Nutritional Wellness

Nutritional wellness is the ability to take in and utilize any food material to get the proper nourishment that a person needs. This involves a person’s ability to adequately study the different food groups and assess the different portions that are required for an individual. Overall, having nutritional wellness is the starting point that needs to be achieved in order to succeed in other areas of wellness.

Winter Wellness Bingo Challenge

2018The Wellness committee is offering Winter Bingo as our next healthy challenge! All faculty and staff are invited to participate in the challenge the month of January. There are 24 health and wellness activities for you to choose from. You are able to pick the day in which you complete each activity, and only one activity is allowed per day. To qualify for a chance to win a prize, a minimum of 20 activities must be completed within the month of January.  Please click here for the Winter bingo card: http://www.uwgb.edu/UWGBCMS/media/hr/Wellness%20Items/Winter-2018-wellness-BingoCard.pdf

SnowmanWinter Bingo begins January 1, 2018 and ends January 31, 2018. Completed forms can be e-mailed to the Wellness committee at wellness@uwgb.edu or hand-in to the Human Resources front desk in the Cofrin Library, 7th floor, room 710 by Friday, February 9, 2018.

Challenge your co-workers to join in the fun and do some of the activities together!  Share pics of you and your co-workers completing the activities by emailing them to wellness@uwgb.edu.  Begin the new year by making healthy choices and then enjoy your increased energy level, positive outlook, and improved health in 2018!

 

December Wellness Webinar: Celebrate with Energy and Cheer

The holidays are fast approaching and you might be feeling excited and anxious at the same time. Past experience shows you head back to work after the holidays feeling a bit drained instead of energized. Join us for this webinar for tips on truly celebrating with energy and cheer through the New Year.

Date: Wednesday, December 20, 2017HolidayShopping

Time: 12:00 to 1:00 p.m.

Location: Cofrin Library, 7th floor, room 735

No need to RSVP – just mark your calendar to join us, and bring your lunch!

You could also participate in this webinar at your workstation if you prefer – please visit wellwisconsin.staywell.com and go to Webinars to register.

Wellness webinars highlighting various health and well-being topics will take place the 3rd Wednesday of each month. All webinars will be recorded and available to Well Wisconsin Program participants on the wellness portal after the event date.

To access the wellness portal, you must be an employee, retiree, or enrolled spouse/domestic partner enrolled in the State of Wisconsin or Wisconsin Public Employers Group Health Insurance Program.

Turkey Sausage Stuffing

 

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  • 1/2 pound turkey sausage
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 12 slices whole-grain bread
  • 1 large Granny Smith apple, chopped
  • 1 cup finely chopped mushrooms
  • 1 tablespoon poultry seasoning
  • 2 cups fat-free chicken broth

Directions
Cook the sausage in a skillet, breaking it into small crumbles. Drain excess fat. Add onion and celery, and cook briefly. Let cool. Cut sliced bread into small cubes, and put in a large bowl with chopped apple, chopped mushrooms, and poultry seasoning. Add sausage mixture to bread, and mix well. Using your clean hands is OK. Stir in chicken broth one cup at a time–you want it moist, but not too wet. Refrigerate until ready to use. Divide the stuffing into two equal parts. Half will be enough to stuff a 6-pound turkey breast. With turkey breast-side-down, lightly mound stuffing between ribs. Cover with aluminum foil. Turn breast over, and place in roasting pan. Add stuffing to neck cavity, and cook the turkey breast as directed. Freeze the remaining stuffing for another use, or bake in muffin cups for about an hour. Paper liners make it easy, and the muffin cups aid portion control.

Serves 12; each serving contains about 128 calories, 8 g protein, 2.5 g fat, 13 mg cholesterol, 16 g carbohydrate, 3 g fiber, and 246 mg sodium.

Recipe from the StayWell Company, LLC

 

Plan Ahead for Food, Fast—Not Fast Food

GroceryAt the end of a long day, coming up with a recipe, stopping at the store, and making a meal can be more than you can manage.

Instead, plan ahead for what you want to cook and need to buy. This can keep you from splurging on high-calorie, costly takeout or restaurant meals.

Find a system that works for you, whether it’s posting your menu and grocery list on your refrigerator or entering it into an app or spreadsheet.

Keep It Healthy

These tips can help you prepare healthy, low-fat meals:

  • Keep fresh and frozen vegetables on hand. A supply of salad greens and other veggies makes it easy to whip up a salad. And frozen veggies can be quickly warmed up in the microwave for a side dish.
  • Stock your pantry with healthy ingredients so you can create nourishing dishes with little fuss. Include brown rice, whole wheat pasta, kidney and black beans, cans of diced tomatoes, olive oil, and your favorite spices.
  • Use your grill. Outdoor barbecues and indoor electric grills cook foods quickly and with less fat than pan frying or sautéing.
  • Make meatless meals, which are healthier and less expensive. Food items like almonds, black beans, chia seeds, chickpeas, edamame, Greek yogurt, lentils, and tofu are all excellent sources of protein.

Make It Fast

When time is of the essence, keep these tips in mind:

  • Look for recipes with few ingredients. Less measuring, slicing, and dicing make dinner come together faster.
  • Use your food processor. These machines are great for chopping vegetables and blending sauces.
  • Master quick-cooking techniques. Stir-frying and microwaving take less time than stewing, for example.
  • Double your recipes and freeze them in meal-sized containers. Soups, stews, casseroles, and grilled meats freeze beautifully.

Article from The StayWell Company, LLC

Crockpot and 5-Minute Meals Cooking Demo held November 7th

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CookingSydneyCookingOverview2Thank you to Jolene Sell, Registered Dietician with Chartwells and Sydney Keidl, Nutrition Intern, for their interesting and practical presentation and cooking demonstration on Tuesday, November 7th about “Crockpot and 5-Minute Meals”!  We enjoyed delicious samples of Sweet Potato Chili, Snickerdoodle Hummus with sliced apples, Mexican Quinoa, Pumpkin Acai Bowl, and Pepperoni Pizza Wrap!

Cooking 101: Crockpot and 5-Minute Meals

AutumnVegSoup_DTStay warm this autumn by learning to create flavorful crockpot and 5-minute meals!

Date: Tuesday, November 7, 2017

Time: Noon to 1:00 p.m.

Location: Heritage Room (University Union)

Hosted by: Jolene Sell, Registered Dietitian and Sydney Keidl, Nutrition Intern

RSVP: sellj@uwgb.edu

Please join us for this cooking demonstration with free samples!

Cooking demo held October 3rd

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Thank you to Jolene Sell, Registered Dietician with Chartwells and Sydney Keidl, Nutrition Intern, for presenting a cooking demonstration for us on Tuesday, October 3rd about “Healthy Eating on a Budget”!  We enjoyed delicious samples of apple cinnamon overnight oats, turmeric-ginger marinated chicken, pesto-prosciutto flatbread and gluten-free apple cheddar cheese toast.  Mark your calendar for their next cooking demo on Tuesday, November 7th at Noon!

Benefits & Wellness Fair held October 5th

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The annual Benefits & Wellness Fair was held on Thursday, October 5th and over 200 employees and retirees attended.  A big thank you to the more than 40 vendors who were on hand to help us with our benefits and wellness questions!

Healthy Potluck

Please join us for the annual healthy potluck on Friday, October 6th!  Bring your favorite healthy dish to pass and your recipe to share, and we’ll enjoy a healthy lunch together!  Tableware and water will be provided.

When: Friday, October 6, 2017 at Noon

Where: Room 125, University Union

Please click here to RSVP by Thursday, October 5th.

Sponsored by the Wellness Committee.

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