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Tuesday, December 27, 2011

KDDA Holiday Food Drive Results

KDDA recently hosted a Holiday Food Drive to benefit the East Tennessee Second Harvest Food Bank.  Holiday drop boxes were located at various host sites throughout the Knox County area including: NHC Knoxville, Dialysis Clinic Inc., UT Extension Agency, UT Department of Nutrition, Parkwest Hospital, East Tennessee Children's Hospital, Blount Memorial Hospital, and Tennova HealthCare.  In addition, monetary donations and food items were collected at the KDDA Social Event on December 6. Our goal was to collect 200 pounds of food during the four week time-frame.

Total Food Donations Collected:                            ~640 Pounds
Total Monetary Donations Collected:                       $230
Total Meals Provided to Families in East TN:          1,170


 All drop boxes collected and ready for delivery to Second Harvest!

Donations unloaded and ready to sort!


Thanks to all those who participated in the food drive!  Every donation counted!
Happy Holidays from KDDA!

Wednesday, December 14, 2011

CMS Obesity Treatment Petition

Please take a moment to read: Last week CMS (Center for Medicare and Medicaid) passed a ruling to exclude Registered Dietitans (THE nutrition experts!) and Psychologists from reimbursement for providing obesity treatment and counseling, the very two professions that could greatly help people without drugs or surgery.
If you are concerned with this ruling, you can greatly help by signing the American Dietetic Association's petition. We need 25,000 signatures for the White House to review: http://wh.gov/DWX

Just click on the above link, then the whole process takes less than 60 seconds to "register" and then click "sign this petition." Only your first name, last initial and city will show up publicly.

Thanks for all your help!
https://wwws.whitehouse.gov/petitions/!/petition/urge-cms-reconsider-its-decision-cag-00423n-excluding-registered-dietitians-direct-billing-obesity/tql0XYc2?utm_source=wh.gov&utm_medium=shorturl&utm_campaign=shorturl 

Tuesday, November 29, 2011

Wine Tasting Event: December 6th @ 5PM



KDDA is excited to host this Wine Tasting event featuring, Dr. Carol Costello, UT Culinary Institute Wine and Beer Program Director.

The event is open to the public so please feel free to bring spouses, friends, and colleagues. All attendees must be 21 years or older.

The event is $20 per person and covers several wines and heavy appetizers. KDDA is now accepting payment via PayPal. Personal checks will also be accepted at the door.

Please join us as we wrap up a very successful 2011!

Cheers!

For more information, please email us at kddacookoff@gmail.com.

Tuesday, November 22, 2011

Thawing Your Thanksgiving Turkey

Thanksgiving traditions have been passed down for years and most of them include preparing a turkey big enough for everyone to eat. The main problem we face in preparation for our holiday dinner is how to thaw the turkey.
There are only three ways to thaw your turkey to avoid foodborne illness:

  • Refrigerator. Allow about one day for every four to five pounds of turkey.
  • Microwave. Check your owner's manual for the proper settings to microwave your turkey by size. Cook immediately after thawing.
  • Sink. Thaw in cold water for about 30 minutes for per pound for the whole turkey, and change the water every 30 minutes.


For more information on how to keep your family safe from foodborne illness, visit HomeFoodSafety.org.

Information from American Dietetic Association's Tip of the Day

Thursday, November 17, 2011

Food Drive to benefit Food in the Fort

If you are on campus and would like to donate, please do so before Wednesday, November 23rd!

Tuesday, November 15, 2011

Clean Your Refrigerator Day

You probably clean your home regularly, but do you regularly clean your refrigerator as well? Leftovers and spoiled food can cause a contaminated refrigerator and create a breeding zone for harmful bacteria that cause foodborne illness.


Remember to:
  • Create a refrigerator cleaning schedule for your fridge at home.
  • Place meats on the bottom shelf so juices don't spill onto produce or other ready-to-eat foods.
  • Place labels on leftovers so you know when they will spoil.

And don't forget your refrigerator at work!

For more information on how to keep your workplace germ-free visit the American Dietetic Association's Desk Top Dining Tips. For more home food safety information, visit HomeFoodSafety.org.

Information from American Dietetic Association's Tip of the Day

Friday, November 4, 2011

Free Community Event: Cracking the Hunger Code

Do you want to learn more about disordered eating?
Check out this free community event next Tuesday, November 8th @ 6PM!
The event will be on UT's Campus at the University Center.
Door prizes will be available!

