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Team Snack Guideline: Fruit & Water Only

All sports-based programs, including practices, games and clinics, should limit “team” snacks to fruit and water only. This guideline applies to foods and beverages brought by parents and served to the team before, during and after the soccer-based activity.

NOTES:
• “Team” snack specifically refers to the snack assigned to each parent on a rotating basis to provide for the entire team.
• Recommended fruit may be either fresh or dried. See list below for examples.

BACKGROUND:
In an effort to align the (insert name of sports club here) with the positive health and nutrition messages taught to young children and teens throughout the school year, it is recommended that the “team” snacks served before, during, and after in-town and travel (insert name of sport) games be limited to fruit and water only.

While standard health messages include limiting sweets, salty snacks, and other non-nutritive foods for optimal nutritional and dental health, the distribution of cookies, donuts, candy, ice cream, sugary “juice” and sports drinks, and salty chips as “reward” for being physically active (i.e. playing sports for 90 minutes) sends a conflicting message to children and undermines their overall health and well being.

When children are enticed to play sports or rewarded for a “great game” with cookies, donuts and other treats:
• They may learn to focus on the rewards as the best part of learning or being physically active.
• They may become more focused on external rewards rather than internal rewards (i.e. they move away from the concept that “being a good sport makes me feel proud” to “an hour on the playing field gets me cookies”).
• When children associate treats as rewards, they may expect sugary and salty “snacks” to be part of every type of achievement. This may encourage a lifetime habit of self-rewarding with treats and set children up for future dental and health problems.

Fresh and dried fruit options can include the following:
• Oranges
• Apples
• Strawberries
• Dried Apricots
• Watermelon
• Cantaloupe
• Grapes
• Tangerines
• Pineapple


SAMPLE LETTER TO THE EDITOR:

Bring Back the Oranges … Please!

If your child participates in a youth sport -- soccer, baseball, softball, lacrosse – and you’ve been asked to bring a “team” snack, what sorts of foods have you provided? Before you answer that question, consider the halftime nibbles of oranges and apples that parents used to bring. Today, that sideline snack scenario has changed, however, such that many players now expect an après-game “reward” of junk food. The choices are many: Doritos, Oreos, Fruit Roll-Ups, donuts, Rice Krispy Treats, and Kool-Aid. Read the label on any of those foods and you’ll see ingredients like partially hydrogenated vegetable oil (a fat that’s converted into cholesterol-raising trans fats), sugar, high fructose corn syrup, salt, and artificial colors and flavors.

Junk food is fine once in a while but, sadly, many kids eat it way too often. And on weekends when children bounce from soccer to baseball to softball, they end up devouring more high-calorie, nutritionally empty goodies than on any other day of the week. It just doesn’t feel right. Many youngsters today are overweight and obese while lots more are poorly nourished – eating nowhere near the recommended 5 to 9 servings of fruits and vegetables a day.

I am writing this letter to urge every parent and coach in (insert: name of your town) who participate in a youth sport to go back to the old days when fruit was the only thing parents brought to games. If all of us agree to make that commitment, every child will benefit and no child will feel cheated when they don’t get a bag of chips or cookies after a game. It’s a small step but an important one. Physical activity and good nutrition should go hand in hand so let’s all make it happen NOW.

The way I see it, kids are not born liking Doritos and Oreos. Eating habits are learned. This weekend, teach your children that all they need after an hour of soccer or an afternoon of baseball is a sweet snack of fresh fruit. Trust me. They’ll gobble it up.

(Sign your name here)

2005 IACP COOKBOOK AWARDS FINALISTS ANNOUNCED

NEW YORK (March 21, 2005) – The International Association of Culinary Professionals (IACP) announced the finalists for the 2005 IACP Cookbook Awards at a reception for cookbook authors, editors, publishers and the food media at the Time & Life Building in New York this evening. The awards, which are sponsored by the California Table Grape Commission, Cuisinart, and Le Cordon Bleu, honor the best writing and publishing in the food and beverage industry.

All food and beverage books copyrighted and published in English during the 2004 calendar year were eligible for the coveted awards. This year, more than 430 books were entered in the awards program, which is considered the country's premier awards competition for recognition of excellence in cookbook writing and publishing. A jury of 39 culinary professionals, including food writers, cookbook authors, and newspaper and magazine food editors, evaluated the books against a detailed list of criteria and tested scores of recipes before arriving at the list of finalists.

