March Is National Nutrition Month
Nutrition has become one of the most discussed and important subjects because more people are committing to healthier lives. Nutrition became a month-long celebration in 1980. And, the first National Nutrition Week was in 1973. Nutrition first became very popular for registered dietitian nutritionists, health educators and coaches. Now, wellness and health influencers are sharing the latest and greatest nutrition trends with their communities and worldwide via social media.
As a wellness and health blogger, I share credible information to help my followers to eat clean and smart. I like helping people enjoy healthier lives because of the nutrition advice I share. If I can help you to make a better nutrition choice today I will aid in your longevity and healthier lifestyle tomorrow.
Throughout the month, I will encourage you to include a variety of healthful foods from all the food groups in daily meals and snacks; shop local whenever possible; be mindful of portion sizes; eat slowly; and use good food-safety practices. In terms of exercise, it is recommended that you find enjoyable activities that will encourage physical activity—get an exercise partner—and work toward the goal of 150 plus minutes of weekly activity.
National Nutrition Month Theme
“Go Further with Food” is the theme for 2018, and its importance is timely for many reasons. Whether it’s starting the day off right with a healthy breakfast or fueling before an athletic event, the foods you choose can make a difference. Preparing foods to go further at home and within the community can have a positive impact, as well. As nutrition experts, Academy members can help people adopt healthier eating styles, while reducing food loss and waste.
Be sure to visit the National Nutrition Month® website during the upcoming months for new and updated resources to help make the National Nutrition Month 2018 celebration an infinite success!
Spread The Love
I challenge you to spread the love by sharing my blog posts with your family, friends, and your community. Thank you.
Got2bGina The Blogger
Do you find yourself throwing out produce every week? You go to the market and you load up on your favorite fruits and veggies only to toss them out before you get a chance to use them because they are molding or limp. Some of your produce-spoiling problems can be solved depending on how you store them.
You cannot store all fruits and veggies together because some produce a gas called ethylene as they ripen. This gas can cause ethylene-sensitive produce to prematurely ripen. Therefore, keep ethylene-producing foods away from ethylene-sensitive foods—store these foods in different places. Here are the fruits and vegetables that produce ethylene: apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes. These fruits and veggies are sensitive to the effects of ethylene and should be stored in a high humidity crisper drawer: apples, asparagus, broccoli, carrots, cauliflower, cucumbers, eggplants, green beans, leafy greens, lettuce, peas, peppers, potatoes, spinach, summer squash, watermelon, and zucchini.
- Store potatoes, tomatoes, and onions in a cool, dry place, but not in the fridge. The cold will ruin their flavor.
- Keep unripe fruits and veggies like pears, peaches, plums, kiwis, mangoes, apricots, avocados, melons, and bananas on the counter. Once they’re ripe, place them in the fridge. Banana peels will turn dark brown, but it won’t affect the flesh.
- Store salad greens and fresh herbs in bags filled with a little air and sealed tightly. The puffy bags might take up a little bit more room in your fridge, but the loss of space is worth it; your greens will stay bright, crisp, and flavorful.
- Citrus fruits such as oranges, tangerines, lemons, and limes, will do fine for up to a week in a cool, dark place, away from direct sunlight, but you can lengthen their lives by storing them in the fridge in a mesh or perforated plastic bag.
- Wrap the celery in a plastic bag and then wrap that bag in aluminum foil to get a much longer refrigerated shelf life. Store in the crisper bin.
- Carrots, lettuce, and broccoli start to spoil as soon as they’re picked, so place them in separate plastic baggies in the crisper in your fridge and make sure they’re dry since moisture speeds up spoiling.
- Cut the leafy tops of your pineapple off (or give the leafy top a firm twist to remove).and store your pineapple upside down. You are redistributing the sugars that sink to the bottom during shipping and helping the pineapple to keep longer.
- Avoid washing berries until right before you’re ready to eat them. Wetness encourages mold growth.
- Wash, dry, and cut your fruits and veggies all at once, store them in covered glass containers lined in paper towels. You’ll not only be able to see them—which reminds you to eat them—but you’ll also be keeping moisture out.
- You can try purchasing only what you know you will be using—for the meal planner this could possibly work.