Romina Barritta de Defranchi – HealthStylz

3 Space-Saving, Multi-Functional Kitchen Gadgets

Romina Barritta de Defranchi — Tue, 07 Nov 2017 10:00:35 +0000

Products reviewed: Tomorrow’s Kitchen Pasta Spoon + Timer, Vegetable Knife + Brush and Utensil Rest

I’m always interested in innovative kitchen tools that make cooking at home easier. As the daughter of an Italian immigrant, I enjoy the tradition of cooking from scratch and eating as a family. And, of course, I’m a pasta lover. For those like me who love pasta but worry about eating too many carbs, we know that measuring serving size is key, and that including vegetables to serve with the pasta makes the dish more healthful. Finally, cooking pasta al dente contributes to a lower glycemic index in your meal.

That’s why I loved the concept of Tomorrow’s Kitchen tools. The Pasta Spoon + Timer, made to be a two-in-one tool, actually does three tasks:

The center hole in the spoon measures a 3-ounce serving of spaghetti
Keeps track of cooking time with a digital timer that is stored in the handle when not in use
And, of course, it grabs and serves pasta

What I like the most about the pasta spoon is the measuring feature. Now I don’t have to figure out how to use leftover pasta as I can cook the right amount for one meal.

The Vegetable Knife + Brush is a stainless-steel blade with a built-in silicone brush in its handle — perfect to clean potatoes, mushrooms and other vegetables before preparation.

The Utensil Rest is a non-slip silicone mat with raised edges and notches to place up to four cooking tools to keep your countertop clean and organized during cooking.

In the recipe below I used two spoon measures of pasta and added vegetables, which stretched the yield to serve 3. My only minor complaint is that I would prefer that the digital timer came with instructions. It defaults to 12 minutes, but after investigating the tool, I found it could be adjusted — you pull the timer down to the left to take a minute off (most pasta is done al dente in 9 to 10 minutes). Also, make sure to remove the timer when using the pasta spoon as it is not waterproof. The knife is very sharp and the built-in brush is extremely convenient, and both features worked great with the baby portobello mushrooms in my recipe. Lastly, the utensil rest is very handy as its size is adequate to hold regular size utensils and, like the other tools, it is dishwasher-safe.

Made of good quality materials and creative design, I definitely suggest these multi-function kitchen tools to help you cut down on kitchen clutter while making at-home delicious cooking easier.

Whole-Wheat Pasta with Portobello Mushrooms, Tomatoes & Arugula

Photo: Romina Barritta de Defranchi, DTR

Serves 3

Ingredients

6 ounces whole-wheat spaghetti (2 measured servings using the Pasta Spoon + Timer)
¼ cup chopped, shelled pistachios
2 tablespoons extra-virgin olive oil
1 cup baby portobello mushrooms, cleaned and chopped (I used the Vegetable Knife + Brush to thoroughly clean and chop mushrooms)
1 cup grape tomatoes
1 clove minced garlic
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup arugula
3 tablespoons shaved Parmesan

Directions

Cook spaghetti in large pot of boiling salted water for 9 minutes, stirring occasionally.
Meanwhile, toast pistachios in a large skillet over medium heat until fragrant and lightly brown. Remove from skillet and set aside.
In the same skillet heat olive oil. Add portobello mushrooms and sauté about 1 minute until golden brown.
Add tomatoes, garlic, salt and pepper and sauté 3 more minutes.
Add arugula and turn off the heat.
When pasta is done, drain well and add to the skillet along with pistachios and toss to combine.
Serve immediately with shaved Parmesan on top.

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Mini Chicken Empanadas

Romina Barritta de Defranchi — Wed, 01 Nov 2017 14:00:00 +0000

With the holidays upon us, Food & Nutrition’s recipe developers cooked up a beautiful spread of secretly nutritious snacks, sweets and mocktails that are sure to entertain guests! Find our other “Festive Fete” recipes here.

