Posted by & filed under News.

What happens when a select group of supermarket dietitians come together for three days, meeting with leading food and beverage industry executives to hear science and product updates, enjoy special meals and tastings, and discuss ways to better reach shoppers with the nutrition news they need?

“I always look forward to the Shopping for Health conference – it’s one of the best meetings I attend all year,” says one supermarket RD at a nationally-known chain. “Shopping for Health conferences are the perfect mix of networking, information exchange, nutrition updates, product and cooking demonstrations, and fun. I come back to my job inspired with ideas on how to better communicate with our shoppers.”

Shopping for Health 2017 will take place April 23 – 25 in Nashville, Tennessee. The seventh annual
SFH conference will provide supermarket RD guests with the tools and information they need to help their shoppers make wise choices at the grocery store. A wide range of program speakers and activities, combined with networking specifically tailored to the interests of retail dietitians, makes Shopping for Health the best known and most highly rated conference for retail dietitians each year.

Shopping for Health is made possible by the support of food industry sponsors. Invitations will be distributed in late January 2017. Continuing Education Credits from the Academy of Nutrition and Dietetics will be available.

For more information about Shopping for Health 2017, contact nancy@shoppingforhealth.org.

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Increasing evidence shows that what you drink is as important as what you eat. But with little guidance on what to sip, it’s no wonder that many children and adults choose high-calorie beverage that increase their daily intake of sugar.

Some startling statistics: Half of all children and adults drink at least one sweetened beverage a day. And twenty percent of total daily energy intake is from beverages. Meanwhile, many people, especially older adults, don’t consume enough water or fluids each day. One study found that adults drink, on average, just over 1 liter of water each day, or about four eight-ounce servings. And, the total fluid intake from all beverages failed to meet guidelines from the Institute of Medicine for water consumption for 95 percent of men and 83 percent of women above the age of 70. The Institute of Medicine recommends consumption of 2 liters of fluids daily for women, and 3 liters for men.

From Nestle Waters North America, here is a chart that summarizes recommendations from various health agencies on daily water and fluid consumption.

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Posted by & filed under Breakfast, Cheese, Dairy.

Are your shoppers familiar with the flavors of Arla Cream Cheese?picture1

When you’re talking about the importance of breakfast, this is a product to keep in mind. Arla Cream Cheeses are naturally delicious and made without artificial flavors, colors or preservatives.

The five flavors of Arla: Original, Light, Blueberry, Herbs and Spices, and Peppercorn. The original cream cheese is made with just four ingredients: cream, buttermilk, cheese culture and salt. This is half the number of ingredients found in other cream cheeses. And the nutritional profile of the Light variety is particularly impressive: 60 calories, 5 grams of fat and 3 grams of saturated fat, compared to 200 calories, 23 grams of fat and 15 grams of saturated fat found in butter.

When talking to shoppers, remind them about other bagel toppings that can impact good health. Smash red raspberries or blackberries in a bowl and spread on top of the cream cheese in place of jam, for example, to add a portion of real fruit. Look in the drawer of the fridge for inspiration on vegetables that pair well with the savory Arla flavors. Thinly sliced beets are perfect when paired with chopped pistachios. Shredded carrots, chopped onions, and olives with Arla Herbs and Spices cream cheese make a delicious combination as well.

Posted by & filed under Recipes, Side Dishes, Vegetables / Fruits.

Talk to your shoppers about trying new recipes this fall season. Your stores will be bursting with bounty of the harvest season, and included in that bounty is the fall harvest of grapes. Grapes are in season now through January and offer many ways to add unexpected delight to dishes, like this Grape and Red Cabbage Slaw. It’s a sturdy salad, so you can make it ahead of time and have it ready, or transport it easily for picnics or tailgating. And its crunchy, sweet-tart taste is a family favorite.

This slaw pairs perfectly with pulled pork sandwiches.  For a speedy dinner, make the pulled pork in a crockpot in the morning before you head out. When you get home, heat the rolls, pull out the Grape and Red Cabbage Slaw and dinner is done.

Grape and Red Cabbage Slaw Picture1

Serves 8

1/2 small head red cabbage (about 1 pound), finely shredded

2 cups halved green seedless California grapes

1 Granny Smith apple, julienned

1/4 cup cider vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

In a large bowl, combine the cabbage, grapes and apple. In a small jar, combine the vinegar, honey, mustard and olive oil. Shake well and pour over the cabbage mixture. Season generously with both salt and pepper and let stand 30 minutes at room temperature. Serve at room temperature or chilled.

Nutritional analysis per serving: Calories 91; Protein .8 g; Carbohydrate 15 g; Fat 4 g; 34% Calories from Fat; Cholesterol 0 mg; Sodium 128 mg; Potassium 165 mg; Fiber 1.7 g.

Posted by & filed under Protein.

Do your shoppers think that cooking with tofu is a little too exotic? Are they unsure about selecting the right tofu for a recipe, how to store it properly, or what to do with leftovers? Are they nervous about trying a tofu dish on their kids?

