FCS3-648: A Guide to Plant-Based Dairy Alternatives

Donya Nikouharf, Heather Norman-Burgdolf, Anna Cason | November 6, 2025 (New)

Dairy alternatives have risen in popularity, becoming a staple in many people’s diets. People may reach for dairy alternatives because of dietary restrictions like lactose intolerance or allergies. They might like them for personal reasons related to health or the environment. As the variety and quality of plant-based products continue to grow, more people are exploring alternatives to traditional dairy foods and drinks. The sources of these dairy alternatives play a role in the nutrition, taste, and texture of the products. This also influences how these products are used in meals and recipes.

FCS3-647: Nutrition and Skin Health

Donya Nikouharf, Heather Norman-Burgdolf, Anna Cason | October 24, 2025 (New)

Skin is the largest organ of the body. It is complex and consists of many layers that work together. Skin blocks harmful substances, makes skin pigment, and houses blood vessels, nerves, and glands. Under the surface, it cushions internal organs and helps maintain body heat.

FCS3-546: Carbohydrate Counting

Anna Cason, Heather Norman-Burgdolf, Ingrid Adams | July 24, 2025 (Minor Revision)

Carbohydrate (carb) counting is one way to identify the amount of carbohydrates you get from the foods you eat. Carbohydrate counting can help you manage your blood-glucose levels in different ways, depending on what type of diabetes you have and your treatment plan.

FCS3-546s: Conteo de Carbohidratos

Anna Cason, Heather Norman-Burgdolf, Ingrid Adams | July 14, 2025 (New)

El conteo de carbohidratos es una forma de identificar la cantidad de carbohidratos que consumimos en función de los alimentos ingeridos. El conteo de carbohidratos nos permite controlar los niveles de glucosa en sangre de diferentes maneras, dependiendo del tipo de diabetes que se padezca y del tratamiento recibido.

FCS3-646: Food Allergens: Alpha-Gal

Heather Norman-Burgdolf, Anna Cason | May 1, 2025 (New)

Alpha-gal syndrome (AGS), also known as red meat allergy, is a condition that results in an allergic reaction to some animal products after a tick bite. Lone star ticks are the species most associated with AGS in the United States. A bite from one of these ticks may cause a person to develop an allergic reaction to galactose-alpha-1,3-galactose, a sugar molecule found in the meat of some mammals. Those mammals include cows, pigs, and lambs, or what we commonly think of as red meat. The name alpha-gal comes from the name of the sugar that causes the allergic reaction. Alpha-gal syndrome is becoming increasingly more common. As it does, we continue to see that it causes different symptoms and severities in people.

FCS3-546: Carbohydrate Counting

Anna Cason, Heather Norman-Burgdolf, Ingrid Adams | March 13, 2025 (Major Revision)

Carbohydrate (carb) counting is one way to identify the amount of carbohydrates you get from the foods you eat. Carbohydrate counting can help you manage your blood-glucose levels in different ways, depending on what type of diabetes you have and your treatment plan.

FCS3-645: Vitamin K All the Way

Heather Norman-Burgdolf | August 16, 2024 (New)

Have you ever wondered what happens when you get a paper cut? Why do you stop bleeding after a certain amount of time? You can thank the vitamin-K-rich foods you eat for that. Vitamin K plays an important role in blood clotting when an injury happens and supports bone health and strength.

FCS3-643: Adding Up Vitamin A in the Diet

Heather Norman-Burgdolf | August 16, 2024 (New)

What do sweet potatoes and beef liver have in common? They are both excellent sources of vitamin A. We need this vitamin for vision, immunity, growth, development, and helping our heart and lungs to work well.

FCS3-644: Vitamin E for Everyone

Heather Norman-Burgdolf | August 16, 2024 (New)

We are exposed to harmful chemicals in our environment each day that can cause free radicals. These could be from cigarette smoke, pollution, or even too much sun. Our body processes can even create free radicals. This matters because free radicals can cause damage to our cells. There are several nutrients found in abundance in foods that can help minimize free radicals in our body. One of those nutrients is vitamin E.

FCS3-618: Sweet Enough Without All That Sugar

Melissa Goodman, Jill Harris, Heather Norman-Burgdolf | June 25, 2024 (Minor Revision)

Sweeteners have been around since the earliest history of man and provided carbohydrates as a source of energy. Fruit and honey were the first sweet foods available. Today, sugar is often added to foods for preservation, fermentation, and flavor addition or enhancement.