Research has shown that certain strategies can be implemented in the cafeteria setting that may help students make more nutritious food choices.

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.

We chose the recipes in this cookbook because they are tasty, nutritious, economical and easy to prepare. We hope some become your family favorites!

Let’s practice our food sodium knowledge by modifying a chili recipe.

Did you know that proper hand washing is the single most important way to help prevent the spread of illness? Clean your hands thoroughly to help prevent germs from spreading from person to person and throughout a community.

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.

Rates of e-cigarette use among teens are increasing at an alarming rate. Many teens are unaware of the physical and psychological risks that are associated with vaping. Additionally, adults are unaware of the overall prevalence of vaping among youth. It is important that they are informed of what vaping is, what the effects are, and how to recognize the signs to lessen the use of vapes.

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.