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Welcome to the Nutrition Group
Please join our fun group of people interested in learning more about Nutrition. Make some friends, and share your wisdom on how to eat to be healthy.
In this group we discuss and sometimes debate but we never flame or get mean.
Please don't come here to sell us something. I don't allow that in my group and will delete you. We are all here to explore good health through proper eating habits.
Come on in and join us. We can't wait to meet you.
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Need new group manager...
Any volunteers out there to manage/moderate this group? There's a ton of amazing information here... Thank you sandrajo and all you other posters for all your tips, ideas and nutritional information. Please PM EonsTeam if you're interested in taking over the group as manager or helping as a moderator.
Thx! Suzy for EonsTeam
Thx! Suzy for EonsTeam
It's The Weekend
Anyone have family dinners planned for the weekend?
Do you have a hard time coming up with a menu?
Do you find yourself in a rut when it comes to cooking or
are you the kind of cook that likes to experiment with different
receipts?
Also do you find it hard to cook for just two people after
having a family to cook for but now there is just two?
Any hints on how to cook for just two?
Have a great weekend everyone.
Sandy
Do you have a hard time coming up with a menu?
Do you find yourself in a rut when it comes to cooking or
are you the kind of cook that likes to experiment with different
receipts?
Also do you find it hard to cook for just two people after
having a family to cook for but now there is just two?
Any hints on how to cook for just two?
Have a great weekend everyone.
Sandy
Sloppy Joes
are traditionally served on toasted hamburger buns, but it is also good over pasta or even as a condiment for hot dogs.
Prep Time: :10
Cook Time: 3:
Ingredients:
* 3 pounds ground beef
* 1 cup onion, finely-diced
* 1/4 cup finely-diced celery
* 1/2 green bell pepper, finely-diced
* 2 cloves garlic, minced
* 2 Tablespoons Worcestershire sauce
* 1 cup ketchup
* 1 can (6 ounces) tomato paste
* 1-1/4 cups water
* 2 teaspoons beef bouillon granules
* 1 teaspoon Hungarian sweet paprika
* 1/4 teaspoon fresh-ground black pepper
* 3 Tablespoons cider vinegar
* 3 Teaspoons brown sugar
* 1 teaspoon dry mustard
Preparation:
Heat a heavy skillet over medium-high heat. Add ground beef and brown, stirring to break it up. Drain off any fat and add to the crockpot.
Add onion, celery, bell pepper, garlic, Worcestershire sauce, ketchup, tomato paste water, beef bouillon granules, paprika, black pepper, cider vinegar, brown sugar, and dry mustard to the ground beef. Stir until well combined.
Cover. Cook on Low for 6 to 8 hours or High for 3 to 4 hours.
Sloppy Joes are traditionally served on toasted hamburger buns, but it is also good over pasta or even as a condiment for hot dogs.
Yield: about 10 servings
Lots of football games this weekend. Lots of tailgate parties and home parties.
I thought this receipt sounded good so thought I would pass it on.
Have a great weekend.
Sandy
Prep Time: :10
Cook Time: 3:
Ingredients:
* 3 pounds ground beef
* 1 cup onion, finely-diced
* 1/4 cup finely-diced celery
* 1/2 green bell pepper, finely-diced
* 2 cloves garlic, minced
* 2 Tablespoons Worcestershire sauce
* 1 cup ketchup
* 1 can (6 ounces) tomato paste
* 1-1/4 cups water
* 2 teaspoons beef bouillon granules
* 1 teaspoon Hungarian sweet paprika
* 1/4 teaspoon fresh-ground black pepper
* 3 Tablespoons cider vinegar
* 3 Teaspoons brown sugar
* 1 teaspoon dry mustard
Preparation:
Heat a heavy skillet over medium-high heat. Add ground beef and brown, stirring to break it up. Drain off any fat and add to the crockpot.
