Nutrition Educators

RASPBERRY LOVERS’ PUDDING

Author: 
Judi Adams
02/12/2012

Get ready to fix your sweetheart a wonderfully easy and delicious dessert for Valentine’s Day. Even if you don’t have the time or energy to prepare an entire meal, he or she will be impressed with this dessert. Raspberry Lovers’ Pudding takes only 15 minutes to make in advance and then chill overnight or 24 hours until the perfect time for serving.  This is also a great dessert for a Valentine’s Day dinner party.

RASPBERRY LOVERS’ PUDDINGRead more

USDA Unveils Historic Improvements to Meals Served in America's Schools

Author: 
USDA
01/25/2012

First Lady Michelle Obama and Agriculture Secretary Tom Vilsack today unveiled new standards for school meals that will result in healthier meals for kids across the nation. The new meal requirements will raise standards for the first time in more than fifteen years and improve the health and nutrition of nearly 32 million kids that participate in school meal programs every school day.Read more

Bread Redux: Don't Throw Out Those Stale Loaves

Author: 
Lynda Balslev, NPR
01/18/2012

In our home, the start of the New Year represents a fair amount of house cleaning. It's an opportunity to pare down and give away unused or outgrown clothing, toys and objects. In the kitchen it means cleaning the refrigerator and cupboards, discarding items with passed use-by dates and refreshing the spice cabinet. It's a cathartic ritual our family knows well and in which everyone participates. They also know that when they are tossing out old food, under no circumstances are they allowed to throw out the stale bread. Neither should you.Read more

Portion Your Snacks

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Registered Dietitian and Certified Diabetes Educator shows you how to enjoy whole wheat crackers and other snacks is the perfect portion.

Flour Power

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Registered Dietitian Jill Weisenberger shows you which flour to use for baking and good nutrition.

FDA Announces Dietetics and Nutrition Webinar

Author: 
Center for Food Safety and Applied Nutrition
01/12/2012

The Food and Drug Administration’s Center for Food Safety and Applied Nutrition and the Joint Institute for Food Safety and Applied Nutrition are sponsoring a Dietetics and Nutrition Webinar on March 5 and 6, 2012, from 11:00 a.m. until 5:00 p.m. Eastern Standard Time. The Webinar is designed for dietetic interns, students and faculty in dietetics and nutrition, and practitioners in dietetics, nutrition and other professional areas. Other interested parties may also participate.Read more

No increased disease risk by eating refined grain foods - study review

Author: 
Oliver Nieburg, FOODnavigator.com
01/10/2012

Consuming up to 50% of all grain foods as refined grains will not lead to any increased disease risk, according to a study reviewing all relevant literature from the Noughties.

The full article is available here.

Afterschool Meals Winning Ticket for High School Football Team

Author: 
Seth Doane, CBS Evening News
12/20/2011

In Burke County, Ga., where 48 percent of children live below the poverty line, 85 percent of students qualify for free school breakfast and lunch, but many students were going without meals at home. Consequently, the high school football team was suffering.Read more

Missouri School Students Get Boost from Breakfast

Author: 
Laura Bauer, Kansas City Star
12/21/2011

Since Springfield, Missouri’s Williams Elementary School began serving free breakfast in the classroom, teachers and staff have noticed that the students are more alert, focused and calm. More students arrive at school on time, and absences are down. Fewer students are visiting the nurse’s office for stomachaches, getting into fights, or asking how long it is until lunch. “Food is fuel for the brain and body, and some were literally coming to school empty,” said Wanita Watts, Springfield Public Schools’ nutritional services director.Read more

School Lunch Participation Rises Across US

Author: 
New York Times
12/29/2011

A New York Times analysis of federal data shows the number of children receiving free or reduced-price school lunch increased 17 percent, from 18 million in 2006-07 to 21 million in the last school year. Nearly a dozen states experienced increases of 25 percent or more – including Nevada, Florida, Tennessee and New Jersey.Read more

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