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.

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

A healthy recipe for a popular favorite -- taco salad.

Eatsmart Recipes - Tuna Croquettes

Eatsmart Recipes - Pudding

Eatsmart Recipes - Peanut Butter Snack Loaf

Eatsmart Recipes - Pancakes

Eatsmart Recipes - Oatmeal

Eatsmart Recipes - Leftover Fruit

Eatsmart Recipes - Mashed Potatoes

Eatsmart Recipes - Hamburger Patties

Eatsmart Recipes - Grits

Eatsmart Recipes - Green Beans

Eatsmart Recipes - Gelatin with Canned Fruit

Eatsmart Recipes - Garden Salad

Eatsmart Recipes - Fruit Cobbler

EatSmart Recipes - Fresh Strawberry Sandwich

This EatSmart Recipe tells you how to prepare Eggs-in-the-Bread.

Recipes designed for people with diabetes.

This low-calorie dish is sure to please.

EatSmart Recipe for making Copper Pennies using carrots, bell peppers, and other healthy ingredients.

EatSmart Recipes - Chocolate Peanut Butter Cookies

EatSmart Recipes - Cheese Toast

Eatsmart Recipes - Cheese Sandwich

EatSmart Recipes - Caterpillars

EatSmart Recipes - Breakfast Burrito

Eatsmart Recipes - Blobs

EatSmart Recipes - Biscuits

Eatsmart Recipes - Beef-Macaroni Casserole

EatSmart Recipes - Baked Potato with Chili & Cheese

EatSmart Recipes - Baked Apple

EatSmart Recipes - Apple Crisp

List of recipes for healthy options for every meal.

Eatsmart Recipes - Red Beans and Rice

Eatsmart Recipes - Peanut Butter & Jelly Sandwich

Eatsmart Recipes - Roast Pork & Roast Chicken

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.

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.

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 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.

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.

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.

Good nutrition for the elderly includes getting all of the necessary minerals from their diets.

EatSmart Recipe for making biscuits.

This lesson is part of the EatSmart nutrition curriculum. The lessons focus on different types of fat and their importance in nutrition and health.

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.

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!

Dietary Reference Intakes and Recommended Dietary Allowances

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.

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.

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.

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.

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.

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?

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.

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.

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.

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.

The USDA Food Guide is a tool designed to promote the concepts of variety, moderation and balance in the diet.

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.

A series of lessons designed to help you learn how to eat healthier.

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.

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 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