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"Food Day is October 24 and will continue to be in the years tocome. Food Day seeks to bring together Americans from all walks oflife, parents, teachers, and students; health professionals, communityorganizers, and local officials; chefs, school lunch providers, and eaters ofall stripes to push for healthy, affordable food produced in a sustainable,humane way. We will work with people around the country to create thousands ofevents in homes, schools, churches, farmers markets, city halls, and statecapitals."
Senator Tom Harkin (D-IA) and Representative Rosa DeLauro(D-CT) are the Honorary Co-Chairs for Food Day 2011, and the day is sponsoredby the Center for Science in the Public Interest, the nonprofit watchdog groupthat has led successful fights for food labeling, better nutrition, and saferfood since 1971. Like CSPI, Food Day will be people-powered and does not acceptfunding from government or corporations—though restaurants, supermarkets, andothers are certainly encouraged to observe Food Day in their own ways.
Become a Food Label Detective An Educated Consumer has the Tools to Make Wise Decisions
1. Reduce diet-related disease by promoting safe, healthy foods. 2. Support sustainable farms and limit subsidies to big agribusiness. 3. Expand access to food and alleviate hunger. 4. Protect the environment and animals by reforming factory farms. 5. Promote health by curbing junk-food marketing to kids. 6. Support fair conditions for food and farm workers.
A special thank you to Marcela Lucena, Erik Bustillo, and the Florida International University, Student Dietetic Association for helping spread the word about Food Day.
"In the long view, no nation is healthier than its children, or more prosperous than its farmers." - President Harry Truman, on signing the 1946 National School Lunch Act.
Through the Years
The National School Lunch Program was created in 1946 when President Truman signed the National School Lunch Act into law. The National School Lunch Program is a federal nutrition assistance program. Through the years, the program has expanded to include the School Breakfast Program, Snack Program, Child and Adult Care Feeding Program and the Summer Food Service Program. In 1962, Congress designated the week beginning on the second Sunday in October each year as "National School Lunch Week."
The video below looks at the school lunch program from the late 1930’s to the present day and includes President Obama signing the Healthy, Hunger-Free Kids Act. One can see from the photographs some of the changes in the foods provided. There is an increase in whole grains, fruits, vegetables, lean protein and lowfat dairy. (Part of the video has clips from a film produced by the USDA in the mid-60s.)
2011 Theme:“School Lunch – Let’s Grow Healthy” Recognized as the authority on school nutrition, the SNA has been advancing the availability, quality and acceptance of school nutrition programs as an integral part of education since 1946. The School Nutrition Association is a national, nonprofit professional organization. Mission.To advance good nutrition for all children.
National Farm to School Month Farm to School is broadly defined as any program that connects schools (K-12) and local farms with the goal of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health, nutrition education, and supporting local and regional farmers. Farm to School programs exist in all 50 states, but since Farm to School is a grassroots movement, programs are as diverse as the communities they serve.
The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
Kids Eat Rightyour source for scientifically-based health and nutrition information you can trust to help your child grow healthy. As a parent or caretaker you need reliable resources and you can find them here, backed by the expertise of nutrition professionals.
Choose MyPlate. The website features practical information and tips to help Americans build healthier diets.
Let’s Moveis about putting children on the path to a healthy future during their earliest months and years. Giving parents helpful information and fostering environments that support healthy choices. Providing healthier foods in our schools. Ensuring that every family has access to healthy, affordable food. And, helping children become more physically active.
Elmo Doesn't Fear Obama's School Lunch
Elmo joins White House Chef Sam Kass in White House kitchen to talk about the importance of healthy and delicious school meals following President Obama's signing of the Healthy, Hunger-Free Kids Act.
Action for Healthy Kids, we believe there are ways to reduce and prevent childhood obesity and undernourishment. Learn how Action for Healthy Kids is working with schools, families and communities to help our kids learn to be healthier and be ready to learn.
Fuel Up to Play 60 is an in-school program that encourages the availability and consumption of nutrient-rich foods, along with at least 60 minutes of daily physical activity.
The Chefs Move to Schools program, run through the U.S. Department of Agriculture, will help chefs partner with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices.
