A new interactive app named Kid Eats, designed to help parents and teachers promote healthy eating and introduce cooking skills, is now available at the Apple app store. The program incorporates youth-adult partnerships, with adult and child working together in the kitchen. Designed for youth grades three to six, the app is a collaborative effort between UConn Extension 4-H Fitness and Nutrition Clubs In Motion, a 4-H STEM after school program funded through USDA-NIFA, and the New Mexico State University (NMSU) Media Productions. Kid Eats app is currently compatible with iPad iOS 11.0 or later.
The UConn team brought their nutrition and health promotion background to the project while NMSU Media productions developed the app. The teams created the app to pilot the effectiveness of video instruction to encourage healthy habits. UConn 4-H FANs IM was designed to promote healthy eating and exercise for youth, through fun and engaging activities.
The app includes a step-by-step instructional recipe, while directing users to the KidEats website, which includes seven recipe videos along with one on safe knife skills. Recipes are available to download and include, Banana Breakfast Cookies, Fruit Slushies, Garden Salsa, Hummus Dip with Veggies, Kale Chips, Tortilla Pizza and Sautéed Veggies. The teams plan to expand the app to include additional kitchen skills, recipes and Spanish videos.
Lest this article appears to be written by the food police, I confess I am a real fan of a plate of regular, white flour pasta, ciabatta bread, and, once and a while a fried bologna sandwich on good (well, maybe not so good) old fashioned store bought white bread with mustard. But, as a nutrition professional that was well trained years ago, I know that it is important to eat a diet that is well stocked with whole grains.
As June turns to July, and farmers markets offer up with new fruit and vegetable options with each passing week, consider serving them up with a side of whole grains.
An article published in this week in Circulation Online, “Whole Grain Intake and Mortality From All Causes, Cardiovascular Disease, and Cancer: A Meta-Analysis of Prospective Cohort Studies,” by Geng Zong, Alisa Gao, Frank B. Hu, and Qi Sun (find the article here: http://circ.ahajournals.org/content/133/24.toc) reported on a meta-analysis of 12 published studies as well as data from unpublished survey results from the National Health and Nutrition Examination Survey (NHANES) III and NHANES 1999-2004.
What is a meta-analysis you ask? This type of study looks at the results of many studies and analyzes them, with the goal of developing conclusions that are statistically strong due to the larger numbers being considered. This analysis included information from 786,076 study participants. The conclusions derived from this review include:
People who ate the most whole grains appeared less likely to die of any cause during the study than those who ate the least, with the strongest relationship identified with death from cardiovascular disease and, to a lesser extent, cancer (stronger association with colon cancer than others).
Those with diets higher in whole grains had lower risk for cardiovascular disease and adult onset (Type II) diabetes.
Generally, these results confirm what has been considered to be good dietary practice for a while. The Dietary Guidelines Dietary Guidelines, 2015-2020, released in January 2016, called for Americans to eat (based on an 1800 calorie diet), six ounces per day of grains, half of which should be comprised of whole grains. It can be hard to figure out what six ounces is without an actual kitchen scale, but generally, the guidance is six servings of grain foods, with portion sizes as follows:
1/2 cup cooked brown rice or other cooked grain
1/2 cup cooked 100% whole-grain pasta
1/2 cup cooked hot cereal, such as oatmeal
1 ounce uncooked whole grain pasta, brown rice or other grain
1 slice 100% whole grain bread (approx. one ounce)
1 ounce 100% whole grain ready-to-eat cereal
You might need to use measuring cups or even invest in a kitchen scale just to help you see what is, in fact, a true serving size. I know that it is more than likely that I eat two servings (at least) when I have a plate of pasta. Of course, your calorie needs may be higher or lower than the 1800 standard illustrated here. Some folks may need only 1200 calories with four ounces of grain foods (if you are a smaller person, are very sedentary or want to lose weight) or 2200 calories or more if you are very active, including seven ounces or more of grain foods. The Dietary Guidelines can be found here: http://health.gov/dietaryguidelines/2015/guidelines/.
How can you incorporate more whole grains in your daily menus while enjoying locally grown greens, berries, scallions, and soon, the peppers, tomatoes and zucchini?
First, you could even purchase locally grown/milled grains. You may have to stretch your definition of local to include other states in the region, however. The Northern Grain Growers Association included growers from Vermont, Massachusetts, and one from Connecticut. These growers produce spelt, wheat, barley, oats and/or cornmeal.
