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.
Food on a stick is thought to be among the earliest examples of human utensils. The “Kebab” is a dish consisting of small pieces of meat and vegetables threaded onto skewers and grilled. The kebab originated in Persia and later spread to the Middle East and Turkey. The traditional meat for kebab is lamb, but depending on location and traditions, it may be beef, goat, chicken, pork, fish or seafood. Today the kebab is found worldwide. There are numerous variations of foods you can add to a stick and it's not just limited to meats.
Highlighted below are some of Bon Appétit's Best Foods on a Stick; Fun and Nutritious with Barbara Beery, a kids' cooking instructor and 59 foods on a stick from the Minnesota State Fair.
Modified Halibut Fish Sticks with Dill-Caper Tartar Sauce, 4 servings
PREP: 30 minutes TOTAL: 30 minutes
Ingredients
4 Tbsp reduced-fat mayonnaise
1 tablespoons chopped fresh dill
1 tablespoons drained capers
1 tablespoons chopped fresh chives
1 tablespoons finely chopped dill pickles
1 1/4 cups panko (Japanese breadcrumbs)
1 large egg
1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3x3/4-inch strips
2 tablespoons olive oil, divided
Directions
Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with pepper.
Working in batches, coat fish in egg. Coat in panko; shake off excess.
Heat 1 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
Nutritional Information (1 serving). 371 Calories; 17 g Fat; 2 g Saturated Fat; 112 mg Cholesterol; 13 g Carbohydrates; 39 g Protein; 338 mg Sodium
_____________
Modified Vegetable Kebabs with Saffron Butter, 6 servings Ingredients 4 tablespoons unsalted butter or margarine 1/4 teaspoon saffron threads 3 medium zucchini, each cut crosswise into 6 rounds 2 large red bell peppers, stemmed, seeded, cut into 1/2-inch squares 1/2 red onion, cut into 1-inch pieces 2 ears fresh corn, each cut into 6 rounds 6 10-inch bamboo skewers, soaked in water 30 minutes, drained
Directions Melt butter in heavy small skillet over medium heat. Stir in saffron. Cool 1 hour. Alternate 3 zucchini rounds, 3 red bell pepper squares, 3 red onion pieces, and 2 corn rounds on each skewer. Prepare barbecue (medium heat). Brush kebabs with all but 2 tablespoons saffron butter. Season with salt and pepper; grill until vegetables are tender and brown, turning frequently, about 20 minutes. Brush with remaining butter.
Nutritional Information (1 serving with margarine). 127 Calories; 8 g Fat; 1 g Saturated Fat; 0 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 15 mg Sodium; 3 g Dietary Fiber
Nutritional Information (1 serving with butter). 127 Calories; 8 g Fat; 5 g Saturated Fat; 20 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 15 mg Sodium; 3 g Dietary Fiber
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Passion Fruit and Guava Pops, 8 servings
No modifications were made. Ingredients 1/3 cup water 1/4 cup plus 3 tablespoons sugar 2 tablespoons fresh lime juice, divided 7 to 8 ripe passion fruits (about 11 ounces), halved, wrinkled on outside 1 11.5-ounce can guava nectar (about 1 1/2 cups)
Equipment 8 3-ounce disposable paper cups 8 ice pop sticks or lollipop sticks Directions Combine 1/3 cup water, 1/4 cup sugar, and 1 tablespoon lime juice in small bowl; stir until sugar dissolves. Using spoon, scoop flesh from passion fruits into sugar mixture. Strain mixture through fine-mesh strainer into small bowl; press on seeds with rubber spatula to extract as much liquid as possible (you will need 1 cup strained liquid); discard seeds in strainer.
Divide passion fruit mixture among eight 3-ounce paper cups (about 2 tablespoons for each). Stretch plastic wrap tightly over top of each cup, covering completely and securing each with rubber band. Insert ice pop stick or lollipop stick through plastic wrap and into mixture in each cup (taut plastic will hold stick in place). Place cups in muffin pan, tilting cups at angle. Freeze until passion fruit mixture is set, about 3 hours.
Meanwhile, stir guava nectar, remaining 3 tablespoons sugar, and 1 tablespoon lime juice in 2-cup measuring cup until sugar dissolves. Chill mixture until cold. Remove cups with frozen passion fruit mixture from freezer; stand cups upright in muffin pan. Peel back some of plastic wrap on each. Pour guava mixture atop frozen passion fruit mixture in cups, dividing equally. Cover with plastic wrap, secure with rubber band, and freeze until firm, at least 4 hours. Do ahead. Keep frozen. Use scissors, cut off paper cups from pops and serve immediately.
Nutritional Information (1 serving). 74 Calories; 0 g Fat; 0 g Saturated Fat; 0 mg Cholesterol; 19 g Carbohydrates; 0 g Protein; 11 mg Sodium, 1.7 g Dietary Fiber
Fun and Nutritious Food on a stick can be fun and nutritious. Barbara Beery is a kids' cooking instructor. In the following video, Barbara shows how to make healthy foods on a skewer.
State Fairs and Food on a Stick
Putting food on a stick is popular at many state fairs because you can eat and walk at the same time. The food choices go from simple to the bizarre and many items are high in calories, fat, sugar and sodium. The video below shows all of the 59 foods on a stick at the Minnesota State Fair from 2006.
The American Diabetes Association is at the forefront of the fight to prevent, treat, and cure diabetes. They provide education, promote awareness, advocate on behalf of diabetes patients and are the authoritative source on diabetes in the United States.
Eat Right with Color Music: The Wonderful World of Color, Walt Disney and Disney World.
March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.
Eat right with colors explores the health benefits associated with eating foods of many colors. Including color diversity in your meals and food choices enhances your intake of a wide range of nutrients.
Red and Pink Foods
Apples, Beets, Cayenne, Cherries, Cranberries, Guava, Kidney Beans, Papaya, Pink Beans, Pink/Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Tomatoes, Watermelons
Green Foods
Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini
Blue and Purple Foods
Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Kelp (Seaweed), Purple Belgian Endive, Purple Cabbage, Purple Figs
White: Cauliflower, Coconut, Garlic, Ginger, Green Onions, Scallions, Horseradish, Jicama, Kohlrabi, Leeks, Millet, Mushrooms, Onions, Parsnips, Quinoa, Shallots, Soy Products, Sunflower Seeds, Tofu, Turnips, White Beans, White Corn, White Sesame Seeds
Black: Black Beans, Black Cherries, Black Currants, Black Mushrooms, Black Olives, Black Quinoa, Black Raspberry, Black Rice, Black Sesame Seeds, Black Soybeans, Blackberries, Boysenberries, Prunes, Raisins, Seaweeds, Tamari (Soy Sauce)
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 need adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
A study conducted by the USDA shows artichokes contain a large amount of antioxidants, in the form of phytonutrients. Among the most powerful phytonutrients are Cynarin and Silymarin, which have strong positive effects on the liver.
Artichoke Harvest
Serving an Artichoke
Resources:
Ocean Mist Farms. Since 1924, Ocean Mist Farms has provided multiple generations of customers with Artichokes and vegetables, and is still family owned. Called the California Artichoke and Vegetable Growers Corporation until 1995, Ocean Mist Farms is headquartered in Castroville, California - “The Artichoke Capitol of the World” and home of the annual Castroville Artichoke Festival.
California Artichoke Advisory Board. The California Artichoke Advisory Board (CAAB) was organized in 1960 by growers in response to three needs of the industry: 1) generic promotion of artichokes; 2) research into pest problems damaging artichoke crops; 3) fostering grower unity and cooperation for the benefit of the artichoke industry as a whole. Since 1999 the Board has chosen to focus its resources on a research program.
Freezing is an effective form of food preservation because pathogens causing food spoilage are killed or do not grow very rapidly at reduced temperatures. However, freezing may only deactivate pathogens. Once food starts to thaw pathogens can become active and cause food poisoning. It is important to follow proper procedures for thawing and cooking frozen foods. USDA provides detailed instructions on how to thaw and cook foods properly. Foods may be preserved for several months by freezing. Long-term frozen storage requires a constant temperature of -18 °C (0 °F) or less, in order to maintain safety and quality.
Frozen vs Fresh food
Moms are asked to evaluate the
taste of frozen vs fresh. Interesting findings.
Grocery Store Tour - Fresh, Frozen or Canned Tour Guide: Mary Wilson, RD
Beyond National Nutrition Month Throughout the month of March we celebrated National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focused attention on the importance of making informed food choices and developing sound eating and physical activity habits.
The March 2012 theme for National Nutrition Month® has been "Get Your Plate in Shape." The Student Dietetic Association (SDA) at Florida International University (FIU) helped prepare this video to review the dietary guidelines in planning healthy meals.