Tuesday, October 25, 2011

Knox Event: Celiac Disease

You don't want to miss this!!!!   Increase your awareness of Celiac Disease! Dr. Peter HR Green, Director of the Celiac Center at Columbia University in NYC and world renowned expert on celiac disease is speaking in Knoxville! The event is FREE! Wednesday October 26, 1:30 p.m. at the Wallace Memorial Baptist Church Ministry Center/ Auditorium. Event is open to everyone!

Tuesday, October 18, 2011

Healthy Gluten Free Snacks

Finding out that you have celiac disease can be scary. But, it is a condition that can be very well managed, by making the right dietary choices. This disease is an inflammatory condition of the small intestine, which improves when gluten is eliminated from the diet. Gluten is a protein most commonly found in food like wheat, barely, and rye. At first, it may be difficult for you to find foods that don’t contain gluten in some form. So keeping that in mind, here is a list of healthy snacks to help you maintain a gluten free diet:
1.       Natural Peanut Butter with Celery: Peanut butter is a very satisfying snack that is packed with protein which helps keep hunger under control. Natural Peanut Butter is healthier than the processed version. Try dipping celery sticks into 1 tablespoon of Peanut Butter

2.       Fruit: Fruit does not contain any gluten and the boost of nutrients it provides is important in your everyday diet.

3.       Dried Fruit and Nuts:  A small amount of dried fruit such as apples, pineapples, and apricots go very well with walnuts or almonds.

4.       Baked Corn Tortillas with Dip: Baked corn tortillas make a good alternative to chips. Brush both sides of the tortilla with vegetable oil, cut into triangles, spread onto a cookie sheet and season with salt and bake about 12 minutes until golden brown. NOTE: Make sure they are corn tortillas not flour tortillas as flour tortillas contain gluten.

5.       Lettuce Wraps: Take a large lettuce leaf and top it with a little tuna, hummus, and vegetables. Wrap it up to eat. Hummus is made from chickpeas blended with olive oil, lemon juice, salt and garlic. It is great served with fresh veggies.

6.       Chocolate Covered Fruit: Simply take a few squares of dark chocolate and melt it over your favorite fruit. Another good thing about this snack is that dark chocolate contains flavonoids which act as antioxidants. These offer a wide variety of health benefits such as lowering blood pressure and reducing LDL cholesterol.  NOTE: Double check your chocolate food label to make sure it is gluten free.

As you can see from above, eating gluten free does not have to be boring. You can eat very healthy and be creative and still maintain a gluten free diet. 


Submitted By: 
Brittany Bivins
Iowa State University Dietetic Intern

Friday, October 7, 2011

Reducing Obesity in the Workplace

A number of studies have found obesity significantly raises workers' compensation claims. Some companies are responding by offering healthier foods in their cafeterias, providing on-site fitness facilities and encouraging physical activity during work breaks.

If your company has not yet subscribed to these ideas, take the initiative yourself. Instead of coffee breaks, go for an exercise break:
  • Walk to a different floor of the building (or across the building) to use the restroom.
  • Walk up and down the stairs several times (even if you have nowhere in particular to go).
  • Go for a walk at lunchtime. Recruit a friend to go with you.
  • Keep a set of hand weights under your desk and do sets of curls or other arm exercises several times throughout the day.
  • Do a set of lunges or squats at your desk.
  • Walk to a colleague's desk instead of calling or emailing.
  • Stand up and walk around while you are on the phone.
  • S-T-R-E-T-C-H your arms, legs and back several times every day.
  • Suggest a walking meeting to brainstorm ideas with colleagues.
Taking small "steps" to increase your activity level each day is a great way to build up to a bigger, more robust exercise plan. Spread the word, encouraging your coworkers to join you for these activities. A healthy workplace is a happy workplace.

For more tips on eating right whether at work, home or on the go, consult a registered dietitian in your area and visit the American Dietetic Association's Nutrition for Life.

