Healthy teeth are important to your child's overall health. From the time your child is born, there are things you can do to promote healthy teeth and prevent cavities. For babies, you should clean their teeth with a soft, clean cloth or a baby's toothbrush. Avoid putting the baby to bed with a bottle, and check the baby's teeth regularly for spots or stains.
For all children, you should
1. Start using a pea-sized amount of fluoride toothpaste when they are two years old. You might start sooner, if a dentist or doctor suggests it.
2. Provide healthy foods and limit sweet snacks and drinks
3. Schedule regular dental check-ups
Forming good habits at a young age can help your child have healthy teeth for life.
The Power of Nutrition: How Food—and Eating Together— Nourishes Body and Community
March is National Nutrition Month, and this year’s theme, “The Power of Nutrition,” reminds us that food is more than fuel. Nutrition shapes our health, our energy, our growth, and even our relationships. What we eat matters—but how and with whom we eat matters too.
At its core, the power of nutrition lies in balance, variety, and connection.
Why Nutrition Has Power
Nutrition supports every system in the body: immunity, growth, brain function, digestion, heart health, and aging. The true power of nutrition comes from balance and variety, not restriction or perfection. Each food group delivers specific nutrients that work best when eaten together.
Fruits and vegetables provide essential vitamins and protective compounds that support immune health, digestion, heart health, vision, and disease prevention. Fiber supports gut health and fullness, while antioxidants help protect cells from damage.
Power tip: A colorful plate delivers a wider range of protective nutrients.
Grains (Especially Whole Grains): Energy and Endurance
Key nutrients: Carbohydrates, fiber, B vitamins, iron, magnesium
Grains are the body’s primary energy source. Whole grains help regulate blood sugar, support digestive health, and provide long-lasting fuel for the brain and muscles.
Power tip: Choose whole grains often for sustained energy and fullness.
Protein foods help build and repair muscles, bones, skin, and tissues. Including a variety of protein sources—such as beans, lentils, seafood, eggs, poultry, nuts, and seeds—supports heart health and nutrient diversity.
Power tip: Mixing plant and animal proteins strengthens nutrition and flexibility.
Dairy and Fortified Alternatives: Strong Bones and Muscles
Key nutrients: Calcium, vitamin D, protein, potassium, and vitamin B12
These foods support bone density, muscle function, and nerve signaling. Adequate intake is essential during childhood, adolescence, menopause, and older adulthood.
Power tip: Strong bones support mobility and independence across the lifespan.
Fats and Oils: Heart Health
Key nutrients: Healthy fats (monounsaturated and polyunsaturated), omega-3 fatty acids, and vitamin E
Healthy fats help absorb fat-soluble vitamins, support brain function, reduce inflammation, and protect heart health.
Power tip: Healthy fats improve satisfaction and nutrient absorption at meals.
The Power of Eating Together
Nutrition isn’t only about nutrients—it’s about connection. Shared meals encourage balanced eating, expose children to a variety of foods, and strengthen family and community bonds.
Research shows that eating together is linked to:
Better diet quality
Healthier eating habits in children
Improved mental well-being
Reduced stress and stronger social connections
Whether it’s a family dinner, lunch with friends, or an intergenerational meal, eating together enhances the power of nutrition.
Putting the Power of Nutrition Into Practice
You don’t need to eat perfectly to eat powerfully.
Include foods from multiple food groups at meals
Add one more fruit or vegetable each day
Choose whole grains more often
Enjoy a variety of protein sources
Make time for shared meals—simple counts
The Bottom Line
The power of nutrition comes from nutrients working together, balanced meals, and shared experiences around food. This National Nutrition Month, celebrate food as fuel, food as culture, and food as connection—because nutrition is most powerful when it nourishes both body and community.
