Though your metabolism IS constantly at work, it does slow down later in the day, especially if you are just dieting and not exercising. When you exercise your heart rate and...
Dear Out to lunch bunch,
It's a great idea to think about your health when dining out! While restaurants and delis are convenient for lunch and provide a welcome opportunity to socialize, the results of eating out may be less than favorable for your health. Why is that? A couple reasons; (1) Much food eaten away from home is high in fat and calories, and (2) people tend to overindulge when they dine out, eating healthier when they are at home. Regardless of where you are eating, any healthy diet should include plenty of different fruits, vegetables, and whole grains. However, even healthier foods such as these may be more calorie-rich at restaurants; studies show restaurant food typically is more calorie dense — meaning more calories per bite — than similar food prepared at home.
It may be hard to believe that in the 1950s, Coca-Cola was packaged in 6.5-ounce bottles. Twelve-ounce cans and 20 oz bottles were next in the upsizing timeline, and now it's possible to get a super-sized soft drink at a fast food restaurant containing 42 oz or more. That's more than one liter! The original bottle of Coke was 81 calories. The super-sized beverage is over 300 calories (it would be more, but you get lots of ice included).
If you go to a fast food restaurant, a regular hamburger weighs in at almost four ounces and contains 250 calories. That's fine, but not many people just eat a plain burger. Compare it with a Big Mac at 7-½ ounces and 540 calories. Super size your fries and end up with 320 calories more than a small order. So, a well-known hamburger, giant fries, and a big beverage total 1410 calories — about two-thirds of a day's worth of calories for an average sized woman.
Fast food isn't the only high-calorie culprit. If you visit your local deli or pizza parlor you'll likely notice the size of sandwiches and pizzas are huge. On top of that, some pizzas come with stuffed crusts, adding an extra 120 calories per slice. And as for the heroes and hoagies, many delis make sandwiches with six ounces of meat or more. At home, most people would use three or four ounces.
Breakfast on the run adds up like you would not believe! The average bagel in
You may also want to consider the sodium and other food additives that are likely in some of your restaurant favorites. Salt certainly brings out the flavor in a meal, but in excess may also bring out undesirable health problems. Many restaurants offer low-sodium dishes. Asking for sauces and dressings on the side can help you to manage your salt, as well as calorie, intake.
In these examples, some of the foods (e.g., cheese, juice) have nutrients your body needs, but that is not always the case. Usually, extra calories eaten away from home are lower in fiber, calcium, and other important nutrients than foods eaten at home.
So, what is a busy person (or a person who just enjoys eating out) to do? Useful resources for healthy eating and living can be found at MyPyramid.gov. Additionally, here are some practical tips if restaurants are part of your daily regimen:
- Look for items that are baked, broiled, steamed, roasted, or grilled, without sauces — ask for sauces or dressings on the side.
- Try vegetable- or broth-based sauces (rather than cream-based) with meats, pasta, rice, etc.
- Focus on packing fruits, veggies and whole grains into your meal wherever possible
- Buy smaller portions when you have the choice — even if the larger sizes don't cost much more. Super sizing only benefits your wealth, not your health.
- Save money by sharing a meal with a friend.
- If you are at a sit-down restaurant, forgo the appetizer, or order a salad or a non-creamy soup.
- Ask for the bread or chip basket to be removed after you've had a few.
- Think about getting an appetizer or soup as a main dish.
- Order a side of steamed or roasted veggies.
- If you are served a large portion, plan on bringing half of the food home to have for another meal.
- If dessert is a must, pick fruit, sorbet, or keep some dark chocolate handy and have a small portion after your meal.
- Eat regular meals and snacks, so you are less likely to overeat when you reach your favorite diner, deli or café.
It may be wise to view your restaurant dining as a convenience. That is, you are paying not to have to shop for food, cook, and clean up; however when it comes to eating a balanced diet restaurants aren't going to do the work for you. The mantra 'everything in moderation' is key when dining out. Bon appetit!
