Are Your Holidays Healthful? A Quiz

Do you keep your holiday celebrations good for your health? Find out with this brand-new quiz!

Questions:

Dancing at a Party1. What is the most featured item in the display of foods at your holiday party?

a) Cookies
b) Meats
c) Fruits and vegetables
d) Cheeses

2. True or false? I make sure to get at least some physical activity during most days of the week.

3. Some smart ways to control portion size at meals include…

a) Making a healthy plate.
b) Sharing a meal
c) Being aware of the calorie content of the foods you purchase.
d) All of the above

4. True or false? I make sure to eat a healthful high-fiber breakfast every morning.

Answers:

Holiday Platter1. c) Fruits and vegetables
For the most healthful holiday celebration, make fruits and vegetables the start of any buffet you set up. You can keep things simple with crudités and some yogurt-based dips, or you can get fancy and roast up your favorite vegetables and serve them on a platter, drizzled with a little bit of sauce and garnished with parsley. Add bowls of berries and sliced fruit too!

2. True
To stay healthy during the holidays, it’s wise to sneak in a little physical activity whenever you can, even though things are busy. According to the Physical Activity Guidelines for Americans, “Being physically active is one of the most important steps that Americans of all ages can take to improve their health.”

Check the Label3. d) All of the above
If you’re having a holiday gathering at a restaurant or coffee shop, check out any nutrition information that’s available online. Make sure that the portion size of what you want to order is reasonable. If it’s not, look for alternatives. Then, if you want to get or make something that only comes in a large portion, share it with a friend or family member. Finally, if you’re picking up a treat for a holiday gathering, check the labels! Use the Nutrition Facts to calculate serving size, nutrient content, and much more! Making a healthy plate will help you put your foods in the right proportions, too.

4. True
Starting your day off with a balanced and high-fiber breakfast is a smart way to stay healthy this holiday season. After all, breakfast is associated with a lower BMI, fewer calories consumed during the day, and a better diet. Plus, a healthful breakfast not only gives you energy, but also increases cognitive function. Some ideas include high-fiber cereal with nonfat milk, and fruit, or lowfat yogurt and fruit, or egg whites and fruit. A smoothie made with fruit and skim milk is also a great start.

How did you do? Do you know the nuts and bolts of staying healthy during the holidays?

Lean Protein Spotlight: Turkey

The other day, I roasted a 15-pound turkey, but I was only serving two people. What was I thinking?

Actually it’s a simple answer.

Before Thanksgiving last year, our grocery store offered whole turkeys at $0.37 per pound if you bought $35 worth of groceries. I had to take them up on that deal, which meant that I had two turkeys in the freezer. Recently, I decided to cook one of them for guests, but they cancelled. Since I already had the turkey thawing in the fridge, I cooked it anyway. That’s the easy part: no dressing, no basting, cook until the thickest parts reach 165 degrees F. Results: a lot of food for two people.

Frozen turkeys will keep for a long time if held below zero degrees. They’re usually packed in air- and water-resistant plastic wraps that help prevent loss of quality during freezer storage. The general recommendation for freezer storage is one year, if the food has been frozen that whole time. This is a quality recommendation and not a food safety deadline.

According to the National Turkey Federation, removed bones typically reduce the weight of the turkey by 25% and my turkey was fairly true to that estimate. I weighed the bones after I cooked them down for soup and picked the meat off, and I had 3.3 pounds of “waste” (there was additional fat and moisture I couldn’t weigh) from my 15-pound turkey. We ended up with about 10 pounds of meat at around $0.50 a pound. What a deal!

The usual recommendation is to purchase one pound of turkey (on the bone) for each person served. This is geared for holiday meals with all the trimmings and to save leftovers too. With my February turkey, we had a few meals of roast turkey and then two big pots of soup. We also had lots of leftovers for sandwiches at a much better price, taste, and quality than that expensive processed turkey meat in the deli. Plus, I froze a few packages of cooked turkey for quick meals later. The recommendation for frozen cooked turkey is to eat it within three months.

The US Dietary Guidelines suggest choosing lean or low-fat meat and poultry as your protein source. Turkey is lower in fat and calories than many other foods in the protein group and can be a good choice. According to the USDA Nutrient Database, 3 ounces of whole turkey (meat only) contains 135 calories, 24 grams of protein, and only 3.26 grams of fat.

Even if you can’t get as good a price as I did, roasting your own turkey or turkey parts any time of the year can be an easy job with lots of nutritional benefits.  Why wait until Thanksgiving?

