Butterfield teaches acqua zumba at the Hogan Family YMCA.

Not always does diet and exercise work out. For people like Tracy Butterfield, losing weight goes from a want to a need.

Butterfield lost 165 pounds after undergoing gastric bypass surgery.

“I had tried every diet and fad and pills out there to lose weight but would always gain it back,” Butterfield said. “I was willing to take part in a medical research project for a new weight loss pill that was not yet approved by the FDA, and during the process, I found out I was too heavy for their study and they turned me down.”

At 328 pounds, Butterfield said that was the last straw.

After months of deliberation, she decided to have gastric bypass surgery in August of 2008.

“I only wished I had done it 10 years earlier,” she quipped.

She said she has been overweight for the majority of her life.

The process leading up to the surgery took a lot of time and preparation.

She had to be approved by her insurance company before undergoing the operation.

Butterfield had to have proof from a doctor stating she was overweight, proof from a psychiatrist stating she was mentally stable and proof that she has tried to lose weight before.

“I began a strict diet of protein shakes for two meals and very small dinner for several weeks prior to surgery,” she said. “The hardest part was the brain hunger when you think you are hungry, but you really aren’t.

I found that I ate out of boredom or nervous eating. I used food as a reward even though it was killing me.”

It took two to three weeks before Butterfield began to lose the weight.

“I was on liquids only for two weeks, then pureed foods, then slowly solids, but only high protein foods,” she said.

Recuperating wasn’t easy.  There were times when she could barely move.

“After the first month, I started walking up and down the street,” she said. My daughter would walk with me, then I would walk the block, and then I was able to walk faster.

My husband was the best, he took over cooking his and the kids’ meals because in the beginning I was on liquids only for 2 weeks then pureed foods, then slowly solids but only high protein foods.”

“Once the weight started coming off, the scale would jump 4 to 7 pounds at a time, it was very encouraging.”

At 328 pounds, Butterfield said that was the last straw. After months of deliberation, she decided to have gastric bypass surgery in August of 2008.

When the Hogan Family YMCA opened in November 2010, Butterfield joined and enrolled in Zumba classes. She started going four to five times a week before becoming a certified Zumba Gold instructor. That is for older adults who have joint or spine problems. It involves less twisting and jumping and directional changes.

She also teaches Aqua Zumba Saturday mornings at the YMCA.

Butterfield said working out in water is especially beneficial to those with back issues and joint problems because it relieves pressure. She said it also increases blood flow and heart rate.

“I would recommend the surgery anybody who at least has a hundred pounds to lose,” she said. “It totally changed my life.”

Butterfield said compared to exercising on land, there are distinct advantages to exercising in water. Here are some of the advantages to get you motivated.

Water buoyancy helps to protect recuperating knees, ankles and hips.

• Great for overweight individuals looking for exercise, but unable to walk far enough out of the water to effectively burn calories.

• Aquatic exercise reduces pain and increases flexibility.

• Water supports and massages the body as you exercise.

• All of the benefits of land exercise-without the sweat.

• Reduced blood pressure, stress and risk of injury.

• Often recommended following surgery to minimize postoperative swelling

• Burn more calories during and after exercise.

• More Fun.

Buoyancy

First, the buoyancy of being in water reduces your land weight and, as a result, the impact to your body’s joints when doing exercises such as water-walking or aerobics. When waist deep in the pool, your “weight” in water is about 50 percent of your land weight; being in water up to your chest reduces it another 25 percent.

Resistance

Exercising in water increases resistance, providing a greater challenge to muscles than similar movements on land. This allows for fast development of muscle endurance and strength.

Comfort

Moving in a pool is comfortable. Exercising in the pool helps to keep you cool even during a hard workout.

Cantrell

Regular exercise is a veritable fountain of youth. But how can we who are past our physical prime drink from this fountain without choking, or worse, drowning?

Here are a few tips.

* Listen to your body. As you age, you may find that you are not as flexible as you once were or that you cannot tolerate the same types of activities that you did years ago. Don’t let this discourage you from starting a new exercise routine. Just modify your activities to accommodate your body’s new limitations.