Servings: 12
Serving size: 2 empanadas
Prep time: 50 minutes
Cooking time: 15 minutes

Ingredients

Cooking spray
1 tablespoon (15 milliliters) olive oil
½ cup minced green onions
½ cup minced red bell pepper
10½ ounces boneless, skinless chicken breast, cut into ½-inch cubes
1 diced hard-boiled egg
1 tablespoon diced black olives
½ teaspoon sweet paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 package refrigerated pie crust dough

Instructions

Heat oven to 375˚F (191˚C) and coat a large baking sheet with cooking spray.
In a 10-inch skillet, heat olive oil over medium-high heat and sauté green onions and bell peppers about 2 minutes, until tender and lightly browned.
Stir in chicken and cook until no longer pink, stirring frequently.
Turn off heat and add egg, olives, paprika, salt and pepper. Transfer to a shallow bowl to cool.
On a clean surface, unroll dough and make 24 discs with a 2½-inch round cutter.
Place about 1 tablespoon filling in the middle of each dough disc, being careful to avoid the discs’ edges.
Lightly wet the edge of the dough with water. Fold each disc in half and press to seal edges, so the shape resembles a half-moon.
Crimp around edges with a fork.Place empanadas on prepared baking sheet at least 1 inch apart.
Bake until golden brown, about 12 to 15 minutes.

Cooking note: Prior to baking, empanadas can be frozen. Freeze until solid on a baking sheet, then transfer into a freezer bag. When ready to cook, bake frozen empanadas without thawing, adding a few extra minutes to the Cooking time.

Nutrition per serving: CALORIES 185; TOTAL FAT 11g; SAT. FAT 4g; CHOL. 33mg; SODIUM 248mg; CARB. 16g; FIBER 0g; SUGARS 0g; PROTEIN 7g; POTASSIUM N/A; PHOSPHORUS N/A

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Meal Frequency Around the World: What Can We Learn from Other Cultures?

Romina Barritta de Defranchi — Fri, 18 Aug 2017 09:00:42 +0000

Many cultures eat small, frequent meals while others stick to three larger meals per day. What are the health implications? Well, there is no global consensus on how many meals one should eat to stay healthy.

If the goal is general health and wellness, one should aim to find a consistent eating frequency that provides satiation while maintaining caloric balance. Quality of meals and quantity of nutrients at the end of the day are more important than meal frequency alone. Plus, meal frequency is determined by individual nutrition needs, lifestyle and culture.

Here are some meal patterns in different cultures provided by Country Representatives, or CRs, of the Academy’s international affiliate, the American Overseas Dietetic Association:

Argentina—CR Romina Defranchi

Dietary guidelines for Argentineans recommend having four meals a day: breakfast, lunch, afternoon meal, or merienda, and dinner. That’s the most common pattern, with breakfast and merienda being smaller meals. Dinner tends to be the biggest meal and is usually late, around 9 p.m. Yogurt and fresh fruits are common snacks.

Czech Republic—CR Terezie Mosby

Three meals and two snacks a day are common. Breakfast usually is pastry and milk. Snacks also can be a pastry or open-face sandwich (Czechs eat a lot of bread) or fruit.

Dominican Republic—CR Anayanet Jackez

Three meals a day, with a big breakfast made of plantains (mangu), fried eggs, white cheese or fried salami with cooked onions on top. It is not common to have snacks during the day but some enjoy eating tropical fruit. Lunch is the heaviest meal of the day, which includes a large amount of rice and beans with some meat (stewed chicken or pork). Dinner tends to be similar to breakfast.

Germany—CR Nichole Erickson

During weekdays most people eat three meals a day. The main meal is usually eaten at lunch and Brotzeit, or bread with different toppings, generally is eaten in the morning and evening. Muesli with yogurt is an alternative to bread for breakfast. On weekends, and especially Sunday, many eat a drawn-out brunch. On such days two meals are normal, and some skip lunch on the weekend for coffee and cake.

