Let them Eat Candy

 

Just your friendly reminder that ALL CHILDREN deserve to enjoy candy on Halloween! 

Children in larger bodies deserve candy on Halloween.  Children in smaller bodies deserve candy on Halloween.

Special occasions should be CELEBRATED!  Eating all the candy they can in one night will NOT negatively impact your child’s health. 

My husband always jokes that I get “out dietitian-ed” when we take the kids trick-or-treating and get handed a bag of veggie chips or a granola bar.  I know kids get ENOUGH sweet treats, and I can see where the idea comes from – but when was the last time you saw a child get excited about a box of raisins? 

When I first started dieting as a young adult, I followed foolish advice.  One that I remember is using an appetizer plate at parties to control portions.

I would use a small plate and only eat what I could put on the plate.  You should have seen how high I could stack that little plate!  If I could go back, I would allow myself to enjoy special occasions with friends and family.  I would let myself eat that homemade fudge that my Granny makes at Christmas.  I would not let my fear of food steal my joy.

The truth is that when you restrict certain foods, it creates a negative association with that food.  For example, let’s pretend that I decide chocolate is terrible for me and I should not eat it.  Now here I am, thinking about how much I like chocolate and wish I could have some.  I made a deal with myself to NOT EAT CHOCOLATE. Finally, I give in and eat the chocolate.  NOW I feel guilty.  I feel like a failure.  Eating the chocolate did not cause guilt.  Restricting chocolate and labeling it as “bad” is what caused my feelings of regret and shame.

Teach your kids about healthy foods.  Show them what balanced meals look like regularly. But, please, do not use Halloween as the time you talk about nutrition with your kids. Instead, let kids dress up, trick-or-treat, and eat their hearts out!  Then, after the buzz of Halloween and the sugar-rush wears off, go back to their routine! 

The most critical nutrition lesson you can teach your kids is how to have a healthy relationship with food.    

Snacks between meals help stabilize weight and improve intake when appetite is low or fullness occurs quickly. Balanced snacks are encouraged, meaning we combine two food groups to create a satisfying and nutritious solution that helps with our weight. However, chewing and swallowing problems are common for seniors, and it’s important to think about healthy snacks that they can eat.

 

Balanced Snacks

When we think of balanced meals, this includes components from the starch, protein, fruit/vegetable food categories. Snacks, however, have a different expectation for balance, and combinations are best for more well-rounded nutrition and satiety. Protein at snacks is recommended, especially if meeting protein needs is difficult:

  

Fruit/Veg + Protein: ½ c Apple slices + peanut butter 1 tbsp raisins + peanuts ½ c Applesauce + almonds ½ c pineapple + ½ c cottage cheese ½ c peaches + ½ c yogurt ½ c cherry tomatoes + 1 oz cheese ½ c gazpacho + ½ c plain yogurt or cottage cheese         ½ c bell peppers + bean dip

 

Starch + Protein: ½ c Whole grain crackers + peanut butter ½ c Whole grain pretzels + cheese 10 Whole grain chips + bean dip 1 slice Whole grain bread + bean dip 1 slice of whole grain bread + soft cheese 1 slice of whole grain bread + chicken, tuna, egg salad  ½ c crackers + 1 hard boiled egg

  
Beverages: 

Milk: Packed with plenty of nutrients, carbohydrates, fats, and protein, this can help meet needs! Lactose-free milk is available for those that have tolerance issues. Soy milk is a good alternative that offers similar protein content. However, be cautious of other plant-based milks, as nutritional value can vary.

Mixing 1/2 c juice and 1/2-1 c milk can also be a tasty treat if desired! Or turn it into a smoothie with 1 tbsp peanut butter, milk, and 1/2-1 c frozen fruit!

 

Low Calorie Snacks? Low Fat Snacks? Are they worth it?

That depends on several factors, but ultimately, snacks should provide satiety, calories, and a healthful contribution to daily intake. Reducing fat often increases carbohydrates, or reduced sugar snacks sometimes have sugar alcohols that may cause GI upset. If the goal is to maintain weight or improve intake, these are likely not an appropriate choice.

Altered Textures Altered textures are common for people with dysphagia or chewing difficulties. Dysphagia can result after strokes, injuries, illnesses, or many other events. A speech therapist will help determine if this is necessary, and also help determine what level of alteration is needed. Sometimes food just needs to be chopped and moist ("mechanical soft" or "minced and moist"), but sometimes food must be pureed to avoid choking. Some foods may not be appropriate for those on a dysphagia diet.  

