Looking for Healthy Meals

Posted on November 4, 2015 by cheryle

Okay, I’ve got a story for you today. My husband and I were recently eating lunch — I had made us each a quick salad with lettuce, apples, some thawed frozen berries, avocado, leftover grilled chicken and homemade balsamic vinaigrette. As we ate, my husband commented, “It’s amazing that you look in the refrigerator and see salad; when I look in the refrigerator I just see soda.”

That seems to capture a common sentiment in a nutshell. How do people plan menus and think about turning what’s available into a healthful meal? Is this something that’s intuitive or can it be learned?

For me it’s easy, because I love to cook and experiment with food. But what about people who really don’t like to prepare meals or don’t have these skills?

All home management experts say that planning meals ahead of time is the number one way to save time, have balanced meals, control the food budget, avoid food waste, and reduce trips to the grocery store. However, I’m realistic enough to know that most families don’t do this.

So, how can we, as health educators, make this easier for our clients?

Here are a few of my latest ideas…

Try planning just a few meals a week instead of setting up a program for all seven days. If this works, then perhaps you could develop a menu rotation.
Have everyone in the family contribute their menu ideas and meal likes and dislikes.
If other members of your family are just learning to cook, or don’t yet have a wide recipe repertoire, having menus posted can help them learn and develop their cooking and menu-planning skills.
Keep MyPlate in mind as you go. We all know the concept of trying to fill half the plate with fruits and vegetables at each meal, so now it’s time to put it into action. Remember to fill the other half with a lean protein and a whole grain, then add low-fat dairy on the side to round out the meal.
Post your planned menus. That way, everyone in the family knows what’s for dinner. This could help the first one home to get dinner started too!
Make sure that the refrigerator, freezer, and pantry are stocked with the foods that you need for these menus. It’s especially important to have a variety of fruits and vegetables available for meals and snacks. After all, how can you fill half your plate with fruits and vegetables if there aren’t any fruits and vegetables in the house?

Try these tips and who knows? Maybe the next time your family looks into the fridge, they’ll see dinner!

By Cheryle Jones Syracuse, MS, Professor Emeritus at The Ohio State University

Here’s a free PDF handout with a few of the top tips from today’s post…

Here are some more healthy meal resources, brought to you by the Nutrition Education Store!

Healthy Kitchen Poster Set

Learn to Cook Workbook

Heart Smart Cooking PowerPoint Presentation

Happy Health Literacy Month!

Posted on October 7, 2015 by Stephanie Ronco

October is Health Literacy Month! Today I’d like to offer you some of our best health literacy resources. Here’s a preview of the Health Literacy handout that’s usually reserved for people who get the popular Health Literacy PowerPoint from the Nutrition Education Store.

What is Health Literacy?

Health literacy is “the degree to which individuals have the capacity to obtain, process, and understand basic health information and services needed to make appropriate health decisions” (source).

There are three main components of health literacy:

Obtain
Process
Understand

Step One: Obtain

To obtain good health information, you need to know the difference between scientific facts and unfounded opinions.

Consider the source. What’s in it for them? For example, a health food store might tell you to purchase something that you don’t really need, while the Tobacco Institute asserted that smoking was safe to consume for many many years.

Choose scientific resources. Scientific studies that are published in peer-reviewed journals are a great place for obtaining good evidence. You don’t have to go through the journals themselves — try consumer-friendly sources like the Dietary Guidelines for Americans and MyPlate.

Seek the truth, not a magic bullet. Sometime change is hard, but that doesn’t mean it isn’t worth your while.

Step Two: Process

The more you read and learn, the more you will be able to process information and evaluate what you read. To successfully process health information, you must have the ability, will, and capacity to change.

You can’t always control your condition. You can control your participation and willingness to learn.

Step Three: Understand

Do you understand enough of what you’re learning? Will you be able to make decisions based on your understanding?

Try these steps to build up your understanding…

Read as much as you can (remember those credible sources).
Ask questions when you visit your healthcare team.
Find professionals that you trust.
Take notes.
Come up with your own action plan.

