By Sree Raji March 20, 2011

What is the ADA? World's largest organization of food and nutrition professionals Committed to improving the nation's health Provides reliable and evidence-based nutrition information or the public

To fund the future of dietetics through research and education

AMERICAN DIETETIC ASSOCIATION Values and respects diversity Promotes a diverse membership that reflects cultural, ethnic, gender, racial and religious characteristics of the population it serves DIVERSITY!

A nutrition education and information campaign celebrated every March

Aim: To develop healthy eating habits Increase physical activity

Theme: Eat Right With Color 2011

Green: Produce indicates antioxidant potential and may help promote healthy vision and reduce cancer risks. Examples: Avocado, apples, grapes, honeydew, kiwi and lime Artichoke, broccoli, asparagus, green beans, green peppers, and leafy greens such as spinach. Some Ways To Brighten Your Plate

Carrots, yellow pepper, corn and sweet potatoes. Orange and Deep Yellow: fruits and vegetables contain nutrients that promote healthy vision, boost immune function, and reduce the risk of some cancers. Examples: Apricot, mango, cantaloupe, grapefruit, papaya, peach and pineapple Some Ways To Brighten Your Plate

Purple and Blue: may have antioxidant and anti-aging benefits and may help with memory, urinary tract health and reduced cancer risks. Examples: Blackberries, plums, blueberries, raisins Eggplant, purple cabbage, purple-fleshed potato. Some Ways To Brighten Your Plate

Red: Produce that may help maintain a healthy heart, vision, enhance immune function and may reduce the risk of certain cancers. Examples: Cherries, cranberries, pomegranate, grapefruit, grapes and watermelon Beets, red onions, red peppers, red potatoes, rhubarb and tomatoes. Some Ways To Brighten Your Plate

White, Tan and Brown: Contain nutrients that may promote heart health and reduce cancer risks. Examples: Banana, brown pears, dates and white peaches Cauliflower, onions, mushrooms, parsnips, turnips, white-fleshed potato and white corn. Some Ways To Brighten Your Plate

Food For Thought- Trivia Question? What nutrient is prevalent in orange colored foods such as sweet potatoes, carrots and mango?

Food For Thought- Trivia Question? What nutrient is prevalent in orange colored foods such as sweet potatoes, carrots and mango? Answer: Vitamin A Vitamin A helps to maintain eye and skin health, in addition to protecting your immune system.

Food For Thought- Trivia Question? Which nutrient helps to maintain blood glucose (blood sugar) levels?

Food For Thought- Trivia Question? Which nutrient helps to maintain blood glucose (blood sugar) levels? Answer: Fiber Eating beans, whole grains, fruits and vegetables is a great way to include fiber in your diet.

Food For Thought- Trivia Question? True or False: Fresh blueberries are healthier than frozen blueberries.

Food For Thought- Trivia Question? True or False: Fresh blueberries are healthier than frozen blueberries. Answer: False Frozen blueberries are as nutritious as fresh, so long as they are not packed in syrup.

“Weighing In” The benefits of healthy eating behaviors

The Facts  Obesity is a major risk factor for:  Heart Disease  Certain Cancers  Type 2 Diabetes  Obesity is defined as a body mass index (BMI) of ≥ 30.  Indicator of body fatness & weights that may lead to health problems

The Facts  Current U.S. Trends:  Obesity rates have soared over the last 20 years and continue to climb  1985: No states had an obesity rate over 14%  2009: Only Colorado and D.C. had obesity rates less than 20%

Obesity Trends* Among U.S. Adults BRFSS, 1985 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1986 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data < 10% 1 0%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1987 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1988 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1989 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1990 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1991 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1992 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1993 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1994 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1995 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1996 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1997 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

Obesity Trends* Among U.S. Adults BRFSS, 1998 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

Obesity Trends* Among U.S. Adults BRFSS, 1999 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

Obesity Trends* Among U.S. Adults BRFSS, 2000 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

Obesity Trends* Among U.S. Adults BRFSS, 2001 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) Obesity Trends* Among U.S. Adults BRFSS, 2002 No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

Obesity Trends* Among U.S. Adults BRFSS, 2003 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

Obesity Trends* Among U.S. Adults BRFSS, 2004 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

Obesity Trends* Among U.S. Adults BRFSS, 2005 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Obesity Trends* Among U.S. Adults BRFSS, 2006 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Obesity Trends* Among U.S. Adults BRFSS, 2007 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–1 20%–24% 25%–29% ≥30%

Obesity Trends* Among U.S. Adults BRFSS, 2008 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Obesity Trends* Among U.S. Adults BRFSS, 2009 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

WHAT CAN I DO? Small change can add up to big savings…

Top Tips 1.Portion Control 2.Reduce salt, sugar and fat intake 3.Eat right with color 4.Get moving!

What We Do Serve the public through the promotion of optimal nutrition, health, and well-being.

Need Help? A Registered Dietitian can help with: Managing chronic conditions: diabetes, digestive problems or high blood pressure. Pregnancy and post-partum nutrition Weight loss/weight management Healthy eating guidelines Nutrition for athletes

NATIONAL NUTRITION MONTH 2010

NATIONAL NUTRITION MONTH-2010

NATIONAL NUTRITION MONTH 2010

E at Healthy, Stay Healthy. “Prevention, The Way to a Healthier You”...