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By Cristina L. Morales, MPH, RDN, LD 19 Mar, 2024
March is National Nutrition Month , and this year the Academy of Nutrition and Dietetics is focused on helping you Think Beyond the Table! When it comes to eating healthy you might already be on track with increasing your intake of fiber rich foods and selecting lean proteins. Or perhaps are learning how to prepare heart healthy meals with your Registered Dietitian. In whatever phase you’re currently in, let’s explore other steps we can take to continue building healthy habits. Food shoppers rely on local supermarkets to supply their homes with baked goods, produce, and more. And supermarkets rely on farmers to provide them with an assortment of goods. However, did you know that produce and meats are usually marked up in price to consumer at the grocery store. What If you could obtain fresh produce and other goods straight from the farmer? Obtaining goods from your local farmer can provide you and your family with healthy options. Additionally, this can help keep your pocketbook full while giving back to the community. When we buy direct from our local farmer, the middleman or the grocer is left out of the equation. This means there are no markup prices. Therefore, sellers can avoid increasing the cost of goods that are typically absorbed by consumers at the grocery store. And community members can access high quality meats, fruits, and vegetables at affordable prices. Thinking Beyond the Table can involve seeking opportunities that can enhance your diet and support local farmers. Small business farmers work hard to provide the community with organically grown foods. Farmers who raise cattle and other livestock provide community members with farm-raised and grass-fed beef, chicken, and eggs to name a few. And, in my opinion, grass fed meats taste better, are leaner, and generally less expensive than supermarket prices. Other desirable items sold by small farm businesses include specialty baked goods, desserts, and naturally produced dog treats. Some farmers use the milk from their goats and make naturally flavored popsicles and hand soaps. Other farm favorite items commonly sought out at farmers markets include local honey, fruit preserves, pickled veggies, spicy sauces, and fresh herbs. Due to the supply and demand for organic goods by community members, farm-to-table groups have sprouted in neighborhoods in recent years. Farm-to-table groups are typically organized and offered by community members that utilize social media platforms to reach consumers. Therefore, local farmers have been able to expand their reach of consumers and have been able to maintain long-standing customers. Community groups work together to streamline the processing of small orders by offering specific drop off and pickup sites. These groups can make the distribution and reordering of locally grown foods a snap to obtain. While large farm owners typically sell grains and other goods in bulk to local supermarkets. Buying locally can benefit not only your health, but also small business owners, and the environment. In addition, community programs that support local farmers often have recycling systems which are great for the environment. Farmers are therefore able to reuse egg cartons, canning jars, plastic containers and other storage and transport containers. This ultimately helps to cut down on manufacturing cost for the farmer and reduces the cost of fresh foods for the consumer. Another benefit is that local farmers provide organically grown foods that are usually harvested within days of making it to your table. Therefore, foods are fresher, healthier, and taste delicious. Supermarket produce that is not in season is usually transported in from surrounding states or countries. As a result, fruits and vegetables tend be less ripe and often lack the natural sweetness that fresh, in season produce offers. It is common practice for manufacturers to apply wax coatings and other preservatives to fruits and vegetables to help keep them as fresh as possible during transport to the supermarket. Overall, making the choice to buy local is a healthy choice. Eating healthy involves not just reading the food label, but also the support of small business farmers. Help support your local farmer by getting involved with farm-to-table groups and shop farmers markets for those special goodies that you just can’t get at a supermarket. Your efforts can help make community markets sustainable. Moreover, these weekly habits can trickle down to your family and loved ones and to future generations. Think Beyond the Table. Till next time, stay healthy and be well!
26 Jan, 2024
We congratulate SHH's very own Dr. Isaiah L. Harris Jr. on his retirement! Thank you for your authenticity, dedication and passion for providing the best dental care for our patients throughout the years. Thank you for coming along the journey we us here at St. Hope Healthcare. Happy Retirement!!!
By Cristina L. Morales, MPH RDN LD 01 Nov, 2023
