In a few weeks (when March 2012 arrives) it will be National Nutrition Month. How will parents, children, teachers, and health care teams get together to celebrate it in your town? The time to prepare is now. Not only is it National Nutrition Month in March but at the same time it's also Registered Dietitian Day 2012. Check out my paperback book, Diet Fads, Careers & Controversies in Nutrition Journalism.
For example the Mexican American community in the USA has some of the highest rates in a surge of diabetes nationwide. The disease can provoke heart attacks, high blood pressure, kidney failure and blindness, and is the seventh-leading cause of death nationwide. But a slight change in cooking fats can make a difference. See the Feb. 7, 2012 Sacramento Bee article, Rancho Cordova mom turns around big diabetes risk factor for Mexican Americans: Her diet.
Check out this article. The woman interviewed in the article serves up a healthy meal in her Rancho Cordova home with 17-year-old daughter. The woman in the article and other Mexican Americans have one of the highest rates of diabetes in the United States, and she was diagnosed with diabetes five years ago.
As a result, she decided to alter one of the biggest risk factors: her diet. Perhaps for National Nutrition Month, you can work with people in your children's class to demonstrate healthier substitutions for traditional ingredients in various types of cooking.
How about some projects on showing families how to substitute healthier ingredients for familiar, traditional but unhealthy ones that raise the risk of diabetes or obesity in families used to eating food passed from generation to generation? One example may be substituting baked chips for those fried in oil.
How is your area celebrating Registered Dietitian Day 2012 Event Ideas from the Academy? This year, check out the 2012 Fact Sheet and the Frequently Asked Questions sites. There also are the Guidelines For Using the NNM Mark and Slogan and Key Messages for NNM 2012 in the "Get Your Plate in Shape" Nutrition Tip Sheet.
Maybe you want to know what the history of National Nutrition Month is. Check out the National Nutrition Month: A Brief History — March 2006 Journal article. And view the Themes throughout the Years site.
What you can do with your family is to create a banner to honor Registered Dietitians. The Registered Dietitian Day graphic may be requested by sending an e-mail to nnm@eatright.org.
Display photos and bios of the RD staff on the company bulletin board, including name, position, length of service, special credentials and alma maters. Note the combined number of years of nutritional expertise of your team. Highlight the contributions of RDs in your employee or community newsletter.
Present certificates of appreciation to RDs at a special "thank you" lunch or a reception for all staff. Some suggestions:
- Innovative ideas for improvement of the clinical dietitian department
- Superb abilities in teaching nutrition to children and families
- Excellence in elevating nutritional care to the highest heights
You also can prepare the handout "Top Ten Reasons Why Consulting with a Registered Dietitian Can Benefit You" available to patients or clients. Download Handout. Or you can purchase a Registered Dietitian pin or other RD gift for each staff RD from the National Nutrition Month® catalog.
You may want to encourage staff members to sign a "thank you" card or write individual notes of appreciation to the RDs in your organization.
Also you can provide a free lunch or a restaurant gift card for RDs on their day. Here are some other ideas:
From the NNM catalog: an assortment of Registered Dietitian Day gifts. Send flowers or potted plant with a note: "Please don't eat the flowers." Prepare a gift basket or a goody bag with fruit, chocolates and staff photo. Or offer a chair massage.
Expressions of appreciation may include a handwritten note from department head or Vice President of Human Resources or an announcement in community newspaper or company newsletter. Or you may want to make a tribute gift contribution to the Academy of Nutrition and Dietetics Foundation in the name of an RD. Your friend, colleague or loved one's family will be notified of your thoughtfulness through a personalized acknowledgement card. Contribute Now.
Other projects might including developing a yearbook of staff RD photos, including professional interest and advanced practice. Include a note about "Why I became an RD." What about media contact? Local TV stations look for nutrition news. Let them know in early February that "Registered Dietitian Day" is approaching.
Ask your company to offer a donation to the local food bank in honor of the staff RDs. Encourage your local dietetic association to place an ad in the local paper to help promote the RD as The Nutrition Expert. And don't let RD Day go unnoticed in your workplace. If you are the only RD, create a "Congratulations!" sign for yourself and place it on your desk — keep it up for a week. That should generate some appreciation from co-workers.
Dietetic Technicians, Registered need to be honored for their work. Registered Dietitians are encouraged to include DTRs in their planned celebrations to recognize the valuable contributions of DTRs as part of the healthcare team.
Affiliate dietetic associations in states where DTRs work and live are also encouraged to make DTRs a part of their Registered Dietitian Day and National Nutrition Month celebrations. And don't forget us--the nutrition journalists, publicist, book authors and science writers.
The USA celebrates National Nutrition Month starting March 1, 2012, and the fifth annual Registered Dietitian Day in 2012 is on March 14, 2012. What's happening during National Nutrition Month®? Some activities you can do in school or at home with kids in your area might be a Nutrition Sudoku and Word Search game. Or for school kids learning how to choose what to put salad on their plate, try the site, Color Your Plate with Salad.
National Nutrition month is a nutrition education and information campaign created to be celebrated each year in March by the American Dietetic Association. During March there are plenty of nutrition-oriented cooking classes, usually given by various natural food stores in most large cities.
