Throughout the month of March we celebrate National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.
The March 2013 theme for National Nutrition Month® is "Eat Right, Your Way, Every Day." The Student Dietetic Association (SDA) at Florida International University (FIU) helped prepare a nutrition education video to look at MyPlate as a tool for planning healthy meals.
Eat Right, Your Way, Every Day with the
Student Dietetic Association at FIU.
A look at MyPlate as a tool for meal planning.
National Nutrition Month Messages from the FIU SDA
A special thank you to the Student Dietetic Association at FIU.
Milk, cheese and yogurt play a critical role in the diets of adults and children by providing essential nutrients. Drinking one cup of milk can help you meet the Dietary Guidelines for Americans’ recommended three servings of low-fat or fat-free milk or milk products per day.
One cup (8-ounce) serving of milk provides the following nutrients: (Information based on one cup fat-free white milk)
Calcium, provides 30% of the Daily Value. Calcium helps build and maintain bones and teeth. It plays a role in nerve function, muscle contraction and blood clotting.
Vitamin D, provides about 25% of the Daily Value. Vitamin D helps promote the absorption of calcium and enhances bone mineralization.
Protein, provides about 16% of the Daily Value and all of the essential amino acids. Protein builds and repairs muscle tissue and is a source of energy during intense physical activities.
Vitamin B12, provides about 22% of the Daily Value. Vitamin B12 helps build red blood cells that carry oxygen from the lungs to the muscles.
Riboflavin (Vitamin B2), provides about 26% of the Daily Value. Riboflavin helps convert food into energy. It is also involved in exercising muscles.
Phosphorus, provides about 25% of the Daily Value. Phosphorus helps strengthen bones.
The National Dairy Council provides user friendly nutrition education materials. They are advocates for healthy living and committed to our communities and health care needs.
National Dairy Council® (NDC) is the nutrition research, education and communications arm of Dairy Management Inc™. On behalf of U.S. dairy farmers, NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier society, including health professionals, educators, school nutrition directors, academia, industry, consumers, and media.
Established in 1915, NDC is comprised of a staff of nutrition science researchers, registered dietitians and communications experts dedicated to educating the public on the health benefits of consuming milk and milk products throughout a person’s lifespan. In addition, NDC funds independent research to aid in the ongoing discovery of information about dairy foods’ important role in a healthy lifestyle. This research provides insights to industry for new dairy product innovation.
In partnership with its network of state and regional dairy councils, NDC disseminates nutrition programs, materials and research to support government recommendations for improved nutrition for Americans, including consumption of at least three servings of low-fat or fat-free milk and milk products a day.
Programs, Blogs and More from the National Dairy Council.
Blog. The Dairy Report 3-Every-Day™, a Dairy Promotion. Consuming 3-Every-Day™ of Dairy – three daily servings of milk, cheese, or yogurt is an easy way for families to get a powerful punch of nutrients to help build stronger bones and healthy bodies and reduce the risk of osteoporosis. In addition, a growing body of research suggests that enjoying three servings of dairy foods a day as part of a nutrient-rich, balanced diet may help maintain a healthy weight.
American Dairy Association of Indiana's
Every Single Day TV Spot.
Fuel Up to Play 60is an in-school nutrition and physical activity program launched by National Dairy Council (NDC) and National Football League, in collaboration with the United States Department of Agriculture (USDA). The program encourages youth to consume nutrient-rich foods (low-fat and fat-free dairy, fruits, vegetables and whole grains) and achieve 60 minutes of physical activity every day. Visit the Fuel Up to Play 60 website to learn more.
Jill (Rockstar Nutritionist) Performs with the New York Jets
in Support of Fuel Up to Play 60
Dairy farms incorporate many sustainable practices that
minimize their impact on the environment.
Messages from the Dairy Councils and Associations
American Dairy Farmers, 1990’s
Maine Dairy and Nutrition Council
Got Milk? Campaign encourages the consumption of cow's milk and was created by the advertising agency Goodby Silverstein and Partners for the California Milk Processor Board in 1993. It was later licensed for use by milk processors and dairy farmers. You may want to stop by and visit their website. It is colorful, interactive and has great information
Got Milk?
Sponsored by the American Dairy Farmers
Tribute to the Dairy Advertisers.