That’s just the beginning. For a comprehensive look at building health literacy, don’t miss the Health Literacy PowerPoint presentation. It has a detailed guide to each of the 3 steps for improving health literacy, along with a look at the benefits of being well-informed, suggested questions to ask a healthcare provider, a list of the best sources for consumers, and much much more!

And I would never leave you without a handout! Here’s a free PDF that covers the basics of health literacy.

There are lots of ways to help your clients build health literacy! Check out these fantastic resources from the Nutrition Education Store…

MyPlate DVD

Dietary Guidelines Poster Set

DIY Health Plan Game

Nutrition from A to Z

Posted on July 29, 2015 by Stephanie Ronco

It’s time for an exclusive look at the handout that accompanies our awesome Nutrition from A to Z poster! How will you use your free copy?

A is for Apples. An apple a day may be a cliche, but cliches exist for a reason. You see, apples are naturally fat-free and are very low in sodium. They are also excellent sources of fiber, antioxidants, and vital nutrients like vitamin C. Try one today!

B is for Balance. MyPlate and the Dietary Guidelines both emphasize the importance of balance in your life. Balance your calorie intake with physical activity, and balance your plate according to MyPlate’s proportion guidelines.

C is for Cooking. When you cook at home, you control exactly what goes into your meals. Cook healthfully with plenty of fruits and vegetables, as well as whole grains, lean protein, and nonfat dairy.

D is for Dairy. MyPlate and the Dietary Guidelines for Americans advise people to choose low- or nonfat dairy when possible. The saturated fat found in dairy products is very bad for your health, especially your heart!

E is for Empty Calories. According to MyPlate, foods with empty calories are foods that contain solid fats and added sugars. They are usually calorie-dense, but these calories are very nutrient-light. Avoid foods with empty calories whenever you can — they just aren’t good for you.

F is for Fruit. MyPlate’s fruit group contains everything from stone fruits to berries to tropical rarities. Follow MyPlate’s advice and fill half your plate with fruits and vegetables at every meal.

G is for Grains. MyPlate advises people to make at least half the grains they eat whole grains, every day. In a rut? Try a new whole grain like amaranth, bulgur, or quinoa!

H is for Healthy Eating Patterns. The Dietary Guidelines for Americans insist that healthy eating patterns should meet nutrient needs at a reasonable calorie level. Stick to nutrient-dense foods whenever you can.

I is for Include Seafood. Did you know that most people should consume at least 8 ounces of cooked seafood per week? That’s what MyPlate suggests. Just remember to keep seafood preparations lean and sidestep breaded or fried options.

J is for Juice. If you do drink juice, be sure to choose options that are 100% fruit or vegetables. Juice is a hiding place for a surprising amount of added sugars. Don’t fall into the trap! Choose 100% juice instead.

K is for Kids. Did you know that kids need at least 60 minutes of exercise every day? The Dietary Guidelines for Americans posts that number as the minimum for most children, so get out there and play!

L is for Lean. When you go to get your servings from the protein food group, stick to lean options. Try beans, peas, white meat poultry, or lean cuts of beef or pork.

M is for MyPlate. Follow the plate! At each meal, half your plate should be filled with fruits and vegetables, with the rest divided equally between protein and grains. Add a bit of dairy too, and remember to keep things balanced!

N is for Nutrients. Most Americans aren’t getting enough nutrients. According to the Dietary Guidelines for Americans, people should replace foods that are made mostly of empty calories with nutrient-dense foods. Nutrients of concern in American diets include calcium, potassium, vitamin D and dietary fiber.

O is for Orange. Oranges are a nutrient powerhouse. They are full of vitamin C, antioxidants, and fiber. Eating oranges may also help lower your blood pressure and cholesterol. Try one today!

P is for Protein. MyPlate’s protein group is filled with meat, nuts, poultry, seeds, seafood, eggs, beans, and peas. Eat a wide variety of lean options daily.

Q is for Quality of Life. According to the Dietary Guidelines for Americans, “Achieving and sustaining appropriate body weight across the lifespan is vital to maintaining good health and quality of life” (2010, page 8).