Dear Student & Parent,
Bravo to eating breakfast! It's fairly well known as this point that a healthy breakfast is a great way to start each day — especially when it's made from scratch. Taking into consideration that, just sometimes, younger people are a little picky about what they'll eat, not to mention the energy it can take a groggy chef to whip up something in the A.M., here are a few easy, interesting, and nutritious breakfast recipes:
Creamy Apple-Cinnamon Oatmeal (makes two servings):
2 c. skim milk
1 c. rolled oats
1 T. Brown sugar
1 T. Maple syrup
1 apple — peeled, cored, and chopped into cubes
- In a medium pot, heat the milk over medium heat, almost to a boil.
- Add the oatmeal, reduce the heat to low, and cook for about 5 minutes, or until all of the milk is soaked up by the oatmeal.
- Add the brown sugar, maple syrup, and apple pieces. Stir well and serve.
Berry Parfaits (makes two servings):
2 containers of yogurt (vanilla, lemon, or peach)
2 c. mixed berries: strawberries, raspberries, blueberries, and/or blackberries
1 c. low fat granola
- In 2 glasses or plastic cups, add a layer of yogurt to the bottom. Cover with a layer of berries, and then sprinkle on a layer of granola.
- Repeat the layers until the glasses or cups are full, ending with a sprinkle of granola.
Egg Scramblers (one serving):
1 or 2 eggs
1 toasted whole wheat pita or toasted English muffin
Optional item(s): mushrooms, peppers, grated cheese, chopped tomatoes, onions, salsa, or whatever else you like!
- Crack eggs into a glass measuring cup and beat well. Mix in any other ingredients you like.
- Cover tightly with a microwave safe plastic wrap.
- Microwave at 70 percent: 1 minute for 1 egg; 1-½ minutes for 2 eggs — slightly longer if you add other ingredients, or if you like your eggs more well done.
- Spoon into a pita, or onto a toasted English muffin.
- Crack eggs into a bowl and beat well. Mix in any other ingredients you like.
- Pour egg mixture into a non-stick pan. Cook over low heat, stirring occasionally, until eggs are cooked through, not runny.
- Spoon into a pita or onto a toasted English muffin.
Banana Smoothie (makes one serving):
1 banana cut into 1-inch chunks (works great if already frozen)
½ c. yogurt
½ c. milk or soy milk
2 T. honey or jam
¼ t. vanilla extract
- Put all of the ingredients into a blender. Mix until all of the fruit is pureed.
- Pour into a glass, and drink immediately.
You can freeze this beverage overnight, then toss it into a blender, and pour it back in the plastic cup you froze it in. If you run out of time in the morning, you can bring your smoothie with you on the way to school.
Regardless of what you make, consider involving your breakfast companion in both the decision process and making the breakfast. This way you can both enjoy some time together and a nutrient-filled morning. Eat up!
You and your friends have picked up on a popular debate. One aspect of weight management that is vital to understand is that we gain and lose weight over periods of time — weeks, months, years — not hour by hour. This happens as we take in more calories than we expend. Another important fact of metabolism is that our bodies do not stop working, even when we are sleeping! Hearts are beating, blood is circulating, lungs are functioning, brains are even working. This all takes energy — meaning we are still burning calories.
There is no magic time after which the body stores fat. For instance, if you eat the same exact meal at 6 pm or at 8 pm, is one more caloric than the other? No, each meal has the same number of calories. What really matters is the total amount of food and drink you have over the course of a week, or a month or longer, and how much energy you expend during that timeframe. Excess calories will be stored as fat over time, regardless of whether they are taken in during the day or night.
When it comes to eating late at night and the potential for weight gain, there are several considerations:
- Portion sizes — waiting to eat could lead to consuming larger portion sizes.
- Quality of food — after a long day of work or school, a few slices of pizza or a fast burger may seem easier than steamed vegetables and broiled fish.
- "Mindless snacking" — evenings spent studying, going out, or watching TV may lead to excess calories from fast, sugary, on-the-go options.
- Health concerns — consistent periods of going without food followed by a large meal can negatively impact the interaction between blood sugar and insulin and make you more vulnerable to Type 2 diabetes.
