Thursday, April 30, 2009

H1N1: Prevention

by Anthony J. Sepe


The swine flu has hit hard; however, with precautions, let’s reduce the risk.  Many parents are receiving letters urging precaution, to keep sick children home, and  other safeguards to prevent swine flu.  The letter also warns of closing schools if the flu starts spreading.  Health officials, do remain on alert, but it’s not panic time.  President Obama said in his speech last evening:  “good hand-washing is key.”  Washing hands thoroughly is appropriate and good hygiene is ‘key.’ 


The take away here:  hand-washing is so important, particularly, related to food service and food-serving.  Just as important, is cooking food properly to their appropriate internal temperature, which will kill harmful bacteria.  With that said, it is still safe to eat, “the other white meat,” pork. 


The following is a wonderful recipe for Sweet and Sour Pork.  It makes 6 servings and is 4 points per serving, according to Weight Watcher’s, a program near and dear to my heart for those that follow the ‘Points’ Program. (I used to teach the program for successful weight loss.) 

124056858257v8wI        untitled



1 can (15-16 oz) pineapple tidbits (canned in juice)

2 Tbsp. reduced-sodium soy sauce

1 Tbsp + 1 tsp. cider vinegar

2 tsp cornstarch

2 tsp sesame or peanut oil.

1-1/2 pounds boneless pork tenderloin, cut into 1” cubes

2 cups fresh or frozen bell pepper strips


1.  Dain pineapple, reserving 1/2 cup juice; set pineapple aside.  In small bowl or cup, combine reserved juice, the soy sauce, vinegar, and cornstarch, stirring until cornstarch is dissolved; set aside.


2. In wok, or similar pan, heat oil over high heat.  Add pork; stir-fry until well browned, 5-10 minutes.  Stir in peppers and reserved pineapple.  Add reserved juice mixture; bring to a boil.  Reduce heat to low; simmer, stirring occasionally, until pork is cooked through, 5-10 minutes.  Serve immediately.

Nutrition Information:  197 calories; 4.6g fat; 0.7g fiber      




  1. rebecca,
    Thank you for your support! I appreciate your comments and invite you to keep reading and commenting. Have a wonderful day!


  2. Anthony, this is a terrific recipe! You make it sound so easy, and the finished sweet and sour pork looks delicious. Can't wait to share it with my daughter-in-law!

    Thank you for the information about the swine flu. I just read today that an employee at the OSU hospital has a probable case of it. That's about three miles from where I live. You've offered great advice for all of us. Thank you...

    'Til next time,

  3. Hi Mattie,
    So good to hear from you, and hope you and your family enjoy this recipe for Sweet and Sour Pork. I hope all will continue to remain well for your area and that the one probable case of flu will be the only case, if any. I believe that taking the preventative measures and utilizing them will undoubtedly reduce the risk.

    I appreciate your kind comments and glad to hear from you.

    All the best,

  4. Anthony,
    I really appreciate this post. I too am a RD and I work for the National Pork Board and there is a lot of confusion about the flu. If you have any questions, feel free to contact me.

  5. Thank you, Kelly. You are most welcome; my pleasure! Thank you, also, for taking time from you day to comment. I hope you have a wonderul day.
    Warm regards,

  6. Anthony, would this work with chicken also? Hubby loves sweet 'n sour chicken!

  7. Hi Kim,
    Yes, this recipe would work with chicken, too. Chicken, like tofu, picks-up flavors, which you cook the chicken with. So, this would be a very nice choice. Hope you and hubby have fun eating this made with chicken.

    Thank you for taking time to stop by. Have a great day!

    'Til next time,

  8. this looks/sounds great- I don't eat pork but might try it with chicken/tofu!

  9. Hi Ellie,
    Thank you for stopping by "From A Dietitian's Perspective" and sharing. I hope you enjoy this reicpe made with either the chicken or the tofu, and remember, that tofu picks up the flavor of whatever you are cooking with. Therefore, this should be very good-- please let us know how it tates and how you are doing.

    Many thanks for taking time to comment,