Healthy, Hunger-Free KidsAct of 2010(HHFKA). Improving child nutrition is the focal point of the Healthy, Hunger-Free KidsAct of 2010(HHFKA). The legislation authorizes funding and sets policy forUSDA's core child nutrition programs. The Healthy, Hunger-Free KidsAct allows USDA, for the first time in over 30 years, opportunity to makereal reforms to the school lunch and breakfast programs by improving thecritical nutrition and hunger safety net for millions of children.
Final Rule (pdf): Cooperation in USDA Studies and Evaluations, and Full Use of Federal Funds in Nutrition Assistance Programs Nondiscretionary Provisions of the Healthy, Hunger-Free Kids Act of 2010, Public Law 111-296 (6/29/11)
Priceless: School Lunch
"Priceless" launched the One Tray campaign depicting the cafeteria tray as the conduit for a reformed school food system that supports healthy children, local farms, and smart schools. The video was created by three IATP Food and Society Fellows, Shalini Kantayya, Nicole Betancourt, and Debra Eschmeyer to raise awareness for the Child Nutrition Act.
Tom Vilsack, Secretary of Agriculture stated “National School Lunch Week reminds us how important it is that our children be healthy and active, that they not go hungry, and that they have access to nutritious meals."
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 is up-dated daily and includes weekly and daily events. To view the entire Newsletter online click here or subscribe to Wellness News by adding your email address to the link on the left.
July 2011 Featured Causes and Events
An Independence Day Tribute
National Blueberries Month
The North American Blueberry Council (NABC) is a non-profit agricultural association representing cultivated blueberry growers and marketers in the United State and Canada. The NABC as established in 1965 and its members currently represent approximately 70% of the North American cultivated blueberry crop
National Ice Cream Month. In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.
The International Ice Cream Association (IICA) encourages retailers and consumers to celebrate July as National Ice Cream Month. In 2011, National Ice Cream Day will be Sunday, July 17th.
NRPA encourages recreation facilities and parks across the country to kick-off summer programs, promote outdoor physical recreation, and pull together volunteers to make their outdoor space a thriving center of community activity.
This year’s theme is “Rock Your Park.” NRPA is encouraging members, agencies, and citizens to plan events and initiatives that remind local decision makers and the community of the exciting and vital role parks and recreation play in the lives of Americans.
National Grilling Month
Grilling is applying food directly to the heat and flame of a grill. The United States Department of Agriculture (USDA) has prepared a fact sheet on Grilling and Food Safety. Armed with the fact sheet, you can enjoy many delicious, healthy and safe meals.
The Florida Dietetic Association Board, Executive Director and headquarters staff are proud to extend an invitation to attend the 76th annual symposium at the Hyatt Regency Bonaventure. The FDA annual symposium is always planned with an eye for emerging trends, understanding controversies, and offering a wide-spectrum of educational opportunities. This year there is over 30 educational sessions, including the “Great Vitamin D Debate”, biochemistry of protein to informatics, wound healing, feeding kids, and the latest on dietary guidelines and trends. There will be 80+ vendors providing valuable information and exciting new products.
Join us as we gather in southeast Florida for diverse educational sessions lead by nationally-recognized speakers in a setting that offers the best of what Florida has to offer.
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Please visit our Gallery to purchase photographs of our Food Art with the proceeds going to special need young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
Elaine Magee lists Ten Food Steps to Free yourself from headaches. Some tell you what to avoid and others tell you what may help.
•Keep a headache and diet diary. •Avoid skipping meals. Eat when you're hungry, stop when you're comfortable. •Limit caffeine to a moderate and consistent amount daily or eliminate it completely. •Avoid eating a high-fat diet. •Switch to plant and fish sources of omega-3s when possible. •Find out if NutraSweet is not so sweet for your headaches. •Limit tyramine-containing foods if you appear to be sensitive to it. (Link to a Low Tyramine Headache Diet (PDF) from the National Headache Foundation •Avoid certain additives if sensitive (MSG, nitrate/nitrite). •Beware of certain dehydrating beverages - those containing alcohol and caffeine. Stay hydrated as much as possible. •Work a couple of magnesium-rich foods into your day if you have hormonal headaches. Examples of magnesium-rich foods: Almonds, whole-grain bagel , barley, black beans, black-eyed peas, bran cereal with raisins, Brazil nuts, 100% whole-grain bread, brown rice, bulgur, cashews, and Wheat Chex
Food Tips For Migraines
Registered Dietitian Kerri Glassman explains to Julie Chen which foods hurt or help migraine headaches.
