Online Publication Catalog


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College publications are given 2-part "pub numbers" that are used to identify them. The first part (the prefix) is a set of letters that indicates which series the document belongs to. A series is a grouping of documents that share similar content. The second part of the pub number is just a sequential number.

In descending order, by date published.

 


 

Food and Nutrition


FCS3-630

Savor the Flavor: Seasoning with Spices

6/3/2019 (new)
Authors: Heather Norman-Burgdolf, Annhall Norris, Janet Tietyen-Mullins

Making foods flavorful is just one of the many benefits of using spices in the kitchen. Adding salt to a dish can be the first thing that comes to mind to add flavor when something is bland, but using spices during cooking may be a more healthful choice.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.18 mb
Pages: 4



FCS3-629

Savor the Flavor: Building Flavors with Herbs

5/16/2019 (new)
Authors: Heather Norman-Burgdolf, Annhall Norris, Janet Tietyen-Mullins

Herbs are usually what give many of our most loved foods their characteristic taste, like the boldness of a pasta sauce or the depth of a savory soup or stew. Generally, these ingredients add to the dish by providing a new dimension of flavor. Learning to use these allow us to transform meals prepared at home into even more flavorful and robust dishes.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 2.45 mb
Pages: 4



FCS3-628

Savor the Flavor: Cooking with Oils and Vinegars

4/18/2019 (new)
Authors: Heather Norman-Burgdolf, Annhall Norris, Janet Tietyen-Mullins

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 741 kb
Pages: 6



FCS3-582

Home Canning Pickles and Fermented Foods

4/11/2019 (minor revision)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 484 kb
Pages: 23



FCS3-580

Home Canning Tomatoes and Tomato Products

4/1/2019 (minor revision)
Authors: Sandra Bastin, Annhall Norris

Home canning tomatoes and tomato products can help you save money and gain control over what's in your food while preserving the bounty of summer for your family's year-round enjoyment. The recipes included in this publication are research-based for safe home canning.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 418 kb
Pages: 15



FCS3-578

Home Canning Basics

3/22/2019 (minor revision)
Authors: Sandra Bastin, Annhall Norris

People choose to can foods at home for many reasons: to preserve the harvest from their gardens or local farmers markets for year-round enjoyment; to gain more control over what is in their food by limiting or avoiding salt, sugar or preservatives; to save money; to get better-tasting canned foods; to follow family traditions; or just for the sense of satisfaction that home canning provides.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 347 kb
Pages: 7



FCS3-627

Sensational Salads

3/21/2019 (new)
Authors: Jennifer Bridge, Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences, Meade County
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition, food preparation
Size: 1.27 mb
Pages: 4



FCS3-624

Protein and Athletic Performance

2/5/2019 (new)
Authors: Kyle Flack, Harry Hays, Jack Moreland

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.06 mb
Pages: 3



FCS3-623

Hydration and Athletic Performance

2/5/2019 (new)
Authors: Kyle Flack, Harry Hays, Jack Moreland

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

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 349 kb
Pages: 2



FCS3-622

Dietary Fat and Athletic Performance

2/5/2019 (new)
Authors: Kyle Flack, Harry Hays, Jack Moreland

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 899 kb
Pages: 3



FCS3-621

Carbohydrates and Athletic Performance

2/5/2019 (new)
Authors: Kyle Flack, Harry Hays, Jack Moreland

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 555 kb
Pages: 3



FCS3-626

Vitamins, Minerals, and Athletic Performance

1/31/2019 (new)
Authors: Kyle Flack, Harry Hays, Jack Moreland

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 446 kb
Pages: 2



FCS3-625

Supplements and Athletic Performance

1/31/2019 (new)
Authors: Kyle Flack, Harry Hays, Jack Moreland

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 517 kb
Pages: 3



FCS3-620

Talking Turkey: Dinner is Served

12/20/2018 (new)
Authors: Heather Norman-Burgdolf, Annhall Norris

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 472 kb
Pages: 5



FCS3-619

Talking Turkey: Prep and Safety

12/19/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.14 mb
Pages: 5



FCS3-548

Think Your Plate

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: Food and Nutrition (FCS3 series)
Tags:
Size: 240 kb
Pages: 2



FCS3-546

Carbohydrate Counting

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: Food and Nutrition (FCS3 series)
Tags:
Size: 677 kb
Pages: 8



FCS3-543

Diabetes and High Blood Pressure

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: Food and Nutrition (FCS3 series)
Tags:
Size: 190 kb
Pages: 4



FCS3-542

Diabetes and Hemoglobin A1C

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: Food and Nutrition (FCS3 series)
Tags:
Size: 132 kb
Pages: 2



FCS3-618

Sweet Enough Without All That Sugar

9/10/2018 (new)
Authors: Heather Norman-Burgdolf

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?

