August 12, 2012: International Youth Day

2012 International Youth Day Theme is "Building a Better World: Partnering with Youth" - a global call to action to develop and engage in partnerships with and for youth. 

Young people today face pressing global challenges such as high levels of unemployment, vulnerable working conditions and marginalization from decision making processes. Partnerships - with the United Nations, governments, the private sector, civil society, academia and philanthropists - can help increase opportunities for success by leveraging comparative advantages, resources and shared interests.

"UN's global report on youth spotlights
rising concerns over lack of job prospects"

Ban Ki-moon, Secretary-General's Message for 2012

"Today’s generation of youth — the largest the world has ever known, and the vast majority of whom live in developing countries — has unprecedented potential to advance the well-being of the entire human family. Yet too many young people, including those who are highly educated, suffer from low-wage, dead-end work and record levels of unemployment. The global economic crisis has hit youth the hardest, and many are understandably discouraged by rising inequalities. A large number have no immediate prospects and are disenfranchised from the political, social and development processes in their countries. Without urgent measures, we risk creating a “lost generation” of squandered talent and dreams.

Working with and for young people is one of my top priorities. Youth are a transformative force; they are creative, resourceful and enthusiastic agents of change, be it in public squares or cyberspace. From their pivotal role in efforts to achieve freedom, democracy and equality, to their global mobilization in support of the Rio+20 UN Conference on Sustainable Development, youth have energetically demonstrated yet again their capacity and desire to turn the tide of history and tackle global challenges.

Young men and women are not passive beneficiaries, but equal and effective partners. Their aspirations extend far beyond jobs; youth also want a seat at the table — a real voice in shaping the policies that shape their lives. We need to listen to and engage with young people. We need to establish more and stronger mechanisms for youth participation. The time has come to integrate youth voices more meaningfully into decision-making processes at all levels.

Around the world, there is growing recognition of the need to strengthen policies and investments involving young people. On International Youth Day, I call on Governments, the private sector, civil society and academia to open doors for young people and strengthen partnerships with youth-led organizations. Youth can determine whether this era moves toward greater peril or more positive change. Let us support the young people of our world so they grow into adults who raise yet more generations of productive and powerful leaders."

The girl who silenced the
world for 5 minutes. 
The video has circled the globe numerous times, but it is
worth repeating on International Youth Day.

Together We Can Change the World

In 1995 the UN General Assemply adopted ten priority areas for the world's youth:

Education

Employment

Hunger and poverty

Health

Environment

Drug abuse

Juvenile delinquency

Leisure-time activities

Girls and young women

Participation

In 2007 five additional issues were adopted by the General Assembly:

Globalization

Information and Communication Technologies

HIV/AIDS

Youth and Conflict

Intergenerational Relations

International Youth Day event is a celebration of young peoples’ energy, imagination and initiatives and recognizes their crucial contributions to enhancing peace and development. The event is an opportunity for the international community and the UN system to demonstrate their commitment to young people.

National Farmers Market Week: August 5-11, 2012

To celebrate National Farmer's Market Week we visited a local market in Tamarac, Florida. The group is known as the Community Farmers Markets of South Florida.

"As a food photographer, my visual senses came alive; as an explorer of foods, the smells and flavors were enticing; and as a dietitian my mind raced with the food combinations, satisfying the senses and nutritional needs." Sandra Frank, Ed.D, RD, LDN

Farmers markets are worldwide and reflect an area's culture and economy. They often feature produce locally grown, meats raised humanely, handmade farmstead cheeses, eggs and poultry from free-range fowl, as well as heirloom produce.

“Farmers grow the food, talk about how they grew the food, and learn from the shoppers who in turn prepared the food for family dinners. The farmers market is the place where food is both fuel and culture, and thus the place where we grow healthy communities.”  - Richard McCarthy, founding President of the Farmers Market Coalition and Executive Director

The Farmers Market Coalition (FMC) is a 501(c)(3) nonprofit dedicated to strengthening farmers markets for the benefit of farmers, consumers, and communities. During National Farmers Market Week, the FMC has prepared daily opportunities to celebrate with a themed media kit, called "Seven Days, Seven Ways to Celebrate Farmers Market Impacts."

