Experts can help you ‘Go Further With Food’ during National Nutrition Month

Published Feb 25, 2018 at 9:00am

National Nutrition Month is here – this year’s theme is “Go Further with Food.” The goals of this year’s theme are threefold. It is focused on helping people create an eating pattern and physical activity plan that emphasizes: 

• Consuming fewer calories 

• Getting daily exercise 

• Making informed food choices 

By adopting these goals, this year’s theme strives to help people manage their weight successfully and reduce their risk of chronic disease while promoting health. 

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 real difference. Preparing your foods to go further by planning meals and snacks in advance can also help reduce food loss and waste. 

The Academy of Nutrition and Dietetics (the Academy) is the largest organization of food and nutrition experts in the world, with nearly 75,000 members. As the organization celebrates its 100th anniversary it still continues to look to the future. 

Each March, the Academy of Nutrition focuses nationwide attention on healthful eating through National Nutrition Month. Registered Dietitian Nutritionist and Academy of Nutrition and Dietetics Spokesperson Cordalis Msora-Kasago said, “While millions of Americans worry about how to feed their families, the amount of safe food wasted in the U.S. is on the rise, making small changes to the way we think about eating, we can help reduce food waste.” 

The Academy communicates healthful eating messages that emphasize balancing food and beverages within an individual’s energy needs, rather than focusing on any one specific food or meal. Improving overall well-being requires a lifelong commitment to healthful lifestyle behaviors, emphasizing lasting and enjoyable eating practices and regular physical activity. 

Initiated in 1973 as National Nutrition Week, the public education campaign became a month-long observance in 1980 in response to growing interest in nutrition. Nutrition from the ground up – Look at the big picture: No single food or meal makes or breaks a healthful diet. Your total diet is the most important focus for healthful eating. 

To commemorate the dedication of Registered Dietitian Nutritionists as the leading advocates for advancing the nutritional status of Americans and people around the world, the second Wednesday of March is celebrated as “Registered Dietitian Nutritionist Day.” This year’s Registered Dietitian Nutritionist Day will be celebrated March 14. 

All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy has determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings. 

The Academy is constantly educating its consumers and providing them with materials and resources to be as successful with health as possible. Websites such as www.eatright.org make that possible. The site is filled with information that demonstrates why Registered Dietitian Nutritionists (RDNs) are the trusted source of food and nutrition information. This website ensures that the Academy’s vision – optimizing health through food and nutrition – is met. 

Although, with eating healthy as all Registered Dietitian Nutritionists suggest, we all have a craving or sweet tooth occasionally. To feed that craving try this recipe that offers satisfaction without breaking the diet. 

Gingerbread Pudding: 

Cooking oil spray 

1/4 cup yellow cornmeal 

2 1/2 cups milk 

1/4 cup molasses (can use part brown sugar for milder flavor) 

1/4 tsp. salt 

1 tsp. ground ginger 

1/2 tsp. ground nutmeg

1 tsp. ground cinnamon 

1 1/2 cups fruit, fresh, frozen or canned (peaches, pears, strawberries, raspberries, blueberries, dried cranberries, etc.) and drained 

Preheat oven to 300 degrees F. Coat small oven-proof casserole dish with cooking oil spray. 

Put cornmeal in top of double boiler and hot water in bottom pot. Set over medium-high heat and bring water to a simmer to toast the cornmeal. 

Meanwhile, heat milk in small pan until hot and tiny bubbles form along sides (do not bring to a boil). Stir milk into cornmeal, blending well. Cook over hot water for 20 minutes, stirring occasionally. 

Add molasses, salt, ginger, nutmeg and cinnamon. 

Pour into casserole and bake 40 minutes or until firm. 

To serve pudding, divide among 6 small, shallow bowls and place two or more varieties of fruit on top. 

Refrigerate leftover pudding up to 3 days.