President Obama & Damon Weaver on School Lunch

At 4 min:23 seconds in, student-reporter asked: "President Obama, Do You have the power to make school lunches better?" Listen to video for more details!!

Simon Cowell May Be Worth 4.5 Paula’s…

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

 

…but your worth is not measurable!

 

ABCs of Food Health

• Set a Personal Action Plan, so that good health can be enjoyed without worry

Always believe in yourself; see your registered dietitian, at least annually

Become familiar with the Food Guide Pyramid

Consume the servings of foods recommended, from each category of the Food Guide Pyramid, daily

 

http://www.mypyramid.gov/pyramid/index.html

Thank you for reading today,

~Anthony

Fear and Food Choice

Molly Morgan, RD, CDN in Healthy Life explains about taking the fear out of your food choices and learning more about organic and local foods.

It has been described that many consumers have expressed their concern about the potentially hazardous health effects from exposure to pesticides, hormones, and antibiotics in the food supply by putting their money where their mouths are.  Even during the hardships of our current state of the economy, consumers are willing to spend extra money on organic foods.

Are organic foods better for us?  Are they more nutritious? Are they safer to eat than conventional farming methods?  Do small local farms operate just like large conventional farms? All of these questions are making consumers more confused than ever.

For over 50 years, family-operated farms have been replaced by large-scale farming and livestock operations.  This increase in agricultural productivity has also coincided with the routine use of pesticides, synthetic fertilizers, antibiotics, and hormones.

Recent studies suggest that pesticides, particularly organophosphate insecticides and other pollutants are linked to ADHD, obesity, diabetes, and learning disorders.  More research is still being conducted in this area.

Eating organic foods is the best way to reduce exposure to toxins used in conventional agricultural practices.  Organic farmers do not use chemical pesticides or fertilizers made with synthetic ingredients or sewage sludge.  They don’t use any bioengineering methods or ionizing radiation.  Instead, organic farmers rely on beneficial insects, companion planting, and natural soil replenishment.

Many are familiar with the green and white organic seal.  This seal assures us that food items have met stringent USDA Standards and passed inspections.  Please note:  packages labeled with random terms such as free range, hormone free or natural, are not the same as certified organic.

Also, consumers should realize that even though a product bears the green and which organic seal, it does not mean that it is safe or healthy.  These products could still be loaded with organic sugar or organic fat or they could be contaminated with dangerous bacteria.

The organic seal reassures consumers that their food dollar is promoting sustainable farming methods, that the produce they purchase is likely to contain lower levels of pesticide residues; and that the organic meat and poultry that they consume will have been raised without hormones or antibiotics.

At this point in time, these foods are not guaranteed to be safer, healthier or even more nutritious than conventional foods.  While many people believe that organic produce is more flavorful and some will argue that it is more nutritious, that’s hard to find conclusive evidence.

Although, it is important to note that many organic farmers use older, more nutritious varieties of seeds, in this case it may not be the organic process, but the heirloom vegetable that makes the difference.

The take away is this:  Don’t let the fear of pesticides reduce your pleasurable consumption of health-promoting fruits and vegetables.  Minimize your families exposure and maximize your budget by purchasing your groceries from small local farmers, food co-ops, or by joining a Community Supported Agriculture (CSA.)

When our food is purchased locally, the food dollars stay within and strengthen the local economy.  Buying locally also reduces the resources used to transport, store, and package goods.  Local foods nourish us, the community and the planet.

Many small local farmers may practice organic, sustainable methods although they may not have the official certification, which is due to financial or time constraints.  View websites such as the following:  http://www.eatwellguide.com to find farmers, CSA’s, restaurants and other local sources of organic products.

Enjoy healthy and happy eating!

Healthy Snacking Video: Oven-Baked French Fries with A Kick

How To Make Oven-Baked French Fries on Howcast

Will you see Julie & Julia?

1. Yes

2. No, because…

3. Will wait for TV/DVD

4. Other ______________________

Follower Sunday: Thank you Readership! Student and Guest-Chef Joshua Ogrodowski,from JWU, shares his passion for food and cooking

By Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://fromadietititiansperspective.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, my Guest-Chef, Joshua Ogrodowski.

