IN THIS ISSUE:
Connie's Holiday Blog
Hunger has no Season
RECIPE: “Multiple Choice” Soup
NEWS IN BRIEF:
More good news about the family meal
HealthierUS School Challenge
Recommended Site: http://www.verbnow.com

Connie's Holiday Blog: Toothpaste, Oranges and More!

Dear Feeding Kids Subscribers,

For those of you who have been reading my newsletters for some time, you know that I'm always looking for ways to positively impact the health culture for kids. The more I work in this field (23 years and counting!), the more I realize that it is the continuous, small steps that make the biggest collective difference. Last December's “30 Ways you can Promote a Positive Nutrition Culture” has been one of the most downloaded and reprinted articles in Feeding Kids history. I hope that means that some of those tips are being translated into action!

I wanted to share a few random examples of positive action I have witnessed this year. I am interested, too, to hear of your examples. Please share by sending your short tip or experience to healthtips@nutritionforkids.com.

Small steps, big rewards

• No candy in this class: In my son's 7th grade language arts class, the teacher hands out items such as toothpaste and Satsuma oranges to reward positive behavior. Best of all, my son asked if I would buy Satsumas (a good recommendation, I might add -- they are delicious, juicy and easy-to-peel).
• There are 365 milk vending machines in Wisconsin high schools, a 50% increase in the past two years.
• Farm to school programs are growing (literally!). Check out http://www.farmtoschool.org to see if your state is listed and how you can become more involved in this effort.
• When analyzing advertisements in teen magazines this year, the small group I was working with actually found some positive examples of healthy-looking kids participating in physical activity. The source? The VERB campaign from CDC. Check it out here.
• A recent note from a teen in one of my cooking classes reminded me why it's important to employ hands-on techniques in nutrition education: “Thank you for showing us a few new things, that's what helps people really understand.“

Please know that all 3400+ of you make a huge difference when you care about kids and their health. Instead of focusing on the dire state of children's fitness and nutrition, let's all make an action plan for positive change in 2005.

Hope the new year brings you good health, success and joy!

 

Hunger has no season

Typically, food banks and hunger relief agencies see a sharp spike in donations during the holiday season. That's great news, of course. Unfortunately though, there are hungry families in this country every day of the year. Consider keeping food collection bins available all year long at your school or workplace.

When you donate food, try to consider the most appropriate (and overlooked) food items needed. I tell my children that you should “only donate foods that you would eat.” In other words, don't scrounge around the pantry in search of food that you want to get rid of! Instead, pick the foods you like the most and donate those to hunger relief agencies.

Food pantries are always in need of protein-based foods. The list below includes some ideas you may not have considered, both vegetarian and non-vegetarian:

Vegetarian:
peanut butter, almond butter
soy nuts, packaged pumpkin seeds, sunflower seeds (shelled)
almonds, walnuts, hazelnuts, peanuts, etc.
minestrone and other bean-based soups
dried beans/legumes
dried soup mixes (esp. with beans)
canned vegetarian chili
powdered milk
rice or soy milk in aseptic packaging
nutritional drinks such as Ensure® or Boost® (good especially if food box is intended for a person who is elderly or immune compromised)
nonperishable pudding cups

Meat-based:
canned tuna, chicken, salmon, crab
canned ham
canned beef stew, chili, other meat-based "chunky" soups
meat-based baby foods

Finally, work to understand and eliminate the root causes of hunger in your community. In many cases, the families seeking emergency food boxes are working low wage jobs that don't support the high cost of living in many communities (such as the Portland, Oregon area where I live).

For the latest information on hunger statistics in your state, see http://www.ers.usda.gov/publications/fanrr42.

"Relax. This is not a test! It's a recipe that allows you lots of flexibility and creativity in developing your own favorite combination. Enjoy!"

RECIPE: “Multiple Choice” Soup

Pick ONE choice in each category for this recipe:

Broth* (2 cups):
___ Vegetable
___ Chicken
___ Beef

Juice* (3 cups):
___ Vegetable juice
___ Tomato juice

Vegetables:
___ 1 pound bag of frozen carrots, peas, corn, green beans or various mixed vegetable combinations
___ 3-4 cups fresh cut-up vegetables such as carrots, potatoes, zucchini or cabbage
___ Combination of frozen and fresh vegetables (3-4 cups total)

Protein:
___ 1 can (approximately 16 ounces) kidney, pinto, white or black beans, drained*
___ 2 cups of lean meat, such as cutup turkey or ham, or cooked ground beef

Pasta:
___ 1 cup of your favorite shaped pasta such as macaroni, small shells, rotini or bowties

ALL of the items below:
___1/2 teaspoon garlic powder
___1 tsp. Italian seasoning OR oregano OR your favorite seasoning
___1/2 tsp. pepper
___1 cup water
___1-2 tablespoons grated cheese (e.g. Parmesan, Romano, Italian blend)

*May substitute low-sodium varieties of these ingredients

Directions: In large saucepan, combine broth, juice, vegetables, protein ingredient, water, garlic, seasoning and pepper. Cook on medium heat until soup boils. Add pasta and cook for 15-20 minutes, until pasta is tender. Top with a tablespoon or two of your favorite cheese.

Makes 8-10 servings

HINT: To make the meal complete, just add whole-grain bread or crackers, fresh fruit and milk.

Notes:
My Favorite Ingredients for this recipe:

 

NEWS IN BRIEF

More good news for the family meal
Researchers from “Project EAT" (Eating Among Teens) at the University of Minnesota found that among teens, the frequency of family meals was inversely associated with tobacco, alcohol, and marijuana use; low grade point average; depressive symptoms; and suicide involvement.
Source: Eisenberg ME, Olson RE, Neumark-Sztainer D, Story M, Bearinger LH. Correlations between family meals and psychosocial well-being among adolescents. Arch Pediatr Adolesc Med. 2004 Aug;158(8):792-6.

In a separate study that looked at the relationship between family meals and disordered eating behaviors, Project EAT researchers found that family meals emerged as the most consistent protective factor for disordered eating.
Source: Neumark-Sztainer D, Wall M, Story M, Fulkerson JA. Are family meal patterns associated with disordered eating behaviors among adolescents? J Adolesc Health. 2004 Nov;35(5):350-9.

HealthierUS School Challenge
The HealthierUS School Challenge is a voluntary certification for schools that are willing to establish nutrition standards for foods and beverages beyond the school meals programs, and provide opportunities for nutrition education and physical activity. This first year it is only available for elementary schools. To review the standards, criteria, and instructions for applying for certification, visit http://www.fns.usda.gov/tn/HealthierUS/index.htm

Recommended Site: Verbnow.com
If you don't know what a ViRT is, you definitely need to stop by verbnow.com and find out. Part of the VERB campaign, Verbnow.com is a website aimed at tweens (ages 9-13). "VERB™ It’s what you do" is a national, multicultural, social marketing campaign coordinated by the U.S. Department of Health and Human Services’ Centers for Disease Control and Prevention (CDC). Check out the site for kids at http://www.verbnow.com.

The information contained in this newsletter is not intended as a substitute for medical and/or nutrition advice. See your physician and/or registered dietitian for individual health and/or dietary concerns.

©2004, by Connie Evers, All Rights Reserved. There is a modest reprint fee for reproducing the material in this newsletter in either print or electronic publications. Please send an email to reprint@nutritionforkids.com for details and rates.

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