Thinking Beyond the Table during National Nutrition Month®

This National Nutrition Month®, and every month, it’s important to think not only about the food we eat during meals, but also where these foods come from, the various ways we eat and the importance of sustainability at home, school and beyond. Share these resources with clients, patients, friends and family.

Stay nourished on any budget. Learn how to plan, prepare and cook your own meals with food safety in mind. When purchasing food, use a grocery list and pay attention to sales. Learn about community resources such as SNAP, WIC and local food banks that are available for eligible households to help make access to food and healthy eating an easier goal to reach.

Go beyond the table by seeing a registered dietitian nutritionist (RDN or RD). Secure an appointment with a registered dietitian nutritionist who specializes in your specific needs. Receive personalized nutrition information and guidance to meet your health goals and help you live a healthier life. Also, remember to celebrate nutrition experts on Registered Dietitian Nutritionist Day (Wednesday, March 13) and Nutrition and Dietetics Technician, Registered Day (Thursday, March 14), when we honor NDTRs who are integral members of the health care and foodservice management teams.

Step out of your comfort zone and venture beyond the table by eating a variety of foods from all food groups. How about trying new foods and global cuisines? Incorporate favorite cultural foods and traditions into your meals with family or when hosting friends. Many recipes don’t need to be followed to a tee. Experiment with various nourishing ingredients that appeal to you!

Reach beyond the table with the environment in mind. Decrease food waste at home by creating new dishes from leftovers and composting. Add more plant-based foods to your meals and snacks. Grow your own food in a home garden and encourage your children to participate! Or be a part of a community garden. Make an effort to support farmers by buying locally grown and seasonal foods whenever possible.