Eat colorfully for best nutrition
Still blanketed by lingering winter reminders, our March landscape isn't all that colorful. Trees are bare and early spring flowers remain buried under snow and mud.
But the produce aisles of local supermarkets paint a much different picture. There you'll find a painter's palette of colorful and nutritious foods to feast your eyes on.
Grapefruit, nectarines, asparagus, snow peas, apples, kiwi, Brussels sprouts, onions and sweet potatoes -- the American Dietetic Association encourages everyone to add color and nutrients to everyday meals in this year's National Nutrition Month theme: "Eat Right with Color."
According to Kerry Clelland, R.D., L.D.N., Foods & Nutrition Management/Clinical Dietetics Food Service Director at the Sarah A. Reed Retirement Center, "the focus on color makes it new and easier to teach the public about healthy eating."
A registered dietitian for nearly 20 years, she has observed the evolution of her profession as it relates to product availability.
"Years ago, there just wasn't a very large selection of fresh foods available during the winter months. Today, the aisles are bursting with color and beneficial nutrients year-round."
Her co-worker and fellow dietitian, Andrea Simons-Snedden, M.S., R.D., L.D.N., agrees.
"Because there are more fresh fruits and vegetables to choose from (as well as frozen, canned and dried), there's a greater variety of good nutrients available." Her advice to food shoppers? The darker and brighter the color -- the more nutrient dense the food. But adding a splash of colorful seasonal foods to a plate makes for more than just a festive meal -- particularly for children.
As Jamie Moraski, RD, L.D.N. at St. Vincent's Health Center points out, children seldom get enough of the essential nutrients needed for growth and development.
Industry experts report that children and teens have diets deficient in fiber, Vitamin D, calcium and potassium.
"Nearly all fruits and vegetables reduce the risk of cancers, but certain colors zero in on particular health issues. For example, green, yellow or orange produce also promotes healthy vision and immunity against viruses and bacteria," Moraski said.
If you really want to boost the nutritional value of a meal, consider the color of the ingredients. By including a wider variety you'll make the food more attractive and maximize the health benefits at the same time.
In the nutrition arena, that's a win-win.
Rhonda Schember
is a local home economist. Write to her c/o Lifestyle department, Erie Times-News, 205 W. 12th St., Erie, PA 16534 or e-mail your note to features@timesnews.com.
But the produce aisles of local supermarkets paint a much different picture. There you'll find a painter's palette of colorful and nutritious foods to feast your eyes on.
Grapefruit, nectarines, asparagus, snow peas, apples, kiwi, Brussels sprouts, onions and sweet potatoes -- the American Dietetic Association encourages everyone to add color and nutrients to everyday meals in this year's National Nutrition Month theme: "Eat Right with Color."
According to Kerry Clelland, R.D., L.D.N., Foods & Nutrition Management/Clinical Dietetics Food Service Director at the Sarah A. Reed Retirement Center, "the focus on color makes it new and easier to teach the public about healthy eating."
A registered dietitian for nearly 20 years, she has observed the evolution of her profession as it relates to product availability.
"Years ago, there just wasn't a very large selection of fresh foods available during the winter months. Today, the aisles are bursting with color and beneficial nutrients year-round."
Her co-worker and fellow dietitian, Andrea Simons-Snedden, M.S., R.D., L.D.N., agrees.
"Because there are more fresh fruits and vegetables to choose from (as well as frozen, canned and dried), there's a greater variety of good nutrients available." Her advice to food shoppers? The darker and brighter the color -- the more nutrient dense the food. But adding a splash of colorful seasonal foods to a plate makes for more than just a festive meal -- particularly for children.
As Jamie Moraski, RD, L.D.N. at St. Vincent's Health Center points out, children seldom get enough of the essential nutrients needed for growth and development.
Industry experts report that children and teens have diets deficient in fiber, Vitamin D, calcium and potassium.
"Nearly all fruits and vegetables reduce the risk of cancers, but certain colors zero in on particular health issues. For example, green, yellow or orange produce also promotes healthy vision and immunity against viruses and bacteria," Moraski said.
If you really want to boost the nutritional value of a meal, consider the color of the ingredients. By including a wider variety you'll make the food more attractive and maximize the health benefits at the same time.
In the nutrition arena, that's a win-win.
Rhonda Schember
is a local home economist. Write to her c/o Lifestyle department, Erie Times-News, 205 W. 12th St., Erie, PA 16534 or e-mail your note to features@timesnews.com.
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