Animal crackers are usually in the shape of circus animals such as lions, tigers, bears, and elephants. During the late 1800's, animal crackers were imported from England to the United States. The first batch of animal crackers were made by Stauffer's Biscuit Company in 1871 in York, Pennsylvania. Other local bakeries soon came together under the National Biscuit Company, or "Nabisco Brands." In 1902, the animal cracker's box officially became "Barnum's Animals" with the circus themed box.
McDonald’s Meal Builder allows you to create your own meal combinations. As you build your meal, you see the nutritional breakdown. An educated consumer has the ability to make wise food choices.
Ray Kroc Documentary McDonald's History
McDonalds Shakes Up Menu to Get Ahead in Fast Food Wars
"People who laugh actually live longer than those who don't laugh.
Few persons realize that health actually varies according to
the amount of laughter."
James J. Walsh, MD
Having a good laugh usually makes us feel good about ourselves. This can be a factor in motivating a person to lose weight.
I Love to Laugh
Babies Laughing
A research published in the International Journal of Obesity discovered laughter can be beneficial in weight control.
Laughing helps burn calories by increasing the heart rate by 10 to 20 percent: The metabolism increases as well, meaning you will burn more calories at rest once you have stopped laughing.
Scientists calculated 15 minutes of laughter a day will burn 10 to 40 calories, depending on a person’s weight and the intensity of the laughter.
Laughter can relieve physical tension and stress, leaving your muscles relaxed for up to 45 minutes after.
Laughter triggers the release of endorphins, which promotes an overall sense of well-being.
Laughter improves the function of blood vessels and increases blood flow, which may benefit the cardiovascular system.
Laughter may benefit people with diabetes. One study showed after watching a comedy, the group had lower blood sugar levels than they did after listening to a boring lecture.
Laugh because it feels great,
because it is healthy for you and
because we take ourselves too seriously.
It’s time to lighten up.
Cooked bread and cheese is popular in many cultures around the world. In the United States, the grilled cheese sandwich originated in the 1920s. Bread and American cheese was inexpensive and readily available during the Great Depression.
A grilled cheese sandwich is assembled and then heated until the bread crisps and the cheese melts, sometimes combined with additional ingredients such as tomatoes, bacon, ham, peppers, and assorted fruits. Several different methods of heating the sandwich is used. Common cooking methods include cooking on a griddle, grilled, fried in a pan, broiled, or made in a panini grill or sandwich toaster.
Food Photography
Grilled Brie Sandwich with Apricots and Sliced Almonds
Ingredients 1 slice Pumpernickel Bread
1.25 oz Brie
2 tsp Apricot Fruit Spread
4 g Sliced Almonds
20 g Dried Fruit (Apricots, Raisins) Directions Spread Brie on pumpernickel bread. Grill until melted. Top with apricot fruit spread and sliced almonds. Serve apricots and raisins on the side. Nutrition Data 270 Calories; 11 g Protein; 28 g Carbohydrates; 3 g Dietary Fiber; 10 g Total Sugars; 13 g Fat; 35 mg Cholesterol; 55 mcg Folate; 105 mg Calcium; 419 mg Sodium Camera Setting
f/6.3; 1/100; ISO 100; Natural, sun down
Grilled Cheese Sandwich
Recipes Made Healthier
The link to the original recipes is noted. However, modifications have been made to provide a healthier version.
Ingredients. 2 slice whole wheat bread 1-1/2 tsp olive oil 1/2 granny smith apple (peeled cored and thinly sliced) 1/3 cup swiss cheese (shredded)
Directions. Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, and then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.
California Grilled Veggie Sandwich Four servings.
Note: The original recipe calls for 1/4 cup mayonnaise. To save 100 calories and 11 grams Fat per serving, omit mayonnaise.
Ingredients. 3 clove cloves garlic (minced) 1 tbsp lemon juice 1/8 cup olive oil 1 cup red bell peppers (sliced) 1 zucchini (sliced) 1 red onion (sliced) 1 yellow squash (sliced) 8 bread (focaccia, pieces split horizontally) 1/2 cup feta cheese (crumbled)
Directions. 1. In a bowl, mix the minced garlic and lemon juice. Set aside in the refrigerator. 2. Preheat the grill for high heat. 3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. 4. Spread some of the garlic and lemon juice on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open-faced grilled sandwiches.
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. Ingredients.
