Six Reasons SuperTracker Is the Answer to Conquering New Year's Resolutions

From USDA:

Posted by Jessica Larson, MS, RD, USDA Center for Nutrition Policy and Promotion, on January 8, 2015 at 9:30 AM

Reach your health goals with SuperTracker.

If you are like millions of Americans, thinking about New Year’s Resolutions makes your hands sweat.  Don’t worry. USDA’s Center for Nutrition Policy and Promotion has got you covered.

Whether you want to lose weight, get more calcium in your diet, or increase your activity, SuperTracker is here to help. With these six steps, you’ll be well on your way to making your New Year’s Resolution a reality!

1. You can create a FREE New Year’s Resolution plan that is right for you.

When it comes to making healthy changes, one size doesn’t fit all.  With SuperTracker’s My Plan, registered users can create a personalized diet and physical activity program to meet their needs.

SuperTracker offers a FREE personalized nutrition and activity plan.

2. You’ll get your own personal cheering squad!

We don’t want you out in the field on your own. That’s why SuperTracker offers a Coach Center – to keep you on track to better health.  SuperTracker will send you tips to reach your goals and a giant pat on the back with every milestone you reach.

SuperTracker’s Coach Center is here to cheer you on.

3. You can log your food AND your activity with one program!

Think of SuperTracker as your one stop health shop. You can track what you eat with Food Tracker and how much you move with Physical Activity Tracker. See how your daily choices stack up to meet your goals.

Track your activity with SuperTracker.

4. You can compare and contrast foods on the go!

Rushing through the grocery store to pick up something healthy for dinner? SuperTracker’s Food-A-Pedia is here to lighten the load and the calories.  Compare foods side by side and choose the foods that are right for you.

Use SuperTracker’s Food-A-Pedia to make healthy decisions on the go.

5. Yep, there’s a graph for that.

Show off your success with SuperTracker’s fancy graphs and charts.  Make your coworkers jealous when they see how many fruits and veggies you are eating.

Track your success with SuperTracker’s My Reports.

6. One tool for the whole family – almost…

You can create multiple profiles within one account to keep the whole family on track. SuperTracker is a plan for the whole clan! Well, almost – Fluffy the cat might need to find his own fancy health tool.

SuperTracker profiles can be created for (almost) every family member.

You're Never Too Old to Play With Your Food

From USDA:

Posted by Jessica Larson, MS, RD (Nutritionist, Center for Nutrition Policy and Promotion), on December 18, 2014 at 12:00 PM

MyPlate offers easy ideas for making healthy foods festive and fun.

Who doesn’t want to have a little fun with their food? Especially if you have a picky eater at home, try adding a creative flair to the plate to boost a healthy meal’s fun factor. Our team of nutritionists has been having fun using cookie cutters to come up with creative, healthy ideas, but there are lots of easy ways to make healthy choices more appealing.

Earlier this week we shared a blog about making a snowman from all 5 of the MyPlate food groups. Below are some additional ideas. Have fun!

• Try using cookie cutters to make a two-toned sandwich, like the mitten sandwich above. This also helps teach kids about making at least half their grains whole grains.
• Serve foods in seasonal colors. For Valentine’s Day, play up red fruits and vegetables, for St. Patrick’s Day- all green, for the 4^th of July- red, white, and blue.
• Create a “new” dish with your child and name it for him or her. Make a big deal of serving “Dawn’s Spectacular Salad” or “Peter’s ‘Pan-tastic’ Sweet Potatoes” for dinner.
• Use seasonal placemats and napkins to make the meal more festive.
• Create faces on the plate. For example, create a potato person by decorating half a baked potato with sliced cherry tomatoes, peas, and low-fat cheese to make a funny face.
• Use cookie cutters to create fun shapes out of low-fat cheese and whole-grain bread. Pair with fruits and veggies for a MyPlate snack plate. (See image below)

And, importantly, be a healthy role model! Let kids see you enjoying healthy foods and they’ll be excited to try them, too.

Stay connected with MyPlate for healthy food inspiration year round:

• ChooseMyPlate.gov
• MyPlate Facebook page
• @MyPlate Twitter
• Sign up for MyPlate email updates
  

  Try using cookie cutters to add a fun, seasonal theme to healthy choices.

