• Start with fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products;

• Include lean meats, poultry, fish, beans, eggs, and nuts; and

• Choose foods low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
  

Health-promoting foods keep your body functioning at its best. Many of the chronic diseases which are now prevalent are related to making unhealthy food choices. In fact, six of the ten leading causes of death in the U.S. are diseases that are influenced by the foods that you eat.1-3 Conditions that eating smart may protect you from include overweight and obesity, cardiovascular disease, hypertension, some cancers, osteoporosis and diabetes.2

Here are some sources of general nutrition information

• MyPyramid
  Develop a personalized eating plan from the USDA’s MyPyramid.

• Nutrition.gov
  Food and nutrition information from the USDA and other federal government sources.

• American Dietetic Association
  Nutrition information, fact sheets, suggested reading list.

• Home Food Safety – It’s in Your Hands
  Home food safety information from the ADA.

• Fruits & Veggies – More Matters
  Initiative to promote increased consumption of fruits and vegetables.
  

Recipes
Try these recipe websites for healthy food ideas:

• Fruits and Veggies – More Matters

• USDA Recipe Finder

• American Heart Association
  
  

Show Me Nutrition Education Displays
The Show Me Nutrition Education Displays were designed by University of Missouri Extension to provide nutrition information to school staff. The displays support staff in making healthy lifestyle choices and implementing school wellness policies. The displays may be downloaded from the Show Me Nutrition Education Displays website  for posting on bulletin boards in the faculty workroom or lounge. The website also contains handouts to use with the displays.

1 Centers for Disease Control and Prevention. National Vital Statistics Reports. 2006; 54(19). Available at: http://www.cdc.gov/nchs/data/nvsr/nvsr54/nvsr54_19.pdf. Accessed June 15, 2007.
2 Department of Health and Human Services. Dietary Guidelines for Americans 2005. 2005. Available at: http://www.health.gov/dietaryguidelines/dga2005/document/pdf/DGA2005.pdf.
3 Gillette Guyonnet S, Abellan Van Kan G, Andrieu S, Barberger Gateau P, Berr C, Bonnefoy M, Dartigues JF, de Groot L, Ferry M, Galan P, Hercberg S, Jeandel C, Morris MC, Nourhashemi F, Payette H, Poulain JP, Portet F, Roussel AM, Ritz P, Rolland Y, Vellas B. IANA task force on nutrition and cognitive decline with aging. The Journal of Nutrition, Health and Aging. 2007;11(2):132-152.