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.)
On September 22, 2011, the Student Dietetic Association (SDA) at Florida International University (FIU) provided Free Apples and Blackberries to encourage healthy snacking.The technology college students are addicted to and the need for something healthy inspired the event. Students received free antioxidants, fiber and vitamins from the fruits instead of actual cell phones, while they learned the importance of healthy nutritional habits.
“What surprised me the most was that when other clubs give out free pizza, there is a line around the corner, but if you give out free fruits, you really have to market it well. It was a very eye catching, clever idea.”- Megan Huard
"It’s a great idea that an association is giving out healthy snacks. I was tricked by the advertisement and thought they were giving some kind of phones. At the end, I learned about the benefits of apples and blackberries."- Mario Garcia
"This was a great opportunity for nutrition education; it was great to see so many students interested in learning more about the benefits of these fruits and about our association." - Marcela Lucena
The SDA at FIU is dedicated to making the world healthier, one plate at a time. Through on and off campus activities, they serve the community and fellow students as they teach the importance and benefits of good nutrition and a healthy lifestyle.
Throughout the month of March we celebrate National Nutrition Month® (NNM), 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.
The March 2013 theme for National Nutrition Month® is "Eat Right, Your Way, Every Day." The Student Dietetic Association (SDA) at Florida International University (FIU) helped prepare a nutrition education video to look at MyPlate as a tool for planning healthy meals.
Eat Right, Your Way, Every Day with the
Student Dietetic Association at FIU.
A look at MyPlate as a tool for meal planning.
National Nutrition Month Messages from the FIU SDA
A special thank you to the Student Dietetic Association at FIU.
Spring is a warm, bright, and sunny time of year when you may schedule time for outdoor picnics at local parks and beaches. While you are at it, you might as well pencil in some time to brighten up your herb or vegetable garden with some tasty flowers – edible flowers, that is!
Some of the edible flowers that may be in your backyard or vases include pansies, violas, chrysanthemums, carnations, fuchsias, geraniums, jasmine, lavender, violets, and certain roses. Flavors range from sweet and honey-like to spicy and peppery, while scents can add a floral aroma or a citrusy tang. Nasturtiums are a popular edible flower that adds a spicy, peppery kick. The purple flowers of banana trees and blossoms of citrus trees (lemon, lime, orange, grapefruit, kumquat) are edible fruit flowers that may be in your back yard. Many herb flowers, including alliums (garlic, chives, leeks), cilantro/coriander, chicory, dill, mint, sage, and thyme are also safe to eat. Most of the flavors of herbal flowers resemble those of the herbs they come from. These can be added to a dish along with or in place of the herb itself. Several vegetable flowers probably already make a regular appearance in your diet, such as cauliflower (who would have thought?), broccoli, and artichoke, which are all flower blossoms. In addition, the flowers of arugula, okra, radishes, peas, and squash are edible. Squash blossoms appear quite often in the produce stands and taste a bit like the raw gourd from which it came.
Best of all, many edible flowers have vitamin C, vitamin A, and other beneficial essential nutrients. Edible flowers can replace sodium and sugar when used in conjunction with herbs and spices, adding more flavor and aroma to foods. However, keep in mind that edible flowers have a delicate taste that is detected best when added to simple dishes that do not have overpowering flavors.
Many flowers can be safely tossed onto our plates; but there are flowers that are poisonous and should never be eaten. Always make sure a flower is edible before adding it to your food. Some resources that list some edible flowers are at Colorado State Extension and North Carolina State University. In general, edible flowers are best when they are picked during the morning when they have the most moisture. They can be rinsed and placed in a moist paper towel in the refrigerator for storage. Use within a short period to maintain quality.
There are also some safety rules to follow regarding where you find your edible flowers. Do not pick flowers from the side of the road where fumes from vehicles and other contaminants can make the plants unsafe to eat. Do not purchase edible flowers from nurseries or garden centers unless they are grown specifically for consumption. Do consume edible flowers that you have grown from seeds as long as you do not use pesticides or other chemicals. Do introduce small amounts of new flowers one at a time since pollen from the plants may trigger allergies. Do research which parts should and should not be used since each type of edible flower is different.
