maine nutrition council

Our Mission

The Maine Nutrition Council promotes the mission of its founders – to contribute to the health and well-being of Maine citizens through education, research and advocacy.

Events & Conferences

  • 28

    Sep 2017

    Educational Event: Dempsey Center

    29 Lowell St, 5th Floor, Lewiston, ME 04240 - 10:00 AM - 12:00 PM

    The Dempsey Center provides a personalized, holistic, and integrated approach to cancer support, prevention and education for individuals and families impacted by cancer. Judy Donnelly, RDN, LD, the Nutrition Program Coordinator at the Dempsey Center will host the Maine Nutrition Council event. She'll conduct a quick tour of the facility, provide an overview of the various services offered at the center and a detailed review, including some of the education provided to clients, of the Nutrition Programming offered at the center.
    Accredited Contact Hours Awarded.
    Free for members, $15 fee for non-members (covers membership).

    Please pre-register by e-mail by September 25 to Kelsey at kelsey.maitc@gmail.com
     
    The Conference Committee will be having a potluck lunch and meeting following the event at 1:00pm at 270 Minot Avenue, Suite B, Auburn, ME
  • 12

    May 2017

    Educational Event: Graduate Student Presentations

    Bumps Room, Memorial Union, University of Maine, Orono, Maine 04469

    Please join us to hear presentations from three UMaine Graduate Students. The event will take place from 10am-12pm on Friday, May 12th in the Bumps Room at the Memorial Union on the UMaine Campus in Orono.

    Presentations include:
    Marissa Rublee - Using Nutrition Education at a Maine Food Pantry Impacts Food-Related Behavior of Participants
    Bri Fortin - Behavior, Attitude, and Knowledge Changes After Youth Participation in the 4th H for Health Challenge Curriculum
    Amber Ellwell - Consumer Acceptability and Bioanalysis of Cold Hardy Plums 

    Please RSVP to attend our May Educational Event, contact Kelsey Fortin via email or phone (207) 418-8417. 

    This event is FREE for members. Non-members can attend for $15 which includes dues and membership for the rest of the year to attend our other educational events and our conference at a reduced rate!
     
    Lunch and a board meeting will follow the event from 1-3pm in the same room. If you're interested in joining our board, please consider staying for the meeting.

News

news photo

Conference Cooking Demo - Vegetable Thai Noodles

August 10, 2017

Tom Mellette of MaineGeneral conducted a food demo at our annual conference in April.

Thai noodles with marinated tofu

Makes 4-6 servings

Ingredients

Rice noodles, dry 8 oz
Frozen Asian vegetable blend 12 oz package
Mung bean sprouts 1 cup
Scallions, sliced thin 4 ea
Peanuts, chopped 3 tbl
Cilantro, chopped 1/4 cup
Snow peas, sliced thin 1 cup
Red bell pepper, sliced thin 1 cup
Onion, sliced thin 1 cup
Summer squash/zucchini, sliced thin1 cup
Tofu 1 package
Vegetable oil 2 tbl
Sauce/marinade
Low sodium soy sauce 6 tbl
Honey 4 tbl
Limes, juiced 2 ea
Garlic cloves, minced 6 ea
Sriracha 1 tbl
Water 1 cup

Instructions

  1. Prepare the sauce/marinade by mixing all ingredients in a small sauce pot, bring to a boil briefly to mix all of the ingredients, and then take off of the heat.
  2. Dice the tofu, place in a small container or plastic bag, and cover with the marinade. *The tofu only needs to marinade for about half an hour, but may stay in the marinade as long as overnight. Prior to cooking, remove tofu from marinade and save remaining liquid to make the sauce.
  3. Cook rice noodles according to package instructions, cool down by running under cold water, and set aside.
  4. Prepare the vegetables and other ingredients as noted above.
  5. In a sauce pot, heat the remaining marinade liquid and keep warm.
  6. In a large sauté pan, heat 2 tbl of high heat oil.
  7. Add in onions and peppers, cook for about 1-2 minutes, just until they start to soften.
  8. Add in summer squash/zucchini, snow peas, the frozen vegetables, and tofu, continue to cook for 4-5 minutes, until vegetables appear almost fully cooked.
  9. Add some of the remaining marinade liquid into the pan and continue to cook for another minute or so, until it begins to create a sauce. Use as much or as little liquid as you would like. Toss in mung bean sprouts at this time.
  10. Put the cooked rice noodles into the remaining hot marinade liquid to both reheat and flavor them.
  11. Serve by plating noodles, vegetables/tofu, and garnish with chopped cilantro, peanuts, and scallions.  

Partners and Sponsors

sponsor sponsor sponsor sponsor sponsor sponsor

We would love to add your business! To become a sponsor of the Maine Nutrition Council, please contact info@mainenutritioncouncil.org.