R is for Reduced Risk. MyPlate claims that eating fruits and vegetables will reduce your risk of heart disease. That’s just one more reason to fill half your plate with fruits and veggies at each meal.

S is for Sodium. Most people are consuming way too much sodium. The Dietary Guidelines for Americans advise people to keep sodium consumption below 2300 mg per day. People who are African American, are over 51, or who have hypertension, diabetes, or kidney disease should all consume less than 1500 mg of sodium per day.

T is for Tomato. Tomatoes are filled with key nutrients to improve your health. They are excellent sources of vitamins A, C, and K, and also contain fiber and several B vitamins.

U is for Unique. Did you know that beans and peas are unique foods? MyPlate counts them as both a vegetable and a protein, so tally them where you need them the most!

V is for Variety. While portion sizes should stay small, it is important to eat a variety of fresh and healthful foods. Don’t fall into the rut of eating the same foods over and over — you could be missing out on nutrients! Look for new and nutritious foods to try each day.

W is for Water. One of MyPlate’s key consumer messages is to replace sugary drinks like soda and sport beverages with water. Water is essential to health, and many people don’t drink enough of it.

X is for eXplanation. Do you want more details about healthful eating and balanced nutrition? Visit www.ChooseMyPlate.gov for more information about MyPlate. Or, drop by www.health.gov/dietaryguidelines for a closer look at the Dietary Guidelines for Americans.

Y is for Yogurt. Yogurt is a great source of calcium, but make sure that it doesn’t overload you with sugar and fat. Stick to low- or nonfat options, and check sugar content to make sure it isn’t too high.

Z is for Zone. Keep foods out of the danger zone. Food that has been sitting out at 40-140 degrees F for more than 2 hours is no longer safe to eat.

Like what you see? Here’s the free handout! Normally you can only get this when you get the Nutrition from A to Z poster, but we’re making an exception for you today!

But wait, there’s more! Check out these great nutrition education posters that will help you look your very best, right now!

Nutrition Poster Set

Whole Grain Poster

12 Lessons of Wellness and Weight Control Posters

Where Does the Information Come From?

Posted on July 1, 2015 by Stephanie Ronco

How does Food and Health get the information it offers?

I’ve been asked that question a lot lately, and since I’m so proud of the answer, I want to share it with you. After all, it’s important to get your information from sources that are trustworthy and accurate. How else are you going to have confidence in what you offer your clients?

So, let’s start with the Dietary Guidelines for Americans.

The Dietary Guidelines are our gold standard and the base for many of our materials and articles. To make the guidelines, a committee of university professors go through the latest peer-reviewed journals and distill the most important information into a document for the public. These guidelines are updated every five years, and a new update is just around the corner!

MyPlate is also a key player on our stage. Put forward by the United States Department of Agriculture (USDA), MyPlate is based on the Dietary Guidelines for Americans and offers a guide to what people should eat each day, along with descriptions of the health impact of various foods. MyPlate is key to the health and nutrition policies of many government agencies and public schools.

Of course, we don’t stop there! We constantly monitor government agencies and associations for news updates and scientific information. Here are the heavy hitters…

The Centers for Disease Control and Prevention
- A.k.a the CDC
- The CDC’s website is loaded with great health statistics and food safety information.
The USDA
- This site is full of food research and information from the latest studies.
- It also features great food safety resources.
The Food and Drug Administration
- A.k.a the FDA
- We rely on the FDA website for the latest food labeling law updates and Nutrition Information resources.
The World Health Organization
- A.k.a the WHO
- This site has marvelous disease prevention statistics and global health recommendations.
The American Diabetes Association
- A.k.a. the ADA
- This site has lots of great basic information about diabetes.
- We also monitor it for standards of care updates.
The American Heart Association (AHA), American College of Cardiology (ACC) and the National Heart Lung and Blood Institute (NHLBI) are some of our favorite sources for heart and heart health information.
- The NHLBI is linked closely to the National Institutes of Health (NIH) and the United States Department of Health and Human Services (HHS).
- These sites specialize in scientifically-accurate heart health information.

