Showing posts with label Healthy Choices/NNM. Show all posts
Showing posts with label Healthy Choices/NNM. Show all posts

Saturday, March 19, 2011

Healthy Snacks For Children & Their Back Packs

Making sure your kids eat right as they dash between classes, after-school activities and plans with friends is tough, which is why it's important for parents to get creative when it comes to ensuring nutritional standards in their kids' lives even when they're away from home. Here we've found 50 great snacks and snack ideas that fit into the lifestyles of all types of active kids, no matter how messy that backpack is.

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The Fundamentals

These classic snacks are fun to eat, kid favorites, and easy to pack in bags and lunch boxes.

  1. Peanut butter: Packed with protein and the good fats your kids need to keep them running around all day, it's an easy add-on to sandwiches, breakfast toast, as a veggie dip and with fruit. Spoon a few dollops into a small plastic container for dipping.
  2. Popcorn: Pre-pop a bag of popcorn or Kettle corn — particularly the kind without loads of extra salt and butter — for a fiber-rich snack that's fun to eat.
  3. Nuts: Great for active kids who need extra calories but limited junk, nuts are easy to eat and pack. Choose unsalted nuts and nut mixes for less sodium.
  4. Raw Veggies: Cut up carrots, celery, bell peppers, cucumbers and other raw veggies for kids to munch on as they break for lunch or head to practices and games after school.
  5. Peaches: Peaches have a lot of vitamin C, so throw a pack of diced peaches into your child's backpack for cold-fighting power.
  6. Strawberries and citrus: These fruits are also high in vitamin C and great for transporting. Oranges don't even have to be cleaned before eating — teach your kids how to peel an orange or clementine they can eat any time.
  7. Healthy energy bars: Your grocery store's energy and snack bar aisle is probably pretty overwhelming, but don't' grab any old box. Pick bars with more than 3 grams of protein and fiber, heart-healthy fats, whole grains, and limited sugar.
  8. Sugar-free Jell-o: Jell-o now makes sugar-free, low-calorie gelatin snacks in all types of flavors, already pre-packaged for backpacks.
  9. Lean lunch meat: Pierce rolled up pieces of lunch meat with toothpicks for a snack.
  10. Trail Mix: Assemble your own trail mix according to your kids' tastes and nutritional needs. Throw in dried fruit, sunflower seeds, nuts, low-sugar cereals, and even the occasional piece of candy for something sweet.

Fun Recipes

When you have the time to experiment, surprise your kids with these fun recipes.

  1. Carrot Wraps: Cheeses, nuts, and apricots spruce up regular carrots.
  2. Cherry Hungry Caterpillar: Cherries and cream cheese are turned into a friendly caterpillar with this recipe.
  3. Kabobs: Low-fat meats and cheeses, cherry tomatoes, and fruit are fun to eat when pierce with a kabob stick.
  4. Tuna salad roll: Scoop out a whole-grain roll, then stuff it with tuna salad made with chopped apples and celery. Use low-fat mayo.
  5. Apple bites: Great for Halloween or a surprise, you'll stick silvered almonds in apple wedges that your kids will love to share.
  6. Tomato Basil Pizza Snack: Even as chilled leftovers, these are a great snack kids will look forward to all day.
  7. Cream cheese hearts: Use fruit spread and cream cheese with whole-wheat bread, and then cut the sandwiches into heart shapes.
  8. Awesome applesauce: Make your own applesauce to serve your kids at school.
  9. Honey Ginger Carrots: Give baby carrots more flavor with grated ginger, lemon zest, butter and lemon juice.
  10. Yogurt on the Go: Add sunflower seeds, raisins and strawberries to light yogurt.
  11. Pizzadillas: Don't forget to pack the dip for this sensible snack that packs in spinach, fiber, calcium, lots of vitamins, and protein.
  12. Wraps: Wraps are an easy way to get your kids to eat spinach or lettuce, especially when they're surrounded by low-sodium meats and low-fat cheeses.
  13. Egg tortilla: Scramble eggs to roll in a wheat pita or tortilla.
  14. Confetti quinoa: Introduce your children to this fiber- and protein-rich food by whipping up this mix, packing it into a containers, and serving it at room-temperature or cooled for lunch or later.
  15. Super Strawberry Bars: Make your own bars with rolled oats and strawberry jam.
  16. Sweet-Potato Sticks: Made with sweet potatoes and egg whites, this yummy snack is surprisingly easy.
  17. Quesadillas: Slip a leftover quesadilla made with low-fat ingredients into your kids' backpack for portable snacking.
  18. Polka Dots' Tomato Spots: These cherry tomato, cheese and tuna snacks will fit nicely in a plastic container and are easy to pop into little mouths.
  19. Polka-Dot Waffle Sticks: Kids get extra iron and vitamins with this recipe.
  20. Cheesy Apple Butter Snack: Add cottage cheese and grape nuts to apple butter.
  21. Balls of Energy: These little balls are packed with nutrients from bananas, peanut butter, peanuts and wheat germ.

Keep Chilled

Throw an ice pack into your kids' snack bag to keep these nutritional snacks fresh.

