Bacon And Tomato Cups. How to make bacon and tomato cups?

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

FRUIT JUICES AND SMOOTHIES Recipes

A FUN and EASY way to get more vitamins & minerals into your diet is by drinking freshly made fruit juices, vegetable juices, and by blending thick and frothy smoothies and shakes from frozen fruit.

A friend of mine describes drinking freshly made fruit juices like this:

"If you have never taken a mouthful of cantaloupe juice or strawberry juice mixed with apple, you simply have not lived. Blueberry juice is a taste of liquid heaven."



Freshly made juices are a tremendous source of bio-available vitamins and minerals which are the partners of enzymes and co-enzymes. Vitamins activate enzymes and without vitamins, enzymes could not carry out their work, and we could not live.

Enzymes act as catalysts in hundreds of thousands of chemical reactions that take place throughout your body, and are essential for digesting, absorbing and converting food into body tissue. Enzymes produce energy at the cellular level and are critical for most of the metabolic activities taking place in your body every second of every day.

Another benefit of drinking fresh juices and smoothies is that your body can absorb MORE of the vitamins and minerals than if you were to eat the fruits and vegetables whole! Many of the nutrients are TRAPPED in the fiber and by blending fruits and vegetables, you break down the fiber and release the vital nutrients.


Example:

When you eat a raw carrot, you are only able to assimilate a small percentage of the available beta carotene. When a carrot is juiced, removing the fiber, a LARGE percentage of the beta carotene can be assimilated by your body.



Of course, you still need to eat whole produce because fiber is also an important part of your daily diet.

Meeting you or your children's need for energy and nutrients is essential for good health. Children who do not meet their needs for energy may stop growing and gaining weight. In severe situations, they can develop a condition which is life threatening called protein energy malnutrition. Vitamins and minerals are only required in very small amounts, but a diet insufficient in these can cause SEVERE deficiency diseases.

You may be showing signs of malnutrition if you ...



• feel tired and weak.

• feel like you never have the energy to clean your home, make meals or even do the dishes.

• have difficulty losing or gaining weight.

• can't easily get to sleep.

• feel stressed and/or nervous.

• feel drowsy during the day.

• sometimes can't concentrate, you're mind feels numb, or you get confused easily.

• have problems with your digestion.

• have constipation and/or hard dry stools.

• have mood swings, or get easily upset.

• don't have patience for anything.

• sometimes feel depressed.

• have overly dry or oily skin.

• sometimes have nausea and/or abdominal pain.

• have annoying eye twitches.

• bruise easily.

• have muscle cramps and/or low back pain.

• sometimes get cracks and sores in the corners of your mouth.

• notice that your nails have become thin and/or brittle.

• are losing your hair.

• have water retention.

• have uncontrollable temper outbursts.

• don't eat a well-balanced nutritious diet EVERY DAY

Natural vitamins are found only in living things, that is, plants and animals. Your body, with a few exceptions, can't manufacture vitamins. They must be supplied in your food or in dietary supplements but supplements can't replace food, especially fruits and vegetables which provide thousands of substances, some of which have well-known functions, and some whose roles in the human body are not yet understood or recognized.

SUBSTITUTIONS & EQUIVALENTS

1 lb. butter / shortening = 2 cup
4 oz. cheddar cheese = 1 cup grated
1/2 pt. whipping cream = 1 cup ( 2 c. whipped)
8 oz. sour cream = 1 cup
1 lb. flour = app. 3 1/2 cup
1 cup marshmallows = 11 large or 110 miniature
1 lb. brown sugar = 2 1/4 cup (packed)
1 lb. granulated sugar = 2 1/4 cup
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water -or-
= 1 cup reconstituted dry milk + 2 tbs. butter
1 cup buttermilk = 1 cup milk + 1 tbs. vinegar -or-
= 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. corn starch
1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice
1 stick butter = 1/4 lb. or 1/2 cup or 8 tbs.
1 lb. loaf bread = about 17 slices
1 1/2 tsp. cornstarch = 1 tbs. all purpose flour
1 cup Honey = 1 1/4c sugar + 1/4c water or other liquid
1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine crackers,
14 graham crackers
1 Tbs. instant minced onion= 1 small fresh onion
1 Tbs. prepared mustard = 1 tsp. dry mustard
1 cup sugar = 2/3 to 3/4 cup honey
1 cup honey = 1 cup molasses
1 whole egg = 2 egg whites = 1/4 cup egg substitute
= 1 egg white + 1 tsp. oil
1 cup sour cream = 1 cup plain low-fat yogurt
1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil
1 Tbs. cornstarch (for thickening) = 2 Tbs. flour

ONE POT DINNERS

The idea is to create a stew or casserole in one pot. A mixture of starches, proteins, vegetables, and spices or a delectable sauce can become a grommet feast. The following recipes are examples. Use the Chart to help create your own specialties. One pot dinners can be easy to prepare with a little thought before hand. Which foods need to cook longer? - Start them first. How much water is needed? - Is the pot big enough?

Try to maintain texture in the food. Mush is mush and no amount of spices will dress it up.
Plastic freezer bags can serve for carrying and mixing items such as instant potatoes. Reduce the cleanup, add the boiling water to the bag and mix. This works with quick rice as well.

Directions:

1. Select and assemble your ingredients from the grocery store, camping outlet or food co-op. Amounts of each ingredient can be adjusted to suit individual preferences and appetites.

2. Determine the order of preparation based on the cooking times of each ingredient. Items with similar cooking times and methods may be dumped together in a plastic bag. Put the bulkiest or main items in a large bag, and put the other items in smaller bags and seal them. Place these smaller bags inside the large bag and seal it.

3. Check the instructions for each component to be sure you include any extra items such as butter, dry milk, etc. that are needed.

4. Decide how much water you need to start with based on what is needed for each ingredient.

5. Write instructions for each package in the meal down, based on the items determined above. Include order of preparation, cooking times, ingredients not included in the bags, etc.

6. Include the instructions for each package with the package. Include the instructions for the whole meal with the large bag, in addition to the instructions for that bag.

7. Label each bag i.e. Large bag can be labeled “dinner Day 3” with list of contents Orange drink, chicken soup, Mac & cheese, chocolate pudding Inside might include separate bags for drink, soup, and pudding. Instructions can be written on bags with a marker that will NOT WASH off or cut from boxes and placed in bag.

