Food News – Strategic Dining Services

Post Date August 3, 2016

There is no denying that as we age chronologically, our body ages right along with us. But research is showing that you can increase your chances of maintaining a healthy brain well into your old age if you add these “smart” foods to your daily eating regimen.

Blueberries – studies have found that blueberries help protect the brain from oxidative stress and my reduce the effects of age-related conditions such as Alzheimer’s disease or dementia.

Wild Salmon – rich in omega-3 essential fatty acids, which are essential for brain function.Omega-3 also contain anti-inflammatory substances.

Nuts and Seeds – a good source of vitamin E. Higher levels of vitamin E correspond with less cognitive decline as you get older. Add an ounce a day of walnuts, hazelnuts, Brazil nuts, filberts, almonds, cashews, peanuts, sunflower seeds, sesame seeds or flax seed.

Avocados – almost as good as blueberries in promoting brain health. True, avocado is a fatty fruit, but it’s a monounsaturated fat, which contributes to healthy blood flow. Healthy blood flow means a healthy brain.

Whole grains – such as oatmeal, whole-grain breads, and brown rice can reduce the risk for heart disease. Every organ in the body is dependent on blood flow, if you promote cardiovascular health, you’re promoting good flow to the organ system, which includes the brain.

Post Date May 9, 2016

Just one serving of blueberries a week can help cut your risk of high blood pressure. Blueberries, as well as raspberries and strawberries, contain natural compounds called anthocyanins that protect against hypertension, according to a recent British and American study of about 157,000 men and women published in the American Journal of Clinical Nutrition.

Having a bowl of breakfast cereal, especially whole-grain, high-fiber cereals like oatmeal, oat squares, bran flakes or shredded wheat, can reduce your chance of developing high blood pressure, Harvard University researchers recently found. Plus, the more servings of cereal you eat a week, the greater the benefits. Add to that the recent research on blueberries, and you could double your health rewards by topping your cereal with berries.

Everyone loves a baked potato, right? But did you know that a baked potato is high in potassium and magnesium, two important minerals that can help fight high blood pressure? Research shows that if Americans boosted their potassium intake, adult cases of high blood pressure could fall by more than 10 percent. As for magnesium, many older Americans fail to get enough in their diet, according to the National Institutes of Health. So why not kill two birds with one food. In addition to baked potatoes, here are some other foods high in both these minerals: halibut, spinach, bananas, soybeans, kidney beans and plain nonfat yogurt.

Post Date: April 4, 2016

Super foods are nutrient-packed powerhouses that promote the health of people who eat them.
The five super foods will reduce internal inflammation—the single biggest cause of fatigue and autoimmune disease which overwhelms the body as we age.

Omega-3 fatty acids are proven to reduce inflammation that causes a host of diseases such as heart disease, cancer and arthritis.
Garbanzo beans (chick peas), black beans, red (kidney beans) peas are recommended super foods to fight inflammation.
Garlic is renowned for its antibiotic, anti-inflammatory properties and is nature’s best immune system booster.
Beet root, sweet potato and the cruciferous vegetables are in this group of super foods.
Grains such as steel cut oats and barley reduce spikes in blood sugar and are good for diabetics.

Post Date January 21, 2016

When you have arthritis, the produce section is one of the most important stops you can make in the grocery store. Vegetables are rich in antioxidants and other nutrients that protect against cell damage and lower inflammation throughout the body, including in your joints.

Which vegetables are best? “The more color the better. Here’s a guide to some of the vegetables that should color your plate every day.

Dark Green Leafy Vegetables
Energy production and other metabolic processes in the body produce harmful byproducts called free radicals, which damage cells. Free radicals have been implicated in the development of rheumatoid arthritis (RA), and in the inflammation that attacks joints. Green, leafy vegetables such as broccoli, spinach, Brussels sprouts, kale, Swiss chard and bok choy are packed with antioxidants like vitamins A, C and K, which protect cells from free-radical damage. These foods are also high in bone-preserving calcium.

Broccoli and other cruciferous vegetables (Brussels sprouts, cabbage, bok choy and cauliflower) offer another benefit – a natural compound called sulforaphane. Research on mice shows sulforaphane blocks the inflammatory process and might slow cartilage damage in osteoarthritis (OA). And there’s some evidence diets high in this vegetable family could prevent RA from developing in the first place.

Sweet Potatoes, Carrots, Red Peppers and Squash
These brightly orange- and red-hued vegetables get their distinctive color from carotenoids like beta-cryptoxanthin. Plant pigments also supply sweet potatoes, carrots, squash and red peppers with antioxidants. Some research suggests eating more foods rich in beta-cryptoxanthin could reduce your risk of developing RA and other inflammatory conditions.

Red and Green Peppers
Peppers – no matter what their color or whether they’re mild or hot – are an abundant source of vitamin C, which preserves bone, and may protect cells in cartilage. Getting less than the recommended 75 mg for women and 90 mg for men daily may increase risk for OA of the knee. Just a half-cup of red bell pepper gives you a full day’s supply.

Onions, Garlic, Leeks and Shallots
These pungent vegetables are all members of the allium family, which are rich in a type of antioxidant called quercetin. Researchers are investigating quercetin’s potential ability to relieve inflammation in diseases like RA. Alliums also contain a compound called diallyl disulphine, which may reduce the enzymes that damage cartilage.

Olives
Though technically a fruit and not found in the produce aisle, olives and olive oil can be potent inflammation fighters. Extra-virgin olive oil contains the compound oleocanthal, a natural anti-inflammatory agent that has properties similar to the NSAID drug, ibuprofen.

Post Date November 1, 2015

4 Tips for Writing Great Menu Descriptions

When thinking about how to write a menu, it’s important to remember that your menu is read by nearly every guest who walks through the door. Much more than a list of items, your menu is a reflection of your concept, style and the quality you deliver. If crafted correctly, menu descriptions encourage customers to order and ultimately set the expectations for their meal.

Use these five tips to create compelling descriptions and perfect restaurant menu design.

1. Keep it Short

Sure, you could rave about each item on your menu, but descriptions should be concise. Short descriptions don’t have to be boring. Use words that pack a punch and language that’s vivid and enticing – giving just enough information to make a guest’s mouth water.

2. Ignite the Senses

Use sensory words – such as “fiery,” ”savory” and “crispy” – to describe your dishes. People are driven by their senses, and by using simple yet tantalizing terms that speak to the each of the five senses, you paint a clear picture of what diners can expect from the dish. One study found that using descriptive labels increased sales by 27 percent and improved diners’ overall attitude toward the food and restaurant.

3. Know Your Audience

Are your diners mostly Seniors? Knowing the characteristics of the demographics you’re targeting makes it easier to hone in on specific menu items that will appeal to those customers.

Additionally, research shows that men and women tend to order along gender-based lines, so make sure your menu descriptions account for both preferences. Men tend to order meals that are described as being hearty and filling, while women lean toward lighter options. Crafting descriptions that appeal to both of these groups will help your menu appeal to people across the board.

4.. Design Wisely

Your menu is an extension of your restaurant’s brand. And while just about every customer reads your menu, you typically have their attention for a grand total of 109 seconds. Organize your menu into categories to make it easier for guests to skim and quickly find what they’re looking for.

Post Date August 26, 2015

A Simple Pineapple – MUST Read

The pineapple is a member of the bromeliad family.
It is extremely rare that bromeliads produce edible fruit. The pineapple is
the only available edible bromeliad today.

It is a multiple fruit. One pineapple is actually made up of dozens of
individual floweret’s that grow together to form the entire fruit. Each
scale on a pineapple is evidence of a separate flower.

Pineapples stop ripening the minute they are picked.
No special way of storing them will help ripen them further.
Colour is relatively unimportant in determining ripeness.
Choose your pineapple by smell.If it smells fresh, tropical and
sweet, it will be a good fruit.

The more scales on the pineapple, the sweeter and juicier the taste.

After you cut off the top, you can plant it.
It should grow much like a sweet potato will.

This delicious fruit is not only sweet and tropical; it also offers many
benefits to our health. Pineapple is a remarkable fruit.

Post Date July 16, 2015

Eggs are becoming much more expensive in the US – by the dozen and otherwise.

The outbreak of avian flu caused the cost of eggs to nearly double in June for producers. Wholesale prices for chicken eggs jumped 84.5% in June, the US Department of Labor said.

The spike comes amid otherwise tame inflation across the rest of the economy. The producer price index, which measures the costs of goods and services before they reach consumers, rose 0.4% in June.

Midwest bird flu outbreak raises egg and poultry prices
Read more
Over the past 12 months, producer prices have fallen 0.7% because of lower oil and gas costs. Wholesale gas prices rose 4.3% last month but are down 30.3% from a year ago, keeping inflation firmly in check.

A surprising amount of the increase in producer prices in June came from eggs, which make up an extremely small share of the broader index but have soared in price since April.

“When they’re rising at a 58,000% annualized rate, as they have the past two months, the impact is material,” said Ted Wieseman, an analyst at Morgan Stanley who estimates that eggs account for nearly a fifth of the total 0.4% increase in producer prices last month.

Wholesale chicken egg prices recorded the largest increase since the government began tracking the costs in 1937. More than 49m chickens and turkeys died or were euthanized in 15 states this spring as the flu virus spread from the Pacific north-west into midwest farms.