1 tsp garlic, minced (about ½ clove) 1 small onion, minced (about ½ cup) 2 cups frozen cut spinach, thawed and drained (or substitute 2 bags (10 oz each) fresh leaf spinach, rinsed) ¼ tsp ground black pepper 8 slices whole-wheat bread 1 medium tomato, rinsed, cut into 4 slices 1 cup shredded part-skim mozzarella cheese Nonstick cooking spray
Michael J. Fox with Muhammad Ali:
Living With Parkinson's
Nutrition and Parkinson's Disease
Kathrynne Holden is a registered dietitian who specializes in diet for Parkinson's disease (PD). Drawing on her former hospital experience, she has pioneered understanding of the unique nutrition needs of people with Parkinson's. Her aim is to provide the knowledge needed to prevent nutrition-related hospitalizations, make the best use of PD medications, and maintain an independent lifestyle.
“Some Parkinson medications can cause edema
(a build up of fluid in the tissues,
often in the ankles, lower legs, and wrists).
If you have edema, it’s important to get plenty
of potassium in the diet,
avoid too much salt and highly-processed
foods (potato chips, canned soups, pickles for example),
and stay in close touch with your physician.”
- Kathrynne Holden, MS, RD
Kathrynne Holden has written books and articles for the public, produced and has authored the professional's manual "PARKINSON'S DISEASE: Guidelines for Medical Nutrition Therapy." She has also developed the first nutrition risk assessment tools specific for PD. Kathrynne regularly speaks at Parkinson symposiums and conferences, and has conducted presentations in the United States, Canada, Australia, and the United Kingdom.
Research. Gerald C. McIntosh, M.D., Kathrynne E. Holden, M.S., R.D.: Risk for malnutrition and bone fracture in Parkinson's disease: a pilot study. Journal of Nutrition for the Elderly. Spring 1999; Vol. 18, No. 3.
Abstract. Conditions relating to Parkinson's disease include tremor, impaired balance, falls, constipation, food-medication interactions, and anorexia. Weight loss, bone thinning and muscle wasting are common, raising risk for malnutrition and bone fracture. This pilot study examines the lifestyle and dietary choices of 24 Parkinson's patients. Unplanned weight loss and falls were common, and most had multiple risk factors for malnutrition and fracture. Results support findings in previous studies and call for early nutrition intervention to help prevent fractures, muscle wasting, bowel impaction, and dehydration. The findings indicate that such intervention could prevent hospitalizations and related costs.
To learn more about the work of
Kathrynne Holden, MS, RD visit:
There is no special diet for people with Parkinson's disease. The nutritional goals include:
Eat well-balanced meals.
Consume adequate calories to maintain body weight within a normal range.
Minimize food and drug interactions.
If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.
Eat Well-Balanced Meals
Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.
Medication and Food Interactions
Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:
Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
Avoid juices with pulp and orange and grapefruit juices.
Eat and drink slowly.
Beverages should be consumed between meals, not with the meal.
Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
Eat smaller meals, more frequently throughout the day.
Foods should be eaten cold or at room temperature.
After eating keep your head elevated and avoid brushing your teeth.
Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.
Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.
Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.
The Parkinson's Disease Foundation (PDF) is a leading national presence in Parkinsons disease research, education and public advocacy. PDF is working for the nearly one million people in the US who live with Parkinsons by funding promising scientific research and supporting people with Parkinsons, their families and caregivers through educational programs and support services. Since its founding in 1957, PDF has funded over $85 million worth of scientific research in Parkinsons disease, supporting the work of leading scientists throughout the world.
Global Child Nutrition Month and the Global Child Nutrition Foundation is running a month-long campaign to help raise funds and awareness for school feeding programs in developing nations.
The Global Child Nutrition Foundation was created in 2006 with the mission of expanding opportunities for the world’s children to receive adequate nutrition for learning and achieving their potential. It continues and expands upon the work of the Global Child Nutrition Forum, formerly conducted by the School Nutrition Association (SNA). Created in 1946, SNA advocates healthy nutrition for every child in the United States.
GCNF is dedicated to helping countries develop and operate successful, sustainable, school feeding programs. GCNF provides training and education to support the development of community-based school feeding programs that respond to the nutritional needs of children, while considering local cultural and community values.
"A Possible Dream" Gala 2013
On March 4, 2013 GCNF held their 10th annual "A Possible Dream" Gala honoring outstanding champions of child nutrition. Each year, three awards are granted: the Gene White Lifetime Achievement Award for Child Nutrition; the School Nutrition Association (SNA) Individual Industry Member of the Year; and the SNA Outstanding Director of the Year.