Fluid Standard Measures

3 Teaspoons = 1 Tablespoon = 1/2 oz = 29.57 milliliters
16 Tablespoons = 1 Cup = 8 oz = 0.236 liters
2 Cups = 1 Pint = 16 oz = 0.473 liters
2 Pints = 1 Quart = 32 oz = 0.946 liters
4 Quarts = 1 Gallon = 128 oz = 3.785 liters
1 Gallon water = 8 pounds
1.05680317041 Gallons = 4 liters

Camper's measurements without utensils Learn to measure without utensils

1 Open Fistful = 1/2 cup
Five-Finger Pinch = 1 Tablespoon
Four-Finger Pinch = 1 Teaspoon
One-Finger Pinch(with thumb) = 1/8 Teaspoon
One-Finger Gob of shortening = 1 Tablespoon
Palm of hand (center) = 1 Tablespoon

Vegetarian Nutrition Resource and websites

Vegetarian Nutrition Resource List

This publication is a compilation of resources on vegetarian nutrition. The resources are in a variety of information formats: articles, pamphlets, books and full-text materials on the World Wide Web. Resources chosen provide information on many aspects of vegetarian nutrition.
Materials included in this list may also be available to borrow from the National Agricultural Library (NAL). Lending and copy service information is provided at the end of this document. If you are not eligible for direct borrowing privileges, check with your local library on how to borrow through interlibrary loan. Materials cannot be purchased from NAL. Contact information is provided if you wish to purchase any materials on this list.
This Resource List is available from the Food and Nutrition Information Center’s (FNIC) Web site at: http://www.nal.usda.gov/fnic/pubs/bibs/gen/vegetarian.pdf. A complete list of FNIC publications can be found at http://www.nal.usda.gov/fnic/resource_lists.shtml.
Table of Contents:
A.
General Information on Vegetarian Nutrition
1.
Articles and Pamphlets
2.
Books
3.
Magazines and Newsletters
4.
Web Resources
B.
Vegetarian Diets and Disease Prevention and Treatment
1.
Articles and Pamphlets
2.
Books
3.
Web Resources
C.
Vegetarian Diets for Special Populations
1.
Vegetarianism During the Lifecycle
a.
Resources for Pregnancy and Lactation
b.
Resources for Infants and Children
c.
Resources for Adolescents
d.
Resources for Older Americans
e.
Resources for Athletes
D.
Vegetarian Cooking and Foods
1.
Books
2.
Web Resources
E.
Resource Centers
2
A. General Information on Vegetarian Nutrition
1. Articles and Pamphlets
Vegetarian Nutrition Dietetic Practice Group Newsletter Full Text: http://www.andrews.edu/NUFS/vndpg.html Description: 18 articles from the Vegetarian Nutrition DPG Newsletter on many aspects of vegetarianism including articles on various diseases, education and essential nutrients. Ordering Information: Vegetarian Nutrition DPG c/o American Dietetic Association Practice Team 216 W. Jackson Blvd. Chicago, IL 60606 Phone: 800-877-1600 ext. 4815 E-mail: practice@eatright.org
Eating Well the Vegetarian Way American Dietetic Association Full Text: http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/shop_1223_ENU_HTML.htm Description: Pamphlet that describes various forms of vegetarianism and provides guidelines for planning healthful vegetarian meals that meet the needs of children and adults. Includes recommended cookbooks and readings. Ordering Information: American Dietetic Association 216 W. Jackson Blvd. Chicago, IL 60606 Phone: 800-877-1600 ext. 5000
Vegetarian Nutrition Vegetarian Nutrition Dietetic Practice Group Web site: http://vegetariannutrition.net/index.php Description: Fact sheets on many aspects of vegetarianism including calcium, zinc, vitamin B12, pregnancy, infants, children, teens, athletes, fats, isoflavones, and dining out. Ordering Information: Vegetarian Nutrition DPG c/o American Dietetic Association Practice Team 216 W. Jackson Blvd. Chicago, IL 60606 Phone: 800-877-1600 ext. 4815
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Making the Change to a Vegetarian Diet Vegetarian Nutrition Dietetic Practice Group Full Text: http://www.andrews.edu/NUFS/Change%20to%20a%20vegn%20diet.htm Description: This fact sheet provides six steps for changing from an omnivorous to a vegetarian diet. It also includes tips to ensure that the vegetarian diet is a healthful one. Also available in Spanish. Ordering Information: Vegetarian Nutrition DPG c/o Carol Coughlin, RD 191 Baldwin Street Leicester, MA 01524 Phone: 508-892-3164 Position of the American Dietetic Association: Vegetarian Diets American Dietetic Association (ADA) Full Text: http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/advocacy_933_ENU_HTML.htm Full Text (PDF Version): http://www.eatright.org/ada/files/veg.pdf Description: The American Dietetic Association's position paper on vegetarian nutrition. This technical paper includes a food guide pyramid for vegetarian meal planning and a table of food sources of key nutrients. Ordering Information: Single printed copies are available from: The Vegetarian Resource Group P.O. Box 1463 Baltimore, MD 21203 Phone: 410-366-8343 Fax: 410-366-8804
Veganism in a Nutshell The Vegetarian Resource Group Full Text: http://www.vrg.org/nutshell/vegan.htm Description: This pamphlet contains basic information on vegan nutrition and foods. Ordering Information: The Vegetarian Resource Group P.O. Box 1463 Baltimore, MD 21203 Phone: 410-366-8343 Fax: 410-366-8804
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Vegetarianism in a Nutshell The Vegetarian Resource Group Full Text: http://www.vrg.org/nutshell/nutshell.htm Description: This pamphlet contains basic information on vegetarian nutrition and foods.
Ordering Information: The Vegetarian Resource Group P.O. Box 1463 Baltimore, MD 21203 Phone: 410-366-8343 Fax: 410-366-8804
2. Books
Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-based Diet Brenda Davis, RD and Vesanto Melina., MS, RD Summertown, TN: Book Publishing Company. 2000. 282 pp. ISBN: 1570671036 Description: This guide to vegan diets thoroughly covers basic nutrition topics for vegans, provides a vegan food guide, addresses the needs of children and pregnant women, and discusses topics like overweight, eating disorders, and the vegan athlete.
Being Vegetarian for Dummies Suzanne Havala, MS, RD. Cleveland, OH: IDG Books Worldwide. 2001. 336 pp. ISBN: 0764563351 Description: This book provides an easy-to-understand look at vegetarian diets including nutrition issues, practical tips, menu planning, recipe modification, pregnancy, infants and children, teens, and athletes.
The Complete Guide to Vegetarian Convenience Foods
Gail Davis
New Sage Press. 1999. 166 pp. ISBN: 0-939165-35 Description: This book is a comprehensive collection of vegetarian food resources for food shopping.
The Dietitian’s Guide to Vegetarian Diets: Issues and Applications, 2nd ed. Virginia Messina, Reed Mangels, and Mark Messina Boston, Jones and Bartlett Publishers. 2004. 587 pp. ISBN 0-7637-3241-9 Description: This book provides detailed information about nutrient needs and functions in the context of a vegetarian diet and is primarily intended for dietitians and other health care providers as a resource for counseling vegetarian clients.
5
The New Becoming Vegetarian: The Essential Guide to a Healthy Vegetarian Diet Vesanto Melina., MS, RD and Brenda Davis, RD Summertown, TN: Book Publishing Company. 2003. 373 pp. ISBN: 1570671443 Description: This guide on vegetarian diets thoroughly covers basic nutrition topics, provides a vegetarian food guide, recipes, addresses the needs of children and pregnant women, and discusses topics such as essential nutrients, overweight, eating disorders, and the vegetarian athlete.
Simply Vegan: Quick Vegetarian Meals, 4th ed. Debra Wasserman; Nutrition Section by Reed Mangels, PhD, RD Baltimore, MD: The Vegetarian Resource Group. 2006. 224 pp. ISBN: 0931411300 Description: This book features a nutrition section that briefly discusses key nutrients in the vegan diet. It also includes over 160 quick and easy recipes.
Vegan & Vegetarian FAQ: Answers to Your Frequently Asked Questions Davida Gypsy Breier; Nutrition Section by Reed Mangels, PhD, RD Baltimore, MD: The Vegetarian Resource Group. 2001. 272 pp. ISBN: 0931411246 Description: Hundreds of answers on everything from food ingredients to vegetarian nutrition to vegetarian cooking.
