Wednesday, November 29, 2017

Portuguese Kale and Potato Soup, Gourmet
Nutritional Analysis Correction and Recipe Makeover



Nutritional Analysis Correction
The nutritional analysis provided used raw potatoes with the peel. Analysis provided (per serving): Calories 459, Total fat 24g, Saturated fat 6g, Cholesterol 39mg, Sodium 1468g, Carbohydrate 49g, Fiber 5g, Protein 15g

The corrected version used potatoes cooked and peeled.
Corrected Analysis (per serving)

Note: Most recipes are written based on the foods we need to purchase. However, when analyzing a recipe, foods need to be entered in the ready-to-eat form.

Modification.
The recipe makes for a hardy meal. It is an excellent source of vitamin A and vitamin C and a good source of fiber. 

With some slight adjustments we can lower the sodium, fat and calories.
    *Omit 1.25 teaspoon Salt
    *Omit the one tablespoon Oil (at the end of the recipe).

These changes will save you 35 calories; 4 grams fat; and 728 mg sodium per serving.

Nutritional Analysis Services
Ensure accurate and cost effective nutritional analysis for your recipes and menus utilizing an extensive research database. A great service for the Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will enjoy and benefit from the Nutrition information.

For more information, visit Dietitians-Online Nutritional Analysis Services

contact:
Sandra Frank, Ed.D, RDN, LN
recipenews@gmail.com
954-796-7235

Monday, November 27, 2017

Cyber Monday Dietitians Online Store
Spread Good Health this Holiday and Every Day


Visit Dietitians-Online Store. If you are a Dietitian (RD or APD) with a published book on nutrition and/or food, Please submit the information to recipenews@gmail.com for our holiday healthy nutrition resources. 

Sunday, August 20, 2017

Do You Know What's On Your Kitchen Sponge?


One of the most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the kitchen sponge and 'dish cloths' in American homes.

Ways To Clean Your Kitchen Sponge or Dish Cloth

1. Wet the sponge well and microwave it on high for about 2 minutes. Be careful a dry sponge can catch on fire.

2. Wash it in the hot cycle of your washing machine and leave them there through a drying cycle.

3. Clean the sponge and sanitize it in a diluted bleach solution (1 tablespoon of bleach added to 1 gallon of water) before using a second time.

4. Replace worn sponges rather than reusing.

5. Avoid using your kitchen sponge to wipe up raw eggs, meat juice and other food items typically high in harmful bacteria. If you do use your sponge for such purposes, wash and disinfect it immediately afterward.

6. Clean your sponge after each use.


Resources.

Eat Right. Dos and Don'ts of Kitchen Sponge Safety
Home Food Safety. How Safe is Your Kitchen?

Thursday, June 29, 2017

Mango, Tomato, and Green Onion Salad

 Mango, Tomato, and Green Onion Salad


Ingredients
1/3 cup Mango
1/2 cup Tomato, diced
2 Tbsp Green Onions





Nutrition Information




Mango, Tomato, and Green Onion Salad
with Breadstick



Ingredients
1/3 cup Mango
1/2 cup Tomato, diced
2 Tbsp Green Onions
1 Breadstick

Nutrition Information

Tuesday, June 20, 2017

June 20, National Vanilla Milkshake Day


   Vanilla Milkshake Makeover


       


Vanilla Milkshake, an all-time favorite does not have to be loaded with calories, fat, cholesterol and sugar.

Today’s recipe makeover transforms Paula Deen’s Vanilla Milkshake into a healthier alternative.


Vanilla Milkshake Makeover
Nutrition
Information
Paula Deen's Vanilla MilkshakeVanilla Milkshake MakeoverMakeover Savings
Calories718148570
Carbohydrates (g)732251
Total Sugars (g)731756
Fat (g) 403.536.5
Cholesterol (mg)25222230
Sodium (mg)19311083

Vanilla Milkshake (Original)
Recipe by Paula Deen
Serves 4

Ingredients
4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Directions
Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw.

Nutrition Information
Calories (kcal) 718; Carbohydrates (g) 73; Total Sugars (g) 73; 
Fat (g) 40; Cholesterol (mg) 252; Sodium (mg) 193


Vanilla Milkshake (Makeover)
Serves 4, serving size 8 ounces

Ingredients
2 cups vanilla ice cream (light, used Edy's)
1 teaspoons vanilla extract
2 cups skim milk
Artificial sweetner to taste (optional)
Crushed Ice, as needed for a thicker shake

Directions
Using a blender, blend all ingredients together until smooth. Serve in eight ounce glasses with a straw.

