by Sandy Todd Webster on Apr 19, 2012

Food for Thought

Despite some positive steps toward creating healthier subsidized school lunches, a loophole in U.S. Depart­ment of Agriculture regulations helped to get pizza classified as a serving of vegetables earlier this year. In the same spirit that made ketchup a vegetable for school lunches back in the 1980s, apparently a schmeer of tomato paste does the trick this time around. Public outcry over “pink slime” has borne results. This ground-beef filler made from cow connective tissue and low-grade meat scraps that is treated with ammonium hydroxide to kill E. coli, is found in 70% of supermarket ground beef and is served to kids in the National School Lunch Program. In late March the U.S. Department of Agriculture announced that beginning in 2013 it will offer school districts a choice of beef with or without the filler. Which would you vote for? Amid all of these potential inflammatory agents to kids’ bodies, it may be prudent to incorporate a serving or two of gold kiwifruit for balance. New Zealand researchers recently reported in the British Journal of Nutrition that subjects who ate four gold kiwifruit daily reported less-severe cold symptoms than subjects who ate two bananas per day.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.