So, to settle the debate, you are correct that late-night calories won't change your metabolism or magically count more than calories eaten during the day. However, limiting late-night meals and snacks may be an effective weight management strategy for some because it helps them to control their overall calorie intake. Some people find that if they set a time that they can't eat past, it helps minimize or eliminate the possibility of munching on a lot of high calorie foods. Another useful tip may to be to eat four or five smaller meals and snacks spread evenly throughout the day so you don't become overly hungry at any point. Following these tips can keep your energy levels consistent for work and play and can provide some long-term benefits to help you reduce your chances for diabetes or other health issues.
June 29, 200721199
Though your metabolism IS constantly at work, it does slow down later in the day, especially if you are just dieting and not exercising. When you exercise your heart rate and metabolism both increase. In addition it is better to eat more meals and take in the same amount of calories because in doing so you keep your metabolism working. On the other hand if you eat less or worse starve yourself for several hours your metabolism slows down and potentially puts your body into a "starvation mode" where more insulin is released causing the body to store more fat. This is the most simple answer to this question.
Dear Baffled Over Butter,
You may be baffled over butter, but it sounds like you've got a good grip on chemistry! Some of the margarines sold in stores today are still made from oil that has been infused with hydrogen atoms, firming it up into a semi-hard or solid form at room temperature. This process is known as hydrogenation, and it allows the margarine to contain less saturated fat than butter. Unfortunately, hydrogenation also forms something known as trans fat, which actually does more damage to your body than saturated fat. (Both butter and margarine end up containing the same amount of total fat.)
Margarines made from hydrogenated oil usually appear in a solid stick form, similar to how butter is sold. Other kinds of margarines on the market today are made from non-hydrogenated oil, making them softer in texture and lower in calories, saturated fat, trans fat, and total fat. These soft margarines, which are commonly packaged in tubs and known as "soft-tub margarines," replace the hydrogenation process with small amounts of modified palm kernel and palm oil in order to make it softer and easier to spread.
Unlike margarine, butter isn't made from vegetable oil. Instead, butter is prepared from cream, contains saturated fat, and, because it's made from an animal source, also has cholesterol. Both saturated fat and cholesterol raise unhealthy cholesterol or LDL (low-density lipoprotein). Margarine is manufactured from vegetable oils, such as corn, soybean, or safflower oil, among others. Since margarine is based on plant sources, it doesn't contain cholesterol.
Because margarines don't contain cholesterol and are now made without trans fat, the American Heart Association recommends that soft margarine can be used instead of butter in recipes. Choose a margarine that contains less than two grams of saturated fat per tablespoon, no trans fat, and has liquid vegetable oil as the first ingredient.
Humans are the only animals to cook their food before eating it. Some say that the superior nutrition afforded by cooking our food is what has allowed our brains and bodies to develop the amazing complexities that they have. Others think that the humans who cooked their first meal 40,000 years ago took a step towards a long fall from grace that eventually led to fast food, heart disease, and related health concerns.
Many people who follow a raw diet — a diet composed primarily of uncooked fruits, vegetables, sprouts, nuts, seeds, grains, and beans — do report experiencing increased energy, improved skin appearance, better digestion, weight loss, and reduced incidence of heart disease. However there are probably just as many people who would claim that a raw diet made them feel lethargic, hungry, cold, and/or deficient in crucial vitamins and minerals. There are pros and cons of a raw diet, as with almost any diet you could come up with. The most important thing is to figure out what feels right for your body, lifestyle, climate, and nutritional needs, all of which may change throughout your life.
The main tenet of a raw food diet is to avoid cooking foods above 118 degrees Fahrenheit, the theory being that keeping enzymes intact allows the body to better absorb nutrients. Foods that are usually cooked, like grains and legumes, are broken down in other ways like soaking and sprouting. Soaking and sprouting seeds, grains, nuts, and legumes can render them full of enzymes, fully digestible, and high in proteins, vitamins, fats, and minerals. Fruits and vegetables can also be dehydrated into breads and cookies, blended into warm (under 118 F degrees) soups, and juiced. Because the raw food diet consists mainly of fruits, vegetables, nuts, seeds, beans, grains, legumes, seaweed, fresh juices, and purified water, it contains fewer transfats and saturated fats than the typical Western diet. A raw foods diet is also high in fiber, potassium, magnesium, folate, and health-promoting plant chemicals called phytochemicals.
