Archive for the ‘Children's Nutrition Ages 7-11 Years’ Category

TODAY IS WORLD FOOD DAY – WHAT ABOUT PHILADELPHIA?

Posted on: October 16th, 2011 by Emma Fogt No Comments

Farmers Market

World Hunger Day

Today is World Food Day. Nearly a billion people don’t have enough to eat especially is South Asia and Africa. But what about the state of food insecurity here in Philadelphia? The holidays are headed our way and in Philadelphia alone 1 in 4 people struggle with hunger.

The Great Philadelphia Coalition Against Hunger states that
” SNAP (food stamps) and other federal nutrition programs face significant threats as Congress negotiates its budget for 2012. The House version of the budget slashes SNAP funding by $127 billion over the next 10 years. Pennsylvania alone would lose $4.11 billion in SNAP benefits.”

In addition…
“In June, the House passed an Agriculture Appropriations bill that:
• Slashes $733 million from the Women, Infants and Children program (WIC) , which means that up to 700,000 mothers and children would lose the food vouchers and nutrition education they now receive through WIC. In Pennsylvania, 20,000 mothers and children would be cut from the program. (Having worked at WIC- itis one of my favorite programs- it does so very much for women and infants.)
• Cuts $38 million from the Commodity Supplemental Food Program, which would take away food from 150,000 seniors living in poverty across the country. In Pennsylvania, nearly 8,000 low-income seniors would no longer receive the program’s “senior food boxes,” which provide each recipient with enough food for 12 meals a month.
• Cuts $63 million from The Emergency Food Assistance Program, which provides food to food banks and other hunger-relief agencies throughout the country.”
People like William Clark, President and Executive Director of Philabundance are working hard to combat hunger here in the Delaware Valley. ” Philabundance is the region’s largest hunger relief organization. In fiscal 2010, they acquired 21 million pounds of food, distributed 18 million pounds in their service area and exported 3 million pounds across the Delaware Valley.
Philabundance serves low income residents at risk of hunger and malnutrition, of which 23% are children and 16% are senior citizens. They get food directly into the communities though direct services programs or through a network of agencies. These agencies include food cupboards, neighborhood distributions, shelters, emergency kitchens and various social service agencies. Philabundance provides a reliable source of food to 9 counties in the Delaware Valley.

THREE WAYS TO TAKE ACTION AND HELP FIGHT HUNGER AT THE LOCAL LEVEL
1. Your tax-deductible contribution to the Greater Philadelphia Coalition Against Hunger will support work to feed more people in need and find sustainable solutions to end hunger in the region. https://org2.democracyinaction.org/o/6777/donate_page/donate
2. Donate, volunteer or advocate for childhood hunger. http://www.sodexofoundation.org/hunger_us/hunger/difference/difference.asp
3. Drive hunger from the community with Philabundance. Have a community School or Corporate Food Drive. http://www.philabundance.org/take-action/donate/give-money

Even though today is World Food Day, Hunger still hits home.

Eating the Colors of the Rainbow

Posted on: March 10th, 2011 by Emma Fogt No Comments

Rainbow of fruits

Rainbow of fruit

Written by: Grace Dickinson, Student and Blogger at Temple University.
In honor of National Nutrition Month, below are a few tips on how to include a healthful array of colors into your diet

March marks a whole month celebrated to health and nutrition, so happy NATIONAL NUTRITION MONTH everyone! This year’s theme, as chosen by the American Dietetic Association, is “Eat Right with Color,” dedicated to reminding eaters to include a colorful variety of foods on their plates each day. Let’s take a moment to break this down, showing you how you can include a rainbow of color and nutrition into your diet.

Rainbow of veggies

Rainbow of veggies

The Reds

Tomatoes, strawberries, and many of those other rosy red fruits and veggies get their color by a natural plant pigments known as “lycopene” or “anthocyanins.” Lycopene and anthocyanins both act as powerful antioxidants, which may help reduce the risk of several types of cancer.

