University of Kentucky
 

Online Publications

Filter by Department

Dietetics and Human Nutrition Publications



FCS3-628
Savor the Flavor: Cooking with Oils and Vinegars
4/18/2019 (new)

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

Oils and vinegars are perfect for adding great flavor and health benefits to any dish. There are many different types of oils and vinegars to cook with that can be both flavorful and healthy. Oils are known for their anti-inflammatory, anti-bacterial and antioxidant properties. Vinegars have been used for centuries for their "healing" properties because of the antioxidants that they contain as well. Knowing what types to use for different dishes is the best way to get started in adding more flavor to your meals.

web only | 6 pages | 2,090 words | - | PDF: 741 kb



FCS3-582
Home Canning Pickles and Fermented Foods
4/11/2019 (minor revision)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

The home canning of pickles, relishes, and fermented foods allows you to enjoy the bounty of your summer garden or local farmers market year-round. It may also save you money and give you some control over what's in your food. To ensure safe, high-quality home-canned products, always follow research-based recommendations when canning.

web only | 23 pages | 5,425 words | 184 downloads | PDF: 484 kb



FCS3-627
Sensational Salads
3/21/2019 (new)

 UK Authors: Jennifer Bridge, Heather Norman-Burgdolf
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences,
 Series: Food and Nutrition (FCS3 series)
 Tags: food and nutrition, food preparation

Salads have been a mainstay in meal planning for years as they add color, texture, and freshness. Salads are also a great way to incorporate a variety of vegetables and other healthy foods into meals. While a basic garden salad is still a good choice, creative dishes have been introduced, moving salads into something more than a side dish.

web only | 4 pages | 1,798 words | - | PDF: 1,265 kb



FCS3-624
Protein and Athletic Performance
2/5/2019 (new)

 UK Authors: Kyle Flack, Harry Hays, Jack Mo
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Whether you are a powerlifter, endurance athlete or somewhere in-between, all athletes need to be sure they are eating enough protein. When engaged in intense physical activity, the body needs protein to repair and grow damaged muscles and build more muscle tissue.

web only | 3 pages | 980 words | 1 download | PDF: 1,056 kb



FCS3-623
Hydration and Athletic Performance
2/5/2019 (new)

 UK Authors: Kyle Flack, Harry Hays, Jack Mo
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

The best performance enhancer for athletes that doesn't cost money is water. However, many athletes overlook the importance of this essential nutrient.

web only | 2 pages | 614 words | 1 download | PDF: 349 kb



FCS3-622
Dietary Fat and Athletic Performance
2/5/2019 (new)

 UK Authors: Kyle Flack, Harry Hays, Jack Mo
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

When someone hears the word fat they usually think of body fat. However, the fats we eat can serve an important role in our health and physical fitness. Fats that we eat (also called lipids) are more than just fried food and butter. Other sources can provide benefits that are especially important in athletic performance.

web only | 3 pages | 820 words | 1 download | PDF: 899 kb



FCS3-621
Carbohydrates and Athletic Performance
2/5/2019 (new)

 UK Authors: Kyle Flack, Harry Hays, Jack Mo
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Carbohydrates are one of the most important nutrients an athlete can consume. Carbohydrates provide the energy needed to help an athlete reach their peak athletic potential during a vigorous training session or when competing.

web only | 3 pages | 1,159 words | 1 download | PDF: 555 kb



FCS3-626
Vitamins, Minerals, and Athletic Performance
1/31/2019 (new)

 UK Authors: Kyle Flack, Harry Hays, Jack Mo
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

he main source of vitamins and minerals come from a fruits and vegetables. However, certain vitamins and minerals are especially important for athletic performance. These include B-vitamins, iron, zinc, selenium, and the electrolytes including sodium, potassium, chloride, calcium, magnesium, and phosphorus.

web only | 2 pages | 676 words | 3 downloads | PDF: 446 kb



FCS3-625
Supplements and Athletic Performance
1/31/2019 (new)

 UK Authors: Kyle Flack, Harry Hays, Jack Mo
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Most supplements advertised to enhance athletic performance do not work and their claims exceed reality. The few products that do work typically only do so when an athlete is lacking nutrients from their diet and taken carefully. Also, some supplements are banned by the NCAA and can be very dangerous if not used properly. Some of the more popular and safe supplements are discussed below, with tips to help you decide if taking them is right for you.

web only | 3 pages | 929 words | 2 downloads | PDF: 517 kb



FCS8-119
Healthy Bladder Habits Might Help You
1/28/2019 (new)

 UK Authors: Natalie Jones, Janet Kurzynske,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Health and Wellness (FCS8 series)
 Tags:

