“Seasonal Fruits and Vegetables at Your Spring Table” by Cheryl Marsland, MS, RDN, LDN, CNSC / Dietetics and Nutrition Program Director at the Melbourne campus

With the beginning of Spring and Easter celebrations health and wellness at the table is fresh on our minds.  Incorporating seasonal fruits and vegetables can help us meet recently released 2015-2020 Dietary Guidelines for Americans.  When you are doing your grocery shopping remember to start with the outer areas of the grocery store first.  This is where you find fresh fruits and vegetables, low-fat dairy products, fresh meats, poultry and fish.  Seasonal fruits and vegetables you will find during March and April include artichokes, avocados, carrots, fava beans, fennel, grapefruits, leeks, mangos, onions, parsnips, peas, pineapple, radishes, spinach, and strawberries.  Healthier cooking methods include steaming, baking, stir-frying, sautéing, roasting, boiling and grilling fruits and vegetables.  Try roasted carrots with red onions, fennel and mint.  Combine sweet peas and parsnips for a colorful dish.  Grill pineapple for a sweet treat.  Be creative and eat fresh year round to promote a healthy eating.

The 2015-2020 Dietary Guidelines for Americans released in January 2016 provide updated nutritional guidelines that encourage Americans to adopt a series of science-based recommendations to improve how they eat to reduce obesity and prevent chronic diseases like Type 2 diabetes, hypertension, and heart disease.”