July Wellness News

 

Monthly Events

National Baked Beans Month
National Blueberry Month
National Culinary Arts Month
National Deli Sandwich Month
National Deli Salad Month
National Grilling Month
National Horseradish Month
National Hot Dog Month
National Ice Cream Month
National Picnic Month
National Watermelon Month
Sandwich Generation Month
Wheat Month

Fireworks Safety Month
Fragile X Awareness Month
Get Ready for Kindergarten Month
Herbal/Prescription Interaction Awareness Month
National Anti-Boredom Month
Juvenile Arthritis Awareness Month
National Cleft & Craniofacial Awareness and Prevention Month
National Cord Blood Awareness Month
National Make A Difference to Children Month
National Minority Mental Health Awareness Month
National Parks & Recreation Month
National Rodeo Month
Smart Irrigation Month
Social Wellness Month
Tour de France Month (1-24)
World Watercolor Month
National Wheelchair Beautification Month

Daily Events
Wed	1	Creative Ice Cream Flavors Day, National Gingersnap Day
Thu	2	National Anisette Day, Made in the USA Day
Fri	3	Stay out of the Sun Day, Eat Beans Day, International Plastic Bag Free Day, Idaho 43rd State, Chocolate Wafer Day
Sat	4	Independence Day, Caesar Salad Day, National Barbecued Spareribs Day, National Baked Beans Day
Sun	5	Workaholics Day, Graham Cracker Day, National Apple Turnover Day
Mon	6	Take Your Webmaster to Lunch Day, Fried Chicken Day, National Hand Roll Day
Tues	7	Strawberry Sundae Day, Father-Daughter take a walk together day, World Chocolate Day, National Macaroni Day
Wed	8	National Milk Chocolate with Almonds Day, National Freezer Pop Day, Raspberry Day
Thu	9	National Sugar Cookie Day
Fri	10	Teddy Bear Picnic Day, Piña Colada Day, Wyoming 44th State
Sat	11	UN World Population Day, National Blueberry Muffin Day, Rainier Cherry Day, National Mojito Day, Make Your Own Sundae Day, French Fries Day
Sun	12	National Pecan Pie Day, Eat Your Jello Day, Paper Bag Day
Mon	13	National Beans ‘N’ Franks Day, National Nitrogen Ice Cream
Tues	14	Bastille Day, National Mac and Cheese Day, Shark Awareness Day
Wed	15	Gummi Worm Day, National Tapioca Pudding Day
Thu	16	National Corn Fritter Day, National Personal Chef Day, National Hot Dog Day
Fri	17
Sat	18	Nelson Mandela Day, National Sour Candy Day
Sun	19	National Blueberry Month, National Daiquiri Day
Mon	20	National Lollipop Day, Fortune Cookie Day, National Ice Cream Day
Tues	21	Junk Food Day
Wed	22	National Penuche Fudge Day, National Mango Day
Thu	23	Gorgeous Grandma Day, National Vanilla Ice Cream Day
Fri	24	Cousins Day, National Drive-Thru Day, Tequila Day, International Self-Care Day
Sat	25	Culinarians Day, National Hot Fudge Sundae Day, National Hire a Veteran Day, National Wine and Cheese Day
Sun	26	Coffee Milkshake Day, Americans with Disabilities Act Signed (1990, Anniversary), National Bagelfest Day, World Tofu Day
Mon	27	Insulin First Isolated, National Creme Brule Day, Parents’ Day
Tues	28	National Milk Chocolate Day
Wed	29	Lasagna Day, National Chicken Wing Day
Thu	30	Cheesecake Day, Chicken and Waffles Day
Fri	31	National Raspberry Cake Day, Jump for Jelly Beans Day, National Avocado Day, Refreshment Day, National Chili Dog Day

	Months
	January	July
	February	August
	March	September
	April	October
	May	November
	June	December

 

Strawberry Mango Parfait

Our mango harvest is complete and the fun part begins. Creating a wonderful diversity of recipes. Today's food celebration is a Strawberry Parfait. 

The combination of Strawberries and Mangoes
is a summer delight.

Add some low-fat vanilla yogurt and you have a 
Strawberry Mango Parfait.
A refreshing summer treat.

Ingredients per Serving.
1/3 cup Strawberries, sliced
1/3 cup Mango, fresh, diced
1/3 cup Low-fat Vanilla Yogurt

Layer the ingredients or combine and Enjoy!