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

Holiday MyPlate

As a special holiday bonus, I want to offer you the wonderful MyPlate handout that accompanies the Holiday MyPlate poster. If you like what you see, it’s not too late to pick up some last minute-holiday resources in the Nutrition Education Store — now’s the perfect time to prepare for those New Year’s resolutions…

Holiday times are here! This means a lot more activity and disruption to regular meal and exercise patterns. The good news is that you can remember MyPlate’s most important message to lower calories and eat healthier! Make half your plate fruits and veggies.

Here is how to adopt that message during the crazy holiday rush:

#1. Fill appetizer plates halfway with vegetables.

Look at the savings:

Plate 1: 546 calories

  • 4 mini quiche: 240
  • 2 slices cheddar cheese: 226
  • 5 crackers: 80 calories

Plate 2: 145 calories

  • 1 cup carrots and celery 25
  • 2 mini quiche: 120

Visualize a plate before you eat snacks (and bring your snacks!).

Are you zooming through the mall and tempted by large pretzels, cookies, and cinnamon rolls? They smell great and offer holiday spirit except they are really bad news for your waist. We have become oblivious to lare sizes because they are everywhere. Picture that item on a dinner plate. Does a cinnamon roll or pretzel likely take up a whole plate? That is too much! Bring an apple in your bag or choose a healthier item from the food court.

#2. Fill dessert plates halfway with fruit.

Instead of filling up your plate with pie, cake, brownies, and cookies, fill it up with fruit and leave room for a small slice or piece of one favorite treat.

Consider the savings:

Plate 1: 900 calories

  • Pecan pie slice: 500
  • 1 butter cookie: 200
  • Peppermint brownie: 200

Plate 2: 145 calories

  • 1 cup fresh fruit: 90
  • 1 cookie or 1/2 of a pie slice: 200 calories

Hint: bring a beautiful fresh fruit salad or bowl of fruit so you can have this option.

#3. Make a healthy plate for lunch and dinner.

No matter where you eat, using the MyPlate method of portion control can help you lower calories.

  • 1 big bowl of pasta with meatballs: 900 calories
  • MyPlate method: 1/4 pasta, 1/4 meatball, and 1/2 veggies = 400 calories

Make MyPlate at home, when you eat out, and when you are a guest somewhere else. It works in the cafeteria, the food court, the drive through and office parties!

#4. Eat a healthy snack plate with fruits and veggies before going to a party.

Okay so we realize it is not always easy to eat MyPlate at someone else’s house or the office party. So here is one more strategy. Eat your MyPlate fruits and veggies before you go out. Eat a small salad and a piece of fruit — that way when you go somewhere you can have a smaller serving of what they are offering and you won’t arrive starved only to fill up on a whole plate of fried chicken or fatty roast beef and fritters.

Will this be helpful for you or your clients? If so, don’t miss the free PDF handout available below. Normally it’s exclusive for people who buy the Holiday MyPlate poster, but I want to make an exception today…

Holiday MyPlate

Spring Farmers’ Market Tips

Spring is a time for the farmer’s markets to come to life. This early season often brings many kinds of greens that are delicious in salads, soups, pasta, and steamed dishes.

Here are a few tips to make the most of the spring markets…

  • Take cash. Most of the farmers accept cash. Small bills are always a good idea and will help you move quickly through the market.
  • Go early. Getting there early ensures close parking, great selection, happy farmers, and the ability to walk through the stalls at your desired pace.
  • Bring sturdy reusable bags. A grocery store bag (or five) is always a good idea. With these study bags, you can easily carry what you purchase without juggling an armload of produce or ripping thin plastic bags.
  • Stock your kitchen. If you are buying greens, make sure you have oil, vinegar, onions, garlic, and other flavoring agents to use with them once you get home. While at the market, consider the fresh young green onions and garlic, lemons, and flavored vinegars to use these culinary nutrition prizes in your cooking as well.
  • Grab some greens. Many greens can do double duty as fresh salad greens and steamed greens. Serve them raw when you first get home and cook them later in the week as they age. Spinach, kale, chard, and arugula are examples of these multi-tasking champions.
    • For a fresh salad, rinse your greens well and spin them dry. Shred or chop them, then toss with oil, vinegar, grated carrots, and a few of your favorite seasonings. Citrus such as lemons and limes, along with fresh herbs, can bring delightful flavors that accent the bitterness of the greens. Sweet carrots, acidic vinegar, and bitter greens are a culinary delight. 
    • Steaming greens is also very easy. Why not sauté some fresh garlic or onions in a little olive oil and then add the rinsed greens to the pan, tossing quickly for a minute? That’s all you need to do for a tasty spring side dish!
  • Explore roots and tubers. Take a look at the carrots, beets, and other baby root vegetables and bring some home to add to salads and meals during the week. Don’t be afraid to try something new. Tips and recipes are but a Google search away. You can also contact us if you need help!

