Which Item Doesn't belong?

Strawberries, broccoli and whole wheat bread. Pineapple,cigarettes, and eggs. Cheese, onions and grapes. Which item doesn't belong? Oddly enough, just now, some supermarkets are choosing to no longer sell tobacco products. They realize tobacco doesn't support the health of their customers and community. Other supermarkets continue to sell tobacco products. Should you feel compelled to take a stand, consider asking your supermarket to stop selling tobacco products. WWW.TobaccoFree Grocery.org

Follower Sunday: Guest-Chef Vandana R. Sheth brings Elegance with Indian-style mildly spiced and intensely flavored tea

By Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, Vandana Sheth, with an Indian Masala Chai.

Vandana R. Sheth, RD, CDE
Registered Dietitian and Nutrition Educator
e-mail: nutritioneducator@gmail.com

 

 

© Masala Chai Recipe
Reprinted with Permission from Vandana R. Sheth, RD, CDE

Ingredients:
1 C water
2 C milk
4 tea bags (strong black tea)
1/2 tsp grated ginger
1" cinnamon stick
1 whole cardamom
1 whole clove
4-8 mint leaves
Sweetener of choice (optional)

Method:

1. Combine water, milk, ginger, cinnamon, cardamom, clove, and bring to a boil.
2. Add tea bags and simmer for ~ 3- 5 minutes (to the strength of tea preferred).
3. Strain and serve hot with a garnish of mint leaves.
4. Sweeten with sugar, honey, agave nectar or sweetener of choice.

Makes 4 servings

Vandana’s Profile

     After graduating in 1997 Summa Cum Laude from California State University, Los Angeles with my second Bachelor’s degree in Nutritional science and its Coordinated Dietetics Program with over 900 hours of internship, I successfully passed the Commission on Dietetics Registration (CDR) board exam to become a registered dietitian (RD).  Since that time, I have worked in many different capacities and settings as a dietitian: hospital, outpatient, renal, home health, the presenting of community nutrition lectures, the teaching of vegetarian cooking classes, and the co-authoring of two books.  I specialize in weight management, diabetes, kidney disorders, cardiovascular disease, cancer, prenatal nutrition, child nutrition, food allergies, and other special diets including vegetarian diets. I continue to take relevant continuing professional education (CPE) to stay on top of my field, far exceeding RD certification CPE requirements. I am currently working per diem as a clinical dietitian at Little Company of Mary Hospitals (LCMH-Torrance/San Pedro)—both part of Providence Health System—as well as part-time for AccentCare Home Health (formerly known as Sun Plus Home Health) and my own private practice. My nutritional counseling philosophy is based on educating, as well as teaching behavior and lifestyle modification based on evidenced-based guidelines—not “fad dieting.”

Professional Experience

Private Practice, Consulting Dietitian 2006 - Present

I offer personal nutritional counseling to people with food-related illnesses and those interested in health promotion and disease prevention. As a registered dietitian, I am able to provide Medical Nutrition Therapy (MNT) for the nutritional management of numerous medical conditions such as diabetes, kidney disorders, cardiovascular disease, cancer, obesity (adults and children), failure to thrive, food allergies, and other special diets including vegetarian diets. Many health insurance companies will cover the cost of MNT with a medical diagnosis and a referral from one’s primary care physician. I treat Medicare, commercial insurance, and private patients in my dietetics practice and offer the following individual, group, and family nutritional counseling services:

· Initial 1- to 1.5-hour Nutrition Consultation (Includes comprehensive health and nutrition history, goals and meal planning)

· Follow-up Visits (includes assessment of patient’s nutritional needs on an on-going basis)

· Comprehensive Computerized Menu Nutritional Analysis (detailed nutrient analysis of patient’s diet)

· Menu Development (customized meal plans to suit a patient’s individual needs)

· E-mail and Phone Support upon request

· Supermarket Tours – emphasize nutrition label reading and appropriate products

· Healthy and nutritious Cooking Demonstrations and Classes

· Develop/teach customized workshops and education through community lectures

Key accomplishments (business and clinical) include but are not limited to:

· Increased revenue by increased outpatient referrals to LCMH (now Providence) through diet education

· Provided nutrition education through school ‘Fun Run’ for over 400 elementary school children

· Increased awareness and education of food allergies while improving overall quality of life and increasing positive growth patterns noted in food allergic pediatric patients with the ‘Failure To Thrive’ diagnosis

· Improved patient compliance to restricted diets—especially in the Asian Indian community—due to a better understanding of multicultural diets

MHIPA, Consulting Dietitian 2007 - 2008

· Treat and coordinate the nutritional care of MHIPA’s high-risk patients as part of their DREAM (Diabetic Review of Eating, Activity, and Medicine) program

· Develop and provide nutrition education materials to MHIPA’s DREAM program patients

AccentCare Home Health (formerly Sun Plus Home Health), Dietitian 1998 - Present

· Coordinate nutritional care for home-bound patients in conjunction with physicians, nurses, and other health care team members

· Develop documentation forms/templates and diet education materials for patients

· Provide written and verbal diet education for patients and caregivers via telephone and facsimile consultations

· Educate company clinical staff through written and oral media regarding key nutrition concepts and trends

LCMH - San Pedro and Torrance, Clinical/Outpatient Dietitian 1997 - 1999 and 2006 – Present

LCMH – San Pedro (then San Pedro Peninsula Hospital), Dietetic Intern Jan. - March 1997

· Confer with physicians, nurses, food service staff, occupational therapists, and other health care team members to provide optimal clinical nutritional therapy for in-patients (including enteral and parental feeding)

· Provide dietary guidelines to out-patients with diabetes, hypertension, obesity, heart disease, and gestational diabetes

· Conduct nutritional assessments, follow-up treatments, documentation, and problem solve

· Act as a key member of Diabetes team-providing nutritional care to both GDM & non-GDM Diabetic patients

· Create educational materials as needed to better meet patient learning needs

· Coordinate and supervise Dietetic Interns as part of their internship training

· Prepared and presented an in-service on special diets, with an emphasis on Dysphagia, to all food service employees

BMA Dialysis Units (Carson, Long Beach), Renal Dietitian July – Oct. 1997

BMA and Vivra Dialysis units (Inglewood, Carson, Torrance, Long Beach), Intern May - June 1997

