"Is Butter a Carb?"

Just how healthy is granola, anyway? Here I am on the latest Eating Matters podcast, talking with Margot Sanger-Katz about her recent New York Times piece on health (mis)perceptions and the "Granola Gap". Thanks to Jenna Liut at the Heritage Radio Network for having me on!

Click here to listen to the Eating Matters podcast on iTunes.

Or click here to stream it from the Heritage Radio Network. 

Here is the New York Times article that sparked the conversation: Is Sushi 'Healthy'? What About Granola?

Dinner for a Warm Friday Night

We used to frequent a little French bistro that was down the street from our old apartment in Manhattan. Their house salad was a delicious combination of fresh lettuce greens, green beans, red potato and a few other things I can no longer remember. Since then, I've recreated this salad dozens of times at home, adding odds and ends on hand, but always making it with mixed greens, green beans and new potatoes. Here is today’s version:

Salad: 

4 cups mixed greens, rinsed and dried

4 small new potatoes, boiled, cooled and diced

½ lb. green beans, ends snipped, and then blanched (dip beans into boiling pot of water for 30 sec, then plunge into ice bath to cool)

1 can tuna packed in olive oil  

Dressing:

1 T olive oil

½ t Dijon mustard

½ t red wine vinegar

1 small shallot, minced

Salt and pepper

Mix all of the dressing ingredients together in a cup, or add to a small jar, cover and shake. Combine all of the salad ingredients and then toss to coat with dressing. This is a perfect dinner for two on a warm day.


 

NYC Food Policy Center's 40 Under 40

I was so honored to be included in the New York City Food Policy Center's inaugural class of 40 Under 40 working to make positive changes in the food environment.

"The New York City Food Policy Center at Hunter College honorees include policymakers, educators, community advocates, farmers and innovators who are making significant strides to create healthier, more sustainable food environments, and who use food to promote community and economic development."

To read the whole publication, click here

A few pictures from the 40 Under 40 Party, hosted generously by Charles Platkin, Executive Director, NYC Food Policy Center Hunter College:

Alyson Abrami, Director of Food and Nutrition Programs at Children's Aid Society, with Barbara Turk, Director of Food Policy in the Office of the Mayor

Alyson Abrami, Director of Food and Nutrition Programs at Children's Aid Society, with Barbara Turk, Director of Food Policy in the Office of the Mayor

Charles Platkin, Executive Director of the NYC Food Policy Center Hunter College

Charles Platkin, Executive Director of the NYC Food Policy Center Hunter College

Here I am with my old DOHMH colleagues Alyson Abrami and Sabrina Baronberg, Senior Director of Food and Nutrition Programs at Public Health Solutions

Here I am with my old DOHMH colleagues Alyson Abrami and Sabrina Baronberg, Senior Director of Food and Nutrition Programs at Public Health Solutions

Claire Uno, Assistant Executive Director at Tisch Center for Food Policy; David DeVaughn, Senior Manager at City Harvest; Leah Eden, Policy Fellow at United Way 

Claire Uno, Assistant Executive Director at Tisch Center for Food Policy; David DeVaughn, Senior Manager at City Harvest; Leah Eden, Policy Fellow at United Way 

 

 

Healthy Hospital Food Initiative - Case Study Published

When I worked at the NYC Health Department, one of my favorite projects was the Healthy Hospital Food Initiative. It was incredibly collaborative, with our hospital partners doing most of the heavy lifting. We provided the guidelines, framework and nutrition technical support as needed, and they made the changes on the ground, often with a lot of creative problem-solving. I'm really proud of this project, with over 60% of NYC hospitals participating (which includes some of the largest facilities and largest employers in NYC). There were a lot of substantial changes - getting the junk food out, yes, but also making healthier options more available.

Our case study on the success of the Healthy Hospital Food Initiative was published last week in the CDC journal Preventing Chronic Disease: www.cdc.gov/pcd/issues/2016/15_0541.htm.  I hope this will be a helpful resource for others looking to make healthy changes to the food options in hospitals.  Below is a picture of the posters we created to support the initiative. 

Figure 1. Promotional signage for hospital cafeterias.

Figure 1. Promotional signage for hospital cafeterias.

From the article -- 

"Using the standards provided by the health department, hospitals made substantial healthy improvements in their cafeterias, including labeling items with caloric information, reducing availability of sugary drinks, increasing whole grains in sandwiches and entrees, and reducing sodium."

 

For more on the Healthy Hospital Food Initiative, here is an article I was interviewed for on the launch of the initiative: foodservicedirector.com/industry-news-opinion/five-questions/articles/nyc-s-healthy-hospital-food-initiative-ashley-lederer.

Here is a link to more on the Healthy Hospital Food Initiative on the NYC Health Department website.