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December 20, 2012
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Healthy Start 
  • How to avoid overdrinking during the holidays
    The risk of drinking too much alcohol is higher over the holidays, when less-familiar seasonal drinks are offered and many people feel holiday stress and pressure to be convivial, experts say. Registered dietitian Cheryl Harris suggests several ways to curtail alcoholic intake, including alternating sparkling water with stronger drinks, setting an evening quota and sucking on hard candy when you're ready to stop. The Washington Post (12/14) LinkedInFacebookTwitterGoogle+Email this Story
Dietary Health 
  • Appetizer arrays can replace full meals
    Appetizers can be a fun way to entertain, caterer Patricia Regan says, and it's easy to accommodate any dietary restrictions of your guests. An array of sweet and savory bites can include vegetarian snacks such as crudités, fruit and stuffed mushrooms; fish offerings of mini crab cakes, shrimp cocktail or crab-stuffed snow pea pods; and anything with bacon to please meat eaters. "No matter what the occasion, bite-size is so much easier to manage than plated food,” says culinary-arts instructor Gene Cammarota. Omaha World-Herald (Neb.) (12/19) LinkedInFacebookTwitterGoogle+Email this Story
  • Sustainable food, healthy kids' menus are top-of-mind for chefs
    Finding sustainable yet local produce, meat and seafood and adding nutritional meals to children's menus are the biggest trends heading into 2013, according to 1,800 chefs surveyed by the National Restaurant Association. Restaurant gardens, new cuts of meat and gluten-free cuisine also are expected to be popular in the coming year, while mini-burgers and sweets that include bacon are on their way out. CSP (12/19) LinkedInFacebookTwitterGoogle+Email this Story
Science & Research 
  • Study: Kids' intake of fruits, veggies goes up with family meals
    Children whose families regularly ate meals together had higher fruit and vegetable intake compared with those who never had family meals, a British study found. Once- or twice-weekly family meals were also associated with increased fruit and vegetable intake in children, researchers wrote in the Journal of Epidemiology & Community Health. (12/19) LinkedInFacebookTwitterGoogle+Email this Story
  • Fitness advice can contain myths
    Fitness trainer Ryan Healy takes aim at three common fitness myths in this blog post. Cardiovascular exercise is not the only way to lose weight, and daily workouts are not required, Healy writes, noting that consistent exercise three to five days a week can bring significant benefits. She also disagrees with the adage "no pain, no gain," and cautions that true pain can be a sign that something is wrong. The Boston Globe (tiered subscription model)/Get Moving blog (12/19) LinkedInFacebookTwitterGoogle+Email this Story
Institutional Foodservice 
  • USDA standards offer opportunities, challenges for schools
    While some in Vermont are concerned that new federal standards for school meals could reduce partnerships between schools and local farms and businesses, Doug Davis, president of the School Nutrition Association of Vermont, said it also could present opportunities for new partnerships. In his own district, Davis said he collaborated with Vermont Bean Crafters on black bean crumble and falafel dishes. (12/18) LinkedInFacebookTwitterGoogle+Email this Story
  • Students take notice of cafeteria changes in Md. schools
    Students and teachers at some schools in Greenbelt, Md., say they have noticed steps district officials have taken to make school meals healthier. School nutrition professionals are serving more produce and, in some cases, vending machines have been shut off. The focus on nutrition also expands beyond the cafeteria, with physical-education teachers taking on nutrition lessons and more., Md. (12/19) LinkedInFacebookTwitterGoogle+Email this Story
Recipe of the Day 
  • Orange and spice roasted pork tenderloin
    Try this new pork tenderloin recipe for an easy weeknight meal or a simple but impressive dinner for company. The Well-Fed Heart LinkedInFacebookTwitterGoogle+Email this Story
Food For Thought 
What you serve greatly depends on who you're serving."
--Culinary-arts instructor Gene Cammarota, as quoted by the Omaha World-Herald
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