Graphic design students in Charmaine Martinez’s Typography III course designed posters that address the current state of our food system and its impact on the health of the individual. Each poster contains a visual depiction of one of Michael Pollen’s 7 Rules for Eating, the full text of farmer/activist Will Allen’s A Good Food Manifesto for America, and a personal message to First Additional images can be seen on AIGA’s Living Principles site: http://www.livingprinciples.org/design-advocacy-the-good-food-campaign/

Charmaine Martinez is an assistant professor in Cal Poly’s Department of Art and Design, partner in Juiciful Creative Consulting and HEAL-SLO’s chair of Community Outreach.

About Living Principles

Originally conceived by AIGA—the professional association for design—the Living Principles for Design celebrate the efforts of all partners, amplifying their voices and working collectively to move the sustainability conversation forward across disciplines and around the world.

The Living Principles for Design aim to guide purposeful action, celebrating and popularizing the efforts of those who use design thinking to create positive cultural change.

Drawing from decades of collective wisdom, theory and results, the Living Principles framework weaves environmental, social, economic, and cultural sustainability into an actionable, integrated approach that can be consistently communicated to designers, business leaders, educators and the public.

The 2010 Healthy Eating Active Living Summit, Healing our Community: Turning the Tide of Obesity, is brought to you free of charge thanks to the generosity of our sponsoring organizations:

HEAL-SLO is pleased to welcome the following speakers to this year’s summit, Healing our Community: Turning the Tide of Obesity.

Borja, Jessica

Jessica Borja is the Human Resources Benefits Coordinator for Lucia Mar Unified School District. Lucia Mar is the largest school district in San Luis Obispo County and includes eleven elementary schools, three middle schools, two high schools, a continuation school and an adult education school. Jessica has been working for Lucia Mar for about two years. She loves her job and looks forward to coming to work each day, helping employees and educating them on how to live a more healthy and active life.

Diringer, Joel, JD, MPH

Joel has worked for more than 30 years in the nonprofit, health, government and philanthropic sectors in areas including access to health coverage, farm workers and rural health, oral health, multicultural populations, breast cancer treatment, and community organizing. Joel was one of the original senior staff at The California Endowment, and he was also an attorney and health policy advocate for California Rural Legal Assistance from 1983 to 1996. Joel received a Masters in Public Health from Harvard University School of Public Health , specializing in policy and management. His law degree is from King Hall School of Law, UC Davis, where he was named Year 2000 Alumni of the Year and founded the King Hall Legal Foundation. He currently serves as the facilitator for HEAL-SLO.

Duggan, Nick

Nick is the Business Development Manager for the Central Coast Division of the American Heart Association. Nick is the local coordinator for the “Start!” workplace wellness campaign, which includes the Start! Walking Program, the Start! Fit-Friendly Companies Program, and the Start! Heart Walk. He covers both San Luis Obispo and Santa Barbara Counties, helping local workplaces to encourage employees to adopt healthier lifestyles and reduce their risk for heart disease and stroke.

Fong Wolf, Janice

Janice is Director of Grants & Programs for the San Luis Obispo Community Foundation and is responsible for developing and implementing the grantmaking program. Her duties include developing strategic grantmaking initiatives, monitoring and evaluating grantees, and implementing donor-driven programming. She also works with non-profit organizations to ascertain their needs for capacity building and training. Janice joined the Foundation in April 2000 after working in the non-profit health and human services arena for twenty years. She has lived, worked and volunteered in San Luis Obispo County since 1975. Janice was a member of the 2007 Childhood Obesity Task Force, and sits on the HEAL-SLO Coordinating Committee.

Fontes, Cecilia

Cecilia has been the County Benefits Coordinator since 2007; she has been with San Luis Obispo County for 19 years. As the Benefits Coordinator, Cecilia administers County benefit programs for active employees and retirees. Most recently she became responsible for implementing a Wellness Program for County employees. Her biggest challenge has been keeping interest in the wellness program on a limited budget.

Harvey, Stefan

Stefan is the Assistant Director of the California Center for Public Health Advocacy (CCPHA), a nonpartisan nonprofit organization. CCPHA addresses the childhood obesity epidemic through policy reform. Stefan directs CCPHA’s statewide soda campaign and works closely with CCPHA’s Healthy Eating Active Communities (HEAC) project in Baldwin Park and its Campaign for California Cities. Prior to joining CCPHA in 2002, Stefan was a national WIC advocate at the Center on Budget and Policy Priorities in Washington, D.C.

