FCS3-641: Pathways to Wellness through Promoting a Culture of Health

Angela Baldauff, Sarah Congleton, Karli Giles, Natalie Jones, Amy Kostelic, Courtney Luecking, Leslie Workman | September 12, 2022 (New)

Communities are powerful influencers of health. Community can describe people living in a specific place - like a neighborhood, zip code, county, or state. It can also describe a group of people who have shared attitudes, interests, or goals. Examples include connections through schools and religious institutions and social identities like gender, race, or political affiliation. These places and groups shape the ways in which people think and communicate about health.

NEP-230: Cook Wild Kentucky: Fishing in Kentucky

Elizabeth Coots, Jann Knappage, Annhall Norris, Gregg Rentfrow, Matthew Springer, Jackie Walters, Martha Yount | May 25, 2022 (New)

Kentucky offers some of the best fishing chances around. Among our rolling hills, you will find over 62,000 miles of fishable streams and 40 public lakes. Fishing is fun for all ages, and prime fishing spots can be found yearround across the state. Anglers take to the water each year for fun or food. Kentucky is home to bass, catfish, trout, sunfish, and more.

FCS3-634: Savor the Flavor: Exploring Cooking Methods

Heather Norman-Burgdolf, Annhall Norris, Janet Tietyen-Mullins | May 16, 2022 (New)

Making food that provides exciting and delicious flavors can seem like a difficult task. Many people believe it is necessary to have more ingredients to make a better or tastier meal. Some may even feel they can only get these types of meals by eating out. That is not true!

FCS3-635: How to Get Out of a Mealtime Rut

Jean Najor, Heather Norman-Burgdolf | May 16, 2022 (New)

When you or a family member find out what is on the menu for dinner, is the typical response “Again?” If you dread the thought of cleaning another dish or you just can’t think of the last time you were excited by your own cooking, you may be in a cooking rut. Even the most avid cooks have cooking ruts from time to time. Fear not, because these ideas will spark your cooking creativity and make mealtimes more appealing!

FCS3-633: Macronutrients: Why We Need a Balanced Diet

Emily DeWitt, Heather Norman-Burgdolf | May 16, 2022 (New)

Macronutrients are the main parts of food that give our bodies energy, and they are needed in large amounts in our diets. When we eat, our bodies can break macronutrients down into a useable form of energy for our cells.

FCS3-637: Tips for Managing Stress Eating

Emily DeWitt, Courtney Luecking | April 26, 2022 (Minor Revision)

Eating is one of the many ways we cope with negative emotions. Stress eating is just that-- "eating in response to acute or chronic stress or in response to negative emotional states" such as sadness or anger. Stress can cause some people to eat more and others to eat less. Some will reach for salty foods, and others will reach for sweets. No matter how stress affects your eating patterns, you are not alone.

FCS3-636: Savoring the Eating Experience: The Art of Eating Mindfully

Emily DeWitt, Courtney Luecking | April 26, 2022 (Minor Revision)

Have you ever found yourself eating a bag of popcorn while watching a movie only to realize you have eaten all of it before you made it past the previews? This is an example of mindless eating, or eating without even realizing it.

FCS3-632: Making the Most of Meals While Traveling

Nichole Huff, Sally Mineer, Heather Norman-Burgdolf | March 3, 2022 (New)

For many, planning your next travel adventure can be just as enjoyable as the trip itself. It is fun to daydream about where you will stay, how you will get there, and what you will do when you arrive--but what about the food you plan to eat during your travels? Research suggests meals and other food items can make up 25% of your travel budget. We look for deals and steals where we stay; however, we can also be strategic in planning, preparing, and purchasing food on vacation to ensure we still have exciting, nutritious, and cost-conscious meals. Food, like lodging and transportation, is a nonnegotiable vacation expense because you must get to your destination, have a place to sleep each night, and have food to eat each day. Saving money on meals leaves extra cash available for making memories or perhaps, extending the length of your vacation.

FCS3-631: 2020-2025 U.S. Dietary Guidelines for Americans

Courtney Luecking, Janet Tietyen-Mullins, Lucy Valdez, Jackie Walters | October 14, 2021 (New)

Each five years, law requires the U.S. Department of Agriculture and the U.S. Department of Health and Human Services to review the latest science and update advice on what Americans should eat and drink. The Dietary Guidelines for Americans are designed to provide current dietary advice to promote health, help reduce risk of chronic disease, and meet nutritional needs across the lifespan. The guidelines also serve as a foundation for federal food, nutrition, and health policies and programs like the National School Lunch Program and the Supplemental Nutrition Assistance Program (SNAP), to reduce hunger and increase food security through access to healthy, affordable food.

PR-779: 2020 Fruit and Vegetable Research Report

Doug Archbold, Win Dunwell, Bob Perry, Emily Pfeufer, Rachel Rudolph, John Snyder, John Strang | December 18, 2020 (New)

Fruit and vegetable production continues to show sustained growth in Kentucky. As the industry grows around a diverse collection of marketing tactics (wholesale, farmer markets, CSAs, and direct to restaurants) as well as various production systems, there continues to be a need for applied practical information to support the industry. Evaluation of varieties is a continuing necessity and allows us to provide the most up to date information in communications with vegetable growers. The vegetable variety trial results are the basis for updating the recommendations in our Vegetable Production Guide for Commercial Growers (ID-36).