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Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity.

No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day.

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The Dietary Guidelines for Americans calls for all Americans to eat more nutrient-rich foods. Fruits and vegetables can be great sources of the following important nutrients. Click the links to see a list of fruits & veggies that carry the label of "high" and "good" sources for these nutrients.

Calcium: Calcium is essential for healthy bones and teeth. It is also needed for normal functioning of muscles, nerves and some glands.

Fiber: Diets rich in dietary fiber have been shown to have a number of beneficial effects, including decreased risk of coronary heart disease.

Folate: Healthful diets with adequate folate may reduce a woman's risk of having a child with a brain or spinal cord defect.

Iron: Needed for healthy blood and normal functioning of all cells.

Magnesium: Magnesium is necessary for healthy bones and is involved with more than 300 enzymes in your body! Inadequate levels may result in muscle cramps and high blood pressure.

Potassium: Diets rich in potassium may help to maintain a healthy blood pressure.

Sodium: Needed for normal cell function throughout the body. Most diets contain too much sodium which is associated with high blood pressure.

Vitamin A: Keeps eyes and skin healthy and helps protect against infections.

Vitamin C: Helps heal cuts and wounds and keeps teeth and gums healthy.

Take a closer look at the Fruit and Vegetable Nutrition Database for key nutrients in individual fruits and vegetables.

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The Dietary Guidelines for Americans calls for all Americans to eat more nutrient-rich foods. Fruits and vegetables can be great sources of the following important nutrients. Click the links to see a list of fruits & veggies that carry the label of "high" and "good" sources for these nutrients.

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https://www.ncaa.com/news/basketball-men/march-madness-dates-tournament-schedule

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Retail Price - This is the price you pay for each item.

Unit Price - The unit price will tell you how much an item costs per pound, ounce, quart, etc. It can be very useful when comparing two items!

The image below shows two different price tags. In the first one, the retail price is $1.62 for one 32 oz. yogurt. The unit price, in the red box, is $0.05 per oz. In the second one, the retail price is $0.72 for one 6 oz. yogurt, but the unit price is $0.12 per oz. Based on the unit price, you can determine that the larger, 32 oz. yogurt is the better buy because you are getting more for your money.
How is the unit price found?
TOTAL PRICE ÷ SIZE = UNIT PRICE

Example: What is the unit price of a 6 oz. yogurt that has a retail price (the price you pay) of $0.72?

$0.72 ÷ 6 oz. = $0.12

The unit price of this yogurt is $0.12 per oz.

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usda center for nutrition policy & promotion

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Retail Price - This is the price you pay for each item. Unit Price - The unit price will tell you how much an item costs per pound, ounce, quart, etc. It can be very useful when comparing two items! The image below shows two different price tags.

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Tips for Going Down the Aisle while Grocery Shopping

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Tips for Going Down the Aisle while Grocery Shopping

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usda center for nutrition policy & promotion

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Download the Safe Food App-

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Use a Food Thermometer: Ensuring foods reach this safe minimum internal temperature is the only reliable way to ensure safety.

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Centers for Disease Control and Prevention

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What You Need to Know

Check a restaurant's inspection score.

Make sure food is cooked thoroughly.

Hot food should be served hot and cold food should be served cold.

Eat leftovers within 3 to 4 days.

If you think you got sick from food, report it to your local health department.

Going out to eat? Choose a restaurant that keeps food safety on the menu. Here are some tips to protect yourself from food poisoning while eating out.

Tips to Avoid Food Poisoning While Eating Out

Check inspection scores. Check a restaurant's score at your health department's website, ask the health department for a copy of the report, or look for it when you get to the restaurant.

Look for certificates that show kitchen managers have completed food safety training. Proper food safety training can help improve practices that reduce the chance of spreading foodborne germs and illnesses.

Look for safe food-handling practices. Sick food workers can spread their illness to customers. If you can see food being prepared, check to make sure workers are using gloves or utensils to handle foods that will not be cooked further, such as deli meats and salad greens.

Order food that's properly cooked. Certain foods need to be cooked to a temperature high enough to kill harmful germs. This includes meat; seafood; chicken, turkey, or other poultry; and eggs. If a restaurant serves you undercooked meat, poultry, seafood, or eggs, send it back to be cooked until it is safe to eat.

