FCS3-104: Lactose Intolerance

Sandra Bastin | Nov. 12, 2024 (Major Revision)

Lactose intolerance is the inability to digest lactose, the natural sugar found in most dairy products. Lactase, an enzyme our bodies produce, breaks down lactose into simpler units during digestion. Some people do not produce enough lactase or do not produce lactase at all. In this case, the lactose does not get broken down into smaller units. Instead, the lactose is fermented in the colon. This fermentation process often produces common symptoms of lactose intolerance, including bloating, abdominal gas or pain, diarrhea, and nausea.

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FCS3-524: Dietary Supplements: What are They and Who Needs Them

Sandra Bastin | Jul. 1, 2024 (Major Revision)

Choosing the right supplement is not a simple task, but with a little information, you can choose the best daily supplement for you. Traditionally, dietary supplements are products made of one or more essential nutrients, like vitamins and minerals, but they may also include amino acids, botanicals, or herbal ingredients. Supplements come in many forms including capsules, pills, gummies, powders, drinks, and bars.

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FCS3-525: Dietary Supplements: Be an Informed Consumer

Sandra Bastin | Jul. 1, 2024 (Minor Revision)

Vitamins, minerals, and herbal products are commonly referred to as dietary supplements. Botanicals or herbs, amino acids, and probiotics may also fall under the heading of dietary supplements. Sometimes, a health-care professional may recommend supplements to make sure an individual gets enough essential nutrients for the purpose of maintaining or improving health. Let's look at some basic information that will help you be a more informed consumer when choosing dietary supplements.

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FCS3-105: Nonnutritive Sweeteners

Sandra Bastin | Jun. 25, 2024 (Minor Revision)

Sucrose, or table sugar, is one of the most widely used ingredients in the foods we buy. We compare the sweetness of all other sweeteners to sugar, which is classified as a "nutritive sweetener." Nutritive sweeteners not only add flavor to our foods, but they also provide calories from carbohydrates. They are found naturally in some foods, like fruit and milk, and are added to other foods. Other nutritive sweeteners found on ingredient labels include fructose, dextrose, lactose, maltose, honey, corn syrup, high-fructose corn syrup (HFCS), molasses, invert sugars, concentrated fruit-juice sweeteners, sorbitol, mannitol, xylitol, and other sugars.

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FCS3-609: Shaking Down on Sodium

Sandra Bastin, Heather Norman-Burgdolf | Mar. 27, 2024 (Minor Revision)

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

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FCS1-411: Be a Table Etiquette Superstar!

Sandra Bastin, Debbie Clouthier | Aug. 2, 2023 (Major Revision)

Your resume may get you the interview, but your personal skills will get you the job. One set of personal skills is table manners or etiquette. Etiquette is simply a set of rules to add enjoyment to any meal or social occasion. Table manners play a vital role in making a favorable impression on those around you.

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FCS3-106: Vegetable Preparation for the Family

Sandra Bastin | Jul. 6, 2022 (Minor Revision)

Your mother told you to eat your vegetables. Research confirms that she was right, as usual. Eating five servings of fruits and vegetables per day rather than two servings lowers your risk
of death by 13%. The Dietary Guidelines for Americans also suggests choosing foods rich in nutrients first.

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FCS3-595: Recommended Food Storage Times

Sandra Bastin, Annhall Norris | Oct. 7, 2020 (Major Revision)

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.

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FCS3-582: Home Canning Pickles and Fermented Foods

Sandra Bastin, Debbie Clouthier | Apr. 11, 2019 (Minor Revision)

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.

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FCS3-578: Home Canning Basics

Sandra Bastin, Annhall Norris | Mar. 22, 2019 (Minor Revision)

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.