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Eat Smart NY video English

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To attend a program, contact Roseann Doran at 518-673-5525, ext. 116


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Color is not an indication of a whole grain. Bread can be brown because of molasses or other added ingredients. Read the ingredient list to see if it is a whole grain.




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Key Nutritional Messages

Balance calories with physical activity to achieve a healthy weight.

Make half your plate fruit and vegetables.

Drink water instead of sugary drinks.

Make at least half your grains whole grains.

Switch to fat-free or low-fat (1%) milk.

Compare sodium in foods.

 

Eat Smart New York Information for Individuals

Learn to fill your grocery cart and dinner table with healthy and inexpensive foods.

Eat Smart New York (ESNY) Nutrition Education is FREE to all individuals or groups who qualify for and/or receive benefits through the Supplemental Nutrition Assistance Program (SNAP), the new name for Food Stamps.

For more information call Cornell Cooperative Extension in Fulton and Montgomery Counties at (518) 673-5525.

Eat Smart New York Information for Agencies

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Agency Request Forms for ESNY Programs

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Pantry Places

A directory of food pantries and meal sites in Fulton & Montgomery Counties


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For information and referral on community services, dial 2-1-1 and a trained call specialist will be able to assist you from 9:00AM–7:00PM (EST) seven days a week. You may also visit http://www.211neny.org/ to search by keyword or agency name and view the Online Directory for United Way 211 Northeast Region.



Eat Smart New York
Ten Things You Can Do Now to Maintain Calorie Balance and Sustain a Healthy Weight
Posted 9/24/2014 by www.extension.org

Knowing your calorie needs can help you achieve and maintain a healthy weight. You can track what you eat using a food journal or diary. An online food planner is available at ChooseMyPlate.gov. Tracking your calories will help you become more aware of how many calories you eat.

Other ways you can maintain calorie balance:

Eating Right on a Budget
Posted 9/24/2014 by Academy of Nutrition and Dietetics

Getting the most nutrition for your food budget starts with a little extra planning before you shop. There are
many ways to save money on the foods that you eat. Here are some budget-friendly tips for eating right.

Beans and Peas Are Unique Foods
Posted 9/20/2014 by www.choosemyplate

Beans and peas are the mature forms of legumes. They include kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas and lentils. They are available in dry, canned, and frozen forms. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Therefore, they are considered part of the Protein Foods Group. Many people consider beans and peas as vegetarian alternatives for meat. However, they are also considered part of the Vegetable Group because they are excellent sources of dietary fiber and nutrients such as folate and potassium. These nutrients, which are often low in the diet of many Americans, are also found in other vegetables.

22 Quick & Easy Ways to Eat More Fruits and Vegetables
Posted 9/20/2014 by Rutgers Cooperative Extension

The 2010 USDA Dietary Guidelines recommend making half your plate be fruits and vegetables in order to improve health and reduce risk of chronic diseases such as diabetes, stroke, hypertension, overweight, heart disease and certain cancers. Most Americans fail to meet the USDA recommendations for fruit and vegetables. But…why?

Reducing Sodium in Children's Diets
Posted 9/13/2014 by CDC

About 9 in 10 US children eat more sodium than recommended. Most sodium is in the form of salt, as a part of processed foods. A high sodium diet can lead to high blood pressure. About 1 in 6 children ages 8-17 years has raised blood pressure. High blood pressure is a major risk factor for heart disease and stroke. Lowering sodium in children's diets today can help prevent heart disease tomorrow, especially for those who are overweight. The taste for salt is established through diet at a young age. Parents and caregivers can help lower sodium by influencing the way foods are produced, sold, prepared, and served.

As a parent and caregiver, you can:
• Model healthy eating for your children by having a diet rich in fruits and vegetables without added sodium.
• Compare Nutrition Facts labels to choose the lowest sodium option before you buy.
• Ask your grocery manager to provide more low sodium options of your family's favorite foods.
• Request restaurant nutrition information to make lower sodium choices.

Right Size Your Portions
Posted 9/13/2014 by www.extension.org

Portion sizes in restaurants, grocery stores, and homes continue to increase. In the 1950s, a Burger King¨ hamburger was 2.8 ounces and 202 calories. Today, a Burger King¨ hamburger is 4.3 ounces and 310 calories. In the 1950s, McDonald’s¨ offered only one size of fries, a 2.4-ounce portion with 210 calories. Today, fries come in orders as large as 7 ounces with 610 calories. The trend of large portion sizes applies to beverages as well as foods. In 1916, a bottle of Coke¨ was 6 fluid ounces. By the mid-1970s, the average portion size of sweetened drinks (soft drinks and fruit drinks) among Americans was 13.6 ounces. Today we have giant size drinks that have hundreds of calories.

Tips for Getting Active
Posted 9/6/2014 by Source: WeCan

Everyday Physical Activity Tips

Small steps that get your family to move more can help all of you maintain a healthy weight. Choose a different tip each week for you and your family to try. See if you or they can add to the list. Here are a few:

Back to School Lunches
Posted 8/30/2014 by www.njaes.rutgers.edu

Back to school means packing lunches in some families. Children want their lunch to be tasty and quick to eat. Parents want to make quick, nutritious lunches. A little planning and creativity will combine these goals.

Children aren't Eating Enough Fruit or Vegetables
Posted 8/23/2014 by Centers for Disease Control and Prevention

Progress on Children Eating More Fruit, Not Vegetables

The amount of whole fruit* children, 2-18 years old, ate increased by 67% from 2003 to 2010 and replaced fruit juice as the main contributor of fruit to children's diets. Experts recommend that most fruit come from whole fruit, rather than juice. The amount of vegetables children ate did not change from 2003 to 2010. Moreover, in 2007- 2010, children did not meet recommendations for the amount of fruit and vegetables they should eat.

*Includes all forms of fruit (fresh, frozen, canned, and dried) except juice.

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