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Posts Tagged ‘Vegetables’

“Finish your vegetables before you can leave the table” was a daily mantra my mother had for me at our dinner table. It always seemed like it was her objective in life to force those vegetables that simply could not compare to the extremely over-sweetened treats that had spoiled my taste buds. I never understood why I had to eat her under-seasoned steamed carrots or corn, and now my mother is still unable to give a solid explanation why she wanted me to eat my vegetables. She had been told from her mother to eat her vegetables and this has been shared from mother to child over time.  The more I have learned about nutrition, the more I understand just how important vegetables are in our diet.

basket of fresh vegetables

Eating the same steamed vegetables can be boring but using seasonal vegetables and making dishes with many colorful vegetables are much more enjoyable. One dish I enjoyed trying with vegetables as the star was a vegetable galette. Of course, when making a dish with many vegetables it is more economical, convenient and tasty to use vegetables that are in season. A salad with out-of-season tomatoes will simply not compare to fresh tomatoes grown in the summer. Before trying a new vegetable, be sure to check if they are in season. Eating vegetables in season means that your diet will change throughout the year and you will have new and different recipes to try out!

Vegetables not only provide many different flavors and color to a dish; they are also a vital part of a healthy diet. Vegetables provide important nutrients like: fiber, vitamins, and minerals that can have a positive impact on our health. High fiber foods like vegetables have been shown to decrease cholesterol, help regulate blood sugar, and increase fullness. Trying out different seasonal vegetables and using them in different recipes is a fun way to eat healthier.

About the author: Landon Griffin is a senior Nutrition and Food Science-Dietetics dietetics student at Middle Tennessee University with a bachelor’s degree in Health and Human Performance from the University of Tennessee at Martin. He works as a dietetic aide at NHC Healthcare and on the MT Nutrition Team. In fall 2020, he will attend Eastern Illinois University for a Master of Science Nutrition and Dietetics. In the future, he wants to work with athletes to help them reach their full potential through nutrition.

Author: Landon Griffin, senior dietetics student at Middle Tennessee State University, future dietetic intern at Eastern Illinois University

Reviewer: Shannon Carter, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Fairfield County, carter.413@osu.edu

Sources:

Maynard, D.N. and G. Hochmuth. 1997. Knott’s Handbook for Vegetable Growers 4th Edition. John Wiley & Sons, New York. Retrieved from: https://extension.psu.edu/seasonal-classification-of-vegetables

Retrieved from: https://www.myplate.gov/eat-healthy/vegetables

Holly Larson. March 1, 2021. EatRight. Retrieved from: https://www.eatright.org/food/vitamins-and-supplements/types-of-vitamins-and-nutrients/easy-ways-to-boost-fiber-in-your-daily-diet

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Most people consume vegetables to reap the nutritional benefits.  While most vegetables are better raw, there are a few you should cook instead. Cooking releases nutrients that your body can more easily absorb.  Here are a few vegetables you may want to cook before you consume them.

  • Asparagus.  This springtime vegetable is full of cancer-fighting vitamins A, C and E.  Cooking asparagus  increases it levels of phenolic acid, which is associated with reduced risk of cancer.  Drizzle asparagus with olive oil and enjoy!
  • Carrots.  Our bodies seem to use more easily the beta carotene in cooked carrots than in raw ones.  Cut into rounds, steam, and serve with a little honey or cinnamon.
  • Mushrooms.  Microwaving or grilling can increase antioxidant activity.  After heating them up, slice and add to a salad or sauté and add to an omelet.
  • Tomatoes.  Lycopene is better absorbed when the food item is heated up. This may protect against cancer and heart disease.  Slow roasted in the oven at 200 degrees and added to a sandwich sounds delicious.
  • Spinach.  Oxalic acid may block the absorption of calcium and iron from raw spinach.  Heat is known to break it down.  Blanch spinach and served under grilled fish with salsa. 