Avoid lukewarm food. Cold food should be served cold, and hot food should be served hot. If you're selecting food from a buffet or salad bar, make sure the hot food is steaming and the cold food is chilled. Germs that cause food poisoning grow quickly when food is in the danger zone, between 40°F and 140°F.

Ask your server if they use pasteurized eggs in foods such as Caesar salad dressing, custards, tiramisu, and hollandaise sauce. Raw or undercooked eggs can make you sick unless they're pasteurized to kill germs.

Refrigerate your leftovers quickly. Refrigerate leftovers within 2 hours of when the food was prepared (or 1 hour if the food is exposed to temperatures above 90°F, like a hot car or picnic). Eat leftovers within 3 to 4 days. Throw them out after that time.

Report Food Poisoning

If you think you or someone you know got sick from food, please report it to your local health department. Report it even if you don't know what food made you sick. Reporting an illness can help public health officials identify a foodborne disease outbreak and keep others from getting sick.

Read other food safety features to learn more about protecting yourself and your loved ones from food poisoning.

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Check a restaurant's inspection score. Make sure food is cooked thoroughly. Hot food should be served hot and cold food should be served cold. Eat leftovers within 3 to 4 days. If you think you got sick from food, report it to your local health department. Going out to eat?

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Whether you're on a quest to prevent food waste or you simply want to store prepared food, reusable containers can do the job. But some food containers are safer than others when it comes to personal and environmental health. Here's what you need to know.

Know the code. On the bottom of plastic food storage containers, you'll find a tiny triangle with a number (resin identification code) ranging from 1 to 7. This number indicates what the plastic is made of. In general, the safest choices for food use are numbers 1, 2, 4 and 5. The American Academy of Pediatrics recommends avoiding plastic containers with codes 3, 6 and 7. Plastic number 3 contains vinyl or polyvinyl chloride (PVC), 6 has polystyrene and 7 can contain various plastics, such as Bisphenol-A (BPA).
The use of BPA has been banned in baby bottles, sippy cups and in the packaging of infant formulas. However, its use in other food and beverage containers continues to be monitored and is currently considered safe by the U.S. Food and Drug Administration. Many BPA-free plastic food and beverage containers are available today, allowing consumers to minimize their exposure to it.

Keep it cool. Though polycarbonate plastic is strong and long-lasting, it can break down over time from high temperatures and overuse. Never microwave foods in plastic food containers, including margarine tubs and restaurant carryout containers. Plastic containers from packaged microwavable meals shouldn't be reused after their initial use; they're safely designed for one-time-use only. Putting plastic containers in the dishwasher should also be avoided.

Recycle as appropriate. According to the Environmental Protection Agency (EPA), the U.S. only recycled about 9 percent of plastic containers and packaging in 2015. This can contribute to greenhouse gas (GHG) emissions, impacting the health of the environment.

The Bottom Line

Pick plastic food containers wisely and limit their use to cold food storage. They can also be ideal for transporting food. Choose glass or stainless steel containers for cold or hot foods. Since both can be cleaned and reused, they're ideal for home food storage, too.

Jackie Newgent, RDN, CDN, is a Brooklyn-based culinary nutritionist, writer and media personality.

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How to Use Plastic Food Storage Containers

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Whether you're on a quest to prevent food waste or you simply want to store prepared food, reusable containers can do the job. But some food containers are safer than others when it comes to personal and environmental health. Here's what you need to know. Know the code.

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St. Patrick's Day is a festive opportunity to make healthy eating fun for kids. Capitalize on this holiday's themes and create positive St. Patty's Day food memories by serving up a nutritious spread.

Serve Up the Green

Use the green theme of St. Patrick's Day to get kids interested in eating green produce, which is packed with all kinds of nutrients. Try these delicious options:

Leprechaun Dip: Make an edamame dip that is not only green, but also contains protein, vitamins and minerals. Puree steamed and shelled edamame with olive oil, lime juice and cilantro. Serve with crisp green vegetables, such as cucumber slices or snap peas.

Shamrocks: Cut green bell peppers crosswise near the pointed end to make Shamrock-shaped slices. Or, make "Shamrock Mini Pizzas" by spreading pizza sauce and cheese over split English muffins. Place one bell pepper slice on each mini pizza, and bake until the cheese melts.