· Conducted patient rounds, reviewed lab results, monitored medications, and provided pertinent nutrition education

· Provided nutrition care through systematic assessment, planning, intervention, and evaluation of patients (monthly, initial, annual screening/assessment chart notes)

· Participated actively in interdisciplinary healthcare team and quality assurance meetings

· Developed a comprehensive compilation of nutrition resources for renal dietitians

LCMH – San Pedro (then San Pedro Peninsula Hospital), Diet Clerk 1994 – 1996

· Processed diet orders from Nursing on the Meditech system

· Set up menus for and checked trayline for completeness and accuracy

· Provided assistance to patients with menu selection and updated Kardex

Veterans Administration Medical Center, Long Beach, Dietetic Intern March - May 1997

· Counseled patients on an individual outpatient basis for conditions such as diabetes, hypertension, obesity, and heart disease

· Performed computerized and handwritten medical record charting

· Co-developed and taught classes for groups of 25 patients on topics such as diabetes, high cholesterol, and weight loss management

· Researched and created a vegetarian diet patient education tool

Queen of Angels-Hollywood Presbyterian Medical Center, Dietetic Intern Sept. – Dec. 1996

· Organized study on soup costing and pricing for catering, in-house requisitions, and tray covers, resulting in key cost savings

· Conducted an in-depth study of microprocesses in tray order and delivery system in coordination with various disciplines, creating flow chart identifying problems and recommended solutions

· Interpreted Kronos time-keeping system data and provided graphic analyses regarding number of overtime hours and reasons

· Prepared and delivered food safety, food production, automatic and manual warewashing in-services to food service employees

Education and Professional Credentials

Registered Dietitian 1997 - Present

Certified Diabetes Educator Dec. 2008

Bachelor of Science, Nutritional Science June 1997

Coordinated Dietetics Program, Summa Cum Laude (3.96 GPA)

Certificate in Gerontology June 1997

California State University, Los Angeles

Bachelor of Science, Nutrition and Dietetics June 1989

University of Madras, India

Professional Affiliations

Nutrition Entrepreneurs Dietetics Practice Group Since 2006

American Dietetics Association Since 1994

California Dietetics Association Since 1994

Council on Renal Nutrition, Southern California chapter 1997 - 2000

Food Allergy and Anaphylaxis Network Since 1998

Publications and Presentations

‘Nutrition for children with severe food allergies’ (Food Allergy Support Group of L.A.) 2008

‘Heart to Heart with a Dietitian-Destination Heart Health’ (Harbor Gateway Library lecture series) 2008

‘Diabetes and Cardiovascular Disease’ (LCMH – San Pedro community lecture) 2008

‘Food Allergy Awareness and Education’ (Rancho Palos Verdes, CA community lectures) Annually Since 2004

‘Kid-friendly Recipes and Pre-School Nutrition’ (Rancho Palos Verdes, CA community lectures) 2004 and 2007

‘Developing Healthy Eating Habits’ (LCMH - San Pedro community lecture) 1998

‘Diabetes Meal Planning’ (LCMH - San Pedro community lecture) 1998

‘Portion Distortion’ – India Currents Magazine (www.indiacurrents.com/news/view_article.html) 2008

Regular contributor of nutrition-related articles to AccentCare Home Health/Sun Plus newsletters Since 1999

In the Kitchen with Future Dietitians Co-author, 1997

Weighing the Diets Co-author, 1997

Torrance CitiCable TV interview – ‘Vegan Nutrition’ 2008

Torrance CitiCable TV interview – ‘Summer Nutrition for Kids’ 2008

Torrance CitiCable TV interview – ‘BPA - safety children’s plastic baby bottles’ 2008

Honors and Awards

Club 1000 (Top 5% of all LCMH-SP employees for best exemplifying the hospital’s core values) 1998

CSULA Alumni Association Outstanding Undergraduate Student Award 1997

San Pedro Peninsula Hospital Auxiliary Health Career Scholarship 1996

CANFit Nutrition and Physical Education Scholarship 1996

Dean’s List, California State University, Los Angeles 1995 - 1997

Golden Key National Honors Society 1996 – 1997

Phi Kappa Phi National Honors Society 1996 - 1997

A slice of heaven, is a piece of cake!

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

I was asked to make a cake to bring to a gathering, but “please make it healthy,” was echoed.  So, here’s what I made:  “ A Slice of Heaven.”

 

     

INGREDIENTS:

1. 1- box of angel food cake (any brand: Pillsbury, Betty Crocker)

2. 1 -can of crushed pineapple

3. 1- container of fat-free cool whip

4. fresh or frozen strawberries and blueberries

 

PREPARATION:

1. Pour box of  angel food cake mix in bowl.

2. Add, can of crushed pineapple

3. Mix and pour into cake pan. (DO NOT ADD ANYTHING ELSE! )

4. Bake per box directions; usually 350 degrees ~ 25 30 min until golden and knife clean.

5. Cut; add a dollop of fat-free-cool whip; top with fresh strawberries / blueberries .

Original Recipe Source:  Weight Watcher’s; Each piece: 2-points

Regular Contributor and Dietitian to “From A Dietitian’s Perspective,” Makes San Diego, Alive !

Reposted by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

San Diego Alive

by Peggy Peattie/Union Tribune

Lo-Cal Cooking

Take the Fat Out of Your Lasagna

VIDEO Link:  Dietitian Makes San Diego Alive

 

           Janice Baker, RD, CDE

Now that we've all cut back on eating out, cooking more at home, it's easier to have control over the amount of calories we take in.  It might be easy to pop a frozen lasagna into the oven, but those factory-made meals are usually loaded with fat, and, of course with, sodium. 

So, San Diego Alive has enlisted one of the regular contributors, Janice Baker, a registered dietitian and diabetes educator, to help trim the fat off some common recipes.  Baker shows us a quick, healthful way to make a family-sized portion of lasagna and how to make a couple tasty, low-calorie salad dressings.  She found her recipes at the  website ALLRECIPES, as submitted by Sarah Anderson, but Janice Baker made many low-fat substitutions, including Tofurkey, for the breakfast sausage.  The Simple Sicilian salad dressing was submitted by Andrea Rundle.  Baker's own site is http://www.BakerNutrition.com

Enjoy !

Meal Makeover Mom’s Kitchen: Unplugged !

By Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

Hi all,

As a courtesy to my colleagues, Liz and Janice, I’m posting this for them.  I’m also posting this for the mom’s and dad’s subscribed to my blog that need kid-friendly meals, with the quickness, to the table, yesterday.  It’s a help all the way around. 

Happy viewing best wishes to Liz and Janice MealMakeoverMoms.com,

~Anthony :)

We are excited to announce the re-launch of our blog, Meal Makeover Moms’ Kitchen -- www.MealMakeoverMoms.com/kitchen. The blog is designed to help busy moms and dads get healthy, kid-friendly meals on the table. We share new recipes each week along with food product recommendations, cool giveaways (our latest features a Laptop Lunch bento box), info on our weekly Cooking with the Moms radio podcast, and much more. We hope you will visit our blog and use it as a resource – either for yourselves or with your clients.
One of our goals with the new blog is to reach out and support fellow dietitians and bloggers. Our new “Healthy Meal with Kid Appeal Award” is designed to do just that. When we find a healthy family recipe on a blog or website and it passes the “thumbs-up” test with our kids, we give it our “Healthy Meal with Kid Appeal Award” – a Meal Makeover Mom “seal of approval” if you will. Winners are featured on our blog and are sent an Award badge which they can place on their website or in their blog sidebar. Although we are constantly checking out other food blogs and websites for new recipes, if you’d like to submit one for consideration, please send it to moms@mealmakeovermoms.com.
We welcome any and all feedback on our latest venture and look forward to staying connected in the blogosphere!
All the best,
Liz & Janice
Liz Weiss, MS, RD
Co
-author, The Moms' Guide to Meal Makeovers
Co-host, Cooking with the Moms (a weekly radio podcast on iTunes)
www.MealMakeoverMoms.com
781-248-6998

A Hunger for the Traditional Senses, or is it?

By Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

We’ve talked about Nutrition, and what nutrition is and what nutrition, is not. We’ve talked about what nutrients are, and why we need them. We’ve even talked about some better ways to get these important nutrients. So, what makes eating so enjoyable?

  Truly, we’d like to think that it’s fun to eat, and sometimes, it really is. However, what I really am getting at—food really is satisfying, a physical need. We eat food and drink fluids because it often begins with the overwhelming sense of either, hunger, thirst, or even, both. Physical needs precipitate the amount of food we eat and when we eat. Appetite is really an unreliable source, just as, most often times, a 24-hour recall. Because why? Often times, people don’t recall what they ate today, let alone, what they ate and in what quantities, over the past 24-hours. As a result, appetite is another drive of the human body, but just not that handy to helping out here. Appetite is generally influenced by our food preferences and the psychological mindset to eat. In other words, we can desire a particular food item, crave it; desire it; pursue it and, in some instances, even eat it, but, did we really need it. Therefore, we can even eat food in overabundance without needing the nourishment or even being hungry.

Everyone enjoys eating foods that taste delicious, but what exactly is taste? There are categories of taste: Sweet, Salty, Sour, Savory and bitter. (4s1b) Most taste buds are on the tongue, but strangely enough, some additional taste buds are located in the back of the throat and some, elsewhere in our mouth. It has been known that food scientists estimate that each of us has at least 10,000 taste buds.

Sometimes, our food preferences and our nutrition needs conflict. We may eat too much because the food is so pleasurable. When there is a reason to change our food habits, such as a need to lose weight or reduce salt or fat intake, we realize how challenging it is to control our food choices. Therefore, aromas and flavors enhance the pleasure of eating. The taste and the aroma of a food contribute to its flavor. Flavor is almost always tied into the food experience. So, let’s see. Let’s eat an ice cream sandwich or  a candy bar. We sense the sweet taste of ice cream or the candy bar, but the flavor is, of course, chocolate!  And, as most of us know, the presence of fat tends to increase the intensity of the flavor and bring us to a full feeling of satiety-- quicker. So, is smell a big part of taste? True or false. For those that answered true, you are correct!

FOLLOWER SUNDAY: Thank You Readership! Guest-Chef and Mother of 2, finds time for others!

By Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing to them, a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. 

Finding time for others, is very difficult for many people to do in today’s fast-paced society, but not for our featured Guest-Chef, Ilene.  She has a very busy work schedule, (like the rest of us), is a wife and mother of 2 small children and manages time for her patients with care.  Yet, she does this, without the blink of an eye—and, that’s remarkable!  With that said, let me introduce Ilene Mack, and her healthy Chicken served over rice recipe for you.

 

 

          Ilene Mack, RD

My name is Ilene Mack.  I have been a registered dietitian for about 10 years.  I enjoy helping people make lifestyle changes that make them feel better about themselves.  I am a mother of two.  Daniel, 3 and Jason, 1.  I enjoy cooking healthy meals that they can enjoy.  Being a busy mom of two I especially enjoy cooking simple, quick and easy meals.  Please see recipe below:

 

© Ilene’s Chicken Recipe

*Reprinted with permission from Ilene Mack, RD

       

INGREDIENTS:

1 POUND OF CHICKEN CUTLETS CUBED
FLOUR
CREAMED SPINACH
2 TSP GARLIC
12 OZ CHICKEN BROTH
1/2 CUP WHITE WINE
PARMESAN CHEESE
14/ CUP BREADCRUMBS
OLIVE OIL

 

PREPARATION:

1.  PREHEAT OVEN TO 350 DEGREES
2.  COOK CREAMED SPINACH ACCORDING TO PACKAGE DIRECTIONS
3.  LIGHTLY COAT CUBED CHICKEN IN FLOUR
4.  SPRAY SKILLET WITH COOKING SPRAY AND COOK CHICKEN UNTIL BROWN
5.  WHILE CHICKEN IS COOKING BOIL CHICKEN BROTH AND WHITE WINE
6.  WHEN CHICKEN IS COOKED AND BROTH/WINE HAS BOILED PLACE IN 9x11 PAN
7.  MIX BREADCRUMBS WITH ENOUGH OIL SO THAT BREADCRUMBS ARE MOIST AND CRUMBLY
8.  SPRINKLE WITH PARMESAN CHEESE AND BREADCRUMB TOPPING AND BAKE FOR 10 MINUTES 
9.  SERVE OVER RICE
Thank you for this opportunity.
Ilene Mack, RD

Ilene, thank you for all that you do for others, and sharing with the readership of “From A Dietitian’s Perspective.”

