Aging well is easier with good diet

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The way in which you take care of yourself over the years will affect how well you age.

When older adults ask what has helped them live longer, healthier and better lives, they give a few different reasons. Some of those reasons include eating smart and healthy.

Eating good healthy foods can help older adults prevent or manage chronic illness, give you more energy and just make you feel better.

Regular exercise is also important and is associated with positive psychological benefits, such as improved quality of life. Exercise should be a habit for everyone, no matter your age.

Sleep can have a major impact on your overall health. Your bodies need sleep to repair muscles, consolidate memories, and regulate hormones and appetite. These are just a few of the keys to embracing aging and improving the quality of life.

To help people learn more about topics concerning our older adults, we are once again hosting our Aging with Gusto conference Tuesday, Aug. 27, at the Person County Office Building. There will be time to visit booths from a variety of organizations, attend two workshops, have lunch, enjoy entertainment and receive a goody bag and possibly a door prize. The cost to attend is $12 and registration is due by Aug. 16. Visit our extension office, email jennifer_grable@ncsu.edu, or visit http://person.ces.ncsu.edu to get a registration brochure.

Try the following recipe, courtesy of West Virginia Extension website at https://extension.wvu.edu/food-health/recipes. For more information on Food for Thought programs, check online at http://facebook.com/persongranvillefcs or email jennifer_grable@ncsu.edu.

Breakfast Scramble

Serves 4

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1 banana pepper, diced

1 green pepper, diced

1 jalapeno pepper, seeded and diced

2 cups potatoes, cubed

2 cups loosely packed spinach

½ cup fresh mushrooms, diced

1 clove garlic, minced

Salt and pepper to taste

Sauté onion and peppers in skillet with olive oil until tender. Add cubed potatoes and cook, stirring with spatula every five minutes until knife tender (about 15 minutes). Add remaining ingredients and season, turning several times to blend. Cook until spinach leaves are wilted. Nutritional Information: 130 calories, 24g carbs, 4g fat, 3g protein.

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