Cabbage and corned beef: Make the veggie the focus by giving this classic dish a modern twist. Shred raw cabbage, add grated carrots and toss the mixture with a dash of salt and a tablespoon of sugar. Let sit at room temperature for 30 minutes. Drain any water that forms in the dish and toss the cabbage with a bit of vinegar. Sprinkle diced corned beef or bacon bits on top for a fresh, healthy cabbage and corned beef dish.

Celtic pasta with peas: For a meatless main dish, toss cooked whole-grain pasta with pesto and green peas.

Embrace Ireland's Favorite Veggie

Potatoes contain healthy vitamins, minerals and fiber. Experience Ireland's passion for potatoes on this holiday:

Potato Soup. Make a healthy potato soup by substituting fat-free evaporated milk for heavy cream. This reduces the fat, while keeping the creaminess of this comforting dish.

Baby Boiled Potatoes: Put garlic cloves, bay leaf and a pinch of salt in a pot of water. Drop in the baby potatoes and boil until soft. Toss with olive oil and chopped parsley or rosemary. Cut each potato in half and spear with a toothpick

Sprouting Potatoes: Cut baby potatoes and Brussels sprouts in half. Toss in olive oil and a pinch of salt and pepper. Broil until lightly brown. Serve on skewers, alternating potato and sprout.

Mashed Potatoes - the Healthy Way: whip up creamy mashed potatoes using low-fat milk, light sour cream and chives. Serve as a side dish or use as a topping for a traditional Shepherd's Pie prepared with lean ground beef or turkey.

Serve a Pot 'o Gold for Dessert

Pot 'o Gold: Make up fruit skewers with green grapes and kiwi slices. Place a pineapple chunk at each end to serve as the "pot 'o gold."

Apple Pie Smoothie: Blend a little bit of baby spinach, Greek yogurt and green apples. Mix in apple pie spice. Serve in 4-ounce portions.

Honeydew Sorbet: Make a green sorbet using honeydew melon.

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St. Patrick's Day is a festive opportunity to make healthy eating fun for kids. Capitalize on this holiday's themes and create positive St. Patty's Day food memories by serving up a nutritious spread. Use the green theme of St. Patrick's Day to get kids interested in eating green produce, which is packed with all kinds of nutrients.

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Basic Information About Colorectal Cancer | CDC

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Basic information about colorectal (colon) cancer from CDC.

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Colorectal Cancer Awareness Month

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Centers for Disease Control and Prevention

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"I never would have found it early if I hadn't been screened," said Robert, a survivor of colorectal cancer. If you're 50 to 75 years old, get screened for colorectal cancer regularly.

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National Nutrition Month ® is an annual nutrition education and information campaign created by the Academy of Nutrition and Dietetics. The campaign, celebrated each year during the month of March, focuses on the importance of making informed food choices and developing sound eating and physical activity habits. In addition, National Nutrition Month ® promotes the Academy and its members to the public and the media as the most valuable and credible source of timely, scientifically-based food and nutrition information.

Registered Dietitian Nutritionist Day is also celebrated during National Nutrition Month ®, on the second Wednesday in March. This occasion increases awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services, while recognizing both RDNs and nutrition and dietetic technicians, registered for their commitment to helping people enjoy healthy lives.

History

"National Nutrition Week", initiated in March 1973, was embraced by members of the American Dietetic Association (now the Academy of Nutrition and Dietetics) as a way to deliver nutrition education messages to the public while promoting the profession of dietetics. In 1980, in response to growing public interest in nutrition, the week-long celebration expanded to become a month-long observance. Read more about its past in the article, " National Nutrition Month: A Brief History."

2019 NNM Campaign

In an effort to accommodate the diverse areas in which National Nutrition Month ® is celebrated and allow greater flexibility in the promotion of healthful messages, this year National Nutrition Month® will be honored as its own theme. This will allow the NNM campaign to focus on its original purpose, which is: "To increase the public's awareness of the importance of good nutrition and position Academy members as the authorities in nutrition."

During National Nutrition Month ®, help the Academy achieve its vision of a world where all people thrive through the transformative power of food and nutrition.

