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National Nutrition Month: Go Further with Food

Posted by Katherine Ancona
Katherine Ancona
Katherine Ancona is a Registered Dietitian for Whitsons Culinary Group. She received her Master’s Degree in Fo...
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on Monday, 05 March 2018 in Health & Nutrition

NationalNutritionMonth2018Happy National Nutrition Month from Whitsons’ Nutrition Team! As many of you may know, National Nutrition Month is a nutrition education campaign created by the Academy of Nutrition and Dietetics and this year the theme is “Go Further with Food.” This topic focuses on making informed food choices, developing healthy eating and physical activity habits, and reducing food waste. Whether starting your day off with a healthy breakfast, preparing to fuel up for an athletic event, or finding ways to utilize leftovers, your choices can make a huge difference. Here at Whitsons, we are excited to celebrate the start of a new healthier you.


Go further with food and health. Eating a healthy, balanced breakfast can help to make sure that you get the most out of your day. Research has shown that those that eat breakfast have fewer cravings, exhibit more self-control, and have a higher amount of overall productivity. Having a mix of protein, healthy fats, and carbs are essential! The same goes for fueling before an athletic event, without the correct intake of carbohydrates and protein before a sport or race, you may not have enough energy to perform at your best.


Go further with food at home. Going further with food starts at home. You can try common items in a new and exciting way. For example, fruit peels that are often discarded can be used to make infused olive oils and water (oranges, lemons, limes, etc). Overripe bananas can also be added to either baked goods or frozen for use in smoothies later on. To use your leftover herbs, chop them up and mix with olive oil. Then, freeze in ice cube trays and you will have a pre-portioned olive oil mix; this can be used for seasoning items such as chicken. Also, leftover bread ends can be made into croutons or homemade breadcrumbs. These are just a few examples of some new ways to take advantage of foods that you probably already have at home.


Go further with food every day. Some everyday practices can ensure you get the most out of your food. Before you go to the grocery store make sure to have a shopping list of all your meals for the week; this will help you to not buy anything extra that could end up going to waste. Check your refrigerator and pantry to avoid overbuying. Buy imperfect products, and do not judge food quality based on looks.


Here at Whitsons, we are also fully onboard with supporting local and fresh ingredients for our meals. So when we try to go further with food, we are constantly looking ahead to see what will benefit you and your family. We have amazing dietitians on staff to answer any nutrition questions that you may have. This month do your best to go further with food and help continue your family’s journey to a more nutritious lifestyle!




Disclaimer: The opinions expressed in this blog are strictly those of the author and should not be construed as the opinions of Whitsons Culinary Group or any of its affiliates.  All content and material contained in this blog is provided for informational purposes only, and no representation is made as to the accuracy or completeness of this information.  It is general information that may not apply to you as an individual.  It is not medical advice and should not be treated as such.  You should not rely on the information in this blog as a substitute for your own doctor’s medical care or advice. If you have any specific questions about any medical matter you should consult your doctor or other professional healthcare provider.

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Katherine Ancona is a Registered Dietitian for Whitsons Culinary Group. She received her Master’s Degree in Food, Nutrition, and Culinary Science from Clemson University in 2013. While attending Clemson University, she led a team of undergraduate students in modifying recipes to be healthier. She is most interested in wellness, pediatric, and culinary nutrition, and she also serves as a volunteer for the Kids Eat Right Campaign. Katherine completed her dietetic internship at Oklahoma State University in 2014, and began working for Whitson’s Culinary Group as a Registered Dietitian in August of 2016.


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