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Displaying 91 to 105 of 126 Publications
Move into Health: Taking It to the Store, Lesson 3 (Fact Sheet)
MF2962
Publication helps consumers understand food labels. Look at serving size, identify products with low values for fat, cholesterol, sugars, and sodium. Try to find products with higher values for fiber, vitamins, and minerals. Includes guide to aerobic exercise. 4 p.Published Date: Sep 2011
Move into Health: Taking It to the Store, Lesson 3, Leader's Guide
MF2963
Outlines a lesson to teach consumers to read food labels and find products with better nutrient content. Lesson includes recommendations for aerobic exercise. 2 p.Published Date: Sep 2011
Move into Health: Everything in Moderation, Lesson 4 (Fact Sheet)
MF2964
Advice about food serving sizes and the MyPlate guidelines for nutrition. Includes information on weight training. Portion Distortion photos and quiz. 4 p.Published Date: Sep 2011
Move Into Health: Where Do I Stand, Lesson 1, Leader’s Guide
MF2959
Lesson plan to encourage participants to think about their current health status, diet, and physical activity level. 2 p.Published Date: Jul 2011
Move Into Health: Where Do I Stand, Lesson 1 (Fact Sheet)
MF2958
Eating a balanced diet that includes vegetables, fruits, whole grains, lean meats, and low-fat dairy may require preparation, but you will save money over time by maintaining your health. Staying physically active gets easier the more you do it. 8 p.Published Date: Jul 2011
Move Into Health: Eating for Health, Lesson 2 (Fact Sheet)
MF2960
Describes nutrients and physical activity to help consumers develop better health habits. Descriptions of nutrients include carbohydrates, fats, protein, vitamins, minerals, and water. Activity level measured by heart rate is also described. 4 p.Published Date: Aug 2011
More Plants on the Plate, Leader's Guide
by Donna Krug
MF2978
Choosing a more plant-based diet has recognized health benefits. This leader's guide includes teaching suggestions to help participants learn to incorporate more plants into their meals. 4 pages, b/w.Revision Date: Jul 2021
More Plants on the Plate, Fact Sheet
by Donna Krug
MF2977
Choosing a more plant-based diet has recognized health benefits. This fact sheet offers suggestions for introducing more plants into your meals. 4 pages, color.Revision Date: Jul 2021
Sugar: More than Just a Sweetener, Leader's Guide
by Robin Eubank
MF2930
This lesson will cover the variety of sugars and nonnutritive sweeteners available and the functions of sugar. 4 p.Published Date: Jul 2010
Vitamin D: From Sunshine to Supplements, Fact Sheet
MF2927
Vitamin D is made in a human body when skin is exposed to ultraviolet (UV) light. Naturally occurring vitamin D is found in certain yeasts, plants and oily fish. Small amounts are in beef liver and egg yolks. It is added to milk, some cereals, and other products. 4-page, b/w.Revision Date: Dec 2010
Vitamin D: From Sunshine to Supplements, Leader's Guide
MF2928
After completing this lesson, participants will recognize key functions of vitamin D, be able to list three or more diseases associated with low vitamin D levels or deficiency, and identify strategies to improve one’s vitamin D level. 4-page, b/w.Revision Date: Dec 2010
Choose Wisely: For Health and Wealth, Fact Sheet
MF2826
Your daily food and activity choices affect your health and quality of life. This lesson gives participants tools to make wise choices to improve health and save money from reduced healthcare costs. 4 pages, color.Revision Date: Jul 2018
Vary Your Protein, Leader's Guide
MF2836
Training material to encourage people to use a variety of protein-rich, low-fat foods.Published Date: Jul 2008
Essential Living Skills: Essential Food, Nutrition, and Physical Activity Skills
S134B
This curriculum will help participants develop skills related to food, nutrition, and physical activity. It includes instruction and hands-on learning experiences related to food preparation, food safety, grocery budgeting, and making healthful choices for nutrition and physical activity. 68-page, 3-hole punched; b/w with color cover.Revision Date: Jan 2016
Sugar: More than Just a Sweetener, Fact Sheet
by Robin Eubank
MF2929
Understanding the variety of sugars available and their functions in food will help consumers determine when sugar can be replaced or combined with nonnutritive sweeteners. 4 p.Published Date: Jul 2010
Displaying 91 to 105 of 126 Publications
