Tag Archives: nutrition

Cows Set a Good Example for National Nutrition Month

by Josie Oleson
Graduate Student in Clinical Nutrition
Oregon Health & Science University

As a student of nutrition, I know a lot about what people eat. It wasn’t until I visited a dairy farm that I learned what cows eat and how well they eat while producing the milk and dairy products we love. During my time on the farm, I discovered three ways that cows set a good example for the rest of us during National Nutrition Month and beyond.

#1: Cows have nutritionists

When was the last time you saw a dietitian? Cow nutritionists visit dairy farms regularly and observe the herds, analyze the nutritional quality of their feed, and see how much milk the cows are producing. Using that information, a cow nutritionist can change the components of their feed to make the herd as healthy as possible.

#2: Cows follow tailored diets

Cows get a specific mix of grasses, grains, and byproducts from food processing to support a balanced diet. Cow nutritionists ensure the feed ingredients are in the right amounts for optimal cow health and milk production.

What happens if the cows get off track? Here’s Derrick Josi from Wilsonview Dairy having a talk with his Jersey cows about the importance of following a nutritious diet and not eating empty calories.

#3: Cows eat a lot of fiber

Almond hulls and citrus pulp are some of the byproducts from food production that are added to cow feed. Humans can’t digest these things, yet they are full of fiber and other nutrients. Instead of going to waste, cows can digest them and convert them into nutritious milk.

These are just a few of the ways cows stay at their best thanks to a healthy diet. Dairy farmers and their nutritionists are helping keep their herds healthy, making milk more efficiently, and managing their farms more sustainably.

Nine Easy Ways to Hack Your Pizza

On National Pizza Day, and all of the other 364 days of the year, people across this country settle for sad slices of pizza that were once frozen solid like a manhole cover, lacking toppings or damaged in delivery. They often look nothing like the picture above and sometimes taste like cardboard. Let’s face it, not all pizzas are created equal.

We’re here to help with nine easy ways you can upgrade an uninspired, pathetic pie by hacking your pizza:

accessory-1238759_960_720.jpg1. Cheese It Up

Sure, you can always add more cheese to take it to the next level, but you might be surprised how trying different types of cheese can improve an otherwise boring pizza. While some scientists claim that mozzarella and cheddar are the best mix, there’s also provolone, Gouda, Colby, Edam, Asiago, Gruyère, Emmental, bleu, ricotta, burrata – and you’ll probably want to top it off with some Parmesan.

pizza-346985_960_720-e1549687918746.jpg2. Veg Out

So you ordered a basic cheese or one topping pizza? Add pre-cooked vegetables for extra flavor and extra nutrition. Beyond popular favorites like garlic, peppers, onions, olives and mushrooms, have you tried zucchini, corn, cauliflower, kale, quinoa, squash, broccoli or spinach? And don’t forget about fruits! Besides pineapple, some use peaches, pears, apples, bananas and fig.

pesto-1776673_960_720-e1549688039525.jpg3. Take a Dip

Dips aren’t just for chips. Sometimes the easiest way to jazz up a bland slice isn’t in the slice itself. Some swear by ranch dressing, but depending on the flavor of the slice you can also go with marinara, garlic and herb, pesto, BBQ, buffalo or hummus. Some even dip their pizza in milk. We’re not making this up … it’s a thing.

pepper-662550_960_720-e1549688142535.jpg4. Spice It Up

This one isn’t for everyone, but for those who like their pizza hot and spicy, you don’t have to settle for that packet of dried red peppers. There’s Tabasco, Sriracha, Cholula (everybody has their favorites), and if that’s not enough, you can add peppers ranging from hot to ‘you might need to sign a waiver’ before you eat it.

food-3309419_960_7205. Cook Like A Pro

Promote your small time pizza to the big leagues by cooking it on a pizza stone. You can make your own with a few bucks at a home improvement store. Look for untreated, unglazed terra cotta or quarry tiles. They’ll distribute the heat more evenly in your oven or barbeque. Yes you read that right, you can cook a pizza on a barbeque.

olive-oil-salad-dressing-cooking-olive-e1549688593916.jpg6. Rub the Crust

Coat the crust with olive oil before you stick the pizza in the oven. You can also use melted butter, garlic powder, crushed garlic, oregano, and some grated parmesan cheese. This simple step can add a seasoned and flavorful boost to any premade pizza.