Greece—CR Elena Paravantes

Greeks typically have four meals a day: breakfast, lunch, afternoon coffee and dinner. Traditionally the largest meal was lunch, but many have changed their habits to a more Westernized style of living. Greeks eat a late dinner around 9 to 10 p.m. If lunch was substantial, then dinner is lighter, such as fruit with yogurt, sandwich, salad or a small amount of leftovers.

Jamaica—CR Patricia Thompson

Farming communities have two large main meals daily, with lots of snacking in between — fruit, juice and local sweet treats made from coconut. Lunch is called dinner and taken between 2 to 3 p.m. In urban areas, they have three main meals with different kinds of snacks such as chips, fast food, etc.

Laos—CR Joanna Cummings

Three meals with small portion sizes and sticky rice, rolled into little balls and used as a utensil. People in urban areas eat breakfast usually consisting of rice porridge with fish, pork or water buffalo and tropical fruits. Lunch may contain noodle soup with fish, chicken or pork. Dinner is laap — a minced meat and herb dish eaten with sticky rice. People living in rural communities may not have as much meat and are typically subsistence farmers that fish, hunt wild game or collect leaves, roots and mushrooms.

UK—student CR Kamelia Burjuklieva

Three main meals a day: breakfast, lunch and dinner, or supper, some call it. Typically, the biggest meal is in the evening, except for Sundays when lunch is also known as “roast dinner.” During the weekend, families and friends have brunch and/or afternoon tea, with finger sandwiches, scones with clotted cream, cakes, etc. and, of course, tea with milk.

Bottom Line

Meal patterns are varied across the globe and good nutrition is not just about number of meals. Although the Westernization of lifestyles in many countries can challenge the traditions of cooking homemade meals eaten as a family, we as food and nutrition experts can help people everywhere to have a more holistic attitude about food, emphasizing higher nutrition quality, more diverse foods and meal sharing.

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Haddock with Quick-Pickled Fennel

Romina Barritta de Defranchi — Fri, 30 Jun 2017 15:00:34 +0000

Pickled fennel adds an amazing kick to haddock fillets baked in a parchment bag with sweet cherry tomatoes and black olives.

Servings: 4
Serving size: 1 fillet and ½ cup vegetables (200 grams)
Prep time: 25 minutes
Cooking time: 15 minutes

Ingredients

Pickled fennel:

1 medium bulb fennel, trimmed (save some fronds for garnish)
2 tablespoons (30 milliliters) fresh lemon juice
1 teaspoon lemon zest
2 tablespoons (30 milliliters) apple cider vinegar
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground pepper

Fish:

4 6-ounce haddock fillets
1 cup cherry tomatoes
½ cup pitted black olives
1 tablespoon (15 milliliters) olive oil
¼ teaspoon salt

Instructions

Preheat oven to 400˚F (204˚C). Quarter the fennel bulb, cut out the core and thinly slice. In a medium bowl, stir together sliced fennel, lemon juice and zest, vinegar, sugar, salt and pepper. Cover with plastic wrap and leave at room temperature for 15 minutes.
Cut a piece of parchment paper to about 3 feet (91 centimeters) long and place it over a baking sheet, centered so that extra paper hangs over each side. Lay pickled fennel in a shallow pile in the middle of the paper. Place fish in a single layer on top of fennel and then add tomatoes and olives, making sure to leave the edges of paper clean. Drizzle with olive oil and season with salt.
Make a bag by folding the long edges of paper over the fish, then folding in the short sides. Crease the edges together so the paper is completely closed and sealed. Place baking sheet in the oven and cook for 15 minutes or until the fish reaches an internal temperature of 145°F (63°C). Fish should be opaque and flake apart with a fork.
Remove from oven and open the paper carefully. Serve each fillet topped with ½ cup tomatoes, olives and fennel. Garnish with fennel fronds, if desired.
Quick-pickled fennel can be refrigerated in an airtight container for up to 1 week.

