|
|
Cook
Extra and Wrap Up
Leftovers
|
Wraps
are tasty, quick, and portable. They can be
super healthy and full of fiber, vitamins and
minerals. Leftovers are the most important
ingredients for quick and healthy wraps.
Recipes are not necessary. Your creativity
and taste buds are the best guides when
making nutritious wraps.
Basic
Recipe
- Tortillas
(Flour or corn will do): Compare labels
and look for low fat tortillas in the
grocery store. There are many varieties of
wrappers. Whole wheat, spinach and tomato
are just a few.
- Fillings:
Tired of throwing away leftovers? Spice up
your leftovers and save time by adding
them to wraps. Leftover rice, meats, and
beans are just some of the possibilities.
Top it off with fresh chopped vegetables
and low fat cheese. To save time, chop up
a few extra vegetables when cooking other
recipes that call for vegetables and store
them in plastic bags. Also, shred and
store cheese in plastic bags.
- Roll them
up: To keep the filling from falling
out place the ingredients in a small
rectangle and leave some space at the
edges. Fold in two sides (East and West)
until they meet in the center. Fold the
bottom (South) of the tortilla over the
filling and continue rolling.
Some Flavorful
Fillers
- Hummus, fresh
chopped vegetables with leftover rice
topped of with a little
vinegar
- Leftover roast
beef soaked in lite marinade dressing,
with chopped onion, and shredded
mozzarella cheese
- Leftover pinto
beans, salsa, low fat shredded cheese
sprinkled with chives
- Leftover
potatoes mixed with light mayo, sprinkled
with cumin, thyme and black pepper, and
topped off with your favorite fresh
veggies
Hummus
2 cloves garlic
2 c cooked chickpeas
3 T Lemon juice
1/3 c water or chickpea cooking liquid
1/2 t salt
1/8 t cayenne pepper
1/4 c fresh chopped cilantro
Put all of the
ingredients into a blender or food
processor and blend until smooth. Add
additional liquid if needed.
Nutrition
Info: 2TB=48 calories, 1.9 g protein, 5.9
g carbohydrate, 1.7 g fiber, 1.9 g
fat
Basic Dressing
or Marinade
1/2 c Vinegar
1/4 c Canola Oil
1 sm. Onion minced
1/3 c Ketchup
2/3 c Sugar
1/2 ts Paprika
Put all of the
ingredients in a jar, cover and shake
well.
Nutrition
Info: 2TB=62 calories, 0.1g protein, 7.3 g
carbohydrate, 0.1 g fiber, 4 g fat
|
|
Oriental
Rice Salad
Stuffer
2 cups leftover rice cooled
1 c bell pepper, finely chopped
1/2 c cucumber, peeled and chopped
1/3 c onion chopped
1/4 c fresh cilantro, chopped
11 oz can mandarin oranges, drained
|
Dressing
1Ú4 c canola oil
2 T vinegar
1 T sugar
2 T Lime juice
1Ú2 tsp dry mustard
1 clove garlic, minced
1 tsp. Fresh ginger
Put
dressing ingredients in
glass jar and shake
well.
|
|
Pour
dressing over rice and toss well
with a fork. Add chopped
vegetables and toss again. Add
oranges last and toss gently
trying not to break the sections.
Place on tortilla of your choice
and wrap it up. Serves 6
Nutrition
Info/ serving (not including
tortilla): 184 calories, 2 g
protein, 23.7 g carbohydrate, 1.7
g fiber, 9 g fat
To
increase fiber substitute 1 c
leftover beans for 1 c
rice.
|
German Cucumber
Stuffer
1 large cucumber, thinly sliced
3Ú4 c chopped onion
4 T vinegar
1 T canola oil
1 T lemon juice
pepper
lots of fresh dill
Peel and slice
cumber in thin slices. Add onion. Mix up
the rest of the ingredients and pour over
cucumber and onion. This filler is good
with lowfat or nonfat plain yogurt or
cottage cheese. Serves 2
Nutrition
Info: 106 calories, 1.5 g protein, 11 g
carbohydrate, 2 g fiber, 7 g
fat
Nutrition
Tips:
- Cut the fat in
dressing recipes by doubling the vinegar
or halfing the oil.