3. Magazines and Newsletters
Vegetarian Journal The Vegetarian Resource Group Full Text: http://www.vrg.org/journal/ (Includes selected articles from previous issues and subscription information.) Description: This quarterly magazine includes practical tips for vegetarian meal planning, articles relevant to vegetarian nutrition, recipes, and natural food product reviews. Ordering Information: Vegetarian Resource Group Vegetarian Journal PO Box 1463 Baltimore, MD 21203 Phone: 410-366-8343 Online ordering: http://www.vrg.org/journal/subscribe.htm
6
Vegetarian Times Full Text: http://www.vegetariantimes.com/ (includes recipes and resources) Description: This magazine includes staff-tested vegetarian and vegan recipes as well as cooking tips and entertaining suggestions. Also provides information about current research on health, nutrition and fitness. Ordering information: Vegetarian Times P.O. Box 420235 Palm Coast, FL 32142-0235 Phone: 877-717-8923 (U.S. and Canada); 386-446-6914 (International) Online ordering: https://secure.palmcoastd.com/pcd/document?ikey=003C7ITWO
VegNews Magazine Full Text: http://www.vegnews.com Description: This magazine provides information about a vegetarian lifestyle including travel tales, city guides, vegetarian products and practical advice. Ordering information: Vegetarian Times P.O. Box 320130 San Francisco, CA 94132 Phone: 415-665-6398 Online ordering: https://swenconn.powweb.com/subscribe.html
4. Web Resources
Food Guides Nutrispeak: Vesanto Melina, RD Web site: http://www.nutrispeak.com/foodguides.htm Description: Vegan and Vegetarian Pyramids, based on the 2000 U.S. Food Guide, and the Vegan Rainbow and the Vegetarian Rainbow, based on the Canadian Food Guide.
Health and Nutrition The Vegetarian Society of the United Kingdom Web site: http://www.vegsoc.org/health/ Description: This site includes a complete listing of resources and fact sheets on many aspects of vegetarian nutrition including basic nutrition, protein, fats and cholesterol, calcium, iron, vitamin B12, and zinc.
7
MedlinePlus: Vegetarianism DHHS. NIH. National Library of Medicine. Web site: http://www.nlm.nih.gov/medlineplus/vegetariandiet.html and http://www.nlm.nih.gov/medlineplus/ency/article/002465.htm Description: This site includes a complete listing of information on many aspects of vegetarian nutrition including basic nutrition, special diets, organizations and related issues.
Plant-based Diets: Fact and Fiction Seventh-day Adventist Dietetic Association Web site: http://www.sdada.org/plant.htm Description: Myths and realities about a vegetarian diet.
Vegetarian Diet: A Starter's Guide to a Plant-based Diet Mayo Foundation for Medical Education and Research. Web site: http://www.mayoclinic.com/health/vegetarian-diet/HQ01596 Description: This helpful guide explains the extra steps needed to ensure new vegetarians are meeting their daily nutritional needs.
Vegetarian Diets American Heart Association Web site: http://216.185.112.5/presenter.jhtml?identifier=4777 Description: Defines different types of vegetarianism and provides nutritional information related to vegetarian diets.
Vegetarian Food Guide Loma Linda University Web site: http://www.llu.edu/llu/nutrition/vegguide.html Description: Vegetarian food guide pyramid and supporting information including principles of healthful vegetarian diets.
Vegetarian Nutrition Food and Nutrition Information Center, USDA Web site: http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=2&tax_subject=257&topic_id=1359 Description: Links to web resources on many aspects of vegetarianism.
Vegetarian Resource Group Web site: http://www.vrg.org/ Description: This web site contains a wealth of information on vegetarian nutrition including nutrients like iron, calcium, protein, and vitamin B12 as well as reprints of nutrition-related articles from Vegetarian Journal.
8
VegRD Virginia Messina, MPH, RD Web site: http://vegrd.vegan.com/ Description: Provides well-researched responses to questions about all aspects of vegetarian nutrition and foods, with content updated weekly.
Vitamin B12 in the Vegan Diet The Vegetarian Resource Group Web site: http://www.vrg.org/nutrition/b12.htm Description: Provides information on vitamin B12 sources and recommendations.
What Every Vegan Should Know about Vitamin B12 The Vegan Society Web site: www.vegansociety.com/html/info/b12sheet.htm Description: Brief statement on vitamin B12 sources and recommendations for intake followed by an extensive technical review of information on vitamin B12.
B. Vegetarian Diets and Disease Prevention/Treatment
1. Articles and Pamphlets
American Heart Association Calls for Eating Fish Twice Per Week-What's A Vegetarian To Do? Vegetarian Journal, September/October 2001: 23(4). Full text: http://www.vrg.org/journal/vj2001sep/2001sepomega3.htm Description: Article reviews nutritional aspects of omega-3 fatty acids and provides vegetarian options for obtaining these nutrients.
The Challenge of Defining Optimal Fat Intake Virginia Messina, MPH, RD. Vegetarian Nutrition. Full text: http://www.vegetarian-nutrition.info/vn/optimal_fat_intake.htm Description: This article discusses the current research surrounding the question of optimal fat intake in vegetarian diets such as those designed for heart disease management.
Heart Healthy Diets the Vegetarian Way The Vegetarian Resource Group Full text: http://www.vrg.org/nutshell/heart.htm Description: This pamphlet, available in English and Spanish, provides information on cooking, shopping, and eating out to reduce risk of heart disease. Also discusses fat and cholesterol in a vegetarian diet. Ordering information is available on the web site. Ordering Information: The Vegetarian Resource Group P.O. Box 1463 Baltimore, MD 21203 Phone: 410-366-8343 Fax: 410-366-8804
9
A Low Fat Vegan Diet Improves Glycemic Control
Neal D. Barnard, MD, Joshua Cohen, MD, David J.A. Jenkins, MD, PHD, Gabrielle Turner-McGrievy, MS, RD, Lise Gloede, RD, CDE, Brent Jaster, MD, Kim Seidl, MS, RD, Amber A. Green, RD and Stanley Talpers, MD. Diabetes Care, Volume 29, Number 8, August 2006.
Full text: http://www.vegsource.com/articles2/DiabetesCarePDF2006.pdf Description: This article presents the results of a research study examining the effects of a low fat vegan diet on persons with diabetes.
Vegetarian Diets During Cancer Treatment Donna Paglia, MS, RD. Vegetarian Nutrition Dietetic Practice Group, Issues in Vegetarian Dietetics Full text: http://www.vegetarian-nutrition.info/vn/vn_dring_cancer.htm Description: Demonstrates how vegetarian diets can be modified to be used during cancer treatments such as chemotherapy.
Vegetarian Diets in the Treatment of Rheumatoid Arthritis Kristine Duncan, MS, RD. Issues in Vegetarian Dietetics. Full text: http://www.vegetarian-nutrition.info/vn/vegetarian_rheumatoid_arthritis.htm Description: Review of research on vegetarian diets in treatment of rheumatoid arthritis.
Weight Control the Vegan Way Vegetarian Resource Group Full text: http://www.vrg.org/journal/vj2006issue1/vj2006issue1weight.htm Description: This article provides information for those who would like to lose weight by following a vegan diet. The authors provide information about appropriate foods in each food group, a sample menu and recipes.
2. Books
Delicious Food for a Healthy Heart Joanne Stepaniak Summertown, TN: Book Publishing Company. 1999. 172 pp. ISBN: 978-1570670770 Description: This book includes more than 120 low-fat recipes and features sections on the connection between a vegetarian diet and heart disease risk, recommendations for reducing risk of heart disease, and a variety of cooking tips. It also provides 14 days of menus and an explanation of less common ingredients.
Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss Joel Fuhrman, M.D. New York: Little, Brown and Company. 2005. 304 pp. ISBN: 978-0316735506 Description: Dr. Fuhrman outlines his vegetarian diet based on nutrient dense foods that results in weight loss and maintenance.