           

 

               Chef Joshua Ogrodowski

The art of cooking has been apart of my life ever since I was a kid. As early as ten years old, I would wake up early to make breakfast for my family. During the holidays I loved to help out with smoking the turkey or even preparing some of the side dishes. Eventually, I enrolled in culinary art classes during my senior year of high school. Everything fell into place right after high school. Well for the most part. After a semester at Alfred State University studying culinary arts, I decided to work for five years since most businesses were looking for some kind of experience. I worked a majority of those years in school food service. But, before going back to college, I worked three months for a country club cooking on the line. Soon after my freshman year, I returned for another summer at the club increasing my rank to Sous chef, which entitled me to cater wedding parties, golf tournaments and high school reunions. During my sophomore year, I was looking for a change. I had a passion for cooking which no one could erase, but I also carried a sense of care for others. I wanted to help the less fortunate enjoy food as much as I did. People who wanted to be more specific with their diet or people who had a disease were the types of people I wanted to cater to. It’s a step I was willing to take, so I decided to enroll in the culinary nutrition field. Today, I’ve grown more knowledge about dietetics and am hopeful that these recipes both satisfy your palate as well as your specific dietary requirement. And even if you may not have a certain dietary eating pattern, please feel free to practice your culinary skill. Most of these recipes are vegetarian base since I’ve practiced that eating pattern for five years. Please email me your thoughts (jjoger@hotmail.com).

 

© Apple Burgers

Developed and reprinted with permission by Joshua Ogrodowski

These burgers drive a sweet, tart, and slightly crunchy taste. Although the thought may not be appetizing, the taste is far more uplifting.

Yield: 4-6, 2 oz burgers

Ingredients:

2 each Granny Smith apples

1 cup Onion, minced

2 cups Panko Bread crumbs

1 each Green Pepper, seeded and chopped

1 tablespoon Fresh ginger, minced

2 cups Basmati rice

6 tablespoons Rolled oats, ground

½ teaspoon Kosher salt

1 pinch Fresh cracked black pepper

2 tablespoons Canola oil

Method of Preparation:

1. Squeeze some of the juice out of the apples, then place in a bowl with onions, bread crumbs, green bell pepper, ginger, rice, 3 tablespoons of oats, salt and pepper. Mix well

2. Heat the oil in a frying pan, over medium heat.

3. Shape mixture into patties adding more bread crumbs if necessary. Coat with remaining 3 tablespoons of oats.

4. Fry in 1 tablespoon of oil over medium heat until golden brown, 2-3 minutes per side.

Chef’s Notes: This vegan recipe can be doctored with textured vegetable proteins to add more nutrients and a savory taste. Since apples are in season, any substitution can be used for this recipe like a Macintosh or an Empire

Nutritional Analysis: Per Serving

Calories: 126 kcal Carbohydrates: 25 g Folate: 31 mcg

Total Fat: 1 g Fiber: 2 g Calcium: 33 mg

Saturated Fat: .21 g Cholesterol: 0 mg Iron: 1 mg

Protein: 4.39 g Vitamin B-12: .05 mg Sodium 100 mg

 

Joshua Ogrodowski 
Culinary Events Teaching Assistant
Christian Student Fellowship
Nutrition Society
The Green Collaborative
The Culinary Events Club
American Dietetic Association
American Culinary Federation
Student Alumni Association

How To Make The Best Salsa

How To Make a Basic Salsa on Howcast

Thank You Readership: Registered Dietitian, Jacqueline Gutierrez, Shares Healthy Low-fat Apple Pie Recipe from Red Apple Concepts

By Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://fromadietititiansperspective.blogspot.com

 

Dear Readers:

This post was originally posted on July 26th; however, something happened and was was not able to be accessed.  Therefore, it is my pleasure to re-post this information for you.  Please accept our apologies for the inadvertent mishap.

***

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, my colleague, Guest-Chef, Jacqueline S. Gutierrez, MS, MSEd, RD, CDN.