Kelder, Steven, MPH, PhD

Steve is Professor, Division of Epidemiology, University of Texas School of Public Health, Austin Regional Campus and the Beth Toby Grossman Distinguished Professor in Spirituality and Healing. He has over 20 years’ experience in design and evaluation of child and adolescent research, particularly interventions directed towards youth, schools, and parents. Recently, his emphasis is on interventions designed for promotion of physical activity and healthy eating, obesity prevention, and substance use prevention.  Dr. Kelder leads CATCH (Coordinated Approach to Child Health), a research-based program that guides elementary schools, families and children in the process of being healthy, reaching over a million Texas children (http://www.sph.uth.tmc.edu/catch/). CATCH is a key element in an important public health effort—increasing physical activity, improving dietary intake, and ultimately preventing childhood obesity. In fall 2006, CATCH won the DHHS Secretaries Innovation in Prevention Award at the National Prevention Summit and in summer 2007, CATCH was highlighted at the UNC/CDC Public Health Grand Rounds. In spring 2010, the CATCH team was awarded the third annual Active Living Research Translating Research to Policy Award.  Finally, Dr. Kelder was lead Research Fellow at CDC working to develop the School Health Index, a school self-assessment tool designed to assist schools to gauge their progress towards meeting the CDC school health guidelines.

Lopes, James, AICP

Jamie is a land use planner with the County of San Luis Obispo, in the Long Range Planning Division. Recently, he prepared award-winning “strategic growth” principles, policies and implement strategies for the County General Plan. These policies integrate smart growth concepts (see
www.smartgrowth.org) with strategic planning. He is currently implementing these policies to orient new growth away from rural areas to walkable neighborhood development within communities. Jamie received Bachelor’s degrees from the University of California at Santa Barbara in Economics and Sociology, and a Master’s degree from Cal Poly State University at San Luis Obispo in City and Regional Planning. He is a long-time member of the American Institute of Certified Planners and the Congress of the New Urbanism.

Martin, Lori, MS, RD

Lori is the Nutrition and Wellness Manager in the Center of Chronic Disease and Injury Prevention within the Santa Clara County Public Health Department. Ms. Martin has extensive experience in developing, designing, implementing and evaluating programs as a result of her more than 20 years working in the public health field. She has worked for public health departments in both Monterey County and in more recent years with the Santa Clara County Public Health Department. She has worked across a wide variety of health promotion and chronic disease prevention programs in many settings including:  clinical, schools, worksites, and in the community. Known for her dedication and commitment to creating healthier communities, Ms. Martin and her teams have implemented many innovative community prevention strategies and have created numerous partnerships that successfully advocate for organizational, system and policy level changes to promote healthy, safe, livable communities.

McIntyre, Joseph, MA

Joseph is president of Ag Innovations Network, a United States based non-governmental organization, focused on the sustainability of the food system. Ag Innovations Network convenes and facilitates multi-stakeholder efforts to improve the performance of the food system for producers, consumers, and participants in local, regional, and global food supply chains. These efforts focus both on policy changes and on direct improvements on farms, processing sites, and food outlets. Mr. McIntyre is a trusted intermediary between diverse interests in agriculture and has consulted/facilitated processes with large global entities such as Sodexo, cutting-edge companies such as Clif Bar, environmental organizations including National Resources Defense Council and Sustainable Conservation, prominent NGOs including Roots of Change and Sustainable Food Lab, government entities including California Department of Pesticide Regulation, trade associations such as California Association of County Agricultural Commissioners, and community groups such as Poder Popular. He is the leader of the Ag Futures Alliance project, a California-based effort to create county-level associations of producers and community members to preserve the long-term viability of agriculture in the State and the California Roundtable on Agriculture and the Environment, the state’s most prominent effort to align the interests and needs of agricultural producers and environmental organizations around a common policy platform. Mr. McIntyre holds an M.A. in economics from the University of Rhode Island and an M.A. in psychology/organization development from Sonoma State University. Ag Innovations Network is based in Sebastopol, CA.

Pasciuto , Kimberly, JD

A native Californian with a long family history in agriculture, Kim brings her legal training and small business expertise to the Central Coast Agricultural Network (CCAN) where Kim serves as its Executive Director. CCAN’s mission is to support sustainable local agriculture to ensure a wholesome, diverse and nourishing supply of food and other agricultural products for residents of the Central Coast. CCAN helps to develop new markets for local agriculturalists through an innovative farm and produce locator website (centralcoastgrown.org) and farm to school programs. Kim serves on the California Farm to School Task Force and is a member of the Wellness Committee for the Templeton Unified School District. CCAN works to position San Luis Obispo County as an integral part of the larger Los Angeles and Bay Area regional foodsheds. Kim supports the work of the Southern California Good Food Network, creating a regional food hub system, and participates in the LA Urban Rural Round Table, which now defines San Luis Obispo as the northern hub of the food shed of greater Los Angeles.

Phelan, Suzanne, PhD

Suzanne is an Associate Professor of Kinesiology at California Polytechnic State University. She earned her Master’s degree and Ph.D. in Clinical and Health Psychology (2001) from Hahnemann University in Philadelphia. She completed her internship and postdoctoral fellowship in Behavioral Medicine at Brown University and continues to hold an Adjunct Assistant Professor position there. Dr. Phelan’s principal research is on the treatment of obesity by interventions that have included behavior modification and medications. She is Co-Investigator of the National Weight Control Registry, which is an ongoing longitudinal study evaluating over 6,000 successful weight losers. Dr. Phelan is also conducting studies looking at the prevention of pregnancy-associated weight gain and obesity. She has several publications and numerous professional presentations in the area of obesity.

Ravalin, Dayna, RD, CDE, CLE

Dayna is a registered dietitian and certified diabetes educator specializing in maternal, child and teen nutrition and weight management issues. She also coordinates worksite wellness for the WIC Program employees in the Public Health Department. She has over 24 years experience working in the San Luis Obispo County Public Health Department. Currently, her primary focus is pediatric overweight prevention.

Rosenhall, Jeffery, MA

Jeffery is the Active Communities Specialist within the California Active Communities unit, a joint physical activity program of the California Department of Public Health and the University of California San Francisco. Mr. Rosenhall coordinates several statewide projects including the Healthy Transportation Network (HTN), Local Public Health and the Built Environment Network (LPHBE), Walkable Communities Workshops (WCW), and the State Health Impact Assessment Workgroup. Jeffery currently served as Vice Chair of the Sacramento City/County Bicycle Advisory Committee, currently sits on Caltrans’ California Bicycle Advisory Committee, and is a founding member of the Sacramento Bicycle Kitchen. Mr. Rosenhall completed a Certificate in Land Use and Environmental Planning from UC Davis Extension in 2008 and became a League of American Bicyclist’s certified instructor in 2009. Jeffery is an everyday bike commuter and cycling enthusiast who has just begun sharing this passion with his 2 year old son, Isaiah.

Schultz, Herb K., MA

Herb is Director of Region 9 of the United States Department of Health and Human Services (HHS). In this role, he works with state, local and tribal partners to address the needs of communities and individuals served through HHS programs. He was previously serving as Senior Advisor to Governor Arnold Schwarzenegger and Director of the California Recovery Task Force. In this role, he was responsible for the oversight and implementation of the American Recovery and Reinvestment Act of 2009. As Senior Advisor to the Governor from 2008–2010, he represented the Governor on major domestic policy issues, which included serving as a principal advisor on health care reform. Previously, he served as the Senior Health Policy Advisor to the Governor during California’s 2006–2008 state debate on comprehensive health care reform. From 2005–2006, he served as Vice President of Government Programs for McKesson Health Solutions, where he oversaw the company’s disease management and nurse advice programs for Medicaid and Medicare beneficiaries. Mr. Schultz received his BA in Political Science and International Studies from The American University in Washington, DC and has a Masters Degree in Public Policy from Georgetown University, also in Washington, DC.

Sutter, Nickole, BS

Nickole graduated from California Polytechnic State University in June 2008 with a BS in Kinesiology. Her focus in school was clinical exercise science, taking a wide range of classes from exercise physiology to health education. While Nickole was finishing her degree she did an internship with the City of San Luis Obispo and after receiving her degree she became the Wellness Coordinator for City employees. She has experience with nutrition counseling, personal training and goal setting. Nickole has also coached competitive gymnastics for ten years and has a true passion for instilling a healthy lifestyle in people starting at a young age.

Wolff, Robert J., MSW

Rob is a practicing clinical social worker at Atascadero State Hospital who has worked extensively with individuals with severe and persistent mental illness and related fields since 1989. His practice background is in health, mental health awareness, recovery programs, bereavement work, residential and community settings. He has worked in the area of cognitive-behavioral and constructivist treatment, is a frequent presenter, and is known for his integration of Buddhist principals in clinical social work practice.

HEAL-SLO is pleased to announce the 2010 Healthy Eating Active Living Summit—Healing our Community: Turning the Tide of Obesity. The summit will address the obesity epidemic and provide strategies for building a healthy community. Join us on October 22, 2010 to learn how we can work together to create and support healthy lifestyle choices in our community and beyond. The summit is free of charge and space is limited, so please register early. Please click on this link to register online.

Location:

Embassy Suites Hotel
333 Madonna Road
San Luis Obispo, CA 93405
phone: 805.549.0800 / toll-free: 800.864.6000
rooms: Slo Main, North & South

Agenda:

8:00 – 8:30 Registration and Light Breakfast

8:30 – 8:45  Opening Remarks – Penny Borenstein, MD, MPH, Health Officer, San Luis Obispo County

8:45 – 9:30  Prevention of Childhood Obesity: National Strategies and the CATCH Program

Steven H Kelder, MPH, PhD – Professor, Division of Epidemiology, University of Texas School of Public Health, Austin
Dr. Kelder will discuss trends in childhood obesity, causes of child obesity, give a review of the prevention evidence, and will give a description of the CATCH child health program.

9:30 – 10:15  California Campaign of Healthy Beverages: An Effective Obesity Prevention Strategy

Stefan Harvey – Assistant Director, California Center for Public Health Advocacy
Ms. Harvey will give an overview of soda consumption in California and its contribution to the obesity epidemic, and will describe the four components of the California Beverage Campaign. She will also lead a discussion of how to pursue city and county policies in San Luis Obispo County.

10:15 – 10:30  Break – Jump Rope Challenge, led by Matt Zolynsky

10:30 – 11:15   Santa Clara County – What We Accomplished

Lori Martin, M.S., R.D. – Nutrition & Wellness Manager, Santa Clara County Public Health Department
On May 11, 2010, the Santa Clara County Board of Supervisors passed an ordinance which sets nutritional standards for restaurant food or beverages that come with toys or other incentive items. Lori Martin will discuss how this happened—the process, the challenges and the outcome.

11:15 – noon  Overview – Where was San Luis Obispo in 2007 and where are we now? Childhood Obesity Prevention Task Force 2007 Report & Recommendations

Joel Diringer, JD, MPH – Diringer & Associates
Janice Fong Wolf – Director of Grants & Programs, San Luis Obispo County Community Foundation

Local Panel:

1.  School Wellness Program at Lillian Larsen Elementary
Laverne Buckman – San Miguel Resource Connection
The San Miguel Resource Connection was one of the sub-grantees under The California Endowment grant. They have been working on school wellness at Lillian Larsen Elementary and will share highlights of their program including the Healthy Hornets, and recess before lunch.

2.  School Wellness Program at Oceano Elementary
Moyses Murguia – Oceano Boys and Girls Club
The Boys & Girls Club were also a sub-grantee and they will share success from working at Oceano Elementary, including their school garden, walk and bike to school days, and chili con limon powder on the salad bar.

3.  Be a Health Hero! Preschool and K–2 Countywide Poster Campaign
Christine Enyart-Elfers – San Luis Obispo County Office of Education
Public Health and the County Office of Education have developed four messages that will go out to all children and parents countywide from preschool to second grade. Christine Enyart-Elfers will share the posters and discuss the project.

4.  Jump roping, ReThink Your Drink, and more…
Jenifer Rhynes – YMCA
The YMCA has been involved in numerous obesity prevention projects in the past several years and Jenifer will share the successes the Y has found.

noon – 1:00  Lunch*

Implementation of the Affordable Care Act
Herb Schultz – Director of Region 9, US Department of Health & Human Services

1:00 – 1:30  Award Presentations – Frank Mecham, Chair, San Luis Obispo County Board of Supervisors

HEAL-SLO Leadership Award / HEAL-SLO Innovation Award / HEAL-SLO Mentoring Award

1:30 – 3:00  Break Out Sessions

1.  Together We Can Build a Better Food System for San Luis Obispo County
Joseph McIntyre – President, Ag Innovations Network
Kim Pasciuto – Executive Director, Central Coast Agricultural Network
This dynamic and interactive session answers the question how can we make positive change for food eaters and producers in our area. You’ll get an overview of what the food system is, help us identify the key issues facing San Luis Obispo County, see case studies of what is working in other areas, and learn how collaboration by the stakeholders in the food system can lead to a better result for all.

2.  The Built Environment and its Role in Obesity Prevention
Jeffery Rosenhall, MA – California Active Communities
James Lopes, AICP – Department of Planning & Building, County of San Luis Obispo
Strategic (smart) growth policies aim to create compact, walkable and complete communities with lots of transportation choices besides driving. This session will focus on case studies that demonstrate how communities which utilize good principles of community design can help create health benefits, including reducing rates of obesity, increasing physical activity, and improving the environment.

3.  Worksite Wellness: How to Make your Work Environment Healthier
Dayna Ravalin, RD, CDE – Public Health, County of San Luis Obispo
Nick Duggan – Business Development Manager, American Heart Association
Nickole Sutter – Wellness Coordinator, City of San Luis Obispo
Cecilia Fontes – Benefits Coordinator, County of San Luis Obispo
Jessica Borja – Health & Wellness Coordinator, Lucia Mar School District
Statistics establish that 80% of illnesses and disease in the United States are preventable. This accounts for eight of the nine leading causes of death. More and more companies are turning to worksite wellness programs to help reduce absenteeism, reduce employee turnover, improve employee productivity and morale, and reduce healthcare claims. Learn what local employers are doing, and learn about low-cost resources that you can utilize on the job.

4.  Behavior Change: Research and Clinical Implications for Obesity Prevention
Suzanne Phelan, PhD – Associate Professor of Kinesiology, Cal Poly
Robert Wolff, MSW – Clinical Social Worker, Atascadero State Hospital
We all know what we should do—so why can’t we do it?  Learn about weight control strategies and what it takes to be successful at weight loss, including the phases of helping and applications for individuals, and families.  The session will discuss research in the field—as well as clinical applications including cognitive-behavior strategies and the role of hope and empowerment.

3:00–3:15  Break

3:15–4:00  Wrap Up – Convene back in Main Conference Room and report back from break out sessions

*Light breakfast and lunch prepared by Embassy Suites Chef Timothy Hulbert, who brings a wealth of knowledge of culinary delights from many different cultures. He promises the freshest produce from local Central Coast farmers, as well as, sustainable meats and seafood. His focus in 2010 is to provide healthy, flavorful dishes, while moving in the “green direction”.

Continuing Education Units

If you are a medical professional, you may request Continuing Education Units for attending the 2010 Healthy Eating Active Living Summit.

• Provider approved by the California Board of Registered Nursing, Provider Number 0857, for 6 contact hours
• Provider approved by the California Board of Behavioral Sciences BBSE #PCE 366 for  6 continuing education credit for MFTs and/or LCSWs.
• CPEs have been requested from the Commission of Dietetic Registration, the American Dietetic Association

CMEs for Physicians

This activity has been planned and implemented in accordance with the Institute for Medical Quality and the California Medical Association’s CME Accreditation Standards (IMQ/CMA) through the Joint Sponsorship of CME Consultants and Sierra Vista Regional Medical Center. CME Consultants is accredited by IMQ/CMA to provide continuing medical education for physicians. CME Consultants takes responsibility for the content, quality and scientific integrity of this CME activity.

CME Consultants designates this educational activity for a maximum of 6.0 AMA PRA Category 1 Credit™. Physicians should only claim credit commensurate with the extent of their participation in the activity. This credit may also be applied to the CMA Certification in Continuing Medical Education.

