/ News In Your School
Long Branch Public Schools
April 2017 / Sodexo Food Service
In This Issue
  • Sorting Food Facts: The term “Natural”
National Food Month for April:
National Florida Tomato Month
National BLT Sandwich Month
National Soft Pretzel Month
National Grilled Cheese Month
National Garlic Month
Recipe:
  • Tabbouleh
Questions? Comments?
Please contact:
Nawal Maroun
Food Service Director
Long Branch Public Schools

Or
Marissa Thorsen, RD
Registered Dietitian
Sodexo School Service
/ Sorting Food Facts and Myths
Foods Labeled as "Natural"

What Consumers think “Natural” is:
A 2015 Consumer Reports survey of a nationally representative group of 1,005 adults found more than half of consumers usually look for products with a “natural” food label.
Many consumers thought a “natural” label on packaged/ processed foods currently meant:
·  No toxic pesticides were used (63%)
·  No artificial materials or chemicals were used during processing (62%)
·  No artificial ingredients or colors were used (61%)
·  No GMOs [Genetically Modified Organisms] were used (60%).
FDA’s definition of “Natural” is:
“The FDA has considered the term ‘natural’ to mean that nothing artificial or synthetic(including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food.However, this policy was not intended to address food production methods, such as the use of pesticides, nor did it explicitly address food processing or manufacturing methods, such as thermal technologies, pasteurization, or irradiation. The FDA also did not consider whether the term ‘natural’ should describe any nutritional or other health benefit.”
The Bottom Line:
Unless a standardized definition is developed for “natural,” this term means little more than no artificial ingredient or added color is present in the food.
Authored by or Adapted from Alice Henneman, MS, RDN, University of Nebraska-Lincoln Extension, Food Reflections Newsletter.

Let’s Get Cooking

Tabbouleh

Ingredients:

·  1 cup bulgur wheat

·  4 plum tomatoes, finely chopped, with their juice

·  1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)

·  4 scallions, finely chopped

·  1/4 cup fresh lemon juice (about 2 lemons)

·  3/4 teaspoon coarse salt

·  1/4 cup extra-virgin olive oil

·  Freshly ground pepper

·  2 tablespoons finely chopped fresh mint

Directions:

1.  Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.

2.  Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

Variation: In a medium saucepan, bring 3 cups water, bulgur, and 1/2 teaspoon salt to a boil over medium-high heat, stirring often. Reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain well; transfer to a serving bowl. Fluff with a fork and let cool completely.

About Tabbouleh

A Levantine vegetarian dish traditionally made of tomatoes, parsley, mint, bulger, onion and seasoned olive oil, lemon juice and salt.

Nutrition information:

Serving size: 1 cup.

Per serving: 162 calories; 8 g fat; 5 g fiber; 21 g carbohydrates; 4 g protein;175 mg sodium