  1. String cheese: A favorite kid snack for years, this fun-to-eat cheese stick is perfect for throwing into side pockets and lunch boxes.
  2. Yogurt: Protein, vitamin D and calcium are just some of the nutrients kids can easily get from yogurt, a product that's well-marketed in kid-friendly packaging and flavors.
  3. Fruit salad: Depending on the season, you can pack chopped and assorted fruits in a hard container for your kids' backpacks, with kiwi, blueberries, watermelon, strawberries and grapes for a colorful, tasty variety.
  4. Milk: Fill up a thermos with milk instead of buying sugary juices and sodas for their lunch.
  5. Low-fat pudding: Use nonfat milk if you make your own, or buy low-fat pudding already pre-packaged for healthy desserts.
  6. Last night's chicken: If you have left-over lean chicken, chop up chilled pieces for a salad topper or a snack for your kid's backpack.
  7. Hard-boiled eggs: Give your child a dose of protein power by hard-boiling a couple of eggs and putting them in plastic containers.
  8. Cubed cheeses: Pack an assortment of cubed cheeses for easy, portable snacking, and lots of calcium and protein.

Crumble-Proof

Lots of snacks seem like a great idea, until they're smashed at the bottom of a bulky backpack. These crumble-proof foods last all day.

  1. Raisins: Higher in calories than regular fruit, raisins do fight cavities and gum disease, and it's an effective power-boosting snack to eat before workouts and active sports.
  2. Pickles: Low-calorie pickles are a kid-favorite because of their tart, sour taste. Buy pickles with no added sugars or artificial flavors.
  3. Pita and hummus: Either as a snack or lunchtime sandwich, pita is pretty durable, even in a backpack, and whole-wheat varieties have a lot of dietary fiber.
  4. Salsas: Pack salsas in a hard container — either a store-bought kind or something you make yourself — for healthy dipping and extra incentive to gobble up veggies.
  5. 100% juice boxes: Avoid juices that are mostly made with sugar.
  6. Apples: They might bruise after a few days, but a washed apple is one of the easiest snacks a kid can dig out of his pack.

Snacks to Share

Pack extras for your kids to share with their friends, inspiring even more kids to eat healthy.

  1. Baked chips: Not all chips are totally bad for you, especially when they're baked, wheat-based, and shared with friends.
  2. Rice cakes: Buy lightly flavored (but low-sugar) varieties, or include a small container of peanut butter for your kids to share with the carpool gang.
  3. Cheese and crackers: Pack cheese spreads or slices along with wheat crackers.
  4. Whole Grain Cereal: Mix different types of whole grain cereal together for your kids to pass around with friends.
  5. Oatmeal cookies: Instead of throwing little boxes of junkier cookies into your child's bag, encourage them to share oatmeal cookies instead.

Source:  Nursing Schools.net and Blog: From A Dietitian’s Perspective

Sunday, March 21, 2010

Follower Sunday: Thank You Readership! Apple-Glazed Baby Carrots

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, you have a healthy recipe to prepare for yourself or for your loved ones.

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Glazed Baby Carrots

Ingredients:

  1. 3 Cups of baby carrots
  2. 1 Tbsp. lemon juice
  3. 1 Tbsp. low calorie margarine or smart balance
  4. 3 Tbsp. apple juice concentrate
  5. 2/3 cup low-sodium chicken broth
  6. 1 tsp. cinnamon
  7. 2 tsp. corn starch
  8. 1 tsp water

Preparation:

  1. Steam carrots covered for 3 minutes.
  2. Sprinkle with lemon juice and melt margarine in medium skillet over medium heat.
  3. Add the apple juice concentrate and cook until it melts.
  4. Add the broth and cinnamon and bring to a boil.
  5. Mix together the cornstarch with the water; add to the skillet, lower the heat and cook until thickened.
  6. Add carrots and toss-well to coat and enjoy!

Nutritional Information:

Calories 61; calories form fat 12; total fat 1g; saturated fat 0g; cholesterol 0mg; Sodium 77mg; total carbohydrates 12g; dietary fiber 2g; sugars 7g; protein 1g.

Source: Bayer Health Care

Sunday, March 29, 2009

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 Sheth -DSC00618 pic taken at USC

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

 

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© 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

Saturday, March 28, 2009

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.”

 

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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

Thursday, March 26, 2009

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

 

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           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 !

Sunday, March 22, 2009

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

          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

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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.”

Sunday, March 15, 2009

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

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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 4th 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


1092538624b4Sz1S 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!

Tuesday, March 10, 2009

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."

MyPyramid_NNM 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. 

 

salad 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, vegeta1207318231q5AjtYrian 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. 

 14_backtoschool 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

Sunday, March 8, 2009

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

 1226944055Bzl2LD 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

Wednesday, March 4, 2009

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

1220637497h0JkWm 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!  

1210835995b0fWV5  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:  1212366797AYb1WB  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

Tuesday, March 3, 2009

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

                1199614064m0CdEW             

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


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


1214318455ea0RXy 3. Stuff a whole-grain pita pocket
with ricotta cheese and Granny
Smith apple slices. Add a dash of
cinnamon.


1189513258KjuNS9 4. Mix together ready-to-eat cereal,
dried fruit and nuts in a sandwich
bag for an on-the-go snack.


1092538624b4Sz1S 5. Smear a scoop of frozen yogurt on
two graham crackers and add
sliced banana to make a yummy
sandwich.


blueberry 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.


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


10. Spread peanut butter on apple
slices.


berrybowl 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.


soup 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