* Consider taking lessons or using a personal trainer when starting a new exercise program. Whether you’re a beginner or have been playing a sport for a long time, lessons can be a worthwhile investment. Proper form and instruction reduce the chance of injury.

* Develop a balanced fitness program that incorporates cardiovascular exercise, strength training and flexibility. A personal trainer can help with this.  In addition to providing a total body workout, a balanced program will keep you from getting bored and lessen your chances of injury.

* Add activities and new exercises systematically. No matter if you’ve been sedentary or are in good physical shape, don’t try to take on too many activities at one time. It’s best to add no more than one or two new activities per workout.

* Use the 10 percent rule. When changing your activity level, increase it in increments of no more than 10 percent per week. If you normally walk or run 2 miles a day and want to increase to, say, 4 miles, slowly build up distance each week until you reach your goal. Also use the 10 percent rule as your guide for strength training.

* Always take time to warm up and stretch before physical activity. Research has shown that cold muscles are more prone to injury. Warm up with jumping jacks, stationary cycling or running or walking in place for 3 to 5 minutes. Then slowly and gently stretch, holding each stretch for 30 seconds.

* Be careful not to succumb to the “weekend warrior” syndrome. Compressing physical activity into two days sets you up for trouble and does not increase your fitness level. Try to get at least 30 minutes of moderate physical activity every other day.

* Invest in good equipment.  You certainly don’t need to over-buy, but you shouldn’t be playing tennis with that old wooden racquet, either.  Be sure to select the proper shoes for your sport and use them only for that sport. When the treads start to look worn or the shoes are no longer supportive, replace them.

* If you have or have had a sports or orthopaedic injury like tendinitis, cartilage or ligament injury, or stress fracture, consult an orthopaedic surgeon who can help you recover and prevent future injuries.

* Above all else, HAVE FUN!

Cantrell is a doctor at The Orthopaedic Center Sports Medicine – TOC Sports. He is a board certified orthopaedic surgeon.

Curves member, Sandy McCombs works out on the Curves circuit.

Women who can’t ‘make’ time in their schedules for exercise have found the answer at Curves of Madison.

Curves’ 30-minute workout exercises every major muscle group and burns up to 500 calories through a proven program of strength training, cardio and stretching.

“The comprehensive workout can’t be achieved at a gym,” owner Brenda Bodin said.

Many Curves locations are closed between noon and 3 p.m.

“During lunch, women are looking after family and friends, or having lunch — one of the few times we have to socialize,” Bodin said. “Before work and after work are our busiest times.”

“Women generally don’t like to work out in mixed company,” she said. Even working out with coworkers or superiors at the company gym isn’t pleasant. “Mature women work on physical strength and fitness. A female environment is more comfortable.”

“You can ‘let your hair down’ at Curves,” Bodin said.

Curves’ equipment includes 13 hydraulic pieces and 13 aerobic stations alongside. A cue tape announces, “Change stations now,” for everyone simultaneously to switch to different equipment. Heart rates stay up for the entire 30 minutes.

Using hydraulics is like “walking in water. The faster you move the harder it gets,” Bodin said.

Wardrobe changes aren’t necessary at Curves — clients even can wear a suit. Any clothing you wear at work or cleaning house is fine, along with rubber-soled shoes, she said.

“We absolutely get to know each other. Early morning groups have lunch together or hold yard sales,” Bodin said. “When a good product (hits the market), everyone knows by the end of the day.”

In 2008, CurvesSmart®, a personal coaching system, was introduced and individualizes each workout by monitoring heart rate, workout intensity, range of motion and repetitions. A progress report totals calories burned and other accomplished work.

Any clothing you wear at work or cleaning house is accecptable at Curves.

“CurvesSmart is an electronic coach at each station,” Bodin said. Members place a key in the equipment for real-time readouts and then take the key to a kiosk for summarized workout results. “You work harder. We have members in their seventies who are using this. Other women who are athletic will be amazed at the difference.”

