Tuesday, April 21, 2020

National Volunteer Week
Volunteer to Fight Hunger

National Volunteer Week is organized by Points of Light and is an opportunity to celebrate the impact of volunteer service and the power of volunteers to come together to tackle tough challenges and build stronger, more resilient communities. Each year, they shine a light on the people and causes that inspire us to serve, recognizing and thanking volunteers who lend their time, talent and voice to make a difference in their communities.

Celebrate Service

National Volunteer Week was established in 1974 and has grown each year, with thousands of volunteer projects and special events scheduled throughout the week. Plan or attend an event to celebrate the impact of volunteers in your community, and inspire others to serve.

Five Presidents on the Power of Service


President George H. W. Bush speaks on the power of volunteerism and highlights the importance of helping others through service. "There can be no definition of a successful life that does not include service to others" -President George H. W. Bush




Causes and Solutions

The passion of volunteers is ignited when people can help the causes they care about. Points of Light inspire, equips and mobilizes volunteers in support of these main causes:

Veterans and Military Families
Joining together with and for our veterans addresses critical needs and helps build stronger communities. Points of Light’s military programs connect service members, veterans and their families with their communities through service and support.

Take action:
Volunteer to support your local military community.
Learn how your community can support military members and veterans.
Donate to support the mobilization of thousands of volunteers.

Disaster Preparedness
A strong community is a resilient community, one that’s ready and able to work together if things go wrong. For a community to thrive and survive, residents, nonprofits, governments, and businesses must plan for how they will respond to and recover from disaster together.

Take action:
Get ready with these disaster preparedness resources.
Volunteer in a relief and recovery effort.
Learn how volunteers can help in a local response effort.

Economic Opportunity
Everyone and every family should have a chance at a better life. In an economically sustainable community, people help each other learn how to catch up and then get ahead. In these vibrant communities, people are able to achieve financial stability by becoming better managers of their money and of their futures.

Take action:
Learn how AmeriCorps VISTA members train volunteers as financial coaches.
Mentor youth to help them prepare for college and careers.
Contact us to volunteer as a financial coach in your community.

Youth and Education
When all members of the community become involved in the lives of youth, student attendance and the quality of education greatly improve. Youth have the power to make their mark on the world when they are empowered through service, and can access the education and resources that can help them give back to their communities.

Take action:
Learn how service prepares youth for college and careers.
Inspire youth to get excited about community service.
Find out how young adults boost the academic achievement of low-income students.


Civil and Human Rights
Social change doesn’t just happen – people and communities must work together to advocate for freedom and equality without bounds or limits. It is a transformation that takes understanding, acceptance, cooperation and volunteer service.

Take action:
Volunteer during the Martin Luther King, Jr. Day of Service.
Host an America's Sunday Supper.
Donate to support the MLK Day of Service

Nonprofit Capacity
To do their world-changing work, nonprofits must deliver effective programs and also improve their ability to achieve their mission. Volunteers – and the skills, energy and time they give – offer one of the best ways for nonprofits to become greater at doing good.

Take action:
Get certified in using volunteers to increase capacity.
Access training, consulting and other tools.
Volunteer and help a nonprofit in your area do more.

Social Entrepreneurship
Innovative social change comes in many forms – and can come from the nonprofit and for-profit sectors. Successful social entrepreneurs often include people as part of the solution to critical social problems. These entrepreneurs work to create greater, more accessible pathways to economic opportunity.

Take action:
Apply for support for your for-profit or nonprofit startup.

 Volunteer Appreciation
Recognizing the exceptional work of volunteers keeps their good work going, and inspires others to serve. Celebrating the power of individuals to create change in their communities can also bring more attention and resources to a cause.

Take action:
Nominate a hero in your life for an award.
Visit the only national monument to honor volunteers.
Get inspired by volunteer stories.


Volunteer to Fight Against Hunger





AARP and AARP Foundation: These organizations work with state and community partners and volunteers to help older adults enroll in the Supplemental Nutrition Assistance Program, commission research on the causes and consequences of senior hunger, and award grants to help develop or expand sustainable solutions for older-adult anti-hunger programs. Volunteer Opportunities: Community outreach, nutrition education, community events.

