Thursday, June 22, 2017

Frozen Vanilla Greek Yogurt with a Variety of Fruit
Celebrating National Frozen Yogurt Month



Ingredients

1/2 cup (102 g) Frozen Vanilla Greek Yogurt

Variety of Fresh Fruits. 1 Tablespoon of each: Orange, Strawberries, Blueberries, Kiwi, Raspberries, & Mango



Nutrient Analysis Services
Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com

Mango, Tomato, and Green Onion Salad
Celebrating Fresh Fruits and Vegetables Month

 Mango, Tomato, and Green Onion Salad

Ingredients
1/3 cup Mango
1/2 cup Tomato, diced
2 Tbsp Green Onions


Nutrition Information



Tuesday, June 20, 2017

June 20, National Ice Cream Soda Day

The ice cream soda has been around since 1874; when invented by Robert McCay in Philadelphia, PA. The story told is Mr. Green ran out of ice for the flavored soda he was selling and used vanilla ice cream from a nearby vendor, hence inventing the ice cream soda.

Today, the ice cream soda can be found in countries across the globe. The ice cream soda is known as a float, coke float, cooler, snowball, or spider depending on where you are in the world.

An ice cream soda is a beverage containing ice cream with either a soft drink or a combination of flavored syrup and carbonated water.




Varieties
The ice cream soda has numerous varieties of sodas and ice cream flavors. Some of the most popular are listed below:

Chocolate ice cream soda: Chocolate syrup, chocolate ice cream, unflavored carbonated water and top with whipped cream.
Black and White: Chocolate syrup, vanilla ice cream, unflavored carbonated water and top with whipped cream.
Root beer float ("black cow" or "brown cow"): Vanilla ice cream and root beer
Coke float: Coca-Cola and vanilla ice-cream.
Boston Cooler: Vernors ginger ale and Stroh's vanilla ice cream.
Snow White: 7 Up or Sprite and vanilla ice cream.
Purple cow: Vanilla ice cream, purple grape soda.
Orange Float (Orange Whip): Vanilla ice cream and orange soda.

Root Beer Float  is traditionally made with vanilla ice cream and root beer. 


We chose a diet root beer soda to avoid the excess sugar and limit the calories. The diet root beer has "zero" calories.

Beverage. Make sure you carefully combine the soda and ice cream. The reaction causes bubbles to form and a rapid rise in foam, which is part of the fun and can get messy.  Use 1/4 cup light vanilla ice cream. Add a straw, spoon and enjoy.



Resource.
 Wikipedia: Ice Cream Soda


Nutrient Analysis Services
Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN, FAND at recipenews@gmail.com





June 20, National Vanilla Milkshake Day


   Vanilla Milkshake Makeover


       


Vanilla Milkshake, an all-time favorite does not have to be loaded with calories, fat, cholesterol and sugar.

Today’s recipe makeover transforms Paula Deen’s Vanilla Milkshake into a healthier alternative.


Vanilla Milkshake Makeover
Nutrition
Information
Paula Deen's Vanilla MilkshakeVanilla Milkshake MakeoverMakeover Savings
Calories718148570
Carbohydrates (g)732251
Total Sugars (g)731756
Fat (g) 403.536.5
Cholesterol (mg)25222230
Sodium (mg)19311083

Vanilla Milkshake (Original)
Recipe by Paula Deen
Serves 4

Ingredients
4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Directions
Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw.

Nutrition Information
Calories (kcal) 718; Carbohydrates (g) 73; Total Sugars (g) 73; 
Fat (g) 40; Cholesterol (mg) 252; Sodium (mg) 193


Vanilla Milkshake (Makeover)
Serves 4, serving size 8 ounces

Ingredients
2 cups vanilla ice cream (light, used Edy's)
1 teaspoons vanilla extract
2 cups skim milk
Artificial sweetner to taste (optional)
Crushed Ice, as needed for a thicker shake

Directions
Using a blender, blend all ingredients together until smooth. Serve in eight ounce glasses with a straw.

Nutrition Information
Calories (kcal) 148; Carbohydrates (g) 22; Total Sugars (g) 17; 
Fat (g) 3.5; Cholesterol (mg) 22; Sodium (mg) 110

Monday, June 19, 2017

June is National Dairy Month


Every Age Needs the Nutrients Found in Dairy



A Tribute to the Dairy Industry:

From the Cow and the Farmer to Your Kitchen Table.


Milk, cheese and yogurt play a critical role in the diets of adults and children by providing essential nutrients. Drinking one cup of milk can help you meet the Dietary Guidelines for Americans’ recommended three servings of low-fat or fat-free milk or milk products per day.

One cup (8-ounce) serving of milk provides the following nutrients: (Information based on one cup fat-free white milk)

Calcium, provides 30% of the Daily Value. Calcium helps build and maintain bones and teeth. It plays a role in nerve function, muscle contraction and blood clotting.

