Research Update: Legumes and Diabetes

Posted on June 5, 2017 by Stephanie Ronco

A recent study published in Clinical Nutrition looked at data from the PREDIMED study, which featured over 3,000 subjects with elevated risk for heart disease, but without type 2 diabetes. The study found that after 4 years, participants with the highest intake of legumes had a 35% reduction in risk for diabetes. The study was led by Jordi Salas-Salvadó from Rovira i Virgili University, University Hospital of Sant Joan de Reus, and Institute of Health Carlos III in Spain. Salas-Salvadó explained that substituting legumes, especially lentils, for other high-carbohydrate or high-fiber foods was linked with this reduction, though more research is needed to solidify the results.

In this prospective study, Salas-Salvadó and his team reviewed diet histories of diabetes-free subjects, both at the outset of the study and then annually for four years. Using regression models to estimate hazard ratios and confidence intervals, incidence of type 2 diabetes in the subjects was measured based on dietary intake. Compared to lowest intake of legumes (approximately 1 ½ servings per week), participants with the highest consumption (approximately 3 1/3 servings), had a 35% lower risk of getting type 2 diabetes.

The researchers compared types of legumes consumed and found that lentils in particular were linked with a 33% reduction in diabetes risk. This was observed with just one serving of lentils per week versus less than ½ serving. Chickpea consumption showed a smaller impact on lowering the risk of diabetes, while other dried beans and peas showed no significant link.

The authors suggest that substituting half a serving of legumes daily in place of a half serving of grains or high-protein foods (such as eggs or meat) may aid in reducing the risk for diabetes.

So, here are some simple ways to add more legumes to your eating pattern…

Make lentil soup or chili
Add cooked lentils to casseroles or salad
Add chickpeas to soup or salad
Make your own hummus from chickpeas or lentils
Serve lentils as a side dish in place of rice or potatoes

By Lisa Andrews, MED, RD, LD

Reference:

Nerea Becerra-Tomás, Andrés Díaz-López, Núria Rosique-Esteban, Emilio Ros, Pilar Buil-Cosiales, Dolores Corella, Ramon Estruch, Montserrat Fitó, Lluís Serra-Majem, Fernando Arós, Rosa Maria Lamuela-Raventós, Miquel Fiol, José Manuel Santos-Lozano, Javier Diez-Espino, Olga Portoles, Jordi Salas-Salvadó Correspondence information about the author Jordi Salas-Salvadó Email the author Jordi Salas-Salvadó. “Legume consumption is inversely associated with type 2 diabetes incidence in adults: a prospective assessment from the PREDIMED study”. Journal of Clinical Nutrition, 2017. 03.015

Study Link: http://www.clinicalnutritionjournal.com/article/S0261-5614(17)30106-1/abstract

Diabetes Risk Banner and Banner Stand 24" X 62" - Nutrition Education Store

Diabetes Risk Banner and Banner Stand 24" X 67"

$125.00 ~~$135.00~~

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Diabetes Banner 48" X 36"

$88.00 ~~$110.00~~

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Diabetes Healthy Plate - Diabetes Version of MyPlate - 50 Pack

$340.00 ~~$440.00~~

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Diabetes Healthy Plate - Diabetes Version of MyPlate - 10 Pack

$80.00 ~~$99.00~~

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Activity Idea: Crostini Bar

Posted on May 30, 2017 by Stephanie Ronco

You guys, I just got the coolest request from longtime reader Pat Hunter.

Pat wrote…

I am working on a simple demo for a table I am planning on the topic of plant-based meals. I thought a crostini bar might be an inviting stop for customers. Everyone enjoys make-your-own bars. I would like to use a whole grain cracker, hummus, etc. Have you ever created a handout on this topic?

I haven’t made a handout on this particular topic, but today I want to share a bunch of strategies in this blog post.

Here’s everything you need to build a tasty and appealing crostini bar that’s also good for health!

The Bases:

Crostini make the most sense as the base for a crostini bar. For a nutrient boost, make sure that you’re slicing and toasting whole wheat bread or using pre-made crostini that highlight whole grains.