- Choose bean
fillers often to bulk up on
fiber
- Choose grean
leafy vegetables like spinach more than
iceburg lettuce to increase folate and
many other important nutrients
|
|
Basic
Filler
Recipes
1.
Choose one:
1 c cooked rice
1 c cooked pasta
1 medium potato
1 c cottage cheese
|
(makes
2 servings)
2.
Choose any combo
of:
1Ú2 c chopped veggies or fruit
1Ú4 c grated lowfat cheese
1Ú2 c beans
1Ú2 c leftover meat or canned meat
1Ú4 c sauce
|
|
Directions:
Mix with your favorite spices and
enjoy
|
Blender
Breakfast
3Ú4 c vanilla flavored low fat or nonfat yogurt
2 T skim milk powder
1Ú2 c orange juice (or other favorite juice)
Combine
ingredients in blender until smooth.
Serves one.
Nutrition
Info: 278 calories, 11.1 g protein, 54.5 g
carbohydrate, 0.4 g fiber, 1.9 g
fat
Back
|
OSU
Extension Staff Update
Skills
|
More
than eighty Nutrition Education Assistants
(NEAs) recently attended a conference in
Stillwater to keep their nutrition skills and
knowledge current. Glenna Williams, Assistant
State Specialist, said, "The knowledge and
understanding of nutrition is changing
rapidly. Nutrition Education Assistants place
a high priority on keeping up-to-date so that
they can share the latest research-based
information with families enrolled in
nutrition education programs sponsored by the
Oklahoma Cooperative Extension Service."
The NEAs attended
nutrition workshops about Eating on the Run;
Understanding the Basics of Diabetes;
Understanding Your Blood Pressure and
Cholesterol; and Why Some Enrolled Families
Make Changes and Others Don't during the
two-day conference.
NEAs recruits and
enrolls families in the Community Nutrition
Education Programs (CNEP). They provides
weekly nutrition education by one-to-one
visits in homes or small learning circles
within neighborhoods and preformed groups.
Topics cover food budgeting, meal planning,
shopping, and meal preparation skills, food
safety, as well as general nutrition
education. Enrolled participants select
lesson topics to meet their individual
interests and family needs. Most federal food
assistance program participants are eligible
to participate including food stamp eligible
individuals. CNEP belongs to the family of
programs offered by Oklahoma Cooperative
Extension Service.
Back
|
Updated
Dietary Guidelines for
Americans
|
USDA,
HHS Release Updated Dietary Guidelines for
Americans
WASHINGTON, May 27,
2000 -- The federal government today released
the fifth edition of "Dietary Guidelines for
Americans," providing easily understood,
science-based information on how Americans
can choose diets that promote good
health.
The new guidelines,
announced by President Clinton in his weekly
radio address, have been improved to be more
consumer-friendly, to contain more specific
scientific recommendations and to address the
need for safe food handling to prevent
illness.
This edition of the
Dietary Guidelines provides practical advice
and useful information for American
families," HHS Secretary Donna E. Shalala
said. "They will help consumers apply the
most current scientific knowledge to the way
they eat every day, both to promote health
and to reduce their chances of developing
many chronic diseases."
"The Dietary
Guidelines are the gold standard when it
comes to applying scientific research to what
people should be eating," said Agriculture
Secretary Dan Glickman.
The new guidelines
continue to emphasize balance, moderation and
variety in food choices, with a special
emphasis on grain products, vegetables and
fruits. The guidelines include specific
examples of foods that deliver given
nutrients, including choices for
vegetarians.
The new guidelines
also emphasize physical activity as important
for healthy living, more than just for weight
management. For example, physical activity
can help build and maintain healthy bones,
muscles, and joints; build endurance and
muscular strength; and promote psychological
well-being and self-esteem. Moderate physical
activity for at least 30 minutes most days of
the week is recommended for adults and 60
minutes for children.