It is likely that 13 million people in the US suffer from regular urine leaks. Many more women have the issue than men. Some women leak daily, while others may have the issue once-in-a-while. You may fall somewhere in between. Urinary incontinence (UI) can happen at any age, but occurrences increase in young adulthood and steadily rise in older adults. A combination of embarrassment and belief that UI is a natural part of ageing and childbirth, prevent women from speaking with a healthcare professional. Women should not ignore UI, as treatment can be relatively simple and often effective.

web only | 5 pages | 2,057 words | 3 downloads | PDF: 309 kb



FCS3-620
Talking Turkey: Dinner is Served
12/20/2018 (new)

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

There are several ways to cook your turkey. One way is not necessarily better than the other. It depends on your preference. Traditionally, turkeys are baked in the oven. They can be baked in a roasting pan or an oven safe plastic bag. They can be cooked in a roaster oven, deep fried, or even cooked in the microwave.

web only | 5 pages | 2,592 words | 7 downloads | PDF: 472 kb



FCS3-619
Talking Turkey: Prep and Safety
12/19/2018 (new)

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

For many, Thanksgiving dinner is the largest meal prepared all year. So much time and effort go into planning the meal. There are decorations, place settings, the side dishes, the guest list, and the turkey! It's easy to see how one could feel overwhelmed with preparing the turkey with so many other things to think about.

web only | 5 pages | 1,649 words | 2 downloads | PDF: 1,136 kb



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 | 102 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



FCS3-618
Sweet Enough Without All That Sugar
9/10/2018 (new)

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

Sweeteners have been around since the earliest history of man and provided carbohydrates as a source of energy. Fruit and honey were the first sweet foods available. Today, sugar is one of the most popular food additives in the United States. We know that the overindulgence of foods high in calories and low in nutrients can lead to chronic health problems. Even so, questions remain. How much sugar do I really need? What is the difference between sugars and artificial sweeteners? What part does sugar play in a healthy diet? Is life really sweet without all that sugar?

web only | 6 pages | 1,885 words | 24 downloads | PDF: 1,590 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 | 59 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



FCS3-617
Breathe Easy with COPD
8/29/2018 (new)

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

Chronic Obstructive Pulmonary Disease, also known as COPD, is the 4th leading cause of death in Kentucky and in the United States. Almost 1 in 10 Kentucky adults have been diagnosed with COPD by a doctor and it is estimated that even more people are living with the disease and donít even know it. Although this disease can be deadly, simple changes in lifestyle can reduce your risk of developing the disease or improve your health if already diagnosed.

web only | 3 pages | 1,062 words | 8 downloads | PDF: 274 kb



FCS3-616
Say Yes to Cancer Prevention
8/29/2018 (new)

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

Cancer is when damaged cells grow and divide uncontrollably in the body. These cancer cells can then spread to other parts of the body. These cells are unhealthy and they take over normal cells, making it hard for our body to function normally. Cancer is a word used to refer to several different, but related diseases. Usually cancer is named by what organ it affects first. For example, if cancer is found first in the lungs, it is called lung cancer.

web only | 4 pages | 1,518 words | 12 downloads | PDF: 649 kb



FCS3-615
Healthy Choices for a Healthy Heart
8/29/2018 (new)

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

Heart disease and cardiovascular disease are two terms that mean the same thing. These terms refer to all diseases of the heart and blood vessels. For example, heart disease includes heart attacks, strokes, atherosclerosis, heart failure, and other conditions of the heart and blood vessels. Many of these diseases have a similar underlying cause---a build-up of fat in blood vessels.

web only | 4 pages | 1,601 words | 9 downloads | PDF: 1,084 kb



FCS3-614
All About Blood Pressure
8/29/2018 (new)

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

Blood pressure is the amount of force caused by blood as it pushes through the blood vessels in the body. This pressure is created by the pumping action of the heart. Blood vessels are like small tubes with blood constantly flowing through them. In order for blood to flow to all parts of the body from the heart, there has to be enough force behind the blood for it to be pushed all the way down to our toes and all the way up to our brain. This is our blood pressure.

web only | 4 pages | 1,404 words | 8 downloads | PDF: 988 kb



FCS3-613
Why Blood Sugar Matters
8/29/2018 (new)

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

Diabetes is a disease. It is not like the flu or a cold---you canít catch it from just being around your friends or family. It usually occurs when people have too much sugar in their blood and they cannot control their blood sugar level. If blood sugar levels are too high, it can be harmful to all parts of our bodies and keep us from doing the things we enjoy in life.

