Monday, February 29, 2016

March Is National Nutrition Month

Each March the Academy of Nutrition and Dietetics sponsors educational campaigns during National Nutrition Month.  The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.  The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives. How, when, why and where we eat are just as important as what we eat. Develop a mindful eating pattern that includes nutritious and flavorful foods — that's the best way to savor the flavor of eating right!  This theme is perfect for New Mexico with its traditions around food.  Follow my blog this month as I will share a tip a day to help you add nutritious foods to your family traditions. 

What are your favorite food traditions?  What flavors to you savor?  As we explore this tips, look for how you can make modifications to make your favorite foods healthier.

For more information on National Nutrition Month, you can go to their website at National Nutrition Month Webpage 

Saturday, February 27, 2016

Nutrition and Memory

In our March newsletter, there is an interesting article about Alzheimer's and the latest research on the role nutrition plays.  Here is an excerpt:

As time goes on, studies show that nutrition is a large factor in preventing, delaying, and/or treating many chronic diseases. A literature review was completed to develop a set of dietary and lifestyle guidelines to contribute to Alzheimer’s prevention. The following six guidelines are the product of the study:
1.    Saturated and trans fats should be minimized in the diet. Saturated fats are found in meat, dairy and certain oils (palm and coconut). Trans fats are in many pastries and fried foods. Trans fat is listed as “partially hydronated oils” on labels.
2.    The primary staples of the diet should be vegetables, fruit, whole grains, and legumes; instead of dairy and meats.
3.    Vitamin E, as with other nutrients, should come from food and not supplements if possible. Vitamin E supplements do not replicate the range that vitamin E in food does. Foods rich in this vitamin include spinach, red bell peppers, tomatoes, mangos, and papayas.
4.    Vitamin B12 should be part of the daily diet. Therefore, it is important to consume fortified foods or a B12 supplement. The best sources for this nutrient are animal products; however, it may be best to rely on eggs and fish for the most part. Additionally, soy milk and soy products, which are fortified with B12, are great plant derived sources. Many times a supplement and food sources are not enough. It is important to get blood levels tested in case a B12 shot is required regularly.
5.    Multivitamins taken should not include iron and/or copper supplements, unless directed by your physician. Some studies showed that high intake of copper and iron, in addition to high saturated fat, had a cognitive decline comparable to 19 years of aging.
6.    Minimize exposure to aluminum, which include cookware, antacids, and baking powder. The role of aluminum in brain function is still being studied; however, some studies showed that even a modest increase resulted in cognitive decline. Lastly, aluminum has no role in our human biology.

  Check out the compete article in the newsletter posted on our webpage.  While your there check out our other pages and calendar to learn about upcoming programs.

Tuesday, February 23, 2016

Batteries: Potential Fire Starters

Where do you store your batteries?  How do you dispose of them.  We recently received a reminder from NMSU fire department about batteries and I thought I would share that with you.

Saturday, February 20, 2016

New Product: White Whole Wheat Flour

When I was preparing for our recent bread workshop, I visited a flour webpage and noticed White Whole Wheat Flour,  I was curious about the flour, because I have a son who prefers white bread, but I want a whole grain bread.

Several years ago I found a loaf of store bread labeled white whole wheat, but when I read closer, it only had a small amount of whole wheat.  In order for a bread to be called a whole grain the first ingredient on the list of ingredient must be a whole grain and used the word "whole." 

Because the whole kernel is ground to make a whole grain, the texture is courser and the loaf of bread heavier, than white bread.  Some kids do not like the texture.  Whole wheat can be mixed with all-purpose or bread flour to make a lighter, finer texture loaf.  But, some kids still balk at the color.  So this new flour may be the perfect solution.

White whole wheat flour comes from the white wheat berry. This is different than most other wheat flours, which usually come from red wheat berries. Red wheat berries are darker and less sweet than white wheat berries.

White whole wheat flour is made from the entire wheat berry, which means that it is, in fact, a whole grain flour. Since the bran and germ of the wheat berry are still part of the resulting flour, white whole wheat flour has more fiber and nutrients than traditional all-purpose flour.