Registered Dietitian Nutritionist (RDN) Day is celebrated on the second Wednesday of March (March 11, 2026), and Nutrition and Dietetics Technician, Registered (NDTR) Day is the following Thursday (March 13, 2026). These annual events honor professionals who provide essential, evidence-based nutrition care and education.
Many regional variations of Clam Chowder exist. The two most common are New England or "white" clam chowder and Manhattan or "red" clam chowder. Manhattan versus New England Clam Chowder.
National Nutrition Month® American Red Cross Month Brain Injury Awareness Month Cerebral Palsy Awareness Month International Listening Awareness Month National Chronic Fatigue Syndrome Awareness Month National Developmental Disabilities Awareness Month National Endometriosis Awareness Month National Eye Donor Month National Hemophilia Month National Kidney Month National Multiple Sclerosis Education & Awareness National Social Work Month Save Your Vision Month National Celery Month National Caffeine Awareness Month National Flour Month National Frozen Food Month National Noodle Month National Peanut Month National Sauce Month Irish American Heritage Month National Craft Month National Women's History Month Optimism Month Quinoa Month Sing With Your Child Month Youth Art Month National Ethics Awareness Month
Weekly
1-7 National Consumer Protection Week 2-6 National School Breakfast Week 8-14 Girl Scout Week 15-21 Poison Prevention Week 15-21 National Agriculture Week 25-31 National Farm Workers Awareness Week 2/26-3/8 Florida Strawberry Festival
Daily
1 National Peanut Butter Lover's Day, Nebraska, 37th
State, Ohio, 17th State, National Fruit Compote Day
2 Dr. Seuss Birthday, Banana Cream Pie Day,
NEA's Read Across America Day
3 Florida, 27th State, Time Magazine 1st published,
National Cold Cuts Day, National Mulled Wine Day, Soup It Forward Day, World
Birth Defects Day
4 National Pound Cake Day, World Obesity Day, Vermont
14th State
5 National Cheese Doodle Day
6 Oreo Cookie Day, National White Chocolate Cheesecake
Day, National Dentist’s Day, National Frozen Food Day
7 National Cereal Day, National Crown Roast of Pork Day,
National Flapjacks Day, National Day of Unplugging (sundown x 24 hours)
8 International Working Women's Day, UN Day for Women’s
Rights, and International Peace Day, Daylight Saving Time
9 National Crabmeat Day, National Meatball Day, Barbie Day
10 National Women and Girls HIV/AIDS Awareness Day, National
Pack Your Lunch Day, Blueberry Popover Day
11 National Oatmeal-Nut Waffle Day, National Johnny Appleseed Day, Registered Dietitian Nutritionist Day
12 National Baked Scallops Day, Girl Scouts of
USA founded, Plant a Flower Day, World Kidney Day, Registered Dietetic Technician Day
13 Good Samaritan Involvement Day, National Coconut Torte
Day, National K9 Veterans Day, Purium
14 National Potato Chip Day, National Children’s
Craft Day, National Pi Day, World Sleep Day
15 Ides of March, Maine 23rd State, National Pears Helene
Day, World Consumer Rights Day
16 National Artichoke Heart Day, Freedom of Information Day, Corn Dog Day, Tequila Day
17 Saint Patrick's Day, Corned Beef and Cabbage Day
18 National Oatmeal Lace Cookie Day, National Sloppy
Joe Day, Global Recycling Day
19 National Chocolate Caramel Day, National Let’s Laugh Day,
National Poultry Day, Raspberry Day, National Farm Rescuer Day
20 Great American Meatout, International Day of Happiness, National
Ravioli Day, National Native HIV/AIDS Awareness Day, World Flour Day, First Day
of Spring
21 National French Bread Day, World Down Syndrome Day,
California Strawberry Day, Single Parent Day, International Color Day, Healthy
Fats Day
22 UN World Day for Water, National Bavarian Crepes Day
23 Chip and Dip Day, National Puppy Day,
National Chia Day, National Melba Toast Day, National Tamale Day