Snacks for a mechanical soft/minced and moist diet:

1/2 c soft, chopped fruit without skins + 1/2 c cottage cheese

Smoothie with 1 tbsp peanut butter, 1/2 c milk, 1/2 c frozen peaches

Chicken or tuna salad with no crunchy veggies, mashable with a fork

Egg salad without crunchy veggies, mashable with a fork

Purees need to be a smooth consistency without lumps or crunchy bits, like a pudding. They should be scoopable with a spoon and remain cohesive without sticking to the spoon. The following snacks may work:

Pureed cottage cheese + soft fruit

Pureed beans

Pudding

Chicken, tuna, or egg salad pureed to appropriate consistency. Using extra sauces or condiments may help reach puree texture.

Yogurt without lumps or chunks

Smoothies or milk (if liquid consistency is appropriate).

 

 

We hope this helps navigate a healthy snacktime! Let OdomRD know how else we can help.

Welcome to the first edition of OdomRD’s Cooking Corner! The warming weather and the glimpses of Bluebonnets on the roadside provide affirmation that, yes, spring is finally here! I think it is safe to say that most of America has a newfound appreciation for the outdoors after a year of cabin fever. So, there is no better way to maximize your time outdoors than to cook an entire meal on the grill, including dessert, using products made in Texas! Grilling can bring back some less than tasty memories for some— hamburgers deemed fit to be used as a hockey puck, rare chicken to provide you with the most literal version of farm to table. BUT have no fear! Mastering the art of grilling does not have to be daunting. We hope this video and blog will help to increase your time outdoors, elevate your palate, and support locally owned Texas products!

 

EQUIPMENT:

-BBQ grill

-Skewers or Grill Pan

-Thermometer

-Basting brush

-Pineapple Corer

-Chef’s knife

 

INGREDIENTS:

-Chicken- We used leg quarters from Moody’s Meat Market located in Corpus Christi, TX.

-Vegetables- Any type will do! We used zucchini, squash, bell pepper, and onions but other suggestions include mushrooms, asparagus, and tomatoes.

-Olive oil- Texas Hill Country Olive Co is our olive oil of choice. They are located in Dripping Springs and have a wonderful collection of olive oils (flavored too!) and balsamic vinaigrettes

-Chicken Shit Seasoning- This seasoning comes from Big Cock Ranch located in Lexington, TX. They have a variety of seasonings to pair with your favorite steak or veggies (the Special Shit Seasoning is what we used on our veggies).

-Special Shit Seasoning

-Fischer and Wieser Charred Pineapple Bourbon Sauce- Located in Fredericksburg, TX, Fischer and Wieser has a wide variety of sauces and include pictures on the label as a guide for pairing with meats. Any of their sauces would work. Also available at HEB.

-Cinnamon

-Cayenne Pepper

-Fresh mango and pineapple cut into large pieces and half rounds, respectively

FOR THE CHICKEN

1. Sanitize your work area
2. Rinse the chicken, place on a large pan or plate, and pat dry
3. In a small bowl, pour olive oil and use a basting brush to coat chicken.

**TIP: If using chicken with skin on,  coat underneath skin with olive oil too.

4. Generously coat the chicken, top, bottom, and under the skin, with the Chicken Shit seasoning.
5. In a small bowl, pour marinade and use a basting brush to coat underneath the skin only. If cooking with skinless chicken, skip this step but have the marinade and basting brush ready to coat chicken towards the end of the cooking time.
6. Turn the grill on and coat with cooking spray.

**TIP: Try adding a smoky flavor! Soak wood chips in water while prepping the chicken. Create a boat out of aluminum foil, place the wood chips in the boat, and place the boat under the grill. The wood chips can last for 1-2 more times of grilling.

7. Let the grill heat to 375-400^o This will be the temperature range to keep the grill throughout the entire process.
8. Once the grill has reached the desired temperature, place the chicken skin side up on the grill.
9. Monitor the temperature and allow chicken to cook for ~30 minutes. Use a thermometer to check the temperature. Once the chicken is in the 150^o temperature range, apply the marinade to the tops of the chicken and flip the chicken skin side down. Let the chicken cook for an additional 5-10 minutes. Flip the chicken over and check the temperature. The chicken is safe to remove from the grill once it has reached a temperature of 165^o

FOR THE VEGETABLES

1. Wash vegetables and pat dry. Cut vegetables to desired thickness and size.

**TIP: If using skewers, cut vegetables to approximate equal size.

2. Place cut vegetables in a bowl and toss with olive oil and add a generous amount of Special Shit seasoning.
3. Place vegetables on grill pan or skewers.