Feeding America serves 37 million people, including nearly 14 million children and 3 million seniors, through local agencies such as food pantries, soup kitchens, emergency shelters and after-school programs. Feeding America food banks provide nutrition education programs. In addition, the organization’s network operates programs that promote self-sufficiency, educates the public about the problem of hunger and advocates for legislation that protects people from going hungry. Volunteer Opportunities: Food rescue, driving, loading, repacking, community outreach, food banks.

Meals On Wheels. Representing community-based senior nutrition programs across the country, the Meals On Wheels Association of America serves approximately 1 million meals a day to the nation’s seniors through two methods of food distribution: direct delivery to homebound seniors and adults with disabilities, and congregate meals served in group settings such as a community center or long-term care facility. Volunteer Opportunities: Meal preparation, packaging or delivery, clerical support, special events.

No Kid Hungry. Families at risk of hunger need access to food and the skills to make healthy meals with their resources, nutrition education is a key part of the No Kid Hungry campaign. Through its Cooking Matters program, nutrition educators and chefs equip low-income families with skills to stretch their food budgets, shop smarter, make healthier food choices and cook delicious, affordable meals. Volunteer Opportunities: Community event planning, nutrition education, fundraising, advocacy.


UNICEF works in more than 190 countries and has helped save more children’s lives than any other humanitarian organization in the world. Nutrition is a key component to its work, whether through an emergency feeding program during a disaster or famine or an established community clinic offering nutrition education and support to young mothers. UNICEF is the world’s largest supplier of ready-to-use therapeutic food for malnourished children and helped increase the world’s supply of therapeutic food by more than 9,000 percent between 2008 and 2012. Volunteer Opportunities:
Fundraising, advocacy, education.


The World Food Programme serves the world’s least food secure in regions where hunger kills more people every year than AIDS, malaria and tuberculosis combined. Last year, the organization distributed 3.5 million metric tons of food to 97 million people in 80 countries. The World Food Programme works to prevent hunger through helping communities build assets, educate its people and develop stronger and more dynamic infrastructures - from establishing environmental sustainability and connecting farmers with markets to supporting breastfeeding initiatives and introducing school meal programs. The World Food Programme is funded entirely by voluntary donations. Volunteer Opportunities: Fundraising, advocacy, education.


A global youth service movement igniting the power of all kids to make their mark on the world. They are the youth division of Points of Light

GenerationOn has brought the nation's leading youth service organizations and programs under one umbrella including Children for Children, The League, Learning to Give, and Kids Care Clubs, HandsOn Schools. By partnering with teachers, parents, schools, community organizations and businesses, generationOn gives kids the opportunity to see firsthand the issues in their communities and the tools and resources they need to respond and become part of the solution”. 

What Will You Bring to the Table? 

Powered by generationOn


Points of Light connects people to their power to make a meaningful difference by providing access to tools, resources, and opportunities to help volunteers use their time, talent, voice, and money to meet the critical needs of our communities.

Find Your Local Food Bank
Feeding America


Resources.
2. Academy of Nutrition and Dietetics, Volunteer Opportunities  




Saturday, April 18, 2020

April, Emotional Overeating Month


Do you eat when you are anxious or excited? Does food make you feel better? If so, you may be conditioned to turn to food for comfort. April is Emotional Overeating Awareness Month.

For many people, eating is something to do when you're bored, tired, anxious or dealing with emotions. Often these behaviors can lead to overeating. But eating to cope with emotions can lead to more negative feelings (guilt, lack of personal control and poor self-esteem) and perhaps to a cycle of mood-triggered eating.

If you eat because of emotions, start keeping a food record of what you eat, when you eat and why you eat. Recognizing what triggers eating can often make it easier to make changes.





