March is National Nutrition Month

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National Nutrition Month® began in 1973 and is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives.

Almost 10% of the senior population in the United States is malnourished because of issues including medication complications, lack of appetite, depression, illness and more. Over thirty percent of seniors suffer from chronic dehydration and most seniors need more calcium, vitamins D and B-12 than adults under the age of 60.   As the elderly age, they require fewer calories, however require more protein, calcium vitamins and other nutrients. It is more important than ever caregivers are educated on the importance of nutrition and dietary needs of senior citizens . We at Visiting Angels provide our caregivers hands on culinary and nutrition training so they can prepare meals accordingly for the elderly. This allows us to be a key contributor in the well being and longevity of our elderly clients.

It’s important to get a variety of foods so your body can received the nutrients it needs as you age. Balancing physical activity and a healthful diet is your best recipe for health and fitness. 

  • Eat fruits and vegetables. Eat more dark green vegetables like leafy greens or broccoli, and
    orange vegetables like carrots and sweet potatoes.
  • Vary your protein choices with more fish, beans and peas.
  • Eat at least three ounces of whole-grain cereals, breads, crackers, rice or pasta every day.
  • Have three servings of low-fat or fat-free dairy (milk, yogurt or cheese) that are fortified with vitamin D to help keep your bones healthy.
  • Make the fats you eat healthy ones (polyunsaturated and monounsaturated fats). Switch from solid fats to oils when preparing food.


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