The traditional Thanksgiving meal contains a lot of starch and fat with little fruits and vegetables. Remember to follow MyPlate portion guidelines to help with meal planning. A quarter of your 9-inch plate should contain protein (meat, eggs, nuts), a quarter starch (bread, rice, potatoes, stuffing), and the remaining half of your plate should be fruits and vegetables. Making just a few ingredient substitutions can drastically change the nutritional composition of your meal without compromising flavor.
For the first time, the Food and Drug Administration recognized a qualified health claim to prevent a food allergy. Health claims are statements that can be used on a food label, that link a food or ingredient to a specific medical condition; for example "oatmeal can help reduce cholesterol." To include a health claim on food packaging the food company needs to petition the FDA with scientific data supporting the health claim. The FDA has the authority to approve or deny the petition. Health claims can only be used if approved by the FDA.
Starchy vegetables such as potatoes, corn and winter squash, have an unfair bad reputation. Starchy vegetables are more calorie dense than nonstarchy vegetables. That means if you have the same amount of potato and broccoli, the potato will contain more calories. However, starchy vegetables are loaded with beneficial nutrients, if you classify starchy vegetables under the grain or starch category when meal planning, they are a very healthful choice.
A mushroom is a fungus but in the nutrition world it is classified as a vegetable. What makes mushrooms so unique is that fungus is a distinct kingdom separate from animals and plants, but they possess the sensory qualities of both vegetables and meat. This quality makes them a valuable food resource to add a savory, meaty quality without adding fat or sodium.
September is National Childhood Obesity Awareness Month. As children head to school, it's a good time to evaluate our eating habits and set healthy intentions for the year.
The Great Minnesota Get-Together is one of the largest state fairs in the United States. The backbone of the fair is a celebration of Minnesota agriculture. However, today the fair is known for many other entertainment and educational opportunities.
Fermented foods are a health trend now, as they should be. There are many documented benefits to items such as yogurt and kimchi, but what about pickled foods? Let's examine what the culinary and nutritional differences are between fermented foods and pickled foods. Both fermenting and pickling are ways to preserve food. There can be confusion about how the two are different because some fermented foods are pickled and some pickled foods are fermented.
Arguably one of the most common summer grilling foods is burgers. A burger is not typically known to be nutritious, it's highly versatile, and there are many ways to make burgers more nutritious. Start with the most important part: the patty. I assume most people think of beef, but a burger can be made with any ground meat, or you can even go meatless. Meat is often where the majority of calories come from when assembling a burger, so take some time to weigh your options.
Many people do not want to heat up the house cooking on warm summer days. There are some strategies to make cool and quick meals during hot and busy summer days. Take advantage of days you have more time and where the weather is cooler. On these days, cook extra portions to be used during the week. My go-to summer meal is salad, but make sure to think beyond lettuce and dressing.
Multiple studies show that the more children are involved with their diet, the healthier they eat. The process of experiencing planting a seed, watching the plant grow, preparing the fruit and vegetables, and then eating them can be a lifelong learning experience that promotes healthy eating.