Apricot materials and news to assist dietetic professionals
in improving people's health
The good news is that our communities know more and more
about the link between eating healthy and living strong, healthy
lives. As dietetic professionals place a continued and
dedicated emphasis on providing reliable and practical nutrition
news and tips to empower people to make smarter food decisions,
the prognosis for active, healthy living becomes brighter.
Although California apricots haven't received the publicity
that other fruits have, they are a good source of beta-carotene
and can help people create lifelong healthy eating habits
by adding nutritious variety to the standard fruit choices.
Plus, their mildly sweet tartness makes them a complementary
addition to a variety of foods and flavors.
Let Us Know!
The Dietetic Info pages are a new and growing
addition to our website. Check back for the latest apricot
news and materials and let
us know what you would like to see in the future.
Consumer Handout: "Making Smart
Food
Choices with California Apricots"
At various Dietetic Association shows throughout
the year, the Apricot Producers of California have talked
with numerous dietitians, and what we have heard time and
time again is about the need for easy-to-understand, useful
and informative nutritional materials to pass along to consumers
at health fairs, during office visits, in schools and more.
That's why the Apricot Producers of California created a one-page,
double-sided consumer handout featuring practical information
to assist consumers in making smart food decisions.
And, we left room for you to promote your business by attaching
a business card, label, stamp or special instructions.
Description of Handout
The "Making Smart Food Choices with California
Apricots" handout features nutritional information on
California apricots complete with descriptions on beta-carotene,
Vitamin A, anti-oxidants and fiber. The handout emphasizes
taking small steps toward creating lifelong eating habits.
A list of fruit serving sizes is included for quick reference,
along with easy apricot serving suggestions, tips on selecting
and using apricots and a recipe for low-fat apricot waffles.
The handout balances general nutrition information with more
specific tips on California apricots.
How to Order
Visit our Contact
Us page to order the "Making Smart Food Choices with
California Apricots."
Please specify if you would like to have the handout emailed
to you or if you would like to have a color copy or black
and white original print.
Let us know who you are and what other materials you would
like to see, and we may have additional items to pass along
to you. Remember to provide contact information so that we
can get in touch with you if we have additional materials
or insufficient mailing information. Thanks!
University of Illinois Study Confirms
Canned
Foods Packed With Nutrition
Excerpts from the Summary of Findings: Results
of a new nutrition study show that, more than ever, dietitians,
nutritionists and food service professionals can feel confident
recommending delicious, healthy meals prepared with canned
ingredients
In 1995, the University of Illinois Department of Food Science
and Human Nutrition released a comparative analysis of a variety
of canned, fresh and frozen fruits and vegetables that let
a little-known secret out of the can--canned fruits and vegetables
are as nutritious as their fresh and frozen counterparts.
In response to queries from health professionals and the media,
the University of Illinois has expanded and updated this study
in 1997. The new study, called the Nutrient Conservation
in Canned, Frozen and Fresh Foods, provides nutritional
analyses of about 35 canned fruits and vegetables, as well
as poultry and fish.
Source: Canned Food Alliance (CFA) and researchers from
the University of Illinois have established a Web site to
provide a complete listing of the 1997 nutrition study components.
For more information, visit http://www.aces.uiuc.edu/~nutrican
News Release: "Canned
Foods Deliver the Same Nutrition and Taste as Fresh and Frozen
Foods, New Research at UMass Says"
Amherst, Mass.- A study conducted by the University
of Massachusetts nutrition professor Kenneth W. Samonds on
13 "family-friendly" recipes finds that canned foods
provide the same nutrition, taste and attractive appearance
as fresh or frozen foods. The findings send a strong
message to parents looking for convenient ways to get their
children to eat healthy foods, Samonds says.
The study, conducted at the Amherst campus involving nearly
1,500 students, staff and local residents, concluded that
popular recipes made with canned foods had the same nutritional
value, and were as appealing as dishes made with fresh or
frozen ingredients. The taste-testing occurred at the
Worcester Dining Commons at UMass in mid-March. Samonds
worked with Amherst-based consultant Grace Brannan on the
project.
For more information on this study please visit: www.mealtime.org/nutrition/results.html
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