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If you’d like to learn more about nutrition, food labeling, additives, technology and/or safety, then check out these helpful resources and online learning materials. Maybe something here can help change your life!

NUTRITION & WEIGHT LOSS

Food provides the energy and nutrients you need to be healthy. Nutrients include proteins, carbohydrates, fats, vitamins, minerals, and water.

Healthy eating isn’t hard. The key is to:
  • Eat a variety of foods, including vegetables, fruits, and whole-grain products
  • Eat lean meats, poultry, fish, beans, and low-fat dairy products
  • Drink lots of water
  • Limit salt, sugar, alcohol, saturated fat, and trans fat in your diet

Saturated fats are usually fats that come from animals. Look for trans fat on the labels of processed foods, margarine, and shortening.

Nutrition-Weight-Loss

START HERE

ChoseMyPlate.gov (U.S. Department of Agriculture)
Dietary Guidelines for Americans (U.S. Department of Health and Human Services)
Nutrition.gov (U.S. Department of Agriculture, U.S. Department of Health and Human Services)
Food and Nutrition Research Briefs (U.S. Department of Agriculture)
Definitions of Health Terms: Nutrition (National Library of Medicine)
Dietary Supplement Fact Sheets (National Institutes of Health)

HEALTH CHECK TOOLS

Food-A-Pedia (U.S. Department of Agriculture)
SuperTracker: My Foods. My Fitness. My Health. (U.S. Department of Agriculture)

SMART READING

Healthy Eating for Men (Academy of Nutrition and Dietetics)
Healthy Eating for Women  (Academy of Nutrition and Dietetics)
Diet Choices to Prevent Cancer (American Academy of Family Physicians)
Enjoy Your Food, but Eat Less: 10 Tips to Enjoying Your Meal (U.S. Department of Agriculture)
Fast Food: Tips for Choosing Healthier Options (Mayo Foundation for Medical Education and Research)
Healthy Cooking Techniques(Mayo Foundation for Medical Education and Research)
How Do I Change Recipes? (American Heart Association)
How Many Calories? Look at the Menu! (U.S. Food and Drug Administration)
Make Celebrations Fun, Healthy, and Active: 10 Tips to Creating Healthy, Active Events  (Department of Agriculture)
Overview of Food Ingredients, Additives and Colors (U.S. Food and Drug Administration)
Shopping List: Basic Ingredients for a Healthy Kitchen  (American Cancer Society)
Smart Shopping for Veggies and Fruits: 10 Tips for Affordable Vegetables and Fruits  (U.S. Department of Agriculture)
Smart Substitutions for Healthy Cooking (American Heart Association)
Tips for Healthy Dining Out  (Academy of Nutrition and Dietetics)
Unexplained Weight Loss (Mayo Foundation for Medical Education and Research)
What’s So Super About Superfoods? (American Heart Association)

PREGNANCY

JOIN A CLINICAL TRIAL

ClinicalTrials.gov: Diet ( National Institutes of Health)
ClinicalTrials.gov: Nutrition  (National Institutes of Health)
ClinicalTrials.gov: Nutrition Disorders  (National Institutes of Health)

SCIENTIFIC SOCIETIES

food labeling

Most packaged foods in the U.S. have food labels. On every food label you will see:

food-labeling

Start Here

Deciphering Food Labels  (Nemours Foundation)
Changes to the Nutrition Facts Label (U.S. Food and Drug Administration)
Use the Nutrition Facts Label  (National Heart, Lung, and Blood Institute)

SMART READING

Food Product Dating  (U.S. Department of Agriculture, Food Safety and Inspection Service)
Have Food Allergies? Read the Label  (U.S. Food and Drug Administration)
How Many Calories? Look at the Menu! (U.S. Food and Drug Administration)
How to Find the USDA Establishment (EST) Number on Food Packaging  (U.S. Department of Agriculture, Food Safety and Inspection Service)
Meat and Poultry Labeling Terms (U.S. Department of Agriculture, Food Safety and Inspection Service)
Natural Flavorings on Meat and Poultry Labels (U.S. Department of Agriculture, Food Safety and Inspection Service)
Nutrient Content Claims  (American Diabetes Association)
Poultry Label Says “Fresh”  (U.S. Department of Agriculture, Food Safety and Inspection Service)

JOIN A CLINICAL TRIAL

ClinicalTrials.gov: Food Labeling (National Institutes of Health)

SCIENTIFIC SOCIETIES

Food Safety

Safe steps in food handling, cooking, and storage can prevent foodborne illness. There are four basic steps to food safety at home:

  • Clean – always wash your fruits and vegetables, hands, counters, and cooking utensils.
  • Separate – keep raw foods to themselves. Germs can spread from one food to another.
  • Cook – foods need to get hot and stay hot. Heat kills germs.
  • Chill – put fresh food in the refrigerator right away.

 

In the grocery store, avoid cans that are bulging or jars that have cracks or loose lids. Check packages to be sure food hasn’t reached its expiration date.

food-safety

START HERE

Are You Storing Food Safely?  (U.S. Food and Drug Administration)
Basics for Handling Food Safely  (U.S. Department of Agriculture, Food Safety and Inspection Service)
Be Food Safe: Protect Yourself from Food Poisoning (U.S. Centers for Disease Control and Prevention)

PREVENTION

Food Safety for Warmer Weather  (National Institutes of Health)

SMART READING

Animal Cloning and Food Safety (U.S. Food and Drug Administration)
Big Thaw – Safe Defrosting Methods for Consumers (U.S. Department of Agriculture, Food Safety and Inspection Service)
Chemicals in Meat Cooked at High Temperatures and Cancer Risk (National Cancer Institute)
Dangerous Food Safety Mistakes (U.S. Department of Health and Human Services)
Eating Outdoors, Handling Food Safely (U.S. Food and Drug Administration)
Fires and Food Safety (U.S. Department of Agriculture, Food Safety and Inspection Service)
Food Safety Myths Exposed (U.S. Department of Health and Human Services)
Food Tampering: An Extra Ounce of Caution (U.S. Food and Drug Administration)
Foodborne Illness Peaks In Summer — Why? (U.S. Department of Agriculture, Food Safety and Inspection Service)
Freezing and Food Safety (U.S. Department of Agriculture, Food Safety and Inspection Service)
Handling Food Safely on the Road (U.S. Department of Agriculture, Food Safety and Inspection Service)
High Altitude Cooking and Food Safety (U.S. Department of Agriculture, Food Safety and Inspection Service)
How Safe Are Color Additives? (U.S. Food and Drug Administration)
Inspection for Food Safety: The Basics (U.S. Department of Agriculture, Food Safety and Inspection Service)
Irradiation and Food Safety (U.S. Department of Agriculture, Food Safety and Inspection Service)
Keeping Food Safe during an Emergency (U.S. Department of Agriculture, Food Safety and Inspection Service)
Kitchen Thermometers (U.S. Department of Agriculture, Food Safety and Inspection Service)
Mail Order Food Safety (U.S. Department of Agriculture, Food Safety and Inspection Service)
Recalls, Market Withdrawals and Safety Alerts (U.S. Food and Drug Administration)
Refrigeration and Food Safety (U.S. Department of Agriculture, Food Safety and Inspection Service)
Refrigerator & Freezer Storage Chart (U.S. Food and Drug Administration)
Refrigerator Thermometers: Cold Facts about Food Safety (U.S. Food and Drug Administration)
Safe Eats – Eating Out and Bringing In (U.S. Food and Drug Administration)
Safe Handling of Take-Out Foods (U.S. Department of Agriculture, Food Safety and Inspection Service)
Slow Cookers and Food Safety (U.S. Department of Agriculture, Food Safety and Inspection Service)

VIDEOS

7 Tips for Cleaning Fruits, Vegetables  (U.S. Food and Drug Administration)
Holiday Food Safety  (U.S. Food and Drug Administration)
Identifying Recalled Products  (U.S. Food and Drug Administration)

JOIN A CLINICAL TRIAL

ClinicalTrials.gov: Food Safety  (National Institutes of Health)

SCIENTIFIC SOCIETIES

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