Do you eat Breakfast?



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Researchers at the US Department of Agriculture Agricultural Research Service Children's Nutrition Research Center in Houston, TX, designed a study examining the relationship between breakfast skipping or type of breakfast eaten and nutrient intake, nutrient adequacy, and adiposity.

They found that twenty percent of children and 31.5% adolescents were breakfast skippers. 35.9% of children and 25.4% of adolescents consumed ready-to-eat cereals. The children and adolescents who ate cereal had lower intakes of total fat and cholesterol and higher intakes of carbohydrate, dietary fiber, and a several micronutrients than both breakfast skippers and other breakfast eaters.

The researchers also found that the breakfast skippers had higher body mass index (BMI) size-for-age scores and higher waist circumferences than cereal or other-breakfast eaters. The prevalence of obesity among breakfast skippers was higher than that of cereal and other-breakfast eaters.

There are various reasons that children and adolescents skip breakfast. The reasons include household structure - single-parent or low income households had a higher percent of children/adolescents who skipped breakfast - limited time, limited resources for making breakfast, or limited knowledge about health and nutrition about breakfast. Another reason involves concerns about weight, and skipping breakfast seems like a way to reduce caloric intake.

The researchers note that the exact link between breakfast consumption and lower body weight is unclear, but there are several reasons. Children/adolescents who consumed breakfast tended to have a higher intake of total energy and total sugar, but breakfast skippers may tend to eat more foods with low nutrient or higher energy density - such as fast foods. Breakfast skippers may also eat increased numbers of discretionary calories (such as higher fat foods, candy bars, etc) later in the day. The researchers suggest that breakfast skipping may lead to excess hunger, rebound overeating, and consumption of larger portion sizes.

Breakfast consumption may be associated with an increased frequency of eating meals, which might provide a more steady flow of nutrients and prevent phases of hunger and overfullness, and may contribute to lower fat intake, higher overall nutrient-density, and may play a role in reducing body fat.

Wino Weekend

Poor college students may relate: there's a really awesome event that you would love to attend but you can't imagine paying for the admission ticket. Some of you may think, sure, but I bought the ticket anyway. Some may even think, I have never had an event like that. Well, as a foodie, I have plenty of such events frequently. Being in Seattle, there seems to be more than one such event each weekend.This weekend was no exception.

March 25th, Friday, was the Washington Wine Restaurant Awards trade tasting and awards ceremony. Leslie Kelly had generously invited me to join her. Okay, that makes me sound more important than I am. She had extra tickets and had mentioned it on Facebook. I think I was the first to respond.

Anyway, I had the rare privilege of attending an industry-only awards event hosted by the Washington State Wine Commission and sponsored by the Seattle Business Magazine. The event didn't disappoint, though I hadn't really had many expectations.

Feeling somewhat like Cinderella at her first ball - sans ballgown and glass slippers...oh and prince to meet - I wandered around balancing my event program listing the wineries and my wine glass, which had an etching of the Washington Athletic Club, where the event was held. Jazzy music was piped in from mystery speakers, and large brightly lit chandaliers dominated the ceilings. Sommeliers and wine experts glided around and gathered near their favorite vendors. Wine vendors and representatives stood at the ready, prepared for sample pouring and fancy conversation. A selection of cheese and fruit, water, and Fonte coffee were available in different areas in the three-room location, inviting guests to fill plates and make an afternoon of the event.

It took me two laps of the conference room before I settled on my first wine. I chose my wine carefully: the vendor standing behind her selection of wines wore a friendly, non-intimidating smile and said hi before I could pretend to look like I knew what I was doing and drift along. The vendor had accompanied her husband, who was a representative for Novelty Hill and Januik Winery. She confided that while I was yet still newer to the wine world, especially from the inside, she wasn't technically in the wine world, but she had come to the event to help with wine pouring and to see the awards.

