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| EatSmart Lessons A series of lessons designed to help you learn how to eat healthier. |
| Cancer (Lesson 17) An estimated 35% of cancer deaths are associated with what we eat. This lesson will give you a foundation for action regarding what you should eat and other healthy lifestyle behaviors that you can control. The action you take could lead to your not getting cancer. You will learn what you can do now and for the rest of your life to reduce your cancer risk. |
| Bacteria (Lesson 24) Did you ever have a 24-hour bug? Flu-like symptoms, such as nausea, vomiting, diarrhea and stomach cramps, that last only a day or less are often from a foodborne illness. Harmful bacteria (germs) can be in food. Proper food handling can keep food safe. The first step in understanding foodborne illness is to learn how and why disease-causing bacteria spread. Then you are better able to prevent foodborne illness. |
| Food Safe Consumer (Lesson 23) Food spoilage is a food safety threat, and unsanitary handling and processing/preparation of foods is a problem, too. Consumers have a limited knowledge of food safety issues, which in turn can affect their food handling practices. In fact, improper food handling at the point of preparation accounts for the largest number of illnesses. |
| Adolescent Nutrition (Lesson 21) Adults who work with teens or parents of teens can help relay a very important message to teens. The message is that lifestyle choices made now can easily become lifelong habits, resulting in a healthy lifestyle forever. |
| [Image: Washing hands]Handwashing (Lesson 25) The importance of handwashing and how to do it effectively. |
| [Image: USDA Food Guide]USDA Food Guide Image USDA Food Guide – number of servings and amounts of food to consume from basic food groups to meet recommended nutrient intakes at 12 different calorie levels. |
| [Image: Fats]Fats (Lesson 6) This lesson is part of the EatSmart nutrition curriculum. Topics covered in this lesson include facts about dietary fats, role of fat in health and metabolism, and recommendations for fat intake. |
| EatSmart Recipes - Homemade Cheese Pizza Eatsmart Recipes - Homemade Cheese Pizza |
| EatSmart Recipes - Taco Salad A healthy recipe for a popular favorite -- taco salad. |
| EatSmart Recipes - Salmon Croquettes Eatsmart Recipes - Tuna Croquettes |
| EatSmart Recipes - Pudding Eatsmart Recipes - Pudding |
| EatSmart Recipes - Peanut Butter Snack Loaf Eatsmart Recipes - Peanut Butter Snack Loaf |
| EatSmart Recipes - Pancakes Eatsmart Recipes - Pancakes |
| EatSmart Recipes - Oatmeal Eatsmart Recipes - Oatmeal |
| EatSmart Recipes - Leftover Fruit Eatsmart Recipes - Leftover Fruit |
| EatSmart Recipes Mashed Potatoes Eatsmart Recipes - Mashed Potatoes |
| EatSmart Recipes - Hamburger Patties Eatsmart Recipes - Hamburger Patties |
| EatSmart Recipes - Grits Eatsmart Recipes - Grits |
| EatSmart Recipes - Green Beans Eatsmart Recipes - Green Beans |
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| EatSmart Recipes - Red Beans and Rice Eatsmart Recipes - Red Beans and Rice |
| EatSmart Recipes - Peanut Butter & Jelly Sandwich Eatsmart Recipes - Peanut Butter & Jelly Sandwich |
| EatSmart Recipes - Roast Pork & Roast Chicken Eatsmart Recipes - Roast Pork & Roast Chicken |
| EatSmart Nutrition Curriculum EatSmart is a Web-based nutrition curriculum developed by a team of nutrition specialists from the LSU AgCenter. The curriculum is organized into six sections: Basic Nutrition, The Nutrients, Stretching Your Food Dollars, Nutrition & Chronic Disease, Nutrition & the Life Cycle and Food Safety. |
| EatSmart Lesson 8 - Minerals In this lesson, you will learn about the two main groups of minerals - major minerals and trace minerals. You will learn why minerals are important. You will also learn which foods are the best sources of the minerals. You will learn about the minerals that are required to be on the nutrition label - sodium, calcium and iron. |
| Fats (Lesson 6) This lesson is part of the EatSmart nutrition curriculum. The lesson covers basic principles about dietary fat (types of fat, roles in nutrition and health, recommended intake). |
| Heart Disease & Stroke (Lesson 16) Heart disease is the leading cause of death in the United States. This lesson focuses on the steps you can take to prevent heart disease and stroke. |
| EatSmart Lesson 11 - Phytochemicals Eating more broccoli, tomatoes, citrus fruits, onion, soybeans and other plant foods may help to protect you against several chronic diseases such as heart disease and cancer. And it is not just because of the nutrients they contain. It is more likely because of the chemicals found in these foods - phytochemicals. |
| Carbohydrates (Lesson 5) In this lesson, you will learn about what a carbohydrate is made of and how it is put together. You will also learn about the different types of sugars that form carbohydrates and the difference between simple and complex carbohydrates. You will learn where carbohydrates are on the Food Guide Pyramid and how much carbohydrate you should eat each day. |
| Minerals (Lesson 8) Good nutrition for the elderly includes getting all of the necessary minerals from their diets. |
| EatSmart Recipes - Biscuit Mix EatSmart Recipe for making biscuits. |
