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Items filtered by date: December 2011

Lesson Plan: Simple Steps to Upgrade Your Diet

lesson_feb12A free web-based tool for nutrition educators shows how to “upgrade” favorite meals by changing the type of meat and poultry, side dishes and condiments to decrease fat and calories in breakfast, lunch and dinner menus.

Courtesy of the National Turkey Federation

As a nation, we are experiencing an epidemic of obesity. Today, an estimated 32.7% of U.S. adults 20 years and older are overweight, 34.3% are obese and 5.9% are morbidly obese, resulting in approximately $147 billion in direct and indirect healthcare costs annually. And because there is a strong correlation between obesity and such co-morbid conditions as Type 2 diabetes, hypertension, cardiovascular disease and certain types of cancers, these costs are expected to double every 10 years. More problematic is the escalating rate of childhood obesity and the potential consequences for increased prevalence of chronic disease in future years.

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Lesson Plan: Soy Oil 101

lesson_jan12An overview of soy oil and its role in foodservice applications.

By Christopher Koetke, CEC, CCE, HAAC. Courtesy of QUALISOY

Soy has a long and important history as one of the world’s most important crops. Every year, 44.07 million metric tons of soybeans are produced globally. In the United States, in 2009, we grew an estimated 3,359 million bushels of soybeans, and from these soybeans we produced 19 billion pounds of soybean oil. Of all the different edible oils produced in the United States, about 80% is made from soybeans.

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