The 2016 National Nutrition Month theme is “Savor the Flavor of Eating Right”

National Nutrition Month is a nutritional education and information campaign created annually in March by the Academy of Nutrition and Dietetics.

Experiment with herbs and spices to savor the flavor of eating right.

Discover new and exciting tastes while trimming fat and sodium from your cooking. For National Nutrition Month, the Academy of Nutrition and Dietetics encourages everyone to experiment with new combinations of herbs and spices as you “Savor the Flavor of Eating Right.”

Today’s popular cuisine embraces a wide world of flavors that you can enjoy in all sorts of combinations, while still following a healthful eating pattern, says registered dietitian nutritionist and Academy Spokesperson Libby Mills.

Innovative use of herbs and spices offers a real flavor advantage, especially if your goal is to cook with less fat and sodium.

Here is a list popular ethnic cuisines and the flavors associated with them:

China: Low–sodium soy sauce, rice wine, ginger

France: Thyme, rosemary, sage, marjoram, lavender, tomato

Greece: Olive oil, lemon, oregano

Hungary: Onion, paprika

India: Curry, cumin, ginger, garlic

Italy: Tomato, chili, paprika, paprika

Mexico: Tomato, chili, paprika

Morocco Africa: Cinnamon, cumin, coriander, ginger

West Africa: Tomato, chili, tomato

Keep a basic assortment of dried herbs and spices on hand for all types of cooking: oregano, garlic powder, thyme, paprika, cinnamon, nutmeg and chili powder, Italian herb seasoning blend, thyme and rosemary.

Source: Academy of Nutrition and Dietetics