24 World Tuberculosis Day, National Chocolate Covered Raisin
Day, National Cheesesteak Day, National Ag Day
25 Pecan Day, National Lobster Newburg Day, National
Cerebral Palsy Awareness Day, Whole Grain Sampling Day
26 National Spinach Day, National Nougat Day, Make your own
holiday, Purple Day, American Diabetes Association Alert Day
27 National Spanish Paella Day, National Joe Day, World Cheese Day
28 Something on a Stick Day, Black Forest Cake Day,
Triglycerides Day, Weed Appreciation Day, Earth Hour @8,30 pm local time
29 National Vietnam War Veterans Day, National Lemon Chiffon
Cake Day, National Mom and Pop Business Owners Day, Palm Sunday
30 Jeopardy premiere, Doctors Day, Take a Walk in the Park
Day, International Day of Zero Waste
31 National Clams on the Half Shell Day, National Crayon Day,
National Tater Day
Whip up some delightful homemade treats for your dog with just three easy-to-find, pet-safe ingredients. These simple-to-make cookies can be shaped into adorable doggy designs like bones for fun or quickly formed into small, flattened balls if time is tight. Ensure your peanut butter is free from added sugars, oils, and particularly Xylitol, which is harmful to dogs.
Banana Bliss Biscuits for Barkers
Easy 3-Ingredient Dog Treats
Yields: 20-24 biscuits.
Ingredients:
1 1/2 cups gluten-free old-fashioned rolled oats
1/2 cup natural peanut butter (check for no Xylitol!)
1 large ripe banana (or 2 mediums), mashed
How to Make Them:
Preheat your oven to 350°F and prepare a baking sheet with parchment paper.
Pulse the rolled oats in a blender until they resemble fine flour, or use pre-made oat flour. Set this aside.
In a big bowl, combine the peanut butter and mashed banana thoroughly. Mix in the oat flour until you achieve a thick, cohesive dough. If it's too dry, mix in 2-4 tablespoons of peanut butter until the dough is sticky yet workable.
Flatten the dough to about a 1/4 inch thickness and cut out shapes with a doggie-themed cookie cutter. For a quicker option, shape the dough into small balls (about 1 tablespoon each) and press them down to form simple round cookies.
Bake for about 15 minutes or until the bottoms are slightly golden. Let them cool for 10-15 minutes – if you can wait – before treating your dog.
Store these tasty treats in a sealed container; they'll keep fresh for up to two weeks.
Treat your four-legged friend to these healthy, homemade snacks and watch their tail wag joyfully!
Yield. 1 loaf, about 10 slices Pan size. 8 1/2- by 4 1/2-inch loaf pan
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 medium bananas, heavily speckled (about 1 1/2 cups mashed)
8 tablespoons vegetable oil
3/4 cup packed light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 ripe mango, sliced into chunks
Directions
1. Center a rack in the oven and heat to 350 degrees F. Use a non-stick spray or margarine and flour a loaf pan.
2. Place on a baking sheet. 3. Whisk the flour, baking soda, salt, and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the oil, brown sugar, eggs, and vanilla into the bananas until blended. 4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
5. Stir in mango.
6. Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
7. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
8. When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
Mardi Gras is a celebration that includes masks, costumes, parades, and rich foods. Its origins can be traced to medieval Europe.
Feast of Fat Tuesday: A Mardi Gras Culinary Parade
Dive into the heart of Mardi Gras celebrations!
Sausage Gumbo with Added Okra and Corn.
The light version of Per serving: 168 calories; 6 g fat (2 g sat, 1 g mono); 25 mg cholesterol; 18 g carbohydrates; 11 g protein; 3 g fiber; 631 mg sodium; 448 mg potassium.