Now let’s talk about our team. After all, what we do with the information is almost as important as where we get it, right?

Our professionally-accredited editors and advisory board members evaluate the data, looking for practical information, updates, and opinions from private and public practices. Then they put everything into plain language that highlights the key points.

After that, we arrange everything into aesthetically-pleasing and engaging handouts and blog posts with the help of our artists and web team. Our chef often creates related materials to help make sticking to these health recommendations easier. After all, it’s more fun to eat healthfully when the food also looks delicious and tastes good, right?

But the bottom line is that we stick to peer-reviewed science that you can trust.

In fact, we don’t accept any industry advertising whatsoever. That way, we never feel compelled to protect our sponsors or present any information in a different light that might be less harmful to foods that aren’t good for our health. Since we don’t receive advertising dollars, we don’t have to appease our advertisers. Instead, we can focus on you.

So there you have it. A closer look at our information, how we present it and where we get it. I hope you enjoyed it!

Want to see how we put that information to good use? Here are some of our favorite heath and nutrition educational materials…

Dietary Guidelines for Americans Poster Set

6 Lessons of Heart Health PowerPoint and Handout Set

Premium Diabetes Education Kit

Oh, and as a special bonus, I’ve included a copy of the handout that comes with the Freedom from Chronic Disease poster. Want a PDF version that’s all your own? Get your copy right here!

Fruit Trivia

Posted on June 3, 2015 by cheryle

It’s National Fresh Fruit and Vegetable Month! Let’s celebrate with a brand-new post from Cheryle Jones Syracuse, MS, Professor Emeritus at The Ohio State University!

No one can argue with the fact that most people should eat more fruits and vegetables. The Dietary Guidelines for Americans stress the wisdom of moving to a more plant-based diet, and MyPlate encourages us to fill half our plates with fruits and vegetables at each meal. If you’re counting fruit servings, men and women should eat at least 2 cups of fruit every day and children ages between the ages of 9 and 13 should get at least 1 ½ cups.

How many more times can we say this? Are there other ways to teach about fruits and vegetables that might encourage folks to add them to their diet?

I think there are tons of fun ways to encourage healthful eating, so here’s a quick fruit quiz. It’s a great icebreaker, and it features some exciting and controversial fruits. In addition, the quiz answers provide fun facts and trivia about fruit, which in turn can add to a lesson. What a great way to introduce people to new fruits while reminding them of the health benefits of a balanced diet! To further expand on the quiz, offering some of these fruits as show-and-tell pieces or as samples can also be fun.

Anyway, on to the quiz!

Fruit Quiz

What are peaches with smooth and shiny skin called?
a) Naked peaches
b) Nectarines
c) White peaches
d) Plums
What is the most-consumed fruit in the world?
a) Bananas
b) Apples
c) Mangoes
d) Tomatoes
What are the small edible pieces of the pomegranate called?
a) Fruit
b) Arils
c) Cheeks
d) Pips
When cutting a fresh mango, what are the two large pieces of flesh on either side of the seed called?
a) Cheeks
b) Pips
c) Arils
d) Nothing special
Which fruit contains heart-healthy fats?
a) Coconut
b) Avocado
c) Olives
d) All of the above

Fruit Quiz Answers:

1. B. NECTARINES
Nectarines are a subspecies of peach. They don’t have the gene for fuzz, which is why their skins are smooth. Nectarines are usually slightly smaller than peaches, and, like peaches, there are both freestone and clingstone varieties of nectarine. Nectarines tend to be more delicate than peaches, and they bruise even more easily. Look for fruit with lots of yellow and no green. Avoid buying nectarines that are extremely hard. That said, unripened nectarines can be ripened in a paper bag at room temperature. Nectarines make great snacks — they’re low in fat, have no sodium, and are good sources of vitamin C.