Three finalists were announced for each of the 13 categories; a complete list is attached. On April 16 at the annual IACP conference in Dallas, one finalist in each category will be selected to receive the IACP Cookbook Award as the best book for that category. One of the category winners will also have the distinction of being named the "Best Cookbook of the Year."

Additional awards presented during the ceremony include the Jane Grigson Award, for the cookbook that exemplifies distinguished culinary scholarship; the Design Award, for excellence and innovation in a book's visual elements; and the Bert Greene Awards, for outstanding food journalism.

The ceremony will also announce the winners of the IACP Awards of Excellence, which honor individuals whose outstanding achievements and pursuit of excellence embody the highest standards of the organization. Awards will be given in the following categories: Corporate Marketing Campaign, Cooking Teacher of the Year, Avocational Cooking School, Entrepreneur, and Corporate Consumer Educational and Communication Materials. Lifetime Achievement and Humanitarian Award winners will also be announced.Founded in 1978, IACP members represent a “who’s who” in the world of food and include cooking teachers and cooking school owners; caterers, chefs and restaurateurs; food writers and cookbook authors; editors and publishers of the world’s consumer and trade press; food stylists and photographers; vintners; television personalities; recipe developers and test kitchen personnel; public relations, marketing and advertising professionals; and many others with a special interest in the culinary arts.

For more information about the awards program or IACP, contact Jennifer Montgomery at IACP Headquarters, 304 West Liberty Street, Suite 201, Louisville, KY 40202 USA; phone (800)-928-4227; fax (502) 589-3602; e-mail jmontgomery@hqtrs.com or log on to IACP’s Web site at www.iacp.com.

2005 IACP Cookbook Award Finalists

For books copyrighted in 2004 and published between December 1, 2003 and November 29, 2004.

HEALTH AND SPECIAL DIET CATEGORY
Cookbooks and diet books that focus on healthful eating, nutrition, dietary concerns and special or restrictive diets.

“Chef Bobo's Good Food Cookbook: Smart Recipes for Happy, Healthy Kids”

Author: Robert W. Surles
Publisher: Meredith Corporation/Meredith Books
Editor: Jan E. Miller
Contact: Jan E. Miller
Price: $24.95 U.S.

“Getting Thin and Loving Food!: 200 Easy Recipes to Take You Where You Want to Be”

Author: Kathleen Daelemans
Publisher: Houghton Mifflin Company
Editor: Rux Martin
Contact: Deborah DeLosa
Price: $27.00 U.S.

“The Mom's Guide to Meal Makeovers: Improving the Way Your Family Eats, One Meal at a Time!”

Authors: Janice Newell Bissex and Liz Weiss
Publisher: Broadway Books
Editor: Patricia Medved
Contact: Heather Maguire
Price: $15.95 U.S.

(For the full press release and book nominees in all 13 categories, click here.)

FOR IMMEDIATE RELEASE

Contact:  Liz Weiss (781-248-6998) or
Janice Newell Bissex (781-665-0098)
Moms@MealMakeoverMoms.com email


NEW “COOKING PARTY” GIVES FAMILY MEALS A HEALTHY MAKEOVER

Is your New Year’s resolution to cook healthier meals for you and your family?  Then it’s time to throw a party… a Meal Makeover Mom Cooking Party! To help you get the party started, Janice Bissex and Liz Weiss, authors of The Moms’ Guide to Meal Makeovers (Broadway Books, 2004; $15.95), have unveiled their new, do-it-yourself Meal Makeover Mom Cooking Party Planner on www.MealMakeoverMoms.com.  
 
Bissex and Weiss are not only busy moms, they’re registered dietitians, so they understand the tough challenges of putting food on the table every night, while negotiating with picky eaters who refuse to eat their vegetables. That’s what inspired them to write their book and that’s the force behind their new meal makeover creation.
 
“Since our book was released, we’ve been traveling around the country hosting cooking parties to show moms and dads how to create delicious and nutritious meals the whole family will love.  The Meal Makeover Mom Cooking Party concept has been so successful that we decided to bring the party to the people so they could host their own events for friends, neighbors, PTAs, or any other community group,” say Bissex and Weiss.
 
And while these parties are fun, they are also of vital importance.  The dietitian duo strongly believes something must be done to improve the American diet. Obesity and diabetes are on the rise among children and teens while, ironically, a paltry 4% of kids eat the recommended five servings of fruits and vegetables a day.  The American diet is failing drastically on many fronts and the Meal Makeover Mom Cooking Party is a positive step towards change.
 
