Filed under: food politics | Tags: cafeteria food, school lunch reform, The New York Times
I’m loving the middle school in Queens, New York, that’s actually bothering to cook up fresh curries for its students. It’s good to see that there’s a very real movement to give kids fresh, real food in their school cafeterias.
Cost, of course, remains a barrier to wide-ranging change. The executive chef for New York City schools, Jorge Collazo, came and spoke to my class at the Institute for Integrative Nutrition this year, and told us he can only spend $1 per student per day for lunch. But he’s really trying to improve things–he’s made a point of bringing whole-wheat bread and whole-wheat pasta into NYC schools, and really gets it that kids deserve something better than processed junk.
Filed under: Food/Health Blogs, Grains | Tags: AOL's ParentDish, carbs, noodles, pasta, Safe or Scary
Is there any food kids love more than pasta? Chances are, pasta, in some form, makes a regular appearance at the dining table. But should it be in regular rotation, or more of a once-in-a-while thing? Read my latest column on AOL’s ParentDish to find out whether Italian pasta, ramen, mac and cheese, and canned pasta meals are good for you and your family.
Filed under: Beans, Grains, Recipes | Tags: Beans, carbs, New York magazine, pasta, recipe, spaghetti con ceci, whole grains
New York magazine published this recipe before the last New York City marathon, pushing this dish as a great way to carbo-load. It’s also a great weekday-night meal, quick to prepare and utterly delicious. I use Bionaturae brand whole-wheat spaghetti, bacon instead of pancetta sometimes, regular organic diced tomatoes from a can, and organic chickpeas (no need to track down any special kind).
Filed under: Artificial Sweeteners, Beans, Eggs, Fruits, Grains, Meat, Mushrooms, Oils, Recipes, Sweets, Vegetables, Water | Tags: food timeline, haggis, history of food, Mallomars, rice
Check this out: Found this “food timeline” online that details when different foods first came into use and/or were invented. Rice and millet, for instance, have been eaten since before 17,000 B.C. (but brown rice didn’t hit the U.S. until the 1960s). Marshmallows have been around since 2,000 B.C. And seedless watermelon first entered the market in 1949. Plus, recipes!
Filed under: food politics | Tags: Center for Science in the Public Interest, Froot Loops, junk food advertising, obesity, Smart Choices, The New York Times
“Froot Loops qualifies for the [Smart Choices] label because it meets standards set by the Smart Choices Program for fiber and Vitamins A and C, and because it does not exceed limits on fat, sodium and sugar. It contains the maximum amount of sugar allowed under the program for cereals, 12 grams per serving, which in the case of Froot Loops is 41 percent of the product, measured by weight. That is more sugar than in many popular brands of cookies.
‘Froot Loops is an excellent source of many essential vitamins and minerals and it is also a good source of fiber with only 12 grams of sugar,’ said Celeste A. Clark, senior vice president of global nutrition for Kellogg’s, which makes Froot Loops. ‘You cannot judge the nutritional merits of a food product based on one ingredient.'”
But can I object to all the artificial colors and trans-fats in the cereal, proven to be unhealthy? Given the standards of this food-industry-run program, soon you’ll see candy fortified with vitamins sporting this stamp. Michael Jacobson, head of the Center for Science in the Public Interest, said it best in the article: “You could start out with some sawdust, add calcium or Vitamin A and meet the criteria.”
So please ignore this “Smart Choices” seal–it’s just another attempt by the food industry to manipulate us into buying junk food with high profit margins.