Food
-
C 1323-04
Understanding the Nutrition Facts Label
The U.S. FDA regulates the Nutrition Facts label on most packaged foods and beverages. This label is a tool that can help you make informed decisions and healthier food choices. Nutrient content claims may describe the amount of a nutrient in a food product or compare it to that of another food product.
|
-
C 1323-06
Diabetes Plate Method
The Diabetes Plate Method is an approach to creating a healthy eating pattern, and it may be used alone or in combination with other tools to help you meet your nutrition and health goals. Research has shown that the Diabetes Plate Method can help people with diabetes lower their A1c, which improves blood glucose management.
|
-
C 1323-07
Modifying Recipes for Healthier Results
Eating healthier doesn’t have to mean giving up your favorite recipes. Some special recipes served only on occasion may be better left alone, like your grandmother’s special coconut cake. Recipes you make more often might be worth modifying to make them healthier and aligned with your current health goals.
|
-
The body needs sodium, but consuming too much over time can increase blood pressure. Having higher blood pressure increases your risk for heart attack, stroke, and kidney disease. For people with diabetes, high blood pressure can increase the risk of complications from diabetes.
|
-
All carbohydrates are broken down into simple sugars, like glucose, during digestion. Controlling blood glucose is one of the primary goals in diabetes management. People with diabetes may desire to lower their carbohydrate, added sugar, and calorie intake by using sugar substitutes, including low-calorie or no-calorie sweeteners. These can come from natural sources, like stevia and monk fruit, or be synthesized in a laboratory, like sucralose, aspartame, and saccharin.
|
-
This publication provides a clear and balanced comparison of plant-based and animal-based proteins in our food. It looks at the nutritional value, environmental impact, and health effects of each type of protein. The goal is to help readers understand more about these protein sources without saying whether one is better than another—in other words, to inform and educate, giving everyone the knowledge to learn about different dietary options.
|
-
Pregnancy is a time of change, and moms-to-be have a lot to think about, for themselves and for their babies. Food safety and preventing foodborne illness (sickness caused by contaminated foods) is very important during this time. There are four easy steps that pregnant women and their families can take to protect themselves and their babies and prevent foodborne illness.
|
-
Making homemade infused cooking oils comes with food safety risks, particularly for those infused with garlic and herbs. Infused oils can enhance flavor and food presentation, but the combination of oil, garlic, and herbs creates an anaerobic (low-oxygen) environment, which is ideal for the growth of the bacteria that causes botulism, which can produce a deadly neurotoxin. The publication provides essential safety tips, such as sterilizing containers and thoroughly washing and drying ingredients, to prevent contamination and ensure safe oil infusion. By following these guidelines, home food preservers can create flavorful infused oils without compromising safety.
|
-
Wild yeast fermentations are an emerging trend in brewing that can provide a unique sensory experience for the consumer compared to beers brewed with commercial yeast strains. Wild yeast allows brewers to put a local story behind their beers by using strains isolated from the nearby environment. While wild yeasts can impart fruity, spicy, or sour flavors in beers without the addition of adjuncts, the beer’s sensory properties, yeast attenuation, and yeast’s alcohol tolerance are unpredictable, and evaluations must be conducted to determine the flavor profiles in beers brewed with wild yeast.
|