When I was a little kid, I remember my mom not allowing me to leave the table until I finished my vegetables. This didn't happen often because she was busy, but when it did, it was torture. I'd sit in front of that mix of lima beans, carrots, corn and peas as it got cold, stubbornly refusing to give in. She'd reheat it in the microwave a few times and set the plate in front of me again, as if nuking the overcooked veggies would help. Eventually, I'd win.

The older I get, the more I love vegetables and the more willing I am to try foods that used to make me gag as a child. I actually see it as sort of an adventure now, as a way of taking my pallet to new places.

Yesterday, I introduced myself to sweet potatoes. I've been coming across a lot of articles about the nutritional perks of the food, all the while thinking, "I wish I liked sweet potatoes." Now, I do.

Provisions from the government's health care overhaul in March will soon require thousands of places that offer food -- such as movie theaters, airplanes and convenience stores -- to post calorie information in conspicuous locations near food items.

The Food and Drug Administration released preliminary guidelines last week that said the scope of the law extends beyond restaurants, which are expected to comply by next year. The law applies chains with 20 stores or more.

Researchers are unsure whether the prevalence of calories will decrease obesity and increase awareness about healthy foods.

Read more here.

For our obesity series, I followed the Heltzel family over the course of about two a month and a half during their journey toward better health. Dave, Mary and Doug each confronted different challenges at various stages of weight loss. As a family, they support each other in a battle shared by more than 60 percent of the county.

Read more about the series.

Daily Record/Sunday News -- Bil Bowden
Above: Dave Heltzel swings from side to side during a workout with trainer Kirk May early in July.

It makes me angry when I unknowingly consume a ridiculously unhealthy food. Rage might be an inappropriate response. But I take it out on myself -- not a food manufacturer, restaurant manager or clerk at a grocery story -- so I assume it's OK.

This doesn't happen often. I'm usually hyper aware. I've learned to doubt menus and packaged foods, and to basically assume that most of what's available to me outside of my home has its flaws.

The latest culprit: fat-free salad dressing. I like to pack my own lunch. If I pack a salad, I bring my own dressing. Lately, I've been grabbing lunch from a salad bar at a grocery store. I probably surveyed the dressing options years ago. I know which are lower in fat and calories.

During my reporting for Fat Battleground: Obesity in York County, I've heard many sources say better nutrition has to be taught from the start. Many unhealthy habits develop throughout childhood and are then passed down through generations.

While grocery shopping the other day, I saw a flier at Giant promoting a free hands-on field trip called Kid Healthy Ideas. It's appropriate for kids in grades pre-kindergarten through sixth, and it covers nutrition, MyPyramid, and healthy habits and snacks.

Most field trips have some educational value, and this seems like it might be a good way to tie in some useful knowledge that will help children in the future.

For details, call 800-987-6409.

Weis also offers a nutritional trip.

Until recently, I hadn't spent much time thinking about where my fruits and vegetables come from and how they're grown. While reporting a story about a Red Lion farm that uses organic methods, I observed the effort that's put into small-scale farming.

Linda Smith and the interns at Smith's Farm work morning until night, six days a week to grow and sell more than 25 types of produce on one acre of land. I'd be in heaven if that one acre were my backyard, but I'd also have to quit my job to maintain it.

Before working on the story, I didn't know too much about organic farming or why such produce might be better for my health. Lately, there's been a heightened societal awareness of chemicals and preservatives being added to food. As I learn more, the less I like the idea of putting them into my body.

It's great to work on stories like this because I always learn something new. It was sort of a crash-course in organic farming, which gives me a basis to work from if I want to learn more. I probably won't switch to using all organic produce any time soon, but the idea is definitely worth more thought.

Check out a free viewing of "Food Inc." at 7 p.m. Thursday at the Shrewsbury Township Municipal Building, 12341 Susquehanna Trail South in Glen Rock.

Robert Kenner's documentary, nominated for an Academy Award, explores who controls our nation's food supply, the livelihood of farmers and safety of workers and environment.

I love trying foods from different cultures. Whenever I'm about to try a cuisine for the first time, I usually do a little research to find what my healthier options are. I went out for Indian food with a co-worker recently. I tried it once before, but it was during an Air India flight, so I figure airplane food of any kind doesn't really count.

I read a couple of foodie blogs and googled "healthy Indian food." The American Heart Association wrote an article including tips for eating Indian food. Its key guidelines are:

1. Start with salads or yogurt with chopped or shredded vegetables.
2. Choose chicken or seafood rather than beef or lamb.
3. Choose dishes prepared without ghee.
4. Order one protein and one vegetable dish to cut down the saturated fat and calories.
5. If sodium is a concern, skip the soups.

Over the past 30 years, the obesity rate for preschoolers and adolescents has doubled, and the rate for children ages 6 to 11 has tripled, according to Mayo Clinic reports.

To combat this, Memorial Hospital will offer a nine-week program called KidShape starting Sept. 23 to teach children and their families about better nutrition, increasing physical activity and improving self-esteem. A registered dietitian, a mental health professional and a physical activity specialist will work together to help families adopt better habits.

We too often hear about this epidemic, but we don't hear enough about implementing solutions. It's comforting to see institutions working to educate people on how to improve their quality of life.

I went on vacation to Ocean City, Md., with my family last week. For me, vacation isn't a justifiable reason to stray too far from my normal lifestyle. Because I feel good when I eat healthy and exercise, I'm health conscious even when at the beach for a few days.

For many people, vacation is a chance to relax and escape routine. However, there are many societal occasions -- such as holidays, weddings, parties and summer picnics -- that influence that same mindset. If such events were rare, splurging wouldn't be a problem.

I usually hold back my nutritional opinion unless asked, except when I'm with my family -- where any topic is fair game. They're pretty healthy, but not as paranoid as I am, especially when on vacation.

I first spased out when I saw the amount of processed snacks. My mom brought bags of candy, chips and probably four types of foods that had cheesy cracker as an ingredient. Next, I reacted to 2 percent milk instead of skim and white instead of whole-wheat bread. Most of that would never be found in my parents' home, and I wondered why it should be any different while at the shore.