Posted by Susan | Posted in Healthy Eating | Posted on 21-03-2011
Tags: NATIONAL NUTRITION MONTH
March is halfway over and I would be remiss if I did not mention that it’s National Nutrition Month. This years theme is Eat Right With Color. Since Spring is finally here and all the trees and flowers are starting to burst with color, this idea fits nicely as we all probably need to be reminded to add more color to our plates at meals. A rainbow of colorful foods supplies your body with a wide range of nutrients which work in synergy to form the basis of a healthy eating plan.
To eat healthy requires more that just counting those calories! Eating a variety of colorful foods is like an insurance policy – it covers all the bases when it comes to meeting your nutrition needs which results in a better chance of staying healthy. Here is a quick cheat sheet to help you navigate this color spectrum:
- Green foods such as avocados, kiwi, broccoli, asparagus, and leafy greens contain antioxidants that may promote healthy vision and decreased cancer risk
- Purple and blue produce such as blueberries, blackberries, and eggplant contain antioxidants with anti-aging benefits such as improved memory
- Orange and deep yellows such as grapefruit, peaches, carrots, and sweet potatoes may help promote good vision, improved immunity, and lower cancer risk.
- Red foods such as cranberries, red grapes, beets, and tomatoes may lead to better cardiac health, improved immunity/vision, and decreased cancer.
To round things out, remember to add lean protein and low fat dairy products to the mix for balance. Eating right with color is something we should do every month to stay healthy and feel great.