Numbered Publications: FCS3
FCS3-577: Kosher Foods
Sandra Bastin | Apr. 1, 2014 (New)
Jewish dietary laws maintain certain rules for preparing foods that are not common in modern food preparation. These laws originated from the Torah, the first five books of the Hebrew Scriptures. The following information is an overview of Jewish dietary laws.
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.
FCS3-573: Hungry for Change: Get More of Nutrients Lacking in the American Diet
Ingrid Adams | Sep. 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.
FCS3-574: Lifestyle Changes to Reduce Cholesterol: You Can Do It
Ingrid Adams | Sep. 27, 2013 (New)
Cholesterol is a fat-like substance that is found in all parts of the body. It is needed for the body to work well. All the cholesterol we need could be made in our bodies, but we also get cholesterol from the food we eat.
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.
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.
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.
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.
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.
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.