A Look at Weight Bias

During Healthy Weight Week, the issue of Weight Bias is addressed. The three videos reviewed look at this subject from the academic perspective, a personal view and government intervention. Though the videos discuss weight bias in relationship to overweight and obesity, the very thin often are a target of weight bias.

Weight Bias
Overweight and obese youth frequently are teased, harassed and mistreated because of their weight. Weight-related teasing ("weight bias") can have a damaging impact on both emotional and physical health. The Rudd Center for Food Policy and Obesity at Yale University (http://www.yaleruddcenter.org) created this video to help parents and teachers understand the severity and impacts of weight bias in school and at home and to present strategies to help combat this problem for overweight teens and pre-adolescents.

The video host is celebrity, model and activist Emme and features Rudd Center experts: Dr. Rebecca Puhl and Dr. Kelly Brownell. The obstacles overweight and obese youth encounter with weight bias is presented using expert commentary and dramatic representation.

Discrimination Against Overweight People

"My old suitemate inspired me to make this as my final project freshman year. When she broke out of her shell and felt good about herself, her personality really began to shine. Everyone we lived with started to see past her "big girl" exterior and opened up to her more. We had creative freedom wth our final project so I decided to look at various aspects of the discrimination against larger individuals."

Should Weight Discrimination Be Illegal?

One of the Winners of the
2010 "Love Your Body" Campaign

Sarah Neuser, Eagan, MN

The National Organization for Women Foundation ("NOW Foundation") sponsors the "Love Your Body" campaign. The posters chosen demonstrate beauty is not limited by body size, body type, ethnicity, age or physical appearance. 

Resouces:

1. Understanding Size Bias, a Conversation with Rebecca Puhl

2. The Canadian Summit on Weight Bias and Discrimination

Healthy Weight Week January 16 to 22, 2011

Today is the start of Healthy Weight Week. During Healthy Weight Week attention is focused on Lifelong Healthy Habits Self-Esteem; Weight Bias; Fad Diets and Gimmicks; Women’s Healthy Weight; Health at any Size and Professional Resources. The goals are to prevent eating disorders and weight problems.

What is Healthy Weight Week?

Frances M. "Francie" Berg, MS, LN is the founder of Healthy Weight Week. She is a licensed nutritionist, family wellness specialist and adjunct professor at the University of North Dakota School Of Medicine. Francie is the author of 12 books and the founder, editor and publisher of the Healthy Weight Journal (established in 1986).

Mission
"Healthy Weight Network (HWN) provides a critical link between research and practical application on weight and eating issues. Recognizing weight is a complex condition of increasing concern throughout the world, the HWN is committed to bringing together scientific information from many sources, reporting controversial issues in a clear, objective manner and the ongoing search for truth and understanding.

Recognizing weight is an easily exploitable health and social concern, the HWN is committed to exposing deception, reshaping detrimental social attitudes, and promoting health at any size. Our mission is to be a voice of integrity and insight in a field that has been much abused and neglected."

Francie M. Berg, MS, LN
Healthy Weight Network, 402 South 14th Street, Hettinger, ND 58639
email: fmberg@healthyweight.net; website: http://www.healthyweight.net/

Every Girl Is Beautiful / Self-Esteem PSA

Do You Think I'm Fat?
A Public Service Announcement from the
National Eating Disorders Association (NEDA).
For help visit http://www.nationaleatingdisorders.org/

National Fresh Juice Day and Fresh Squeezed Juice Week

January 15th National Fresh Juice Day
January 17 to 23 National Fresh Squeezed Juice Week

A glass of fresh squeezed juice is a great way to meet your fruit and vegetable needs. There are numerous combinations to create a variety of flavors and packed with a lot of vitamins and minerals.

Fruits and Veggies Matter has a calculator to determine your your required servings of fruits and vegetables.

Review of Juicers

From Consumer Search Ratings

Best juice extractor

Breville Juice Fountain Elite 800JEXL

Best budget juicer

Hamilton Beach Big Mouth Pro 67650
Simple electric citrus juicer
Black and Decker CitrusMate Plus CJ625
Manual citrus juicer
Amco Houseworks Enameled Citrus Squeezer

Consumer Report Ratings
Top Three Juicers
Juiceman Pro JM503
Hamilton Beach Big Mouth Pro 67650
West Bend Performance 7010  

Juicer Recipes

Note that not all juicers produce the same amount of liquid. Consider buying extra ingredients if your juicer produces a low output. To avoid pesticides and other chemicals, use organic fruits and vegetables and be sure to wash everything thoroughly. Some juicers heat juice slightly, so chill your ingredients before juicing them.

Carrot, Granny Smith, and Ginger Juice

yield: Makes about 7-1/2 cups, 1 serving (3/4 cup)

Calories (kcal) 69.7; Carbohydrates (g) 16.8; Fat (g) 0; Saturated Fat (g) 0;
Trans Fatty Acid (g) 0; Cholesterol (mg) 0; Vitamin A (IU) 12250 (245.0%);
Vitamin C (mg) 5.3 (8.9%); Potassium (mg) 114.7; Sodium (mg) 56.7

Ingredients

4 to 5 pounds Granny Smith apples

3 to 4 pounds carrots, peeled and trimmed

1 (6-inch) piece peeled fresh ginger

Special equipment: a juicer (see cooks' note, below)

Preparation
Slice apples. Process enough slices in juicer, skimming and discarding any foam, to measure 4 cups juice, then transfer juice to a pitcher. Process enough carrots, skimming and discarding any foam, to measure 3 1/2 cups juice, then add to pitcher with apple juice. Process ginger, then stir 2 1/2 tablespoons ginger juice into pitcher. Chill until cold, about 2 hours.  Serve over ice, if desired. 
 

Spa Juice

yield: Makes 1 (1-cup) serving

Calories (kcal) 90; Carbohydrates (g) 21; Fat (g) 0; Trans Fatty Acid (g) 0;
Cholesterol (mg) 0; Vitamin A - IU (IU) 4988 (99.8%); Vitamin C (mg) 51 (84.6%);
Iron (mg) 0.6 (3.2%) ; Sodium (mg) 67 (2.8%)

In addition, the recipe contains Vitamin B1; B2; B6; Folate;
Calcium; Phosphorus; and Potassium

Editor's note: This juice is fruity but not overly sweet. It gets its green color from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots. The recipe is part of a spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.

Use an electric juice extractor or heavy-duty juicer that can process stems, skin, and seeds.

Ingredients
5 ounces fresh pineapple (about 1 cup or 1/8 large pineapple), peeled, cored, cut into large chunks, and chilled

4 ounces pear (about 1 cup or 1/2 medium pear), unpeeled, cut into large chunks and chilled

2 cups (packed) spinach with stems (about 4 ounces), chilled

1 (2-ounce) bunch fresh flat-leaf parsley with stems, chilled

1/2 medium carrot, peeled and chilled

1/4 cup freshly squeezed grapefruit juice (from 1/2 small grapefruit), chilled

Preparation

In juice extractor, process pineapple, pear, spinach, parsley, and carrot, skimming foam if necessary. Stir in grapefruit juice, chill if desired, and serve. Juice is best served immediately but will keep, refrigerated, in airtight container up to two days.

Jack LaLanne Sings His Theme Song

as I conclude this Blog on Juicers.

In this clip from the Power Juicer infomercial,
Jack LaLanne sings the closing song from his old TV show
as a duet with an old video of himself.

January. National Birth Defects Prevention Month

Sponsor: The National Birth Defects Prevention Network 

Prevent Birth Defects

National Birth Defects Prevention Month is a time to raise awareness of birth defects and promote healthy pregnancies.

A birth defect is a problem that happens while a baby is developing in the mother’s body. One out of every 33 babies in the United States is born with a birth defect.

Many birth defects can be prevented. If you are pregnant or planning to get pregnant, these tips can help you have a healthy pregnancy and a healthy baby:

* Take a multivitamin with folic acid every day before and during pregnancy.

* See your doctor or midwife regularly as soon as you think you're pregnant and throughout your pregnancy.

* Make sure your vaccinations are up to date.

* Eat well and stay active.

* Avoid alcohol, smoking, and other drug use.

* Prevent infections from food and other sources.

Healthy Lifestyle Choices

Diet and exercise
Eat healthy and exercise regularly. Health problems are linked to weighing too much or too little before and during pregnancy. Your health is affected by what you eat and by your physical activity.

Here are a few important guidelines for healthy eating:
• Eat lots of vegetables, fruits and whole grains such as whole wheat, oats, barley and brown rice. These are excellent sources of the vitamins, minerals and dietary fiber you need every day to feel your best.

• Eat less of the foods that are high in saturated fat and cholesterol, such as meat, poultry and whole milk dairy foods (low-fat dairy is okay). Saturated fat and cholesterol are strongly linked to heart disease, cancer and obesity.

Regular physical activity helps control weight, strengthen your heart, and give you more energy. It also reduces depression and relieves stress. It’s a good idea to exercise at least 3 times a week for at least 30 minutes.

