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2011  March « OSU Nutrition Now

2011 March « OSU Nutrition Now

Increasing nutrition awareness, and dispelling food myths!

Have you Red Your Plate? – Stephanie Anderson

Posted by OSU Nutrition Now ⋅ March 28, 2011 ⋅ 1 Comment

The color of blood. The color of life. The color at one end of the light spectrum. Any way you look at it red is an extreme; that includes in the field of nutrition. Red foods are high in antioxidant compounds and can promote heart health, reduced risk of cancer, improved memory, healthy blood vessels, … Continue reading »

Vegetarian Diets Made Easy… And Healthy! – Collette Sinnott

Posted by OSU Nutrition Now ⋅ March 28, 2011 ⋅ Leave a Comment

Vegetarian diets are increasingly becoming more popular as people start making their health more of a priority. While non-vegetarian diets can be healthy, they can also lead to increased risks of obesity, heart disease, high blood pressure, type 2 diabetes, and some cancers. These conditions generally result from high levels of saturated fat and cholesterol, … Continue reading »

OSU Initiative To Combat Childhood Obesity – Lauren Boyd

Posted by OSU Nutrition Now ⋅ March 7, 2011 ⋅ Leave a Comment

OSU Initiative To Combat Childhood Obesity –$5 million donation to open research facility Colorful, highly marketed breakfast cereal composed of refined white flour, an extraneous amount of sugar and a range of artificial ingredients is specially orchestrated to attract young, fresh taste buds. Heavily buttered mashed potatoes slathered with oozing gravy, a greasy, sloppy beef … Continue reading »

Posted by OSU Nutrition Now ⋅ March 7, 2011 ⋅ Leave a Comment

White vegetables can include mushrooms, cauliflower, onions, garlic, leeks, potatoes, and more. Today I will focus mainly on garlic, and its possible medical uses.  Garlic and onions are a part of the family of foods containing the phytochemical allicin. These ingredients can be used in spices, sauces, or additions to many recipes. However, it is … Continue reading »

Carrot, Jicama, and Orange Salad – Kimberly Weston

Posted by OSU Nutrition Now ⋅ March 7, 2011 ⋅ 1 Comment

This salad is crisp and refreshing and allows for an experience with the delightfuly sweet and rooty flavored vegetable jicama. It is rich in dietary fiber, vitamin A, and vitamin C and is low in calories and fat. Other benefits include that it contains no cholesterol and only trace amounts of sodium. I encourage you … Continue reading »

Twitter UpdatesRT @DaveZinczenko: PEEL AWAY ANXIETY: Bananas help create melatonin, which promotes calmness and sleep.Nutrition Now 2 weeks ago

RT @DaveZinczenko: FAKE FOOD: White chocolate isn''t technically chocolate since it contains no cocoa solids. (It''s mostly fat & sugar.)Nutrition Now 2 weeks ago

RT @DaveZinczenko: EAT RIGHT RULE: Unnecessary weight gain isn''t about eating too much food. It''s about eating too much that ISN''T food.Nutrition Now 2 weeks ago

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