See the site, National Nutrition Month - eatright.org. National Nutrition Month® is a nutrition education and information campaign created annually in March by the American Dietetic Association. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.
Most cities have numerous nutrition-based cooking classes. There also are suggestions for nutrition-based activities for teachers and students to do in public schools focused on nutrition. Also you can browse my paperback book, Diet Fads, Careers and Controversies in Nutrition Journalism: - Google Books Result.
Having the idea of nutrition as a promotional campaign during March emphasizes local food stores that make it possible for consumers to focus their attention on the importance of making informed food choices and developing sound eating and physical activity habits. Check out the interactive activities, including games, videos, and the Fad Diet Timeline.
Registered Dietitian Day increases awareness of registered dietitians as the indispensable providers of food and nutrition services and recognizes RDs for their commitment to helping people enjoy healthy lives. Ask a local dietitian to make a presentation, a talk, or show a video on healthier eating or substituting healthier ingredients to your child's classroom or to your local club or community center.
Registered Dietitian Day, also celebrated in March, increases awareness of registered dietitians as the indispensable providers of food and nutrition services and recognizes registered dietitians (RDs) for their commitment to helping people enjoy healthy lives. You'll notice a wide variety of nutrition classes in March offered at the various food markets around town.
Last year National Nutrition Month emphasized “Eat Right with Color.” This year 2012, it's about putting your plate in shape. Additionally, spring is just around the corner, so why not use this time to put more vibrant foods in your shopping basket as well as on your plate? Food shapes the world.
According to the Baddish group's latest news release, here are 10 tips to get your started. Remember, nothing says nutritious like color. Also check out the article, "Dietitian's Dish: Celebrate National Nutrition Month with Colorful meals."
Your Plate is Your Palate. Think of your dinner plate as a painter would think about his palate. He needs lots of different colors to create a picture, just like we need to eat lots of different foods to meet our nutrient requirements. For the biggest benefit, try to have at least three colorful foods on your plate at each meal.
Eye Appeal = Appetite Appeal. Most of the time, we eat with our eyes. Meaning, if something looks good, we’ll gobble it up. If you’re the type who perceives “healthy” food as boring, dress up your dinner so it’s irresistible! For example, instead of just grilling fish, prepare something much more eye-appealing like Driscoll’s Cod Fillets with Warm Blueberry Mango Salsa (recipe below). The colors will explode on your plate making the fish too pretty to resist.
Eat the Rainbow. When it comes to produce, color is king. Choose from the following fruits and vegetables for super-healthy meals and snacks:
Red – Strawberries, raspberries, red peppers and tomatoes are all good for our hearts. Red-colored fruit and vegetables may also help strengthen our immunity, eyesight and protect us from certain cancers.
Orange/Yellow – Carrots, sweet potatoes, pumpkin and apricots each contain nutrients that promote healthy vision and immunity and reduce the risk of some cancers.
Green – Avocados, spinach, grapes, asparagus and kale are nutrition powerhouses that are rich in vitamin K (for bone health), lutein (for eye health) and indols, a natural plant compound (for cancer prevention). For example, the indolic amino acid tryptophan is the precursor of the neurotransmitter serotonin. See one study's abstract, Amino Acids in Nutritiono IX. The Role of Alanine and Indol in the Synthesis of Tryptophane by the Animal Organism.
Blue/Indigo – Blueberries, plums, blackberries, eggplant and purple tomatoes each contain antioxidants which have anti-aging benefits and may help with memory and urinary tract health.
White/Tan/Brown – Bosque pears, white peaches, cauliflower and onions are loaded with vitamin C, an antioxidant that neutralizes free-radicals and lessens cell damage.
Get Your Fiber Fix. While brown may not be an appetizing food color, eating a diet rich in fiber (between 25 and 28 grams per day) may lengthen your lifespan. According to a recent study by the NIH, participants not only extended their lives, but they also reduced their risk of cardiovascular, infections and respiratory diseases.
Spice up Your Life. Don’t forget that herbs and spices count, when it comes to “coloring” your plate! Curry, mint, cayenne, basil, cinnamon, dill … The list goes on! Add a dash of dried spices or a pinch of fresh herbs to meals for extra flavor and nutrition.
According to the Baddish group's 2011 news release for last year's National Nutrition Month, here is a fruity fish, blueberry, and mango recipe to color your plate for National Nutrition Month:
Recipes to Spice Up National Nutrition Month With Colorful Fruit
Cod with Warm Blueberry Mango Salsa
Sauce Yield: 1 1/2 cups
Prep Time: 15 minutes
Makes 4 servings
4 cod fillets, 7 ounces each
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground chipotle chili pepper
2 tablespoons olive oil, divided
1/4 cup chopped red onion
1/4 cup diced red bell pepper
1 package (6 ounce) Driscoll’s Blueberries
3/4 cup diced fresh mango
2 tablespoons chopped cilantro
1 tablespoon finely chopped seeded jalapeno pepper
Preheat oven to 425°F. Spray a 13x9-inch baking dish with non-stick cooking spray.