Fix it—Then, Get the Bonus !!!

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

  Well, we talked some about Organic food the other day, let’s   go  a little further.  It’s certainly not, AIG, but you are insured, and you can build trust because its with National Standards. That’s Organic Food.

So, what does it really mean for us?    The word “organic” varied from person to person and from state to state, but up until a few years ago, that’s really the way it was.  The USDA, then stepped in and said, basically, they get some uniform conformity here, as to standards.  They worked hard for close to a decade or more to develop national guidelines for earth-friendly foods.  There is now, a USDA Organics seal for the foods.  There are many categories such as, 100% organic, organic, made with organic ingredients and contains organic ingredients.

So you may ask:  What’s so different?

The growing process makes all the difference.  The organic farmers keep a delicate balance of nature, protect the supply of water, and improve the soil by eliminating most synthetic fertilizers and pesticides, using birds and insects to control pests, and tiling weeds and rotating crops the “old-fashioned” way.  Labor-intensive organic agricultural practices, like hand weeding, are obviously more expensive, which contributes and explains why the expense of organic foods.  Therefore, let’s just say:  we really do get a bonus because organic foods are inherently better for you because of the lack of chemical involvement during the growing stage.  Step up and get your bonus, you really deserve this bonus—be good to yourself and your body.

Certified Master Chef Jack Shoop on organic foods and cancer treatment

Blog by, Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

Natalie Rotunda, Organic Food Examiner from the Examiner.com, points out that Certified Master Chef Jack Shoop is a man who appreciates the health value of organic foods. In August 2008, the Culinary Institute of America's honors graduate, educator, and restaurateur returned to his native Philadelphia to put his extraordinary culinary skills to work as Executve Chef, now also Director of the Dietary Department, at that city's Cancer Treatment Centers of America facility, whose care model revolves around an individualized, integrated, patient-centered approach to treating advanced cases of cancer.

Charged with revitalizing the culinary and dining experience, one of the aspects of the Center's whole-person treatment model, Chef Shoop is doing just that. A key ingredient he and his staff of 51 serve in every dish they prepare is that which comes from the heart: a deeply caring attitude. "Why am I doing this?" he asks. "For one reason, it's going to give the cancer patients a better opportunity for them to get a second chance. What impact is it going to have on our patients, that's what it comes down to."

In a recent news release, Chief of Staff at CTCA in Philadelphia Steven Standiford, MD, said, "The importance of nutrition throughout a cancer patient's journey is well documented, but often understated. Jack believes in our whole-person model and brings creativity and compassion to the culinary helm."

Chef Shoop, tell us about a typical day for you.

I cook about 10 hours a day. I manage and have an assistant clerical person, kitchen staff of 20-some, and dining staff of 20-some, and an executive sous chef. I've never felt like it was working. I come in at 5:30 in the morning. I butcher the beef and filet the fish. We make all our own pastries. The only thing we buy is Metro Artisan Breads; everything else we make from scratch.

Percentage-wise, how much organic food do you use?

In the winter, 80-85% of the foods are organic because it's not as available. In the spring, summer and early fall, it's a lot easier to get local foods, and the percentage of organic foods is in the 90-percents. You're searching everywhere for organic foods. One local family owns two farmers' markets, and they bring all our produce.

We buy from all types of sources all over the U.S. For fish and meats, we use a couple different companies.

When you cook Mediterranean foods, as I did at my restaurant, 60% of the food on the plate is vegetables. I used a lot of organics at my restaurants. As a Master Chef, you have to be qualified in nutrition. When you bring organic foods to the table, you're taking steps to eat healthy.

In addition to working with licensed nutritionists and physicians, do you also work directly with the patients?

Because I'm here to provide the 'mother standard of care,' treating every patient the way I'd want my own mother treated, I've taken the liberty, aside from working with nutritionists and physicians, of visiting the rooms of the patients. I become their friend, number one, and we can get more information for the patient's needs.

Since I arrived, I have selected Raquel Leonard, a Georgetown University graduate who is also a Culinary Institute of America graduate whom I'd met, and loved and appreciated what she did, and titled her Chef de Cuisine Patient Care. When the patients in the rooms order their food for the three-meal period, Raquel is responsible for seeing to the quality of the foods. She and an assistant actually cook the foods, with portion control in mind, and as much organic food as we can get on the plate. Everything is more harmonious with the patients' needs. We meet with  nutritionists every week and make sure we understand what every patient's needs are.

What kinds of changes have you instituted since you arrived at CTCA?

I asked for the opportunity to embrace the patients closer. My dining room manager, Devin Harrison, and her three assistants, get to know the families and what their nutritional needs are. They walk into the patients' rooms wearing business suits, not uniforms. From there, they manage our patient serving reps, those who take patients' food orders. That way, we can educate the families so they better understand what we're doing, and help the family heal, not just the patient. Three-and-a-half months now we've been doing this, and it has worked magic.

What has that got to do with organic foods? You're taking service to the organic level, meaning that if you care that much about serving organic food, why do you do that with mediocre service?

How do you cook for cancer patients whose taste buds may be compromised because of treatment, or for a number of other reasons?

One of the most interesting things I've been experiencing since I've been here, even though I've been cooking more than 40 years, you never can learn enough. When you are dealing with, for example, two cancer patients who are getting the same treatment, no matter how similar their profiles, one of them might handle doing a very, very spicy gazpacho, and the other patient will reject having those spices. You have to take it patient-by-patient, and find out what is going on with that patient.

Sometimes you have to put a little oomph into the food. Let's say we were steaming a variety of six or seven vegetables. Maybe you have to put in a pinch of sea salt and maybe a natural herb so it is delicate. If a patient is starving for some taste, we may take a little fennel or something to give flavor. We feed 800 people a day. [Note: Not all are patients.] All of the food that goes out in a buffet we do delicately, to please all the people.

For those patients who are in a challenging situation, we have to study their diet a lot more carefully, and keep a watchful eye.

Malnutrition is a very common challenge for cancer patients. Proper nutrition helps keep them strong and able to continue their treatment without interruption.

I understand you also teach cooking classes What do you teach?

We are just beginning our classes here, though the nutrition department has been educating patients and families for some time on healthy eating and nutrition and even grocery shopping.