Post Date: July 1, 2015

Osteoporosis, which means “porous bones,” is a condition causing bones to gradually thin and weaken. This condition makes you more susceptible to fractures. About 1.5 million older people in America suffer from fractures each year. The medical expense of treating broken bones from osteoporosis is as high as $18 billion each year, according to the U.S. Surgeon General. Osteopenia is a condition that happens when the bone becomes naturally thinner as we age. Existing bone cells are more susceptible to breaks. Osteopenia is bone density that is lower than normal but above levels for osteoporosis. Bone cell loss speeds up for women during hormonal and menopausal changes. Bone cell loss can happen to men, too. Metabolism problems that interfere with the body’s absorption of enough vitamins and minerals can impact bone strength. Medications with steroids and chemotherapy may also adversely affect bone health. Anti-seizure medication and prolonged immobility due to illness can also increase bone loss. A family history of osteoporosis, being thin and white or Asian, and engaging in limited weight-bearing activities increase the risk of osteopenia and, perhaps osteoporosis. Smoking, regularly drinking carbonated beverages and excessive use of alcohol may also contribute to the risk. As with any disease, early detection and treatment is the key. Osteoporosis is much more prevalent in women; indeed 80 percent of people suffering from this disease are women. Women who are thin and or have small frames are more likely to be at risk. Bone breakdown occurs in younger people, but replacement of bone cells keeps up with the breakdown. Physicians believe hormonal changes after menopause accelerate the loss of bone mass. Estrogen helps to keep calcium in the bones. When estrogen declines during menopause, calcium in the bones is depleted. The body simply cannot replace bone cells at a fast enough pace. This loss of bone density speeds up during the first five to seven years after menopause.

Why should you care about loss of bone density? After all, it does not affect your appearance or cause any pain. Bone density is important because strong bones are less likely to break from a fall or other accident. Broken bones are painful to anyone, and can dramatically impact the quality of life for seniors. The best way to fight the loss of bone density is to be proactive at an earlier age. Bone development peaks in your 30s. Healthy diet including calcium-rich foods, weight bearing exercise and a daily dose of sunlight, which gives you vitamin D and will help to keep bones stronger. Keep these good habits throughout your life to make bone health the least of your worries. Osteopenia and osteoporosis can be detected through bone mineral density testing. Doctors may recommend treatments such as calcium and vitamin D supplements, as well as ‘bone-friendly’ medications.

A final note to grandparents: bones grow the fastest between ages 9 to 18. Make sure your grandkids (especially girls) get enough calcium, sunlight and weight-bearing activity during this critical time. Think about bones having a calcium savings account available for a limited time. Restrict intake of sodas, which can produce a penalty for early withdrawal.

Post Date March 11, 2015

Sucralose

Sucralose is a no-calorie sweetener 600 times sweeter than table sugar (sucrose). It was discovered in 1976 by researchers at Queen Elizabeth College, University of London, during a collaborative research program with the sugar producer Tate & Lyle, PLC. Sucralose is made by replacing three hydrogen-oxygen groups on a sucrose molecule with three chlorine atoms. Sucralose is used as an ingredient in a broad range of foods and beverages and as a tabletop sweetener under the name SPLENDA®.

Safety

Sucralose is safe for the entire family, including children and women who are pregnant or breastfeeding. It is permitted for use in foods and beverages in nearly 80 countries including Canada, Australia and Mexico. Sucralose was approved for use in 15 food and beverage categories by the U.S. Food and Drug Administration (FDA) in April 1998 and as a “general purpose” sweetener in 1999. Like other low- and no-calorie sweeteners, sucralose is also suitable for individuals with diabetes.

Research demonstrates that it has no effect on carbohydrate metabolism, short- or long- term blood glucose control, or insulin secretion. Following its discovery, sucralose underwent extensive safety testing. More than 100 safety studies have been conducted over a 20-year period, with no safety concerns found. These studies include assessments for cancer, genetic damage, reproduction and fertility, birth defect, immunology, central nervous system, and metabolic assessments.

The safety of sucralose has been confirmed by leading medical, scientific and regulatory authorities around the world including, the U.S. Food and Drug Administration (FDA), the Joint FAO/WHO Expert Committee on Food Additives (JECFA), European Commission’s Scientific Committee on Food, Health Canada and Food Standards Australia/New Zealand.

Acceptable Daily Intake (ADI)

The US FDA has set the ADI for sucralose for children and adults at 5 mg/kg body weight. This means a 150-pound (68 kg) person can safely consume 340 mg of sucralose every day over his or her lifetime without adverse effects. The amount of sucralose in Diet Coke with Sucralose sold by The Coca-Cola Company in the U.S. is 60 mg per 12-fl. oz. serving.*

Metabolism

The vast majority of ingested sucralose passes through the digestive system unchanged. The small amount of sucralose that is absorbed is not metabolized, but is rapidly eliminated in urine as sucralose. Sucralose does not accumulate in the body.

Post Date Jan 11, 2015

The New Year means new starts, and that typically involves making New Year’s resolutions. While the old-faithful standbys still exist, adults over the age of 65 can greatly benefit from making healthy resolutions – especially those that help prevent illness and injury. Here are five New Year’s resolutions that will keep you feeling young and vibrant.
Senior man having checkup

Here are five resolutions that we recommend for seniors entering the new year:
Participate in cognitive health activities
Mental health is an important aspect of health that we tend to overlook as we extol the benefits of staying physically fit. Keep your mind engaged and stimulated through a language class, book club or by playing brain games and trivia on the computer.

Exercise or start a new physical activity
Exercise doesn’t have to exhausting, and it certainly doesn’t have to feel like work. Older adults are increasingly looking to classes such as yoga and tai chi to not only increase physical health, but to meet people and widen their social circles. Other activities like local walking clubs can be found at many senior organizations and community centers.

Eat more fresh foods
Processed foods are easy to throw together for a meal, but they come with a host of health issues and concerns, and frankly, they’re not worth the hassle. Make a promise to eat more fresh, healthy fruits and vegetables and you’ll see a noticeable difference in the way you look and feel – and it takes very little work on your end.

Make your home safer
According to the Centers for Disease Control, one in three adults over the age of 65 falls each year. Many of these falls are preventable, especially if home safety tips are implemented. Tips like moving cords out of walkways, having good lighting near beds and taping down edges of carpet and rugs can help tremendously to decrease the number and severity of falls for seniors.

Schedule regular checkups
Unfortunately, with age comes an increased risk of illness and other complications such as high blood pressure, osteoporosis and other medical conditions. Making sure that you schedule a regular annual checkup can help in early detection and prevention.

Not only will these New Year’s resolutions improve your mental and physical health, they’ll provide social opportunities and benefit your life in multiple ways. What are some of your goals and resolutions for the upcoming year?

Post Date December 21, 2014

Our bodies change as we age. In turn, seniors have very different nutritional needs than teenagers, children, and even middle-aged adults.

Age-related changes can affect how your body processes food, which influences your dietary needs and affects your appetite. These are some of the changes:

Your metabolism slows down. This happens naturally, but it becomes more pronounced if you don’t get as much exercise as you should. When your metabolism slows, your body doesn’t burn as many calories, which means you need to eat less to stay at a healthy weight. As a result, the foods you eat should be as nutrient-rich as possible. Most women with average activity levels need about 1,800 calories per day. Men with an average activity level need about 2,300 calories each day. You’ll need fewer calories if you’re sedentary, more if you are very active.
Your digestive system changes. Your body produces less of the fluids that it needs to process food in your digestive system when you get older. These changes can make it harder for your body to absorb important nutrients like folic acid and vitamins B6 and B12.
Your appetite may change. Many seniors take one or more medications for health conditions; these can cause side effects such as a lack of appetite or stomach upset, which can lead to poor nutrition.
Your emotional health may be affected. Seniors who feel depressed or lonely often lose interest in eating. On the other hand, emotional issues may cause some people to eat more and gain unwanted pounds.

Post Date December 14, 2014

In order to get enough of these brain boosters, you’ll want to make sure you focus on these foods:

Vegetables, especially leafy greens like spinach, kale, and turnip greens and cruciferous vegetables like broccoli, have been strongly linked with lower levels of cognitive decline in older age, according to a study in the Annals of Neurology.

Salmon and other cold-water fish such as halibut, tuna, mackerel, and sardines are rich in omega-3 fatty acids. Other omega-3 sources include beans, some nuts, flax seeds, and healthy oils like canola oil.

Berries and dark-skinned fruits are rich in antioxidants. According to the Alzheimer’s Association, some of the fruits that pack the most punch are blueberries, blackberries, strawberries, raspberries, plums, oranges, red grapes, and cherries.

Coffee and chocolate are surprisingly good for you. Recent studies have shown that caffeine and coffee can be used as therapeutics against Alzheimer’s disease. The caffeine and antioxidants in these two tasty treats may help ward off age-related memory impairment, along with cinnamon, olive oil, and curry.

Post Date: October 26, 2014

Eating well isn’t just a “diet” or “program” that’s here today and gone tomorrow. It is part of a healthy lifestyle that you can adopt now and stay with in the years to come.

To eat healthier, you can begin by taking small steps, making one change at a time. For instance, you might

take the salt shaker off your table. Decreasing your salt intake slowly will allow you to adjust.
switch to whole-grain bread, seafood, or more vegetables and fruits when you shop.
These changes may be easier than you think. They’re possible even if you need help with shopping or cooking, or if you have a limited budget.

