For University of California medical centers, St. Patrick’s Day wasn’t just a day to wear green. It was also a day to be green, serving sustainable meals as part of National Nutrition Month.

UC Irvine held a hospital wellness fair and its medical center dining room served lighter, heart-healthy versions of traditional St. Patrick’s Day food such as lean shepherd’s pie, potato leek soup and roasted zucchini with fresh herbs. UCLA Medical Center served Greek salad in its cafeteria.

All five UC medical centers are participating in National Nutrition Month activities in March, from serving healthier food to supplying vegetable seeds. National Nutrition Month is a nutrition education and information campaign created by the American Dietetic Association to reinforce the importance of a healthy eating plan. This year’s theme is “Nutrition From the Ground Up.” This message also fits in with UC’s strengthened commitment to sustainability. In September, UC expanded its sustainability policy to include food service practices.

UC medical center dietetic interns and food service directors have scheduled activities and promotions to observe National Nutrition Month.

UC Davis is holding water bottle and exercise challenges as well as a “grow your own garden” theme where customers will receive a recipe for salsa and seeds to grow the vegetables in the recipe.

UC Irvine is running a reusable cup promotion, highlighting locally grown fresh fruits and vegetables, and offering a healthy meal of the day such as tofu stir fry with vegetables and brown rice.

UCLA is promoting high antioxidant foods such as gorgonzola salad, high fiber foods such as vegetarian chili and sustainable meats such as bison burgers. It’s also encouraging eating less meat through emphasizing the benefits of a diet higher in fruits, vegetables, legumes, nuts and grains.

UC San Diego, which is renovating its Hillcrest cafeteria, is updating nutrition labels on some items and increasing its salad choices and heart-healthy menu options. On March 25, dietitians will staff tables at the cafes to answer questions, offer informational pamphlets and give out free pedometers.

UCSF launched a monthly newsletter, Moffitt Cafe Bites, and a seasonal recipe of the month, beginning with asparagus tofu stir fry. It’s also offering a discount on “smart choice” meals that are vegetarian or feature fish.

For more information, visit www.eatright.org or www.noharm.org/all_regions/issues/food.