Before you can cook, you have to shop. Even if you're doing this at home, whether a cancer patient or a food lover, buy foods in season. They will look the best in color, and taste the best in flavor. Buying organic is the healthiest, smartest thing you can do.

So I teach in three areas: First, buying the right foods; second, learning how to use your tools efficiently and keep them organized and sanitized; and third, learning how to cook smarter with healthy cooking techniques.

One of the most important things any food lover can do in order to have a finished wonderful product is to be in the right frame of mind. For cancer patients, it is that embracement, it's that extra hug, that tells them we care about them. It's the same at home. If your mind is in love with the food, the food is always better. It really does work. That is why it's important to go above and beyond for our patients, aside from the clinical side. This is what the culinary department can do for them. In order to work for me, you have to get it. You have to believe.

Cancer Treatment Centers of America Philadelphia

View Slideshow »

More About: organic foods · Chef Jack Shoop · cancer treatment

Follower Sunday: “Thank You” Readership Featuring, Guest-Chef and Best-Selling Author, Nancy Clark, Who Made Wheaties Box!

by Anthony Sepe

Bog: From A Dietitian’s Perspective

http://fromadietitiansperspective.blogspot.com

NANCY CLARK, MS, RD, CSSD

 

It is my pleasure to introduce, my colleague, Nancy Clark, an internationally known sports nutritionist, is board certified as a specialist in sports dietetics (CSSD). She counsels both competitive athletes and casual exercisers. Her successful private practice is located at Healthworks, the premier fitness center in Chestnut Hill MA. Previously, she was Director of Nutrition Services at SportsMedicine Associates in Brookline MA. Clark specializes in nutrition for exercise, wellness, and the management of eating disorders. Her clients have included the spectrum from olympians and members of the Red Sox, Bruins and Celtics to high school and collegiate athletes to “ordinary mortals”, fitness exercisers, and weekend warriors. Her nutrition advise and photo have even been the back of the Wheaties’ box!

Nancy completed her undergraduate degree in nutrition from Simmons College in Boston, her dietetic internship at Massachusetts General Hospital, and her graduate degree in nutrition with a focus on exercise physiology from Boston University. She is a Fellow of the American Dietetic Association and the American College of Sports Medicine. She received the 2007 Simmon College Distinguished Alumna Award.

You might be familiar with Nancy through her writing. She writes a monthly nutrition column called The Athlete's Kitchen which appears regularly in over 100 sports and health publications. Her best selling book Nancy Clark's Sports Nutrition Guidebook is a valued reference; a new 4^th Edition debuts April 2008. This popular resource offers both the scientific approach to eating for top performance, as well as the practical "how to" approach that includes specific menu ideas and food recommendations.

Nancy Clark’s Food Guide for Marathoners: Tips for Everyday Champions (2007) and Cyclist’s Food Guide: Fueling for the Distance (2005) are written from her passion for helping novice marathoners and cyclists, including those participating in charity training programs such as the Leukemia Society’s Team in Training. These books help aspiring athletes enjoy reaching their goals.

Health and fitness are personal values for Nancy. She is a regular bicycle commuter and runner. She has completed several marathons, bicycled across America, and hiked in the Himalayas. She lives in the Boston-area with her husband and two teenage children.  (For more information, see www.nancyclarkrd.com)

© BANANA BREAD RECIPE

Reprinted with permission from Nancy Clark's Sports Nutrition Guidebook,
Fourth Edition (2008).
www.nancyclarkrd.com

This is the all-time favorite banana bread recipe. Its key to success is using well-ripened bananas that are covered with brown speckles. Banana bread is a favorite for premarathon carbohydrate loading and for snacking during long-distance bike rides and hikes. Add some peanut butter and you’ll have a delicious sandwich that’ll keep you energized for a long time!

Ingredients:
3 large well-ripened bananas
1 egg or 2 egg whites
2 tablespoons oil, preferably canola
1/3 cup milk
1/3 to 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour, preferably half whole-wheat and half white

Preparation:
1. Preheat the oven to 350 degrees F.
2. Mash bananas with a fork.
3. Add egg, oil, milk, sugar, salt, baking soda, and baking powder. Beat
well.
4. Gently blend the flour into the banana mixture and stir for 20
sec-onds or until moistened.
5. Pour into a 4” x 8” loaf pan that has been lightly oiled, treated
with cooking spray, or lined with wax paper.
6. Bake for 45 minutes, or until a toothpick inserted near the middle
comes out clean.
7. Let cool for 5 minutes before removing from the pan.

Yield: 12 slices
Nutrition Information : Total calories: 1,600
Calories per slice: 135
Nutrients Grams
Carbohydrate 24
Protein 3
Fat 3

Nancy Clark MS RD CSSD
Sports Nutrition Services
www.nancyclarkrd.com (books,teaching tools)
www.sportsnutritionworkshop.com (home study)
Nancy Clark's Sports Nutrition Guidebook, 2008 Edition
Food Guide for Marathoners: Tips for Everyday Champions
Food Guide for New Runners: Getting It Right The First Time
Cyclist's Food Guide: Fueling for the Distance
Healthworks, 1300 Boylston St., Chestnut Hill MA 02467
Phone:  617.795.1875  Fax: 617.795.1876
"Helping active people win with good nutrition."

Thank you Nancy!

See your Dietitian: Fast

Let’s not go there, but seek out the advice of a medical doctor, dietitian and exercise specialist. I saw this on Family Avenue this morning, which made me sad. Let’s think more of ourselves, we are here to help you!

 

Get Rid of That Excess Abdominal Fat

By kabanayan | Published: March 14, 2009

get rid of that excess abdominal fat

Lots of people nowadays have excess abdominal fat. Most of them become self conscious, especially women, they tend to hide it with the help of stylistic clothing.

They did not realized that excess abdominal fat is not just hideous but is also a threatening risk factor to their health. Generally, it is unhealthy to have excess body fat in all parts of your body. But,  did you know that where that fat appear on your body has an implication? And, what is the most dangerous part to have excess fat? It is in the abdominal area.

If you have pear-shaped body, larger around the hips than round around the abdomen, you are harboring subcutaneous fat. These fats covers up your abdomen from being obvious, and positioned directly underneath the skin and on the top of the abdominal muscle.