I sampled Novelty Hill and Januik Winery's Sauvignon Blanc, Chardonnay, Viogniet, and Riesling. You may think, okay, she must not be a wine girl; she stuck with all white wine. You're right, I don't tend to pick reds to sip. I like to enjoy a hearty meal with my red rather than sip it while chatting idly with perfect stranger. It was also just after 1pm on  a day where I still had an hour and half before the awards ceremony started. The wine was bright, slightly sweet, and pleasant. The Sauvignon Blanc had a delightful floral smell, but it was rich and creamy. It was really pleasant, but I wasn't sure if it would be able to hold its own against other mixed foods. I kept thinking that a fruit platter would be tasty with it. The Viognier seemed to be bolder and that it would complement food well. It made me think about packing a basket of cold roasted chicken, crisp crackers, cheese, and fresh fruit and going for a leisurely walk along the waterfront. The Riesling was crisp and dry. Its bright acidity actually surprised me, because I was expecting it to be markedly sweeter and creamier than the other wines, but it wasn't. It seemed sharp enough to cut through cream-based sauces without being overwhelmed but also without startling your tongue out of its mouthfeel reverie. I would definitely bring that to a dinner party.

After sampling those wines, I felt more comfortable wandering around the room. I chatted and drank it up with Cartel Wines, whose wines are much cheaper. The cheap cost didn't detract from the taste of the wine, though. The vendor explained that these wines were designed explicitly to complement food. I think lots of wine makers think that. These reds were much more mild than I was expecting. I sipped on the Seeing Red Cabernet Sauvignon, which was aged in new oak. The wine itself was fruity, oaky but not woody, bright, and spicy. I would pair it with something meaty but probably not especially spicy.

I also chatted with the vendors from the Castillo de Feliciana Winery. This Spanish-themed winery opened in 2003, and it is located in Walla Walla. I tasted the Miercoles Red Blend. Its deep red color was enticing, and it smelled like berries and pepper. The texture was almost buttery, and it lingered on your tongue. The tanin structure was pleasant, allowing you to enjoy the flavor and dryness of the wine without feeling thirstier in the process. It might seem like a winter wine, simply because I felt it could bear the strength of a hearty stew, but it didn't cling to your palate the way some heavier wines do. The description mentioned an herbal quality to the wine, but I seemed to miss it. It would make a great gift for someone who has a developed wine palate and enjoys pairing food and wine.

After sampling the wines, I caught up with Leslie Kelly and her friends, Myra Kohn and Soojin Yum. They had just finished enjoying wines at DeLILLE Cellars, Grand Ciel, and Doyenne. We chatted for a few minutes about the event, and then we went our separate ways. I headed for DeLILLE to see what the fuss was about. Apparently there was quite a bit, because the vendor was very busy. That's good. I enjoyed the Chaleur Estate Blanc very much. It was smooth, but it almost seemed drowned out by my now exhausted palate. I'll have to resample their wines on a fresh day.

The award ceremony itself was interesting. Restaurants received accolades for their efforts to include Washington wines on their lists, and several famous restaurants received nods. I was pretty excited to see Cafe Flora, Seastar Restaurant and Raw Bar, John Howie Steak, Daniel's Broiler, and Barking Frog get some love. Reigning supreme was Canlis, which won the grand prize, a blown glass goblet created by James Mongrain, a local artist. The winners definitely all deserved the awards, and it was fun to watch the ceremony.

On Saturday and Sunday, the Taste Washington event was taking place at Qwest Field. For this event, tickets cost $75 for general admission and more for the VIP tickets. Lots of time and energy go into setting up this event, and since I am still a poor college student, I can't buy a ticket. Fortunately, Taste Washington does accept volunteer work in exchange for a cheaper ticket - $40. So that's what I did. As it turned out, I still couldn't attend any of the events, but it looked like it would be very interesting and exciting.