House Foods is leading the way in a Tofu Revolution – one that will “demystify” cooking with tofu and inspire many more households to experiment with it when cooking at home. Since 1983, House Foods has been America’s leading producer of both conventional and organic tofu, with two production facilities in the U.S.

From the Shopping for Health annual conference, here are 5 tips to help make your shoppers more comfortable cooking with tofu.

  • When selecting a tofu, think about the recipe that you have in mind. Firmer tofu works best for grilling or sautéing, while a softer tofu is better in a soup or for smoothies. Look at the package label to make a selection.

  • Yes, you can eat tofu raw! This is very common in Asia, where cold tofu is eaten with dipping sauce.

  • Tofu can be frozen. The consistency of the tofu will become more spongy and the color may darken slightly, but it is still fine to eat.

  • Leftover tofu can be stored in the refrigerator in an air-tight, water-filled container for 2-3 days.

  • In baking and desserts, tofu can replace egg and dairy items. One-fourth cup of pureed tofu is the baking equivalent of one egg.

For more tips on tofu, check out www.house-foods.com/faq/

Tofu

Posted by & filed under Healthy, Snacks.

There are snacks that stay with you, satisfying a craving or hunger pang, and there are snacks that leave you hungry, restless and wanting more.

The difference may be the amount of protein contained in the snack. Protein stabilizes blood sugar levels and slows digestion, leading to less caloric intake – important to your shoppers who are watching their weight. So how to help your shoppers better understand the role of this important nutrient in their diet-planning and snacking? After all, when many people think “protein,” they think of steak or grilled chicken – not exactly snacking or convenience foods.

The Bell Institute at General Mills provides a wealth of materials for supermarket RDs to use to help shoppers better manage their daily snacking. Here’s an example of a consumer handout offering twelve snack ideas that provide 10 or more grams of protein per serving. To access this and other helpful consumer pieces, visit the General Mills section of the Shopping for Health web site at www.shoppingforhealth.org.

 

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Posted by & filed under News.

One of the  hits of the Shopping for Health 2016 conference was our do-it-yourself (DIY) sparkling water bar, sponsored by Nestle Waters. Lovely to look at and fun to assemble, all of our supermarket RDs quickly realized how much their shoppers would enjoy this fun idea for summer parties and get-togethers.

Sparkling water, of course, offers the same healthy hydration benefits of still water. It’s calorie-free, has no added sugars and many people find its fizziness to be especially refreshing.

Sparkling water is perfect on its own, with a squeeze of fresh citrus, but try it with ingredients like veggies, herbs and spices to create flavorful mocktails and non-alcoholic spritzers. Get creative with in-season produce, herbs and spices.

Hosting a dinner party? Need something easy to serve for a backyard BBQ, tailgating party or for the holidays? Here are some combo ideas to get you started:

Sparkling Water                      Fruit or Veggie                        Herb or Spice            Garnish

Perrier Sparkling                     Strawberry                              Basil Leaves              Lemon

Deerpark Sparkling                 Peach Slices                           Vanilla Bean              Mint

Deerpark Sparkling                 Melon Balls                             Mint                           Lime

Perrier Sparkling                     Pomegranate Seeds               Thyme                        Lime

Raspberry Lime Deerpark       Blueberries                             Thyme                        Lemon

Perrier Sparkling                     Cucumber                                Mint                           Lime

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Posted by & filed under News.

Picture1Is it really time to be thinking Back to School?

Kids and families getting ready for the fall rush are in need of healthy, energy-packed foods to fuel tightly scheduled and hectic mornings.

Here’s a recipe for a breakfast-to-go smoothie to start the day with a tasty blend of fruit, yogurt and crunchy cereal. Kids and adults too will relish this satisfying and delicious drink.

Think of it as a nice way to keep alive the sweet taste of summer.

Breakfast-to-go Grape Smoothies

1 1/2 cups frozen California grapes

1 banana, sliced

1/2 cup vanilla or honey low-fat Greek yogurt

1/2 cup grape juice

1/4 cup wheat flake cereal

Combine all the ingredients in a blender and blend for 1 minute. Serve immediately. Makes 2 1/3 cups of smoothie.

Nutritional analysis per serving: Calories 251; Protein 6 g; Carbohydrate 57 g; Fat 1.5 g.

Posted by & filed under News.

 

We talked a lot about whole grains at the Shopping for Health conference this year, including ways to encourage shoppers to up their consumption to the recommended 48 grams, or 3 – 4 servings, each day.

SFH sponsor Nabisco gave supermarket RDs lots of ideas for cooking demonstrations and other in-store activities that can educate both adults and kids on the need to consume whole grains.

The goal of “making whole grains half of the daily grain consumption” is one in which most people fall far short.¹ On average, Americans consume less than 16g of whole grains each day. Fewer than 5% of adults consume the recommended amount and less than 30% of adolescents consume more than 8g of whole grains a day.