Calgary Dietitian Andrea Holwegner
speaks on Emotional Eating



Resources
1. Emotional Eating: What Helps, WebMD 



Thursday, April 16, 2020

April 16 - Nutrition, Food, Health Topics,
World Food News, Photography and History

Day of the Mushroom
#DayoftheMushroom - Nutrition Profile  http://bit.ly/2qBMDt3




National Eggs Benedict Day

#NationalEggsBenedictDay - a day set aside to enjoy poached eggs with Hollandaise sauce and Canadian bacon or ham on English muffin halves. http://bit.ly/2H6AcwB



Today in Food History

1521 Martin Luther arrived at the Diet of Worms. This was NOT the first fad diet.

1890 Donald Forsha Jones was born (died June 19, 1963).  American geneticist who invented the double-cross method of hybrid corn development, making the production of high-yielding hybrid corn practical.

1906 William James Farrer died. An Australian agriculturist, he developed new varieties of wheat.

1928 Ellsworth Milson Statler died. American hotel owner, founder of Statler Hotels. His Statler Hotel in Buffalo, New York was the first hotel in the U.S. to have running water and private baths in each room.

1941 The original Elsie the Cow died.  Elsie the cow was originally a cartoon character appearing in ads for Borden Milk.  She is buried in Plainsboro, New Jersey.




 News and Blogs

1. Time to Swoon for Mushrooms! #DayoftheMushroom @brghealth http://brghealth.com/time-to-swoon-for-mushrooms/


2. Mediterranean Spinach Salad with Feta and White Beans #meatlessmonday Elena Paravantes #RDN http://bit.ly/2qDzu2H
3. Does ginger help nausea? #NutritionAction http://bit.ly/2H31doE

4. FDA Investigates Salmonella Infections Linked to Shell Eggs from Rose Acre Farms. Affected eggs are from plant number P-1065 w/date range of 011 through date of 102 printed on either the side portion or principal side of the carton or package http://bit.ly/2JPJWwN

5. Why ‘healthy’ snacks could be stopping you from losing weight Leanne Ward, #RDN https://ind.pn/2HDu7sB


6. Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts https://n.pr/2IYVmx6 7. #EarthDay (April 22) is a perfect time to look at food choices and how they affect the planet http://bit.ly/2qClB5Q


7. The Dilemma of the #GlutenFreeDiet   
https://on.wsj.com/2EOoRPD




Tuesday, April 14, 2020

Celebrate National Pecan Month

Pecans are a good source of fiber and protein. They  
are sodium-free and cholesterol-free.
A healthy snack, but watch the portion size.



Pecan Recipes


Courtesy of Chef Justin Keith of Food 101 in Atlanta  

 Butternut Squash with Pecans 





1. I love Pecans, Recipes
2. EatingWell, Healthy Pecan Recipes
3. Shape, 8 Amazingly Delicious and Healthy Pecan Recipes


Nutrient Analysis Services
Ensure accurate and cost effective 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 enjoy and benefit from the Nutrition information. Contact: Dietitians-Online.comSandra Frank, Ed.D, RDN, LD, FAND at recipenews@gmail.com

Monday, April 13, 2020

National Donor Day - April is National Donate Life Month


April is National Donate Life Month
Find out how you can get involved.

 

Risk Factors For Organ Failure
* Obesity
* Diabetes
* Hypertension/Heart Disease/Stroke
* Life Style Choices

 Reduce Risks with Healthy Habits
* Stay Heart Healthy
* Follow the US Dietary guidelines
* Follow an Exercise program
* Go for an annual check-up with your Doctor

Sunday, April 5, 2020

National Chocolate Mousse Day - Raspberry Chocolate Mousse

mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.

In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.



by Breana Killeen
EatingWell  



Friday, April 3, 2020

Medication Safety Week

Medication Safety Week: Draws attention to this health problem as the 6th leading cause of death. The Women's Heart Foundation started a Medication Safety Week, offering communities strategies to reduce risk while raising awareness.


1. Clean Out Your Medicine Cabinet
Discard outdated medicines and old prescriptions. Store medicines in their original containers and in a cool, dry place. Locate medicines away from children and pets and from those who do not understand.

2. Know Your Medicines
Make a list of your medicines and know what each is for. Learn to identify each pill size, shape and color by name. Note times to take, drug action and any side effects. Know both the generic and trade names of your medicines and what each is for. This may prevent inadvertently double-dosing. Include in your list over-the-counter medicines, birth control pills, patches, and supplements. Keep the list updated and keep it with you at all times. Don't mix medicine with alcohol - a combination that can be lethal.