Post Date: October 19, 2014

In 2008, Congress gave the FDA until 2010 to create a definition for what a gluten-free product actually means. Four years after that deadline, we’re still waiting.

The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products.

Although the U.S. gluten-free product industry is booming (revenues were $2.6 billion last year, up from $100 million in 2003), they still have quite a bit of wiggle room. The Washington Post explains that some companies “might fail to test their products or might allow small amounts of gluten but still label their foods as gluten-free.”

Other countries including Canada, Brazil and Australia have defined gluten-free foods as containing no more than 0.0007 of an ounce of gluten for every 2.2 pounds of food. Though the FDA has no set definition, it does offer a FAQ page about gluten-free labeling.

This year the world’s largest gluten-free cake was brought to Capitol Hill to call attention to the issue. Currently, at least three million Americans have celiac disease, and 18 million have gluten sensitivity.

Post Date: September 28, 2014

Why We Eat Less as We Age

As you get older, certain age-related changes can make it more difficult to get the fruits and vegetables you need, including:

Difficulty chewing. Some people have dental problems that make it harder to chew.
Changes in taste. Certain people find that food doesn’t taste the same as they get older.
Mobility problems. For older people who are no longer able to drive, it may be difficult to get out and shop for fruits and vegetables.
Lack of motivation to cook. If you live alone, you may not feel like cooking just for one.
Changes in appetite. For many people, getting older means that you just aren’t as hungry as you used to be.
Meeting Your Healthy Eating Goal for Fruits and Vegetables

Follow these tips for increasing the amount of fruit and vegetables you eat each day:

Display your produce. Put your fruits and vegetables out on the counter or in a prominent position in the refrigerator, so that you’ll be more likely to eat them.
Add fruit and vegetables to every meal. Make it a point to fill half your plate at breakfast, lunch, and dinner with fruits or vegetables.
Try new produce. Each time you go to the grocery store, pick out a new fruit or vegetable to try.
Cook vegetarian. At least once every week, skip the meat and try a new vegetarian recipe for dinner.
Snack on produce. Try snacking on fresh or dried fruit, carrot and bell pepper strips with a low-fat dip, or baked chips with salsa.
Add fruits and vegetables to dishes. Find ways to incorporate fruits and vegetables into foods you already eat. For instance, stir fruit into your cereal or yogurt, add strawberries or blueberries to your pancakes, pack your sandwich with extra veggies, add vegetable toppings to your pizza, stir greens into your favorite casserole or pasta dish, or stuff your omelet with extra vegetables.
To get the most out of the fruits and vegetables you eat, aim for variety. Eat many different types of fruits and vegetables in a rainbow of colors. This will help ensure that you get the variety of nutrients your body needs for healthy aging.

Post Date: September 14, 2014

In 2004, Congress gave the FDA until 2008 to create a definition for what a gluten-free product actually means. Four years after that deadline, we’re still waiting.

The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products.

Post Date: August 5, 2014

Age-related changes can affect how your body processes food, which influences your dietary needs and affects your appetite. These are some of the changes::

Post Date: July 9 ,2014

Aged individuals have different nutritional needs than that of younger adults and adolescents. Diseases like diabetes change people’s dietary requirements, making some snacks necessary for maintaining balanced blood glucose levels. In addition, elderly aches, pains and conditions like arthritis can make meal preparation a daunting task, which can further necessitate the importance of healthy snacks.

Below are ways snacks can play a significant role in an elderly individual’s life:

Social value. Snacks are a great way to integrate healthy eating into social situations, offering seniors opportunities to mingle over a mug of cider and a homemade treat. Social interaction is an important part of life, helping the elderly stay active and energized.
Health. Healthy snacks are nourishing. They help supplement the diet, filling in nutritional gaps.
Activity. Food preparation can be a pleasant activity. Some individuals still desire to work in the kitchen, though operating certain appliances and fixing a full meal is sometimes complicated. Fixing finger foods and other snack items is a small-scale way to keep seniors cooking.
Snacks for the Elderly
Choose snacks based on the individual tastes and dietary needs of the elderly individuals you feed. While prepackaged goodies are handy in pinch, natural snacks are the best choices, as they are unprocessed and free from additives and excess salt and sugar. Here are some healthy snack ideas for the elderly:

Precut Veggies. A mixed bag of broccoli, carrots and cauliflower are a colorful treat, packed with essential vitamins. Make a tasty dip to dollop on, or eat them as is.
Fresh Fruit. Apple wedges, orange slices and banana halves make a sweet snack in summer or winter. If you are making a platter, toss cut fruit in a bowl with a few tablespoons of lemon juice to preserve the color (brown bananas and auburn apples are not appealing!).
Nuts. Nuts are a crunchy alternative to chips. They are a rich source of antioxidants, healthy fats and calories.
Cheese. Sticks, slices or wedges. Cheese makes a satisfying snack.
Boiled Eggs. A great source of protein.
Finger sandwiches. Make your own tuna on rye, peanut butter, cucumber or cheese sandwiches. Cut them in small squares to make them more appealing to light eaters.

Post Date: June 5, 2014

Bone Health

As we get older, our bones get weaker and more brittle. Women in particular are at risk for osteoporosis, so read below for some suggestions on what to eat to maintain bone health.

Fortified milk: Make sure the milk you’re drinking is fortified with Vitamin D.
Kale: Kale is rich in Vitamin K and contains calcium.
Cottage cheese: Cottage cheese is estimated to have between 318 and 156 mg of calcium.
Fortified orange juice: Fortified oj is also a great source of Vitamin D.
Cabbage: Cabbage raises estrogen levels, which is good for aging women.
Calcium-fortified cereal: WebMD suggests having 1 cup of calcium-fortified cereal for a bone-healthy breakfast.
Calcium-fortified soy milk: If you’re lactose intolerant, try soy milk, which contains between 80 and 500 mg of calcium if it’s fortified.
Collards: Just 1/2 a cup of collards contains about 20% of your recommended daily value of calcium.
Dandelion: Add dandelion to your recipes to get heaping doses of boron and a good share of calcium.
Yogurt: One cup of yogurt contains between 300 and 400 mg of calcium.

Post Date: April 15, 2014

Live longer and stronger – Good nutrition keeps muscles, bones, organs, and other body parts strong for the long haul. Eating vitamin-rich food boosts immunity and fights illness-causing toxins. A proper diet reduces the risk of heart disease, stroke, high blood pressure, type-2 diabetes, bone loss, cancer, and anemia. Also, eating sensibly means consuming fewer calories and more nutrient-dense foods, keeping weight in check.

Sharpen the mind – Key nutrients are essential for the brain to do its job. People who eat a selection of brightly colored fruit, leafy veggies, and fish and nuts packed with omega-3 fatty acids can improve focus and decrease their risk of Alzheimer’s disease.

Feel better – Wholesome meals give you more energy and help you look better, resulting in a self-esteem boost. It’s all connected—when your body feels good you feel happier inside and out.

Post Date: March 16, 2014

Tips for Better Elderly Nutrition

-Increase Vegetables and Fruits: Overall, the fiber, vitamins, and enzymes present in fresh plants are best for all of us. Steaming the vegetables so that they are softer for those with dental issues is easy to do. For those who have no trouble chewing, cut up raw vegetables with a tasty dip as a snack or a small meal.
-Make Lunch the big meal of the day: Often by dinner, seniors are too tired to finish meals. Also, some seniors can have more digestive problems that interfere with a good night’s sleep. We all actually need more calories earlier in the day.
-Stay Hydrated: Remember to maintain fluid levels. It is important for all bodily processes to sip some liquids throughout the day. The more fruits and vegetables in our diets, the more naturally hydrated we are.
Go for the Grain: when making decisions about which breads to choose, always go for the one higher in whole grains. Some people dislike the taste or texture at first. One way to work toward more whole grains is to mix whole grain pasta with regular pasta and gradually increase the whole grain levels.
-Don’t Skip Meals: Skipping a meal usually makes someone eat more at the following meal and can drop blood sugars causing dizziness. If not hungry, it is better to eat a little than to skip.
-Eat small Meals More Often: It is better for most seniors to eat 5-6 small meals a day because this can:
Reduce the highs and lows of insulin levels
Help seniors who find it painful to eat large meals because of chest congestion or breathing problems
Encourage more calorie intake for those who have lost their appetites
Offer more opportunities to socialize and be with others

Post Date: February 6, 2014

Onions- The Market has strengthened due to heavy demand and lighter supplies. Mexico probably won’t start coming in until the first or second week of February. Quality has been good.
Tomatoes – Looks like the warmer weather will improve supplies and has the market trending downward. The quality is good .
Potatoes- Look for the market to remain steady for the next few weeks.
Cucumbers – Supplies are improving and quality is only fair. Look for this market to come down a little . Florida is done as far as cukes go.
Bell Peppers- The supplies are improving but the market is still firm.
Strawberries- The supplies have increased and with warmer weather ahead , we should see better pricing.
Yellow Squash and Zucchini- The supplies are improving and the market is moving downward some.
Lemons and Oranges – The lemon market is better but oranges are still flat.
Avocados- Look for this market to weaken due to good supplies.
Green Beans and Corn- Supplies are improving but quality is only fair.
Florida strawberries are in peak season right now and this is a great time to promote them. With the Florida strawberry festival right around the corner in Plant City the prices are low and the quality is nice. The season will wind down about the last week of march depending on the weather and supplies.

