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The Challenges We Face: More than one-third of adults and close to one-fifth of children and adolescents in the United States are obese. Obesity’s effects on health and health care costs could become catastrophic. While many communities are taking important steps to reduce the epidemic, accelerating progress is critical. Success requires action from all of us in the places where we live, work, learn, and play. Progress in one area will reinforce progress in others. Making Healthy Foods and Beverages Available Everywhere The foods and beverages that surround us make it difficult to maintain a healthy weight. Making healthy foods and beverages the routine, readily available, and affordable option, along with decreasing unhealthy food and beverage options, will improve our chances to achieve and maintain a healthy weight. TODAY’S REALITY TOMORROW’S VISION Sugar-sweetened beverages contribute more calories and added sugars to our diets than any other food or beverage. Intakes of calories and added sugars from sugar-sweetened beverages are substantially reduced. A majority of children’s fast-food meals are high in calories, unhealthy fat, and salt, and fail to meet the Dietary Guidelines. Fast-food and chain restaurants offer children’s meals that meet the Dietary Guidelines. Some government-run locations have not taken full advantage of making healthy, competitively-priced foods and beverages accessible. All government-run locations serve foods and beverages recommended by the Dietary Guidelines. Many low-income neighborhoods have limited access to healthy, affordable foods.
Eating too much or not eating enough as a way of dealing with stress can make it hard for you to take care of yourself and your diabetes. Stress and some foods, like white rice, white bread, cookies, pies, or cake, can all raise your blood sugar level. Not eating enough food can cause low blood sugar. If you have diabetes, it is important that you make healthy food choices to keep your blood sugar levels under control. Be aware of the times when you feel down and the kinds of foods you eat when you are stressed. If you ﬁnd that you eat high-calorie foods when you are feeling down, try having healthy foods around the house to snack on. Healthy snacks include non-fat/no sugar ice cream, whole wheat bread or crackers, low-fat cheese, or half a banana. ❑ Choose whole grain foods— whole wheat bread and crackers, oatmeal, brown rice, and cereals. Tips to Handle Stress When you feel stressed: ❑ Limit the amount of solid fats and sugars when cooking or eating by trimming fat from meat, using less butter or margarine, and using less sugar. ❑ Make your meals lighter by using nonfat or low-fat milk, cheese, or mayonnaise. Use cooking spray instead of oil. • Talk with an elder about your concerns. ❑ Eat a healthy snack between meals. • Be with others that you have fun with. ❑ Choose water to drink. • Do something nice for someone else. • Take a nature walk. • Learn a new activity, like ﬁshing, horseback riding, or some other things that you might enjoy doing with others. Be sure to also talk to your health care team (diabetes educator, dietitian, doctor, nurse, psychologist, or social worker), your spiritual counselor, or some other person that you trust. They can help you get the support you need. Learn More about Diabetes: National Diabetes Education Program 1-888-693-NDEP (6337) www.YourDiabetesInfo.org www.YourDiabetesInfo.org/resources/diabetes healthsense/ Indian Health Service Families- Healthy Eating www.ihs.gov/HeadStart/index.cfm?module=hs_ families_healthy_eating American Diabetes Association 1-800-DIABETES (342-2383)
http://www.thinkred.co.za/simple-7/category/reduce-blood-sugar | You now know that high blood sugar levels can lead to loads of health issues, one of which is cardiovascular disease. You’ve decided to reduce your daily sugar intake, which is commendable, but despite your best efforts you might still be failing. One of the reasons could be that the food products you’re consuming contain more sugar than you’re aware of. Even foods like yoghurt, health bars and breakfast cereals, which are considered healthy, are in fact sugar bombs.
DonateMyDress.org is the first national campaign designed to encourage girls around the country to donate their prom and special occasion dresses to those who cannot afford the costly experience of going to their prom, sweet 16, quinceañera, or formal. The site features a directory of local dress drive organizations across the U.S. that enables girls to easily find where in their local markets they can donate or receive a dress. DonateMyDress.org thrives on the dedication of volunteers who run dress drives nationwide. They work tirelessly to see that every girl in need receives the dress of her dreams, and they empower her to feel more glamorous and confident than ever before. The campaign also grows with the generosity of our corporate sponsors and individual donors, who are stylish women of all ages, as well as celebrities. DonateMyDress.org guides girls to take action, while linking them to the prom beauty and fashion resources on seventeen.com that will get them ready for their big night. DonateMyDress.org originated at Hearst Magazines and lives within the Hearst Teen Network, which is one of the top 10 ranked entertainment news Web sites, and one of the top 5 teen networks, according to ComScore Media Metrix. We are committed to raising awareness of dress donation while helping finance the drives’ operational costs through our Purple Dress Awards, which are grants funded by proceeds from our annual celebrity dress auction and corporate partnerships. If you are interested in joining the cause or starting a dress drive organization of your own, this guidebook will get you started!