3. Read Medicine Labels Carefully
Are you taking what your doctor ordered and the way he ordered it? Note precautionary stickers on the label.

4. Organize Your Medicines
Keep an updated record listing all medicines and supplements you are taking. Use of a medicine organizer box may be helpful, especially for those taking more than one pill several times a day, however, a medicine organizer box requires close monitoring, especially when there is a change in medicines.

5: Transitional Care Aware
Changes in care (i.e. being moved from one hospital floor to another, being transferred from one care facility to another, being discharged home) all require intense coordination of services and good communication amongst health providers. When there are lapses, you are at risk of an adverse event or hospital readmission. One study estimated that 80 percent of serious medical errors involve miscommunication during the hand-off between medical providers.

6: Know Your Individual Risk before Starting a New Rx
Talk to your pharmacist. Discuss your possible risk of a serious side effect to occur.

7: Better Communication with Health Professionals is Key.  Share information with all your prescribing practitioners and with your pharmacist about every medicine and supplement you are taking. Discuss all risks and benefits with your prescribing practitioner. Discuss expected effects and possible side effects.


Resource:
Women’s Heart Foundation: Medication Safety Week 

Saturday, February 29, 2020

National Nutrition Month 2020, Eat Right, Bite by Bite

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

The theme for National Nutrition Month® 2020 is Eat Right, Bite by Bite. The theme is designed to be fun, accessible, positive and kid-friendly, and to include and be adaptable to all eating patterns and cultures. 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.

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.







March Wellness News
Celebrate National Nutrition Month
Topics 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. 

Food Events

March Highlights

National Nutrition Month®
American Red Cross Month
Brain Injury Awareness Month
 Deaf History Month (3/13 to 4/15)
International Ideas Month
International Listening Awareness Month
National Chronic Fatigue Syndrome Awareness Month
National Colorectal Cancer Awareness Month
National Developmental Disabilities Awareness Month
National Endometriosis Awareness Month
National Eye Donor Month
National Hemophilia Month
National Kidney Month
National Multiple Sclerosis Education and Awareness
National Social Work Month
Poison Prevention Awareness Month
Save Your Vision Month
National Ethics Awareness Month

National Craft Month
National March Into Literacy Month
National Women's History Month
Optimism Month



Registered Dietitian Nutritionist Day






 
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the photographs are available for purchase with the proceeds going to special needs young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).

 
Prepared by
http://www.dietitians-online.com/
http://www.weighing-success.com/
Wellness News (www.weighing-success.com/WellnessNews.html)
Sandra Frank, Ed.D, RD, LDN, FAND
Jake Frank

Michelle Canazaro

Thursday, February 27, 2020

February is National Grapefruit Month
Food and Drug Interactions

Grapefruits come in many varieties. The most popular assortments are red, white, and pink colors. The flavors range from bitter to sweet and tart. The grapefruit was introduced to Florida in the 1820s. Today, most grapefruits are still grown in Florida.
 

Grapefruit is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Grapefruit is a good source of vitamin C, which helps support the immune system. It also contains the fiber pectin, and the pink and red colors contain the antioxidant lycopene. Lycopene appears to have properties that help fight oxygen free radicals, which are compounds that can damage cells. Studies have shown grapefruits help lower cholesterol, and there is evidence that the seeds have antioxidant properties. 

Storage. If you plan on using grapefruits within a week, store them at room temperature. If you are planning on using them after a week, store grapefruits in the refrigerator crisper where they will keep fresh for two to three weeks.





Grapefruit Active Lifestyle Meal Plan


Preparing Grapefruits 

1. Grapefruits should be rinsed under cool water before consuming. The peel may contain dirt or bacteria that may reside on the skin's surface.
2. Grapefruits are usually eaten fresh by slicing the fruit horizontally and scooping out sections of the halves with a spoon.
3. To separate the flesh from the membrane you can cut it with a sharp knife, a special curved-blade grapefruit knife, or a serrated grapefruit spoon.
4. If there are seeds, you can remove them with your spoon before you eat the grapefruit.
5. Grapefruits can be peeled with your hands or with a knife. If using a knife, start at the top, make a vertical incision that runs down and then back up to the top on the other side and then repeat so that there will be four sections of similar size. Be careful to only cut through skin and not into the membrane. The skin can then be peeled back with your hands or with the knife.