Nutrition Facts
Analysis per Serving
Calories (kcal)           118
Protein (g)                   5
Carbohydrates (g)       23
Total Dietary Fiber (g)  2
Total Sugars (g)           21
Added Sugar (g)          6
Fat (g)                          1
Saturated Fat (g)         1
Cholesterol (mg)          4
Calcium (mg)              153
Sodium (mg)                55

Taste Beyond Flavor: The Five Senses of Eating.

How The Five Senses Affect Food Choices

National Hydration Day - Hydrate Right

Heat is one of the leading weather-related killers in the United States, resulting in hundreds of fatalities each year. Heat-related illnesses may occur when the body’s temperature rises too quickly to cool itself properly, or when too much fluid or salt is lost through dehydration, excessive urination or sweating.

Heat-related illnesses can range from cramps to heat exhaustion to heatstroke. Heatstroke can result in death and requires immediate medical attention.

At Risk

Factors or conditions making some individuals more susceptible to heat-related illnesses include older adults, young children, physically disabled, excessive body weight, fever, heart disease, mental illness, poor circulation, prescription medication, alcohol use, and sunburn.

Stay Hydrated

Drink plenty of water, non-alcoholic and decaffeinated fluids. Our body needs water to keep cool. Persons who are on fluid restrictive diets or have a problem with fluid retention should consult a physician before increasing their consumption of fluids. Limit caffeinated beverages and do not drink alcoholic beverages. 

Staying hydrated is important, especially when the temperature rises or during increased physical activity. Try these easy ways to increase your fluid intake:

1. Carry a reusable water bottle. Keep it full.
2. Add flavor to your water, such as slices of lemon, lime, cucumber or strawberries. Herbal ice teas can be a great way to increase fluids.
3. Eat Fruit or Popsicle. You can get fluids from the foods you eat. Watermelon and cantaloupe have high water content. A 100% fruit juice pop provides fluids and is refreshing on a hot day.
4. Plan ahead. If you are going to be outside at a picnic or ball game, make sure to pack plenty of fluids.

Resources.
1. Academy of Nutrition and Dietetics, Hydrate Right

Think Pink - The Power of Pink Foods

The Power of Pink

Think Pink

Pink Grapefruits contain lycopene. Lycopene is a naturally occurring chemical that gives fruits and vegetables a red color. It is one of a number of pigments called carotenoids. Lycopene is a powerful antioxidant that may help protect cells from damage. Current research explores lycopene's role in preventing heart disease and cancer of the prostate, breast, lung, bladder, ovaries, colon, uterine, and pancreas.

Pink Salmon is a good source of omega-3 fatty acids. In addition, it is rich in calcium, protein, magnesium, and potassium and contains iron, niacin, selenium, and vitamins A, B-12, C, and E. Research shows that omega-3 fatty acids may reduce inflammation and help lower the risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function.

Researchers believe the red pigment (called betacyanin) in beets may protect against the development of cancerous cells and might reduce the inflammation associated with heart disease.

Raspberries contain high levels of ellagic acid, a polyphenol and antioxidant being studied as a food in the fight against cancer. Raspberries are also rich in anthocyanins, a flavonoid compound that gives them their red color. Anthocyanins may help protect the circulatory, cardiovascular and neurological systems. Raspberries are a rich source of vitamin C, manganese and dietary fiber; and is a low-glycemic index food.

Red Onions are a natural sources of quercetin. Quercetin is a bioflavonoid and has antioxidant and anti-inflammatory properties. Quercetin is being studied for treating conditions of high cholesterol, heart disease, circulation problems, diabetes, cataracts, peptic ulcers, inflammation, asthma, gout, chronic fatigue syndrome, preventing cancer, and for treating chronic infections of the prostate. Quercetin research is evaluating the effectiveness of increased endurance and improved athletic performance. Red onions also provide allicin, an organic sulfur compound responsible for the taste and smell of onions. Allicin may protect against inflammation, allergies, and bacteria; and reduce the risk factors of certain types of cancers.