Vitamin D, provides about 25% of the Daily Value. Vitamin D helps promote the absorption of calcium and enhances bone mineralization.

Protein, provides about 16% of the Daily Value and all of the essential amino acids. Protein builds and repairs muscle tissue and is a source of energy during intense physical activities.

Vitamin B12, provides about 22% of the Daily Value. Vitamin B12 helps build red blood cells that carry oxygen from the lungs to the muscles.

Riboflavin (Vitamin B2), provides about 26% of the Daily Value. Riboflavin helps convert food into energy. It is also involved in exercising muscles.

Phosphorus, provides about 25% of the Daily Value. Phosphorus helps strengthen bones.



Easy to Prepare Snacks




National Dairy Council

The National Dairy Council provides user friendly nutrition education materials. They are advocates for healthy living and committed to our communities and health care needs. 

National Dairy Council® (NDC) is the nutrition research, education and communications arm of Dairy Management Inc™. On behalf of U.S. dairy farmers, NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier society, including health professionals, educators, school nutrition directors, academia, industry, consumers, and media.

Established in 1915, NDC is comprised of a staff of nutrition science researchers, registered dietitians and communications experts dedicated to educating the public on the health benefits of consuming milk and milk products throughout a person’s lifespan. In addition, NDC funds independent research to aid in the ongoing discovery of information about dairy foods’ important role in a healthy lifestyle. This research provides insights to industry for new dairy product innovation.

In partnership with its network of state and regional dairy councils, NDC disseminates nutrition programs, materials and research to support government recommendations for improved nutrition for Americans, including consumption of at least three servings of low-fat or fat-free milk and milk products a day.



3-Every-Day™, a Dairy Promotion. Consuming 3-Every-Day™ of Dairy – three daily servings of milk, cheese, or yogurt is an easy way for families to get a powerful punch of nutrients to help build stronger bones and healthy bodies and reduce the risk of osteoporosis. In addition, a growing body of research suggests that enjoying three servings of dairy foods a day as part of a nutrient-rich, balanced diet may help maintain a healthy weight.

American Dairy Association of Indiana's
 Every Single Day TV Spot.



Fuel Up to Play 60 is an in-school nutrition and physical activity program launched by National Dairy Council (NDC) and National Football League, in collaboration with the United States Department of Agriculture (USDA). The program encourages youth to consume nutrient-rich foods (low-fat and fat-free dairy, fruits, vegetables and whole grains) and achieve 60 minutes of physical activity every day. Visit the Fuel Up to Play 60 website to learn more.

Jill (Rockstar Nutritionist) Performs with the New York Jets
in Support of Fuel Up to Play 60





Lactose Intolerance.
National Dairy Council, Lactose Intolerance 


 Celebrating America's Dairy Industry


Messages from the Dairy Councils and Associations
American Dairy Farmers, 1990’s


Maine Dairy and Nutrition Council


Sponsored by the American Dairy Farmers

Tribute to the Dairy Advertisers.

I’m not sure who gets the credit for the Cow Tap Dancing,
but the Message is Milk gets you swinging again.

1977 Dannon Yogurt Commercials "Georgians Over 100"



Sunday, June 18, 2017

June 18, International Picnic Day and Food Safety



June 18 is International Picnic Day; an informal food holiday. The day is celebrated where food is brought from home or a market and eaten outdoors. 

The origin of picnic day dates back to the medieval times. After a successful hunt, people would gather outside for a picnic. It is possible International Picnic Day was developed and promoted to bring families together for outside activities, family reunions, exercise, relaxation, and an appreciation of nature.


Traditional foods serves on International Picnic Day include such dishes as salads, sandwiches, beverages, and desserts. If a grill is available, include cooked meats, fish, poultry, and vegetables. 





*Pack beverages in one cooler and perishable foods in another.
*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.
*Keep food properly chilled in a cooler and don’t let food sit out for more than two hours (one hour if the temperature is 90º F or higher).



June 18, International Sushi Day
Sushi Safety






Sushi is rich in omega-3s and healthy fatty acids. There are several different types of sushi: 

Nigiri Sushi. Mounds of sticky rice are wrapped or layered with seafood and other ingredients

Maki Sushi. Sticky rice and other ingredients are rolled into a cylinder, using thin sheets of dried seaweed.

Sashimi. Sliced raw fish, served with a variety of condiments.

Condiments for Sushi
Soy sauce. Many people blend some of the wasabi with soy sauce to make a tasty dipping sauce for their sushi.

Wasabi. Japanese horseradish, and it's HOT; comes as a powder that you make into a thick, bright green paste by adding liquid

Pickled Ginger. Used to help cleanse the palate and offer relief from the hot wasabi.