web only | 5 pages | 1,812 words | 8 downloads | PDF: 1,611 kb



FCS3-612
It Starts with Body Weight
8/29/2018 (new)

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

We need certain amounts of fat in our body to be healthy. Body fat serves many purposes, including protecting and cushioning internal organs, especially during a fall. It makes chemical signals that regulate how much food we eat and the energy we use to live. Throughout history, fat has allowed humans to store energy for times when food was unavailable. But current obesity research indicates that too much body fat can negatively affect health.

web only | 5 pages | 1,849 words | 12 downloads | PDF: 886 kb



FCS3-611
Nutrition and Your Health
8/29/2018 (new)

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

There is no doubt that our health and nutrition are important. But what exactly do these two words mean? And how are they related? In order to understand their relationship, we must be able to define what good health looks like and what it means to have good nutrition. Then, we can make healthy lifestyle choices each day that will help us prevent conditions and diseases related to poor nutrition.

web only | 4 pages | 1,322 words | 9 downloads | PDF: 1,187 kb



FCS3-610
Meal Kits: Are They Worth It?
4/10/2018 (new)

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

There is high demand for convenience in our society. As a result, meal kit services have become increasingly popular. These meal kits are mailed directly to your front door each week. These kits include recipes and pre-measured ingredients ready to be used right away. Some of the most popular services include BlueApron, HelloFresh, and Plated. Since their beginning in 2012, meal kit services have grown into a $2.2-billion-dollar industry. There are over 100 companies in the US providing meal kit services.

web only | 4 pages | 1,533 words | 35 downloads | PDF: 598 kb



FCS3-609
Shaking Down on Salt
2/9/2018 (new)

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

The demand for convenience and a change in eating habits have contributed to the popularity of dining out. Busy schedules often force people to eat on the run. Take out, frozen foods, and home-delivered meals are habits characteristic of many Americans. Meals eaten away from home can potentially contribute excess calories, fat, and sodium while limiting the intake of calcium, dietary fiber, and vitamins A and C. Excess snacking from calorie-laden, low nutrient-dense foods can lead to consuming too much fat and sugar. The two trends of dining out more and an increased interest in health, fitness, and nutrition seem to be incompatible, but with careful planning, healthful eating can be achieved regardless of our busy lives.

web only | 2 pages | 1,607 words | 21 downloads | PDF: 351 kb



FCS3-608
Fitting Nutrition into Your Busy Lifestyle
2/9/2018 (new)

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

Your overall nutrition picture depends on selections of food and serving sizes over a period of time. To make wise food choices you need to know a little about food and healthful cooking techniques. A balanced diet contains a wide variety of foods. The key to making good food choices is to plan.

web only | 2 pages | 988 words | 24 downloads | PDF: 871 kb



FCS3-607
Dining Out in a Healthy Way
2/9/2018 (new)

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

Sodium is an important mineral to the body. It helps keep body fluids in balance, helps the body to absorb certain nutrients, and also aids in muscle performance and sending nerve messages. Excessive sodium in the diet is linked with high blood pressure or hypertension. Hypertension can result in diabetes, heart disease, kidney failure, or stroke.

web only | 5 pages | 767 words | 18 downloads | PDF: 2,684 kb



FCS3-606
Modifying Recipes
2/9/2018 (new)

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

To make recipe modification a common practice, we should frequently think about how increasing the nutrition of our recipes relates to our health. For example, lowering the amount of sodium in the diet over time through small recipe modifications may reduce risk of high blood pressure and heart disease.

web only | 3 pages | 889 words | 20 downloads | PDF: 834 kb



FCS3-605
Navigating the Grocery Store
2/9/2018 (new)

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

age American makes over 200 food and beverage-related choices each day. This number seems high, but it makes sense when we think about the decisions we make. We decide what food and beverages we will eat. We are exposed to a multitude of items in our grocery stores. We are bombarded with television advertisements to choose specific food. And there are many fast food restaurant options available in our communities.

web only | 3 pages | 1,504 words | 18 downloads | PDF: 1,068 kb



FCS3-604
Understanding Healthy Food Choices
2/9/2018 (new)

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

Have you ever heard that shopping the perimeter of a grocery store is healthier? Many healthy foods are on the outer walls of the store, yet several other healthy options are also tucked in the middle aisles. If you know what you are looking for and how to find them, several other items in the middle of the store should be on your grocery list.

web only | 4 pages | 869 words | 24 downloads | PDF: 1,666 kb



FCS3-603
Body Balance: Nutritious Nuts and Seeds
12/21/2017 (new)