| Dietary Fats This lesson is part of the EatSmart nutrition curriculum. The lessons focus on different types of fat and their importance in nutrition and health. |
| Phytochemicals (Lesson 11, Part A) Eating more broccoli, tomatoes, citrus fruits, onion, soybeans and other plant foods may help to protect you against several chronic diseases such as heart disease and cancer.And it is not just because of the nutrients they contain. It is more likely because of the chemicals found in these foods - phytochemicals. |
| Eatsmart Lesson 13 - Menu Planning Are your meals at the end of the month as good as they are at the beginning? Or do your food dollars run out before the month is over? Learning to plan your menus and shop only for what you need will help you have good food throughout the month. You will also save both money and time! |
| DRI Recommendations Dietary Reference Intakes and Recommended Dietary Allowances |
| Fat (Lesson 6) Dietary fats are the fats found in foods. Dietary fat is an important part of a healthy diet, but eating too much is not healthy for us. We need to think about the total fat we eat each day as well as the composition of the fat. We need to eat foods and have lifestyles that promote health and lower the risks of heart disease, cancer and other diseases. |
| What is Water? (Lesson 9) Water is a combination of the elements hydrogen and oxygen. The way these elements are put together makes water a solvent, meaning it can dissolve most nutrients, making them available for the body to use. Water in the body comes mainly from two sources: liquids and foods. This article tells how important water is and what it does in the body. |
| EatSmart Lesson 14 - Smart Food Shopping Food takes about 11.5% of our monthly income. In this lesson, you will learn how to use your food resources such as money, food stamps or WIC coupons. |
| Alternative Nutrition Therapies (Lesson 12) The use of herbs as alternative medicine is not just for healers anymore. Approximately 16 million adults use herbal products. Increased interest among consumers is causing doctors and scientific researchers to take a closer look at the herbal trend. |
| Food Labels (Lesson 15) This lesson will help you to better understand the Nutrition Facts label. You will learn how to use it to make healthier choices in the supermarket. |
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| EatSmart Lesson 10 - Dietary Fiber Have you ever suffered from constipation? Did you know that there is something in food that helps with that problem and offers other health benefits as well? |
| Diabetes (Lesson 18) This information will help you better understand what diabetes is, the problems associated with it and the type of diet, medication and exercise recommended for treatment. |
| Eatsmart Lesson 4 - Protein What do you think of when you hear the word protein? Meat? Beans? Strong? Life? Many people think of muscle and fitness. Protein does have something to do with life and vitality, because protein is a necessary component of every cell. Protein is necessary for a person to grow to his or her potential and to fight infection and disease. |
| Vital Vitamins (Lesson 7) In this lesson, you will learn about the two major types of vitamins, the fat-soluble and water-soluble. You will learn how each vitamin functions in your body and the symptoms of deficiency and over-consumption (toxicity). You will also learn which foods are the best sources of each vitamin and the Recommended Dietary Allowance (RDA) for each. Finally, this lesson will discuss vitamin supplements - who needs them and who doesn't. |
| EatSmart Lesson 1 - Dietary Guidelines To help you make decisions for you and your family about eating healthfully, the U.S. Department of Agriculture and Health and Human Services has developed “Nutrition and Your Health: Dietary Guidelines for Americans.” The Dietary Guidelines provide recommendations for healthy Americans, children (ages 2 years and older) and adults of any age. |
| USDA Food Guide and MyPyramid The USDA Food Guide is a tool designed to promote the concepts of variety, moderation and balance in the diet. |
| Milk (Lesson 3) In this lesson, you will learn why everyone needs milk and milk products in their diet, how to choose among the different types of milk and how to deal with lactose intolerance. |
| Nutrition for Young Children (Lesson 20) In this lesson you will learn about the Dietary Guidelines for Americans and MyPyramid and how they apply to young children. You will learn what to expect during each stage of the preschool years and tips to make these stages easier on both you and your child. You will also learn about issues such as fast food, healthy weights for young children and exercise. |
| Maternal and Infant Nutrition (Lesson 19) Some aspects of a baby's health can be determined just by the mother's diet. It is so important for a pregnant woman to maintain her health and to eat a nutritious diet for herself and her baby. |
| Food Preservation (Lesson 26) Food science has led us to safer canning techniques and better quality canned goods. Home canning can be a cost-saving way to preserve food. If you have the time, canning home-grown food may save you half the cost of retail canned goods |
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