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

The month of June means summer is here and at the Iowa Academy of Nutrition and Dietetics we are celebrating National Fruit and Vegetable month! To celebrate a rainbow of colors that fruit and vegetables provide, spend time outside by visiting your local farmers’ market.

Throughout June, be on the lookout for in-season fruits and vegetables such as blueberries, strawberries, onions, broccoli, cherries, cabbage, kale and lettuce. In July certain varieties of apples, blackberries, peaches, cucumbers, summer squash, and tomatoes will be readily available. August, on the other hand, will have a harvest of pears, string beans, cauliflower,
corn, eggplant, and hot peppers (pickyourown.org).

If you shop at your local farmers’ market, you are not only benefiting yourself by buying nutritious food, but also supporting your community and local farmers. One of the most popular fruit this time of year is strawberries. The best way to tell they are ripe is by feeling them to make sure they are not firm. A dark red, slightly soft texture is one of the best characteristics for quality strawberries (homeguides.com). Fruit is an excellent source of carbohydrates and natural sugars to provide us with lasting energy. Vegetables, on the other hand, provide us with essential nutrients such as folic acid, potassium, and vitamins A and C. Folic acid promotes lower blood pressure and less of a risk of having anemia. Vitamins A and C are essential for a healthy immune system, good vision, and cellular growth. Both fruits and vegetables also add fiber to our daily diets, which promotes a well-functioning digestive system!

It is recommended by the United States Department of Agriculture that adults should eat 1 ½ – 2 cups of fruit and 2 ½ – 3 cups of vegetables each day (choosemyplate.gov). Adding a variety of color to our diets can help improve our overall health and makes it more fun to get in our fruits and veggies!

 

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LATEST MEDIA SEGMENT

  • Media Spokesperson: Rachel Wall on KCRG News 9

    Healthy Camping Foods

    Summer is the time to get out the camping gear and head outdoors. In addition to the hot dogs and s’mores, consider packing some of the following choices to balance out meals and snacks.

  • Tips

    • Fruits and veggies – Sturdier fresh produce that holds up well includes apples, carrots, snap peas, and oranges. Dried fruit also makes a great snack.
    • Whole grains – Popcorn is a whole grain and is an easy snack to take along. For cereal bars, check the nutrition label and choose those made with whole grain and that have a lower sugar content.
    • Dairy – If you have adequate refrigeration, hard cheeses, cheese sticks, and yogurt tubes are much easier to pack than a carton of milk.

     

    Hot Dogs and Food Safety
    The same general food safety guidelines apply to hot dogs as to all perishable foods: keep hot foods hot and cold foods cold. When you buy hot dogs, refrigerate or freeze them promptly. Never leave hot dogs at room temperature for more than 2 hours or 1 hour if it is 90 degrees or higher.

    Although hot dogs are fully cooked, those at higher risk for food borne illness – including pregnant women, preschoolers, older adults, and anyone with a weakened immune system – should reheat hot dogs until steaming hot because of the risk of listeriosis.

    Listeria monocytogenes is the bacteria that causes listeriosis:

    • Found in: hot dogs, luncheon meat, cold cuts, soft cheese, and unpasteurized milk.
    • Symptoms: fever, chills, headaches, backache, upset stomach, abdominal cramps, and diarrhea. It may also cause miscarriages.
    • Call your health care provider if you have any of these symptoms. If you have Listeriosis, your provider can treat you.
  • Recipies

    Chili Popcorn

    Ingredients:

    • 4 cups popped corn
    • 1 tablespoon butter, melted
    • 1 teaspoon chili powder
    • Dash garlic powder

     

    Instructions:

    1. Mix popcorn and butter in a bowl.
    2. Mix seasonings thoroughly and sprinkle over popcorn. Mix well or shake in a clean bag.
    3. Serve immediately.

    Serves: 4 (1 cup per serving)

    Nutrition information (per serving): 60 calories, 4g total fat, 1g saturated fat, 7.5mg cholesterol, 35mg sodium, 7g total carbohydrates, 1g fiber, 0g sugar, 1g protein

    Recipe courtesy of USDA, Food and Nutrition Service (FNS), Eat Smart. Play Hard.™

    Resources: Food Safety and Inspection Service, USDA: https://www.fsis.usda.gov/wps/portal/fsis/home

    For more nutrition and wellness articles, subscribe to ISU Extension and Outreach’s Words on Wellness (WOW) newsletter


 



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