PURPOSE
Our purpose is to be the leading provider, as well as, the link to better nutrition and health. This is done by providing a wide range of nutrition choices to clients in their homes, communities and in social groups. Our individualized meal and activity plans are flexible enough to provide pleasure as well as good nutrition to all age groups. We encourage a healthy balance of nutritious food intake and activity. We encourage our clients to strive for, and maintain positive health indicators such as blood pressure, BMI, cardiac indicators, and overall healthy body weight
MyPlate Guide To Portion Sizes
MyPlate is a reminder to find your healthy eating style and build it throughout your lifetime. Everything you eat and drink matters. The right mix can help you be healthier now and in the future. This means:
- Focus on variety, amount, and nutrition.
- Choose foods and beverages with less saturated fat, sodium, and added sugars.
- Start with small changes to build healthier eating styles.
- Support healthy eating for everyone.
Eating healthy is a journey shaped by many factors, including our stage of life, situations, preferences, access to food, culture, traditions, and the personal decisions we make over time. All your food and beverage choices count. MyPlate offers ideas and tips to help you create a healthier eating style that meets your individual needs and improves your health.
Food Group
Amount
What Is It?
Equivalent Amounts
Grains
6 ounces
Any bread, pasta, cereal or rice Choose at least 3 ounces from whole grains—whole-wheat flour, oatmeal, bulgur, brown rice
2-ounce equivalents: |
Fruits
2 cups
Any fruit or 100% fruit juice
Can be frozen, canned, raw, cooked, dried
Choose from a variety of colors
1-cup equivalents: |
Vegetables
2.5 cups
Any vegetable, 100% vegetable juice or beans
Can be frozen, canned, raw, cooked, dried
Choose from a variety of colors
1-cup equivalents: |
Milk & Milk Products
3 cups
Milk and foods made from milk
Choose fat-free and low-fat products
1-cup equivalents: |
Meats, Beans & Nuts
5.5 ounces
All foods made from meat, poultry, fish; dry beans or peas; eggs, nuts and seeds
Choose lean meats
Choose fish, nuts or seeds over meat and poultry
1-ounce equivalents: |
Because fats and oils contain essential fatty acids, there is an allowance for 6 teaspoons of oils in the food guide. However, most people consume enough oil in the foods that they eat, such as nuts, fish, cooking oil and salad dressing.
Several food groups are under-consumed by most Americans; specifically, vegetables, fruits, milk and whole grains. The specific recommendations for under-consumed food groups are:
Vegetables:
- Eat more dark green vegetables.
- Eat more orange vegetables.
- Eat more dry beans and peas.
Fruit
- Eat a variety of fruit.
- Choose fresh, frozen, dried and canned fruit.
- Go easy on fruit juices.
Milk:
- Go low-fat or fat-free.
- If you don’t or can’t consume milk, choose lactose-free products or other foods within the group, like cheese or yogurt.
Grains:
- Eat at least 3 ounces of whole-grain bread, cereal, crackers, rice or pasta every day.
- Look for the word “whole” before the grain name on the list of ingredients.
Are you looking for a fresh NEW START in your health? *Nutrition *Exercise *Water (NEW) *Sunshine * Temperance * Air *Rest *Trust in God (START) These are God’s Natural Remedies!Much of what is written on God’s 8 Laws of Health – the NEW START program – Nutrition, Exercise, Water, Sunshine, Temperance, Air, Rest and Trust in God was written by Ellen White |
For more information on NEW START go to http://www.faculty.umb.edu/alexandrine_noel/AlexINFO/newstart.htm
Highly Qualified Staff
Dr. Patricia Smith
Dr. Smith is a graduate of Bethlehem Teachers Training College in Jamaica West Indies. She holds a Bachelor of Science degree in Home Economics Education and a Master of Science degree in Food Science and Nutrition from the University of Wisconsin-Stout, an MBA degree in Health Care Administration from Herzing University and she has earned her Doctoral Degree from Nova Southeastern University in Florida, USA.
She is a Registered and Licensed Dietitian/Nutritionist who has over twenty years of experience in the areas of food and nutrition. Dr. Smith has a wealth of food and nutrition experiences as she has worked in several primary care, long-term care as well as acute hospital settings. She is also an Educator and has taught several nutrition and health related courses at the secondary and College levels.
Some of her community involvement activities and other accomplishments are listed below:
Professional Organizations:
Academy of Nutrition and Dietetics: Registered Dietitian
American Association of Family and Consumer Sciences: Active member
Florida Academy of Nutrition and Dietetics: Active member
Orlando Academy of Nutrition and Dietetics: Past President, active member.
American School Food Service Association: Active member.
American Diabetes Association- member
Community Volunteer Activities:
-President: Jamaican American Association of Central Florida-Diaspora (Jan.2015-Dec.2019).
-Community Liaison: ALPHI Head Start Policy Council –Port St. Lucie, FL (2017-2018):
–Presenter: State of Florida School Food Service Association annual conference. Topic: Childhood Obesity
.- Attended state legislative sessions in Tallahassee, FL to lobby Nutrition and Dietetics related issues
–Presenter: “Oxford Round Table” Lincoln College, University of Oxford, United Kingdom. Topic: Grains
-Authored management related article which has been published in International Professional Journal.
-Volunteered in several local community activities. Evans High School: Vice President- PTSA (2011-2014)
–Evans High School, Orlando, FL. President –School Advisory Council–SAC (2012-2014)
Awards
June 2012: Today’s Dietitian Magazine, Listed and honored as “one of the top-10 dietitians” who makes adifference for clients and the community regarding nutrition and health. (June 2012 issue; pages 30-31)
July 2012: Florida Dietetics Association: Public Service Award for Nutrition and Dietetics
1999: East Central Dietetic Association: Honored with Chapter President’s Plaque
1985: University of Wisconsin -Community Service Award from Student Government.
1984: University of Wisconsin-Stout. Chancellor’s Award for Academic Excellence
2006: Florida Dietetic Association: Lavina Phillips Award for Professional Growth
Interests: Sports, drama, traveling, arts and craft, music, reading, cooking, photography and community involvement.
Her life’s motto is “I can do all things through Christ who strengthens–”, and “Trust in the Lord with all your heart and lean not to your own understanding, in all your ways acknowledge Him and He shall direct your path.Her professional motto is “Good Nutrition is the Key to Better Health”.
