This month’s blog post is courtesy of Second Harvest Board member Tracy Bryars. She’s a nutrition expert and has provided some great tips to help you eat healthier.
National Nutrition Month® is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.
The theme for 2017 is “Put Your Best Fork Forward”, which acts as a reminder that each bite counts. Making just small shifts in our food choices, can add up over time. The 2015-2020 Dietary Guidelines for Americans suggest starting with small changes in order to make healthier lasting changes you can enjoy. This year’s theme for National Nutrition Month® inspires us to start with small changes in our eating habits – one forkful at a time. So whether you are planning meals to prepare at home or making selections when eating out, Put Your Best Fork Forward to help find your healthy eating style.
- Create an eating style that includes a variety of your favorite, healthful foods.
- Practice cooking more at home and experiment with healthier ingredients.
- How much we eat is as important as what we eat. Eat and drink the right amount for you, as MyPlate encourages us to do.
- Find activities that you enjoy and be physically active most days of the week.
- Manage your weight or lower your health risks by consulting a registered dietitian nutritionist. RDNs can provide sound, easy-to-follow personalized nutrition advice to meet your lifestyle, preferences and health-related needs.
The Second Harvest Food Bank (SHFB) Nutrition Committee was created in January 2015 and tasked to support the Mission, Vision and Values of the organization. Our SHFB Nutrition Committee is composed of one staff member and six Registered Dietitian Nutritionists with expertise in the areas of health care, community, school service, academia and senior nutrition. Together we have strengthened the Nutrition Policy and implementation, encourage nutritious meal and food distribution, support increase of nutritious food sources, support food safety, provide nutrition expertise and support advocacy.