Add onion, celery, bell pepper, garlic, Worcestershire sauce, ketchup, tomato paste water, beef bouillon granules, paprika, black pepper, cider vinegar, brown sugar, and dry mustard to the ground beef. Stir until well combined.
Cover. Cook on Low for 6 to 8 hours or High for 3 to 4 hours.
Sloppy Joes are traditionally served on toasted hamburger buns, but it is also good over pasta or even as a condiment for hot dogs.
Yield: about 10 servings
Lots of football games this weekend. Lots of tailgate parties and home parties.
I thought this receipt sounded good so thought I would pass it on.
Have a great weekend.
Sandy
Check Out This Link
view link
I think you will find it interesting.
There are a lot of great sites out there to help you with nutrition.
Sandy
I think you will find it interesting.
There are a lot of great sites out there to help you with nutrition.
Sandy
Nutrition Abbreviations
view link
AA
Amino Acids, the individual components of proteins.
ADEK
Vitamins A, D, E and K, fat-soluble vitamins sometimes grouped together and designated by the abbreviation ADEK.
AI
Adequate Intake , amount of a nutrient that will meet the requirements of everybody. It is used when a RDA can't be determined.
BMI
Body Mass Index, a measurement that indicates obesity by calculating the relative percentages of fat and muscle in the body.
Ca
Calcium, a dietary mineral needed for healthy bones, muscle function and many other functions in the body.
DRI
Dietary Reference Intake, the levels of nutrients needed for dietary consumption. They replaced the Recommended Dietary Allowance (RDA) in 1989.
EAR
Estimated Average Requirement, the intake of a nutrient that will meet the requirements of one half of all healthy individuals.
Energy RDA
Energy Recommended Dietary Allowance, the average number of calories needed, differing by gender and age. Note: The Energy RDA is an average, so any person may actually need more calories or fewer calories than what the calorie charts show.
Fe
Iron, a dietary mineral needed for transportation of oxygen throughout the body.
AA
Amino Acids, the individual components of proteins.
ADEK
Vitamins A, D, E and K, fat-soluble vitamins sometimes grouped together and designated by the abbreviation ADEK.
AI
Adequate Intake , amount of a nutrient that will meet the requirements of everybody. It is used when a RDA can't be determined.
BMI
Body Mass Index, a measurement that indicates obesity by calculating the relative percentages of fat and muscle in the body.
Ca
Calcium, a dietary mineral needed for healthy bones, muscle function and many other functions in the body.
DRI
Dietary Reference Intake, the levels of nutrients needed for dietary consumption. They replaced the Recommended Dietary Allowance (RDA) in 1989.
EAR
Estimated Average Requirement, the intake of a nutrient that will meet the requirements of one half of all healthy individuals.
Energy RDA
Energy Recommended Dietary Allowance, the average number of calories needed, differing by gender and age. Note: The Energy RDA is an average, so any person may actually need more calories or fewer calories than what the calorie charts show.
Fe
Iron, a dietary mineral needed for transportation of oxygen throughout the body.
About Bananas
You don't have to be a monkey to love bananas
About Bananas:
Bananas are a sweet and delicious tropical fruit and they are a great source of potassium and fiber. Bananas should be kept at room temperature.
Nutrition Information for Bananas:
The following nutrition information is for one medium banana. That would be for a banana about seven to eight inches long, or 118 grams. This general information is for any type of raw bananas.
