Healthy LIVING while aging! (2023-09)

In this edition

• Healthy Aging
• Highlighting September as National Food Safety Education Month In Keeping Food Safe
• September is Better Breakfast Month
• An EEO/AA institution.

About the Newsletter

September is healthy aging month and this edition discusses the different dimensions of wellness. Learn how to keep foods safe by following safe storage tips for National Food Safety Education Month, read about a great breakfast idea to celebrate Better Breakfast Month and try a Baked Flaked Chicken recipe.

Healthy Aging

Eight Dimensions of Wellness wheel

September is Healthy Aging Month which
encourages us to stay healthy and age gracefully.

Each person’s “healthiest self” is different per the National Institute of Health (NIH). We have different bodies, minds, living situations and people influencing our lives. Each of these and other areas can impact your overall health. This means we each have a unique set of health needs and are aging differently.

Our wellness has eight dimensions (see picture above). If any of these dimensions are off, we may be upsetting the balance of our healthy situation (intellectual). When we worry about money (financial), we sometimes experience anxiety (emotional). This can lead to medical problems and imbalance at home (occupational), perhaps losing opportunities we have to interact with others (social). When this happens, we may even question our own sense of meaning and purpose (spiritual). We may not be able to afford the healthy food or medical care we need to stay well (physical). We may even need to move to a place that feels less safe and secure (environmental). All of these areas affect our wellness.

Many of the articles provided in our Healthy Aging newsletters are intended to assist our readers in focusing on different dimensions of wellness. Having one or two dimensions going well can often help you get other dimensions of wellness in check or make them seem more manageable.

Living healthy and achieving healthy aging is a balance and often a give and take. Have grace with yourself when one or more dimensions do not seem to be “healthy” and reach out to a trusted friend, health professional, financial counselor, colleague, or spiritual advisor to help get these areas back in line. Remember, no one is perfect and our lives aren’t perfect either. Life’s changes are not always planned and not always for the best. What is important is to keep thinking positively, one foot forward at a time, trying to keep yourself happy, healthy and enjoying life.

Natalie Mazzullo, M. Ed.

Highlighting September as National Food Safety Education Month
In Keeping Food Safe

Top Left: A woman looking at a meat package.    Top Right: A woman putting food in the freezer.  Bottom Left: A woman washing dishes.                Bottom Right: A man checking meat thermometer.

Help your food last even longer with these safe storage and prep tips.

These Kitchen tips and More at Cooking Matters!

Choose Well-Packed Foods
Pick tightly wrapped packages with no leaks or damage. Put cold foods in your cart last.

Keep Perishables Cold
Put cold items away promptly. Store frozen foods in airtight containers at 0 degrees F or less. Keep your fridge between 35-40 degrees F.

Clean Properly
Wash your hands often. Use different cutting boards, separating meats from other foods. Clean cooking utensils with hot soapy water, then bleach.

Cook Meat Correctly
Place food thermometers in the thickest part of the meat, away from bones. Cook to the proper internal temperature for that meat.

September is Better Breakfast Month

Cartoon breakfast items; mug, toast, orange, fried egg, and bacon.

In 1919, an issue of "Good Health Magazine” first made the bold statement that "breakfast is the most important meal of the day”.

Instant oatmeal can be a great source of whole-grain oats, especially for those who are short on time. Look for lower-sugar or plain versions of instant oatmeal. Pair it with a quick protein, like a boiled egg, or add some fresh strawberries and you have a well-balanced breakfast! You can make it with milk to add a dairy serving to your day. Learn more about the Bingocize® Nutrition, Lesson 2, by contacting Elizabeth Mapula at mapulae@unr.edu.

Contact Elizabeth Mapula

Baked Flaked Chicken

Flaked and Baked Fried Chicken

Chicken is everywhere! Whether broiled, baked or even shredded in soup or salads, Americans cannot seem to get enough chicken. In fact, Smithsonian Magazine recently called chicken “the universal food of our era, crossing multiple cultural boundaries with ease”. We often don’t stop to appreciate this healthy protein source so here is a simple yet delicious recipe using chicken. Enjoy.

For Chef’s Notes and Nutrition Facts

Ingredients
• 2 pounds boneless chicken pieces
• 3 cups cornflakes cereal
• ⅓ cup whole wheat flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 large eggs
• ¼ cup nonfat milk
• Non-stick cooking spray

Instructions
1. Preheat oven to 375 degrees.
2. Remove skin, if any, from chicken pieces. If working with large chicken
breasts, cut in half lengthwise for faster cooking time. Trim any excess fat.
3. In a medium bowl, crush cornflakes.
4. In a second bowl, mix flour, salt and black pepper.
5. In a third medium bowl, add eggs and milk. Beat with a fork.
6. Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
7. Coat baking sheet with non-stick cooking spray. Place chicken pieces on baking sheet, evenly spaced. Spray pieces lightly with cooking spray.
8. Bake for 20-25 minutes, or until internal temperature reaches 165 degrees.

An EEO/AA institution.

Nevada SNAP-Ed logo

 This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). This institution is an equal opportunity provider.

Supplemental Nutrition Assistance Program Education - Nevada