About four years ago, I was listening to Christopher Kimball of Cooks Illustrated on the radio describe a delicious silky pumpkin pie. Even though I knew it would be a gluten crust loaded with dairy, I just had to find it on the web. As I was reading the recipe, my son was nearby eating cookies. Voila! I could make a crust of cookies and other good stuff. Now every Thanksgiving, my relatives only have one question for me: "You're making that pie, right?" The crust can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for one day. 1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven to 325°. Pre-heatillg is esselltial to GFCF bakillg. Cookie-Almond Crust • 4 cookies' (I used Pamela's ginger cookies) 2. Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about fifteen 2-second pulses (you should have 1 cup crumbs). Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to deep-dish pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat-bottomed ramekin or dry measur- • Handful of sliced almonds • About 4 ounces marzipan (mine was hard, so I microwaved it briefly to soften) • About 2+ tablespoons coconut oil (use more if necessary), ghee or casein-free margarine •AllY cookies, crackers or mlts wOllld work for tilis crust. But you may Ileed to add sligar, if you're Ilot usillg marZipail or sweet cookies. Pumpkin Filling .3 tablespoons cold orange juice • 2 teaspoons vanilla extract • 2 teaspoons gelatin (from 1 package) • 1 cup coconut milk or MimicCreme (or other casein-free milk substitute) • 2/3 cup sugar • 3/4 teaspoon table salt • 1 teaspoon ground cinnamon • 1/2 teaspoon • 1/4 teaspoon • 1 /8 teaspoon
This recipe ALWAYS receives rave reviews. It contains 190 calories and 2.5 grams of fat versus the 316 calories and 14 grams of fat in a slice of traditional pumpkin pie. Crust: 12 gingersnaps 1 lowfat cereal bar Pie: 1 16 ounce can pumpkin 1/2 cup egg whites or nonfat egg substitute 1/2 cup sugar 1/2 - 1 Tbsp pumpkin pie spice 1 12 ounce can evaporated skim milk Preheat oven to 350 degrees. Lightly spray a glass 9 inch pie pan with oil.Combine gingersnaps and cereal bars in blender or food processor. Pulse until fine. Form the crust by lining the pie pan with crumbs but not all the way to the top edge. Combine the rest of the ingredients in a medium-sized mixing bowl. Pour into crust, going over the edge of the crust slightly - this prevents the crust from burning. Bake in the bottom of the oven until a toothpick inserted in the center comes out clean, about 30-40 minutes. Allow to cool slightly; cut into 8 wedges and serve warm. Refrigerate leftovers immediately. This pie is delicious with a spoonful of nonfat vanilla yogurt or nonfat whipped cream spooned over the top. Hint - you can make your own pumpkin pie spice with 2 teaspoons of ground cinnamon and a 1/2 teaspoon each of ground ginger, ground nutmeg and ground cloves. Add half of this mixture to start and more as needed according to your personal preference. Serves 8 Nutritional Information per serving = 1/8th slice 190 calories 2.5 g fat 0 g saturated fat 0 cholesterol 170 mg sodium 35 g carbohydrate 2 g fiber 19 g sugars 7 g protein 130% DV vitamin A © copyright 2007 U-M Comprehensive Cancer Center The University of Michigan Health System web site does not provide specific medical advice and does not endorse any medical or professional service obtained through information provided on this site or any links to this site. Use of the UMHS web site does not replace medical consultation with a qualified health or medical professional to meet the health and medical needs of you or others.
Makes Two Pies Ingredients: 4oz Cream Cheese 1 tbls + 1cup of Milk 1tbls Sugar 8oz of Cool Whip, thawed, + way more for topping pie with 2 small packages Jell-O Instant Vanilla Pudding OR For a non-gelatin option, ONE 4.6oz package of cook and serve Jell-O Vanilla Pudding* 1 16oz can of Pumpkin, or larger, if you can’t find a 16oz can, just use about half 1tsp Cinnamon 1/2 tsp Ginger 1/4 tsp Cloves 2 ready-made pie crusts, preferably Graham Cracker, but which ever you feel like going with. * If you go with the cook and serve pudding, you will need to make this ahead of time, according to package directions, and refrigerate until chilled, in addition, you will need 2 more cups of milk for this. Now let’s make this pie! I recommend making these the day or night before they are to be served, so that they set, and the flavors get to mix together a bit. Bottom Layer: In a large bowl, combine Cream Cheese, 1 tbls of Milk, Sugar, and 8oz of Cool Whip until smooth-ish. *This layer needs to be firm enough to support the top layer, so I would recommend using a hand or stand mixer until this mixture is stiff, then refrigerating it while you mix the top layer. Top Layer: In a medium bowl, combine 1 Cup of Milk and instant Jell-O Pudding. Let stand 3-5 minutes. OR If you have pre-prepared the non-instant gelatin free pudding, pull that out of the fridge. In a second large bowl, combine Pumpkin, Cinnamon, Ginger and Cloves. When these are sufficiently combined, mix in pudding mixture, and stir until smooth-ish. Open the pie crusts, being sure to save the plastic top, and fill each with half the cream cheese mixture. Spread evenly in crust. If you don’t have a fancy filling spreader thing, just use the back of a spoon. (That’s what I do) Then do the same with the top layer, half the pumpkin mixture in each pie crust. Chill at least overnight.