As Pat suggested, whole grain crackers are also a delightful base for the toppings, and in this day and age it might be wise to throw in some healthful gluten-free crackers as well.

Sliced cucumbers can also be good bases for the toppings in this bar if people are looking to go low-carb or get an extra veggie boost.

The Middles:

Plain hummus is a great topping for the next section of the crostini. Its mild flavor complements the toppings to follow, and its creamy texture makes it an effective “glue” for holding the toppings to the bases. Set out a few different flavors of hummus and let participants try their favorites.

Artichoke tapenade, olive tapenade, and red pepper tapenade are all also colorful and tasty options for the “middle” section of the crostini bar. Choose the options with the lowest sodium to keep your bar heart-healthy.

Finally, bean dip makes a great high-fiber addition to this crostini bar.

The Toppings:

Now let’s add some color! Sliced and diced raw vegetables are phenomenal toppings for a crostini bar. Plus, they add the necessary visual appeal and crunch that a topping should provide. Go for a mix of things like shredded carrots, halved grape tomatoes, ribboned cucumber (use a peeler to make thin ribbons), diced celery, sliced radishes, chopped bell peppers — really whatever is in season and looks appealing would be great at this part of the bar.

A shredded green salad with a light dressing can also be a great crostini topper. Consider ribbons of raw kale or chard, bulked up with shredded carrots or Brussels sprouts, then tossed with a bit of oil and fresh lemon juice.

You can also add steamed and sliced beets with goat cheese as a final option in the toppings section of your bar.

The Finishing Touches:

Salt, pepper, olive oil, citrus juice, fresh herbs, toasted and chopped/sliced nuts, and/or salad dressings can all add the perfect “finishing touch” to a crostini bar. Consider setting out a selection of those ingredients at the end of the bar for people to add to their creations before they eat them.

So, what do you think? Are you ready to build a crostini bar for your next presentation or event?

Top 10 Foods for Better Health

Posted on May 29, 2017 by Stephanie Ronco

A new study out of Boston suggests that focusing on 10 specific foods in your diet may cut the risk of premature death from diabetes, stroke, and cardiovascular disease by almost half.

The author of the study, Renata Micha from the Friedman School of Nutrition Science and Policy at Tufts University says that about 45% of US deaths in 2012 could be traced to eating too little or too much of certain foods. Her study draws information from previous research done using National Health and Nutrition Examination surveys from 1999 to 2002 and 2009 to 2012. The researchers used food diaries of participants and found that 318,656 deaths out of 702,308 from stroke, heart disease, or type 2 diabetes were based on people eating too much or too little of the following 10 foods or food elements…

Too Much:

Sodium
Unprocessed red meat
Processed red meat (sausage, bacon, hot dogs)
Soybean and corn oil
Sugar-sweetened drinks

Too Little:

Fruits
Vegetables
Whole grains
Nuts and seeds
Seafood with omega-3 fatty acids

For example, consuming too much sodium was linked with 66,508 deaths. Poor nut and seed intake was associated with 59,374 deaths. Processed read meat intake was associated with 57,766 deaths, while 54,626 deaths were linked with inadequate fatty fish intake. Minimal vegetable and fruit intake was linked to 53,410 and 52,547 deaths, respectively. Sugar-sweetened drinks were tied to 51,695 deaths.

Demographics also made a difference. For example, men and women fared differently in the study. Women were less likely than men to die from poor diets and younger people were at higher risk than older individuals. Hispanics and blacks had higher risk than whites, and individuals with less education were at higher risk than more educated people.

Deaths from cardiovascular disease decreased by 25% between the two survey periods because of improvements in dietary habits such as eating more polyunsaturated fats, nuts, seeds, whole grains, fruits, and fewer sugar-sweetened drinks.

Consumers can reduce their risk for chronic disease by adopting one dietary habit at a time (such as eating fatty fish twice per week or choosing water over sweetened beverages) and then moving on to another positive habit once they’ve mastered the first. This helps build confidence and motivate people to continue building healthful eating patterns to reduce their risk of chronic disease.

