National Nutrition Month

This National Nutrition Month, focus on the importance of making informed food choices and developing sound eating habits by eating a variety of nutritious foods every day!

Learn more about #NationalNutritionMonth: https://sm.eatright.org/NNMinfo

The Detroit Area Agency on Aging supports 23 locations that serve free community meals to people age 60 or older, weekdays at lunchtime.  Visit  www.DetroitSeniorSolution.org/congregate-meals for locations near you or an aging relative or friend.

 

 

History of National Nutrition Month

"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.

Nutrition Education  - 20 Ways to Enjoy More Fruits

Eating a variety of nutritious foods every day doesn’t have to be difficult. Make sure to focus on bright colored fruits and vegetables. Add dark green leafy vegetables to your diet. Keeping an open mind on ways to add fruits and vegetables to your diet is key.

If you’re looking for ways to add fruits to your everyday diet, read what the experts are saying.

 

 

 

Recipe of the Week

EASY PASTA SALAD W/ CHICKEN AND VEGETABLES

Ingredients

1 15-ounce can garbanzo beans, drained and rinsed
1 6-ounce can chicken breast packed in water, drained and rinsed
½ cup balsamic vinaigrette salad dressing
16 ounces uncooked whole-wheat pasta
1 10-ounce bag frozen mixed vegetables

Directions

  1. Bring a gallon-sized pot of water to boil. Cook pasta according to package instructions.
  2. Two minutes before pasta is finished cooking, add in the frozen mixed vegetables. Once pasta is cooked and vegetables are tender, drain into colander.
  3. While pasta and vegetables are cooking, gently mix the rinsed and drained beans, chicken and salad dressing in a large bowl until combined.
  4. Add the pasta and vegetables to the bowl and mix with the beans, chicken and salad dressing. Serve salad warm or cold.

Cooking Tip

  • Garbanzo beans are also known as chickpeas. Feel free to substitute any type of bean you like for the garbanzo beans; or, use tuna in place of canned chicken breast. Try using your favorite salad dressing flavor in place of balsamic vinaigrette.

When selecting which shape pasta to use, opt for smaller pasta such as rotini, macaroni or shells, which are similar in size to the vegetables and chicken. This will allow for better mixture of ingredients and dressing.

 

 

Theme: Plan your meals for each week

Eat Right, Bite by Bite
Good nutrition doesn't have to be restrictive or overwhelming. Small goals and changes can have a cumulative healthful effect, and every little bit (or bite!) of nutrition is a step in the right direction.

Eating Right on a Budget

Eating healthy on a budget and getting the most nutrition for your food budget starts with a little extra planning before you shop. There are many ways to save money on the foods that you eat. For some budget-friendly tips for eating right on a budget, click here.

The Detroit Area Agency on Aging provides nutritious meals at 23 congregate meal sites throughout our service area. Stopping in a few times a week to join us can help with your pocket book. To find a congregate site to visit, click the following link: https://www.detroitseniorsolution.org/congregate-meals

Eating Right on a Budget (click here for spanish version)

 

WEEK 2 RECIPE: TROPICAL FRUIT YOGURT SMOOTHIE

TROPICAL FRUIT YOGURT SMOOTHIE

Ingredients

6 ounces passion fruit, guava or other fruit-flavored fat-free yogurt*
1 medium chopped mango**
1 small banana**
⅓ cup uncooked, rolled oats
2 teaspoons fresh ginger, grated
½ cup pineapple or orange juice
½ cup fat-free milk

Directions                           

  1. Put yogurt, mango, banana, oats and ginger in a blender. Add juice and milk.
  2. Whirl in the blender for about 30 seconds, or until mixture is smooth.
  3. If the smoothie is too thick, add juice or milk to desired consistency.

Cooking Notes

*If using Greek yogurt, you might add more juice or milk. Another option: For less added sugars, use plain, fat-free yogurt and sweeten with additional fruit if desired.
**Substitute 1 cup any tropical fruit — or any fresh, frozen or canned fruit you have on hand.

 

Theme: Learn Skills to Create Tasty Meal

  • Keep Healthy Ingredients on Hand
  • Practice Proper Food Safety
  • Share a Meal with Someone When Possible
  • Try New Foods

Tips for Reading Menus While Eating Out

While going out to eat, we can take in far more calories than our bodies need. Most restaurants today provide serving sizes and total calories two to three times greater than our bodies require. Learning to read a menu will arm you with the information you need for ordering a healthy alternative while dining out. For tips on reading menus, please click here. (Spanish version)

Recipe of the week:

Grill Up Dessert

1 pineapple cut up

3 peaches cut in half

Kabob sticks soaked in water

Alternate placing fruit chunks on the kabob sticks.

Turn your grill on low.

Cook fruit kabobs on low heat until the fruit is hot and slightly golden for a tasty and nutritious dessert.