Volunteering wasn't so bad. We were hanging signs. That sounds really simple, but these signs really liked unhooking from their S-hooks and the process is just always more time consuming than it seems. For those who have worked at Pepperdine's Special Programs, you know what I am talking about. The work itself isn't hard; the work itself is just somehow complicated. I admire those who do event coordinating and event doing. I have a dear friend whose job includes these events, and I must say that I have a healthier respect for her work. I think my tips for future events: just throw away the things that are broken rather than tossing them back in the box. That was somewhat the most distracting part of our sign-hanging process.

from http://www.vinography.com/archives/2009/05/the_best_wine_in_washington_st.html 

The entire event center was subdivided into about 16 pods of wineries and restaurants, each offering beverages or food. Manufacturers and other producers were also present, marketing their items and partaking in this massive food event. One of the volunteers had attended in the past, and she said the event is great, but there are so many wineries and things to see and do that you don't feel like you have enough time to see everything. She had purchased the VIP tickets despite volunteering because she wanted the extra time to get to more stations.  Good advice.

You can enjoy good wine and food without paying thousands of dollars. Instead of lamenting that I can't attend all of the food and wine events in Seattle, I think I'll just gather some good friends, a few bottles of good wine, and some fun foods, and we'll do our own tasting. Who's with me?

Yoplait Yogurt Introduces Greek Yogurt, Invites Kimberly to Interview

I love yogurt. Josh lives on it. Josh and I make it every week, and he usually eats most of it.

There are times that I don't always have time to make yogurt, and I usually reach for some of the higher quality yogurts on the market. One of them is Yoplait, which is pronounced yo-play. I've been eating Yoplait since high school, and I have been thrilled by the recent (over the past five years) new flavors and textures that they have produced. Some of the flavors and products are a little gimicky - think Gogurt - but as a business that needs to stay in business, it's important that it recognizes what customers are seeking and provides the products. They have developed higher fiber, whipped, and even dessert-like yogurts. Now they've also got their own Greek-style yogurt.

Traditional Greek-style yogurt is thicker, creamier, and richer-tasting than regular yogurt. Most of the recipes I've seen involve making a standard yogurt and straining it to remove some of the liquid, resulting in a pleasantly thick, creamy yogurt. I don't know how Yoplait thickens their Greek yogurt, but I'll find out and let you know!

Yesterday, Yoplait hosted a Great Snack Break webinar, and I was invited to interview Maria Menounos afterwards. You might recognize her name as one of the hosts of Access Hollywood. She has just written her book, The Everygirl's Guide to Life (HarperCollins 2011), and she was promoting her book and Yoplait Greek Yogurt on the show. She described some healthful snack ideas and heralded the yogurt as a great way to control hunger, meet your nutritional needs, and maintain a healthy weight. She even demonstrated a yogurt dip recipe using the plain flavor Greek yogurt and some freshly chopped herbs. She said that this was much better tasting than the packaged Ranch flavored dips, which she said she hates. While hatred may be a little strong, it's definitely preferable to reach for a low-fat yogurt-based dip over a sour cream or fat substitute dip, like you often find in the snack dip portion of the dairy section.

The webinar also had a registered dietitian who works for General Mills, Christina Meyer-Jax. She explained that not only is Yoplait Greek a great snacking option, Yoplait yogurt is one of the leading brands that has been fortified with vitamin D, making the calcium from the milk more absorbable and thus more bioavailable for the body. This is great news! We use vitamin D fortified milk in our homemade yogurt, and it's great to see that commercial brands also use the fortified milks for their yogurts. I haven't checked into her claim that Yoplait is one of the only brands that has vitamin D, but when you select a yogurt, make sure it has it.

Yoplait Greek also has twice the amount of protein as normal yogurts, because it is more condensed than the thinner yogurts. It provides 14 to 17 g protein per 6-oz serving. For snackers who need some value to their foods, the protein and fat from the yogurt make for a satisfying option. When we're just slightly hungry but a little nonspecific about what we want to eat, we usually reach for yogurt. It's sweet enough to meet a sweet tooth's demands and hearty enough to fill the stomach better than crackers or chips. The thicker yogurt also provides a really satisfying mouthfeel, which makes it taste more indulgent.
I had the opportunity to do a one-on-one Skype interview with Maria after the presentation. What impressed me about her is how gracious she is. Of course, we expect celebrities to have big heads and be prideful about themselves, so when you meet a celebrity who seems not to behave that way, it seems unique. Maria is confident in herself and her experience, and it is very evident that the interview she gives and the book she writes will reflect her strengths. At the same time, she is similar to all successful professionals: she worked hard to get what she got.

