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food and nutrition


FCS3-595

Recommended Food Storage Times

10/7/2020 (major revision)
Authors: Sandra Bastin, Annhall Norris

Americans spend, on average, around 6% of their budgets on food. Knowing how to safely store foods will help you protect your investment with high quality results. Properly storing food gives you better nutrient retention, reduces waste, decreases risk of foodborne illness, and ensures fresher, better tasting food. Food held beyond the recommended storage time may still be safe, but the quality may have started to deteriorate.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition, preservation and storage
Size: 2.60 mb
Pages: 10



FCS8-120

Understanding the Basics of Cancer

7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf

Cancer is the second leading cause of death in the U.S. each year. Kentucky faces the highest cancer occurrence and death rates in the United States. Fortunately, through prevention and treatments those numbers can be reduced.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 1.00 mb
Pages: 4



FCS8-121

Interacting with Someone with Cancer

7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf

Talking to someone with cancer often creates fears of saying something inappropriate or making the person upset. As a result, many people talk in whispers or opt to say nothing at all. This publication will provide tips on ways to communicate and interact with someone living with cancer.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 850 kb
Pages: 5



FCS8-122

Caring for Someone with Cancer

7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf

As a cancer patient's needs change with the course of the disease and/or treatment, a primary cancer caregiver may wear many hats. They may serve as a companion, home health aide, chauffer, chef, housekeeper, financial manager or appointment maker. This publication will help caregivers prepare for the evolving emotional and physical demands of cancer caregiving and highlight ways to take care of oneself.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 1.00 mb
Pages: 4



FCS8-123

Managing Nutrition during Cancer

7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Katie Lewis, Heather Norman-Burgdolf

Nutrition status affects cancer outcomes, tolerance to treatment, and quality of life. Cancer treatment can increase calorie, protein, vitamin, and mineral needs, but at the same time cause side effects that make obtaining adequate nutrition difficult. This article offers healthy ways to maintain body weight and muscle mass, including a recipe for a nutritional wellness shake.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences, Nutrition Services
Series: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 1.72 mb
Pages: 7



FCS8-124

Taking Care of Your Mental Health during Cancer

7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf

A cancer diagnosis can be a source of considerable emotional stress on both you and your loved ones. You may experience feelings of depression, anxiety and fear after a cancer diagnosis. This article discusses normal reactions to a cancer diagnosis and treatment as well as signs that you might have a mental health concern.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 825 kb
Pages: 4



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



CCD-PFS-3

Dehydrating Fruits and Vegetables for Home Use

6/6/2018 (new)
Authors: Felix Akharume, Michael Montross, Paul Vijayakumar

Many farm-harvested or market-purchased fresh fruits and vegetables are consumed fresh or frozen, with little to none utilized as dry products; in general, dried fruits and vegetables are purchased directly from the market whenever needed. With the wide availability of tabletop kitchen equipment for fruit and vegetable processing (mechanical cutters, slicers, homemade dehydrators, blenders, etc.), consumers and small farmers with excess harvest or unsold fresh products can take the opportunity to process their fresh fruits and vegetables into dried snacks for direct use or sale at a farmer's market. The advantage of these dried products is their stable shelf life, versatility, and overall value addition. Dried products can be used at any time (6-12 months) with little or no loss in quality and can be used as intermediate goods in other products such as breakfast cereals. This publication presents easy-to-follow guidelines and conditions for processing selected fruits and vegetables into dried products.

Departments: Animal and Food Sciences, Biosystems and Agricultural Engineering
Series: Produce Food Safety: Center for Crop Diversification (CCD-PFS series)
Tags: food and nutrition, food science, fruits, nursery and landscape, vegetables
Size: 693 kb
Pages: 8



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



FCS3-106

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