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Pediatric Centre for Weight and Health
Capital Health has established The Pediatric Centre for Weight and Health based at the Stollery Children's Hospital in response to major health issues facing overweight children and their families.
Part of the initiative included recruiting Dr. Geoff Ball, a nationally-recognized pediatric obesity specialist from the University of Southern California who will work with a multidisciplinary team to establish the Centre.
The Centre is still in its early stages, but important preliminary steps being taken include building on established partnerships within Capital Health's Public Health and Primary Care Divisions as well as establishing strong links to community resources and aboriginal communities in the Edmonton area.
The Pediatric Centre for Weight and Health will create a dynamic and diverse training environment for researchers, students and health care professionals in the area of weight management for children. Knowledge gained from the Centre will be shared throughout Capital Health in other care settings.
The Centre will seek to answer important research questions to refine and improve treatment, alongside the provision of a core of services focused on weight management and reduction of chronic disease risk.
As a research-intensive facility, one of the main objectives will be to have families be active participants in research to help develop and critically evaluate the Centre's programs.
Referral Needed: Yes
Note: Parents requesting a referral must contact their family physician who must make the referral to Dr. Linda Casey (407-1385).
MORE...
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Domaine de Nalys: a great name.
One of the rare estates to grow the 13 different traditional varieties, the Domaine de Nalys Chateauneuf du Pape is a powerful and harmonious red which is great with game, red meats and strong cheeses.
The Châteauneuf du Pape is the most famous Côtes du Rhône wine. The "Coteaux" (slope) of Châteauneuf du Pape is between Orange and Avignon cities, in one of the most beautiful landscapes of Provence. The Popes used to have their summer residence there in Châteauneuf du Pape (Pope in french).
The Châteauneuf du Pape wine is thick, harsh, powerful and richly colored. Red wine only, it is elaborated with 13 authorized and controlled grape-varieties among which Syrah, Grenache and Clairette.
GREAT INGREDIENTS
Vitamin C
Generally, been thought that vitamin C is helpful in fighting the common cold
however, vitamin C's true role in maintaining good health is much more crucial.
As an antioxidant, it's capable of combating cancer and auto-immune diseases
such as arthritis; resisting the ravages of aging, and is important in forming
collagen, the "cement" that builds and maintains healthy bones, skin
and teeth.
It is thought by many researchers that vitamin C can prevent certain viruses
from multiplying. This is good news, however, researchers at the American National
Institutes of Health (NIH) indicate that the current RDA (Recommended Dietary
Allowance) for vitamin C, 60 mg per day, may be too low.
Their findings point to 200 mg of vitamin C as the optimum daily dosage. If
this is in the case, we should be increasing our daily intake of vitamin C-rich
foods like citrus fruits, strawberries, green vegetables, tomatoes and potatoes.
Sea Salt
Natural sea salt, which has not been refined, can be consumed in any amount.
As a matter of fact, it is impossible to consume too much natural unrefined
salt! Why? Because the body, with its natural affinity for unrefined salt, will
simply pass the excess unrefined salt out of our bodies.
This is why natural, unrefined sea salt is so great! It comes in "precise
dosages" that are perfectly matched to the mineral composition of your
body.
The minerals are in an organic form that is naturally processed by your body,
and you cannot take an excess dosage since all salt in excess of your needs
is naturally expelled from your body. Natural sea salt enhances the taste of
food, allowing you to enjoy a more natural flavour.
Canned Peaches
Peaches intended for canning are harvested at their peak ripeness, when vitamin
content and flavour are at their best. Once picked, the fruits are canned within
24 hours, sealing in their valuable nutrients and fresh taste and are as nutritious
as the fresh fruit.
Absolutely no preservatives are used in canning California peaches. Fruits are
preserved naturally in juice or syrup and kept sterile by the canning process.
When you open the can you will find perfectly consistent fruit full of flavour
and ready to use.
Keep these helpful tips in mind to ensure success every time.
" Wipe off can before opening to ensure dust particles do not get into
the fruit.
" When draining fruit, reserve juice or syrup for another use (e.g. sauce).
" Since canned fruits are already peeled and cooked, they require very
little cooking time. Be careful not to sauté, poach or bake canned peaches
and pears for more than a few minutes, since they'll break down if overcooked.
" Stir or mix canned peaches and pears gently since they are soft tender
and juicy and may tear easily.
" Canned fruits can be removed from the can and frozen in their own juice
for up to six months.
" Substitute drained, canned peach slices for fresh peaches in pies and
crisps and reduce the sugar by half the original amount.
" If your recipe calls for slices but you only have chopped peaches, don't
worry. A 14-ounce (398 mL) can of chopped fruit is interchangeable in recipes
that call for sliced.
" Need crushed fruit? Drain fruit halves or slices and puree using the
pulse button on your food processor.
Fresh citrus fruit juice
Fresh citrus fruit (oranges, lemons, limes and grapefruit) should be stored
at room temperature and, in fact, yield more juice when squeezed at this temperature.
For long periods of storage, store in the refrigerator then bring to room temperature
for one day before use. The best method for extracting the maximum juice from
a citrus fruit is to first roll the fruit on a hard surface beneath the palm
of you hand. Then cut it in half crossways and squeeze on a cone-type juice
extractor.
Capers
The pungent flavour of capers lends piquancy to many sauces and condiments;
they're also used as a garnish for meat and vegetable dishes.
Capers are generally packed in brine but can also be found salted and sold in
bulk. Capers should be rinsed before using to remove excess salt. To refresh
salt-cured capers, simply rinse off the excess salt then soak them in water
for up to a half an hour, changing the water a couple of times. They are then
ready to be added to sauces, salads, pizza, as a topping for meat and fish or
over bruschetta.
HOW TO
Cooking the perfect beef roast
Preheat the oven to 325 F (160 C). Season the roast and place it fat side up,
on a rack in a roasting pan. Insert a meat thermometer in the centre of the
meat (avoiding the bone).
Cook, uncovered, to desired doneness.
- Rare, approximately 20 minutes per pound or to an internal temperature of
135 F (57 C).
- Medium, approximately 25 minutes per pound or to an internal temperature
of 155 F (68 C).
- Well-done, approximately 30 minutes per pound or to an internal temperature
of 165 F (72 C).
It's important to remember when cooking a roast is that it continues to cook
after is has been removed from the oven. The internal temperature can increase
as much as five degrees and for this reason best results are achieved by the
following:
- Remove the roast from the oven when it's to within five degrees of the desired
doneness.
- Place on a cutting board and tent with foil.
- Allow the internal juices to "settle" while the fibres in the
roast relax as the roast continues cooking for five to ten minutes.
- Once the temperature has increased to the desired doneness it is time to
carve and serve.
Storing fresh fish
It's best to cook fresh seafood within 24 hours of purchase. If that's not possible,
here are some tips to help you store it.
- Fillets or fish steaks are best kept in plastic, under ice. Change the
ice daily and don't try to keep the fish longer than three or four days.
- Store live oysters, clams and mussels in the refrigerator. Keep them damp
by covering them with a wet paper towel and then kitchen wrap.
- Shellfish like fresh-shucked oysters, scallops and clams are best kept in
their own container in the refrigerator. For best results, surround the container
with ice.
- Store live lobster and crab in the refrigerator in moist packaging. It's
best to use several sheets of damp newspaper, and never store in airtight
containers.
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