I hope this helps you and your clients make the most of spring markets!

Food News: 3 New Labels for Packaged Foods

While there are multiple ways to purchase groceries, consumers still need time to make a list and then read and decipher food labels. With nearly 20,000 new products hitting the shelves annually, you almost need a PhD in nutrition to understand some of the information on those labels.

Today I want to talk about some new front-of-the-package symbols, which may make shopping life a little bit easier. These are non-government, third-party-authorized seals that quickly let people know if a product meets certain standards.

A few earlier labels of this type include Nuval and Facts up Front. Nuval started in 2008 and was a collaborative effort between Topco Associates, LLC, and Griffin Hospital of Derby, Connecticut. Griffin Hospital is a non-profit community hospital and houses the Yale-Griffin Prevention Research Center. Nutrition professionals and medical experts, including Dr. David Katz, assisted in the development of Nuval. Its system assigns a nutrition score to foods to make it easier for consumers to quickly choose healthful options. With Nuval, the higher the score, the higher the nutritional value of the food.

Facts Up Front is another system that was developed by the Grocery Manufacturers Association. It is a voluntary program that shows the calories, grams of saturated fat, sugar, and sodium in a serving of food on the front of its package. Labels also may display additional information, including fiber and calcium content. Facts Up Front are based on nutrition science and are taken right from the Nutrition Facts label.

Logos like the American Heart Association’s Heart Check Mark on packaged foods and the Certified Humane Seal on eggs, meat, and dairy are meant to help consumers navigate the grocery store with ease and to encourage companies to develop products that meet the desired standards. Standards for the AHA heart check mark include foods with less than 6.5 grams of fat, 1 gram of saturated fat, less than 0.5 grams of trans fat, 20 mg of cholesterol or less, and varying amounts of sodium allowed depending on the product.

Three new food label stamps that will help to improve the nutrition profile of food that makes it to the store and help shoppers make better choices are coming soon, so I’d like to take a closer look at each one so that you and your clients know what’s coming.

The first is the Good Housekeeping “Nutritionist Approved” emblem. Items that are granted this seal have been given the green light by Jacylyn London, the registered dietitian who developed the program. London, the nutrition director of the Good Housekeeping Institute, evaluates products that have applied for the seal to be sure they are aligned with the 2015-2020 US Dietary Guidelines for Americans. In addition, the product must comply with the companies’ core values of simplicity (makes is simpler for consumer to keep a healthful habit and/or has simple ingredients and fewer additives than their counterparts), transparency (contains accurate claims on products that are not misleading to consumers) and innovation (utilizes current technologies to make healthier habits simpler for consumers and/or boost sustainability).

To receive the stamp, a product does not need to be 100% healthful, but does need to be a wise choice in a particular category. You may see the seal on bagged salad or a low-fat frozen dinner as well as a mini dark chocolate candy. The program not only alerts consumers of healthier choices, it also incentivizes the company to produce and market improved products. Companies pay a licensing fee for the seal, which includes consulting fees. The Nutritionist Approved seal started in October 2016 with nine brands and is growing quickly. In the long-term, the hope is to expand it for use in airports, restaurants, and movie theaters.

Another stamp that will be hitting the shelves soon was developed by Carolyn Sluyter of Oldways. Sluyter is the manager of the Whole Grain Stamp Program. The new stamp is the 50% whole grain stamp, which was developed to complement two other stamps- the “100% Whole Grain” stamp and the general “Whole Grain” stamp. The former is self-explanatory, and the latter can be used on foods that are made with some whole grains, specifically 20 grams or more per serving. These new stamps make it easier for consumers to identify foods made with whole grains.

