Sunday, January 7, 2018

NEOP Nutrition and Fact Sheet


Black pepper aids circulation in the digestive track and cardio vascular system.

.Contains recaito herbs like cilantro from Puerto Rico. Cilantro or Chinese Parsley contains Vitamin K which plays a role in building strong bones. In European cooking cilantro is recommended as a cooking herbs to help with diabetes.

Translation by Lenor Cvjanovich, 
Buenos Aries, Argentina. English and Spanish recipe developed by Chef Robert Sondak (NEOP)
Executive Director.


Cinnamon helps to stabilize fasting blood sugar.
Lemon juice is  good source of Vitamin C.  It also aids digestion and may help prevent kidney stones.

Herbal information from NEOP. Information about cilantro adapted from Dr.

Pollo Espanol Con Salsa Citrica Al Horno
Recipe was originally translated by Shannon Dudak of Texas. Chef Robert of NEOP redesigned the recipe in a two column format.
This chicken recipe contains black pepper, garlic and lemon from fresh lemon or lemon juice.

Please note to reach, Chef Robert, please respond to the gmail account posted. The excite account no longer is operational. Thank you.

Friday, November 4, 2016

NEOP news

NEOP has moved its Spanish recipes or Recetas NEOP


You can also input the web site tittle

Proyecto de divulgación de educación nutriciona

Please note this site is still under construction. An index listing the recipes
along with the translators and computer designers is coming shortly.

We invite all to take a look at the site.

Tuesday, June 7, 2011


                                         NEOP PROJECT SUMMARY 2016

Serving the communities of Boston, Cambridge and Somerville since 1998 to fight hunger and teach families nutrition skills”

Strengthen the cognitive development and nutrition well being of NEOP communities and other communities of families with children. We are focused on building our NEOP community online. We plan to do this by providing information about family nutrition via professionally supported, community-based nutrition education, food science and diet research to our global community. We have created a bevy of recipe flyers that incorporate dietary and nutritional information, some of the data targeting hypertension and diabetes. Having previously developed Nutrition Events such as food workshops and cooking demonstrations in community based facilities we are wanting to bring those back into our mission as Outreach Product Models.

The Nutrition Education Outreach Project (NEOP) is a Cambridge-based nutrition education outreach organization that was founded in 1998, by myself Robert Sondak. As a graduate of UMass Boston in Community Service Management, I developed the recipe flyers and created the initial pilot program. While a student at the Pratt Institute, I studied Food Science and Dietetics and worked within a hospital system as a nutrition intern to learn about the processing of patient food.

Product Lines:
Our Products are included into our Outreach Project approach:
Our Created Recipe Flyers in a multi-lingual format that includes English, Spanish, and French for those speaking communities and families.
Distributed Recipe Flyers to encourage new as well as traditional, and also multi-ethnic foods fo
immigrant families and individuals.
Within these Recipe Flyers we highlight the USDA Food Guides, 'Food Pyramid' and the revised My
Plate.'gov' education programs.These Recipe Flyers highlight ingredients, quantity, quality and portion size focusing on low salt-diabetic diet portions incorporating hypertension and diabetes management.

Facilitated a program of Nutritional Health and Wellness Workshops for families with children in the
Boston, Cambridge and Somerville neighborhoods. Established lectures highlighting Food and the
Nutritional values and components of the food in a non-cooking environment and setting. These Nutritional Health and Wellness Workshops covered not only nutritional information, but also incorporate nutritional consciousness including vitamins and minerals and how to utilize these essential nutrients in food shopping.

Established Nutritional Cooking Classes for school-age children teaching them how to prepare recipes while learning the nutritional value of those ingredients as well as the overall recipe's nutritional value. Coordinated these Nutritional Cooking Classes by instructing families in how to prepare recipes, do meal planning and incorporate Health and Wellness through nutrition. Demonstrated and instructed families in the Nutritional Cooking Classes oh how to reduce cholesterol and hypertension via the introduction of monounsaturated cooking oils: olive and sunflower.