10
Everyday Cooking with Dr. Dean Ornish: 150 Easy, Low-Fat, High Flavor Recipes Dean Ornish, MD New York, NY: HarperCollins. 1997. 368 pp. ISBN: 978-0060928117 Description: Cardiac researcher Dean Ornish, MD presents 150 low-fat, low-cholesterol vegetarian recipes. Prevent and Reverse Heart Disease Caldwell B. Esselstyn Jr., M.D. New York: Avery Publishing Group 2007 320 pp. ISBN: 978-1583332726 Description: In this book, Dr. Esselstyn reports on the results of the low fat vegetarian diet he has prescribed for his patients for the last 20 years and the results they have achieved in diminishment of heart disease. The book discusses the science behind the diet and includes 150 recipes. Vegetarian Homestyle Cooking: a Guide to Heart-Healthy Lowfat Eating Jeanne Tibero, MS, RD Mankato, MN: Appletree Press Inc. 1998. 256pp. ISBN: 978-1891011009 Description: This book provides information about the hows and whys of vegetarian diets and the connection to heart health. It includes recipes, two weeks of sample menus, nutritional analysis for recipes, and an appendix that provides additional practical information.
3. Web Resources
The Cancer Project Web site: http://www.cancerproject.org/ Description: This site discusses the benefits of a vegetarian diet in relation to cancer prevention and treatment.
Vegetarian Diets American Heart Association Web site: http://www.americanheart.org/presenter.jhtml?identifier=4777 Description: Fact sheet and information on vegetarian diets. Web site contains chart listing important nutrients to consider in a vegetarian diet.
11
Vegetarian and Vegan Diets British Nutrition Foundation Web site: http://www.nutrition.org.uk/home.asp?siteId=43&sectionId=651&subSectionId=321&parentSection=299&which=1#1396 Description: Information on vegetarian and vegan diets. Web site contains information on implications of diet and health, nutrition for vegetarians and fact sheets. Fact Sheets: Vegetarian and Vegan Diets: http://www.nutrition.org.uk/upload/Vegetarian%20and%20Vegan%20Diets(1).pdf
Vegetarian Resource Group Web site: http://www.vrg.org/nutrition/ Description: Information on vegetarian diets in diabetes and on heart healthy vegetarian diets as well as reprints of health-related articles from Vegetarian Journal.
Vegetarian Society of the United Kingdom Web site: http://www.vegsoc.org/health/ Description: Information on various health conditions including allergy, celiac disease, cancer, diabetes, diverticular disease, gall stones, heart disease, hypertension, kidney disease, obesity, osteoporosis, and rheumatoid arthritis and the vegetarian diet.
C. Vegetarian Diets for Special Populations
1. Vegetarianism During the Lifecycle
a. Resources for Pregnancy and Lactation
Pregnancy Information Sheet Vegetarian Society of the United Kingdom Web site: http://www.vegsoc.org/info/preg.html Description: Information on key nutrients, exercise, and other health issues during pregnancy.
The Vegan Diet During Pregnancy and Lactation Reed Mangels, PhD, RD Vegetarian Resource Group Full text: http://www.vrg.org/nutrition/veganpregnancy.htm Description: This article, originally published in the Vegetarian Journal, examines weight gain and nutrient needs in pregnancy, discusses morning sickness, provides sample meal plans, and presents recommendations for breast-feeding.
12
Vegan Nutrition in Pregnancy and Childhood
Reed Mangels, PhD, RD and Katie Kavanagh-Prochaska, Dietetic Intern Vegetarian Resource Group Full text: http://www.vrg.org/nutrition/pregnancy.htm Description: Summary of considerations for the vegan diet during pregnancy, breastfeeding and childhood. Includes nutrient needs and meal planning tips. Available in electronic format only.
Vegetarian Diets During Pregnancy Reed Mangels, PhD, RD Vegetarian Nutrition Dietetic Practice Group, Issues in Vegetarian Dietetics. Full text: http://www.vegetarian-nutrition.info/vn/vegetarian_pregnancy.htm Description: Information on weight gain and energy and nutrient needs for vegetarian pregnancy. Includes a food guide.
Womb Service (Nutrition for Pregnant Vegetarians) Suzanne Havala, MS, RD Vegetarian Times, July 01 2000. Full text: http://www.findarticles.com/cf_0/m0820/2000_July/63124364/p1/article.jhtml?term=vegetarian Description: Information on key nutrients for pregnant vegetarians.
b. Resources for Infants and Children
Ask Brenda - Vegan Nutrition Tips Brenda Davis, RD. Veg Family Web site: http://www.vegfamily.com/askbrenda.htm Description: Questions and answers about vegan infants and children.
Better Than Peanut Butter and Jelly Marty Mattare and Wendy Muldawer Ithaca, NY: McBooks Press. 2006. 192 pp. ISBN: 978-1590131220 Description: This cookbook contains simple, healthy kid-tested recipes that children (and parents) will enjoy.
Eating Wisely: Raising a Vegetarian Child New Beginnings, Vol. 17 No. 4 July-August 2000, 1999 pp. 131-133, 151 Melanie Wilson Full text: http://www.lalecheleague.org/NB/NBJulAug00p131.html Description: Practical information on vegetarian children. Includes information on sources of specific nutrients.
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From Animal Crackers to Wild West Beans: Easy and Fun Vegetarian Recipes for Healthy Babies and Children Carol Timperley Chicago, IL: Contemporary Publishing. 1998. 144 pp. ISBN: 0-8092-3022-4 Description: A book of recipes and food ideas for vegetarian babies and toddlers.
Honest Pretzels and 64 Other Amazing Recipes for Cooks Ages 8 and Up Mollie Katzen Berkeley, CA: Tricycle Press. 1999. 192 pp. ISBN: 1883672880 Description: Vegetarian recipes for children ages 8 years and older
Kids Can Cook: Vegetarian Recipes Dorothy R. Bates and Suzanne Havala Summertown, TN: Book Publishing Company. 2000. 176 pp. ISBN: 1-57067-086-2 Description: This cookbook features simple recipes that children can prepare. Kitchen safety tips and a brief nutrition section are also included.
Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers and Up Mollie Katzen and Anne Henderson Berkeley, CA: Tricycle Press. 1994. 95 pp. ISBN: 1883672066 Description: Vegetarian recipes for younger children.
Raising Vegetarian Children Joanne Stepaniak, MSEd and Vesanto Melina, MS, RD New York, NY: McGraw-Hill, 2003. 300 pp. ISBN: 0658021559 Description: Provides tips for nursing moms and nutritional guidance for infancy to adolescence.
Vegan Diets for Children Vegetarian Nutrition Dietetic Practice Group, Issues in Vegetarian Dietetics. Carol M. Coughlin, RD Full text: http://www.vegetarian-nutrition.info/vn/vegan_children.htm Summary: Nutritional considerations for vegan infants, children, and adolescents.
14
The Vegetarian Child: A Complete Guide for Parents Lucy Moll New York, NY: Perigee. 1997. 224 pp. ISBN: 0-399-52271-9 Description: This book is written in question-and-answer format and addresses vegetarian pregnancy, infants, toddlers, pre-schoolers, grade-schoolers, and teens. It includes meal planning ideas and recipes.
Vegetarian Resource Group Web site: http://www.vrg.org/nutrition/ Description: Resources on feeding vegan children, healthy fast food for pre-schoolers, school lunch, and vegan infants. Also includes food guides for infants and children.
Vegetarian Society of the United Kingdom Web site: http://www.vegsoc.org/youth/Parentteenager.pdf Description: Information on vegetarian infants and children including a suggested food guide.
Vegetarianism Kids' Health for Parents, The Nemours Foundation Web site: http://kidshealth.org/parent/nutrition_fit/nutrition/vegetarianism.html Description: Pros and cons of a vegetarian diet for children, advice for specific age groups including infants and toddlers.
c. Resources for Adolescents
Teen Vegetarians - Facts for Parents University of Maine System. UMaine Cooperative Extension. Web site: http://www.umext.maine.edu/onlinepubs/PDFpubs/4054.pdf Description: Includes information for parents about vegetarian diets for teenagers.
A Teen's Guide to Going Vegetarian Judy Krizmanic New York, NY: Puffin. 1994. 144 pp. ISBN: 0-0670-85114-0 Description: This is a guide to vegetarianism written for teens. It addresses important nutrients, parental concerns, and provides simple recipes and a list of resources.