More over, possessing an apple-shaped body is harboring visceral fat. These fats rest deeper in the abdomen, underneath your muscles and surrounding your organs. Have you noticed some men with “beer belly” appearance, with their abdomen protruding and if you push it, it is somewhat kind of hard? It is visceral fat!

To be pear-shaped is healthier than to be apple-shaped. But, having any of these shape is a serious health risk factor. Having excess abdominal fat increases your risk of cardiovascular disease, hypertension, stroke, diabetes, sleep apnea, variety of cancers and other degenerative diseases.

If you possessed excess abdominal fat now it is not too late yet. Right diet, healthy lifestyle with much stress on exercise, some help from health specialist and a determination to get rid of that unwanted baggage will help you achieve your goal.

Posted in common medical problems, exercise and your health, nutrition | Tagged abdominal fat, apple-shaped, cancers, cardiovascular disease, diabetes, Hypertension, pear-shaped, sleep apnea, stroke, subcutaneous fat, visceral fat |

Your Weight Statement--make it stick!

By Anthony J Sepe http://fromadietitiansperspective.blogspot.com Your Weight Statement-- let's make it stick! Sometimes you may need to maintain, gain, or lose weight, but truly, make sure it's for your own health, not your appearance that's motivating you, for your weight to be maintained or to be controlled. When you reach this goal, your healthy weight, try really hard to make it long-lasting, in other words, permanent. The reason to make it permanent is because this can reduce the risk for weight cycling or yo-yo dieting, which means, weight loss and weight gain over and over again, Typically, there will be more weight gained than lost, and it becomes harder and harder to lose each time. The right keys to manage weight throughout your life cycle include, a positive attitude and positive motivation. Let's take a closer look. Perhaps, you are an over-achieving female and you would like to fit into a new dress that has the tags on, which you have never yet, been worn. Perhaps you are a male with more of a mid-section than you would like to have, particularly, since you've had some breathing difficulties lately and unable to shoot those hoops like you once did, as a jock in high school or college sports. Perhaps, you simpy want to use the new belt that you were given for your last years birthday gift, that is still in the box. Whatever your reason, most likely, your enthusiasm will diminish at some point, because you are human. Increasing your success, really depends on things such as your own health, what you believe in-- for yourself, your self-esteem, feeling good about yourself, these are the things that most likely increase your chances for life-long success and keeping that weight off, but more importantly, maintaining your health throughout your life, which is what you can then call, "your success" because you did it for yourself, and, your health. Good luck with your weight and, because it's Friday the 13th, for those that may need it. ~Anthony

Survey: More Stress--Your Weight or the Econony?

A colleague has requested some help.  Therefore, let’s give her a hand with this request:

Hi, everyone,
We're trying to get as many responses to our survey as possible, and
one way to do that is to get other people to mention it by passing it
on, or posting on their blogs. Would you consider asking your
friends/colleagues/readers to take the survey?
We're promoting it like this:
What creates the most stress for you -- your weight or the economy?
Please take our survey. http://tinyurl.com/c34bum
Would appreciate any help you can give us in getting respondents.
Thanks!
Marsha
Marsha Hudnall, MS, RD, CD
Director
Green Mountain at Fox Run
a women's retreat for healthy living without dieting
www.fitwoman.com
www.aweightlifted.blogs.com
http://twitter.com/MarshaHudnall

Thank you,

Anthony

From Penthouse to Jail-Cell: Madoff’s New Home

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

What a wonderful week this has been, as we have celebrated healthy nutrition habits with a collaborative effort of fellow Dietitian Bloggers, all across the blogsphere.

Status post blogfest or blog carnival, how nice to meet with other dietitians’ and have a shared unspoken bond, --and even,-- sometimes a spoken bond, that will forever keep us united together—for the good of you, the public.  As I visited others blogs, I recall a sense of pride.  Particularly on that day, but everyday, and, I was so proud to be a dietitian and so proud of the many accomplishments of my fellow colleagues.  Clearly, like Bernie Madoff, you really have it all—when you invest,— but in yourself with the skills of a dietitian.  Credentialed dietetics professionals have a vested interest in you and your health.  It’s up to us to educate you, the general public, the we are the nutrition professionals to trust—and, not others who claim to be us.  The take away:  any one can hang out a shingle and say they are are a health professional or nutritionist, but not every one can say: I am a dietitian.  WE can hang out our shingle at the penthouse because we are what we say and we say what we mean.  Unlike Bernie, we have earned this right and we have fought hard to be where we are in our careers. Nothing was given to us, nor have we taken,but rather, we earned it, all.  We are not takers, but givers of the heart.

Healthy regards,

~Anthony

RD Showcase: Registered Dietitian Day, March 11, 2009

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com 

 

Dear Readers:

This is what we have been talking about-- all along, which is eating healthy and eating right.  Now that March is here, we devout the entire month of March, annually, for our good eating practices. 

National Nutrition Month® —
The theme for March 2009 is
"Eat Right."

The American Dietetic Association (ADA) describes that National Nutrition Month® is a nutrition education and information campaign created annually in March by the American Dietetic Association. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. Registered Dietitian Day, also celebrated in March, increases awareness of registered dietitians as the indispensable providers of food and nutrition services and recognizes RDs for their commitment to helping people enjoy healthy lives. 

 

As followers of my blog, many of you know, and some of you may just be learning, that each Sunday is special on this blog: “From A Dietitian’s Perspective.”  Sunday is special because I thank you-- the reader -- for your loyalty and your readership by providing a healthy recipe each Sunday.  When I started the blog in January, this recipe was originally provided by me, and more recently, the recipe is provided by a featured Guest Chef and Colleague, because of their expertise.  Each dietitian is educated and is skilled in many different areas of expertise.  Some have excelled in areas such as clinical care, foodservice, long-term geriatric care, education, research, renal dialysis, critical care, writing, vegetarian nutrition, recipe analysis, eating disorders and disordered eating, cardiac rehab, neonatal care, early childhood, adolescent and adult care, food allergies and intolerances, computer technology, administrative dietetics, and weight management, to name just a few areas.  We work in hospitals, nursing homes, skilled care, day spas, foodservice industry, independent contract areas, private practice, newspaper journalism, health clubs, gyms, for private companies, business companies, airlines, cruise-ships, MD offices, and many other areas too. 

