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Healthy Diet Foods Biography

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Approaches to Healthy Shopping and Eating: A Meta-Analysis of Intervention Strategies

This report examines programs designed to influence individual food choices; presents a summary of evidence-based strategies that encourage healthy shopping and eating habits; and offers recommendations for further research. Given the growth of diet-related diseases as a public health risk in the United States, particularly among poor and minority populations as well as children, many are focused on slowing and reversing this trend. This report, funded by the Annie E. Casey Foundation, seeks to highlight some of the barriers to healthy eating as well as effective intervention strategies to address them. The Reinvestment Fund summarizes the findings of existing research on healthy food interventions, with a particular focus on intervention strategies that seek to influence an individual’s personal food environment. TRF then highlights programs, or components of programs, that TRF believes have promise.

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K-State Receives USDA Research Grant to Advance Work with the Rural Grocery Initiative.

WASHINGTON, April 30, 2014 – Kansas State University has been awarded a $500,000 grant from the USDA to address the economic and nutritional challenges faced by rural communities. The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) just announced more than $12 million in grants to support research, education and Extension activities aimed at increasing prosperity and economic security for farmers, ranchers, entrepreneurs and consumers across the nation. The grant awarded to Kansas State University is directed by Dr. David Procter, Center for Engagement and Community Development. K-State co-project directors include Dr. Hikaru Peterson, Agricultural Economics; Dr. Sandra Procter, Human Nutrition Extension; Dr. Dan Kahl, Community Development Extension; and Dr. Kathryn Draeger, University of Minnesota Extension. Industry partners include Affiliated Foods Midwest and NuVal, LLC.

NIFA made the awards through the Agriculture and Food Research Initiative’s (AFRI) Foundational Program, which promotes economically-, socially-, and environmentally-sustainable and resilient rural communities. Rural communities often struggle to sustain core economic, nutritional, and civic needs. A central piece of the infrastructure sustaining rural regions is the small-town, independently-owned grocery store. Researchers at Kansas State University will partner with Affiliated Foods Midwest to identify rural grocery case study stores and will introduce a nutritional quality index system – NuVal – into those stores coupled with an Extension nutrition education program. The research examines the impacts these interventions have on healthful food purchases and grocery food sales of rural residents. The Extension component will design and deliver education modules specifically identifying healthy food choices in small food retail outlets. Results will inform both grocery store business strategies and consumers as they consider making healthful food choices.

“We are pleased to receive USDA’s continued support for our Rural Grocery Initiative,” stated David Procter. “It is a testament to the importance of this issue for rural America and to the value of engaged research conducted at Kansas State University.”

Honey Soy Grilled Salmon with Edamame

Total Time:

28 min

Prep:

20 min

Cook:

8 min

Yield:4 servings

Level:Easy

HEALTHY

Ingredients

1/4 cup packed cilantro leaves

2 scallions

2 teaspoons vegetable oil

1 teaspoon grated ginger

Kosher salt and freshly ground pepper

4 center cut skin-on wild salmon fillets, about 6 ounces each

2 teaspoons fresh lime juice

2 teaspoons low-sodium soy sauce

2 teaspoons honey

1/4 teaspoon black sesame seeds

1 1/3 cups cooked edamame

Lime wedges, optional garnish

Directions

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Nutritional analysis per serving (analysis not including optional lime wedges)

Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg

The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch

Order dishes with nuts (another reason to say no to Kung Pao and General Tso's Chicken). In moderation, nuts are quite healthy, and a staple in most Asian diets. In fact, recent studies indicate that peanuts (which is not really a nut at all, but a legume) may even lower cholesterol. But take-outs use way too much. Unless you can persuade them to reduce the amount, steer clear of all the tempting chicken and nut combinations.