Curves is located at 181 Hughes Road, Suite 7 in Hughes Plaza. Curves is open on Monday, Wednesday and Friday from 6 a.m. to 8 p.m.; Tuesday and Thursday from 7 a.m. to 1 p.m. and 3 to 8 p.m.; and Saturday from 8 a.m. to noon.

Members are welcome at any Curves location — not just their home base. All Curves locations are owned individually but belong to Curves International. “Curves is the largest fitness center in U.S. and worldwide,” Bodin said.

For more information, call (256) 772-8776 or follow Curves on Facebook and Twitter.

Nature's Apothecary carries extensive line of vitamins, herbs, health and beauty items, gluten-free groceries, pet supplies, cleaning supplies and much more.

It doesn’t take long to sense the passion and enthusiasm Derrick Mitchell of Nature’s Apothecary has about living a healthy life style based on healthy foods and supplements. Mitchell’s knowledge regarding vitamins, supplements and foods that support a healthy immune system and protect against certain illnesses and diseases is impressive. He strongly believes in using what the earth provides as an alternative to prescription drugs.

He and his wife Karen, a biologist, founded the business in 2007.

“We sell supplements that support healthy living,” Mitchell said. “For example, we have products and supplements that will support healthy blood pressure and stress.”

He explains that Hawthorne berry is good for controlling high blood pressure, while red yeast rice is a natural statin that lowers cholesterol. For those desiring stronger nails and healthier hair, we have the supplement Biotin, which a B-vitamin.

“Of course, it is important to consult your physician when you are taking herbs with any prescriptions,” Mitchell added.

Nature's Apothecary owner Derrick Mitchell.

So why do people choose alternative herbal supplements over standard medications?

“Our clients don’t like the side effects of drugs and prefer herbs as a natural alternative,” Mitchell said.

Nature’s Apothecary only provides products from companies that are pioneers in the industry, such as Barlean’s Organic Oils and Carlson Nutritional Supplements.

“These companies are leaders in the natural food industry, many of them family owned and very reputable, they stand by what they say. I won‘t jump on any fad, it has to be a reputable product sold by a reputable company. I have to trust in the products I sell so it doesn‘t compromise the trust my customers have in us.”

Mitchell has created a customer base who shares his belief in alternative healthy choices. Mitchell believes what sets his business apart from others is the emphasis he has placed on trust between his customers. “Health is a very personal thing and the element of trust is very important,” Derrick said. “Our customers come to us because of the convenience of having the products they need and the knowledge they obtain through our consultations. They like being able to shop locally, rather than purchase similar products online because of the trust they have in us and the relationship we have built with them over time.”

The store features an extensive line of vitamins, herbal teas, herbs, health and beauty items, gluten-free groceries, pet supplies, cleaning supplies, and much more. Natures Apothecary is located at 7441-B Highway 72 West, Madison and hours are: Monday through Friday: 9 a.m. to 6:30 p.m. and Saturday: 9 a.m. to 6 p.m.  To find out more about Natures Apothecary call 256-722-9198 or visit their website at http://www.naturesapothecaryinc.com.

The change-up would be the second pitch youngsters would throw in youth leagues. The curve would be taught in junior high school. The slider would be introduced in high school competition.

When can I throw a curve ball?

A breaking ball brings another dimension to a pitcher and sometimes more won games. But, when is it safe for young arms to throw these pitches? Recently at the Injuries in Baseball Conference in Atlanta,

Dr. Joseph Chandler, team physician for the Atlanta Braves, shared insights regarding what top level players and coaches recommend when asked how they would introduce new pitches to their children. The results were:

Pitch Type Average Age to begin throwing the pitch

Change-up 11.6

Curve 14.8

Slider 17

NOTE: The change-up would be the second pitch youngsters would throw in youth leagues. The curve would be taught in junior high school. The slider would be introduced in high school competition.

One hundred youth coaches were asked the same questions. They routinely introduced breaking pitches at an earlier age. This eagerness may call on young pitchers to perform at levels that exceed their capabilities. Even if they can throw a “curve ball,” poor body mechanics and lack of development may increase injury rates. Young pitchers should be allowed to develop their fastballs and their arms normally over the course of many seasons of competition.

