By: Megan Holdaway, RDN
Every year in March the Academy of Nutrition and Dietetics encourages people to focus on healthy lifestyle changes during National Nutrition Month®. In addition to promoting healthy habits like eating a variety of nutritious foods and planning meals and snacks in advance, the larger focus this year is to find the joy in healthy eating and to Celebrate a World of Flavors. Dairy Council of California is celebrating National Nutrition Month 2022 by highlighting cultural cuisines and traditions as a part of nutritious, sustainable eating patterns.
Cultural foods from around the world show that a diversity of flavors can be part of healthy, sustainable eating patterns. Sustainable nutrition means ensuring wholesome, nutrient-dense foods are accessible, affordable and culturally relevant while also preserving environmental resources and supporting local communities. Healthy eating patterns that include fruits, vegetables, whole grains, lean protein and dairy foods support the long-term health and well-being of populations worldwide.
Dairy foods play an important role in many cuisines. Milk, yogurt and cheese provide many essential nutrients needed for health, including high-quality protein, calcium, vitamin D and potassium. Nutrition research continues to demonstrate the benefits of dairy foods as an affordable and sustainable way to address the nutritional needs of a growing population. Dairy provides critical nutrition throughout the life stages. For children it is important as it offers a unique package of nutrients essential for optimal growth and development.
Popular dishes across the globe use a combination of nutritious, sustainable ingredients:
Join Dairy Council of California throughout National Nutrition Month in Celebrating a World of Flavors by enjoying your favorite cultural dishes that include milk and dairy foods. Read more about the benefits of milk and dairy foods and tips on meal planning and cooking with dairy.
Megan Holdaway, RDN
Megan Holdaway, RDN
Megan is a registered dietitian nutritionist and a Project Manager, supporting nutrition science and content development.
This annual date draws attention to the school foodservice programs that promote childhood nutrition by bringing dairy milk to school cafeteria.
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