Grilled zucchini makes a excellent side dish. Just cut the zucchini lengthwise and rub down with some olive oil, salt and black pepper, Grill about 3 to 5 minutes on each side and serve . This is a excellent time to grill any Florida vegetables such as peppers , cukes , eggplant corn, cabbage, tomatoes and squash.

Post Date January 27, 2014

Some tips to pass along to your residents…

Stick to healthy fats. Choose healthy fats found in seeds, nuts, avocados, fatty fish, and vegetable oils rather than saturated fats and trans fats.

Drink up. Water, of course. To stay hydrated, drink a lot of water and non-caffeinated beverages and eat foods with high water content (like soups, cucumbers, grapes, and melons) unless instructed otherwise by your doctor.

Opt for whole grains. These fiber- and nutrient-rich foods will help your digestion and protect your heart. Choose brown rice, whole grain cereals, and whole wheat bread instead of white bread and refined grains.

“Rough up” your diet. Include a variety of high-fiber foods every day, such as raw fruits and vegetables and whole grains. These foods help cut down on constipation; provide the vitamins, minerals, fiber, and nutrients that you need for healthy aging; help maintain your weight; and reduce your risk of heart problems. If you’re not sure you’re getting enough fiber, talk to your doctor about supplements.

Post Date January 12, 2014

Tips for Healthy Eating

Reduce sodium (salt) to help prevent water retention and high blood pressure. Look for the “low sodium” label and season meals with garlic, herbs, and spices instead of salt.

Enjoy good fats. Reap the rewards of olive oil, avocados, salmon, walnuts, flaxseed, and other monounsaturated fats. The fat from these delicious sources can protect your body against heart disease by controlling “bad” LDL cholesterol levels and raising “good” HDL cholesterol levels.

Add fiber. Avoid constipation, lower the risk of chronic diseases, and feel fuller longer by increasing your fiber intake from foods such as raw fruits and veggies, whole-grains, and beans.

Avoid “bad” carbs. Bad carbohydrates—also known as simple or unhealthy carbs—are foods such as white flour, refined sugar, and white rice that have been stripped of all bran, fiber, and nutrients. Bad carbs digest quickly and cause spikes in blood sugar levels and short-lived energy. For long-lasting energy and stable insulin levels, choose “good” or complex carbs such as whole grains, beans, fruits, and vegetables.

Look for hidden sugar. Added sugar can be hidden in foods such as bread, canned soups and vegetables, pasta sauce, instant mashed potatoes, frozen dinners, fast food, and ketchup. Check food labels for other terms for sugar such as corn syrup, molasses, brown rice syrup, cane juice, fructose, sucrose, dextrose, or maltose. Opt for fresh or frozen vegetables instead of canned goods, and choose low-carb or sugar-free versions of products such as tortillas, bread, pasta, and ice cream.

Cook smart. The best way to prepare veggies is by steaming or sautéing in olive oil—it preserves nutrients. Forget boiling—it drains nutrients.

Put five colors on your plate. Take a tip from Japanese food culture and try to include five colors on your plate. Fruits and veggies rich in color correspond to rich nutrients (think: blackberries, melons, yams, spinach, tomatoes, zucchini).

Post Date: November 17, 2013

As you prepare your restaurant for what may be your busiest 6 weeks of the year, here are 4 major food cost trends you should know about:

1. Shrimp

One of the best holiday appetizers, shrimp, has skyrocketed this year. The average price for farm-raised shrimp in October was 55% higher than it was October of 2012 according to National Restaurant News. The reason for this trend is a disease known Early Mortality Syndrome, which has spread across the shrimp farms in Southeast Asia. According to those who are watching the supply, this trend could continue for a year or more.

2. Potatoes

The flooding that took place this summer in the Rocky Mountains has driven potato prices up. The USDA has been showing increases of 18-24% in the prices of potatoes compared to last year. This could be tough news as we move into a season filled with an extra helping of mashed potatoes.

3. Corn

It’s not all bad news, though. After the worst drought since the 1930s last year, corn is back! According to Bloomberg, farmers harvested a record corn crop that was 28% higher than last year. Commodity corn prices are now 50% lower than they were at last year’s all-time high, which will affect the price of all livestock that is fed corn – especially chicken.

4. Chicken

The commodity cost of chicken is also trending down as the wholesale price is projected to drop 7.1% according to analyst estimates. In addition to being a cheap alternative to beef, the drop in price of chicken could also be useful when looking for white-meat substitutes for pricey shrimp.

This is what the landscape is looking like from the national level as we move into the busy Holiday Season. Some of these trends may not hit your specific vendors until we move into 2014, but being aware of what is happening on the national level is crucial when determining what food to put on your customers’ plates in the long-term.

Post Date: November 10, 2013

In 2004, Congress gave the FDA until 2008 to create a definition for what a gluten-free product actually means. Four years after that deadline, we’re still waiting.

The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products.

Date 11/3/13

Tips to Boost Your Nutritional Health

As you make food choices to improve your nutrition, keep these tips in mind:

Stick to healthy fats. Choose healthy fats found in seeds, nuts, avocados, fatty fish, and vegetable oils rather than saturated fats and trans fats.
Drink up. Water, of course. To stay hydrated, drink a lot of water and non-caffeinated beverages and eat foods with high water content (like soups, cucumbers, grapes, and melons) unless instructed otherwise by your doctor.
Opt for whole grains. These fiber- and nutrient-rich foods will help your digestion and protect your heart. Choose brown rice, whole grain cereals, and whole wheat bread instead of white bread and refined grains.
“Rough up” your diet. Include a variety of high-fiber foods every day, such as raw fruits and vegetables and whole grains. These foods help cut down on constipation; provide the vitamins, minerals, fiber, and nutrients that you need for healthy aging; help maintain your weight; and reduce your risk of heart problems. If you’re not sure you’re getting enough fiber, talk to your doctor about supplements.
Pack in protein. Power your body with lean proteins like beans, eggs, chicken and fish, lean meats, and nuts.
Remember that calcium is critical. Everyone needs calcium to protect bone health, but seniors should really bone up on calcium-rich foods like low-fat dairy products. A calcium supplement, usually paired with vitamin D — its partner in bone building — can also help you get what you need.
Shop for B12. As an older adult, you should also look for foods, like cereals, that are fortified with vitamin B12. Because of the body’s decreased ability to absorb B12, getting more through diet and supplements will ensure that you meet your requirements.

Now that you know what to do, you can make the necessary changes to your diet and a real commitment to your senior health. It’s fine to start gradually: Exchanging junk foods for healthier options is a good first step. But try to make changes every day that will bring you closer to your goal of a healthy diet and a healthy life.

Post Date: October 6, 2013

Blueberries, small but mighty, continue to grow in popularity, and rank just behind strawberries as Americans’ favorite berry. From their earliest days in the US, they were an important food for Native Americans, used all winter, and were embraced by European settlers because they resembled familiar berries, such as blackberries and huckleberries. Thrifty colonial cooks found blueberries adapted well to traditional recipes, and incorporated the tiny blue globes into pies and muffins, and preserved them as jams and jellies, according to Cambridge World History of Food. Dubbed a superfood in the 1990s, blueberries have only gained in stature as study after study show their health benefits. Rich in fiber, vitamin C, phytonutrients and manganese, they aid heart health, the immune system, bone development, brain health, and insulin responses and reduce blood pressure and cancer risk. No wonder Americans have more than doubled their blueberry intake in just 16 years, buying more than 853 million pounds annually, according to a report from the U.S. Highbush Blueberry Council. Their tangy sweetness can be found in everything from turnovers and shortcakes to tossed salads and cooling sorbets.

Post Date: September 1, 2013

Brain health and cognition in our aging parents and grandparents is a big concern to as family members and caregivers of seniors. We all want their brains to stay sharp and are especially worried about our elders cognition as they face the future.

Our senior loved ones’ healthy brain function is one major factor in whether they can age in place in their beloved homes and communities instead of a senior living facility. Can they continue to care for themselves, make sound decisions, balance their checkbooks, take their medications safely and function alone or with minimal assistance from family members?

What we eat now when we make changes to our current lifestyle is only a piece of the puzzle to maintain healthy brain function, at least according to an interesting article we found recently. What our seniors have eaten throughout their lives as well has been shown to influence their cognition as they age.

It is, of course, not new information that diet and physical health are connected, but a recent study published in the journal Neurology seems to validate the connection. This study was different from many reports we’ve seen, as it was based on actual measurements of peoples’ blood levels of certain nutrients indicating a dietary pattern rather than on what a person tells a researcher through a food diary.

According to this study, “older people with high levels of omega-3 fatty acids and vitamins B, C, D, and E in their blood do better on cognitive tests than those with lower levels.” Seniors with high levels of trans fat in their blood had impaired cognition.

What this study will mean to our senior loved ones (and also us) is that doctors will be able to test our blood for specific harmful nutrients or those that will be beneficial for our brain health and use that information to determine a course of action for dietary changes. If our blood levels are low in certain nutrients, we could add the appropriate food sources into our daily menus to improve our health and also reduce any foods that are damaging, such as trans fat.

