Tag Archives: nutrition

Outstanding in His Field: Noah Miramontes on Dairy Farming and Soccer

Soccer Ball Miramontes Dairy

What’s black and white and can be found in a field? A Holstein cow or a soccer ball would both be correct answers – and ninth grader Noah Miramontes knows his way around either one.

As the son of first generation dairy farmers Jesús and Emma Miramontes, Noah has grown up on his family dairy near Grants Pass, Oregon. In addition to working hard alongside his parents on the farm, Noah Miramontes is now a freshman varsity soccer player for North Valley High School.

Making the varsity team wasn’t easy, especially as a freshman. He attributes his success to the lessons he’s learned on the farm and to eating healthy.

Noah Miramontes“The values I learned growing up and working with my family have helped me with success on the soccer team,” said Noah. “Values such as being a team player, keeping an open mind and not trying to control fellow teammates.”

There are so many tasks to complete in any given day on a dairy farm, Noah understands that routine is important as is every pair of hands and feet. Just like soccer. Farm work has also helped him prepare for any weather conditions as well as the hard work and physical demands that comes with playing competitive soccer.

When he’s not working, practicing or playing in a game, Noah enjoys snacking on fruit with peanut butter and washes it down with plenty of milk. In fact, Noah’s favorite dairy product is milk – especially chocolate milk. He recognizes the importance of nutrition to help make him strong so he can continue to improve.

While his big brother and sister have both left the farm to pursue their own passions, Noah knows he has at least a few more years of farm chores ahead of him. But he’s not complaining.

“If we didn’t have a farm, I don’t think I would get to hang out with my mom as often,” said Noah. “Growing up on a farm gives me some great moments with my mom.”

RELATED STORY
Meet the Miramontes Family: First Generation Oregon Dairy Farmers

Community Inspired to Live Stronger, Healthier and Happier

livebest-with-yogurtWho doesn’t want to live a stronger, healthier and happier life?

All were elements of Judy Barbe’s Eating Well, Being Well workshop in Tillamook on Saturday, March 11. Barbe is a Registered Dietitian Nutritionist and a nationally-known author and speaker, and her appearance was sponsored by the Oregon Dairy and Nutrition Council.

Organized by the Tillamook County Year of Wellness Nutrition Committee, and led by Oregon State University Extension Professor Jessica Linnell, PhD, the event drew more than 70 attendees, including all ages and walks of life. In addition to Tillamook Mayor Suzanne Weber and Commissioner Bill Baertlein, dairy representatives included local dairy farmers Julie Lourenzo and Joanne Seals, as well as Dairy Extension County Leader Troy Downing.

Judy-Barbe-TipsJudy Barbe engaged the audience in exercises aimed at assessing their food and lifestyle choices along with some goal setting activities to make improvements. She made an impression. One of the attendees said, “I am going to lose the prejudices I’ve formed about several food groups.” Another later posted a picture of his notes from the presentation posted on his refrigerator at home. Still another Tweeted about her meal prepping after the workshop.

Barbe gave positive “dairy deliciousness” food suggestions and addressed the health benefits of consuming real dairy. She answered questions about dairy fat and alternative beverages. Hallie Hopkins with Oregon State University Extension Service provided a tasty and instructive food demonstration with bulgur, roasted vegetables and a yogurt sauce made with donated Tillamook yogurt.

“The workshop concluded with participants sharing the goals they set for themselves based on what they learned,” said Anne Goetze, Senior Director of Nutrition Affairs for the Oregon Dairy and Nutrition Council. “People left motivated to make positive changes.”