The third stamp, Certified Transitional, is a new stamp that may be used by farmers to reflect that they are in the process of becoming certified organic. Many farmers cannot afford the 3-year transition it requires to become certified organic. Developed by Kashi after they were unable to source organic almonds for their cereal, the program means to support farmers in the transition period, which would assist shoppers to directly affect US organic agriculture. Although Kashi is the only brand with this seal, it can be utilized by any company managed by Quality Assurance International, an independent third-party certifying agency. During the transitional period, farmers are paid a premium price for their organic products, in turn provides financial support. Nicole Nestojko, senior director of supply chain and sustainability at Kashi, believes that Certified Transitional is more than just a stamp, it is a movement to alter the food system.

By Lisa Andrews, MED, RD, LD

References:

Boost Spring Fruit and Vegetable Consumption with Greens!

Recently I presented my spring portfolio to my photography class, and it got me thinking about helping your audience eat more spring fruits and vegetables.

After all, what could be more enticing than spring produce?

Here’s the artist statement that I submitted for my photos.

Spring beckons flora to burst forth from the earth. In the context of California farmers’ markets, spring brings new and bright greens, fresh young tubers, and juicy citrus fruits.

This photography exhibition celebrates the unique season that transitions us from winter to summer. The produce you see in the photos comes from local farmers who sell in community markets, and the pictures are designed to inspire people to choose locally-grown fruits and vegetables.

In the farmers’ markets, farmers become entrepreneurs while buyers gain access to fresh and nutritious foods — a community comes together. Accompanying the artistic representation of spring’s seasonal produce is a tribute to the farmers who grew it.

The offerings of a farmers’ market change each week and month as the seasons ebb and flow. This is but a moment in time during one season’s passage, and I hope you enjoy the beauty of spring.

And here’s a collection of engaging images of tasty spring foods.

These images would be fantastic in a display or email blast, or even as decoration for a spring vegetable cooking demonstration.

And speaking of cooking, to help inspire your audience to eat more spring produce, I’d like to share this recipe for a bright kale salad. This is a great way to present spring to your clients and help them focus on fresh and tender greens.

Kale is the Star Salad
Serves: 4 | Serving Size: 2 cups

Ingredients:

  • 1 bunch lacinato kale
  • 6 cups raw baby kale
  • 1 teaspoon olive oil
  • Juice from 1 lemon
  • 1 cup shredded radishes
  • 1 cup diced apples
  • 1 tablespoon black sesame seeds
  • 2 tablespoons light poppy seed dressing

Directions:

  1. Remove the stems from the lacinato kale and rinse well. Place the undried lacinato kale in a covered container and steam lightly in the microwave for 30 seconds to 1 minute. The color will intensify and the leaves will be crisp tender.
  2. Place the lacinato leaves on the plate as pictured.
  3. Toss the baby kale with the olive oil and lemon juice. Put it on a plate and top with the radishes and apples.
  4. Drizzle a thin ribbon of poppy seed dressing over the greens and add the black sesame seeds. Serve immediately.

Nutrition Information:

  • Serves 4. Each serving contains 157 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 2 mg cholesterol, 213 mg sodium, 27 g carbohydrate, 5 g dietary fiber, 9 g sugar, and 6 g protein.
  • Each serving has 464% DV vitamin A, 320% DV vitamin C, 23% DV calcium, and 16% DV iron.

Did You Know?

  • Kale is high in many different nutrients. It has tons of antioxidants, which protect your cells from free radical damage.
  • One cup of chopped kale has more vitamin C than an orange. A single serving of this salad has 320% of your daily value of vitamin C.
  • Kale plants don’t die after the first frost — they get sweeter! Kale is one of the heartiest leafy greens around and is grown all over the world.
  • Kale is a good source of fiber, manganese, and copper, all of which are key to good health!

And here’s a PDF copy of the recipe handout that you can use however you’d like!

Easter Eggs: What You Need to Know

Eggs are a fun and traditional Easter staple. Did you know that at one time they were banned during Lent and became a treat to eat on Easter? Eggs also symbolize fertility and renewal. They are associated with the end of winter and the coming of spring.

Here’s another bit of egg trivia: the average person consumes one-and-a-half dozen eggs at Easter, and the average family eats about four dozen eggs during the holiday.

It’s always fun to color Easter eggs, but remember that these eggs should not be left at room temperature for longer than two hours. If you’re thinking of having an egg hunt, it would be safer to use plastic eggs instead of real eggs. Why? Well, if the shells are cracked, then they can easily be contaminated by dirt and moisture from your yard. Plus, there’s always the concern that the hunt will take longer than two hours.

And speaking of food safety, if you are putting colored eggs into a braided bread or Easter pastry, remember to eat or refrigerate the pastry within 2 hours of pulling the pastry out of the oven. If you plan to store it for longer, then you can keep the pastry in the refrigerator for three to four days.

