Healthy Thanksgiving Strategies           

Sticking to your healthy habits during the holiday season may seem impossible.  But with a bit of planning you can make it happen.

1. Eat a healthy breakfast.  Saving calories for a holiday meal can backfire.  You'll be hungry and eat more than you had planned.
2. Choose fruits & vegetables.  Whether it's for an appetizer or at the dinner table, remember to make half your plate fruits and veggies.  Pick those with no added sugars or fats for the healthiest choice.
3. Avoid high fat dairy. If you're cooking, choose low-fat or non-fat dairy for your recipe.  Often times you can still get the creamy taste while cutting the calories and fat in most recipes.
4. Serve a smart portion size.  There will be those family favorites that you want to eat, so be smart about it.  A small portion can allow you to indulge and not feel guilty.
5. Drink wisely.  Most folks drink more calories than they realize.  Sparking water with orange, lemon or lime fruit slices is a great choice for a holiday meal.  If you do partake in sweetened beverages be aware and if possible read the label.

Remember, the holidays are about spending time together with friends and family.  Make this holiday the beginning of a new tradition.  A tradition that includes physical activity; a game of touch football or a walk around the neighborhood can help everyone

When you're filling up your plate this holiday season, remember to make half of your plate fruits and vegetables.  One of the most economical ways to do this is by choosing what's in season.

Texas produces more than 60 commercial fruit and vegetable crops.  In November you'll find beets, green cabbage,carrots, celery, mushrooms, and kohlrabi to name a few.

During the autumn months people think of pumpkin, squash and other gourd vegetables.  All three types are seasonally available this month in Texas.

These hardy vegetables sport a variety of shapes and surfaces: from squat and round to gnarled and warty.

Acorn squash has concentrated nutrients which support heart health, such as potassium, fiber, vitamin B6 and magnesium.

Butternut squash provides nutrients that help support skin and eye health, such as vitamin A, vitamin C and vitamin E.

Pumpkin is a great source of beta-cryptoxanthin and alpha-carotene which were linked to a lower risk of lung cancer and may also lower the risk of developing arthritis.  And an ounce (approximately 1/4 cup) of dried pumpkin seeds provides a quarter of your daily iron needs, 40% of magnesium and 45% of manganese needs.

Serving Up MyPlate is a new collection of classroom materials that helps   elementary school teachers integrate nutrition education into Math, Science, English Language Arts, and Health.

Each Teacher's Guide has three inquiry-driven lessons that help children discover nutrition, explain their understandings, and reflect upon their experiences - all of which encourage a lasting awareness of what it means to be healthy.

Level 1: Grades 1 and 2

Level 2: Grades 3  and 4

Level 3: Grades 5 and 6

Each level has three courses.  In the Level 2 curriculum the courses answer each of the following questions:

First course: We Are What We Eat - What choices can you make that help you stay healthy?

Second course:  You Be The Chef - Why is it important to eat a variety of foods from all food groups?

Third course:  The Science of "Sometimes" Foods - What are "sometimes" foods?   Why are they called that?  What can I eat instead?

To download a copy of the curriculum, including original songs, teacher guides and additional resources please go to the Team Nutrition website.