by Brenda Richardson, MA, RDN, LD, FAND 1 HOUR CE CBDM Approved Origins of Common Holiday Foods and Nutritional Considerations

NUTRITION CONNECTION

A history of some of the most treasured seasonal foods to up the holidays

Every year as the holidays approach, we think of favorite foods shared with family and friends. We associate foods When people think of , gingerbread men and with memories, and each person has their own unique houses often come to mind, yet few people know the history of remembrances. How did these seasonal foods and gingerbread. The term gingerbread, meaning “preserved ,” become popular at our holiday tables? How do they fit in with has been used since the 15th century. The word is now broadly helping individuals achieve or maintain their nutrition and used to describe any type of sweet treat that combines ginger health goals? with , treacle, or molasses. This article will present the origins of a few of our favorite During the Middle Ages, people used ground ginger root to holiday foods, along with nutritional considerations to keep disguise the taste of preserved meats. Henry VIII used a ginger in mind. Most holiday foods can be “fit” into the menu plans, concoction to help build resistance to the plague. The first especially with some recipe refinements such as healthier known recipe for gingerbread came from Greece in 2400 BC. ingredients. Have fun sharing the history of some of these Chinese recipes were developed by the 10th century, and by treasured foods with your clients, and enjoy seeing their the late Middle Ages, Europeans created their own version of reactions when traditional seasonal favorites are served.

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gingerbread. The hard Specific ingredients allowed people to the Brenda Richardson, became a staple at medieval be considered to determine unfermented of , MA, RDN, LD, CD, fairs in England, France, the actual nutrient content. which led to Americans FAND is a lecturer, author, long-term care Holland, and Germany. Gingerbread products in calling an unfiltered juice consultant, and owner/ Queen Elizabeth I is credited general are low-fat compared (the rest of the English- president of Brenda with the idea of decorating to other “desserts.” However, speaking world continued Richardson, LLC. the cookies. The shapes of the they are a source of saturated to use “cider” to mean an gingerbread eventually started fat, carbohydrates and sodium, alcoholic beverage, though). to change with the seasons, which should be considered cider has quite a history and decorated gingerbread when focusing on client in the United States. The first became synonymous with all health. apple trees made it to Boston things fancy and elegant in in 1623 and they were widely England. planted by the early 1800s. It’s said that Julius Caesar Gingerbread arrived in the Cider, hard cider in those and friends found the British New World with English days, was a drink from the drinking cider in 55 BC. colonists. Virginia voters old country which quickly Europeans brought the sometimes used the cookies to established itself here in the tradition to the New World, sway fellow citizens to vote a 18th and 19th centuries. where cider was such an certain way. The softer version Before the development of important beverage that the of gingerbread became more preservative techniques, fresh trees was common in America. George cider rapidly and naturally planting were actually for Washington’s mother served fermented into hard cider. cider making. her recipe for gingerbread to This was considered a way to Marquis de Lafayette when he In the early 20th century, “store” your apples after season visited her home. the combination of improved and viewed as a safe and refrigeration technology and family drink. In fact, cider Nutritionally, individual the teetotalism movement was regarded as safer than recipes and products vary. drinking water, due to the lack of effective water treatment. GINGERBREAD NUTRITIONAL Presidents like John Adams INFORMATION* popularized the health benefits

Gingerbread : 1/9 of 8-inch of cider as it became the drink square cake contains about 263 of choice for early Americans. calories; 12 gm total fat; 36 gm Nationally, in the last 10 carbohydrates; 242 mg sodium; 0 years, cider has begun making dietary fiber; 3 gm protein. a comeback. In 2004, national Gingerbread Men Cookies: A large hard cider production was (3 oz.) contains about 340 reported at 4.25 million calories; 10 gm total fat; 59 gm gallons; in 2011, that number carbohydrates; 160 mg sodium; 1 had more than doubled to 9.2 gm dietary fiber; 14 gm . million gallons! Apple cider is the name used *As with all items noted in this article, nutrition facts vary in the United States and by individual recipe. Continued on page 8

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Cranberry sauce or jam is a sauce or relish commonly served as a condiment with dinner in , and with in the United Kingdom and . There are differences in flavor, depending on the geography of where the sauce is made. In Europe it is generally slightly sour tasting, while in North America it is typically more heavily sweetened. The most basic consists of boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered , APPLE CIDER NUTRITIONAL orange juice, , ginger, maple syrup, port, or . INFORMATION Commercial cranberry sauce may be loose and uncondensed, 1 cup provides about 120 calories; 0 fat; 60 mg sodium; or condensed or jellied and sweetened with various ingredients. 30 gm carbohydrates. The jellied form may be slipped out of a can onto a dish and served sliced or intact for slicing at the table. parts of Canada for an unfiltered, unsweetened, non-alcoholic As with all recipes and products referenced in this article, the beverage made from apples. Though typically referred to exact ingredients will determine the precise nutritional value. simply as “cider” in those areas, it is not to be confused with the alcoholic beverage known as cider in other places, which is called “hard cider” in the U.S. and Canada. CRANBERRY SAUCE While apple cider is considered low in sodium, a large NUTRITIONAL percentage of calories come from . Recently there has INFORMATION been increased popularity surrounding the benefits of using Commercially Canned: A ½ inch apple cider and products. While these thick slice provides about 86 products can be part of a healthy diet, they should not be calories; 0 fat; 17 mg sodium; 22 gm carbohydrates; 0 protein. viewed as a magic weight loss cure or to control chronic health conditions. Consult a physician regarding product safety.