Event Sponsors:

The 2010 Healthy Eating Active Living Summit, Healing our Community: Turning the Tide of Obesity, is brought to you free of charge thanks to the generosity of our sponsoring organizations:

• HEAL-SLO: Healthy Eating Active Living San Luis Obispo
• The California Endowment
• San Luis Obispo County Community Foundation
• Juiciful: Creative Consulting
• Cal Poly STRIDE
• The San Luis Obispo “Y”

And event partners:

• Sierra Vista Regional Medical Center
• SLO County Bicycle Coaltion
• United Way of San Luis Obispo County
• RTA
• San Luis Obispo Transit

Printable Agenda and Registration Materials:

If you prefer, you can click on the link below to download all registration materials and fax your application to: (805) 781.1235.

For more information or if you have any questions, contact Kathleen Karle at: (805) 781-4929.

healslo_summit2010

STRIDE’s annual Hands on Health collaborative event invites members from the entire community to activities related to health in an educational atmosphere. This year’s Hands on Health will consist of a symposium featuring a presentation by four panelists, including special guest lecturer Kathleen Merrigan, USDA Deputy Secretary. The event will be held on the Cal Poly campus and offers an opportunity to meet and interact with others interested in healthy living through diet and exercise. Hands on Health is a FREE, public event open to all.

Following the Hands on Health symposium, there will be a special hors d’oeuvre reception for the speakers held on campus beginning at 6:00 p.m. Tickets to the reception are $15, and can be ordered by calling the Center for Sustainability at (805) 756-5086.

For more information about Hands on Health, visit the STRIDE website.
Event press release: October Health Event Letter 83110

For example:

Fruit Drinks-also known as fruit beverages or -”ades” (such as lemonade)

• Are made mostly of water and sugar
• Some have no fruit juice at all
• Others have only 1-3 teaspoons of fruit juice in a 6-oz serving

A Healthier Choice: a small serving of 100% fruit juice; better yet-eat fruit

Fruit Bits & Fruit Rollups

• Most are candy like snacks made mainly of sugar

A Healthier Choice: real fruit

Granola, Granola Bars, Breakfast Bars, & Cereal Bars

• Most have added sugar and fat & are high in calories
• Some granola bars have a nutritional value similar to candy bars
• A serving size of granola is very small-1/4 or 1/3 cup
• The fruit in breakfast and cereal bars is more similar to jelly than real fruit

A Healthier Choice: whole grain cereal with 6 grams of sugar or less

Wheat Bread-bread made from enriched flour (white flour)

• Brown color comes from a coloring, such as molasses
• Contains little or no whole grains and only trace amounts of fiber

A Healthier Choice: 100% whole wheat bread

Those Healthy Sounding Terms—what do they really mean?

• Organic – grown without synthetic pesticides or fertilizers. Naturally occurring pesticides and fertilizers can be used.
• 100% Whole Wheat – made with the entire wheat kernel and is rich in nutrients & fibers
• Multi-grain – contains more than one type of grain, but may or may not include whole grains.  If whole grains are included, they will be listed in the ingredient label.
• Whole Grain – contains a whole grain, but may not be the main ingredient in the food.  Check the ingredient label to see if a whole grain is the first ingredient.
• Light – this term has a couple different meanings-a food can be 1/3 lower in calories or have half the fat of the regular product.  It can also describe the color of the food.
• Low-fat – a serving contains 3 grams or less of fat.  However, depending on the other ingredients, it may still be high in calories and sugar.
• Fat Free – a serving contains 0.5 grams of fat or less.  Again-check the food label–fat free doesn’t mean calorie free.
• No sugar added – can only be used on the label of a food that is a substitute for a food that normally contains sugar. These foods may contain artificial sweeteners. No sugar added doesn’t mean calorie free-check the food label.
• Sugar Free – has 0.5 grams sugar or less per serving.  Sugar free doesn’t mean calorie free-check the label.
• No high fructose corn syrup – does not contain high fructose corn syrup, but can contain other sweeteners like sugar, brown sugar, or honey; and may contain artificial sweeteners.

Courtesy of the University of California Cooperative Extension in San Luis Obispo County

Slow down on fast foods. Choose meals with 500 calories or less. Eat out less often. Look for the caloric values of your favorite foods at this website – http://www.calorieking.com!

Cut back on screen time. Limit time spent watching TV, playing video games and recreational computer use to less than two hours daily or 10 hours per week.

Fill up on fiber. Eating more fiber may help lower calorie intake and promotes good intestinal health. Aim for 25 – 30 grams of fiber per day. Add one high fiber food per week. Look at food labels and choose products that have at least 5 grams of fiber per serving. Include foods that contain 8-12 grams of fiber per serving to your diet: high fiber cereals, beans, berries, figs, and bran.