Created Herbal Bookmark Program for school-age children and families teaching them how to prepare recipes with limited salt and added sugar to manage hypertension and diabetes. Herbal Bookmarks are an introductory bookmark highlighting herbs in our community which includes: history, health benefits, and how to use them daily in cooking. Circulated Herbal Bookmarks in the Nutrition Health and Wellness Workshops to help focus on managing sugar intake. Facilitated Nutrition Cooking Demonstrations instructing school-age children and families in how to utilize cooking herbs like basil, oregano, paprika in both hot and cold dishes while managing daily salt 

Created Health and Wellness Newsletters or members of our workshops and families with children and also children that focus on healthy eating along with portion control to reduce hypertension and diabetes. The Health and Wellness Newsletters educate people to in how to utilize food groups of USDA Food Pyramid. Health and Wellness Newsletters educate people about the health benefits of using cooking herbs such as basil,oregano, basil, paprika and garlic in both hot and cold dishes while managing daily salt intake.

Our Cookbook will incorporate both measurements systems of English and international Metric for recipe measurement. Our goal is to create an online version of this cookbook and use it as a fundraising tool to publicize our work nationally and regionally.

In 1988, a nutrition pilot program was established that later became know as the Nutrition Education Outreach Project. The following year NEOP created an outreach program with six community partnerships. In 2000, NEOP expanded by circulating flyers in Spanish and French in Cambridge, Ma. For 2001 and 2002, NEOP circulated holiday recipe flyer cook booklets in English, Spanish and French in Cambridge, Ma.. In 2003, NEOP created client nutrition workshops at the Ruby Rogers Mental Health Center. In 2005, NEOP facilitated client-based cooking classes at the Ruby Rogers Mental Health Center and the Project Care & Concern. Growth continued in 2006 with the establishment of cooking demos with the Union Square, Somerville Farmers Market. Expansion
blossomed in 2007-2008 with the establishment of a series of cooking demos at the Arlington and Quincy Farmers Market. In 2012 NEOP created a cooking demonstration series in Cambridge, Ma. NEOP created websites in 2015b that allowed food programs and professionals to preview our recipes online. In 2016, NEOP developed a nutrition-outreach partnership with the senior citizens farmers market at the East End House. In December 2016, NEOP developed a culinary partnership with the Friday Lunch meals program to prepare our recipes for their members and brining the total number of partnerships to 10.

Goals: .
Create a 501(c)3 Incorporation – with an established BoD..
Create a Create a Revenue Stream – using a Distribution Network for the Recipe Flyers and Newsletters
Online Calendar of Events – for public use and promoting Events with Collaborative Agencies.
Create a Create a Revenue Stream – using a Distribution Network.
Create a Create an Email Distribution List – for Distributing Communications and eVites to events..
Create a Online Store –using Facebook and Constant Contact managing Rsvp 's for Product
Disbursement and Revenue Growth
Vlog-video Log showing cooking demo 's as a video blog site.
Cable TV Show –creating a show that cab be distributed via Access Television
In 2016; NEOP 2 recipe web sites collected 3,000 hits for 12 months of the year.
In 2016; NEOP created a partnership with the East End House providing nutrition outreach at Senior Pantry.
In 2015: NEOP created 2 web sites which highlighted our recipes virtually through the Internet world wide.
In 2012: NEOP developed a food demonstration series at the Harvest Food Pantry, Cambridgeport Baptist Church and a cooking series at St. Bartholomew's Church
In 2011: NEOP developed a partnership with the Pilgrim Church community meal as they prepare our recipes.
In 2007: NEOP facilitated classes for 825 people, 10 percent of our total low-income client population 8,250.
In 2006: NEOP completed a client assessment in Roxbury, Massachusetts at the Grace & Hope Baptist Mission Food
Pantry which showed a 30% client interest level in our recipes.
In 2005: NEOP developed a nutrition and health newsletter program.
n 2003: NEOP distributed 1,500 English Second Language recipe flyers.