Alcohol and drugs
Drinking alcohol or taking any type of legal or street drugs during the early weeks of pregnancy can hurt your unborn baby. That’s when the brain and other organs are forming.

If you drink alcohol, so does your unborn baby. Alcohol abuse during pregnancy is a leading known cause of mental retardation. If you are considering a pregnancy, it’s best to stop drinking alcohol before you conceive.

Cocaine, crack, heroin, amphetamines and other street drugs can badly hurt your baby if you use them while you are pregnant. Your baby could suffer lifelong health problems. Get help to stop using drugs before you become pregnant and stay clean.

Apricot Day January 9th

Spanish explorers introduced the apricot to California in the 18th century, and recorded history indicates in 1792 the first major California crop was produced. By 1920, the California apricot was flourishing in the Santa Clara Valley. Eventually California apricot farms found their way to the San Joaquin Valley after World War II.

The Apricot Producers of California (APC)

In 1961, the Apricot Producers of California (APC) was established. It is a non-profit cooperative association providing information and services to its grower-members within the major apricot producing areas of California.

APC created a website, which features practical information about California apricots. It contains nutritional information, serving suggestions and tips on using and selecting California apricots, APC is actively involved in lobbying governmental and trade organizations; sponsorship of a variety of educational and informational efforts to the foodservice industry, dietitians, and consumers; participation and attendance of trade shows and continued media enhancement.

Today, there are over four hundred apricot growers. They produce apricots from orchards covering 21,000 acres in the San Joaquin Valley and northern California. About 95 percent of the apricots grown in the U.S. come from California.

Apricot Selection and Storage
Fresh apricots range in color from yellow to deep orange. Avoid green apricots, as they will not ripen. When selecting fresh apricots, look for fruits soft to the touch and juicy, these are ready to eat. The fruits vary in size from about 1-1/2 to 2-1/2 inches in diameter. The apricot should have a bright, ripe aroma. Stay away from bruised, soft, or mushy apricots.

Apricots will ripen at room temperature or can be stored in the refrigerator to prevent over ripening. A hard apricot can ripen by placing it in a paper bag for one to two days. To freeze apricots, cut the fruit in half and place on a baking sheet until frozen, once they are frozen, store in plastic freezer bags up to 3 months.

Apricots can be purchased fresh, canned, frozen, pureed, dried and as nectar both in juice and concentrated form.

Nutrition Information
Apricots are rich in beta-carotene, Vitamin C, potassium, iron and Vitamin A. They are also high in fiber and low in saturated fat and sodium. Apricots contain no cholesterol. Just three apricots contain 40 percent of the daily requirement of Vitamin A.

Preparation

Apricots are great to eat raw, but they are excellent in fruit salads and added to baked goods such as pies, cakes, muffins, breads, puddings and ice cream. They can be used in cooking and are compatible with many poultry and pork dishes.

Canned apricots can be added to cereals, yogurt, cottage cheese and smoothies. Fresh, canned, frozen or even dried apricots can be served on top of waffles and pancakes. They can be pureed and used as a fat substitute.

Recipe: Savory Fresh Apricot Bites
Serves 12. Each serving equals 1/2 cup of fruit or vegetables
Nutritional analysis per serving. Calories 77, Protein 3g, Fat 3g, Calories From Fat 26%, Carbohydrates 10g, Cholesterol 0mg, Fiber 2g, Sodium 52mg.
Source: California Fresh Apricot Council

Ingredients
4 oz fat-free cream cheese, softened
12 fresh apricots, halved
½ cup pistachios, finely chopped

Stir cream cheese until smooth; pipe or spoon into apricot halves. Sprinkle tops with  pistachios. Serve as an appetizer, snack, or dessert.


Red Cabbage with Apricots and Balsamic Vinegar
Serves 6.
Nutritional analysis per serving. Calories 165, Protein 2g, Fat 8g, Calories From Fat 40%, Carbohydrates 25g, Cholesterol 20mg, Fiber 3g, Sodium 29mg.
Source. Bon Appétit
Ingredients
4 tablespoons butter
1 8-ounce red onion, thinly sliced
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 1½-pound cored red cabbage, quartered and very thinly sliced
½ cup dried apricots, thinly sliced
¼ cup apricot preserves
¼ cup balsamic vinegar

Salt and pepper, to taste. Melt butter in a heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss for 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Cabbage can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.

Reader's Question: Which is the most Nutritious: Baked Potato, White Rice or Brown Rice?

One of the first things we learn as a dietitian is to eat in moderation and choose a variety of foods. When asked which is the healthies a Baked Potato, White Rice or Brown Rice. I wasn't sure how to answer the question. So, I lined up the three foods and prepared an analysis to compare their nutrient content.

Items marked in green,
indicate the nutrient with the best value.
 However, many of the nutrients differ only slightly.

Comparing the Nutrition Information

Conclusion

There were insignificant differences in the amount of calories, protein, carbohydrates, fat, trans fatty acid, cholesterol, niacin equivalent and sodium.

Baked Potato rated the highest in fiber, Vitamin C, calcium, iron and potassium.

White Rice rated the highest in folate, an important nutrient for women of childbearing age .

Brown Rice ranked the highest in magnesium and phosphorus.

1. Magnesium helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system and keeps bones strong. Magnesium also helps regulate blood sugar levels and promotes normal blood pressure.
2. Phosphorus is essential in the formation of bones and teeth. It also assists in the contraction of muscles, in the functioning of kidneys, in maintaining the regularity of the heartbeat, and in nerve conduction.

Which is the healthies a Baked Potato, White Rice or Brown Rice?  Recommendation: Eat a variety, in order to obtain a
balance of nutrients essential to your health.

National Folic Acid Awareness Week January 2 - 8, 2011

The National Council on Folic Acid (NCFA).
The mission of the National Council on Folic Acid (NCFA) is to improve health by promoting the benefits and consumption of folic acid.

National Folic Acid Awareness Week is January 2-8, 2011. The NCFA sees these seven days as a time to focus the attention on what folic acid is and why it is important to women of childbearing age.



Healthy Food Choices for Folic Acid

Messages from the NCFA

1. Educating all women, especially Latinas, that folic acid can help prevent birth defects of the brain and spine should be a priority in 2011.

2. Women of childbearing age should take a multivitamin with folic acid every day and eat foods fortified with folic acid, in addition to a healthy diet.

Nutritional habits
1. Although all enriched cereals and grain products in the U.S. are fortified with the B-vitamin folic acid, only one-third of U.S. women of childbearing age consume the recommended amount from their diet. Taking a multivitamin with folic acid everyday is a key way women can get the recommended amount of 400 mcg.

2. Be prepared before pregnancy. Women need folic acid, even if not planning to become pregnant, since 50% of all pregnancies are unplanned. Taking folic acid before pregnancy reduces the risk of birth defects of the brain and spine, called neural tube defects (NTDs), by up to 70%.

Message to the Hispanic community
Hispanic babies are 1.5 to 2 times more likely than others in the U.S. to be born with an NTD. The Centers for Disease Control and Prevention (CDC) report that Latinas in the U.S. consume the least amount of folic acid and have the least knowledge about folic acid among racial or ethnic groups.

January 2011 Wellness NewsTopics 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

January Highlights

Birth Defects Month, Natl

Poverty in America Awareness Month, Natl

Celebration of Life Month

Blood Donor Month, Natl

Cervical Cancer Awareness Month

Glaucoma Awareness Month, Natl

Mentoring Month, Natl

Personal Self Defense Awareness Month, Natl

Quality of Life Month, Intl

Radon Action Month, Natl

Thyroid Awareness Month

Coffee Gourmet Month, Intl

Fat Free Living Month

Family Fit Lifestyle Month

Fiber Focus Month, Natl

Lose Weight, Feel Great Month, Natl
Retail Bakers Month
Shape Up US Month

Bread Machine Baking Month

California Dried Plum Digestive Month

Hot Tea Month, Natl
Oatmeal Month
Soup Month, Natl
Wheat Bread Month

Mail Order Gardening Month, Natl
Clean Up Your Computer Month, Natl
Self help Group Awareness Month
 

1-8 Natl Lose Weight/Feel Great Week
2- 8 Natl Folic Acid Awareness Week 
9-15 Home Office Safety and Security Week
16-22 Healthy Weight Week (18th Annual)

20 Women’s Healthy Weight Day

17-23 Natl Fresh Squeezed Juice Week
18 Rid the World of Fad Diets and Gimmicks Day
24-28 Clean out Your Inbox Week

Kids Eat Right Tips on Canned and Frozen Produce

presented by Marisa Moore, MBA RD LD

Nothing beats fresh produce,
 but canned or frozen veggies and fruits are also an option.

Printed from the http://www.kidseatright.org/.
© 2010 All rights reserved. American Dietetic Association

Twas the Day After Christmas (A Dietitian Version)

Modified for the Registered Dietitian
by Sandra Frank, Ed.D, RD, LDN

Twas the day after Christmas, and all through the house

Nothing would fit me, not even a blouse.

The cookies I'd eaten, the eggnog I'd taste

The holiday parties had gone to my waist.

When I got on the scale there arose such a number!

The scale must be broken, I said with a thunder.

I'd remember the wonderful meals I'd prepared;

The gravies and sauces and beef nicely rare,

The wine and the pastries, the bread and the cheese

And the way I'd never said, "No thank you, please."

Nothing would fit me, I felt so depressed.

I knew it was time to start a new quest.

I picked up the phone, to call a RD,

Knowing this path was just right for me.

I won’t feel guilty, I’ll try moderation,

Fad diets have failed and even starvation.

I’ll follow the plan, set up solely for me,

More fruits and Veggies are part of the key.

I’ll eat more fiber and exercise I’ll start,

And limit the fat that is bad for my heart.

Yes, I’ll call a RD to provide inspiration and

Learn new ways to avoid temptation.

Happy New Year to All and a Healthy one too
Remember to eat right and exercise for you.

National Kiwifruit DayDecember 21, 2010

National Kiwi Day 
sponsored by the California Kiwifruit Commision.

The Kiwifruit Video

History of the Kiwifruit.

Originally discovered in the Chang Kiang Valley of China, kiwifruit was considered a delicacy by the great Khans who enjoyed the emerald green color and wonderful flavor. By the mid 1800s, the fruit had found its way into other countries and was nicknamed the Chinese gooseberry. New Zealand growers started to export this exotic fruit to specialized markets around the world.

Then in 1962, a California produce dealer began importing New Zealand gooseberries. The dealer renamed the product "kiwifruit" because of its resemblance to the fuzzy brown kiwi — New Zealand's funny-looking national bird. By the late 1960s, California began producing its own kiwifruit in the Delano and Gridley areas.

How to Eat A Kiwi

There's no "right" or "wrong" way to eat California Kiwifruit. But since most people find that slicing and scooping is a good way to get the most from their kiwifruit, we coined the word "slooping" to describe it! Here's how to sloop your kiwi:

Using a sharp knife, slice the kiwifruit lengthwise to create two identical halves. Then use a spoon to scoop the sweet, delicious meat of the kiwifruit from each half. Looking for maximum fiber and nutrition? Don't throw that skin away! It's loaded with nutrients and fiber, so rinse it off and bite right in! Follow the link to get a free slooper.

One Large Kiwifruit, weighs about 3.5 ounces (100 grams) and provides the following nutrition: (The percentages noted use the Reference Daily Intake or Recommended Daily Intake(RDI) for Adults.)

The kiwifruit is a rich source of Vitamin C, Vitamin B6, Vitamin K and Fiber. It is low in calories, low in sodium, has no cholesterol and only a small amount of fat. The kiwifruit also contains many other important nutrients, as shown below.

Calories                            61 kcal
Protein                              1.1 g
Carbohydrates                 14.5 g
Dietary Fiber                    3.0 g (11.9%)
Sugars                              8.99 g
Fat                                     0.52 g

Cholesterol (mg)               0.0 (0%)

Thiamine (Vit. B1)            0.027 mg (2%)
Riboflavin (Vit. B2)           0.025 mg (2%)
Niacin                                0.341 mg (2%)
Vitamin B6                        0.63 mg (48%)
Folate                                25 μg (6%)
Vitamin C                          92.7 mg (155%)
Vitamin E                          1.5 mg (10%)
Vitamin K                          40.3 μg (38%)
Calcium                             34 mg (3%)
Iron                                     0.31 mg (2%)
Magnesium                       16.9 mg (4.2%)
Manganese                       0.1 mg (4.9%)
Phosphorus                       34 mg (5%)
Potassium                         312 mg (7%)
Sodium                              3 mg (0%)
Zinc                                    0.14 mg (1%)

Recipe provided by the California Kiwifruit Commision.

Mint Lemonade, Makes 4 servings 

If you don't have mint, try fresh lemon balm. The lemonade is also delicious without the herbs.

Ingredients

1 cup (250 mL) water

 ½ (125 mL) cup granulated sugar

 ½ (125 mL) cup packed fresh mint leaves

 3 California kiwifruit

 2 to 3 lemons

 Sparkling water

Directions
1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes.

2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.

3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.

Nutrition per serving (using 3 lemons)
Calories (kcal) 144.8
Protein (g) 0.5
Carbohydrates (g) 36.9
Dietary Fiber (g) 2.5
Fat (g) 0.4
Cholesterol (mg) 0.0
Vitamin A - IU 173.4
Vitamin C (mg) 73.0
Potassium (mg) 187
Sodium (mg) 5.0

For more recipes, visit the California Kiwi Commision.