March is National Nutrition Month

March 6, 2023



I really like themes for my blogs because each it helps bring different aspect of nutrition to life. The Academy of Nutrition and Dietetics announces its annual theme in March, and this year is Fuel for the Future. This combines both food as fuel and also highlights the environmental aspects of nutrition.



If we think of fuel is used to fill a tank and keeps your car running. And if the fuel doesn’t match what your car needs, it may not run smoothly. The same thing goes with food. The nutrients in food are the fuel we need and impacts the way we run. Fuel for the future also means eating with sustainability in mind. Buying foods in season and shopping locally, when possible, not only benefits the planet, but it also may help you keep food costs down.



Here are some ways to Fuel for the Future into practice:



Enjoy More Plant-Based Eating

Plant-based foods use fewer national resources and are less of a burden on the environment. Try more meatless meals or substituting some or all of the meat in recipes with plant-based proteins is a good place to start. Some other ideas include:


• Designating a certain night or nights for meatless meals


• Try substituting some or all of the meat in recipes with plant-based sources of protein, such as beans, tofu, tempeh or unsalted nuts and seeds





Get Creative with Leftovers

• Transform meals into soups, salads or sandwiches by cutting up leftover veggies and cooked meats


• Use as a topping for salads or cooked grains like rice or past


• Wrap in a tortilla or stuff into a pita for a satisfying sandwich


• Eat as a leftover meal later in the week


• Or simply brown bag the leftovers for lunch





Check the Dates

• Use by”, “Best by” and “Best Before” dates are found on foods, such as mustard, salad dressing and ketchup. These products usually don’t need to be refrigerated until opened. In many cases, they are safe to eat beyond the date as long as they have been stored properly.


• “Sell by” dates are displayed on perishable foods, such as meats and dairy products. It’s possible these foods may be used a few days after that date, as long as they were stored at a safe temperature.


• According to the USDA, most refrigerated leftovers last 4 days, tops. Dishes that contain seafood or uncooked ingredients, like mayonnaise, spoil faster; so be sure to eat them within a couple of days.





Consider Talking to a Registered Dietitian Nutrition!

A Registered Dietitian Nutritionist can teach you the nutrient needs as you go through life. Receive personalized nutrition information to meet your health goals. Sign up for a nutrition consult with one of the Registered Dietitians. See profiles here: Email for more details!




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The Author

Laura Cason, B.S., R.D., L.D.N.

Laura has a Bachelor of Science in Nutrition from Kansas State University. She did her Dietetic Internship at Loyola University Chicago. She is a Certified Diabetes Care and Education Specialist. She is a Licensed Dietitian in Illinois and a Registered Dietitian and Nutritionist. Laura is a former marketing professional turned Registered Dietitian with a heightened passion for helping others. She has extensive experience working with clients seeking assistance with weight. With a background in the corporate setting, she has can empathize with those who work in these environments which often come with stress highs and lows. She helps her clients understand how to eat in order to feel good, boost energy, and be comfortable without restriction or obsessing. Laura believes in forming a partnership with her clients providing them with the tools to succeed and accountability to increase success rate. In her spare time, Laura enjoys cooking, working out, traveling, and beach volleyball.

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