Basic Guidelines for Eating for Health

There is a lot of information out there about how and what to eat. Once we make the decision to prioritize our nutrition and eat for health, sorting through all that information can be overwhelming. Let us help. Here are a few key guidelines to keep in mind when eating for health:

• Do not eat unless hungry. Many of us eat from habit, boredom, loneliness, comfort, or for many other reasons rather than from hunger.
• Chew thoroughly; the slower we eat, the less we eat.
• There is a delay between eating and satiety or feeling full, so leave the table feeling you could eat more. It may be helpful to get a container that is about the size of our hand (this is the size of our stomach) and use it to measure meals. Remember, the goal is to eat enough so we feel sated, not stuff this container full until it breaks!
• Take breaks while eating to give your body a chance to evaluate fullness.
  
• Do not fry foods. Steam, grill, or bake when possible.
• Focus on eating a diet high in fruits and vegetables, quality lean proteins, and whole grains.
• If certain foods are a trigger, don't buy them.
  
• Indulge with foods you love that are good for you, such as exotic fruits and vegetables. Exotic produce may seem expensive, but not when compared to the price of many processed foods or the cost of being unhealthy.

The USDA Proposes New Guidelines to Make School Lunches Healthier

It's no secret there is a childhood obesity epidemic in the U.S. Statistics from 2007-2008 indicate that about 16.9% of children and adolescents aged 2–19 years are obese and the prevalence of childhood obesity continues to increase.[1] Yet, many of us are still surprised when we see the numbers. What is being done about this? Do we know why obesity persists? There are several theories ranging from increased sugary drink consumption to bad eating habits to an overall lack of education, access to healthy foods, and supervision. It very well may be a combination of all of the above.

So what is being done? In an effort to fight childhood obesity, the USDA announced January 13 new proposed guidelines to make school lunches healthier. These would be the first changes in 15 years and would include cutting salt and fat and adding more fruits and veggies to cafeteria selections. Under the proposed new guidelines[2]:

• School meals would have calorie limits.
• Salt would be cut by half over 10 years.
• Most trans fats would be banned.
• More fruits and vegetables would be included in each meal.
• Only low-fat or nonfat milk would be served.
• Meals would see increases in the amount of whole grains and eventually will include only whole grains.
• Breakfast would include both grain and protein, not one or the other.

For more information about the proposed guideline changes for school lunches, read the HealthDay article "U.S. Aims to Make School Lunches Healthier" here.

Have a suggestion? We'd love to hear your thoughts! Post your comments here or to ACHS Facebook at www.facebook.com/ACHSedu

References
[1] Ogden, C., PhD & Carroll, M., M.S.P.H. Prevalence of Obesity Among Children and Adolescents: United States, Trends 1963-1965 Through 2007-2008. Web. Accessed online 1/14/11 at http://www.cdc.gov/nchs/data/hestat/obesity_child_07_08/obesity_child_07_08.htm
[2] HealthDay. (2011). U.S. Aims to Make School Lunches Healthier. Web. Accessed 1/14/11 at http://www.nlm.nih.gov/medlineplus/news/fullstory_107653.html

Growing vegetables relieves stress and financial strain

When tough economic times hit, our collective money belts cinch tighter and tighter. People stop looking for entertainment out of doors and hunker down for the at-home experience, including eating in.

Yet—there is a silver lining. Although the current economy may cause us to make the move from sidewalk café to sideboard jockey (for a while), there is much to gain along the way. Say hello to stress relief. It may sound counterintuitive—“I’m stressed because everyone is stressed, so I should be frugal and grocery shop and stay home and cook my own dinner.”

But, cooking—and by extension, growing your own food—is an age-old holistic health practice, which promotes relaxation by shifting your focus from mental worry to physical exertion. As anxiety chills, your immune system and cardiovascular systems work better (otherwise known as, “I feel good.”)

It’s a win-win. You feel better AND your wallet feels better, because GIY (grow-it-yourself) gardening gives you fresh vegetables at a fraction of the store-bought price.

How do you get started?

Seed starting. True, you can also save money with month-old plants from your local nursery or home-supply store, but why would you? Seeds are a fraction of the price and produce more of what you want—lots’o’veggies.

One of the best ways to seed start, according to Master Gardener and ACHS Senior Vice President Erika Yigzaw, is with a seedling heat mat. These mats are portable and lightweight (which means apartment friendly), and allow you to bottom water, minimize the risk of mold.

Seed starting, Yigzaw shared at the ACHS Organic Gardening workshop March 21, has several personal and health benefits:

• It’s fun and easy.
• Fresh, on-hand food.
• You know where your food comes from (if you spend a little time researching your seeds and seed starting mix, you can be sure your food is organic, free of synthetic pesticide and chemicals).
• Saves money.
• Lengthens the growing season.

Start gardening...

1. Check the Farmer’s Almanac for your region to see when the last frost is scheduled to arrive.
2. Consult a gardening encyclopedia-type reference to see what veggies will grow best in your area. (In Oregon, the Oregon State University Master Gardener program is a good resource.)
3. Find your local, organic gardening store, where you can purchase your seeds, seedling starting mix, and seedling heat mat.
4. Read any and all instructions that come with your products.
5. When it is time to replant your seedlings into larger containers, re-use household materials like old plastic and/or ceramic planters, bowls, glasses, or tubs.
6. If you plan to transplant your veggies into larger plots, consult a local expert in advance. If you plan to build a container garden, the Gardener’s A-Z Guide to Growing Organic Food is a very user-friendly resource.

Tip: Make sure the container is large enough to avoid root-bound plants. And, you will want to sterilize your containers in a 10% solution of bleach.

For questions about organic, at-home gardening, contact the OSU Master Gardeners or your local organization.

For information about personal nutrition, or holistic nutrition career training, contact the Australasian College of Health Sciences.