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Sp449 Dairy Foods - Cutting The Fat Keeping The Calcium, The University Of Tennessee Agricultural Extension Service
Sp449 Dairy Foods - Cutting The Fat Keeping The Calcium, The University Of Tennessee Agricultural Extension Service
Food, Nutrition and Food Safety
We never outgrow our need for calcium. Lowfat and nonfat dairy products are high in calcium but low in calories and fat. Lowering fat content while maintaining calcium levels is important for decreasing the risk of heart disease and osteoporosis. Adequate calcium also helps you control your weight.
Sp505-B Choose Foods With Iron, The University Of Tennessee Agricultural Extension Service
Sp505-B Choose Foods With Iron, The University Of Tennessee Agricultural Extension Service
Food, Nutrition and Food Safety
Iron is important for making red blood cells that carry oxygen through the body.
Sp479 Don't Let Your Food Make You Sick, The University Of Tennessee Agricultural Extension Service
Sp479 Don't Let Your Food Make You Sick, The University Of Tennessee Agricultural Extension Service
Food, Nutrition and Food Safety
People sometimes get sick from the food they eat. You can keep food from making you sick by:
• Keeping your kitchen and food clean.
• Putting foods away quickly after eating.
• Using leftovers in refrigerator within four days.
Bacteria are found everywhere. Do not give bacteria a chance to grow and spoil your food.
If you think you food might be spoiled, DON’T TASTE IT.