Here are some ideas from Nabisco for working with your shoppers, using Honey Grahams and Triscuits as the source of whole grains:

  • Are you hosting a school group or other group of kids on an in-store tour? Send them on a scavenger hunt in search of whole grains. Challenge them individually or in teams to find whole grain products form the bakery, cookie/cracker and center aisles, all totaling up to at least 48 grams of whole grains. Start by showing the kids how to read the whole grain content on the front of the package or nutrition label.
  • Shoppers may be surprised to learn the true size of whole grain servings. Display various 1-serving equivalents of whole grains, such as 1 slice of 100% whole grain bread and ½ cup cooked 100% whole grain pasta. Use common reference items to reinforce portion sizes – 1 slice of bread equals the size of an index card, ½ cup of cooked pasta or rice equals a tennis ball. The takeaway: 1 serving is equal to 16 grams of whole grain, and 48 grams of whole grain is needed each day.
  • If space permits, have shoppers prepare their own pairings, creating snack ideas by combining whole grain products like crackers with an assortment of wholesome ingredients (e.g., fruit/vegetables, low-fat dairy, lean meats, spreads made with nuts/beans). Discuss MyPlate and the importance of choosing foods from the five food groups while participants are preparing their recipe.

Finally, hand out a shopping list that customers can use as they are walking through the store, making sure they think about incorporating whole grain products into their meal planning. Here is a sample shopping list from Nabisco – download from the Shopping for Health web site to duplicate.

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¹US Grain Consumption Landscape. Lin and Yen. USDA Economic Research Service. November 2007.

Posted by & filed under Healthy.

Quite often we hear concerns regarding the safety of soy for women’s health, particularly related to breast cancer.  But did you know that eating soyfoods regularly may be protective against breast cancer, especially when begun in childhood or early adolescence?

The American Institute for Cancer Research reviewed the latest research for evidence on soy and cancer in 2014, and released a position statement¹ that soyfoods are not only safe but “contain several key nutrients and phytochemicals studied for their cancer prevention properties.” The American Cancer Society confirms this statement and supports soyfood consumption.

Women who eat soyfoods regularly are less likely to develop breast cancer compared to those who don’t. Researchers at the University of Southern California found² women averaging one cup of soymilk or about half a cup of tofu daily are 32% less likely to develop breast cancer and have a 29% decreased risk of death, compared with women who ate little or no soyfoods.

Eating soyfoods early in life may be one of the factors that explains why Asian women have lower breast cancer rates, as low as 1/5 that of Western women. Early intake of soyfoods may promote healthy breast tissue development.⁴

So what are some ways to increase soy consumption in the diet, particularly those that may appeal to young kids?

House Foods offers a wealth of tofu recipes on their web site, HouseFoods.com. To get you started, here is a simple and tasty recipe for Crispy Parmesan Tofu Sliders. soy

 

CRISPY TOFU PARMESAN SLIDERS

Makes 8 sliders

Ingredients:

1 package House Foods Tofu Firm or Extra Firm, drained
1 egg
2 tablespoons Dijon mustard
1/2 cup panko bread crumbs
2 Tbsp grated parmesan cheese
1/4 cup all-purpose flour
1 tablespoon dried Italian herb seasoning
2 tablespoons soy oil
8 small slices mozzarella cheese
8 slider buns or small dinner rolls, split, toasted
16 fresh basil leaves or 8 small lettuce leaves
8 slices plum tomato

Pesto Mayo:
1/4 cup fat free mayonnaise
2 tablespoons basil pesto
1/2 teaspoon ground cumin

Directions:

Pesto Mayo: Stir all ingredients for mayo in a small bowl. Refrigerate until ready to use.

Quarter block of tofu into 4 equal pieces. Slice each quarter horizontally into 2 thin pieces.

In shallow bowl, beat eggs with mustard. In another shallow dish, place bread crumbs and parmesan cheese; mix well. In a third bowl, combine flour and herb seasoning.

Dip tofu in flour mixture, then egg mixture, then coat with bread crumb mixture.

Heat oil in a large nonstick skillet over medium heat and add tofu to skillet cooking 3 to 4 minutes per side or until golden brown.

Top with mozarella slices after turning tofu. Spread sides of buns with pesto mayo and place tofu slices, topping with basil and tomato slices.

 

¹ http://www.aicr.org/enews/2016/05-may/enews-soy-and-cancer-risk.html

² Wu AH, Yu MC, Tseng CC, Pike MC. Epidemiology of soy exposures and breast cancer risk. Br J Cancer 2008;98:9-14.

ᶾ Lee SA, Shu XO, Li H, Yang G, Cai H, Wen W, Ji B-T, Gao J, Gao YT, Zheng W. Adolescent and adult soy food intake and breast cancer risk: results from the Shanghai Women’s Health Study. Am J Clin Nutr. 2009;89:1920–6.

⁴ Gilchrist JM, Moore MB, Andres A, Estro­ JA, Badger TM. Ultrasonographic patterns of reproductive organs in infants fed soy formula: Comparisons to infants fed breast milk and milk formula. J Pediatrics. 2010;156(2):215-220.