The Teen's Vegetarian Cookbook Judy Krizmanic New York, NY: Viking Press. 1999. 192 pp. ISBN: 0140385061 Description: Easy to prepare recipes for teenage vegetarians. Includes an ingredient glossary, and tips for college-age vegetarians.
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TeensHealth Kids' Health for Parents, The Nemours Foundation Web site: http://kidshealth.org/teen/food_fitness/nutrition/vegetarian.html Description: Information for parents on vegetarian diets for adolescents.
Vegetables Rock! A Complete Guide for Teenage Vegetarians Stephanie Pierson New York, NY: Bantam Books. 1999. 222 pp. ISBN: 0-553-37924-0 Description: Includes nutrition information for teenage vegetarians and ideas for eating out.
Vegetarian Nutrition for Teenagers The Vegetarian Resource Group Full Text: http://www.vrg.org/nutshell/heart.htm Description: This pamphlet, available in English and Spanish, provides information on vegetarian diets for teenagers. Ordering Information: The Vegetarian Resource Group P.O. Box 1463 Baltimore, MD 21203 Phone: 410-366-8343 Fax: 410-366-8804
Vegetarianism for Teens Jane Duden Mankato, MN: Capstone Press. 2001. 64 pp. ISBN: 0-7368-0712-8 Description: Written for pre-teens. Contains basic information on vegetarianism including a definition of vegetarianism, historical information, nutrition information, meal planning, tips for eating out, and a glossary.
Vegetarian Society of the United Kingdom: A Parent and Teenager Guide to Vegetarianism Web site: http://www.vegsoc.org/youth/Parentteenager.pdf Description: Information on vegetarian children and teenagers including a suggested food guide.
d. Resources for Older Americans
4 Week Vegetarian Menu Set for Meals on Wheels Sites Vegetarian Journal's Foodservice Update, Volume V, Number 4 Autumn 1997 Full text: http://www.vrg.org/fsupdate/fsu974/fsu974menu.htm Description: Four weeks worth of menus for use by the Meals on Wheels Program.
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Nutritional Rx for Aging: What you Need to Know About Vitamins and Minerals Vegetarian Times, February 01 1997. Carol M. Coughlin, RD Full text: http://www.findarticles.com/cf_0/m0820/n234/19068895/p1/article.jhtml?term=vegetarian Description: Information on plant-based diet for older people including a discussion of anti-oxidants and key foods.
A Senior's Guide to Good Nutrition The Vegetarian Resource Group Suzanne Havala, MS, RD Full Text: http://www.vrg.org/nutrition/seniors.htm Description: Information on special nutritional needs of older people, use of supplements, common diet-related complaints, and meal preparation.
e. Resources for Athletes
Eat Better, Perform Better: Sports Nutrition Guidelines for the Vegetarian The Vegetarian Resource Group Enette Larson, MS, RD Full text: http://www.vrg.org/nutshell/athletes.htm Description: Guidelines for pre-event meals, eating during and after competition, the role of supplements, and practical recommendations.
Vegetarian Diet for Exercise and Athletic Training Vegetarian Nutrition Dietetic Practice Group, Issues in Vegetarian Dietetics. D. Enette Larson, MS, RD, LD Full text: http://www.vegetarian-nutrition.info/vn/vn_athletes.htm Description: This article is geared toward health professionals who are advising vegetarian athletes. It covers nutritional needs for macro and micronutrients.
Vegetarian Sports Nutrition
D. Enette Larson-Meyer, PhD, RD
Champaign, IL: Human Kinetics. 2007. 264 pp.
ISBN: 978-0-7360-6361-7
Description: This book addresses aspects of diet specific to the vegetarian athlete. Includes sections on meal planning, foods for before, during and after athletic events, and managing specific nutrient needs.
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D. Vegetarian Cooking and Foods
1. Books
The Artful Vegan: Fresh Flavors from the Millennium Restaurant Erick Tucker with Bruce Enloe and Desserts by Amy Pearce Berkeley, CA: Ten Speed Press. 2003. 232 pp. ISBN: 978-1580082075 Description: 130 recipes from a diversity of culinary styles and cuisines from around the world including, Japan, Italy, Iran, Ghana, or American South. Recipes include nutrient analysis.
Café Flora Cookbook Catherine Geier The Berkley Publishing Group. 2005. 257 pp. ISBN: 1-55788-471-4 Description: This cookbook contains over 250 vegetarian and vegan recipes from the Seattle Restaurant.
Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes Didi Emmons New York: Houghton Mifflin. 2003. 480 pp. ISBN: 978-0618104512 Description: This guide to vegetarian entertaining includes recipes appropriate for casual and elegant dinners. Suggested menus for guidance in planning a complete vegetarian feast. Fresh From the Vegetarian Slow Cooker Robin Robertson Boston, MA: Harvard Common Press. 2004. 276 pp. ISBN: 978-1558322561 Description: 200 recipes for one-pot meals that can be cooked in a slow cooker. Includes information about slow cookers and tips for slow cooking success.
Great Vegetarian Cooking Under Pressure: Two-Hour Taste in Ten Minutes
Lorna J. Sass
New York:William Morrow and Co. 1994. 272 pps.
ISBN: 978-0688123260 Description: This cookbook contains over 150 vegetarian recipes for the pressure cooker. Includes information on the new generation of pressure cookers as well as handy reference charts for cooking times and water ratios for beans and grains.
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The Greek Vegetarian
Diane Kochilas
New York: St. Martin’s Griffin. 1999. 208 pps.
ISBN: 978-0312200763 Description: Over 100 traditional Greek recipes adapted for today’s leaner, more modern tastes. Includes a discussion of Greek food items such as olives, cheeses and herb seasonings.
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Mark Bittman
ISBN: 0764524836
New Jersey: Wiley. 2007. 1008 pps.
Description: How to Cook Everything provides information on how to cook meatless meals for all occasions using fresh ingredients, basic kitchen equipment and simple techniques.
Joy of Cooking. All About Vegetarian Cooking Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker New York, NY: Scribner. 2000. 128 pp. ISBN: 978-0743202091 Description: Cookbook includes more than 100 recipes as well as photographs and text to describe cooking techniques. Also includes information on menu planning and suggestions for purchasing and storing food.
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Madhur Jaffrey New York: Crown Potter. 2002. 768 pp. ISBN: 978-0609809235 Description: Vegetarian recipes from around the world with an emphasis on Near Eastern cuisine.
The Modern Vegetarian Kitchen Peter Berley New York: Regan Books. 2004. 464 pp. ISBN: 978-0060989118 Description: This cookbook covers all aspects of vegetarian cooking, with information on kitchen and pantry essentials. The author emphasizes seasonal ingredients and wholesome foods.
The New Enchanted Broccoli Forest
Mollie Katzen Ten Speed Press. 2003. 303 pp. ISBN: 1-58008-126-6 Description: Over 200 vegetarian recipes include soups, salads, breads, dips, sauces, spreads, main dishes and desserts.
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The New Moosewood Cookbook Berkeley, California: Ten Speed Press. 2000. 256 pp. ISBN : 978-1580081306 Description: This classic cookbook includes vegetarian recipes that include homestyle favorites that are easy to prepare.
OK, So Now You’re a Vegetarian Lauren Butts New York: Broadway Books. 2000. 244 pp. ISBN: 978-0767905275 Description: This cookbook of 100 recipes was written for vegetarian teens by a vegetarian teen. Recipes include vegetarian versions of teen favorites: burgers, wraps, tacos, and more. Includes nutritional information for planning a healthy vegetarian diet written by a registered dietitian. Recipes include nutritional analysis.