NOTE: Introducing the curve or slider too soon increases injury rates in young athletes.

How many pitches should my child throw?

Davis

Again, the answer to this question depends on the child’s age/development. Most youth baseball organizations have pitch inning regulations. However, since the number of pitches thrown per inning varies among pitchers, most experts agree that regulating the number of pitches in a game would be safer. A survey by USA Baseball and the American Sports Medicine Institute recommended players age 8-18 should be limited to two pitching appearances per week and the following number of pitches per game:

Age Number of Pitches/Game Type of Pitches Allowed

8-10 50 Fast Ball

11-12 70 Fast Ball, Change-up

13 75 Fast Ball, Change-up

14 75 Fast Ball, Change-up, Curve Ball

15 90 Fast Ball, Change-up, Curve Ball, Knuckle Ball

16 90 Fast Ball, Change-up, Curve Ball, Knuckle Ball, Slider,

Fork Ball

17 105 Fast Ball, Change-up, Curve Ball, Knuckle Ball, Slider,

Fork Ball, Screw Ball

18 105 Fast Ball, Change-up, Curve Ball, Knuckle Ball, Slider,

Fork Ball, Screw Ball

Baseball is a great sport, but the amount of major operations to youth players for shoulder and elbow problems has risen steadily over the last ten years. Hopefully, these recent recommendations can help your young athletes stay on the baseball diamond and out of the doctor’s office.

Baseball is a great sport, but the amount of major operations to youth players for shoulder and elbow problems has risen steadily over the last ten years. Hopefully, these recent recommendations can help your young athletes stay on the baseball diamond and out of the doctor’s office.

1. Locally grown food tastes better.

A recent study showed that fresh produce loses nutrients quickly. Food that is frozen or canned soon after harvest is actually more nutritious than some “fresh” produce that has been on the truck or supermarket shelf for a week.

3. Local food preserves genetic diversity.
In the modern industrial agricultural system, varieties are chosen for their ability to ripen simultaneously and withstand harvesting equipment; for a tough skin that can survive packing and shipping; and for an ability to have a long shelf life in the store. Only a handful of hybrid varieties of each fruit and vegetable meet those rigorous demands, so there is little genetic diversity in the plants grown. Local farms, in contrast, grow a huge number of varieties to provide a long season of harvest, an array of eye-catching colors, and the best flavors. Many varieties are heirlooms, passed down from generation to generation, because they taste good. These old varieties contain genetic material from hundreds or even thousands of years of human selection; they may someday provide the genes needed to create varieties that will thrive in a changing climate.

4. Local food is GMO-free.
Although biotechnology companies have been trying to commercialize genetically modified fruits and vegetables, they are currently licensing them only to large factory-style farms. Local farmers don’t have access to genetically modified seed, and most of them wouldn’t use it even if they could. A June 2001 survey by ABC News showed that 93% of Americans want labels on genetically modified food – most so that they can avoid it. If you are opposed to eating bioengineered food, you can rest assured that locally grown produce was bred as nature intended.

5. Local food supports local farm families.
With fewer than one million Americans now claiming farming as their primary occupation, farmers are a vanishing breed. And no wonder – commodity prices are at historic lows, often below the cost of production. The farmer now gets less than 10 cents of the retail food dollar. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food – which means farm families can afford to stay on the farm, doing the work they love.

6. Local food builds community.
When you buy direct from the farmer, you are re-establishing a time-honored connection. Knowing the farmers gives you insight into the seasons, the weather, and the miracle of raising food. In many cases, it gives you access to a farm where your children and grandchildren can go to learn about nature and agriculture. Relationships built on understanding and trust can thrive.

7. Local food preserves open space.
As the value of direct-marketed fruits and vegetables increases, selling farmland for development becomes less likely. You have probably enjoyed driving out into the country and appreciated the lush fields of crops, the meadows full of wildflowers, the picturesque red barns. That landscape will survive only as long as farms are financially viable. When you buy locally grown food, you are doing something proactive about preserving the agricultural landscape.

