Tuesday, February 1, 2022

February Wellness News
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.



February Highlights
American Heart Month


International Expect Success Month
Library Lovers Month
National Care About Your Indoor Air Month
National Children's Dental Health Month
National Parent Leadership Month
National Time Management Month
Plant the Seeds of Greatness Month
Responsible Pet Owner's Month
Youth Leadership Month

February Monthly Food Events

Bake for Family Fun Month
Canned Food Month
Chocolate Month
February is Fabulous Florida Strawberry
National Grapefruit Month
Great American Pies Month
National Cherry Month
National Hot Breakfast Month
National Potato Month
National Snack Food Month
National Wise Health Care Consumer
North Carolina Sweet Potato Month
Return Shopping Carts to the Supermarket
National Pet Dental Health Month



Tuesday, January 18, 2022

National Gourmet Coffee Day
The Difference between Gourmet and Specialty Coffee


The Difference between Gourmet and Specialty Coffee





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

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

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

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




Tuesday, January 11, 2022

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


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

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

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

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

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


Forget the Watercooler, Gather Around the Refrigerator

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

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


Microwave Continuing Education

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

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

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

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

The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education, and advocacy. Visit the Academy at www.eatright.org.

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




Saturday, January 1, 2022

January Wellness News
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.


------

January Food Events




January Highlights




National Birth Defects Month


National Poverty in
America Awareness Month





National Mentoring Month


National Folic Acid Awareness Week


Healthy Weight Week




Rid the World of Fad Diets
and Gimmicks Day

Saturday, December 25, 2021

December 25, National Pumpkin Pie Day

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


Pumpkin Pie

Yield: 12 servings
Ingredients
Crust
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
3 tablespoons canola oil
3 tablespoons ice water
Filling
1 15-ounce can unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 14-ounce can low-fat sweetened condensed milk
2 large eggs, lightly beaten

Directions
Crust
1. To prepare crust: Combine whole-wheat flour, all-purpose flour, sugar, and salt in a medium bowl. Whisk together.
2. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it is light brown, about 30 seconds. Transfer to a small bowl to cool.
3. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly.
4. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.
5. Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center, and cover it with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge.
6. Position the rack in the lower third of oven; preheat to 425°F.
Filling
7. Combine pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well mixed.
8. Add condensed milk and eggs and whisk until smooth.
Assemble Pie 
9. Pour the filling into the prepared crust.
10. Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more.
11. Cover the crust edges with foil if they are browning too quickly.
12. Let cool completely on a wire rack before serving.

Nutritional Information

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

Thursday, December 9, 2021

December Root Vegetable Month: Rutabaga, Parsnips and Carrots



Nutritional Information


Rutabaga, Parsnips, and Carrots

Serves 3 to 4

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

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


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

Nutrition Information

Rutabaga 101






Friday, November 26, 2021

The Day After Thanksgiving - Food and Nutrition Topics

Black Friday Exercise Guide

Maize Day, also known as corn, is a large grain plant.


National Flossing Day
The Medical Benefit of Daily Flossing Called Into Question. The American Dental Association responds.


Sinkie Day
. Celebrated the day after Thanksgiving for people who enjoy eating over the kitchen sink.





Wednesday, November 24, 2021

Thanksgiving Day Special Edition
Safety, Healthy Choices, Vegetarian Ideas,
Singing Turkeys with a Message
and a Special Wish


How to Cook a Whole Chicken or Turkey
The only way to know food has been cooked
to a safe internal temperature is to
use a food thermometer.

Healthy Eating Tips for Thanksgiving


Controlling Thanksgiving Portion Size


Plan Meals Using
Portion Control to Minimize Waste


Vegetarian Thanksgiving Menu


Vegetarian Turkey

Protesting Turkeys
You Can't Gobble Me by the Turkey Singers.

A Thanksgiving Day Wish


“As we express our gratitude, we must never forget 
that the highest appreciation is not to utter words, 
but to live by them.” 
– John F. Kennedy


May your Thanksgiving be filled with special moments,
happy traditions, and the love of family and friends.

warm wishes, Sandra and Jake Frank


Thanksgiving Song
by Mary Chapin Carpenter




Thursday, November 18, 2021

Plate Size Matters

The History of Plate Sizes

Fast foods do not have a monopoly on supersize. The plate industry has had its own growth spurt during the past 50 years. In the 1960s dinner plates were about 8.5 to 9-inches in diameter and held about 800 calories; by 2009 plate size had grown to 12-inches with the capacity to hold about 1900 calories. The calorie differences are illustrated in the graphic below. (Calorie amounts will vary depending on the foods you choose.)


