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

MDA Telethon September 2, 2012 at 8 pm

Sunday, September 2, 2012
at 8 pm EST
Check Local Listings

To make a donation, click the link for MDA.

MDA SHOW of STRENGTH

We are grateful for the years of dedication and the contributions Jerry Lewis has made to fight Muscular Dystrophy. To Jerry and his kids.

To make a donation, click the link for MDA.

Where Telethon Dollars Go

The Telethon is the single most important fundraising event of the year for MDA. Funds raised help the Association carry on its fight against muscular dystrophy, ALS and related diseases, including a worldwide program of basic and applied research, a nationwide network of comprehensive medical and support services, and extensive professional and public education. Children and adults with muscle-damaging diseases benefit directly from dollars raised during the Telethon.

Strolling through the Archives of MDA 

Early MDA telethon, mid-1960s.

 

Jerry Lewis and Dean Martin 

Reunion on the MDA Telethon

Dean Martin and Jerry Lewis reunite after twenty years on the 1976 MDA Jerry Lewis Telethon. Frank Sinatra surprises Jerry by bringing on Dean and then some nervous and hilarious clowning between the two ensue. This is followed by a medley of American Standards by Dean and Frank. In two parts, this is the complete segment of the reunion. An important and historic piece of entertainment history.

Sammy and Jerry Friendship

from 1987 MDA Telethon

A Dedication to Mattie Stepanek

 (7/17/90-6/22/04)

Mattie Stepanek was a 13 year old boy who had a rare form
 of muscular dystrophy. He was a poet, a peacemaker, and a hero.
 The song is "He Was Just Like Me" was written and recorded by
 Mattie's friend Madison Cross in memory of him.

Muscular Dystrophy Association (PBS)

Abbey Umali - Jerry Lewis

MDA Telethon Collection

Abbey Umali Opens the 2010 Jerry Lewis MDA Telethon

To make a donation, 

click the link for the MDA website.

Take the Food Color Challenge Rich in Beautiful Colors and Endless Possibilities National Nutrition Month

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)

Planning 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)

Main-courses
 

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.

Directions

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
 

Fruit Kebab

Directions

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

Directions

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 (recipenews@gmail.com).

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

Jonathan Cruz
Michelle Canazaro
Cory Munce