Written by  Beth Stefura, OSU Extension Educator, Mahoning County, stefura.2@osu.edu

Reviewed by  Margaret Jenkins, OSU Extension Educator, Clermont County, jenkins.188@osu.edu

References:

https://pubmed.ncbi.nlm.nih.gov/30983210/

https://www.webmd.com/diet/ss/slideshow-raw-cooked-veggie

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We have all been impacted one way or another by the Coronavirus pandemic. During a health crisis, taking preventative measures is important. The CDC has listed precautions people should be taking right now. These include washing your hands, staying away from people who may be sick, and protecting your nose and mouth with an appropriate mask. Another way to protect yourself from sickness is keeping your immune system strong, which is your body’s defense against illnesses.

The Cleveland Clinic notes 3 vitamins to boost your immune system:

Vitamin C: found in many fruits especially melons, berries, and citrus, bell peppers, and dark leafy green vegetables such as broccoli, kale, anFresh Vegetablesd spinach.

Vitamin B6: found in chickpeas, green vegetables, chicken, and fish.

Vitamin E: found in spinach, seeds, and nuts.

Additionally, The Academy of Nutrition and Dietetics states these nutrients listed will also help boost your immune system:

Vitamin D: found in fortified milk and juice, eggs, and fatty fish.

Zinc: found both in animal and plant sources such as meat, beans, tofu, and nuts,

Beta carotene: found in plant foods such a potatoes, tomatoes, carrots, and mangos.

Probiotics: found in cultured dairy and fermented foods such as yogurt and sauerkraut.

Protein: both animal and plant-based sources, such as nuts, eggs, meat, beans, and fish.

Eating healthily during a pandemic can be tough but having long-lasting food on-hand is a great way to ensure you and your family are fed when practicing social distancing. There are also ways to focus on consuming the food listed above to keep those immune systems in tip-top shape. Before you stock up on all the frozen and non-perishable foods you can find, here are some tips to keep in mind:

Frozen meals: Be sure those frozen meals include some of the foods listed above, for example fruits and vegetables.

Pasta: Add some razzle dazzle to pre-packaged pasta meals such by adding vegetables to the dish or pair it with your favorites on the side. You can also try this stir fry recipe that includes meat and vegetables with packaged ramen noodles for a yummy twist.

Canned goods: great way to add some fruits, vegetables, and beans to any meal. And make sure your canned soup has vegetables in it for extra nutrients, and always look for the no-salt added version.

Smoothies: Make a smoothie with your favorite frozen fruit and be sure to use a little yogurt and orange juice for some added nutrients.

Snacks: Snacking is inevitable! Snack on things such as dried fruit, nuts, seeds, hummus, raw veggies, and more!

Below are two family fun snack and meal recipes that are sure to give you those nutrients that could give your immune system that extra boost!

Stuffed Bell Peppers

Fruit and Veggie Snacks

All in all, you eat your way to a stronger immune system. Note that supplements are not recommended unless necessary. And always consult with your doctor or a registered dietitian first. We will get through this uncertain time together!

About the author: Carmen Bell is a senior Nutrition and Food Science-Dietetics student with a Health and Human Performance minor at Middle Tennessee State University. She is a part of the MT Nutrition Team where she works to provide nutrition education to children, students, faculty, and staff on campus. Beginning summer 2020, she will be an Iowa State University Dietetic Intern and upon completion of the program will continue her process of becoming a registered dietitian. In the future, she will obtain her master’s degree in Leadership in Nutrition and wants to work will all ages on their health.

Reviewed by: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County.

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According to the Centers for Disease Control and Prevention (CDC), approximately 18% or 13.7 million children and adolescents in the United States are obese. This means that they have a body mass index at or above the 95th percentile of the CDC growth charts. It is projected that this epidemic will affect 50-80% of children in the United States by 2030.