Thursday, November 11, 2021

November 11, Veterans Day
November is Military Family Appreciation Month


Today is Veterans Day, a day to honor American Veterans - past and present. We thank you for your courage, loyalty, and bravery in your service to our country; and honor the sacrifices of your families.


Military Families are important as the strength of our Soldiers comes from the strength of their Families. They are a vital connection between Soldiers and the military's ability to remain strong. All military families, Active, Guard, Reserve, survivors, veterans, and retirees are giving back in this time of need. With thousands of Soldiers deployed, recognizing the daily sacrifices made by military families has never been more important.


In an effort to serve military families, the USDA and the White House addressed the concerns and challenges of our military families. In August 2012, President Obama Signed an executive order to improve Access to mental health services for veterans, service members, and military families.

History of Veterans Day



To Our Military & Their Families
Thank you for keeping us safe.


Tribute to Dogs of the Military







Resources
Army OneSouce









Tuesday, November 9, 2021

Books for Young Readers on Food and Nutrition


Books for Young Readers on Food and Nutrition












Saturday, November 6, 2021

National Nachos Day
Nacho in a Cup

Nachos are tortilla chips covered with cheese, salsa, and may include a number of the toppings listed below. Serve as an appetizer or main course.

Common toppings:
Beans, Black, Pinto, or Refried
Cheese, shredded
Chili con carne                   Cilantro
Ground beef, chicken         Chorizo
Guacamole                         Jalapeño peppers
Lettuce                                Lime
Olives                                  Onions, diced
Sour cream                         Tomatoes

Nacho in a Cup

Ingredients
1 Tbsp Guacamole
2 Tbsp Salsa
1 Tbsp Black Bean Dip
3 Tortilla Chips, salt-free, crushed
1 Tbsp Shredded Cheese, low fat
2 Plantain Chips

Nutritional Analysis


Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis for your recipes and menus utilizing an extensive research database. A great service for the Media, Cookbook Publishers, Writers, Chefs, Recipe Websites and Blogs. Your readers will enjoy and benefit from the Nutrition information.

For more information, visit Dietitians-Online Nutritional Analysis Services

contact:
Sandra Frank, Ed.D, RDN, LN
recipenews@gmail.com
954-294-6300

Monday, November 1, 2021

November Health, Nutrition, and Food Events

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. To view the entire Newsletter online click hereWellness News is updated daily and links are provided. 




November


November Highlights


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

Friday, October 15, 2021

National Food Bank Week
How we can make a difference?


Resource. Feeding America

In many ways, America is the land of plenty. But for 1 in 6 people in the United States, hunger is a reality. Many people believe that the problems associated with hunger are confined to small pockets of society, certain areas of the country, or certain neighborhoods, but the reality is much different.

Right now, millions of Americans are struggling with hunger. These are often hard-working adults, children, and seniors who simply cannot make ends meet and are forced to go without food for several meals, or even days.

It’s time to educate ourselves about the causes of hunger in America. 



Feeding America network of 200 food banks across the country are first-class organizations in the fight against hunger. They are more than just distribution centers, they are core to providing hope to the communities they serve.

The following is a summary of the information found on the Feeding America Website. 

Nearly 49 million people in America face hunger. That is 1 in 6 of the U.S. population – including more than 1 in 5 children. Don’t let their struggles go unheard. Join the Feeding America network of more than 200 food banks and Speak Out Against Hunger. 

Feeding America is the nation's leading domestic hunger-relief charity. Their mission is to feed America's hungry through a nationwide network of member food banks and engage our country in the fight to end hunger.

Feeding America provides emergency food assistance to an estimated 37 million low-income people annually, a 46 percent increase from 25 million since Hunger in America 2010.

Among members of Feeding America, 74 percent of pantries, 65 percent of kitchens, and 54 percent of shelters reported that there had been an increase since 2006 in the number of clients who come to their emergency food program sites.

Hunger can affect anyone. Feeding America has identified groups at risk, including young children, hunger in the suburbs, rural hunger, senior hunger, and the working poor.


Special on Childhood Hunger
Kate is a fictional character who represents the very situation in which many children find themselves when their parents lose their jobs. Find out how you can help.  http://www.feedingamerica.org/ways-to-give/



Childhood hunger hinders a young person's ability to learn. They are more likely to suffer from poverty as an adult. Scientific evidence suggests that hungry children are less likely to become productive citizens. Insufficient nutrition puts children at risk for illness and weakens their immune system. The immature immune systems of young children, ages 0 – 5, make them especially vulnerable to nutritional deprivation and as a result, the ability to learn, grow, and fight infections is adversely affected.


Please find out how you can help during National Food Bank Week




Dietitian Blog List