USDA Encourages Americans
to Know Their Farmers

A USDA effort seeks to create economic opportunities in
rural America by promoting local and regional food systems.

Twelve Reasons to Visit a Farmers' Market

 Alice Henneman, RD

Food Safety and the Farmers Market

With the number of farmers markets increasing throughout the country, food safety inspectors are working harder to make sure consumers get safe products when they shop.

Abbey Harding is a food safety inspector for the Michigan Department of Agriculture. Part of her job is to inspect farmers markets, like the one in Grand Rapids, to make sure venders are complying with current regulations.

One thing an inspector looks at is the labeling. Vendors need to specify where their products are grown. Typically with packaged goods, vendors must list weights, ingredients, and whether the product requires refrigeration.

"If it's coming from a licensed source, we'd check with license control," Abbey Harding said. Michigan vendors need to be licensed and if they process food, they may be subjected to inspection at their facility.

Resources.

USDA, Farmers Markets

2012 National Farmers Market Week Proclamation (PDF)

Community Farmers Markets of South Florida. Current Farmers Markets are located at the following places:
Plantation Farmers Market, a year round adventure, every Saturday from 8-2, in Volunteer Park on Sunrise Blvd, between NW 188th ave and Flamingo Road.
Tamarac Farmers Market, also year round Market, every Sunday from 9-2 on the NW corner of Southgate and University.
Boynton Beach Farmers Market, year round every Saturday from 9-2, on the SE corner of Boynton Beach Blvd and Federal Highway.
Margate Farmers Market is a seasonal Market only open from November to April.

August 9, 2012 International Day of the World's Indigenous People Food Systems

Symbol for the Indigenous People of the World was created by Rebang Dewan, a Chakma boy from Bangladesh. It features two ears of green leaves facing each other and cradling a globe resembling planet earth. Within the globe is a picture of a handshake (two different hands) in the middle and above the handshake is a landscape background. The handshake and the landscape background are encapsulated by blue at the top and bottom within the globe. In the graphic above, I attempted to recreate the symbol using foods.

"Together, let us celebrate and recognize the stories, cultures and unique identities of indigenous peoples around the world. At the same time, let us work to strengthen their rights and support their aspirations.”
Secretary-General Ban Ki-moon

International Day of the World's Indigenous People

The focus of this year’s International Day is "Indigenous Media, Empowering Indigenous Voices". The theme aims to highlight the importance of indigenous media in challenging stereotypes, forging indigenous peoples' identities, communicating with the outside world, and influencing the social and political agenda. 

Global UN Forum Marks Decade-long

Effort to Promote Rights
of Indigenous People

It is also a reminder of the responsibility of individuals as consumers, to understand that there is a story and a personal experience behind every food, piece of cloth, textile or artwork from an indigenous individual or community.

Native American Tribe Turning to
Traditional Indigenous Food Groups
to fight Diabetes

The Food and Agriculture Organization (FAO) of the United Nations, Centre for Indigenous Peoples’ Nutrition and Environment (Rome 2009) prepared a documentary, called the Food Systems of Indigenous Peoples.

This book seeks to define and describe the diversity in food systems, nutrition and health in 12 rural case studies of Indigenous Peoples in different parts of the world as a window to global Indigenous Peoples’ circumstances.

A procedure for documenting Indigenous Peoples’ food systems was developed by researchers working with the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University, Canada, and the FAO. The procedure was adapted and applied in case studies located in Canada, Japan, Peru, India, Nigeria, Colombia, Thailand, Kenya, and the Federated States of Micronesia. The collective intent of this documentation is to show the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. This research was completed with both qualitative and quantitative methods by Indigenous Peoples and their academic partners in the context of the second International Decade of the World’s Indigenous Peoples, and the Declaration of the Rights of Indigenous Peoples adopted in 2007 by the General Assembly of the United Nations.

