Web-based nutrition curriculum developed by team of LSU AgCenter nutritionists.
EatSmart Recipe for making biscuits.
Eatsmart Recipes - Gelatin with Canned Fruit
Eatsmart Recipes - Red Beans and Rice
Recipes designed for people with diabetes.
Eatsmart Recipes - Fruit Cobbler
EatSmart Recipes - Breakfast Burrito
Eat Smart Recipes - Homemade Cheese Pizza
Eatsmart Recipes - Pancakes
This low-calorie dish is sure to please.
Eatsmart Recipes - Leftover Fruit
EatSmart Recipes - Baked Apple
Try the Peanut Butter Snack Loaf for a delicious, cholesterol-free snack that will delight all of your family. This recipe can be used to make muffins too.
Eatsmart Recipes - Roast Pork & Roast Chicken
Eatsmart Recipes - Beef-Macaroni Casserole
Eatsmart Recipes - Grits
Eatsmart Recipes - Peanut Butter & Jelly Sandwich
Eat Smart Recipes - Biscuits
A healthy recipe for a popular favorite -- taco salad.
Eatsmart Recipes - Garden Salad
Try these easy-to-make Chocolate Peanut Butter cookies for a delightful sweet treat that the whole family will enjoy.
Eatsmart Recipes - Oatmeal
Eatsmart Recipes - Macaroni & Cheese
Eatsmart Recipes - Pudding
EatSmart Recipes - Cheese Toast
Eat Smart Recipes - Leftovers Sandwiches
Eatsmart Recipes - Cheese Sandwich
EatSmart Recipe for making Copper Pennies using carrots, bell peppers, and other healthy ingredients.
Eatsmart Recipes - Tuna Croquettes
This EatSmart Recipe tells you how to prepare Eggs-in-the-Bread.
EatSmart Recipes - Baked Potato with Chili & Cheese
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 fiber is called nature's little mermaid. This lesson explains why.
Dietary Guidelines provide science-based advice to promote health and reduce risk for chronic diseases through diet and physical activity. The guidelines target healthy people two years of age and older living in the United States.
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
Information about the importance of hand-washing and how to do it effectively.
The Centers for Disease Control and Prevention (CDC) estimates that 97% of foodborne illnesses could be prevented by simply washing hands and improving food handling practices. Everyone who handles food needs to know safe food-handling practices.
One in eight Americans is 65 years of age or older. This number is growing and will continue to do so with the aging of the baby boomers. The oldest old, people at least 85 years of age, is the fastest-growing segment of America's senior population.You will learn the importance of good nutrition in helping the elderly to remain independent, maintain their quality of life and prevent or reduce the effects of age-related diseases.
The phrase "you are what you eat" is sometimes hard for teenagers to keep in mind. This is probably because adolescents (teenagers) in America are faced every day with so many choices that can affect their health in the present and in the future.
In this lesson you will learn about the Dietary Guidelines for Americans and MyPlate 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.
Pregnancy and motherhood are such exciting times in a woman's life! Most women want to do everything they possibly can to ensure that the new baby is happy and healthy. 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.
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 food-borne illness. Harmful bacteria (germs) can be in food. Proper food handling can keep food safe. The first step in understanding food-borne illness is to learn how and why disease-causing bacteria spread. Then you are better able to prevent food-borne illness.
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.
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.
The USDA Food Guide is a tool designed to promote the concepts of variety, moderation and balance in the diet.
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.
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.
Eating more broccoli, tomatoes, citrus fruits, onions, soybeans and other foods from plants 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.
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.
This lesson teaches about the importance of minerals in the diet.
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 learn which foods are the best sources of vitamins and the Recommended Dietary Allowance for each. This lesson will discuss vitamin supplements. This information will help you plan a healthy diet, including all necessary vitamins and nutrients.