A Healthier Pumpkin Pie This recipe is Libby’s Famous Pumpkin Pie with some substitutions to lower the fat a little. The crust is low in saturated fat, and is very easy to work with, even for beginners! Lower Fat Oil Pastry: 1 ¼ cups all purpose flour ¼ teaspoon salt (omit for lower sodium pie) ¼ cup fat free milk 3 tablespoons canola oil Method: In a medium bowl, stir together flour and salt. Combine milk and canola oil; add all at once to flour mixture. Stir with a fork until dough forms a ball. If necessary, add 1 to 2 teaspoons more milk to make smooth dough. On a lightly floured surface, roll dough into a 12-inch circle. Place in a 9” pie plate. Trim edges to ½” beyond edge of pie plate. Crimp edges as desired. Pumpkin Pie Filling: 1 ¾ cups (1 15-oz.can) pumpkin (not pumpkin pie mix) ¾ cup Splenda granular no calorie sweetener, or ¾ cup sugar ½ teaspoon salt (may omit for lower sodium pie) 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves ½ cup low cholesterol egg product, such as Egg Beaters, (or 2 large eggs) 1 (12-oz) can fat free evaporated milk Method: Combine pumpkin, Splenda, salt, cinnamon, ginger and cloves in a medium bowl. Add egg product or lightly beaten eggs and stir until combined. Stir in evaporated milk, mix well. Pour into prepared pie shell. Bake in preheated 375 degree F. oven for about 45-50 minutes, or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Makes 8 servings. Per serving using Splenda and egg substitute: 190 Calories, 7 gm. Protein, 5 gms. Fat, Less than 1 gm. Saturated Fat, 28 gm. Carbs., 2 gm fiber, and 300 mg. Sodium. Whipped Yogurt Cream “Real” whipped cream makes holiday meals a little more special. Try this version which is made just a bit healthier with the addition of some yogurt! If you want, you can use vanilla yogurt instead of the plain, just use less sugar and vanilla (to taste). 1 cup (1/2 pint) heavy whipping cream 1 container (6 oz.) plain yogurt 6 tablespoons sugar 2 teaspoons vanilla extract Method: In chilled bowl, whip cream until soft peaks form. Add yogurt, sugar and vanilla and beat to combine. Avoid over beating. Store in refrigerator. Makes about 24 servings, 2 tablespoons each. Nutrition facts per serving: 50 calories, 3.5 gm total fat, 2.5 gm sat. fat, 15 mg. cholesterol, 5 mg. sodium, ...
Apr 2, 2013 ... By Stephanie Nolasco, April 02, 2013. What's the one look hair ... “The lob, also known as the demi bob, is the hot new trend for this season,”. What s the one look hair stylists insist works on everyone, can make hair appear healthier and happens to be perfect for the steamy summer season? READ: Jessica Chastain, Reese Witherspoon Go For Old Hollywood Glam at Oscars Meet the lob, or the long bob. The lob, also known as the demi bob, is the hot new trend for this season, reveals Eugene Smith, senior stylist at Ted Gibson in New York City. It s a chic new look that has gotten really popular for the girl who once had long hair, but isn t ready for the big chop of the traditional bob. Unlike the bob, which is ideally cut at jaw-level, the lob skims the shoulders, making it long enough to be worn in a ponytail or bun, but also short enough to create a sleek look without hours under the blow dryer. You don't have to be a celebrity to look like one. Here's how to get the look for yourself:...
TRENDS. Beauty Trends. Hairstyle Trends. Shopping Trends. Fashion Trends. HAIR ... Source: comScore Dec 2013, Quantcast Dec 2013, GA Dec 2013. 300K. The StyleBistro reader is a real girl who is young and social, and likes to spend time and money on updating her style with the things she loves the most – fashion, beauty and hair. She explores trends and trendsetters, and is constantly on the hunt for new ideas, inspiration and entertainment. GENDER:! HHI:! 60/40! Source: Quantcast January 2014 AGE:! 34! $77K! READER PROFILE! 68% SINGLE! STYLE SPENDERS! Shop for the following at least once or twice per month: ! SOCIAL 71% socialize with friends 2+ times/week 61% clothing 72% check/post on social media several times/day 58% hair care Shop/Socialize/Pop Culture are fav past times Top reason readers shop: I see an item and have to have it! 61% cosmetics and skincare ACTIVE! 87% travel at least once, and 28% travel 4+ times/year 71% dieting/healthy eating/ﬁtness are routine !