The interview should be posted on Yoplait's website soon, and when it does, I'll be sure to share the link with you. I want to send a Thank You to my Alpha Phi sister who thought of me when they needed some food writers to fill some spots. It was a great opportunity and unlike that of the other interviews I've done.

Maria Menounos is coming to Seattle during her book signing tour. She'll be at the University Bookstore on Monday, April 25th.  Go to their website for details.

Here's the Yoplait PSA about their Greek Giveaway, too. Happy snacking!

The Yoplait Greek Better Snacking Sweepstakes

This spring, it’s delicious, fun and easy to get to know the new Yoplait Greek through The Yoplait Greek Better Snacking Sweepstakes on Facebook†. From March 21 through May 31, visit the Yoplait Greek tab on Yoplait’s Facebook page to enter to win a free Yoplait Greek snack pack. The lucky winners will receive Yoplait Greek offers and fun items to improve their snack time. Full rules are available on the Facebook page.

“We are thrilled to launch the new and improved Yoplait Greek with The Yoplait Greek Better Snacking Sweepstakes,” said Allison Curran, associate marketing manager for Yoplait Greek. “Yoplait Greek is a delicious, protein-packed snack to help make snack time more satisfying and fulfilling for women.”

Each cup 6 oz. cup of Yoplait Greek is packed with 14-17 grams of protein and available nationwide starting March 2011, for a suggested retail price of $1.19 per cup. Honey Vanilla and Strawberry flavors are also now available in 4-packs of 4 oz. cups, with 9 grams of protein per cup, at a suggested retail price of $2.99.

Like all other Yoplait products, Yoplait Greek is made with milk from cows not treated with rBST**. For more information on Yoplait Greek visit www.yoplait.com and www.facebook.com/yoplait.

*Yoplait Greek 14 g protein, regular non-Greek yogurt 5g protein per 6oz.

** No significant difference has been shown betweet milk from rBST/rBGH treated and non-rBST/rBGH treated cows

†NO PURCHASE NECESSARY. MANY WILL ENTER, FEW WILL WIN. Open only to legal residents of the United States, 18 years and older. Void where prohibited. Sweepstakes begins at 12:01 A.M. (central time) on March 21, 2011 and ends at 11:59 P.M. (central time) on May 31, 2011. For Official Rules, prize descriptions and odds disclosure, visit www.facebook.com/yoplait. Sponsor: General Mills Sales, Inc., Once General Mills Blvd., Minneapolis, MN 55440.

About General Mills

One of the world's leading food companies, General Mills operates in more than 100 countries and markets more than 100 consumer brands, including Cheerios, Häagen-Dazs, Nature Valley, Betty Crocker, Pillsbury, Green Giant, Old El Paso, Progresso, Yoplait, Cascadian Farm, Muir Glen, and more. Headquartered in Minneapolis, Minnesota, USA, General Mills had fiscal 2010 global net sales of US$16 billion, including the company’s $1.2 billion proportionate share of joint venture net sales.

Substituting Brown Rice for White Rice

From Cookthink.com

White rice causes a high glycemic response, and brown rice is recognized as a whole gain product that has been associated with lowering the risk of diabetes. Last year, the American Dietetic Association published a study that examined the awareness and acceptability of substituting brown rice for white rice in Chinese adults. They also examined whether it was a feasible substitution. 

The focus-group study examined that attitudes of Chinese adults living in Shanghai, China, towards consuming brown rice. Researchers noted that although the attitudes toward brown rice had been that it tasted inferior to white rice, once the participants were informed of the nutritional benefits of brown rice, they were more willing to consume brown rice.