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.59 mb
Pages: 6



FCS3-551

Monitoring Blood Glucose

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: Food and Nutrition (FCS3 series)
Tags:
Size: 163 kb
Pages: 4



FCS3-550

Diabetes and Footcare

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: Food and Nutrition (FCS3 series)
Tags:
Size: 493 kb
Pages: 4



FCS3-549

Diabetes and the Healthcare Team

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: Food and Nutrition (FCS3 series)
Tags:
Size: 197 kb
Pages: 4



FCS3-544

Diabetes and Cholesterol

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: Food and Nutrition (FCS3 series)
Tags:
Size: 143 kb
Pages: 3



FCS3-541

Physical Activities and Diabetes

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: Food and Nutrition (FCS3 series)
Tags:
Size: 177 kb
Pages: 4



FCS3-540

Managing Your Diabetes

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: Food and Nutrition (FCS3 series)
Tags:
Size: 131 kb
Pages: 2



FCS3-539

Understanding Diabetes

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: Food and Nutrition (FCS3 series)
Tags:
Size: 131 kb
Pages: 2



FCS3-617

Breathe Easy with COPD

8/29/2018 (new)
Authors: Heather Norman-Burgdolf

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 don't 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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 274 kb
Pages: 3



FCS3-616

Say Yes to Cancer Prevention

8/29/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 649 kb
Pages: 4



FCS3-615

Healthy Choices for a Healthy Heart

8/29/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.08 mb
Pages: 4



FCS3-614

All About Blood Pressure

8/29/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 988 kb
Pages: 4



FCS3-613

Why Blood Sugar Matters

8/29/2018 (new)
Authors: Heather Norman-Burgdolf

Diabetes is a disease. It is not like the flu or a cold---you can't 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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.61 mb
Pages: 5



FCS3-612

It Starts with Body Weight

8/29/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 886 kb
Pages: 5



FCS3-611

Nutrition and Your Health

8/29/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.19 mb
Pages: 4



FCS3-610

Meal Kits: Are They Worth It?

4/10/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 598 kb
Pages: 4



FCS3-609

Shaking Down on Salt

2/9/2018 (new)
Authors: Sandra Bastin, Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 351 kb
Pages: 2



FCS3-608

Fitting Nutrition into Your Busy Lifestyle

2/9/2018 (new)
Authors: Sandra Bastin, Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 871 kb
Pages: 2



FCS3-607

Dining Out in a Healthy Way

2/9/2018 (new)
Authors: Sandra Bastin, Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 2.68 mb
Pages: 5



FCS3-606

Modifying Recipes

2/9/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 834 kb
Pages: 3



FCS3-605

Navigating the Grocery Store

2/9/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
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Size: 1.07 mb
Pages: 3



FCS3-604

Understanding Healthy Food Choices

2/9/2018 (new)
Authors: Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.67 mb
Pages: 4



FCS3-585

Home Canning Meat, Poultry and Seafood

2/2/2018 (minor revision)
Authors: Sandra Bastin, Annhall Norris

Home canning your own meat, poultry, wild game or fish can help you save money, gain control over what's in your food, and save time in meal preparation. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 412 kb
Pages: 9



FCS3-584

Home Canning Fruit

2/2/2018 (minor revision)
Authors: Sandra Bastin, Annhall Norris

Home canning fruit from your garden, orchard, or local farmers market can help save you money and gain control over what's in your food, while preserving the taste of summer for your family's year-round enjoyment. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 542 kb
Pages: 12



FCS3-583

Home Canning Vegetables

2/2/2018 (minor revision)
Authors: Sandra Bastin, Annhall Norris

Home canning vegetables from your garden or local farmers market can help you save money and gain control over what's in your food while preserving the bounty of summer for your family's year-round enjoyment. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 444 kb
Pages: 13



FCS3-603

Body Balance: Nutritious Nuts and Seeds

12/21/2017 (new)
Authors: Hannah Bellamy, Dawn Brewer, Megan Finnie, Lisa Gaetke, Carolyn Hofe, Beth Willett