Information from American Dietetic Association's Tip of the Day

Tuesday, September 27, 2011

Food Safety 101

There are benefits to storing foods the right way. In addition to preventing foodborne illness, you also can preserve quality and taste.
Follow these five basic rules:
  • Set your refrigerator temperature below 40 degrees Fahrenheit and your freezer below 0 degrees Fahrenheit. Use a refrigerator thermometer to ensure temperatures.
  • Store leftovers in airtight, shallow containers (2 inches deep or less).
  • Refrigerate or freeze leftovers within two hours of cooking.
  • Use or freeze packaged items by the "sell-by" or "use-by" date.
  • Store canned goods in a cool area away from light.
September is National Food Safety Education Month. Learn more about food safety at http://www.homefoodsafety.org/.

Information from American Dietetic Association's Tip of the Day

Wednesday, September 14, 2011

A Dietitian's Review of The Dukan Diet

The Dukan Diet has become well known thanks to Kate Middleton and the media attention surrounding the royal wedding in April. Other celebrities are said to have adopted the French weight loss plan that emphasizes a high-protein, low-calorie diet. But is The Dukan Diet an appropriate weight loss plan? You can read the review by Karen Ansel, MS, RD, CDN on the American Dietetic Association's website. For more information about ADA's Consumer Diet and Lifestyle Book Reviews, please see the following information.

Because new diet plans and books seem to come out daily, the American Dietetic Association spokespeople review a number of diet books to help you understand which diets are reasonable and which should be avoided. They ask such questions as:

  • What claims does the author make?
  • What does his or her diet plan entail?
  • Are there nutritional weaknesses in the plan? Strengths?
  • What’s the registered dietitian’s bottom-line assessment of the book?
As registered dietitians, ADA spokespeople have the knowledge and expertise to help decipher fact from fad in order to help you develop a healthy eating plan that is right for you.

Information from American Dietetic Association's Media Press Room.

Tuesday, September 6, 2011

Choose MyPlate: 10 Tips to a Great Plate!

Looking for ways to improve your plate? Check out these tips from the new MyPlate!

From the USDA's MyPlate website; accessed August 23, 2011


Tuesday, August 30, 2011

Eat Well with Late-Summer Foods

Summer may be wrapping up, but farmers' markets are still going strong. August brings large quantities of great-tasting produce. Here are just a few of the fruits and vegetables in season during late summer:
  • Bell peppers
  • Carrots
  • Corn
  • Eggplant
  • Garlic
  • Melons
  • Onions
  • Peaches
  • Plums
  • Radishes
  • Summer squash
  • Tomatoes
  • Watermelons
  • Zucchini
Information from American Dietetic Association's Tip of the Day

Tuesday, August 23, 2011

School Lunch: Brown Bagging It

Children are headed back to school, and packing a lunch can ensure healthy options that fit your child's taste buds. Just make sure to plan ahead, since last-minute choices often rely on fat-laden pre-packaged foods. Try these tips:
  • Involve your child in the planning process. This will make it less likely that lunchbox items will get traded or tossed.
  • Can the soda. One 12-ounce serving can contain as much as 12 teaspoons of sugar. Pack a water bottle or 100-percent juice box instead.
  • Change it up. Keep lunches interesting by varying the contents. Go heavy on veggies, fruits and whole grains.

Children tend to copy our behavior, so set an example
. Eat healthy at home, and consider packing your own healthy lunch to take to work.

Information from American Dietetic Association's Tip of the Day

Wednesday, August 17, 2011

From the Guide to Good Eating to My Plate: The Progression of the Food Guide

By now you have likely seen the latest rendition of the USDA food guide My Plate.  Whether you love or hate My Plate you will likely get a kick out of walking down memory lane looking at all the USDA Food Guides…

In the 1940’s, the USDA released the Guide to Good Eating with the basic 7 food groups, of which butter and margarine constituted their own group!



In the late 1950’s, Food for Fitness was released, and the basic 7 had been condensed to only four groups.
In 1979, Americans were ready for something new, and the Hassle-Free Daily Food Guide was developed.




Keep reading about the progression of the American food guides...

Thursday, August 11, 2011

Foods Moms-to-Be Should Avoid

Regardless of cravings, not all foods are good choices for moms-to-be. During pregnancy, women are more susceptible to food poisoning and the symptoms can be much more severe.
To keep both mom and baby healthy, avoid these foods:
  • Rare, raw or undercooked meats and poultry
  • Raw fish and shellfish (sushi, sashimi, ceviche, oysters, mussels, scallops)
  • Fish containing high levels of mercury (swordfish, tilefish, king mackerel and shark)
  • Raw or undercooked eggs and foods that contain them (French toast, homemade Caesar salad dressing, Hollandaise sauce, raw cookie dough)
  • Raw sprouts (alfalfa, clover, radish)
  • Refrigerated smoked seafood, pate and meat spreads
  • Unpasteurized dairy products ("raw" milk and fresh, soft cheeses)
  • Unpasteurized fruit and vegetable juices
Also note that some ready-to-eat foods require reheating before use. These foods include hot dogs, luncheon and deli meats and fermented and dry sausages.