The Real Food Daily Cookbook. Ann Gentry Berkeley, California: Ten Speed Press. 2005. 232 pp. ISBN: 978-1580086189 Description: The Real Food Daily restaurant menu in Los Angeles is a unique blend of California cuisine and comfort food. This book includes 150 of the restaurant’s most popular dishes, such as Yin Yan Salad with Peanut-Sesame Dressing, Tofu Quiche with Leeks and Asparagus, Lentil-Walnut Pate, and Coconut Cream Pie with Chocolate Sauce.
Veganomicon: The Ultimate Vegan Cookbook Isa Chandra Moskowitz and Terry Hope Romero Marlowe & Company. 2007. 336 pp. ISBN: 156924264X Description: Presents 250 recipes featuring simple cooking techniques and using a variety of fruits and vegetables. The book provides sample menus and interesting recipes including Chili Chocolate Mole, Southwestern Corn Pudding, Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette, Rustic White Beans and Mushrooms, Lentils and Rice with Caramelized Onions and Spiced Pita Crisps. There are also recipes for vegan breakfasts and desserts.
Vegetables, Recipes and Techniques from The World’s Premier Culinary College. The Culinary Institute of America Lebhar-Friedman Books. 2007. 293 pp. ISBN:0-86730-918-0 Description: In Vegetables, The Culinary Institute of America gathers together information about what to look for at the market, how to store vegetables once you are home, and techniques for preparing vegetables. The book provides extensive lists, tables and charts to help you choose the best quality, master basic techniques and provides over 170 recipes to make the most of vegetables.
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Vegan Meals for One or Two Nancy Berkoff, RD Baltimore, MD: The Vegetarian Resource Group. 2001. 216 pp. ISBN: 978-0931411236 Description: Recipes designed to serve one or two people. Includes a brief nutrition section, shopping tips, food safety advice, a food guide, and sample menus. Nutrient analysis included.
Vegetarian Cooking for Dummies Suzanne Havala, MS, RD New York, NY: Hungry Minds, Inc. 2001. 336 pp. ISBN: 978-0764553509 Description: A thorough reference on vegetarian cooking. Includes information on ingredients, equipment, adapting recipes, and basic cooking techniques. Also includes more than 100 recipes with nutritional analyses.
Vegetarian Cooking for Everyone Deborah Madison New York, NY: Broadway Books. 2007. 752 pp. ISBN: 0-7679-2747-8 Description: This book features comprehensive information about ingredients and techniques as well as more than 800 recipes. Winner of both the Julia Child and James Beard cookbook awards.
The Vegetarian 5-Ingredient Gourmet Nava Atlas New York, NY: Broadway Books. 2001. 262 pp. ISBN: 978-0767906906 Description: More than 250 recipes using five ingredients or less. This book includes many suggestions for kitchen shortcuts and provides ideas for menu planning. Nutrient analysis included.
The Vegetarian Family Cookbook Nava Atlas New York, NY: Broadway Books. 2004. 368 pp. ISBN: 978-0767913966 Description: Vegetarian recipes geared toward family meals with suggestions for substitutions and additions to satisfy child and adult tastes. Includes menu suggestions for preparing well rounded meals.
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The Vegetarian Gourmet's Easy International Recipes Bobbie Hinman Chicago, IL: Surrey Books. 2001. 488 pp. ISBN: 978-1572840423 Description: This book includes more than 350 recipes from South and Central America, Eastern Europe, Italy, the Middle East, and the Far East. Recipes use easy-to-find ingredients and have been adapted for convenience in many cases. A nutrient analysis is included for each recipe.
Vegetarian Meals For People On-The-Go: 101 Quick & Easy Recipes Vimala Rodgers Carlsbad, CA: Hay House 2002. 488 pp. ISBN: 1-56170-843-7 Description: This book contain recipes for busy people who have little time to spend in the kitchen, these recipes are versatile, quick and easy to prepare.
Vegetarian Times: Complete Cookbook The Editors of Vegetarian Times New York: Wiley. 2005. 496 pp. ISBN : 978-0764559594 Description: Over 600 meatless dishes, information on vegetarian diet and cooking techniques including a glossary of vegetarian ingredients.
Vegetarian Times: Vegetarian Entertaining The Editors of Vegetarian Times New York, NY: MacMillan: A Simon & Schuster Macmillan Company. 1996. 194 pp. ISBN : 0-02-861324-4 Description: Menus from around the world for all occasions. A nutrient analysis is included for each recipe.
2. Web Resources
Fabulous Facts and Flavorful Foods Loma Linda University Web site: http://www.llu.edu/llu/nutrition/fabfacts.html Description: Vegetarian shopping list, shopping tips, substitutions, and recipes.
In a Vegetarian Kitchen with Nava Atlas Web site: http://www.vegkitchen.com/ Description: Easy-to-follow vegetarian recipes and useful cooking tips.
Recipes Around the World International Vegetarian Union (IVU) Web site: http://www.ivu.org/recipes/ Description: Close to 1,800 vegan recipes in a searchable database.
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The Road to Vegetarianism Vegetarians in Paradise Web Site: http://www.vegparadise.com/ Description: Provides information on many alternative foods for vegetarians including meat, dairy, and egg alternatives.
Vegetarian Glossary Vegetarian Times Web site: http://findarticles.com/p/articles/mi_m0820/is_2001_July/ai_75657425 Description: Definitions for many foods commonly eaten by vegetarians.
Vegetarian Recipes Allrecipes.com Web site: http://allrecipes.com/Recipes/Vegetarian/Main.aspx Description: Hundreds of vegetarian recipes, sorted by category with nutritional information provided. Also includes frequently asked questions about vegetarian cooking and an ingredient glossary.
Vegetarian Times Web site: http://www.vegetariantimes.com/ Description: Hundreds of vegetarian recipes in a searchable database. Includes nutritional information.
E. Resource Centers
Vegetarian Nutrition Dietetic Practice Group Web site: http://www.vegetariannutrition.net/ c/o American Dietetic Association Practice Team 216 W. Jackson Blvd. Chicago, IL 60606 Phone: 800-877-1600 ext. 4815
The Vegetarian Resource Group Web site: http://www.vrg.org/ P.O. Box 1463 Baltimore, MD 21203
Vegetarian Society of the United Kingdom Web site: http://www.vegsoc.org/ Parkdale, Dunham Rd. Altrincham, Cheshire WA14 4QG
This resource list was compiled by: Desiré Stapley, MEd, RD, Nutrition Information Specialist Madeleine Said, Student Nutrition Information Specialist
Acknowledgment is given to the following FNIC reviewers: Corey Scarpero, RD, Nutrition Information Specialist Shirley King Evans, MEd, RD, Budget Analyst/Mission Support This publication was developed in part through a Cooperative Agreement with the Department of Nutrition and Food Science in the College of Agriculture and Natural Resources at the University of Maryland. Locate additional FNIC publications at http://www.nal.usda.gov/fnic/resource_lists.shtml.
Food and Nutrition Information Center Agricultural Research Service, USDA National Agricultural Library, Room 105 10301 Baltimore Avenue Beltsville, MD 20705-2351 Phone: 301-504-5719 Fax: 301-504-6409 TTY: 301-504-6856 Contact: http://www.nal.usda.gov/fnic/contact.shtml Web site: http://fnic.nal.usda.gov
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The National Agricultural Library (NAL) provides lending and photocopying services to USDA employees and USDA program staff. Non-USDA users can obtain materials from NAL through the interlibrary lending services of their local, corporate, or university library. For further information on NAL’s document delivery services visit their Web site at http://www.nal.usda.gov/services/request.shtml.
For questions on document delivery services please call 301-504-5717 or email http://request.nal.usda.gov/access/contact.htm.
The use of trade, firm, or corporation names in this publication (or page) is for the information and convenience of the reader. Such use does not constitute an official endorsement or approval by the United States Department of Agriculture or the Agricultural Research Service of any product or service to the exclusion of others that may be suitable.
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New Mexico Omelet Recipes

