Food, nutrition, health
Newly Released 2015-2020 Dietary Guidelines for Americans
The 2015-2020 Dietary Guidelines focuses on the big picture with recommendations to help Americans make choices that add up to an overall healthy eating pattern. To build a healthy eating pattern, combine healthy choices from across all food groups—while paying attention to calorie limits, too.
Importantly, the guidelines suggest Americans should consume:
- A variety of vegetables, including dark green, red and orange, legumes (beans and peas), starchy and other vegetables
- Fruits, especially whole fruits
- Grains, at least half of which are whole grains
- Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
- A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), soy products, and nuts and seeds
- Oils, including those from plants: canola, corn, olive, peanut, safflower, soybean, and sunflower. Oils also are naturally present in nuts, seeds, seafood, olives, and avocados.
Further, Americans should be encouraged to consume:
- Less than 10 percent of calories per day from added sugars. ChooseMyPlate.gov provides more information about added sugars, which are sugars and syrups that are added to foods or beverages when they are processed or prepared. This does not include naturally occurring sugars such as those consumed as part of milk and fruits.
- Less than 10 percent of calories per day from saturated fats. The Nutrition Facts label can be used to check for saturated fats. Foods that are high in saturated fat include butter, whole milk, meats that are not labeled as lean, and tropical oils such as coconut and palm oil.
- Less than 2,300 milligrams (mg) per day of sodium for people over the age of 14 years and less for those younger. The Nutrition Facts label is a helpful tool to check for sodium, especially in processed foods like pizza, pasta dishes, sauces, and soups.
Complete information for 2015-2020 dietary guidelines for Americans.
Preparing and sharing family meals benefits the whole family with an increase in healthy foods, a decrease in the likelihood of obesity, better grades for kids, improved communication, fostering family traditions and money savings from not eating out. Tips for family meals.
Program: The goal of this program is to provide participants with a solid foundation in home canning and preserving. Through hands-on classes participants learn how to make jellies/jams, pickled vegetables and salsas, and learn proper pressure and boiling-water canning processes. Classes can be offered as a one-time class focused on one of the techniques listed above or you can schedule a food preservation course made up of 5 distinct lessons. To schedule a food preservation class or course contact Emily Crowe.
Newsletter: Not that long ago, stovetop choices were limited to gas or exposed coil burners. Today, the simple cooktop has evolved into a state-of-the-art system. However, some of these new stovetops aren’t safe for canning. Also, some canner manufacturers say to not use their canners on certain cooktops. Learn more about stovetops used for canning in the newsletter Preserve it Fresh, Preserve it Safe.
Testing for dial-type pressure canner lids: Dial-type gauges should be tested annually to ensure accuracy and prevent bacterial contamination of preserved foods. Testing is not necessary for weighted gauges. To schedule an appointment to test your dial-type pressure canner contact Emily Crowe.
Stay Strong, Stay Healthy
A ten-session program that teaches basic strength training for middle-aged and older adults to improve health and quality of life. Exercise sessions improve strength and balance. Starter weights for in-class use are provided. More program info
Basic: simple, easy-to-learn starter exercises.
Advanced: builds on the fitness base acquired through the basic program with more complex exercises.