Here are a few delicious (and colorful) reds you might want to include on your plate:
-Beets
-Red cabbage
-Cherries
-Pink grapefruit
-Red grapes
-Red peppers
-Pomegranates
-Raspberries
-Strawberries
-Tomatoes
-Watermelon

The Yellows/Oranges
Many of the fruits and veggies in this category are filled with something known as beta-carotene, a component that gets converted into vitamin A in the body. Vitamin A is essential for promoting healthy eyes, and a wide range of studies have also shown beta-carotene to reduce the risk of many types of cancer. While the citrus fruits in this category, like oranges, aren’t a good source of vitamin A, they are excellent sources of vitamin C and other immune boosting vitamins.

-Cantaloupe
-Carrots
-Grapefruit
-Oranges
-Papayas
-Peaches
-Pineapple
-Pumpkin
-Squash
-Sweet corn
-Sweet potatoes

The Greens

Dark, leafy greens like spinach and kale are filled with vitamins and antioxidants. Other green veggies, such as broccoli and cabbage, contain “indoles,” a chemical component which has shown to be a preventative agent against breast cancer. Lutein, another chemical component found in many green veggies, has been shown to promote eye health. Bust out your inner Popeye and try some of these green fruits and veggies:

-Artichokes
-Asparagus
-Avocados
-Collards
-Green beans
-Broccoli
-Brussels sprouts
-Honeydew melon
-Kale
-Kiwi
-Lettuce
-Spinach
-Zucchini

The Blues/Purples

The illustrious item in this category is the blueberry, filled with powerful antioxidants that have helped raise this delicious berry to its star status. Blueberries have been linked to everything from reducing the risk of cancer to improving memory function. But there are many other blue/purple fruits and veggies that are also worthy of adding to your diet. The Blues/Purples contain nutrients like lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, and quercetin, serving a wide variety of functions in the body. Give some of these beauties a try:

-Blackberries
-Blueberries
-Eggplant
-Figs
-Plums
-Prunes
-Purple grapes
-Raisins

The Whites

Despite their lack of color, many of the Whites are filled with essential vitamins and nutrients. Take for instance bananas, America’s most beloved powerhouses of potassium, an electrolyte essential for proper bodily functions. There are also items like garlic, which contain health-promoting chemicals such as allicin, shown to help lower cholesterol, blood pressure and the risk of heart disease. So don’t pass over these tasty foods. White’s a healthy color too!

-Bananas
-Cauliflower
-Garlic
-Ginger
-Mushrooms
-Onions
-Parsnips
-Potatoes
-Turnips

Kid’s Afterschool Snacks can follow the NEW 2010 Dietary Guidelines!

Posted on: February 7th, 2011 by Emma Fogt 2 Comments

Healthy After School Snacks

Last week, The 2010 Dietary Guidelines were launched  by the U.S. Department of Agriculture and Department of Health and Human Services to prevent diet related disease and obesity as well as increase activity among the American population . Unlike previous Dietary Guidelines, these new guidelines are focused on research – lots of research!

The statistics now show that over 33 % of children and now 66% of adults are overweight or obese. As a result, the new 2010 Dietary Guidelines for Americans focus on balancing calories with physical activity, and encourages Americans to consume more vegetables, fruits, whole grains (fiber) , fat-free and low-fat dairy products, and seafood, and eat less salt, saturated and trans fats, added sugars, and refined grains (white flour, white rice).

Five Healthy after school  snacks for kids:

THINK :         1. GRAIN       2. FRUIT /VEG     3. PROT/DAIRY

  • 1/4C Salsa, 1 serving Baked Tortilla Chips & 1C OJ with calcium
  • 1C Cereal (containing 4gm or more of fiber) , 1 C skim milk and 1C whole strawberries
  • 2 slices whole grain bread, 1 Tbsp peanut butter, 1/2 large sliced banana
  • 1 C low fat yogurt, 1/4C low fat granola, 1C blueberries
  • 1C  reduced sodium soup, 7 reduced reduced fat /reduced sodium Triscuits , 1C skim milk
  • 2 corn tortilla’s, 1/4 C refried beans, low fat mexican mix cheese- heated in oven or microwave, 1C water
  • 1C carrots/celery, 1/4C hummus, 1/2C no salt pretzels, 1c skim milk
  • 1 whole wheat tortilla, 1/2C baby spinach, 2-3 slices tomato , 2 oz lean Dietz & Watson Lite Gourmet Breast of Turkey, 1 tsp Dietz & Watson Honey Mustard. 1C OJ with calcium
  • 1 C chili, 1 slice whole wheat toast, 1 C skim milk

How to have your kids eat less candy this Halloween

Posted on: October 25th, 2010 by Emma Fogt

Here are some quick strategies to have your kids eat less candy this Halloween…

THINK OUTSIDE THE WRAPPER
This year think about handing out less candy and more stickers, mini pumpkins, mini toys and dollar gifts such as fake tattoos, stick on gems, crayons, pencils, erasers or sticky notes, Try passing out more nutritious foods such as individually wrapped Fig Newtons, dried fruits , pretzels , baked chips or popcorn.