Ingredients
12 ounces hot Italian turkey sausage links, remove casings 2 teaspoons canola oil 1 medium onion, diced 3 cloves garlic, minced 1 teaspoon Cajun seasoning 2 tablespoons all-purpose flour 4 cups chopped tomatoes 4 cups reduced-sodium chicken broth 2 ½ cups frozen chopped okra ¾ cup instant brown rice
Directions
1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil.
3. Add onion and cook, often stirring, for about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, about 30 seconds.
4. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.
5. Add tomatoes and cook, occasionally stirring, for about 2 minutes. Stir in broth, cover, increase heat to high, and boil.
6. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer.
7. Cook until the okra is heated through and the rice is tender for about 10 minutes.
A versatile vegetable with roots in tradition and a future in modern kitchens
Cauliflower has moved from side-dish status to center stage. Whether roasted into steaks, blended into creamy soups, or riced as a grain alternative, this cruciferous vegetable is as adaptable as it is nutritious. Let’s explore cauliflower’s journey—from growing in the field to shining on your plate.
Growing Cauliflower
Cauliflower (Brassica oleracea) belongs to the same family as broccoli, cabbage, Brussels sprouts, and kale. It thrives in cool-season climates, making it ideal for spring and fall harvests.
Growing Conditions Soil: Rich, well-drained soil with consistent moisture Sunlight: Full sun (6+ hours daily) Temperature: Prefers 60–70°F Planting: Typically grown from transplants
Cauliflower requires steady care. Fluctuating temperatures, drought, or nutrient stress can affect head formation. Farmers often “blanch” white cauliflower by tying the outer leaves over the developing head to protect it from sun exposure, keeping it bright and mild-flavored.
Colored varieties—purple, orange, and green—have become popular and do not require blanching.
Harvesting
Cauliflower heads (called “curds”) are harvested when: Compact and firm About 6–8 inches in diameter Before florets begin separating
Timing matters. Delayed harvest can lead to “ricing” or loose curds. Once cut, cauliflower is quickly cooled to preserve freshness and transported to distribution centers or local markets.
Marketing & Distribution
Cauliflower is sold through: Farmers markets Grocery chains Community Supported Agriculture (CSA) boxes Foodservice and restaurant suppliers
In recent years, cauliflower has expanded into value-added products: Cauliflower rice Cauliflower pizza crust Pre-cut florets Frozen blends
Its versatility and popularity in low-carb and plant-forward eating have boosted demand. Choosing the Best Cauliflower When shopping, look for: Firm, tightly packed florets Creamy white (or vibrant natural color for specialty varieties) Fresh green leaves attached No dark spots or strong odor
Size does not affect flavor—freshness does.
Storage tip: Keep unwashed in the refrigerator crisper drawer for up to 5–7 days.
Serving Ideas: From Simple to Stunning
Cauliflower adapts beautifully to many cooking methods:
Roasted
Toss florets with olive oil, garlic, and spices. Roast at 400°F until caramelized.
Mashed
Steam and blend with olive oil or Greek yogurt for a creamy alternative to mashed potatoes.
Soup. Blend into velvety soups with onions and herbs.
Raw. Add florets to salads or enjoy with hummus for crunch.
Nutrition Benefits
Cauliflower is: Low in calories High in vitamin C A good source of fiber Rich in antioxidants and phytonutrients
As part of the cruciferous vegetable family, it contains compounds that support overall cellular health.
From Soil to Supper
Cauliflower’s journey—from carefully tended fields to creative kitchen dishes—reflects the evolving story of modern agriculture and home cooking. It’s a reminder that humble vegetables can be both nourishing and innovative.
Whether you grow it in your garden or pick it up at your local market, cauliflower proves that farm-to-table living is both accessible and delicious.
Choose green cabbage heads with compact leaves that are heavy for their size.
How to Store
Refrigerate green cabbage for up to 7 days.
Nutrition Benefits
Fat-free; saturated fat-free; very low sodium; cholesterol-free; low calorie; high in vitamin C.