Winter Food Fun for Kids of All Ages

From USDA:

Posted by Sasha Bard, MS, RD (Nutritionist, Center for Nutrition Policy and Promotion), on December 16, 2014 at 3:00 PM

You’re never too old to play with your food! This winter, while the kids are home from school and family and friends gather together, you can experiment with ways to make healthy foods festive and fun. This blog shows how we created a snowy scene using foods from all five of the MyPlate food groups.

We will continue to share ideas throughout the season on the MyPlate Facebook page, @MyPlate Twitter, and ChooseMyPlate.gov, and we want you to join in the fun. Get creative in the kitchen and find ways to make healthy foods the main attraction at your winter celebrations!

MyPlate Snowman Scene

Before getting started, be sure to wash your hands.

Edible MyPlate Snowman. Step 1.

Step 1: Gather all of your ingredients and supplies. You’ll need whole-grain bread, peanut butter, a banana, raisins, a carrot, pretzel sticks, low-fat cheese slices (a white cheese will work best), your favorite green vegetable (we used a bell pepper), and edible snow (we chose air-popped popcorn, but a light colored cereal would work as well). Be creative and use what you already have on hand.

You’ll also need the following supplies: butter knife, snowman cookie cutter, cutting board, and a small snowflake cookie cutter.

Edible MyPlate Snowman. Step 2.

Step 2: Make a peanut butter and banana sandwich. Use the snowman cookie cutter to create your main character. (Tip: Don’t waste the crusts! Enjoy the non-snowman parts of the sandwich now as a snack or save for later.)

Edible MyPlate Snowman. Step 3.

Step 3: Make the snowflakes. (Tip: If you don’t have a small snowflake cookie cutter, you can use a plain circle and create snowballs instead! Cheese leftovers from the cutouts can be enjoyed as a snack now or refrigerated for later.)

Edible MyPlate Snowman. Step 4.

Step 4: Now it’s time to create your scene! Relocate your snowman to a plate (a plate in a solid color works best) and give him a face, hat, buttons, and arms. If it’s cold outside, he may need a scarf too.

Edible MyPlate Snowman. Step 5.

Step 5: Cover the ground in “snow” and plant trees. (If you don’t have a bell pepper, use another green fruit or vegetable such as snow peas or kiwi.)

Edible MyPlate Snowman. Step 6.

Step 6: Let it snow! Add cheese snowflakes or snowballs to complete the scene on your plate. Add seasonal tableware and napkins to complete the scene on your table.

Step 7: Any finishing touches? Have fun and make it your own. Orange and yellow low-fat cheese can be used to add stars or a sun to the sky. Plant extra trees or build a house. Then eat and enjoy!

Check the MyPlate Facebook page throughout December for additional Winter Food Fun ideas. We’ll also be posting them to ChooseMyPlate.gov.

MyPlate on Rutgers Campus

USDA Blog Post:

Posted by Jackie Haven, MS, RD, USDA Center for Nutrition Policy and Promotion, on March 31, 2014 at 3:00 PM

The RU Healthy Dining Team hosted a MyPlate nutrition education booth earlier this year. (Jenna Deinzer, Alexa Essenfeld, Nathalie Corres, Jesse Tannehill, Lindsay Yoakam, Rebecca Tonnessen, Taylor Palm, Mary Tursi, and Miranda Schlitt.)

The MyPlate On Campus initiative, USDA’s effort to promote healthy eating on college campuses nationwide through peer-to-peer education, launched 1 year ago. In that time, nearly 2,000 students, representing all 50 states, have joined the cause by becoming MyPlate On Campus Ambassadors. It has been exciting to watch it grow and see the creative ways that students are bringing nutrition education to life on their campus. Read below about how one group of passionate students is helping to spread the MyPlate message:

By Rebecca Tonnessen and Alex Essenfeld, MyPlate On Campus Ambassadors at Rutgers University, New Jersey

As nutrition students at Rutgers University, we are all excited and passionate about being MyPlate On Campus Ambassadors. Working with dining services and the nutrition department in a joint effort to educate our peers, the RU Healthy Dining team strives to educate the Rutgers community through nutritional booths, newsletters, and outreach programs. As MyPlate Ambassadors and nutrition leaders, we integrate MyPlate into our activities. Our newsletters incorporate MyPlate tips and are distributed to our student body in the dining halls.

