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Publication ECMAScript program VARY YOUR VEGGIES: Why Eat Vegetables?
Vegetables are versatile, nutritious, colorful and flavorful. Not only are they naturally low in calories, fat and sodium, but they also are good sources of important vitamins, minerals and dietary fiber. Vegetables do not contain cholesterol. Increasing vegetable consumption can replace foods higher in calories and fat. Vegetables are rich sources of vitamins, particularly A and C. The value of a vegetable as a source of a nutrient is affected both by the amount of the nutrient present and by the amount of the vegetable eaten.
Located in Food & Nutrition
Publication Take Time for Tea: For Health and Well-being
Taking time to strengthen relationships over a cup of tea can be good for emotional and physical health. The tea warms your body and adds health-promoting substances to the diet. The time spent in conversation with a friend or family member can strengthen those important social bonds that enhance health and well-being.
Located in Food & Nutrition
Publication All About Beans Nutrition, Health Benefits, Preparation and Use in Menus
Beans are among the most versatile and commonly eaten foods throughout the world, and many varieties are grown in the U.S. Because of their nutritional composition, these economical foods have the potential to improve the diet quality and long-term health of those who consume beans regularly. The purpose of this publication is to provide evidence-based nutrition and health information about beans, preparation tips, sample recipes and references for further study.
Located in Food & Nutrition
Publication ECMAScript program Nourish Your Muscles
The maintenance of your muscles plays a major role in healthy aging. By taking care of your muscles, you can impact your quality of life now and in the future. The proteins in our bodies continuously are being broken down and replaced. Protein is essential to life and needs to be consumed at each meal.
Located in Food & Nutrition
Publication Troff document Questions & Answers About Fats in Our Diet
Through the years, certain foods fall in and out of public awareness and favor. This certainly has been true of fats, such as those found in margarine and butter. For example, for a time, margarine was recommended instead of butter for health reasons; more recently, margarine has gotten bad press because it contains trans fat.
Located in Food & Nutrition
Publication C header Questions & Answers About Sodium and Its Impact on Our Health
Excessive sodium in our diet can increase our blood pressure, especially in salt-sensitive individuals. High blood pressure, or hypertension, is a major risk factor for cardiovascular disease. Heart disease and stroke are the first and fourth leading causes of death in the U.S., making cardiovascular disease responsible for one of every three deaths in the country.
Located in Food & Nutrition
Publication ECMAScript program Steps to Reducing Sodium in Recipes
Let’s practice our food sodium knowledge by modifying a chili recipe.
Located in Food & Nutrition
Publication Quick Facts: Your Game Plan: Healthful Snacking for Sports Fans
Your favorite team is winning and you just watched the best half-time show you have ever seen. You reach into the bowl of crunch snacks and discover it's empty. How did that happen? Included in this publication are tips to manage snacking, ideas on how to make snacks healthier, along with recipes to enjoy.
Located in Food & Nutrition
Publication ECMAScript program Who Needs a Healthy Breakfast? Everybody Does!
Eat Smart! Start your day off with breakfast. This publication makes learning fun with fill in the blank and word find quizzes.
Located in Food & Nutrition
Publication Nourish Your Digestive System
Have you heard about probiotics and prebiotics?
Located in Food & Nutrition
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