Week 10 Free Post: Desserts!

            I think we can all agree that the best part of studying nutrition is the food itself. This week I thought I would share a website that I turn to quite often when it comes to baking. Everyone loves desserts and there is no better way to enjoy them than eating them guilt-free. By following the recipes on http://chocolatecoveredkatie.com , you can make tasty treats without worrying about your waistline. One benefit of the site is the variety of options. The creator provides gluten free, vegan, sugar-free, and soy-free options. She also offers additional recipes that can used to make regular meals. All of the ingredients required to bake are simple, healthy, and nourishing. My favorite aspect of the website is the authors outlook on nutrition. She advocates living healthily in moderation and balancing your life as much as possible. Some of the recipes I have tried are the dark chocolate raspberry muffins, the chocolate chips cookies, the flour-free brownies, and the banana ice cream.  I have also made a few of the pumpkin items and the chocolate fudge. Most of them turned out successfully and my test subjects could not even tell that they were designed to be healthy!

Here are some pictures of my results…

Sources:

Katie. "Chocolate Covered Katie." Chocolate Covered Katie. Deluxe Designs, 2014. Web. 27 Mar. 2014.

 Dark Chocolate Muffins, Kitchen. Personal photograph by author. 2013.

 Cookies, Kitchen. Personal photograph by author. 2013.

Ice Cream, Kitchen. Personal photograph by author. 2014.

Brownies, Kitchen. Personal photograph by author. 2013.

Week 10 Prompt Post: Remixing Knowledge

            Most people are familiar with the conventional food pyramid, which categorizes foods based on the amounts we should be eating daily. It also provides specific examples of the foods along with the recommended total servings. Until recently, that was America’s guide to choosing a healthy diet. Last year the USDA unveiled their newest invention for achieving this goal. It was introduced as “My Plate” and illustrates what types of foods your dish should adorn.  The difference between the two models is vastly significant…

            As you can see, the original example provides a much clearer depiction of the USDAs standards. My Plate is essentially a simplified remix of the food pyramid. It took the basics of nutrition and turned it into something that resembles real-life settings. However, the arrangement of the final product seems to be a bit more confusing. Rather than providing specific food choices and serving amounts, it offers the category of food and it’s size in relation to those around it. This vagueness leaves it up to the viewer’s interpretation, which can often me misjudged. Plain and colorful aesthetics apply to the delivery of the model. Its style is so simplistic that My Plate almost seems to be directed toward adolescences. As for innovativeness, it is not as effective as the original creation, but it still relays the USDAs message. Although My Plate is already a revised version of the food pyramid, in order to communicate more effectively, the USDA may want to consider altering their model once more.

Sources:

"Choose a Food Group." Food Groups. USDA, 2013. Web. 26 Mar. 2014.

Food Pyramid. Digital image.Http://ww4.hdnux.com/photos/07/16/63/1895631/7/628x471.jpg. USDA, 2005. Web. 27 Mar. 2014.

Week 9 Prompt Post: News Article

After sifting through some news articles on nutrition, I came across one about Michelle Obama’s influence in this field. Most of us are familiar with her “Let’s Move” campaign, which promotes a healthy diet and active lifestyle for the younger generations. This article focused specifically on the state of Mississippi, who has the highest percentage of obesity in the country.  Her goal was aimed toward requiring healthier school lunches for elementary students.  After the act was passed, federal funding provided $4.5 billion dollars for these meals. That adds up to an extra six cents per lunch. Although there was some controversy over the standards of the food, compromises were reached. For example, pizza was deemed fit only if its crust was whole wheat and it included various healthy toppings. With Michelle’s help, the trajectory rate for obesity went from an increase of 65 percent to a 13.3 percent drop. Some of the schools honored the changes by replacing fryer with steamers and serving more vegetables and whole grains.

This article shows the importance of the nutrition field by demonstrating how slight changes can add up. By simply altering the foods served for lunch, the entire state showed a decrease in obesity rates. It also shows the importance of introducing a healthy lifestyle to younger kids. By teaching them to make healthy choices at such a young age, it helps develop a consistency that will follow them throughout their adult life. The content also makes it clear that regardless of political stance, one thing people can agree on is feeding kids healthy foods.

Sources:

 Solis, Rogelio V. Let's Move. Digital image. Http://thegrio.com/2013/02/28/how-michelle-obama-won-over-mississippi-on-school-lunches/. NBC Universal, 28 Feb. 2013. Web. 23 Mar. 2014.

Reid, Joy-Ann. "TheGrio." TheGrio. NBC Universal, 28 Feb. 2013. Web. 23 Mar. 2014.

