National Nachos Day Election Day Nachos

October 24, 2013 Food Day, From Our Garden

Welcome to our food day celebration!

6 FOOD DAY PRINCIPLES

1. Reduce diet-related disease by promoting safe, healthy foods.
2. Support sustainable farms and limit subsidies to big agribusiness.
3. Expand access to food and alleviate hunger.
4. Protect the environment and animals by reforming factory farms.
5. Promote health by curbing junk-food marketing to kids.
6. Support fair conditions for food and farm workers.

Planning Every family is unique. When planning our meal we considered foods from our garden, finances, physical abilities, including finger foods and easy to chew and swallow; and color – the theme for our dinner.
Our family and friends come from diverse backgrounds with physical and emotional challenges or chronic illnesses, such as Cerebral Palsy, Autism, and Heart Disease.

Our Meal

The main course is a tri-color pasta with a variety of toppings to choose from.  Our garden provided us with tomatoes, onions, broccoli, cucumbers, and basil. We purchased spinach, pasta sauce, locally grown fruits, part-skim mozzarella and for the meat eaters we had ground turkey meatballs and shredded chicken.

In addition, we prepared a red, white and green grilled cheese sandwich from the US Dept of Health and Human Services cookbook “Keep the Beat Recipes,” recipes. A free copy of the cookbook is available on their website. 

The dessert was a big hit. We made fruit kabobs using locally grown fruits  and paired with low fat ice cream and for Jake we prepared a smoothie using the same ingredients.

From Our Garden

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.





Resources and References

Facebook Food Day
Twitter Food Day
Food Day Blog
Pinterest Food Day

July 25, 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

International Culinary Schools at the Art Institutes

Le Cordon Bleu International
The French Culinary Institute

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 apart of all culinary school curriculums. There are dietitians who 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 needs of the community. Even Elmo and the White House Assistant Chef Sam Kass talk about the importance of healthy and delicious school meals.

The videos featured below give you a history of the profession during the 20th and 21st century. 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.

The History of the
Culinary Institute of America (CIA)

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"

July 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. Wellness News is up-dated daily and includes weekly and daily events. To view the entire Newsletter online click here or subscribe to Wellness News by adding your email address to the link on the left.

July Featured Causes and Events

An Independence Day Tribute

July Health, Nutrition, and Food Events

National Baked Bean Month National Blueberry Month National Culinary Arts Month National Grilling Month National Horseradish Month National Hot Dog Month National Ice Cream Month      National Pickle Month National Picnic Month National Watermelon Month

Smart Irrigation Month Herbal/Prescription Interaction Awareness Month International Group B Strep Awareness Month Juvenile Arthritis Awareness Month      Family Reunion Month National Make a Difference to Children Month     National Recreation and Parks Month Sandwich Generation Month

Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Please visit our Gallery to purchase photographs of our Eatright Art with the proceeds going to the employment of special need 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

Jake Frank

John Gargiullo

Michelle Canazaro

June 24, Celebration of the Senses: How Our Five Senses Affect Food Choices

How The Five Senses Effect Food Choices

June 18, International Picnic Day

June 18 is International Picnic Day; an informal food holiday. The day is celebrated where food is brought from home or a market and eaten outdoors. 

The origin of picnic day dates back to the medieval times. After a successful hunt, people would gather outside for a picnic. It is possible International Picnic Day was developed and promoted to bring families together for outside activities, family reunions, exercise, relaxation, and an appreciation of nature.

Traditional foods serves on International Picnic Day include such dishes as salads, sandwiches, beverages, and desserts. If a grill is available, include cooked meats, fish, poultry, and vegetables. 

Food Safety is Important for a Successful Picnic

*Pack beverages in one cooler and perishable foods in another.
*Limit the number of times the cooler is opened so as to keep the contents cold longer.
*Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared and cooked foods or foods that will be eaten raw, such as fruits and vegetables.
*Rinse fresh fruits and vegetables under running tap water before packing them in the cooler.
*Keep food properly chilled in a cooler and don’t let food sit out for more than two hours (one hour if the temperature is 90º F or higher).

June 10, Multicultural American Child Awareness Day Exploring Food Diversity

Today is a wonderful time to celebrate the many cultural foods that makeup the American Cuisine. The diversity can be seen as we travel across the country. There are regional differences and the influences of immigrants from all over the world.

