March – National Nutrition Month
By Anett Ume, MA, RD, LDN
National Nutrition Month® began in 1973 as National Nutrition Week and became a
month-long observance in 1980 in response to growing interest in nutrition. While
knowledge of nutrition science has evolved over the years, one thing remains constant:
sharing a homemade meal with loved ones is a powerful way to connect, linking us to
our cultures, families, friends, and communities.
The theme for National Nutrition Month® 2025 is Food Connects Us, which highlights
the link between health, access, traditions, and food across all stages of life.
Today, more people are opting to eat alone. Eating while working or multitasking has
also become common. OpenTable reported a 29% increase in solo dining at restaurants
over the past two years, particularly among Gen Z and Millennials. However, this trend
isn’t limited to the U.S. — dining alone is on the rise worldwide, with similar patterns
observed in the UK, Germany, and Japan. While enjoying time alone can help refocus
and improve efficiency, it’s also important to recognize the value of shared meals and
the experiences that come with dining with others.
Here are some positive effects of connecting through food:
- Passing down recipes across generations strengthens ties to heritage and
identity. - Trying foods from different cultures broadens understanding and appreciation of
diverse societies and values. - Sharing meals with loved ones fosters conversation, creates lasting memories,
and boosts mental health. - Children who regularly eat with their families are less likely to be picky eaters.
- Cooking together allows us to learn new skills and pass on valuable knowledge.
- Sharing meals promotes a sense of community and belonging.
- Preparing a meal for someone is a meaningful way to express affection, love,
and care. - Connecting with the natural world deepens when we understand where food
comes from and how it’s grown and prepared.
While these factors influence the food we eat, the food we choose also affects our
health. The good news is that it’s always the right time to build healthier eating habits.
While convenience and quick-serve meals have become staples in today’s fast-paced
culture, making time for slower meals — like sharing a family dinner, gathering with
friends, or even having an outdoor picnic — offers the benefits of connection and
belonging. Start small: cook together as a family or invite friends over for a meal
focused on homemade foods, fresh vegetables, fruits, and authentic recipes. Aim to
avoid high-fat, greasy, and fried foods, especially those high in sodium and added
sugars. Processed foods, which often have a long shelf life, tend to be higher in these
unhealthy ingredients. By choosing meals made from scratch, you’re not only nourishing
your body but also enriching your soul and your family’s health.
National Nutrition Month is the perfect time to explore the benefits of a healthy eating
pattern and experience the joy of sharing meals with others. Here’s an easy, healthy
recipe to enjoy this spring.
Brown rice pilaf with sage, walnuts and dried fruit
Ingredients
1 medium onion, chopped
1 medium celery stalk, ends trimmed and chopped
2 cups brown rice, uncooked
2 1/2 cups water
2 cups vegetable broth, reduced sodium, fat-free
1/4 cup raisins
1/4 cup dried apricots, chopped
walnuts (1/4 cup, chopped, optional)
1 teaspoon dried sage
salt (to taste, optional)
black pepper (to taste, optional)
2 teaspoons sage (fresh, chopped)
Directions
- Wash hands with soap and water.
- Spray the large skillet with canola cooking spray. Heat skillet over medium heat.
- Sauté onion and celery until tender, about 5 minutes. Add brown rice and sauté
for 5 minutes. - Add water, broth, raisins, and apricots; heat to boiling. Reduce heat to low, cover
and simmer until rice is tender and liquid is absorbed, about 50 minutes. - Stir in sage and walnuts if desired. Season with optional salt and pepper to taste.
- Transfer to serving dish. Garnish with fresh sage and serve immediately
Recipe from: https://www.myplate.gov/recipes/brown-rice-pilaf-sage-walnuts-and-
dried
Resources:
https://www.eatright.org/national-nutrition-month
https://nypost.com/2024/09/03/us-news/solo-dining-in-us-spikes-29-as-restaurants-
cater-to-trend-report/