Guavas are rich in dietary fiber, vitamins A and C, folic acid, potassium, and manganese. Guava contains about 4 times as much vitamin C as an orange. Vitamin C is an antioxidant that helps protect cells from free radical damage. Currently, there is insufficient evidence to rate the effectiveness of guava in the treatment of colic, diarrhea, diabetes, cough, cataracts, high cholesterol, heart disease, cancer, and other conditions. More research is needed to evaluate the usefulness of guava for these conditions.

Yogurt, Raspberry, Low-Fat or Fat-Free Yogurt has been associated with a wide range of health benefits due to its bacterial cultures and the many nutrients it contains. Yogurt is an excellent source of protein, calcium, and potassium. Some research shows that yogurt with probiotic cultures may help improve the immune system; reduce yeast infections in women; help with digestion; and reduce colon and other cancer risks. Calcium has beneficial effects on bone mass and may help prevent osteoporosis. Many people who are lactose intolerant can enjoy yogurt. One serving of yogurt is one eight-ounce cup or serving.

June is National Dairy Month

Every Age Needs the Nutrients Found in Dairy

A Tribute to the Dairy Industry:

From the Cow and the Farmer to Your Kitchen Table.

Nutrition and Health

Resource: National Dairy Council

Milk, cheese, and yogurt play a critical role in the diets of adults and children by providing essential nutrients. Drinking one cup of milk can help you meet the Dietary Guidelines for Americans’ recommended three servings of daily low-fat or fat-free milk or milk products.

One cup (8-ounce) serving of milk provides the following nutrients: (Information based on one cup of fat-free white milk)

Calcium provides 30% of the Daily Value. It helps build and maintain bones and teeth, and it plays a role in nerve function, muscle contraction, and blood clotting.

Vitamin D provides about 25% of the Daily Value. Vitamin D helps promote the absorption of calcium and enhances bone mineralization.

Protein provides about 16% of the Daily Value and essential amino acids. Protein builds and repairs muscle tissue and is a source of energy during intense physical activities.

Vitamin B12 provides about 22% of the Daily Value. Vitamin B12 helps build red blood cells that carry oxygen from the lungs to the muscles.

Riboflavin (Vitamin B2), provides about 26% of the Daily Value. Riboflavin helps convert food into energy. It is also involved in exercising muscles.

Phosphorus provides about 25% of the Daily Value. Phosphorus helps strengthen bones.

Easy to Prepare Snacks

National Dairy Council

The National Dairy Council provides user-friendly nutrition education materials. It advocates healthy living and is committed to our communities and health care needs. 

National Dairy Council® (NDC) is the nutrition research, education and communications arm of Dairy Management Inc™. On behalf of U.S. dairy farmers, NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier society, including health professionals, educators, school nutrition directors, academia, industry, consumers, and media.

Established in 1915, NDC is comprised of a staff of nutrition science researchers, registered dietitians and communications experts dedicated to educating the public on the health benefits of consuming milk and milk products throughout a person’s lifespan. In addition, NDC funds independent research to aid in the ongoing discovery of information about dairy foods’ important role in a healthy lifestyle. This research provides insights to the industry for new dairy product innovations.

In partnership with its network of state and regional dairy councils, NDC disseminates nutrition programs, materials and research to support government recommendations for improved nutrition for Americans, including consumption of at least three servings of low-fat or fat-free milk and milk products a day.

3-Every-Day™, a Dairy Promotion. Consuming 3-Every-Day™ of Dairy – three daily servings of milk, cheese, or yogurt is an easy way for families to get a powerful punch of nutrients to help build stronger bones and healthy bodies and reduce the risk of osteoporosis. In addition, a growing body of research suggests that enjoying three servings of dairy foods a day as part of a nutrient-rich, balanced diet may help maintain a healthy weight.

American Dairy Association of Indiana's
 Every Single Day TV Spot.

Fuel Up to Play 60 is an in-school nutrition and physical activity program launched by National Dairy Council (NDC) and National Football League, in collaboration with the United States Department of Agriculture (USDA). The program encourages youth to consume nutrient-rich foods (low-fat and fat-free dairy, fruits, vegetables, and whole grains) and achieve 60 minutes of physical activity every day. Visit the Fuel Up to Play 60 website to learn more.

Lactose Intolerance.
National Dairy Council, Lactose Intolerance 

 Celebrating America's Dairy Industry

Messages from the Dairy Councils and Associations

American Dairy Farmers, 1990’s

Maine Dairy and Nutrition Council

Sponsored by the American Dairy Farmers

Tribute to the Dairy Advertisers.

