In the beginning of March, this Oklahoma City Health and Happiness Examiner wished all she encountered, “Happy National Nutrition Month.” The blank stares or their deer in the head light look she received from locals and residents living in the Southern Oklahoman cities she visited March 1st through March 8th told this Examiner all she needed to know. Few Southern and Central Oklahomans knew about National Nutrition Month; not a surprise. This Oklahoma City Health and Happiness Examiner had not heard about National Nutrition Month until the Examiner recommended writing articles about it.
What is National Nutrition Month? According to the American Dietetic Association, National Nutrition Month is a nutrition education and information campaign. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits. National Nutrition Month occurs annually in March.
The American Dietetic Association (ADA) sponsors National Nutrition Month. On the American Dietetic Association’s website one can find interesting articles about eating nutritionally and colorfully. The ADA's website explains how to “Eat Right with Color”, the 2011 National Nutrition Month’s theme. There are some delicious recipes listed under the category National Nutrition Month Recipes that teaches how to cook and “eat right with color.”
Eating correctly is crucial. The Mayo Clinic has a useful Healthy Weight Pyramid Tool to assist in proper weight management. There are conditions, diseases and eating disorders caused by negligent eating habits. There are no short cuts in building good dining and physical activity habits. Exercising regularly and eating moderately go hand in hand.
How does one participate in National Nutrition Month? To celebrate the 2011 National Nutrition Month and its theme “Eat Right with Color,” throughout the entire month of March color one’s menu daily with a salad or vegetables. Alternating when one eats a salad and vegetables is suggested. Example: for lunch one serves a Chef’s Salad; dinner includes Saffron Rice and peas accompanied by pearl onions with the main dish. One does not have to eat a salad each day. Adding some lettuce and a slice of tomato to a sandwich for lunch does count. Another dinner side-dish idea is chunks of pineapple and sliced cucumbers served on top of a bed of lettuce.
Some recommendations of menu choice for coloring up one’s plate from the ADA are Arugula, Boston or Bibb lettuce, Escarole, Green or Red leaf lettuce, Iceberg lettuce, mixed greens, cabbage, Radicchio, Romaine lettuce, spinach, artichoke hearts, bean sprouts, beets, bell pepper, Bok Choy, broccoli, cauliflower, carrots, celery, corn, cucumbers, onions, peas, radishes, Sugar Snap Peas, tomatoes, Water Chestnuts and squash (all types). There are a wide variety of dishes one can prepare with leafy greens and vegetables. Employing one’s creative streak will enhance the fun in coloring up one’s plate.
Wholesome dining can improve one’s overall health or save a life. A healthier body advocates a happier person. Happy National Nutrition Month! Enjoy the day.
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