Sushi Safety


How safe is the raw fish in sushi? 
Commercial freezing for at least 72 hours at 4 degrees Fahrenheit kills the parasitic worms and their larvae. Note, home freezers usually cannot reach temperatures this low. 

Precautions: 
• Order sushi from reputable restaurants, where the restaurant and fish provider follow food safety standards. 
• Eating fish cooked completely is always the safest. 
• The FDA recommends pregnant or individuals with compromised immune systems (young children, the elderly, and persons with chronic illness) should not risk eating raw fish. 
• Never make your own sushi with raw fish unless you can freeze the fish for more than 72 hours at 4 degrees Fahrenheit. Instead, use cooked fish or vegetables. 
 Proper handling and preparation are crucial to ensure the safety of sushi made with raw fish. 
•  After purchasing raw seafood, fish, and sushi rice; refrigerate immediately below 41ºF until ready to serve. 
•  Preparing rice with vinegar lowers the pH and helps slow the rate of bacterial growth. 
•  Once sushi rolls and sashimi are prepared, refrigerate immediately until serving. 
•  Cross-contamination is a concern since sushi is made with both raw and cooked fish. To prevent cross-contamination, raw and cooked fish must be physically separated during preparation. Use different utensils, cutting boards, and surfaces.

A Special Father's Day Gift to Show You Care

A Gift from the Heart for the Heart



A Special Father's Day Gift to Show You Care
"Health is the Greatest Gift and Happiness the Greatest Wealth"
1. Print the card and cut along the grey outer border.
2. Fold the card in half. It's about the size of a business card.
3. Place wallet size photos on the blank side of the card.

4. Optional Gifts to place inside:
    
Lottery Ticket, Dinner at his Favorite Restaurant, a
Day at the Beach,
    Voucher to Wash His Car,
 Family Picnic, Tickets to a Sporting Event,

    Time Together

Your father will carry around photos of loved ones with health reminders.
A perfect gift for a Special Father.
Sample Outside

Checklist to Stay Healthy







Saturday, June 17, 2017

World Day to Combat Desertification and Drought

The 2017 World Day to Combat Desertification and Drought celebrations the power the land holds in giving people an opportunity and a future to stay resilient on their home ground. 
Our land. Our home. Our future. 

Desertification is the degradation of land in arid, semi-arid and dry sub-humid areas. It is caused primarily by human activities and climatic variations. It occurs because dry land ecosystems, which cover over one third of the world‘s land area, are extremely vulnerable to over exploitation and inappropriate land use. Poverty, political instability, deforestation, overgrazing and bad irrigation practices can all undermine the productivity of the land.
Over 250 million people are directly affected by desertification, and about one billion people in over one hundred countries are at risk. These people include many of the world‘s poorest, most marginalized and politically weak citizens.

The World Day to Combat Desertification and Drought is observed every year to promote public awareness of international efforts to combat desertification. The day is a unique moment to remind everyone land degradation neutrality is achievable through problem-solving, strong community involvement and co-operation at all levels.

“Land Degradation and Migration”

This year the World Day to Combat Desertification and Drought examine the important link between land degradation and migration. Among others, environmental degradation, food insecurity and poverty are causes of migration and development challenges.   
In just 15 years, the number of international migrants worldwide has risen from 173 million in 2000 to 244 million in 2015.
This year's celebration looks at specific ways local communities can build resilience against current multi-fold development challenges through sustainable land management practices. This day should remind everyone of land’s important role in producing food and generating local employment, as well as its ability to add to the sustainability, stability and security of desertification-affected places. Ouagadougou, the capital of Burkina Faso, hosts the global observance of 2017, organized by the Ministry of Environment, Green Economy and Climate Change.

Desertification and the Sustainable Development Goals

The 2030 Agenda for Sustainable Development declares that “we are determined to protect the planet from degradation, including through sustainable consumption and production, sustainably managing its natural resources and taking urgent action on climate change, so that it can support the needs of the present and future generations”. Specifically, Goal 15 states our resolve to halt and reverse land degradation.




June 17, Eat Your Vegetables Day and
June, Fresh Fruits and Vegetables Month

June 17, Eat Your Vegetables Day



Key Consumer Message:
Dietary Recommendations 
for Americans, 2015 - 2020 
Fruits and Vegetables 

There are three reasons to eat the recommended amounts of fruits and vegetables.
1. Most vegetables and fruits contribute a wide variety of nutrients, including folate, magnesium, potassium, dietary fiber, and vitamins A, C, and K. 
2. Consumption of fruits and vegetables is associated with reduced risk of many chronic diseases, such as cardiovascular disease and certain types of cancer.
3. Most fruits and vegetables have no cholesterol and are low in calories and fat. Eating more will help maintain a healthy weight.

From MyPlate.gov
What Foods Are in the Fruit and Vegetable Groups?

Fruits. Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.

