The Iowa Academy, an affiliate of The Academy of Nutrition and Dietetics, is a not-for-profit professional organization of over 900 members including registered dietitians, dietetic technicians, and dietetic students.

We promote and enhance our profession through various activities and help to improve the lives of Iowa citizens through evidence-based practices.


MONTHLY NEWSLETTER

July Newsletter

We are in the heart of summer and this month is prime time for blueberry harvesting! Blueberries are such a universal fruit to where we use them in anything from baking to juicing. Blueberries get their name from their deep blue and purple color. Anthocyanins, meaning dark purple flower, provides the vibrant pigment and vitamins that we all know with blueberries (oregonstate.edu).

Countless studies show the health benefits of blueberries, but one of the most recent interests has been their effect on cognition. A study tested how older adults cognition changes with the consumption of blueberries. From a series of tests, the study concluded a positive correlation between blueberry consumption and cognitive improvement (neurobiologyofaging.org). The increased levels of vitamin C intake promote an increased release of dopamine, leading to more efficient cognitive processes. Such cognitive improvements suggest lessening symptoms of dementia and memory loss in older adults by the vitamins in blueberries (tandfonline.com Nutritional Neuroscience).

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LATEST MEDIA SEGMENT

  • Media Spokesperson: Rachel Wall on KCRG TV9

    Grilling What’s in Your Garden

    Summer is here, and it’s time to fire up the grill and enjoy fresh foods! Grilling is a healthy, quick, and easy way to prepare meals. You can use little or no fat when grilling meats and vegetables, without sacrificing flavor. You can even reduce dirty dishes by grilling veggies in foil! Summer squash, like zucchini, tomatoes, corn, and peppers, are all typically ready to harvest in July – and are great on the grill.

  • Tips

    Here are some fun ways to grill healthy meals:

    • Grill a vegetable pizza (there are many recipes online).
    • Chop two or three veggies (summer squash, onion, tomato) and a lean meat into cubes, layer on a kabob, and grill.
    • For a grilled “stir-fry,” cut up chunks of onion, pepper, and lean beef. Toss together with low sodium soy sauce and spices such as garlic powder and ginger. Grill in foil pan and serve with brown rice.
  • Recipies

    Chicken Fajitas

    Ingredients

    • 1 pound boneless, skinless chicken breast
    • 2 teaspoons chili powder
    • 2 teaspoons garlic powder
    • 1 ½ tablespoons oil (canola or vegetable)
    • 1 red bell pepper (thinly sliced)
    • 1 green bell pepper (thinly sliced)
    • 1 medium onion (thinly sliced)
    • 6 (8 inch) whole wheat tortillas
    • 6 ounces low fat cheddar cheese, shredded (optional)
    • 1 cup tomato, chopped (optional)
    • Cilantro, chopped (optional)
    • Jalapeno, sliced (optional)

    Instructions
    1. Freeze chicken 30 minutes until firm and easier to cut. Cut chicken into 1/4" strips. Place in a single layer on a plate. Wash hands, knife, and cutting board. Sprinkle both sides of strips with chili and garlic powder.
    2. Add oil to a 12-inch skillet. Heat to medium high. Add chicken strips. Cook about 3-5 minutes, stirring frequently.
    3. Add bell peppers and onion. Stir and cook until vegetables are tender and chicken is no longer pink. (Heat chicken to at least 165°F).
    4. Scoop chicken mixture (2/3 cup each) onto tortillas. Top with your favorite toppings.
    5. Serve flat or rolled.

    Serves:
    6 (1 tortilla + 2/3 cup filling per serving) | $1.23 per serving 
    Nutrition information (per serving): 260 calories, 9g total fat, 2g saturated fat, 0g trans fat, 50mg cholesterol, 410mg sodium, 27g total carbohydrates, 4g fiber, 2g sugar, 22g protein

    Recipe courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website: https://spendsmart.extension.iastate.edu/


 



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