Another advantage raw foods promoters cite is the diet's alkalizing effect on the blood. The more alkaline human blood, the more oxygen it absorbs. The more oxygen our blood absorbs, the better we feel. If our blood can't absorb enough oxygen we feel tired, gain weight, have poor digestion, develop aches, pains, and may develop conditions like cancer, heart disease, arthritis, and candida. The most alkalizing foods are raw dark green vegetables — especially leafy green vegetables like kale, collards, and chard; fruits like watermelon, avocado, cucumber, and young coconuts; herbs and spices like wheatgrass, parsley, basil, cilantro, cayenne, ginger; and sprouts made from mung bean and alfalfa. The opposite of alkalizing foods are acidic foods, which are mostly sugar, coffee and tea, animal products, white flour and other processed foods like cereal and baked goods, and transfats and saturated fats. Some believe that stress and environmental toxins also produce acidity in the blood. An easy way to determine your blood pH level is to buy a pH test strip at any health food store, pee on it, and read the results to tell how alkaline or acidic you are. While followers may be fervent about the benefits of going raw, there are few to no scientific, population-based studies backing up claims of significant health benefits.
Some critics of a raw food diet suggest that the body makes the enzymes needed to digest and assimilate food nutrients, and that, though you do lose some vitamins and minerals when cooking, there's nothing inherently wrong with cooking foods. In fact, cooking some foods allows our bodies to more easily digest their proteins, and makes certain nutrients more available to our systems for absorption. For example, lycopene, a plant chemical, is found in greater abundance in cooked tomato products than in raw ones. Cooking also helps to destroy certain bacteria and food-borne illnesses.
Other critiques associated with this diet are that it lacks calcium, iron, protein and vitamin B12. To avoid nutrient deficiency, strict raw foodists take supplements of vitamin B12, vitamin D, and drink herb teas like raspberry leaf and nettles to fortify the body with iron and calcium. By eating adequate amounts of sprouted beans, nuts, and seeds, raw food lovers can consume enough protein. Nausea, cravings, and headaches, which are symptoms of the body's detoxification, can occur as a result of starting a raw diet. Detox symptoms are especially likely to occur if a person's previous diet was rich in meat, sugar, and caffeine. With time (and drinking plenty of water) these symptoms usually go away. A strictly raw food diet might not be suitable for pregnant or nursing women, babies and young children, people with anemia, people at risk for osteoporosis, and those who live in very cold climates, although these people can certainly incorporate raw foods into their diets. As with any eating plan, considerable energy, time, thought, and commitment is necessary in order to maintain a healthy and balanced lifestyle as a raw-foodie.
With diets, one size does not fit all. There is no one diet that will serve everyone the same; there probably isn't even one diet that will serve one person for very long. If you're a Columbia student and want more individualized guidance on optimal nutrition, you can make an appointment with a nutritionist at Medical Services through Open Communicator or by calling x4-2284. Non-Columbia students may want to start with a primary care provider who can help them find a nutritionist. You can examine what a raw diet entails, how to carry it out healthfully, and common pitfalls to avoid, but ultimately you will have to decide for yourself if it feels good to keep it raw one day a week, one week a month, one month a year, or hardly ever. Rawk on!
In a word, no! Fat — both on our bodies and in our diet — gets an undeserved bad rap and is actually essential for our survival. Body fat is found in places you may not even think about when you're considering its role in our health. It's part of:
- every cell membrane
- some hormones and prostaglandins (hormone-like substances) which regulate many body functions
- nerve sheaths (nerve coverings)
Body fat is categorized as either essential or storage fat; both types play a vital role in our functioning. Essential fat is found in bone marrow and lipid rich tissues throughout the body. Storage fat is located around internal organs and under the skin (subcutaneous). These two types of body fat play important roles in keeping our bodies healthy. For example:
- A layer of fat surrounds each organ (such as your heart, liver, kidneys, etc.), protecting and cushioning it against impact during sports or accidents,
- Fat helps maintain normal body temperature.
