1. Place pasta in a large serving bowl. 2. Serve the following sides around the Pasta: a. Spinach mixture, cooked b. Diced Tomatoes, Onions and Peppers c. Shredded Part-skim Mozzarella d. Turkey Meatballs, 1.5 oz each e. Shredded Chicken f. Pasta Sauce g. Tossed Salad Nutritional Information: Tri-color Pasta (without meat).351 Calories; 17 g Protein; 55 g Carbohydrates; 5.3 g Dietary Fiber; 6.2 g Fat; 15 mg Cholesterol; 3288 IU Vitamin A; 0.6 mg Vitamin B1; 0.4 mg Vitamin B2; 51 mg Vitamin C; 46 mcg Folate; 340 mg Calcium; 3 mg Iron; 648 mg Potassium; 343 mg Sodium Tri-color Pasta (with meatballs and chicken).439 Calories; 35 g Protein; 55 g Carbohydrates; 5.3 g Dietary Fiber; 7.9 g Fat; 53 mg Cholesterol; 3295 IU Vitamin A; 0.6 mg Vitamin B1; 0.5 mg Vitamin B2; 51 mg Vitamin C; 47 mcg Folate; 344 mg Calcium; 4 mg Iron; 715 mg Potassium; 382 mg Sodium Red, White and Green Grilled Cheese
From the cookbook, “Keep the Beat Recipes” developed for the National Heart, Lung, and Blood Institute (NHLBI). The cookbook also includes information on cooking, nutrition, and feeding children (including picky eaters). A free copy of the cookbook is available on the NHLBI website.
1. Preheat oven to 400 ºF. Place a baking sheet in the oven to preheat for about 10 minutes. 2. Assembling the Sandwich a. Take one slice whole wheat bread and top with 1/2 cup Spinach mixture, cooked and cooled from the recipe above. b. Top with 1/4 cup Part-skim Mozzarella Cheese c. Cover with second slice of whole wheat bread. 3. Use cooking spray on the preheated nonstick baking sheet. 4. Place the sandwich(es) on the baking sheet. 5. Bake for about 4 to 6 minutes or until the bottom starts to brown. 6. Carefully turn the sandwich over and bake for an additional 3 to 4 minutes or until both sides are browned. 7. Serve immediately.
Nutritional Information:283 Calories; 16 g Protein; 37 g Carbohydrates; 7.3 g Dietary Fiber; 7 g Fat; 15 mg Cholesterol; 4273 IU Vitamin A; 0.3 mg Vitamin B1; 0.3 mg Vitamin B2; 17 mg Vitamin C; 51 mcg Folate; 333 mg Calcium; 3 mg Iron; 597 mg Potassium; 470 mg Sodium
Dessert or Snack
1. Purchase disposable wooden skewers. With young children or people with limited hand and arm mobility, cut the pointed tips off and seal securely with tin foil or a soft material to prevent injury. 2. Purchase enough fruit to yield about 3/4 cup per person. 3. Choose a variety of fruits and cut into slices, wedges or chunks. Grapes and strawberries use whole. 4. Place the pieces of fruit on the skewer to create a colorful arrangement. 5. “Enjoy the fruits of your labor”.
Nutritional Information:43 Calories; 0.6 g Protein; 11 g Carbohydrates; 1.2 g Dietary Fiber; 0 g Fat; 0 mg Cholesterol; 877 IU Vitamin A; 21 mg Vitamin C; 11 mg Calcium; 0.2 mg Iron; 165 mg Potassium; 6 mg Sodium
Fruit Smoothie, 2 servings
1. Place in blender the following ingredients: 1/2 cup Skim Milk 1 cup low fat ice cream or frozen yogurt 2. Cover and blend the milk and ice cream 3. Add 1 to 1-1/2 cups of assorted fruit. Remove large pits from fruit and if using an orange, remove the peel before placing in the blender. 4. Cover and puree until smooth. Pour into glasses to serve.
Nutritional Information: 170 Calories; 7 g Protein; 30 g Carbohydrates; 1.2 g Dietary Fiber; 3 g Fat; 15 mg Cholesterol; 1270 IU Vitamin A; 0.1 mg Vitamin B1; 0.1 mg Vitamin B2; 19 mg Vitamin C; 46 mcg Folate; 213 mg Calcium; 0.3 mg Iron; 255 mg Potassium; 110 mg Sodium
Memorable Moments Michelle. “The tri-color pasta is great.” (Even after I told her, spinach was one of the ingredients.) We laughed and Michelle said, “I guess I must like spinach.”
Lance.“I never realized there were so many healthy foods that look and taste good.”
Jonathan. “I think lemonade is the healthiest drink in the world.”
Cory. ”I’ll have a little bit of pasta; I’m full from making the fruit kebabs.”
Jake. “Mom - You haven’t cooked since I was a baby. This is good; can we do it again?”
David. “This is beautiful watching the kids help plan and prepare a healthy meal together.”
Paul. “I can’t believe you got everyone involved.”
Sandra. I’ve always worried what would happen to Jake once I was gone, but as I looked around the room I saw laughter, friendship and new family connections being formed. Yes, this was a memorable day, so rich in beautiful colors and endless possibilities.
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the food art photographs are available for purchase with the proceeds going to special need young adults. Contact Dr. Sandra Frank for additional information (email@example.com).
Jelly or jello comes from gelatin. The Gelatin found in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues. Gelatin is not recommended for vegetarians. In 1923 D-Zerta became the first sugar-free gelatin dessert.