Get Your Plate in Shape with the Student Dietetic Association at FIU. A look at the dietary guidelines as a tool for meal planning.
National Nutrition Month Messages from the FIU SDA Feel free to print and attach to your refrigerator.
Jeopardy first premiered on March 30, 1964 on NBC. To celebrate Jeopardy's anniversary and National Nutrition Month, some healthy foods got together to compete.
The American Diabetes Association is at the forefront of the fight to prevent, treat, and cure diabetes. They provide education, promote awareness, advocate on behalf of diabetes patients and are the authoritative source on diabetes in the United States.
March 2012 starts the American Dietetic Association annual National Nutrition Month® Campaign. The theme - "Get Your Plate in Shape".
The American Dietetic Association created National Nutrition Month® as a nutrition education and information campaign to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits.
The fifth annual Registered Dietitian Day will be celebrated on Wednesday, March 14, 2012.
Registered Dietitian Day increases awareness of registered dietitians as the indispensable providers of food and nutrition services and recognizes RDs for their commitment to helping people enjoy healthy lives.
Happy 47th Anniversary Jeopardy. Jeopardy first premiered on March 30, 1964 on NBC. To celebrate Jeopardy's anniversary and National Nutrition Month, some healthy foods got together to compete.
Food on a stick is thought to be among the earliest examples of human utensils. The “Kebab” is a dish consisting of small pieces of meat and vegetables threaded onto skewers and grilled. The kebab originated in Persia and later spread to the Middle East and Turkey. The traditional meat for kebab is lamb, but depending on location and traditions, it may be beef, goat, chicken, pork, fish or seafood. Today the kebab is found worldwide. There are numerous variations of foods you can add to a stick and it's not just limited to meats.
Highlighted below are some of Bon Appétit's Best Foods on a Stick; Fun and Nutritious with Barbara Beery, a kids' cooking instructor and 59 foods on a stick from the Minnesota State Fair.
Modified Halibut Fish Sticks with Dill-Caper Tartar Sauce, 4 servings
PREP: 30 minutes TOTAL: 30 minutes
Ingredients
4 Tbsp reduced-fat mayonnaise
1 tablespoons chopped fresh dill
1 tablespoons drained capers
1 tablespoons chopped fresh chives
1 tablespoons finely chopped dill pickles
1 1/4 cups panko (Japanese breadcrumbs)
1 large egg
1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3x3/4-inch strips
2 tablespoons olive oil, divided
Directions
Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with pepper.
Working in batches, coat fish in egg. Coat in panko; shake off excess.
Heat 1 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
Nutritional Information (1 serving). 371 Calories; 17 g Fat; 2 g Saturated Fat; 112 mg Cholesterol; 13 g Carbohydrates; 39 g Protein; 338 mg Sodium
_____________
Modified Vegetable Kebabs with Saffron Butter, 6 servings Ingredients 4 tablespoons unsalted butter or margarine 1/4 teaspoon saffron threads 3 medium zucchini, each cut crosswise into 6 rounds 2 large red bell peppers, stemmed, seeded, cut into 1/2-inch squares 1/2 red onion, cut into 1-inch pieces 2 ears fresh corn, each cut into 6 rounds 6 10-inch bamboo skewers, soaked in water 30 minutes, drained
Directions Melt butter in heavy small skillet over medium heat. Stir in saffron. Cool 1 hour. Alternate 3 zucchini rounds, 3 red bell pepper squares, 3 red onion pieces, and 2 corn rounds on each skewer. Prepare barbecue (medium heat). Brush kebabs with all but 2 tablespoons saffron butter. Season with salt and pepper; grill until vegetables are tender and brown, turning frequently, about 20 minutes. Brush with remaining butter.
