FCS3-553: Family Mealtime: A How-To Guide

Ingrid Adams, Anna Cason | April 25, 2024 (Minor Revision)

Do you ever wish you had more time to talk, laugh and have fun with your family? There is a simple solution - the family meal. Everyone needs to eat. Why not find a time that all of you can sit down for a family meal? It is a perfect time to talk.

FCS3-544: Diabetes and Cholesterol

Ingrid Adams, Anna Cason | March 22, 2024 (Minor Revision)

People living with diabetes are at a greater risk of heart disease than people who do not have diabetes. This increased risk is linked to higher levels of blood cholesterol.

FCS3-538: Understanding the Food Label

Ingrid Adams, Anna Carson | March 13, 2024 (Major Revision)

On the packaging of food and beverage items you'll find a few different mandatory labels. Typically, on the back or side of the packages are the Nutrition Facts label and ingredients lists. These together make the food label.

FCS3-549: Diabetes and the Health Care Team

Ingrid Adams, Anna Cason | February 1, 2024 (Minor Revision)

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 helpful. When a team of individuals works together problems are identified earlier, and it is easier to reduce or prevent diabetes complications.

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

Ingrid Adams | September 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.

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

Ingrid Adams | September 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.

FCS3-572: Get Strong Bones with Calcium!

Ingrid Adams | September 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.

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.

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.

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.