Excited Rutgers student, Rebecca Bissessar, enjoying her prizes after participating in our MyPlate game!

Our recent nutrition education booth focused on MyPlate. Educational materials were made available to the students, including MyPlate tip sheets, a life size MyPlate plate, and our own newsletters. We displayed a poster that featured healthy dining hall eating tips provided by MyPlate’s 10 tips for eating healthy in the dining hall resource. Students coming in and out of the dining halls came up to the booth to participate in our featured game: MyPlate Match up. Students had to flip over MyPlate cards until they found a matching food group. We then tested the participant’s nutritional knowledge by asking the player two questions about that particular food group. We all had a great time sharing and learning nutrition information with our peers. Everyone was excited about the prizes, which were MyPlate erasers.

A challenging aspect of being a MyPlate On Campus Ambassador is getting students involved and excited about nutrition. To overcome this, we have found that social media sites are great tools to communicate and educate. We interact with our students through Twitter, Facebook, Instagram, and WordPress. We hold contests to encourage students to interact with us and eat healthier. Recently we held “Promotion Commotion” in which the more times a student interacted with one of our social media sites the more likely they were to win a prize. Students asked questions and took pictures of their healthy dining hall meals and either tagged us in the pictures or used the hashtag #ruhdt. The lucky winners received Rutgers swag bags filled with nutritious snacks. The enthusiasm of the students who participated in our contest really makes what we do a fulfilling experience.

We plan to continue using MyPlate and incorporate it into our events, newsletters, and social media sites in more creative ways in our efforts to get our students excited about nutrition. Like us on Facebook page (RU Healthy Dining Team) and follow our Twitter (@RUHDT) and Instagram (@ru_hdt) accounts to stay up-to-date on our MyPlate Ambassador adventures!

The RU Healthy Dining Team hosted a MyPlate nutrition education booth earlier this year.

Grandparents Help Kids Develop Good Eating Habits

USDA Blog Post:

Posted by Trish (Oma) Britten, Nutritionist, Center for Nutrition Policy and Promotion, on March 31, 2014 at 10:00 AM

Grandchildren are a treasure.

Grandkids are a grandparent’s greatest treasure.  From time to time during grandchildren’s young lives, grandparents may have the pleasure of being their caregiver.  Show them how to be healthy, including how to make healthy food choices–an important way grandparents show how much they love and care about their grandchildren.

As a proud grandmother, I can attest that grandkids learn by example!  They mimic everything you do, so be a healthy role model by taking care of yourself and they will learn to value healthy habits.  Use ChooseMyPlate.gov to guide your food choices and better understand the nutrition needs of young children in your life.  Take your grandchildren shopping at a farmer’s market and the grocery store.  Talk about the choices you are making—choosing the juicier oranges or the fresher vegetables.  Help them learn cooking skills, which will benefit them throughout their lives. Encourage them to be active throughout the day.

Take time to share and listen to your grandchild – the time you spend together offers wonderful opportunities to understand one another.  Discuss likes and dislikes of different foods and talk about what they eat at school or at home.  Involve grandkids in selecting and preparing foods for meals, and offer the same foods to everyone.  Avoid making different dishes to please young, fussy eaters.  Offer snack foods that help meet their daily food group needs such as applesauce, baby carrots, string cheese, or 100% whole grain crackers.  Reward them with your attention.  Hugs are much better than sweet treats.

Spend time walking in the neighborhood, planting a vegetable garden, or shooting a few hoops.  Dance, run, and play hopscotch or soccer with them when they’re full of energy—it’s fun and healthy for both of you!

Show your grandchild games, activity sheets and other fun ways to learn about good nutrition at MyPlate Kids’ Place.  For a bedtime story, read The Two Bite Club. 