New England is known for seafood, particularly lobster, and a creamy clam chowder. The Southern states are known for collard greens (leafy greens), chicken and dumplings, black eyed peas and cornbread. Grits is a popular breakfast dish in the South. The Midwest has traditionally been a beef and grain producing area so meats, potatoes and breads are foods found there. In the Pacific Northwest fresh salmon is a specialty and in the Southwest, the Mexican influence can be seen. California and Hawaii are both known for growing many different fruits, and Alaska is known for its fish and King Crab.

As a nation of immigrants, our foods have expanded to include worldwide cuisines, traditions, and religious influences. Many ethnic dishes are joining the American food culture and are seeing an incredible boost in familiarity, approval and consumption.

Foods from All Over the World

Project: Invite friends over and ask each to bring a traditional family dish. You may be pleasantly surprised at some of the new foods to explore.

Table of Cuisines (from Menu Solutions)

Cuisine Healthier Choices Limit Delicatessen Selections Extra lean corned beef, pastrami, or roast beef, beef brisket, and turkey breast are best; whole wheat or multi-grain breads; chicken or tuna salad; chopped herring; chef salad; fresh fruit plate with cottage cheese; dry bagel; borscht or broth soup; tossed salad, sliced tomatoes, beet salad, or carrot raisin salad. High-fat meats (regular corn beef, hot pastrami, beef bologna, hot dogs, knockwurst, liverwurst, and salami); potato salad; mayonnaise based salads; combo sandwiches (Reuben); smoked fish (lox); creamy coleslaw; chopped liver; excess cream cheese and cheese spreads; sauerkraut (high in sodium). Pizza Parlor Selections You cannot go wrong by ordering extra toppings such as onions, peppers, mushrooms, tomato slices, broccoli and spinach. Other possibilities include chicken, crab meat, or shrimp.   Fat starts with the basic cheese, so avoid extra cheese and in particular mozzarella. Other culprits include bacon, meatballs, pepperoni, sausage, and prosciutto, as well as anchovies. Sandwich Shop Selections Both 100% whole wheat and pita bread are great choices. Good sandwich fillers are grilled chicken breast, ham, roast beef, and turkey breast. Instruct the server not to add butter, margarine, or mayonnaise to the bread and substitute with ketchup, mustard, or horseradish. Good salad choices include chef, garden, or Greek salads, but remember to ask for low-calorie dressings on the side and to omit egg or cheese. Broth-type soups are good, such as barley, beef, chicken, lentil, split pea, and vegetable noodle. Avoid croissants, cheese, excess mayonnaise, egg, and creamy soups. Beware of "diet plates" with big burgers and scoops of cottage cheese, which have loads of saturated fat. Omit cheeseburgers, cheese sandwiches, or grilled cheese "melts" over chicken and seafood salads; and cold cuts. Combo sandwiches with meat and cheese and club sandwiches are best avoided due to the large portion size.Remember that salad combos such as tuna, chicken, and crab meat have lots of mayonnaise. Avoid creamy soups such as chowders or cream of "anything." Submarine Shop Selections Order the smaller size roll or pita bread. Turkey, smoked turkey, ham, and roast beef are acceptable. Ask the server to go light on the meats, omit the mayonnaise or oil, and generously load up on the shredded lettuce, onion, peppers, pickles, and sliced tomatoes. Choose salads as alternatives when available, such as chef or tossed salads with perhaps a scoop of tuna, chicken, or seafood served with Italian or pita bread.  Omit meats such as bologna, Italian cold cuts, salami (hard or Genoa) and sausages. Stay away from cheeses and steak and cheese. Other items to omit include antipasto salads, fried eggplant, and chicken cutlets. Chinese Selections Order plain steamed rice; boiled, steamed, or stir-fried vegetables (ask for little oil to be used); moderate fish and shellfish; non-fried tofu; skinless poultry and egg roll (insides only). Anything fried (rice or crispy noodles), or with sweet and sour sauce; egg dishes or soups; salty soups; avoid duck and limit beef, pork and picked foods; excess soy sauce; ask chef to leave out MSG and cut down the use of commonly used corn starch, sugar, and salt. Indian Selections Order chutney (except mango); curry sauce (yogurt based); fish (omit butter basting); yogurt with shredded vegetables; basmati rice. Biryani (vegetable dish); chapatti or papadum bread; tandoori chicken; lentil or mulligatawny soups Creamy or high-salt soups; clarified butter (ghee); deep fried meats; poori or paratha bread; fried samosa or pakora; ask to prepare dishes without excess salt and to omit coconut milk, if possible; omit garnishes with nuts or dried fruit. Italian Selections Order antipasto (no oil or excess meats); crusty bread (no oil or butter); broiled or grilled fish, seafood, chicken, and meats; garlic; plain or vegetable pasta; fresh unsalted mozzarella cheese; steamed leafy vegetables (kale and broccoli); salads; fresh tomatoes; zucchini; ices. Garlic bread; stuffed pastas (ravioli and lasagna); fried eggplant; meatballs or sausage; sauces with butter, cream, oil, and wine base; pesto sauce; cheese-filled or parmesan style dishes; spumoni or tortoni ice cream. Beware of risotto rice; polenta; and high-fat, high-sodium prosciutto ham and pancetta; veal cutlets and Caesar salads. Japanese Selections Order rice; steamed fish; sushi; sashimi; miso soup; raw vegetables; tofu; sukiyaki (stir-fried); yakimono (broiled fish). Tempura and other deep-fried food; excess peanut and teriyaki sauce; pickled foods; excess salt and sugar in sauces; excess salt in soy marinades and sauces. Mediterranean (Middle East) Selections Order couscous, bulgar, and pita bread; legumes such as chickpeas, fava beans, and lentils; hummus; grape leaves; yogurt. Phyllo dough dishes for sweet desserts such as baklava; feta and kasseri cheese; excess anchovies and olives; high sodium foods; feta, olives and sausage; appetizers in general, except salads; excess fat from butter, olive oil, omelet's and tahini. Mexican Selections Order soft-shell tacos; burritos; fajitas; salsa; chicken enchilada; black beans or Mexican rice; grilled fish or chicken; salads without chips or shells; moderate corn or flour tortilla, using minimal oil; cerviche (marinated fish); gazpacho; chile con carne soup, with no cheese. Acceptable items include shredded lettuce; spicy meats; diced tomatoes; salsa verde; picante or tomato sauce; use Mexican salads as appetizers, with salsa as the dressing. Chips, nachos; super nachos; chili con queso; fried taco or tortilla shells; guacamole; sour cream; cheese; refried beans; beef and pork dishes; olives; items such as chilies rellenos, chimichangas, chorizo (sausage), and flautas. Thai Selections Order steamed rice; broth-based soups (tom yum koang and pok taek); non-fried proteins, such as chicken, seafood, and tofu; vegetables; satay or steamed mussels; salads with light dressings, made with Thai spices. Excess sodium; soy sauce and sugar; MSG; coconut milk, coconut oil; cream dishes, high milk and sodium soups; many fried appetizers; curry or curry sauce; fried eggplant; cashew and peanut toppings.

June, Migraine & Headache Awareness Month Headaches and the Food Connection

From Headaches and the Food Connection

by Elaine Magee, MPH, RD

Elaine Magee lists Ten Food Steps to Free yourself from headaches. Some tell you what to avoid and others tell you what may help.

•Keep a headache and diet diary.
•Avoid skipping meals. Eat when you're hungry, stop when you're comfortable.
•Limit caffeine to a moderate and consistent amount daily or eliminate it completely.
•Avoid eating a high-fat diet.
•Switch to plant and fish sources of omega-3s when possible.
•Find out if NutraSweet is not so sweet for your headaches.
•Limit tyramine-containing foods if you appear to be sensitive to it. (Link to a Low Tyramine Headache Diet (PDF) from the National Headache Foundation
•Avoid certain additives if sensitive (MSG, nitrate/nitrite).
•Beware of certain dehydrating beverages - those containing alcohol and caffeine. Stay hydrated as much as possible.
•Work a couple of magnesium-rich foods into your day if you have hormonal headaches. Examples of magnesium-rich foods: Almonds, whole-grain bagel , barley, black beans, black-eyed peas, bran cereal with raisins, Brazil nuts, 100% whole-grain bread, brown rice, bulgur, cashews, and Wheat Chex

Food Tips For Migraines

Registered Dietitian Kerri Glassman explains to
Julie Chen which foods hurt or help migraine headaches.