By Lisa Andrews, MED, RD, LD

References:

Micha, Renata, PhD, Penalvo Jose, PhD, Cudhea PhD, et. al. Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States. JAMA. 2017;317(9):912-924
Mueller, Noel T., PhD, MPH, Appel, Lawrence J. Attributing Death to Diet Precision Counts. JAMA. 2017;317(9):908-909.

Spring Farmers’ Market Tips

Posted on May 23, 2017 by Stephanie Ronco

Spring is a time for the farmer’s markets to come to life. This early season often brings many kinds of greens that are delicious in salads, soups, pasta, and steamed dishes.

Here are a few tips to make the most of the spring markets…

Take cash. Most of the farmers accept cash. Small bills are always a good idea and will help you move quickly through the market.
Go early. Getting there early ensures close parking, great selection, happy farmers, and the ability to walk through the stalls at your desired pace.
Bring sturdy reusable bags. A grocery store bag (or five) is always a good idea. With these study bags, you can easily carry what you purchase without juggling an armload of produce or ripping thin plastic bags.
Stock your kitchen. If you are buying greens, make sure you have oil, vinegar, onions, garlic, and other flavoring agents to use with them once you get home. While at the market, consider the fresh young green onions and garlic, lemons, and flavored vinegars to use these culinary nutrition prizes in your cooking as well.
Grab some greens. Many greens can do double duty as fresh salad greens and steamed greens. Serve them raw when you first get home and cook them later in the week as they age. Spinach, kale, chard, and arugula are examples of these multi-tasking champions.
- For a fresh salad, rinse your greens well and spin them dry. Shred or chop them, then toss with oil, vinegar, grated carrots, and a few of your favorite seasonings. Citrus such as lemons and limes, along with fresh herbs, can bring delightful flavors that accent the bitterness of the greens. Sweet carrots, acidic vinegar, and bitter greens are a culinary delight.
- Steaming greens is also very easy. Why not sauté some fresh garlic or onions in a little olive oil and then add the rinsed greens to the pan, tossing quickly for a minute? That’s all you need to do for a tasty spring side dish!
Explore roots and tubers. Take a look at the carrots, beets, and other baby root vegetables and bring some home to add to salads and meals during the week. Don’t be afraid to try something new. Tips and recipes are but a Google search away. You can also contact us if you need help!

I hope this helps you and your clients make the most of spring markets!

Food News: 3 New Labels for Packaged Foods

Posted on May 22, 2017 by Stephanie Ronco

While there are multiple ways to purchase groceries, consumers still need time to make a list and then read and decipher food labels. With nearly 20,000 new products hitting the shelves annually, you almost need a PhD in nutrition to understand some of the information on those labels.

Today I want to talk about some new front-of-the-package symbols, which may make shopping life a little bit easier. These are non-government, third-party-authorized seals that quickly let people know if a product meets certain standards.

A few earlier labels of this type include Nuval and Facts up Front. Nuval started in 2008 and was a collaborative effort between Topco Associates, LLC, and Griffin Hospital of Derby, Connecticut. Griffin Hospital is a non-profit community hospital and houses the Yale-Griffin Prevention Research Center. Nutrition professionals and medical experts, including Dr. David Katz, assisted in the development of Nuval. Its system assigns a nutrition score to foods to make it easier for consumers to quickly choose healthful options. With Nuval, the higher the score, the higher the nutritional value of the food.

Facts Up Front is another system that was developed by the Grocery Manufacturers Association. It is a voluntary program that shows the calories, grams of saturated fat, sugar, and sodium in a serving of food on the front of its package. Labels also may display additional information, including fiber and calcium content. Facts Up Front are based on nutrition science and are taken right from the Nutrition Facts label.

Logos like the American Heart Association’s Heart Check Mark on packaged foods and the Certified Humane Seal on eggs, meat, and dairy are meant to help consumers navigate the grocery store with ease and to encourage companies to develop products that meet the desired standards. Standards for the AHA heart check mark include foods with less than 6.5 grams of fat, 1 gram of saturated fat, less than 0.5 grams of trans fat, 20 mg of cholesterol or less, and varying amounts of sodium allowed depending on the product.