Fall time is here, and signs of it are everywhere. On a recent trip to the grocery store, I noticed a line of pumpkins stacked along the inside and outside of the stores’ entryway. It was pumpkins galore and was immediately taken back to childhood memories and Fall traditions. One of my favorite Fall memories was carving a pumpkin and baking the seeds which are also known as pepitas. The meat of the pumpkin was used as filling for empanadas. When I was much older, I learned about the health benefits of pumpkins and the versatility they offer in the kitchen. Pumpkins are a type of squash and there are more than 20 different species to choose from. Pumpkins come in various colors, shapes, and sizes and some are round with smooth skin, while others are pear shaped with bumpy skins. Large pumpkins are commonly used for carving Jack-o’-lanterns, and edible too! Smaller pumpkins are much sweeter and are perfect for soups, as a side, or a filling. Pumpkins are naturally low in calories and rich in vitamins and nutrients. Pumpkins contain a load of beta carotene which is responsible for providing the body with vitamin A. They are also rich in vitamin K, vitamin E, vitamin B2, vitamin B6, and vitamin C. In addition, pumpkins contain minerals such as copper, Iron, magnesium, and potassium. All together, these nutrients help to support healthy skin, eye health, immune function, and your heart! When it comes to the holidays, you may find it difficult to resist some store-bought pumpkin pies or cookies, after all, they can be quite tasty. However, for a health-conscious appetite, consider home-made pumpkin dishes this season. Although pumpkin contains naturally occurring sugar and healthful components, store bought pastries and some canned goods are highly processed with generous amounts of added sugars, unhealthy fats, which are linked with increasing inflammation in the body. Consume pastries and sweets in moderation. Instead dive into a savory Pumpkin Soup first, before hitting the dessert table. You can also consider replacing 1-2 servings of rice or pasta with one cup of cooked pumpkin and reap the benefits of this superfood. For example, one cup of canned pumpkin puree has about 20 grams of total carbohydrate, 6 grams of dietary fiber, and has no added sugar. In comparison, one cup of cooked white rice has about 45 grams of carbohydrate, and less than 2 grams fiber. Furthermore, canned pumpkin puree is usually 100% pumpkin as it has no added sugar or fat. Whereas pumpkin pie filling can have up to 18 grams of added sugar. Furthermore, you might be surprised to know that popular Fall-favorite beverages do not actually contain pumpkin, but rather made to taste like pumpkin with artificial colors, flavorings, and sweeteners. Read the Nutrition Facts Label to know what’s really in your beverage. Look for key words such as pumpkin-flavored Chi Tea, or pumpkin-flavored coffee creamer, as these wordings may sound healthy, however, do not support a healthy diet. Stay cautious. The Nutrition Facts Label offers vital information and can help ensure you select the healthiest ingredients for your pumpkin-made dishes this season. To learn more about healthy eating this Fall, visit with one of our registered dietitians today! Till next time, stay healthy and be well. Check out the recipes below for a low fat, low carbohydrate dish. https://afullliving.com/cauliflower-and-pumpkin-soup/ Cauliflower and Pumpkin Soup This Pumpkin Cauliflower Soup is a hearty, healthy cool weather recipe. It's easy to make with minimal prep time. This velvety smooth soup will be a staple for those chillier days. With plenty of herbs and spices, you will love this warming comfort food. Prep Time: 15minutes mins Cook Time: 35minutes mins Total Time: 50minutes mins Course: Soup Cuisine: American Servings: 10 servings Calories: 182kcal Author: Briana Ingredients 4 tablespoons unsalted butter 4 medium shallots, roughly chopped 2 teaspoons kosher salt, divided 6 cloves garlic, minced 2 tablespoons fresh ginger, rough chopped 2 tablespoons minced fresh herbs (rosemary, thyme and sage) 1 teaspoon black pepper ⅛ teaspoon nutmeg, grated (optional) 1 head cauliflower 30 ounces pumpkin puree (2 cans) 4 cups broth or stock of choice (chicken broth) 1 cup heavy cream Instructions Heat a dutch oven or large pot, over medium heat. Add the butter, followed by the shallots with a pinch of salt. Cook until softened, about 3-5 minutes. Add in the aromatics, like the minced herbs, ginger, garlic, pepper and nutmeg. Cook until garlic and ginger are fragrant, about 30 seconds. Add in the cauliflower, mixing to coat. Season heavily with salt and pepper. Add in the pumpkin puree, and chicken stock. Bring to a boil, then reduce to heat to medium simmer, until the cauliflower has softened enough to stick a fork in it. This should take about 20 minutes. Stir in the heavy cream to warm. Puree the soup contents by using a blender, food processor or immersion blender. Garnish with more herbs, freshly cracked black pepper, pepitas (aka, pumpkin seeds!), and a drizzle of cream. Enjoy! Store in an airtight container in the fridge for up to 5 days. Notes To make this soup dairy free: swap out the butter and cream for your favorite dairy free substitutes. To make this soup vegan: Swap out dairy products and use vegetable broth or stock. To freeze, make sure to allow the soup to cool completely so it won't get freezer burnt. It will keep for up to 6 months in the freezer. Thaw frozen soup in the fridge, or under warm running water until you can slide the soup out into a saucepan. Simmer on low until soup is completely heated through. All seasonings are to your personal preference and taste, and can be altered or substituted for. Fresh garlic and ginger could use ground instead. Substitute onions for shallots. Nutrition Calories: 182kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 842mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13729IU | Vitamin C: 39mg | Calcium: 66mg | Iron: 2mg  https://www.theseasonedmom.com/easy-pumpkin-soup/ A simple puree of canned pumpkin, coconut milk, and warm spices comes together in this Healthy and Easy Pumpkin Soup. It’s a nutritious vegan dinner or an easy make-ahead lunch that is full of fall flavor! Clearly, I’m on a soup kick. Whether it’s a Mexican-inspired meal in my Instant Pot , a simple 30-minute vegetarian option , or a big bowl of this creamy pumpkin soup recipe, I can’t think of a better comfort food at this time of year! How do you make Healthy and Easy Pumpkin Soup? We eat soup or chili at least once a week when the weather is cooler because I can make it ahead of time, if necessary, and just store it in the