September/October 2018 HBCU Health
How Do You Keep Black Mothers from Dying? Annual Symposium to Address National Crisis
Family members share their stories of losing a mother following childbirth; experts tackle ways to ensure the health of African- Americans mothers and babies.
Healthy Recipe
Peppy Quinoa Peppy Quinoa
sartell middle school Sartell, Minnesota
Our Story The recipe challenge team at Sartell Middle School featured quinoa as its key ingredient. From South America, this versatile whole grain can be prepared in many different ways. As a light and fluffy alternative to rice or couscous, children are sure to enjoy quinoa—a nutty-flavored whole grain.
The team members all had one thing in common: a passion for serving healthy food to students. The recipes they developed were based on the suggestions of the students.
Peppy Quinoa
Ingredients V cup Pepitas/Pumpkin seeds 1 ¼ cups Quinoa, dry 1 Tbsp Low-sodium chicken base ½ cup Fresh onion, peeled, diced ½ cup Canned diced green chilies 2 ¼ tsp Fresh garlic, minced ½ cup Fresh cilantro, chopped ½ cup Fresh green onions, diced 2-4 Tbsp Fresh lime juice (optional)
Preparation Time: 15 minutes Cooking Time: 1 hour 5 minutes Makes six ½-cup servings
While testing Peppy Quinoa, more than 300 surveys were completed. The results were overwhelmingly positive, and the team realized that they had a winning recipe in their hands. Move over pasta, quinoa is in the house!
Ingredients V cup Pepitas/Pumpkin seeds 1 ¼ cups Quinoa, dry 1 Tbsp Low-sodium chicken base ½ cup Fresh onion, peeled, diced ½ cup Canned diced green chilies 2 ¼ tsp Fresh garlic, minced ½ cup Fresh cilantro, chopped ½ cup Fresh green onions, diced 2-4 Tbsp Fresh lime juice (optional) *Substitute vegetable for chicken base
Preparation Time: 15 minutes Cooking Time: 1 hour 5 minutes Makes six ½-cup servings
School Team Members
Directions 1. Preheat oven to 350 °F.
2. Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.
school nutrition professional: Janice Sweeter chef: Paul Ruszat community members: Kelly Radi (Parent) and Lori Domburg (Teacher) student: Bryan S.
3. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2 ½ cups water, and chicken base in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.
Nutrients Per Serving: Calories 174, Protein 6 g, Carbohydrate 29 g, Dietary Fiber 3 g, Total Fat 4 g, Saturated Fat < 1 g, Cholesterol < 1 mg, Vitamin A 244 IU (12 RAE), Vitamin C 10 mg, Iron 2 mg, Calcium 34 mg, Sodium 93 mg
4. Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350 °F for 40 minutes.
5. Toss in cilantro, green onions, pepitas, and optional lime juice to taste. Serve hot.
BY MOREHOUSE SCHOOL OF MEDICINE ATLANTA – Thought leaders
in women’s and reproductive health will gather for Morehouse School of Medicine’s (MSM) 23rd Annual HeLa Symposium “Birthing Babies: A Solution
to Address the Crisis of African- American
Maternal
Symposium and Infant
Mortality.” MSM is partnering with March of Dimes for the day-long event on Friday, September 28 at MSM’s Louis W. Sullivan National Center for Primary Care.
“African-American women are
243 percent more likely to die due to issues related to pregnancy or childbirth,” said Roland Matthews, M.D., OBGYN Chair at Morehouse School of Medicine citing statistics from the Centers for Disease Control
and Prevention (CDC).
“There are a number of factors contributing to this startlingly high rate. From stress to heart disease. As a medical community, it is up to us to ensure that African- American women are has healthy as possible during and following their pregnancies.”
The morning will begin with
experts from the CDC, United Healthcare, and other organizations as they define the problem and focus on finding solutions. This will be followed by a roundtable discussion among community leaders moderated by Stacey D. Stewart, president of March of Dimes.
“The rate of preterm births in
the United States has risen for the third year in a row,” said Stewart. “When it comes to African- American women, preterm births are rising at a disproportionate rate. Every mom and
baby deserves the opportunity to be as healthy
Nutrients Per Serving: Calories 174, Protein 6 g, Carbohydrate 29 g, Dietary Fiber 3 g, Total Fat 4 g, Saturated Fat < 1 g, Cholesterol < 1 mg, Vitamin A 244 IU (12 RAE), Vitamin C 10 mg, Iron 2 mg, Calcium 34 mg, Sodium 93 mg
Let
as possible regardless of income, education or racial background. We are working to ensure all woman have access to preventive and supportive care before, during and after pregnancy.”
speakers
During lunch, three guest will
share how this
crisis forever changed their lives. Charles Johnson lost his wife shortly after she gave birth to their second child. Wanda Irving is now raising
her grandchildren after her daughter passed away due to complications
from childbirth.
Sherri Martin Kinard will talk about how she nearly lost her own life while bringing a new life into the world.
include
Other topics to be discussed depression and mental
illness, substance abuse, and closing
the disparities. Guest speakers at this year’s
HeLa Conference include: Patrice Harris, M.D., president of the American Medical
Association;
Richard Migliori, M.D., chief medical officer of United Healthcare; Wanda Barfield, M.D., director of reproductive health at the Centers for Disease Control and Prevention; and Michael Lu, M.D., senior associate dean at the Milken Institute School of Public Policy at The George Washington University
honors the legacy
The annual HeLa Symposium of Henrietta
Lacks, an African-American woman who in 1951 unknowingly donated her cells to research. Her cells were then used to develop numerous vaccines, used in cancer research, and were integral in the creation of a cure for polio.
gap in health Gloria Cox
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½ cup provides V cup other vegetable and 1 ¼ oz equivalent grains. Whole Grains
This surprisingly peppy side dish combines spicy green chilies, cilantro, and toasted pepitas with the nutty flavor of quinoa, giving this dish a Latino flair that will spice up any menu.
Directions 1. Preheat oven to 350 °F.
2. Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.
3. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2 ½ cups water, and chicken base in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.
4. Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350 °F for 40 minutes.
5. Toss in cilantro, green onions, pepitas, and optional lime juice to taste. Serve hot.
½ cup provides V cup other vegetable and 1 ¼ oz equivalent grains.
The HBCU Advocate 15
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