Jacqueline S. Gutierrez, MS, MSEd, RD, CDN has fifteen years of experience as a Registered Dietitian. She has a bachelor’s degree in Biology from Hunter College and a master’s degree in Medical Biology and Nutritional Science from Long Island University, C.W. Post Campus. She also has a master’s degree in Secondary Education from Queens College. Her experience as a Registered Dietitian covers many areas, including both clinical and foodservice components. Through her own business, Red Apple Concepts, she offers nutrition counseling and seminars. She also has helped various populations with diet, nutrition, and foodservice issues including developmentally disabled adults, nursing home residents, and restaurant managers. She wrote continuing education modules about food safety, HACCP, vegetarian nutrition, modified consistency diets for developmentally disabled adults, and the biochemistry of taste. In addition, she is currently teaching online nutrition classes in addition to working with developmentally disabled children and adults.

 

© Lowfat Apple Pie Recipe

Recipe developed and reprinted with permission

by Jacqueline Gutierrez, MS, MSEd, RD, CDN

Ingredients:

Pie dough:

1 cup unbleached flour

1 cup whole wheat flour

1 tsp sesame seeds

2 Tb butter

1/2 cup water + extra water if needed

Filling:

5 to 6 cups of sliced apples, skins and seeds removed

1/2 cup brown sugar

2 Tb cornstarch

1/4 tsp cinnamon

1/8 tsp nutmeg

1 Tb butter

1 Tb lemon juice

1 tsp vanilla

1) Preheat the oven to 450 degrees F.

2) Mix the unbleached flour, whole wheat flour, and sesame seeds together.

3) Mix in the butter. Use a fork or pastry cutter to break up the chunks.

4) Add 1/2 cup water, and a little more as necessary to make the dough pliable but not runny.

5) Grease a 9 inch pie pan or spray it with cooking spray.

6) Use about 2/3 of the crust mixture to make the bottom crust by flattening it out and pressing it into the pie pan.

7) Save the remaining 1/3 of crust for strips to be placed on top of the pie.

8) In a large bowl, mix the apples, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.

9) Place the filling mixture into the pie shell.

10) Dot with small pieces of butter.

11) Use the remaining crust to make a top for the pie. Roll it into snake strips, and flatten them out. Place the strips across the top, and be sure to use a little water to stick the ends of each strip to the bottom crust.

12) Bake at 450 degrees F for 10 minutes and then reduce the heat to 350 degrees F. Bake another 35 to 45 minutes until the top is golden brown.

• Visit Jackie at the following:

Jacqueline S. Gutierrez, MS, MSEd, RD, CDN

RedAppleConcepts

Website:  http://www.redappleconcepts.com

E-mail:    JackieRD@redappleconcepts.com

Dairy Foods Reduce Risk of Osteoporosis & Colon Cancer

J Dairy Sci. 2006 Apr;89(4):1207-21.

Major scientific advances with dairy foods in nutrition and health.

Huth PJ, DiRienzo DB, Miller GD.

National Dairy Council, Rosemont, IL 60018-5616, USA.

A large body of scientific evidence collected in recent decades demonstrates that an adequate intake of calcium and other nutrients from dairy foods reduces the risk of osteoporosis by increasing bone acquisition during growth, slowing age-related bone loss, and reducing osteoporotic fractures. These results have culminated in the new (2005) Dietary Guidelines for Americans that now recommend 3 servings of milk products per day to reduce the risk of low bone mass and contribute important amounts of many nutrients that may have additional health attributes beyond bone health. A number of animal, observational, and clinical studies have shown that dairy food consumption can help reduce the risk of hypertension. Clinical trials indicate that the consumption of recommended levels of dairy products, as part of a healthy diet, can contribute to lower blood pressure in individuals with normal and elevated blood pressure. Emerging data also indicate that specific peptides associated with casein and whey proteins can significantly lower blood pressure. In addition, a growing body of evidence has provided support for a beneficial effect of dairy foods on body weight and fat loss. Clinical studies have demonstrated that during caloric restriction, body weight and body fat loss occurs when adequate calcium is provided by supplements and that this effect is further augmented by an equivalent amount of calcium supplied from dairy foods. Several studies support a role for calcium, vitamin D, and dairy foods against colon cancer. Additionally, conjugated linoleic acid, a fatty acid found naturally in dairy fat, confers a wide range of anticarcinogenic benefits in experimental animal models and is especially consistent for protection against breast cancer.