Combine cumin, ginger, salt and pepper in a small bowl. Brush fish with 1 tablespoon olive oil. Sprinkle both sides of fish with cumin mixture. Arrange fish in prepared baking dish.
Bake fish 10 minutes or until fish flakes easily with fork.
Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add red onion and red bell pepper; cook 2 minutes. Stir in blueberries and mango; cook 1 minute. Remove from heat. Stir in cilantro and jalapeno pepper. Serve warm over fish.
Healthy Tip: Another milk, white fish such as tilapia or snapper can be used. Prepare the salsa just before serving to retain the fresh color and texture. Can substitute frozen cubed mango for fresh mango.
Is There Truth in Food Packaging?
According to a February 1, 2010 press release from the American Dietetic Association, each year brings a host of new food products and trendy terms and claims to describe them. Too often, however, blurry definitions and vague usage can lead to consumer confusion.
For National Nutrition Month, the American Dietetic Association offers help in navigating grocery aisles to learn which food marketing phrases can help you make healthier choices—and which terms won’t make much of a difference to your diet.
“Consumers want to make healthier choices, but it can be difficult to figure out which foods are best,” says registered dietitian and ADA spokesperson Melinda Johnson. “If something is labeled natural or whole, it may seem like a healthier choice. Still, any term can be confusing or misleading if you don’t know what it really means.”
The American Dietetic Association lists some recent food marketing terms and deciphers their meanings:
NaturalAccording to the Mintel Global New Products Database, “natural” claims were the most common on food and beverage launches in 2008. What does natural mean? Neither the Food and Drug Administration nor the U.S. Department of Agriculture has formally defined it.
The database reports that "The FDA holds to its 1993 policy: [FDA] has not objected to the use of the term on food labels provided it is used in a manner that is truthful and not misleading and the product does not contain added color, artificial flavors or synthetic substances.
Use of the term “natural” is not permitted in a product’s ingredient list, with the exception of the phrase “natural flavorings.” Look for the final rule from the USDA that's used in defining the conditions under which it will permit ‘natural’ to be used in meat and poultry product labeling. See the article, Ask an Expert: Food Labels with Nan Allison | All About Women.
Processed and unprocessed
“These terms are frequently misunderstood,” Johnson says. Many people think of “processed” as unhealthy packaged foods with empty calories and loads of additives, and ‘unprocessed’ as foods that are not canned, frozen or packaged. Neither of these beliefs is entirely correct.
According to a 2008 federal law, “processed” refers to food that has undergone a “change of character.” Examples include raw nuts (unprocessed) vs. roasted nuts (processed); edamame (unprocessed) vs. tofu (processed); a head of spinach (unprocessed) vs. cut, pre-washed spinach (processed).
Local
“The local food movement refers to buying food that is grown close to where you live,” says Johnson. This movement is connected to a broader philosophy of environmental sustainability and supporting the local economy. ”Still, even ‘local’ can have a variety of nuances depending upon who you ask,” says Johnson. The term “locovore” is used to describe someone who eats food grown or produced locally.
Whole
“There is no regulatory definition of whole foods,” says Johnson, “but it’s a term consumers hear often.” “Whole foods” generally refer to foods that are not processed or refined and do not have any added ingredients. By most definitions, whole foods include fresh produce, dairy, whole grains, meat and fish; meaning any food that appears in its most pure form with minimal processing.
Organic
Of all these terms, “organic” has the most specific criteria and legal meaning. As defined by the USDA, organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic plant foods are produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation. A government-approved certifier must inspect the farm to ensure these standards are met. In addition to organic farming, there are USDA standards for organic handling and processing.
There are three levels of organic claims for food:
100-percent Organic. Products that are completely organic or made of only organic ingredients qualify for this claim and a USDA?Organic seal.
Organic. Products in which at least 95 percent of its ingredients are organic qualify for this claim and a USDA?Organic seal.
Made with Organic Ingredients. These are food products in which at least 70 percent of ingredients are certified organic. The USDA organic seal cannot be used but “made with organic ingredients” may appear on its packaging.
“It’s important to know what terms mean and to know what to look for when you’re trying to make positive changes to your diet,” says Johnson. “The best information on whether a food is healthful can be found on the Nutrition Facts label.”
History of National Nutrition Week and National Nutrition Month
Initiated in March 1973 as a week-long event, "National Nutrition Week" finally became a month-long observance in 1980 in response to growing public interest in nutrition.
Sponsor
The American Dietetic Association's mission is to promote optimal nutrition and well being for all people by advocating for its members. With more than 70,000 members, ADA is the world's largest organization of food and nutrition professionals. The majority of ADA's members are registered dietitians and dietetic technicians, registered.
Service Mark
National Nutrition Month® is the property of the American Dietetic Association.
Promote National Nutrition Month® with These Materials
The following materials are available for download as PDF documents.
20 Ways to Enjoy More Fruits, Vegetables, Whole Grains and Dairy
Eating Right for a Healthy Weight
Eating Right Tips for Older Adults
Everyday Eating for a Healthier You
Shop Smart — Get the Facts on Food Labels
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