Program Advocates



EatingWell 
Educational Supporter

      
EatingWell magazine is part of the EatingWell Media Group, a multimedia company whose mission is to deliver the information and inspiration people need to make healthy eating a way of life.

EatingWell’s staff of nutritionists, registered dieticians, recipe developers and taste testers create recipes that are rich in nutrients and free of additives like trans fats and excessive sodium and sugars. Emphasis is also placed on portion size, the use of lean proteins, and low fat dairy. EatingWell is committed to the belief that eating healthy food does not mean sacrificing great taste. With that in mind every recipe is tested 10 times.

EatingWell Magazine has won some of the top awards in food writing including the Bert Greene Award from the International Association of Culinary Professionals and multiple James Beard Foundation awards.

EatingWell.com is a vibrant, growing website with more than 3,000 original healthy recipes.

EatingWell’s book division has produced award-winning healthy cookbooks, such as The EatingWell Healthy in a Hurry Cookbook,
The EatingWell Diet, EatingWell Comfort Foods Made Healthy and, most recently, EatingWell in Season: The Farmers’ Market Cookbook.  www.eatingwell.com.



GEORGE STELLA
Celebrity Chef and Kids in the Kitchen Spokesperson

George Stella and Family













































George Stella Eating Stella Style

Born in 1959, Chef George Stella had no way of knowing that by the age of 40 he would reach the weight of 470 pounds. Being obese, George experienced serious heart problems that threatened his life and his career. After trying and failing every other diet, George turned to the then somewhat controversial low-carb approach. With his experience in the food industry and his family's tremendous success story, George is now revolutionizing the way one eats low-carb, and is working to help inspire others.

Originally from Deerfield Beach, Florida, in the early 80s George worked as an Executive Chef for the Philips Petroleum Company showcase restaurant, 'Windows on the Green' located in the Pier 66 Hotel in Ft. Lauderdale. George would then go on to work with the owner of the famous 'MARK'S' restaurants, Chef Mark Militelo. Together they brought the first California Cuisine menu to the state of Florida, and also opened 'Café Max' in Pompano Beach.

Despite George's creative ingenuity and success as a chef, it became difficult for George to keep a job because of his overwhelming weight. At the height of his weight, George found himself on Social Security disability with Congestive Heart Failure, and often had to use a wheelchair to get around. Doctors warned George that disregarding his obesity would be fatal, and therefore in October of 1999 he started a low-carb diet.

George Stella's wife of 25 years, Rachel Stella, was having problems with her weight as well, and together they experienced staggering weight loss. George dropped 265 pounds from his original 470, and Rachel lost 75 pounds. George and Rachel's success eventually inspired their two sons, Christian and Anthony, to try a low-carb diet. Their youngest son, Christian, who at the age of 15 weighed in at 305 pounds, tried the diet first and lost 165 pounds. Anthony would also see a significant loss of weight, losing 75 pounds.

They have been featured in several magazine and newspaper stories, as well as on television networks such as Food Network, FOX, CNN and CBS Television Nightly News in Orlando, Florida. They have also appeared regularly on FOX News' national morning news show 'Fox and Friends,' ABC's 'The View.’ George became a bestselling author with George Stella’s Livin’ Low Carb Family Recipes Stella Style from Simon and Schuster, 2005.His 2nd book: Eating Stella Style Low Carb Recipes for Healthy Living was released January 2006 from Simon and Shuster. 

To learn more about George Stella, click on the following link: http//www.stellastyle.com/

ABBY ELLIN
Author and Kids in the Kitchen Spokesperson

Abby Ellin 

Teenage Waistland Cover

Most parents don't know how to talk to their kids about nutrition and fitness. That's why Kids in the Kitchen is such a great resource – it's a great tool for parents to learn about nutrition, cooking, health and physical fitness. A place to learn how to get, and stay, healthy. I wish there had been a program like this when I was young!


ABOUT ABBY ELLIN
AbbY Ellin, a journalist and former fat-camper whose parents’ attempts to “save her” from fatness proved counterproductive, has had a lifelong interest in figuring out how they might have done it better, and an abiding compassion for overweight kids. In Teenage Waistland, she shares the story of her own adolescent struggle with food and weight, and journeys with hope, skepticism, and humor through the landscape of today’s diet culture. She visits camps and community programs, and talks to experts, kids, and their parents, seeking to answer these questions: What can parents say that kids will hear? Why don’t kids exercise more and eat less when they’re dying to be thinner? What treatment methods actually work?

For five years, Ellin wrote the "Preludes" column, about young people and money, in the Sunday Money and Business section of the New York Times. She also regularly writes the "Vows" column in the New York Times Sunday Styles section, as well as feature assignments for the New York Times Magazine. Her work has appeared in a range of publications, including Time, The Village Voice, Marie Claire, More, Self, Glamour, the Boston Phoenix, and Spy (RIP). She's an editor-at-large for Gotham magazine and has an MFA in Creative Writing from Emerson College. But her greatest claim to fame is naming “Karamel Sutra” ice cream for Ben and Jerry's.


NATHAN GODSEY
Child chef and host of Fun Food Adventures shares some helpful tips

 

1) AVOID TOO MUCH SUGAR: It has a real impact not just
on calories and fat storage, but can have a negative effect
on your immune system too. If sugar is a concern, look for
natural sweeteners instead like fruit or fruit juices.

2) READ THE FOOD LABELS: The higher something is on
the ingredients list on the side panel, the more of that
stuff is in the food. Knowing what is in a snack or dish is
important in deciding if it is a good choice or not.

3) BAKED OVER FRIED: When possible, get baked
foods over fried foods to lower fat intake or cook
with vegetable oils instead of animal-based fats.

4) MODERATION: I love chocolate and it is fun to cook with,
but I don't make it a regular part of my diet or eat it in huge amounts. Sometimes we like something and go overboard, but moderation is important and is good training for self-control.

5) KEEP HEALTHY FOOD ON HAND: "It is easy to eat
what is easy to eat." If junky food is the only food readily
available, then it is harder to avoid it. So be intentional
with what you have in the cupboard or fridge.

6) TALK AS A FAMILY: Having a family plan is
great for keeping healthy with your food.

More adventures with Nathan can be found at http://www.funfoodadventures.com/