Over 500 executives come together—from industry, SNA, international NGOs, the U.S. Congress, USAID, USDA, and other key agencies working to reduce hunger—to network and exchange ideas. The Gala raises awareness of global hunger and helps GCNF's to build sustainable school feeding projects in developing countries.
The awards presentation is the highlight of the gala.
2013 Recipients
2013 Winston LAC Policy Scholar
Momodou Sanneh, Deputy Permanent Secretary (Programs), Ministry of Basic and Secondary Education, The Gambia
Momodou served extensively in his country’s education sector, where he pays particular attention to policy development.
Gene White Lifetime Achievement Award for Child Nutrition
Arlene Mitchell, formerly Chief of School Feeding for the
World Food Programme; currently Deputy Director of
Agricultural Department in the Bill & Melinda Gates Foundation.
SNA’s Industry Member of the Year
Barbara Jirka, PhD, SNS, formerly Sr. Manager, Customer Marketing for McCain Foods, USA and currently on the staff of USDA’s Food and Nutrition Services
SNA’s Outstanding Director of the Year
Sherri Knutson, Student Nutrition Services Coordinator
for Rochester Public Schools, MN
Proceeds from this event enable GCNF to provide technical assistance to countries with expanding and developing school feeding programs. Appropriately designed school feeding programs have been shown to increase access to education and learning while improving children’s health and nutrition.
World Health Day is celebrated on April 7 to commemorate the founding of the World Health Organization (WHO) in 1948. Each year a theme is chosen to address a significant global health concern. The theme for World Health Day 2013 is controlling high blood pressure, which affects more than one in three adults worldwide. High blood pressure or hypertension can lead to fatal heart attacks, strokes, and chronic heart and kidney disease. Many people do not know they have high blood pressure because it does not always cause symptoms. Hypertension is easily diagnosed and treated if health care services are available.
For many people, lifestyle changes are sufficient to control blood pressure. For others, medication is needed. Early detection is key; all adults should know their blood pressure.
Salt Matters: Preserving Choice, Protecting Health
Where does sodium come from?
Sodium comes from natural sources or are added to foods. Most foods in their natural state contain some sodium. However, the majority of sodium Americans consume comes from sodium added to processed foods by manufacturers. While some of this sodium is added to foods for safety reasons, the amount of salt added to processed foods is above what is required for safety and function of the food supply.
Reading Labels When you buy prepared and packaged foods, read the labels. You can tell the sodium content by looking at the Nutrition Facts panel of a food. Listed are the amount for sodium, in milligrams (mg), and the “% Daily Value.” Also read the ingredient list to watch for the words "soda" (referring to sodium bicarbonate, or baking soda), "sodium" and the symbol "Na" to see if the product contains sodium.
Salt and/or Sodium Descriptors Salt Free: Meets requirements for "sodium free." Sodium Free: Fewer than 5 milligrams sodium per serving. Very Low Sodium: 35 milligrams or less sodium per serving. Low Sodium: 140 milligrams or less per serving Reduced Sodium: At least 25 percent less sodium per serving. Unsalted: Has no salt added during processing. To use this term, the product it resembles must normally be processed with salt and the label must note that the food is not a sodium-free food if it does not meet the requirements for "sodium free".
The FDA and USDA state an individual food that has the claim "healthy" must not exceed 480 mg sodium per reference amount. "Meal type" products must not exceed 600 mg sodium per labeled serving size.
Sodium and Hypertension. In order for a food to make an Allowable Health Claim it must contain a defined amount of nutrients. In relationship to sodium and Hypertension the amount is 140 milligrams or less sodium per serving.
American Heart Association (AHA) The American Heart Association recommends you choose and prepare foods with little or no salt to reduce the risk of cardiovascular disease. Aim to eat less than 1,500 mg of sodium per day (less that 3/4 teaspoon of salt). The AHA is working with federal agencies to identify ways to reduce the amount of sodium in the food supply. The association is encouraging food manufacturers and restaurants to reduce the amount of sodium in foods by 50 percent over a 10-year period. AHA will help Americans lower the amount of sodium they consume by the following strategies: 1. Reduce the amount of sodium in the food supply, 2. Make more healthy foods available (e.g., more fruits and vegetables); and 3. Provide consumers with education and decision-making tools to make better choices.
