Give a Kid a Fish, Feed Him for a Day. Teach a Kid to Fish, Feed Him for Life

For the 2nd year in a row, registered dietitians Renata Mangrum, MPH, RD and Monika Woolsey, MS, RD have once again created the Registered Dietitian Day Blogfest. Below, you'll find links to my colleagues blogs who are participating in this unique and creative endeavor.

Renata and Monika have posed a question to those of us participating in this year's Blogfest:

If you could give only one message, what would that be?

"Give a kid a fish, feed him for a day. Teach a kid to cook a fish, feed a kid for life." Get yourself and your kids back in the kitchen!

Somewhere down the road, we forgot to teach our kids how to cook. Instead, we turned to boxed, bagged, canned and fake foods, the microwave, drive thrus, take out and highly processed foods to feed our families. Life got to busy. We are over scheduled. We don't know how to cook ourselves. And now, we have the highest rate of obesity in the world. We have children taking blood cholesterol lowering medications. We have more children with eating disorders and we higher rates of type 2 Diabetes in children than ever before. Certainly, there are other factors that contribute to this, but really, when it comes down to it, food is the number one culprit.

The great news is that we can begin to make changes to impact our lives and the lives of our children-TODAY!

• Set a good example by cooking at home. Don't know how? Ask someone to teach you, check out cookbooks at your local library, take a cooking class or just use the old trial and error method. You don't need a gourmet meal on the table, just something healthy.

• Get kids excited about cooking! Bring them to the grocery store, encourage buying new healthy products and look at recipes on the Internet or in cookbooks that you check out from the library. Ask your local librarian for the kids cooking section. Rachel Ray has a great kids cookbook available.
  

• If you child has a real interest in cooking, purchase a subscription to a cooking magazine in their name or sign your child up for age appropriate cooking classes. As the Food Network and other cooking shows become more and more popular, there has been an increase in the number of young people who want to make a career in the culinary arts.
  

• Allow your children to participate in the cooking process by giving them age appropriate duties in the kitchen. When I was a child, it was my job to make the salads for each member of our family of 6. This included washing, chopping, and remember what each person liked in their salad! I also had a job each night to either set the table, put away the condiments or leftovers, clear the dishes or do the dishes. With 4 kids, it was a pretty fair rotation.
  

• Remember your attitude towards cooking and food has a direct impact on your child. If you loathe cooking and shopping or have had issues with food in the past, your kids WILL pick up on it. Try and put on a smile as you make this week's shopping list. Or, have your child help you make the list by looking to see what items are needed.
  

• Remember to chose words carefully such as "My tummy is full, so I'll skip dessert tonight" instead of "Mommy is on a diet because she is too fat. No dessert for me!". Words like these endanger our children of being fearful of food or having the connotation that food is either "good" or "bad".

Other tips:

• Purchase a kid friendly knife, cutting board and set of measuring spoons and cups. Encourage your child to use those when cooking. Having a sense of "their own" equipment provides self esteem.
• Allow kids to prepare simple meals for your family. Burned, bland or inedible, swallow it gracefully and encourage and congratulate him on a job well done.
• Just because you grew up eating the same 5 fruits and 5 veggies doesn't mean your child has to do the same. Bring home new and different ingredients and consider creating kid friendly ethnic dishes.
  
• Have a cooking class birthday party! The food they create will be the food for the party.

And finally....

• Make it a rule that you sit down as a family each night around the table-tv off, cell phones off, texting off, x-box games off-and actually talk to each other. Growing up, it was expected that everyone be at their seats at 6pm sharp for dinner.
  

Creating opportunities for children to learn to cook and therefore make healthy choices are endless. It takes the work and the dedication of the parent or the caregiver to create the opportunities and follow through. You'll be glad you did once you see that you child is self sufficient in the kitchen, can make healthy choices and has a good attitude towards food.


Check out these fantastic and informative blogs from other RD's around the country!

Beyond Prenatals (Debra) – Vitamin D in Pregnancy and Beyond
Wendy Reinhardt Kapsak, MS, RD – Can Dietitians Have Real I.M.P.A.C.T?
Sandra Meyerowitz, MPH, RD, LD – Changes Worth Making Take Time
Carrie Miller – What Nebraska Dietitians Are Saying
National Dairy Council- Nutrient-rich foods build a healthy diet
Janel Ovrut MS RD LDN – My Top Tips for Registered Dietitian Day!
Heather Pierce, MS, RD, CDE – Enjoy Food
Elizabeth Rahavi, RD – The Art of Nutrition Messaging
Shelley A. Rael, MS RD LD – Food Is LIFE, Nutrition is HEALTHY Life
Kerry Robinson, RD – A Food Safety Message with IMPACT
Marianne Smith-Edge, MS, RD – RDs are the Premiere Food and Health Communicators
Kris Sollid, RD – Unintended Consequences of Simple Messaging
Angie Tillman, RD, CDE, LDN- Take Time to Care for Yourself

Giada. No Last Name Necessary.

Typically, I'm not a fan of Giada. I can't exactly pinpoint the reason per se, it's just something about her that rubs me the wrong way. Know what I mean?

Flipping through my TiVo today, I saw that I had taped her show "Everyday Italian" by accident. I decided to watch it to see if I could decipher the "bug" factor.

After listening to her pronounce her Italian pasta shapes with such exaggeration, I have to say I was ready to turn off the show. The smile. The teeth. Until she started on her Pasta Ponza recipe. I turned up the TV and leaned in to listen. She was speaking my language. Fresh, simple, pure ingredients. Easy directions. Quick and easy recipe. I quickly took a mental inventory of my fridge and pantry. Did I have the ingredients needed to make this delicious dish? The short answer? No. Will I have them soon enough? Yes. This dish will be made before the week is out.

Giada, you've changed me. Thank you!


Photo courtesy of Cooking Light Magazine
Recipe below courtesy of Food Network

Ingredients

• Butter for greasing
• 2 cups (12 ounces) red cherry or grape tomatoes, halved
• 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
• 1/4 cup capers, rinsed and drained
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1/2 cup Italian-style seasoned breadcrumbs
• 1 pound ziti or other short tube-shaped pasta
• 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
• 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

One on One with Iron Chef Winner Kent Rathbun

So if you are a fan of Iron Chef on the Food TV Network, you know that "Brothers Rathbun" beat out Iron Chef Bobby Flay in the battle of....ELK....last week. Here in Dallas, that's HUGE news as 1/2 of the Brothers Rathbun-Kent- chefs here in town--at Abacus and Jasper's restaurants. Kevin chefs and resides in Atlanta.

Imagine my delight when I ran right into the 1/2 of the Brothers Rathbun on Monday morning (2/25/08) at the ABC studios on the set of Good Morning Texas. Kent was there to chat about the big win, of course....I was there to chat about the benefits of Metamucil and the beautifyourheart.com website.

I've known Chef Rathbun for many years and met him back in the early days of the Share Our Strength Taste of the Nation events in Dallas. He's a nice guy, larger than life and on Monday, his excitement was infectious!

Here's what I learned from Kent:

• The show was taped in September

• The producers gave them 3 potential "battle" foods: elk, peaches and sausage

• Kent and Kevin had to submit recipes for all 3 battle foods--and they did not know until they got there that the item was going to be Elk.

• Bobby Flay actually dropped his large slab of Elk on the floor--and had to ask his sous chef to help him pick it up.

• The side of elk that Kent lifted was approximately 100 lbs.

• Kent had never butchered an elk before
• 
  
• Abacus is closing for a few weeks only to reveal a completely new interior..stay tuned.
  

Talk about a great way to start off the week!