Foods Can Affect Headache Frequency Teresa Beach, a registered dietitian talks about foods that may trigger headaches. Beach states, "The best thing to do is keep a headache journal. On the days you get a migraine, try to think of every single thing you ate to see if there is a connection.
Earth Hour 2011 Reminder. Be a part of a Worldwide Event. Today at 8:30 pm local time join the World in turning off your lights for one hour.
Hundreds of millions get set to switch off and go beyond the hour
Within hours, people in a record 134 countries and territories across the globe will switch off their lights for an hour in a unified show of support for action towards a sustainable future for our planet.
About Earth Hour Earth Hour is a global initiative in partnership with WWF (World Wildlife Fund). Individuals, businesses, governments and communities are invited to turn out their lights for one hour on Saturday March 26, 2011 at 8:30 PM to show their support for environmentally sustainable action. The event began in Sydney in 2007, through a partnership between WWF Australia, Leo Burnett and Fairfax Media, when 2 million people in one city switched off their lights. By 2010, Earth Hour had created history as the largest voluntary action ever witnessed with participation across 128 countries and territories and every continent, including the world’s most recognized man-made marvels and natural wonders in a landmark environmental action.
About WWF WWF is one of the world's largest and most experienced independent conservation organizations, with over 5 million supporters and a global Network active in more than 100 countries. WWF's mission is to stop the degradation of the planet's natural environment and to build a future in which humans live in harmony with nature, by conserving the world's biological diversity, ensuring that the use of renewable natural resources is sustainable, and promoting the reduction of pollution and wasteful consumption. Hundreds of landmarks in thousands of cities will go dark at 8:30pm Saturday local time, as hundreds of millions of people take part in the world’s largest voluntary action for the environment. And with individuals, organizations and governments this year pledging to take their Earth Hour commitment beyond the hour, it won’t end when the lights come back on.
“As we head into the fifth Earth Hour, with a record number of countries and territories taking part, it is inspiring to see what we can achieve when we come together for a common purpose,” said Andy Ridley, Co-Founder and Executive Director of Earth Hour. “Imagine what we can achieve if we go beyond the hour.”
The event will cross the globe over 24 hours, from the first lights being dimmed in Fiji and New Zealand to lights being turned on again in Samoa. The transition will last longest in Russia, where 11 time zones are covered.
UN Secretary General Ban Ki-moon has pledged his support for Earth Hour saying: “Let us join together to celebrate this shared quest to protect the planet and ensure human well-being. Let us use 60 minutes of darkness to help the world see the light.”
The Food Color Challenge celebrates the 2011 American Dietetic Association National Nutrition Month (NNM) theme, "Eat Right with Color." Angela Lemond, a registered and licensed dietitian (AKA “Mommy Dietitian”) created the challenge to encourage public participation and awareness of the numerous nutrients and health benefits of eating foods with many colors.
I read the challenge to the members of our household. To my delight, they wanted to participate. The individuals who share our home come from diverse backgrounds with physical/emotional challenges and/or chronic illnesses, such as Cerebral Palsy, Autism, Seizure Disorders, Cancer & Heart Disease. We function as a family and came together due to medical and financial concerns.
This would be a memorable day. Our first meal together from planning, shopping, preparation to finally sitting down and eating as a family.
Family Members: Sandra Frank, Ed.D, RD, LDN (Camera Person, Narrator, House Mom, and Registered Dietitian); Jake Frank (22 years old; Menu Planner and Taste Tester); Jonathan Cruz (19 years old; Menu Planner and Food Prep); Lance Li (22 years old; Menu Planner, Shopper and Food Prep); David Bradbury, CNA (32 years old; Nurse's Aide and assisted with feeding); Paul Mitchell (40 something years old; Camera Shy).
Our Guests: Michelle Canazaro (22 years old; Food Prep and Taste Tester) and Cory Munce (21 years old; Food Prep and Taste Tester)
Planning
When planning our meal we considered finances, physical abilities & of course, color.
Finances Our goal was to keep the cost around $2.00 per person. We looked for store coupons, specials and purchased store brands when available. We asked our guests to bring a food listed on our menu.
Then a strange miracle occurred. Before I left for the market, I went to get the mail. Someone had sent us a $50.00 Publix gift certificate. Without the gift certificate, the cost per meal was over $3.00 per person and with the gift, we were able to purchase food for a few days. Adaptations and Individual Preferences
The meal would feed six people, each with unique needs.
My son Jake was born with Cerebral Palsy and is a quadriplegia. He is unable to hold utensils and requires a straw to drink fluids. Finger foods and a weighted cup with a flexi straw usually provide him the most independence.
When purchasing pasta, I look for shapes about one-inch long and easy to hold, such as Rotini (a helix or corkscrew-shaped pasta). As a backup plan, sandwiches are easy to make from most recipes and a perfect finger food.
At times, Jake’s muscles get so tight he requires assistance with feeding. This was one of those times - the day we made our video.
Other considerations, included: · Vegetarian · Mechanical Soft or Puree Foods · Hates Vegetables · Low Sodium Food Choices I gave everyone a picture list of foods with various colors. (Some of our family members are unable to read.) From the list, we prepared our menu. I was pleased to learn, everyone liked spinach (except Michelle, but that would change.)
Menus and Recipes
Fruits and vegetables are foods I try to have readily available everyday and throughout the day. I find when members of our home snack on low calorie - high fiber foods they are less likely to overeat at meals and during the day. The cheese is usually available a few times a week. Sliced Green and Red Apples
(1/2 cup, 33 calories; 1.5 g Dietary Fiber)
2 Carrots and 2 Celery Sticks
(17 calories; 1.2 g Dietary Fiber)
Green and Red-Purple Grapes
(1/2 cup; 52 calories; 1 g Dietary Fiber) Cheese Cubes, Reduced-fat Cheddar & Monterey Jack
(1 oz; 81 Calories; 0 g Dietary Fiber)
Trail Mix with Cashews, Peanuts, Raisins, Dried Banana Chips
(1/4 cup; 188 Calories; 2 g Dietary Fiber)
Fat Free Ranch Dressing for Vegetables
(1 Tbsp; 21 Calories; 0 g Dietary Fiber)
Low fat Yogurt Dip for Fruits
(2 Tbsp; 28 Calories; 0 g Dietary Fiber)
Main-courses
Tri-color Pasta Bar Directions 1. If using frozen spinach, thaw and drain. 2. Tri-color pasta, cook according to manufacturer’s directions. 3. Dice tomatoes and onions; combine and toss gently; set aside 3/4 cup to use with the salad and/or pasta toppings. 4. Dice bell peppers and add to the salad and topping ingredients. 5. Heat garlic with cooking spray in a saucepan over medium heat. Cook until soft, but not browned. 6. Add onions and tomatoes, continue cooking until soft. 7. Add spinach; toss gently. Cook until the spinach is heated through. Place in a serving dish and reserve 1/2 cup spinach mixture per serving for the following sandwich recipe (Red, White and Green Grilled Cheese). 8. Prepare turkey meatballs and pasta sauce using your favorite recipes.
Serving the Pasta: Create a “Pasta Bar” 1. Place pasta in a large serving bowl. 2. Serve the following sides around the Pasta: a. Spinach mixture, cooked b. Diced Tomatoes, Onions and Peppers c. Shredded Part-skim Mozzarella d. Turkey Meatballs, 1.5 oz each e. Shredded Chicken f. Pasta Sauce g. Tossed Salad Nutritional Information: Tri-color Pasta (without meat).351 Calories; 17 g Protein; 55 g Carbohydrates; 5.3 g Dietary Fiber; 6.2 g Fat; 15 mg Cholesterol; 3288 IU Vitamin A; 0.6 mg Vitamin B1; 0.4 mg Vitamin B2; 51 mg Vitamin C; 46 mcg Folate; 340 mg Calcium; 3 mg Iron; 648 mg Potassium; 343 mg Sodium Tri-color Pasta (with meatballs and chicken).439 Calories; 35 g Protein; 55 g Carbohydrates; 5.3 g Dietary Fiber; 7.9 g Fat; 53 mg Cholesterol; 3295 IU Vitamin A; 0.6 mg Vitamin B1; 0.5 mg Vitamin B2; 51 mg Vitamin C; 47 mcg Folate; 344 mg Calcium; 4 mg Iron; 715 mg Potassium; 382 mg Sodium Red, White and Green Grilled Cheese
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.
