Older Not Old -- Fussing about Fiber

The new Dietary Guidelines for Americans came out a few months ago with new strategies for sounding the alarm on the American diet. As called out in previous guidelines, we continue to eat too much of some foods and not enough of others. With too few vegetables, fruits, whole grains, and legumes (beans) in

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Story Behind the Story -- Alfonso Cano

In the course of my work as a food and nutrition journalist, I interview dozens of interesting people with stories that go far beyond what I can capture in short quote. So I am bringing them to life on my blog, where I give them a chance to talk about themselves, their heritage, and their

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Older, Not Old: Healthy Eating in a Bowl

Last week, I met with two different Boomer clients. They had different food priorities – weight management for one and recently-diagnosed illness for the other – but both asked about eating to improve their health. Did I mention that they have busy lifestyles and don’t want to spend a lot of time in the kitchen?

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Older, Not Old: Pumping Up Protein

I just returned from California, where I spent time enjoying meals with my 88-year-old mom. Much of our conversation revolved around protein – Mom, like many older and older-older adults, doesn’t eat enough of it and we were brainstorming ways for her to up the protein. She needs quick and no-fuss, with portions suitable for

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Tale of Two Cities + one, and their farmers markets

Actually a village and two towns, but that’s not how the book title reads. In a true embarrassment of riches, I live within a 10-minute drive of three farmers markets, and each is different.

The upscale Pleasantville Farmers Market is where we go to shmooze first with our friends and buy stuff second. Replete

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Sneaking in Vegetables and Fruits

For as long as I’ve known her, my mom has had a great instinct about nutrition. Remember the Five-a-Day campaign to get people to eat at least five daily servings of vegetables and fruits? That was no problem in my house. My mom always served fruit at breakfast and fruit and carrots

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Cooking by Number -- Stuffed Squash

Here on the East Coast, we haven’t had much of a winter. The temps are pretty warm – today’s one of the colder days and we’re in the high 30s – and snow has been in short supply since the freak October 29 snowstorm. Nonetheless, it’s still the perfect season for stuffed winter squash. I

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Cooking by Number – Stir-Fry

One of my sons used to groan when homemade stir-fry was on our dinner menu. After all, Asian cooking is not in our culinary genes, except to order in a Chinese restaurant. But two things helped turn him around – his non-Chinese nutrition professor at Cornell, who cooked a stir-fry in the lecture hall that

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No surprise that Americans eat #MyPlate 2% of time

Not many restaurant entrees are half vegetables and fruit and whole grains are hard to find on the menu

Chefs lower calories a la Volumetrics

Wish they would have upped the veggies too! http://www.latimes.com/health/la-he-restaurants-20110815,0,6996135.story