FCS3-534: Design Your Plan

Janet Tietyen-Mullins | Oct. 28, 2016 (Reviewed)

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

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FCS3-537: Feeling Good About Food

Janet Tietyen-Mullins | Oct. 28, 2016 (Reviewed)

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

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FCS3-577: Kosher Foods

Sandra Bastin | Apr. 1, 2014 (New)

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.

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FCS3-575: Make Healthy Food Choices: Reduce Saturated Fat in Your Diet

Ingrid Adams | Sep. 27, 2013 (New)

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.

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FCS3-573: Hungry for Change: Get More of Nutrients Lacking in the American Diet

Ingrid Adams | Sep. 27, 2013 (New)

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.

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FCS3-572: Get Strong Bones with Calcium!

Ingrid Adams | Sep. 10, 2013 (New)

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.

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FCS3-571: Fiber: Are you Bulking up the Benefits?

Ingrid Adams | Sep. 10, 2013 (New)

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.

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FCS3-566: The Health Benefits of Cruciferous Vegetables

Ingrid Adams, Laura Tincher | May. 3, 2013 (New)

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.

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FCS3-565: Get Pumped Up for Potassium!

Ingrid Adams, Laura Tincher | May. 3, 2013 (New)

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.

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FCS3-569: The Health Benefits of Dark Yellow/Orange Vegetables

Ingrid Adams, Laura Tincher | May. 3, 2013 (New)

Dark yellow/orange vegetables are good sources of beta carotene, a carotenoid and antioxidant that protects against free-radical damage.