For the first time,
there is a guideline that focuses on keeping
food safe to eat, particularly the need to
keep and prepare foods safely in the home.
Recommendations include keeping preparation
areas and utensils clean; separating raw,
cooked, and ready-to-eat foods; cooking food
to a safe temperature; and chilling
perishable foods promptly.
"We have long
recognized the importance of a healthy diet,"
said Secretary Shalala. "The guidelines now
highlight the integral relationships of
physical activity and safe food handling to
healthful eating patterns."
In his radio
address, President Clinton also announced
that USDA will require nutrition labeling for
meat and poultry products, including all
ground or chopped meat. Under the rule to be
proposed this summer, retailers would be
required to provide nutrition information
through product labels or at the point of
purchase by posting signs or making
information readily available in brochures or
leaflets. The required information would
include fat, calories and cholesterol
content. Providing such information currently
is voluntary, but fewer than 60 percent of
retailers did so last year.
The Dietary
Guidelines are published every five years,
and they provide the basis of the "Food Guide
Pyramid." In addition to providing
information to consumers, the Dietary
Guidelines form the basis for federal
nutrition policy and programs.
The Dietary
Guidelines for Americans were first published
in 1980. The law requires that they be
updated every five years to incorporate
advances in medical and scientific
research.
These updates are
based on the recommendations of an 11-member
Dietary Guidelines Advisory Committee, a
group of widely recognized nutrition and
medical experts. The advisory committee for
this version was chaired by Dr. Cutberto
Garza of Cornell University.
The 2000 edition of
the Dietary Guidelines makes ten
recommendations, a change from the seven
recommendations of past editions. For ease in
understanding, the recommendations have been
placed in three groups:
- Aim for
Fitness: Aim for a healthy weight. Be
physically active each day.
- Build a
Healthy Base: Let the Pyramid guide
your food choices. Choose a variety of
grains daily, especially whole grains.
Choose a variety of fruits and vegetables
daily. Keep food safe to eat.
- Choose
Sensibly: Choose a diet that is low in
saturated fat and cholesterol and moderate
in total fat. Choose beverages and foods
to moderate your intake of sugars. Choose
and prepare foods with less salt. If you
drink alcoholic beverages, do so in
moderation.
The Dietary
Guidelines and related information may be
downloaded from the Internet at
http://www.usda.gov/cnpp/
or through
HHS Office of Disease Prevention and Health
Promotion, at http://www.health.gov/dietaryguidelines.
The guidelines are
also available from the Food and Consumer
Service electronic bulletin board at FedWorld
by calling (703)321-3339 from your computer.
The bulletin is available to the public. To
order a single copy, send your name,address
and 50 cents by check or money order to:
Consumer Information Center, Department
378-C, Pueblo, CO 81009.
Back
How
Much is too much?
Most nutrition
experts agree that the best way to get the
vitamins, minerals and other nutrients you
need is to eat a balanced diet with lots of
variety in food choices. If a person does not
eat a wide variety of foods with plenty of
grains, fruits and vegetables, a daily
multivitamin and mineral supplement might be
necessary. For those who take supplements, it
is important not to take too much.
The National
Academy of Sciences published guidelines that
can be used to help determine safe levels of
vitamin and mineral intake. For some vitamins
and minerals, a Tolerable Upper Intake, known
as UL, has been set. This level is the
highest amount of nutrients from any
combination of food, fortified food, and
supplements that the body can handle each
day. Getting more than the UL from food
and/or supplements can cause harm to the
body. Vomiting, diarrhea, dry skin, nerve and
liver damage are just some of the problems
that people have experienced who took
supplements with more than the upper limit of
vitamins and minerals. There is absolutely no
benefit to consuming such high levels for
healthy people.
