seasonal eating

Get Ready for National Nutrition Month in March

March is just around the corner and so is celebrating National Nutrition Month. This is a yearly celebration during the month of March to create awareness about making informed food choices, as well as developing healthful eating and physical activity habits.

a healhty plate example

What a great time to celebrate nutrition month, as we say goodbye to winter comfort foods and hello to colorful, healthy springtime foods, which you will begin to see in your local markets. What are some of your favorite springtime foods? There are many to choose from including strawberries, asparagus and spinach. My personal favorite are the bright orange “bugs bunny” carrots!

National Nutrition Month is also a great time to learn about how food connects us.  This year’s theme is “Food Connects Us” and includes the following messages:

Week 1: Connect with Food.

  • Learn cooking, food preparation and meal planning skills.
  • Explore where your food comes from.
  • Learn about community resources such as SNAP, WIC and local food banks.

Week 2: Connect with a Nutrition Expert.

  • Ask your doctor for a referral to a Registered Dietitian Nutritionist (RDN).
  • Find an RDN who specializes in your unique needs.
  • Receive personalized nutrition information to meet your health goals.

Week 3: Explore the Connection Between Food and Culture. 

  • Experiment with recipes using different ingredients or cooking techniques.
  • Include your favorite cultural foods and traditions or try new global flavors.
  • Enjoy your meals with family or friends, when possible.

Week 4: Build the Connection Across All Stages of Life. 

  • Learn how nutrient needs may change with age.
  • Include healthful foods from all food groups.
  • Focus on balanced and sustainable eating habits.

Let’s get ready for spring and celebrating National Nutrition Month while enjoying new springtime foods!

To learn more about nutrition and healthy eating this spring, join our team for a webinar series on Wednesdays March 5, 12, 19 & 26 from 12:00 – 12:30 pm (EST).

Topics covered will include: 

March 5 – “Nourish and Flourish: What You Eat Matters”

March 12 – “Culinary Connections: Food, Family and Friends”

March 19 – “When in Rome: A Guide to Eating on Vacation”

March 26 – “Eating Well at Every Stage of Life”

Register for one or more of these FREE webinars at https://go.osu.edu/lhlwwebinars.

Happy (almost) Spring!

Written by: Shari Gallup, Assistant Professor, Family and Consumer Sciences Educator, OSU Extension Licking County. gallup.1@osu.edu.

Reviewed by: Jenny Lobb, Family and Consumer Sciences Educator, OSU Extension Franklin County.

Spring Spotlight: What’s in Season?

asparagus, spinach and strawberries arranged on a plate

It’s spring! The weather is starting to warm up, and outdoor farmer’s markets are preparing to open. Whether you shop at the grocery store or from a local market, spring provides many great options for produce. During the spring season, strawberries, radishes, asparagus, and spinach are just a few produce items that start to make an appearance. Knowing what is in season has benefits: not only does fresh, locally grown produce taste good, purchasing seasonal items is a great way to save money.

Springtime is often seen as a time of renewal. What a great opportunity to try a new recipe that features spring produce! Many dishes that feature spring produce are light, bright, and vibrant, such as the spinach strawberry salad displayed in the video below.

[youtube https://www.youtube.com/watch?v=q6Wa3NWawoc&w=560&h=315]

Watch the video on YouTube to view the text transcript.

If you’re not a salad fan and would prefer alternate ideas for using spinach and strawberries in your spring cooking, check out these suggestions to Make a Fresh Start with Spring Foods.  

Radishes are another colorful, nutrient-packed spring vegetable worth bringing into your kitchen this spring. Before you knock them, give them a try! Although grocery store radishes are often red and bitter, fresh spring radishes come in a variety of colors and flavors. They can be eaten raw or used as a garnish, and they can also be pickled, roasted, grilled or braised, to name just a few options.

Spring provides many great options for produce. Do you have a favorite spring produce item or recipe? If so, leave a comment to let us know!

Written by Skye Pietrzykowski, Dietetic Student, Middle Tennessee State University and Jenny Lobb, MPH, RDN, Family and Consumer Sciences Educator, Ohio State University Extension Franklin County

Sources:

Kiefer, G. (2022). Respect for the Radish. Edible Columbus. https://ediblecolumbus.ediblecommunities.com/eat/respect-radish

Klemm, S. (2022). Make a Fresh Start with Spring Foods. Kids Eat Right, Academy of Nutrition and Dietetics. https://www.eatright.org/food/planning-and-prep/cooking-tips-and-trends/make-a-fresh-start-with-spring-foods

USDA SNAP-Ed Connection. Seasonal Produce Guide. https://snaped.fns.usda.gov/seasonal-produce-guide

USDA SNAP-Ed Connection. Spring Recipes.
https://snaped.fns.usda.gov/nutrition-education/snap-ed-recipes/spring-recipes