2. C. MANGOES
Can you believe it? It turns out that 3 mangoes are consumed for every banana, worldwide. And there are 10 mangoes consumed for every single apple across the globe as well. Mangoes are widely consumed in India, South Asia, China, and Latin America, while we Americans still consider them an “exotic” fruit. By the way, speaking botanically, tomatoes are fruit as well.

3. B. ARILS
Arils are the fleshy appendage that covers the seeds of a pomegranate. They’re a kind of seed sac. Each pomegranate contains about of 600-800 of these arils. That’s about ¾ of a cup of fruit. The crunchy seeds and this surrounding juicy sac are the choice edible parts of the pomegranate. Nutritionally, pomegranates are considered a superfood because they are a concentrated source of antioxidants and phytochemicals. Just 1/2 of a medium pomegranate gives you 130 calories, 6 grams of fiber and 25% of your daily value for vitamin C. They also have some B vitamins and potassium.

4. A. CHEEKS.
To get to the cheeks, slice the mango from the stem end, carefully cutting close to (but not into) the large pit. The large piece that you cut off is called the cheek, and there are 2 on each mango. When selecting mangoes, choose ones that are firm, with no wrinkles, and avoid mangoes that have sap or stickiness on their skins. The color of a mango is not important because it is not an indicator of ripeness. A ripe mango will give will give slightly to the touch. It has a “feel” similar to that of a ripe peach. Until they’re ripe, mangoes can be stored at room temperature but out of direct sunlight. Once cut, they should be refrigerated. Mangoes are low in fat and high in vitamin A. They’re also sodium-free and a good source of vitamin C.

5. D. ALL OF THE ABOVE.
No, this isn’t a trick question. Speaking botanically, all three of those foods — avocados, olives, and coconuts — are considered fruits. Most fruits contain low levels of fat, but these three do contain higher amounts than many other fruits. The majority of the fat in avocados and olives is unsaturated, either monounsaturated or polyunsaturated. These are considered more healthful forms of fat and a more healthful choice than saturated fats from animal products. Unsaturated fats help to reduce low-density lipoprotein cholesterol levels (LDL, aka “bad” cholesterol) and increase healthful high-density lipoprotein (HDL) levels. Avocados are loaded with nutrients like dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. They’re also cholesterol- and sodium-free. Two tablespoons of mashed avocado contain about 55 calories. Coconuts (both the coconut meat and the coconut oil) contain saturated fat, overconsumption of which is a risk factor for cardiovascular disease. However, the fat in coconut is now considered a medium-chain saturated fatty acid. Newer research is showing that these medium-chain fatty acids may not increase cholesterol levels as once thought. Instead, they may actually have a positive effect.

A few words of caution: olives contain a high amount of sodium, so should be used in moderation. Being overweight is a risk factor for heart disease, so higher fat fruits (even those with “good fats”) should also be eaten in moderation.

Here’s a free handout with the fruit quiz. Get your copy today!

And, as always, there’s more in the store! Remember, we’re here to help you look your very best, right now.

Fruit Bulletin Board

Fruit and Vegetable Challenge: Wellness Program

Poster: Fruit Photos

Cool Beans

Posted on January 14, 2015 by Stephanie Ronco

Yes, we all know that beans are the musical fruit. But did you also know that they’re magical?

I mean, not magic magical, but beans are an inexpensive, tasty, and nutritious powerhouse! Today I want to introduce you to the joys of beans. And we’ll even talk strategies for making them less musical too.

14% of the U.S. population is eating beans on any given day. Pinto beans are the most popular bean, closely followed by navy, black, Great Northern, and garbanzo beans. These versatile legumes even fit into two distinct MyPlate groups — vegetables and protein. Did you know that beans can be considered a healthful protein food or a fantastic vegetable option? Fit them on your plate wherever they can do the most good.

So, why eat beans? In a word: nutrients. They’re full of them! Beans are great sources of…

Folate
Iron
Magnesium
Plant protein
Polyphenols
Potassium
Resistant starch
Soluble fiber
Total fiber
Zinc

According to MyPlate, many Americans don’t get nearly enough folate or potassium in their diets. Beans are a great way to correct this issue. Plus, a recent study from the American Journal of Clinical Nutrition has revealed that beans “are among the only plant foods that provide significant amounts of the indispensable amino acid lysine.”

