Help your clients reduce the sodium in a bowl of soup by making soup at home. Here are my top 5 favorite soup recipes, which are perfect for cooking demonstrations or speedy handouts. You can also prepare samples at home and then bring them to your next session. The samples make equally-good health fair booth lures. Which will you try first?
Become inspired by our pictures and recipes for breakfast, lunch, dinner, snacks, and desserts.
We’ve gathered everything you need to know about the food and health connection including weight control, nutrition basics, and disease prevention.
Shop smart with our guides to new foods, label reading, grocery shopping, and more!
Here are a few techniques to help kids get engaged in the kitchen including recipes that are kid-friendly and ideas for meal preparation.
Supporting and promoting the Dietary Guidelines for Americans and the new healthy plate food icon from the USDA.
Even if you already know all about what sodium bombs most soups are, have you asked that question of your clients lately?
The fact of the matter is that most canned and boxed soups are ridiculously high in sodium. Here are just a few quick examples…
The Dietary Guidelines for Americans advise people to “Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease.”
Let’s turn to the guidelines again. They assert “On average, the higher an individual’s sodium intake, the higher the individual’s blood pressure. […] Keeping blood pressure in the normal range reduces an individual’s risk of cardiovascular disease, congestive heart failure, and kidney disease. Therefore, adults and children should limit their intake of sodium.”
But you know all this already. The question is, how can you help your clients reduce the sodium in their diets?
Soup is a great place to start. I mean, look at the stats above! The sodium in a single cup of chicken noodle soup is more than roughly half of the U.S. population should consume in a single day. That’s crazy. But many soups are like that, even the ones with reduced sodium. Yes, I’m serious. A cup of reduced-sodium cream of mushroom soup still packs a whopping 1300 mg of sodium, while a cup of reduced-sodium chicken noodle soup contains 1320 mg of sodium.
The answer to reducing the sodium in a bowl of soup is to make that soup at home. It’s easier than your clients may think!
For inspiration, here are my top 5 favorite soup recipes. They are perfect for cooking demonstrations or speedy handouts. You can also prepare samples at home and then bring them to your next session. The samples make equally-good health fair booth lures. Which will you try first?
These soups aren’t just tasty and healthful either, no, they’re also low in sodium. Here’s the breakdown of sodium content in a cup of each soup…
Let’s end with a closer look at one of these totally tasty soups. If you like what you see here, remember to get your very own copy of the free handout today. You can email it to your clients or print off copies for your next workshop. It’s a great recipe — one of my very favorites!
Creamy Tomato Soup
Serves 6. Each cup serving contains 64 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 49 mg sodium, 9 g carbohydrate, 2 g dietary fiber, 4 g sugar, and 2 g protein.
Each serving also has 40% DV vitamin A, 18% DV vitamin C, 5% DV calcium, and 5% DV iron.
What do you think? Want to try this soup? Here’s the free handout, complete with recipe!
And there’s always lots more in the Nutrition Education Store. Here are some great new arrivals!
The headquarters of Food and Health Communications, Inc. will be moving! Find out why and what this means for you in today’s post.
The results of the January poster contest are finally here! Who do you think won the free poster set?
Remember the Flavor Exploration series from 2014? In that collection, we took an in-depth look at amazing flavor powerhouses, examining their nutrient content, impact on health, history, and culinary uses. Now it’s time to do the same thing with MyPlate’s subgroups, starting with vegetables.
Yesterday I realized that one of my most ingrained healthful habits for busy days has not yet been shared with you. I’m talking about creating balanced and portable meals to eat on the go.
The Dietary Guidelines for Americans recommend that people “Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease.” Where better to start than by reducing their intake of sodium-laden refined grains?
What do you know about cooking with greens? Today I want to take an in-depth look at 5 great greens — what their nutrients are, what they taste like, and how to cook with them. There’s even a free infographic!