HAVE THE FAMILY EAT BEFORE GOING OUT
Make sure to feed children and yourself before trick or treating even if it is early. I guarantee your kids (and you!) will be able to manage less candy on a fuller stomach.

BUDGET THE CANDY
The amount of candy kids collect in one night goes far beyond the USDA’s advice of having approximately 250 calories of discretionary calories/ day (3). Discretionary calories are those calories that contain added fats and sugars. It is so easy to overspend these discretionary calories especially at Halloween time. In line with the USDA- budgeting these candy calories is what I recommend.

EAT THE CANDY AFTER DINNER NOT IN BETWEEN MEALS
Have candy only after dinner not as a snack or when you are hungry- if you start to eat candy on an empty stomach you will fill up on these non nutritive calories. Keep fresh fruits on the table- if you are truly hungry and apple will sound just as good as a candy bar!

HAVE HOUSE CANDY RULE!
As the parent, you are responsible not only for what and where your kids eat but when. You can definitely have them pick any 2 pieces of candy after dinner and they can have it over the next few weeks. After some time- the “best “is gone and you can chuck the rest. The younger your children- the more control you have over their food choices, timing of meals and when they eat. be an authoritarian parent- have structure, be consistent and let the kids know- “it’s because you said so!”

Healthy Halloween Snack Ideas

Posted on: October 21st, 2010 by Emma Fogt 1 Comment

Turkey and Monster Cheese Skeleton Sandwich

Dietz & Watson Lite Virginia Ham with Basil and NY State Cheddar cheese topped with a Cherry Tomato


Fry and egg and place on a bagel- add a ham steak with mozzarella cheese on top.

Take Action for Healthy School Lunches

Posted on: October 6th, 2010 by Emma Fogt No Comments

I'm for Healthy School Meals
The school Nutrition Association advises: “Getting involved in school meals programs is easy. Start with these easy steps:
1. Review cafeteria menus with your child and be encouraging about trying new menu items.
2. Try new foods – especially fruits and vegetables – at home and your child may be more willing to try these foods at school.
3. Visit the school cafeteria to make your own observations and have lunch.
4. Introduce yourself to the school nutrition staff at your child’s school. They can answer questions or concerns about everything from product offerings to meal preparation methods to waiting time in line.”

Here is a press release from just today!
NATIONAL SCHOOL LUNCH WEEK CAMPAIGN INCLUDES PERSONALITY QUIZ FEATURING NUTRITIOUS FOODS THAT FIT EVERY LIFESTYLE.

National Harbor, MD (October 6, 2010) – The non-profit School Nutrition Association (SNA) is hosting “School Lunch – What’s on Your Tray?” an interactive campaign that aims to inspire every type of student to get excited about healthy school lunch choices. The campaign, featured in school cafeterias nationwide, will culminate during National School Lunch Week, October 11-15, 2010.

Students who visit www.WhatsOnYourTray.org can take a personality quiz to reveal which of the site’s cool cartoon characters fit their personality the best. Whether they score as a social star, busy bee, sports fanatic or just totally chilled-out, students can learn what foods are best to fuel them up, keep them healthy and get the most out of their action-packed school days. Each character comes paired with healthy eating tips, emphasizing the components of well balanced school meals.

“School Lunch – What’s on Your Tray?” was created with support from the Milk Processor Education Program (MilkPEP) for SNA members to use in their school cafeterias. SNA’s 53,000 members are school nutrition professionals from across the country who are working in schools and communities to provide balanced, nutritious school meals, information on proper portion sizes and nutrition education for children.

Each year, to raise awareness of the importance of the National School Lunch Program, SNA helps schools celebrate National School Lunch Week with an official theme, suggested menus and recipes, promotional resources and more.