Three new food label stamps that will help to improve the nutrition profile of food that makes it to the store and help shoppers make better choices are coming soon, so I’d like to take a closer look at each one so that you and your clients know what’s coming.

The first is the Good Housekeeping “Nutritionist Approved” emblem. Items that are granted this seal have been given the green light by Jacylyn London, the registered dietitian who developed the program. London, the nutrition director of the Good Housekeeping Institute, evaluates products that have applied for the seal to be sure they are aligned with the 2015-2020 US Dietary Guidelines for Americans. In addition, the product must comply with the companies’ core values of simplicity (makes is simpler for consumer to keep a healthful habit and/or has simple ingredients and fewer additives than their counterparts), transparency (contains accurate claims on products that are not misleading to consumers) and innovation (utilizes current technologies to make healthier habits simpler for consumers and/or boost sustainability).

To receive the stamp, a product does not need to be 100% healthful, but does need to be a wise choice in a particular category. You may see the seal on bagged salad or a low-fat frozen dinner as well as a mini dark chocolate candy. The program not only alerts consumers of healthier choices, it also incentivizes the company to produce and market improved products. Companies pay a licensing fee for the seal, which includes consulting fees. The Nutritionist Approved seal started in October 2016 with nine brands and is growing quickly. In the long-term, the hope is to expand it for use in airports, restaurants, and movie theaters.

Another stamp that will be hitting the shelves soon was developed by Carolyn Sluyter of Oldways. Sluyter is the manager of the Whole Grain Stamp Program. The new stamp is the 50% whole grain stamp, which was developed to complement two other stamps- the “100% Whole Grain” stamp and the general “Whole Grain” stamp. The former is self-explanatory, and the latter can be used on foods that are made with some whole grains, specifically 20 grams or more per serving. These new stamps make it easier for consumers to identify foods made with whole grains.

The third stamp, Certified Transitional, is a new stamp that may be used by farmers to reflect that they are in the process of becoming certified organic. Many farmers cannot afford the 3-year transition it requires to become certified organic. Developed by Kashi after they were unable to source organic almonds for their cereal, the program means to support farmers in the transition period, which would assist shoppers to directly affect US organic agriculture. Although Kashi is the only brand with this seal, it can be utilized by any company managed by Quality Assurance International, an independent third-party certifying agency. During the transitional period, farmers are paid a premium price for their organic products, in turn provides financial support. Nicole Nestojko, senior director of supply chain and sustainability at Kashi, believes that Certified Transitional is more than just a stamp, it is a movement to alter the food system.

By Lisa Andrews, MED, RD, LD

References:

Displays for High School

Posted on May 16, 2017 by Stephanie Ronco

It’s been a while since I shared a reader request in this space, so today let’s talk high school.

Sucu reached out to me recently, and here’s what she wanted to know…

Hello: Do you have any resources or suggestions for a nutrition message for a high school bulletin board you can share asap. Thanks.
Healthy Regards,
Sucu

What fun!

I initially pointed Sucu to a few things we’d already made. There’s a fantastic high school poster set in the store, and a whole 12 lessons for teens program that is chock-full of display ideas for a bulletin board. My team and I have been polishing a STEM (science, technology, engineering, and math) collection that could come in handy too.

But then I thought I’d get more specific.

So, here’s a how-to for two different bulletin board displays for high schools.

Are You Drinking Candy? Sugar and Beverage Awareness Poster

$22.75 ~~$25.50~~

Add to Cart

Display #1: Skip Sugary Drinks

Teens are drinking a lot of sugary drinks these days, and that can be bad news for their health, both in terms of displacing more nutritious calories and adding excess empty calories to their eating patterns. To help educate teens about what they’re drinking, start with a bright, eye-catching poster that can make up the center of your display. This Are You Drinking Candy? poster is a particularly compelling one, and Beverage Better and Sugar Math are two other good choices, so go with whatever best fits your aesthetic.

