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

Ingrid Adams | Sep. 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.

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FCS3-571: Fiber: Are you Bulking up the Benefits?

Ingrid Adams | Sep. 10, 2013 (New)

You may have heard you should eat more fiber, but do you know the reason? Fiber, in adequate amounts, decreases the risk for heart disease, controls blood sugar, improves digestive health, and helps with weight management.

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FCS3-572: Get Strong Bones with Calcium!

Ingrid Adams | Sep. 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.

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FCS3-567: The Health Benefits of Dark Green Leafy Vegetables

Ingrid Adams, Laura Tincher | May. 3, 2013 (New)

Dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium.

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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.

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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.

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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.

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FCS3-569: The Health Benefits of Dark Yellow/Orange Vegetables

Ingrid Adams, Laura Tincher | May. 3, 2013 (New)

Dark yellow/orange vegetables are good sources of beta carotene, a carotenoid and antioxidant that protects against free-radical damage.

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FCS3-563: Trans Fat: How to Keep it Low in Your Diet

Ingrid Adams | Jan. 15, 2013 (New)

Are you aware that some of your favorite foods may contain trans fats? The Centers for Disease Control and Prevention show that avoiding trans fats could prevent as many as 10,000 to 20,000 heart attacks and 3,000 to 7,000 deaths from coronary heart disease per year.

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FCS3-558: Power Up Your Vegetable Choices

Ingrid Adams | Jul. 20, 2012 (New)

Vegetables provide vitamins and minerals needed for a healthy diet. They are low in calories, fat, and other unhealthy substances such as sodium and cholesterol. Vegetables also add color, texture, and flavor to our meals.