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Articles 1 - 7 of 7
Full-Text Articles in Life Sciences
Breastfeeding: Tools For Success, Norah Ashby, Casey Coombs, Stacy Bevan, Mateja R. Savoie-Roskos
Breastfeeding: Tools For Success, Norah Ashby, Casey Coombs, Stacy Bevan, Mateja R. Savoie-Roskos
All Current Publications
Every mother has a unique breastfeeding experience. Breastfeeding is natural, but that does not mean it comes naturally to every mother. The benefits of exclusively breastfeeding for the first six months and supplemental breastfeeding through the second year of life are well documented (Lessen & Kavanagh, 2015). However, there are many barriers that may prevent mothers from breastfeeding, including discomfort or pain, milk supply concerns, or simply not knowing how to breastfeed (Lessen & Kavanagh, 2015; Westerfield et al., 2018). Fortunately, there are a variety of tools that mothers can use to create a successful breastfeeding experience (Dennis et al., …
Increasing Fiber Intake During Childhood And Adolescence, Madison Gunter, Stacy Bevan, Casey Coombs, Mateja R. Savoie-Roskos
Increasing Fiber Intake During Childhood And Adolescence, Madison Gunter, Stacy Bevan, Casey Coombs, Mateja R. Savoie-Roskos
All Current Publications
Fiber is an important part of a healthful diet that provides numerous benefits when adequately consumed. Yet, many individuals do not know what fiber is, let alone how to eat enough. Thus, it is no surprise that fiber has been a dietary concern among children and adolescents for over a decade, with less than 10% of youth meeting recommended fiber intakes (Finn et al., 2019; Kranz et al., 2012; McGill et al., 2015). In this fact sheet, we will discuss what fiber is, along with its health benefits, current recommendations, and strategies for incorporating fiber into your child’s diet.
Creaciones En La Cocina Curriculum, Celina Wille
Creaciones En La Cocina Curriculum, Celina Wille
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Este currículo es una interpretación al español y adaptación cultural basado en su mayoría en la publicación titulada CREATE FAMILY MEALS* de Food Sense del Programa de Extensión de la Universidad Estatal de Utah (USU).
Mejore Su Salud, Celina Wille, Laura Licon, Laura Paola Johnson, Anny Galvin
Mejore Su Salud, Celina Wille, Laura Licon, Laura Paola Johnson, Anny Galvin
All Current Publications
Create Better Health/Mejore su salud es una versión cultural adaptada de Create Better Health evaluada por expertos y escrita en español, Create Better Health es un currículo del programa Create Better Health Utah SNAP-Ed originalmente adaptado de Creates: Essentials in Creating Family Meals por Debra Christofferson, M.D.A., R.D., C.D. Los miembros del equipo de publicación de la versión en inglés son: Casey Coombs, M.S., R.D., C.D., subdirectora de Create Better Health Utah; Jaqueline Neid-Avila, M.D.A., R.D., C.D .; y editores / colaboradores Heidi LeBlanc, M.S., directora de Create Better Health Utah.
Nutrition And Chronic Pain, Elise Withers, Mateja R. Savoie-Roskos, Riley Samples, Maren Wright Voss
Nutrition And Chronic Pain, Elise Withers, Mateja R. Savoie-Roskos, Riley Samples, Maren Wright Voss
All Current Publications
The internet is full of information about anti-inflammatory diets, foods, and supplements claiming to prevent or alleviate chronic pain. For those who struggle with chronic pain, sound dietary advice is essential to improve intake and ultimately decrease pain (Arranz et al., 2010). However, it’s important to note that research showing the impact of specific foods on health and the immune system is currently limited; therefore, these claims should be interpreted with caution (Elma et al., 2020; Harvard Health, 2018). This fact sheet will cover (1) how inflammation affects chronic pain and (2) how eating a well-balanced diet may help reduce …
Tips To Safely Ferment Food At Home, Kelsie Maw, Brian Nummer, Callahan K. Ward, Melanie Jewkes
Tips To Safely Ferment Food At Home, Kelsie Maw, Brian Nummer, Callahan K. Ward, Melanie Jewkes
All Current Publications
Fermenting foods is perhaps the oldest food preservation method and has grown in popularity in recent years due to their touted “gut,” probiotic, and other additional health benefits. Fermenting at home is an inexpensive way to control what goes inside your food. Fermentation is the process of “good” microorganisms fermenting sugars and nutrients in food to produce byproducts (acids) that usually preserve the food in some manner. For example, milk is fermented to produce acids that create cheese, yogurt, and other products. In most cases, fermentation alone cannot produce a shelf-stable (room temperature) food product. Nearly all fermented foods require …
Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws
Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws
All Current Publications
This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.