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A Quick Bite » 2011 » May
 

May, 2011

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What’s Amy eating?

Tuesday, May 31st, 2011

It may not be Cinco de Mayo but tonight was TACO NIGHT!  There are hard and soft shell fans in the family so I usually buy both hard corn taco shells and soft whole wheat tortillas (smaller the better to force some portion control on the gang.)  Taco fillings differ but I always use this as an opportunity to get in some vegetarian proteins, whether that be with seasoned tofu or beans.

Tacos – black beans, sauteed mushrooms, monterey jack cheese, spinach, cilantro, tomatoes

Baked sweet potatoes

Fresh cubed mango

Pineapple sorbet

 

“6”

Tuesday, May 31st, 2011

The significance of the number “6” can be found in the food guide pyramid and the six different colored sections that make up the pyramid.  Five of the six sections illustrate the five food groups – grains, fruits, vegetables, dairy, and proteins.  The final section, designated by the yellow color, is for oils.  Oils are not considered a food group; however, a certain amount of unsaturated fats such as canola oil and the oils in nuts and fish, is needed for good health.  This method of nutrition education is different from the “Basic 4” Food Groups that many of us adults were brought up on.  See if your child can explain the food guide pyramid to you.  Can they name the 6 food groups?  Do they know how much of each food group they should be eating?  If not, use this opportunity to slip in a little dab of nutrition education.  Don’t know the answer yourself?  Visit www.mypyramid.gov and find the answers together.

Here is a tip for helping your child hit all six food groups during the day.  With you child, count the number of food groups they have chosen for a meal.   Encourage them to choose a food from a different food group if they want to go back for seconds.

“5”

Wednesday, May 18th, 2011

Who said diamonds are a girl’s best friend?  You know what, the nutrition label is my BFF and it should be yours as well, especially at the grocery store.  As I’ve said before, it can be quite confusing to understand which foods are healthy when you are bombarded by fancy packaging  and claims.  Using the nutrition label can help guide your choices without adding more than 5 minutes to your shopping trip.
Here are 5 tips to using the label:
1.  The number of ingredients listed can indicate the level of processing and in general, less processing is better.  If there are more than 5 ingredients listed, consider an alternative food that is in a more natural state.
2 and 3. Usually, the % Daily Value is not helpful because it is based upon a certain caloric intake that may or may not be similar to your caloric needs. However, you can use the % when looking at certain nutrients.  Choose foods that have less than 5% Daily Value for fat and  cholesterol.  Choose foods that have more than 5% Daily Value for fiber, vitamins and minerals.
4.  If high fructose corn syrup, sugar (or derivative), partially hydrogenated oil, or MSG appear within the first 5 ingredients, put it back.
5.  Consider the big picture when evaluating claims.  For example, Ritz Whole Wheat crackers may brag about containing 5 grams of whole grain but that is less than 5% of the recommended intake of whole grains for the day.  Also, when you consider the serving size is only 5 crackers and they contain partially hydrogenated oil, this cracker isn’t much to brag about.

“4”

Wednesday, May 11th, 2011

Given the arrival of spring sports, this quick bite focuses on “4”, as in the number of hours to eat before exercise to fuel up the body and enhance performance.    This is only a general rule and just as the muscles need to be trained, so does the athlete need to train their GI tract before the main event.

Carbohydrates are an important fuel, providing energy to the muscles and the brain.  A carbohydrate-based pre-event meal has been shown to improve performance in athletes.  Keep in mind, however, that the majority of people eat carbohydrates in excess and do not need to “carb load” as much as they might think, particularly for the more casual and less active athletes.  Remember, carbohydrates are found in breads, rices, pastas, fruits and fruit juices, starchy vegetables, dairy foods, sugar, honey, and other sweeteners.  So, keep the T-baller to a regularly balanced meal but consider a meal with 2 cups of pasta, a double serving, and a cup of milk for the competitive soccer player the day before game day.