White whole wheat flour is available in most large grocery stores. Brands like King Arthur Flour, Gold Medal, and Bob's Red Mill all make white whole wheat flours. You can also order white whole wheat flour online.
You can replace White Whole Wheat Flour cup for cup for regular whole wheat flour..  For every cup of whole wheat flour that the recipe calls for, you can use the same cup of white whole wheat flour. The result will be a baked good that is lighter in color and smoother in texture, with a more delicate flavor than traditional whole wheat foods.

If you're replacing all-purpose flour with white whole wheat flour, it may be wise to begin by only replacing some of the all-purpose flour. That way, you can make sure that you like the texture and flavor before replacing more of the all-purpose flour with white whole wheat flour. Start by replacing 1/3 to 1/2 of the all-purpose flour in your recipe with white whole wheat flour.

Friday, February 19, 2016

Food Recall For Garden of Life shake and meal product!

The New Mexico Department of Health (NMDOH) is working with the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), the New Mexico Environment Department, the Albuquerque Environmental Health Department, and other state health departments as part of an ongoing investigation of Salmonella virchow. To date, there are 11 confirmed cases across nine states. New Mexico currently has one confirmed case in a 75-year-old man from Otero County.
Cases related to this outbreak appear to be linked to consuming Garden of Life Raw Meal Organic Shake and Meal products. These powdered nutritional supplements come in a variety of flavors and are available at nutrition stores and food cooperatives throughout the state and country, as well as via online retailers.
Garden of Life LLC has issued a voluntary recall of its chocolate, original, vanilla, and vanilla chai Raw Meal Organic Shake and Meal supplements. The New Mexico Department of Health recommends that New Mexicans not eat any flavor of this product if purchased on or after November 1, 2015. Additionally, product with a “Best Used by: 09/2017” date or later stamped on the bottom of the container should not be consumed. Customers who purchased these items can return them for a full refund. More information, including specific lot numbers are available on the Garden of Life Recall Information page.
“The New Mexico Department of Health encourages anyone who consumed this product and is experiencing symptoms related to Salmonella to visit their health care provider,” advises Department of Health Secretary Retta Ward, MPH.
Symptoms include an acute onset of headache, abdominal pain, diarrhea, nausea, and sometimes vomiting. Dehydration, especially among infants, may be severe.
People who are at high risk for Salmonella infection include: infants, elderly, immunocompromised, including persons on immunosuppressive therapies or medications, and pregnant women. Healthy adults rarely develop severe illness. It is important for people at high risk to follow the standard CDC guidance about Salmonella. People can decrease their risk of Salmonella infection through proper food handling and preparation and by practicing proper hand washing and hygiene practices.

Easy Homemade Caramel Rolls

Here is one of the recipes that the 4-Hers made this morning.  They were tasty!  Check out the tip at the end for easier cutting.  If you came to the adult workshop, there was a slight typo in your book.  This one is correct.

Beginner's Caramel Rolls
Yield: 12 rolls

4-1/2 to 5 cups all-purpose flour
1/3 cup sugar
2 packets RapidRise Yeast
1 teaspoon salt
1-1/2 cups water
6 tablespoons butter or margarine
1 egg

Caramel Syrup
1/2 cup butter or margarine
1 cup brown sugar
1/4 cup Light Corn Syrup
1 cup pecan halves, chopped or toasted if desired

1/3 cup sugar
2 teaspoons Ground Cinnamon
3 tablespoons butter or margarine, very soft

Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F.  Butter won’t melt completely). Add to flour mixture with egg.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.  Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

To make Caramel Syrup, combine butter, brown sugar and corn syrup in a medium saucepan over medium heat, stirring frequently.  Bring to a boil for just 30 seconds.   Remove from heat and pour into 13 x 9-inch baking pan that has been sprayed with cooking spray.  Sprinkle pecans over the caramel.

For filling, combine sugar and cinnamon in a small bowl.  Set aside.

Roll dough into a 15 x 10-inch rectangle using a rolling pin.   Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of each rectangle, roll up tightly.  Pinch seams to seal.  Cut into 12 equal pieces.  Place, cut sides down, in prepared pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour.

Bake in preheated 350ºF oven for 28 to 33 minutes or until rolls are golden brown. Cool on wire rack for 5 minutes and then invert onto serving tray.  Gently pour any caramel remaining in the baking pan over the rolls.

Helpful Tip:  Use unflavored dental floss instead of a knife to cut rolls.  To do, cut a piece of floss about 12 inches long.  Slide floss under the roll; bring the ends up and cross over to cut each slice.