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 4.58 mb
Pages: 4



FCS3-602

Body Balance: Safe Storage for Food and Drink

12/21/2017 (new)
Authors: Hannah Bellamy, Dawn Brewer, Lisa Gaetke

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 883 kb
Pages: 3



FCS3-601

Body Balance: Picking out Produce: All About Organic and Conventional Food

12/21/2017 (new)
Authors: Hannah Bellamy, Dawn Brewer, Lisa Gaetke

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.24 mb
Pages: 3



FCS3-600

Body Balance: Fundamentals of Fermented Foods

12/21/2017 (new)
Authors: Hannah Bellamy, Dawn Brewer, Lisa Gaetke

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 847 kb
Pages: 4



FCS3-599

Body Balance: Healthy Ways to Flavor Your Food

12/21/2017 (new)
Authors: Hannah Bellamy, Dawn Brewer, Lisa Gaetke

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.12 mb
Pages: 3



FCS3-598

Body Balance: Make Your Plate a Rainbow

12/21/2017 (new)
Authors: Hannah Bellamy, Dawn Brewer, Lisa Gaetke

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!

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.18 mb
Pages: 3



FCS3-597

Body Balance: Cut Down on Environmental Pollutants in Your Food

12/21/2017 (new)
Authors: Hannah Bellamy, Dawn Brewer, Lisa Gaetke

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.82 mb
Pages: 5



FCS3-596

Body Balance: The Connection between Pollution and Nutrition

12/21/2017 (new)
Authors: Hannah Bellamy, Dawn Brewer, Lisa Gaetke

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 214 kb
Pages: 2



FCS3-595

Recommended Food Storage Times: Cold and Dry Refrigerated and Frozen Foods

5/16/2017 (new)
Authors: Sandra Bastin, Annhall Norris

Knowing how to store foods and maintain quality is important. Properly storing food results in optimum nutritional value, reduced waste from spoilage, decreased risk of foodborne illness, and fresher, better tasting food.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 914 kb
Pages: 8



FCS3-501

Drying Food at Home

3/30/2017 (major revision)
Authors: Sandra Bastin, Debbie Clouthier, Annhall Norris

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 375 kb
Pages: 16



FCS3-594

Jerky Safety

3/14/2017 (new)
Authors: Sandra Bastin

Safe handling and preparation methods must always be used when preparing any type of jerky.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.51 mb
Pages: 1



FCS3-591

Safe Home Canning: Altitude Adjustments

1/23/2017 (reviewed)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 336 kb
Pages: 2



FCS3-586

Home Canning Soups and Stews

1/23/2017 (reviewed)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 455 kb
Pages: 14



FCS3-581

Home Canning Salsa

1/23/2017 (reviewed)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 508 kb
Pages: 11



FCS3-579

Home Canning Jams, Jellies and Other Soft Spreads

1/23/2017 (reviewed)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 524 kb
Pages: 12



FCS3-593

Weighing in on Sleep

12/20/2016 (new)
Authors: Janet Tietyen-Mullins

A good night's sleep is as important as physical activity or healthy eating to maintain a healthy weight and optimum well-being. Sleep allows us to relax, restore, and revitalize our bodies and minds every night.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.22 mb
Pages: 6



FCS3-537

Feeling Good About Food

10/28/2016 (reviewed)
Authors: Janet Tietyen-Mullins

How can we get more healthful attitudes about food and activity? This fact sheet reviews current research on eating behavior in the U.S.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.83 mb
Pages: 8



FCS3-536

Bodies in Motion

10/28/2016 (reviewed)
Authors: Janet Tietyen-Mullins

Americans are eating more calories and burning fewer calories.Adding more physical activity to your day will help you burn more calories and improve your health.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 946 kb
Pages: 4



FCS3-535

Why We Eat What We Eat

10/28/2016 (reviewed)
Authors: Janet Tietyen-Mullins

Many people eat for reasons other than hunger, which is a primary reason American waistlines are growing larger. To successfully manage our weight we must develop a healthy relationship with food.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.32 mb
Pages: 8



FCS3-534

Design Your Plan

10/28/2016 (reviewed)
Authors: Janet Tietyen-Mullins

Learning to manage your weight is a very personal journey. This factsheet explains how you can increase your chances of success.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 594 kb
Pages: 4



FCS3-526

Build Your Strength

10/28/2016 (reviewed)
Authors: Janet Tietyen-Mullins

This publication gives information about exercise and strength training. Research suggests that adding moderate physical activity to your lifestyle may be the single most important thing you can do to feel better and decrease your risk of disease.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 2.26 mb
Pages: 12



FCS3-590

Seafood: Are You Reeling in the Benefits?