american-1238676_960_720-e1549688710591.jpg7. Walk on the Wild Side

We’re not just talking about sprinkling some bacon bits on top, not that there’s anything wrong with that. Try adding some new combos like peaches and prosciutto, blackberries and basil, even shrimp and lobster. There’s plenty of inspiration online … alongside pizzas with hardboiled eggs, Flamin’ Hot Cheetos, spaghetti and ramen noodles.

watercress-600072_960_720-e1549688802350.jpg8. Change It Up

There are a lot of ways to cook pizza that don’t even look like pizza. For example, put a pizza upside down on another pizza with cheese in the middle and you have a grilled cheese pizza/calzone impersonator. Go a stack higher for pizza lasagna. Roll a mozzarella stick inside slices or cut strips of ‘pizza fries.’ Kids like slices cooked on a stick like a Popsicle or heated in a waffle iron.

pan-544679_960_7209. Win Round Two

There’s an art to reheating slices. Using an oven, preheat to 375 and put it on a hot baking tray, cookie sheet or foil for 10 minutes. Or put it in a skillet, covered on medium heat with a few drops of water in the pan, and cook for at least five minutes. Then there’s the microwave – just place a cup of water next to the pizza when you cook it.

Hopefully one or more of these pizza hacks will help you elevate your next pizza from disappointing to delectable. If you’re still not impressed, try getting the ingredients to make your own pizza the next time you’re at the grocery store. It’s pretty easy with enough time and the right ingredients. Bon appétit!

 

RELATED LINK:

Feeding the Need: How the Oregon Dairy Community Fights Hunger

September marks the end of summer, a transition to fall and the start of a new school year. One could say that this month represents a time for change. So, it is fitting that September is Hunger Action Month – a month where individuals and organizations across the country come together to make a positive change for hungry people and families in our communities.

According to the Oregon Hunger Task Force, one out of every eight Oregonians struggle with hunger, including 20 percent of all children. Oregon currently ranks as the 12th hungriest state in the nation. In 2004, Oregon was ranked as the hungriest state. While there is still a long way to go, Oregon is making significant progress thanks in part to the generous donations of dairy foods that have helped nourish hungry families. Here are just a few examples:

  • Just under 2 million pounds of dairy products were donated to the Oregon Food Bank last year.
  • In 2018, the Tillamook County Creamery Association earned a national Outstanding Community Impact Award. It’s donations to the Oregon Food Bank included funds, food, a delivery truck, and funding for research aimed to end hunger.
  • Also in 2018, an Oregon farm and a dairy plant donated 100,000 pounds of shelf-stable milk powder to Oregon Food Bank. This was equal to 1.1 million gallons of milk.
  • Between 2014 and 2016, Lochmead Farms donated 20,000 gallons of milk to their local pantry, Food for Lane County.
  • Beginning in 2008, Threemile Canyon Farms donates 8,000 pounds of beef every month to help hungry Oregonians through the Farmers Ending Hunger program. The donations have provided nearly 1 million pounds of much needed protein to the Oregon Food Bank network and organizations like Blanchet House.

There are more examples, but many go untold simply because helping others is “just the right thing to do.” Dairy farmers and processing companies in Oregon have a deep, often multi-generational commitment to the communities where they farm, work and live. During Hunger Action Month, we celebrate their year round work to fight hunger and thank the Oregon dairy community for their generosity.

On average, people served by food banks receive the equivalent of less than one gallon of milk per person per year. You can help address this unmet need by contributing to the Great American Milk Drive or join the 10-Gallon Challenge today.

by Tyler Chase, Oregon Health & Science University Dietetic Intern

Nutrition Leader Honored as Health and wellness Champion

A red plate set at the supper table is a time honored tradition among American families to recognize someone who deserved special praise.

4 years ago, OSU’s Moore Family Center for Whole Grain Foods, Nutrition and Preventative Health amplified that tradition to start the Moore Family Center Founder’s Red Plate Award. An award designed to recognize professionals who work to help individuals and communities live healthier through good nutrition.

This year’s Red Plate Award was given to Anne Goetze RDN, LD, FAND, OSU alumni and Sr. Director of Nutrition Affairs for the Oregon Dairy and Nutrition Council (ODNC). But she humbly deflects the praise. “I have worked for dairy farm families for many years and am grateful for their commitment to healthy communities. They tend their land, animals and natural resources just as they tend their families, with love and an eye for the future.”