8. Local food keeps your taxes in check.
Farms contribute more in taxes than they require in services, whereas suburban development costs more than it generates in taxes, according to several studies. On average, for every $1 in revenue raised by residential development, governments must spend $1.17 on services, thus requiring higher taxes of all taxpayers. For each dollar of revenue raised by farm, forest, or open space, governments spend 34 cents on services.

9. Local food supports a clean environment and benefits wildlife.
A well-managed family farm is a place where the resources of fertile soil and clean water are valued. Good stewards of the land grow cover crops to prevent erosion and replace nutrients used by their crops. Cover crops also capture carbon emissions and help combat global warming. According to some estimates, farmers who practice conservation tillage could sequester 12-14% of the carbon emitted by vehicles and industry. In addition, the patchwork of fields, meadows, woods, ponds and buildings – is the perfect environment for many beloved species of wildlife.

10. Local food is about the future.
By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow, and that future generations will have access to nourishing, flavorful, and abundant food.

From Growingformarket.com

2. Color Your Plate  Choose colorful fruits and vegetable every day to provide a wide variety of nutrients.  The 2011 Food Guide Pyramid
recommends 6-9 servings of fruits and vegetables every day. Hint: try a new color each week and fill half your plate with non-starchy vegetables.

3. Eat Breakfast!  Eating breakfast helps jump start your metabolism.
According to research, those who eat breakfast eat less through out the day and are more successful at long term weight loss. Hint: Eat breakfast like a King, Lunch like a Prince and Dinner like a pauper!

4.  Drink your water! Include 6-8 glasses of water everyday in addition
to the other fluids you drink.  Your kidneys need adequate water to rid your body of toxins and wastes. If not, they will pull water from other areas which can slow your metabolism. Hint: Drink 16 oz. of water on your way to work and 16 oz on your way home.

5. Move Your Body Include 30-45 minutes of aerobic exercise most days of the week.  Lifting weights or anaerobic exercise helps maintain or build lean body mass which raises your metabolism.  Muscle is active tissue and burns more  calories than fat.  You should aim for 20 minutes of weight lifting twice a week. Hint: Find a friend to exercise with for accountability.

6. Eat more Fiber aim for 25-30 grams of fiber per day.  Fiber has many benefits including: keeping you full longer, lowering your cholesterol levels and achieving a healthy digestive system. Hint: Look for 100% whole wheat on labels and increase your intake of fruits and vegetables.

7. Be Fat Wise  Use fat carefully.  Avoid trans fats which raise bad cholesterol and lower your good cholesterol.  These are found in baked goods, crackers, solid shortenings and stick margarine. Limit your intake of Saturated fats (fats from animal sources) that also elevate your bad (LDL) cholesterol.  Choose monounsaturated fats from vegetable sources (olive, peanut or canola oil) which lower your bad (LDL) cholesterol and raise your good (HDL) cholesterol. Hint: Soft tub or liquid margarine is a better choice than stick margarine.

8. Eat Frequently eat every 3-4 hours to prevent overeating on your next meal. Your metabolism will be more efficient if you eat consistently throughout the day and will help you control your portions. Hint: Pack a serving of fruit and a handful of nuts for a healthy afternoon snack.

9. Go easy on the Salt  We consume much more salt than our bodies
actually need.  Most of the extra salt we eat comes from  frozen, pre- packaged, and fast foods.  Typically, the more convenient a food or meal is the more salt or sodium it will contain. Hint: Taste your food before adding any additional salt at the table.

10.  Portion Distortion It’s easy to see why Americans are piling on the extra pounds when you look at restaurant meal portions, which are
usually twice the amount of a healthy serving. Hint: When eating out order two side salads and an entrée to share.

Crestwood Medical Center Registered Dietitians is located at One Hospital Drive Huntsville, AL 35801. For more information, visit crestwoodmedcenter.com/Services/Pages/Outpatient Nutritional Counseling.aspx or contact their office at 256-429-5552.