- Fat provides us with a supply of stored energy, which can sustain us if food is not available.
Dietary fat is the fat found in a variety of foods and is a concentrated source of energy for the body. It is dangerous to eliminate all fat from your diet. Certain fats, essential fatty acids, can only be obtained from foods. These are incorporated into regulators of specific body processes such as blood pressure and even help us maintain healthy skin. Dietary fats are also required to absorb vitamins A, D, E, and K. These nutrients are vital to our vision, bone formation and maintenance, blood protection and clotting, nerve development, and can act as a defense against oxidation. In addition to their health benefits, fats provide joy in eating. They carry flavors and aromas, and provide foods with pleasurable textures. Fats also fill us and help satisfy our appetite.
When it comes to fat, too much or too little on our bodies and in our diets is not recommended. The related Q&As below can shed some more light on the facts about fat.
Somthing's fishy about your lab results. The improvement in your cholesterol levels may be due to the foods you replaced with the fish, rather than the fish in and of itself. The fats found in some varieties of fish, omega-3 fatty acids, reduce triglyceride levels in the blood, but generally do not affect cholesterol levels.
However, you're still doing yourself a favor by feasting on fish. Eating fish offers many major health advantages. The primary benefit found from including fish oils in your diet is the lowered risk for sudden cardiac death. This means that fish eaters decrease their chance of dying suddenly from a heart attack (keep in mind that there are different types of heart attacks).
Two mechanisms explain how eating fish reduces the chance of heart attack. First, it seems that fish oil fatty acids reduce blood clotting by decreasing the stickiness of blood platelets. Second, omega-3 oils may play a role in stabilizing heart rhythms. It could be that the electrical impulses that go awry during some heart attacks are preserved in fish eaters. These protective qualities may work together, resulting in the reduced risk of sudden cardiac death that has been observed among fish consumers. Other possible health benefits of omega-3 fatty acids are their potential to help lower blood pressure and protect against some forms of stroke.
Remember, it is possible to have too much of a good thing. There are certain risks associated with eating too much fish. The main risk has to do with the toxicity of environmental contaminants, primarily mercury, which ends up in fish due to environmental pollution. Because of this, women who are pregnant or breastfeeding are often advised to avoid fish. In addition, there are various recommendations for eating fish to avoid consuming dangerous levels of mercury, as its toxicity can damage the brain, kidneys, and lungs. Mercury levels may be especially high in shark, swordfish, king mackerel, and tilefish.
But in moderate amount, fish can be beneficial, especially for people eating a western diet that is often low in omega 3s. Good sources of omega 3 include:
- Mackerel (watch out for the higher mercury levels in king mackerel)
- Rainbow and lake trout
- Albacore, blue fin, and yellow fin tuna (including the canned type)
- Striped sea bass
- Swordfish (watch out for higher mercury levels)
Fish oil supplements, on the other hand, contain almost no toxic contaminants and thus are safe. However, they can cause gastric symptoms, so it is best to take them with food. People with low blood pressure or who are taking medication for low blood pressure should also be careful about eating too much fish, since the fish oil could lower blood pressure even more. In very high amounts, fish oils can have some anti-coagulant effects, causing nosebleeds in some people.
Eating these jewels of the sea even once or twice a week may lead to heart healthy benefits. Obviously an all-around healthy diet will provide even more protection from heart disease, and other maladies, too.
Dear In a quandary,
Your friend definitely isn't alone, but in order for her to change her behaviors or ingrained patterns, she needs to acknowledge that a problem exists, or see a benefit from making a change. Because food and eating habits are such a personal aspect of our lives, it can be a sensitive area of discussion. To answer your first question, diets that are high in fat, sodium, and calories, and low in fruits, veggies, calcium, and other nutrients, may contribute to the development of diseases, such as heart disease, diabetes, hypertension, and osteoporosis, among others. If this factor is a concern to your friend, she may consider changing her patterns. However, if she is healthy now, the thought of developing any of these conditions in the far off future may not be motivation enough for her in the present time to change habits with which she's been comfortable.
