Grandparents Teach, too: Pumpkin recipes add nutrition, math, fun | News, Sports, Jobs


Halloween may be over but the pumpkin season lasts all year. Pumpkin is an all-around nutritious food. It is low in saturated fat and very low in cholesterol and sodium.

Then, it is loaded with an array of vitamins and minerals and a good source of dietary fiber. Since November is one of the top baking months you might try these child friendly recipes.

Kiddie pumpkin cookies

These cookies are quick and easy to make. You will need 2 cups flour, 1 1/3 cup quick or old fashioned oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 cup ( 2 sticks) butter or margarine softened, 1 cup packed brown sugar, 1 cup granulated sugar. You can experiment with lowering the sugar to ¾ cup of the sugars. You’ll need 1 cup canned pumpkin, 1 large egg, and 1 teaspoon vanilla extract. If desired, you can add ¾ cup chocolate chips to the batter or poke them in while the cookies are just out of the oven.

Children can drop them one at a time and push them into the hot cookie with a spoon.

Preheat the oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt in a medium bowl. Beat in butter, brown sugar, granulated sugar until fluffy. Add pumpkin, egg, and vanilla extract. Mix well. Add flour mixture. Drop a ¼ cup of dough onto a baking sheet sprayed with cooking oil. Bake for 14-16 minutes. Cool before moving.

Kiddie pumpkin cupcakes

This recipe is for moist pumpkin chocolate chip cupcakes. Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Whisk together 1/3 cup oil, 1 cup sugar, ¼ cup milk, 1 teaspoon vanilla extract. Sift in 1 ¼ cup flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1/4 teaspoon cinnamon. Fold in 1 cup canned pumpkin and then ½ cup chocolate chips. Be careful not to over stir because the batter will become gummy and change the texture of the cupcakes. Fill lined cups 2/3 full and bake for 24-26 minutes. Transfer to a wire rack to cool. For more cooking time ideas see grandparentsteachtoo.blogspot.com, wnmufm.org/Learning Through the Seasons, Facebook and Pinterest.

EDITOR’S NOTE: Grandparents Teach, Too is a non-profit organization of elementary and preschool teachers from Marquette, Michigan. The writers include: Jan Sabin, Mary Davis, Jean Hetrick, Cheryl Anderegg, Esther Macalady, Colleen Walker, Fran Darling, and Iris Katers. Their mission since 2009 is to help parents, grandparents, and other caregivers of young children provide fun activities to help prepare young children for school and a life long love of learning. They are supported by Great Start, Parent Awareness of Michigan, the U.P. Association for the Education of Young Children, Northern Michigan School of Education, the Upper Peninsula Children’s Museum and the Northern Michigan University Center for Economic Education.



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News VietNamNet


Following double-digit growth in the past five years the in-home fast-moving consumer goods nutrition market in Viet Nam reached $4.1 billion last year and is forecast to reach US$6 billion in 2020, offering great prospects for the sector, according to Kantar Worldpanel.

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The in-home fast-moving consumer goods nutrition market in Viet Nam is forecast to reach US$6 billion in 2020.

The in-home FMCG nutrition market includes dairy and products from dairy, soya milk, tonic food drinks, noodles and soups, biscuits and cakes, canned foods, processed foods, and frozen foods.

Speaking at a discussion held by Nestlé Vietnam in HCM City on Thursday, Nguyen Huy Hoang, commercial director of Kantar Worldpanel Vietnam, said the nutrition market has grown at a compounded annual rate of 10 per cent in the last five years compared to 9 per cent for FMCG. The former is forecast to continue growing faster than FMCG in the coming years.

On average a Vietnamese household spends more than 3 per cent of its total monthly income on nutritional packaged foods and beverages, which are brought home to consume.

Rural households are aware of the importance of nutrition and increasing their spending on this in line with higher health consciousness and better education despite lower purchasing power, he said.

This raises some interesting questions from those looking to take a bigger slice of this growing pie about why there is so much potential and how to tap into it, he said.

Balanced nutrition is becoming more and more important to consumers.

Dairy and nutritional products will continue to grow, especially in rural areas where the rate of stunted children is still big. In urban areas, obesity and short-sightedness are common problems for children, he said.

Nutrition manufacturers must understand this to come up with suitable products, he added.

Micronutrient deficient

According to a general nutrition survey by the National Institute of Nutrition in 2015, deficiency of micronutrients like iron, zinc and vitamin A, was rife among pregnant women and children, with the rates being higher in rural areas.

For instance, nearly 70 per cent of children under five suffered from zinc deficiency. Children in mountainous areas had the highest rate of nutrition deficiency of 80.8 per cent. The figures were 71.6 per cent in rural areas and 49.7 per cent in urban areas.

Besides, 21.8 per cent and 13.8 per cent of children under five in rural areas were stunted and underweight, while the rates were 12.1 per cent and 7.1 per cent in urban areas.

In contrast many urban children were obese. This doubled the nutritional burden for Viet Nam, according to experts.

In the National Nutrition Strategy for until 2020, the Government targets improving the nutritional status of mothers and children to reduce the stunting and underweight rates among children under fiver, improve micro-nutrient deficiency, and effectively control obesity.

Le Thi Hoang Yen, communication and marketing support director of Nestlé Vietnam, said the company has promoted labels based on Guideline Daily Amounts (GDAs), which inform consumers about the nutritional composition of a serving of food or beverage in terms of calories, sugars, fats and other nutrients.

It has supported sporting events to address the problem of obesity and physical inactivity and encourage an active lifestyle and regular physical exercise, she added. — VNS



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Sweet potato or yam? – News – The Hutchinson News


Dear Heloise: What is the difference between a yam and a sweet potato? — Nora P., Stone Mountain, Ga.