Nutrition Information
Calories (kcal) 148; Carbohydrates (g) 22; Total Sugars (g) 17; 
Fat (g) 3.5; Cholesterol (mg) 22; Sodium (mg) 110

Monday, May 22, 2017

May 22, International Day for Biological Diversity


The United Nations proclaimed May 22 The International Day for Biological Diversity (IDB).  

The theme has been chosen to coincide with the observance of 2017 as the International Year of Sustainable Tourism for Development as proclaimed by the United Nations General Assembly in its Resolution 70/193 and for which the United Nations World Tourism Organization is providing leadership.

Biodiversity, at the level of species and ecosystems, provides an important foundation for many aspects of tourism. Recognition of the great importance to tourism economies of attractive landscapes and a rich biodiversity underpins the political and economic case for biodiversity conservation. Many issues addressed under the Convention on Biological Diversity directly affect the tourism sector. A well-managed tourist sector can contribute significantly to reducing threats to, and maintain or increase, key wildlife populations and biodiversity values through tourism revenue.

For many coastal communities, the survival of marine and coastal ecosystems and biodiversity is essential to their nutritional, spiritual, societal and religious well-being. But even for the many millions of people who may not think that they have any strong reliance on the ocean, marine ecosystems and wildlife provide all kinds of benefits. Many coastal environments provide protection for those farther inland from the ravages of the sea. Coral reefs buffer land from waves and storms and prevent beach erosion. Dune systems on beaches stabilize shorelines from erosion and encroachment. Mangroves, mudflats and deltas trap sediment, preventing the land behind it from sliding ever-seaward.


The ocean world is in all our daily lives. For example, sponges from the Mediterranean have been used for painting, cooking, cleaning and even contraception for at least 5,000 years. Substances derived from seaweeds stabilize and thicken creams, sauces, and pastes, are mixed into paint and used to make paper and even in skin lotion and toothpaste.

Many marine plants and animals also contain a multitude of substances already being used, or identified as being of potential use, in medicines. Each of the 700 known species of cone snail produces a unique cocktail of 100 to 200 toxins, some of which have already been developed into pain killers: one, which has been on the market since 2004, is more than 100 times more powerful than morphine. A 2010 study predicted the existence of between 250,000 and close to 600,000 chemicals in the marine environment, approximately 92 percent of which remained undiscovered; those chemicals, the study’s authors estimated, might yield up to 214 new anti-cancer drugs, worth anywhere from US $563 billion to $5.69 trillion.


Most importantly of all, tiny marine plants called phytoplankton produce energy, like plants on land, through photosynthesis. As a result of that photosynthesis, they release oxygen. In fact, phytoplankton release half of all oxygen in the atmosphere.



Under the Sea

International Day for Biological Diversity 2017

Friday, May 19, 2017

Food Revolution Day

Food Revolution Day is fighting to put compulsory practical food education on the school curriculum.

With diet-related diseases rising at an alarming rate, it has never been more important to educate children about food, where it comes from and how it affects their bodies.


It’s about celebrating the importance of cooking good food from scratch and raising awareness of how it impacts our health and happiness – we believe that everyone should know about food and it starts with getting kids food smart, making cooking fun and inspiring a love of food that will last a lifetime. Food Revolution Day is a campaign by the Jamie Oliver Food Foundation in the UK and USA, and The Good Foundation in Australia. 


Jamie Olive's Big Bet on Food Education




Who is taking part?
Food Revolution Day is open to anybody, whether you’re a school, organisation or individual.

Many activities are organised by supporters in their local area or voluntary Food Revolution ambassadors who champion food knowledge and cooking skills in their communities.

Why have a day of action?
Learning about food and how to cook from scratch is one of the most valuable skills a child can ever learn.

This knowledge used to be passed down from generation to generation, but now, with an over reliance on unhealthy convenience foods, millions of people lack the confidence and even the most basic skills to cook for themselves and their families. By educating children about food in a fun and engaging way, we’re equipping them and future generations with the skills they need to live healthier lives.

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