Break the Fast and do not skip meals. Those who skip breakfast are more likely to overeat later in the day.

Eat a colorful mix of vegetables and fruits each day. Vegetables and fruits of different colors provide fiber, minerals, vitamins and phytochemicals that help keep you healthy. For good health eat colorful fruits and vegetables such as spinach, kale, collards, mustards greens, eggplant, carrots, sweet potatoes, red peppers, berries, mangos, apricots, apples, plums and tomatoes.

Spare the fat. Fat is high in calories. A serving of fat is one (1) teaspoon, which looks like one (1) thumb tip. Keep your portions to only 1 -2 thumb tips per meal. Healthy fats include avocados, and olive, canola, flax and peanut oil, which provide heart-healthy fats as well as vitamins.

Snack wisely. Choose snacks that are low in fat (< 3 grams/serving) and low in calories (< 100 calories).  Good snack ideas include carrots, a piece of fruit, string cheese, yogurt, light popcorn, frozen fruit bars, and frozen bananas.

Don’t drink your calories. Eliminate high calorie drinks such as fruit juices, sodas, blended coffee drinks, energy and sports drinks. Switch to water, low fat milk, seltzer water, and black tea and coffee.

Move it: Adults–exercise ½ hour to one hour daily for good health.  Children need at least 60 minutes of exercise each day.

Maintain a healthy weight

Extra weight may put you at higher risk for:

• Type 2 Diabetes
• High blood pressure
• Heart disease
• Stroke
• Cancer
• Sleep Apnea
• Gall Bladder disease
• Arthritis
• Infertility
• Osteoarthritis

Check your weight status

Check you weight status and learn what a healthy weight is at http://nhlbisupport.com/bmi

Life is a journey that must be taken one healthy step at a time.

Compliments of French Hospital Medical Center Nutrition Department

• Make food from “scratch”–many foods are less expensive when made at home rather than prepared
• Use leftovers–include in other meals and snacks
• Use food before if spoils–food thrown away is money lost
• Make brown bag lunches
• Double the recipe and freeze–1/2 to be used later for another meal
• Include meatless meals 2-3 times in a week–meat is typically the most expensive item in a meal
• Extend your meal with whole grains and vegetables
• Make soups and stews–foods that have a high water content are filling and use less meat-great for using leftovers and freezing extra batches
• Use smaller plates and bowls–decreases portion size to help with reducing cost and calories

When Grocery Shopping:

• Set a budget
• Consider discount stores
• Use store ads-shop for weekly sale items
• Make and use a shopping list–saves time and money
• Use unit pricing to check for best prices–most stores post the unit price on the shelf below the food as part of the pricing label.
• Don’t shop when hungry–we buy more food when we are hungry
• Shop when the store is not crowded–it’s quicker and allows for you to spend less time spending money
• Shop alone
• Use coupons wisely–only use them to get best price on foods that are needed and will be used
• Buy foods on sale
• Buy produce in season
• Choose food with less packaging
• Buy larger packages-usually it’s a better buy if you can use the product before it spoils.  The unit price will help you know if it’s the best buy.
• Shop at farmer’s markets–seasonal produce is usually less expensive
• Shop the perimeter of the grocery store–the least processed foods are placed in the perimeter of the store
• Purchase store label products–compared to name brands they are usually less expensive

Courtesy of the County of San Luis Obispo Public Health Department

completed every two years, this study assesses of the quality of life for San Luis Obispo County residents. Find statistics on obesity, school meal programs, access to health care, physical health, and student physical fitness.  The current report is available at: http://www.unitedwayslo.org/action/index.html

American Diabetes Association:

includes information for diabetics and general nutrition information for consumers.  Nutrition features sections are: Live Your Life, What Can I Eat, MyFoodAdvisor^TM, and The Webb Cooks. Available at: www.diabetes.org

American Dietetic Association:

consumers can access a variety of scientifically based nutrition information including the nutrition tip of the day, a monthly nutrition feature article, recommended nutrition books for consumers, and consumer resources (including facts sheets such Popular Diets Reviewed 2007). Find a local dietitian to assist you with an eating plan for your personal situation.  All available at: http://www.eatright.org