I’m not sure who gets the credit for the Cow Tap Dancing,
but the Message is Milk gets you swinging again.
1977 Dannon Yogurt Commercials "Georgians Over 100"
Kitchen safety is no laughing matter, though slap stick comedy can be an excellent teacher of what not to do - as seen here in a “Brady Bunch” segment.
The Brady Bunch - Klutz in the Kitchen
Kitchen safety involves avoiding and looking for potential hazards. Focus your attention on four main areas.
Fire and Electrical Hazards
Food Preparation
Food Safety and Cleanliness
Create a Child Friendly Kitchen
Fire and Electrical Hazards
1. Use a 3-prong grounded connection on all appliances.
2. Do not use extension cords.
3. Discard any broken or damaged appliances.
4. Turn off burners immediately when not in use.
5. Keep dish towels, pot holders, and paper towels away from the stove or other hot areas where they can catch fire.
6. Do not leave candles burning unattended. Place in flame proof containers.
7. Keep a fire extinguisher in or near the kitchen, but away from the stove or other hot areas.
8. Keep lighters and matches away from the reach of children.
Kitchen Safety - Fire Hazards
Food Preparation
1. Turn the handles of cooling pots and pans away from the front of the stove.
2. Be careful when removing the lid from hot foods. The heat can burn you.
3. Never leave cooking foods unattended!!
4. Close cabinet doors and draws when not in use.
5. Make sure appliances with sharp areas are unplugged before touching them.
6. Use proper lifting techniques when carrying heavy items.
7. Knives - Always cut away from the body when using a knife. Cut using a proper cutting surface. Keep knives clean. Do not leave knives soaking in water. When cleaning the blade, keep the sharp edge away from hands.
Kitchen Safety: Knife Safety
Food Safety and Cleanliness
There are ways to avoid food poisoning and accidents by proper handling of foods and keeping yourself and your work area clean.
1. Clean up spills immediately.
2. Always wash your hands before working in the kitchen. Wash with soap and water for 20 seconds before and after handling food.
3. Wash kitchen surfaces often, and wash platters before refilling them with fresh food.
4. Keep uncooked and ready-to-eat foods separate. Juices from raw meat may cross-contaminate other food if they contain harmful bacteria.
5. Use one cutting board for raw meat and poultry and another one for vegetables. If you use only one cutting board, wash it with hot soapy water after preparing each food item.
6. Use a food thermometer to be sure foods are cooked safely. Steaks should be cooked to 145 °F, ground beef cooked to 160 °F, and all poultry cooked to 165 °F.
7. Never hold hot or cold foods for more than two hours at room temperature, or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly.
8. When in doubt, throw it out; do not eat it.
Cooking and spending time in the kitchen is fun for kids, and also provides parents with an opportunity to teach children about healthy nutrition. Here are tips to create a kid-friendly kitchen:
Whole Grain Sampling Day The Whole Grains Council is holding its second Whole Grain Sampling Day. The goal is to have people trying new foods with whole grains. Stop by the Whole Grains Council to learn more and meet some of the companies participating.
Identifying Whole Grains
There are two different stamps defining the amount of whole grain: the Basic Stamp and the 100% Stamp.
If a food contains the 100% Stamp, then all its grain ingredients are whole grains. There is a minimum requirement of 16 grams per serving for products using the 100% Stamp. The Whole Grain Council defines the stamps in the following way: "If a food contains the Basic Stamp, it contains at least 8 grams per half serving of whole grain, but may also contain some refined grain. Even if a product contains large amounts of whole grain, it will use the Basic Stamp if it also contains extra bran, germ, or refined flour.
Each Stamp also shows a number, telling you how many grams of whole grain ingredients are in a serving of the product."
Examples of Whole Grains
Read the label and look for the following whole grains as the first ingredient:
Eat Right with Color Music: The Wonderful World of Color, Walt Disney and Disney World.
March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.
Eat right with colors explores the health benefits associated with eating foods of many colors. Including color diversity in your meals and food choices enhances your intake of a wide range of nutrients.