The Best Way to Cut a Grapefruit


Grapefruit Juice Has Serious Side Effects With Certain Medications








References: 

1. Wikipedia. Grapefruit 
2. The World’s Healthiest Foods: Grapefruit.

Friday, February 21, 2020

Strawberries and Brie on Sandwich Thin with Strawberry Rose

A fresh strawberry transformed into a red rose -
a healthy way to say
"I love you"

Serves 1

Ingredients.
1 Sandwich Thin
1 Tbsp Brie
1/2 cup Strawberries
1 tsp Fruit Spread
Garnish: Strawberry Rose

Directions.
1. Using a mold cut shapes in the top half of the sandwich thin.
2. On the bottom half spread the Brie and layer the strawberries. Add the fruit spread and cover with the top half of the bread.
3. Broil until the cheese melts. Cool slightly and serve.




Nutrition Information
Nutrient Analysis Services

Ensure accurate nutrient analysis for your recipes utilizing an extensive research database and over 30 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrient information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com

Friday, February 14, 2020

National Green Week



What is National Green Week?

National Green Week is an annual event that empowers schools to engage in sustainability-focused lessons, projects or activities between the first full week in February and the end of Earth Month (April). Participating districts, schools, classrooms or youth groups choose a week, then select from GEF's sustainability-focused programs to be their ‘green theme.’ Each theme provides 5-day standards-based lesson sets, activities, recommended reading, sustainability tips, contests, and more! Join over 10,000 schools and 5 million students in the largest sustainability education program running!

Sustainability Programs! 




GEF's sustainability programs are all free and are designed to make it easy for you to incorporate sustainability education in your classroom! Each themed based program includes standards-based lessons, activities, recommended reading, contests and more! Utilize all or some of a GEF sustainability program any time or schedule your sustainability initiatives around National Green Week.

National Green Week challenges schools, classrooms and youth groups to spotlight sustainability for at least one week! GEF has made it simple, pick a sustainability theme and become a leader of your own sustainability initiative! Choose any week between the first full week in February until the end of Earth Month (April) to be your 'Green Week!" Big or small, everyone is encouraged to do something in support of sustainability during Green Week! Click to learn more about National Green Week!

Join the Green Education on Facebook to learn more about National Green Week.




Sunday, February 2, 2020

National Carrot Cake Day

Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. Recipe by Kathy Kitchens Downie, RD and located at Cooking Light


Nutrient Analysis Services
Ensure accurate and cost effective nutrient analysis and food nutrition facts labels for your recipes and menus utilizing an extensive research database. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will enjoy and benefit from the Nutrition information and a Registered Dietitian .

For more information, visit Dietitians-Online Nutritional Analysis Services
contact: Sandra Frank, Ed.D, RDN, LN, FAND

Tuesday, January 21, 2020

New England Clam Chowder Day


New England Clam Chowder
Yield: 4 servings
Serving Size: about 1 cup


Ingredients:

1 can Select Harvest New England Clam Chowder, 98% Fat free
2 cups fat-free, low sodium vegetable broth
Garnish each serving with
1 Tbsp Green Onions
1.5 Tbsp cooked Lentils
8 Oyster Crackers

Directions 

Combine New England Clam Chowder with low sodium vegetable broth. Heat to serving temperature. Garnish with green onions, cooked lentils, and oyster crackers.


Nutrition Information

Recipe Card

Modifying a Recipe to Meet Nutritional Needs.
Goals: 
1. Easy to prepare recipe (related to arthritis; difficulty cutting foods).
2. Lower Sodium (related to hypertension; family history). Canned soups are usually high in sodium. Used a low sodium vegetable broth to reduce the sodium in the chowder.
3. Increase Fiber (related to diverticulosis). Added cooked lentils.
4. Maintain calories around 100 calories per serving (related to weight control)
5. Easy to Chew (related to new dentures).  

6. Low in Cholesterol (related to history of elevated blood cholesterol; family history)


Sunday, December 15, 2019

From “As Purchased” to “Edible Portion”
How to Analyze a Recipe using a Nutrient Database



Dr. Frank has over 25 years’ experience as a Nutrient Analysis Expert. She has worked with the media, cookbook publishers, recipe bloggers & websites. Dr. Frank wrote “From As Purchased to Edible Portion,” as an essential tool for anyone providing nutrient analysis.


Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert “as purchased” ingredients to the “edible portion.” This book describes how to read a recipe and enter the correct ingredients and amounts, in order to provide an accurate nutrient analysis.



Do you have the knowledge and skills necessary to analyze a recipe? Take the quiz at the bottom of the page.




Nutrition Analysis is part of our everyday life. We have grown accustomed to nutrition information being readily available. But what if a recipe has no nutrition information or even worse the information is wrong?


People with medical conditions might not try the recipe. There are millions of people who have special dietary needs, such as low calorie, carbohydrate controlled, high protein, low protein, low carbohydrate, low fat, low cholesterol, low sodium, high fiber, gluten free, lactose free, peanut allergies, and these are just a few of the diets available.


Many people believe if they just buy a nutrient analysis program, they can provide an accurate nutrition analysis for a recipe. This is far from the truth.

Recipes are usually written based on what the consumer needs to purchase. The individual analyzing the recipe must evaluate the recipe based on the actual food ready to eat (unless the food is meant to be eaten whole.)

A nutrient analysis program cannot cook or prepare meals. A person must have skills in Food Science, Culinary Nutrition, Cooking and Preparation Techniques, Purchasing Guides, Yield Factors, and Nutrient Analysis Software.

An essential tool for analysis is the food conversion and equivalent tables. These databases provide information on AP (as purchased), EP (edible portion), waste, marinating, straining, percentage of bones; difference between a raw or cooked weight; comparison of weight versus volume measures. Many nutrient analysis software programs do not provide this information for all items; therefore it must be calculated manually or estimated.

Most Americans believe one cup is equal to eight ounces; and they would be right if we were referring to a liquid. In selecting the correct measure of a food, it is critical to know whether the food is measured by weight or by volume. Weight measures include grams, ounces, and pounds. Volume measures are listed as teaspoons, tablespoons, fluid ounces, cups, pints, quarts, and gallons.


Quiz: 
Do you have the knowledge and skills necessary to analyze a recipe? 

Below are a series of questions to determine your knowledge of foods and recipes in order to perform a nutrient analysis. The answers can be found at the following link. Answers to Quiz


1. How much does one cup of cheerios weigh in ounces and grams?

2. How many apples should you purchase to yield 2.75 cups, peeled, cored, and chopped?

3. The recipe states to purchase one pound potatoes. Directions: Bake potatoes and peel. How many ounces will be left?

4. How much lobster would you analyze, if provided with a 1.5 pound lobster in a shell? The answer should be in ounces.

5. Recipe states to purchase one pound chicken breast with bone and skin. Directions: Broil, remove skin. How many of ounces of cooked chicken will you analyze?

6. How many cups of cooked kidney beans would one pound dried kidney beans yield?

7. How many cups of all-purpose flour would a two pound bag of flour yield?

8. Recipe states to purchase one pound lean ground beef and broil. Drain fat. How many ounces of cooked ground beef would you analyze?

9. Recipe states to marinade chicken in refrigerator overnight. Prior to cooking, the marinade is drained and discarded. What percentage of the marinade should be included in the analysis?

10. You are preparing the analysis of a chicken broth. The directions state to strain and reserve the chicken and vegetables for another time. How would you analyze the recipe?


Consider adding nutrition information for your online recipes and menus.


An invaluable service for the Media, Publishers, Writers, Chefs, Recipe Websites and Blogs. Your readers will benefit from the Nutrition information. 






Nutrition.gov News

Dietitian Blog List