reported by Dianna Shaffer (Ms. Foodie prefers to remain anonymous)
DEAR READERS:
Thank you for so many great questions. RV residents are truly diverse in their food preferences, dietary needs, and approaches; and this creates a challenge for Food & Beverage (F&B) staff. Similarly, residents feel challenged to use their monthly Food Allowance, particularly with COVID-driven restaurant limitations in the community and at Rose Villa. Many of these challenges can be overcome by residents and RV staff working together, and Ms Foodie and team will strive to provide accurate information and offer suggestions gleaned from residents and staff.
We will try not to give advice but feel it is important to remind everyone that our bodies are not what they once were. Each passing year, older adults become less active and the body’s nutritional needs change. More health issues crop up and new or stronger medications are prescribed. Please take time to educate yourself on basic nutritional needs for older adults.
A good starting point is the USDA website www.myplate.gov. and the section on Life Stages and Older Adults. The USDA National Agricultural Library, www.nal.usda.gov has numerous articles under Food and Human Nutrition. These sites and Ms. Foodie advise you work closely with your health care provider to determine what is the best approach to food considering on-going health issues, medications and their side effects and interactions, activity level and food preferences. The internet, while often a good source of information, has many scammers and charlatans ready to sell you supplements or products or services. So please use caution.
QUESTION 1:
OILS – What kind of cooking oil is used at Harvest Grill?
RV uses three oils or fat products. Stir fry and deep frying (fish and chips, onion rings etc.) require a high smoke point and Rice bran oil is used. Extra Virgin Olive (EVO) oil is the choice to add a desirable flavor and aroma in salads and vegetables. For most sautéing, a blend of 75% canola oil and 25% virgin oil is used. Fats are important in a healthy diet as the body requires some fats to better absorb needed Vitamins A, D, E and K.
QUESTION 2:
Rice bran oil – What is Rice bran oil?
Rice bran oil is relatively new to US markets but long used in Japan and Asia. Its high smoke point works well for stir fry and deep frying. It is similar to other oils at 120 calories per tablespoon and provides 14 grams of fat from polyunsaturated and monounsaturated fats (considered good fats). Some sources say rice bran oil has several health benefits from managing diabetes to reducing high cholesterol. Ms Foodie suggests you discuss such claims with your health professional.
QUESTION 3:
Olive oil – Why are there so many kinds and prices for olive oil?
Olive oil was first used thousands of years ago and gained prominence in the US in the 1980’s. Today it is available in various grades and tastes and pricing based on different processing methods. Extra Virgin Olive Oil (EVO) is considered one of the healthiest of all oils and is flavorful and aromatic, often enjoyed simply as a drizzle on bread or vegetables. Extra Virgin Olive oil also known as cold pressed olive oil is made by grinding olives to a paste and pressing to extract the oil without any heat or chemicals. After the initial “cold press,” additional extractions are made using heat and chemicals which reduce nutritional value. These additional products are labeled as Virgin olive oil, pure olive oil or oil blends making them more affordable for the food industry and retail markets. EVO is one of the few unrefined oils available as most all others use heat and chemicals for extraction.
QUESTION 4:
Canola oil – I have read some alarming things about the processing and production of Canola oil and wonder about its use.
There are many readily available “Oils” in the US (think corn, peanut, soy, sesame, flax, coconut), and they all start with a nut, seed, grain, plant. Oils and their derivatives play prominently in the US and world economies. Edible oils are a needed cooking component for most foods whether prepared at home or commercially from salad dressings to breads, soups, and desserts. These same oils with additional processing using heat or chemicals become inedible products vital to our economy such as biodiesel fuel, linseed oil for furniture, lubricants, animal feed, cosmetics, sunscreen, plastics.
Canola oil was “created” in Canada through breeding and seed modification of the rapeseed plant (related to the brassica plant family) and is among some of the oldest plants used by mankind. Canola is a trade name “Can” for Canada and “o” for oil and ”la” for low acid. It is inexpensive to produce making it one of the most popular cooking oils.
Many people question the health benefits touted by producers Some believe certain diseases are associated with erucic acid in Canola oil. Genetic modifications made to enable the plant to resist the herbicide Roundup which is used for weed control in fields have caused alarm. Some sources question whether the product actually received clearance from the Food and Drug Administration to rank as a GRAS product (Generally Regarded As Safe).
We have attempted to summarize in layman’s terms information that is available from various sources. Residents must make their own decisions on what oils they prefer and believe are right for them.
QUESTION 5:
No Oil Please – If I do not want to eat RV foods prepared with certain kinds of oils, how do I avoid them when I order?
The easiest way is to ask the person taking the order what oil is used. Sometimes items in the dish can be separated out. In the case of vegetables, ask to have them uncooked (and take home to prepare as you like) or substitute a different item that requires no oil such as an undressed salad, fruit, or some soups. Another approach is to review the entire weekly menu (usually out by Friday evening) and plan what meals you might want to order. Send F&B an email and ask about all the dishes you are considering. This will save time, give more accurate information, and aid your planning.