Nutrition per serving: CALORIES 193; TOTAL FAT 7g; SAT. FAT 1g; CHOL. 88mg; SODIUM N/A; CARB. N/A; FIBER 2g; SUGARS N/A; PROTEIN 27g; POTASSIUM 584mg; PHOSPHORUS 386mg

Note: Nutrition information for sodium, carbohydrates and sugars not available due to multiple factors affecting sugar and sodium absorption during the pickling process.

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The Future of Grocery Shopping is Now

Romina Barritta de Defranchi — Thu, 22 Jun 2017 16:26:09 +0000

Who would imagine a store where you select your groceries and leave without going to the cashier? That future is now. Technology companies and supermarket chains are working together to reinvent the trip to the grocery store. For years people have been going to brick and mortar supermarkets for all their grocery shopping, but now that is changing.

Online, Personalized Purchases

According to the Nielsen Global Report, “The Future of Grocery,” 25 percent of online respondents reported they order grocery products online, and 55 percent are willing to do so in the future. Growth of online grocery shopping is driven in part by the maturation of digital natives—millennials and Generation Z. They like the convenience of buying groceries using their mobile devices. Online retailers can fulfill unique customer needs, such as the desire for a wide variety of foods as well as specialty products.

Additionally, in the last couple of years, the market has been flooded with app-based grocery delivery companies, which enlist employees to procure foods and other products from a variety of vendors and deliver it to your door. So, will clicks replace bricks? Not so fast. For many food buyers, including myself, there are powerful sensory experiences we don’t want to lose, like smelling freshly baked bread, checking the ripeness of fruit or checking for freshness of perishable products. At least for now, that is impossible to replicate online.

Smart Carts & Shopping Apps

To compete with online purchases, some retailers are working on tablet-laden smart carts with kinetic and body recognition sensors, which can provide aisle maps, calculate the best route through the store, tick items off your shopping list, give you recipe recommendations and even save you from pushing a heavy cart. There are also grocery shopping apps that are designed to create grocery shopping lists, share lists with others, use coupons, find deals, store recipes and organize your meals.

Cashier-less Stores

An innovative concept that’s being piloted in a Seattle grocery store lets customers walk in, grab food from the shelves and simply walk out again, without ever having to wait in a checkout line. No cash or credit cards, you just need your phone and the company account. Big retailers are following the trend with store apps where customers scan items with a phone as they shop, pay via the app and show the receipt from their phone on their way out.

Recreating the Supermarket Experience

Companies are focusing on how to create an experience that gives shoppers a reason to come to the store, considering that potential customers are increasingly buying groceries online. Some supermarkets offer wellness and health services, while others have brew pubs and restaurants inside to attract millennials.

As food and nutrition experts we are uniquely positioned to work with these companies to help customers make better food-buying decisions, positively impact public health and make grocery shopping enjoyable.

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Little Kitchen Helpers: 5 Tips for Cooking with Kids

Romina Barritta de Defranchi — Wed, 29 Mar 2017 13:15:40 +0000

The National Nutrition Month theme, “Put Your Best Fork Forward,” reminds us that each bite counts and invites us to cook more at home. Considering that home-cooked meals are usually healthier, teaching kids how to cook becomes an important life skill we can help develop.

The benefits of involving kids in the kitchen are short- and long-term: It helps broaden their palate, cultivates an appreciation for real ingredients, builds math skills and develops confidence. Plus, it’s a lot of fun! I have great memories of my mom and I cooking together, and I’m now passing down the tradition to my 4-year-old daughter. Parents may be afraid that cooking with kids will mean more mess and more time, but with a few guidelines, that doesn’t have to be the case. Here are some tips to help parents get started:

Plan Ahead and Start Small

You may need more time when cooking with kids, especially at the beginning and with younger kids. Choose one meal per week that a child can help with. Invite kids to be part of the recipe and ingredient selection. You may want to start with an easy dessert or side dish, like the recipe at the end of this post.

