Ashley Altieri, senior
When one thinks of roses, an immediate connection is made with Valentine’s Day or a romantic gesture. However, roses and rosehips, the fruit that grow from certain varieties, have a myriad of practical uses.
Besides brewing a delicious cup of tea made from rosehips, scenting a room with rose fragrance, or making rosewater cookies, there are supplemental purposes. Fresh rosehips are known to be packed full of vitamin C1. In addition to the antioxidant properties of vitamin C, rosehips have protective properties for the joints1. Trials in patients that suffered from Rheumatoid and Osteoarthritis showed that rosehips made a positive impact in their quality of life1. Systematic reviews of two randomized control trials found improved hip flexion and reduced pain when using rosehip supplements in the treatment plan for hip and knee osteoarthritis1. In one trial, LitoZin (or five grams of rosehips) was used in one group, and a placebo in the other1. The second trial was similar in that one group was given a placebo, and the other group given Hyben Vital tablets (five grams of rosehips) 1. The results were not perfect, as one person developed an unexplained case of vasculitis (possibly due to the other medications the patient was on), and others reported little improvement in their hip rotation or degree of knee flexion1.
So, how do rosehips make any improvement possible? A study examining the effects on a chemical level found that rosehips have anti-inflammatory properties that are ideal for osteoarthritis patients2. Although rosehips are not something commonly found in the local supermarket, there could be a day when more research allows trials of complementary rosehip treatments for those that suffer from joint ailments
Rosehips and other herbal or homeopathic remedies can one day help to slowly decrease the agonizing and often deadly side effects of current drugs and first-line treatments. Until more concrete studies can be done and interactions thoroughly investigated, all supplements should be consulted with one’s primary care provider and pharmacist. Nurses play a vital role in educating patients on the harm that can be done when patients fail to research or question the medications and supplements that are mixed in an effort to find relief.
Briana Gavin, freshman
As 2016 makes it start, many individuals will be joining the gym and watching what they eat. What better way to balance your diet than read the new 2015 dietary guidelines! The guidelines are recommendations on how individuals should balance their diets and receive the needed nutrients.
Every 5 years the national dietary guidelines are updated. While reading the new guidelines would be helpful, it would also take a good amount of time. In order to make it more relatable and concise the guidelines can be summarized down to 4 key approaches everyone is encouraged to follow.
First it is important to follow an eating pattern, by this we mean monitoring what you eat and making sure you are getting the needed nutrients and variety. Finding out what is a good calorie intake for you is a start and then from there tailor you food choices to meet your food preferences and needs.
The second key approach is to add variety in your diet. Nutrient intake is important and variety means to eat food high in essential nutrient from all different food groups to have a healthy balanced diet. Another part of the second approach is to eat nutrient dense food and watch proportions. Nutrient dense food describes food that is high in needed nutrients but low in calories, think more bang for your buck. Proportions are always a concern with majority of Americans eating out more we tend to eat more than we expect. Making sure you are eating the appropriate amounts of food are one simple step towards a better balance diet.
The third guideline suggests cutting added sugars and sodium intake. We have all heard this before but it is a good rule to follow. Nowadays, more food has higher amounts of sugar and sodium then we think. Everything in moderation is a saying that fits well with this rule, while some sugar and sodium are okay in a diet, having excessive amounts of either could put you at a higher risk for diseases. By watching your intake, you can stay healthier!
The fourth guideline to follow is a general one recommending to shift to healthier food and drink choices. What we eat and drink effects our body, being aware and making smaller choices to eat healthier can have a big impact on our health. Changing habits such as drinking less soda and switching to diet instead are small changes we can all make.
Always strive to be healthier but also promote healthy eating to others! Everyone should show support for balanced diets and these new guidelines are helpful for achieving that goal!
Elizabeth Kovacs, junior
Tis the season for finals, stress baking and, oh yeah, Christmas too. This final/holiday season, impress your family and friends with your healthy baking skills or just choose a healthier way to bake away all your nursing school stress away. Baking vegan is eliminating all animal products such as dairy and eggs from your ingredients and replacing them with healthier and more natural ingredients. It’s better for you, good for the environment, and helps animals all at the same time. Butter can easily be swapped out of most recipes for coconut oil or applesauce and soy, coconut, or almond milk can be used in place of regular milk. The following recipe is a variation of my grandmother’s recipe for peanut butter thumbprint cookies that usually have a chocolate kiss in the center, ours will have a dairy-free chocolate frosting instead. The recipe yields about 36 cookies total.
For the cookies:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup coconut oil, softened, not melted
1/4 cup applesauce mixed with 1/2 tsp baking powder
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp additional baking powder
For the chocolate frosting center:
2 cups powdered sugar
1/4 cup softened coconut oil
1/2 cup unsweetened almond, soy, or coconut milk
3/4 cup unsweetened cocoa powder
1 tsp vanilla extract
- Heat oven to 375 degrees fahrenheit. In a large bowl, beat together sugar, brown sugar, coconut oil, peanut butter, and applesauce-baking powder mixture on medium speed until well blended. stir in the remainder of dry ingredients until dough is well formed.
- Divide and shape dough into 1-inch balls. If desired, you can roll the balls into additional granulated sugar. place about two inches apart on ungreased cookie sheets.
bake 8-10 minutes or until edges are light golden brown.
- While the cookies are baking, mix together all the ingredients for the frosting, with an electric mixer at medium speed.
- Move the cookies to a cooling rack, make a small depression in the center of the cookie with your thumb, and spoon or pipe a quarter sized amount of the frosting into the depression. let cool and enjoy!
Recipe from Quaker Oats
What You Will Need:
1/2 cup Quaker Oats
1/2 cup low-fat milk
1 tsp vanilla
1/2 cup blueberries
1/3 cup banana sliced
1 tsp chia seeds
Add Quaker Oats to your container of choice and pour in milk. Add a layer of blueberries and a layer of banana slices. Top with chia seeds. Place in the fridge and enjoy in the morning or a few hours later!
From the National Heart, Blood, and Lung institute
What You Will Need:
1 cup yogurt, plain, nonfat
6 medium strawberries
1 cup pineapple, crushed, canned in juice Place all ingredients into blender and puree until 1 medium banana smooth. Serve in frosted glass.
1 teaspoon vanilla extract
4 ice cubes
Recipe from Foodnetwork.com
What you will need:
4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped cilantro (fresh)
Lime wedges for serving
Juice of 2 limes
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons of extra virgin olive oil– plus extra for brushing
1 lbs. skinless wild striped sea bass filets
1 teaspoon chili powder
1 romaine lettuce heart, sliced
8 corn tortillas
1 avocado, sliced
Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
Image from foodnetwork.com