Anne has been committed to Oregon dairy farmers through ODNC for 28 years, educating the public about nutrition and healthy lifestyles. “We absolutely believe dairy products are an irreplaceable part of a healthy diet,” Anne says, “and we’re working to educate Oregonians about how they’re part of a sustainable food system.”

Anne’s work through ODNC influences the nutrition field through farm to table messaging. “It’s the choices people make that impact whether or not we’re going to have farms [in the future].”

An article written by Hanna Knowles, OSU’s assistant Director of Marketing and Communications, says, “Anne’s influence within the nutrition field is wide-ranging. She strives to be a relevant and strategic resource for dairy processors by helping them interpret consumer research, apply new nutrition policies and develop product innovations. She provides current and future dietitians with continuing education and is a conduit for health and nutrition education in Oregon.”

“I learned from the very best, from birth to today,” says Anne, “and I am very grateful to work for Oregon’s dairy farmers.”

It was a unanimous decision to honor Anne with the Red Plate award. Endowed Director of the Moore Family Center, Emily Ho said, “Anne leads with heart, dedication and infectious enthusiasm, which has activated countless others to join the cause of improved health in Oregon.”

Four Seasons of Oregon Dairy Stories

Looking back over the past year, there were a lot of great stories about Oregon dairy farmers, processors and the positive work they support with schools, health professionals and communities across the state.

In case you missed them, here are links to some notable posts we shared in 2017:

Umatilla Learning Connection Town Hall Reaps Positive Results

What I Learned on My First Visit to a Dairy Farm

21st Century Dairy Farm, 21st Century Dairy Farmer

Grants Support Strengthening Oregon Schools and Students

New Elk Meadow Students’ Video Highlights Healthy Habits

Community Inspired to Live Stronger, Healthier and Happier

Outstanding in His Field: Noah Miramontes on Dairy Farming and Soccer

Meet the Miramontes Family: First Generation Oregon Dairy Farmers

Seven Things You Should Know About Large Dairies

Every Day is Earth Day for Dairy Farmers

Exploring New Markets for Dairy Exports

Southeast Asia Dairy Trade Mission Updates

School Culinary Trainings Spice Up the Menu

Back to School: Literacy Project Helps Bridge Gap

Eight Questions for an Oregon Dairy Mom

Oregon Celebrates School Wellness Awards

Adopt a Farmer Program Includes Oregon Dairies

Milk Builds Strong Schools in Oregon

Is DASH the Best Diet … Ever?

Improving School Meals for Oregon Students

Two Great Ways You Can Enjoy the Milk Carton Boat Race

Starting the Day out Right with School Breakfast

Farming with Innovation and Heart Earns National Award for Rickreall Dairy

Brews to Moos: Cows Savor Brewery Byproduct

For This Nurse, Dairy Farming Provides the Perfect Antidote

Grant Helps Hermiston School Connect Technology, Nutrition

Dairy Princess Ambassador Goes International

Milk Celebrated as Official Beverage of Oregon, OSAA

Oregon Schools Invited to Apply for School Wellness Awards

Stacy Foster Selected to Manage Oregon Dairy Industry Relations

Oregon’s Newest Creamery Invites You to the Farm

Advancing Health, Wellness and Education in Rogue Valley

New Adopt a Farmer Video Features Oregon Dairy

Ten Oregon Dairy Farms to Follow on Facebook

Recent articles have also covered the DASH Diet, solar panels and milk as Oregon’s official state beverage. Stay tuned, because we have more interesting and exciting stories coming your way in 2018. If you have a burning question or a topic you’d like to see us cover, just let us know.

Improving School Meals for Oregon Students

Clear Lake kick off school lunch

by DeDe Poynor, Oregon State University Dietetic Intern

Deanna PoynorDid you know school meals have been getting a makeover? It’s true – a lot has changed since the National School Lunch Program began in 1946. Here are some examples.

Current federal requirements help students eat a well-balanced diet with the nutrients they need as they grow. Schools must offer a variety of fruits and vegetables throughout the week. They also give students whole grains, lean proteins, and dairy products. Including more of the good stuff and cutting excessive salt, sugar, fat and calories helps develop healthy eating habits now and in the future.

