Pages Navigation Menu

Eating For Health – By Color

Take a fresh look at your meals.

Decide that you are going to place added color and important nutrients in your diet by adding fruits and vegetables daily.

Make those meals count; studies to date suggest plant chemicals and phytonutrients appear to boost immune function, to reduce inflammation, and to block free radical assault.

Free radicals are thought to attack and damage living cells causing disruption and premature aging.

In fact, at the USDA HUMAN NUTRITION RESEARCH CENTER ON AGING at Tufts University in Boston, blueberries, strawberries, red bell peppers, and some deep green vegetables were found to be workhorses at disarming free radicals (at least in test tubes).

Make a bold move.

A bold color move.

Commit to adding copious amounts of these rainbow-colored warriors to your meals.

Make them the stars of your plate.

Think Superfood. Think Variety. Think Health.

Naturally low in calories, high in fiber, these powerhouses of vitamin and mineral content shield from oxidative stress, appropriately called antioxidants.

How much do we need to make a difference?

Aim for 2 cups of fruits and 2.5 cups of vegetables a day.

Whether it be adding fresh fruit to yogurt, diced carrots to spaghetti sauce or covering half your plate with fresh spinach greens, add color for your health.

You’ll be glad you did.

 

About The Author

 

Suzanne de Boisblanc-Tyler, RD LD/N

 

Registered Dietician/Nutritionist

 

Suzanne is a driving force in the New Orleans community promoting total body wellness. She is recognized for her ability to interview clients, assess their eating habits, develop individualized treatment plans, promote healthy lifestyles, and follow up and track their progress. She has a keen understanding and vast knowledge of human behavior and food habits, as well as the ability to motivate her clients in making healthy lifestyle choices.

 

She has also been a featured speaker at nutritional events including Women’s and Men’s Health Day, Senior Wellness Programs, and the Baptist Health Corporate Wellness Program. She was honored as the Nutrition Educator of the Year in 1999 for her accomplishments in the field.  Her professional affiliations include the Academy of Nutrition and Dietetics, Nutrition for Public Health Practice Group, World Affairs Council of New Orleans, New Orleans Citizens for Diplomacy Council, and the National Association of Professional Women.   She completed the Program in Dietetics and the Approved Professional Practice Program from the Florida International University in Miami. She continued her studies at the Pritikin Institute for Longevity as an intern.

 

For more information on Suzanne, click here.