Cooking

Contrary to the bad rap they get from some fad diets, there is much to love about potatoes. Since 1970, use of processed potatoes has surpassed fresh use in the United States. Spurred by the innovation of frozen-french-fry processing techniques in the 1950s and the increasing popularity of fast...
 
Cooking

These meals can be a heart-healthy choice if you follow these tips: • Choose a meal that is low in saturated fat, preferably less than 1 g of saturated fat per serving. • Read the package directions so you can choose a meal that contains the sauce in a...
 

The purpose of nutrition month is to help the public become aware of the importance of good nutrition and a healthful eating plan.
 

Health fair prizes or incentives can move games, presentations, and activities from good to great!
 
Cooking

Eighty percent of Americans eat less than one whole grain product per day. Yet, the term ?whole grains? comes up often in nutrition recommendations and guidelines. Understanding the parts of a grain and their nutritional benefits will motivate you to incorporate more whole grains in your diet. A whole grain is one that contains the ... Fresh Look At Whole Grains
Cooking

You are shopping in the snack aisle and those boxes of chocolate goodies, cookies, crackers and cereal bars are bursting with nutritional claims, “fat-free”, “reduced fat”, “99% fat free”, “low fat.” The question remains, “if they are fat free or low fat or even reduced fat, can you eat these instead of their regular higher-fat ... Avoid the Fat Trap
Cooking

The issue is no longer “which is better butter or margarine?”; it is “which spread is the least unhealthy and how much do you use?”. When you stand at the margarine counter, the number of choices are downright daunting. Consumers can now choose to purchase margarine by a stick,...