The food safety fun doesn’t end there!

For some families, pickled eggs are an Easter tradition. This usually involves placing hard-cooked eggs into a vinegar or pickled beet solution. Despite the pickling, these eggs should still be refrigerated. Use pickled eggs within seven days of preparing them.

And finally, the week after Easter is often considered “egg salad week” because one the most popular ways to use up all those hard-cooked eggs is by making egg salad. Remember, hard-cooked eggs should be kept refrigerated and eaten within seven days of cooking.

Now let’s talk about preparing the tastiest and prettiest Easter eggs.

The green ring that sometimes appears around the yolk of a hard-cooked egg is usually caused by hard boiling and over cooking. This is the result of a reaction between the sulfur in the white and iron in the yolk, which interact when combined with high heat. This green part is safe to eat — it’s just a little unappetizing. For best results, try this method instead:

Recipe: Hard-Cooked Eggs

For a kinder and gentler way to cook eggs, place them a pan and fill it with cold water until you have about  1” covering the tops of the eggs.

Bring everything to a full boil, put a lid on the pan, and then take it off the heat. Set a timer and let the pan stand for 12 minutes (for large eggs) to 15 minutes (for extra-large eggs).

When the time is up, drain the pan and cool the eggs under cold running water or in an ice bath.

Refrigerate when cool.

Not only does this method eliminate the green ring, the whites will be less rubbery! Plus, this approach helps prevent the shells from cracking. Remember, eggs are easiest to peel right after cooling.

And speaking of peeling, did you know that the fresher your eggs are, the harder they’re going to be to peel when cooked?

This is because the airy space between the shell and the egg itself increases as an egg ages. The shell becomes easier to peel as this air space increases. If you want eggs that will peel more easily, buy them a couple weeks before Easter and keep them in the fridge.

Shopping Tip: Eggs are usually on sale close to Easter. This may be a good time to buy a couple extra dozen. The “use by” dates on the egg cartons indicate the date before which the eggs should be eaten for best quality, not food safety. Usually eggs can be safely eaten for 2-3 weeks beyond the sell-by date. That said, eggs should be refrigerated at the store, so avoid displays of eggs that are not kept cold.

I hope these tips and tricks come in handy as you prepare your spring celebrations!

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

Sneak Peek from the Member Site: Eat More Fruits and Vegetables

Today I want to share one of my favorite articles from the member-exclusive October edition of the Communicating Food for Health Newsletter.

In this handout, Hollis Bass, MEd, RD, LD and Lisa Andrews, RD team up to offer fun ways to help your clients improve their eating patterns and eat more fruits and vegetables. Check it out!

Are you in a fruit and vegetable slump? It’s easy to get stuck eating the same things over and over. Green salad, tomatoes, carrots. Apples, bananas, grapes. Sound familiar? It may be time to mix things up!

Make your own salad bar. Buy at least two kinds of salad greens (baby spinach and romaine, for example) and an assortment of other raw veggies. If time is an issue, go with pre-washed, pre-cut items. Every night at dinner, bring out the assortment of greens and veggies and let everyone make their own salad.

Roast and grill. The pickiest of eaters become veggie-lovers when they try something like oven-roasted Brussels sprouts or grilled fresh asparagus. Roasting and grilling bring out flavors and textures that raw or steamed vegetables just don’t offer.

Embrace the exotic. While we usually recommend that you buy local produce that’s in season, there’s a world of produce out there (like cardoon!). Trying something more exotic once in awhile won’t hurt. Ask the produce manager where you shop to point you toward unique items. Stop by ethnic grocery stores to see what they offer. Where I live, there’s a huge grocery store that carries an endless array of fruits and vegetables from all over the world. Take a short “field trip” and bring home something new to try.

Find fancier frozen veggies. If your freezer is full of peas, carrots, and corn, branch out to other vegetables! Again, this is where an ethnic grocery store comes in handy. They might have things you don’t usually serve. Some specialty stores, like Trader Joe’s, have items like frozen grilled cauliflower. Give these new tastes a try!

Get out of your fruit and veggie slump today by trying something new!

By Hollis Bass, MEd, RD, LD

BONUS: Kids in a Slump? Getting Your Kids to Eat More Fruits & Veggies

We asked Lisa Andrews, a registered dietitian and mother of two, how she gets kids to eat more produce. Here are a few of her tips:

1. Take your kids when you buy food. While most parents cringe at the idea, it’s important for kids to know where their food comes from. Take them to farmer’s markets and have them help select beans, tomatoes, corn, peaches and other seasonal fruits and vegetables. They may be more likely to try it if they picked it themselves.