Childhood obesity can result from an unbalanced diet consisting of high-calorie, low nutrient food and drink choices, lack of physical activity, and a rise in sedentary, screen-focused activities such as video gaming. Many studies have shown that children with obesity are at increased risk of developing short-term weight-related health conditions, as well as chronic conditions later in life. These children have a higher risk of developing type 2 diabetes, hypertension, high cholesterol, heart disease, and even premature death. This condition can also impact mental health in children, causing isolation stemming from bullying, depression, poor self-esteem, and a general lack of confidence.

BUT! There is good news. Obesity does not have to follow children into adulthood. Adopting positive lifestyle choices as children can help establish healthy habits and prevent the onset of these weight-related health conditions. Although genetics and metabolic rates differ from one child to another, healthy eating and living an active lifestyle can help manage their weight status, regardless of whether the child is at a normal weight, overweight, or obese.

You may be thinking this sounds great in an ideal world where kids get excited about eating their greens, and request grilled chicken instead of chicken nuggets, but that’s just not the world we live in. So how can we get our kids to eat nutrient-packed, lower calorie foods?

Use fun colors! – Instead of using traditional colored foods, here are some fun ideas to make your child’s plate more vibrant:

  • Try rainbow colored carrots instead of regular carrots.
  • Make a rainbow veggie wrap with bright colored peppers, spinach, and red cabbage.
  • You can also use red cabbage juice, blueberry juice, or other natural dyes to color cauliflower, rice, and yogurt a new color!

Use fun shapes! – Try creating fun, new shapes with ordinary foods. rocket shaped sandwich with vegetables

  • Use cookie cutters to cut fruit or veggies into interesting shapes.
  • Try using a spiralizer or a spiral veggie knife to present vegetables into noodles or zoodles.

Hide the fruits and veggies! – Disguise fruits and vegetables in your child’s favorite foods

  • Create a tasty, nutrient-rich smoothie with your child’s favorite fruits and vegetables and freeze it into ice pops for a tasty treat.
  •  Substitute traditional dishes with healthier options that appear the same. Examples include mashed cauliflower instead of mashed potatoes or spaghetti squash to replace regular pasta.
  • Add healthier substitutes in a dish that looks similar. Try adding squash to macaroni and cheese, chopped vegetables in meatballs, or making chocolate pudding with banana, avocado, cocoa powder, and vanilla!

Lastly, get your kids involved in the kitchen! Letting children help in meal preparation can motivate them to eat the dish they helped create.

  • Mother and daughter shopping for fruit.It begins at the grocery store – Consider bringing kids along and let them help you pick the produce they find most appealing.
  • Encourage your child to find a recipe they want to make, which includes a fruit or vegetable, and make it together.
  • Give your child age-appropriate tasks during meal prep such as washing the produce, mixing ingredients, and setting the table!

Check out the Ohio State University Extension Office’s Nutrition page for information about additional activities, classes, and education. Incorporating these fun, simple ideas into your child’s routine can help them develop lifelong healthy habits which prevent the onset of conditions related to obesity. Teaching our children how to practice these lifestyle changes can impact this generation, and generations to come!

Sources:

Centers for Disease Control and Prevention: https://www.cdc.gov/obesity/childhood/causes.html

The Harvard Gazette: https://news.harvard.edu/gazette/story/2017/11/harvard-study-pinpoints-alarming-obesity-trends/

About the Author: Olyvia Norton is a senior student in the Nutrition and Food Science, Dietetics program at Middle Tennessee State University. Her interests are in clinical nutrition, specifically pediatric nutrition and nutrition support. She serves as the President of the Students of Tennessee Academy of Nutrition and Dietetics, is an active member of the Nutrition and Dietetics Association at Middle Tennessee State University and works as a dietitian’s assistant in Middle Tennessee for patients with special needs. Olyvia also enjoys serving on medical mission teams outside of the United States to bring better nutrition to underserved populations in developing countries.

Reviewer: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County, barlage.7@osu.edu.

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As we enter a new decade, be on the look out for new food trends. Here are five things to look for in the year 2020.

