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Ingrid Adams



FCS3-548
Think Your Plate
10/24/2018 (major revision)

 UK Authors: Ingrid Adams, Heather Norman-Burgdolf
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Making the right food choices is a great way for people with diabetes to control their blood glucose. Managing blood glucose helps reduce the risk for health complications.

web only | 2 pages | 880 words | - | PDF: 240 kb



FCS3-546
Carbohydrate Counting
10/24/2018 (major revision)

 UK Authors: Ingrid Adams, Heather Norman-Burgdolf
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Carbohydrate (carb) counting is a way of keeping track of the amount of carbohydrates you get from the foods you eat. Carbohydrate counting can help you manage your blood glucose level.

web only | 8 pages | 2,000 words | 104 downloads | PDF: 677 kb



FCS3-543
Diabetes and High Blood Pressure
10/24/2018 (minor revision)

 UK Authors: Ingrid Adams, Heather Norman-Burgdolf
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Two out of three adults living with diabetes also have high blood pressure. High blood pressure has no symptoms. It may be difficult to tell if your blood pressure is high. A person may have high blood pressure for years and not know it.

web only | 4 pages | 1,400 words | - | PDF: 190 kb



FCS3-542
Diabetes and Hemoglobin A1C
10/24/2018 (minor revision)

 UK Authors: Ingrid Adams, Heather Norman-Burgdolf
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Diabetes is often called a "silent disease" because it can cause serious complications without symptoms. A person with diabetes may feel healthy and still have too high a level of blood glucose. It is important to know how well you are managing your blood glucose level.

web only | 2 pages | 820 words | - | PDF: 132 kb



FCS3-551
Monitoring Blood Glucose
9/7/2018 (reviewed)

 UK Authors: Ingrid Adams
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Keeping your blood glucose level within the target range set by you and your doctor reduces the risk of diabetes complications. It is important to check your blood glucose regularly so you can see how certain foods, activities and medicine affect your blood glucose level.

web only | 4 pages | 1,083 words | 60 downloads | PDF: 163 kb



FCS3-550
Diabetes and Footcare
9/7/2018 (reviewed)

 UK Authors: Ingrid Adams
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

When blood glucose stays high for a long time it can cause problems for your feet, heart, eyes and kidneys. The main goal for people with diabetes is to keep their blood glucose within the target range set by the doctor or healthcare team. People with diabetes tend to have more problems with their feet. Checking your feet every day can prevent serious foot problems.

web only | 4 pages | 1,551 words | - | PDF: 493 kb



FCS3-549
Diabetes and the Healthcare Team
9/7/2018 (reviewed)

 UK Authors: Ingrid Adams
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Diabetes is a disease that affects many parts of the body, such as the eyes, kidneys, blood vessels, heart, legs and feet. As a result, a team approach to taking care of the disease can be very helpful. When a team of individuals works together problems are identified earlier, and it is easier to reduce or prevent diabetes complications.

web only | 4 pages | 1,811 words | - | PDF: 197 kb



FCS3-544
Diabetes and Cholesterol
9/7/2018 (reviewed)

 UK Authors: Ingrid Adams
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

People with diabetes should pay attention to their cholesterol levels because high levels of blood cholesterol can lead to heart disease. People with diabetes are more likely to develop heart disease. When they do, they are two to four times more likely to die from heart disease.

web only | 3 pages | 1,254 words | - | PDF: 143 kb



FCS3-541
Physical Activities and Diabetes
9/7/2018 (reviewed)

 UK Authors: Ingrid Adams
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Physical activity plays an important part in the life of a person with diabetes. Being physically active helps you control your blood glucose and blood pressure. Taking part in physical activity provides protection against heart disease and stroke.

web only | 4 pages | 1,422 words | - | PDF: 177 kb



FCS3-540
Managing Your Diabetes
9/7/2018 (reviewed)

 UK Authors: Ingrid Adams
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Diabetes is a disease in which there is too much glucose in the blood. The main goal for a person with diabetes is to keep his or her blood glucose under control. Diabetes management means learning all you can about the disease, maintaining a healthy weight, checking blood glucose three or more times a day, exercising, and/or taking medication as prescribed.

web only | 2 pages | 638 words | 40 downloads | PDF: 131 kb



FCS3-539
Understanding Diabetes
9/7/2018 (reviewed)

 UK Authors: Ingrid Adams
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Diabetes is a disease that affects 387 million people in the world, and this number is expected to double in the next 20 years. Approximately 46.3 percent of this population is undiagnosed. A diagnosis of diabetes is not a death sentence, but to remain in good health you must learn all you can about the disease and how to manage it.

web only | 2 pages | 865 words | - | PDF: 131 kb



FCS3-590
Seafood: Are You Reeling in the Benefits?
7/17/2015 (new)

 UK Authors: Ingrid Adams, Nellie Buchannan,
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Seafood is an important part of a balanced diet because it contains high-quality protein and good fats called omega-3 fatty acids and other nutrients. However, many of us do not include enough seafood in our diets to get the full range of benefits. This publication explains the benefits of adding more seafood to your diet.