Brown rice has a bad rap for being a bit grittier, rougher, and chewier than white rice, and those are legitimate gripes. An additional drawback to brown rice is that the cooking time is much longer. Even so, brown rice has great nutritional benefits, such as fiber and vitamin content. The researchers asserted that the insoluble fiber content of the brown rice helps to lower postprandial blood glucose levels, and the rice brain oil may help to lower cholesterol. We should make more efforts to eat whole grains, including brown rice, in order to get those nutritional benefits.

The study participants said that the costs of brown rice should be less than white rice, since less processing is needed to create it. Brown rice can also be processed into other products, like flour, and still provide some of the nutritional benefits. Developing the palate for brown rice is also necessary, because it does have a different taste and texture than white rice.

What would encourage you to eat more brown rice? What was your "trick" to introducing brown rice to your family?

Sources:
American Dietetic Association "Substituting Brown Rice for White Rice to Lower Diabetes Risk: A Focus-Group Stud in Chinese Adults" by Zhang, et al. 2010. Vol 110, Num 8. Pp. 1216-1221.
CookThink.com: What's the difference between white rice and brown rice?

National Nutrition Month for Kids

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March is National Nutrition Month, and the USDA is starting it off by making some new nutrition grants available to states. The Team Nutrition Training Grants for Healthy Meals have helped the USDA reach nearly 32 million children through the state-run school meal programs that benefitted last year, according to their press release. 


Although you might not be a direct participant in the programs, you can also support children's nutrition education by providing healthy food options to the young ones around you. When you invite a family for dinner, prepare some lighter items, avoiding the typical fast-food inspired fare of chicken nuggets or dinosaur-shaped potatoes. 


If you make pizza, make it from scratch, or pick up a home-bake cheese pizza and add six or seven vegetables, chopped finely. Olives, mushrooms, bell peppers, onions, chicken breast, and cut spinach leaves are all great toppings. 


If you bring snacks to a game or social gathering, look at fruit dippers with yoghurt, air popped popcorn spritzed lightly with olive oil (but easily omitted), or even a warm 7-layer dip sans the gooey yellow cheese and maximizing on freshly shredded sharp cheddar cheese - low-fat vegetarian refried beans, an assortment of finely chopped vegetables, and one mashed avocado provide all the richness the kids would want. Pair that dip with a low-salt, baked tortilla chip, and you'll be the only one who knows that it's a healthy food. 


Enjoy National Nutrition Month! 

Good Eats in HK

Really tasty almond cookies. They're packed into molds and then placed on the racks and baked as they are. These were all over Macau. So good! The original recipe is mostly almond meal, mung bean flour, almonds, butter, and such, so Josh could eat them! Yay! 

We went to the American Restaurant in Wan Chai, which turned out to serve traditional Pekingnese food! I guess the name of the restaurant comes from the history of the founding of the shop. It was founded right after WWII to entice Americans and other foreigners to eat at their shop. It worked! And I'm so glad it was Chinese food!  Pictured: Jiao zi dumplings, fried tofu with mushrooms, sweet and sour chicken, fried rice, green beans with sweet spicy chili sauce, and cashew chicken. These dishes were the most similar in taste and presentation to what we see in the States, but the sauces were thicker, sweeter, and shinier. MSG? Maybe. David Youtz, the CEO of Mother's Choice and his family, took us to dinner with the other volunteers of MC - Trina, Stina, Anne, and Sara. It was really fun! 

I had stopped at 7-Eleven to see if we could find some dried mango to snack on. I found these crunchy snacks instead...

We went to a Malay restaurant with Pinky and Robert after church on Sunday. We had some great food! 

We had dinner and dessert with Stuart and Judy, too. Judy was making steamed milk pudding for dessert. Here's her set up. We're going to meet this Wed. for round two so I can see how it's made! She swears it's easy, but Josh thinks I should practice before I leave :)

We enjoyed a hot pot dinner with them and got to see how Hot Pot can be done at home. The dumpling below is blurry, but it has fish roe in it. The dumpling has the traditional white dough but is shaped into a tear drop. It tastes better than it looks! 

Meat balls! I think these were beef, but I can't be sure. 

Prawns made the broth so flavorful!

We also had vegetables, tofu, bean curd sheets, squid, lobster balls, and more dumplings!