The UL is not a
recommended level of intake. It is the
maximum level of nutrients from food and
supplements that the body can tolerate
without harmful effects. The level can also
be used as a guide to determine if nutrient
amounts in supplements are too high. It is
important to check supplement labels to make
sure that the supplement has less than the UL
because the nutrients consumed from
supplements add to the amounts eaten in food.
The amounts from food plus supplements should
be less than the amounts listed in the table.
Tolerable Upper
Intake Levels for Adults 19 to 70 years of
age
|
Nutrient
|
Upper
Limit (per day)
|
|
Vitamin
D
|
2000 IU or
50 micrograms
|
|
Calcium
|
2500
mg
|
|
Phosphorus
|
4000
mg
|
|
Niacin
|
35
mg
|
|
Vitamin
B6
|
100
mg
|
|
Folate
|
1000
micrograms
|
|
Choline
|
3500
mg
|
|
Magnesium
|
350
mg
|
|
Fluoride
|
10
mg
|
For some vitamins
and minerals, a Tolerable Upper Intake Level
has not yet been set due to a lack of
research. This does not mean that it is safe
to consume more of those vitamins and
minerals. There are no laws that limit the
amount of nutrients that are in supplements.
Consumers may be buying supplements that
contain anywhere from 1% to over 600% of
their needs. Since there are no laws to
guarantee the safety of supplements, it is
the consumer's job to police how much they
consume. The following guidelines and
cautions can be used to decrease the risk of
toxicity from supplements.
Guidelines for
choosing supplements
Read
the label. It is best to choose a
supplement that has at least 20 vitamins
and minerals and no more than 100 percent
Daily Value for each nutrient.
Compare the
amount of each vitamin and mineral to the
UL. If the supplement has amounts even
close to the UL, it should not be taken.
High levels can cause headaches, vomiting,
diarrhea, dry skin, and other problems.
Check the
expiration date. Make sure that the
supplement has not expired.
Consider the
price. Store brands are just as good
as name brands. The cost of advertisement
makes name brands more
expensive.
Cautions on
supplements
Those who
are pregnant, breastfeeding, have a
disease, or take medication should always
seek the advice of a doctor or dietitian
before taking a supplement.
Always be sure
to follow directions carefully and ask
questions when doctors or dietitians
recommend supplements.
It is a good
practice to take supplement labels when
visiting with a doctor or dietitian.
Mixing some supplements with medications
can be harmful.
Supplements
should always be kept out of the reach of
children. The leading cause of poisoning
in children is overdose from iron
supplements.
The body needs more
than a pill
Most healthy people
do not need to take supplements. The benefits
of changing eating habits are far better than
taking supplements. Supplements just do not
have everything food does. There are many
important substances found in foods that help
keep the body in good health. Increasing the
amounts of fruits, vegetables, low fat dairy
products, whole grains, and beans is a great
way to get the vitamins and minerals that
might be lacking in the diet. Many of these
foods have substances that may help prevent
cancer and heart disease. By following the
Food Guide Pyramid and eating a wide variety
of foods, healthy people can get all the
nutrients the body needs without having to
take a supplement.
References
Johns
Hopkins Health Information Intelihealth.
Vitamin Supplements. Available at:
www.intelihealth.com/IH/intIH/WSIHW000/325/7098.html
U.S. Food and
Drug Administration. An FDA guide to
Dietary Supplements. Available at:
http://vm.cfsan.fda.gov/~dms/fdsupp.html.
Whitney, Eleanor
N. Understanding Nutrition. 8th ed.
Belmont: Wadsworth, 1999. 13-16,
329-335.
Back
|
Extension
Program Gets a Fresh
Start
|
By
Trisha Gedon
Thanks to the
creativity of two Enid women, an Oklahoma
State University Cooperative Extension
program is getting off to a "Fresh Start."
"Fresh
Start-Nutrition and You" is the new
educational program used to recruit new
families into the Oklahoma Nutrition
Education (ONE) Program and the Expanded Food
and Nutrition Education Program
(EFNEP).