SEATED DUMBBELL OVERHEAD TRICEPTS EXTENSIONS

STANDING DUMBBELL CROSS-CHEST CURL
* Stand with your feet shoulder-width apart, grasping a dumbbell in each hand with your palms facing each other [A].
* With you upper arms tight to the sides of your body and your shoulder blades retracted, flex your left elbow to bring the dumbbell toward your right shoulder [B]. Pause, then inhale and slowly lower to the starting position.
* Complete 10 to 12 repetitions on the left arm, then repeat with your right arm.

BOXER’S CURL
*Lie face up on floor with knees bent and feet flat, holding a dumbbell in each hand and bending elbows by sides so that weights are hovering above chest, palms facing in.
* Curl shoulder blades off floor, rotating to the right as you extend left arm across body until left hand is near right thigh, palm facing down.
* Rotate back to center, and without resting shoulders on floor, immediately rotate to the left, bringing right arm across body to complete 1 rep.
*  Complete 10 to 12 repetitions.
WALKOUT
* Start on floor in full push-up positions, balancing on hands and toes, arms extended with hands directly below shoulders.
* Walk right hand forward about 1 foot, then walk left hand forward 1 foot.
*  Walk right hand, then left hand, back to full push-up to complete 1 rep.
*  Complete 10 to 12 repetitions.

WALKING LUNGE
* Make sure your knee doesn’t pass your toes. Keep your upper body erect – no leaning forward or backward. Your step should be a normal stride distance.
*  Complete 10 to 12 repetitions.

ONE ARM STIFF-LEGGED DEADLIFT
* Aim for your toes or a little past the toes. When you come back up, squeeze your hams and glutes, and don’t bring the dumbbell higher than knee level. Keep your back flat and parallel to the floor as you lower the weight, and keep your chin up.
*  Complete 10 to 12 repetitions.

DUMBBELL STEP-UP
* Stand with you feet hip-width apart in front of a tall bench. Grasp a dumbbell in each hand, allowing your arms to hang naturally at your sides. Maintain a neutral spine and retract your shoulder blades.
* Place your left foot on the bench so that your sole is fully supported [A]. Push through your left heel to raise your body onto the bench, letting your right foot dangle just off of its surface [B]. Return your right leg, then the left, to the floor to complete one rep.
* Perform 10 to 12 reps on you’re left leg, and then do the same on your right.

PILE SQUAT
* Stand with your feet wider than shoulder -width apart, toes pointing out at 45-degree angles.  Grasp a single dumbbell with both hands, letting it hand natural between your legs.  [A]
* Inhale as you bend at your knees into a squat, stopping when your thighs are almost parallel to the ground [B].
* Push through your heels to return to the starting position, squeezing your glutes and pushing your pelvis forward at the top of the motion.
* Complete 10 to 12 repetitions.

BY MICHAEL HANSBERRY / REPORTER

In America today, more than 16 percent of children and adolescents are living with obesity.

First Lady Michelle Obama has made the issue her official campaign. She recently pushed for a bill in Congress that would improve the quality of food in schools nationwide.

According to the Center for Disease Control, obesity among pre-school age children 2 to 5 years of age, increased from 5 percent to 10.4 percent between 1976-1980 and 2007-2008 and from 6.5 percent to 19.6 percent among 6-11 year olds.  Among adolescents aged 12-19, obesity increased from 5 to 18.1 percent during the same period.

Ally Murphree, gym director at The Little Gym, said one factor in producing healthier kids is making sure they stay physically active.

The Little Gym offers non-competitive gymnastics and motor skill training for kids.

“It’s about the lifestyle you build,” Murphree said. “If a child is not active at a young age, it would be harder to change a habit when you get older.”

Murphree said genetics, behavior and family environment all play a role in deciding a child’s weight problem, but all children should be encouraged to be active, decrease and develop healthy eating habits.

“A lot of the kids don’t know how to be active,” she said. “If they go outside to play, what do they do? If you teach them about fun activities that would require them to be active, then they are more likely to do that.

The Madison city school system has also made efforts in producing healthier children.

The school system embarked on a new lunch nutrition plan to make daily food servings healthier for students,

Jan. 1 marked the school systems transition into more “homemade” foods on the menu. Schools have moved from serving pre-packaged and frozen items, to producing foods in-house, as a way to control nutritional value.