September is National Food Safety Education Month. To learn more about how to lessen your risk of food poisoning, visit www.homefoodsafety.org.


Information from American Dietetic Association's Tip of the Day

Eat Right Knox is on Twitter!

Eat Right Knox is now on Twitter!

Become of follower of @eatrightknox to stay connected!

Can You See the Benefits of Vitamin A?

Making good food choices can help keep your eyes healthy. Vitamin A promotes normal vision and it also helps your eyes see normally in the dark, helping adjust to lower levels of light. In addition, vitamin A also influences the immune system, is essential for bone growth and affects both male and female reproductive processes.

The recommended daily allowance of vitamin A is 3,000 International Units for men and 2,310 IU for women 14 and older. IUs are listed on food labels and dietary supplements.



Good sources of vitamin A include sweet potatoes, carrots and dark, leafy greens, as well as eggs, tomatoes and fortified milk.


For more information on food sources of vitamins your body needs, consult a registered dietitian in your area and visit the American Dietetic Association Vitamins and Nutrients section.

Information from American Dietetic Association's Tip of the Day

Monday, July 25, 2011

Kangaroo Care for Infants

Caring for a newborn baby can be a little frightening at times; encouraging kangaroo care can help new mommies and babies learn each other and promote good bonding from the start. Kangaroo care came about in the 1970’s in Columbia as a way to help premature babies thrive. This method involves holding a baby skin-to-skin with the mother or other caregiver. This means that the baby is wearing only a diaper and is snuggled directly on the mother’s skin covered by either a blanket or the mother’s shirt. Holding an infant like this directly after birth for one to two hours of uninterrupted kangaroo care can help establish breastfeeding as well as keeping the baby warm. Some studies even suggest that a healthy, full-term infant held on their mother’s skin will warm faster than if placed in an isolette warmer. The premature babies who are not able to do this directly after birth can still gain many benefits by being skin-to-skin with their mother as soon as medically safe. At this point, you may be wondering why this topic has appeared on a nutrition blog. Well, studies have shown that infants who have this time with their mothers are more likely to initiate breastfeeding. Also, infants who are held skin-to-skin burn fewer calories than those who are not. Imagine the implications for the tiny premature baby who is struggling to grow if we can help them burn fewer calories! In addition, studies have shown that benefits to babies held like this include stabilized heart rates and breathing patterns with greater oxygen saturation. They also spend less time crying, more time sleeping, and gain weight more rapidly. These factors may contribute to an earlier discharge time. There are also benefits to the mother who practices kangaroo care. Research has shown that those parents bond well with their babies and feel more confident in their ability to care for their infants. The best part about kangaroo care is how easy it is to do! You don’t need any special equipment or training. Holding a baby is a natural thing to do and if a baby can be held, they can be held skin-to-skin.

If you are interested and would like to learn more about kangaroo care, check out these resources:

Saturday, July 9, 2011

Eat Right With Color: Blue, Purple, Green and White

You may not consider yourself an artist, but you could be when it comes to preparing your meals. Adding colorful fruits and vegetables to your meals is an easy way to increase the nutritional quality of your diet.  We’ve all heard to increase our fruit and vegetable consumption, but now we are learning more and more about how the pigments may be of major benefit to our health.

Blue and purple fruits and vegetables (blueberries, blackberries, purple cabbage, eggplant, plums, grapes, figs, raisins and prunes) are pretty exciting when it comes to research on disease prevention. The blue and purple pigments in produce are called “anthocyanins” which can act as powerful antioxidants that protect cells from damage. They have been associated with reducing the risk of chronic diseases such as cancer, heart disease and stroke. Since anthocyanins help reduce oxidative damage, this pigment is associated with anti-aging properties, especially when it comes to memory function. Other potential benefits that have been studied include improving urinary tract health and preventing high blood pressure. Just adding a handful of berries to your breakfast can provide a powerful antioxidant punch to your morning routine.

