Traditional vegetables such as spinach are just as or more nutritious as trendy options such as kale, but shoppers may be influenced by media, personal trainers and independent nutrition consultants, registered dietitian Karen Zinka says. Following dietary trends or adopting an unbalanced diet can increase the risk of gaining weight, and Zinka said it's better to choose simpler foods, maintain a balance of food groups and avoid processed products.
Dole's fruit and vegetable arms are working together, along with the Dole Nutrition Institute, to promote the role of fruits and vegetables in brain health. The promotion for Brain Awareness Week is part of a larger, yearlong Get Up and Grow! campaign. "March is the perfect time to remind North Americans to do their brain a favor by increasing their intake of broccoli, spinach, blueberries and strawberries," said Jenn LaVardera, Dole's nutrition and health communications manager.
Winter radishes are a great ingredient for the chef looking to keep his kitchen stocked with seasonal produce all year long. Bolder and more complex than the light spring varieties, winter radishes come in all shapes and colors and are well suited to a multitude of recipes, from a simple roast to hearty risottos.
The traditional green-bean casserole often is the only green vegetable on the Thanksgiving menu, but autumn offers hearty options such as kale, Brussels sprouts and broccoli, chef and cookbook author Kim O'Donnel writes. She recommends adding kale to mashed potatoes, turning Brussels sprouts into a slaw side dish and roasting broccoli pickup sticks in the oven.
New Hampshire elementary-school Principal April Noble was a potato, art teacher Althea Woolf was a blueberry and administrative assistant Kathleen Chase was the top banana as staffers paraded in fruit and vegetable costumes to kick off nutrition week. Coordinator Sherry Boyd said parent feedback indicates that students get the message about healthy eating. The week also will include healthy foods brought in by restaurants.