web only | 3 pages | 1,162 words | 36 downloads | PDF: 1,333 kb



FCS3-575
Make Healthy Food Choices: Reduce Saturated Fat in Your Diet
9/27/2013 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

What do the fat on meat, the skin of poultry, and the fat you see when you open a container of beef stew have in common? They are all sources of saturated fat that are easy to see. But some sources of saturated fat, such as the fat in whole milk, high-fat cheeses, ice cream and ice cream products, can be more difficult to spot.

web only | 2 pages | 510 words | 54 downloads | PDF: 507 kb



FCS3-574
Lifestyle Changes to Reduce Cholesterol: You Can Do It
9/27/2013 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Cholesterol is a fat-like substance that is found in all parts of the body. It is needed for the body to work well. All the cholesterol we need could be made in our bodies, but we also get cholesterol from the food we eat.

web only | 3 pages | 1,250 words | 66 downloads | PDF: 698 kb



FCS3-573
Hungry for Change: Get More of Nutrients Lacking in the American Diet
9/27/2013 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Although the U.S. food supply is abundant, many people are experiencing nutritional shortfalls. More than half of all Americans suffer from chronic diseases because of poor food choices.

web only | 4 pages | 1,909 words | 61 downloads | PDF: 685 kb



FCS3-576
Staying Off the SoFAS: Ways to Limit Solid Fats and Added Sugars
9/10/2013 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

All foods could make up part of a healthy diet. However, the typical American diet is too high in solid fats and added sugar. This leads to the consumption of 800 excess calories each day which could lead to a weight gain of six pounds in a month. Overweight and obesity increases a person's risk for chronic diseases.

web only | 2 pages | 804 words | 82 downloads | PDF: 513 kb



FCS3-572
Get Strong Bones with Calcium!
9/10/2013 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Many Americans do not get the recommended amount of calcium. Adults should consume three cups of milk or milk products a day, but typically consume only three-fourths the recommended amount of calcium-rich foods each day.

web only | 3 pages | 1,104 words | 41 downloads | PDF: 1,054 kb



FCS3-571
Fiber: Are you Bulking up the Benefits?
9/10/2013 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

You may have heard you should eat more fiber, but do you know the reason? Fiber, in adequate amounts, decreases the risk for heart disease, controls blood sugar, improves digestive health, and helps with weight management.

web only | 3 pages | 1,258 words | 40 downloads | PDF: 564 kb



FCS3-570
Are you Getting Enough Vitamin D?
9/10/2013 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Vitamin D is often called the sunshine vitamin. This vitamin is unique in that sunlight on our skin enables our bodies to make vitamin D. Over the past decade there have been conflicting messages about vitamin D, its benefits, and how much is needed to be healthy.

web only | 3 pages | 1,228 words | 58 downloads | PDF: 698 kb



FCS3-569
The Health Benefits of Dark Yellow/Orange Vegetables
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Dark yellow/orange vegetables are good sources of beta carotene, a carotenoid and antioxidant that protects against free-radical damage.

web only | 3 pages | 1,102 words | 71 downloads | PDF: 724 kb



FCS3-568
The Health Benefits of Tomatoes and Tomato Products
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Tomatoes contain vitamins A, C, and K. Tomatoes are also a good source of niacin, chromium, and potassium. Vitamin C protects the body from free radicals which destroy the healthy cells in the body. Niacin helps to lower triglyceride, a fat present in our blood.

web only | 3 pages | 826 words | 58 downloads | PDF: 533 kb



FCS3-567
The Health Benefits of Dark Green Leafy Vegetables
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium.

web only | 3 pages | 833 words | 64 downloads | PDF: 644 kb



FCS3-566
The Health Benefits of Cruciferous Vegetables
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Cruciferous vegetables are good sources of vitamins C, E, and K; folate; minerals; and fiber. They contain several forms of vitamin A called beta-carotene, lutein, and zeaxanthin. They are also rich in antioxidants that protect the body from damage by compounds called free radicals.

web only | 3 pages | 1,132 words | 65 downloads | PDF: 806 kb



FCS3-565
Get Pumped Up for Potassium!
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Studies show the risk of stroke was lower in men who consumed 4.3 grams of potassium a day compared with men who consumed 2.4 grams of potassium a day. Learning about potassium and foods that are good sources could go a long way to improving your health.

web only | 4 pages | 1,539 words | 69 downloads | PDF: 431 kb



FCS3-563
Trans Fat: How to Keep it Low in Your Diet
1/15/2013 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Are you aware that some of your favorite foods may contain trans fats? The Centers for Disease Control and Prevention show that avoiding trans fats could prevent as many as 10,000 to 20,000 heart attacks and 3,000 to 7,000 deaths from coronary heart disease per year.

web only | 3 pages | 1,156 words | 58 downloads | PDF: 608 kb



FCS3-562
MyPlate the Kentucky Way: Tools for Building a Healthy Plate
10/1/2012 (new)

