Healthy Omega-3 fatty acids are found in a variety of fresh foods, but according to resident dietician and "Second Helpings" co-host, Elizabeth Kelsey, seafood, particularly finned fish like salmon and mackerel, is the most efficient source for our bodies. Episode three begins beside Uig Bain the Outer Hebrides, and leads the viewers through three great seafood recipes high in Omega-3's. They include mussels marinara, smoked mackerel pate, and foil roasted salmon with lemon and dill. Out-of-kitchen adventures also season this seaside episode, with host David Jackson collecting the mussels, catching the mackerel and educating viewers about wild vs. farmed salmon prior to preparing the trio of Omega 3-rich delicacies. David takes a dive in Uig Bay for an undersea "Earn What You Eat" segment, re-emphasizing the importance of both healthy food and appealing exercise as the years go by.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 103
|Fri, Mar 1||8:30 A.M.||omega 3's: are they a fish story?|
|Fri, Mar 1||2:30 P.M.||omega 3's: are they a fish story?|
The mission of the cooking series FOOD OVER 50 is to inform, instruct and entertain America's late Gen-X, Boomer and senior audiences with artistic and appetizing preparations of wide-ranging international recipes that are nutritionally enticing.
Hosted by David Jackson, FOOD OVER 50 is primarily taped in the scenic Mojave Desert, with cooking segments taking place in the kitchen, and select seafood recipes shot at Jackson's quaint seaside cottage in The Outer Hebrides in Scotland.
The series also provides viewers with their own personal nutritionist.
During each episode, registered dietician Elizabeth Kelsey joins David to critique recipes from a health perspective and emphasize the importance of cooking fresh food.
|Mon, Jan 21||8:30 A.M.||The Power of Protein|
|Mon, Jan 21||2:30 P.M.||The Power of Protein|
|Fri, Jan 25||8:30 A.M.||Eating The Rainbow|
|Fri, Jan 25||2:30 P.M.||Eating The Rainbow|
|Mon, Jan 28||8:30 A.M.||Dietary Fat: The Good, The Bad & The Necessary|
|Mon, Jan 28||2:30 P.M.||Dietary Fat: The Good, The Bad & The Necessary|
|Fri, Feb 1||8:30 A.M.||Unloading Carbs: Reducing Dietary Starch|
|Fri, Feb 1||2:30 P.M.||Unloading Carbs: Reducing Dietary Starch|
|Mon, Feb 4||8:30 A.M.||Aging & The Loss of Taste|
|Mon, Feb 4||2:30 P.M.||Aging & The Loss of Taste|
|Fri, Feb 8||8:30 A.M.||The Weighty Issue of Calorie Counting|
|Fri, Feb 8||2:30 P.M.||The Weighty Issue of Calorie Counting|
|Mon, Feb 11||8:30 A.M.||The Spices of Life|
|Mon, Feb 11||2:30 P.M.||The Spices of Life|
|Fri, Feb 15||8:30 A.M.||Eating Away at Inflammation|
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 49 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg