SCHOOL HEALTH. In this issue: National Nutrition Month by Shannon Lee, RD, TCRHCC Registered Dietetian TUBA CITY COORDINATED SCHOOL HEALTH PROGRAM

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1 TUBA CITY COORDINATED SCHOOL HEALTH PROGRAM SCHOOL HEALTH MONTHLY NEWSLETTER TCRHCC DIABETES TREATMENT & PREVENTION SERVICES DEPARTMENT In this issue: 1 National Nutrition Month 2 Highlights-Teaming Up for Nutrition 3 USDA 10 Healthy Tips Series- Shopping Smart for Fruit & Veggies 4 Nutrition-Make Half Your Plate Fruit & Veggies, with Spaghetti Recipe 5 Calendar of Events 6 Community Events March 2014 Health Promotion Program Department of Diabetes Treatment & Prevention Services Tuba City Regional Health Care Corporation P.O. Box 600, 167 North Main Street Tuba City, AZ (928) Page 1 National Nutrition Month by Shannon Lee, RD, TCRHCC Registered Dietetian March is National Nutrition Month! This year s theme: Enjoy the taste of eating right! National Nutrition Month is a nutrition education and information campaign sponsored annually by The Academy of Nutrition and Dietetics. It is designed to focus attention on the importance of making informed food choices and developing healthy eating and physical activity habits. Consumer research confirms that taste tops nutrition as the main reason why one food is purchased over another. That s why this year's key message focuses on how to combine taste and nutrition to create healthy meals that follow the Dietary Guidelines recommendations. The 2010 Dietary Guidelines recommends eating more fruits, vegetables, whole grains, low fat dairy and seafood in place of other meats, while eating less added sugar, solids fats, refined grains and sodium. Try snacking on light yogurt, popcorn, fruits or veggies, instead of chips and soda. For for information come talk to a dietitian at the Healthy Living Center at Tuba City Regional Health Care for more information on eating right for you!

2 Page 2 Highlights Teaming Up for Nutrition by Brooke Holiday, HP Specialist There was a time when our local students did not recieve adequate nutrition education and physical actvity due to changes in funding and budgets cuts at all levels of government. Regardless, Tuba City Service unit schools have endured and learned about the benefits of nutrition and physical activity to help meet the needs of the whole child by teaming up with local public health oganizations. Coconino County Public Health Services District s Arizona Nutrition Network has worked together with schools to provide nutrition lessons on Fruits/Veggies, Fat-Free Milk, Whole Grain Foods, and Bone Builder lessons on Calcium. They have worked with schools to recognize and implement National Walk to School Day and get students and staff physical active. In addition, John Hopkins University provides the Feast for the Future/Community Vision Programs for the schools and community. They include Edible School Gardens, Youth/Farmer/Elder Program, Farmers Market, Farmer s Workshops and the Ready, Set, Grow summer gardening program. All of which provide students and families nutrition education and opprotunities to learn sustainable lifetime habits for a healthy life. Thanks to partnerships with Coconino County Public Health Services District-Arizona Nutrition Network and John Hopkins University s Edible School Garden Program, an average of 1,088 students per semester, in and around Tuba City recieved nutrition education. It is the hopes that with this type of education we envision students & families making healthier choices at school & home. For more information about your school nutrition education activities contact your local Principal, School Health Team Leader, or School Nutrition Manager. For more information about John Hopkins gardening program you may call (928) and for Arizona Nutrition Network, (877) Number of Online Students Received Nutrition Education SY , SY (Students Enrolled Year 1-1,872, Year 2-1,756) 986 Fall Spring YEAR 1 YEAR 2

