Nutrition Month Theme 2025

cookingnutrition month
Written By Judy Doherty, MPS, PCII

The Academy of Nutrition and Dietetics has announced the theme for National Nutrition Month(R) in March of 2025, Food Connects Us.

  • Staying connected through healthy eating involves sharing meals and experiences that foster relationships while prioritizing nutrition.

  • Cooking together as a family or with friends allows for bonding while exploring healthy recipes and trying new foods.

  • Hosting potlucks or meal-prep sessions encourages collaboration and introduces everyone to diverse, wholesome dishes.

  • Planning regular shared meals, whether at home or dining out, builds a sense of togetherness.

  • Additionally, discussing food choices and health goals with loved ones can create mutual support and accountability, helping everyone stay motivated on their journey toward healthier eating.

  • Sharing the joy of nourishing food strengthens both physical health and emotional connections. Many people connect on social media through recipe sharing, photos of meals, and videos about shopping.

Teachers and practitioners can adapt the Nutrition Month (R) theme to their audience.

Since MyPlate is 3/4 plants (1/4 whole grains, 1/4 fruit, 1/4 veggies, 1/4 protein), it is the perfect icon to help visualize what it means to fuel for the future. It can be made vegan with a vegetarian protein option like beans/legumes, tofu, or a vegetarian burger. There is no need to give up all meat, but it might be time to emphasize it less to improve an eating plan or spend less money. There are also more sustainable choices in the grocery aisles today.

Check out our partner site with its basic nutrition messages resources.

Pick your topic to help your clients stay healthy and connected. Topics for nutrition and health professionals to teach nutrition have always been popular with our readers. Basic ones include:

  • Dietary Guidelines

  • MyPlate

  • Nutrition Facts Label Reading

  • Cooking

  • Meal Planning

  • Mindful Eating

  • Combatting fad diets

  • Family Meals

We often get asked for ideas about what to teach, and usually it comes down to the literacy of an audience along with their goals. Do they need to learn about fad diets? Basics? Meal planning? Shopping? Cooking? Eating Out? Fiber and Gut Health? Math and Nutrition? Cravings? Combatting substance abuse? There is always a way to spin National Nutrition Month® with an audience’s own interests.

View our most popular nutrition month ready resources here:


Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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