Health & Wellness Society & Culture

UGA Food Services to conduct exposition for National Nutrition Month

Campaign highlights the importance sound eating and physical activity habits

Athens, Ga. – University of Georgia Food Services is joining the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) in March in celebrating National Nutrition Month® by hosting a Nutrition Exposition for students, faculty, staff and citizens of the community.

The expo will be held during lunch hours, 11:30 a.m. to 2:00 p.m., on March 1 at Oglethorpe Dining Commons; March 2 at The Village Summit; March 5 at Snelling Dining Commons; and March 6 at Bolton Dining Commons. The expo is free for meal plan customers; the fee for non-meal plan customers is $10.50 and includes lunch.

Services to be provided during the expo include height and weight measurements, body mass index assessments, body fat analysis, blood pressure checks, flexibility and hand strength testings, and pedometer giveaways. In addition, UGA Food Services’ Registered Dietitian Katherine Ingerson will offer nutrition tips.

This year’s National Nutrition Month theme is “Get Your Plate in Shape,” encouraging consumers to include a variety of fruits, vegetables, whole grains, lean proteins and dairy on their plates daily. Ingerson and officials from the Academy of Nutrition and Dietetics are offering the following recommendations to “Get Your Plate in Shape:”
Make half of your plate fruits and vegetables: Eat a variety of vegetables, especially dark-green, red and orange varieties. Add fresh, dried, frozen or canned fruits to meals and snacks.
Make at least half your grains whole: Choose 100 percent whole-grain breads, cereals, crackers, pasta and brown rice. Check the ingredients list on food packages to find whole-grain foods.
Switch to fat-free or low-fat milk: Fat-free and low-fat milk have the same amount of calcium and other essential nutrients as whole milk, but less fat and calories. For those who are lactose intolerant, try lactose-free milk or a calcium-fortified soy beverage.
Vary your protein choices: Eat a variety of foods from the protein food group each week, such as seafood, nuts and beans, as well as lean meat, poultry and eggs. Keep meat and poultry portions small and lean. Be sure to choose seafood as the protein at least twice a week.
Cut back on sodium and empty calories from solid fats and added sugars: Compare sodium in foods and choose those with lower numbers, and season your foods with herbs and spices instead of salt. Switch from solid fats to healthy oils, such as olive and canola. Replace sugary drinks with water and choose fruit for dessert.
Enjoy your foods but eat less: Avoid oversized portions. Use a smaller plate, bowl and glass. When eating out, choose lower calorie menu options.
Be physically active your way: Adults need at least 2 hours and 30 minutes of physical activity every week. Choose activities that you enjoy, and start by doing as much as you can.

“National Nutrition Month is a great opportunity for us to help students get excited about nutrition and, more importantly, to teach students how to apply nutrition principles in their lives,” said Ingerson.

National Nutrition Week was initiated in 1973 as a weeklong event, and became a month-long observance in 1980 in response to growing public interest in nutrition. Additionally, to commemorate the dedication of registered dietitians as advocates for advancing the nutritional status of Americans and people around the world, the second Wednesday of March has been designated “Registered Dietitian Day.” As part of this public education campaign, the Academy’s National Nutrition Month website includes a variety of helpful tips, fun games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition around the “Get Your Plate in Shape” theme.