Going with green produce also will provide a mouthful of vitamins, minerals and phytochemicals. Green foods get their color from chlorophyll and are typically good sources of vitamins A, K and C. Leafy greens, peppers, peas, cucumber and celery provide lutein, which is a carotenoid that acts as an antioxidant in eye health. Researchers are hopeful that diets rich in lutein may prevent age-related vision impairment. Green veggies also are a great way to get folate for brain health, as well as prevent birth defects. “Indoles” found in broccoli, cauliflower and cabbage may protect against some cancers. The intake of this pigment may be hindered by the use of certain blood thinners that have an interaction with vitamin K. Balancing this medication with intake of vitamin K is something that should be discussed with your health care provider before changing your diet.

Oftentimes, white is not recognized for its role in our health. The plant chemical “anthoxanthins” are prevalent in white-pigmented produce and may help with promoting healthy cholesterol and blood pressure – reducing overall risk of heart disease. White-pigmented foods such as bananas and potatoes are rich in potassium, as well. Other foods to try in this category are onions, garlic, ginger, jicama, turnips, cauliflower and mushrooms.

So take a look at your plate. Can you add a little color at meals or maybe with a snack? Given that much of our colorful produce is not in season, using frozen fruits and vegetables is a suitable option. In fact, since most frozen produce was picked at the peak of ripeness, the nutrients are well-retained and may be higher than that of the fresh options available in our stores now. You also may elect to add herbs and spices – a quick way to add antioxidant power to your meals.

Submitted by:
Heather Pierce, MS, RD, CDE, LDN
Blount Memorial Hospital
Weight Management Center
907 E. Lamar Alexander Parkway
Maryville, TN 37804
Office: 865.977.4674 / Fax: 865.980.5050

Sunday, July 3, 2011

Eat Right with Color: Color Your Diet Red!

Including a variety of colorful fruits and vegetables in your diet helps provide your body with a wide range of nutrients for optimal health.  The basic idea is to choose an array of foods from the different color groups—red, yellow, orange, blue, purple, green, white—because each color group has certain nutrients, vitamins, and antioxidants. 

Specifically, including naturally red foods in your diet helps maintain heart health, memory function, urinary tract health, and may also lower the risk of some cancers.  Foods in the red group contain specific phytochemicals such as lycopene and anthocyanins that benefit overall health.

Color your diet red every day by eating these foods:
Fruit.  Red apples, cherries, cranberries, red grapes, pink/red grapefruit, red pears, pomegranates, raspberries, strawberries, watermelon
Vegetables.  Beets, red peppers, radishes, red onions, red potatoes, rhubarb, tomatoes
Beans & Peas.  Pink/red beans (kidney, pinto), red lentils

There are several ways to incorporate red foods into your diet.  Below are some tips to increase your intake of red fruits, vegetables, and legumes. 
  • Top a cup of fat-free or low-fat yogurt with raspberries, apples, or sliced strawberries 
  • Ask for more vegetable toppings (like sliced tomatoes, red onions, or red peppers) and less         cheese on your pizza. 
  • Drink a fruit smoothie made with whole fruit (raspberries or strawberries), ice cubes, and a low-fat or fat-free yogurt. 
  • Store cleaned red fruits and vegetables in the fridge at eye level and keep a low-fat or fat-free fruit or veggie dip on hand. 
  • Add vegetables like tomatoes or red bell peppers to your egg or egg white omelet.Add sliced strawberries to your cereal, oatmeal, waffles, or toast. 
  • Snack on vegetables like red bell pepper strips with a low-fat or fat-free ranch dip. 


Try these recipes:


Stuffed Red Bell Peppers 

Ingredients  (Makes 8 servings)
4 red or green bell peppers
1 pint or 2 cups cherry tomatoes
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 tsp olive oil
¼ tsp Salt
¼ tsp pepper
Preheat oven to 425°F. Lightly oil a large shallow baking pan. Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems. Halve cherry tomatoes and chop onion and basil. Finely chop garlic. In a bowl toss tomatoes, onion, basil, garlic, 2 tbsp. oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
Nutrition information per serving: Calories 41, Total Fat 1.4g, Saturated Fat 0.3g, Carbohydrates 7g, Protein 1g, Cholesterol 0mg, Fiber 2g, Sodium 78mg, Carbohydrates 63%, Protein 10%, Fat 27%.
           
