- Providing evidence-based nutrition and physical activity education in schools
- Supporting school gardens, Harvest of the Month, and other farm-to-school initiatives
- Facilitating collaborative youth engagement projects
- Supporting organizational wellness policies and community activities
January is a time many of us turn to healthier foods, and one good way to do that is to include leafy greens in our daily meals. Kale is a particularly nutritious green vegetable, whether eaten cooked until tender or raw in salads and smoothies. It is an excellent source of vitamins A, K and C, and a good source of vitamin B6, calcium and other minerals. Kale comes in many different varieties including the frilly curly kale, the ruffled Purple Russian, and the deep green, bumpy Tuscan kale (a.k.a. Dinosaur kale for its theoretical resemblance to dinosaur skin). Kale is especially delicious this time of year when the cool weather helps it to develop a sweet and mild flavor. See below for healthy recipe ideas to make kale a part of your meals this January, or learn more about kale and view its nutrition facts at the USDA's Seasonal Produce Guide.
Visit these links for a round-up of recent health and nutrition news, information, and events. For general healthy eating information based on an expert analysis of nutrition research, visit ChooseMyPlate.gov. For individual questions, consult a registered dietitian or medical provider.
10 Years of the Healthy, Hunger-Free Kids Act. A look at the impacts of this groundbreaking legislation on its 10th anniversary.
Warning Labels Reduce Sugary Drink Consumption in University Setting, Researchers Found. Recent research shows that labels warning college students about the health effects of drinking too many sugary beverages may lead them to drink less.
Is American Dietetics a White-Bread World? These Dietitians Think So. Important commentary on the lack of culturally relevant dietary information provided by most American dieticians. Although some dieticians are working to diversify what the official definition of "healthy food" looks like, much of the current dietary advice is not applicable to diverse foods eaten by Americans from a range of different cultural traditions.
California farmworkers hit hard by COVID-19, study finds. An important new study on the COVID-19 risks that farmworkers face.
During December and the cooler months of the year, turnips are at their best. Experiencing cold temperatures while growing helps the roots stay mild in flavor, and in cool weather turnips can last for an extended time, meaning they are available during the winter when few other fresh vegetables still are. Different varieties of turnip roots come in different colors, including white, purple and white, or yellowish orange. The turnip tops or leaves are also a delicious cooking green, and can be prepared similarly to mustard greens or kale. Turnips are an excellent source of vitamin C, with one serving containing more than 40% of the daily recommended intake, and they also provide dietary fiber, vitamin B-6, and potassium. See below for turnip recipes ideas, or learn more about turnips and view their nutrition facts at the USDA's Seasonal Produce Guide.