It seems that trans fat continues to be a substance we all need to avoid — just in case we needed one more study to tell us. It appears that good choices and changes in the way our senior loved ones eat can help their brain health.

6 Healthy Food Choices for Seniors

Fish – rich in omega 3 fatty acids and B12
Walnuts – high in antioxidants
Carrots – contain luteolin to reduce brain inflammation (olive oil, peppers and celery also good sources)
Berries – contain antioxidants
Coffee and tea – shown to improve cognition and reduce signs of Alzheimer’s
Spinach – good source of Vitamins C and E
No study is conclusive and more research into this diet and brain health correlation, with a wider range of diverse subjects over a longer time, is needed. Until then, it is worth the effort to pay closer attention to our senior’s food choices and get a balanced diet.

Post Date: August 18, 2013

6 Healthy Food Choices for Seniors

Post Date August 4, 2013

In 2004, Congress gave the FDA until 2008 to create a definition for what a gluten-free product actually means. Four years after that deadline, we’re still waiting.

The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products.

Post Date: July 21, 2013

Did you know?

9.18% of the U.S. senior population is malnourished
31% of seniors are chronically dehydrated
Seniors need fewer calories than adults under age 60
Seniors need more calcium, vitamin D and B-12 than adults under age 60

The American Academy of Family Physicians estimates there are 3.7 million malnourished seniors in the U.S. today due to a wide range of issues including medication conflicts, changing taste buds, lack of appetite, depression, chronic illness and new nutritional needs. As we age, our bodies require fewer calories, yet require more protein, calcium, B vitamins and other nutrients. Even in this health conscious age, many caregivers lack awareness about the specific dietary needs of seniors and how nutrition is a key contributor to the well-being and longevity of the elderly.

A Simple Pineapple – MUST Read

The pineapple is a member of the bromeliad family.
It is extremely rare that bromeliads produce edible fruit. The pineapple is
the only available edible bromeliad today.

It is a multiple fruit. One pineapple is actually made up of dozens of
individual floweret’s that grow together to form the entire fruit. Each
scale on a pineapple is evidence of a separate flower.

The more scales on the pineapple, the sweeter and juicier the taste.

After you cut off the top, you can plant it.
It should grow much like a sweet potato will.

This delicious fruit is not only sweet and tropical; it also offers many
benefits to our health. Pineapple is a remarkable fruit.

The senior population is poised to increase in numbers quickly according to statistics from the Administration on Aging:

“The older population — persons 65 years or older — numbered 39.6 million in 2009 (the latest year for which data is available). They represented 12.9% of the U.S. population, about one in every eight Americans. By 2030, there will be about 72.1 million older persons, more than twice their number in 2000. People 65+ represented 12.4% of the population in the year 2000 but are expected to grow to be 19% of the population by 2030.”

There is indeed strength in numbers, especially when those numbers have buying power, and seniors are demanding goods and services to meet their needs.

The need for healthier foods that can help control and manage chronic diseases such as heart disease and diabetes will result in foods which meet these needs. Foods with health claims are already making their way to our local grocery stores.

What food products can we look for this year directed at seniors?

food items containing glucosamine to help with stiff, sore joints
foods with added omega 3 fatty acids to help improve brain health
reduced sodium foods to aid management of heart disease and hypertension as well as more kinds of reduced fat and lower calorie items; more strongly flavored foods with bolder flavors will come to market as salt is replaced with other seasonings
artery cleaning products
gluten free products to help control the effects of celiac disease
foods that are “free”: dairy free, soy free, and nut free due to increased food allergies and also those wishing for healthier products
decreased amounts of food packaging to maintain the “green” initiative

And expect to see a reduction in exaggerated food claims and a shift to more natural products.

Post Date: March 30, 2013

Some foods stand out as particularly helpful for eye health. Here are four you should make sure are part of your diet.

Kale. Leafy green vegetables, like kale, are high in lutein and zeaxanthin, two nutrients found in the healthy eye that are believed to lower your risk for age-related macular degeneration (AMD) and cataracts. One large study showed that women who had diets high in lutein were 23 percent less likely to develop cataracts than women whose diets were low in this nutrient. Not a big fan of kale? Not to worry. Other dark leafy green vegetables, like spinach, romaine lettuce, collards and turnip greens, also contain significant amounts of lutein and zeaxanthin. Eggs are also a good source of these nutrients, as are broccoli, peas and corn.

Salmon. Some studies suggest that diets rich in omega-3 fatty acid from cold-water fish like salmon, tuna, sardines and halibut reduce the risk of developing eye disease later in life. A 2010 study from Johns Hopkins found that people who had a diet high in omega-3 fatty acid were much less likely to develop AMD.

Oranges. Oranges and all of their citrus cousins — grapefruit, tangerines, and lemons — are high in vitamin C, an antioxidant that is critical to eye health. Scientists have found that your eyes need relatively high levels of vitamin C to function properly, and antioxidants can prevent or at least delay cataracts and AMD. Lots of other foods offer benefits similar to oranges, including peaches, red peppers, tomatoes and strawberries.

Black-eyed peas. Legumes of all kinds, including black-eyed peas, kidney beans, lima beans, and peanuts contain zinc, an essential trace mineral that is found in high concentration in the eyes. Zinc may help protect your eyes from the damaging effects of light. Other foods high in zinc include oysters, lean red meat, poultry and fortified cereals.

There are lots of other great food choices to keep your eyes healthy. Among them, the one most people think of first: carrots. Carrots are high in beta-carotene, a nutrient that helps with night vision, as are other orange-colored fruits and vegetables like sweet potatoes, apricots and cantaloupe. Making them a part of a colorful diet can help you keep your eyes healthy.

Post Date: March 17, 2013

Nutrition drinks and supplements can interact with medications

Supplements, including nutrition drinks, can cause dangerous drug interactions in the same way prescription medications do. If an elder is taking prescription and over-the-counter drugs and supplements, the drugs may conflict and, basically, go to war against each other, while also damaging otherwise functioning body organs and systems. Check with your doctor to avoid interactions. “I encourage my patients to bring in all their medications, supplements and vitamins, so I can check for possible interactions. I call it the ‘brown bag visit,’ ” Dr. Ehrlich says. As an example, vitamin supplements may negatively interact with blood thinners like Coumadin. The bottom line is that nutrition drinks are a not a magic fix for lack of eating or under-nutrition. These products are not bad when used as a dietary aid and supplement to regular meals. However, they should not be used as a meal replacement for elders – especially those who are frail or thin.

Post Date: February 24, 2013

Here are five superfoods that will quell your arthritis pain better than you ever thought possible:

Cherries and berries aren’t just sweet treats. They’re also loaded with natural pain-relievers and joint-healing substances. For one thing, they are Nature’s richest sources of anthocyanins, a group of antioxidants called flavonoids which possess exceptional anti-inflammatory properties. That’s why blueberries, blackberries, raspberries, strawberries, and cherries top the list of anti-arthritis fruits.

If you need pain relief, look no further than the fish counter in your local supermarket. Certain varieties of fish – including wild salmon, scallops, sardines, and anchovies – possess natural compounds that halt inflammation, relieve pain, and actually encourage your joints to produce new cartilage.

You can add flaxseeds to your new list of arthritis healing foods. They may be tiny, but their arthritis-fighting properties are impressive due to their rich supply of alpha-linoleic acid (ALA), one of the omega-3 fatty acids that make cold-water fish such a powerful joint protector. Flaxseed, in fact, is the very best plant source of healing omega-3s. Just two tablespoons of ground flaxseed (also called flax meal) provides you with 140% of the daily recommendation for omega-3s.

Yogurt’s been around for thousands of years, but science is just beginning to understand its remarkable healing properties. For instance, yogurt is a potent inflammation-fighter with well-documented curative effects for arthritis finger pain and stiffness. Yogurt’s beneficial bacteria not only reduce inflammation, they also strengthen the entire immune system. They even improve your body’s efficiency at absorbing essential nutrients, particularly calcium.

Nibbling a brazil nut or two every day is also great for your arthritis. That’s because this chunky nut contains more of the trace mineral selenium than any other food. Selenium is especially important for people with arthritis because low levels of this potent antioxidant actually invite more damage to our joints. Eating selenium-rich foods also helps limit free radical damage, while helping to relieve arthritis symptoms.

Post Date: February 3, 2013

Vitamin D is a fat soluble vitamin that plays a vital role in the human body. It has many functions, and a lack of vitamin D can lead to serious health problems. Bone growth is severely impaired from vitamin D deficiency. Vitamin D promotes calcium absorption in the body, which leads to strong bones. Without proper levels, bones will become soft and brittle and can lead to osteoporosis. Older adults should need higher levels to ensure proper bone maintenance. Recommendations for those between the age of 51 and 70 is 400 IU and 600 IU for people over the age of 70. While there are not many natural foods rich in vitamin D, the following 5 have high concentrations of the vitamin.

1. Milk

Milk is an excellent source of vitamin D, as nearly all milk in this country is fortified with the vitamin. Fortification began decades ago when rickets became a significant health problem. A single cup of milk can provide up to a quarter of the recommended vitamin D intake. However, most dairy products are not fortified and only contain small amounts of the vitamin.

2. Cereal

In addition to milk, many cold cereals are fortified with vitamin D. Check the box and the nutritional information to be sure of high levels.