Macronutrients:
Water:88.39
Calories: 105
Protein: 1.29 g
Carbohydrates: 26.95 g
Fiber: 3.1 g
Sugars: 14.43 g
Total Fat: 0.39 g
Saturated Fat: 0.132 g
Monounsaturated Fat: 0.038 g
Polyunsaturated Fat: 0.086 g
Cholesterol: 0 mg
Micronutrients:
Calcium: 6.0 mg
Iron: 0.31 mg
Magnesium: 32 mg
Phosphorus: 25 mg
Potassium: 422 mg
Sodium: 1 mg
Zinc: .18 mg
Vitamin C: 10.3 mg
Thiamin: 0.037 mg
Riboflavin: 0.086 mg
Niacin: 0.785 mg
Pantothenic Acid: 0.394 mg
Vitamin B6: 0.433 mg
Vitamin B12: 0 mcg
Folate: 24 mcg
Vitamin A: 76 IU
Vitamin E: 0.12 mg
Vitamin K: 0.6 mcg
Phytonutrients:
Phytosterols: 19 mg
beta Carotene: 31 mcg
beta Cryptoxanthin: 0 mcg
Lycopene: 0 mcg
Lutein and Zeaxanthin: 26 mcg
Source of Information:
USDA National Nutrient Database for Standard Reference
Three Bean Chili
Dietitian's tip: Traditional chili takes on a new look with the addition of colorful roasted bell peppers and black, cannellini and Anasazi beans. Serve as a main dish with corn bread or crusty whole-grain bread.
By Mayo Clinic staff
Serves 8
Ingredients
3/4 cup each dried cannellini or red kidney beans, black beans and Anasazi beans, picked over and rinsed, soaked overnight, and drained
4 cups water
1 bay leaf
1 1/2 teaspoons salt
2 large green bell peppers, roasted and seeded
2 large red or yellow bell peppers, roasted and seeded
3 tablespoons olive oil or canola oil
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
4 tomatoes, peeled and seeded, then diced
1/3 cup chopped fresh cilantro (fresh coriander)
6 tablespoons shredded queso asadero or Monterey Jack cheese
2 green (spring) onions, including tender green tops, thinly sliced
Directions
In a large saucepan over high heat, combine the beans, water, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender but still firm, 60 to 70 minutes. Drain and discard the bay leaf.
When the beans are cooked, coarsely chop the roasted bell peppers and set aside. In a large saucepan, heat the oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Stir in the garlic, chili powder, oregano, cumin, red pepper flakes and the remaining 1 teaspoon salt. Cook until fragrant, 1 to 2 minutes. Add the bell peppers, cooked beans, tomatoes and cilantro and cook until the tomatoes are heated through, 5 to 6 minutes. Ladle the chili into individual bowls and sprinkle with the cheese and green onions.
Nutritional Analysis
(per serving)
Calories 300 Monounsaturated fat 4 g
Protein 16 g Cholesterol 5 mg
Carbohydrate 45 g Sodium 486 mg
Total fat 8 g Fiber 16 g
Saturated fat 1
By Mayo Clinic staff
Serves 8
Ingredients
3/4 cup each dried cannellini or red kidney beans, black beans and Anasazi beans, picked over and rinsed, soaked overnight, and drained
4 cups water
1 bay leaf
1 1/2 teaspoons salt
2 large green bell peppers, roasted and seeded
2 large red or yellow bell peppers, roasted and seeded
3 tablespoons olive oil or canola oil
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
4 tomatoes, peeled and seeded, then diced
1/3 cup chopped fresh cilantro (fresh coriander)
6 tablespoons shredded queso asadero or Monterey Jack cheese
2 green (spring) onions, including tender green tops, thinly sliced
Directions
In a large saucepan over high heat, combine the beans, water, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender but still firm, 60 to 70 minutes. Drain and discard the bay leaf.
When the beans are cooked, coarsely chop the roasted bell peppers and set aside. In a large saucepan, heat the oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Stir in the garlic, chili powder, oregano, cumin, red pepper flakes and the remaining 1 teaspoon salt. Cook until fragrant, 1 to 2 minutes. Add the bell peppers, cooked beans, tomatoes and cilantro and cook until the tomatoes are heated through, 5 to 6 minutes. Ladle the chili into individual bowls and sprinkle with the cheese and green onions.
Nutritional Analysis
(per serving)
Calories 300 Monounsaturated fat 4 g
Protein 16 g Cholesterol 5 mg
Carbohydrate 45 g Sodium 486 mg
Total fat 8 g Fiber 16 g
Saturated fat 1