Red and Pink Foods
Apples, Beets, Cayenne, Cherries, Cranberries, Guava, Kidney Beans, Papaya, Pink Beans, Pink/Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Tomatoes, Watermelons
Green Foods
Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini
Blue and Purple Foods
Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Kelp (Seaweed), Purple Belgian Endive, Purple Cabbage, Purple Figs
White: Cauliflower, Coconut, Garlic, Ginger, Green Onions, Scallions, Horseradish, Jicama, Kohlrabi, Leeks, Millet, Mushrooms, Onions, Parsnips, Quinoa, Shallots, Soy Products, Sunflower Seeds, Tofu, Turnips, White Beans, White Corn, White Sesame Seeds
Black: Black Beans, Black Cherries, Black Currants, Black Mushrooms, Black Olives, Black Quinoa, Black Raspberry, Black Rice, Black Sesame Seeds, Black Soybeans, Blackberries, Boysenberries, Prunes, Raisins, Seaweeds, Tamari (Soy Sauce)
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the photographs are available for purchase with the proceeds going to special need adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini.
Do you know other foods that are Green?
Ways to increase Green Food Intake: •Add spinach or broccoli when cooking pasta, rice or soup. •Freeze green grapes for a sweet snack. •Add thin slices of green apples or zucchini on a sandwich.
About Green Fruits and Vegetables. Green in plants signifies the presence of the plant pigment chlorophyll. The nutrients found in these fruits and vegetables may reduce cancer risks, lower blood pressure, and LDL cholesterol levels, improve vision, enhance the immune system, and fight harmful free radicals.
Green fruits and vegetables are rich in many vitamins and minerals, such as calcium, folate, vitamin C, and beta-carotene (vitamin A). They contain phytochemicals such as luteins and indoles, which may reduce the risk of heart disease. They are high in fiber and support a healthy digestive system.
Definitions: Phytonutrients (or phytochemicals) are found in plants. They are part of what gives fruits and vegetables their colors. Phytonutrients help protect plants from diseases found in the environment and protect us in a similar way. Studies have linked an increase of fruit and vegetable intake with lowering the risk of specific cancers and heart disease. The following list describes how phytonutrients may also help protect human health. 1. Act as an antioxidant. 2. Improves immune response. 3. Improves cell-to-cell communication. 4. Destroys cancer cells. 5. Repairs DNA damage caused by toxins in the environment.
Antioxidants. As the body uses oxygen, there are by-products (known as “free radicals”) that can cause damage to cells. Antioxidants can prevent or slow down the damage caused by these free radicals and decrease the risk of many chronic diseases, such as heart disease and cancer. Antioxidants may also improve the immune defense and lower the risk of infection. Some examples of antioxidants include vitamin A (beta-carotene), vitamin C, vitamin E, lutein, lycopene and flavonoids.
March is National Nutrition Month® (NNM), a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics (Academy). The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The March 2013 theme for National Nutrition Month® is “Eat Right, Your Way, Every Day.”
The theme recognizes food preferences, lifestyle, cultural, ethnic, traditions, and health concerns all impact individual food choices. Registered dietitians play a critical role in helping people eat right, your way, every day.
This year marks the 40th anniversary of National Nutrition Month®.
Leftovers Refrigerate or freeze leftovers within two hours. Keep your freezer at 0°F and the fridge below 40°F. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Use an appliance thermometer to monitor temperatures.
The future of tomorrow are the children of today.The world is fighting to meet the target of reaching the eight Millennium Development Goals by marking Universal Children's Day on November 20.
A review of organizations dedicated to improving the quality of Children's lives. Presented through songs, news reports, mission statements and children.
Universal Children's Day, 20 November
Produced by: Fabrica
The Meaning of Universal Children's Day
By resolution 836(IX) of 14 December 1954, the General Assembly recommended that all countries institute a Universal Children's Day, to be observed as a day of worldwide fraternity and understanding between children. It recommended that the Day was to be observed also as a day of activity devoted to promoting the ideals and objectives of the Charter and the welfare of the children of the world. The Assembly suggested to governments that the Day be observed on the date and in the way which each considers appropriate. The date 20 November, marks the day on which the Assembly adopted the Declaration of the Rights of the Child, in 1959, and the Convention on the Rights of the Child, in 1989.
In 2000 world leaders outlined Millennium Development Goals (MDGs) – which range from halving extreme poverty to halting the spread of HIV/AIDS and providing universal primary education, all by the target date of 2015. Though the Goals are for all humankind, they are primarily about children.
