Making the nutritional grade

As we enter 2016, many of us are thinking about our health and nutrition. After the indulgences of the holiday season, it’s time to take a closer look at what’s on our plate. When it comes to getting essential nutrients through food, it’s not enough to add the right foods to your menu, you also need to look at how often and how much of those foods you are eating.

Do you regularly eat a whole cup of sautéed spinach or get three weekly servings of salmon or other fatty fish? Research shows that Americans aren’t making the nutritional grade and, therefore, can lack important vitamins and minerals like folic acid, vitamin E, vitamin K and even vitamin C.

Data on dietary intake from the National Health and Nutrition Examination Survey, which used the USDA’s Healthy Eating Index to compare what people say they eat to recommended dietary guidelines, found that children and adults scored 56 points out of a possible 100 (equivalent to an “F” grade), while seniors fared only slightly better at 65 points (equivalent to a “D” grade). The American Heart Association agreed with those findings in its 2013 report on heart disease and stroke, concluding that poor diet and lack of exercise are two of the main factors contributing to the high prevalence of heart disease in the U.S.

While many of us are falling short on meeting recommended dietary guidelines, it’s clear from the sheer amount of healthy lifestyle articles, diets, methods and tips out there that we are striving to be healthier. 

Here are a few easy to ways to add extra nutrition to your meals:

  •  Add a cup of spinach or other leafy greens to your next smoothie. You won’t taste the spinach at all and your drink will be a pretty shade of green.
  • Add finely chopped veggies to your pasta sauce, soups and casseroles.
  • Swap out white pasta and bread and cereals for whole grain (aim for low-sugar and high-fiber options too).

Do you aim to meet the recommended dietary guidelines? How do you get your get your essential nutrients?

2 thoughts on “Making the nutritional grade”

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