3. Salmon

Fish, especially ones with high fat content, are excellent sources of vitamin D. One serving of salmon will provide you with your daily recommended vitamin D intake. In addition to salmon, fishes such as tuna, catfish and mackerel are good sources. Aside from the flesh of the animal, fish liver and fish oils are also high in vitamin D.

4. Eggs

A single egg can provide up to 25 IU of vitamin D. However, the vitamin is found in the egg yolk, so the whole egg, not just the whites, must be consumed.

5. Orange Juice

In addition to milk and cereal, orange juice is also commonly fortified. One half cup of fortified orange juice will provide 45 IU of vitamin D.

Post Date: January 20, 2013

The gradual loss of muscle mass is a common consequence of aging, and poses a significant risk factor for disability in older adults. As muscle strength plays an important role in the tendency to fall, loss of muscle leads to an increased risk of fractures and other injuries. The International Osteoporosis Foundation (IOF) Nutrition Working Group has published a new review which identifies nutritional factors that contribute to loss of muscle mass, or conversely, are beneficial to the maintenance of muscle mass. The review discusses and identifies the following important nutritional factors that have been shown to be beneficial to the maintenance of muscle mass and the treatment and prevention of muscle loss:

Protein: Protein intake plays an integral part in muscle health. The authors propose an intake of 1.0-1.2 g/kg of body weight per day as optimal for skeletal muscle and bone health in elderly people without severely impaired renal function.
Vitamin D: As many studies indicate a role for vitamin D in the development and preservation of muscle mass and function, adequate vitamin D should be ensured through exposure to sunlight and/or supplementation if required. Vitamin D supplementation in seniors, and especially in institutionalized elderly, is recommended for optimal musculoskeletal health.
Avoiding dietary acid loads: Excess intake of acid-producing nutrients (meat and cereal grains) in combination with low intake of alkalizing fruits and vegetables may have negative effects on musculoskeletal health. Modifying the diet to include more fruits and vegetables is likely to benefit both bones and muscles.

Post Date: December 9, 2012

What Are The Top 10 Healthy Foods? Imagine a selection of foods that were delicious, nutritious and good for you – i.e. they reduced your risk of developing diseases. According to several different surveys and sources in North America and Western Europe, the following ten foods are generally considered to be the most healthy.

1) Apples

Apples are an excellent source of antioxidants, which combat free radicals, damaging substances generated in the body that cause undesirable changes and are involved in the aging process and some diseases.

2) Almonds

Almonds are rich in nutrients, including iron, calcium, vitamin E, fiber, riboflavin, and magnesium. A scientific review published in Nutrition Reviews last year found that almonds as a food may help maintain healthy cholesterol levels.

3) Broccoli

Broccoli is rich in fiber, folate, potassium, calcium and phytonutrients. Phytonutrients are compounds which reduce the risk of developing heart disease, diabetes and some cancers. Broccoli also contains beta-carotene, an antioxidant, as well as vitamin C.

4) Blueberries

Blueberries are rich in phytonutrients, antioxidants and fiber.

5) Oily fish

Examples of oily fish include salmon, trout, mackerel, herring, sardines and anchovies. These types of fish have oil in their tissues and around the gut. Their lean fillets contain up to 30% oil, specifically, omega-3 fatty acids. These oils are known to provide benefits for the heart, as well as the nervous system. Oily fish are also known to provide benefits for patients with inflammatory conditions, such as arthritis. Oily fish also contain vitamins A and D.

6) Leafy green vegetables

Studies have shown that a high intake of dark-leafy vegetables, such as spinach or cabbage may significantly lower a person’s risk of developing diabetes type 2. Researchers from Leicester University, England, said that the impact of dark green vegetables on human health should be investigated further, after they gathered data from six studies.

7) Sweet potatoes

Sweet potatoes are rich in dietary fiber, beta carotene, complex carbohydrates, vitamin C, vitamin B6, as well as carotene (the pink, yellow ones).

8) Wheat germ

Wheat germ is the part of wheat that germinates to grow into a plant – the embryo of the seed. Germ, along with bran, is commonly a by-product of the milling; when cereals are refined, the germ and bran are often milled out. Wheat germ is high in several vital nutrients, such as vitamin E, folic acid (folate), thiamin, zinc, magnesium, phosphorus, as well as fatty alcohols and essential fatty acids. Wheat germ is also a good source of fiber.

9) Avocados

Many people avoid avocados because of its high fat content; they believe that avoiding all fats leads to better health and easier-to-control body weight – this is a myth. Approximately 75% of the calories in an avocado come from fat; mostly monosaturated fat. Avocados are also very rich in B vitamins, as well as vitamin K and vitamin E.

10) Oatmeal

Oatmeal is meal made from rolled or ground oats, or porridge made from ground or rolled oats. In the United Kingdom and the Republic of Ireland, the term “porridge” or “porridge oats” are common terms for the breakfast cereal that is usually cooked. Studies have shown that if you eat a bowl of oatmeal everyday your blood cholesterol levels, especially if they are too high, will drop, because of the cereal’s soluble fiber content

Post Date November 25, 2012

A Fresh Approach to Dining for Seniors with Diabetes

The days of bland menus and food presentations in the senior living industry are fast becoming a thing of the past. Seniors have become more adventurous in selecting menu options that are creative, healthy and most importantly, just taste great! For the millions of seniors living with diabetes, today’s menu options not only have to meet dietary and doctor recommendations, but must engage seniors to enjoy making the right choices. One effective approach is taking traditional favorite meals and putting a new twist on ingredients, preparations and presentations to bring new life to meals that are healthy, delicious and memorable. A focus on fresh ingredients is replacing the use of convenience and processed foods. Presentations are moving from the bland protein, starch, vegetable, ho-hum meal to creations that take in not only nutritional considerations, but complementary flavor profiles, textures, eye appeal and creativity – an approach not traditionally found in the senior living industry. And that’s great news for anyone concerned about diabetes!

The American Diabetes Association estimates that 50% of all diabetes cases in the U.S. occur in people that are 55 and older. 10.9 million people in the 65 and over age group are affected by this disease. That’s nearly 27% of all folks in this age group. For many seniors, controlling diabetes means working with their healthcare provider to control glucose, blood pressure and blood lipids, and also requires preventive care for their eyes, kidney and feet. Many of these preventative measures, along with medication, are effective over time. However, daily menu choices can have an immediate impact in controlling dangerous blood sugar spikes.

For the senior diner, minimal effort is often all that’s needed in making healthy menu choices to prevent and even reverse the effects of diabetes. Choosing foods that are high in nutrition, low in fat and moderate in calorie quantity is essential. Effectively understanding the Glycemic Index (GI) is a great starting point. The GI index tells you how quickly a food turns to sugar in your system. Foods that are high on the GI include processed foods, “white foods” like white bread, white potatoes and white rice, and most baked goods. Foods that are low in the GI scale are a better choice for those affected with diabetes. Nuts, seeds, vegetables, lean meats and seafood are core foods you can build your choices around. Additionally, high-in-fiber, slow-release carbohydrate foods are recommended. These include whole-wheat pastas and cereals, bran muffins, brown rice, sweet potatoes and mashed cauliflower instead of traditional mashed potatoes.

For dining teams in the senior living industry, this means taking these ingredients and producing healthy, creative dishes with flavor and presentation in mind. A focus on limiting or even deleting processed foods, and introducing a “made from scratch” approach with fresh ingredients is the foundation to improving diabetic choices. Senior diabetics often are delivered a “healthy choice“item that is poorly executed, leaving them with an urge to push it aside and choose processed items that the food industry calls “hard to mess up”: fried catfish, chicken fingers and commercially processed desserts.

Senior living communities can find assistance with creative recipes and menus from companies like Strategic Dining Services. Strategic promotes creative menu writing and a fresh approach to producing great choices for diabetics. For instance, grated cauliflower prepared as “fried rice” can replace the white rice traditionally used in a stir-fry, thus reducing the GI significantly. Or preparing an apple spice cake with whole grains, nutrient-dense dried fruits and nuts, a signature take on a traditional dessert preparation that offers a delicious, creative and healthier option. Strategic Dining Services creates menus where the meal choices created are low GI items as a normal mix of the offering rather than a traditional menu with a “diabetic” choice. After all, for those of us over 50 it’s the way many of us should be eating anyway.

Those living with diabetes must take a varied approach with medication, healthy lifestyle, weight control and preventative care steps to help control or reverse the effects of diabetes. But little changes in making the right dining choices can have immediate impact in controlling the side effects of diabetes. For industry chefs and dining teams, a healthy, “from-scratch” approach offers seniors the opportunity to make better choices, enjoy tastier meals, and continue to live a vibrant lifestyle.

Post Date November 11, 2012

Vitamins play an important role in virtually all the important events in the body, including the production of energy, hormones, enzymes, immune cells, and neurotransmitters (chemical messengers in the brain). Vitamins can be divided into two general categories: fat-soluble (A, D, E, and K) and water-soluble (the B’s and C). It doesn’t take much of any one vitamin to meet your needs.
While proteins, carbohydrates, and fats are measured in grams, vitamins are measured in milligrams (one-thousandths of a gram) micrograms (one-millionths of a gram), and International Units (an international standard of measurement that varies depending on the potency of the vitamin). But those microscopic amounts have powerful health-promoting properties. Although we tend to think of supplements when we talk about vitamins, food — not supplements — should be your primary source.
Fruits and vegetables are the primary sources of water-soluble vitamins and some fat-soluble vitamins (beta-carotene, which the body converts to A; E; and K). Fortified dairy products are the primary dietary source of vitamin D. Your skin also manufactures some vitamin D when exposed to sunlight, which explains its nickname: “the sunshine vitamin.”
Getting adequate amounts of the following nutrients is especially important now that you’re over 50:
Vitamin B2 (Riboflavin)
Vitamin B2 (Riboflavin)
Recommended Intake: Men: 1.3 milligrams a day; Women: 1.1 milligrams a day
This B vitamin makes it possible for your body to access energy from the food you eat, and it helps each of the body’s cells produce its own energy. It also plays an important role in maintaining your vision and keeping your skin healthy. Riboflavin is required for the production of niacin, another B vitamin.
While the recommended intake for riboflavin doesn’t actually increase with age, the fact that it stays the same while your calorie needs drop means that you have to make wise food choices to get enough riboflavin in your diet. Moreover, researchers suspect that you become more sensitive to riboflavin deficiencies with age.
Vitamin B6 (Pyridoxine)
Vitamin B6 (Pyridoxine)
Recommended Intake: Men: 1.7 milligrams a day; Women: 1.5 milligrams a day
Vitamin B6 helps new cells to develop and is an important participant in the production of the B vitamin niacin and the neurotransmitter serotonin. It boosts the immune system and helps to regulate blood sugar levels. Pyridoxine is also a member of the trio of B vitamins (B6, B12, folic acid) that help reduce your risk of heart disease by keeping blood levels of the amino acid homocysteine low. High levels of homocysteine have been linked with clogged arteries and heart disease.
As you age, your risk of developing a vitamin B6 deficiency increases. There are two reasons for that. First, older people generally consume less protein, which is the richest source of vitamin B6, so their diets are more likely to be low in it. Second, many older adults metabolize the vitamin more rapidly than they did when they were younger, increasing the need for it on a daily basis. Signs of severe vitamin B6 deficiency include skin problems, anemia, depression, confusion, and convulsions.
Vitamin B12 (Cyanocobalamin/cobalamin)
Recommended Intake: Men and Women: 2.4 micrograms a day
Vitamin B12 is critical for proper nerve and brain development and for the production of healthy red blood cells. If you don’t get enough of this vitamin, mental functioning can diminish and balance and coordination can be impaired. A prolonged, severe deficiency of B12 that goes uncorrected can cause irreversible nerve damage.
A B12 deficiency usually is not caused by a lack of B12 in the diet. The vitamin is found in animal foods such as meat and liver, as well as in eggs, fish, and dairy products. Only strict vegetarians who don’t eat dairy or eggs are at risk of a deficiency because of diet.
A B12 deficiency is usually the result of either pernicious anemia, an inherited disease in which the stomach lining stops producing a substance called intrinsic factor that is needed to absorb vitamin B12, or a lack of stomach acid, which is also fundamental to the absorption of the vitamin.
A decline in stomach acid, a condition called atrophic gastritis, is experienced by as many as 30 percent of people age 50 and older and by 40 percent of those age 80 and older. However, most do not realize they have the condition. Pernicious anemia also becomes much more common with age.
A deficiency caused by atrophic gastritis can be treated with vitamin B12 supplementation because the synthetic form doesn’t require stomach acid for absorption. Pernicious anemia, however, must be treated with injections of vitamin B12.
In recent years, researchers have learned that, along with vitamins B6 and folic acid, B12 can also help ward off heart disease, stroke, and peripheral vascular disease by preventing the buildup of homocysteine, an artery-clogging compound that sometimes accumulates in the blood.

Post Date October 28, 2012

While it’s important to limit the fat content in your diet, your body does benefit from some fats in small amounts.

Monounsaturated fats, in limited amounts, are good sources of antioxidants, such as selenium and vitamin E.
Healthier fats, in limited amounts, help the body’s ability to absorb essential nutrients from other foods.
Healthier fats, in limited amounts, can help prevent and treat heart disease, diabetes, obesity, cancer, inflammatory health conditions and musculoskeletal pain.
Research indicates that healthier fats can help improve blood clotting, inflammation, cholesterol and blood pressure.
Omega-3 fatty acids are essential for healthy growth and development of the brain, controlling inflammation and are thought to help treat and prevent a number of diseases.

Post Date October 21, 2012

1. Have a Thermometer Handy Food temperature is the first guideline in food safety. Make sure you have a good food thermometer. 40–140° Fahrenheit is considered the danger zone for foodborne illness—bacteria thrive in this zone.

2. Raise the Temperature Leftovers should be re-heated to 165° Fahrenheit. This includes all meat (including deli meats), seafood, and foods made with eggs.

3. Be Wary of Best Foods Foods with mayonnaise should not be left out for more then 2 hours. If you are outside and it is over 90° Fahrenheit, don’t leave food out for more than 1 hour.

4. Turn Up the Heat Cook food to proper temperatures. Cook poultry to 180° (ground poultry to 165°), and beef, veal, pork, lamb, egg dishes and casseroles to 160° Fahrenheit. Do not re-use meat marinades unless you boil them, which is equal to 165° Fahrenheit. Fish should flake with a fork and shell fish should be opaque throughout. Eggs should not be firm, not runny.

5. Cool it Off Properly Store food at the proper temperature. It is important to set your refrigerator below 40° Fahrenheit. If you are not sure of the temperature it’s at now, purchase a thermometer. Perishable foods must be refrigerated.

6. Wash Up Well all know we’re supposed to wash our hands before, during and after meal preparation. But did you know that washing with warm soapy water for at least 20 seconds may eliminate nearly half of all foodborne illness cases? As an added bonus, it can also reduce the spread of the flu and the common cold. Keep surfaces clean too, including sinks, shelves, counter tops, refrigerators and freezers.

7. Keep it Clean It is very important to prevent cross-contamination by keeping raw meats separate from the ready-to-eat foods. Cutting boards that are cracked or scarred should be discarded. Use separate cutting boards for raw meats, vegetables and breads. Wash cutting boards with a sanitizing solution, or mix 1 Tbsp. bleach with 1 quart water and rinse with clean water.

8. Keep Cold Foods Cold It is important to thaw foods in the refrigerator, under cold running water, or in the microwave right before cooking. Marinate foods in the refrigerator, not on the counter. Refrigerated foods should be stored in a shallow container, less than 2 inches deep, to allow them to cool and keep properly.

9. Pay Attention to the Date Perishable foods need to be refrigerated right away when you get home from the store. Use or discard opened packages of luncheon meats or spreads within 3 to 5 days. Consume by the “use-by” date on the package.

10. For Safety’s Sake: Foods to Avoid There are many foods that are risky for the elderly to eat. Some meats, seafood and poultry that are raw or undercooked, and dairy products or juices are unpasteurized (treated with heat to destroy bacteria) pose a higher risk for older adults. Some ready-to-eat foods need to be re-heated before consumption. A few examples include hot dogs, cold-cuts, and fermented and dry sausage. Foods with raw or undercooked eggs are also risky.

Post Date October 7, 2012

Seniors: Trendsetters in Food Industry for 2012

Boomers, or at least the elder ones, are crossing the threshold into seniordom and as a result the population growth among seniors is expected to, well, boom in the years to come. Now we are learning that this senior population group has power, purchasing power that is. Despite the hit to their retirement funds taken by many retirees and near-retirees over the past few years, it is clear seniors, and family caregivers purchasing on their behalf, have the ability to buy more than the basics. The senior population is poised to increase in numbers quickly according to statistics from the Administration on Aging: “The older population — persons 65 years or older — numbered 39.6 million in 2009 (the latest year for which data is available). They represented 12.9% of the U.S. population, about one in every eight Americans. By 2030, there will be about 72.1 million older persons, more than twice their number in 2000. People 65+ represented 12.4% of the population in the year 2000 but are expected to grow to be 19% of the population by 2030.” There is indeed strength in numbers, especially when those numbers have buying power, and seniors are demanding goods and services to meet their needs. According to recent trending identified by the Leatherhead Research Company, senior boomers are influencing the food we will see on grocery store shelves and served at local restaurants in the near future. The need for healthier foods that can help control and manage chronic diseases such as heart disease and diabetes will result in foods which meet these needs. Foods with health claims are already making their way to our local grocery stores. What food products can we look for this year directed at seniors? • food items containing glucosamine to help with stiff, sore joints • foods with added omega 3 fatty acids to help improve brain health • reduced sodium foods to aid management of heart disease and hypertension as well as more kinds of reduced fat and lower calorie items; more strongly flavored foods with bolder flavors will come to market as salt is replaced with other seasonings • artery cleaning products • gluten free products to help control the effects of celiac disease • foods that are “free”: dairy free, soy free, and nut free due to increased food allergies and also those wishing for healthier products • decreased amounts of food packaging to maintain the “green” initiative • expect to see a reduction in exaggerated food claims and a shift to more natural products With the demand for healthier foods that appeal to health conscious seniors, the manufacturers are pushing their research teams hard to create products to meet this demand. A shift to healthier and more flavorful food choices will benefit us all. Thank you seniors!