refrigerator or freezer to be reheated at my convenience. I also appreciate that I can serve it with just about anything that my family loves…making everyone happy! This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there’s an alternative below). From the canned pumpkin to the cauliflower and onion, it’s full of nourishing vegetables and warm spices like garlic and ginger — with just a touch of sweetness from maple syrup. First, heat olive oil in a large pot and sauté the onion until it’s soft and translucent (about 5-10 minutes). Add the garlic and ginger, then the cauliflower, broth, and pumpkin. Bring to a boil, cover, and reduce heat to low. Simmer, covered, for about 25-30 minutes (or until the cauliflower florets are tender). Isn’t that easy?! Use an immersion blender to puree the soup (or transfer the soup to a regular blender to puree). Next, stir in the coconut milk (or heavy cream, if you prefer a non-vegan option). Any chunks of fat in the coconut milk will instantly melt right into the soup for a perfectly smooth and creamy consistency! Cook’s Tips: I recommend using full-fat canned coconut milk (rather than lite coconut milk) because it will give the soup a rich, creamy texture. You can substitute with lite coconut milk if you prefer, however. Shake the can of coconut milk before you open it! This will make sure that the fat mixes with the coconut water. You want to make sure that you get the creamy fat in your soup — not just the thin coconut water. The pumpkin soup will keep in the refrigerator for up to 3 days. This soup freezes well. Just allow the soup to cool to room temperature before sealing in an airtight container and freezing for up to 3 months. To reheat the soup, thaw (if frozen) in the refrigerator overnight. Warm the soup in a saucepan over low heat, just until it reaches the desired temperature. Possible Variations: Use chicken broth or chicken stock instead of vegetable broth if you don’t need a vegan soup. Use heavy cream instead of coconut milk if you don’t need a vegan soup. While this recipe calls for the convenience of canned pumpkin, you can substitute with about 1.75 cups of your own roasted pumpkin puree. Add a dash of cayenne pepper or a dash of cinnamon for a spicy kick. Substitute brown sugar for the maple syrup. For a slightly sweeter pumpkin soup, use 2 tablespoons of maple syrup or brown sugar instead of just 1. Garnish with sliced green onions or chives, sour cream (non-vegan), croutons, or an extra swirl of coconut milk Soup is nutritious and affordable comfort food that can be served as-is, or doctored up with toppings and sides to please everyone in the house. You can’t lose with this one! Healthy and Easy Pumpkin Soup 5 from 6 votes PREP: 10minutes minutes COOK: 45minutes minutes TOTAL: 55minutes minutes SERVINGS CALORIES: 105 kcal A simple puree of canned pumpkin, coconut milk, and warm spices comes together in this Healthy and Easy Pumpkin Soup! Rate Recipe Pin Recipe Print Recipe Ingredients 1x2x3x ½ Tbsp. olive oil 1 sweet onion, diced 1 tablespoon minced garlic 1 teaspoon ground ginger 1 head cauliflower, florets diced (about 5 cups of florets total) 4 cups vegetable broth or chicken broth 1 (15 ounce) can unsweetened pumpkin puree (about 1.75 cups total) 1 tablespoon maple syrup (or brown sugar) (or for a slightly sweeter soup, use 2 tablespoons of maple syrup or brown sugar) 1 tsp. salt, to taste 1/2 cup full-fat canned coconut milk (or substitute with heavy cream) Optional garnish: sliced green onions, chives, or sour cream Instructions Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring. Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender. Stir in maple syrup, salt and coconut milk. Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, just transfer the soup to a large blender and puree until smooth. Be careful with the hot soup! Cooking Tips: I recommend using full-fat canned coconut milk (rather than lite coconut milk) because it will give the soup a rich, creamy texture. You can substitute with lite coconut milk if you prefer, however. Shake the can of coconut milk before you open it! This will make sure that the fat mixes with the coconut water. You want to make sure that you get the creamy fat in your soup -- not just the thin coconut water. This soup freezes well. Just allow the soup to cool to room temperature before sealing in an airtight container and freezing for up to 3 months. Possible Variations: Use chicken broth or chicken stock instead of vegetable broth if you don't need a vegan soup. Use heavy cream instead of coconut milk if you don't need a vegan soup. While this recipe calls for the convenience of canned pumpkin, you can substitute with about 1.75 cups of your own roasted pumpkin puree. Add a dash of cayenne pepper or a dash of cinnamon for a spicy kick. Substitute brown sugar for the maple syrup. Garnish with sliced green onions or chives, sour cream (non-vegan), croutons, or an extra swirl of coconut milk Nutrition Serving: 1cup | Calories: 105kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 737mg | Potassium: 403mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8525IU | Vitamin C: 37.2mg | Calcium: 44mg | Iron: 1.4mg
By Cristina Morales, MPH RDN LD 07 Jun, 2023
St. Hope Healthcare in Houston, Texas lets you know the importance of the artichoke and what artichokes can do for you and your health.
01 May, 2023
St. Hope in Houston, TX has recently updated their name and service lines, introducing.. St. Hope Healthcare!
prediabetes testing
20 Mar, 2023
What is prediabetes? How is that different from diabetes? Is there a test to diagnose prediabetes? St. Hope Foundation in Houston, Texas answers all those questions and more that you may have about prediabetes and how to deal with it.
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How Teachers Can Help Students with Diabetes

