"Fuel your body...Delight your senses"
Stephanie Brina-Herres, MS, RD, CDN
- Mar
30
2014
In Part 2 of 2 of this latest two-part series referencing Pakistani cuisine, we focus in on a glimpse of a typical Pakistani cultural dietary pattern. Once again, for National Nutrition Month (NNM), we feature our Guest Author, Pakistani Registered Dietitian, Teba Abdul Lateef.
Teba shares details of her observations of some of the traditional food ingredients utilized in preparing Pakistani cuisine. She compiled the listing based on her experience living in Karachi, thus it is not meant to be all-inclusive. In Part 1, Teba shares details about the wonderful nuances of some of the better known cultural dishes and spices that help to bring out the distinctive flavors of Pakistani cuisine which can dazzle your senses.
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- Mar
30
2014
Pakistani cuisine which will dazzle your senses is being featured in this next two-part blog series during March 2014. This Part 1 includes details about a number of the wonderful nuances of some of the better known cultural dishes and spices that help to bring out the distinctive flavors of Pakistani cuisine. Part 2 focuses on a glimpse of a typical Pakistani cultural dietary pattern.Earlier this month, we introduced our Guest Author for 2014 National Nutrition Month (NNM), Pakistani Registered Dietitian, Teba Abdul Lateef, who recently accepted a college lecturer position in Karachi.
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- Mar
1
2014Tasty recipes from Pakistan are being featured this March, courtesy of our Guest Author, as we go global in our effort to promote eating right during National Nutrition Month® (NNM).
In Part 1 of 2 in this blog series, our Guest Author shared some useful tips to consider when making your meal/snack choices. For Part 2 of 2 in this blog series, our Guest Author shares some personal recipes to prove tasty food can indeed be both delicious and nutritious!
Read on for all the details.
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- Mar
1
2014Tasty and nutritious food can contribute to better health no matter where you live, so let’s go global in promoting eating right as we celebrate National Nutrition Month® (NNM)!
This March 2014 marks the 41st anniversary of the Academy of Nutrition and Dietetics’ month long promotion of National Nutrition Month®.
We’re featuring a Guest Author on the blog this month. Read on for all the details and some new Pakistani cuisine recipes.
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- Jul
9
2013
As part of former First Lady Michelle Obama’s signature “Let’s Move” initiative to end childhood obesity in America, on Tuesday, July 9, 2013 the second annual White House “Kids’ State Dinner” as a formal luncheon was scheduled to celebrate the winners of the 2013 Healthy Lunchtime Challenge.(2017 UPDATE NOTICE: Unfortunately, the Let’s Move website is no longer active since Michelle Obama is no longer the current First Lady.
You may find that previous availability of recipes and information from the Let’s Move program may have been scrubbed from other government related websites as well.)
Selected healthy focus recipes were featured at the luncheon. (Image of Kids’ State Dinner graphic property of Let’s Move and shown for identification purposes only).
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- Jun
17
2013
Plans were underway for the year 2013 (2nd annual) Kids’ State Dinner aka celebration of the Healthy Lunchtime Challenge promoted by Let’s Move.(2017 UPDATE NOTICE: Unfortunately, the Let’s Move website is no longer active since Michelle Obama is no longer the current First Lady.
You may find that previous availability of recipes and information from the Let’s Move program may have been scrubbed from other government related websites as well.)
Winners of the recipe contest were announced around late June 2013, although winners in some cases received some local celebrity in their home town locations in advance of the announcement.
(2012 Kids’ State Dinner Official White House photo by Sonya N. Hebert)
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- Mar
22
2013
COOL identification for covered food items is something all consumers should be familiar with, yet many still are not.Regulations regarding COOL identification went into effect back on March 16, 2009.
USDA’s Agricultural Marketing Service (AMS) maintains responsibility for the implementation, administration and enforcement of COOL regulations.
Just how familiar are you with COOL food regulations?
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- Mar
12
2013
Onions are an essential ingredient of many different global cuisines. Onions can be delicious not only raw, but also, for example, caramelized, oven roasted, sauteed, or sweated.
Caramelizing onions is a process that is all about recognizing onion’s natural sugar content, natural moisture content, and understanding cooking principles of both time and also temperature.
The time needed for “caramelizing” onions or another “aromatic” vegetable exceeds the time it would take for “sweating” the same vegetable. Both are classic techniques for cooking onions and other aromats and used for flavor profile building when cooking in cultures around the world.
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- Mar
9
2013
It’s March once again and National Nutrition Month (NNM) is here!National Nutrition Month helps remind us of the unmistakable link between food, nutrition and health. You can find out more by visiting this year’s NNM site.
In honor of the 40th anniversary of National Nutrition Month, we’d like to share 10 categories of tips with you.
Won’t you join us in making this the best celebration ever of NNM?!
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- Nov
17
2012
Many people are considering the merits of a Whole Food focus basis for planning their upcoming Thanksgiving meal.Of course, the most important aspect of Thanksgiving is truly the opportunity give thanks for the blessings in our lives and to share that sentiment while being able to spend time with family and friends, so any food choices should enhance that overall experience.
Memories of Thanksgivings past are connected to our emotional perceptions of those times, so there are sounds, sights, smells/aromas, tastes, textures that all contributed to the sensory perceptions we have locked in our memory banks of those special times. When we again hear similar sounds, perceive similar smells, etc., it brings back a rush of emotion that makes us feel connected to that past and to hopefully many cherished memories that we can enjoy re-experiencing in the present.
Adults often want to recreate and evoke those sensory memories for themselves, while at the same time helping younger members to create similar sorts of hopefully happy memories for children and grandchildren, nieces and nephews, cousins, etc.
For many families, Thanksgiving conjures up memories of home and home is a safe haven most of us yearn for at holiday time.
To help insure those memories are as happy as they can be this year, it is important to take into account any particular dietary needs of family and/or other guests.
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