What does this mean for your health? Well, a diet rich in beans can…

Reduce your LDL cholesterol levels.
Reduce your risk of heart disease.
Decrease your risk of diabetes.
Help you manage your weight.
Improve the health of your colon.
Be rich in vital nutrients.

But wait, there’s more! Beans are wonderfully inexpensive and deliciously versatile. Did you know that canned beans cost only 4 cents per ounce, while dried beans average 11 cents per ounce? Just to compare, Angus Beef costs 31 cents per ounce!

Let’s take that bean and beef comparison one step further. What do you notice about the chart below?

A single serving of kidney beans has 20.5 fewer grams of fat, 6.5 more grams of fiber, and 48% fewer calories than lean ground beef! This means that beans are as great a bet for your health as they are for your wallet.

So, how can you make beans a part of your life?

Well, when it comes to canned beans, it’s as easy as draining and rinsing them, then tossing them into your next salad or batch of chili.

Dried beans require a little bit more effort. There are a few tried-and-true approaches, which I’ve outlined below…

Overnight: Cover your beans with several inches of water and let them soak in a large pot overnight. Then, when you want to cook them, drain and rinse the beans, cover with a few inches of fresh water and bring the whole shebang to a boil. Let everything boil for a few minutes, then reduce to a simmer and cook for a few hours, until beans are tender.
Quick: For a quicker method that skips the overnight soak, bring beans to a boil in a large pot. Boil for 2-3 minutes, then turn off the heat and let them soak for an hour. Bring everything to a boil once more and then simmer for a few hours, until beans are tender.

A good soaking ratio for dried beans is 5 to 1 — 5 parts water to 1 part dried beans. Let’s look at an example. If you have 2 cups of dried beans, soak them in 10 cups of water. The cooking ratio for soaked beans is 1 part broth or water to 1 part beans.

Now the exact cooking time for dried beans varies based on…

Age of the beans
Altitude
Bean variety
Water hardness

Phew! That was a lot of information about beans. It’s time to get practical. Here are some great (and free!) recipes for canned and cooked beans alike.

Oh and yes, sometimes eating too many beans at once will give you gas. Start introducing beans to your diet gradually in order to reduce your risk of musical side effects. Drink plenty of water while you eat beans and be sure to rinse canned beans well. These steps will further reduce your risk of any digestive discomfort so that you can eat beans without fear.

So what are you waiting for? Get our there and enjoy beans!

Here’s a free handout with a great bean recipe to help you get started…

For More Information:

Dry Beans. http://www.ers.usda.gov/topics/crops/vegetables-pulses/dry-beans.aspx#.VDxOWudN3U4
Nutritional and Health Benefits of Dried Beans. http://www.ncbi.nlm.nih.gov/pubmed/24871476
Beans and Peas are Unique Foods. http://www.choosemyplate.gov/food-groups/vegetables-beans-peas.html
The World’s Healthiest Foods: Black Beans. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=2
Cost of groceries. Peapod.com

Even More Bean Resources:

Protein Bulletin Board Kit

MyPlate on a Budget Brochure

Mediterranean Meals Poster

Making MyPlate a Reality

Posted on May 21, 2014 by Stephanie Ronco

Freebie Alert: This post contains a free MyPlate handout!

Does your plate look like MyPlate?

The new USDA food icon for healthful eating is much simpler to implement and understand than the older version, MyPyramid. Rather than trying to visualize the foods in a pyramid of varying composition, people simply look at their plates during meals and ask themselves whether their plates are balanced like MyPlate. With healthful portions and proportions of fruit, vegetables, protein, grains, and dairy, MyPlate offers a great way to approach eating right.

Now eyeballing those same portions and proportions just got easier.

With the new Nutrition Education Store MyPlate plastic plates, you can eat meals off of an actual MyPlate. Each plate comes printed with MyPlate, so that eating healthfully is just a matter of filling each section with foods that are good for you and that fit the MyPlate categories. And each plate is 9.5 inches, just like most real plates!