Sweet potatoes usually are sweeter than yams. Yams are starchier.

Sweet potatoes contain calcium, iron, protein, beta carotene, sodium, vitamin A and more sugar and water than yams. Yams have more fiber, potassium and vitamins C, B-6 and E than sweet potatoes, but also more fats and carbs.

Sweet potatoes are believed to have come from Central or South America, while yams are believed to have originated in Africa and Asia. West Africa is still where the majority of yams are grown.

Sweet potatoes are readily available in most grocery stores, while yams usually are more available in international markets.

There are two main varieties of sweet potatoes in the U.S. and Canada. One is pink-skinned and orange on the inside; the other is golden-skinned and white on the inside. With yams, the outer skins usually are dark-brown or light-pink. The insides can be pink, white, yellow or purple. — Heloise

Dear Heloise: You had a marinade for lamb that my husband really liked. It not only improved the flavor of the meat, it helped reduce the cooking odor in the house. Sadly, I lost it when we down-sized to a new home. Would you reprint that recipe? — Nancy H., Kinston, N.C.

Nancy, yes. The lamb marinade also is great for beef and veal. So, here is your recipe:

1 cup dry white wine or red wine

1/4 cup cider vinegar

1 cup salad oil

2 teaspoons salt

1/2 teaspoon black pepper

1/8 teaspoon dry tarragon

1 bay leaf, crushed into small pieces

1/2 teaspoon thyme or marjoram

1 large clove garlic, finely chopped

Combine all ingredients in a medium bowl and use as you would a commercial marinade. If you like this marinade, you will love my pamphlet Seasonings, Sauces and Substitutes. To get a copy, send a stamped (70 cents), self-addressed, business-size envelope, along with $3, to: Heloise/Seasonings, P.O. Box 795001, San Antonio, TX 78279-5001. Remember, you can only use a marinade once. This prevents cross-contamination of bacteria, which in turn can cause illness. — Heloise

Dear Heloise: Chips and snacks are now packaged in huge bags! Sometimes I’m afraid to open them — I don’t want the seam to split. I’ve found that putting a piece of tape all the way around the bag just under the opening prevents the bag from splitting. — M.R., via email

Dear Heloise: I store almost-empty jars of jelly, mayonnaise, relish, etc., on their sides. It’s easier and takes less time to dispense when the product is close to the jar opening. — Jennifer J. in Houston

Dear Heloise: I’ve found that those empty potato-chip tubes make fine “trash cans” for the car. They fit into the cup holders, and when full, you can replace the lid and discard. — Nancy in San Antonio

 

 



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For the Holiday Season Health Experts Advise Eating Smart / Public News Service


Fruits and vegetables are lower in calories and higher in fiber and vitamins, making them smart choices for holiday meals. (RitaE/Pixabay)

November 1, 2017

SIOUX FALLS, S.D. – The holiday season is around the corner, and while that means fun get-togethers with family and friends, it also means hearty meals that can add up at the waistline. That’s why health professionals and the American Heart Association are celebrating Eat Smart Day today, as well as the kickoff for Eat Smart Month.

Studies show that half the weight gain from the holidays sticks around until summer. Teresa Vetter, a dietitian at Sanford Health in Bismarck, said North Dakotans can eat healthier by “going green” – adding more fruits and vegetables to meals.

“It gives us that feel of we’re able to eat more because those fruits and veggies are lower in calories, higher in fiber; they’re giving us good vitamins and minerals,” she said. “If we can add those into our meals as much as we can, it’s definitely going to go a long way.”

Vetter said portion control still is important. Eating breakfast can keep people feeling full longer and slow them down during big meals, she said, and adding herbs and spices such as garlic and pepper helps avoid the salt shaker and decrease sodium intake.

Vetter said it’s also important not to focus on the bad if you stray from a healthy meal every now and then.

“If we eat unhealthy all day, we can still change it around at supper time,” she said. “We don’t have to keep it going. Every time we eat is another chance to better our health.”

About two in three adults and one in three children are overweight or obese. Eat Smart Month is part of the AHA’s “Healthy for Good” movement, which focuses on eating smart, adding more color – such as vegetables – to meals, getting more exercise and making “being well” a priority.

Eric Tegethoff, Public News Service – ND



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Farmers market brings local flare to Thanksgiving tables – News – Braintree Forum


Braintree residents will be able to enjoy locally grown produce on the dinner table for Thanksgiving Day if they attend the Holiday Thanksgiving Farmers Market, planned for town hall on Saturday, November 18.

The market will run from 9 a.m. to 1 p.m., and will be located both inside and outside the town hall.

“Some of our vendors are providing Special Ordering, which means you can place an order with them and pick it up during the farmers’ market,” according to the Braintree Farmers Market website. “All of our farmers and vendors will be on hand to provide you with the freshest local foods around.”

The event will be sponsored by Liberty Bay Credit Union, and live music, along with a horse-drawn hay ride, will be provided at the event.

Vendors will include local options like Rockland based Lightening Willow Farm, which specializes in handcrafted soaps and natural herbal skin care using their own goat’s milk, homegrown herbs, beeswax, or herbal infusions.

Another local vendor, Kiss Flower Farm, is a small one-acre farm based in Norwell that specializes in jams, jellies and granola.

BELD has also sponsored music at the farmers market all season and has their own tent at the event every week to answer questions about their BEGREEN program along with advice on their energy-saving programs.

The Thanksgiving Farmers Market serves as the final market of the growing season before winter’s chill returns to New England, according to the organization’s website.

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