American Heart Association:

find heart healthy nutrition information including heart healthy grocery shopping made simple, diet and lifestyle recommendations, and heart healthy recipes at http://www.americanheart.org/presenter.jhtml?identifier=1200010

American Institute for Cancer Research (AICR):

provides research on diet and cancer prevention, interprets the evidence and educates the public about the results.  Includes professional research publications, nutrition information for cancer survivors and provides information for researchers at http://www.aicr.org

Food Stamps (Supplement Nutrition Assistance Program):

learn what benefits are available and complete an on-line screening assessment for individuals who want to learn if they qualify for Food Stamps.  Available through the County of San Luis Obispo Department of Social Services at:  http://www.slocounty.ca.gov/dss/Food_Stamps.htm

MyPyramid:

learn what and how much you should be eating.  Includes a menu planner; tracker; tips and resources; with special MyPyramids for Spanish speakers, preschoolers, kids, and pregnancy and breastfeeding.  Log-on at www.mypyramid.gov to learn more.

National Heart Lung and Blood Institute:

includes a BMI calculator using both standard and metric calculations; also available in Spanish.  This site provides links for assessing risk, limitations of BMI, weight control and recipes. Available at http://nhlbisupport.com/bmi

San Luis Obispo County Food Pantries and Meal Programs:

access current listing of food pantries, meal programs and program participant requirements for those who need extra food. Available at: http://www.slocounty.ca.gov/AssetFactory.aspx?did=13905

US Food & Drug Administration (FDA) Food Labels:

information on using food labels to select a healthy diet is available at http://www.cfsan.fda.gov/~dms/lab-cons.html

Also find nutrition information for special populations and the 2005 Dietary guidelines.

Child Nutrition Resources

25 Healthy Snacks for Kids:

snacks can be a great way to help kids meet their nutritional needs.  Get ideas for healthy snacks for children from the American Dietetic Association at:  http://www.eatright.org/ada/files/Snacks_for_Kids_English.pdf

County of San Luis Obispo WIC Program:

find out if your child qualifies for free, healthy foods from the Women, Infants, and Children Program.  This program serves San Luis Obispo County pregnant women, breastfeeding women and children up to age 5 years.  Income eligibility documentation is required to participate.  Learn more at:  http://www.slocounty.ca.gov/health/foodclothing/wic.htm

Head Start:

children who qualify for Head Start Preschool program receive healthy meals and snacks. Income eligibility documentation is required to participate.  Learn more at:  http://www.eocslo.org/cyfs/hs_home.html In San Luis Obispo County, Head Start and Migrant Head Start programs are operated by the Economic Opportunity Commission of San Luis Obispo County.

Healthy Kids Nutrition Report Card:

check to see if you’re meeting these healthy nutrition guidelines.  Developed by Chef Ann of the Berkeley Unified School District and Hailey London, RD.  Download this report card at: http://www.lunchlessons.org/html_v2/ChefAnn_ReportCard.pdf

MyPyramid for Kids:

is designed for 6-11 year old children. Find games, activity sheets and parent information at http://www.mypyramid.gov/kids/index.html

MyPyramid for Preschoolers:

parents and caregivers can develop a MyPyramid Plan for feeding 2-5 year olds.  Also at this site are the following links: Trying New Foods, Develop Healthy Eating Habits, and Sample Meals Patterns, Meals and Snacks.

http://www.mypyramid.gov/preschoolers/index.html

MyPyramid for Moms:

start early to help children enjoy the best nutritional health.  Pregnant and breastfeeding moms can customize their dietary needs and find resources to help select a healthy diet at: http://www.mypyramid.gov/mypyramidmoms/index.html

The Lunch Box: Healthy Brown Bag Lunches for Preschool Children:

nutritious brown bag lunches can be easy to make and fun for children to eat.  Learn how with these handouts from the University of California Cooperative Extension at:  http://cesanluisobispo.ucdavis.edu/Nutrition,_Family_and_Consumer_Science208/Lunch_Box_Handouts.htm Available in English and Spanish.

The Lunch Bag:  15 Brown Bag Lunches for School-Aged Children:

Get some great ideas for quick, easy, and nutritious brown bag lunch ideas for school children at: http://cesanluisobispo.ucdavis.edu/Nutrition,_Family_and_Consumer_Science208/The_Lunch_Bag.htm