10 INCH CHEF KNIFE: A 10 inch chef knife could be the one and only knife you need! It should be a full tang knife with a tapered –ground and a well balanced heel. I use this knife for chopping slicing and dicing. When I use this knife I know it is special so I use it alot!

CITRUS SQUEEZER: Whether it is an orange, lemon or lime- a citrus squeezer can get out all of the juice while leaving the pips behind!

TONGS: I never knew how important these were until I realized tongs help you prevent burning yourself while getting anything out of rolling boiling water or are helpful in simply arranging food gracefully for plating. The Messermeister made tongs close via a little button on the top.

Y SHAPED PEELER: This shaped peeler is so easy to manage never a scrape or slide in sight. The Y shape peeler is as litlte as $2.99 at Kitchen Kapers.

MICROPLANE ZESTER/ GRATER : This is the easiest, cleanest way to get that zest of those citrus fruits, to grate ginger and nuts and is easy to clean.

ORKA SILICONE PASTRY BRUSH: When I first saw this silicone basting brush, I was skeptical! A silicone pastry brush is easy to clean in the dishwasher and lasts forever- unlike the wiry paint brushes which last but 2 washes and seem less sanitary.

CHEFN’SILICONE SPATULA: Talk about durability and style- This Chefin’ spatula has two ends for scraping and stirring is heat proof, washing machine proof and stylish coming in a variety of colors.

OXO GoodGrips (2 C) ANGLED MEASURING CUP. Yah I thought gimmicky too, until I poured in some olive oil for salad dressing and was amazed at how clearly this measures up!

SILPAT BAKING PAD: Instead of greasing up a baking pan use this silpat to bake 1000 times! Just don’t cut it or you will have to get a new one.

COLOR CODED CUTTING BOARDS: These were given to me as a gift. I love the red for meats, the green for veggies and white and yellow for other tasks. Nonslip, easy to clean and portable!

2. PEDIATRIC OBESITY: The CDC states 17% of children 6-19 years are overweight or obese. In the last 30 years obesity rates in pre-school children ages 2-5 years has doubled. Overweight adolescents have a 70% chance of becoming overweight or obese adults so early intervention is key. Keeping foods low in calories and low in fat for weight control and providing fiber and protein to help increase satiety and control blood sugar is important in children’s diets.

3. With obesity comes co morbidities associated with HEART DISEASE such as hypertention and hyperlipidemia. Limiting sodium, and total fat, saturated fats and having 0 trans fats all help with these conditions as well as promoting exercise, and a balanced diet of plenty of fruits, vegetables and whole grains , lean meats and fish, low fat dairy, heart healthy fats, nuts, seeds and legumes.

4. CLEAN “fresh” WHOLE foods are in, processed foods with preservatives and artificial ingredients are out. Parents are choosing foods based on their ingredient lists: avoiding HFCS,MSG, nitrites, hormones and food coloring The less foods listed in the ingredients the less processed. Biodegradable, recycled or recycable packaging is also important to consumers.

5. QUICK, CONVENIENT foods are still in demand and absolutely necessary in today’s dual income ,busy household. Freshness “locked” into freezer packaging makes nutritious meals easy to prepare for the family- Simple examples are flash frozen boiled plain brown rice-or lentils or even fresh flash frozen fish to help make getting quick, easy and healthy dinners together for the family.

6. CHILDHOOD ALLERGIES are on the top of many parent’s minds as their children may experience allergies to dairy, soy, peanuts, shellfish, soy and other food ingredients. The food industry needs to clearly label food allergens and provide simple food ingredient lists –allergen free. Foods need to be customized to take into account pediatric allergies.

7. IMMUNITY: The incidence of celiac disease is now 1/133 Americans an autoimmune disease in which gluten (wheat protein) inflames the bowel. Deleting gluten from foods for those gluten sensitive people will be another trend to look at. Foods (prebiotics, nucleotides, carotenoids) which strengthen a child’s IMMUNITY may also be a future trend.

8. UNDER NUTRITION /FTT Babies falling off their growth curve need to gain weight to support their normal growth. A nutriiotn issue in children who are ages 9 mos to 2 years of age is not gaining enough weight. Many factors include: limited eaters, allergies, food issues involving transitioning to foods. Usually these babies catch up with dietary guidance.

9. Undernutrition also includes children and teens not getting enough dietary CALCIUM ( eg. 1300mg/day for ages 9-18years) . Adding key ingredients to children’s foods may help with those limited eaters- such functional foods include calcium, fiber ,Vitamin D or even C and E fortified foods.

10. EPIGENETICS and NUTRIGENTICS ARE THE WAVE OF THE FUTURE: Parents want not only to live a long and healthy life but have their kids also live longer and stronger. How is our DNA changing over generations based on our environmental choices: one of which includes foods. The January 18th issue of Time Magazine’s cover story looks at “ Why your DNA Isn’t your destiny- The new science of epigenetics reveals how the choices you make can change your genes-and those of your kids.” This article asks us :Can your lifestyle choices change the epigenetic markers on your DNA and then be passed own to your children? Epigenetics and nutrigenomics are in their infancy and nutrition will play a significant role in the future of these sciences.

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!

Most of us know fat contains twice the calories as protein and carbohydrates whether it is saturated butter or bacon fat or heart healthy oils and avocado fat. But fat in the diet provides flavor and satiety. It is important for healthy skins, nails and hair, helps cushion vital organs and dietary fats help maintain body temperature and cell integrity.
Without counting fat grams or worrying about getting the American Heart Association and American Dietetic Association recommended “30% total fat” in the diet, I encourage my clients to eat lean and to eat low fat as often as possible using these simple 7 tips:

1. Look for low fat foods- those containing less than 3 grams/fat per serving on the Food Facts Labels.

2. Keep Saturated Fat levels less than 1/3 that of Total Fat. For Example: If Total Fat on a Foods Facts Label is 9 gm, Saturated Fat should be less than 3 gms/serving and consume foods with zero trans fat.

3. Non fat processed foods may contain more sugar versus low fat foods. specifically nonfat cookies or nonfat yogurts. I encourage consumption of low fat foods for taste and satiety over many non fat versions

4. Cook and prepare foods with heart healthy fats such as safflower oil, canola oil and olive oil.

5. Fats in the form of heart healthy monounsaturated fat help raise levels of protective HDL cholesterol. Some of the foods that are a good source for monounsaturated fat are the almond, walnuts and the avocado.

6. Stick to lean meats: chicken, turkey, lean cuts of beef: “loin” and “round” cuts, pork and plenty of fish and sea food.