Another role of school meals is to address child hunger. Oregon is the sixth most food insecure state in the country, with 1 in 6 households unsure of where their next meal will come from. Those kids often do not get the nutrients they need to be healthy and succeed in the classroom. Due to this, many schools around the state are looking at options outside of lunch, including breakfast and summer meal programs, to get students the food they need.

As the name implies, federal meal requirements must be met. However, deciding what to offer and how to prepare the food is up to the schools. It can be hard to find recipes and items that meet federal requirements. It is also hard to find menu items that most of the kids will eat. That is why Oregon Dairy and Nutrition Council and Oregon Department of Education Child Nutrition Programs have joined forces to offer statewide culinary trainings for school nutrition staff. These trainings give tips and tools for offering things that kids will like, including local fruits and vegetables.

Oregon has been a national leader for the Farm to School Program, connecting Oregon schools with local farmers. With funding provided by the state legislature, this program has given kids opportunities to try locally grown and processed fruits and vegetables, as well as meat, dairy and whole grains. At the same time, the Farm to School Program has helped the economy by supporting Oregon businesses.

School meal programs continue to evolve with the support of students, teachers, administrators, parents and communities. School nutrition staff are bringing creative solutions to kitchens and cafeterias that maximize the available funding while keeping Oregon children full with nutritious and delicious foods.

Is DASH the Best Diet … Ever?

Could it be? Is there really a “best diet?” If such a thing exists, the Dietary Approaches to Stop Hypertension (DASH) eating plan may just be it. In 2017, for the seventh year in a row, an expert panel of health and nutrition experts assembled by U.S. News & World Report rated DASH Best Overall Diet.

DASH has been repeatedly lauded by expert panels for its proven plan for healthy eating, diabetes prevention and heart health. With nearly 20 years of research to support it, the DASH Diet is recommended by both the 2010 and 2015 Dietary Guidelines for Americans, the American Heart Association and the National Heart, Lung and Blood Institute.

What’s unique about DASH is that it is really not a traditional diet but rather an eating plan that you can follow for life. It also works well for families, couples, co-workers and individuals. The focus is on food – simple, easy-to-prepare and tasty food. No pills or special ingredients. Simply food.

The DASH eating plan emphasizes whole grains, vegetables, fruits, lean protein and dairy foods. In fact, milk, cheese and yogurt are critical components of DASH because of the nutrients they provide. This combination of foods provides enhanced health benefits that are not seen when dairy foods are not included.

DASH was originally shown to be as effective in treating high blood pressure for some people as medications can be. Further research has confirmed this time and again, but also has shown that DASH can help reduce the risk for cardiovascular disease and diabetes while at the same time improving bone health. A 2016 study showed that a modified DASH diet with full fat dairy foods, no juice and fewer sugars maintained and enhanced the health benefits of DASH, including:

  • Similar benefit of lowering blood pressure
  • Reduced blood triglyceride levels
  • No difference in total LDL cholesterol
  • Did not reduce the blood HDL cholesterol levels

So, is it time for you to get started with the DASH eating plan? We can help with the information and tools you need. Visit https://odncouncil.org/dash/ to find DASH recipes to help you reach your daily goal for each food group.

 

 


READ MORE ABOUT DASH:

Oregon Celebrates School Wellness Awards

oregon-school-wellness-award-banner

Each year for the past decade, Oregon School Wellness Awards have recognized outstanding schools for their efforts to improve child health by connecting nutrition, physical activity and academic achievement. On the tenth anniversary of the awards, the Oregon Department of Education announced three new schools as recipients for 2017.

  • Adams Elementary, Corvallis School District
  • Milwaukie High School, North Clackamas School District
  • St. Paul Elementary, St. Paul School District

In partnership with Oregon Department of Education and Nutrition Council of Oregon, the Oregon Dairy and Nutrition Council serves as the title sponsor for these awards. Each award recipient receives a $2,500 cash prize, a banner, and a certificate of recognition presented at special school assemblies.

“We are excited about how this award will help shape our future wellness efforts,” said Kylie Pybus, MPH, Health and Wellness Coordinator at Milwaukie High School.

Schools are judged and selected based on criteria including school wide wellness policies and initiatives, physical education and physical activity, school meal programs and community involvement. Each one of this year’s winners were lauded for improving their standards and showing positive results in healthy student and staff behavior.

“There is clear data that student health and student learning are connected,” said Joyce Dougherty, Child Nutrition Programs Director for the Oregon Department of Education.