Find Doable, Age-Appropriate Tasks

It varies from child to child, but the following are some tasks they might be able to do at different stages:

2- to 3-years old: mixing and pouring ingredients, stirring and mashing, washing and drying produce, picking fresh herb leaves off stems and ripping them into small pieces, tearing up lettuce, peeling fruit with hands (tangerines, bananas), kneading dough, brushing oil with a pastry brush.

4- to 5-years old: cracking eggs, using a pepper grinder, measuring dry and wet ingredients, decorating cookies.

6- to 7-years old: whisking, grating, peeling, dicing and mincing fruits and vegetables (with supervision), greasing pans, shaping patties and meatballs, plating.

8- to 9-years old: Continue with the above tasks or decide if they are ready to take on more sophisticated responsibilities to follow an entire recipe and cook on a stove with supervision.

10- to 12-years old and up: After assessing how careful they are with heat, sharp tools and food safety, they might be able to work independently in the kitchen with an adult in the house.

Accept That Not All Children Like to Cook

In this case, they can help with grabbing ingredients, washing produce, setting and clearing the table and tasting dishes for seasoning. Their curiosity and interest in the kitchen may change over time.

Safety is a Priority

An adult should always supervise cooking until certain that his or her child is old enough to handle the responsibility. Part of cooking with kids is teaching them kitchen and food safety.

Consider This Experience an Investment!

These mini chefs are more likely to eat what they make and become more audacious in trying new foods. Plus, by age 12, they may be able to help prepare dinner before you get home. And by the time they leave home, you’ll feel good knowing they don’t need to rely on delivered or frozen dinners. Ready to get started? The recipe below is simple and easy to make with kids, and these mini quiches are a perfect way to include more veggies in family meals, even breakfast. Personalize this recipe by adding favorite herbs!

Crustless Mini Pumpkin Quiche

Makes 12 mini quiches, or 6 servings

Ingredients

2 cups pureed pumpkin
1 cup sour cream
2 eggs
3 tablespoons grated Parmesan cheese, divided
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg

Directions

Preheat oven to 375°F. Spray two 6-cup muffin pans with cooking spray.
In a large bowl, mix pumpkin puree, sour cream, eggs, 2 tablespoons cheese, salt, pepper and nutmeg.
Spoon mixture into prepared muffin pans, filling each compartment to just below the rim. Sprinkle with remaining cheese.
Bake in the oven until firm, about 15 minutes. Serve warm.

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The Foods You Must Try While Traveling in Brazil

Romina Barritta de Defranchi — Mon, 01 Aug 2016 21:12:42 +0000

As an Argentine, I love going to Brazil's sunny and warm beaches for summer vacations. With my husband and preschool-aged daughter, our latest trip was to Maceió, a city in Brazil's northeast. Of course I tried every new food I came across, and everything was so fresh and delicious. If you are planning a getaway to Brazil, you must try some of these foods!

Tropical Fruits

I was really excited about the fruit in Brazil. Not only is the country's fruit known for its delicious variety and freshness, but it also plays a central role in the daily diets of Brazilians. Fruit is served at breakfast, eaten as a snack and is a common dessert after lunch and dinner. Besides the better known papaya, passion fruit, açai and pineapple, some of the best new ones I tried included:

Acerola (Barbados Cherry)
Similar to a pomegranate, but the size of a cherry, acerola has a yellowish, sweet and sour pulp. It is used mainly for jams, juices, fruit salads and some savory dishes. Eating just one acerola berry can fulfill the daily value of vitamin C. Acerola also is rich in polyphenolic compounds.
Cajú (Cashew Apple)
This is the fleshy part of the cashew fruit that is attached to the cashew nut (pictured above). It tastes refreshing and very juicy, although it can be bit acidic and astringent in your mouth.
Goiaba (Guava)
With its flowery and slightly sweet smell, this fruit has a pink or yellow flesh with edible seeds. Guava is high in vitamins A and C. It can be eaten raw with a spoon, in fruit salads and juiced. It's also used to make a jam called guava paste.
Carambola (Starfruit)
Originally from Asia and the South Pacific, its production has expanded to Brazil too. Carambola is sweet and very refreshing — and it has that distinctive star shape! It's high in vitamin C and other antioxidants.