**TIP: If using skewers, make sure to space vegetables evenly apart so that they will cook evenly.

4. Place vegetables on grill. Maintain grill temperature between 375-400^oF for 20-30 minutes or until desired tenderness.

FOR THE FRUIT

1. Cut fresh mango into large chunks. Use a corer to de-core pineapple into rings. Place mango and pineapple in a bowl and toss with 1 tsp of cinnamon and 1/4 tsp of Cayenne pepper.
2. Place fruit on a grill pan. Maintain grill temperature between 375-400^oF for 20-30 minutes or until desired doneness. Fruit will be slightly darker in color and have some char.

 

ENJOY!!

Food Prep and Grilling by Cynthia Spurgat, MS, RD, LD

Videography and Post-Production by Tessa Comstock, MS, RD, LD

Easter is coming up! It’s a time of celebration, and Easter egg hunts and baskets are going to be plentiful. But how do we navigate things like food allergies and blood sugar control for diabetics? Our bodies don’t take time off for a holiday! In fact, food allergies affect 5.6 million American children under 18. Every 3 minutes, a food allergy reaction requires an emergency room visit! More than 40% of children with food allergies experience severe reactions, which are life-threatening, and immediate treatment is required.

How do I know if a food contains allergens? Ingredients labels can help identify if a food contains one of these allergens, but it’s important to know how to read these labels. Sometimes labels make it easy to identify allergens, stating that a food “CONTAINS” or “MAY CONTAIN” some common allergens. These are not suitable for those allergic to that food. Additionally, not all food labels provide these distinctions, so it’s important to read ingredient labels to make sure the product does not contain allergens. When in doubt, leave it out if you cannot confirm there are no allergens, and you are trying to be mindful of those with allergies.

Allergen-Free Foods certainly do exist! There are allergy-friendly food manufacturers that clearly label their products. Some brands that target this population even exclude common allergens in all of their products! An internet search for “Allergen free foods” will provide a useful list. Some of these brands and companies even have candy!

Easter treats and sugar: How Not To Overdo it 

Once we’ve hunted those eggs and discovered our treats at Easter, it’s hard not to dig in to our favorite things! What do we need to keep in mind?

How much sugar can I have in one day? According to the Dietary Guidelines for Americans, less than 10% of calories should come from added sugars per day, which is most of the sugar found in candy. (Note: 1 gram of sugar=4 calories.) Added sugars can be found on the nutrition facts label, but sometimes it is not separated from natural sugars already found in that food and is just listed as “Sugars.” For example, yogurt naturally contains 12 g lactose per cup, but sometimes has added sugar that isn’t listed as “Added Sugars”. In this case, it’s better to count “sugars” in your total daily intake, trying not to exceed the amount listed in the table below. Maximum daily amounts for kids and adults are listed below in grams, based on the calorie recommendations for gender and age group:

Age Group and Gender	Maximum Amount of Added Sugar Daily Based on DGA Calorie Levels
Child, 1-3 years	25 g
Female, 4-8	30 g
Male, 4-8	35-40 g*
Female, 9-13	40 g
Male, 9-13	45 g
Female, 14-18	45 g
Male, 14-18	55-80 g
Female, 19-30	50 g
Male, 19-30	60-75 g*
Female, 31-50	45 g
Male, 31-50	55 g
Female, 51+	40 g
Male, 51+	50 g
Source: 2020-2025 Dietary Guidelines for Americans, Appendix 1. www.dietaryguidelines.gov *Ranges are based on higher calorie needs, which depend on height, weight, and activity level.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Please note that these are generalized recommendations, and you or your loved ones may have different needs!