“We were buying those frozen and heating them up. Now, we buy things like whole wheat flower tortillas and use lean chicken and low-fat cheese and we make our own spice mixture.” said Marty Tatara, supervisor of the child nurtrition program, “That’s one really good example of where you take a frozen, high-processed item with more preservatives that we would probably like, and now we have a healthy wholesome homemade product for the students.”

Tatara said students do relate more to processed foods, so acclimating them to the new, healthier menu is a challenge.

She also mentioned that the school system is above the curve when it comes to providing healthier meals.

“It’s an educational item when you try and switch into a new item that they aren’t familiar with,” Tatara said. “You have to market it and serve it more than one time and make sure it is of high quality, so it’s something the students will enjoy.”

Tatara eliminated white breads altogether. All breads served in schools are whole wheat, including rice and pasta.

“Those are important with the B vitamins and minerals,” she said. “Everybody needs it, but especially these kids.”

Still, Tatara realizes the lunch program is optional and parents aren’t obliged to purchase the food, but she is more concerned that the child is getting the proper nutrition.

She said studies have shown that school lunches are healthier than food brought from home.

“It’s not nutrition until they swallow,” she said. “We can put all the food on their plate, but if they don’t swallow it, we haven’t done anything.”

That’s why she said education and promotion are two important factors she has to deal with in order to make sure parents know their children are receiving, high-quality, healthy food.

Three foods kids will no longer see on the menu in the near future are corndogs, hot dogs and breaded steak. Although the she said the hot dogs are high quality, the corndogs are made with whole wheat breading and the breaded steak is baked, not fried, she would like to make it healthier.

“I just think we can do better,” she said. “We’re supposed to be providing a nutrition that enhances their academic learning potential. A corndog, I’m not so sure about.”

She said when students get exposed to different foods at school, they start to want the same type of food at home.

“If they never see it, it’ll be a foreign object and they’ll never eat it,” she said. ”We’ve got to get it out there in front of them.”

BY AUSTIN PHILLIPS / EDITOR

“For bodily exercise profiteth little: but godliness is profitable unto all things, having promise of the life that now is, and of that which is to come.”

— 1 Timothy 4:8

Achieving total wellness may involve a gym and a monitored diet, but a new program at Asbury United Methodist Church is combining the spiritual and emotional aspects of life with the physical side in an effort to help people live their lives to the fullest.

Two years ago, Madison Drugs employee and Asbury member Diane Brennan approached Senior Pastor Alan Weatherly about beginning a wellness program.

After meeting with church leaders, Brennan and Member Life Director Robin Waldrop began forming a leadership team, mission and vision for the Wellness Ministry.

“(Brennan) has a passion for total wellness,” Waldrop said, “and this program would not have happened without her.”

A survey was sent out to the congregation to determine what direction they would like the ministry to go in, and the results were tabulated to help shape RESTORE, an annual health and well-being educational event sponsored by the church.

The survey was sent to men, women, seniors and teens, and members were asked to choose from more than 100 topics ranging from weight loss, depression, substance abuse, parenting, peer pressure and more.

More than 150 people responded to the survey, and the results were used to create the classes for RESTORE.

The wellness ministry has also helped launch the CREATION Bible study, which is aimed at helping people live life to the fullest by focusing on eight universal principles of whole person health God originally gave at the creation: Choice, Rest, Environment, Activity, Trust, Interpersonal relationships, Outlook and Nutrition.

CREATION will begin in January or February 2011.

With the expansion of RESTORE and launch of CREATION, Brennan and Waldrop are hoping to bring members and non-members of the church to a total wellness in life.

“Spiritual is the foundation to all wellness,” Brennan said. “Christ is the foundation to all things. And when dealing with the spiritual and the physical, one can, and does, affect the other.

As the ministry grows, Waldrop said she hopes to be able to offer more programs and events to the church members and the community, as a whole, in an effort to heal people’s bodies and souls.

“I really feel like this ministry is God’s timing,” Waldrop said. “As God leads, we’re just going to let it happen.”