A new report that highlights the needs of the low-income population in DuPage County is now available on the the Impact DuPage website. The DuPage County Community Services’ 2016 Community Needs Assessment was completed in partnership with Impact DuPage, which worked to gather data on social needs and poverty in DuPage County.
The report includes results from a survey of over 200 stakeholders across a variety of sectors and a survey of 1,602 clients of DuPage County social service organizations. Clients selected the needs they could use help with regarding employment, education, financial and legal issues, housing, food and nutrition, childcare and child development, parenting and family support, transportation, health, and basic needs. These needs are reported at the county and zip code levels.
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The “Let’s MOve” Campaign shared that in recent years, obesity rates for preschool-aged children have declined slightly but still remain much too high. Children who are overweight or obese as preschoolers are five times more likely to become obese adults than normal weight children.
- Approximately 23 percent of children aged two to five years are overweight or obese.
- Obesity rates for young children doubled in about a 20 year period of time (1980s – 2000s).
- One out of eight low-income, preschool-aged children is obese.
- Some children are at higher risk for obesity: American Indian and Alaska Native (20.7%) and Hispanic (17.9%) children aged two to four years have the highest rates of obesity.
Alexa Tucker from SELF says Meal prepping is one of the best ways to stay on track with healthy eating. When life gets away from you, it’s all too easy to rely on takeout or quick meal options. (Confession: my go-to dinner when things get crazy is popcorn and wine, Olivia Pope-style. Not exactly loaded with protein, healthy fats, and complex carbs.) Sometimes, there just aren’t enough hours in a day to cook a full-on meal—that’s where prepping comes in.
“It’s essentially like you’re paying in advance with your time and effort,” Cassy Joy Garcia, author of paleo cookbook Fed & Fit out August 16 (and the healthy eating pro behind the blog, too), tells SELF. “It’s completely normal to feel like you don’t have the time or energy to cook a healthy meal during the week, so prepping healthy meals when you have time is the equivalent of knitting yourself a healthy-food safety net you can fall back on throughout the week.”
Ready to create your own delicious healthy-eating safety net? Here are eight game-changing tips for your best, most efficient meal prepping session ever.
1. Calculate how much food you’ll actually need to cook.
Before you plan your meals and hit the grocery store, consider how much food you’re actually going to eat so you don’t under- or over-do it. “Start with the simple math of how much you’d want to enjoy at a single meal,” says Garcia. “I typically recommend 4-6 ounces of protein, about half a cup of a vegetable-based starch (like a squash or potato), and at least one cup of cooked vegetables. If you’re preparing meals for five days of the week, simply multiply!”
You can also add in a couple of extra servings in case you’re especially hungry one day and store it in the freezer if you don’t end up eating it, she adds.
2. Get strategic about when you’ll eat what, and plan a small mid-week grocery run if you can.
While prepping for a whole week sounds great in theory, you have to consider the shelf life of cooked foods before diving in and cooking, say, six days’ worth of chicken breast. “For example, while baked potatoes and roasted vegetables will keep for about a full five days depending on the temperature and humidity of where you live, sometimes it’s best to eat meat sooner than that,” says Garcia. That chicken? It’s probably only good for three to four days. (Here are more guidelines on how long your meal prep go-tos keep.) Pop into a grocery store mid-week to grab any more fresh fruits, veggies, herbs, and meat you need, or simply keep some meat in the freezer to thaw and cook when you run out. Continue reading
Dr. Axe shared that Ii you’re a fan of Tex-Mex but trying to eat more nutritiously, it can be a little tough to stay on track — so many white flour tortillas! But I have a delicious, healthy alternative that is seriously better than anything you can buy in stores: zucchini tortillas. These feature arrowroot and coconut flours, making them suitable for people avoiding gluten and grains. But best of all, these zucchini tortillas have flavor baked right into them — that means a taste of paprika, cumin and chili powder in every bite.
The “Let’s Move” Campaign shared that children who are overweight or obese can be undernourished at the same time if the foods and beverages they consume are not very nutritious in terms of vitamins and minerals. Nutrition deficiencies impair brain development and cognitive functioning, including learning. Energy needed for optimal child growth and development is impacted by diet.
Obesity increases the likelihood of certain diseases and health problems, such as:
- Heart disease
- Type 2 diabetes
- Sleep apnea and respiratory problems
- High blood cholesterol
- Gynecological problems
- Liver and gallbladder disease
Obese children also face more social and psychological problems, such as discrimination and poor self-esteem, which can continue into adulthood.
Children who are not physically active, regardless of their weight status, have more behavioral and disciplinary problems, shorter attention spans in class and do not perform as well in school compared to active children.
The Okinawa diet is named after the largest island in the Ryukyu Islands in Japan. History buffs might recognize the name from the Battle of Okinawa, fought during World War II. But these days, there’s another reason it’s in history books: Okinawa’s people live a really, really long time.
While the average life expectancy in the United States is 78.8 years, it’s 84 years old in Japan – and five times as many people from Okinawa live to be 100 years as their peers in the rest of the country. Researchers have studied the Okinawa’s residents for years, and the answer lies both in the typical Okinawan diet and the islands’ attitude toward eating.
What Okinawans Eat
The Okinawa diet gets back to basics. It emphasizes a diet rich in yellow, orange and green vegetables. While rice is ubiquitous with mealtime in Japan, they skimp on the grains and focus instead on the purple sweet potato. Meat (including pork), dairy and seafood are eaten in small amounts, and there’s an emphasis on soy and legumes.
The entire diet is quite low in sugar and grains – Okinawans consume about 30 percent less sugar and 15 percent fewer grains than folks in the rest of Japan.
Healthy Lombard provides a special summer program to promote healthy children and to fight childhood obesity. On August 14, 2016, 2XL Powerlifting LLC, and training subcontractor Ironclad LLC, hosted a ‘StrongKids’ program consisting of a series of ‘strongman’ style challenges. The StrongKid program was sponsored by GNC.
We were asked to refrain from videoing or taking pictures of the kids without permission.
The program was added to the end of the summer long program and, with it being the day before school, was lightly attended. However, it gave the team the chance to pay closer attention to those who did attend.
One treat is in the video above. A couple was watching everything from Frankie’s Deli nearby. They came and introduced themselves – he is a pilot for a major airline and avid golfer, she is an air traffic controller and, yep, she lifts. Their names are excluded by request.
The Healthy Apple decided to give things a try…
GNC provided bags of goodies!
We all got a bit of sun, some a little more than others.
Finally, Jacob Stone took a turn at the events: