Childhood obesity is a national epidemic, but it doesn't have to be. Learn how you can help improve your children's health for life at a free seminar Jan. 25.
Registered dietitian Dayle Hayes, a nationally known author, educator and nutrition coach, will talk about childhood obesity and give parents and caregivers practical, upbeat advice to combat it.
Her approach is to make healthy eating a way of life, not a diet.
From her home base in Big Sky country -- Billings, Mont. -- Hayes writes a newspaper column and appears frequently on TV and the radio as a nutrition expert.
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She has authored or co-authored Moving Away from Diets and Put Your Best Food Forward, developed a program for parents, "Fit Kids -- Happy Kids," and created a game, "5 A Day BINGO."
The seminar is sponsored by the Washington State Potato Commission and the Tri-Cities Dietetic Association. It will be from 4 to 5 p.m. at the United Way of Benton & Franklin Counties, 401 N. Young St., Kennewick.
For more information on the seminar, email email@example.com.
For more information about Hayes, search for School Meals that Rock on Facebook or her blog at www.NutritionfortheFuture.org.
Cooking oil tips
Grocery store aisles are overflowing with different cooking oils. How to decide which to use? Here are some tips from Chef Heather Hunsaker of www.foodonthetable.com:
Baking -- vegetable, canola and coconut oils are the best. Vegetable is the most common while canola the healthiest because it's low in saturated fat. Coconut oil blends tastefully into baked goods and can also be used to sauté.
Frying -- Because they can take high temperatures without smoking, sesame and peanut oil are the best. Peanut oil, due to its high monounsaturated fat levels, is the best dietwise. Yet sesame oil is full of antioxidants.
Sautéing -- Olive oil is the most commonly used oil, but sunflower oil also works well. Olive oil has a high monounsaturated fat level and has been shown to reduce heart disease.
The book: Wine and Country Living by Chef Judith Henderson.
Best for: The book includes 54 pages of appetizers, desserts and artisan breads and spreads, soups, stews, organic salads and entrees based on her life experience in the food and beverage business in Washington and California. For more information, go to www.chefjudithhenderson.com.
8Loretto J. Hulse: 582-1513; firstname.lastname@example.org.