An article was written up in Science Daily on research that RTI is doing–more specifically, research that coworkers in my department are doing!
Basically, our research found that a nutrition education program (New York’s Eat Well Play Hard in Child Care Settings) in low-income child care centers can improve a child’s at-home consumption of vegetables and low-fat/fat-free milk. The study is the first to examine and find that a multicomponent nutrition-education program for low-income preschool-aged children and parents in a child care setting can affect a child’s at-home diet.
The USDA recommends that children two to five years of age eat one to two cups of vegetables daily and one to 1.5 cups of fruit each day. Nearly 60% of U.S. children ages three to five years old attend a center-based child care program, according to the U.S. Department of Education, which can provide an opportunity to improve the nutrition of preschool-aged children.
Researchers found that children who participated in the nutrition-education program were about 39% more likely to drink or use low-fat/fat-free milk on their cereal than children who were not exposed to the program. The study also found a significant increase in the number of cups of vegetables that these children consumed at home each day.
Yay, RTI! I love research on topics like this!
Running Tip: Sometimes, it’s what you do when you’re not running that can give your training an edge. That’s the case with cross-training. A weekly nonrunning workout gives your muscles and joints a break from pounding the pavement while producing specific benefits that carry over to running.
Food for Thought: Plums are high in resveratrol, a compound also found in red wine, which fights the signs of aging.
Quote of the Day:
“We do not quit playing because we grow old; we grow old because we quit playing.” -Oliver Wendell Holmes
These girls never quit playing!
These burgers were just okay. They totally satisfied my craving for protein, but I wasn’t blown away. And it was a little bit different take on a burger than I’m used to which was a plus! (A chicken burger that is since I don’t like beef.)
Chicken Monte Cristo Burger
Savory Cristo Toasts:
– 4 eggs
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/2 lemon, juiced
– salt and pepper
– EVOO and butter for griddling
– 1 1/2 pounds ground chicken
– 1/2 cup flat-leaf parsley, finely chopped
– 1 small onion, finely diced
– 4 cloves garlic, finely chopped
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 2 tbsp EVOO
– 6 cups baby spinach
– Preheat the oven to 200*. Heat a griddle over medium. In a medium bowl, beat the eggs with the cheese and lemon juice; season with salt and pepper.
– Drizzle the griddle with EVOO, then melt a dab of butter into the oil. Working in batches, if needed, coat the bread in the egg mixture and cook until golden, 3 minutes per side. Transfer the toasts to a plate and keep warm in the oven.
– Increase the heat to medium-high. In a large bowl, combine the chicken, parsley, onion, salt, pepper and garlic. Form the mixture into 4 patties. Drizzle the griddle with the EVOO, add the patties and cook until browned and cooked through, 6 to 7 minutes per side. Divde among 4 toasts.
– Add the spinach to the griddle; toss until wilted, then season. Pile the spinach on the burgers and top with the remaining toasts.
Adapted from Rachael Ray