Serving more than 31 million children every school day, the federally-funded National School Lunch Program (NSLP) provides nutritionally balanced low-cost and free meals to students. The program, which has been serving the nation’s children for over 60 years, requires school meals to meet federal nutrition standards.

Meals are based on the Dietary Guidelines for Americans, meaning they contain no more than 30% of calories from fat, and less than 10% from saturated fat.
School lunches include fruits and vegetables, grains and proteins as well as milk, and they must provide one-third of the Recommended Dietary Allowances of protein, Vitamin A, Vitamin C, iron, calcium, and calories.
Meals are served in age-appropriate serving sizes meaning you get the amount of food that your body needs!
The School Nutrition Association has found that schools nationwide are serving more fresh fruits and vegetables, whole grains and low-fat dairy products and are making tremendous strides in reducing added sodium and sugar in foods served in the lunch line. For more information about healthy school meals, visit www.TrayTalk.org.

About School Nutrition Association:
The School Nutrition Association (SNA), www.schoolnutrition.org, is a national, non-profit professional organization representing more than 53,000 members who provide high-quality, low-cost meals to students across the country. The Association and its members are dedicated to feeding children safe and nutritious meals. Founded in 1946, SNA is the only association devoted exclusively to protecting and enhancing children’s health and well being through school meals and sound nutrition education.

GO FOR THE GREENS! In Lower Merion Elementary Schools

Posted on: March 1st, 2010 by Emma Fogt 1 Comment

The Lower Merion Elementary School System outside of Philadelphia is getting ready for GO FOR THE GREENS! week from Monday, March 15 through Thursday, March 18th. Everyone is invited to taste the surprise free green veggie of the day at lunch time and vote on it. Try this in your school!

DAY 1: Our first GO FOR THE GREENS surprise tasting is
1. kind’a creepy
2. From the squash family and
3. Begins with the last letter of the alphabet-
That’s right you guessed it! It’s delicate and tender- perfect for grilling or with a little minced garlic…ZUCCHINI!!! Come taste some free zucchini at lunch today and vote on it-everyone is invited.

DAY 2: Today’s surprise “GO FOR THE GREENS“ veggie is
1. made up of crunchy florettes
2. packed with vitamin C and iron
3. and is known to own stalks.
Yup! BROCCOLI! Try broccoli steamed or raw, add lemon or parmesan cheese or dip it! Have it today at lunch –free and tally it up on the GO FOR THE GREENS Poster!

DAY 3: Today is a green day. It’s St Patrick’s Day, spring is around the corner and The “GO FOR THE GREENS “ surprise veggie sample featured today is
1. yup you guessed it-green
2. can be broad, flat or wax
3. and stringy…
can you guess it! STRING BEANS! Come and taste a yummy free string beans at lunch today- Tally up your taste on the GO FOR THE GREENS poster- everyone is invited!

DAY 4: Today at lunch is the last day to try “GO FOR THE GREENS”.
Can you guess if the following statements are True or False?
The darker the green the more nutritious – true or false?
The USDA recommends 3 cups of dark green leafy vegetables/week -true or false?
Dark greens contain calcium and iron -true or false?
If you said true to all of the above . You are right!
Come try some a SUPER VEGGIE today at lunch- dark green baby SPINACH!- Everyone is invited to this free event.

The SHAC Nutrition Committee hopes YOU have fun GOING FOR THE GREENS!

DELETING THE WHEAT

Posted on: November 1st, 2009 by Emma Fogt 2 Comments

Defatted_Wheat_GermImagine having diarrhea and stomach aches for most of your life, seeing doctors who tell you it’s all in your head and finally at the age of 59 years getting diagnosed with Celiac Disease. That is just one story I heard from a conference attendee Carolyn A. as I promoted Dietz and Watson GF condiments, deli varieties and cheeses at the 39th Annual Celiac Sprue Association Conference in Erie, Pa. Celiac Disease affects 1/133 Americans and is an auto immune disease. It is marked by an intolerance to a wheat protein called gluten. If you have Celiac Disease and eat wheat, rye or barley as well as products containing these foods your gut gets sick, your intestinal villi flatten from inflammation and you cannot absorb nutrients. If you take wheat, rye and barley out of the diet the gut gets healthier. It is one of the only diseases that can be controlled- not cured- by diet alone. This disease has a genetic component, as well as environmental. Both children and adults suffer from Celiac Disease and often have been misdiagnosed with irritable bowel syndrome, nervous stomachs and like Carolyn “it’s all in your head”. As a dietitian it is my job to ask the right questions and to hone in on family and patient diet history, medical history, symptoms and present dietary intake. I help patients coordinate a workup with a Gastroenterologist to find out if they are gluten sensitive. After being diagnosed with Celiac Disease by an MD, I then help patients find gluten free (GF) foods and avoid those foods containing gluten…

