The Senior Scene

(Pictured: Discarded food can now go yard-waste bins in Pierce County.)

In Pierce County, officials estimate 40,000 tons of edible food are thrown away in the homes of county residents each year. It’s a waste of food and hard on the environment. To do something about the environmental impact, the county’s curbside residential yard waste program now accepts discarded food, too. Customers can add food to their yard waste container to be hauled away.

The service, part of a county plan that calls for a 45 percent reduction in greenhouse gases by 2030, is coordinated by the county in partnership with LRI, Murrey’s Disposal, LeMay Pierce County Refuse, and University Place Refuse and Recycling.

Food waste can come from fruit and vegetables, seafood (including shells), bones, meat, dairy, bread, rice, coffee grounds and tea bags. While preventing wasted food in the first place has the greatest environmental benefit, diverting it from landfills will extend the life of landfills and reduce greenhouse gas emissions. When food and yard waste end up in the landfill, the nutrients never return to the soil. Instead, the organic material rots and produces methane, a powerful greenhouse gas. Officials noted that composting food scraps reduces soil erosion, improves water quality, helps store carbon, and increases soil’s ability to retain water.

The food recycling effort was announced in April. More information is at PierceCountyWa.gov/YardWaste.  According to national research, a family of four loses approximately $1,500 each year on wasted food. A simple way to waste less is to plan meals, shop for groceries with a list, and store produce properly. If that’s easier said than done, information on ways to do it is available at piercecountywa.gov/5421/food-waste, Similar advice is available in King County,  where Re+, a county-sponsored initiative, aims to cut greenhouse gas emissions by reducing the amount of garbage going to the regional landfill. That includes food, which officials report accounts for about 18 percent of what the county’s residents send to the dump. More information is at kingcounty.gov/solid-waste/programs.

It’s not always easy to know which food is best for avoiding the impact of cholesterol on heart health and overall well-being. Eggs, for example, have often received negative press related to cholesterol. However, new clinical research by the Duke University School of Medicine shows eating fortified eggs, such as the Eggland’s Best brand, didn’t negatively affect cholesterol levels. Additional findings suggest that eating 12 eggs a week can be part of a healthy diet, even for high-risk individuals.

Research also suggested that such eggs could potentially reduce levels of “bad cholesterol” (LDL cholesterol) in older individuals and those with diabetes, and may help increase levels of “good cholesterol” (HDL cholesterol) in older individuals. The eggs may also increase Vitamin B12 levels, helping support a healthier lifestyle. (More information about the study is available at EgglandsBest.com/EggStudy).

Dawn Jackson Blatner, a registered dietitian and nutritionist, said this clinical study helps clarify the confusion regarding the nutrition of eggs and can help people feel more confident about including fortified eggs as part of a healthy diet, even for people who are at high risk for heart disease. She also shared tips for people who may be looking to lower their cholesterol levels:

• Eat more fiber-rich food for a healthy heart and lipid levels. They include whole grains, fruit, vegetables, beans, lentils, nuts, and seeds.
• Switch to more heart-smart fats to add flavor, such as olive oil, nuts, seeds, avocado, and fish. Decrease  food that’s higher in saturated fat, like butter, cheese, fatty meat, and fried food.
• Choose eggs wisely. Not all are created equal. Eggland’s Best have more than double the omega-3s and Vitamin B12, 25 percent less saturated fat, 10 times more Vitamin E, and six times more Vitamin D compared to ordinary eggs.

SALMON AND AVOCADO TOAST IN FIVE MINUTES

(Pictured: This salmon and avocado toast recipe includes eggs.)

Dawn Jackson Blatner , a nutritionist and dietitian, shares her favorite recipe for a salmon and avocado toast that contains healthy fats and wholesome ingredients

Prep time: 5 minutes. Cook time: 5 minutes.

Total servings: 2 avocado toasts.

Ingredients:

2 Eggland’s Best eggs, large.

1 teaspoon olive oil.

2 slices whole grain bread, toasted

1/2 avocado.

1 cup raw spinach or arugula.

2 ounces smoked salmon.

Black pepper, to taste.

Instructions:

1. In a skillet over medium heat, add olive oil, eggs, and cook until eggs are over-medium.

2. Top each piece of whole grain toast with equal amounts of (in this order) sliced avocado, spinach, salmon, and a cooked egg and sprinkle of pepper.

Allergy information: No added sugar (can be gluten-free if gluten-free bread is used).

Source: Brandpoint Features

Chantell Harmon Reed, who has had similar roles in Oregon and Louisiana, is the new director of public health at Tacoma-Pierce County Health Department.

Reed took over March 18 after her appointment was confirmed by the Pierce County Council and Tacoma City Council, completing a hiring process that put an African American woman at the top of the department for the first time in its 51-year history.

“I’m thrilled to be stepping into this role,” said Reed. “This community and department are already doing great things. We’ll bring renewed energy to best serve the public health needs of the people of Pierce County.”

Reed was most recently the deputy director of public health for the Multnomah County Health Department in Oregon. Before that, she was deputy director for the New Orleans Health Department. Among other things, Reed helped close healthcare disparity gaps through improved maternal and infant mortality rates and the creation of a doula workforce development program.

Reed, one of three finalists for the Tacoma-Pierce job, was interviewed and appointed by County Executive Bruce Dammeier and Mayor Victoria Woodards.The county and city governments oversee the Health Department.

Reed’s “community-led approaches and unwavering commitment to equity solidified her as the standout candidate. This heralds a new era of progress for our community’s health,” said Catherine Ushka, chairwoman of the Health Board, which was involved in recruitment of candidates.

Thirty-three people applied for the position. Of those, a little more than half were either from out of state, male, or non-white.