Nourish and Exercise Your Body

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About the Project

As we age, we may not be as active as we used to be. Maybe we have put on a few extra pounds, or we’ve developed health issues such as high blood pressure or diabetes.

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The North Dakota State University Extension Service has developed Nourishing Boomers and Beyond, a program to provide North Dakotans age 50 and older with information and strategies to eat more nutritiously and be more physically active so they can reduce their risk of developing chronic diseases.

Extension agents hold monthly classes in many rural North Dakota counties. The program was launched in January 2014, and the series of monthly classes are being repeated beginning November 2014. Each month’s class focuses on one topic, such as how to keep your eyes healthy. Other topics include how to keep your heart, brain, muscles, digestive system, skin, bones and joints healthy; how to incorporate more fruits and vegetables into your diet; how to sort fact from fiction in claims for health products or services; where to go for reliable health and nutrition information; and how to deal with stress and mental health issues. We encourage participants to participate in the entire series of classes.

Classes include hands-on activities and time for discussion. Participants receive material such as handouts and healthful recipes to take home.

If you aren’t able to attend a class or want more information on the topic covered in a session, you can sign up for the free monthly e-newsletter and like your county Extension office on Facebook.

“Our goal is to provide nutrition and overall wellness education and online support to help adults sustain a healthy lifestyle,” says Julie Garden-Robinson, Extension food and nutrition specialist and project director.

The project is supported by a Rural Health and Safety Education program grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

This project is supported by the Rural Health & Safety Education Competitive Grant Program of the USDA National Institute of Food and Agriculture (NIFA), grant number 2013-46100-21467.

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