The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/60506
A-10 Wednesday, March 14, 2012 The Press-Dispatch Pike County Ag Day Maria Restrepo of the Extension Service announces winners of children's door prizes during the Ag Day Breakfast. Darlene Conrad looks away as she has blood drawn by Good Samaritan Hospital personnel for a blood screening during the Pike Ag Day Breakfast. Ag Day Poster contest winners are Rebekah Hopf, Kylee Shoultz and Tori Pauw for Courtney Loveless' room at Petersburg, and Jillian Bailey of Stephanie Shedd's room at Winslow. Caydyn Williams (l) displays the winning poster from Susan Craig's room, Anna Satterly and Grace Goodpaster display the winner poster from Sally Blaize's room and Bryn Hillyard and Kieleigh Davis dis- play the winning poster from Terra Knust's room. MaKayla Thorne shows the winning poster from Jonna Isaacs' room. Get your plate in shape for National Nutrition month Eating more fruits and vegetables can help protect you from chronic disease. There is a lot to be said about the old adage "an ap- ple a day keeps the doctor away." By making simple changes, such as adding more fruits or vegetables to your diet, you can reduce your risk of suffering from chronic diseases, including stroke and other cardiovas- cular diseases, and certain cancers. There's no better time to begin making improve- ments to your diet than now. March is National Nu- trition Month, sponsored by the Academy of Nutri- tion and Dietetics. This year's theme, "Get your plate in Shape," focuses on the importance of making informed food choices and developing sound eating and physical activity habits. In Indiana, only 21 per- cent of adults and 16 per- cent of high school students consume the recommended amounts of fruits and vege- tables, according to the Be- havioral Risk Factor Surveil- lance System. Those who consume the recommend- ed amount of fruits and veg- etables are less likely to be overweight or obese. "In Indiana, we strug- gle with obesity, including in our children," said State Health Commissioner Greg- ory Larkin, M.D. "The con- cept of eating healthy can seem overwhelming. But you don't have to start by going all or nothing. By making small changes, like adding apple slices to your child's lunch instead of po- tato chips, your family can begin to be healthier." The Academy of Nutrition and Dietetics recommends these tips to "Get your plate in Shape." Tip 1: Make half your plate fruits and vegetables. Fruits and vegeta- bles make great, crunchy snacks, are low in calories and provide the nutrients you need. Eat a variety of vegeta- bles, especially dark-green, red and orange vegetables plus beans and peas. Tip 2: Switch to low-fat or fat-free milk. Switching to fat-free or low-fat milk provides you with the same amount of calcium and essential nutri- ents as whole milk, but with less fat and calories. If you are lactose intoler- ant, try lactose-free milk or a calcium-fortified soy bev- erage. Tip 3: Make at least half your grains whole. Choose 100 percent whole-grain breads, cereals, crackers, pasta and brown rice. Check the ingredients list on food packages to find whole-grain foods. Tip 4: Vary your protein choices. Eat a variety of foods from the protein group each week, such as seafood, nuts and beans, as well as lean meat, poultry and eggs. Twice a week, make seafood the protein on your plate. Eat lean portions of meat and poultry. "Nat ional Nut r it ion Month is a great opportuni- ty for individuals and fam- ilies to "get their plate in shape" by taking advan- tage of one of the greatest resources of health and vi- tality—fruits and vegeta- bles," said Dr. Larkin. The Indiana State Depart- ment of Health is attempt- ing to make lasting chang- es in the food environment in the state with Indiana's Comprehensive Nutrition and Physical Activity Plan, 2010-2020, a plan designed to promote healthy eating and physical activity and decrease obesity in Indi- ana. The Plan provides the framework for action need- ed across all sectors of In- diana to address poor nutri- tion, sedentary behaviors, and obesity. For additional informa- tion about incorporating fruits and vegetables into your diet, portion control and to check out healthy recipes, visit the INShape Indiana website at www.in- shapeindiana.org. To learn more about what Indiana is doing to create a healthier food environment, visit the Indiana Healthy Weight Initiative website, www.inhealthyweight.org. Pvt. Crews graduates from OSUT training The Army National Guard Pvt. Michael L. Crews has graduated from One Sta- tion Unit Training (OS- UT) at Fort Leonard Wood, Waynesville, Mo., which in- cluded basic military train- ing and advanced individu- al training (AIT). During basic military training, the trainee re- ceived instruction in drill and ceremony, weapons qualification, map reading, tactics, military courtesy, military justice, physical fitness, first aid, and Army doctrine, history, principles and traditions. During AIT, the soldier completed the military po- lice specialist course to ac- quire skills to provide com- bat area support, conduct battlefield circulation con- trol, area security, prison- er of war operations, civil- ian internee operations, and law and order operations. The trainee performed as a team member in support of battlefield operations, in- stallation law and order op- erations and security of Ar- my resources and installa- tions. Additional training in- cluded providing peacetime support to the military com- munity through security of resources, crime prevention programs, and preservation of law and order. Crews is a 2010 graduate of Pike Central High School and is the son of Linda M. Thomas and stepson of Jer- ry W. Thomas of West Cher- ry Street, Oakland City.