Cooking

American consumers have more choices these days when it comes to purchasing lean cuts of meat and poultry. According to the National Cattlemen’s Beef Association, retail beef is 27% lower in fat and retail pork is 31% lower in fat today than in the late 70’s and early 80’s....
 
Cooking

What’s New at the University of Illinois Clare Hasler, Ph.D., heads the Functional Foods for Health Program at offices in Urbana and Chicago. It is devoted to the study of phytochemicals (naturally occuring chemicals found in plants) with a faculty of 75 working on different programs. She summarizes three...
 

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

With these incredible kits and resources, all you have to do is place your order, then sit back and wait for your materials to arrive.
 
Cooking

Keep a few key products on hand and great tasting meals become easy. If you don’t want to cook during hot summer months, or if you want good picnic and lunch box meals, the recipes on pages 50 and 51 are dedicated to you. The Food for Health Test Kitchen found that great tasting meals ... Serve Delicious Meals Without Cooking