FCS3-548: Think Your Plate

Ingrid Adams, Heather Norman-Burgdolf | May 31, 2024 (Minor Revision)

Making nutritious food choices is a great way for people with diabetes to manage their blood glucose. Managing blood glucose helps reduce the risk for health complications.

FCS3-554: Family Mealtime: Using MyPlate for Our Plates

Ingrid Adams, Anna Cason | May 23, 2024 (Minor Revision)

Family mealtime gives us the opportunity to communicate, strengthen relationships, and introduce healthy eating habits. MyPlate gives a guideline for building nutritious meals. Small changes over time add up. Here are some simple steps to begin.

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.