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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FCS4-419: Steps Toward Hiring a Dependable Contractor

Bob Flashman, Renee Setari | Aug. 29, 2013 (New)

When building or repairing your home, the general contractor you hire can be either the biggest help or the biggest source of problems you will encounter. You can learn to protect your interests and avoid financial disaster by becoming an informed consumer.

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FCS3-568: The Health Benefits of Tomatoes and Tomato Products

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

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.

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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.

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FCS3-567: The Health Benefits of Dark Green Leafy Vegetables

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

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.

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FCS3-564: The Gluten-Free Choice: Is It For Me?

Janet Tietyen-Mullins | Jan. 16, 2013 (New)

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.

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FCS3-563: Trans Fat: How to Keep it Low in Your Diet

Ingrid Adams | Jan. 15, 2013 (New)

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.

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PR-656: 2012 Fruit and Vegetable Research Report

Ben Abell, Angela Anandappa, Doug Archbold, Paul Bachi, Julie Beale, Ty Cato, Tim Coolong, June Johnston, Brenda Kennedy, Sara Long, Sean Lynch, Kenny Seebold, Pam Sigler, Chris Smigell, John Snyder, Dave Spalding, John Strang, Ginny Travis, Zheng Wang, Nicole Gauthier, Jeff Wheeler, Mark Williams, Neil Wilson, Patsy Wilson, Dwight Wolfe, Tim Woods, Shang-Ho Yang | Dec. 6, 2012 (New)

Fruit and vegetable production in Kentucky continues to grow. The 2012 Fruit and Vegetable crops research report includes results for more than 18 field research plots and several demonstration trials. This year fruit and vegetable research and demonstration trials were conducted in more than 15 counties in Kentucky. Research was conducted by faculty and staff from several departments within the University of Kentucky College of Agriculture including: Horticulture, Plant Pathology, Entomology, and Agricultural Economics. This report also includes collaborative research projects conducted with faculty and staff at Kentucky State University.