In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the Fruit Group. The following link lists specific fruits and amounts that count as one cup of fruit (or in some cases equivalents for ½ cup are noted.) MyPlate Fruits. 

VegetablesAny vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed.  Vegetables are organized into 5 subgroups, based on their nutrient content. Dark-green vegetables; Red and orange vegetables; Beans and peas (legumes); Starchy vegetables; and Others. 

In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens is considered as 1 cup from the Vegetable Group. The following link lists specific vegetables and amounts that count as 1 cup of vegetables (or in some cases equivalents for ½ cup are noted).  
MyPlate Vegetables. 

How many fruits and vegetables 
are needed daily?

Safety with Fruits and Vegetables
* Rinse and wash fruits and vegetables before preparing or eating them. Under clean, running water, rub fruits and vegetables briskly with your hands to remove dirt and surface microorganisms. Dry with a clean cloth towel or paper towel after rinsing.
* Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing and storing.


Teaching Kids to Eat Their
Fruits and Vegetables



Healthy Kids PSA: Color of Life

Bring color to your life, and your plate, with nutritious, delicious vegetables.
Visit
Fruits and Veggies, More Matters for healthy recipes, menus,
fruit and vegetable nutrition information, tips on healthy
meal planning and how to get your kids involved in healthy cooking!




Fruits and Vegetables Song


Resources

Friday, June 16, 2017

During Mens Health Month, Academy of Nutrition and Dietetics Reminds Men To Eat Right For Every Decade Of Life


CHICAGO – Gentlemen, do you think your nutrition needs stay the same your whole adult life? Every decade has its own health concerns, from weight creep to heart disease, all which change the types and amounts of food you need to eat during each life stage. The Academy of Nutrition and Dietetics encourages men to take time during Men’s Health Month to ensure they have developed a healthful eating plan that is most appropriate and beneficial for their age.

“Each life stage has its own nutritional requirements to keep your body running in peak form,” says registered dietitian nutritionist and Academy Spokesperson Jim White. “Eating right at every age will help you sail through the decades feeling great.”

The Academy and its expert registered dietitian nutritionists offer tips to help men understand which foods will help boost their health at every decade of life.


20s: High Energy
“A higher metabolism and an active lifestyle can help younger men maintain a better weight, even if their diet isn’t stellar,” White says. “Eating foods like nuts, seeds and dried fruit instead of snacks like chips, soda and candy can satisfy your hunger and give a nutrient boost at the same time.”

Active guys need to be sure they're getting enough protein. Choose a variety of foods like seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds. “Heart-healthy fatty fish like salmon, tuna and mackerel can reduce the risk of developing heart disease, too,” White says.

30s: Weight Doesn't Wait
“While your appetite may stay the same in your 30s as in your 20s, your lifestyle has likely slowed a little due to marriage, kids and jobs. So now is the time to change to a more regular eating pattern,” White says.

Eating smaller, more regular and more frequent meals throughout the day will help you keep from getting too hungry and then overeating at a meal later in the day. “Plan healthy meals and snacks for your day, whether you’re at work or at home,” White says.

40s: Feed the Heart and Bones
As men age, the risk of heart disease becomes greater, and your 40s are the time to put more focus on heart health. “Fiber, especially soluble fiber found in peas, beans, oats, apples and citrus fruit, can help keep your heart healthy because it works like a sponge to soak up cholesterol,” says registered dietitian nutritionist and Academy Spokesperson Ximena Jimenez.

Now is also a good time reinforce strong teeth and bones. “Calcium from low-fat or fat-free dairy, dark green leafy vegetables or tofu, and vitamin D from fortified foods like milk and cereal are two of the best nutrients for your bones and teeth,” Jimenez says. 

50s: Busting Disease
As certain diseases like cancer, especially prostate cancer, become more likely in the 50s and beyond, including plenty of antioxidants in your diet is key, like those found in berries and colorful vegetables.
While lycopene, vitamin E and selenium are marketed to men as tools to reduce the chance of developing prostate cancer, there is no definitive science to back up these claims. “Whether there is a direct correlation between prostate cancer and these minerals or not, an overall healthy diet should contain both selenium and lycopene,” White says.

60s and Beyond: Maintain the Muscle
In your 60s and beyond, men start losing muscle mass, so protein is important. Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories or are sources of oils, such as salmon and tuna. “Also look at beans and peas. Because of their high nutrient content, they are considered both a vegetable and a protein food,” White says.

For more information on men’s health, visit www.EatRight.org/MensHealth.

All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.


The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org


Resources
Academy of Nutrition and Dietetics: Men's Health
US Department of Health and Human Services: Men's Health

Men's Health Network (MHN) 
Get it Checked (pdf)
International Men's Health Week
During Men’s Health Month, Academy of Nutrition and Dietetics Reminds Men To Eat Right For Every Decade Of Life

Nutrition.gov News

Dietitian Blog List