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Wednesday, February 10, 2016

Health Equity Guide Offers Resources to Improve Healthy Food Access for All Communities

By the Minnesota Food Charter Team
 
While Minnesota’s food system requires many changes to ensure healthy, safe, and affordable food is accessible for everyone, Minnesotans of color and American Indians are disproportionately affected by these issues. Cultural barriers, such as institutional and economic inequities, human rights issues, and access to influence and decision-making power, prevent these communities from reliable access to healthy and affordable food.

The issues are particularly potent in Minnesota, where we have one of the widest gaps in health between white residents and people of color in the nation.

Monday, February 1, 2016

Pizza Can Be Nutritious and Delicious

If you're like most people, pizza is one of your favorite foods. But pizza can be unhealthy if made with too many high-fat ingredients, such as cheese and sausage. Fortunately, you can enjoy pizza that's both nutritious and delicious if your make your own. And what better time to make your own pizza than during Great American Pizza Bake Week, starting Februray 14. Here are some tips for creating a tasty and tempting pizza you and your family will like.



Craft the Crust
The base of any pizza is the crust. You can make the crust more nutritious by substituting whole wheat flour for part of the white flour. For example, if your favorite pizza crust recipe calls for 2 cups of flour, use 1 cup of whole wheat flour and 1 cup of white (all-purpose) flour. Try this easy to make whole wheat pizza crust, which contains both whole wheat and white flour.

Tuesday, January 26, 2016

2015–2020 Dietary Guidelines for Americans Released

By Laura Perdue, Extension Educator — Health and Nutrition

As many of you probably know by now, the U.S. Department of Agriculture (USDA) and Department of Health and Human Services (HHS) recently released the 2015-2020 Dietary Guidelines for Americans.

One change you might notice is a shift in focus from food groups and nutrients to eating patterns. This change reflects recognition by the Dietary Guidelines Advisory Committee that people do not think in terms of food groups or single nutrients when they eat, but rather eat according to regular habits, or patterns. The change also reflects a growing body of research examining the relationship between eating patterns and health.

The latest guidelines also outline the changes Americans will need to make to move from what they are currently eating to adopting eating patterns that meet the guidelines.
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