Positive Thought For the Week

You Are Purpose

If you don’t believe that you are here for a purpose, the devil is not going to disagree with you. The Lord will touch and agree with who He has called you to be but the devil will do every thing in his power to keep you in the dark. A lot of times others will see in you what you don’t see in yourself. Even when you hear the call sometimes fear will keep you paralyzed and stagnant.

Some people are wondering why they can’t get the right job, can’t get the promotion, they can’t get the house, why they can’t meet Mr. or Mrs. Right for me. It’s simple he or she or it is not hanging out in your unreleased potential. They or it is moving and operating in your activated purpose.

You should tell yourself this every time you are tempted not to walk in your purpose, “If I miss my purpose because I am stuck in the past then I have created the atmosphere of disappointment that comes from unfulfilled promises.”
Make it a blessed...YMA

CWUW supports Earth Hour

Vote Earth For Earth Hour

With the goal of 1 billion people switching off their lights as part of a global vote, Vote Earth is a global call to action for every individual, every business and every community. A call to stand up and take control over the future of our planet.

THIS SATURDAY 28 MARCH AT 8.30PM YOU CAN VOTE EARTH BY SWITCHING OFF YOUR LIGHTS FOR ONE HOUR - EARTH HOUR.

Apple, Pecan and "Sausage" Stuffed Acorn Squash

Apple, Pecan and "Sausage" Stuffed Acorn Squash
Makes 4 servings

This easy - but impressive! - dinner dish is sure to become a fall favorite in your house. The recipe calls for pre-cooking the squash in the microwave, then finishing it in the oven.

2 1-pound acorn squashes, halved and seeded
1 tablespoon canola oil
8 ounces soy sausage crumbles
2 apples, peeled and coarsely chopped
1/2 cup chopped pecans
2 tablespoons butter or butter substitute
1 tablespoon brown sugar
1/4 teaspoon ground sage
Salt and pepper

Preheat oven to 375. Put the squash in a microwave-safe dish with a little water cook on high for 2-3 minutes, or until soft. Set aside while you prepare the stuffing.

Crumble the “sausage” into a skillet and cook over medium heat according to directions. Be careful not to overcook. Add the apples and cook, stirring frequently, until the fruit is crisp-tender. Remove from heat and let cool slightly.

Scoop out the squash, leaving 3/8-inch thick shells. Add the squash pulp you've removed to the sausage mixture and mix lightly. Don't break up the squash. Combine the pecans, butter, brown sugar, sage, salt, and pepper in a small bowl then add to the sausage mixture, again mixing carefully so as not to break up the squash.

Spoon the stuffing mix into the squash halves. Bake uncovered until piping hot and brown and crusty on top, about 20 minutes. Let cool for several minutes before serving.

Nutrition Information per Serving:
Calories 400, Total Fat 23g, Saturated Fat 2g, Cholesterol 0mg, Sodium 430mg, Total Carbohydrate 42g, Dietary Fiber 5g, Protein 16g

Differences In Neighborhood Food Environment May Contribute To Disparities In Obesity

ScienceDaily (Mar. 19, 2009) — Researchers at Columbia University Mailman School of Public Health examined the association of neighborhood food environments and "walkability" with body mass index (BMI) and obesity in New York City and found that a higher density of BMI-healthy food outlets is associated with a lower BMI and lower prevalence of obesity. BMI-unhealthy food stores and restaurants -- although far more abundant than healthy ones -- were not significantly associated with higher BMI or prevalence of obesity.

Almost all of the more than 13,000 adult residents of New York City surveyed lived within a half-mile of an unhealthy food outlet, with an average density of 31 outlets per square kilometer, while 82% lived within a half-mile of a healthy food outlet, with an average density of four outlets per square kilometer. BMI-healthy food outlets are defined as supermarkets and fruit and vegetable markets, and BMI-unhealthy food outlets are fast food restaurants and convenience stores.

The results indicate that a higher density of BMI-healthy food outlets was associated with a lower mean BMI, a lower prevalence of overweight adults, and a lower prevalence of obesity. BMI-unhealthy food stores and restaurants were far more abundant than healthy ones, but the density of these unhealthy food outlets was not significantly associated with BMI or with body size categories. The study indicates that retail outlets providing opportunities for healthier food purchases are associated with lower BMI.

