In descending order, by date published.
10/24/2018 (minor revision)
Authors: Ingrid Adams, Heather Norman-Burgdolf
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 132 kb
Pages: 2
10/24/2018 (minor revision)
Authors: Ingrid Adams, Heather Norman-Burgdolf
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 190 kb
Pages: 4
10/24/2018 (major revision)
Authors: Ingrid Adams, Heather Norman-Burgdolf
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 677 kb
Pages: 8
10/24/2018 (major revision)
Authors: Ingrid Adams, Heather Norman-Burgdolf
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 240 kb
Pages: 2
9/7/2018 (reviewed)
Authors: Ingrid Adams
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 131 kb
Pages: 2
9/7/2018 (reviewed)
Authors: Ingrid Adams
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 131 kb
Pages: 2
9/7/2018 (reviewed)
Authors: Ingrid Adams
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 177 kb
Pages: 4
9/7/2018 (reviewed)
Authors: Ingrid Adams
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 143 kb
Pages: 3
9/7/2018 (reviewed)
Authors: Ingrid Adams
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 197 kb
Pages: 4
9/7/2018 (reviewed)
Authors: Ingrid Adams
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 493 kb
Pages: 4
9/7/2018 (reviewed)
Authors: Ingrid Adams
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.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 163 kb
Pages: 4
7/17/2015 (new)
Authors: Ingrid Adams, Nellie Buchannan, Brenda Cockerham, Janet Tietyen-Mullins
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.
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 1.33 mb
Pages: 3
9/27/2013 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 685 kb
Pages: 4
9/27/2013 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 698 kb
Pages: 3
9/27/2013 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 507 kb
Pages: 2
9/10/2013 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 698 kb
Pages: 3
9/10/2013 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 564 kb
Pages: 3
9/10/2013 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 1.05 mb
Pages: 3
9/10/2013 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 513 kb
Pages: 2
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 431 kb
Pages: 4
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 806 kb
Pages: 3
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 644 kb
Pages: 3
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 533 kb
Pages: 3
5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher
Dark yellow/orange vegetables are good sources of beta carotene, a carotenoid and antioxidant that protects against free-radical damage.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 724 kb
Pages: 3
1/15/2013 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 608 kb
Pages: 3
10/1/2012 (new)
Authors: Ingrid Adams, Mallory Foster
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 647 kb
Pages: 4
10/1/2012 (new)
Authors: Ingrid Adams, Mallory Foster
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 536 kb
Pages: 3
7/20/2012 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 363 kb
Pages: 2
7/20/2012 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 517 kb
Pages: 5
7/20/2012 (new)
Authors: Ingrid Adams, Mallory Foster
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 581 kb
Pages: 4
12/6/2011 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 500 kb
Pages: 4
12/6/2011 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 420 kb
Pages: 4
10/6/2011 (new)
Authors: Ingrid Adams
Family mealtime provides opportunities to talk, laugh, and have fun together, and it fosters family closeness.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 298 kb
Pages: 2
10/6/2011 (new)
Authors: Ingrid Adams
Having regular family meals is a challenge to many but the following suggestions should make it easier to make family mealtime a reality.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 381 kb
Pages: 2
10/6/2011 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 453 kb
Pages: 4
7/27/2010 (new)
Authors: Ingrid Adams
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.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Health and Wellness (FCS8 series)
Size: 1.39 mb
Pages: 4
12/11/2009 (new)
Authors: Ingrid Adams
This publication explains the information available to consumers on the food label.
Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: FCS: Food and Nutrition (FCS3 series)
Size: 670 kb
Pages: 4
