Wednesday, July 13, 2016

July 13, National French Fries Day


Nutrition Information obtained from the following resources.

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




Tuesday, July 12, 2016

July 12, Eat Your Jello Day or Jello as an Art Medium

Eat Your

 


Day



Jelly or jello comes from gelatin. The Gelatin found in Jell-O comes from the collagen in cow or pig bones, hooves and connective tissues. Gelatin is not recommended for vegetarians. In 1923 D-Zerta became the first sugar-free gelatin dessert.  

Agar or agar-agar is a gelatinous substance derived from agarophyte (red algae). Agar is used as an ingredient in desserts, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and other desserts. Agar-agar is approximately 80% fiber and serves to regulate bowel movements.  

Agar-agar is sold in packages as washed and dried strips or in powdered form. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts.  Reference: Wikipedia


Liz Hickok is a San Francisco-based artist known for her work in Jell-O. Her artwork is exhibited across the country and internationally. Hickok’s San Francisco in Jell-O has been covered by The New York Times, Harper’s, Gastronomica, and appeared on the cover of Artweek. Hickok also appeared on the Food Network Awards Show, where she won an award for “Best Use of Food as Art Medium.” Click the link to view Liz Hickok portfolio






As a dietitian, gelatin became known as a stable for clear liquid and full-liquid diets. It is often recommended for vomiting as a means to replace fluid loss and provide calories. The sugar-free gelatin became a favorite for individuals as a "Free Food" on weight-loss programs and diabetic diets. Gelatin is considered a fluid and therefore must be calculated when a patient is placed on a fluid restriction. 


Jell-O Commercial

2010




Links
Jell-O Recipes
7 Wacky Jell-O Molds from Around the World










Monday, July 11, 2016

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/29vdc90). 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)




Sunday, July 10, 2016

July 10, 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 

Friday, July 8, 2016

July, National Watermelon Month
Recipes, Nutrition, Growing, Selecting, Food Safety and Carving


The National Watermelon Promotion Board (NWPB) is a non-profit organization formed in 1989 by watermelon growers and shippers. Their goal is to increase consumer demand for watermelon through promotion, research, and educational programs. The NWPB has developed marketing programs to boost watermelon sales in supermarkets throughout the U.S. and Canada. Their site contains recipes, nutrition facts, fun games for children, lessons for educators and information for health professionals and the media.

Watermelon and Food Safety
1. Wash your hands thoroughly with soap and water before cutting watermelons.
2. Wash the outer surface of the melon with clean running water and dry to remove any dirt. If you purchase a pre-cut piece of watermelon, you should rinse the rind portion in fresh water and dry it.
3. Wash cutting boards, counter tops, scoops, knives and other equipment or utencils with hot water and soap to avoid cross contamination.
4. If you refrigerate the watermelon after purchasing, be sure to keep the watermelon cool.
5.
Always refrigerate watermelon once you have cut into it. Place in a covered container or cover the cut surface with plastic wrap to prevent the melon from becoming mushy.

Nutrition Facts about Watermelon
Watermelon is rich in Vitamin A and Vitamin C, contains no Trans Fatty Acid, no Cholesterol, very low in sodium and has only 46 calories in One Cup. Watermelon contains lycopene, an antioxidant which may reduce the risk of cancer.

Watermelon contains about 6% sugar and 92% water by weight. It is a great way to get additional fluids.




Creating Snacks or a
Light Meal using Watermelon


Watermelon Circles with Feta Cheese and Lentil Salad

Fun with Fruit



Watermelon and Feta Cheese Salad


Selecting a Watermelon

How to Grow Watermelons


Carving Watermelon
 


Nutrition.gov News

Dietitian Blog List