Skip to main content

Recharge Your Resolutions

Did you start the year out with big resolutions to improve your health? Have some of them started to slip? March is National Nutrition Month® and a perfect time to recharge your resolutions.

Be Realistic
Setting big health related goals can be motivating, but if the goals are too lofty it can backfire. Instead of setting yourself up for failure with goals that are too hard to reach, consider breaking them into steps. For example, if you need to eat more vegetables, becoming a vegan may be too big of a first step. Instead, start with the flexitarian approach of choosing some meat-free meals each week. Need ideas for realistic goals? Choosemyplate.gov has a section on starting with small changes and celebrating them as “MyPlate, MyWins.”

Consistency vs Perfection
When it comes to your health, what you do most of the time is more important than the occasional slip. If you have been working on eating less sugar and indulged in a big dessert over the weekend, let it go and get back on track. One off day doesn’t change all of the good you accomplished on the other days. When it comes to eating and other health behaviors, aim for consistency instead of
perfection.

Follow an Expert
Whether you need individualized strategies or motivation to stick to new habits, a Registered Dietitian/Nutritionist (RDN) may be able to help you. You can find one near you by searching on eatright.org through the “Find an expert” link. This month, you’ll also find a lot of RDNs active on social media using #NationalNutritionMonth. You can also connect with RDNs affiliated with your café through balanceittakesyou.com, and @balanceity on Twitter, Instagram and Facebook.

RESOURCES:
  1. Start with small changes. Available at: https://www.choosemyplate.gov/start-small-changes
Written by Jennifer M. Roberts, MS, RD.
March 2018

Comments

Popular posts from this blog

Focus on Whole, Minimally Processed Foods

With assistance from Northeastern graduate student Crystal (Sopher) Richardson What’s the WHOLE story on Processed Foods? Nutritionists and dietitians are often asked why processed foods are bad.  It’s not an easy question to answer.  Many refer to the fact that the “Diseases of Civilization” – heart disease, hypertension, tooth decay, diabetes and some cancers did not exist before the increased popularity of processed foods. Whole and minimally processed foods are prepared without copious amounts of added fat, salt or sugar, therefore maximizing the consumption of cancer-fighting nutrients and phytochemicals, that protect your body’s cells from damage. A 2017 study of 249 adolescents showed that the consumption of minimally processed foods was inversely associated with excess weight. 1 Another study in 2016, published by Anthony Fardet showed a link between minimally processed foods and satiety versus ultra-processed foods. 2 While most people know that eating a whole apple is much h

Local Produce

Summer is the perfect time to enjoy local produce because of the sheer variety of fruits and vegetables that are available. I’ve waited all winter for ripe berries, juicy tomatoes and sweet stone fruit. We get a few months of this bounty and when the season is over, we wait patiently for summer to come again so we can enjoy our favorites. Connecting and eating with the seasons can be rewarding but also a tough challenge as many of us now rely on grocery stores to provide year-round produce. FUN FACT Did you know that the average food item has traveled 1,500 miles to get to your plate? Seeking out local food, understanding how it was grown and learning more about the people who grew it can be an empowering experience. Not everyone has the opportunity to shake hands with the person that grew their food but for those that do, it carries more weight than a certification. Download lagu WAIT, THERE’S MORE Did you also know that how we eat can have as big an impact on climate change as transp

Behind the Scenes of H3's New 2013 Menu

As I write this post, I am getting ready to send the truck back out on campus to roll out our winter offerings. In my last post on the history of food trucks , I said that in this post I would discuss the future of food trucks. However, there are more timely things to discuss and I would like to instead use this post to provide a peek into the exciting world of menu creation and what kind of factors we take into consideration throughout the menu planning process for the Hungry Hungry Husky. Now when one thinks of creating menus, they may think chefs spend hours in the kitchen experimenting with different ingredients and getting their creative juices flowing. This would be true, but before that there are other things we as chefs need to consider. One of the most important things to consider is convenience to the customer – lunch is a great example. During the busy school/work week, customers don't have time to sit down and enjoy a leisurely meal. This is especially true for food tru