           Raspberry Smoothie
Ingredients  (Makes one serving)
1 cup unsweetened, frozen raspberries
¾ cup 100% orange juice
½ cup plain low-fat yogurt

Blend all ingredients well in blender and drink!

Nutrition information per serving:  Calories 240, Fat 0g, Carbohydrate 52g, Protein 8g, Fiber 4g, Sodium 70mg, Cholesterol 0g.
  
For more recipes please visit: http://www.fruitsandveggiesmorematters.org/.

Submitted by:
UT Dietetic Intern

Saturday, June 11, 2011

Are You Drinking Enough Water?

Did you know that every system of the body depends on water? In fact, water makes up approximately 60% of body weight. An important component of adequate nutritional status is ensuring that the body has enough water to carry out normal functions. With summer approaching and the weather warming, the risk for dehydration is even greater. If you’ve ever experienced dizziness, dry mouth, fatigue, excessive thirst, headache, or dark-colored urine you may have been deficient in your body’s fluid needs, a term referred to as dehydration.  Interestingly, most healthy adults on average produce 1.5 liters/day of urine output. An additional 1 liter of water/day is lost through breathing, sweating, and bowel movements. Therefore, a general recommendation of consuming approximately 2 liters of water/day, or a little over 8 cups, along with a healthy diet (i.e., fresh fruits and vegetables are higher in water) is sufficient to replace lost fluids.

So how can I check my hydration status?
To gauge your fluid needs you can examine your urine output. If it is clear and there is a normal amount of urine present this is usually a good indication that your body is sufficiently hydrated. You can always examine your thirst level. While some medications/ other factors may play a role, a persistent thirst may indicate dehydration. Nonetheless, fluid needs are individualistic and can vary widely.

When should I be drinking more water?
It is recommended to adjust fluid intake depending on your activity level, climate, health status, and even during pregnancy and lactation. Anytime you engage in physical activity it is important to remember to regularly replenish your body with fluids that were lost through sweat/ heat generated during activity. During bouts of illness it is extremely important to stay hydrated with water, Pedialyte, Powerade, or Gatorade (any beverage containing electrolytes) to promote recovery and replace any lost fluids.

Tips!
Make a conscious effort to stay hydrated! Try drinking 1 glass (8 oz) of water at each meal and between meals. This will not only improve hydration but keep you feeling full longer. If you are someone who enjoys coffee, instead of bringing your thermos full of coffee for an afternoon beverage, bring a water bottle and sip on it throughout the day.   

References:

Submitted by:
Kylie Weldon, UT Dietetic Intern


Saturday, June 4, 2011

"What Does the Dietitian Order?" @ La Costa

Reviewed March 24, 2011

Received 4 out of 5 Forks


La Costa on Market Square is a local restaurant with a diverse menu.  It is self-described as the place “where Latin traditions and fresh flavors converge”.  This was my first time dining at La Costa and it will not be the last!  La Costa offers a seasonal menu utilizing as many local ingredients as possible. 



I met some friends at La Costa for an early dinner.  Earlier in the day I forgot about my evening plans and ate a late lunch at work.  Since I wasn’t very hungry the Baby Spinach Salad looked like a good menu selection.  This salad has dried fig, red onion, shaved fennel, goat cheese, spiced pepitas, and warm maple vinaigrette for a price of $7.  The salads have an option of ordering a small version for a reduced price or adding a protein such as blackened tofu, grilled chicken, flat iron steak or shrimp.  Is anyone wondering, what are pepitas? I had to ask the server to find out.  Wikipedia defines them as “a Spanish culinary term for pumpkin seed”.  I thought the dried figs and pepitas were unique items to add healthy flavor and crunch to salads.  We also shared an order of Baja Fish Tacos from the appetizer menu.  The fish was fried and served in warm tortillas with cilantro-lime cabbage slaw, pico de gallo and spicy crema.  It was a delicious appetizer to share sold at half price as a happy hour special.   



Along with the warm maple vinaigrette, the winter menu offered pumpkin and maple preparations for fresh fish and shellfish.  We were advised if we really enjoyed these seasonal items we must come back soon before the menu changed.  I can’t wait to see what spring and summer has to offer from La Costa.  I will be ready to have another culinary adventure with fresh, local ingredients and great taste!