Top 5 Ways To Enjoy Cabbage
1. Drizzle and Enjoy. Cut up any type of cabbage, drizzle it with lemon and add a little salt for a mid-day snack.
2. Prime Pasta. If pasta is for dinner, increase your vegetable intake by tossing some thinly slice cabbage into your sauce. 3. Stir Fry. Cabbage has a mild taste and can be added to any stir fry.
4. Add Crunch to Your Lunch! Add extra crunch to your salads, soups, wraps, or sandwiches by topping them off with thinly sliced cabbage.
5. Slow-Cooked. Pump up the veggies on your hamburgers by adding slow-cooked cabbage, lettuce, tomatoes, pickles, and light mayo.
Every president has his favorite foods. And it doesn't take long for the nation to become captivated with a president's eating habits - with Ronald Reagan, it was jelly beans; Jimmy Carter munched peanuts; George W. Bush loved pretzels; Trump likes fatty fast foods, and Joe Biden delights in ice cream.
Almond pasteurization became mandatory for the California almond industry on September 1, 2007, and was implemented on a voluntary basis over the previous two years. All almonds must be pasteurized before being sold to consumers in North America.
Pasteurization
The Food and Drug Administration (FDA), along with a technical review panel comprised of almond scientific experts, is responsible for evaluating and approving the treatment processes that demonstrate effectiveness in achieving a reduction of possible contamination in almonds while not impacting their quality and sensory attributes. To date, FDA has approved oil roasting, dry roasting, blanching, steam processing, and propylene oxide (PPO) processes as acceptable forms of pasteurization for almonds. Organic almonds will be pasteurized using treatments, such as steam pasteurization, that meet the USDA Organic Program’s national standards. Other forms of pasteurization continue to be researched, evaluated and tested. ABC worked over several years with leading experts and weighed all perspectives and issues in developing this industry-wide pasteurization plan.
Abraham Lincoln was born on February 12, 1809. He served as the 16th President of the United States from March 1861 until his assassination in April 1865. The photos of Abraham Lincoln show a man who was tall and slender. What did he eat while he led the country through the American Civil War, ending slavery and promoting economic modernization?
Helen Dupre Bullock, Historian of the National Trust for Historic Preservation, wrote "Authorities agree that Lincoln was indifferent to food, not particularly knowing or caring what was placed before him, whether it was cold or hot, and even whether he ate it or not. If not reminded of meal times he forgot them." Lincoln was usually so preoccupied with problems of politics he gave little thought to food unless faced with it.
In the White House, President Lincoln’s eating habits were irregular. For breakfast, he would have an egg, a piece of toast and coffee, if he remembered to eat. Lunch consisted of “a biscuit, a glass of milk in winter, some fruit or grapes in summer,” wrote John Hay, an aide to President Lincoln. “He drank nothing but water, not from principle, but because he did not like wine or spirits. President Lincoln was fond of certain foods, especially apples, and Mrs. Lincoln always had plenty of apples available. One of his favorite meals was fresh fruit and nuts, cheese and crackers. Some sources note, President Lincoln did have two favorite dishes, Chicken Fricassee with Biscuits and Oyster Stew. His favorite dessert was Apple Pie.
References
Lincoln's Table, by Donna D. McCreary, contains 125 recipes of foods the Lincolns enjoyed, including flannel cakes (pancakes) and cornbread. The book provides stories about Abraham Lincoln's childhood, background information about many ingredients used in the recipes, and photos and menus. The recipes, though historically authentic, have been converted to modern-day measurements.
Free 7 Day Healthy Meal Plan (March 2-8)
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A free 7-day, flexible weight loss meal
plan including breakfast, lunch and dinner ideas and a shopping list. All
recipes include macros and Weight Watcher...
Tuscan White Bean Stew
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*Just wanted to share a simple and flavorful soup that's nourishing and
perfect for any season!*
*Ingredients*
- two diced celery stalks
- 2 cans of...