Agar or agar-agar is a gelatinous substance derived from agarophyte (red algae). Agar is used as an ingredient in desserts, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream, and other desserts. Agar-agar is approximately 80% fiber and serves to regulate bowel movements.
Agar-agar is sold in packages as washed and dried strips or in powdered form. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavoring, coloring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts. Reference: Wikipedia
Liz Hickok is a San Francisco-based artist known for her work in Jell-O. Her artwork is exhibited across the country and internationally. The WhiteHouse in Jell-O was created in
honor of President Obama's first 100 days in office. Hickok appeared on the Food Network Awards Show, where she won an award for “Best Use of Food as Art Medium.” Click the link to view Liz Hickok portfolio
As a dietitian, gelatin became known as a stable for clear liquid and full-liquid diets. It is often recommended for vomiting as a means to replace fluid loss and provide calories. The sugar-free gelatin became a favorite for individuals as a "Free Food" on weight-loss programs and diabetic diets. Gelatin is considered a fluid and therefore must be calculated when a patient is placed on a fluid restriction.
Walking and bicycling to school enables children to incorporate the regular physical activity they need each day while also forming healthy habits that can last a lifetime.
Regular physical activity helps children build strong bones, muscles, and joints, and it decreases the risk of obesity. In contrast, insufficient physical activity can contribute to chronic diseases, such as diabetes, heart disease, cancer, and stroke.
"Our goal is to build a better, healthier future for people all over the world. Working through offices in more than 150 countries, WHO staff work side by side with governments and other partners to ensure the highest attainable level of health for all people.
Together we strive to combat diseases – infectious diseases like influenza and HIV and noncommunicable ones like cancer and heart disease. We help mothers and children survive and thrive so they can look forward to a healthy old age. We ensure the safety of the air people breathe, the food they eat, the water they drink – and the medicines and vaccines they need."
National Nutrition Month® is an annual nutrition education and information campaign created by the Academy of Nutrition and Dietetics. The campaign is celebrated each year during the month of March, The focus is 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 the most valuable and credible source of timely, scientifically-based food and nutrition information.
Registered Dietitian Nutritionist Day is also celebrated during National Nutrition Month®, on the second Wednesday in March. This year it is March 13, 2019. The occasion increases awareness of registered dietitian nutritionists (RDN) 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.
2019 NNM Campaign
In an effort to accommodate the diverse areas in which National Nutrition Month® is celebrated and allow greater flexibility in the promotion of healthful messages, this year National Nutrition Month® will be honored as its own theme. This will allow the NNM campaign to focus on its original purpose, which is: "To increase the public's awareness of the importance of good nutrition and position Academy members as the authorities in nutrition."
During National Nutrition Month®, help the Academy achieve its vision of a world where all people thrive through the transformative power of food and nutrition.
I enjoy playing with words and seeing if I can come up with a meaningful world that goes with the National Nutrition Month® Theme, “Eat Right, Your Way, Every Day.”
With some juggling and creativity, here is what I came up with.
National Nutrition Month® (NNM) is more than a game; it is a "nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits."
National Nutrition Month® 2018 is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. 2018 NNM Theme - "Go Further with Food". The foods you choose can make a real difference. Preparing your foods to go further, by planning meals and snacks in advance can also help to reduce food loss and waste. This year's theme for National Nutrition Month® encourages us to achieve the numerous benefits healthy eating habits offer, but it also urges us to find ways to cut back on food waste. Learning how to manage food resources at home will help you "Go Further with Food" while saving both nutrients and money. Academy of Nutrition and Dietetics https://www.eatright.org/
March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the American Dietetic Association (ADA). The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2011 theme for National Nutrition Month® is "Eat Right with Color."
The theme explores the health benefits associated with eating foods of many colors. "Eating a rainbow" refers to including color diversity in your meals and food choices, so as to enhance your intake of a wide range of nutrients. During the month of March, we will explore the colors of foods and their benefits.
Red and Pink Foods
Hosts: Robert (Red) and Pam (Pink)
Apples, Beets, Cayenne, Cherries, Cranberries, Guava, Kidney Beans, Papaya, Pink Beans, Pink/Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Tomatoes, Watermelons
Host: Grace (Green)
Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini
Blue and Purple Foods
Hosts: Brooke (Blue); Betty (Light Blue); and Peggy (Purple)
Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Kelp (Seaweed), Purple Belgian Endive, Purple Cabbage, Purple Figs
Yellow and Orange Foods
Hosts: Yoko (Yellow), York (Yellow) and Oliver (Orange)
White: Cauliflower, Coconut, Garlic, Ginger, Green Onions, Scallions, Horseradish, Jicama, Kohlrabi, Leeks, Millet, Mushrooms, Onions, Parsnips, Quinoa, Shallots, Soy Products, Sunflower Seeds, Tofu, Turnips, White Beans, White Corn, White Sesame Seeds
Black: Black Beans, Black Cherries, Black Currants, Black Mushrooms, Black Olives, Black Quinoa, Black Raspberry, Black Rice, Black Sesame Seeds, Black Soybeans, Blackberries, Boysenberries, Prunes, Raisins, Seaweeds, Tamari (Soy Sauce)
My staff and I started the project in September 2010, when ADA announced the theme. Over the next five months, we would take over 600 photographs of colorful foods in order to create the March presentation for NNM. Many of the photographs are available for purchase with the proceeds going to special need young adults. Contact Dr. Sandra Frank for additional information (firstname.lastname@example.org).