And now, how many servings of dairy products have you had-- thus far--,today?

Your Crowing Dinner Moment

BelGioioso Fresh Mozzarella & Summer Entertaining Ideas

by Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://fromadietitiansperspective.blogspot.com

 

I’m fond of shopping at Sam’s Club and they have some wonderful BelGioioso Cheese, as well.  Here’s a few things that could make your summer entertaining easier!

 

FRESH MOZZARELLA SANDWICHES

• Create deliciously distinctive sandwiches with prosciutto, tomatoes and slices of Fresh Mozzarella cheese on your favorite crusty bread.  Garnish with fresh basil and drizzle with extra olive oil.

   

FRESH MOZZARELLA BRUSCHETTA

• Create a special bruschetta by rubbing toasted bread slices with olive oil and topping with slices of Fresh Mozzarella cheese.  Broil until cheese starts to melt, then top with chopped, roasted red peppers or your favorite tomato bruschetta and serve.

Thanks for reading, and enjoy!

RT@Craigthunt Summer Hydration Quiz

Quiz: best choice summer hydration at lake?

• 1) margarita and sun chips
• 2) beer and pretzels
• 3) lemonade and potato chips
• 4) ice cream bar

Answer: Of the choices listed above, the answer is lemonade and potato chips, which provides water, sodium and potassium.

Follower Sunday: “Thank You Readership!” Guest-Chef and Registered Dietitian Sophia Medinsky Shares Healthy Recipe for Kids

By Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://fromadietititiansperspective.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, my colleague, Guest-Chef, Sophia Medinsky, RD.

Copyright: Strawberry Cottage Recipe
by Sophia Medinsky, MS, RD, CDN

This is a delicious snack every child will love.

Ingredients:

2 cups fresh strawberries, sliced

2 cups Low Fat 2% cottage cheese, drained

Slivered almonds for garnish

Preparation:

In 4 dessert cups, layer cottage cheese and sliced strawberries alternatively until cups are full. Garnish with slivered almonds if desired.

4 servings

Nutrition Information per serving:

Calories: 130

Protein: 17 g

Total fat: 2 g

Dietary Fiber: 2 g

Calcium: 91 mg

Funny-bone funny, but not so

by Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://fromadietitiansperspective.blogspot.com

 

Today, I saw the funniest sign.  I laughed, and laughed, and laughed… it just struck me  and my funny-bone, that I could not stop laughing.  I’ll share the quote, which I read at face-value, on the sign with you:

• “If you are grouchy, irritable – or just plain mean – there is a $ 10.00 charge!”

                                      Author Unknown

 

On to the more serious side of things.  Now, after contemplation of that quote, let’s look at the words of the quote again.  ‘Grouchy’; ‘Irritable’ and ‘Mean.’  If you or someone you love should experience symptoms of dizziness, shakiness, sweating, hunger—grouchiness, irritability, I’d suggest the following:  see your physician or health care professional for a blood work-up.  This may consist of a 3-5 hour Glucose Tolerance Test or (GTT), which is usually about a 100 gram load.  If you receive or have received a diagnosis of hypoglycemia or low blood sugar, please take it seriously.  Make sure to eat smaller meals and more frequently.  Keep your blood sugar even.  By the reading on the meter above, this person may have passed-out by now.  Therefore, next time you see a sign that reads: “If you are grouchy, irritable –or just pain mean – there won’t be a $10.00 charge, but in the meantime charge, -- with a quickness-- to get the glucagon tube or a form of a simple sugar and follow the 15 minute rules and retest the blood sugar reading on the meter. (And, let’s hope it goes up.)

Thanks for reading!

Rancid Butter: In doubt, throw it out

 

Has your butter gone bad?

If it's been in your fridge more than 1 month -- and if it's been near food that has a strong odor -- then toss that stick.  Next, take some olive oil instead, place into a small tub or a small container, and freeze. 

Using this as a spreadable, it much healthier for us.

Thanks for reading!