One thing is for sure — criticizing and nagging don't work! So, what can you do? First of all, you can suggest spending time together doing some sort of activity. If you can get your friend moving, she may become interested in eating more healthfully. Try to disguise exercise into a fun pursuit. Some ideas include:
- Going for a walk
- Bike riding
- Flying a kite
- Playing Frisbee
- ice skating
- Borrowing a dog to bring to the park (or bringing your own) and playing ball
Another tact you can try is to determine something that is important to her, and show her that eating better can help improve the matter. While many people aren't motivated by diseases they can't relate to or that seem intangible, immediate concerns can hold more relevance. For example, skin problems, low energy levels, or stomach discomfort can promote a greater incentive or inclination to change. If she complains about any of these conditions, some appropriate suggestions could include drinking more water than diet soda, substituting a juicy piece of fruit for the chips, or heading over to an enticing salad bar rather than making a quick trip for fast food. Considering and implementing any changes or new patterns are only part of the challenge; maintenance is also key, and can be easier to follow-through when done together with a peer than by one's self. Your can demonstrate your support by bringing over some farm fresh apples, cooking a healthy meal together, going to lunch together at an eatery where healthy choices are available, walking together regularly during lunch breaks, etc.
Remember, gentle suggestions are better received than harsh criticism. Advice that begins with "You should..." may fall on deaf ears. Instead you can try to initiate a discussion, saying something like, "You know, I just read an article that said drinking water is important for keeping skin healthy... and I'm drinking more water as a result." Having a conversation about this subject may get your friend to think, and perhaps try, to take steps leading to healthier patterns of eating and activity. Then again, she may decide not to pursue anything at this time. If this is the case, you can express your concern to your friend, and let her know that if she would ever like to pursue healthier eating habits you are ready to support her. In the mean time, remember why you're friends in the first place and enjoy your time together!
November 7, 200821262
To the reader:
I think you could try to teach your friend about enjoying healthy food. It only works if you are subtle, so work in small steps. Try inviting her over for dinner and cooking...
To the reader:
I think you could try to teach your friend about enjoying healthy food. It only works if you are subtle, so work in small steps. Try inviting her over for dinner and cooking a healthier version of pizza or lasagne or some other food she might recogize. Or take her out for a healthy but filling meal at a good quality restaurant (Italian is often good for this). By doing this the aim is to lead by example: show her that healthy food tastes great, fills you up and can contribute to a fun meal, as well as being good for you. Then she will see that living a healthy lifestyle needn't be torture, in fact it is something that a lot of people (chefs, gourmet food lovers, etc.) deliberately seek! Good Luck!
Dear Confused and College Bound,
You are not alone with your concerns. Going to college is a big step in a person's life involving major changes. You and those around you may be living on your own for the first time, making decisions on a buffet of issues, including what to eat.
Eating healthy at college is possible. Many college dining services are offering more healthy choices and are often quite receptive to students' concerns and dietary preferences. But, this is only part of the challenge. In an environment where time, friends, and finances may combine in new ways, having options available only solves some of the puzzle. It's important to experiment with what works best for you. For example, that traditional idea of three square meals a day has been updated with a more contemporary concept of eating five smaller meals spread throughout the day. Steer clear of diets or fads, especially those that drastically limit a particular nutrient. Remember, balance, moderation, and variety win out over trendy and extreme. For some practical tips, navigate through the many options on Choosemyplate.gov. Columbia students can also take advantage of the resources from the Get Balanced initiative. Plan ahead when possible so you don't have to rely on vending machines when you're hungry; think of ways to incorporate fruits, vegetables, and whole grains on a daily basis. Eating more of these will fill you up and possibly even enhance your already stellar brain power.
Making time for physical activity is important, too. Most college fitness centers have a variety of movement classes and options. When the weather is right, grab a friend and walk, run, bike, or blade outdoors. If you are Columbia affiliated, you can connect with the CU Move initiative. CU Move encourages members of the Columbia community to engage in active lives that include regular physical activity. The program provides participants with motivation, incentives to be active throughout the year, and event calendars with access to plenty of free and low-cost physical activity options on campus and around NYC.