 UK Authors: Hannah Bellamy, Dawn Brewer,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Eating plant foods, such as nuts and seeds, makes a diet more nutritious and may help reduce the risk of chronic diseases. It is especially helpful if you encounter pollutants in the environment. Plant foods, including nuts and seeds contain nutritious compounds called phytonutrients. Unlike vitamins and minerals, there is no Recommended Dietary Allowance (RDA) for phytonutrients.

web only | 4 pages | 1,318 words | 49 downloads | PDF: 4,580 kb



FCS3-602
Body Balance: Safe Storage for Food and Drink
12/21/2017 (new)

 UK Authors: Hannah Bellamy, Dawn Brewer,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

How food and drink is stored plays a big part in how long it stays fresh. Some types of packaging can keep food fresher longer. There are many types of packaging and beverage containers, and some are safer than others, which may have negative health effects. People are exposed to pollution every day, in ways that cannot always be avoided. Even storage containers may contain potentially harmful chemicals. For example, heating plastic that is not microwave safe can cause chemical residue to come in contact with food. Certain plastics may have negative effects on health. Read on to find out more about the safest ways to store food and drinks.

web only | 3 pages | 884 words | 27 downloads | PDF: 883 kb



FCS3-601
Body Balance: Picking out Produce: All About Organic and Conventional Food
12/21/2017 (new)

 UK Authors: Hannah Bellamy, Dawn Brewer,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

When shopping at the grocery store, there are many choices to make about which foods to purchase. Currently, one of the most popular food trends is eating organic produce. Organic produce is marked with the United States Department of Agriculture (USDA) Organic label and is usually separated from the rest. There are some differences between how organic foods and regular or conventionally foods are grown. Pesticides are found in almost all foods.

web only | 3 pages | 918 words | 22 downloads | PDF: 1,240 kb



FCS3-600
Body Balance: Fundamentals of Fermented Foods
12/21/2017 (new)

 UK Authors: Hannah Bellamy, Dawn Brewer,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Fermented foods are foods that have been aged in a way that allows good bacteria to develop in them. Consuming these good bacteria can benefit health. Common fermented foods are yogurt, soy sauce, sauerkraut, and some types of pickles. Although these foods may seem like an odd assortment, they are all fermented and contain good bacteria.

web only | 4 pages | 1,360 words | 24 downloads | PDF: 847 kb



FCS3-599
Body Balance: Healthy Ways to Flavor Your Food
12/21/2017 (new)

 UK Authors: Hannah Bellamy, Dawn Brewer,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Using herbs and spices is a healthy way to add flavor to food and they may protect against the harmful effects of environmental pollution. We are exposed to pollution every day in our air, water, soil, and even our food. This exposure to pollution may have negative effects on health. Herbs and spices help protect the body by decreasing cell damage caused by the pollution that we are exposed to everyday. Reducing cell damage helps protect against the development or progression of various chronic diseases. Some herbs and spices are also anti-bacterial and anti-microbial, which helps keep the immune system strong to protect against diseases and pollution. Even though research shows that herbs and spices are beneficial to health, scientists have not determined exactly how much of each herb and spice should be consumed each day. In the future, there may be official recommendations, like for vitamins. Incorporating a variety of herbs and spices into meals is flavorful and may have health benefits.

web only | 3 pages | 987 words | 19 downloads | PDF: 1,120 kb



FCS3-598
Body Balance: Make Your Plate a Rainbow
12/21/2017 (new)

 UK Authors: Hannah Bellamy, Dawn Brewer,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

A phytonutrient comes from plant-based foods. Think of a phytonutrient like a vitamin or mineral in that it can benefit health. Research shows they are good, but scientists have not determined them to be essential like vitamins or minerals, or determined how much needs to be consumed each day. In the future, there may be recommended levels of phytonutrients to consume, just like vitamins and minerals today. There are thousands of phytonutrients. They naturally occur in fruits, vegetables, legumes, whole grains, and other plant foods. Like vitamins and minerals, there are diverse types of phytonutrients, and they have various positive health effects. Certain foods are higher in some types of phytonutrients than others, just like how vitamin C is high in oranges, and milk is high in calcium. Therefore, consuming a variety of plant foods means you will eat a variety of phytonutrients!

web only | 3 pages | 631 words | 16 downloads | PDF: 1,180 kb



FCS3-597
Body Balance: Cut Down on Environmental Pollutants in Your Food
12/21/2017 (new)

 UK Authors: Hannah Bellamy, Dawn Brewer,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Environmental pollutants in food are concerning. Foods like fish may be contaminated with mercury and Polychlorinated biphenyls (PCBs). Fruits and rice may contain arsenic. High-fat meat and dairy products may also contain chemicals from pollution that aren't healthy for your body. Read on to learn how to choose foods with less pollutants, which can help keep the body healthier and lessen the risk of chronic diseases.