Partnerships (2017) CAMBRIDGE Salvation Army---East End House
Feed the Hungry Meals Program---Friday Cafe
Massachusetts Avenue Baptist Church---Harvest Food Pantry
BOSTON Grace &Hope Mission Project---Care &; Concern
Harbor Point Seniors Center---Pilgrim Church & Day Care Center

Robert Sondak, NEOP Executive Director 617-283-2532 and

In 2014, we received a Mac laptop from Mark Andrews a local Mac technologist working with Mac G-3 and G4 machines.  He also gave us a super drive that is hooked up into our G4 Imac desktop that allows us to down load our old recipes which have been in the Yahoo cloud for the past decade.

In 2016 we received a new laptop from Richard Kovner a local Florida businessman. He gave us a Intel Mac Laptop, Air-book This new laptop is running 10.85 Mountain Lion os.  We are able to open all of our Apple-works and Claris-works files on this Intel Mac with LibreOffice.
We are working on updating all of our older recipes. We will be adding the USDA My-Plate.Gov along with the food exchange systems. In the future we will adding the food exchange list in Spanish and French.

We are also working with Get Connected the computer refurbish people of Cambridge in hopes of restoring one of our Dell Windows computers.

NEOP will be working on its incorporation again in 2106. For people interested in the work on NEOP and who would like to support us contact our director at the email address at the top of the Wish List.

NEOP has a new wish. Would you like to donate a MAC or WINDOWS TABLET.
 Contact Robert Sondak. sondaksondak@yahoo.comk.

English Second Language (ESL) Spainsh
Recipe 1 Judías Verdes (Green Beans)  
translation by Maria Suarez, Asturias, Spain.
Recipe 2 Freijoles Pintos Rerfritos Caseros  (Home-made Pinto Beans)
translation by Maria Suarez, Asturias, Spain.
Recipe 3 Judias Verdes Sazonadas
translation Adrania Bonanno, Santa Fe, Argentina.
Recipe 4 Arroz con Grandules
translation Robert Sondak, NEOP, adapated from Goya Foods.
Recipe 5 Arejavas 
translation, NEOP recipe program.
Recipe 6 Zanahorias Con Sabor Limon
translation Adriana Bonnano, Sante Fe Argentina.
Recipe 7 Pollo Espanol Con Salsa Citrica
translation Shannon Dudak, Texas, USA

Best of Recipe Flyer Series 2016
Recipe Flyers created by Robert Sondak Founding Executive Director of NEOP.

Homemade Apple Sauce
Quick Chili
Macaroni & Lentils
Double Stack Grilled Cheese
Roast Turkey with Diet Cranberry Sauce and Mashed Potato

Best of Recipes Series 2017
Recipe Flyers created by Robert Sondak Founding Executive Director of NEOP.

(January published)  Rice & Vegetable Jambalaya & Rice with Oregano and Black Pepper
(January published)  Ginger Stir Fry with Oregano and Ginger

Check web site for more information.

We will be looking for a new location to conduct our food classes. Please look at this web site for more information.

Asking all chef''s (professional or home) to donate French or boning knives
along with copper or stainless steel pots so that we can prepare our recipes during the upcoming winter for people facing food insecurity.

Please contact Robert Sondak 

The NEOP web blog was created by our Executive Director; Robert Sondak.
Robert is a Mac computer graphics designer with a background in food science and dietetics. Previously, Robert worked at MGH, the New England Medical Center and was a nutrition intern for the old Boston Food Bank at Jackson Square.

 We would like to credit people who have volunteered their time at NEOP.
 NEOP Spinach Leaf logos white background) and (light brown background) were created by graphics designer Jennifer Goeden, Boston, Ma.

WE will be posting some of our new recipes starting in 1 /16.  Send comments.

volunteer: email Executive Director Robert Sondak at: OR

TO READ and SEE OUR RECIPES prepare at Feed the Hungry meals program access
Look to see our new recipes that are prepared at St Bartholomew's starting in January 2016.