DASH Your Way to Better Health for National Blood Pressure Month - CulinArt Group

Eat Well Blog

DASH Your Way to Better Health for National Blood Pressure Month

May is National Blood Pressure month, which aims to help raise awareness about the health impacts of high blood pressure, or hypertension.

When blood pressure is too high, the heart must work harder than normal, which then puts a strain on other arteries and organs. Over time, increased stress on the heart causes it to become strained and weakened. Most of the time there are no clear symptoms of high blood pressure. The best way to keep track of your blood pressure is to have it checked. With a healthy diet and lifestyle, we can help maintain normal blood pressure, and keep our heart strong.

The DASH Diet (Dietary Approaches to Stop Hypertension) has been recommended to help reduce chances of developing high blood pressure. The DASH diet emphasizes whole grains, fruits, vegetables, low sodium foods, lean proteins, and healthy fats. Read below for some tips to DASH your way to better health.

  • Sneaky Sodium: some common sources of hidden salt include breakfast and deli meats, most cheeses, some breads and cereals, condiments and sauces, packaged foods, and canned foods. Look for low sodium food options and try seasoning foods with fresh herbs and spices, or add some zest with citrus flavors. CulinArt’s Eat Well options are all developed to be low in sodium and incorporate whole and naturally flavored foods.
  • Focus on Fiber: including whole grains, legumes, fruits, and vegetables in your daily diet can significantly boost your fiber intake. Whole wheat breads, oatmeal, lentils, beans, and peas are all great sources of fiber. Increasing dietary fiber will also help you feel satisfied longer since high fiber foods digest more slowly in the body.
  • Power up with Protein: sources of lean protein like poultry, fish, and plant based proteins tend to be lower in saturated fat. They provide you with the necessary protein to maintain muscles and other body functions, while also protecting your heart and maintaining normal blood pressure.
  • Flavorful Fats: don’t fear the fats! Healthy fats from nuts, seeds, oils, and fish are actually beneficial and promote heart health. Increasing intakes of healthy fats and reducing intakes of saturated fat, trans fat, and cholesterol can lower your risk of high blood pressure.

With these simple additions to your regular diet, you can start DASHing your way to better health!

Check back on the blog for the month of May for recipes and tips to help manage blood pressure.

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  • May 1, 2019

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What our clients are saying

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“This has been a year of unprecedented uncertainty, but through it all, Denee, chef Darby, Samantha, and the whole CulinArt team, provided the best dining experience the school has had in my thirteen year tenure.  It was an absolute pleasure to work with them, and I can't wait for next year when the craziness of COVID brings everyone back into the dining hall for meals. We look forward to working with Denee, Chef Darby, Samantha, and the rest of the CulinArt team again next year.”

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