Yong Lee • Mar 06, 2018
how teachers can help students with diabetes

As of 2015, an estimated 132,000 American children and teenagers under 18 have been diagnosed with some form of diabetes. Despite these numbers, many teachers haven’t received in-depth diabetes training. If you have yet to encounter or aren’t sure how to best accommodate students with diabetes, this summary will help you learn the basics of how to address it in the classroom.


#1 Treat the Student with Respect

Even though diabetes is more widely accepted and understood than other medical conditions, it is still serious and should be approached with the appropriate gravity. Your student may want to keep this information private because they feel that they are different from their peers. They may even be picked on for their glucose monitor or diet plan.


Play it safe and do not bring unnecessary attention to the student’s medical situation. If the student wishes to talk about diabetes freely, sharing may boost their confidence and provide a great learning opportunity for other students. However, that is their personal choice.


#2 Allow the Student to Manage Their Diabetes

Most students have been coached by family members and doctors on how to manage their diabetes. Because of this, it’s best to let your student take care of their own medical condition.


Here are some of the things a student with diabetes may need from you so they can successfully manage their condition:


  • A water bottle or gallon jug at their desk – Diabetes makes people extremely thirsty, so your student will need to hydrate throughout the day to stay healthy.
  • Unlimited restroom breaks – Because your student is staying hydrated, they will need to use the restroom more often than the typical student. Let them leave their desk quietly whenever they need to – preferably without forcing them to ask permission every time – and let them know ahead of time if they need to take the restroom pass with them.
  • Permission to snack throughout the day – Diabetes is a delicate balance between hypoglycemia (low blood sugar) and hyperglycemia (high blood sugar). Regular snacking is the only way to make sure sugar levels never rise too high or dip too low.
  • Access to their diabetes management tools – Insulin pumps may be mildly distracting, but they typically aren’t louder than your average watch ticking noise or phone vibration. Similarly, most students will be quick and efficient with their glucose monitor. Allow students to use these tools in class so they don’t miss more of their lesson than necessary.
  • Smartphone use – Many patients now use smartphone apps to manage their diabetes and keep track of their medical data. Try not to assume your student is texting or browsing social media unless they give you good reason to be suspicious.


