Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.
The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Happy new year!
For a few glorious minutes over the holidays, I cozied up on the couch and caught up on some nutrition reading. The article that really caught my attention was “Vitamin D Deficiency in Children” in @TodaysDietitian, December 2012 issue.
We’ve been hearing a lot about vitamin D lately. It’s vital for bone health and helps prevent chronic diseases, such as heart disease, diabetes and certain types of cancer. Yet, vitamin D deficiency is on the rise, particularly in children and teens.
The Sunlight (and Fish) Vitamin
One reason for the increasing prevalence of vitamin D deficiency is the increasing use of sunscreen. Because our bodies make vitamin D when ultraviolet rays hit our skin, direct sunlight on the skin is the best source of vitamin D. We don’t need a lot of direct exposure to the sun (experts say anywhere from 5 to 30 minutes), but most of us just don’t get enough sun exposure during the winter months.
The good news is that we can eat more vitamin D-rich foods, like fatty fish and fortified cereals and dairy products, to help bridge the vitamin D gap. Reach for fatty fish, like salmon, mackerel, sardines, herring, trout and tuna a few times each week to help you meet the 2010 Dietary Guidelines for Americans and reduce risk of chronic disease, like cardiovascular disease.
For easy weeknight vitamin D-rich dinners, try these tasty meals.
What’s your favorite vitamin-D rich fish? Please share with us! Feel free to leave a comment here or email me at firstname.lastname@example.org.
Posted by Rima Kleiner, MS, RD
Jennifer McGuire (L), Rima Kleiner (R)
Jennifer McGuire, MS, RD
As a nutrition science translator, blogger, media critic, and new mom, I believe the most important nutrition advice I can give is to only take nutrition advice from sound sources. I earned my Master of Science Degree in Nutrition Communication from Tufts University in Boston, MA and my undergraduate degree in Communication Studies from Southwestern University in Georgetown, TX. I am credentialed as a Registered Dietitian (RD) and belong to the American Academy of Nutrition and Dietetics (AND), as well as the Food and Culinary Professionals practice group of the AND.
As a dietitian for the National Fisheries Institute, I work to help families enjoy seafood-rich diets. Fish and shellfish not only boost our brain and heart health, they can be fast, simple, and delicious. My favorite people to relish a good meal with are my husband, Lloyd, and infant son, Harris.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.