In this article:
|Lesson 1 - Dietary Guidelines|
|Lesson 2 - USDA MyPlate|
|Lesson 3 - Dairy Foods|
|Lesson 4 - Protein|
|Lesson 5 - Carbohydrates|
|Lesson 6 - Fats|
|Lesson 7 - Vital Vitamins|
|Lesson 8 - Minerals|
|Lesson 9 - Water|
|Lesson 10 - Dietary Fiber|
|Lesson 11 - Phytochemicals|
|Lesson 12 - Alternative Nutrition Therapies|
|Lesson 13 - Meal Planning|
|Lesson 14 - Smart Food Shopping|
|Lesson 15 - Food Labels|
|Lesson 16 - Heart Disease & Stroke|
|Lesson 17 - Cancer|
|Lesson 18 - Maternal and Infant Nutrition|
|Lesson 19 - Nutrition for Young Children|
|Lesson 20 - Nutrition and the Elderly|
|Lesson 21 - The Food Safe Consumer|
|Lesson 22 - Bacteria|
|Lesson 23 - Hand-washing|
|Lesson 24 - Food Preservation|
Dairy Foods (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.
Protein (Lesson 4)
Proteins have something to do with life and vitality because they are a necessary component of every cell. Proteins are necessary for a person to grow and to fight infection and disease.
Carbohydrates (Lesson 5)
A lesson on carbohydrates, their metabolism and effects.
Fats (Lesson 6)
This lesson teaches the role and importance of fat in the diet.
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 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.
Minerals (Lesson 8)
This lesson teaches about the importance of minerals in the diet.
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.
Dietary Fiber (Lesson 10)
Dietary fiber is called nature's little mermaid. This lesson explains why.
Photochemicals (Lesson 11)
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.
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.
Meal Planning (Lesson 13)
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!
Smart Food Shopping (Lesson 14)
Planning is the key to saving money in the grocery store. If you don't know how much you spend on food, here's an exercise that can help you answer that question.
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.
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.
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.
Maternal and Infant Nutrition (Lesson 18)
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.
Nutrition for Young Children (Lesson 19)
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.
Nutrition and the Elderly (Lesson 20)
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.
Food Safe Consumer (Lesson 21)
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.
Bacteria (Lesson 22)
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.
Hand-washing (Lesson 23)
Information about the importance of hand-washing and how to do it effectively.
Food Preservation (Lesson 24)
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