CRANBERRY SAUCE LATKES Cranberries are harvested mid-September to mid-November, In the Jewish tradition, dairy foods are eaten during Hanukkah making them perfect to consume during the holiday season. in honor of Judith, a celebrated heroine who saved her village Marcus L. Urann first canned the berries in 1912, and from an invading army. The original latke was just a cheese cranberry sauce was first offered to consumers in North ; however, potato latkes gained popularity in the America in Hanson, Mass. Cranberry sauce was a way to extend 1800s thanks to a mass planting of potatoes in Eastern Europe the short selling season, creating a jellied treat that acted as a after other crops had failed. Different cultures have their own sauce when warm. Cranberry sauce can be used with a variety versions of latkes and brought those traditions to the U.S. to of meats, including , pork, chicken, and ham. not only help celebrate Hanukkah, but Christmas The American cranberry grows wild from the mountains as well. of Georgia to the Canadian Maritimes, and as far west as Minnesota. It has been cultivated in the Cape Cod area since the early 1800s and was an active industry in Maine during POTATO LATKE much of the last century. The cultivated cranberry industry then NUTRITIONAL spread to by the 1830s, Wisconsin by the 1850s, INFORMATION

and the Pacific Northwest by the 1880s. Wisconsin was the top 1 serving (1 medium potato) provides about cranberry producer in the United States in 2018 at 5.55 million 265 calories; 14 gm fat; 56 gm sodium; 29 gm barrels, followed by with 2.3 million barrels. carbohydrates; 7 gm protein.

8 NUTRITION & FOODSERVICE EDGE | November-December 2019 HAPPY, HEALTHY HOLIDAYS decrease sugar, fat, and sodium. Your Activities Department To spice up the holidays it can be interesting to provide facts might be an excellent resource to work with when planning about favorite seasonal foods to our clients. We’ve scratched just some fun projects and events. the surface here. You can research other holiday delights, such Food is a very special part of the holidays! As nutrition and as , , , and much more. You may foodservice professionals, we should do our best to help want to plan specific weeks to dedicate to fun and educational promote healthier choices while supporting overall quality of events surrounding the foods. Another idea is to offer healthier life with food and dining. E options of some of the more traditional recipes that help

RESOURCES

• Gingerbread: http://www.pbs.org/food/the-history-kitchen/history-gingerbread/ • Cider: Wisconsin Apple Growers Association: https://www.waga.org/cider • Cider: Washington State University: https://cider.wsu.edu/history-of-cider/ • Cranberries: University of Maine Cooperative Extension: https://extension.umaine.edu/cranberries/cranberry-facts-and-history/ • Cranberries: Cape Cod Cranberry Growers Association: https://www.cranberries.org/history • Latkes: http://www.pbs.org/food/features/history-of-latkes/ and https://www.myjewishlearning.com/recipe/potato-latkes/ • Holidays and Observances site with information on all U.S. and World Holidays: http://www.holidays-and-observances.com/ • Reliable resources on food, healthy eating, physical activity, and food safety. Find links to information from federal agencies, non-governmental organizations, and universities with expertise in food and human nutrition to help make healthful eating choices. https://www.nutrition.gov/

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NUTRITION & FOODSERVICE EDGE | November-December 2019 9 1 HOUR CE Questions | NUTRITION CONNECTION CE CBDM Approved

This Level II article assumes that the reader has a foundation of basic concepts of CBDM II the topic. The desired outcome is to enhance knowledge and facilitate application continuing competence of knowledge to practice. where education advances performance

Reading Origins of Common Holiday Foods and Nutritional Considerations and successfully completing these questions online has been approved for 1 hour of continuing education for CDM, CFPPs. CE credit is available ONLINE ONLY. To earn 1 CE hour, access the online CE quiz in the ANFP Marketplace. Visit www.ANFPonline.org/market, select “Publication,” then select “CE article” at left, then search the title “Origins of Common Holiday Foods and Nutritional Considerations,” purchase the article, and complete the CE quiz.

1. Traditional holiday foods are an important part of ______5. Marcus L. Urann first canned cranberries in 1912 and to consider in serving clients with food and nutrition cranberry sauce was first offered to consumers in North services. America in Hanson, Mass. to extend the short ______. A. Hiring competent staff A. Selling season B. Daily budgeting B. Shelving limitations C. Quality of life C. Growing season 2. Common holiday foods can be made healthier by: 6. Commercial cranberry ______may be loose and A. Reviewing the recipes and trying some healthier uncondensed, or condensed or jellied and sweetened with ingredients to reduce sugar, fat, and sodium various ingredients. B. Not including them on the menus during holidays A. Sauce C. Not making any changes to the recipes B. Extract C. Flavoring 3. While the first-known recipe for gingerbread is dated to 2400 BC from Greece, it is ______that is credited with 7. The original latke was just a cheese pancake; however, the idea of decorating the cookies. ______latkes gained popularity in the 1800s thanks to A. The Keebler Elves a mass planting of this crop in Eastern Europe after other crops had failed. B. Queen Elizabeth I A. Tomato C. Ginger Lopez B. Potato 4. Apple cider is the name used in the United States and C. Spinach parts of Canada for an unfiltered, unsweetened, ______beverage made from apples. A. Calorie-dense B. Clear C. Non-alcoholic

Professional Practice Standards serve as the basis for quality dietetic practice for dietary managers. They are a guide for self- evaluation to determine the education and skills needed to advance an individual’s level of practice. Thirteen Professional Practice Standards are available free of charge from ANFP, and most Updated Professional Practice have been recently updated. Check them out today at http://www.anfponline.org/news- Standards for CDMs Available resources/standards-of-practice

10 NUTRITION & FOODSERVICE EDGE | November-December 2019