The US Department of Agriculture offers food assistance, nutrition education resources, and nutrition guidance for older adults and their grandkids.  Use the following resources to learn more:

• Breastfeeding:  The Magical Bond of Love – WIC information for grandparents
• Eat Smart, Live Strong:  Nutrition Education for Older Adults – SNAP resource
• Eat Smart to Play Hard with MyPlate – Team Nutrition miniposter
• The Two Bite Club – Team Nutrition book for preschool children
• Recipes for Healthy Kids – Team Nutrition recipes for caregivers
• Grow It, Try It, Like It! – Team Nutrition gardening crafts and activities
• ChooseMyPlate.gov – MyPlate resources and online tools
• MyPlate Kids’ Place – MyPlate resources for kids 8-12 years old

On the Path to New Dietary Guidance Recommendations

USDA Blog Post:

Posted by Colette I. Rihane, MS, RD, Director, Office of Nutrition Guidance and Analysis, Co-Executive Secretary, 2015 Dietary Guidelines Advisory Committee, Center for Nutrition Policy and Promotion, on March 27, 2014 at 4:00 PM

The process to review the science that will support the 2015 Dietary Guidelines for Americans is currently underway.

“Eat more fruits and vegetables.”

“Choose a variety of protein foods like lean meat and poultry, eggs, beans, peas and unsalted nuts and seeds.”

“Make at least half your grains whole grains.”

“Reduce Sodium intake to 2300 mg.”

These are just some of the nutrition recommendations that are the foundation of our current Federal nutrition guidance and policy. The process to review the science that supports these recommendations is currently underway.

Every five years, the Departments of Agriculture and Health and Human Services are required* to jointly develop and publish the Dietary Guidelines for Americans, which form the basis of Federal nutrition policy. The next edition is scheduled to be released in 2015. To ensure that the Dietary Guidelines are based on the most up-to-date scientific and medical knowledge, the 2015 Dietary Guidelines Advisory Committee (governed by the Federal Advisory Committee Act) has been established to review the current policy and advise the government. This advice comes in the form of a Federal Advisory Committee Report, which includes evidenced-based recommendations and rationales. Officials within USDA and HHS utilize this report, along with comments from the public and other Federal Agencies to develop the updated Dietary Guidelines for Americans, policy document. In short, while the work of the DGAC is instrumental to the revision process, it is also solely advisory in nature.

The 2015 Committee includes 14 external expert advisors. These individuals are highly respected by their peers in the nutrition community for their scientific knowledge on how nutrition promotes health and reduces risk of disease, including overweight and obesity. Just like the American public, the membership of the 2015 DGAC is diverse, representing a range of expertise, ethnicities, ages, gender and regions of the country. This diversity is important, given that the work of this Advisory Committee impacts all Americans.

So far, the 2015 Committee has held three successful public meetings. During these meetings the DGAC provides updates on work that is being conducted by its various Subcommittees.  From the meeting proceedings, it is clear that the 2015 DGAC is covering a wide array of topics, including current status and trends as it relates to the nutrient adequacy of the American diet, dietary patterns and health outcomes, the role of sedentary behavior on dietary intake and weight status, the role of the food environment on access to healthy and affordable food, and the effect of caffeine on various health outcomes, just to name a few.

Additional meetings will be held throughout 2014, and until its Advisory Committee Report is released later this year, we won’t know what the Committee’s final recommendations will be. While the DGAC is deliberating we encourage all Americans to get involved. You can provide your thoughts about nutrition and health in the form of public comments or watch the proceedings of the DGAC via webcast.

*The DGA is congressionally mandated under the 1990 National Nutrition Monitoring and Related Research Act (Public Law 101-445, Section 301[7 U.S.C. 5341], Title III).

USDA, Partners Gearing Up for Summer Meal Service

USDA Blog Post:

Posted by Kevin Concannon, USDA Under Secretary for Food, Nutrition and Consumer Services, on March 27, 2014 at 2:00 PM

Children enjoy lunch freshly prepared and served on-site at the Inter Metro Summer Recreation Program in San Juan, Puerto Rico.

