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 January Newsletter
In This Issue
Nutrition Energy Events
Recipe of the Month
Challenge U
Vitamin D
Legumes & Grains

Nutrition Energy Events

 

Multisport World NYC 

Expert panels offering nutrition, training, racing and injury prevention tips for the upcoming triathlon season!
Saturday March 12, 2011
Dodge Fitness Center,
Columbia University



*Entry is free and open to the public, but be sure to register!

Recipe of the Month

 

Emeril's Vegetarian Chili

 

Ingredients:

  • 2 tablespoons canola oil
  • 1 1/2 cups chopped yellow onion
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2-3 serrano peppers, stemmed, seeded, minced
  • 1 medium zucchini, diced
  • 2 cups fresh corn kernels
  • 5 portobello mushrooms, stemmed and cubed
  • 2 tablespoos chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 4 large tomatoes, peeled and chopped
  • 3 cups cooked black beans
  • 1 (15 oz) can tomato sauce
  • 1 cup vegetable stock

Directions:

In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

 

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.


Yields: 6-8 servings (2/3 cup each)
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Newsletter Editor:

Kimberly Hoban, Nutrition Intern 


Issue: #7January 2010

NYRR & Lauren Antonucci:

CHALLENGE U!

 

Join the Challenge to be better, get fitter, and live healthier!

 

Visit the NYRR site and "like" Challenge U! on facebook to get weekly healthy recipes. 

 

As the NYRR nutritionist, Lauren is also answering your food and nutrition questions via Challenge U on facebook.

 

Coming February 1st-

 Fruit Challenge!

 

 

Have You Thought About Your Vitamin D Status Lately?

 

If you find yourself feeling sadder than usual, or getting sick more frequently than your coworkers, it could be stemming from a lack of this "sun vitamin".  Vitamin D is an essential nutrient that is linked to immunity, depression, blood sugar control, bone health, and numerous other health issues.  But, you might be thinking to yourself, Isn't vitamin D made by our bodies when we are out in the sun? How can anyone then be deficient?  Well, one of the biggest problems with Vitamin D is that it is not found in many foods (salmon, tuna, mackerel, and fortified milks, mushrooms and eggs are among the few sources), and we are supposed to allow our bodies to make it by exposing our skin to the suns powerful rays.  However, while it is certainly possible for our bodies to produce vitamin D following exposure to ultraviolet B rays from the sun, increased use of sun block combined with underexposure during the winter months  makes it difficult for us to get enough. To further compound the problem, there is a wide variation in vitamin D producing capacity based on skin pigmentation, cloud cover, time of day, season and latitude (& proximity to the sun's rays).
 

So what can I do about it?

 

First, focus on proper nutrition. Aim to include fatty fishes such as salmon,  fortified milks & yogurts, mushrooms and eggs for good dietary sources of vitamin D.

 

Does taking Vitamin D help?

 

Even if you routinely take a daily multi, you can still be at risk for vitamin D deficiency.  The recommended daily intake for vitamin D is outdated, and therefore is currently set at a value much lower than what most of us actually need.  A typical multivitamin contains only 400 IU of vitamin D, while current science tells us that we probably need 800 IU or more each day.  In order to make sure you are getting your daily dose of D, you can look for and select a multivitamin with 600 IU or more.  If you already take a calcium supplement, you should opt for a calcium plus vitamin D tablet as the two work in conjunction with one another, and vitamin D is needed for calcium absorption anyway, in order to prevent calcium loss from your bones.

 

 

What about the sun?

 

 

 

Additionally, while it is still important to use sunblock for prolonged sun exposure, and to avoid getting a sunburn, you might want to get outside for ten minutes of sunlight on your arms and legs a few times each week, again noting wide individual and seasonal variability seen above.

 

 

Finally, if you have diabetes, poor bone health, are an athlete who has difficulty recovering from injuries, have a case of the winter blues, or are at all concerned about your current Vitamin D status, it may be beneficial to analyze your Vitamin D intake and status and consider taking a Vitamin D tablet with 1,000 IU - 2,000 IU...or more as indicated.  We recommend visiting your doctor for a simple blood test to check your current Vitamin D status before beginning higher dose supplementation.  And remember, while we all know the importance of our A,B,Cs, take a quick look at your current diet and don't underestimate the power of D! 

 

 

-Cristina Rivera, MS, RD, CSSD, CDN 

Legumes and Grains...too good to be true!

 

Are you interested in finding an easy way to help lower your cholesterol, reduce your risk of heart disease and diabetes, increase your fiber intake and/or alleviate some gastrointestinal discomforts you've been experiencing? Well, by simply increasing your intake of both whole grains and legumes, you can not only improve the nutrition content of your daily diet but your overall health as well.

 

Whole grains are the kernels of various plants, mostly grasses, and consist of three main parts: the bran, the germ and the endosperm.  These parts work together to give you all of the high-quality nutrients whole grains are known for.  Whole grain products consist of complex carbohydrates, rather the refined carbohydrates, which are known to reduce both cholesterol and insulin levels preventing various forms of heart disease and diabetes.  The fiber of the bran portion of the kernels also helps to prevent gastrointestinal complications such as constipation or diverticular diseases.  Whole grain products are also generally low in fat and supply many important vitamins and minerals needed to maintain overall health.

 

Legumes are also a great low fat, high fiber plant source of complex carbohydrates, protein, vitamins and minerals.  Some members of the legume family are beans, lentils, soybeans, and even peanuts!  Legumes have been consumed in a variety of forms and dishes for centuries all around the world.  They are accessible, easy to prepare, able to blend with a multitude of flavors and dishes, and best of all relatively inexpensive!  Recent studies have shown legumes to lower cholesterol, reduce the risk of heart disease, increase colon health, reduce the risk of colon cancer, and aid in weight loss.  Soybeans have even been found to alleviate menopausal symptoms.  They are low on the glycemic index and contain some essential nutrients such as folate, iron, zinc and calcium.  If you're looking for an easy and tasty way to prepare some legumes, just look at the recipe included in this newsletter!

 

The combination of whole grains and legumes creates a complete protein that includes all nine essential amino acids.  These amino acids are necessary for supporting day-to-day activities as well as any exercise or athletic events you may enjoy.  Use this chart along with the advice of your dietitian and information provided in this newsletter to help figure out which beans and whole grains are best for you!

 

 

Please continue to let us know what you think, send us topics you'd like to see covered in future newsletters and feel free to pass along to friends & family!



Sincerely,


Lauren Antonucci, President
Nutrition Energy