Tag Archives: nutrition

Wellness Display at Portsmouth City Hall creates increased health awareness for National Nutrition Month

2018 National Nutrition Month Display in Portsmouth City Hall

VCE-City of Portsmouth’s National Nutrition Month Nutrition and Wellness Display in Portsmouth’s City Hall

In 2015, the Virginia County Health Rankings (Robert Wood Johnson Foundation), which measures the overall health of each county in all 50 states, ranked the City of Portsmouth at 118th for its health performance. The health ranking is one of the tools used to determine the need for educational and community-based health programs in an area.

In addition, the Healthy People 2020 Initiative (Office of Disease Prevention and Health Promotions) now encourages the development of programs and partnerships that can make a difference in communities’ health outcomes. Employee wellness programs were especially noted for gains in disease prevention and injury and improvement in health and quality of life.

According to the Virginia Cooperative Extension’s Situation Analysis Survey, City of Portsmouth citizens reported that the most important issue regarding health and wellness is learning healthy eating habits and nutrition.

RESPONSE

Each year in March, Crystal Barber — the Family and Consumer Sciences Extension Agent and registered dietitian for the VCE–City of Portsmouth office — incorporates National Nutrition Month (NNM) campaign messages, along with research-based information provided by VCE to support individual and family health education needs.

The 2018 NNM event was held in the Portsmouth City Hall lobby, and 225 individuals visited the exhibit. To help promote the theme, “Go Further With Food,” free handouts on nutrition and wellness, upcoming programs, and incentives were provided. Assisting with this effort were Anthem Healthcare representative Lelani Lawrence and Portsmouth Public library staff member LuKendra Banks.

Healthy eating samples were set up to educate participants about making healthy food and drink choices. Cabot Cheese donated several varieties of portioned, sliced cheese, nutrition and wellness educational brochures, and recipes.

The Department of Parks and Recreation and Leisure Services Assistant Director Mark Palamarchuck helped with food storage and setup for cold items to ensure the safety of perishable healthy snacks. The Portsmouth Public Library provided a list of nutrition and wellness books by credible authors that addressed current nutrition trends. The Portsmouth Department of Marketing, Communications, and Tourism donated City of Portsmouth giveaways.

Master Food Volunteer Regina Jones and FCS Occasional Volunteer Regina Hines also assisted with the event.

RESULTS

Comments were submitted by 52 of the 225 participants:

  • 98 percent of participants stated that the display was very informative and well-organized;
  • 95 percent of participants stated that the program increased their knowledge about nutrition, wellness, and other VCE programs.

Comments received:

  • “Love the way the information was provided across the life span.”
  • “This event encourages people to keep a healthy lifestyle.”
  • “The free handouts on the tables were very informative. Some info I can share with my family.”
  • “The event has been beneficial for me. Every year, I learn something from the interaction and the handouts, and enjoy the healthy snacks. There have been some that I actually purchased while shopping for groceries, for example, hummus.”
  • “Love the setup. Really looking forward to speaking to the dietitian in-depth.”
  • “The presenters were knowledgeable and friendly, and I loved the healthy snacks and Portsmouth incentives.”
  • “This event has given me new motivation, and I plan to enroll in the VCE Diabetes Prevention Program.”
  • “Please continue to be seen at City Hall on a regular basis as a reminder to us that ‘We Are What We Eat.'”
  • “It was great to get so much valuable information on nutrition and wellness. I also got lots of info on the Master Gardeners.”
  • “This was a great opportunity for the employees of Portsmouth to learn about nutrition. The display is very informative, and the programs are wonderful.”

FOLLOW-UP

Mark Palamarchuck suggested that the Department of Parks and Recreation become more involved in the event. It was determined that a National Nutrition Month Wellness Display Planning Committee should be established for next year’s event. Current and new partners, including city employees and residents, are invited to become a part of this impactful effort geared towards improving the health of our city.

Please contact Crystal Barber at 757-393-5125 if you are interested in serving on this committee.

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Private donor helps Virginia Family Nutrition Program give cookware to families in need

a man slicing zuccinni

Family Nutrition Program participants learn healthy living strategies including healthy cooking, physical activity, and thrifty food shopping.

Virginia Cooperative Extension’s Family Nutrition Program recently launched a new pilot program called Let’s Get Cookin’. The program, taught by Family Nutrition Program Assistants in northern Virginia, focuses on healthy living strategies including healthy cooking, physical activity, and thrifty food shopping. At the end of each program series, participants who complete the entire course will receive a cookware set.

This initiative began in August 2016, when the Family Nutrition Program received a call from a private donor who wanted to contribute to the program. Since the Family Nutrition Program works with limited-resource families and SNAP recipients, the donor suggested giving cookware sets as an incentive to participants who completed the programs.

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Symposium addresses growing crisis of food insecurity in Richmond

In the City of Richmond, Virginia, 40,020 residents are food insecure and lack access to enough food for an active healthy lifestyle — roughly 20 percent of the total city population.

In July 2011, Richmond’s mayor established The Food Policy Task Force to “ensure all residents have access to healthy foods and an understanding of the impact this has on both an individual’s health and the health of the community at large.”

Virginia Cooperative Extension agents served on the task force and found that 20 to 60 percent of Richmond’s population – or between 40,000 to more than 120,000 of total residents – are going hungry or are at risk of food insecurity due to lack of healthy food access or consumption.

In 2014, the Richmond Extension office hosted the Urban Food Desert Symposium at Fifth Street Baptist Church, a church located in one of the 25 food deserts across the City. The First Lady of Virginia, Dorothy McAuliffe, gave opening remarks.

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Got high-quality milk?

Nothing is quite as satisfying as a tall, cold glass of milk, but odd flavors can be off-putting to consumers.milk

Researchers at Virginia Tech have traced what could be one indicator of contamination when milk’s flavor profile turns sour — too much iron in cows’ water sources.

A collaborative research effort involving the departments of dairy science, food science and technology, biochemistry, and civil and environmental engineering discovered that iron in bovine water sources was causing oxidized flavors, degraded milk proteins, and general poor stability of milk products. High iron content also decreased the cow’s ability to efficiently process some types of nutrients, which decreases production levels and makes the animals susceptible to a host of other health issues including mastitis and other bacterial infections.

“We found that when iron was present in the water or we added iron, we got a flavor profile that was less than ideal,” said Susan Duncan, professor of food science and technology and one of the lead authors in the iron study.

“While producers may not see the effects of iron in their milk quality immediately, over time this could pose a problem for producers who might notice a decline in quality and sales for no apparent reason.”

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Cooking and nutrition programming engages Fairfax and Arlington seniors

Kathryn Strong, family and consumer sciences Extension agent for Fairfax County, believes in the value of independent and health-conscious senior residents. To aid the growing population of seniors in their quest for healthier lifestyles, Strong has spearheaded senior cooking and nutrition programming in Fairfax and Arlington.senior-cooking

Strong’s senior cooking and nutrition workshops are held at senior centers and at faith-based and civic organizations around the community. Workshops incorporate cooking demonstrations, lectures, and discussions on a variety of topics. The programming emphasizes the benefits of healthy eating — particularly for seniors — which include reduced risks for heart disease, stroke, Type 2 diabetes, bone loss, cancer, and anemia. Eating well and being physically active also help to manage chronic diseases and can reduce high blood pressure, lower high cholesterol, and control blood glucose.

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