Tapioca

This is a very common delicacy in the northern parts of Brazil. Of indigenous origin, tapioca is made of cassava flour (a starchy flour made from yucca or manioc root) which, when spread on a hot frying pan, gels and becomes similar to a pancake or tortilla. It has almost no flavor, is mostly carbohydrate, is gluten-free and is low in protein and sodium. After it's cooked, tapioca pancakes are filled with a variety of sweet or savory ingredients. The most traditional tapioca fillings include coconut and guava paste or cohalo cheese. Cohalo is a firm but very lightweight cheese produced in Northeastern Brazil; it has an almost "squeaky" texture when bitten into.

***Água de Côco, Guaraná* and *Caipirinha***

One day at the beach in Maceió, I said it: "I must have água de côco — coconut water sipped straight from the coconut!" Refreshingly cold and prepared right in front of you, coconut water is the clear liquid inside of a young, green coconut. Coconut water is slightly salty when it comes from coconut palms located near the sea. Coconut water is an isotonic beverage, meaning it is good for rehydration as it contains sodium, potassium and magnesium.

After that, I had a couple of cans of guaraná, a kind of Brazilian soft drink made from guarana extract (plus sugar or other sweeteners), which is thought to be stimulant similar to caffeine. The soft drink tastes mild and slightly apple-like, with a berry aftertaste.

Finally, on the last day of vacation I had a caipirinha, Brazil's national alcoholic drink made of cachaça (sugarcane liquor), lime and sugar.

Milho Verde

Like many Americans, Brazilians love corn on the cob and consume milho verde (or "green corn") as a snack or street food. Normally, it is sold from a large cauldron of simmering water, salted and buttered, served in a corn husk and eaten on the run. You can ask the vendor to skip the butter and salt, and also ask to cut the kernels off the cob for you.

Feijoada

This stew made of black beans and meat is from the area around Rio de Janeiro. Feijoada is considered one of the typical dishes of the country and, for many, it's Brazil's national dish. Best prepared over low heat in a thick clay pot, feijoada's ingredients include black beans, salted pork or beef and various vegetables, all in a thick broth usually served with rice. I also recommend feijão com arroz — rice and black beans served without meat.

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Beef Cooked in Herbed Milk

Romina Barritta de Defranchi — Thu, 28 Apr 2016 21:03:58 +0000

Beef Cooked in Herbed Milk

Eye of round, which is typically tough and dry, becomes fork-tender in this hearty stew served with brown rice and steamed vegetables such as carrots or broccoli.

See more “Spice Is Right” recipes!

Developed by Romina Barritta de Defranchi, DTR

Ingredients

[15 grams] 1 tablespoon (15 milliliters) extra-virgin olive oil
[250 grams] 1 large yellow onion, diced
[120 grams] 1 cup shallots, diced
[600 grams] 6 eye of round steaks, ½-inch thick, visible fat trimmed
[490 grams] 2 cups (475 milliliters) low-fat milk
[3 grams] 1 tablespoon fresh thyme leaves, stems removed
[1 gram] ½ tablespoon fresh rosemary leaves, stems removed
[1 gram] 3 bay leaves
[6 grams] 1 teaspoon salt
[1 gram] ½ teaspoon freshly ground black pepper
[590 grams] 3 cups cooked brown rice

Directions

Heat oil in a medium-sized saucepan over medium-high heat. Add onions and shallots to the pan and sauté for about 3 minutes until translucent and lightly browned.
Add eye of round steaks and sauté, about 2 minutes per side.
Slowly pour milk into the pan, making sure all meat is covered. Stir in thyme, rosemary, bay leaves, salt and pepper. Reduce heat to medium-low and cover until stew starts to bubble. Place the lid partially askew so the pan is loosely covered and let simmer for about 2 hours, stirring occasionally until meat becomes tender.
Remove from heat and remove bay leaves from pan. Serve steaks and sauce over warm brown rice. Serves 4.