THE TILLAMOOK COUNTY YEAR OF WELLNESS NUTRITION COMMITTEE INCLUDES:
Michelle Jenck, Year of Wellness
Laura Swanson, Tillamook Pioneer
Sue Phillips-Meyer, Adventist Health
Hallie Hopkins, Oregon State University Extension
Mis Carlson-Swanson, Oregon Food Bank
Dawna Roesener, Tillamook County WIC
Lauren Sorg, Food Roots
Joyce Trogdon, Rinehart Clinic

RELATED LINKS:

Tillamook County Year of Wellness

LiveBest – website for Judy Barbe, RDN

Improving Nutrition, Healthcare Outcomes in Older Adults

Nationwide, up to 60 percent of hospitalized older adults may be malnourished, with an estimated price tag of $51.3 billion. It is no surprise that a 300 percent increase in health care costs can be attributed to poor nutrition status.  In Oregon, Registered Dietitian Nutritionists are in the forefront of the fight to prevent and treat malnutrition.

Partnering with nutrition leaders, Oregon Dairy and Nutrition Council is working to raise awareness and has gathered educational tools to help health professionals recognize and treat malnutrition. The resources also help older adults realize that they need to ask about nutrition and advocate for improved care.ask-about-your-nutrition

Oregon Governor Kate Brown joined the Oregon Academy of Nutrition and Dietetics in shining the light on the impact of malnutrition – especially in older adults – by proclaiming September 26 to 30 as Malnutrition Awareness Week in Oregon.

Preventing and treating malnutrition can be as simple as following the MyPlate guidelines.  Eating enough food and the right amounts from each food group is the key. Protein is especially important.

Everyone, and especially those at risk of malnutrition such as the ill or elderly, should aim to consume 3-4 ounces of protein at each meal (30 grams). Protein-rich dairy foods are a convenient, affordable and tasty option for seniors.  Try milk (lactose-free, if needed), cheese, Greek yogurt, yogurt and cottage cheese.  Find out what a serving is and how you can get enough with these fact sheets:

Protein Pointers

Eating to Optimize Surgery or Treatment

Eating to Meet Your Body’s Needs

Eating for Your Best Health

Malnutrition awareness is important. Learn more about this issue at this link to a KPTV television story with Providence nutrition services.

Cooking Up New and Nutritious Recipes for School Kids

“What’s for lunch?” It’s a common refrain in school cafeterias across the state, and some tasty plans are in the works to provide exciting new and nutritious menu items. Thanks to a special series of events called “Oregon Cooks for Kids,” school cooks are learning new recipes featuring dairy ingredients that they can take back to their schools.

Sponsored by the Oregon Dairy and Nutrition Council and the Oregon Department of Education, Child Nutrition Services, seven statewide culinary trainings are being offered for school nutrition directors and cooks in 2016. This year’s schedule includes trainings in Albany, Hermiston, McMinnville, Central Point, Salem, La Grande and Klamath Falls.

Chef Garrett Berdan, RDN, coaches participants on cooking-from-scratch culinary skills, while preparing and taste testing 15 actual recipes. The preparation of healthy meals for students emphasizes nutrient-rich foods, because studies show that well-nourished kids perform better at school. Participants practice menu planning, weights and measures, knife skills and other culinary techniques.

The Oregon Dairy and Nutrition Council has supported culinary training events for seven years. Oregon’s 228 dairy farm families and 31 dairy processors are involved with schools across the state — providing nutritious foods to kitchens and cafeterias and leading health and wellness initiatives.

Cafeteria cooks have new tricks up their sleevesCafeteria cooks have new tricks up their sleeves

Statewide culinary trainings are improving the quality and variety of meals served in Oregon schools. Learn more about what happens at these special events with this fun story from KGW TV’s Portland Today.   VIDEO

Healthy Meals for Healthy StudentsHealthy Meals for Healthy Students Trainings

Trainings are presented in partnership with the Oregon Department of Education Child Nutrition Programs and the Oregon Dairy and Nutrition Council. We train school nutrition and frontline staff, giving them ideas and skills to improve their school meal programs with nutrient-rich recipes, featuring ingredients like low-fat and fat-free milk, cheese and yogurt, whole grains, fruits and vegetables.   VIDEO

 

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