The ANA participated in several local community events to help spread the word about healthy eating and the role of nutrition in maintaining health. We had a wonderul time telling event-goers about the programs and activites of the ANA and met quite a few old friends as well.
Volume 34 No. 2
Dr. Moss on Nutrition in Managing
Jeffrey Moss, DDS, CNS, DACBN, presented a two-part program in May for the ANA. A workshop entitled Learn to Identify High-Quality Supplements was a behind the scenes look at how supplements are manufactured and the very limited amount of oversight and regulation that applies. Manufacturing practices and voluntary quality procedures are essential to insure the consumer receives a safe product and a product that contains the ingredients in the correct amount.
Nutritionist's Weight Loss Secrets
In April 2010, the ANA welcomed one of it's own, Neil Levin, CCN, DANLA, to a new ANA venue, Concordia University, for a program entitled Less of You to Love, A Nutritionist's Secrets for Health Weight Management.
Easy Banana 'Ice Cream'
Prep & Cook time:
10 minutes
Ingredients & Amounts:
Bananas (ripe but not mushy)
Optional - mix in ingredients as described below
Directions:
Cut bananas into about 1" chunks.
Freeze overnight
Process in food proccesor, will turn granular.
If adding liquid flavorings (vanilla extract for example) add now.
Bananas will eventually form ball, much like making dough.
Blend in optional mix-in ingredients
Your 'ice cream' should be soft-serve consistency, you can serve as-is or freeze for future enjoyment
Try mixing in:
- Splash of vanilla extract
- Shredded coconut and slivered almonds
- Rum extract & raisins
- Dark chocolate chips
- Coconut and crushed walnuts
Add your comments and tell us what you mixed in.
Note that dietary restrictions are impacted by what you mix in. Checked restrictions are for basic recipe (bananas only).
Adapted from How to Cook Like your Grandmother
Food Category:
Dessert
Dietary Restrictions (check all that apply):
Dairy Free
Egg Free
Gluten Free
High Fiber
Low Cholesterol
Low Sodium
Peanut Free
Soy Free
Tree Nut Free
Vegan
Vegetarian
Assessing claims of functional foods and nutritional supplements
Neil Levin was an invited representative of the American Nutrition Association. He participated in a conference panel at Health Journalism 2010, held at McCormick Place in Chicago on April 24, 2010. The following is his reporting on the conference:
Assessing claims of functional foods and nutritional supplements
School Lunch Politics: The Surprising History of America's Favorite Welfare Program
Summary - Whether kids love or hate the food served there, the American school lunchroom is the stage for one of the most popular yet flawed social welfare programs in our nation's history. School Lunch Politics covers this complex and fascinating part of American culture, from its origins in early twentieth-century nutrition science, through the establishment of the National School Lunch Program in 1946, to the transformation of school meals into a poverty program during the 1970s and 1980s.
Dr. Brady's Healthy Revolution: What You Need to Know to Stay Healthy in a Sick World
Dr. Brady's Healthy Revolution teaches the reader in a concise, no-nonsense, manner what really needs to be done to stay healthy in today's unhealthy world. How has the medical system in the most advanced country on earth failed to effectively address the issues of wellness and health with aging baby-boomers and an obese younger generation?
Green Tomato Parmigiana
Prep & Cook time:
1 hour
Ingredients & Amounts:
1/2 cup plus l tablespoon olive oil
1/4 cup chopped onion
l clove garlic minced
24 oz tomato sauce
l tablespoon chopped parsley
1/4 teaspoon black pepper
l egg
1/4 cup milk
6 medium sized green tomatoes
1/2 cup all whole wheat flour
1/2 lb. mozzarella cheese, shredded
1/2 cup grated parmesan cheese
Directions:
Heat 1/4 cup vegetable oil in med. saucepan. Add copped, onion and garlic sauté, stirring until tender, about 5 min.
Stir in tomato sauce, parsley and pepper. Heat to boiling, reduce heat and simmerfor 30 minutes, uncovered.
In pie pan, beat egg with milk and l tablespoon oil.
Slice tomatoes 1/2 in thick. Coat tomato slices in flour then dip into egg mixture.
Heat remaining oil in skillet. fry tomatoes until golden brown on both sides.
In 8 x 12 inch baking pan arrange in alternate layers the tomato sauce, tomatoes, mozzarella cheese and Parmesan cheese. Sprinkle top with parmesan.
Bake in preheated 350 degree oven for 30 to 35 minutes or until bubbly.
FreeCookingRecipes.net
Food Category:
Casserole
Dietary Restrictions (check all that apply):
Low Sodium
Low Sugar
Peanut Free
Vegetarian
Servings:
6
Walnut & Mushroom Roast
Ingredients & Amounts:
1 sm Onion
1 c Mushrooms
1 tb Vegetable oil
1/4 c Walnuts
1/4 c Sunflower seeds
1/3 c Soymilk
1 c Whole wheat breadcrumbs
1/8 ts Sage
1/4 ts Sweet basil
Sea salt; to taste
CREAMY GRAVY
1/8 c Rolled oats
1/3 c Warm water
1 ts Vegetable oil
1/2 ts Yeast extract
Directions:
Chop the onion and mushrooms finely.
Saute over low heat in the oil for about 3 minutes, until tenderized.
Chop the walnuts coarsely.
Grind the sunflower seeds finely.
Add all the rest of the ingredients to the onions and mushrooms, and mix well.
Transfer to a greased baking dish and bake in a 350 F for about 45 minutes. Serve with Creamy Gravy and if desired, and seasonal vegetables.
CREAMY GRAVY
Put the oats, water and oil in blender and blend thoroughly.
Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened.
Stir in the yeast extract. If the mixture is too thick add a little more water.
(This can be made earlier and reheated when serving the roast.)
From: The Single Vegan - by Leah Leneman
Posted at FreeCooking Recipes.net
Food Category:
Casserole
Dietary Restrictions (check all that apply):
Dairy Free
Egg Free
High Fiber
Low Glycemic Index
Low Sugar
Soy Free
Vegan
Vegetarian