  The take away:  dietitians are highly skilled and educated with many hours of experience and supervision.  They also take registration examinations through the Commission on Dietetic Registration to be the nutrition professionals that we are, to protect the public. 

Enjoy Yourself at the First Ever, Annual Blog Carnical

“From A Dietitian’s Perspective” blogsite, is participating the first annual Blogfest.   A blogfest, also known as a synchroblog or blog carnival, which is an event when like-minded bloggers will blog on the same topic or theme on a particular day.

This year’s theme is, “RD Showcase,” which illustrates the many diverse areas, which dietitians’ are skilled.  In support,  Here we come together as colleagues, to share some of what makes being a dietitian special.

On this day, Happy RD Day to my colleagues.  I’d like to share with you what my colleagues are doing.  Here’s a list; please visit their blogs too:

1. Beyond Prenatals - Food vs. Supplements and Real Advice vs. Fake Advice
2. Annette Colby - No More Diets! A Registered Dietitian Shares 9 Secrets to Real and Lasting Weight Loss
3. Ashley Colpaart - Dietitians working in food policy, a new frontier
4. Diana Dyer - There and Back Again: Celebration of National Dietitian Day 2009
5. Marjorie Geiser - RD Showcase for National Registered Dietitian Day - What we do
6. Cheryl Harris - Me, a Gluten Free RD!
7. Marilyn Jess - National Registered Dietitian Day--RD Blogfest
   Julie Lanford - Antioxidants for Cancer Prevention
8. Renata Mangrum - What I'm doing as I grow up...
9. Liz Marr - Fruits and Veggies for Registered Dietian Day: Two Poems
10. Meal Makeover Moms' Kitchen - Family Nutrition ... It's our "Beat"
11. Jill Nussinow - The Registered Dietitian Lens I Look Through
12. Wendy Jo Petersen - March 11 is our day to shine!
13. Diane Preves - Registered Dietitians and the White House Forum on Health Reform
14. Andy Sarjahani - Dr. Seuss Tribute continued: Green Eggs and Ham and a Sustainable Food System
15. Rebecca Scritchfield - Big Tips from a "Big Loser"
16. Anthony Sepe - RD Showcase: Registered Dietitian Day, March 11, 2009
    Kathy Shattler - RD Showcase for Nutri-Care Consultation
17. UNL-Extension, Douglas/Sarpy County - Nutrition Know How - Making Your Life Easier
18. Monika Woolsey - Dietitians--Can't Do PCOS Without Them!
19. Monika Woolsey - In Honor of National Registered Dietitian Day
20. Jen Zingaro - My life as a Registered Dietitian

Have a wonderful day! 

Sincerely,

~Anthony

Follower Sunday: Thank you readership

By Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

Featuring:  Guest Chef

Maggie Davis, MS, RD, LDN, FADA, CDE

with Original Recipe Baked Barley Mushroom Risotto today, which is reprinted with permission from Maggie Davis.

© Baked Barley Mushroom Risotto

  Barley is an excellent source of water-soluble fiber which is also found in oatmeal. This twist on traditional risotto is a simple side dish that is inexpensive, delicious and good for your heart. I like to cook this in a heavy 2 quart casserole that has a tight fitting lid so that the moisture stays in the pan while cooking. Spray the casserole with non-stick spray so that you can easily spoon the risotto after it’s cooked.

1 large onion, chopped fine in the food processor

2 Tbsp chopped garlic (1/2 head of garlic)

3 Tbsp olive oil

1-8 oz package of sliced crimini or baby bella mushrooms

1 cup pearl barley

2-16 oz cans light beef broth

Salt and pepper to taste

½ cup chopped fresh parsley

2 Tbsp grated parmesan cheese

• Set the oven to 350 degrees F.

• Sauté the chopped onion in the olive oil over medium heat in a heavy skillet for about 3 to 5 min.

• Add the mushrooms and cook for another 3 to 5 minutes, stirring occasionally.
• Add the barley and continue cooking for another 2 minutes.
• Season with salt and pepper if desired at this point, then pour the mixture into a 2 quart casserole.
• Add the broth and bring to the boiling point
• Place the cover on and bake for 30 minutes or until the barley is tender. Check after 20 minutes to see if you need to add more liquid for the barley to cook thoroughly. Taste the barley to make sure it’s cooked thoroughly.
• Garnish with parsley and parmesan.

Makes 9 (1/2 cup) servings

Each serving provides 130 cal, 4 gm protein, 6 gm Fat, 18 gm Carbs, 4 gm Fiber, 230 mg Sodium

Each serving provides 1 Veg, 1 Whole Grain and 1 Fat serving

Let’s Add: Exercise To The Mix, With or Without -- a ‘Hankerin’

Research has revealed that the more people that keep physically fit and exercise, people are more likely to keep weight off, which is the “middle tire or extra roll” called, body fat.  Remember that, weight issues are not the only reason to exercise.  Exercise is also good for increasing muscles, just mentioned reducing the amount of stored fat or the extra tire or extra roll, and exercise increases our brain power.  Exercise should be and can be fun.  Back in the mid to latter 1985,1986 time period, I used to workout and run with Olivia Newton-John.  I had her on my “cassette” tape and ready to go for my daily run!  

  Try your very best to stay active, even if it’s walking.  Walking is healthy and it is very rewarding, not to say the least of, which is easier on the knees and feet.  Even if you have a hankering or (hankerin’) for something special, it still can be done, without the guilt.  Here’s how:    I wanted an Ice cream sandwich, so I took chocolate graham crackers and split one whole cracker in half and then split each half into pieces.  (You can see the separation, almost like a “dotted line," so-to speak.  After splitting into sections, take a teaspoon of fat-free cool whip and place that on the bottom gram cracker and take another piece of chocolate graham cracker for the top.  Wrap them all in plastic warp and put them into the freezer.  When you are hungry for the snack and have a ‘hankerin’like me, go for it—the healthy way!  So, here’s a little blast of the past with my dear friend, Olivia Newton-John on remix. (See Sidebar for song:  Anthony’s Exercise Workout Music)

Healthy and fun exercising,

~Anthony

25 Healthy Snacks for Kids, (you too!)

NUTRITION FACTS SHEET

When a snack attack strikes, refuel with these nutrition-packed snacks.
Easy, Tasty (and Healthy) Snacks

                             

1 . Peel a banana and dip it in yogurt.
  Roll in crushed cereal and freeze.