#3 Don’t Be Too Quick to Chastise

You may assume if your student is talking back to you or causing a disruption that they are merely being unruly. However, they may be behaving inappropriately because of diabetes, not because they don’t respect you. Be sure you know your student’s “normal” behavior so you can quickly identify when they’re acting out of sorts.


Here are some common classroom misbehaviors that may be attributable to diabetes:


  • Inappropriate attitude/talking too loudly – While this may be indistinguishable from rudeness, the student may not be in control of their emotions. Gently but firmly steer the classroom conversation in a different direction and privately remind your student to double check their blood sugar.
  • Getting out of their chair – Your student may feel anxious or restless due to their diabetes and may be trying to alleviate their discomfort the best way they know how.
  • Sleeping in class – Tiredness and lethargy are common symptoms of diabetes and may indicate hypoglycemia.
  • Lack of focus/failing to answer a question – Diabetes patients may quite literally lose eye focus, and fluctuating blood sugar levels can make your student’s head feel so foggy they cannot grasp the lesson you are teaching or the question you are asking.


#4 Prepare for Food Lulls and Emergencies

Students with diabetes should have access to a sugary snack, like a juice box or a handful of jelly beans, in case they need to get their sugar levels up right away. Keep a snack in your classroom and on your person at all times.


This is especially important when the school day is disrupted, like when there is a:


  • Fire drill
  • Lockdown drill
  • Natural disaster drill
  • Field trip
  • Pep rally
  • School assembly
  • Guest speaker
  • Field day
  • Movie screening
  • School performance


It is also important to stay up to date on emergency protocol. Research the more severe symptoms of diabetes just in case your student ever becomes incapacitated or unresponsive.


#5 Communicate with Others

You certainly don’t have to manage a student’s diabetes alone. Keeping others in the loop ensures you have backup when you’re out of the classroom or if an emergency occurs.


Ideally, you should be communicating with the following people:


  • The student themselves – Your student may not realize that their teachers are informed about their medical conditions. You should speak with the student, preferably with their parent(s)/guardian(s) present, about what they may need or want from you. If they want a reminder to eat or check their blood sugar levels, come up with a discreet code word or signal that won’t attract the attention of the other students.
  • A trusted student peer – Diabetes and low blood sugar never strike at a convenient time. Unfortunately, you may not be able to leave the classroom when your students’ blood sugar drops, especially if another teacher isn’t available to keep an eye on your class. Assign the student a responsible and empathetic buddy to accompany them to the nurse in these situations, but do not tell the buddy more than they need to know.
  •  The student’s parent(s)/guardian(s) – This goes without saying, but your student’s parent or guardian should always be in the loop so they have confidence their child is in good hands. Parents and guardians can provide crucial information about their child’s symptoms and diet plan. You should also be courteous and prepare parents or guardians for events where new foods might be served, or events where their child may need to bring additional snacks to sustain them throughout the day.
  • Other teachers and staff – Substitute teachers, teachers in joint classrooms, school nurses, gym teachers, lunch/recess monitors, etc. all need to be told about the student’s diabetes so they are under watchful protection at all times.


#6 Inform Yourself

Even the occasional teacher training is unlikely to catch you up to speed on all the facets of living with diabetes. The more you can inform yourself about the intricacies of a life with diabetes and the legislation that protects students with diabetes, the better you can care for your students. The American Diabetes Association® is a reputable and in-depth resource for those looking for more information on diabetes.


Seek Diabetes Information and Care at St. Hope Foundation in Houston, TX

Diabetes management might feel like a scary undertaking, but the physicians and specialists at St. Hope Foundation are here to guide you with information and strategies. We are a nonprofit that provides both pediatric and diabetes care – as well as many other medical services – to people in the greater Houston area. Our approach is friendly and holistic so each patient comes away with a medical solution they feel they can implement in their own lives.


To schedule an appointment, call us at 713-778-1300.

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