| Soup pots get packed with nutrition, flavor
Winter soups are synonymous with rib-sticking, bone-warming, soul-satisfying meals, and that certainly applies whether we've got rain, sleet or snow. And on a dreary day, nothing's more soothing than making a pot of soup. If you're short on time and want something easy and uncomplicated, try making a simple shrimp soup or an artichoke bisque that goes together easily and cooks in just minutes. And if you have the luxury of making a no-hurry meal and want to steam up the windows, there's always an easy, old-fashioned potato potage that simmers for an hour and fills the house with good, earthy smells. A bowl of soup can be a starter, a main course or dessert. You can partner it with a salad or sandwich, or let it stand alone as a main meal with nothing but a crusty loaf of bread to sop up the good stuff.
Nutrition is a matter of choice
This article overlooks some important factors regarding restaurant menu options and blames certain restaurants for consumers' poor dietary habits when dining out.
Restaurants have a host of nutritious options, and many also provide nutrition information to enable consumers to make smart choices. But it is up to consumers to make those choices.
What was omitted from the article is that 76% of meals are prepared and eaten at home, indicating that consumers may not be mindful of their own dietary decisions at home or when shopping for groceries. Whether food is provided in a restaurant or at the family dinner table, dietary choices are a matter of personal responsibility.
SHEILA COHN WEISS
Director
Nutrition Policy
National Restaurant Assn.
Nutrition Wise: Chicken Consumption, Ceviche, Hot Leftovers
By Karen Collins, MS, RD, CDN - Q: Does chicken consumption affect cancer risk? Q: Is it true that the marinade for a fish dish called ceviche "cooks" the fish, so it doesn't pose the same risks as sushi? Q: My mother leaves hot leftovers sitting on the counter to cool before storing them in the refrigerator. Is this safe? .
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