2. Spread celery sticks with peanut
butter or low-fat cream cheese.
Top with raisins. Enjoy your “ants
on a log.”

3. Stuff a whole-grain pita pocket
with ricotta cheese and Granny
Smith apple slices. Add a dash of
cinnamon.

4. Mix together ready-to-eat cereal,
dried fruit and nuts in a sandwich
bag for an on-the-go snack.

5. Smear a scoop of frozen yogurt on
two graham crackers and add
sliced banana to make a yummy
sandwich.

6. Top low-fat vanilla yogurt with
crunchy granola and sprinkle with
blueberries.

7. Microwave a small baked potato.
Top with reduced-fat cheddar
cheese and salsa.

8. Make snack kabobs. Put cubes of
low-fat cheese and grapes on
pretzel sticks.

9. Toast a whole grain waffle and top
with low-fat yogurt and sliced
peaches.

10. Spread peanut butter on apple
slices.

11. Blend low-fat milk, frozen
strawberries and a banana for
thirty seconds for a delicious
smoothie.

12. Make a mini-sandwich with tuna
or egg salad on a dinner roll.

13. Sprinkle grated Monterey Jack
cheese over a corn tortilla; fold in
half and microwave for twenty
seconds. Top with salsa.

14. Toss dried cranberries and chopped
walnuts in instant oatmeal.

15. Mix together peanut butter and
cornflakes in a bowl. Shape into
balls and roll in crushed graham
crackers.

16. Microwave a cup of tomato or
vegetable soup and enjoy with
whole grain crackers.

17. Fill a waffle cone with cut-up fruit
and top with low-fat vanilla
yogurt.

___H__e_a__l t__h_y__S__n_a__c_k_s__f__o_r__K__i_d_s______________

When a snack attack strikes, refuel with these nutrition-packed snacks.
18. Sprinkle grated Parmesan Cheese
on hot popcorn.

19. Banana Split: Top a banana with
low-fat vanilla and strawberry
frozen yogurt. Sprinkle with your
favorite whole-grain cereal.

20. Sandwich Cut-Outs: Make a
sandwich on whole grain bread.
Cut out your favorite shape using a
big cookie cutter. Eat the fun shape
and the edges, too!

21. Spread mustard on a flour tortilla.
Top with a slice of turkey or ham,
low-fat cheese and lettuce. Then
roll it up.

22. Mini Pizza: Toast an English
muffin, drizzle with pizza sauce
and sprinkle with low-fat
mozzarella cheese.

23. Rocky Road: Break a graham
cracker into bite-size pieces. Add
to low-fat chocolate pudding
along with a few miniature
marshmallows.

24. Inside-Out Sandwich: Spread
mustard on a slice of deli turkey.
Wrap around a sesame breadstick.

25.Parfait: Layer vanilla yogurt and
mandarin oranges or blueberries
in a tall glass. Top with a sprinkle
of granola.

(continued)
DIP IT! BONUS SNACKS
*Dip baby carrots and cherry tomatoes
*Dip in low-fat ranch dressing.
*Dip strawberries or apple slices in ow-fat yogurt.
*Dip pretzels in mustard.
*Dip pita chips in hummus.
*Dip graham crackers in applesauce.
*Dip baked tortilla chips in bean dip.
*Dip animal crackers in low-fat pudding.
*Dip bread sticks in salsa.
*Dip a granola bar in low-fat yogurt.
*Dip mini-toaster waffles in cinnamon applesauce.

Planet Power. Play the MyPyramid Blast Off game at www.mypyramid.gov.
©2008 ADA. Reproduction of this fact sheet is permitted for educational purposes. 
This fact sheet expires 3/2011.WWW. EAT RIGHT.ORG

Happy National Nutrition Month®: “Eat Right”

Dear Readers:

This is what we have been talking about-- all along.

Now that March is here, we devout the entire month of March, annually, for our good eating practices. 

National Nutrition Month® —
The theme for March 2009 is
"Eat Right."

The American Dietetic Association (ADA) describes that National Nutrition Month® is a nutrition education and information campaign created annually in March by the American Dietetic Association. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. Registered Dietitian Day, also celebrated in March, increases awareness of registered dietitians as the indispensable providers of food and nutrition services and recognizes RDs for their commitment to helping people enjoy healthy lives. 

Have a Grea8 day!

~Anthony

http://fromadietitiansperspectaive.blogspot.com

http://www.medicalnutritiontherapyservices.com 

Happy Follower Sunday: A Recipe 4-U from our Guest Chef

· Today’s Guest Chef is Melissa B. Pinard, RD, LD

· Original recipe reprinted with the permission of Melissa B. Pinard, RD, LD

© Broccoli Slaw Recipe

1 pkg Ramen noodles, crushed

½ c. toasted sesame seeds

½ c. toasted almonds, sliced or silvered

1 bunch scallions, chopped

1 pkg Broccoli Slaw

Layer in order

Dressing:

½ c. olive oil (I have used canola oil too)

¼ c. sugar (I usually use splenda instead – about 6 pkts)

¼ c. apple cider vinegar

Seasoning packet from the ramen noodles

Preparation

Layer in Order top ingredients. Dressing: 1/2 cup oil (I use canola oil too) 1/4 cup sugar (I usually use splenda instead-- about 6 packets) 1/4 cup apple cider vinegar 1 seasoning packet from the Ramen Noodles Mix the above and pour over salad. Let sit overnight. Mix before serving.

* Note: ( Can use 1 package of Broccoli Slaw mixed, but for purpose of Nutrient Analysis used broccoli and cabbage separate, above)

Broccoli Slaw Nutrition Facts

Serving Size: 4 oz.

Calories: 412; Calories from Fat 304; Total Fat 36g; 56%Dv,Saturated Fat 4g; 24%DV,Trans Fat 0g; Cholesterol 0g;Sodium 156mg;8%DV,Total Cho 20g, 8%DV, Dietary Fiber 4g,20%DV, Sugars 4g, Protein 8g,Vit A 4% Dv,Vit C 32%DV, Calcium 24%DV,Iron 24%DV

Melissa B. Pinard, RD, LD
Registered/Licensed Dietitian