Think of the possibilities!

All the guesswork of healthful eating could be eliminated, replaced by an easy and consistent model. You could have a MyPlate party, incorporate these plates into your next cooking demonstration, offer them as a giveaway at your next health fair or event, use them in one-on-one consultations, and much more!

They are available as singles, 10 packs, and 50-pack super savers.

Your clients’ lives just got a whole lot easier.

Pick up your own MyPlates today!

Looking for more MyPlate? Check out all the options in the Nutrition Education Store! We’ve picked out some of the most popular to feature below…

MyPlate Poster

MyPlate for Kids Handout Tearpad

MyPlate Plastic Window Clings

And now, because we love you, here is a free MyPlate handout. Simply download it and use it as you will! It’s perfect for emails, bulletin boards, handouts, and more!

2 Weeks to Go!

Posted on April 16, 2014 by Stephanie Ronco

The deadline is fast approaching!

Back in February, the USDA Food and Nutrition Service proposed guidelines for local school wellness policies. Now there are only 2 weeks left to comment on them!

The rules that the Food and Nutrition Service outlined focused on what school wellness policies need to feature, including…

Physical activity goals
Nutrition education goals
Rules for informing parents about wellness policies
Assessing progress
Sharing updates

According to the USDA, “Parents, students, representatives of the school food authority, teachers of physical education, school health professionals, the school board, school administrators, and the general public must be permitted to participate in the wellness policy process as a part of the wellness policy team.”

This rule would also affect the marketing of snacks, drinks, and other foods at the school. Everything would have to align with the Smart Snacks in Schools rules and regulations.

So, what do you think about these proposed guidelines? There are only 2 weeks left to log your comments, so, if you have views, share them today!

For More Information:

Proposed Rule Summary
USDA Food and Nutrition Service’s Local School Wellness Policy Guidelines and Links
Local School Wellness Policy Implementation Guide
Form for Comments

Remember, there are tons of resources for schools! Check out the Nutrition Education Store for amazing handouts, posters, display kits, and more!

School Menu Erasable Poster

7 Elementary School Nutrition Poster Set

MyPlate Stickers

Baffle the Buffet

Posted on February 12, 2014 by cheryle

A large chain all-you-can-eat buffet opened a couple years ago in our community. Since this is a small town with limited restaurant choices, it has become very popular. It also has a meeting room where local clubs and groups meet. Sometimes “not going there” is not the option.

So the challenge…can you go to a buffet and not over-do?

Here are a few suggestions from members of my weight loss and healthy eating class:

• Check it all out first and decide what you really want. Decide which calories are “worth it.”

• Start with the salad and fresh vegetable section—fill a plate with these. Watch the dressing.

• Look for fruit—canned peaches and fruit cocktail in syrup doesn’t count.

• Look for grilled items.

• Do they have steamed items? Maybe peel-and-eat shrimp?

• Skip things with sauces, high fat cheeses and gravy.

It’s OK to take just a little. Sit down. Eat slowly. Then get a clean plate and get something else. Remember MyPlate. Every time you get something fill at least half your plate with fruits and vegetables.

If you want dessert, go for just one item. Select the one you really want, don’t nibble on several. Chocolate fountains may actually be a blessing. These fountains usually offer fruit and angel food cake as dippers—both good choices—-even with a little chocolate.

Members of my class are very assertive. They told the manager when they weren’t satisfied with the choices. If you’re not finding appropriate choices tell the management or fill out any evaluations. You’re probably not the only one who is having trouble.

Cheryle Jones Syracuse, MS

Professor Emeritus, The Ohio State University

Tag Archives: MyPlate

Looking for Healthy Meals

Happy Health Literacy Month!

Nutrition from A to Z

Where Does the Information Come From?

Fruit Trivia

Cool Beans

Making MyPlate a Reality

Top Nutrition Education Posters

2 Weeks to Go!

Baffle the Buffet

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