From there, take a look at the sodas, energy drinks, and sport beverages that are available at school. Take photos of the Nutrition Facts labels on each one if you can, or print off some labels for equivalent products and highlight the sugar content of each one, along with the serving size. Scatter these images around the poster. You could also measure out the equivalent amount of sugar into these great test tubes and attach the tubes to the board near photos of each drink and its Nutrition Facts.

Fill in the remaining space with more information about the impact of sugary drinks on health. This tearpad has great handouts, and this blog post about energy drinks comes with a free printable handout that would be a good fit for this theme too.

Take a look at our collection of prizes for other resources to make your bulletin board display as engaging and memorable as possible.

New Food Label Vinyl Banner 48" X 36"

$88.00 ~~$110.00~~

Add to Cart

Display #2: Nutrition Facts Panel

The Nutrition Facts label is changing, and there’s no reason for teens to stay in the dark. To help them learn what they need to know to use this resource to improve their eating patterns, put together a Nutrition Facts bulletin board!

You can pull a lot of inspiration from the New Nutrition Facts Label Display post that we put together in the spring of 2016.

Combine this Nutrition Facts Poster with a Food Label Handout to center your bulletin board display. Or, if you have more space, this 48-inch by 36-inch Nutrition Label Vinyl Banner would be a great way to draw people over to your display. Add a few different Nutrition Facts labels to the bulletin board, highlighting elements that are either good or bad for the kids’ health (perhaps color-coding would come in handy). Highlight only one or two aspects of each label so that they don’t get overwhelming.

Finish off the board with a few Nutrition Facts Stickers and Nutrition Facts Bookmarks to fill any empty spaces.

I hope this comes in handy for you! Keep those requests coming!

Boost Spring Fruit and Vegetable Consumption with Greens!

Posted on May 15, 2017 by Stephanie Ronco

Recently I presented my spring portfolio to my photography class, and it got me thinking about helping your audience eat more spring fruits and vegetables.

After all, what could be more enticing than spring produce?

Here’s the artist statement that I submitted for my photos.

Spring beckons flora to burst forth from the earth. In the context of California farmers’ markets, spring brings new and bright greens, fresh young tubers, and juicy citrus fruits.

This photography exhibition celebrates the unique season that transitions us from winter to summer. The produce you see in the photos comes from local farmers who sell in community markets, and the pictures are designed to inspire people to choose locally-grown fruits and vegetables.

In the farmers’ markets, farmers become entrepreneurs while buyers gain access to fresh and nutritious foods — a community comes together. Accompanying the artistic representation of spring’s seasonal produce is a tribute to the farmers who grew it.

The offerings of a farmers’ market change each week and month as the seasons ebb and flow. This is but a moment in time during one season’s passage, and I hope you enjoy the beauty of spring.

And here’s a collection of engaging images of tasty spring foods.

These images would be fantastic in a display or email blast, or even as decoration for a spring vegetable cooking demonstration.

And speaking of cooking, to help inspire your audience to eat more spring produce, I’d like to share this recipe for a bright kale salad. This is a great way to present spring to your clients and help them focus on fresh and tender greens.

Kale is the Star Salad
Serves: 4 | Serving Size: 2 cups

Ingredients:

1 bunch lacinato kale
6 cups raw baby kale
1 teaspoon olive oil
Juice from 1 lemon
1 cup shredded radishes
1 cup diced apples
1 tablespoon black sesame seeds
2 tablespoons light poppy seed dressing

Directions:

Remove the stems from the lacinato kale and rinse well. Place the undried lacinato kale in a covered container and steam lightly in the microwave for 30 seconds to 1 minute. The color will intensify and the leaves will be crisp tender.
Place the lacinato leaves on the plate as pictured.
Toss the baby kale with the olive oil and lemon juice. Put it on a plate and top with the radishes and apples.
Drizzle a thin ribbon of poppy seed dressing over the greens and add the black sesame seeds. Serve immediately.

Nutrition Information:

Serves 4. Each serving contains 157 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 2 mg cholesterol, 213 mg sodium, 27 g carbohydrate, 5 g dietary fiber, 9 g sugar, and 6 g protein.
Each serving has 464% DV vitamin A, 320% DV vitamin C, 23% DV calcium, and 16% DV iron.