Week 9 Free Post: Menu Navigation

With busy schedules, an active social life and unavoidable huger cues, dining out is almost impossible to avoid. It is proven that preparing meals at home leads to a healthier diet. However, by following some simple tips eating healthily in a restaurant is entirely feasible as well. It is acceptable to splurge and treat yourself on occasion, but it you are eating out more than three times per week, here are some guidelines for helping you make better choices…

Beverage: In order to avoid unnecessary sugar, ask for water, milk, or unsweetened tea. One benefit of this change is that these drinks are usually less expensive and sometimes free.

Dressing: Clarify that you want your dressing to come on the side. This will allow you to use as much as you want instead of consuming the entire serving.

Meat: Avoid anything with the title “fried”. The healthiest way to prepare meat is by grilling, broiling, or steaming.

Treat Meals: If you are craving a giant burger and fries, split it with a friend. Another strategy is taking a portion of the meal home for leftovers.

Most importantly, do not be afraid to be assertive. Asking the waiter to make alterations should not be something to fret about. Remember that you are paying for their service and the meal should be as enjoyable as you please.

Sources:

Health, Stealth. "Eat Smart When Dining Out: 20 Tips." Reader's Digest. The Reader's Digest Association, 2014. Web. 19 Mar. 2014. 

"Tips for Eating Healthy When Eating out." Tips for Eating Healthy When Eating out. USDA, 2013. Web. 19 Mar. 2014. 

Walton, Charle. Restaurant Clip Art. Digital image. Www.examiner.com. Clarity Digital Group LLC, 2014. Web. 19 Mar. 2014. 

Week 8 Free Post: Superfoods

Recently people have been agreeing on an alternative approach to feeling healthy and prosperous. Rather than investing a small fortune on over-the-counter vitamins and supplements, they have started consuming “superfoods” more regularly.  Although these foods don’t fly of fight crime, they help ward off disease and improve overall longevity. Another benefit of eating them is that they are not difficult to find. Each superfood is relatively well known and available at any supermarket. However, they are more likely to be found in the produce section instead of a prepackaged container. This is due to the fact that they are whole foods, which means that they are unprocessed. Below I have provided a list of several superfoods along with a summary of their numerous benefits…

Apples- Contain an antioxidant called quercetin, which may reduce risk of lung cancer

Avocados- Healthy fats that allow you to absorb other nutrients

Omega-3 Fish (Salmon)- Lower risk of heart disease, improve arthritis, and memory loss

Tea- Possess antioxidants that can lower cholesterol

Sweet Potatoes- Full of vitamin A and shields immune system

Blueberries- Contain antioxidants and phytoflavinoids which lower risks of heart disease and cancer

Oats- Full of fiber to boost metabolism and burn fat

Sources:

Ansel, Karen. "Eat Healthy America: 52 Superfoods." Woman's Day. Hearst Communications, Inc, 2014. Web. 14 Mar. 2014.

Feature, Susan SeligerWebMD. "'Superfoods' Everyone Needs: Blueberries, Tea, Salmon, & More." WebMD. WebMD, 2008. Web. 14 Mar. 2014.

Week 8 Prompt Post: Practicing Knowledge

One basic skill that every nutritionist or dietitian must have is the ability to cook. Often times, professionals in this field are required to demonstrate how to prepare a healthy and balanced meal. Some personal consultants are even hired to grocery shop and cook for their patients. I have always enjoyed working in the kitchen and my culinary interests peaked about two years ago. Researching how to prepare traditional dishes in a healthier way led me to an exploration of all things food. I began tagging along with my mom to the supermarket and selecting fresh produce and specific ingredients. With all of the necessary tools, I started endeavoring in these new and complex recipes. While some attempts ended in tragedy (I have scars from the oven to prove it), the majority turned out to be a success. My passion for cooking grew so rapidly that at one point I considered attending culinary school instead of a conventional university. Family members and friends would beg me to cook for them, and I was more than happy to oblige their requests. Over the summer I was the hostess/waitress at a small café. My boss heard about my interest in food and allowed me to exercise these skills, which helped me learn a number of things. Entering college, I knew that I would have to temporarily give up this practice. The thought of eating cafeteria food frightened me because I was so used to consuming these delectable meals. To combat this challenge, my parents provided me with a mini-fridge, microwave, and an array of dishes. Although there are certainly limitations to what I can make, I am still able to prepare some decent meals within my room. Due to convenience and expenses, I eat in the cafeterias a lot, but if I want to enjoy something more flavorful I lean toward the microwave instead. Learning this hands-on skill is much different than a classroom setting because it is all about trial and error. You never know exactly how the food will turn out and you have to manually make measurement or time adjustments. It was much easier for me to learn this skill outside of school because not only was I enjoying it, I was able to control what was happening.

source:

Pizza, Hearth&Vine Cafe. Personal photograph by author. 2013.