Last week, about 250 Ohio lawmakers, educators, nonprofit directors, community leaders and others came together at the Mid-Ohio Foodbank for the third annual statewide Summer Food Service Summit. The focus of this summit was USDA’s Summer Food Service Program, as efforts are ramping up to ensure that all eligible children have access to healthy meals this summer.

In Ohio, over 630,000 children receive free or reduced-price school meals (based on family income) through the National School Lunch Program during the school year. Yet, only about 60,000—less than one in ten–participate in the Summer Food Service Program. This means that well over half a million children across the state may be at risk of food insecurity or hunger during the summer months, when they no longer have access to meals at school.

The Summer Food Service Program is designed to close this nutrition gap by providing free, healthy meals to children from low-income households during the summer months.  I am proud of the work going on in Ohio and the important commitments state partners have been making to ensure children in need can avoid hunger this summer.

The risk of food insecurity and hunger among children is not unique to Ohio.  Of the 21 million children nationwide who receive free and reduced-priced meals during the school year, only 3.5 million participate in summer meal programs. That is why USDA is focusing priority attention on summer meals.  Let’s roll up our sleeves and get our systems in place to reach more of these eligible children this summer.  Consider this a call to action!

Last year, USDA and partner efforts led to a historic increase of 7 million more meals served throughout the summer.  We are proud of this progress and hope to see an even bigger increase in 2014.  The summer hunger gap is still far too wide.

The key to success this year will be expanding the number of sites open for summer meals. We must spread the word to schools, parks and recreation departments, libraries, and faith and other community organizations across the nation; their participation is critical for the continued success of SFSP. The deadlines to become Summer Food Service Program sponsors vary by State, and begin as early as April 15. Program sponsors oversee and provide meals to summer sites.  In return, USDA, through the States, reimburses program sponsors for the meals served to children.

If you or your organization is interested in helping us reduce the risk of hunger among our nation’s youth, visit our website, www.summerfood.usda.gov. The summer meals outreach toolkit includes sample outreach plans, templates, customizable flyers, door hangers, letters to parents, examples of site activities, best practices, and more.  State representatives are also available to answer questions and facilitate sponsor enrollment and site registration.

Join us now in working together to make sure that this year every child has access to safe and healthy meals during the summer months.

Good News about Early Childhood Obesity Rates

USDA Blog Post:

Posted by Jackie Haven, Acting Executive Director, Center for Nutrition Policy and Promotion, on March 27, 2014 at 11:30 AM

Recent studies indicate that obesity rates among young children are finally starting to decline.

USDA believes in giving children a foundation for life-long health through access to healthy food and quality nutrition education.  So, that’s why we are encouraged by a couple of recent studies that indicate that the rates of obesity among young children are declining.  One study, published in the Journal of the American Medical Association, found that rates of obesity among young children ages 2-5 years have declined in the last decade, while another found that obesity is declining in low-income preschoolers in 19 states.  These results suggest that we are making progress in our efforts to improve the health of our next generation!  These findings were noted by Dr. Bill Dietz, former Director of CDC’s Division of Nutrition, Physical Activity, and Obesity during his presentation at the 3rd meeting of the 2015 Dietary Guidelines Advisory Committee on March 14, 2014.

Efforts to turn the tide of obesity, both within the Federal government and in communities across the country, are having an impact in the preschool population.  The USDA’s Food, Nutrition, and Consumer Services programs are an important part of these efforts.  Through the Healthy Hunger Free Kids Act, USDA is making critical changes to the foods available to children – even the picky eaters.

The WIC program provides low-income women and children access to healthy food through the WIC food package, along with information on healthy eating through educational programs and nutrition counseling. The Child and Adult Care Food Program serves 3.3 million U.S. children in child care by providing nutritious foods and encouraging physical activity, both of which contribute to their health and wellness.

USDA is also proud to partner with the First Lady and her Let’s Move initiative to ensure that our youngest children live and learn in environments where healthy habits are the norm instead of the exception. More than 10,000 child care centers across the country are benefiting from the Let’s Move Child Care program. USDA has been a major contributor to the Let’s Move Child Care Resource Center, providing easy-to-use resources and practical tips about healthy eating and physical activity to inspire parents and caregivers who are working with young children.

