(Editor's Note: It's National Nutrition Month and we're highlighting the things we are doing to provide more nutritious, healthy options for the communities we serve. This article originally appeared in our Spring 2014 issue of Foodsharing. To learn more about Foodsharing, please visit our Newsletters page.)
March has been named National Nutrition Month. It is a month that promotes the awareness of good nutrition and the important role it plays in an active, healthy life. We’re especially excited about this month because we recently started a nutrition and wellness program, headed up by our first ever staff dietitian to fulfill our commitment to promoting healthy communities through nutritious food.
The Food Bank has made great strides in the last two years towards highlighting healthy options for our 600 partner agencies.
For decades, public health advocates have been concerned with the use of partially hydrogenated oils (PHOs) in processed and manufactured foods. PHOs are industrially-produced oils that add hydrogen to a vegetable oil. Vegetables oils are typically liquid at room temperature but this chemical manipulation of the oil makes it solid at room temperature which lengthens the shelf life of a product.
You are what you eat. How many times have we heard this over the course of our lives? As cliché as that phrase has become, it is still absolutely true. Food is the fuel that makes our bodies go. The more premium fuel you put in your body, the better it will run and the better it will take care of you. Unfortunately, just like real automobile fuel, purchasing premium nutritious food has become increasingly costly.