Aah, back to school time. I always got a kick out of the Staples commercial where the family is shopping for back to school supplies, and the parents are smiling and frolicking while “It’s The Most Wonderful Time of the Year” plays. And of course, the kids are sulking and looking unhappy. I’m not sure that’s so typical these days, but there’s still a change in dynamics when it’s time to go back to school.
National School Lunch Week (NSLW) is October 10-14, 2011. The theme is “Let’s Grow Healthy”. “School Lunch – Let’s Grow Healthy” will help students understand where food comes from while highlighting the overall benefit that school lunch helps kids grow strong and healthy. The NSLW 2011 theme provides the opportunity to try something new and promote locally sourced foods. From a harvest-of-the-month menu to a school garden to a meet-the-farmer educational presentation and much more, there’s a farm-to-school model or activity that can fit the needs of any school or district!
“Freshman 15” originally referred to the typical number of credit hours a full-time college student takes each semester. But pop culture also claims it’s the number of pounds college co-eds gain their first year away from home.
The Freshman 15 IS real. Research shows about 70 percent of students gain weight between the start of college and their sophomore year – but the good news is the “Freshman 15” has lost weight. In reality it is more like the “Freshman 8.” But whether it’s 8 or 15 pounds, it’s the same factor contributing to the obesity epidemic among all Americans – a small increase in daily calories causes significant weight gain over time.
College freshmen flunk when it comes to good nutrition. Results from a recent Tufts study show students should get an “F” in eating enough fruits or vegetables, a “D” in eating enough fiber-rich grains and a “C” in consuming enough calcium. On average college students consume only half of the recommended servings of dairy each day. To make the dean’s list, freshmen must make nutrient-rich foods a priority.
Many factors can tip the scales:
- Like hectic schedules
- Social eating
- All-you-can-eat meal plans
- The biggest culprit may be late night snacking. One study found that, on average, freshmen take in about 500 extra calories between the hours of 8 p.m. and 4 a.m. For late night snacks, I recommend sliced fruit and cheese, yogurt topped with sliced almonds or whole grain cereal with fat-free milk.
Stocking up the dorm room: Undergrads should stock up on these fridge favorites: baby carrots and celery, hummus, string cheese, fresh fruit, yogurt, drinkable smoothies, water, pudding, low-fat and fat-free milk and lean sandwich meat. These are healthy snacks perfect for the on-the-go student, and many come in single serve options that can be packed for class.
Students can fuel up between meals or for late night study sessions with easy grab- and- go healthy snacks such as:
- Animal crackers
- Canned fruit
- Fresh or dried fruit
- Granola bars
- High fiber cereal (portioned boxes)
- Nuts or seeds (pumpkin, almonds, sunflower, walnuts, pistachio)
- Popcorn (light or fat-free)
- Tuna fish
- Trail mix
- Reduced fat peanut butter
- Whole grain crackers
These snacks can be mailed in a surprise care package to hungry freshman.
For good health, college students need to exercise at least 30 to 60 minutes most days of the week. It’s easy to include fitness in college life with these five tips.
- Walk or bike to class
- Go for a walk with friends
- Take a fitness class as a course.
- Check out the college gym or wellness center.
- Join an intramural sport.
In addition to eating nutrient-rich foods and exercising regularly, freshmen can prevent packing on the pounds by:
- Making Time for Meals
- Don’t Skip Breakfast
- Get Plenty of Sleep
Eating nutrient-rich foods, including low-fat and fat-free dairy, and exercising regularly can help students beat the dreaded “Freshman 15!”
There is only one beverage that brings children together from all around the world to celebrate…milk! Wednesday, September 28th marks the 12th annual World School Milk Day (WSMD) promoted by the Food and Agriculture Organization (FAO) of the United Nations. World School Milk Day provides a chance for children around the world to learn about making healthy beverage choices and increases their knowledge about cultures around the world. Launched in 2000, the day is used to promote the importance of drinking milk at school to children in a fun and educational way. The goal of World School Milk Day is to celebrate school milk on one day of the year at the same time all across the world.
