National Nutrition Month stems from National Nutrition Week, which was started in 1973. The goal and purpose of National Nutrition Month is to “increase the public’s awareness of the importance of good nutrition and position ADA members as the authorities in nutrition.” The theme for National Nutrition Month 2020 is “Eat Right Bite by Bite!”
This month, we invite you all to focus on how important it is to make informed choices regarding food and continue to develop wide-ranging eating and physical activity habits! Let’s start with a goal for this week: Eat a Variety of Nutritious Foods Every Day!
Variety is key to maintaining a healthy diet. Including foods from all food groups gives your body a chance to soak up nutrients across the board! This week, try eating a new food that maybe you haven’t had before and see how you like it. When planning meals, it is also helpful to eat a wide color range of foods because different colored foods have different nutritional benefits.
For example, red, purple and blue plant based foods have a flavonoid called “anthocyanins” which are antioxidants that can fight free radicals, and provide anti-inflammatory, anti-viral and anti-cancer benefits. Bright yellow and orange foods like carrots contain “carotenoids” that can support eye health and enhance your immune system.
This month, we invite you all to focus on how important it is to make informed choices regarding food and continue to develop wide-ranging eating and physical activity habits! Let’s start with a goal for this week: Eat a Variety of Nutritious Foods Every Day!
- Consume healthy foods from ALL food groups
- Ensure adequate hydration
- Learn how to read the nutrition facts label
- Utilize portion control
- Enjoy your food-don’t rush through meals!
Variety is key to maintaining a healthy diet. Including foods from all food groups gives your body a chance to soak up nutrients across the board! This week, try eating a new food that maybe you haven’t had before and see how you like it. When planning meals, it is also helpful to eat a wide color range of foods because different colored foods have different nutritional benefits.
For example, red, purple and blue plant based foods have a flavonoid called “anthocyanins” which are antioxidants that can fight free radicals, and provide anti-inflammatory, anti-viral and anti-cancer benefits. Bright yellow and orange foods like carrots contain “carotenoids” that can support eye health and enhance your immune system.
Try This Yummy Recipe!
Warm Breakfast Salad (adapted from Schnucks) - Serves 4
Ingredients:
Ingredients:
- 2 Tbsp Olive Oil (divided)
- 1 ½ C sliced mushrooms
- 4 Large Eggs
- 6 C Kale (ribs removed, packed) * can sub spinach if desired
- 2 C grape or cherry tomatoes, cut in halves
- 2 slices cooked & chopped bacon * can sub turkey bacon if desired
- 2 tsp Dijon Mustard
- ¼ C Shredded Parmesan Cheese
- 4 Slices Toasted Whole Grain Bread
- 2 Tbsp. Butter
- Heat oil in a large skillet over medium heat. Add mushrooms to skillet and sauté for 5 minutes. Meanwhile, spray a separate skillet with cooking spray and heat over medium-low heat; add eggs and cook to desired doneness.
- Add onion to skillet with mushrooms and continue to cook until softened, 2-3 additional minutes. Stir in kale, tomatoes, bacon and mustard and cook until kale is just wilted. Remove from heat.
- Divide mixture among four bowls. Top each with 1 teaspoon Parmesan and an egg. Serve immediately with one slice of toast per serving. If desired, spread each slice of toast with 1/2 tablespoon butter.
Bon Appetit! -- Rebecca Kapsen, Ebenezer Corporate Registered Dietitian
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