Early morning games or events pose additional consideration for the athlete.  After an overnight fast, the blood sugar and energy levels are low.  If it is possible to wake up and eat 4 hours beforehand,
do so.  Choose carbohydrate-based foods, such as bagels, fruit, or fruit juice, or a yogurt.  Adding a little fat and protein, such as light cream cheese or peanut butter may help maintain energy levels
longer.   If there is not time to eat before the event, plan ahead with a slightly bigger low-fat dinner.  Add a bedtime snack as well to try and lessen the drop in energy level in the morning.

Some athletes may also benefit from an additional snack just before the exercise or even during the exercise.  In events of longer duration (>1 hour) and as long as the intensity is moderate (the pace can be maintained for at least 30 minutes), the body can digest fuel during exercise.  In these instances, a light carbohydrate snack, such as medium banana or 8 oz low fat milk, may be beneficial.

If the pace is more intense, such as in sprinting, the body must direct blood flow to working muscles instead of the stomach.  Eating during these types of events may cause discomfort or nausea.  Therefore, it is best to stick to the 4 hour beforehand fuel-up and allow adequate time for the stomach to empty.

Here’s the bottom line: Fueling up with a carbohydrate-based meal 4 hours prior to exercise has been shown to improve performance.  An additional carbohydrate-based snack just before the event and possible during the event may also be beneficial.  The level of intensity and duration of the event play a large role in how much, when, and what fuels to consume.  For all athletes, the key is to experiment with different foods and different timing during training to find the best eating plan for the main event.

What’s Amy eating?

Wednesday, May 4th, 2011

So, the original dinner plans were scraped when the weather turned to cold rain and my cold bones cried out for a warm soup.  However, twenty minutes into making the soup, I suddenly emerged from the apparent fog in which my mind had been functioning and realized that the soup needed 90 more minutes of simmering yet dinner was 20 minutes away.   Grind teeth slightly, plastered on a forced smile because small eyes were watching and it was back to original dinner plans.  Did I mention that I also poured a glass of wine?

Here is tonight’s menu:

Salad greens topped with black beans, sliced grape tomatoes, corn kernels, and a few crumbs from the bottom of a bag of tortilla chips

Avocado/Cilantro dressing, adapted from Eating Well magazine (puree in a blender: 1/2 avocado, 1/2 cup plain yogurt, 1/2 tsp minced garlic, 2 chopped scallions, lime juice from 1/2 lime,  3/4 cup cilantro, pinch sugar and pinch salt)

Grilled chicken breasts

Sliced apples

 

 

“3”

Wednesday, May 4th, 2011

Today’s theme is “3” – as in the location of a double bond in the chemical structure of omega-3 fatty acids.  Omega-3s, as they are more commonly known, are a nutritional buzzword but how much do you actually know about them?

Omega-3 fatty acids are a specific group of polyunsaturated fatty acids (PUFAs).  PUFAs have multiple double bonds in their chemical structure, as compared to monounsaturated fatty acids, which have only one double bond, and saturated fatty acids, which have none.  The names of the omega-3 fatty acids  are alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid (say those five times fast.)

These fatty acids are considered essential because the human body can not make them –you must get them through food.  They are found in oily cold-water fish, such as salmon, trout, halibut, herring, and albacore tuna.  Other sources include flaxseed and flaxseed oil, walnuts and walnut oil, and canola/rapeseed oil.

Time for the “so what” answer.  Omega-3s have been repeatedly shown to be an important part of a healthy diet.  Research shows that they reduce inflammation and may reduce risk of heart disease,
cancer, arthritis.  Furthermore, these fatty acids are concentrated in the brain and may play a role in memory, cognition, and behavior.  Sounds good to me.

The current recommendation of enjoying fish at least twice a week is a great way to boost your omega-3s.  Also, before dashing off for a supplement, be sure and talk to your physician or dietitian.