Project MANA - A Hunger Relief Agency

For National Nutrition Month, Project MANA suc cessfully stepped up its nutrition education and outreach programs in the community. Our programs for the month of March engaged individuals of all ages to sustain the practice of lifelong healthier habits.

The Fruit and Veggie Challenge

The Fruit and Veggie Challenge at the Donald W. Reynolds Non-Profit Center was a success, driven by fierce competition to consume the most fruit and veg gies during the week of March 9. The Parasol Tahoe Community Foundation took first place with an average of 31.5 servings per person. Project MANA will award them with a bountiful and nutritious luncheon on April 13.

Second graders at Incline Elementary took home tracking sheets to record their consumption of fruits and veggies for comparison.

Kids Can Cook

Project MANA’s first Kids Can Cook class of the year took place March 11. The group of participating Incline Middle School students learned to make mango pineapple smoothies and healthy pizzas on whole grain bread. Natalie Hull, Project MANA’s Nutrition Education Coordinator, held several nutrition workshops for Incline’s second grade classes during the month. She emphasized the importance of daily physical activity as a key component to nutritional well-being. This led to a discussion of diseases such as diabetes, obesity and osteoporosis and the basic steps needed to prevent their onset. Regarding eating habits, Natalie emphasized choosing dairy products low in fat whenever pos sible, and consuming whole grains in the place of refined “white” grains.

Project MANA distributions

At our weekly emergency food distributions, we distributed two flyers during the month. The first contained information regarding the nutritional value in a bowl of rice and beans. It also included two inexpensive, easy recipes for making the meal.

The second flyer contained a diagram of a plate displaying the relative proportions of food groups to be included in the diet. Fruit and vegetables cover half of the plate, while grains and proteins like meat and beans each warrant one quarter of the remaining half of the plate. Our clients have responded with interest to our flyers, so we will continue to put them out periodically.

The nutritional value in a bowl of rice and beans

Much of the world survives on a diet based on rice and beans. Even though it is basic, this meal is tasty and extremely nutritious. A bowl of rice and beans contains a complete protein, plus dietary fiber and folate. It is also a good source of minerals like manganese, iron, and phosphorus.

Even when cooked plain with a little salt, this meal is delicious. But it can be dressed up as well to incorpo rate more ingredients and flavors. Feel free to use the recipe, or experiment on your own.

Basic Rice and Beans

• Soak beans in water for 24 hours
• Bring beans to a boil and then simmer for an hour or until tender with added salt, (garlic and or onion)
• Cook 1 part rice to 2 parts water in pot
• Bring water to a boil and add rice on low heat
• Cook brown rice for 40 minutes and white rice for 20 minutes
• Mix together and serve

Recipe: New Orleans Rice and Beans

Ingredients:

• 1 pound beans
• 7 cups water
• 1-2 tablespoons oil
• 1 chopped pepper
• 1 chopped onion
• 3 garlic cloves chopped
• Spices and herbs to taste (cumin, paprika, chili powder, thyme, coriander)

Preparation:

• Cook 1 pound of beans in 7 cups water with salt
• When tender, lightly fry the remaining ingredients and add to the pot of drained beans.
• Serve on cooked rice

March has been a month full of nutrition education at Project MANA, and we intend to keep up the momentum in the coming months. After all, why not celebrate health and nutrition year-round?

For information about Project MANA go to www.pro jectmana. org or call (775) 298-0008.

Gwen Straley is the community out reach coordinator and AmeriCorps mem ber at Project MANA. She is a 2003 graduate of Incline High School and graduated from Hampshire College in Amherst, Mass. This is her first year as an AmeriCorps volunteer with Project MANA.