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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.
August can be one of the busiest times of the year while summer is coming to an end and school is just staring back up again. Between sports seasons starting, weekend summer get always, or back to school season, it can be very hard to find time to eat balanced meals.
August is Kids Eat Right month which helps us put an emphasis on educating the youth on healthy living. Letting your kids cook with you teaches them the basics on how to cook, what their food intake is, and it creates bonding time. If kids live a healthy lifestyle at a younger age, they are more likely to carry that out for later years. A study published in 2011 used a large sample size of children to look at the relationship between the frequency of family meal time and the nutritional well being of those children. The suggestion of this study states that families should have meals three times a week together to show the full benefits. These benefits include a decreased chance of the child becoming overweight, less likely to develop an eating disorder, and more likely of a chance for the child to pick healthier food options by themselves. (http://pediatrics.aappublicat
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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.
Here are some fun ways to grill healthy meals:
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.
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/