Nutritional Information (1 serving with margarine). 127 Calories; 8 g Fat; 1 g Saturated Fat; 0 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 15 mg Sodium; 3 g Dietary Fiber
Nutritional Information (1 serving with butter). 127 Calories; 8 g Fat; 5 g Saturated Fat; 20 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 15 mg Sodium; 3 g Dietary Fiber
_____________
Passion Fruit and Guava Pops, 8 servings
No modifications were made. Ingredients 1/3 cup water 1/4 cup plus 3 tablespoons sugar 2 tablespoons fresh lime juice, divided 7 to 8 ripe passion fruits (about 11 ounces), halved, wrinkled on outside 1 11.5-ounce can guava nectar (about 1 1/2 cups)
Equipment 8 3-ounce disposable paper cups 8 ice pop sticks or lollipop sticks Directions Combine 1/3 cup water, 1/4 cup sugar, and 1 tablespoon lime juice in small bowl; stir until sugar dissolves. Using spoon, scoop flesh from passion fruits into sugar mixture. Strain mixture through fine-mesh strainer into small bowl; press on seeds with rubber spatula to extract as much liquid as possible (you will need 1 cup strained liquid); discard seeds in strainer.
Divide passion fruit mixture among eight 3-ounce paper cups (about 2 tablespoons for each). Stretch plastic wrap tightly over top of each cup, covering completely and securing each with rubber band. Insert ice pop stick or lollipop stick through plastic wrap and into mixture in each cup (taut plastic will hold stick in place). Place cups in muffin pan, tilting cups at angle. Freeze until passion fruit mixture is set, about 3 hours.
Meanwhile, stir guava nectar, remaining 3 tablespoons sugar, and 1 tablespoon lime juice in 2-cup measuring cup until sugar dissolves. Chill mixture until cold. Remove cups with frozen passion fruit mixture from freezer; stand cups upright in muffin pan. Peel back some of plastic wrap on each. Pour guava mixture atop frozen passion fruit mixture in cups, dividing equally. Cover with plastic wrap, secure with rubber band, and freeze until firm, at least 4 hours. Do ahead. Keep frozen. Use scissors, cut off paper cups from pops and serve immediately.
Nutritional Information (1 serving). 74 Calories; 0 g Fat; 0 g Saturated Fat; 0 mg Cholesterol; 19 g Carbohydrates; 0 g Protein; 11 mg Sodium, 1.7 g Dietary Fiber
Fun and Nutritious Food on a stick can be fun and nutritious. Barbara Beery is a kids' cooking instructor. In the following video, Barbara shows how to make healthy foods on a skewer.
State Fairs and Food on a Stick Putting food on a stick is popular at many state fairs because you can eat and walk at the same time. The food choices go from simple to the bizarre and many items are high in calories, fat, sugar and sodium. The video below shows all of the 59 foods on a stick at the Minnesota State Fair from 2006.
The American Diabetes Association has designated March 22, 2011 as Diabetes Alert Day.
The American Diabetes Association is at the forefront of the fight to prevent, treat, and cure diabetes. They provide education, promote awareness, advocate on behalf of diabetes patients and are the authoritative source on diabetes in the United States.
March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the American Dietetic Association (ADA). The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2011 theme for National Nutrition Month® is "Eat Right with Color."
The theme explores the health benefits associated with eating foods of many colors. "Eating a rainbow" refers to including color diversity in your meals and food choices, so as to enhance your intake of a wide range of nutrients. During the month of March, we will explore the colors of foods and their benefits.
Red and Pink Foods
Hosts: Robert (Red) and Pam (Pink)
Apples, Beets, Cayenne, Cherries, Cranberries, Guava, Kidney Beans, Papaya, Pink Beans, Pink/Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Tomatoes, Watermelons
Green Foods
Host: Grace (Green)
Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini
Blue and Purple Foods
Hosts: Brooke (Blue); Betty (Light Blue); and Peggy (Purple)
Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Kelp (Seaweed), Purple Belgian Endive, Purple Cabbage, Purple Figs
Yellow and Orange Foods
Hosts: Yoko (Yellow), York (Yellow) and Oliver (Orange)
White: Cauliflower, Coconut, Garlic, Ginger, Green Onions, Scallions, Horseradish, Jicama, Kohlrabi, Leeks, Millet, Mushrooms, Onions, Parsnips, Quinoa, Shallots, Soy Products, Sunflower Seeds, Tofu, Turnips, White Beans, White Corn, White Sesame Seeds
Black: Black Beans, Black Cherries, Black Currants, Black Mushrooms, Black Olives, Black Quinoa, Black Raspberry, Black Rice, Black Sesame Seeds, Black Soybeans, Blackberries, Boysenberries, Prunes, Raisins, Seaweeds, Tamari (Soy Sauce)
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). My staff started the project in September 2010. Over the next five months, we would take over 600 photographs of colorful foods in order to create the March presentation for NNM. Many of the photographs are available for purchase with the proceeds going to special need young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