NNM Sponsor

The Academy's mission is to promote optimal nutrition and well-being for all people by advocating for its members. With more than 100,000 credentialed practitioners, the Academy is the world's largest organization of food and nutrition professionals. The majority of the Academy's members are registered dietitian nutritionists and nutrition and dietetics technicians, registered.

Service Mark

National Nutrition Month ® is the property of the Academy. Its use is encouraged, but only in accordance with the Academy's published guidelines. Unauthorized use is strictly prohibited.

Be sure to revisit the Academy's National Nutrition Month® website in the upcoming months for new and updated resources to help make your NNM 2019 celebration an infinite success!

For More Information

NNM inquiries should be directed to nnm@eatright.org. For media related information contact Public Relations at 312/899-4769 or media@eatright.org.

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National Nutrition Month ® is an annual nutrition education and information campaign created by the Academy of Nutrition and Dietetics. The campaign, celebrated each year during the month of March, focuses on the importance of making informed food choices and developing sound eating and physical activity habits.

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PRACTICE KITCHEN SAFETY DURING NATIONAL NUTRITION MONTH® 2019
Newswise - CHICAGO - You know to wash your hands before eating - but many people aren't aware of other common kitchen mistakes that can cause illness. The Academy of Nutrition and Dietetics encourages everyone to practice food safety before, during and after preparing your meals.
Keep It Clean
"Always wash your hands with soapy water for at least 20 seconds before and after handling food," says registered dietitian nutritionist Isabel Maples, a national spokesperson for the Academy. "Don't forget to wash your hands after handling raw meat and poultry to avoid spreading germs through the juices."

Wash fruits and vegetables, but don't wash meat and poultry prior to cooking to avoid spreading possibly harmful bacteria to your sink and surrounding kitchen areas, Maples says.

"Clean your countertops with hot, soapy water. Use paper towels or disinfectant wipes, instead of washcloths or sponges, which can harbor bacteria," Maples says.

Maples adds: "Take apart small kitchen appliances, such as blenders and can openers, to clean them. Allow them to completely air dry before putting them away. Clean your refrigerator every few weeks to rid it of potentially dangerous residue from raw foods. Rid your refrigerator of leftovers after four days. When in doubt, throw it out."

Cook It Right

"Using a food thermometer is the only real way to know if meat is done. It can help you avoid under-or over- cooking food by assessing the internal temperature," Maples says. "Insert the thermometer into the thickest part of the meat, without it touching the bones or the bottom of the pan, to avoid getting a false reading. Then clean your thermometer with hot, soapy water after each use."
Keep It Hot or Cold
"Keep hot foods hot and cold foods cold," Maples says. "Avoid letting your food become lukewarm because that's the temperature where microbes can multiply quickly. Divide hot food into shallow containers to cool faster. Refrigerate perishable foods within two hours - or within one hour during warmer weather."

Do not thaw frozen foods on the counter, she says. Instead, thaw frozen foods in the refrigerator, in cold water or in the microwave. Harmful foodborne pathogens multiply rapidly when foods are in the temperature danger zone between 40° F and 140° F.
Store It Right
"Store foods in the correct area of the refrigerator," Maples says. "To minimize the risk of raw juices dripping into other foods, put cooked and ready-to-eat foods at the top and raw meats and poultry at the bottom. Plus, place raw meats in a container to catch any drips."

Store food in containers or wrapped with plastic or foil to prevent cross contamination. Take a tip from the pros and label and date foods to keep track of their freshness, Maples says.
National Nutrition Month® 2019
National Nutrition Month®, celebrated each March, encourages people to make informed food choices and develop sound eating and physical activity habits all year long.

The Academy's National Nutrition Month ® website includes articles, recipes, videos, radio public service announcements and educational resources to spread the message of good nutrition and the importance of an overall healthy lifestyle for people of all ages, genders and backgrounds. Follow the Academy's social media channels including Facebook and Twitter using #NationalNutritionMonth.

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The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.

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Practice Kitchen Safety During National Nutrition Month® 2019 | Newswise: News for Journalists

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You know to wash your hands before eating - but many people aren't aware of other common kitchen mistakes that can cause illness. The Academy of Nutrition and Dietetics encourages everyone to practice food safety before, during and after preparing your meals.

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Madison School Nutrition

My Plate

National Nutrition Month

Resource Guide for Jefferson County