Grasses that contain GLUTEN and should be avoided are wheat, spelt, kamut, eincorn, barley, rye, triticale, wheatgrass and bromegrass.

Foods allowed are rice, corn, millet, sorghum, quinoa, ragi, teff. wild rice, rice, oats, indian rice grass and Timothy.

The amount of gluten free products available to the US consumer has gone from $210 in 2001 to $1.7 Billion in 2007. Some of the many gluten free brands found in the supermarket today are: Enjoy Life Foods, Ians, Glutino, dr. Shar, Gluten Free Pantry, Lara bars, Genisoy bars, Rice Crackers, 365 Veggie chips and cheese curls and many many GF flours, pasta’s, cookies, crackers, meals and baking products.
Supermarkets are labeling foods at “GF” now as well as having special gluten free product areas.

“Uber” Creative Candy Apples

Posted on: October 26th, 2009 by Emma Fogt 1 Comment

It’s Fall and what better time than to eat apples from sweet Fuji to crunchy Cortland from sour Granny Smith to tart McIntosh. Go to any farmers market or grocery store and you will see that apples are in season. If you have children and want to pass a fun and creative afternoon, I suggest the easy but highly individualized “uber” creative candy apple. Why is this “uber” creative- it is over the top because the secret ingredient here is colored fondant (doughy icing like play dough) . I got this affordable recipe online and it is simple to make with just marshmallows, powdered sugar , food coloring and water. Better yet, zapping it all in a microwave then rolling it out “puts the icing on the cake!”. Fondant does not get easier than this and you can even make it well ahead of time.
http://whatscookingamerica.net/PegW/Fondant.htm
For this project, I ventured into purple, green and orange fondant for Halloween colors…check out Dracula made with purple fondant, some cereal, and paper.
Dracula Apple
Other candy apple ideas include orange pumpkins, purple cats or green witches. Just roll out the fondant with a rolling pin and cover your apple- add the features. The children making these candy apples were as young as four years and they certainly put their own signature on their creations.Here is a sampling of some “Uber” Candy Apples made at the Wayne Art Center www.wayneart.org this last weekend.

DSC07938 class="aligncenter size-thumbnail wp-image-104" />

Here’s a sweet tip for you – next time you food shop- add apples, marshmallows, food coloring, icing sugar and popsicle sticks to your shopping list!

fondant ingredients

Go “uber” the top with these super “uber” creative candy apples.

The Brain and Overeating

Posted on: August 9th, 2009 by Emma Fogt No Comments

The End of Overeating by David Kessler (Rodale Press)
The problem…
Why do humans overeat? David Kessler writes that sugar, salt and fat drive overeating. For example, if given the choice of a sorbet versus an ice cream with sugar and fat we will eat more ice cream because the latter stimulates more brain activation. Add salt to the mix- like chocolate covered pretzels and stimulate appetite even more. In other words, the more multi-sensory the foods, the more we eat of them. Take for example not just sugar, fat and salt but also texture, aroma/taste and temperature. Food companies create foods with multiple characteristics to sell more and as humans, we consequently eat more. Add cues of sight, sound, smell, time of day and location and we become what Kessler calls CONDITIONED HYPEREATERS. Our brains are wired in hyper mode and we eat more than needed- on a regular basis. In his book ‘The End of Overeating”, Kessler states that about 50% obese, 30% overweight and 20% of healthy-weight individuals will have this condition. Especially if these 3 characteristics are true:
1. Is it hard to resist highly palatable foods? Do you lose control around these foods?
2. Do you lack the feeling full even when eating?
3. Are you thinking about food in between meals?
The solution…to follow.