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: Food and Nutrition (FCS3 series)
Tags:
Size: 1.33 mb
Pages: 3



FCS3-589

Sustainable Community Food Systems: Sustainable Eating Module 3

7/17/2015 (new)
Authors: Janet Tietyen-Mullins

The term "sustainable eating" describes a way that food consumers can make choices that support their social, economic, or environmental values. Eating for good health, making sure everyone has access to nutritious foods, and eating to minimize the impact on our planet are some commonly held values associated with sustainable eating.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 3.33 mb
Pages: 5



FCS3-588

Eating from the Earth: Sustainable Eating Module 2

7/17/2015 (new)
Authors: Janet Tietyen-Mullins

Food systems generally include growing, processing, distributing, retailing, preparing, eating, and the disposal of food waste. A 2010 USDA study of local food systems found that local markets account for a small but growing share of total U.S. agricultural sales. This publication examines local and regional food systems and how they impact the way we buy and consume food.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.43 mb
Pages: 5



FCS3-587

Food and Community: Sustainable Eating Module 1

7/17/2015 (new)
Authors: Janet Tietyen-Mullins

The process of getting food to the right place and ready to eat is the work of many human hands. It uses natural resources such as sun, soil, air, and water. This publication describes trends in the U.S. food system that strengthen the social, economic, and environmental vitality of communities and the health of the people who live there.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.87 mb
Pages: 5



FCS3-577

Kosher Foods

4/1/2014 (new)
Authors: Sandra Bastin

Jewish dietary laws maintain certain rules for preparing foods that are not common in modern food preparation. These laws originated from the Torah, the first five books of the Hebrew Scriptures. The following information is an overview of Jewish dietary laws.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 168 kb
Pages: 2



FCS3-575

Make Healthy Food Choices: Reduce Saturated Fat in Your Diet

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: Food and Nutrition (FCS3 series)
Tags:
Size: 507 kb
Pages: 2



FCS3-574

Lifestyle Changes to Reduce Cholesterol: You Can Do It

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: Food and Nutrition (FCS3 series)
Tags:
Size: 698 kb
Pages: 3



FCS3-573

Hungry for Change: Get More of Nutrients Lacking in the American Diet

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: Food and Nutrition (FCS3 series)
Tags:
Size: 685 kb
Pages: 4



FCS3-576

Staying Off the SoFAS: Ways to Limit Solid Fats and Added Sugars

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: Food and Nutrition (FCS3 series)
Tags:
Size: 513 kb
Pages: 2



FCS3-572

Get Strong Bones with Calcium!

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: Food and Nutrition (FCS3 series)
Tags:
Size: 1.05 mb
Pages: 3



FCS3-571

Fiber: Are you Bulking up the Benefits?

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: Food and Nutrition (FCS3 series)
Tags:
Size: 564 kb
Pages: 3



FCS3-570

Are you Getting Enough Vitamin D?

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: Food and Nutrition (FCS3 series)
Tags:
Size: 698 kb
Pages: 3



FCS3-569

The Health Benefits of Dark Yellow/Orange Vegetables

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: Food and Nutrition (FCS3 series)
Tags:
Size: 724 kb
Pages: 3



FCS3-568

The Health Benefits of Tomatoes and Tomato Products

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: Food and Nutrition (FCS3 series)
Tags:
Size: 533 kb
Pages: 3



FCS3-567

The Health Benefits of Dark Green Leafy Vegetables

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: Food and Nutrition (FCS3 series)
Tags: food and nutrition
Size: 644 kb
Pages: 3



FCS3-566

The Health Benefits of Cruciferous Vegetables

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: Food and Nutrition (FCS3 series)
Tags:
Size: 806 kb
Pages: 3



FCS3-565

Get Pumped Up for Potassium!

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: Food and Nutrition (FCS3 series)
Tags:
Size: 431 kb
Pages: 4



FCS3-564

The Gluten-Free Choice: Is It For Me?

1/16/2013 (new)
Authors: Janet Tietyen-Mullins

The gluten-free diet is emerging as one of the most popular trends on the market, but gluten seems to be widely misunderstood. This publication defines gluten, describes a gluten-free diet, and discusses who should follow this diet.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 2.10 mb
Pages: 11



FCS3-563

Trans Fat: How to Keep it Low in Your Diet

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: Food and Nutrition (FCS3 series)
Tags:
Size: 608 kb
Pages: 3



FCS3-562

MyPlate the Kentucky Way: Tools for Building a Healthy Plate

10/1/2012 (new)
Authors: Ingrid Adams, Mallory Foster

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?

