March kicks off National Nutrition Month, a nutrition education campaign sponsored annually by the American Dietetic Association.

Initiated in 1973 as a week-long event, “National Nutrition Week” became a month-long observance in 1980 in response to growing public interest in nutrition.

During the 2011 National Nutrition Month, the American Dietetic Association encourages everyone to add color and nutrients to your meals through this year’s theme: “Eat Right with Color.”

Green. Yellow. Orange. Purple. Blue. Red. White.

These are the colors of a healthy diet. Aim to fill half of your plate with a variety of colorful fruits and vegetables each day.

Green

Abundant in powerful antioxidants, which may help promote healthy vision and reduce cancer risks.

Best picks:

•Fruits: avocado, apples, grapes, honeydew, kiwi and lime

•Vegetables: artichoke, asparagus, broccoli, green beans, green peppers, spinach and kale

Orange and Yellow

Rich in the well-known beta-carotene, vitamin C and lutein. Beta-carotene is healthy for the skin, vitamin C strengthens the immune system and lutein helps to maintain healthy vision.

Best choices:

•Fruits: apricot, cantaloupe, grapefruit, mango, papaya, orange, peach and pineapple

• Vegetables: carrots, yellow pepper, yellow corn, winter squash and sweet potatoes

Purple and Blue

Beat the effects of aging with royal-colored produce. Purple and blue foods have antioxidant benefits and may help with memory, urinary tract health and reduced cancer risks.

Best choices:

·Fruits: blackberries, blueberries, plums, raisins, prunes

•Vegetables: eggplant, purple cabbage

Red

Loaded with the antioxidant lycopene, which may help lower the risk of prostate and ovarian cancers as well as help maintain a healthy heart, vision and immunity.

Best choices

·Fruits: cherries, cranberries, pomegranate, red/pink grape fruit, red grapes and watermelon

•Vegetables: beets, red onions, red peppers, red potatoes, rhubarb and tomatoes

White

White, tan and brown foods sometimes contain nutrients that may promote heart health and reduce cancer risks.

Best choices:

•Fruits: banana, brown pear, dates and white peaches

•Vegetables: cauliflower, mushrooms, onions, parsnips, turnips, white-fleshed potato and white corn