I’m not sure who gets the credit for the Cow Tap Dancing,
but the Message is Milk gets you swinging again.

Additional Resources

International Dairy Foods Association

If the World Loses Its Rainforests: How It Would Affect Our Food Supply

Rainforests cover less than 10% of the Earth's land surface, yet they play an essential role in feeding the world's population. These rich ecosystems help regulate climate, support pollinators, protect water supplies, maintain healthy soils, and provide foods that millions of people depend on every day. If the world's rainforests were lost, the consequences for global food security would be profound.

Rainforests Help Regulate Rainfall

Rainforests act as giant water pumps. Trees absorb water from the soil and release it into the atmosphere through transpiration. This process helps create rainfall patterns that support agriculture both locally and across continents.

The Amazon rainforest, for example, influences rainfall throughout South America. Scientists warn that continued deforestation could reduce precipitation, increase drought frequency, and threaten crop production in major agricultural regions.

Less rainfall can lead to lower yields of crops such as corn, soybeans, rice, and wheat. Farmers may face increased irrigation costs and more frequent crop failures.

Pollinators Depend on Forest Ecosystems

Many pollinators, including bees, butterflies, bats, and birds, rely on rainforest habitats. These species help pollinate crops that produce fruits, vegetables, nuts, and seeds.

According to the Food and Agriculture Organization (FAO), approximately 75% of the world's food crops depend to some extent on pollination. The loss of rainforest habitat can contribute to pollinator declines, reducing crop productivity and food diversity.

Foods that rely on pollinators include:

• Coffee
• Cocoa
• Avocados
• Mangoes
• Bananas
• Nuts
• Many vegetables

A decline in pollinators could lead to lower harvests and higher food prices.

Rainforests Are Home to Important Food Crops

Many foods enjoyed around the world originated in tropical forests. Rainforests provide genetic diversity that helps scientists develop crop varieties resistant to pests, diseases, and climate stresses.

Foods with rainforest origins include:

• Cacao (chocolate)
• Coffee
• Bananas
• Pineapples
• Vanilla
• Brazil nuts
• Mangoes
• Papayas

The loss of rainforest biodiversity could limit future opportunities to improve crops and adapt agriculture to changing environmental conditions.

Soil Health Would Decline

Forest ecosystems protect soil from erosion and nutrient loss. Tree roots stabilize the ground while leaf litter returns nutrients to the soil.

When forests are removed, heavy rains can wash away fertile topsoil. Degraded soils become less productive, making it harder to grow crops successfully.

As agricultural land becomes less fertile, farmers may need to use more fertilizers and other inputs, increasing production costs and environmental impacts.

Climate Change Would Intensify

Rainforests store enormous amounts of carbon. When forests are cut down or burned, that carbon is released into the atmosphere as greenhouse gases.

Accelerated climate change can result in:

• More extreme heat
• Increased droughts
• Flooding
• Crop failures
• Reduced livestock productivity
• Greater food insecurity

Climate-related disruptions already affect food production globally. Further rainforest loss would worsen these challenges.

Indigenous Communities and Local Food Systems Would Suffer

Millions of Indigenous people and local communities depend on rainforests for food, medicine, and livelihoods. Forest foods include fruits, nuts, fish, wild game, and edible plants.

Deforestation threatens traditional food systems that have sustained communities for generations. Loss of these resources can increase hunger and reduce dietary diversity.

What Can Be Done?

Protecting rainforests supports food security for current and future generations. Actions include:

• Reducing deforestation
• Supporting sustainable agriculture
• Choosing products certified as sustainably produced
• Reducing food waste
• Supporting conservation efforts
• Promoting responsible land management

The Bottom Line

Rainforests are far more than collections of trees. They help regulate rainfall, support pollinators, maintain biodiversity, protect soil health, and reduce climate risks. Losing the world's rainforests would affect food production at every level, from local farms to global food markets.

Protecting rainforests is not only an environmental issue. It is a food security issue that affects the health and well-being of people worldwide.

References

1. Food and Agriculture Organization. The Importance of Pollinators to Food Production.
2. United Nations Environment Programme. Rainforests and Climate Regulation.
3. World Wildlife Fund. Why Forests Matter for Food Security.
4. Amazon Conservation Association. The Role of the Amazon in Regional Rainfall.