3 10 tips Nutrition Education Series smart shopping for veggies and fruits 10 tips for affordable vegetables and fruits USDA 10 Healthy Tips Page 3 Making nutritious choices does not have to hurt your wallet. Getting enough of these foods promotes health and can reduce your risk of certain diseases. There are many low-cost ways to meet your fruit and vegetable needs celebrate the season Use fresh vegetables and fruits that are in season. They are easy to get, have more Your local farmer s market is a great source of seasonal produce. why pay full price? Check the local newspaper, online, and at the store for sales, coupons, and specials that will cut food costs. Often, you can get more for less by visiting larger grocery stores (discount grocers if available). stick to your list Plan out your meals ahead of time and make a grocery list. You will save money by buying only what you need. Don t shop when you re hungry. Shopping after eating will make it easier to pass on the tempting snack foods. You ll have more of your food budget for vegetables and fruits. try canned or frozen Compare the price and the number of servings from fresh, canned, and frozen forms of the same veggie or fruit. Canned and frozen items may be less expensive than fresh. For canned items, choose fruit canned in 100% fruit juice and vegetables with low sodium or no salt added on the label. buy small amounts frequently Some fresh vegetables and fruits don t last long. Buy small amounts more often to ensure you can eat the foods without throwing any away. Go to for more information. United States Department of Agriculture Center for Nutrition Policy and Promotion 6 buy in bulk when items are on sale For fresh vegetables or fruits you use often, a large size bag is the better buy. Canned or frozen fruits or vegetables can be bought in large quantities when they are on sale, since they last much longer. 7 store brands = savings Opt for store brands when possible. You will get the same or similar product for a cheaper price. If your grocery store has a membership card, sign up for even more savings. 8 keep it simple Buy vegetables and fruits in their simplest form. Pre-cut, pre-washed, ready-to-eat, and processed foods are convenient, but often cost much more than when purchased in their basic forms. 9 plant your own Start a garden in the yard or a pot on the deck for fresh, Herbs, cucumbers, peppers, or tomatoes are good options for beginners. Browse through a local library or online for more information on starting a garden. 10 plan and cook smart Prepare and freeze vegetable soups, stews, or other dishes in advance. This saves time and money. Add leftover vegetables to casseroles or blend them to make soup. Overripe fruit is great for smoothies or baking. DG TipSheet No. 9 September 2011 USDA is an equal opportunity provider and employer.

4 Page 4 Nutrition Make Half Your Plate Fruits & Vegetables There are so many ways to eat Fruits & Vegetables every day. Spaghetti with Quick Meat Sauce Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli garlic bread, and roasted pears for dessert The recipe makes enough for 8 servings. If you re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce. Ingredients makes 8 servings 1 pound whole wheat spaghetti 2 tsp extra virgin olive oil 1 large onion, finely chopped 1 large carrot, finely chopped 1 stalk celery, finely chopped 4 cloves garlic, minced 1 Tbsp Italian seasoning 1 pound lean (90% or leaner) ground beef 1 28 ounce can crushed tomatoes ¼ cup chopped flat leaf parsley ½ cup grated Parmesan cheese ½ tsp salt Preparation Nutrition Facts Per serving 389 calories; 9g fat (3g saturated, 3g monounsaturated); 48mg cholesterol; 53g carbohydrate; 0g added sugars; 28g protein; 9g fiber; 416mg sodium; 709mg potassium Cook pasta according to package directions. Drain. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 8 minutes. Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 6 minutes. Stir in parsley and salt. Serve the sauce over the pasta, sprinkled with cheese.

5 Calendar Page TCRHCC DIABETES TREATMENT & PREVENTION SERVICES March Yoga (610a-710a) Yoga (630p-730p) Yoga 101(730p-830p) Zumba (630p-730p) Prenatal HLC (10a-12p) Balancing Your LIfe & 14 HLC (8a-2p) Yoga 101(730p-830p) Zumba (630p-730p) Garden St. Jude s Catholic Pilates (610a-710a) Yoga (610a-710a) Church (10am-2pm DST) Yoga (630p-730p) Yoga 101(730p-830p) Zumba (630p-730p) Prenatal HLC (10a-12p) 25 Pilates (610a-710a) Balancing Your LIfe & 28 HLC (8a-2p) Yoga (630p-730p) Yoga 101(730p-830p) Zumba (630p-730p) FOR MORE INFORMATION ON OUR EVENTS OR CLASSES PLEASE CONTACT THE DIABETES TREATMENT & PREVENTION SERVICES OFFICE AT (928)

6 Page 6 Community Events COMING IN MAY 2014 JUSTMOVEIT run&walk series ACTIVE summer youth program Walking Together for Healthier Nations Event Coming April 2014