 UK Authors: Ingrid Adams, Mallory Foster
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Do you eat just about anything you want without thinking about how it affects your body? Would you like to know how to make healthy food choices so you can manage your weight? Do you need information on how to manage your health because you have a chronic disease such as heart disease or high blood pressure?

web only | 5 pages | 2,464 words | 73 downloads | PDF: 787 kb



FCS3-561
Mindful Eating: Enjoying Food with All Your Senses
10/1/2012 (new)

 UK Authors: Ingrid Adams, Mallory Foster
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Do you eat until you are stuffed and continue to eat even though you are full? Do you just keep on eating simply because food is on your plate? Ever thought you were hungry and gobbled down your food only to realize you were not as hungry as you first thought? These examples are all signs of mindless eating, which is eating without really considering what you are doing.

web only | 3 pages | 1,501 words | 53 downloads | PDF: 536 kb



FCS3-560
Making Healthy Beverage Choices: What You Don't Know Can Hurt You
10/1/2012 (new)

 UK Authors: Ingrid Adams, Mallory Foster
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Many of us are aware we need to make healthy food choices. We know to choose vegetables, fruits, whole grains, low-fat or fat-free milk and lean-protein foods. Many do not realize that making healthy food choices also includes paying attention to what we drink.

web only | 4 pages | 1,564 words | 65 downloads | PDF: 647 kb



FCS3-559
Choose Nutrient Dense Foods and Beverages
7/20/2012 (new)

 UK Authors: Ingrid Adams, Mallory Foster
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Nutrient-dense foods have more nutrients per calorie than foods that are not nutrient dense. Nutrient-dense foods contain a small portion of their calories from fat, sugar, or refined grains and have more vitamins, minerals, and protein.

web only | 4 pages | 1,715 words | 49 downloads | PDF: 581 kb



FCS3-558
Power Up Your Vegetable Choices
7/20/2012 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Vegetables provide vitamins and minerals needed for a healthy diet. They are low in calories, fat, and other unhealthy substances such as sodium and cholesterol. Vegetables also add color, texture, and flavor to our meals.

web only | 5 pages | 2,181 words | 48 downloads | PDF: 517 kb



FCS3-557
Getting Children to Eat Vegetables
7/20/2012 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Research now shows early eating habits may carry over into adulthood. It is important for parents to introduce good eating habits in children when they are young. However, it is never too late to start.

web only | 2 pages | 964 words | 55 downloads | PDF: 363 kb



FCS3-556
Eating Healthy Around the Holidays: For People with Diabetes
12/6/2011 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

If you have diabetes and eat too much of the wrong foods over the holidays, your blood glucose level might rise higher than the target range. Avoiding the family gathering or office party may not be an option, but some careful thought and planning can go a long way to help you manage your blood glucose and still have a good time.

web only | 4 pages | 1,563 words | 38 downloads | PDF: 420 kb



FCS3-555
Probiotics: Friendly Bacteria
12/6/2011 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

This publication discusses the possible benefits of Probiotics. Probiotics are live microorganisms, mainly bacteria and some yeast that have been traditionally used in the production of fermented dairy products, vegetables, and soy products. Probiotics also are sold as dietary supplements or drugs.

web only | 4 pages | 1,268 words | 38 downloads | PDF: 500 kb



FCS3-554
Nutrition for Busy Families
10/6/2011 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Family mealtime is not a thing of the past. Many families eat dinner together at least five times per week. In our busy schedules, it is easy to forget that family mealtime provides opportunities to communicate, build relationships, and introduce healthy eating habits. To prepare healthy meal, a basic knowledge of nutrition is needed.

web only | 4 pages | 1,382 words | 47 downloads | PDF: 453 kb



FCS3-553
Family Mealtime: Make it Happen
10/6/2011 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Having regular family meals is a challenge to many but the following suggestions should make it easier to make family mealtime a reality.

web only | 2 pages | 832 words | 35 downloads | PDF: 381 kb



FCS3-552
Family Mealtime: A Wealth of Benefits
10/6/2011 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Family mealtime provides opportunities to talk, laugh, and have fun together, and it fosters family closeness.

web only | 2 pages | 895 words | 27 downloads | PDF: 298 kb



FCS8-118
Ovarian Cancer: Understanding the Facts
7/27/2010 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Health and Wellness (FCS8 series)
 Tags:

Ovarian cancer occurs when cells in one or both ovaries grow out of control. Ovarian cancer can spread to other parts of the body if it is not found early. The cause of ovarian cancer is not known, but certain factors help you know if you are at risk for developing the disease.

web only | 4 pages | - | 18 downloads | PDF: 1,386 kb



FCS3-538
Understanding the Food Label
12/11/2009 (new)

 UK Authors: Ingrid Adams
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

This publication explains the information available to consumers on the food label.

web only | 4 pages | - | 40 downloads | PDF: 670 kb