肉末银鱼蒸蛋

食材：鸡蛋2个,银鱼1把,肉末适量 姜、葱花．盐、料酒、五香粉制作：step1：银鱼洗净后,加入一丁点料酒、盐、五香粉,腌制几分钟。     

自制肉松暖心美味

一直很喜欢吃肉松面包上的肉松.老公征说他妈妈会做肉松.他从小吃到大,特别好吃.让我羡慕不已。一次征与我婆婆通电话偶然间提及此.婆婆第二天便做了一大罐肉松寄给我们。     

新春家宴

亲爱的读者朋友,今年的春节家宴我们为您精心变换了一下菜肴的口味。因为我们觉得口味改变了,心情也会变,不知您是否会喜欢。     

大蒜也能酸酸甜甜

我腌制糖醋蒜的方法非常简单： 1.将蒜去掉外皮,仅留下里面的一层嫩皮,洗净后用淡盐水泡上半天到一天。可起到消毒的作用,能让蒜比较好保存;     

巧妇巧煲汤

"唱戏的腔,厨师的汤",汤有一种魔力,即无论一顿饭多么丰富,汤作为最精彩的一道菜,总会十分突出地留在人们的记忆中.在我国南方,更是一天都离不开汤.南方的女人们个个都煲得一手靓汤,勾着男人的胃,顿顿回家吃饭.     

鲜蘑蒸蛋（适合1岁以上的宝宝）

原料：鲜蘑50克、鸡蛋2个、盐少许。 做法：1、鲜蘑洗净,切成碎末。 2、鸡蛋打匀后加入适量水或鲜汤,再加入鲜蘑末和盐,搅拌均匀后上锅蒸熟即可。     

豉香秋刀鱼

1．秋刀鱼取出内脏后切段,洗净放入盘中。2．葱洗净后切成葱花：姜、蒜洗净切末：辣椒洗净切块。     

焖肉米线

1．将肉洗净后切成1厘米左右的块,肥肉部分先下锅用小火煸炒至出油,待肥肉开始出现焦黄的颜色后,放入瘦肉煸炒至变色,然后沥油捞出。     

鸡蛋新吃法

鸡蛋营养丰富，是家常食品之一，人们几乎每天都食用它。为免厌腻之感，这里介绍几例鸡蛋吃法的新花样，供参考。     

Fourth-Grade Cooking and Physical Activity Intervention Reveals Associations With Cooking Experience and Sex

ObjectiveExamine the impact of Fuel for Fun: Cooking with Kids Plus Parents and Play (FFF) on children's culinary self-efficacy, attitude, fruit and vegetable (FV) preferences, physical activity (PA), and body mass index.DesignRandomized controlled trial.SettingEight elementary schools in 2 Northern Colorado districts.ParticipantsFourth-grade students; 7-month interventions: school (S.FFF)—theory-based cooking + tasting lessons, active recess, lesson-driven cafeteria promotions; or school + family (S+F.FFF) with added family nights and home activities.Main Outcome Measure(s)Cooking self-efficacy and attitudes, FV preferences, PA, and measured height/weight.AnalysisIndividual outcomes nested by classroom, school, and district and assessed > 12 months with repeated measures controlled by sex and baseline cooking experience, with a significance level of P < 0.05.ResultsThe sample included 1,428 youth, 38 teachers, 4 cohorts, 50% boys, 75% White, and 15% Hispanic. No intervention effect was observed. Those who cooked retained higher self-efficacy, attitude, and FV preferences (P < 0.001). Girls reported higher self-efficacy and attitude than boys. Moderate-to-vigorous PA and metabolic equivalent minutes increased for all students; boys retained higher levels (P < 0.001). Body mass index percentile remained stable.Conclusions and ImplicationsCooking and sex were associated with all outcome measures and should be considered for intervention tailoring. Treatment impacts were not evident nesting by classroom, school, and district. Accurate assessment of school-based interventions requires rejecting student independence from group assignment assumptions.     

Cooking Matters for Kids Improves Attitudes and Self-Efficacy Related to Healthy Eating and Cooking

ObjectiveTo assess changes in self-efficacy and attitudes related to healthy eating and cooking in Cooking Matters for Kids participants.DesignPrepost study design.SettingCooking Matters for Kids programs offered by 35 organizations.ParticipantsPredominantly third- to fifth-grade children participating in Cooking Matters for Kids lessons during fiscal years 2012–17 with matched presurvey and postsurveys (n = 18,113).Intervention(s)Cooking Matters for Kids consists of six 2-hour experiential nutrition and cooking education lessons.Main Outcome Measure(s)Self-efficacy related to healthy eating and cooking and attitudes toward healthy foods assessed through the Cooking Matters for Kids Participant Survey.AnalysisChanges from the presurvey to postsurvey were assessed using mixed models and repeated measures ordered logistic regression accounting for clustering by course. Effect sizes were calculated using Cohen d for repeated measures. A Bonferroni adjustment was used to correct for multiple comparisons (α = 0.025).ResultsBoth overall and individual self-efficacy and attitude scores improved from presurvey to postsurvey (P < 0.0001). The effect sizes were 0.35 for overall self-efficacy score and 0.17 for overall attitude score.Conclusions and ImplicationsParticipation in Cooking Matters for Kids was associated with improvements in self-efficacy and attitudes related to healthy eating and cooking.     

Vitamin Losses with Microwave Cooking

This article examines the use of supplemental food programs by two Native American populations and assesses some of the health and cultural impacts of these programs. A cross-sectional survey of 80 American Indian families, 40 families residing on the Round Valley Indian Reservation and 40 in Sacramento, California was conducted to determine access, use and appropriateness of supplemental feeding programs. Respondents at both the rural and urban geographic location showed considerable familiarity with available supplemental feeding programs. USDA Food Commodities were utilized most at Round Valley, raising the concern that provided staples which were highly processed and contained significant amounts of sodium, sucrose, and fat, could contribute to the problems of obesity and diabetes. Native Americans in Sacramento used food banks and food closets as their primary source of supplemental foods, and some expressed concern that the foods provided were highly sweetened and high in fat. While some nutrition advising was available at both geographical localities, access was inadequate. The study found that the foods provided by the supplemental food programs varied considerably in their nutritional quality and healthier foods such as fresh fruits, vegetables, and meats were either completely lacking or in short supply. In addition, culturally sensitive nutritional counseling and the development of education modules to instruct program recipients in the preparation of healthy meals and how to manage obesity and diabetes were needed and requested within the California Native American communities surveyed.