Nutrition Information
Serving size: 1½ steaks (90 grams), ½ cup sauce (140 grams) and ½ cup rice (80 grams)

CALORIES 477; TOTAL FAT 11g; SAT. FAT 3g; CHOL. 93mg; SODIUM 721mg; CARB. 51g; FIBER 5g; SUGARS 11g; PROTEIN 44g; POTASSIUM 976mg; PHOSPHORUS 596mg

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3 Ways to Share Your Nutrition Expertise around the World

Romina Barritta de Defranchi — Thu, 14 Apr 2016 21:21:54 +0000

Years back, I moved to the United States from my home country, Argentina, and volunteered in a Salvation Army clinic. Today, I'm back home and have hosted dietetics students as they come to visit. From these experiences, I believe food and nutrition experts are very well equipped to spread good nutrition advice and help people around the world.

Going abroad as a RDN can be an incredible way to immerse yourself into a foreign culture, contribute to a local population's health and develop personal and professional skills such as resilience, dedication, problem-solving, cultural sensitivity and foreign language proficiency.

Here are three ways to get involved in nutrition programs that serve the world.

Explore International Volunteer Opportunities

If you Google "volunteering nutrition programs abroad," you will see more than a million hits. There are many opportunities for those interested in "voluntourism" — a portmanteau of "volunteer" and "tourism." Before you sign up, it is essential that you research these travel companies very carefully. If voluntourism programs are not carefully managed, they may lead to cross-cultural misunderstanding and the reinforcement of cultural stereotypes. Make sure that projects are developed with the local population so that volunteers are involved in work that does not undermine the value of local staff. Projects should not be imposed on host communities and volunteers should be matched to projects according to their existing skills. For instance, you may need intermediate to advanced foreign language skills and to be familiar with the food culture of your destination. (See the Academy's e-book Cultural Competency for Nutrition Professionals for more.)

Contact AODA

The American Overseas Dietetic Association, the international affiliate of the Healthy Nutrition Academy, has more than 1,000 members living in more than 70 countries. Members of AODA are U.S. registered dietitian nutritionists and qualified food and nutrition professionals from the international dietetics community. Each country has a representative and it is strongly recommended that you contact the host country rep before traveling. Country reps (I am the co-representative for Argentina) are like dietetic ambassadors and can provide information about the work and education of local dietitians, nutrition problems, local food policies and educational opportunities. If you are an Academy member and belong to another affiliate, you can become an AODA "supporter" and enjoy a variety of resources about international issues.

You Can Even Help without Leaving Home (or Needing a Passport)

Even without traveling, you can connect with international dietetics and nutrition groups through the Internet. The fight against global nutrition issues — including malnutrition, obesity, food sustainability and poor access to healthy foods — needs the expertise of RDNs. By collaborating with local food and nutrition experts on strategies to tackle these problems, you will empower our profession globally and improve the nutrition of the people we serve.

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Food Safety when Traveling Internationally

Romina Barritta de Defranchi — Tue, 05 Apr 2016 02:00:38 +0000

Foodborne illnesses are a health concern everywhere. They are especially a concern when traveling abroad, though. When you are traveling to a different country, ask yourself: Are restaurants selling food that you can trust? Should I buy bottled water? Unclean food and water can cause travelers diarrhea and other diseases, plus a very unpleasant trip. But don’t panic, just be prepared. The good news is that there are easy steps you can take to help prevent food poisoning abroad:

1. Know what is in your food. Food preparation and manipulation are key factors in the development of foodborne diseases. Whether you are buying food ingredients or ready-to-eat food, know what you are buying. If language is a barrier, look for someone that can be your shopping partner. Learning about a particular food culture in advance can help you understand typical dishes and their ingredients.