We’re getting ready for the 110th Artley Family Reunion. Our branch of the family is hosting the event this year in Middlebury, Indiana. Lots of preparations are being made, the media have been alerted and the invitations have gone out. We have games planned and are looking forward to visiting with family members we only see at this event.
One of the most important aspects of summer reunions and picnics is the food. It is critical to keep hot foods hot and cold foods cold while serving at these gatherings. We’re making memories and we want them to be happy ones!
Find food safety tips at www.befoodsafe.gov. USDA reminds us about the four steps to food safety: Clean, separate, cook, chill.
Clean: Keep hands clean. Wash before and after handling food and after using the restroom, touching pets, etc. Wash with soap and warm water for 20 seconds.
Separate: Keep foods separate. Use one cutting board for fresh produce and another for raw meat, poultry and seafood.
Cook: Cook foods to the proper temperature and keep them hot—140 degrees F. while serving. Use a heat source like a chafing dish, warming tray or slow cooker.
Chill: Cold food should be kept at 40 degrees F. or less. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.· Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).
Reunions Magazine www.reunionsmag.com recommends replacing empty platters with freshly filled ones on buffet lines. Don’t add food to the serving dishes that have been sitting out.
Dorothy Viola’s Favorite Potato Salad
(With a twist: Greek yogurt and sour cream)
- 3 1/2 pounds potatoes, peeled and chopped
- 1 1/2 pounds sweet potatoes, peeled and chopped
- 10 eggs
- 1 large onion, chopped
- 2 cups celery, chopped
- 1 cup plain Greek yogurt
- ½ cup sour cream
- 1/3 cup mayonnaise
- ¼ cup mustard
- ¼ cup pickle relish
- 1 Tablespoon celery seed
- 3 large stems fresh rosemary, strip leaves from stems
- course black pepper
- celery salt
- fresh parsley for garnish
- Place the potatoes and sweet potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
- Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
- Stir the onion, celery, yogurt, sour cream, mayonnaise, mustard, pickle relish, celery seed and fresh rosemary leaves into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Season with course black pepper and celery salt to taste. Garnish with fresh parsley. Serve cold.
A tradition since the 1940s, the American Dairy Association of Indiana’s Dairy Bar is considered an annual “must stop” by a sizable number of state fair visitors. A wide variety of fresh, delicious dairy items are offered, including what frequently is referred to as the “fair’s best food”: the Dairy Bar’s signature thick and creamy milkshakes. You can enjoy milkshake flavors: chocolate, vanilla, and strawberry!
Another Dairy Bar staple – grilled cheese sandwiches (or “cheese toasties,” as northeast Indiana residents like to call them) are very popular with fair-goers. Sandwiches made with American cheese are always in high demand, followed by Colby, Swiss and new this year, Pepper-jack on sour dough. The Dairy Bar’s customers can enjoy those great grilled cheese sandwiches along with sausage egg and cheese biscuits and bagels for breakfast.
Ice cold milk is always a popular beverage. For only 50 cents a serving and 25 cent refills you get quite the nutritional value! It also appears that everybody screams for delicious ice cream or custard! Hand-dipped moosetracks ice cream is the favorite flavor at the Dairy Bar.
The Fuel Up to Play 60 Kids’ Meal – consisting of a grilled cheese sandwich, apple slices and a cup of milk (and a Frisbee) all for the low, low price of $4.00 is popular with youngsters.
Since 2003, the Dairy Bar has operated out of a structure that pays homage to Indiana’s historic round dairy barns. The menu has expanded considerably, adding the grilled cheese sandwiches, milkshakes, ice cream, and more – all of which help fairgoers enjoy delicious treats while getting their recommended 3-Every-Day of Dairy. The Dairy Bar has remained one of the State Fair’s most popular refreshment destinations for all these years because fairgoers know they’ll get delicious treats at the best prices around. Make the Dairy Bar one of your stops at the State Fair this year!
Before we know it, kids will be headed back to school. The National School Lunch Program, which most public/private schools work with (for federal funding), requires that nutritious and economical meals must be prepared. We work closely with Indiana School Nutrition Directors and cafeteria personnel so we know that they strive to make sure students get great tasting, nutritious and economical meals to enjoy. Encourage your kids to try school lunches.