KMS Skolasport is organising talks on nutrition and healthy breakfast for parents and adults at its various sports complexes in Malta. The talks are sponsored by Kelloggs, the worlds leading provider of breakfast cereals, and official sponsor of KMS Skolasport for the past 12 years.

The talks on nutrition will be conducted by Jeremy Ellul, state registered nutritionist and physiotherapist. He will address the importance of a healthy balanced diet, and the benefits of breakfast cereals and snacking. The talks will be conducted in Maltese and each talk will be followed by a question and answer session.

In line with its commitment to reach as many parents as possible, KMS Skolasport is holding two talks on Saturday mornings in five different localities. The first two talks will be held on Saturday 17th March 2012 in the Lecture Room at Maria Regina College in Mosta starting at 9.00am till 10am and a repeat session at 10.30am till 11.30am.

The talks will be repeated on 24th March at St Ignatius College Tal-Handaq Sports Complex, on the 14th April at KMS Tal-Qroqq Sports Complex, on 21st April at St Benedicts Sports Complex in Kirkop, and on 28th April at Cottonera Sports Complex.

Since the year 2000, Kelloggs has sponsored KMS Skolasport to promote sport and physical activity among the young Maltese generations. Kelloggs and KMS share the same commitment and encourage physical activity from a young age and caring for the Maltese community healthy lifestyle.

As a responsible corporate company, Kelloggs invests in the communities where it operates, such as Malta, said Tony Papadoukakis, Kelloggs Market Development Manager for the Mediterranean. Kelloggs has been providing nutritious foods to consumers for more than 100 years and will remain committed to offering a wide range of products and meeting the consumers changing needs and tastes.

Adult students and parents who have children attending the sports sessions are encouraged to attend. It is advisable that one registers in advance. Interested persons can reserve a place by calling KMS Skolasport on tel. no 21660658/9, or by sending an e-mail to programmes@sportmalta.org.mt. Kelloggs cereal products will be distributed at the end of each session.

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Kellogg’s-sponsored Nutrition talks at KMS Skolasport

TAMPA, Fla. -- Once a week this spring, a special delivery has arrived at George M. Steinbrenner Field with Mark Teixeira's name on it. It is what the Yankees first baseman solely credits for his lighter frame and increased energy.

Teixeira fell in love with fruit and vegetable juices over the offseason, having been introduced to a New York company called Juice Press, and it is a major reason why the slugger showed up for camp with a body that deleted 15 pounds.

"There's all these diets and fads out there, but no one has ever said, 'You're eating too many vegetables,'" Teixeira said. "That's really the only thing I changed in my diet, substituting juice for what I would call normal snacks or unhealthy food."

Teixeira didn't perform a complete overhaul of his diet, like Prince Fielder did a few years back with the Brewers, when the burly slugger opted to become a vegetarian. Teixeira still enjoys his share of meat, fish and potatoes, so he looks at this as more of a healthy supplement or substitution.

"You can eat too much meat, too many carbs -- there's even too much fish with mercury," Teixeira said. "There's all these things that if you eat too much of them, there are all these negative effects. No one has ever said that you can eat too many vegetables. It has been a great thing for me, and I'll continue to do it as long as I feel good."

Teixeira said that he grabs two or three of the cold-pressed juices from his shipment per day, taking them to the ballpark and freezing the ones he doesn't need right away. He can often be found chugging one after batting practice, opting for the juice instead of his old stand-by processed energy bar.

Teixeira said that his favorite drinks contain mostly vegetables like carrots, kale, spinach or cucumber, with apples or pineapples blended in to provide sweetness. He also likes the options with cayenne pepper or ginger to add variety.

"I'm not a huge vegetable lover, but I eat a normal diet and just make better choices on the side and in between meals," Teixeira said.

The results have been apparent following a winter in which Teixeira did most of his baseball training at Bobby Valentine's Sports Academy in Stamford, Conn., and a season in which he batted .248 with 39 homers and 111 RBIs.

Teixeira is trying to consciously raise his batting average this year by hitting the ball with more authority to left-center field and center, and the Yankees don't believe Teixeira's new look will rob any of his home run power.

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With eye on nutrition, Tex seeing results

March is Nutrition Month, and you might think that means I'm going to talk about what you should eat. But instead of talking about what we eat, I want to talk about how we eat it. In the late 1970s, just 18 percent of an average individual's daily caloric intake was consumed away from home. By the mid-1990s it was 32 percent. All that food eaten away from home hides calories, salt, sugar, fat, heaven knows what else. It's making us gain weight, and more than that, it's making us feel uprooted, distanced from our origins and our communities. The solution: Let's start cooking.

Last week I met a lady who came to the U.S. from Yemen 10 years ago. Since living here, she has gained 30 pounds. As I was talking to her, I asked myself why everyone who moves here seems to gain weight -- in fact, the same thing happened to me when I first came to this country from Peru. So, I asked her why she thought this had occurred, and she said it was the fast pace of American life. In Yemen, she said, cooking smells often filled the house beginning at breakfast, and meals were enjoyed with family. In the U.S., away from all that family and community, she would just open a box of cereal in the morning. No aromas, no shared meals, no community -- and pretty soon, food was eaten processed, in a hurry, on the run. The pounds packed on.

According to some experts, smells of food cooking are part of creating a sense of satiation, so eating pre-made food can contribute to overeating. But the importance of cooking goes even farther, says Karen Ansel, spokeswoman of the Academy of Nutrition and Dietetics, contributor to Woman's Day magazine and co-author of The Calendar Diet: A Month by Month Guide to Losing Weight While Living Your Life, "Cooking isn't just about the food or even nutrition, it's the glue that holds families together. Cooking your own meals ingrains a greater connectedness to family and home, something that's so elusive in many of our hectic, fast-paced lives." But what about that fast-paced life that my Yemeni friend, and all the rest of us, deal with? Says Ansel, "Making your own meals doesn't have to mean hours slaving over a hot stove. With a little advance planning you can easily get a healthy, homemade meal on the table in 15 to 20 minutes."

It's the "advanced planning" part that's key. You need to have the right tools (knives and cutting boards, baking or roasting pan, skillet and saucepan), and a bit of Sunday afternoon to pre-cook. Plan to roast a chicken. Cut up a batch of vegetables (peppers, eggplant, sweet potatoes), toss them with a little olive oil and roast them in another pan alongside the chicken. Boil a batch of brown rice. Do all of this simultaneously and it takes no more than an hour. What do you have? The makings for Monday's burritos. For Tuesday's stew. For Wednesday's pasta sauce. Each working evening, you only need a quarter of an hour in the kitchen to put it together -- less than you might spend heating up a fat-, salt- and sugar-filled frozen pizza.

March is the month of no excuses. Start cooking!

For more by Manuel Villacorta, click here.

For more on diet and nutrition, click here.

For more on personal health, click here.

Manuel Villacorta is a registered dietitian in private practice, MV Nutrition, award winning weight loss center in San Francisco. He is a national media spokesperson for the Academy of Nutrition and Dietetics and the founder and author of Eating Free.

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Manuel Villacorta: The Nutrition Month Challenge: Get Acquainted With Your Kitchen