Archive for March, 2011

What does your grocery cart say about you?

Wednesday, March 30th, 2011


 

By P. Mehta, RD/ www.healthfulfilling.com


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If you’re trying to improve your eating habits as part of your new year resolutions, your grocery cart can be an effective tool to measure how you eat.  Because people are often in a hurry while grocery shopping, what goes in the cart isn’t always what was meant to, or doesn’t adhere to the grocery list, if you got a chance to make one. When you unload your items on the checkout counter, do the items shout “healthy,” “fresh,” or” natural?” Or do they look more like your child did most of the decision making? Or could it be the, “it’s been a long week, and I want to indulge in my favorites, so don’t judge me,” kind of a cart? Any of those situations could happen despite the best intentions.

For future grocery trips, try these tips to get more health value into your grocery cart:

  • Make the list according to the weekly menu, and take it with.
  • Stick to the list! Make sure you shop after a meal.
  • Focus on produce, lean meats, low fat dairy, beans, and whole grains.
  • Try to get five different colors of produce.
  • Limit getting processed, ready made, convenience foods.
  • Avoid snacks foods or packaged foods with trans fat and hydrogenated or partially hydrogenated oils.
  • Get the kids involved with choosing healthy foods at the grocery store.

Remind yourself that what goes into the grocery cart goes to your kitchen and in your meals. The next time you unload your grocery items, get the family together to put the foods in a healthy, and not so healthy category. Then check which category has more foods. If the “not so healthy” category wins, choose healthier options for each of those foods on your next grocery list. Let us know how it’s going!

Baylor Health opens innovative cancer treatment and research center in North Texas

Thursday, March 24th, 2011


 

By P. Mehta, RD/ www.healthfulfilling.com


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The Baylor Health Care System now has a new, multiple service outpatient cancer center, the Baylor Charles A. Sammons Cancer Center. The 10 story, 467,000 square foot facility uniquely houses cancer treatment as well as cancer research in the same building where all cancer physicians, and health care professionals also interact with cancer scientists and researchers.

The facility is geared toward offering support, comfort and addressing the needs of the patient and provides a patient navigation program which guides the patient throughout each phase of treatment. The patient navigator is a registered nurse who assists the patient and family with accessing the various services of the center as well as many other roles.

 A multitude of support groups, educational resources and programs such as healthy cooking classes, clinical update programs, and a patient education library are some of the insightful services at the center. When visitors, staff or patients want to have a meal, they don’t have to worry about  unhealthy food choices since the restaurant in the center focuses on providing delicious, healthy food selections.

For more information about the Baylor Charles A. Sammons Cancer Center, visit:

http://www.baylorhealth.com/PhysiciansLocations/Dallas/SpecialtiesServices/cancer/Sammons/Pages/About.aspx

Spring cleaning? Don’t forget the pantry!

Friday, March 18th, 2011


 

By P. Mehta, RD/ www.healthfulfilling.com


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With Spring right around the corner, spring cleaning might be on some “to do lists.” But how about the pantry? Otherwise known as a “snack stash?” Are the foods in the pantry helping with the new year resolutions? This is a good time to give your pantry a “makeover” if it needs one. The pantry or cabinets where non perishables are stored often has more things in it than necessary, might have outdated foods, and may include a few too many of the “go-to” mouth watering, stress lowering, indulgent snack foods.

 

Here are some quick tips to revitalize your pantry or snack cabinets to show for some nutrient acclaim, and to help you focus on health conscious eating:

  • Stock up on whole grains, like brown rice, beans, whole grain pasta and whole grain cereals for at least half of your grains.
  • Choose snacks that have less than 30 percent of fat of total calories, and no trans fat, or partially hydrogenated fat.
  • Pick snacks made of monounsaturated fats, or polyunsaturated fats like  canola, olive, soybean, safflower or cottonseed oils.
  • Monitor sodium contents in packaged foods and snacks. The percent daily value for sodium should be less than 5 to 10 percent, the lower the better. (This can be found on right hand side of sodium content column in the Nutrition Facts panel).
  • If you love soda, store only 1 bottle or less packs of soda so you don’t have enough to overindulge in.
  • Store bottles of 100% fruit juice.

Having healthier foods on hand in the cabinet or pantry makes it possible to keep up with healthier cooking and eating on a regular basis. That doesn’t mean that any favorite snacks have to be eliminated entirely, just don’t make them “regulars” for your pantry.

Let us know how your pantry or cabinet spring cleaning is going!

Is your job robbing you of your health?

Thursday, March 10th, 2011


 

By P. Mehta, RD/ www.healthfulfilling.com


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 A full time job is more than just that. For some, it means 40 hours a week, for others it means much more than 40 hours a week. It can be 9 to 5, or 7 to 7, flexible or inflexible hours. Time for lunch, no time for lunch. Breaks or no such thing as a break time. Leaving on time after an eight hour day can be viewed as leaving early and not working hard enough, not going “the extra mile.” A lot has to be done to not just impress, but just to perform at par. Don’t forget all the other things required to do a job like commuting through nasty traffic, the time it takes to get ready, and your kids ready and out the door. The general consensus is jobs are demanding of our time, energy and brains. A full time job takes up a third of our work week, which is just the time at work for 40 hours a week. Add in commute, and more hours at work can mean up to 45 percent of our work week.

So how does that leave time to take care of your health? What about the unhealthy habits that might surround or succumb you at work? Like skipping breakfast due to trying to get to work on time, fast food lunches to get a quick lunch, (or to de-stress with a fat laden burger, fries and shake), take-out for dinner since you’re mentally and physically exhausted to cook after a long day.

Other health robbing occurrences at work are sitting most of the  day jobs, stress inflicting situations (unreasonable deadlines, pressure, competition, dealing with bosses), very little time or opportunity to schedule or attend doctor/dentist appointments, or working long hours.

No question about it, there isn’t much time in the day to take care of our health with a typical full time job, and health diminishing qualities at work. That doesn’t mean you give up and throw in the towel, as tempting as it sounds.

It means you take any chance to make a healthy change while you’re at work. Take your breakfast with, to eat at your desk or while in a meeting. Brown bag your lunch most of the week, and have a lunch menu shopping list to keep it interesting. Take the stairs instead of the elevator. If you have a sitting job, get off the chair as much as possible or stand for a few minutes every 30 minutes.

Challenge yourself to make one healthier change at work each week. When it feels overwhelming and frustrating, think of how much worse it can be by allowing unhealthy habits to take over and lead to an illness which could have been prevented. Don’t let your job rob you of the good health you deserve!

Send in your comments of the healthy changes you’re making, we’d love to hear from you!

Colorful rainbow of health

Friday, March 4th, 2011

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By P. Mehta, RD/ www.healthfulfilling.com

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Do you remember something called ROY G BIV back in science class when learning about the color spectrum? Colors tie into so many aspects of our life. Like choosing the color of  a new car, colors themes for rooms in your home or apartment, or color coordinating of your wardrobe. 

Making use of a variety of color in our plates can be a powerful advantage to boosting your health, too! March is National Nutrition Month of the American Dietetic Association and the theme is, “Eat Right with Color.”  The timing is perfect to help keep up with new year resolutions that include eating healthier or losing weight! When you plan your meals and go grocery shopping, think back to Roy G Biv;  red, orange, yellow, green, blue, indigo, and violet.    

Find vegetables and fruits that provide a rich multitude of color. Include those in your recipes, such as a vegetable lasagna with spinach, carrots, and tomatoes, or a taco with leaf lettuce, onions, red pepper, and green peppers, or a brown rice casserole with cauliflower, sweet potato, broccoli, and baby carrots. Refresh yourself with a fruit smoothie with strawberries, blueberries, 100 percent pineapple juice and low fat yogurt, or make a fun fruit kabob with five different chilled fruit.

I'm Blogging National Nutrition Month

Wednesday, March 9 is Registered Dietitian Day!

All these natural colors in produce provide robust vitamins, minerals, fiber, and disease fighting chemicals called antioxidants. Eating several cups of vegetables and fruits daily can help:

  •  you feel healthier
  •  possibly prevent disease
  •  with losing weight
  •  your skin look radiant and your hair gain shiny luster

Celebrate National Nutrition Month by continuing to improve your health, keep up your new year resolutions, and power up with more produce on your plate.  Check out some interactive nutrition quizzes, and games from the American Dietetic Association, like Rate Your Plate, and Nutrition Sudoku at:

http://www.eatright.org/NNM/content.aspx?id=5334

Send us a comment on how you plan to include more colorful produce to your eating plan, or if you already are. We’d love to hear from you!