Resource:
Indigenous Food for Better Health

Exercise with Your Child Week August 5-11, 2012

This week encourages parents and guardians to exercise with their children as part of a healthier lifestyle. Exercise enables children to improve their overall well being, to maintain a healthier weight and to reduce the risk of hypertension and cardiovascular disease. Children need 60 minutes of play with moderate to vigorous activity every day, but it doesn't have to be all at once. 

As a parent, you can help shape your child's attitudes and behaviors toward physical activity. Throughout their lives, encourage young people to be physically active for one hour or more each day, with activities ranging from informal, active play to organized sports. Here are some ways you can do this:

•Set a positive example by leading an active lifestyle.

•Make physical activity part of your family's daily routine by taking family walks or participating in active games together.

•Give your children equipment that encourages physical activity.

•Take young people to places where they can be active, such as parks and community centers.

•Be positive about physical activities in which your child participates and encourage them to be interested in new activities.

•Make physical activity fun, such as team sports, individual sports, and recreational activities including walking, running, skating, bicycling, swimming, and playground activities.

•Instead of watching television, encourage your child to find fun activities to do on their own or with friends and family, such as walking, playing chase or riding bikes.

•Be safe! Always provide protective equipment such as helmets, wrist pads or knee pads and ensure that activity is age-appropriate.

Flash Workout with
First Lady Michelle Obama

First Lady Michelle Obama makes a surprise visit to Alice Deal Middle School to join students in a Lets Move! Flash Workout. Over 600 schools across the country participated in similar workouts at the same time.

Sid the Science Kid-Work Your Body
More and more children programs are encouraging
physical activities.

Exercise and the Physically Challenged
Physical activity is important for all children. Get advice from a
professional with experience in physical activity and disability.
They can tell you more about the amounts and types of
physical activity that are appropriate for your child's abilities.

Resources.

Let's Move
We Can

July 28, National Milk Chocolate Day

Edible Art: Olympic Colors

The symbol of the Olympic Games is composed of five interlocking rings, colored blue, yellow, black, green, and red on a white field. This was originally designed in 1912 by Baron Pierre de Coubertin, adopted in June 1914 and debuted at the 1920 Antwerp Olympics.

The Olympic Charter states the Olympic symbol represents the union of the five regions of the world and the meeting of athletes from throughout the world at the Olympic Games.

Olympic Colors made from fresh foods.

Olympic Cups and Skewers

Cup: Layer raspberries, blackberries, kiwi, yellow squash, and blueberries in a dessert cup.

Skewer: Use a wooden skewer. Add the following fruits and/or  vegetables: zucchini or kiwi; yellow squash or grapefruit; blueberries; raspberries; and black berries.

Serve skewer in Olympic cups.

Nutrition Information.

41 Calories

1 g Protein

10 g Carbohydrates
3 g Dietary Fiber

0 g Fat

0 g Saturated Fat

0 mg Cholesterol
36 mg Vitamin C

1 mg Sodium 

Resource.
Factsheet the Games of the Olympiad
Wikipedia, Olympic Symbols

July 26, Food and Wellness Events

National Chili Dog Day

National Coffee Milkshake Day

22nd Anniversary of the
Americans with Disabilities Act 

Signing Ceremony - July 26, 1990

July 21, National Junk Food Day

Top 10 Patriotic Junk Food Songs

July 13, Food Events. National French Fries Day and Cow Appreciation Day

Nutrition Information obtained from the following resources.

McDonald’s Nutrition Information
Burger King Nutrition
Wendy’s Nutrition

Baked French Fries

Yield 4 servings

Ingredients

3 russet potatoes, sliced into 1/4 inch strips

cooking spray

1 teaspoon dried thyme

salt and pepper to taste

Directions

Preheat oven to 400 degrees F° (200° degrees C). Use a non-stick baking sheet or spray lightly with cooking spray.

Arrange potato strips in a single layer on the baking sheet, skin sides down. Spray with cooking spray and sprinkle with thyme and salt and pepper to taste.

Bake 25 minutes in the preheated oven, or until golden brown.

Nutritional Information per serving.

Serving Size 3.8 ounces (106.6 g) 

99 Calories 

3 g Protein 

23 g Carbohydrates 

2 g Dietary Fiber 

0 g Fat 

0 mg Cholesterol 

11 mg Vitamin C 

30 mcg Folate 

30 mg Magnesium 

75 mg Phosphorus 

570 mg Potassium 

11 mg Sodium

July 13, Cow Appreciation Day

Origin. For one day only, black and white spots, cow bells and furry ears will be appropriate attire at Chick-fil-A restaurants all across the nation. In celebration of July 13, Cow Appreciation Day (an unofficial yet nationally recognized holiday), Chick-fil-A will award a FREE Meal (breakfast, lunch or dinner) to any customer who comes to one of their 1,600+ restaurants fully dressed as a cow.

Other Option for Cow Appreciation Day. Try a vegetarian meal today.

July 11, National Blueberry Muffin Day The Food Label Detective: Otis Spunkmeyer Wild Blueberry Muffin

Can You Eat Just Half a Muffin?

*FDA 21 CFR 101.9 Nutrition labeling of food. (http://bit.ly/nVsDlD). FDA regulation allows manufacturers to round number of servings to the nearest 0.5 serving, as long as they use the term “about”. Serving size is based on RACC = Reference Amount Customarily Consumed per Eating Occasion.

Most people assume one muffin is one serving.

As packaged foods get larger, so does the number of servings.

Read the label - Don't overeat.

The label can be misleading, but it is within the FDA Guidelines.* 

One Serving Size: 1/2 Muffin (57g/2 oz)

200 calories per Servings

Package Size: Net Wt. 12 oz (340g)

6 Servings per Container

One Muffin = 2 Servings (400 Calories per muffin)

Teddy Bear Picnic Day Even Teddy Bears Practice Food Safety

Before you begin setting out your picnic feast, make sure hands and surfaces are clean. 

Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood should be packed while still frozen so that they stay colder longer.

Pack beverages in one cooler and perishable foods in another. This will prevent the perishable foods from being exposed to warm outdoor temperatures. 

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.  

For more food safety tips, visit 

http://www.fightbac.org

http://homefoodsafety.org

June 15, Nature Photography Day Nature, Right Outside Your Home

Growing Pineapple

Growing Basil

Growing Parsley

 Growing Mango Tree

To learn more about Nature Photography, visit the North American Nature Photography Association.  

Not Made in America

In October 2011, I ended up in the hospital. In January a care package arrived from my Medicare provider.

This is a wonderful service intended to provide nutrition to an individual who was just released from the hospital. (Though 3 months is a long time to wait.)

What I found disturbing is Medicare dollars are being used to purchase foods from Thailand and the Philippines.

How many jobs would be created if government programs were required to purchase items “Made in America?”

Kids Eat Right, Monday Message for May 28, 2012

Article of the Week

Young people with a positive image of themselves don’t obsess about calories, food or weight. 

4 ways to give your child the gift of a positive body image. http://bit.ly/K0Ynv3  

Hot Tip

Pack food right from the refrigerator into your picnic cooler
immediately before leaving home. http://bit.ly/KuWAOp 

Recipe of the Week

Pick up a precooked pork loin roast from your
supermarket deli counter to make these
quick sandwiches for your kids. http://bit.ly/KZLrmG  

Featured Video

Want to give your kids a tasty, creamy snack that hits the spot on hot days? 

Try Mom's Mango Smoothie! http://bit.ly/pYWKAl  

The Kids Eat Right Monday Message is a benefit of the Kids Eat Right Campaign Volunteer program.

May 25, 2012 Nutrition Highlights, Events, and Food Finds

Heat Safety Awareness
Brown-Bag-It Day
Gifts from the Garden

Cooking with Spaghetti Squash

National Brown-Bag-It Day

Gifts from the Garden Month

Not yet, but in about 6 to 8 weeks I should have a
garden filled with fresh vegetables.

Cooking with Spaghetti Squash

Recipe Makeover: Bon Appétit Slow-Roasted Salmon with Cherry Tomatoes and Couscous

The original recipe is located at the following link: Slow-Roasted Salmon with Cherry Tomatoes and Couscous 

With some slight changes and portion control, you can save over 200 calories, 10 g fat, 30 mg Cholesterol, and 237 mg Sodium.

Modified Slow-Roasted Salmon with
Cherry Tomatoes and Couscous

Ingredients
Yogurt Sauce
1 cup plain low fat Greek yogurt
1/2 cup plain low fat yogurt
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest

Salmon
5 tablespoons olive oil, divided
1/2 bunch dill fronds
1/2 bunch thyme sprigs
3-pound center-cut skin-on salmon fillet (prepare 4 oz cooked Salmon per person)
8 ounces small cherry tomatoes on the vine

Tomatoes and Couscous
2 cups cherry tomatoes, halved
3 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley
1 cup Israeli couscous, dry (1/2 cup cooked per person)
1 tablespoon unsalted butter

Directions
Yogurt Sauce. Mix yogurts, dill, chives, and lemon zest in a medium bowl until well combined. Can be prepared 3 days ahead. Cover and chill.

Salmon. Preheat oven to 325°. Pour 3 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil. Top with tomatoes. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.

Tomatoes and Couscous. Toss tomatoes in a medium bowl with 2 Tbsp. oil and parsley. Set aside. Bring a medium pot of water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and 1 Tbsp. oil. Gently fold tomatoes into couscous.

Serving. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.

May 22, International Day for Biological Diversity Marine Biodiversity

The United Nations proclaimed May 22 The International Day for Biological Diversity (IDB) to increase understanding and awareness of biodiversity issues. The 2012 theme is Marine Biodiversity. 

For many coastal communities, the survival of marine and coastal ecosystems and biodiversity is essential to their nutritional, spiritual, societal and religious well-being. But even for the many millions of people who may not think that they have any strong reliance on the ocean, marine ecosystems and wildlife provide all kinds of benefits. Many coastal environments provide protection for those farther inland from the ravages of the sea. Coral reefs buffer land from waves and storms and prevent beach erosion. Dune systems on beaches stabilize shorelines from erosion and encroachment. Mangroves, mudflats and deltas trap sediment, preventing the land behind it from sliding ever-seaward.

The ocean world is in all our daily lives. For example, sponges from the Mediterranean have been used for painting, cooking, cleaning and even contraception for at least 5,000 years. Substances derived from seaweeds stabilize and thicken creams, sauces, and pastes, are mixed into paint and used to make paper and even in skin lotion and toothpaste.

Many marine plants and animals also contain a multitude of substances already being used, or identified as being of potential use, in medicines. Each of the 700 known species of cone snail produces a unique cocktail of 100 to 200 toxins, some of which have already been developed into pain killers: one, which has been on the market since 2004, is more than 100 times more powerful than morphine. A 2010 study predicted the existence of between 250,000 and close to 600,000 chemicals in the marine environment, approximately 92 percent of which remained undiscovered; those chemicals, the study’s authors estimated, might yield up to 214 new anti-cancer drugs, worth anywhere from US $563 billion to $5.69 trillion.

Most importantly of all, tiny marine plants called phytoplankton produce energy, like plants on land, through photosynthesis. As a result of that photosynthesis, they release oxygen. In fact, phytoplankton release half of all oxygen in the atmosphere.

Under the Sea

Video Message from Mr. Braulio Ferreira de Souza Dias
International Day for Biological Diversity

Resources.

The International Day for Biological Diversity 
Ocean Conservancy

The Ocean Foundation

Save the Sea

Kids Eat Right, Monday Message for May 21, 2012

Article of the Week

Kids who eat with their families are healthier and do better in school.   Make Sunday night dinner a family affair!  http://bit.ly/JHZpKW  

Hot Tip 

Lower the risk of your kids getting diabetes and other diseases by making sure they consume fiber-rich foods. http://bit.ly/Kt5ygo

Featured Video

Are your kids tired of same old snack? Try this Meal-in-a-Peel Potato Bar!  http://bit.ly/LRYtnM