Flowers are nice to have. Their colors brighten a room, they give off a pleasing aroma, and they bring joy to people who take the time to notice them.
However, one of the most exciting reasons for dietitians to love flowers is that they may be food! Spring is the perfect time to try something new and let an edible flower be a part of your dining room table – and not just as an accent piece in a vase! Pansy Herb Salad 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved Pinch of salt Fresh ground black pepper to taste 1 /2 cup toasted walnuts 3/4 cup crumbled feta 1 cup fresh pansy flowers
Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve.
Nutrition Fact Per Serving (Serves 4) Calories: 179; Fat: 16g; Carbohydrate: 5g. Adapted from Pansy Herb Salad
On May 8, 1999 Dan Glickman, Secretary of Agriculture of the United States of America proclaimed the month of July as "National Blueberry Month".
Spotlight on Blueberries
Blueberry Facts. Blueberries are a native North American fruit produced in 35 States.
Fresh blueberries are available for about eight months of the year from producers across the United States and Canada. North America is the world's leading blueberry producer. The North American harvest runs from mid-April through early October, with peak harvest in mid-May through August.
Blueberries can be found in the market all year round, along with frozen, canned and dried blueberries.
Blueberries are low in calories and sodium and are a good source of fiber.
Blueberries rank high in antioxidants that help protect against cancer, heart disease and other age-related diseases.
Researchers have found compounds in blueberries that may help prevent urinary tract infection.
Purchasing Blueberries When purchasing fresh blueberries, look for firm, plump, dry berries with smooth skins and a silvery sheen. Check the color - reddish berries aren’t ripe, but can be used in cooking. Avoid soft or shriveled fruit, or any signs of mold. Containers with juice stains indicate that the fruit may be bruised.
Storing Blueberries Refrigerate fresh blueberries as soon as you get them home, in their original plastic pack or in a covered bowl or storage container. Wash berries just before use. Use within 10 days of purchase.
Freezing Blueberries Freeze unwashed and completely dry. Discard berries that are bruised or shriveled. Blueberries can be frozen in their original plastic pack or in a resealable plastic or frozen bag or transfered to freezer container. Remember to rinse them before using.
Serving Suggestions *Add blueberries to your favorite muffin or pancake recipe. *Combine blueberries with yogurt and granola cereal. *Sprinkle blueberries over mixed greens. *Serve blueberries with sour cream, yogurt or cottage cheese.
Blueberry Smoothie Makes 3 Servings.
1 small, ripe Banana 1 cup Frozen Blueberries 8 ounces low-fat Yogurt (Vanilla or Fruit Flavored) 3/4 cup low-fat (1%) Milk
1. Peel banana, cut into 1-inch chunks. Place the banana chunks into the blender. 2. Put the frozen blueberries, yogurt and milk into the blender with the bananas. 3. Cover and blenderize on high speed for about 1 minute or until the mixture is smooth. 4. Pour smoothie into cups. Nutrition Analysis per one serving: Calories (kcal) 124; Dietary Fiber (g) 2.2; Fat (g) 2; Calcium (mg) 177; Sodium (mg) 75
Celebrating Blueberries During the month of July, we enjoyed the sweet flavor of blueberries in various recipes. Below are some of the photographs taken to capture their versatility and beauty.
Recipe. Frozen Blueberry Yogurt (low fat) with Fresh Blueberries
Recipe. Blueberry Ices with Kiwi and Blueberries
Recipe. Orange Sections and Fresh Blueberries
Recipe. Blueberries with Vanilla Ice Cream (light),
Blueberry Ices and Frozen Blueberry Yogurt (low fat)
Recipe. Blueberry Crumb Ice Cream
with Fresh Blueberries
Recipe. Fruit Garden with Blueberries, Watermelon,
Pineapples, Grapes, and Kiwi
MBCN is a national, independent, nonprofit, patient advocacy group dedicated to the concerns of the women and men living with metastatic breast cancer. They strive to help those living with stage IV breast cancer be their own best advocate by providing education and information on treatments and coping with the disease.