"Given the recent proliferation of initiatives to promote access to supermarkets, farmers markets, and fruit and vegetable stands and to limit fast-food outlets, the study of the causal relationship between the food environment and diet or body size should be a priority for future research," says Andrew Rundle, DrPh, associate professor of Epidemiology at the Mailman School of Public Health, and first author of the study. "I see a role for follow-up studies to examine changes in diet and obesity rates in neighborhoods where new supermarkets or produce stores open."

"Among studies examining the relationship between food environment and body size, this work is among the first to measure the food environment comprehensively," said EHP editor-in-chief Hugh A. Tilson, PhD.

National Health and Nutrition Examination Survey data show that 32% of Americans over the age of 20 are obese. According to the New York City Department of Health and Mental Hygiene statistics, New York City faces a high rate of obesity, and the availability of residential neighborhood resources supporting physical activity and healthy food choices may influence overall obesity rates.

The findings are published in the March 2009 issue of Environmental Health Perspectives.

The study was supported by a grant from the National Institute of Environmental Health Sciences.

Fast-food Density And Neighborhood Walkability Linked To Residents' Weight And Waist Size

ScienceDaily (Mar. 9, 2009) — In a research article published recently by the American Journal of Epidemiology, Oregon Research Institute (ORI) scientist Fuzhong Li, Ph.D., and colleagues show that a high-density of fast food outlets was associated with an increase of 3 pounds in weight and .8 inches in waist circumference among neighborhood residents who frequently ate at those restaurants.

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In contrast, high-walkability neighborhoods were associated with a decrease of 2.7 pounds in weight and 0.6 inches in waist size among residents who increased their levels of vigorous physical activity during a one-year period.

"This is one of the few longitudinal studies that focus on change in individuals' body weight over time in relation to their lifestyle behaviors and immediate living environments," noted Dr. Li. "The uniqueness of this study lies in its environment-person approach which we use to show that health-impeding environments, such as a high density of fast-food outlets, together with residents' behavior, such as eating fast food regularly, can have an unhealthy impact on body weight. On the other hand, health-promoting environments, such as walkable neighborhood streets, in conjunction with physically active residents, can have a positive impact on body weight over time." said Dr. Li.

The study is part of the Portland Oregon Neighborhood Environment and Health Study where researchers are following a sample of over 1200 local residents ages 50-75 years old over a three-year period using anthropometric and survey measures, such as body weight, height, eating habits, food intake, physical activity, and perceptions of their immediate neighborhood environment. Researchers have also taken objective measures of built environment characteristics, such as land-use mix, density of fast-food outlets, street connectivity, & public transit stations, and the presence of green & open spaces in 120 randomly selected neighborhoods in Portland, Oregon. The overall objective of the research project is to examine change in body weight and physical activity in relation to built environment.

"To combat the obesity/overweight problem, it appears clear that, from the perspectives of public health and urban design, efforts are needed to improve features of modifiable built environments by making them more conducive to healthy eating and increasing physical activity," noted Li.

This research was funded by a grant from the National Institute of Environmental Health Sciences, National Institutes of Health (grant 1R01ES014252).

Meatless Monday: Nutty Vegetable Saute

Makes 4-6 servings

This recipe is a great way to introduce the family to quinoa, an ancient grain that's a real nutritional powerhouse.

Ingredients
1 cup uncooked quinoa, rinsed 1 tablespoon vegetable oil (or low-fat cooking spray) 2 medium potatoes, diced
2 cups water
1 small onion, chopped 1/2 small zucchini, chopped 1 small green bell pepper, chopped 2 large stalks celery, chopped 1 16-oz can corn, drained (or substitute pre-cooked fresh or frozen corn)
favorite all-purpose seasoning (we like a spicy Creole blend)
3 tablespoons crunchy peanut butter (or 3 tablespoons creamy plus 2 teaspoon chopped peanuts)

Directions
Bring two cups of water to a boil over medium-high heat. Add the quinoa and return to a boiling. Cover and reduce heat to medium-low. Simmer until all water has been absorbed. Remove from heat and set aside.

