Student Wellness Services

National Nutrition Month

March is National Nutrition Month!
Eat a Rainbow of Vegetables and Fruits
Eat the rainbow

Get Red in Yo Head:
Red fruits and veggies are great for decreasing inflammation and increasing immunity! Think of tomatoes, strawberries, raspberries, radishes, cherries, red peppers, apples, beets, watermelon, potatoes, and grapefruit.

Go for the Gold:
Yellow and orange fruits and vegetables are also great for decreasing inflammation and increasing immunity! Try orange and yellow peppers, squash, sweet potatoes, pumpkin, cantaloupe, oranges, bananas, apricots, nectarines, peaches, mangoes, and pineapple.

Green Gets the Job Done:
Deep greens have lasting benefits, such as helping your lungs stay healthy, keeping your liver functioning, producing blood cells, increasing blood clots, and lowering blood pressure! Eat up those dark leafy greens (kale, spinach, swiss chard, cilantro, etc), green beans, broccoli, cabbage, zucchini, avocado, kiwi, green apples, grapes, and pears.

Live Purple and Blue:
Eat up these to protect your cells from damage, improve your memory (for class!), and reduce aging. Try red onion, purple cabbage, eggplant, purple potatoes, blueberries, blackberries, plums, raisins, and purple grapes.

White is Bright on Your Plate:
Eat up the white and beige foods to help lower cholesterol, protect your cells from damage, and increase your immune system’s fighting power. Try cauliflower, garlic, jicama, mushrooms, onions, parsnips, turnips, potatoes, and rutabagas.