March is national Nutrition Awareness Month

Crow Wing County WIC program supports healthy eating.

Illustration, Shutterstock, Inc.

CROW WING COUNTY โ€” In March, the Academy of Nutrition and Dietetics focuses attention on healthful eating through National Nutrition Month.

This year's theme, "Celebrate a World of Flavors," embraces global cultures, cuisines and inclusivity, plus highlights the expertise of registered dietitian nutritionists.

During National Nutrition Month, the academy encourages everyone to make informed food choices and develop sound eating and physical activity habits they can follow all year long.

The academy encourages seeking the advice of registered dietitian nutritionists โ€“ the food and nutrition experts who can help develop individualized eating and activity plans to meet people's health goals. RDNs help clients fine-tune traditional recipes, provide alternative cooking methods and other healthful advice for incorporating family-favorite foods into everyday meals.

National Nutrition Month was initiated in 1973 as National Nutrition Week, and it became a month-long observance in 1980 in response to growing interest in nutrition. The second Wednesday of March is Registered Dietitian Nutritionist Day, an annual celebration of the dedication of RDNs as the leading advocates for advancing the nutritional status of Americans and people around the world.


This year's observance was on March 9.

The Crow Wing County WIC program is committed to providing the most current and up-to-date nutrition information to participants. The tools the WIC program provides enable participants to start, or continue, making positive changes in their own lives and the lives of their family.

Refer to Facebook in March for National Nutrition Month topics of interest.

The 2020-2025 Dietary Guidelines for Americans are also a great reference for general healthy eating:

  • Follow a healthy dietary pattern at every stage of life. 
  • Customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions and budgetary considerations.
  • Focus on meeting food group needs with nutrient-dense foods and beverages, and stay within calorie limits.
  • Limit foods and beverages higher in added sugars, saturated fat, and sodium, and limit alcoholic beverages.
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