1.  Purple Yam Desserts- called Ube. Ube is a tuber from the Phillipines and has a very colorful violet -purple to bright lavender color. It is also relatively high in Vitamins A and C. Ube has been currently used in ice creams, however, be on the look out for this colorful purple yam in pies and donuts.

grcoery store shelf display of puffed snacks , veggie snacks, sweet potato snack, chickpea snacks.

2. Puffed Snacks- be on the look out for this trendy new product. You’ll be seeing more chick pea puffs, peanut puffs, and veggie puffs. This chip alternative is high in protein and low in saturated fat.

3. Cauli Power- Cauliflower continues to trend in food products such as pizza crusts , mashed potatoes, tater tots, rice and chicken tenders. Cauliflower adds more fiber, decreases fat and sodium content.

4. Protein Rich Products- Keep your eye out for some protein rich products. Protein is an important nutrient to our bodies. Our bodies use protein to build and repair tissues, as well as to make enzymes, hormones and is a building block for our skin, blood, bones and muscles. We may be seeing protein now in cold brew coffees, as well as, and high protein pastas containing chickpeas, lentils and edamame. A 1/4 cup rice made from chickpeas contains 11g Protein, and 5g fiber.

boxes on grocery shelf of chickpea, edamame and lentil pasta

 

5. Versatile veggies- Look for vegetables to be used in various ways such as in snack wraps, crackers, chips, and even BBQ sauce and Ketchup. Tomato sauce products are now featuring kale in some of their pasta sauces. Adding vegetables to sauces and condiments can increase fiber content while reducing sodium and added sugar.

Author:  Susan Zies, Family and Consumer Sciences Extension Educator, Ohio State University Extension

Reviewer: Dan Remley, Field Specialist, Family and Consumer Sciences, Ohio State University Extension

References:

  1. https://www.forbes.com/sites/bridgetshirvell/2019/12/04/10-food-trends-to-look-for-in-2020-according-to-yelp/#2a3dba495064
  2. https://health.usnews.com/health-news/blogs/eat-run/articles/top-food-trends-for-2020
  3. https://rdlounge.com/2019/11/08/fnce-food-trends-2019/

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Salad, Kiwi, Eyes, Play, Vegetables

Summer is full of fresh fruits and vegetables. They are on sale at the store, coming from our gardens, and filling the farmers markets.  This season is a great time to evaluate food choices in our lives and set goals for improvement. Evaluating what we are serving to our children is a worthwhile place to start.  As parents we want our children to eat a variety of healthy foods, but are often met with resistance when offering a food that is unfamiliar. Getting our kids to try new foods can be difficult and frustrating!   Here are some simple tips that can help you find success when offering new foods to your growing child:

Make sure you are offering a variety of foods on a regular basis.  This helps children become familiar with a variety of flavors and textures.

Try pairing a new food with one that is familiar.  For example, try scrambling a diced vegetable into eggs or offering a new fruit choice at breakfast as a pancake topping.

Involve your kids in planning new food choices.  Invite them to learn about the food, how it grows or how it is made.  Help them find a recipe and shop for it, then join them in the kitchen preparing the food.

Model a variety of good food choices yourself. You don’t have to be an adventurous eater, but you can display a positive attitude about trying new foods to your child.

When trying new foods ask your kids to describe the color, smell or texture instead of asking only if they like it.  This helps your child to pay more attention to just how it tastes, and focus on all aspects of the new food.

Let your children know they aren’t wrong if they don’t like it. There is no wrong or right answer when trying something new.  Be positive and reward their willingness to try new foods with words of encouragement.

Think about the appearance when offering new foods.  A fun shape or presentation can be enticing.  For example, make a small kebob out of a new fruit, or cut vegetables into exciting shapes. Kids love to dip.  Try offering a dip alongside a vegetable to make eating it fun.  Hummus is a great suggestion and tastes great with a variety of raw vegetables while adding some protein to your snack.