"In coming up with
a new name, we wanted to get away from
acronyms," said Glenna Williams, Oklahoma
State University Cooperative Extension state
specialist and coordinator of the nutrition
education programs. "Many times organizations
will use internal acronyms for public
promotions of programs and assume the general
public will immediately understand what the
program is about," she said. "We decided that
the best people to ask for advice for a new
name were the enrolled families and the
teaching paraprofessionals who recruit new
participants.
"We used a contest
to generate ideas for a new name," "More than
100 entries were received. Linda White and
Monica Montoya, both of Enid, submitted the
wining entry." White is a Nutrition Education
Assistant with the ONE Program. Montoya is
one of several families in Enid who
participate in the program. White and Montoya
will each receive a $100 shopping spree to
purchase small appliances for their
use.
"We're excited
about the name change," Williams said. "I
think it reflects the goals of our
programming efforts. Fresh Start-Nutrition
and You" will give a sense of the program's
focus to the general public. "Our goal is to
help people make long-term lifestyle changes
that are nutritionally beneficial," she
said.
Back
|
Nutrition
Education Assistants
|
CNEP
employs and educates individuals within the
community to serve as teaching
paraprofessionals known as Nutrition
Education Assistants (NEAs). CNEP promotes
the basic premise of employing people that
are indigenous to the community. Some of the
NEAs have come to CNEP from the welfare role.
Many of the NEAs have received some type of
federal food assistance in the past. The
personal experience of needing some type of
assistance provides a bridge between the NEA
and the families with whom they teach.
Quality CNEP in-service education helps NEAs
become effective teachers as well as
knowledgeable about basic nutrition, money
management skills, food safety, and food
preparation expertise. Within several years,
the NEAs become excellent teachers as they
hone the craft of teaching. Other agencies
find the NEAs are excellent candidates for
positions within their agency and actively
recruit them. CNEP considers these "moves up
the career ladder" as success stories.
What do NEAs do?
NEAs coach for
behavior change with the families that they
enroll and teach. Every NEA has two goals.
These are: (1) help families improve their
diet and (2) help families learn how to
manage their resources so they can eat as
well at the end of the month as the
beginning. Seldom do any of us make
large-scale behavior changes quickly. We
usually make many small changes one at a time
that add up to a large-scale change in our
life. The same principle is true for families
enrolled in CNEP. Most enrolled families meet
with the NEAs at least 3 times each month up
to 9 to 11 months. This allows time for the
NEAs and families to decide what changes the
family wants to make and then the setting and
accomplishing of mini goals. NEAs work with
families on a one-to-one basis in their homes
or in small neighborhood groups. This
education design allows for a personalized
learning experience for each family. NEAs
often provide the only positive learning
support that many homemakers have ever
experienced. Some families living in chaotic
conditions appreciate the calming and
leveling influence of the NEAs.
Back
By
Lani Huckeby & Carlene Jordan
"Each year in
fields, commercial kitchens, markets, stores,
and restaurants, billions of pounds of food
goes to waste... We need to find a way to get
this into the mouths of the hungry and not
into the mouth of a dumpster."
Dan
Glickman, Secretary of Agriculture
Grocery store
produce managers pull fresh fruits and
vegetables from the shelves daily because the
produce is past its prime even though the
food is still safe and nutritious. Many
stores routinely throw this food in the
dumpster. However, CNEP is working to reverse
this trend. NEAs work with the produce
managers to take the produce removed from the
shelf. In turn, the NEAs take the produce to
the enrolled program families scheduled for
lessons during the day. This is a modern day
version of gleaning that comes from the
biblical era practice of permitting poor
people to glean the field for what food might
have been left by the harvesters.
The program
appealed to the NEAs since is not unusual for
children of enrolled families to go to bed
hungry. NEAs found it difficult to teach
nutrition to families who were struggling to
provide food for their families. Families
often do not eat enough fresh fruits and
vegetables needed for healthy immune systems.
