Let Children Solve The Dinner Dilemma
What’s for dinner? Instead of the kids bursting through the front door and asking mom that question, more and more kids are choosing what’s for dinner on weeknights.
According to a survey by Kraft Foods Inc. and Yankelovich Partners, 85 percent of families say the kids get to choose what’s for dinner Monday through Friday.
Can’t you just hear moms (and dads) around the country moaning “Macaroni and cheese — again?”
To counter kids’ often less nutritious choices, Kraft officials offer this tidbit: Try challenging your kids to choose a menu with foods from each of the food groups.
For more tips from Kraft, check out www.kraftfoods.com and click on “Food and Family.”
The soy way
It’s almost over, but did you know April is Soyfoods Month? We have no idea who declared it such but the United Soybean Board is eager to promote soy products given the FDA’s recent OK to put a health claim on the packages of certain soy products saying that they’re good for your heart.
Soy experts and the FDA now say that 25 grams of soy protein a day as a part of an overall diet low in saturated fat and cholesterol can reduce your risk of heart disease.
To help consumers find ways to incorporate soy into their diets, the USB’s Web site, www.talksoy.com, features several recipes that meet the FDA requirements for a heart-healthy dish. Examples include Oven Roasted Tofu and Vegetables, Mediterranean-Style Tomato Soup and Strawberry Smoothies.
Strong stomachs only
What you don’t know can hurt you. At least when it comes to food safety. Registration is open for the eighth annual Food Safety Farm to Table Conference, May 16 to17 in Moscow.
Sponsored by the Northwest Food Safety Consortium, the conference is geared toward food and health professionals but is open to anyone interested in current food-safety issues, such as E.coli, salmonella, listeria, shigella and organic regulations.
Registration is $150 before April 30. For more information, call Richard Dougherty at (509) 335-0972; e-mail, dougherty@wsu.edu.
New editor, same section
Aside from shuffling a few of IN Food’s regular features in coming weeks, we won’t tinker too much with your beloved food section.
In fact, my plan is to take some time just getting to know IN Food readers, your likes and dislikes. So be sure to drop me a line with your thoughts or to share a great food story. Call (509) 459-5446 or e-mail laurac@spokesman.com