New semester

We’re beginning a new semester at Purdue Fort Wayne and I’m happy to be back for both the routine of the day but also the terrific students I have. For years, we start class with a discussion about some nutrition topic in the news (distinguishing between real and fake news!!) but this year, I thought I’d supply the topic questions ahead of time:

For your contemplation, here are just a few:

  • is eating healthy expensive?
  • how helpful is nutrition info on menus?
  • is organic food necessary for a healthy diet?
  • should you go gluten free?
  • are herbal supplements safe?

Often, we get caught up in the latest headlines without putting much thought into the topic. My Minute readers are looking for more substance and context and I hope I’m keeping you current and on the RIGHT path to BE WELL.

Marcia

PS Share your answers via email at cmarciam@gmail.com

Permanent link to this article: http://marciacrawford.net/archives/semester

Eating at Home

We Registered Dietitian Nutritionists have long preached from our pulpit: eat at home! It is healthier with regard to the unholy gang of calories, fat, sugar and salt (that draw us to restaurant food).

Checking out trends and stats from the US restaurant industry, $745 billion was spent in 2015 on food and drink sales and that’s growing. Meals at quick serve, casual and full service restaurants were counted; we often hear the figure one meal/day is eaten away from home. That number hasn’t changed for years which is puzzling.

I think our vocabulary must not have kept up with the food times. If we bought a bag of frozen Friday’s Easy Chicken Chow Mein and prepared it at home, are we calling it a home cooked meal? If Domino’s delivered our Memphis BBQ Chicken pizza and we ate it at home, wouldn’t we say we ate at home? My sense is that we are not capturing what really is going on with our food habits

After we discussed meal kits last Minute several friends wanted to ask about them; EVERYONE asked how healthy they were. In my limited assessment of what’s available (HelloFresh – largest in revenue, Blue Apron – more complicated cooking, Plated – more choice and dessert! and Purple Carrot – plant based) my advice is about the same as when eating “out”. Eat less.

The Blue Apron meals “we” got came with the nutrient breakdowns. Calories ranged from about 600 to 1100/meal. Calories tend not to climb in isolation…the meals highest in calories were highest in fat, sugar and salt too. Go figure.

At any rate, let’s modify our sermon. When eating a commercial meal, regardless of where you are consuming it, consider a half portion or a two-thirds portion to be well.

Marcia

PS Let me know if you’ve tried any of these kits and what you thought. Meal kits from the grocery?

 

 

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