On National Pizza Day, and all of the other 364 days of the year, people across this country settle for sad slices of pizza that were once frozen solid like a manhole cover, lacking toppings or damaged in delivery. They often look nothing like the picture above and sometimes taste like cardboard. Let’s face it, not all pizzas are created
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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
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Who 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
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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
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“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
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Anne Goetze, our senior director of nutrition affairs, was recently selected as a recipient of the 2016 Preceptor Award by the Academy of Nutrition and Dietetics Foundation. Only seven of these awards are available each year across the entire nation. A preceptor is a professional practitioner who is an exemplary educator, mentor and supervisor to students. Did you know that
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Early this year, the 2015-2020 Dietary Guidelines for Americans (DGAs) were released jointly by the U.S. Department of Agriculture and the United States Department of Health and Human Services. Similar to previous versions, the new DGAs recommend three servings of dairy each day as an important part of a healthy eating pattern. The full report brings attention to the fact
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What happens when a broad-based group of citizens comes together with a common goal to improve the health of their community? Change happens! Just over a year ago, the Oregon Dairy and Nutrition Council (ODNC) organized a town hall gathering in Tillamook to bring together a diverse group of community leaders who care about health and wellness. This led to
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Milk provides a package of protein and essential nutrients that are not easily replaced with other foods. Among registered dietitians, family physicians and pediatricians who participated in a recent survey, fluid milk was among the top sources of calcium and vitamin D they recommended to their clients/patients. So what’s up with all of the other items filling the shelves claiming
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At Honor the Harvest, a summit sponsored by the National Dairy Council in June, more than 200 professionals from the culinary, nutrition, health and wellness, and agricultural communities gathered to immerse themselves in the science and insights about dairy’s role from farm to table. Representing Oregon at this national summit was Anne Goetze, our Senior Director of Nutrition Affairs, Oregon
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Oregon Dairy and Nutrition Council 