2. Invite your kids to help you cook. Kids can clean and snap beans or rinse fruit to be served. This may help them become more confident in the kitchen and more likely to eat food they have prepared themselves.

3. Don’t force food. Encourage your child to try one bite to see if he/she likes it. Don’t reward with treats as it may set up emotional eating later, or your child may feel obligated to eat the new food just to get to dessert.

You can find more from Lisa at www.SoundBitesNutrition.com. Look for her on Facebook (https://www.facebook.com/soundbitesnutritionllc) and Twitter (@nutrigirl).

Here’s a free PDF handout of this article that you can use however you’d like!

fruitvegetable

There are lots of great materials that would work in tandem with this article. For example, check out this Rainbow Salad Health Fair Display Kit — it’s a perfect way to capitalize on this lesson and get your clients to make healthful choices!

Here are a few items from that kit…

Shopping with MyPlate: Activity Guide

MyPlate is more than a fantastic guide to healthy dining! Much of its advice can also be applied to healthy shopping. You may remember the post Shopping with MyPlate: A Handout. The leader guide that goes with that handout is too good not to share, so here it is! How will you use your copy?

Shopping with MyPlate: Activity Ideas

Make a List! (Kids) Explain that, in order to have meals like MyPlate, people have to fill their shopping carts like MyPlate too. Find out who has gone to the grocery store with their parents. What was the experience like? Have each child pretend that they are in charge of meals for the week and plan a grocery list. What do they need to do in order to get food for healthful meals? Feel free to use the shopping list handout included in this lesson. Come back together as a group and discuss the lists.

Grocery Tour: (Adults) Take a field trip to the grocery store. Discuss the layout of the store and how to find foods that match MyPlate’s advice. Spend some time on Nutrition Facts labels, demonstrating how to evaluate sodium content, added sugars, saturated fat ratios, etc. Offer participants a chance to get groceries, and discuss what they found. Why did they pick what they picked?

MyPlate Shopping Display:

A display can help flesh out this lesson. Consider some of the following ideas…

Interactive Display: Put up a large, blank MyPlate image inside a picture of a shopping cart. Have adults write down healthful foods that would fit in each group. Kids can also draw pictures of those foods.

Shopping Tips: Center a picture of MyPlate on your board, then surround it with word bubbles full of shopping tips that will make grocery trips easier and result in more healthful purchases.

Shopping List Samples: Write out a list of healthful foods, dividing them into MyPlate categories. This can serve as shopping inspiration.

This post is excerpted from the MyPlate Workbook. If you like what you see, don’t miss this free printable leader guide!

MyPlate Shopping Leader Guide

We’re here to help you look your very best right now, so here are some other amazing MyPlate resources from the Nutrition Education Store

Shopping with MyPlate: A Handout

Balance your cart for a balanced plate!

Shopping with My Plate:

The food you buy has a huge impact on your eating habits. Make sure that the choices you make are healthful and balanced, starting at the grocery store.

What does that mean?

Well, since MyPlate advises you to fill half your plate with fruits and vegetables at each meal, roughly half your cart should be full of fruits and vegetables in the store. Make lean protein choices, and select dairy foods that are low in saturated fat and added sugars. When it comes to grain foods, make sure that at least half of all the grains you’re eating are whole grains. Skip those processed grains whenever you can.

More Shopping Tips!

My Plate advises people to “Compare sodium content for similar foods, using the Nutrition Facts label to select brands lower in sodium.” The next time you’re in the store, grab a couple of different options for an ingredient and compare the sodium content. Choose one of the options with lower numbers.

Watch out for portion size! When you’re in the store, look at the serving size and number of servings in the food that you’d like to buy. Is it realistic? Will a sugary soda bottle really be used for 2 or 3 separate servings, or, despite what it says on the label, is the drink really going to be consumed all at once? Remember, MyPlate wants to help people enjoy food but eat less of it, counseling, “Avoid oversized portions.”

Here’s a printable MyPlate handout that you can use however you see fit!

MyPlate Shopping Handout

And here are even more MyPlate educational materials, fresh from the Nutrition Education Store!

Art of Health MyPlate Poster

Health Hopscotch Floor Sticker and Game

Salt and Sodium Poster