 

Foods Can Affect Headache Frequency
Teresa Beach, a registered dietitian talks about foods that may trigger headaches. Beach states, "The best thing to do is keep a headache journal. On the days you get a migraine, try to think of every single thing you ate to see if there is a connection.

June 2, MyPlate Anniversary - Looking Back and Forward

May 11, 2013 Stamp Out Hunger with the National Association of Letter Carriers

On Saturday, May 11, 2013, the National Association of Letter Carriers will do their part to Stamp Out Hunger across America. Now in its 21st year, the Stamp Out Hunger effort is the nation's largest single-day food drive collecting more than one billion pounds of food since its inception in 1993. In 2012, Americans donated more than 70 million pounds of food, which marked the ninth consecutive year at least 70 million pounds were collected. 


The Stamp Out Hunger food drive provides food to local food banks and pantries that rely on donations. With more than 50 million Americans living at risk of hunger, food banks across the country continue to experience record demand for emergency food assistance.


Donate items, such as canned meats, fish, soup, bottled juice, vegetables, pasta, cereal and rice that do not require refrigeration. Please do not include expired items or glass containers.

Stamp Out Hunger 2013 

Remember to help out on May 11, 2013.

Place non-perishable food products in a bag and leave at your mailbox.
Your Letter Carrier will deliver the food to local food banks.

To find out how you can help go to

Stamp out Hunger Food Drive

May 5, National Hoagie Day Meets Cinco de Mayo

There are different stories about how the hoagie was discovered, but most of them originate out of the Philadelphia area. The sandwich contains various meats, cheeses, and lettuce in between 2 slices of bread or a loaf cut in half.

Hoagie Meets Cinco de Mayo

Ingredients
1.5 oz Whole Wheat Roll
20 g (3/4 oz) Salami
1/2 oz Monterey Jack Cheese
1/2 oz Turkey Bread
Salsa
Jalapeno
Red Peppers
Tomato Slice
Shredded Lettuce

May, Older Americans Month Nutrition and Wellness Series for Older Adults

Take Care of Those Who Took Care of You

Resources

US Administration on Aging. Older Americans Month
AARP. http://www.aarp.org/ 
Nutrition.gov.  Resources for Seniors from Nutrition.gov

April, National Garden Month a Tribute to the Cooperative Extension

The ground has thawed from the winter, at least in most areas. Many people are deciding if they want to start a garden or what crops will they be planting this year.

Gardening is a passion of mine. I initially started my studies in agronomy and later changed to nutrition. The cooperative extension became an important part of my education and a wonderful resource. It was also the first job I had as a dietitian, teaching nutrition in a summer program through Cornell University Extension.

What is the Cooperative Extension?

The Cooperative Extension, also known as the Extension Service of the United States Department of Agriculture, is a research based educational program designed to help people in the areas of agriculture and food, home and family, the environment, community economic development, and youth and 4-H. The service is provided in every state's designated land-grant universities. 

NIFA is the federal partner in the Cooperative Extension System. It provides federal funding to the system and, through program leadership, helps the system identify and address current issues and problems.

History 

The Morrill Act of 1862 established land-grant universities to educate citizens in agriculture, home economics, mechanical arts, and other practical professions. Extension was formalized in 1914, with the Smith-Lever Act. It established the partnership between the agricultural colleges and the USDA to provide for cooperative agricultural extension work. 

Over the last century, the extension has adapted to changing times, and it continues to address a wide range of human, plant, and animal needs in both urban and rural areas. The cooperative extension focuses education in six major areas: 

1. 4-H Youth Development 
2. Agriculture
3. Leadership Development
4. Natural Resources
5. Family and Consumer Sciences
6. Community and Economic Development

Below are educational videos prepared by various Cooperative Extensions across the United States.

How to Grow Blueberries

North Carolina Cooperative Extension

University of California Cooperative Extension Turns 100

Caring for Asparagus

University of Maine Cooperative Extension

Eat Smart New York! - 

Cornell Cooperative Extension Westchester County

Color Yourself Healthy

University of Nebraska

Florida Statewide Extension Sustainability Programs

Resources
1. To find your nearest Cooperative Extension office.
2.  National Gardening Association
3.  Food Gardening Guide