Eggs ground sausage
green pepper
onion
cheese

Sauté onions and green pepper and brown the ground sausage. Break the eggs into the
mixture and scramble. add cheese last, melt and serve.

Salmonella and Food Safety

Chicken, turkey, pork, beef, and other meat and poultry products are important sources of protein and other nutrients. Unfortunately, these foods -- like eggs, raw milk, and all raw foods of animal origin -- may also carry salmonella and other bacteria. The good news is that these bacteria don't have to cause illness. Routine food safety can destroy salmonella and other bacteria.

Hamburger and any ground meat has increased surface area and a increased risk
for contamination.

What is salmonella?

The salmonella family includes abbot 2,000 different strains of bacteria, but only 10 strains cause most reported salmonella infections. Strains that may cause no symptoms in animals can make people sick, and vice versa. A salmonella bacterium is a one-celled organism that can't be seen, touched, or tasted. The bacteria are common in the intestinal tracts and waste of livestock, poultry, dogs, cats, rats, and other warm-blooded animals.

What is salmonellosis?

Salmonellosis, or a salmonella infection, is the illness that can occur if live salmonella bacteria enter the body -- usually through food. Most reported outbreaks of food-born illness are caused by bacteria, and salmonellosis is the most common bacterial foodborne illness. Salmonellosis is usually preventable. How can salmonella bacteria on raw meat, poultry make people sick? First, "food abuse" allows bacteria to survive and often to multiply. For example, if the meat knife is used to cut the salad lettuce without first being washed, the lettuce can be contaminated by any bacteria on the meat. The person who eats the salad then also eats the bacteria.

Next, if the bacteria survive the stomach acid, they reproduce themselves in the small intestine. One cell becomes two, two become four, four become sixteen and so on. When there are "enough" bacteria, they cause a salmonella infection.

How many bacteria does it take to make people sick?

There is no exact number, but the more bacteria consumed, the more likely a person is to get sick. Healthy adults have eaten food containing millions of bacteria without getting sick. Other people have gotten sick from as few as 10 bacteria in the food.

What are the symptoms of salmonellosis?

According to the Centers for Disease Control, stomach pain occurs within 6 to 48 hours after the food was eaten. Most people get diarrhea, and many people have upset stomachs, chills, fever or headache. Most people feel better within 3 to 5 days. Many persons with salmonellosis may believe they have the flu and may never see a doctor.


How many people get sick or die from salmonellosis or due to salmonella?

At least 40,000 salmonella infections are reported every year, but experts believe that between 500,000 and 4 million persons each year actually contract salmonellosis.

How does the doctor know a person has salmonellosis?

The only way to tell for sure is to conduct laboratory test on the stools of the person who got sick, a process that takes several days.

How many people die from salmonellosis?

Salmonella infections can be life-threatening for the very young, the very old and for persons already weakened by other serious diseases, such as AIDS. Reports show about 2 deaths for every 1,000 known cases of salmonellosis, but experts believe that about 500 persons each year actually die form salmonella infections.