1. Malnutrition is a major contributor to disease and early deaths for mothers and children. Undernutrition, including vitamin and mineral deficiencies, contributes to about one third of all child deaths, and impairs healthy development. At the same time, growing rates of overweight are linked to a rise in chronic diseases. The result is a double burden of malnutrition.
2. An indicator of chronic malnutrition is stunting. This is when children are too short for their age group. About 165 million children globally are stunted resulting from not enough food, a vitamin-mineral poor diet, inadequate child care and disease. As growth slows down, brain development lags and stunted children learn poorly.
3. Wasting and bilateral edema are severe forms of malnutrition - resulting from acute food shortages and compounded by illness. About 1.5 million children die annually due to wasting. Rising food prices, food scarcity in areas of conflict, and natural disasters diminish household access to appropriate and adequate food, all of which can lead to wasting.
4. Essential vitamins and minerals in the diet are vital to boost immunity and healthy development. Vitamin A, zinc, iron and iodine deficiencies are primary public health concerns. About 2 billion people are affected by inadequate iodine nutrition worldwide. More than one third of preschool-age children globally are vitamin A deficient. Vitamin A deficiency is the leading cause of preventable blindness in children.
5. Maternal undernutrition leads to poor fetal development and higher risk of pregnancy complications. Together, maternal and child undernutrition account for more than 10 percent of the global burden of disease.
6. For healthier babies, WHO recommends exclusive breastfeeding for six months, introducing age-appropriate and safe complementary foods at six months, and continuing breastfeeding for up to two years or beyond. Worldwide, about 20% of deaths among children under-five could be avoided if these feeding guidelines are followed. Appropriate feeding decreases rates of stunting and obesity and stimulates intellectual development in young children.
7. Nutritional problems in adolescents start during childhood and continue into adult life. Anemia is a key nutritional problem in adolescent girls. Preventing early pregnancies and assuring adequate intakes of essential nutrients for developing girls can reduce maternal and child deaths later, and stop cycles of malnutrition from one generation to the next. Globally, anemia affects 42% of pregnant women.
8. The rise in overweight and obesity worldwide is a major public health challenge. People of all ages and backgrounds face this form of malnutrition. As a consequence, rates of diabetes, cardiovascular disease and other diet-related conditions are escalating worldwide. These are very difficult to treat in places with limited resources and with already overburdened health systems. About 43 million children under age five are overweight, according to 2011 figures. 9. Nutrition information is required to identify the areas where assistance is most needed. WHO released international child growth standards that provide benchmarks to compare children's nutritional status within and across countries and regions.
10. Public education is another way to improve nutritional health. Starting in China during the Beijing Olympics, and continuing in other countries, WHO and Member States will promote "5 keys" to a healthy diet:
a. give your baby only breast milk for the first six months of life
November 2010, the American Dietetic Association (ADA) and ADA Foundation officially launched their first joint initiative, Kids Eat Right. The two-tiered campaign aims to mobilize ADA members to participate in childhood obesity prevention efforts, and to educate families, communities, and policy makers about the importance of quality nutrition.
Mission: The Kids Eat Right campaign was launched to support public education projects and programs that address the national health concern of obesity among our children.
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To learn more about the Kids Eat Right Campaign visit:
Free The Children's We Create Change campaign is one of Canada's largest penny drives. The goal is to provide clean water to 100,000 people in the Adopt a Village communities around the world.
"Imagine a new idea as vital as democracy.
Now imagine helping it spread
quickly throughout the world! Child Honouring is one such idea,
an idea whose time has come.
- Raffi
He is known to millions as "Raffi", a beloved songwriter and performer, author, ecology advocate and founder of Centre for Child Honouring. Child Honouring is a vision for creating a humane and sustainable world by addressing the universal needs of children.
Raffi's tribute to humanity's hero sprang from Mandelas call to global leaders in 2000 to turn this world around, for the children. In 2001, Raffi sang this for Nelson Mandela at Torontos Ryerson University. The song expresses the essence of Raffi's Child Honouring philosophy, a children-first paradigm for societal change. A child-friendly world enriches all of us, and offers the best chance to create sustainable cultures. All children want to live in peace, and to follow their dreams.