The gleaning project provides valuable
learning opportunities for enrolled families
in helping them incorporate fruits and
vegetables into their diets. It allows them
to try a variety of nutritious foods that are
unfamiliar to them without risking their
limited food dollars. In addition, families
can learn new ways to prepare the food with
the NEAs' help. For example, when the NEAs
received a big supply of apples, they helped
families make a low-fat apple cake. Another
week, they helped families make salsa since
they had lots of tomatoes.
NEAs often have
families cry when they come to the door with
a sack full of produce. Letters of support
document that enrolled families are now
feeding their children fresh fruits and
vegetables for snacks instead of junk food -
fruits and vegetables that they learned to
love because of the gleaning
project.
Back
|
CNEP
Produces Nationally Recognized Learning
Packages
|
The
need for NEAs' in-service education has
resulted in the development of two learning
packages. The packages include a
facilitator's guide and a videotape that was
produced in Oklahoma. The funding for the
videotape productions was sponsored by USDA's
Food and Nutrition Service and the
facilitator's guides sponsored by Oklahoma
Cooperative Extension Service. The learning
packages are helping the CNEP NEAs improve
their skills as nutrition teachers.
Nutrition educators
have long used the 24-hour food recall as a
way to learn about a person's eating
patterns. However, a teaching/learning tool
to help nutrition educators learn how to
conduct an accurate food recall did not
exist. Consequently, CNEP developed The
24-Hour Food Recall: An Essential Tool in
Nutrition Education which has garnered a
"thumbs up" review by the Journal of
Nutrition Education. The 24-Hour Food
Recall learning package has been ordered
by 45 states, 2 territories, and the District
of Columbia.
There are more
older adults now than at any other time in
history. As we move in to the new millenium,
one out of every eight (33 million) Americans
is 65 years or older. The One Program has
enrolled many older adults who receive food
stamp assistance. NEAs who understand the
aging process and challenges faced by older
adults can adapt a teaching style to improve
the amount of learning and behavior changes
achieved by the older enrolled families.
Consequently, CNEP developed the Tailoring
Nutritional Education to Older Adults
learning package. The learning package has
been well received by the nutrition education
community in Oklahoma and across the nation.
In less than 6 months, nutrition educators
from 15 states have ordered the learning
package. (Picture of two women (one is older
and they are looking at a bottle) to go with
this paragraph)
Back
|
ONE
Program Selected as Model
Program
|
The
ONE Program was selected as one of six model
food stamp nutrition education programs in
the nation. Oklahoma was selected because of
the outstanding job of nutrition education
and the high quality of the evaluation data
submitted. Food and Nutrition Service of USDA
will develop a best-practices protocol for
other food stamp education programs based on
the model programs. The agency will conduct
an in-depth case study of the Jackson Unit
program to gather the needed information for
the best-practices protocol.
Back
|
Beckham
County NEA Honored by
Magazine
|
by
Trisha Gedon
Most December-issue
magazines feature traditional Christmas and
holiday stories. You'll find recipes, gift
ideas and more. One magazine, however, will
feature the contributions women make
throughout the United States. Included in
that list will be the name of one
Oklahoman.
Darcey Smith, Elk
City, was named one of 100 regional winners
of Glamour Magazine's "Cover Girl Women At
Their Best" contest. The contest, sponsored
by Glamour Magazine, Wal-Mart and Cover Girl
Cosmetics, honors women throughout the United
States who are "role models, risk takers,
doers and darers."
"I was shocked when
I was notified that I'd been named a winner,"
Smith, 23, said. Her mother, Barbara Jackson,
nominated Smith. Through Smith's role as a
nutrition education assistant with the
Oklahoma Nutrition Education program in
Beckham County, she has many opportunities to
exemplify her qualities that earned her this
award.
Through her job as
a NEA, she works with low-income families to
teach them the basics of nutrition, meal
planning and budgeting. "I work with all age
groups and I individualize the program for
their specific needs," Smith said. "The meal
planning, budgeting and nutritional needs of
a senior citizen are different than those of
a teenage mother. I work with them on a
one-to-one basis to get them the information
they need."