Directions
1. Preheat oven to 400 ºF. Place a baking sheet in the oven to preheat for about 10 minutes. 2. Assembling the Sandwich a. Take one slice whole wheat bread and top with 1/2 cup Spinach mixture, cooked and cooled from the recipe above. b. Top with 1/4 cup Part-skim Mozzarella Cheese c. Cover with second slice of whole wheat bread. 3. Use cooking spray on the preheated nonstick baking sheet. 4. Place the sandwich(es) on the baking sheet. 5. Bake for about 4 to 6 minutes or until the bottom starts to brown. 6. Carefully turn the sandwich over and bake for an additional 3 to 4 minutes or until both sides are browned. 7. Serve immediately.
Nutritional Information:283 Calories; 16 g Protein; 37 g Carbohydrates; 7.3 g Dietary Fiber; 7 g Fat; 15 mg Cholesterol; 4273 IU Vitamin A; 0.3 mg Vitamin B1; 0.3 mg Vitamin B2; 17 mg Vitamin C; 51 mcg Folate; 333 mg Calcium; 3 mg Iron; 597 mg Potassium; 470 mg Sodium
Dessert or Snack
Fruit Kebab
Directions
1. Purchase disposable wooden skewers. With young children or people with limited hand and arm mobility, cut the pointed tips off and seal securely with tin foil or a soft material to prevent injury. 2. Purchase enough fruit to yield about 3/4 cup per person. 3. Choose a variety of fruits and cut into slices, wedges or chunks. Grapes and strawberries use whole. 4. Place the pieces of fruit on the skewer to create a colorful arrangement. 5. “Enjoy the fruits of your labor”.
Nutritional Information:43 Calories; 0.6 g Protein; 11 g Carbohydrates; 1.2 g Dietary Fiber; 0 g Fat; 0 mg Cholesterol; 877 IU Vitamin A; 21 mg Vitamin C; 11 mg Calcium; 0.2 mg Iron; 165 mg Potassium; 6 mg Sodium
Fruit Smoothie, 2 servings
Directions
1. Place in blender the following ingredients: 1/2 cup Skim Milk 1 cup low fat ice cream or frozen yogurt 2. Cover and blend the milk and ice cream 3. Add 1 to 1-1/2 cups of assorted fruit. Remove large pits from fruit and if using an orange, remove the peel before placing in the blender. 4. Cover and puree until smooth. Pour into glasses to serve.
Nutritional Information: 170 Calories; 7 g Protein; 30 g Carbohydrates; 1.2 g Dietary Fiber; 3 g Fat; 15 mg Cholesterol; 1270 IU Vitamin A; 0.1 mg Vitamin B1; 0.1 mg Vitamin B2; 19 mg Vitamin C; 46 mcg Folate; 213 mg Calcium; 0.3 mg Iron; 255 mg Potassium; 110 mg Sodium
Memorable Moments Michelle. “The tri-color pasta is great.” (Even after I told her, spinach was one of the ingredients.) We laughed and Michelle said, “I guess I must like spinach.”
Lance.“I never realized there were so many healthy foods that look and taste good.”
Jonathan. “I think lemonade is the healthiest drink in the world.”
Cory. ”I’ll have a little bit of pasta; I’m full from making the fruit kebabs.”
Jake. “Mom - You haven’t cooked since I was a baby. This is good; can we do it again?”
David. “This is beautiful watching the kids help plan and prepare a healthy meal together.”
Paul. “I can’t believe you got everyone involved.”
Sandra. I’ve always worried what would happen to Jake once I was gone, but as I looked around the room I saw laughter, friendship and new family connections being formed. Yes, this was a memorable day, so rich in beautiful colors and endless possibilities.
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the food art photographs are available for purchase with the proceeds going to special need young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
