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Member-Only Articles
February 2015
The February 2015 edition of Communicating Food and Health is Here! Check out the latest resources for Heart Month, Chocolate Month, and Cancer Prevention Month, along with new research updates and fresh handouts!
Are You Increasing Your Cancer Risk?
Did you know that the choices you make can influence your risk of cancer? February is Cancer Prevention Month, and what better time is there to see if you?re increasing your cancer risk?
Cooking by Color: A Vegetable Guide
Sometimes you just want a little kitchen shortcut. Have you ever thought about cooking vegetables by color? It turns out that many vegetables that share colors also share other qualities that impact how they are cooked.
Make a Truly Show-Stopping Cake
This delicious cake is super moist and can be served as an elegant red velvet cake for any special occasion. This cake has 60% fewer calories than a regular slice of frosted red velvet cake, and it uses beets instead of red food coloring.
Low GI Diet, Cardiovascular Disease Risk, and Insulin Resistance
If the high-GI and low-GI diets differ significantly in salt, potassium, magnesium, fiber, saturated fat, and cholesterol content, then it may be those variables, rather than GI per se, that are the true causal factor.
How Do Minerals Work: Part Two
Minerals are micronutrients, and we need them for good health. There are 15 different minerals that can be divided into two primary groups: macrominerals and trace minerals.
Dried Fruit: A Healthy Alternative to Fresh
According to information from the 1999-2004 National Health and Nutrition Examination Survey, people who routinely eat dried fruit have a higher intake of several vitamins and minerals (1). Dried fruit is a good source of fiber, potassium, and iron, and though some antioxidants (such as vitamin C) are lost during the drying process, dried fruit manages to retain a high overall antioxidant content.
Be Good to Your Heart for Heart Month: Display Ideas
Displays are a great way to communicate health messages, and they add brightness to a space at the same time. Here are some ideas for Heart Month displays ? with interactive activities to boot!
Grain Quiz!
You guys, I made a brand-new nutrition poster that's all about grains. To celebrate, I want to share this never-before-seen quiz and a free grain handout to help your clients start cooking with healthful whole grains!
The Most Beautiful Salads
Today I want to highlight some of the most beautiful salads that you and your clients can make. These are perfect for cooking demos, health fair booth samples, recipe handouts, or really whatever you need, salad-wise. Your clients will love bringing these tasty treats to the dinner table too.
Kale 101: Everything You Need to Know
A few weeks ago, one of our readers asked us if we could publish a guide to everything kale and we leaped at the chance! What better time to explore this health and nutrition powerhouse than at the start of a brand-new year?
Reader Request: Cooking with Ratios
You ask, we deliver! After a few requests from health educators, our team has put together a guide to cooking with ratios. Offer it to your clients or put it up in your own kitchen today!
Holiday Salad for Pear Month
December may be a month dominated by the holidays, but did you know that it's also Pear Month? This lovely winter salad is festive enough for any holiday table and it offers the spotlight to the fruit of the month as well.
January 2015
Here are all the materials you need for an amazing start to the New Year! Check out the latest research updates, practitioner advice, handouts, recipes, and more! They're all in the January 2015 edition of Communicating Food for Health.
Introduction to High-Intensity Sweeteners
Whether you call them sugar substitutes, non-nutritive sweeteners or high-intensity sweeteners, you?re looking at substances that impart a sweet taste to foods and beverages. They do this either without calories or with only a few calories, and they have little to no impact on blood glucose levels.
Make Friends with Spaghetti Squash
Whip up spaghetti squash in a hurry with a pressure cooker!
Tips to Help an Overweight Child
Recently, there has been a trend of putting young, overweight children on diets meant for adults. Diets are not meant for children. The Academy of Nutrition and Dietetics recommends that children who are classified as overweight or obese maintain their current weight and only attempt to lose weight through calorie restriction if other risk factors for disease are present.
How Do Minerals Work? Part One
We don?t eat rocks or dirt, but did you know that they are actually an important part of the food chain? Minerals in the earth are absorbed by water and plants, and then we absorb those same minerals when we eat plants or drink water. We also get minerals when we eat or drink foods that come from animals that consumed the mineral-rich plants and water.
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