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 787 kb
Pages: 5



FCS3-561

Mindful Eating: Enjoying Food with All Your Senses

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: Food and Nutrition (FCS3 series)
Tags:
Size: 536 kb
Pages: 3



FCS3-560

Making Healthy Beverage Choices: What You Don't Know Can Hurt You

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: Food and Nutrition (FCS3 series)
Tags:
Size: 647 kb
Pages: 4



FCS3-559

Choose Nutrient Dense Foods and Beverages

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: Food and Nutrition (FCS3 series)
Tags:
Size: 581 kb
Pages: 4



FCS3-558

Power Up Your Vegetable Choices

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: Food and Nutrition (FCS3 series)
Tags:
Size: 517 kb
Pages: 5



FCS3-557

Getting Children to Eat Vegetables

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: Food and Nutrition (FCS3 series)
Tags:
Size: 363 kb
Pages: 2



FCS3-556

Eating Healthy Around the Holidays: For People with Diabetes

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: Food and Nutrition (FCS3 series)
Tags:
Size: 420 kb
Pages: 4



FCS3-555

Probiotics: Friendly Bacteria

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: Food and Nutrition (FCS3 series)
Tags:
Size: 500 kb
Pages: 4



FCS3-554

Nutrition for Busy Families

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: Food and Nutrition (FCS3 series)
Tags:
Size: 453 kb
Pages: 4



FCS3-553

Family Mealtime: Make it Happen

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: Food and Nutrition (FCS3 series)
Tags:
Size: 381 kb
Pages: 2



FCS3-552

Family Mealtime: A Wealth of Benefits

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: Food and Nutrition (FCS3 series)
Tags:
Size: 298 kb
Pages: 2



FCS3-335

Freezing Vegetables

3/28/2011 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 95 kb
Pages: 4



FCS3-545

Eating Right for a Healthier You: Nuts and Seeds

7/22/2010 (new)
Authors: Lisa Gaetke

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.05 mb
Pages: 4



FCS3-336

Freezing Fresh Fruits

4/14/2010 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 97 kb
Pages: 8



FCS3-334

Home Freezing Basics

4/14/2010 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 82 kb
Pages: 4



FCS3-538

Understanding the Food Label

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: Food and Nutrition (FCS3 series)
Tags:
Size: 670 kb
Pages: 4



FCS3-105

Nonnutritive Sweeteners

11/7/2007 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 239 kb
Pages: 2



FCS3-530

The Wildcat Way to Wellness: Water, the Liquid of Life

8/25/2005 (minor revision)
Authors: Kim Henken

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 160 kb
Pages: 8



FCS3-531

Wildcat Way to Wellness: Walk Across Kentucky

4/15/2005 (reprinted)
Authors: Janet Tietyen-Mullins

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 136 kb
Pages: 4



FCS3-106

Vegetable Preparation for the Family

4/15/2005 (reprinted)
Authors: Sandra Bastin

With modern transportation, we can all have year-round access to a wide variety of fresh vegetables. And in our health-conscious times, vegetables are not just used as side dishes any more. Because they are economical, we can use vegetables to prepare low-cost main dishes such as vegetable primavera, stuffed squash, or vegetable lasagna. In addition to their nutritional value, vegetables make meals more appealing in flavor, texture, and color.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition, food preparation
Size: 222 kb
Pages: 4



FCS3-529

The Wildcat Way to Wellness: Control Your Diabetes for Life

3/31/2005 (reprinted)
Authors: Janet Tietyen-Mullins

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 167 kb
Pages: 8



FCS3-527

The Wildcat Way to Wellness: Kentucky Food Heritage

3/21/2005 (reprinted)
Authors: Janet Tietyen-Mullins

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 219 kb
Pages: 8



FCS3-524

What Children Really Need

11/15/2002 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 413 kb
Pages: 4



FCS3-533

Growing Healthy Kids in Kentucky

9/30/2002 (reprinted)
Authors: Janet Tietyen-Mullins

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 122 kb
Pages: 5



FCS3-525

The Wildcat Way to Wellness: Getting More from Dietary Supplements

2/28/2002 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 109 kb
Pages: 8



FCS3-528

The Wildcat Way to Wellness: Kentucky Farms and Foods

10/30/2000 (reprinted)
Authors: Janet Tietyen-Mullins

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 134 kb
Pages: 8



FCS3-208

Fat Replacers

9/19/1997 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 101 kb
Pages: 2



FCS3-104

Lactose Intolerance

6/1/1996 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 150 kb
Pages: 2



FCS3-200

Portable High Speed Convection Ovens

11/1/1994 (new)
Authors: Sue Badenhop

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 240 kb
Pages: 2



FCS3-149

Nourishing the Older Infant: Four to Twelve Months

10/1/1992 (new)
Authors: Janet Kurzynske

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 37 kb
Pages: 1



FCS3-145

Nourishing the Newborn: Birth to Four Months

10/1/1992 (new)
Authors: Janet Kurzynske

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 41 kb
Pages: 2