Healthy eating is just as important in the summer time as it is throughout the year.
There are some challenges to staying on track with healthy eating in the summertime.
Children are home from school and schedules are not as rigid in the summer. Instead of grazing throughout the day, stick to a healthy meal plan. Snacks can be an essential part of meal planning, but snack smart, with variety, balance and moderation. Remember a healthy snack is 100-300 calories.
Involve your family in healthy meal planning by visiting the local farmers market. Plan healthy snacks that include fresh fruits and vegetables. Engage your children in the process and they may develop an interest in trying new fruits and vegetables.
What about keeping food safe in the hot temperatures? Church Health Center's resident culinary expert, Jimmy Hoxie has the following recommendations for food safety in the summer.
· Keep hot food hot and cold food cold.
· Cook meats at a safe temperature. Beef and pork should be cooked to 135-145 degrees and poultry to 165 degrees.
· Use insulated lunch and picnic bags and fill them with plenty of frozen water bottles, frozen juice boxes and ice packs.
· Perishable foods left at room temperature for more than 4 hours should be discarded.
· Perishable food left out in the heat for over an hour should be discarded.
· Is your family on a different eating schedule? Only heat up enough food for the number of people eating. This will keep food safe and better tasting.
Need some healthy recipe ideas? Visit www.stalkingcelery.org to find nutritious and delicious recipes for your summer meal planning.
Be wise and be well! This is Sheila Harrell with theChurch Health Center.
If you have a question for Life Matters, send it to health@wkno.org