Most importantly, be patient! It often takes repeated exposure to a new food for children to embrace it.  Continue to be encouraging and try, try again.

 

Written by: Alisha Barton,Ohio State University, Family and Consumer Sciences Educator, Miami County

Reviewed By: Misty Harmon, Ohio State University, Family and Consumer Sciences Educator, Perry County

Resources:

https://www.choosemyplate.gov/preschoolers-picky-eating

Click to access KitchenHelperActivities.pdf

Click to access HealthyTipsforPickyEaters.pdf

https://www.usda.gov/media/blog/2016/08/22/new-myplate-resources-families

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myplate_yellowHow many vegetables did you eat yesterday?

MyPlate recommends that adults consume at least 2-3 cups of vegetables each day, making half your plate fruits and vegetables at each meal. Breakfast is a meal where fruit often makes an appearance, but it is also a great opportunity to kick-off your vegetable consumption for the day!

Below are five delicious breakfast ideas that include vegetables:

  1. Zucchini bread oatmeal. You can make a batch of the baked oatmeal that the recipe linked to here instructs, or simply add shredded zucchini to overnight oats in place of part of the liquid. Zucchini bread oatmeal is a great high fiber, low fat alternative to zucchini bread. Alternatively, if you’re a fan of pumpkin bread, consider stirring canned pumpkin into your oatmeal for another nutritious breakfast.
  2. Frittata. Combine your favorite chopped veggies (mushroom, bell pepper, tomato, onion, etc.) with a mixture of egg, herbs and cheese for a delicious breakfast casserole. For added convenience, bake in a muffin tin for single-serve portions! muffin tin fritattas
  3. Breakfast sandwiches or wraps (burritos). Start with a whole wheat English muffin, tortilla or slice of toast, then add scrambled eggs, cheese, and your favorite veggies (spinach, mushroom, tomato, avocado, etc.) for a hearty breakfast sandwich. You could also fold your stuffed tortilla in half and cook it in the skillet for a quesadilla!
  4. Made-over muffins. If you enjoy eating muffins at breakfast, prepare varieties at home that include whole wheat flour and shredded veggies to ramp up the fiber content. Shredded zucchini and carrots make tasty muffins! Pineapple carrot muffins are one of my favorites.
    green-smoothie-681143_1920
  5. Power smoothies. If you enjoy whipping up a morning smoothie, try adding spinach or kale to the mix! These leafy greens are rich in nutrients, and chances are you’ll hardly notice that they’re there!

How do you add veggies to your breakfast? Let us know by leaving a comment below!

 

Author: Jenny Lobb, Family and Consumer Sciences Educator, Ohio State University Extension, Franklin County, lobb.3@osu.edu

Reviewer: Marilyn Rabe, Family and Consumer Sciences Educator, Ohio State University Extension, Franklin County, rabe.9@osu.edu

 

Sources:

Mullen, M. & Shield, J.E. (2017). Veggies for Breakfast? Yes! Academy of Nutrition and Dietetics. eatright.org

USDA ChooseMyPlate.gov (2017). All About the Vegetable Group. choosemyplate.gov/vegetables.

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As we round the corner and move towards 2018, do you still have any items on your “to do” list that you wanted to accomplish in 2017? I know I still have a few things on my list which will be pushed into the new year. At the start of the New Year, I enjoy boxing up old files and starting new files for the upcoming year. It is also fun to get a new calendar – another opportunity to start fresh and organize your work and personal life.

For many of us, a New Year is a fresh slate and we vow to . . . . . (you fill in the blank).

What is important to you? Let’s look at a few items and see if any resonate with you. Perhaps these ideas will help you get started on your goals for 2018.

Do you want be healthier? Let’s say that in 2018, you decide to focus on eating healthier or being more active. If you want to eat healthier, start by visiting http://choosemyplate.gov where you will find Super Tracker – an online food, activity and weight management tool that you can customize. Also explore USDA’s What’s Cooking? Mixing Bowl – a site full of tasty recipes and meal planning tools.

