When you’re the best, you’re always looking to get better.

Colorado currently has the lowest obesity rate of any state in the union. If you look at this map from the Centers for Disease Control, it’s the only state colored blue, indicating that less than 20% of the population (the exact number is 18.5% as of 2008) is obese. That’s pretty good, especially when compared to Deep South states like Alabama and Mississippi, which have obesity rates above 30%.

So you’d think the Rocky Mountain state could kick back, have a veggie burger, and bask in its relative healthfulness. Wrong. Citizens and advocacy groups are working hard to keep their state in fighting form, and even bring obesity rates down further.

One organization called LiveWell Colorado just today released a “Food Policy Blueprint” that’s impressive for its comprehensiveness, and gives a glimpse into why the state is flying high. It focuses specifically on access and policy issues, encouraging a system of subsidies and other incentives to encourage healthy retailing and farmers markets in underserved areas, as well in schools. That’s targeting the most affected and at-risk segment of the population, and it echoes the Obama administration’s recent announcement that it will spend $400 million to help eradicate food deserts. more

With baseball season fast approaching, there’s a pressing issue that goes beyond pitchers and catchers, squeeze bunts and any postseason predictions you might have.

What are we going to do about the hot dog?

As you may have read recently, the American Academy of Pediatrics has called for a redesign of that most American of delicacies. Sure, a lot of us grew up eating them. They’ve long been a symbol of summer, the easy-to-grill, quick-to-eat meal that can get a little messy, okay — but what’s a little mustard around your mouth or in your seat? Well, there’s a bigger problem here. Hot dogs also pose a choking hazard, causing about 17% of food-related asphyxiations, according to the academy.

“If you were to find the best engineers in the world and ask them to design the perfect plug for a child’s airway, you couldn’t do much better than the hot dog,” Dr. Gary Smith, lead author of the AAP policy statement, told AOL News recently.

This isn’t a revelation. Of course hot dogs can get caught in your throat! So can a lot of foods. That’s why we’re taught to take small bites, and to chew thoroughly before swallowing. What’s next? Grapes? Popcorn? Actually, yes, and yes. The academy also called out foods like popcorn, grapes, nuts and raw carrots. more

Here’s further proof that healthful eating can be the best medicine: An Ohio insurance company that’s shipping boxes of fresh produce to policyholders.

Medical Mutual, a Cleveland-based insurer that serves 1.6 million, started the promotion last month. Eligible customers sign up and pay $25 for each box of fresh fruits and vegetables that come from none other than The Chef’s Garden, the well-known grower in nearby Huron that supplies high-profile restaurants like New York City’s Aureole, and the French Laundry in California. A recent shipment described in a Plain-Dealer story included red fingerling potatoes, candy-striped beets and baby bok choy.

So recipients get great-tasting produce, and they throw in their lot with sustainable agriculture, the guiding principle behind how The Chefs Garden farms its 260 acres.

There’s just one complaint, and it crops up a few times in the comments section of the Plain-Dealer article. Apparently the boxes are pretty small. “Tons of packing, very little produce. We didn’t even have enough greens to make 2 salads,” wrote one disgruntled customer.

Sadly, eating healthy is expensive, and buying from a boutique grower doesn’t help matters much. But there’s no discouraging the principle behind this story — that preventive care through healthful eating is gaining momentum. And sourcing from local farms is icing on the cake. more

Most of the attention at food shows goes to the fun, “around the plate” foods like chocolates and cheeses, teas and olive oils. “Center of the plate” offerings are usually few and far between. But this year, I am already noticing a handful of companies offering items that answer the daily question, “What’s for dinner?”

One company in particular caught my eye and piqued my interest with its steamable, sustainable seafood entrees like Japanese Black Sesame Wild Ahi Tuna, Veracruz Style Tilapia and Wasabi Ginger Wild Salmon. These are not your chemical-feast TV dinners of yore; instead, they are all-natural, flavorful meals with seafood as the protein of choice. These products were in trays, but more and more steamable meals are popping up in grocers’ freezers in bags that perform the same function.

Another company out of the Chicagoland area is producing restaurant-quality meals much like you can find in high-end European retailers like Picard in France. They are starting with high-quality ingredients to produce an upscale meal — also in a steam bag — that you would be proud to serve to your family and friends.

Interestingly enough, this steamable technology cropped up first in private label offerings from Europe before it was adopted by frozen vegetable producers. The frozen veggie manufacturers have been on board with steam-in-the-bag offerings for the past few years now, so it’s a natural transition that the entrée manufacturers would follow suit. Now that most households in America cannot “cook” without a microwave, we’re seeing new item introductions with microwave-only instructions. The day of the dual microwave or oven tray seems to be a thing of the past. more

The annual convention of the nation’s independent supermarket operators is being held this week in Las Vegas, and the consumer survey released every year to mark the occasion has some interesting insights into the mind of the whole health shopper.

The poll, conducted by the National Grocers Association and SupermarketGuru.com, devotes an entire section to “Nutritional Concerns,” and that’s where you see just how many of the nearly 2,500 chief household, mostly female shoppers remain committed to eating healthy despite the tough times.

When asked what concerns them most about the foods they eat, the simple “Desire to be healthy/eat what’s good for us” came in first, at 22%, far outpacing the other choices (fat content received 13%).

That desire is apparently translating into action. A full 27% stated their diets are healthy enough. More important, the number of those who admit shortcomings is falling: “Compared with a year ago, when 68% were critical of the foods they eat at home and away from home, this figure improves markedly to 62%,” the report said.

