Eating with the Seasons

UVSC's Wellness Education Department is adding emphasis to student dieting this year. Instead of fishing for our favorite foods that may be out of season, we're encouraged to eat with the abundance that's naturally chosen for us this time of year. That way, we get the nutrition that is provided through ready and ripe sustenance. The following is a handy list created by the Wellness Center to help plan our meals accordingly.

Fall: Since we're facing the change from warm to cool, we should turn towards the foods most commonly associated with this season: carrots, sweet potatoes, pumpkin, onion and garlic. Think of the foods that are most warming.

Winter: Since the weather is getting even colder, we should lean even more on those warming foods. "Remember the principle that foods that take longer to grow are generally more warming than foods that grow quickly." This is when we should be relying more on meats for vegetables for our energy source: fish, chicken, beef and lamb, as well as the fall suggested veggies and eggs.

Spring: Since this is the warming season when vegetation is beginning to flourish, it is a great time to take advantage of what that offers us. Springtime's rewards are leafy vegetables like spinach, lettuce, parsley and basil.

Summer: When you're being beat down by the harsh sun, nothing is better than cool foods (and I'm not talking about Otter Pops). I'm talking about amazing fruits like strawberries, watermelon, apples and peaches. Great vegetables like summer squash, broccoli, cauliflower and corn are also in season, as well as the great herb cilantro.

Dieting is something to be taken into consideration as rumors fly around about college students in the U.S. being overweight. Take some consideration into your diet, and not only can we defy this rumor, but we can spice up our lives and health.