2. Play safe with bottled water. Drink water and other beverages that are bottled and sealed (carbonated is safer). Buy water that has been disinfected (boiled, filtered, treated). Only use ice made with bottled or disinfected water. Avoid tap or well water, fountain drinks and ice or drinks made with tap or well water (such as reconstituted juice).

3. Avoid foods that are linked to food poisoning. According to the Center for Disease Control and Prevention, foods that are unsafe to eat for the international traveler include: flavored ice pops; unpasteurized dairy products; foods from street vendors; bushmeats (monkeys, bat or other local wild game); food served at room temperature; raw or undercooked meat or fish; raw or soft cooked eggs; unwashed or unpeeled raw fruit and vegetables; and salads.

4. Stick to what´s safer to eat. Pasteurized dairy products such as milk, dry food like bread or crackers, hot coffee or tea, hard-cooked eggs, food that is cooked and served hot, meat that is cooked all the way through, food from a factory sealed package or container and fruit and vegetables you have washed in clean water or peeled are safer to eat.

5. If you choose to eat street food, be careful. Talk to the locals and ask for references to find out which vendors are most reliable. Observe general cleanliness. For example, avoid carts where the same person serving food is handling money. Choose from vendors that have a lot of customers where your chances of getting “expired” food decreases. Apply the same rules to carts as you do to other food. For example, if you watch something coming straight off the grill (cooked and hot) it´s safer than a raw salad at room temperature.

Read more on how to reduce the risk of food poisoning when traveling abroad.

Romina Barritta de Defranchi, DTR, is based in Argentina. She is a Stone Soup blogger and author of GlobalDietitians.com.

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Romina Barritta de Defranchi – HealthStylz

3 Space-Saving, Multi-Functional Kitchen Gadgets

Whole-Wheat Pasta with Portobello Mushrooms, Tomatoes & Arugula

Mini Chicken Empanadas

With the holidays upon us, Food & Nutrition’s recipe developers cooked up a beautiful spread of secretly nutritious snacks, sweets and mocktails that are sure to entertain guests! Find our other “Festive Fete” recipes here.

Meal Frequency Around the World: What Can We Learn from Other Cultures?

Argentina—CR Romina Defranchi

Czech Republic—CR Terezie Mosby

Dominican Republic—CR Anayanet Jackez

Germany—CR Nichole Erickson

Greece—CR Elena Paravantes

Jamaica—CR Patricia Thompson

Laos—CR Joanna Cummings

UK—student CR Kamelia Burjuklieva

Bottom Line

Haddock with Quick-Pickled Fennel

The Future of Grocery Shopping is Now

Online, Personalized Purchases

Smart Carts & Shopping Apps

Cashier-less Stores

Recreating the Supermarket Experience

Little Kitchen Helpers: 5 Tips for Cooking with Kids

Plan Ahead and Start Small

Find Doable, Age-Appropriate Tasks

Accept That Not All Children Like to Cook

Safety is a Priority

Consider This Experience an Investment!

Crustless Mini Pumpkin Quiche

The Foods You Must Try While Traveling in Brazil

Tropical Fruits

Tapioca

Água de Côco, Guaraná and Caipirinha

Milho Verde

Feijoada

Beef Cooked in Herbed Milk

Beef Cooked in Herbed Milk

3 Ways to Share Your Nutrition Expertise around the World

Explore International Volunteer Opportunities

Contact AODA

You Can Even Help without Leaving Home (or Needing a Passport)

Food Safety when Traveling Internationally

***Água de Côco, Guaraná* and *Caipirinha***