Health & Wellness
MARCH: NATIONAL NUTRITION MONTH
The month of March, National Nutrition Month®, was initiated in 1973 as National Nutrition Week, and it became a month-long observance in 1980 in response to growing interest in nutrition. It’s even more important to focus on nutrition in today’s fast-paced world where unhealthy choices are offered at every turn.
Eating Right Isn’t Complicated
Eating right doesn’t have to be complicated. Start building a healthy plate by choosing fruits and vegetables, whole grains, lean protein and low-fat dairy — foods that are packed with the nutrients you need without too many added sugars, sodium and solid fats.
Focus on Variety
• Choose a variety of foods from all the food groups to get the nutrients your body needs. Fruits and vegetables can be fresh, frozen or canned.
• Eat more dark green vegetables such as leafy greens and broccoli and orange vegetables including carrots and sweet potatoes.
• Vary your protein choices with more fish, beans and lentils.
• Aim for at least three ounces of whole-grain cereals, breads, crackers, rice or pasta every day.
Know Your Fats
• Look for foods low in saturated fat and trans fat to help reduce your risk of heart disease.
• Make most of the fats you eat monounsaturated and polyunsaturated oils.
• Check the Nutrition Facts label on food packaging.
Cut Back on Sodium
• Use herbs and spices to season foods instead of salt.
• Hold the salt when you cook pasta, rice and vegetables.
• Read the Nutrition Facts label to compare the sodium content of high-sodium foods such as pre-made foods, frozen meals, bread, canned soups and vegetables.