BCIU Wellness Initiative

February 2010

oking Light
Nutrition Month
National Nutrition Month® is a
nutrition education and information

Copyright Co
campaign created annually in March
by the American Dietetic Association.
The campaign focuses attention on
the importance of making informed
food choices and developing sound
eating and physical activity habits.
CHILI Visit http://www.eatright.org/NNM/ for
B U T T E R N U T -B E E F more information.
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Mission Statement of the IU Wellness Initiative

The BCIU #22 encourages and supports personnel and their families to
strengthen their health and well being through educational opportunities
and wellness activities.

Sleep Awareness Week

National Sleep Awareness Week®,
which takes place March 7-13, 2010, is
Nat ion a l N u tr i ti o n Mo n t h an annual public education and
awareness campaign to promote the
importance of sleep. The week begins
with the announcement of the
National Sleep Foundation's Sleep in
The theme for March 2010 is "Nutrition From the Ground Up." America poll results and ends with the
clock change to Daylight Saving Time,
National Nutrition Month® is a nutrition education and information
campaign created annually in March by the American Dietetic
Association. The campaign focuses attention on the importance of
making informed food choices and developing sound eating and Poison Prevention
physical activity habits. Registered Dietitian Day, also celebrated in National Poison Prevention Week, the
March, increases awareness of registered dietitians as the third week in March each year, is a
week nationally designated to
indispensable providers of food and nutrition services and recognizes highlight the dangers of poisonings
RDs for their commitment to helping people enjoy healthy lives. and how to prevent them. Visit http://
www.poisonprevention.org/index.htm
Great resources are available at http:www.eatright.org/NNM. for more information.
 Good S le e p , E a t i n g To g e t h e r a n d L e s s TV
C a n E n d Ch il d ho o d O b e s it y

February 8, 2010
Childhood obesity is a top concern for parents and health care providers. According to the Centers for
Disease Control and Prevention (CDC), over 9 million children in the USA between the ages 6 – 19 years
are overweight or obese. While good diet and exercise are two important steps to overcoming childhood
obesity, a new study published in the research journal of the American Academy of Pediatrics found that
family behavior may well be the key to fighting childhood obesity.
The study found that when families ate dinner together, their children were more likely to get better
sleep, watch less TV – and were 40% less likely to be obese. Although eating together, getting a good
night’s sleep and watching less TV seem easy enough to do, parent work schedules and after-school
activities make it hard for the modern American family to practice all three. The study’s lead author,
Sarah Anderson, explained in the Statesman Journal that parents should "make these behaviors a priority.
Sit down and figure out how you can make it happen."
As family work at making the switch to improve the lives of their children, here are two tips that can
help combat obesity and improve sleep.
* Make healthy choices for your meals. Avoid fast foods. Eat more fish, fruits and vegetables; avoid
foods high in carbohydrates or fats.
* Start getting consistent exercise, which will improve the quality of your sleep. Most experts, however,
say to avoid exercising less than 3 hours before bedtime, because exercise is alerting and can make it
harder to fall asleep.
This article copyright of the Sleep Foundation. For further information, please visit http://www.sleepfoundation.org

N at i on a l P o i s o n Pr e v e n t io n We e k

More than 2 million poisonings are reported each year to the 61 Poison Control
Centers (PCCs) across the country. More than 90 percent of these poisonings
occur in the home. The majority of non-fatal poisonings occur in children
younger than six years old. And, poisonings are one of the leading causes of
death among adults.
The U.S. Congress established National Poison Prevention Week on September
16, 1961 (P.L. 87-319). Shortly thereafter, the Poison Prevention Week Council
was organized to coordinate this annual event and promote poison prevention.
National Poison Prevention Week, the third week in March each year, is a week nationally designated to
highlight the dangers of poisonings and how to prevent them. However, every day people can and do
prevent poisonings. We invite you to review the information on this site and become actively involved in
helping ensure the safety of children and adults in your home and your community.
For more information, please visit the National Poison Prevention Week website at
http://www.poisonprevention.org/index.htm. This article if copyright of poisonprevention.org.
 T h i n k i n g A b o u t R e c y c l ing

A local resident who has devoted his life to reducing the amount of trash generated in our community is
Jim Crater, founder of Recycling Services, Inc.http://www.recyclingservices.org/accepted.htm), a non-
profit recycling center located in Pottstown, PA. Most municipalities only recycle plastics coded with a 1
or 2 (just because they take it from your curb, does not necessarily mean they are recycling it). Recycling
Services, however, recycles all plastics (codes 1-7) as well as a variety of other materials, from batteries to
computers. In an effort to cover his insurance and labor costs, Jim charges an $8 gate fee or residents can
become supporting members of RSI and make a once-a-year tax-deductable contribution ($30 for
individuals).
Rain or shine Recycling Services opens its gates every Saturday from 9:00 a.m. to 1:00
p.m. During these times you'll find crowds of people dropping off their unwanted
materials, and you may even find Jim driving around on his mini forklift!
Article taken from Our Furever Home column.

B u ttern ut-B e e f Ch il i
Rec o mmend e d b y M i c h e l le Fl ow e r

Nutritional Information
INGREDIENTS
Calories: 262
(23% from fat) *1 pound ground round
*1 cup chopped onion DIRECTIONS
Fat: 6.8g *1 cup chopped green bell pepper
(sat 2g,mono 3g,poly 0.9g) *3 cups chopped tomato (about 2 large) Combine the first 3 ingredients in a
*3 cups chopped peeled butternut squash Dutch oven, and cook over medium-
Protein: 22.9g (about 1 small)
high heat until browned, stirring to
* 3 cups water
Carbohydrate: 30.1g * 2 tablespoons tomato paste crumble. Drain well; return meat
* 1 1/2 teaspoons dried oregano mixture to pan. Stir in tomato and next
Fiber: 5.6g * 1 1/2 teaspoons ground cumin 9 ingredients (tomato through garlic);
* 1 1/2 teaspoons chili powder bring to a boil. Reduce heat, and
Cholesterol: 46mg * 1/2 teaspoon salt simmer 20 minutes or until squash is
* 1 (16-ounce) can kidney beans, drained
* 2 garlic cloves, minced
tender, stirring occasionally. Stir in
Iron: 5.3mg olives and jalapeño; cook 5 minutes.
* 1/2 cup small pitted ripe olives
* 2 to 3 tablespoons minced seeded
Sodium: 444mg Ladle chili into soup bowls, and top
jalapeño pepper
* 6 tablespoons thinly sliced green onions each serving with 1 tablespoon green
Calcium: 94mg onions and 1 teaspoon cilantro.
* 2 tablespoons chopped fresh cilantro

Rec ipe Copy r ig h t o f C o o k in g Li g ht Se p t . 1 9 9 9

Members of the Sue Glenn - Chairperson Michele Flower

BCIU Wellness Initiative Beth Bittenmaster Wendy Macauley
Allison Byruch - Editor Debbie Mack
Contact us at wellness@bucksiu.org Emily Kehr Sharon Schanbacker