La Costa receives a 4 out of 5 Fork Rating.  It has plenty of non-fried appetizers.  There is no charge for special requests or modifications and the website states they cater to special dietary needs.  There are more than 3 non-salad healthy options.  Nutrition information is not available for menu items.

References:  

Reviewed by:
Janet Seiber, RD, LDN, CDE

Healthy Living Kitchen

www.utmedicalcenter.org/healthylivingkitchen
865-305-8682
 


          

Tuesday, May 31, 2011

"What Does the Dietitian Order?" @ Brixx Wood Fired Pizza

Reviewed on March 23, 2011

Received 4 of 5 Forks

Brixx Wood Fired Pizza is a neighborhood restaurant with 2 Knoxville locations (Kingston Pike and Turkey Creek). The dining atmosphere provides an excellent ambience for catching up with friends, celebrations, or grabbing a quick bite to eat. Making full use of their wood-fired oven, Brixx bakes fresh focaccia bread daily for their sandwiches and bakes their handcrafted pizzas to perfection. Additionally, the menu offers a variety of pastas and fresh salads using locally grown produce wherever and whenever possible. The menu is flexible and easy to follow, especially if you’re looking for healthy options such as:

  • Non-fried appetizers
  • Healthy sides: pasta salad, bean salad, chips, or fresh fruit
  • Wood fired pizzas with whole-milk mozzarella unless otherwise noted
  • Traditional or whole wheat crust available, or gluten-free crust for $2 extra
  • Wood-fired pizzas are brushed with either olive oil or more traditional marinara sauce
  • Add extra pizza toppings at no additional charge
Be creative when ordering your pizza! I recommend ordering the Wood-roasted Vegetable Pizza with whole wheat crust, extra basil, pineapples, and artichoke hearts. Meat lovers can’t go wrong with the spicy, Jamaican-style Jerk Chicken Pizza.  This is a great place to dine if you are budgeting your food dollars. Invite some friends and order a few pizzas along with some wine or beer and split the cost!  If you find your appetite lacking, take advantage of the drink specials, and grab the bruschetta appetizer to wind down.

Brixx received 4 out of 5 forks rating because they provide non-fried appetizers, provide nutrition information on-line, and will modify menu options for no additional charge.   To note, Brixx recycles discarded materials whenever possible, which warrants extra bonus points!

References:
http://www.brixxpizza.com/

Reviewed by:
UT Dietetic Intern

Saturday, May 28, 2011

What's the deal with Organic Foods?

Before the 1900s, all farming practices were considered organic. It wasn’t until the 1960s and 1970s that the term “organic” started being used as a separate entity to the “normal” foods we were buying. Soon after this labeling hit the stores, the interest in and popularity of organic foods blossomed. Although multitudes of meats, fruits and vegetables started being labeled organic, they were not being held to any standards verifying their authenticity. In 1990, the USDA took control and the Organic Foods Protection Act (OFPA) was passed. OFPA, passed as a part of the 1990 Farm Bill, developed national standards for organically produced agricultural products to assure consumers that products marketed as organic met consistent, uniform standards. The USDA is the agency responsible for regulating these standards. If meat, poultry, eggs or dairy products are labeled organic, they must come from animals given no antibiotics or growth hormones. Organic produce must be raised without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
Although almost every fruit, vegetable, or fresh meat cut can be found organic, some are more important to buy organic than others. The Environmental Working Group, an organization consisting of scientists, researchers and policymakers, develops two lists each year; The Dirty Dozen and The Clean 15 (http://www.pbs.org/wnet/need-to-know/health/the-dirty-dozen-and-clean-15-of-produce/616/). The Dirty Dozen lists the fruits and vegetables you should always try to buy organic. Celery, peaches, strawberries, and apples top this list almost every year. The Clean 15 list outlines the produce that is acceptable to buy non-organic. These items usually have a thick peel or covering which prevents pesticides and chemicals from penetrating the fruit or vegetable inside. You can find onions, pineapples, avocados, and papayas on this list.
Organic foods help in the preservation and conservation of the natural environment. They support biodiversity of plant and crop species, and can be more nutritious. Visit your local farmer’s market for the freshest selection of organically raised produce. Or, plant your own garden filled with all your favorite fruits and vegetables for an even closer to home organic collection! 

Submitted by:
Alice Jablonski, BS Nutrition
3997 Midland Ave
Knoxville, TN 37919
alicejablonski@gmail.com