Thank a Mentor A mentor is defined as "a trusted counselor or guide."
I have been blessed with three mentors. Each helped shape my future and taught me lessons I will carry all my life.
In 1986, I completed my doctorate degree. I was presenting the research at the ADA Convention. Dr. Hoskins (NM), Dr. Sirota (NY) and my mother (FL) all flew into Las Vegas to be there with me. It was a moment in time I will never forget. The three women who I admire, finally met each other and shared this special occasion with me.
Marilyn Resnick-Ross, my mother. My mother is a fashion designer of knits for over 65 years. Though I did not pursue fashion design, she taught me about creativity, love, strength and family. The video was made around 1982. I flew into NY from an ADA Conference in DC to share this special show covering 50 years of fashion by Marilyn (mom) and Selma (grandma). Models included my Mom, Grandmother, my niece (the little girl, now finishing law school), me and friends. Four generations of Resnick Woman.
Dr. Mercedes Hoskins (1921 - 2009) was a Registered Dietitian and a Professor in Dietetics and Nutrition. She was also my mentor and friend. Sadly Dr. Hoskins passed away in April 2009.
I met Dr Hoskins in 1974, while studying agronomy at New Mexico State University (NMSU). Dr. Hoskins was looking for volunteers to participate in a weight control study. I weighed in at 226 pounds. Eighteen months later, I would lose 106 pounds and change my major to Dietetics and Nutrition.
Dr. Hoskins introduced me to the profession of dietetics and encouraged me to go after my dreams. We continued to stay in contact and would meet at ADA conventions every few years. I am honored to have known a truly amazing person who not only touched my life, but those of many students and her community. Dr. Mercedes Hoskins will be missed, however her legacy will live on.
Dr. Lorraine Sirota is a professor in Dietetics and Nutrition at Brooklyn College and a Registered Dietitian. She is also my mentor and a dear friend. We met in 1977, when I transferred from NMSU to Brooklyn College.
Dr. Sirota challenged me to use my abilities and creativity to make a difference in the field of dietetics and nutrition. She motivated me to do my best and explore the many areas of dietetics. Dr. Sirota has followed my career and encouraged me to continue my education.
We have remained friends and colleagues for over 30 years. Every professional milestone, personal triumph and challenges, she has been there to support me. I am so humbled and grateful Dr. Sirota continues to be a part of my life. Thank you so much. You are truly a remarkable person.
"Who mentored you?"is a project by the Harvard School of Public Health, MENTOR, and the Corporation for National and Community Service. The project encourages people to thank their mentor and Pass it On...Mentor a Child! http://www.hsph.harvard.edu/chc/wmy/index.html
National Specially-abled Pets Day celebrates these amazing and heroic animals, helps to educate the public about caring for disabled pets and find homes for orphaned, specially-abled pets. Pets that become challenged due to disease, birth flaws or injuries, tend to develop greater senses than your average pet. Most of the time it's as if they never had to readjust to life and we need to keep up with them!"
Celebrated nationally and internationally on May 3rd, National Specially-abled Pets Day encourages adoption always and for people who would like to bring a new furry family member home, to consider a specially-abled pet.
Blind Golden Retriever gets Guide Dog
Frankie, the Walk 'N Roll Dog
A true, inspirational story about a dachshund whose life started out just like any other dog walking on all four paws until a spinal injury leaves her paralyzed. Frankie is custom-fitted for a wheelchair and learns to keep on rolling. Her zest for life will have you cheering and she will give you hope that all things are possible. Frankie will leave an everlasting and loving paw print on your heart. A book for all ages to teach overcoming challenges and also compassion for the physically challenged.
Book Trailer
National Best Book by USA Book News for children's picture book soft cover
Merial Human-Animal Bond Award by Dog Writer's Association of America
Editors Choice Award by Allbooks Review
Indie Excellence Finalist
Frankie inducted into 2009 Wisconsin Pet Hall of Fame
To learn more about Frankie, the Walk'N Roll Dog, visit: Joyful Paws
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