ADA’s name changes, but nutritional guidelines stay the same

It’s that time of year again! Spring break is approaching, and before you know it summer and shorts weather will be here (God willing!). So it only seems appropriate that March is National Nutrition Month.

National Nutrition Month (NNM) had its beginnings in 1973 as National Nutrition Week.

It kicked-off with a presidential proclamation, TV and radio public service announcements, news releases, and bumper stickers, all featuring the theme “Invest in Yourself—Buy Nutrition.”

The message was enthusiastically embraced by American Dietetic Association (ADA) members as an opportunity to promote the profession as well as to serve as a vehicle for delivering nutrition education messages to the public.

A lot has changed over the years, including the ADA’s name change last year to the Academy of Nutrition and Dietetics (AND).

According to AND President Sylvia Escott-Stump (whom I have had the pleasure of hearing speak and used the textbook she wrote while I was in school) the ADA had its beginnings in 1917 after working to feed the troops healthfully during World War I.

“The name Academy of Nutrition and Dietetics promotes the strong science background and academic expertise of our members, primarily registered dietitians. Nutrition science underpins wellness, prevention and treatment,” Escott-Stump said.

Through the years, the message of Registered Dietitians around the world has remained basically the same.

Unfortunately research hasn’t always been on our side. You know what I mean.

First we say eggs are bad, then they’re not.

Same goes for coffee.

But our basic message has always been a simple one: eat in moderation, don’t cut out entire food groups, eat from the rainbow, be active, etc. Continue reading →

Drastic changes made to 65-year-old federal lunch program

My memories of school lunch go back to my days at St. Charles grammar school where there was one choice for lunch.

It was served on real plates with real silverware.

Parents volunteered as “lunch ladies” and helped out in the cafeteria.

Isn’t it funny the things you remember from your childhood? Boy, how things have changed!

After having conversations with some parents, I get the impression that they don’t know exactly what the National School Lunch Program (NSLP) is or what it consists of.

The National School Lunch Program is a federally assisted meal program operating in over 101,000 public and non-profit private schools and residential childcare institutions.

In 2010, it provided nutritionally balanced, low-cost or free lunches each day to more than 31 million children.

In 1998, Congress expanded the National School Lunch Program to include reimbursement for snacks served to children in after-school educational and enrichment programs for children through 18 years of age.

The Food and Nutrition Service administers the program at the Federal level.

At the State level, the NSLP is usually administered by State Education agencies, which run the program through agreements with school food authorities.

Believe it or not, school lunch programs have been around since 1946 when President Harry S. Truman began the national school lunch program as a measure of national security.

He did this after reading a study that revealed many young men had been rejected from the World War II draft due to medical conditions caused by childhood malnutrition.

Since that time more than 180 million lunches have been served to American children. Continue reading →

Scaring up an actual cure for the lunchtime blues

So, what are you having for lunch today? If it’s something that you are not particularly excited about, here are some easy tips for packing a yummy and healthy mid-day meal that you can look forward to.

Transform last night’s dinner leftovers into today’s lunch. Leftover meat adds protein to a salad filled with veggies.

Include some extras such as Craisins, walnuts, seeds, etc.

When you include lower fat cheeses and meats, you will have a nutritionally packed, visually appealing and very tasty lunch.

Add a piece of multigrain bread or some multigrain crackers to round out the meal.

When choosing salad dressings, go for the lower fat vs. fat free varieties. Continue reading →