Make smart choices from every food group everyday.
Emphasize Fruits, vegetables and whole grains.
Use fat-free or low-fat milk and dairy products.
Include lean meats, poultry, fish, beans, eggs, and nuts.
Limit saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
Emphasize fruits, vegetables and whole grains.
Find your balance between food and physical activity.
Get the most nutrition from your calories.
Getting Serious About Healthy Changes.
Watch For Exciting Changes On Our Website And With This Newsletter.
California Raisins – Food Groups for Special Consideration
The FUNdamentals – Fats and Added Sugars. California Raisins can Change Your Life!
The Dietary Guidelines for Americans direct us to choose foods with monounsaturated (MUFA) and polyunsaturated (PUFA) fats,such as fish, nuts, seeds and vegetable oils; fat-free, low-fat or lean meats, poultry, beans, milk and dairy products; and to choose grain products and prepared foods that are low in saturated and trans fats.
Even though fats bring some very essential fatty acids and fat-soluble vitamins to our daily meals, 27 grams or just about 7 teaspoons (2 tablespoons + 1 teaspoon) of these MUFAs and PUFAs will provide all of those for a 2,000 calorie diet. Primary sources of saturated and trans fats are those solid fats like hydrogenated shortening and butter. Limit intake of these to an amount within the discretionary calorie allowance. For 2,000 calories per day, the total recommended discretionary calorie intake is 267. With about 35 calories per teaspoon in margarine or butter and 15 calories per teaspoon for granulated sugar, they add up very fast.
Some very active boys and girls aged 4 to 18; sedentary and moderately active women aged 19 to 50; and sedentary men over 50 need about 2,000 calories per day. Very active and active women and men aged 20 and over may need more while most others will thrive on fewer calories and consequent changes in fat and added sugar intakes.
California raisins bring a number of qualities to food preparations that can help reduce fat and sugar intakes – sometimes, even replacing fats while adding taste, texture and appetite appeal.
Charlie Trotter started cooking professionally in 1982 when he began an intense four-year period of work and study with chefs like Norman Van Aken, Bradley Ogden, and Gordon Sinclair, while he traveled and lived in the U.S. and Europe. “I was reading every cookbook I could get my hands on, working like a maniac, and eating out incessantly,” Chef Trotter reported. Finally, he was able to develop his own distinct cuisine and was recognized with many honors and outstanding awards from his restaurant, Charlie Trotter’s Restaurant in Chicago, Illinois. With his dedication to using the finest, Chef Trotter relies on California Raisins for his recipes like Warm Apple Cider Soup with Crispy Apple-Raisin Turnovers, Currry-braised Chicken Raisin and Potato Tarts, and Chilled Pork and Wild Rice Salad.