Did You Know?

Kale is high in many different nutrients. It has tons of antioxidants, which protect your cells from free radical damage.
One cup of chopped kale has more vitamin C than an orange. A single serving of this salad has 320% of your daily value of vitamin C.
Kale plants don’t die after the first frost — they get sweeter! Kale is one of the heartiest leafy greens around and is grown all over the world.
Kale is a good source of fiber, manganese, and copper, all of which are key to good health!

And here’s a PDF copy of the recipe handout that you can use however you’d like!

Fruit: Nature’s Fast Food

Posted on May 9, 2017 by Stephanie Ronco

I’ve got a fun new poster in the store, and today I want to share a little bit about it with you!

First things first, here’s my latest creation:

I was inspired by the fresh produce available last summer at one of my local markets, so when I got home I couldn’t resist setting up a quick still life to highlight these tasty stone fruits at their peak.

Imagine my surprise when this print won 1st place in the Open Print category of the 2016 Annual Print Competition at the Palo Alto Camera Club. Ron Herman was the judge, and I was completely floored by his decision.

Soon after this picture won, I decided to feature it in my gallery showing this past winter. The showing was titled “A Visual Feast” and took place at the Avenue 25 Gallery in San Mateo California. In fact, if you look closely, you can see this photo hanging with a few other favorites in the picture below.*

I was so proud of this original photo that I decided to turn it into a poster. But what to call it?

I wanted to steer clear of additional artistic commentary and let the image speak for itself, so I focused my brainstorming on key health lessons and nutrition topics. Then, out of the blue, it hit me. Fruit is nature’s fast food! I often grab a peach or a handful of cherries on my way out the door or to snack on as I work at my desk, and I realized that these snacking habits had — over time — gradually replaced my reliance on fast food. I’m sure that this change in my routine was great news for my health, and so now I want to share that epiphany with your clients in order to encourage them to also change their habits.

And that’s how this poster came to be. How will you use it?

Nature's Fast Food Poster - Peaches and Cherries Food Photo Poster - Motivational Poster

$19.00 ~~$24.00~~

Add to Cart

And here are some other resources that can help make your life easier…

Display of the Month: New Food Label

Posted on May 8, 2017 by Stephanie Ronco

It’s time for another display of the month, and this one is all about the new format of the Nutrition Facts label. Did you know that these new labels are already hitting stores? Help your clients use the new food labels to improve their eating patterns by inspiring them with this great display…

The Materials:

Banners: 48-inch by 36-inch Banner or 26-inch by 62-inch Banner and Stand
Posters: New Food Label Poster or Food Label Math Poster
Floor Sticker: Nutrition Facts Floor Sticker
Prizes/Smaller Decorations: I Know How to Read a Food Label Stickers, New Food Label Bookmarks
Handouts: Nutrition Facts Tearpad

The Activities:

The Label Says: Nutrition Facts Label Game
Food Label Comparison: What a Difference a Label Makes

Nutrition Facts Label Poster - New Food Label Poster

$22.75 ~~$25.50~~

Add to Cart

The Display:

Instead of setting up a tabletop display as we’ve done in the past, this month’s display can be arranged on a bulletin board or a spare space on any wall. If you’d like to adapt it to a tabletop display, you absolutely can, and you’ll probably need a few of these fabulous Tabletop Easels to ease the transition.

Anyway, make either or both of the New Food Label Posters or Food Label Math Posters the center of your display (if you have more room, you can also use the 48-inch by 36-inch Nutrition Facts Banner). Surround your poster or banner with stickers and bookmarks so that the whole display looks like a sunburst with the posters or banner in the middle.

Either tear off a few handouts from the Nutrition Facts Tearpad or mount the whole thing to the wall just to the right of your sunbursts so that interested parties can take a sheet home for themselves. Balance the handouts on the other side with the 26-inch by 62-inch Food Label Banner and Stand. Arrange the Nutrition Facts Floor Sticker in front of your display for an extra-intriguing draw to your information, then step back and admire the view.

