Cooking

The 2005 Dietary Guidelines for Americans document provides a chart that shows that most of the added sugar in our diets comes from soda and juice drinks. You might want to point this out in your classes or newsletters – we got that idea from an e-mail chain letter...
 
Cooking

Test Kitchen Question: How can you extract the most juice from a lemon or lime, without working too hard?
 

Putting together a comprehensive and engaging cooking demonstration is hard work -- but that's about to change.
 

Looking for compelling nutrition posters to brighten your walls with motivation and education? You have come to the right place!
 
Cooking

The Dietary Guidelines for Americans advises that you should get a variety of vegetables from the 5 subgroups: legumes, dark green, orange, starchy and others. Vegetables and legumes are the best choices if you want to lower your weight and improve your health. These are high in fiber and nutrients and low in fat and ... Variety is the Spice of Health
Cooking

The Dietary Guidelines for Americans are the cornerstone of Federal nutrition policy and nutrition education activities. They are jointly issued by the U.S. Department of Agriculture and the Department of Health and Human Services and updated every 5 years. Among the proposed changes are a recommended daily folic acid intake (the USDA has not had ... The Dietary Guidelines for Americans: 2005 Update
Cooking

Herbs and spices can play an important role in your kitchen. They enhance the flavor of many foods and can help you tolerate a diet lower in sodium. Herbs and spices don’t add fat and they are very low in calories. If you follow a recipe you are usually...