Healthy Teaching Kitchens for U.S. Veterans

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             A healthy diet is a vital part of maintaining a healthy lifestyle. For many people in today’s society, consuming a healthy diet is a daunting task. In 2010, the United States Department of Veterans Affairs (VA) has developed a partnership with Healthy Teaching Kitchens, a program that educates veterans and their family members how to prepare healthy meals and choose healthy food options in a grocery store (Healthy Teaching Kitchens). This partnership will help veterans manage chronic diseases they have developed since leaving the service such as diabetes, heart disease, high blood pressure, etc. 

Furman, J. (2013). Nutrition and Food Services. In United States Department of Veteran Affairs. Retrieved September 17, 2013, from http://www.nutrition.va.gov/

WHY IS HEALTHY EATING IMPORTANT?

            A healthy diet is especially important for elderly veterans because they are developing chronic diseases due to change in lifestyle and aging. Research has shown that U.S. Veterans have poorer health conditions than the general patient population (Shahnazari, et. al., 2013).  Consuming a balanced diet is a key factor that reduces the risk of many of these chronic diseases. The human body requires certain minerals, vitamins, and other nutrients that are found in different food groups. In order to get all of these nutrients, you must consume a variety of foods from each food group (fruits, vegetables, whole grains, and protein) (Healthy Eating, 2013).

KEY RECOMMENDATIONS FOR EATING WISELY

            It is important to eat a variety of foods from the basic food groups. Generally, it is good to choose foods that are high in fiber; low in added salt or sugars; and are low in saturated and trans fats, and cholesterol (Furman, 2013).  There are five basic food groups: fruits, vegetables, whole grains, protein, and dairy.  You should choose the amount of food you consume based on your age, gender, and weight goals (“ChooseMyPlate”, 2013). Healthy eating doesn’t have to be a “diet,” it is as simple as consuming the right amount of the foods your body needs.

“ChooseMyPlate”. (2013). In ChooseMyPlate. Retrieved September 14, 2013, from http://www.choosemyplate.gov/

VETERANS OVER 50

            Veterans over 50 years of age are at increased risk for heart disease, diabetes, and high blood pressure/cholesterol if you do not consume a good diet. You should focus on your nutrition and physical activity on a daily basis. Additionally, you should ensure that you are consuming enough vitamin B12, which can be found in animal products (fish, meat, poultry, eggs, etc.), because older adults often have difficulty absorbing vitamin B12 from foods (Furman, 2013). Vitamin B12 can be taken in a supplemental pill form.

           

            It is never too late to start eating right! Eating a balanced diet on a daily basis can reduce the risk of many chronic illnesses as well as manage disease such as diabetes and high blood pressure. Be sure to talk to your doctor as well as your local VA clinic to receive more information about the Healthy Eating Kitchen and other nutritional programs.

References

“ChooseMyPlate”. (2013). In ChooseMyPlate. Retrieved September 14, 2013, from http://www.choosemyplate.gov/

Furman, J. (2013). Nutrition and Food Services. In United States Department of Veteran Affairs. Retrieved September 17, 2013, from http://www.nutrition.va.gov/

Healthy Eating - Overview (2013). In WebMD. Retrieved September 16, 2013, from http://www.webmd.com/food-recipes/tc/healthy-eating-overview

Healthy Teaching Kitchens Encourage Well-Rounded Diets for Veterans and Their Families (n.d.). In Homes For Disabled Veterans. Retrieved September 13, 2013, from http://www.accessfordisabled.com/2013/03/healthy-teaching-kitchens-encourage-well-rounded-diets-veterans-families/

Hudson, J. (2010, December 14). Teaching Veterans How to Cook Healthy. In U.S. Department of Veteran Affairs. Retrieved September 14, 2013, from http://www.butler.va.gov/features/Teaching_Veterans_How_to_Cook_Healthy.asp

Koepsell, T. D., Littman, A. J., & Forsberg, C. W. (2011, February 3). Obesity, Overweight, and Their Life Course Trajectories in Veterans and Non-Veterans. Obesity Journal, 20(2), 434-439. Retrieved September 13, 2013, from http://onlinelibrary.wiley.com/doi/10.1038/oby.2011.2/pdf

Shahnazari, M., Ceresa, C., Foley, S., Fong, A., Zidaru, E., & Moody, S. (2013, July). Nutrition-Focused Wellness Coaching Promotes a Reduction in Body Weight in Overweight US Veterans. Journal of the Academy of Nutrition and Dietetics, 113(7), 928-935.