What foods are most likely to make people sick?

Foods don't make people sick -- bacteria do. Any raw food of animal origin -- meat, poultry, raw milk, fish, and shellfish -- may carry salmonellae. The bacteria can survive to cause illness if these specific foods are not thoroughly cooked. the bacteria can also cause illness if they contaminate any other food that comes in contact with the raw food, either directly or by way of dirty hands or dirty equipment. Salmonellosis is a world- wide, food-chain problem that can't be "blamed" on any one food.

Anti-Salmonella Strategy

Bacteria on raw foods of animal origin do not have to cause illness. Investigations of actual outbreaks reported to the Centers for Disease Control show that: bacteria + food safety mistakes can = illness. Errors during food shopping, transport, preparation, serving, or storage can enable bacteria to grow or even just survive. If foods are prepared a day or more ahead of time and food handlers make mistakes, the chance of illness can increase, because bacteria have more time to multiply. In outbreaks traced to bacteria or other organisms in meat or poultry, one or more of the following eight food handling mistakes enabled bacteria on raw products to survive and cause food-borne illness:

•Improper cooling
•Improper hot storage of cooked foods
•Undercooked
•Crosscontamination of cooked foods by raw foods •Inadquate cleaning of equipment •Infected person touching cooked food
•Eating raw meat or poultry
•Inadequate reheating of cooked and chilled foods.

Therefore, the key to preventing illness -- at home, in a restaurant, at a church picnic, anywhere -- is to destroy the bacteria. Below are some hints, based on information from actual outbreaks, that can destroy or stop growth of salmonella bacteria and other bacteria that can cause illness.

CLEAN IT.

Salmonella bacteria can survive in water, soil, and on the kitchen counter, so sanitation can make a big difference -- especially in preventing bacteria that could be on raw products from contaminating other foods. (This is called cross-contamination.)
* Wash your hands frequently with SOAP and water for at least 20 seconds -- after you use the bathroom, before you start food preparation, before you start working with a new food or a new tool, when you finish food preparation, and before you serve food.
* Prevent cross-contamination. Never let raw meat and poultry, or their juices, comeinto contact with cooked meat or any other food -- raw or cooked.
* If you use a dishcloth for cleaning kitchen surfaces, switch to a clean one after you work with raw meat or poultry. Choose a type that will stand up to a laundering in how water and bleach. Otherwise, use paper towels and throw away after use.
* Cut raw meat or poultry on an acrylic cutting board that is thoroughly cleaned after each use. Use that favorite (but porous) wooden one only for cutting bread or vegetables.
* Wash cutting boards, knives, counter, and other implements with detergent and hot water immediately after you use them with raw meat and poultry.
* After washing and rinsing equipment and counter, professional food service workers also sanitize and rinse them. Consumers who want to sanitize implements after washing can use a solution of 2 to 3 teaspoons household bleach in 1 quart of water, followed by a cold water rinse. (Note: Sanitizing doesn't work on dirty surfaces, so clean them first.)
* Serve cooked meat and poultry on clean plates. When you replenish the banquet, replenish the serving plates. Don't put grilled meat or poultry back on the plate with raw juices.
* Keep pets and other animals away from food, and away from cooking and eating surfaces and equipment. Squirrels and mice contaminate, as do insects.

COOK IT.

Salmonellae -- however many there are -- do not survive when beef or pork is cooked to an internal temperature of at least 160 degrees F, or when poultry is cooked to 185 degrees F. (Some experts believe that this country's passion for rare beef explains why beef -- which carries very low levels of salmonella bacteria -- is involved in more reported salmonellosis outbreaks than poultry.) Always cook meat and poultry thoroughly, and be just as careful when micro waving as when using traditional ovens.


* Using a meat thermometer to check "doneness." If meat is too thin for a thermometer, follow the recipe and cook till the juices are clear.
* Never interrupt cooking -- it's a "half-baked idea" that can make you sick. After thawing foods in the microwave, cook them immediately.
* If reheating leftovers, cover and reheat thoroughly to 165°F just in case bacteria
survived in the food during refrigeration of freezing. Let sauces and gravies reach a rolling boil.
* Don't store the latecomer's cooked meat and poultry dinner in an off or warm
oven. Hold the food above 140°F. (But, within 2 hours after cooking, refrigerate the food.)

COOL IT.

Refrigeration and even freezing do not kill all salmonella or other bacteria, but proper cooling can usually prevent salmonellae from multiplying.

* Refrigerate raw meat and poultry as soon as possible after you take it out of the grocery meat case. Ice it down in the camp cooler
* Refrigerate food containing cooked meat or poultry within 2 hours after cooking.
* Refrigerate or freeze cooked meat or poultry casseroles in covered shallow pans rather than deep pots. leave space around the containers to let cold air circulate.
* Never thaw frozen meat and poultry on the kitchen counter. Thaw it in the refrigerator or, if you are in a hurry, in a bag under cold running water. It will thaw in a cooler.
* Remember that refrigeration or freezing cannot be counted on to kill many salmonella bacteria. it can't "fix" a mistake such as leaving cooked turkey at room temperature for more than 2 hours -- it can only postpone the risk of illness. If in doubt, throw food out.

Can i kill samonella by reheating turkey?

This is one of the most popular questions which i got after writing this article. All you have to do is follow the various things which is already described in the article to kill the Salmonella.

Food Safety The Golden Rules Of Food Safety

1. ALWAYS WASH YOUR HANDS BEFORE AND AFTER HANDLING FOOD.
2. ALWAYS WASH YOUR HANDS AFTER USING THE REST ROOM, etc.
3. When preparing food, keep surfaces and utensils clean.
4. Use one cutting board for raw meats, another for fruits and vegetables that won't be cooked.
5. WASH YOUR HANDS BETWEEN EACH TASK!
6. Keeping a clean kitchen area saves on cleaning up after the meal and keeps food related illnesses at a minimum. A clean heavy plastic sheet can declare kitchen boundaries.
7. Soak pots and pans after using, Saves on that stuck on food mess after the meal.
8. A simple trick is to fill dishpans with hot, sudsy water. This serves two purposes for me.
9. When preparing food, you can toss the dirty dishes into the hot water to soak while you cook. This makes for easier cleanup.
10. As you cook, stick your hands in the water to clean.
11. Keep cold food cold and hot food hot.
12. 140 degrees F or above and 40 degrees F or below. Do not leave food at room temperature longer than 2 hours (1 hour when summer room temperatures are hot).
13. Thaw foods in the refrigerator, not on the counter. Also make sure that meat juices can't drip onto other foods. To store hot foods, refrigerate immediately in shallow containers to cool them more quickly.
14. Keep chicken and chicken products, juices away from other foods.
15. Clean cutting boards between each use.
16. Be considerate of the cleaning crew while cooking, your next on the duty roster.
17. Clean the dishes with soap, sanitize, rise all the soap off.
18. Put utensils and pots back in the right places.
19. Keep dry items dry, Don’t place wet towels in with the dry goods.