How much is in one piece? Even the “fun size” and “mini” versions of each candy bar can still pack a pretty big punch in calories and sugar, most of which will be considered “Added Sugar.” Each type varies, and here is a list for reference:

Candy	Serving Size	Calories	Carbs (g)	Fat (g)
3 Musketeers	Fun Size Bar	70	13	2
Baby Ruth Bar	Fun Size Bar	83	12	4
Butterfinger	Fun Size Bar	100	15	4
Tootsie Pop	One Pop	60	15	1
Good and Plenty’s	15 pieces	64	16	0
Hershey’s Assorted Minis	One Miniature	42	5	3
Junior Mints	Snack Size Box	80	16	2
Kit Kat Bar	Snack Size Bar	90	11	5
M&M’s	Fun Size Bag	100	15	5
Milky Way	Fun Size Bar	75	12	3
Milky Way Dark	Fun Size Bar	84	14	3
Mounds	Fun Size Bar	92	11	5
Reese’s	One Cup	110	12	6.5
Reese’s Pieces	Fun Size Bag	95	11	4.5
Skittles	Fun Size Bag	60	14	1
Smarties	One Roll	25	6	0
Snickers	Fun Size Bar	95	12	5
Sweet Tarts	Fun Size Pack	23	5	0
Twix	Fun Size	80	10	4
Whoppers	Fun Size Box	30	6	1
York Peppermint Patty	Snack Size	70	14	1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: JumpstartMD.org. https://www.jumpstartmd.com/resources/healthy-living/fat-carbs-calories-halloween-candy/

How can I make it easier to limit intake? Pairing a piece of candy with some protein, fruit, whole grain, or vegetables makes it easier to just have a single piece at a time. A fun-size bar with some peanut butter and apples, popcorn and almonds, cheese and whole-grain crackers, or berries and pecans are some ideas that pair well with chocolate and make the candy treat a bit heartier, slowing the blood sugar spike from the candy. 

If the Easter Bunny needs to make some goodies available for someone that can’t always consume typical Easter treats, here are some ideas to promote inclusion:

Glow sticks Pencils or crayons Bubbles Noisemakers Puzzles Notepads Stickers Beads Temporary tattoos Moldable putty and clay (make sure it’s gluten free!) Kites Bubble bath Sunglasses Books Water guns Legos Sidewalk chalk Puzzles Twisty straws Finger puppets …and so many more ideas!

 

Happy Easter from OdomRD! Let us know if we can help with any other ideas to help the Easter Bunny make it a safe holiday for all!

Texas suffered a statewide power outage that lasted several days for some households, and safely storing food became a HUGE focus for many people! We've created a printable handout to post on your fridge or wherever it's handy in case you suffer an electricity outage in the future. It's not a guarantee that food will be lost in the event of an outage, and we've highlighted the Dos and Don'ts to prevent food loss and foods that are riskier to keep safely.

Preparation is key in any event, so please add this to your resources!

Color PDF Download

Grayscale PDF Download 

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We are so excited about our JULY Book Club for two reasons:
1. We picked an article not a book this year.  
2. We are featuring an article by Lexi Endicott RD LD and the To Taste Team!

This topic is extremely relevant and very well written. Let's read it and discuss it.  

Full link:
https://totaste.com/diversity-in-dietetics/

Discussions will be cross posted to our Instagram @odomrd and Facebook pages www.facebook.com/odomrd

Here is an excerpt from the article: 

 

Diversity (well, lack thereof) in Dietetics

94% of registered dietitians are females. 85% of dietitians are white; 3% of dietitians are Black (1). All of my nutrition textbooks were written by white women. All of my nutrition professors were white women. There’s never been any question that there’s a lack of diversity within our field.

As a company and as individuals, we certainly aren’t blind to issues concerning cultural and racial differences and disparities. We’ve seen it throughout our careers and internships in schools, hospitals, and communities. Despite recognizing these disparities, we admit that we were also not actively pursuing solutions to resolve these differences. 

As we have listened and learned over the last several weeks in response to the increased Black Lives Matter movement, we have realized to a greater extent the necessity to use our voices to advocate for change within the field of dietetics. 

During our dietetic training, we are trained to “apply the principles of cultural competence within [one’s] own practice” (2). However, this core competency doesn’t necessarily translate into creating and encouraging a more diverse field of practitioners.

There are numerous barriers that Black, indigenous, and people of color (BIPOC) face when entering the field of nutrition. High cost, unpromising return on investment, lack of exposure to the field, social stigma, weight bias, and countless other microaggressions are factors that deter BIPOC from pursuing dietetics as a career (3).

As a profession, we NEED diverse voices. We need health and nutrition professionals from diverse backgrounds so that we can collectively create better and more connected communities. Founders of Food Heaven Made Easy, dietitians Wendy Lopez and Jessica Jones said it well:

“Our communities are disproportionately affected by chronic illness, and it’s important that they see people who look like them educating them” (4).