web only | 5 pages | 1,634 words | 16 downloads | PDF: 1,820 kb



FCS3-596
Body Balance: The Connection between Pollution and Nutrition
12/21/2017 (new)

 UK Authors: Hannah Bellamy, Dawn Brewer,
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Pollution increases compounds called free radicals in the body. Too many free radicals in the body cause oxidative stress. Oxidative stress can increase the risk for cancer and other chronic diseases because cells are damaged more easily and do not repair themselves as well. Pollution in the environment cannot always be avoided. However, eating for good health may help reduce the effects of pollution in the body. Choosing more nutritious foods, such as those high in phytonutrients, may reduce oxidative stress and protect the body from the negative health effects of pollution.

web only | 2 pages | 734 words | 24 downloads | PDF: 214 kb



FCS3-501
Drying Food at Home
3/30/2017 (major revision)

 UK Authors: Sandra Bastin, Debbie Clouthier,
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Drying food at home has several advantages. It can help you save money, gain control over what's in your food, and preserve the bounty of summer gardens and orchards for your family's year-round enjoyment.

web only | 16 pages | 7,532 words | 76 downloads | PDF: 375 kb



FCS3-591
Safe Home Canning: Altitude Adjustments
1/23/2017 (reviewed)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

For safe home canning, it's important to know your altitude (or elevation), since altitude affects processing times and pressures. If you live at an altitude greater than 1,000 feet, you may need to adjust processing times or pressures to ensure the safety of your home-canned foods.

web only | 2 pages | 690 words | 55 downloads | PDF: 336 kb



FCS3-586
Home Canning Soups and Stews
1/23/2017 (reviewed)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

To ensure safe, high quality home-canned products, always follow research-based recipes when canning. Safe, tested recipes for home-canned soups and stews are based on laboratory measurements of pH and heat penetration into the jars during processing, which are specific to the recipe being tested.

web only | 14 pages | 3,800 words | 127 downloads | PDF: 455 kb



FCS3-581
Home Canning Salsa
1/23/2017 (reviewed)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Salsas are usually mixtures of high acid foods, such as tomatoes and/or fruit, with low acid foods, such as onions and peppers. With the addition of lemon juice, citric acid, or vinegar in the right proportion, salsa becomes a high acid food and can be safely processed in a boiling water canner. However, only research-based recipes should be used. The recipes included in this publication are research-based for safe home canning.

web only | 11 pages | 2,887 words | 190 downloads | PDF: 508 kb



FCS3-579
Home Canning Jams, Jellies and Other Soft Spreads
1/23/2017 (reviewed)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Home canning jams, jellies, and other soft spreads is fun and satisfying. Soft spreads all contain four main ingredients (fruit, sugar, pectin, and acid), and they differ only in their consistency. The formation of a gel depends on the right amount of each of the main ingredients. If you understand the science of gelling, all your soft spreads will be a success.

web only | 12 pages | 3,368 words | 235 downloads | PDF: 524 kb



IP-76
Hazardous Chemicals and Your Body
6/21/2016 (minor revision)

 UK Authors: Lisa Gaetke, Ashley Osborne
 Departments: Agriculture and Natural Resources, HES Nutrition and Food Science
 Series: Interprogram (IP series)
 Tags:

Environmental contaminants, such as persistent organic pollutants, may contribute to an increased risk for chronic disease if they occur for long enough or at high enough levels. Research has shown that some hazardous chemicals may even cause the body to be more vulnerable to such medical conditions as cancer, poor immune system response, altered nervous system function, and cardiovascular disease. The good news is that certain dietary strategies may provide a defense for combating the effects of these contaminants while improving your overall health.

web only | 6 pages | 2,286 words | 34 downloads | PDF: 310 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 | 60 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 | 57 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 | 64 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



FCS1-411
Table Etiquette
4/30/2013 (new)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Cultural and Miscellaneous (FCS1 series)
 Tags:

A knowledge of table etiquette will help you feel comfortable at special occasions such as family celebrations, awards banquets and weddings, or when a potential employer invites you to lunch or dinner.

web only | 3 pages | 1,390 words | 171 downloads | PDF: 303 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 | 52 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



FCS3-545
Eating Right for a Healthier You: Nuts and Seeds
7/22/2010 (new)

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

A healthy, balanced diet that includes whole grains, fruits, vegetables, legumes, nuts, and seeds can protect against chronic illnesses, such as type 2 diabetes, cardiovascular disease, and certain cancers.

web only | 4 pages | - | 32 downloads | PDF: 1,052 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