Holiday Dinners: Bring Pumpkin Pie...And Walking Shoes

When holiday guests ask what they can bring for dinner, Sandy Procter has a suggested answer for hosts.

"Tell them to bring their walking shoes," says Procter, a registered dietitian with Kansas State University Research and Extension.

"It's that time of year when it's easy to over-eat," she said. "When making holiday plans, include getting some exercise. Don't just think of it as a feast of football games and food. There's a lot of family time and family activity that can be included."

Some after-meal family activities might include going for a walk or playing outdoor games. "Focus on the 'family together' part of the holidays, rather than the feeding frenzy part," she said.

Low-Fat Alternatives for Holiday Foods

Here's some ideas for decreasing the amount of fat - and maintaining taste - in holiday foods, suggested by Sandy Procter, a registered dietitian at Kansas State University:
  • Use evaporated skim milk in pies and other recipes;
  • Offer low-fat whipping cream;
  • Use low-fat milk in mashed potatoes or other foods;
  • Use fat-free broth in gravy;
  • Look for low-fat egg nog in the grocery store, or mix egg nog with low-fat milk;
  • Decrease sugar in recipes;
  • Don't add butter to food while it's cooking. For those who use butter, make it available at the dinner table.
For more tips on healthy eating, interested persons may contact their local Extension office.

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.

Source: Pat Melgares, News Coordinator
pmelgare@oznet.ksu.edu