Still looking for additional ways to cut calories? Check out the tips shared on the Center for Disease Control and Prevention’s (CDC’s) website. An easy jump-start to eating healthier is to fill half of your plate with vegetables and fruits.

Perhaps your beverage choices contribute to excess calories. It might be time to Rethink Your Drink. What can you do to reduce calories?

Do you want to re-energize and move more? Most of us can make improvements in this area. Set your activity goals and find an activity that moves you. Not sure where to start? Check out the CDC’s physical activity basics for adults. If you have 10 minutes to move then start with those 10. Make it a goal to add another 10 minutes during lunchtime and finish your day with another 10 minutes of activity. You will have added 30 minutes of physical activity to your day in 3 easy chunks!  This infographic from the American Heart Association may help you get started on your circuit training activity plan.

Capture

Create Your Own Circuit Workout. Source: American Heart Association. https://healthyforgood.heart.org/move-more/infographics/create-a-circuit-home-workout.

Clutter getting you down? Perhaps your goal for 2018 is to de-clutter and simplify your life. University of Illinois Extension has a great website to help you get started. Not sure where to start? Use the Clutter Emergency Card to help you sort what you should toss, keep or give away. Start small in one area, and once it is de-cluttered, move to another area.

2018

In the New Year, what challenge will you take on? Share your ideas in the comments!

 

Writer: Michelle Treber, Family and Consumer Sciences Educator, Ohio State University Extension, Pickaway County, treber.1@osu.edu

Reviewer: Jenny Lobb, Family and Consumer Sciences Educator, Ohio State University Extension, Franklin County, lobb.3@osu.edu

 

Sources:

American Heart Association (2016). Create Your Own Circuit Workout at Home. http://www.heart.org/HEARTORG/HealthyLiving/PhysicalActivity/GettingActive/Create-Your-Own-Circuit-Workout-at-home_UCM_484683_Article.jsp#.WjvNxk2WwaE

American Heart Association (2016). Why is physical activity so important for health and wellbeing? https://healthyforgood.heart.org/Move-more/Articles/Why-is-physical-activity-so-important-for-health-and-wellbeing

Centers for Disease Control and Prevention (2015). Cutting Calories. https://www.cdc.gov/healthyweight/healthy_eating/cutting_calories.html

Centers for Disease Control and Prevention (2015). How Much Activity Do Adults Need? https://www.cdc.gov/physicalactivity/basics/adults/index.htm

Centers for Disease Control and Prevention (2015). Rethink Your Drink. https://www.cdc.gov/healthyweight/healthy_eating/drinks.html

United States Department of Agriculture (USDA). http://choosemyplate.gov

United States Department of Agriculture (USDA). What’s Cooking? USDA Mixing Bowl. https://whatscooking.fns.usda.gov/

University of Illinois Extension. Dealing with Clutter.  http://extension.illinois.edu/clutter/dealing.html

 

 

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Spaghetti squash is a vegetable that can be used in place of traditional spaghetti pasta with your favorite sauce. It is full of folic acid, potassium, beta carotene, fiber, and Vitamins A and C – with a one cup serving coming in at 42 calories, versus the almost 200 calories a traditional cup of pasta contains. Photo of spaghetti squash

Spaghetti squash is an oblong winter squash that is ivory-yellow in color and weighs 2 to 3 pounds. A mature squash will be 4 to 5 inches in diameter and about 8 to 9 inches long with rounded ends. When selecting squash, look for a hard rind, free of bruises, and heavy in comparison to others. Squash can be stored at a mild temperature (50 – 60 degrees) for up to 6 months.

To prepare spaghetti squash, cut the squash in half lengthwise, and scrape out seeds. Place cut side down on a roasting pan in a 375 degree F oven for 45 to 60 minutes. Hull will be soft to the touch and beginning to brown when ready. Let cool about 30 minutes and spoon squash strands out, separating to form spaghetti like strands. Microwaving is also an option – place cut squash in a glass dish (cut side down) with ½ inch of water and microwave for 10 to 12 minutes. Cool and remove squash strands.