Heat oil in a large skillet on medium heat. Add potatoes and sautee, stirring occasionally, until potatoes are thoroughly cooked and slightly crispy. Add celery, onion, and bell pepper. Cook until soft. Add the zucchini and corn and cook until the zucchini is soft and corn is heated through. Add seasoning to taste and remove from heat.

Add the peanut butter to the quinoa and stir until thoroughly blended. Add chopped nuts, if using, and stir. Add the quinoa to the vegetables and mix well.

Nutritional Info Per Serving
Calories 300, Carbohydrates 53 g, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Fiber 8 g, Sodium 125 mg, Protein 12 g

Healthy Food Availability Could Depend On Where You Live, As Does The Quality Of Your Diet

ScienceDaily (Feb. 27, 2009) — The availability of healthy food choices and your quality of diet is associated with where you live, according to two studies conducted by researchers at the Johns Hopkins Bloomberg School of Public Health. Researchers examined healthy food availability and diet quality among Baltimore City and Baltimore County, Md., residents and found that availability of healthy foods was associated with quality of diet and 46 percent of lower-income neighborhoods had a low availability of healthy foods.

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The results are published in the March 2009 issue of the American Journal of Clinical Nutrition and the December 2008 issue of the American Journal of Preventive Medicine.

“Place of residence plays a larger role in dietary health than previously estimated,” said Manuel Franco, MD, PhD, lead author of the studies and an associate with the Bloomberg School’s Department of Epidemiology. “Our findings show that participants who live in neighborhoods with low healthy food availability are at an increased risk of consuming a lower quality diet. We also found that 24 percent of the black participants lived in neighborhoods with a low availability of healthy food compared with 5 percent of white participants.”

Researchers conducted a cross-sectional study to examine the association between the availability of healthy foods and diet quality among 759 participants of a population-based cardiovascular cohort study, the Multi-Ethnic Study of Atherosclerosis (MESA). Using a food frequency questionnaire, Franco, along with colleagues from the Johns Hopkins School of Medicine, the University of Michigan and the University of Texas, summarized diet into two dietary patterns reflecting low and high quality diet. The availability of healthy foods was assessed by examining food stores within MESA participants’ neighborhood or census tract, their closest food store and all food stores within one mile of the participants’ residence. Availability of healthy foods in each food store was assessed by measuring the availability of items like fresh fruits and vegetables, skim milk and whole wheat bread as recommended by the U.S. Department of Agriculture. Their findings were reported in the American Journal of Clinical Nutrition.

In the American Journal of Preventive Medicine, Franco, along with colleagues from the Johns Hopkins School of Medicine and the University of Michigan, examined the differences in the availability of healthy foods across 159 neighborhoods and 226 neighborhood stores in Baltimore City and Baltimore County. Researchers found that 43 percent of predominantly black neighborhoods and 46 percent of lower-income neighborhoods fell under the category of low availability of healthy foods versus 4 percent and 13 percent, respectively, in predominantly white and higher-income neighborhoods. In addition, supermarkets in predominantly white and higher-income neighborhoods had higher levels of healthy food availability compared to supermarkets located in lower-income neighborhoods and predominantly black neighborhoods.

“Previous studies have suggested that race and income are related to healthy food intake and our choice of foods play a major role in our health and diet,” said Benjamin Caballero, MD, PhD, professor at the Bloomberg School’s Department of International Health. "Our studies show that where you live is a major determinant of your health. The joint efforts of public health researchers in collaboration with community groups and policymakers will be required to effectively change the current picture of the less-than-optimal availability of recommended healthy foods."

The research was funded by the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public health.

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Journal references:

1. Franco et al. Availability of healthy foods and dietary patterns: the Multi-Ethnic Study of Atherosclerosis. American Journal of Clinical Nutrition, 2009; 89 (3): 897 DOI: 10.3945/ajcn.2008.26434
2. Franco et al. Neighborhood Characteristics and Availability of Healthy Foods in Baltimore. American Journal of Preventive Medicine, 2008; 35 (6): 561 DOI: 10.1016/j.amepre.2008.07.003

Adapted from materials provided by Johns Hopkins University

Reprinted from Science Daily