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Archive for March 2nd, 2011

Légumes

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Close acquaintances know of my visual impairment. Others rarely recognize the problem. Like people with different types of disabilities, you learn ways to cope. I make use of color. White pages and folders scattered over my desk all look the same. To find something quickly, I print on colored paper or place special documents or information into colored folders.

So what does that have to do with nutrition? Well, our eating should be the same. To know you are getting the nutrients you need, think color. March is National Nutrition Month. The theme for this year is “Eat Right with Color.” For more information, go to http://www.eatright.org/nnm/ .

How does color improve eating? Think about some of the meals you have eaten lately. Were they colorful or did they fall into the mundane whites or browns? Start with breakfast. What foods can you add to make selections more colorful and at the same time more nutritious. My personal favorite is a bowl of blueberries, high in vitamins and antioxidants.

I enjoy a good hamburger as much as anyone. I’m just careful what goes on it and with it. A perky spinach salad instead of French fries adds color and loads of nutrients. For dinner, try to add at least two vegetables or a vegetable and fruit.

Fill your plate daily with a colorful variety of fruits, vegetables, whole grains, lean proteins, and dairy. The American Dietetic Association suggests that a rainbow of colors on the plate serves as the foundation for a healthful eating plan. When we think color, eating more nutritious fares becomes easier.

To “Rate Your Plate” see http://www.eatright.org/NNM/content.aspx?id=5334 .

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