1	FoodCare Nutrition: Fast, Fun and Local By Coco Frey Eat The Truth Principal Nutritionist
2	What is Institutional Foodservice? 25% of foodservice sales Includes business & industry; schools, colleges, hospitals, nursing homes, vending, military, other Customers have limited choice where to eat Focus on meeting nutritional needs “At-risk” population – children, elderly, pregnancy, medical conditions
3	Nutrition 101:
4	A Guide to Eating and Diabetes Diabetics can still eat the foods they love. Watch serving sizes, especially for carbs. No two meal plans are alike -- see a dietitian to make your very own meal plan. Check blood sugar to see how food choices affect blood sugar. If your meal plan isn't working for you, talk to your dietitian about making a new one.
5	Rate Your Plate About 1/4 of plate should be filled with grains or starchy foods such as rice, pasta, potatoes, corn, or peas. Another 1/4 should be protein -- foods like meat, fish, poultry, or tofu. Fill the last 1/2 with non-starchy vegetables like broccoli, carrots, cucumbers, salad, tomatoes, and cauliflower. Then, add a glass of non-fat milk and a small roll or piece of fruit, and you are ready to eat!
6	The Heart Healthy Diet Fruits Vegetables Fresh, Frozen Low-Fat Dairy Whole Grains Fiber-Rich Meat Substitutes Beans, Legumes, Nuts, Seeds Low in Fat High in Essential Fatty Acids Low in Salt Low Sodium Low in Cholesterol Minimize red meat Lean Meats Fish, Turkey, Chicken
7	Cancer/Low WBC Patients High intake of calories, protein, and vitamins. A low microbial diet (or neutropenic diet) may be suggested. Patients should avoid uncooked herbs and spices, raw fruits and vegetables, cold cuts, raw eggs, undercooked meats, and soft cheeses. Avoid milk and unpasteurized dairy products Food safety is very important when your white blood cell (WBC) count is low. Infections can be picked up from food and drinks.
8	What Local Food Authorities Want 78% To dedicate a portion of my purchasing to locally produced product 88% To Feature a regionally produced product or local farm on my menu 44% To work with a producer to grow a specific product 33% To participate in an Incubator Kitchen to develop a value-added product 44% Chef-taught Cooking Classes at the Market 44% Chef “Shop the Market” Program 67% To participate in a Co-op or Community Sponsored Agriculture 100% Tour regional farms 67% On-line Virtual Market Place 78% Networking with regional farmers & producers
9	What’s in Season Now? Here are ideas; and visit the farmers’ market to discover what’s available March Asparagus, English peas, spinach, carrots, new potatoes, lettuce Still good from winter: pecans and yams April Garlic, radishes, turnips, fresh greens, peas, potatoes, green beans and broccoli May Strawberries, blackberries, squash, pears, onions, and beets June Peaches, blueberries, corn, tomatoes, squash, eggplant and field peas, watermelon, honeydew and cantaloupe
10	Pick Texas: A Web Resource
11	North Texas Produce Dealers Buy from Farmers in North Texas: Dallas Farmers Market Coppell Farmers Market Eden's Organic Garden Fair Meadow Farm East Texas Fresh Farmers Market www.PickTexas.com by city http://www.eatgreendfw.com/ www.localharvest.org Texas Local Food Locator Map Commercial Distributor: Hardie’s Fruit and Vegetables
12	RECIPES: Cookin’ with Coco Healthy + Simple + Fresh + Local + Nutritious + Delicious = Patient Satisfaction
13	Fresh and Local Menu Baked Pecan-crusted Catfish Green Beans vinaigrette New potatoes, mashed with garlic and rosemary Yogurt Berry Parfait
14	Fish Safety & Quality To store fresh fish, remove from its package, rinse under cold water and pat dry with paper towels. Refrigerate finfish as close to 32 degrees as possible. Fish can be held twice as long at 32 degrees as it can be at 37 degrees. When fish sits in its own juices, the flesh deteriorates more rapidly. To prevent this, place cleaned fillets or steaks onto a cake rack so that the fish do not overlap. Set the rack in a shallow pan. If it is necessary to keep the fish more than 24 hours, fill the pan with crushed ice. COOKING TIME: Ten minute rule: Cook fish 10 minutes for each 1 inch of thickness (measured at the thickest part)
15	Pecan-Crusted Fish Fillets 12 ounces skinless catfish, white fish, tilapia, cod, or orange roughy fillets, ~1/2 inch thick Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a shallow dish or pie plate, stir together ½ cup whole wheat flour, ½ tsp. sea salt and dash of pepper. In another shallow dish, stir together ½ cup finely chopped pecans mixed with ½ cup flaxseed (crushed or whole) . In a small bowl, beat together 1 egg plus 1 T water Dredge fish fillets in flour, shaking off excess, dip in egg mixture, and roll in nuts and breadcrumbs Line a baking pan with foil. Lightly grease the foil. Place the coated fish in the prepared pan. Bake, uncovered, at 425 degrees for 5 to 10 minutes.
16
17	Rosemary Potatoes 4 large garlic cloves, minced 2 tbsp butter ¼ cup low-fat milk 8 new potatoes, scrubbed, cut into about 1-inch pieces, boiled 1-2 springs of fresh rosemary, finely chopped Salt and pepper to taste Add all ingredients to a large bowl and mix together with electric beater.
18
19	Green Bean Salad Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop into boiling water and cook, covered, until bright green--for 4-8 minutes. Drain the beans and plunge into ice water to stop the cooking. Toss in bowl with vinaigrette and serve. (Mushrooms, lima beans, peas, or peppers can be added.) Vinaigrette Dressing: In bowl combine: ½ tsp of Dijon mustard, salt and pepper 1T vinegar (balsamic, sherry, or champagne) 3T olive oil
20
21	Parfait Berries or Seasonal Fruit Low-fat yogurt Vanilla Wafers Layer a dish with the ingredients, chill and then serve in clear bowl or glass
22	The Plate - Satisfaction
23	Eat The Truth: Live in the Kitchen April: Spring Solutions - Saturday, April 26th @ 5 pm What is in season now? Coco will focus this class on seasonal veggies, fresh from the market and how to incorporate more whole grains, fruits, vegetables, and lean proteins into your daily life. Fresh Lemon, Grape, Apple Juice - Roasted Garlic, Sundried Tomato, and Goat Cheese Crostini - Pea, New Potato, and Green Bean salad - Quinoa Pilaf - Pecan Crusted Mahi Mahi and Chicken - Double Delight Cookies May: Food for the Mind - Thursday, May 22nd @ 6:30 pm Smart Foods – A quick boost of super and seasonal foods to help kick your brain into high gear. Learn how to prepare culinary delicacies that are nutritious for your entire body. Powershake – Brie with Figs and Nuts – Orange and Beet Salad - Stuffed Squash & Red Peppers - Pork Tenderloin with Exotic Fruit Rice – Watermelon and Feta Salad - Plum Amaretto Gratin
24	Eat The Truth