She also took the
lead in forming a support group for nursing
mothers in her area. She said when her
daughter Cadlyn was born six months ago, she
had decided to switch to formula after
returning to work. "After doing some research
and learning the positive nutritional aspects
of breastmilk, I realized I wanted to
continue nursing my daughter after going back
to work," Smith said. "I also was made aware
that many women who are unsuccessful in their
attempt to breastfeed is because of the
limited access to assistance." In her role as
a NEA, she was in a position to offer
assistance and information on the importance
of breastfeeding. She is working on
establishing a support system in her
area.
"I really think
winning this award is a great opportunity to
get more recognition to the ONE Program," she
said. "We see people in magazines all the
time and wonder if they're 'real.' Well, they
are real in this case. The ONE Program is
very important and I'm excited to know that
maybe it will become more recognized because
of this award."
Back
|
Graduates
Show Improvement in Quality of
Diet
|
Graduates
of the program posted the largest improvement
in the Vitamin A nutrient and improved their
intake of vitamins C and B6. These
nutrients come from the fruit and vegetable
food groups. Typically, Americans have the
most difficulty in consuming the recommended
servings from these food groups. Increased
consumption of these foods plays an important
role in decreasing cholesterol levels,
controlling weight, and decreasing the
likelihood of heart disease. The graduates
improved their calcium intake significantly,
which slows the progression of osteoporosis.
Back
|
Letter
from a Program Graduate
|
The
nutrition class I recently completed has
helped me a lot. Most of all I had learned
nutritional aspects. How and what my family
should be doing and eating, or what we need
more of. A large number of diabetics runs in
my family and learning about nutritious facts
has helped me to decrease chances of becoming
a diabetic.
I have talked about
my classes with my husband and we both are
now fixing more nutritious meals. We are now
eating more fruits and more vegetables as
well as trying new vegetables to get the
nutrients we need. We are still working to
increase better eating habits.
My husband and
myself are now shopping with a list more
often. I learned how to plan meals and make
up menus. I shared these ideas with my
husband and he now helps to make up
menus.
I love receiving
the recipes and books. I have used many of
the recipes I received. My family has liked
all the recipes that we have tried. I have
tried and used the system on freezing meals.
That was and is a tremendous help. The idea
of an entire meal just needing heated is
great.
I have implemented
almost all that I learned at home as well as
telling others about it and the program. I
would tell my friends about the class,
telling them I already knew how to cook but
my teacher was teaching me more and easier
ways to do things.
I want to express
my thanks for being given the opportunity to
take this class. I enjoyed my teacher
[NEA]. She was very good. My only
regret is that it is over.
Back
"I
don't worry about not feeding my children the
right food anymore."
"I find that if I
go just looking for what I need at the
grocery, my stress level goes up, so the
night before I go shopping I make a grocery
list. I don't buy nothing that is not on that
list and I don't buy no more than what I say
I need. I learned that in nutrition class"
[CNEP].
"I've been cooking
different now. I never used to read the
labels or how many calories in this or that.
Now when I go to the stores I read the labels
and know what kind of food I'm giving to my
child."
"She [NEA]
has taught me a lot and mostly she has taught
me to cook for my diabetes. That is
tremendous. The program is a
godsend."
"She [NEA]
showed me the right way to cook. I've been
doing it wrong for all this time. When you
get into a certain age, you start to worry
about how you're cooking and what's going in
the pan like grease. I'm talking about I
wasn't using bottles of grease. I was using
cans of grease."
"The key word is
thinking. This program [CNEP] makes
you think. Before you reach for something at
the grocery store, you think. Do you really
need it? Or, How much fat is in it?
"
"What I like about
this program is that she [NEA] goes
to your house. There's a lot of people that
don't get to go anywhere. She comes to your
house, and you're comfortable, because it's
your house."
"I have enjoyed all
of the meetings that we have had with Julie
[NEA] and the nutrition part. I think
I have learned a lot. I am drinking more
milk."
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