Fruits and vegetables are the most popular ways of improving diet, according to the survey, with 84% of respondents saying so. Less junk food was second (64%) and fewer fried foods was third (63%). more

By now your New Year’s marketing plans are well established, and I expect many retailers will be highlighting produce and wellness products early this month, capturing attention from all those folks who resolved—once again—to eat better this year.

But good intentions don’t have to end in January. Extend the New Year’s season into February and March with an ongoing ‘Remember Your Resolutions’ campaign.

Set up sampling tables by the carrots and broccoli—highlighting healthy salad dressings. Or, feature simple recipes (like Asian coleslaw or glazed carrots) that use pre-cut veggie packs.

Make the campaign educational with side-by-side taste tests of different citrus fruits available this time of year. You could also help customers get a little adventurous with demonstrations on how to seed a pomegranate or eat a star fruit.

For another promotion, demonstrate what five servings of fruits and vegetables looks like lumped together. Pull in products from the fresh, frozen, canned and beverage aisles to show the multitude of options that meet those servings goals. (Visit the CDC’s new fruit and veggie site for updated serving guidelines and ideas.)

In our Mambo Sprouts 2010 MamboTrack outlook survey, 53% of consumers said that they would place a priority on purchasing organic children’s food products in 2010. So to really pack a powerful punch, market these tasting/educational weekends as kid-friendly events. Give kids a punch card to mark off every healthy item they try and offer prizes for children who meet certain tasting goals.

After all, healthy eating is a family affair.

(Photo credit: ProBuild Garden Center, Santa Cruz, Calif.)

Some events just happen — whether we’re ready or not — and the arrival of the New Year is one of them. Gift giving is still a very big part of the holiday season, either as host/hostess gifts or for that person that somehow missed your first go-round.

Soul-searching is also there as we ponder the old year and contemplate our goals for the new one. So here are some ideas that might add some strength to our customers making resolutions on the wellness path!

• Think wellness for those last-minute or hostess gifts. There are gift baskets with assortments of natural soaps, lotions and other health and beauty products. Teas, coffees and beverages bundled with some whole grain crackers or granola set the stage for a healthier new year. For the person with a special diet, an assortment of gluten-free pasta and sauce, baking mixes or ready-to-eat goodies are welcomed. Assemble some herb and spice assortments and other lower-sodium flavor-adders with the theme to update your spice rack lower your salt intake! more

Whether it’s the media fanning the flames of fear, or a true epidemic, we are about to go into flu, cough and cold season. Many of our stores are offering flu shots, the hand sanitizer and wipes market is booming and there are some food reminders to put out there. From a dietitian’s standpoint, much of the readiness to survive any illness comes from prevention but the other part — the one most consumers forget — is to is get back to eating real food again.

Here are some tips for helping our customers with both of these challenges.

• Focus on the fact that citrus season is here with oranges, grapefruits, lemons and limes along, with the multitude of juices. The Florida Citrus Commission has some great recipes. Mixing the juice with some seltzer or soda water results in a spritzer that has some nutrition power. The goal ? Vitamin C and a host of protective nutrients that fits most diets.

• Emphasize the message to include probiotics in the diet. Yogurt, yogurt smoothies (both dairy and soy based) may build immunities and are good follow-ups to a bout with the flu, since they replace important gut bacteria that might have been wiped out with antiobiotics.

• Include a prevention corner in the store, with citrus, supplements, probiotics and other protective foods, along with an assortment of hand sanitizers and wipes. The pharmacy probably has some great additions too. more

If you’re a local supermarket chain, stocking your shelves with food and beverage products from the area should be a priority. Instead, it seems as if most retailers are intent on becoming a sales outlet for national brands. This makes good business sense, probably, especially when talking about price and volume. It seems consumers like those two qualities as well.

This is where things start to slip. As chains grow, they become regional, then national (as in the case of Safeway, Kroger and Wal-Mart, among others). Going local becomes even more difficult. But there are still a number of independent retailers out there who thrive in the face of this overpowering competition.

B&R Stores is one example of local connections in action. In the past week, the employee-owned, Lincoln, Neb.-based operator has added the Platte River Ranch Natural Angus Beef program, as well as dairy products from Prairieland Dairy, located in nearby Firth, Neb.

The beef program, debuting this month, features cuts from Greater Omaha Packing Company, Inc., the same local company that provides steaks to a number of top area restaurants. It’s 100% grain-fed beef, just the way Nebraskans like it. The photo above shows a couple of Platte River Ranch T-bone steaks looking good on the grill.

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Can food, that is. And in pretty impressive quantities, too. According to the Nielsen Co., unit sales for canning and freezing supplies are up 18% this year over last. Wegman’s, meanwhile — what can’t they do? — has seen a 40% increase in canning and freezing products, according to recent column by senior VP Mary Ellen Burris.

Leave it to the recession to revive a fading culinary tradition. Canning, of course, saves money because you’re able to cut food waste and buy in bulk. It’s synonymous with good health, too, since the whole point is to keep fresh those seasonal, perishable items that would otherwise spoil.

Canning also requires care, patience and plenty of time, and that’s why the practice had gone out of style in this age of convenience. I’ve never canned, but I can remember sitting at the kitchen table while my mom made strawberry jelly. She’d pour around 40 jars, and one by one she’d set them out and I’d hear the pop of the vacuum seal locking as they cooled.

I decided to learn a bit more about the process. Apparently there are two methods — one for acidic foods like citrus fruits and tomatoes, and one for vegetables and other low-acid foods. Jars with acidic foods you submerge into a boiling water bath, while the low-acid foods, which contain a different, more resilient form of bacteria, need to go through a pressure canner. more