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Member-Only Articles
The Many Layers of Onions
Let’s review this affordable, accessible vegetable...
Meet Matcha!
The first time I saw matcha, I was entranced by the vibrant green color and intrigued about the possible health benefits...
Plants Over Pills
Including a variety of fruits and vegetables in your diet is a more reasonable way to improve health instead of using supplements...
Diet and Dementia
Today we're going to take a closer look at which foods are associated with an increased risk of dementia, and which foods may help prevent risk of developing dementia...
Tuber 101: Brand New Fact Sheet
I'm back with another sneak preview from the newest course in the online school: Plant-Based Eating Pattern: Vegetables...
Healthy Skin: Part One
Skin is the largest and fastest growing organ in our body, and for centuries we’ve been fascinated with ways to nourish our skin so that it’s glowing and beautiful...
Berry Fact Sheet
It's time to take advantage of all the perfect summer fruit out there! This berry fact sheet provides a great opportunity to engage your clients with new and healthful foods...
New Food Label Spotlight: Vitamins and Minerals
By now you've probably heard all about the FDA's new food label design. Today I want take an in-depth look at some of the changes, focusing on the new "nutrients required" section...
Focusing on Dressing: Are We Missing the Point?
Any time we switch from pale "greens" like iceberg lettuce to darker-colored leafy greens like kale, spinach and Romaine, we gain important phytochemicals and antioxidants that are present in larger quantities in darker-colored vegetables...
Nutrient Boosters
Just because nutrients are present in your food doesn’t mean that your body is actually using them. Some nutrients, antioxidants and phytochemicals are destroyed during cooking or by air or light during storage. Others need the help of your gut bacteria or other nutrients to be activated or to be absorbed. Use these tips to get the most health-boosters from your food...
Why Eat Yellow and Orange Fruits and Vegetables?
The contest fun continues with another handout about yellow and orange fruits and vegetables...
Pear Fact Sheet
December is Pear Month, so today I want to celebrate with a fact sheet about pears! This post features a closer look at the common types of pears, their impact on health, and ways to incorporate them into a balanced eating pattern...
Nutrients of Concern: Folate and Iron
Remember the Nutrients of Concern series we ran about the Dietary Guidelines for Americans? It turns out that -- in addition to calcium, dietary fiber, potassium, and vitamin D, which are of concern for almost all Americans -- there are additional nutrients of concern for specific groups. Let's tackle them today!
Butternut Squash 101
Learn the basics about butternut squash in today's special veggie post! In this post, you'll find a discussion of what butternut squash tastes like, what nutrients it contains, and how to cook with it. There's also downloadable clipart and a free PDF handout...
Citrus 101
What do you know about citrus? What do your clients know? Today I want to offer a closer look at the basics of citrus -- what types of citrus fruits there are, what nutrients they contain, what impact on health they can have, and ways to incorporate them into a healthful eating pattern. There's even a new handout, if you know where to look!
MyPlate Fruit Quiz
But wait, there's more! Here's a quiz that covers MyPlate's fruit group...
New Quiz for Peach Month!
Did you know that July and August are both considered National Peach Month? It’s true! So don’t stop celebrating! Instead, share this fantastic peach quiz with your clients...
Peach Month Recipe: Peach Compote
Looking for a fun new way to use peaches during Peach Month? Try this fantastic peach compote recipe, which makes a tasty sauce that's fantastic when drizzled over ice cream or pancakes or even toast! Feel free to send the recipe along to your clients or feature it in your next cooking demonstration...
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