Oregon schools that are actively working to improve student and staff wellness are encouraged to apply for next year’s awards. To learn more, visit the wellness page on the Oregon Department of Education website.

Outstanding in His Field: Noah Miramontes on Dairy Farming and Soccer

Soccer Ball Miramontes Dairy

What’s black and white and can be found in a field? A Holstein cow or a soccer ball would both be correct answers – and ninth grader Noah Miramontes knows his way around either one.

As the son of first generation dairy farmers Jesús and Emma Miramontes, Noah has grown up on his family dairy near Grants Pass, Oregon. In addition to working hard alongside his parents on the farm, Noah Miramontes is now a freshman varsity soccer player for North Valley High School.

Making the varsity team wasn’t easy, especially as a freshman. He attributes his success to the lessons he’s learned on the farm and to eating healthy.

Noah Miramontes“The values I learned growing up and working with my family have helped me with success on the soccer team,” said Noah. “Values such as being a team player, keeping an open mind and not trying to control fellow teammates.”

There are so many tasks to complete in any given day on a dairy farm, Noah understands that routine is important as is every pair of hands and feet. Just like soccer. Farm work has also helped him prepare for any weather conditions as well as the hard work and physical demands that comes with playing competitive soccer.

When he’s not working, practicing or playing in a game, Noah enjoys snacking on fruit with peanut butter and washes it down with plenty of milk. In fact, Noah’s favorite dairy product is milk – especially chocolate milk. He recognizes the importance of nutrition to help make him strong so he can continue to improve.

While his big brother and sister have both left the farm to pursue their own passions, Noah knows he has at least a few more years of farm chores ahead of him. But he’s not complaining.

“If we didn’t have a farm, I don’t think I would get to hang out with my mom as often,” said Noah. “Growing up on a farm gives me some great moments with my mom.”

RELATED STORY
Meet the Miramontes Family: First Generation Oregon Dairy Farmers

Community Inspired to Live Stronger, Healthier and Happier

livebest-with-yogurtWho doesn’t want to live a stronger, healthier and happier life?

All were elements of Judy Barbe’s Eating Well, Being Well workshop in Tillamook on Saturday, March 11. Barbe is a Registered Dietitian Nutritionist and a nationally-known author and speaker, and her appearance was sponsored by the Oregon Dairy and Nutrition Council.

Organized by the Tillamook County Year of Wellness Nutrition Committee, and led by Oregon State University Extension Professor Jessica Linnell, PhD, the event drew more than 70 attendees, including all ages and walks of life. In addition to Tillamook Mayor Suzanne Weber and Commissioner Bill Baertlein, dairy representatives included local dairy farmers Julie Lourenzo and Joanne Seals, as well as Dairy Extension County Leader Troy Downing.

Judy-Barbe-TipsJudy Barbe engaged the audience in exercises aimed at assessing their food and lifestyle choices along with some goal setting activities to make improvements. She made an impression. One of the attendees said, “I am going to lose the prejudices I’ve formed about several food groups.” Another later posted a picture of his notes from the presentation posted on his refrigerator at home. Still another Tweeted about her meal prepping after the workshop.

Barbe gave positive “dairy deliciousness” food suggestions and addressed the health benefits of consuming real dairy. She answered questions about dairy fat and alternative beverages. Hallie Hopkins with Oregon State University Extension Service provided a tasty and instructive food demonstration with bulgur, roasted vegetables and a yogurt sauce made with donated Tillamook yogurt.

“The workshop concluded with participants sharing the goals they set for themselves based on what they learned,” said Anne Goetze, Senior Director of Nutrition Affairs for the Oregon Dairy and Nutrition Council. “People left motivated to make positive changes.”

THE TILLAMOOK COUNTY YEAR OF WELLNESS NUTRITION COMMITTEE INCLUDES:
Michelle Jenck, Year of Wellness
Laura Swanson, Tillamook Pioneer
Sue Phillips-Meyer, Adventist Health
Hallie Hopkins, Oregon State University Extension
Mis Carlson-Swanson, Oregon Food Bank
Dawna Roesener, Tillamook County WIC
Lauren Sorg, Food Roots
Joyce Trogdon, Rinehart Clinic

RELATED LINKS:

Tillamook County Year of Wellness

LiveBest – website for Judy Barbe, RDN
« Older Entries