23 04/14

The Four Food Groups- Part One Vegetable Serving Recommendations

The four food groups are meat, dairy, fruits and vegetables. ?This article will go over recommended vegetable serving practices.

Basic Vegetable Serving Tips

  1. For a change try planning your meals with vegetables as the main course. For example, a veggie stir-fry makes a wonderful meal.
  2. Include a green salad with your dinner nightly.
  3. Have a green salad every night with your supper.
  4. Try having a tossed salad for supper or lunch time. Be certain to go easy on the salad dressing.Serving Vegetables
  5. Place shredded carrots and/or zucchini into your casseroles, muffins or even meatloaf.
  6. For a change of pace order vegan You’ve numerous choices to put on your pizza, such as onions, green peppers and mushrooms.
  7. Use mixed, prepared vegetables such as potatoes to thicken gravies, stews and soups. These add flavor, source of nourishment, and texture.
  8. Try food preparation with mixed or cooked vegetables to include thickness to stews, gravies and soups. Potatoes are actually fantastic for this.
  9. Vegetarian kabobs must be included in any BBQ. Mushrooms, onions, green peppers, and tomatoes are without a doubt perfect for this.

Make Veggies Much more Appealing

  1. Numerous vegetables taste wonderful with a dip or dressing. Try a diet salad dressing with raw broccoli, green and red peppers, celery sticks or cauliflower.
  2. Try dressing or dips for your vegetables. And be sure to utilize diet dressing. Raw broccoli, red and green peppers, cauliflowers and stalks are good for dipping.
  3. Add some color to your salads. You may do it by setting spinach, red cabbage, and carrots within your salads
  4. Add peas or beans in dishes, like, minestrone soup, and chili. Furthermore, decorate the serving dishes and platters with pieces of your preferred veggie.
  5. Have a large bowl of prepped vegetables in a see-through container in the fridge. Carrot and celery sticks are standard, but consider green or red pepper strips, broccoli florets, or cucumber pieces.

Vegetables for Kids

  1. Set an example for children by consuming vegetables with meals and as snacks.
  2. Allow youngsters to decide what vegetables will be served for dinner and exactly what is included for a salad.
  3. Depending on their age, youngsters can assist purchase, clean, peeling, or cut up vegetables.
  4. Permit kids to pick a new vegetable to try while you are grocery shopping.
  5. Use cut-up vegetables as an aspect of afternoon snacks.
  6. Youngsters often want their food to be given to them separately. So, in contrast to mixed veggies attempt to serve your vegetables separately.

Keeping it Safe

  1. Rinse vegetables prior to prepping or eating the vegetables. Under potable, running drinking water, rub vegetables briskly with your hands to remove dirt and surface bacteria. Dry with a clean cloth towel or towel when you’re washing.
  2. Separate your vegetables from raw meat, chicken and fish and shellfish while going grocery shopping, prepping for your meals, or storing them.

One of best ways to be assured that you will eat your veggies is if you have good, fresh vegetables to eat. Because if you like the taste of your vegetables you’ll be more likely to eat them. ?This can be done by gardening. For info on gardening and an overall healthy lifestyle check this out?how to grow tomatoes from seeds, What is homesteading??And remember that even city dwellers can garden. As growing tomatoes indoors is possible.

20 04/14

Are Food Labels To Small?

Many people think that the food nutrition serving sizes are too small.  And I use to think that the serving sizes, on a label, were small to fool people into buying food that is high calories.  

For example, some do seem to be deceiving.  An example of this was I remember a serving size statng 1/3 of a muffin. Who the heck buys 1/3 of a muffin? But, the serving sides are set by the FDA:

You may be surprised to learn that the FDA requires food producers to consult a table to determine serving sizes. It includes the one that may be the most infamous of all: “Ice cream, ice milk, frozen yogurt, sherbert: ½ cup.”

The tables are intended to describe the amounts typically consumed in a serving, but the FDA determined these figures before Americans began eating more fatty, sugary, and salty foods. 

 Credits: Why Are Serving Sizes on Nutrition Labels So Small? – Parade

The FDA is thinking about changing serving sides to be more up-to-date with american culture.  Do you think this is a good idea or does this encourage obesity?

17 04/14

Protein Foods Introduction

  1. All meals made from meat, fowl, thought about part of the Protein Foods Group.
  2. There are numerous choices in the protein food group. The protein group consists of nuts, seeds, eggs, processed soy, peas and beans, fish and other kinds of fish and shellfish, chicken, and naturally meet. Additionally, beans and peas are considered to be part of the vegetable food group.
  3. Right here, are some basic tips for featuring protein in your dietProtein Food Groups
  4. Choose from a wide a selection of healthy protein meals. Variety is the spice of life. The amount of seafood you need to consume is at least eight ounces of prepared seafood per week.
  5. Children will certainly require less protein. (It all hinges on exactly how old they are).
  6. If you’re wanting to lose weight choose low-fat or lean meats. And do not consume burgers or bacon.
  7. A vegan has lots of alternatives for healthy protein foods. These options are processed soy, grains and greens, and seeds and nuts.