We still have more work to do – the childhood obesity epidemic remains a major concern. Even with the decline in rates, 1 out of 12 preschoolers in the U.S. are obese.  And, obesity in these early years of life can set the stage for serious health problems in the future.

The strides that have been made toward reducing obesity and improving the health of America’s next generation, is something that all Americans should be proud of, and we at USDA look forward to continuing to serve as a leader in the fight to end hunger and obesity. Learn more about USDA’s efforts to improve child nutrition or visit ChooseMyPlate.gov.

Celebrate Labor Day with a MyPlate Picnic

USDA Blog Post:

Posted by Robert Post, Acting Executive Director, Center for Nutrition Policy and Promotion, on August 29, 2013 at 9:50 AM

Kid-Friendly, Classic American and Foodie Fare MyPlate Picnic Menus

A picnic is an easy and relaxing holiday activity. USDA’s MyPlate resources can help take the “labor” out of your Labor Day picnic. You can enjoy an easy, healthy meal by following this simple MyPlate formula: 5 food groups + family and friends = fun! When planning your picnic, be sure to include more healthful choices of menu items from each food group (fruits, vegetables, grains, protein foods, and dairy) and water or 100% juice to drink.

Fruit
Celebrate the end of summer by enjoying seasonal fruits. You can make an easy (and portable) fruit salad by dicing up fresh fruits like watermelon, cantaloupe, peaches, plums, kiwi, and strawberries. If you choose to include apples, bananas, or pears, just add a splash of citrus (like orange juice) to prevent browning. And if you’re feeling more adventurous, try this refreshing MyPlate watermelon gazpacho recipe. You can bring it in a lidded container, or divide into jars for individual portions.

Vegetables

When it comes to vegetables, there are many fun ways to include them in your picnic. You could simply chop up veggies like carrots, celery, and cucumber to serve with hummus or lowfat yogurt dip. Or make an easy bean dish like garden cannellini bean salad or crispy edamame. For kids, try fun snacks that include veggies like ants on a log. Just spread celery stalks with reduced-fat peanut butter and sprinkle with raisins.

Grains

There are many easy grain choices for your MyPlate picnic. Make sandwiches on whole wheat bread, in a whole wheat pita, or a whole grain wrap. You could also bring along whole grain crackers or make your own snack mix. For example, mix salt-free pretzels with whole grain cereal and nuts and then add some seasoning like a dash of chili powder for a savory snack mix or cinnamon sugar for sweet!

Protein Foods

Sandwiches are a great way to pack your protein foods to-go. Sandwiches like tuna apple salad or chicken-arugula focaccia can be packed in baggies or individually wrapped in parchment. You could even tie them up with string and add name tags for each person if you’re feeling creative. If you won’t be eating your picnic right away, bring peanut butter to spread on whole wheat crackers, celery sticks, or apple slices. Or make your own peanut butter and banana sandwiches when you get to your picnic spot!

Dairy

When packing dairy for a picnic, be sure to include an ice pack or frozen water bottles to keep low-fat milk and yogurt products cool. Try a red, white, and blue parfait made with low-fat yogurt, fresh strawberries and blueberries. Or low-fat cheese cubes go great with crackers, apple or pear slices, and sliced veggies.

Beverages

For a healthy and refreshing beverage choice, bring water and add flavor with fruit, such as lemon, lime, or orange wedges or herbs from the garden like mint or basil. Juice boxes that are 100% fruit juice are another good choice and are easy to pack in your picnic basket.

Family, Friends & Fun

There’s one more thing you’ll need to make your MyPlate picnic complete. Don’t forget to pack the fun! Balance your meal and snacks with lots of activity. Bring along a game like horseshoes or charades, or pack a Frisbee or football, or just bring your sneakers to go for a nature walk with family and friends.

This Labor Day, give our sample MyPlate picnic menus a try. We have something for everyone whether you’re looking for kid-friendly, classic American, or foodie fare. Or you can design your own. For more recipes and ideas visit the MyPlate Recipes Pinterest page or ChooseMyPlate.gov.