Post Date: September 23, 2012

Post Date: September 16, 2012

Nutrition drinks and supplements can interact with medications:

Post Date: September 9, 2012

As people age, their diets may need to change, especially if their diets are not well-balanced. Generally, doctors will recommend a well-balanced diet for elders, meaning that they should eat a variety of fruits, vegetables, protein and whole grains to maintain and improve overall health. According to the American Dietetic Association, in addition to eating a healthful variety of foods, there are specific things a caregiver can incorporate into their parent’s diet to boost his or her health.

Prepare meals rich in these nutrients •

Omega 3 fatty acids- ?The acids have been proven to reduce inflammation, which can cause heart disease, cancer and arthritis. They can be found in many different types of fish and in flaxseed oil. Your parent should have foods rich in this nutrient twice per week. If this is impossible, check with their doctor to see if an Omega 3 supplement would be beneficial.

Calcium and Vitamin D?- The need for calcium and vitamin D increases as people age. This is primarily to preserve bone health. One added benefit of calcium is that it helps to lower blood pressure. Adults over the age of 50 need at least 1200 milligrams per day of the nutrient – equal to about four cups of milk per day. Many people find it challenging to consume this much calcium per day by eating and drinking, so check with your parent’s doctor to see if he or she should take a calcium supplement.

Post Date: August 20, 2012

Senior nutrition: What your body needs
Older adults can feel better immediately and stay healthy for the future by choosing healthy foods. A balanced diet and physical activity contribute to a higher quality of life and enhanced independence as you age.

Senior food pyramid guidelines
Fruit – Focus on whole fruits rather than juices for more fiber and vitamins and aim for around 1 ½ to 2 servings each day. Break the apple and banana rut and go for color-rich pickings like berries or melons.

Veggies – Color is your credo in this category. Choose antioxidant-rich dark, leafy greens, such as kale, spinach, and broccoli as well as orange and yellow vegetables, such as carrots, squash, and yams. Try for 2 to 2 ½ cups of veggies every day.

Calcium – Maintaining bone health as you age depends on adequate calcium intake to prevent osteoporosis and bone fractures. Seniors need 1,200 mg of calcium a day through servings of milk, yogurt, or cheese. Non-dairy sources include tofu, broccoli, almonds, and kale.

Grains – Be smart with your carbs and choose whole grains over processed white flour for more nutrients and more fiber. If you’re not sure, look for pasta, breads, and cereals that list “whole” in the ingredient list. Seniors need 6-7 ounces of grains each day (one ounce is about 1 slice of bread).

Protein – Seniors need about 0.5 grams per pound of bodyweight. Simply divide your bodyweight in half to know how many grams you need. A 130-pound woman will need around 65 grams of protein a day. A serving of tuna, for example, has about 40 grams of protein. Vary your sources with more fish, beans, peas, nuts, eggs, milk, cheese, and seeds.

Important vitamin and minerals
Water – Seniors are prone to dehydration because our bodies lose some of the ability to regulate fluid levels and our sense of thirst is dulled as we age. Post a note in your kitchen reminding you to sip water every hour and with meals to avoid urinary tract infections, constipation, and even confusion.

Vitamin B – After 50, your stomach produces less gastric acid making it difficult to absorb vitamin B-12—needed to help keep blood and nerves vital. Get the recommended daily intake (2.4 mcg) of B12 from fortified foods or a vitamin supplement.

Vitamin D – We get most of our vitamin D intake—essential to absorbing calcium—through sun exposure and certain foods (fatty fish, egg yolk, and fortified milk). With age, our skin is less efficient at synthesizing vitamin D, so consult your doctor about supplementing your diet with fortified foods or a multivitamin.

Post Date: August 13, 2012

Post Date: AUGUST 6, 2012

6 Healthy Food Choices for Seniors

Post Date: July 30, 2012

Senior nutrition is set to be the leading driver of innovation in the functional and nutraceutical sector in 2012, according to the latest edition of New Nutrition Business’ annual trend-spotting report, “10 Key Trends in Food, Nutrition & Health 2012.”

The report says seniors will represent the most important need group this year because they are over-represented among buyers of all products with health benefits. In recent financial statements, for example, Danone revealed that its Actimel dairy drink brand, the world’s largest immunity brand, was bought mostly by people over the age of 60.

“Seniors are attractive for many reasons, including their disposable income, their interest in science-based benefits they can feel, their brand loyalty, and their swelling numbers,” said Julian Mellentin, director of New Nutrition Business and author of the report. “They are a target key group for a range of ‘healthy aging’ products and their numbers are growing everywhere—from the U.S. to Europe to China—which means they are the single-biggest opportunity for functional and nutraceutical companies, both in the supermarket and in medical foods. But seniors are not one group. They need to be carefully segmented since needs and attitudes are different at each stage of their life.”

Mr. Mellentin said the younger seniors, those aged 50 to 60, are usually still quite active and may be interested in joint health ingredients to help keep them that way. But those at the other end of the scale, in the 70+ age group, will be more concerned about common age-related conditions such as sarcopenia (muscle wastage). Appropriate packaging is very important if a functional or nutraceutical product is to appeal to seniors, he added. “Smaller packs are needed to take account of the fact that seniors live in couples or alone. Older people also have less appetite and will not thank you if you try to make them drink large volumes of liquid. Use packages that can more easily be opened or re-sealed by people who may be experiencing joint problems or sarcopenia, which both reduce their ability to grip.”

As its title suggests, “10 Key Trends in Food, Nutrition & Health 2012” identifies and analyses the 10 major forces that will define the food and beverage industry this year. In full, the key trends are:

• Naturality

• Energy

• Digestive health

• Feel the benefit

• Weight management

• Movement

• Senior nutrition

• Who needs health claims when you have fruit & vegetables?

• Dairy

• Good grains

Mr. Mellentin said: “For us, a key trend is one that is very clearly a growth opportunity—a trend that a company can connect to in order to earn additional volumes, additional sales and extra profits. We focus only on those trends that are the underlying key drivers for our industry—not fads or short-term developments with no long-term meaning. “‘In 10 Key Trends in Food, Nutrition & Health 2012,’ we have identified what we think the innovation opportunities are in relation to each trend. Most importantly, a key trend has a connection to consumer needs, it has a foundation of some sort in science, it can be the basis of a successful brand message, and it offers opportunities for genuine innovation. Any product tapping into a trend that meets all of these criteria has a strong chance of success in 2012.”

Post Date: July 23, 2012

In 2004, Congress gave the FDA until 2008 to create a definition for what a gluten-free product actually means. Four years after that deadline, we’re still waiting.

The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products.

Post Date: July 16, 2012

Post Date: June 30, 2012

The 93rd Annual National Restaurant Association Restaurant, Hotel-Motel Show and 5th annual International Wine, Spirits & Beer Event, held in May, showcased emerging trends driving the restaurant and foodservice industry.

The NRA has identified the five biggest trends from this year’s show, including:

Healthful Alternatives: In response to consumers’ growing interest in health and nutrition, the Organic and Natural Pavilion featured a host of wholesome, nutritious food products. For example, Mara’s Pasta, a 2012 recipient of The NRA Food & Beverage Product Innovation Awards, showcased Maragrain, nutritious pasta made from a proprietary non-durum variety of wheat grown for Cook Natural Products. Karoun Dairies, which manufactures Mediterranean specialty cheeses and dairy products, displayed an all-natural yogurt drink.

Premium and Artisan Products: Targeting the evolving tastes of savvier restaurant customers looking for a unique dining experience, premium products were a clear food trend this year. Exhibitors showcased products with non-traditional flavor combinations, customizable offerings and premium ingredients, including SasaPops – another recipient of The NRA Food & Beverage Product Innovation Awards – with its all-natural frozen pops in flavors such as Pink Guava and Salted Peanut Caramel. FerminIberico, a recipient of the same award in 2011, displayed cured Iberico and Serrano pork.

Gluten-Free Products: According to the National Institutes of Health, about one in 100 Americans is affected by celiac disease. As awareness of gluten intolerance is growing, gluten-free products are making their way into the mainstream market, and the NRA Show 2012 exhibit floor featured a range of such products. Venice Bakery, a third-generation pizza manufacturer, offered products such as gluten-free pizza dough and gluten-free focaccia. And proving that the trend has also made its way into the beverage industry, all ciders featured at the International Wine, Spirits & Beer Event, including Angry Orchard and Woodchuck, were gluten-free.

Food Trucks: Food trucks continue to drive interest, as six in 10 consumers say they would visit a food truck offered by their favorite restaurant, proving that mobile restaurant options aren’t a flash-in-the-pan concept. Mobi Munch, a company that manufactures customized food trucks, showcased their services, including a POS platform, menu consultation, brand-building services and truck rental, allowing interested restaurateurs to take advantage of the food truck trend. In addition, six food trucks were exhibiting.

Ethnic Cuisines and Flavors: Responding to consumers’ increasingly global palates, the NRA Show’s International Cuisine Pavilion was home to foods from around the globe. Mediterranean Gourmet offered unique products like Traditional Grilled pepper salad from Tunisia and Paella from Spain. Attendees also sampled offerings such as Ace Farms USA Inc’s roasted seaweed snacks, a staple of Korean diets for thousands of years.

This year’s event attracted 1,900 exhibitors and more than 61,000 registrants from all 50 states and more than 100 countries.