Categories
Recent blog posts
- Dialoging about Diabetes: PWDs Offer Ways to Improve Communication and Care #7 Beverly S. Adler, PhD, CDE
- Book Review: My Sweet Life: Successful Women with Diabetes and Successful Men with Diabetes
- 10 Simple Steps to Eat Healthier and Save Mother Earth – Can I Count You In?
- How I Eat Healthy #3: Chop Once, Two Tricks to Eat More Fruits and Vegetables
- New Diabetes Numbers – Sound the Alert LOUDER
- How I Eat Healthy #2: The Shopping Trip
- Book Review: The Teen Eating Manifesto: The Ten Essential Steps to Losing Weight, Looking Great and Getting Healthy
- How I Eat Healthy: #1 Stocking Up
- Next Generation Nutrition Facts Label: What to Add or Ax?
- Dialoging about Diabetes: PWDs Offer Ways to Improve Communication and Care #6 Ginger Vieira
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Year 1, Week 2 – Sharing in Community Supported Agriculture (CSA)
Fresh, crisp and dirt-laden salad greens, crunchy baby bok choy, red radishes with the greens still attached and garden green snow peas…a sampling of items in my bag of goodies delivered by a local Virginia farmer. We’ve begun to enjoy the harvest from a share in community supported agriculture. Our local farmer sends an alert with the items to expect along with recipes and preparation pointers. Each week will be a surprise and will teach us the growing seasons for varied produce. Best yet, we'll relish the tastes of just picked.
When it Comes to Restaurants’ Nutrition Facts, Buyer Beware?
A recent report from a Scripps Television station investigation reveals wide discrepancies between the restaurant’s nutrition facts (calories and fat) and those determined by laboratory nutrition analysis. The investigation took place over 3 months, in 8 cities and on meals mainly from sit down restaurants, such as Chili’s, Applebee’s, and Cheesecake Factory ; and one fast food restaurant, Taco Bell. Some discrepancies were several fold, even on healthier entries. Others were more on target.