Once you have made the commitment to eat more, try introducing whole grains slowly. Initially, my family was not a great fan of whole grain pasta. We ate half and half. Start cooking the whole grain product first as it takes a bit longer; then add the white flour pasta. Serve whole grain pastas with heartier sauces that can stand up to the stronger flavor and texture: a Bolognese made with turkey; a sauce of tomatoes, lentils and pesto; whole grain pasta lasagna. Search the grocery aisles for whole grain couscous or pasta made from white whole-wheat flour. Make an Israeli (the larger diameter couscous) whole grain couscous salad with oil, lemon juice, feta, olives, tomatoes and cucumber. Serve it on locally grown spinach. This makes a great Greek style salad. Use whole grain basmati or jasmine rice for dishes that may be inspired by Asian or Indian ingredients. You really will not miss the white rice—though keep in mind that it can take as much as twice as long to cook a whole grain rice product.
Moving on to breads and cereals, there are so many options in the marketplace. Try whole grain raisin bread—make French toast with it. If you cannot find it in your store, ask for it. Whole cornmeal makes delicious muffins and pancakes with much more flavor and texture than the boxed pancake mixes that use white flour. Or try oatmeal or buckwheat pancakes. Add local maple syrup or blueberries and you will experience breakfast nirvana!
Finally, when purchasing breakfast cereals, look for those with “whole grain” as the first ingredient, whether it is whole wheat, cornmeal or oats. Serve with some local milk and strawberries.
For more information incorporating whole grains into your daily eating plan, contact the Home and Garden Education Center at firstname.lastname@example.org or 1-877-486-6271.
Extension educator Heather Peracchio was at Daily Bread food pantry in Danbury yesterday. She was providing clients with healthy eating tips during the holidays and food safety information. For 10 tips on Making Healthy Holiday choices, visit: http://www.choosemyplate.gov/ten-tips-make-healthier-holida…
At St. Luke’s food pantry in Bridgeport UConn Extension reaches SNAP recipients with healthy eating tips and recipes. Heather Peracchio made minestrone soup with attendees. Canned vegetables are best for our health when labeled “no salt added,” or if you have regular or reduced sodium rinsing and draining the veggies or beans can help to remove up to 40% of the sodium. Here is the recipe.
Heather Peracchio of UConn Extension is a registered dietitian who lives in Brookfield. But she’s happy to travel if there’s a chance to spread the word about healthy eating.
This past Monday she gave two nutrition/cooking lessons, one in Bridgeport and one in Norwalk. Among her messages — the importance of eating seasonally.
“Eating seasonally is eating fresh produce found locally,” she said. “An example would be eating strawberries in June and blueberries in July.”
Peracchio said there are numerous benefits to eating seasonally. One is that you get to enjoy fruits and vegetables at their peak, when they offer the highest nutritional content. This helps support our bodies natural cleansing and healing abilities.
“And there’s an infinite variety, so there’s always something new to try,” she said.
“1…2…3…crunch!,”was the sound of children at Morris Street school in Danbury as the 4th graders bit into a fresh crispy radish slice followed by a soft sweet sliced beet. Students enthusiastically described the colors, tastes and textures of the root veggies as they explored new flavors this Fall at the Farmers Market.
Heather Peracchio, Registered Dietitian and Assistant Extension Educator for the University of Connecticut coordinated with 4th grade teachers Rhoda Guider, Tom Young and John Zilliox at Morris Street School in Danbury, CT to talk to students about the health benefits of root vegetables. On Sept 18th, nearly 75 students were able to see and touch root vegetables like fresh turnips, beets and radishes.
Students discovered how root vegetables have long been a fall and winter staple food since they stay fresh when stored in cool temperatures, and how the term “root cellar” came about. Heather discussed the benefits of eating fruits and vegetables every day. Take home messages included 1) filling half of the plate at meals with fruits and vegetables 2) choosing seasonal produce 3) eating fruits and vegetables in all forms – fresh, frozen, or canned. Children discovered what produce grows when in Connecticut by looking at and taking home a copy of the CT Dept of Agriculture Crop Availability Calendar Students practiced reading food labels for sodium content and choosing “no salt added” for best nutrition. Heather taught them to drain and rinse canned foods to help lower the amount of salt.
Heather gave the teachers USDA MyPlate Fruit and Vegetable posters to reinforce classroom messages. These are a daily reminder for children to eat fruits and vegetables for good health. Children also took home a recipe, Roasted Root Vegetables in English and Spanish,http://recipefinder.nal.usda.gov/recipes/roasted-root-vegetables, so families could share in the veggie adventure!Two days after the in-classroom lesson the 4th graders explored root vegetables first hand by taking a walking field trip to the Danbury Farmer’s Market at Kennedy Park. Lessons were funded by USDA SNAP-Ed, the Supplemental Nutrition Assistance Program Education program.