Try serving your spaghetti squash with a Roma tomato sauce or your favorite jar sauce for a quicker meal. Ohio State University Heart Hospital has a wonderful Oven Roasted Spaghetti Squash with Roma Tomato Marinara if you are looking for an option. To see a video of how to prepare spaghetti squash go to http://go.osu.edu/spaghettisquash.

Let us know your favorite way to eat spaghetti squash!

Writer: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County.

Reviewer: Michelle Treber, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Pickaway County.

Sources:

The Ohio State University Heart Hospital, https://wexnermedical.osu.edu/

University of Illinois Extension, http://web.extension.illinois.edu/ccdms/facts/140218.html

Michigan State University Extension, http://msue.anr.msu.edu/news/spaghetti_squash_also_called_vegetable_spaghetti

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TomPuppy2

My brother-in-law and sister had to put their beloved dog to sleep a few months ago. Needless to say, this was a sad time for them. Tom (my brother-in-law) recently shared an observation about his weight during this time. When . they had to put their dog, Chippy to sleep, his average weight was 199. He noticed a weight gain of 9-10 pounds after this time. Since they brought home a new puppy, Chummy, his weight has dropped by 5 pounds!

What does this have to do with your health? According to the American Heart Association, owning a pet – a dog, in particular, can be good for your heart health.  This article supports the findings that my brother-in-law recently shared with me. The CDC also reports that having a pet can decrease your blood pressure, cholesterol and triglycerides levels and decrease your feelings of loneliness.

These factors may contribute to his recent weight loss:

  • Taking a walk at least twice a day with Chummy
  • Enjoying the social interaction with the new puppy
  • Spending time with the puppy which makes it easier to avoid snacking

If you can’t have or don’t want a pet, what can you do to improve your heart health? Go back to the basics:

Enjoy physical activity most days of the week for at least 30 minutes. It is fine to break up the 30 minutes into three 10-minute sessions. Adults should aim for 150 minutes per week.

Eat a diet rich in vegetables and fruits. Enjoy a wide variety of nutrient rich veggies & fruits. Be creative with the way you add them to your day. Start the day with a fruit or veggie for breakfast (think smoothie, veggies added to eggs, or a piece of fresh fruit).

Need more help? Visit MyPlate’s SuperTracker to customize your food and activity plan. It is free and easy and will help you on your wellness journey.

While you are enjoying the health benefits from you new (or old) pet, don’t forget basic cleanliness habits to keep you and your family from becoming ill. One reminder from CDC is to wash your hands after handling your pet, pet food or treats or if you pick up their stools.  Not sure how to wash your hands? Here are the basics on handwashing from CDC:

  • Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
  • Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.
  • Scrub your hands for at least 20 seconds. Do you need a timer? Hum the “Happy Birthday” song from beginning to end twice.
  • Rinse your hands well under clean, running water.
  • Dry your hands using a clean towel or air dry them

Are these good reasons to get a pet? Yes! Remember that if you are ready for a new furry family member, it just might help your health!

Sources:

http://heartinsight.heart.org/Fall-2017/Is-Owning-a-Pet-Good-for-You/

https://www.cdc.gov/healthypets/health-benefits/

https://www.cdc.gov/healthypets/pets/dogs.html

https://www.cdc.gov/handwashing/when-how-handwashing.html

https://www.cdc.gov/healthypets/resources/pet-food-tips_8x11_508.pdf

https://www.supertracker.usda.gov/myplan.aspx

Writer: Michelle Treber, OSU Extension, Family and Consumer Sciences Educator, Pickaway County, Heart of Ohio EERA, treber.1@osu.edu

Reviewer: Marilyn Rabe, OSU Extension, Family and Consumer Sciences Educator, Franklin County, Heart of Ohio EERA, rabe.9@osu.edu

 

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