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Tag Archive | "March"

Who turned up the heat?


Sunshiny days and summer-like temperatures the last two weeks have marred any memory of the winter that never really arrived. With temps in the 70s and 80s, Michigan has been warmer than many of the southern and western states, including Florida, Arizona and Hawaii. WOOD-TV8 said that the 87-degree reading in Grand Rapids on Wednesday, March 21, 2012, made it the warmest day ever in March in G.R. The city is now 16.2 degrees warmer than average for March.

All the sunshine is also bringing out the flowers. Craig Owens, of Cedar Springs, and Christine Solomon, also of Cedar Springs shared some lovely flowers from their yard, and Tyler Felty, a Cedar Springs grad going to school at Ferris in Big Rapids, sent us some of the flowers he’s seeing around campus as well. Thanks so much!


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Eat Right With Color During National Nutrition Month®

National Nutrition Month 2011 encourages Americans to include a rainbow of foods at every meal and always “Eat Right with Color.”

(NAPS)—March is National Nutrition Month, and with this year’s “Eat Right with Color” theme the American Dietetic Association encourages Americans to include a colorful variety of fruits, vegetables, whole grains, lean proteins and dairy on their plates every day.

“Adding a splash of colorful, seasonal foods to your plate makes for more than just a festive meal,” says registered dietitian and ADA spokesperson Karen Ansel. “A rainbow of foods creates a palette of nutrients, each with a different bundle of potential benefits for a healthful eating plan.”

Ansel offers ways to brighten up your plate with this quick color guide:

Green produce indicates antioxidant potential and may help promote healthy vision and reduce cancer risks. Fruits include avocados, apples, grapes, honeydew, kiwis and limes. Vegetables include artichoke, asparagus, broccoli, green beans, green peppers and spinach.

Orange and deep yellow fruits and vegetables have nutrients that promote healthy vision and immunity and reduce cancer risks. Fruits include apricots, cantaloupe, grapefruit, mangoes, papaya, peaches and pineapples. Vegetables include carrots, yellow pepper, yellow corn and sweet potatoes.

Purple and blue options may have antioxidant and anti-aging benefits and may help with memory, urinary tract health and reduced cancer risks. Fruits include blackberries, blueberries, plums and raisins. Vegetables include eggplant, purple cabbage and purple-fleshed potatoes.

Red produce may help maintain a healthy heart, vision and immunity and may reduce cancer risks. Fruits include cherries, cranberries, pomegranate, red/pink grapefruit, red grapes and watermelon. Vegetables include beets, red onions, red peppers, red potatoes and tomatoes.

White, tan and brown foods sometimes contain nutrients that may promote heart health and reduce cancer risks. Fruits include bananas, brown pears, dates and white peaches. Vegetables include cauliflower, mushrooms, onions, turnips, white-fleshed potatoes and white corn.

Ansel reminds Americans to also include a variety of colorful whole grains, lean meats and fish and low-fat dairy with their meals.

For tips, games and more information, visit ADA’s website, www.eatright.org/nnm.

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Kent County Credit Union
Ray Winnie


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