Save Time and Eat Healthy

Save Time and Eat Healthy

National Nutrition Month is celebrated every March which focuses on the importance of making informed food choices and developing sound eating and physical activity habits. The theme for 2018 is “Go Further with Food” which encourages everyone to prepare meals in advance to enjoy throughout the week. Planning and cooking meals in advance can help reduce food loss and waste. Below are some tips to save you time and money by preparing your meals ahead.

  • Look in the refrigerator, freezer, and pantry first for foods that need to be used up.
  • Find recipes that use those ingredients.
  • Buy the amount of food that can be eaten or frozen with a few days.
  • Place foods that spoil quickly within sight.
  • Eat leftovers within 3 to 4 days (or freeze for up to 3 to 4 months).
  • Store produce properly.
  • Be mindful of portion sizes-focus of feeling satisfied instead of stuffed.

For more information visit, https://www.eatright.org/food/resources/national-nutrition-month/national-nutrition-month-celebration-toolkit

Morris County Residents Asked to Take Health Survey

As part of an on-going Community Health Needs Assessment, the North Jersey Health Collaborative (NJHC) is distributing its 2018 Community Voice Survey to collect the perspectives of county residents on which issues matter the most for their health and well-being.

All organizations in Morris County are invited to join the NJHC in disseminating the survey. Here is the list of organizations that have signed-up so far.

The North Jersey Health Collaborative is an independent group of more than 150 partner organizations, including the Morris County Office of Health Management,that work together to create healthy communities and healthy people. The partners represent health care, public health, social services, faith-based groups, employers, and other community organizations which share data, prioritize the data, and share resources to improve community health.

The group’s core function is a shared process of assessing community needs and health improvement planning to identify the most pressing health issues facing residents, and to facilitate the development of collaborative action plans to address them.

This is the first time the Collaborative has reached out to residents to include the community voice to identify topics to focus on to improve health in North Jersey.

To make sure the NJHC chooses issues that really matter to residents, it needs to hear from the people who live and work in our communities. This is your chance to tell us what you think. The survey takes only about 12 minutes to fill out and your answers are completely confidential. (You also can enter for a chance to win $100 and a signed NY Jets football).

By working together, Collaborative partners are strategically aligning their efforts and resources to achieve collective impact on the health of our communities, accomplishing together what could not be done alone.  Together, the partners are working to create “healthy communities – healthy people” in Morris County, as well as Passaic, Sussex, Union, and Warren counties.

It is important to understand that socioeconomic factors impact health more  than biology or genetics. Lifestyle choices have a major impact on 70 percent of disease, illness and disability. To improve health now incorporates making the places people live, work and play healthier. This cannot be done without collaboration and sharing resources.

The NJHC tabulates health data for Morris County, as well as other members. For more information on the NJHC, including its mission and goals, visit http://www.njhealthmatters.org/

Rules of the Game for Food Safety

It is important to keep food safety in mind as you prepare snacks and foods for Superbowl parties.

Rules of the Game for Food Safety

  • Keep it clean: Before you eat or handle food, wash your hands, and food prep tools and surfaces.
  • Cook to the right temperature: Use a food thermometer to check. 165° F for chicken and 160° F for ground beef.
  • Watch the clock:  Throw out perishable food sitting at room temperature for more than two hours.
  • Keep hot foods at 140° F or warmer and cold foods at 40° F or colder.