Tips for reducing sodium in the diet 1. Choose fresh, frozen or canned food items without added salts. 2. Select unsalted nuts or seeds, dried beans, peas and lentils. 3. Limit salty snacks like chips and pretzels. 4. Avoid adding salt and canned vegetables to homemade dishes. 5. Select unsalted, lower sodium, fat-free broths, bouillons or soups. 6. Select fat-free or low-fat milk, low-sodium, low-fat cheeses and low-fat yogurt. 7. Use spices and herbs to enhance the taste of your food. 8. Add fresh lemon juice instead of salt to fish and vegetables. 9. When dining out, ask for your dish to be prepared without salt. 10. Don’t use the salt shaker.
The International Society of Hypertension (ISH). ISH's main objectives are to promote and encourage the advancement of scientific knowledge in all aspects of research and its application to prevention and management of heart disease and stroke in hypertension and related cardiovascular diseases around the world.
The World Hypertension League (WHL). The objectives of the World Hypertension League (WHL) are to promote the detection, control and prevention of arterial hypertension in populations.
Ten Health Benefits of Tomatoes 1. Tomatoes are the most concentrated food source of lycopene. Lycopene is an antioxidant that may play a role in the prevention and treatment of some cancers, such as colon, prostrate, breast, lung and pancreatic cancers.
2. Tomatoes are low in calories. One medium-sized tomato (about five ounces) has 25 calories, a great snack to include on a weight control program.
3. Tomatoes are high in Vitamin C. One-cup tomato provides about 78 percent of the daily value (DV)1. Consuming foods rich in vitamin C helps the body resist infection and aides in wound healing.
4. Tomatoes are a good source of fiber. One cup of diced tomatoes provides 7.9 percent of the DV for fiber. Studies show fiber may lower high blood cholesterol levels, aid in maintaining stable blood sugar levels and help an individual feel full longer.
5. One cup of tomatoes contains 22.4 percent of the DV for vitamin A. Vitamin A plays an important role in vision and night blindness.
6. Tomatoes are a good source of potassium (11.4% DV per one cup). Research indicates diets high in potassium can reduce the risk of heart disease and hypertension.
7. Tomatoes enhance the flavor and color of meals making food more appealing.
8. Tomatoes contain chromium; a mineral associated with helping people with diabetes control their blood sugar levels.
9. Vitamin B2, also known as riboflavin is found in tomatoes. One cup of tomatoes provides 5.1 percent of the DV for riboflavin. Studies on riboflavin show they may prevent migraines.
10. Tomatoes are a source of folate (6.8% DV per one cup). Folate has been shown to reduce the risk of stroke, heart disease and neurological defects in the fetus.
1 The Daily Value (DV) of foods comes from the Reference Daily Intake or Recommended Daily Intake (RDI). DV provides a frame of reference to evaluate the nutrients consumed.
Tomato Wellness – Snacks
Are you looking for some ideas of affordable, healthy snacks, that you can make out of products you already have in your cupboard? Corinne Dobbas, MS, RD stops in to show us some great easy treats that will keep your body nourished and provide you some great disease fighting dishes that everyone will enjoy!
Growing Tomatoes Recipes
John Denver sings about "Homegrown Tomatoes" and includes
suggestions on how to use them in your favorite recipes.
Time is ripe by John Tanasychuk, Staff Writer, Sun-Sentinel Tomatoes are making a comeback after Florida's winter freeze. The article contains information on storage, handling, preparation and nutrition information. John includes 10 quick tomato recipes, including; one of my favorites, "Tomato Napoleons". To prepare cut peeled tomatoes into four crosswise slices. Layer with mascarpone cheese spiked with fresh dill and slivered smoked salmon. Serve on greens with toast. (Nutrition Information: 172 Calories; 8 g Protein; 18 g Carbohydrates; 3 g Dietary Fiber; 8 g Fat; 3.7 g Saturated Fat; 21 mg Cholesterol; 1229 IU Vitamin A; 24 mg Vitamin C; 97 IU Vitamin D; 366 mg Potassium; 299 mg Sodium)
Tomato Food Photography
Mini Pizza with Spinach, Diced Tomato, Onions,
Butternut Squash, Blue Cheese, Oregano, Scallions
From Our Garden
Gazpacho
Tabouli Salad with Grape Tomatoes and String Beans.
Canon EOS T3i; f/5.6; expt 1/25 sec; ISO 3200;
focal length 47 mm; artificial light;
78 calories/servings