Arranging a party is a snap, say party planners extraordinaire Bissex and Weiss. And to prove their point, they serve up a simple step-by-step guide on their website, www.MealMakeoverMoms.com. There, party hosts can find a Hostess Tip Sheet, FAQs, a Photo Gallery, and suggested “makeover” recipes, including Confetti Chicken Wraps, Corny Salmon Cakes, and Banana Chocolate Chip Muffins. There’s even a sample party invitation on the site.
 
The Meal Makeover Mom Cooking Party is a way to bring parents together in the kitchen to cook, share ideas and learn tips and strategies for feeding families fast, yet healthy fare. And it’s a great excuse for a party, any time of the year!
 
For more information on the Meal Makeover Mom Cooking Parties and The Moms’ Guide to Meal Makeovers, visit www.MealMakeoverMoms.com or email moms@MealMakeoverMoms.com

Recipes for a
MEAL MAKEOVER MOM COOKING PARTY:

Confetti Chicken Wraps
Makes 6 to 8 Servings

The vast majority of U.S. children eat nowhere near the recommended five servings of fruits and vegetables a day. But now, with this fast, weeknight dish, it’s easier than ever for parents to get more veggies on the dinner table.  
 
1 tablespoon canola oil
1 large orange bell pepper, finely diced (about 1 1/2 cups)
1 pound skinless, boneless chicken breast halves, sliced into thin strips
1/2 to 1 teaspoon ground cumin
1/2 to 1 teaspoon chili powder
One 15 1/2-ounce can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup pre-shredded reduced-fat Cheddar cheese
3/4 cup salsa
Six to eight 8-inch flour tortillas
1/2 cup reduced-fat sour cream, optional

Heat the oil in a large nonstick skillet over medium-high heat.  Add the bell peppers and cook, stirring frequently, until tender, about 5 minutes.  Add the chicken, cumin, and chili powder and cook until the chicken is no longer pink, 4 to 5 minutes.  Stir in the beans, corn, cheese, and salsa and cook until the mixture is heated through and the cheese is melted, about 2 minutes.  Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds. Assemble by placing the chicken mixture down the center of each tortilla.  Wrap burrito style and serve with sour cream as desired.

Nutrition Information per Serving:
330 calories, 8g fat, 1.5g saturated fat, 510mg sodium, 41g carbohydrates, 8g fiber, 24g protein, 80% vitamin C
 

Corny Salmon Cakes  
Makes 4 Servings

We’ve all heard the recommendation to eat more fish.  But it’s hard to get hooked when the kids say “yuck.”  Turn the tides with these deliciously mild, kid-friendly cakes.   
 
Two 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
1 cup dried bread crumbs, divided
3/4 cup pre-shredded reduced-fat Cheddar cheese
3/4 cup frozen corn kernels, thawed
1/3 cup light canola mayonnaise
1 large omega-3 egg, beaten
2 tablespoons ketchup
1 tablespoon canola oil

Combine the salmon, 1/2 cup bread crumbs, cheese, corn, mayonnaise, egg, and ketchup in a bowl and mix until well blended. Shape the mixture into 8 patties and coat with the remaining 1/2 cup bread crumbs.  Heat half the oil in a large nonstick skillet over medium heat.  Cook the patties until golden brown, 5 minutes.  Add the remaining oil to the skillet, flip the patties and cook an additional 4 to 5 minutes.

Nutrition Information per serving:
370 calories, 18g fat, 4.5g saturated fat, 1.6g omega-3 fat, 850mg sodium, 27g carbohydrates, 2g fiber, 27g protein, 210mg calcium


Banana Chocolate Chip Muffins  
Makes 24 Mini Muffins

Some of the muffins you buy nowadays are made with so much butter and shortening, they’re no better than a greasy donut! Our recipe, packed with great, wholesome ingredients, gives muffins a good name.
 
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed or wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 omega-3 eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup 1% low-fat milk
1 teaspoon vanilla
1/2 cup mini chocolate chips

Preheat the oven to 350°F.  Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.  Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, and salt in a large bowl.  Combine the bananas, eggs, sugar, oil, milk, and vanilla in a separate bowl and stir until well blended.    Pour the liquid ingredients over the dry ingredients and stir until just moistened.  Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake about 15 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes.  Remove the muffins and cool before serving.

Nutrition Information per 2 muffins:
230 calories, 11g fat, 2g saturated Fat, 1.1g omega-3 fat, 135mg sodium, 31g carbohydrates, 2g fiber, 4g protein

All recipes adapted from The Moms' Guide to Meal Makeovers (Broadway Books, 2004; $15.95). For more information, visit www.MealMakeoverMoms.com.