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).

FCS8-121: Interacting with Someone with Cancer

Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf | July 23, 2020 (New)

Talking to someone with cancer often creates fears of saying something inappropriate or making the person upset. As a result, many people talk in whispers or opt to say nothing at all. This publication will provide tips on ways to communicate and interact with someone living with cancer.

FCS8-120: Understanding the Basics of Cancer

Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf | July 23, 2020 (New)

Cancer is the second leading cause of death in the U.S. each year. Kentucky faces the highest cancer occurrence and death rates in the United States. Fortunately, through prevention and treatments those numbers can be reduced.

FCS8-122: Caring for Someone with Cancer

Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf | July 23, 2020 (New)

As a cancer patient's needs change with the course of the disease and/or treatment, a primary cancer caregiver may wear many hats. They may serve as a companion, home health aide, chauffer, chef, housekeeper, financial manager or appointment maker. This publication will help caregivers prepare for the evolving emotional and physical demands of cancer caregiving and highlight ways to take care of oneself.

FCS8-124: Taking Care of Your Mental Health during Cancer

Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf | July 23, 2020 (New)

A cancer diagnosis can be a source of considerable emotional stress on both you and your loved ones. You may experience feelings of depression, anxiety and fear after a cancer diagnosis. This article discusses normal reactions to a cancer diagnosis and treatment as well as signs that you might have a mental health concern.

FCS8-123: Managing Nutrition during Cancer

Kerri Ashurst, Natalie Jones, Amy Kostelic, Katie Lewis, Heather Norman-Burgdolf | July 23, 2020 (New)

Nutrition status affects cancer outcomes, tolerance to treatment, and quality of life. Cancer treatment can increase calorie, protein, vitamin, and mineral needs, but at the same time cause side effects that make obtaining adequate nutrition difficult. This article offers healthy ways to maintain body weight and muscle mass, including a recipe for a nutritional wellness shake.

ID-255: BerryCare: Building a Blackberry Community

Dawn Brewer, Annie Koempel, Amy Kostelic | July 30, 2019 (New)

So you've heard how blackberries are good for your health. Growing blackberry bushes as a garden project can be quite rewarding, especially if you do it as a group. Your local Cooperative Extension Office or non-profit organization may have the perfect place for planting the bushes where berries can be shared with an identified community. With a little sunshine and good drainage, the right variety, and proper blackberry plant care, a group can work towards a successful harvest.