$Food Label Math Poster - Nutrition Education Store$

Food Label Math Poster

$22.75 ~~$25.50~~

Add to Cart

Activity Leader Guide:

To play The Label Says: Nutrition Facts Label Game, you’ll need a projector, a screen, and a copy of the The Label Says: Nutrition Facts Label PowerPoint presentation. Everything else you need is built into the presentation itself, so as long as you review it before you start presenting, you’ll simply need to turn it on and work your way through the slides. In this game, participants will evaluate a food based on information from its Nutrition Facts label, learning common label-reading mistakes and exploring healthful eating pattern strategies along the way. The I Know How to Read a Food Label Stickers and New Food Label Bookmarks make great prizes and incentives!

For the second activity, Food Label Comparison: What a Difference a Label Makes, you’ll need to do a bit more legwork. Bring in a few varieties of the same foods (3 fruit juices, 3 cans of beans, etc) that each have different Nutrition Facts. Compare across the types of foods and find the most healthful options as a group. What parts of the label were the most useful? Why? Use this activity to highlight the impact of reading a food label on health, explaining that the new Nutrition Facts label is a helpful tool for developing and maintaining a healthful eating pattern.

New Food Label Handout Tearpad

$42.00 ~~$46.00~~

Add to Cart

Other Fantastic Display Ideas:

We’ve been putting together these display posts for a while now, so there’s lots of inspiration available for a wide range of health and nutrition topics. Which ones will be the most useful for you?

Store Links:

Here’s a closer look at some of the top new food label resources that my team and I have created…

New Food Label Vinyl Banner and Banner Stand 26" X 62" - Nutrition Education Store

New Food Label Vinyl Banner and Banner Stand 26" X 67"

$125.00 ~~$135.00~~

Add to Cart

New Food Label Vinyl Banner 48" X 36"

$88.00 ~~$110.00~~

Add to Cart

$Food Label Math Banner on Banner Stand 24" x 62" - Nutrition Education Store$

Food Label Math Banner on Banner Stand 24" x 67"

$125.00 ~~$135.00~~

Add to Cart

$Food Label Math Banner 48" x 36" - Food Label Banner for Wellness Fairs - Nutrition Education Store$

Food Label Math Banner 48" x 36" - Food Label Banner for Wellness Fairs

$88.00 ~~$110.00~~

Add to Cart

Nutrition Math Quiz

Posted on May 2, 2017 by Stephanie Ronco

Recently I was asked for STEM nutrition and health materials. Do you ever address STEM topics with your clients?

STEM stands for science, technology, engineering, and math, and these subjects are a priority among many of the educators I know. To add one more resource to your arsenal of STEM topics, I am proud to present this quick nutrition math quiz, which can be used in your next email blast or as an icebreaker for your next presentation (or however else you’d like).

Nutrition Math Quiz:

Question #1: How many ounces of liquid are there in a cup?

A) 4
B) 6
C) 8
D) 1o

Question #2: At what temperature (in degrees Fahrenheit) does water usually boil?

A) 202
B) 212
C) 222
D) 500

Question #3: How many grams of sugar are there in a teaspoon?

A) 4
B) 8
C) 12
D) 16

Question #4: What is the energy density of a pound of flour?

A) 1651
B) 1492
C) 1000
D) 6

Question #5: What is the energy density of a pound of sugar?

A) 1558
B) 1607
C) 1775
D) 2000

BONUS: Compare the energy density of a pound of potatoes with the energy density of a pound of French fries.

Nutrition Math Quiz Answers:

C) 8
B) 212, though altitude affects the boiling point. To calculate the temperature at which water boils in your area, take 1 degree away from 212 for every 500 feet you are above sea level.
A) 4
A) 1651
C) 1775
Bonus: A pound of potatoes has roughly 347 calories, while a pound of French fries has approximately 1,415 calories. The regular potatoes have roughly 1/4 of the energy density of French fries, which makes them the more healthful option because they are lower in calories and empty calories, yet higher in nutrients than their fried counterparts.

Here is a collection of other fabulous STEM resources…

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