Now, to address the second part of your question: an eating disorder, such as anorexia nervosa, is less about food, eating, and body weight. It has more to do with mental health, emotional, physical, socio-cultural, and family issues. If this is a particular concern of yours, you might want to take a look at Eating disorders vs. normal eating. Additionally, if you are a Columbia student, you can make an appointment with a health care provider or a registered dietitian to discuss your concerns by contacting Medical Services (Morningside) or the Student Health Service (CUMC).
Give yourself some time to adjust to a new environment and ask for help when you need it. Everything in moderation, even moderation.
Enjoy your time at college,
Eating fruits and vegetables is an essential part of maintaining good health. In 2011, the USDA launched its most recent food guide called Choose My Plate. Most health professionals and health promotion organizations, including the USDA, recommend eating at least five servings of fruits and vegetables daily. Or, in the case of the Choose My Plate campaign, make half of your plate fruits and vegetables.
Since eating vegetables is not very appealing to you, let's start by discussing ways to incorporate some essential vitamins and minerals into your diet via fruit. Look to a wide variety of fruits to take in more vitamins, minerals, and phytochemicals, which are plant substances that may ward off heart disease and certain forms of cancer. For example, a fruit salad composed of oranges, assorted berries, grapes, kiwi, bananas, apples, and peaches with fresh lime juice squeezed over it can be enjoyed as a delicious part of any meal or on its own as a snack. A piece of fruit, such as an apple or a pear, is also an excellent dessert and can be paired with protein, such as nut butter or cheese, to make a well balanced snack.
Now let's move to the incorporation of vegetables in a positive way. Vegetables can taste bitter, particularly when eaten raw. A good place to begin may be experimenting with roasting a few different vegetables to see what you may like. Roasting vegetables brings out their sweetness via a process called caramelization, which reveals the sugars in vegetables, causing them to taste sweeter. This works particularly well with root vegetables, such as onions, potatoes, sweet potatoes, turnips, and carrots. To roast vegetables, simply cut them into one-inch squares, toss with olive oil, salt, and pepper, place on a baking sheet, and put in an oven at 450 degrees for 30 to 40 minutes, tossing and turning throughout cooking. You will know they are done when they are golden brown, slightly crispy on the outside, and soft on the inside. Broccoli and cauliflower are also delicious when roasted. Feel free to experiment by adding grated parmesan or other cheeses, herbs, and spices to the vegetables after roasting. You can also look to "sweeter" vegetables, such as corn, peas, tomatoes, and carrots and incorporate them into pasta or rice dishes or put them together to make a salad. The Get Balanced! nutrition initiative offers some recipes to get you started, such as the Cilantro Corn Tomato Salad.
It is also possible to disguise vegetables in your food, similar to the way some parents do when their children don't eat their veggies. This is typically done using vegetable purees, which can be made at home simply by microwaving a vegetable and then pureeing it, or can be found in the freezer section (most often found are pureed sweet potatoes or squash) or as jars of baby food in the children's section of your grocery store. Purees can be added to stew, soup, pasta sauce, baked goods, etc.; the options are endless. There are several good cookbooks available that offer recipes that incorporate vegetable purees. You can also sneak in an extra veggie by making fruit smoothies with spinach added in — all you'll taste is the fruit!
In addition to purees, you can also incorporate vegetables into other foods. Examples include:
- Make omelets with tomatoes, peppers, and/or mushrooms — be sure to sauté the vegetables first before adding the eggs.
- Add broccoli and/or olives to your pizza.
- Add chopped spinach and/or grated carrots and onions to turkey burgers or meatloaf.
- Mix chopped carrot and celery into tuna or chicken salad.
- Choose soups rich in vegetables, such as Minestrone or Gumbo.
- Add peas, carrots, and/or zucchini to rice pilaf.
It's difficult to "force" yourself into liking a specific food, especially if you are turned off by the taste. Luckily, you can choose from a variety of vegetable options and cooking methods. Keep an open mind (and mouth), and perhaps you will come to enjoy some of these foods!
For more tips about healthy eating, fruits, and vegetables, check out the Optimal Nutrition section of the Go Ask Alice! archive, learn more about the tools from Columbia's Get Balanced initiative, or visit Choosemyplate.gov.