Food and Health Communications is a National Strategic Partner with USDA and MyPlate.
We've made a lot of fantastic free nutrition handouts over the years. I was just looking over our site stats, and I was overwhelmed by the amazing positive response they've earned. That's why, today, I'm going to share the top 10 printable nutrition handouts that have gotten the most rave reviews over the past year...
Today I want to share a new handout that I made just for you -- it's a Nutrition Month quiz...
#MyPlate has been on the scene for years, and it’s one of the best balanced eating tools around. Yet many people feel intimidated by the #USDA’s guide to healthy #eatingpatterns. There’s no need to be…
It’s never too early or too late to start with #MyPlate! Did you know that MyPlate has a comprehensive guide for building a balanced #eatingpattern at every stage of life? Everyone can benefit from the #scientific information they’ve compiled…
Now that you know what #MyPlate is and the #healthbenefits of following it, it’s time to explore how to make the most of this fantastic guide to balanced eating.
Let’s start with one of my favorite #foodgroups: #vegetables.
Our #MyPlate for #Summer series continues with one big question… WHY?
Why follow this guide to balanced #eatingpatterns?
The first answer is simple…
Spring is in the air and summer’s right around the corner. I know how you love to get ahead, so let’s start planning with this brand-new series: MyPlate for Summer…
I am having so much fun coming up with new free printable nutrition education materials. Today I want to focus on MyPlate. Here's a brand-new handout that I've created, just for you!
This is the last installment of the MyPlate vegetable subgroup flavor exploration, exploring the uses and flavors of the vegetables in MyPlate's "Other" Vegetable category.
Cioppino is a hearty, tomato-based seafood stew that is uniquely San Franciscan, tracing its roots back to the Italian immigrant fishermen who settled in the city's North Beach neighborhood and worked off the waterfront (then called Meiggs' Wharf) in the late 1800s. It was a resourceful dish born of necessity, traditionally made with the leftover catch of the day—often including Dungeness crab, clams, mussels, and various fish—simmered in a rich broth flavored with local tomatoes, wine, and herbs. The popular, though possibly apocryphal, legend holds that when a fisherman returned with an empty boat, he would circulate among his peers asking them to "chip in" some of their own catch for a communal meal; this phrase, spoken in a thick Italian accent, is said to have evolved into the name "Cioppino," while the name's true etymology likely comes from ciuppin, a Ligurian dialect word for a similar fish soup from Genoa, Italy.
These easy smoothies are so cute and they make a great snack or dessert. We would even eat them for breakfast. We used nonfat yogurt with fresh berries and peanut-butter-painted glasses.
