• Eating for Two – A Healthy Pregnancy Starts with a Healthy Diet

      Wyatt, Melissa; da Silva, Vanessa (College of Agriculture, University of Arizona (Tucson, AZ), 2017-10)
      The saying “you are what you eat” takes on a new meaning when a woman learns she is expecting a baby. For the next several months, her growing baby’s health is directly dependent upon what she eats, and what she chooses to avoid. What is more, a woman’s diet during pregnancy has been shown to affect her child’s health long after she is no longer eating for two.
    • Calcium and Calorie Content of Selected Foods

      Farrell, Vanessa A.; Houtkooper, Linda (College of Agriculture, University of Arizona (Tucson, AZ), 2017-10)
      Healthy bone growth and maintenance requires adequate calcium intake. You can meet your calcium needs from foods, beverages, and, if necessary, supplements.
    • Osteoporosis

      Misner, Scottie; Farrell, Vanessa A. (College of Agriculture, University of Arizona (Tucson, AZ), 2017-08)
      Osteoporosis means “porous bones.” It is a condition where the skeleton becomes fragile and results in broken bones under normal use. Osteoporosis is a “silent” condition that happens slowly over years. The rate of bone loss (“resorption”) exceeds the rate of new bone formation (“acretion”). Many times neither a person nor a doctor is aware of weakened bones until one breaks unexpectedly. Originally published: 2000
    • Is Honey the Same as Sugar?

      Hongu, Nobuko; Suzuki, Asuka; Alcance, Klaire Angela Abalos; Martinez, Cathy L. (College of Agriculture, University of Arizona (Tucson, AZ), 2017-06)
      Both honey and sugar are carbohydrate, calorie-dense sweeteners. This article reviews similarities and differences of honey and sugar, and then answers the popular questions: “Is honey better than sugar?” and “What are cooking tips when substituting honey for sugar in recipes?”
    • Laboratories Conducting Soil, Plant, Feed, or Water Testing

      Schalau, Jeff W.; Univ Arizona, Coll Agr & Life Sci (College of Agriculture, University of Arizona (Tucson, AZ), 2016-09)
      This publication lists laboratories that provide soil, plant, feed, and water testing within the state of Arizona. Revised September 2016.
    • Outdoor Eating: Enjoying Nature the No-Waste Way

      Hongu, Nobuko; Sparks, Elizabeth W.; Franklin, Alexandra M.; Univ Arizona, Coll Agr & Life Sci (College of Agriculture, University of Arizona (Tucson, AZ), 2016-04)
      Finding foods to bring on a camping or hiking trip may seem challenging. Not only do they need to be nutritious, but they must also leave minimal waste so you can leave the environment just as you found it. Whole foods (such as fruits, nuts, and vegetables) tend to be better choices than processed foods (such as pre-packaged cereal bars, lunch meat) since they tend to be rich in nutrients and produce minimal waste. Finding reusable and recyclable ways to package your foods may also help cut down your impact on the environment. Revised 04/2016. Originally published 04/2011
    • Compost Tea 101: What Every Organic Gardener Should Know

      Joe, Valerisa; Rock, Channah; McLain, Jean; Univ Arizona, Coll Agr & Life Sci (College of Agriculture, University of Arizona (Tucson, AZ), 2017-08)
      Growers of organic produce in the Southwestern United States face many challenges, including variation in water and temperature, and exposure to insects and disease. As a result, smallholder organic farmers are increasingly relying on soil additives such as compost tea that improve product quality, use less water, deter pests, and reduce reliance on chemical additives (Diver, 2002). But what exactly is compost tea? Do the benefits of using compost tea outweigh any concerns? For example, can it contain pathogens, and if so, do applicators have to worry about coming into contact with pathogens? This publication provides facts about making compost tea, and reviews both the benefits and potential disadvantages to help smallholder farmers to make educated decisions regarding the use of compost tea.
    • BREAST CANCER PREVENTION: EXERCISE AND HEALTHY DIET

      Hongu, Nobuko; Farr, Kiah, J.; Gallaway, Patrick, J.; Univ Arizona, Coll Agr & Life Sci (College of Agriculture, University of Arizona (Tucson, AZ), 2017-01)
      Research has shown a correlation between a healthy diet and reduced risk of breast cancer. Additional research is also demonstrating a link between regular physical activity and the reduction of breast cancer risk. A healthy diet is beneficial for the prevention of numerous diseases, including breast cancer. Regular physical activity is preventative for many diseases and health concerns, including breast cancer. This article outlines basic information about breast cancer, risk factors related to diet and physical activity, and breast cancer prevention through healthy diet and physical activity.
    • Steps to Becoming a Certified School Garden

      Robbins, Natalie; McDonald, Daniel; Rivadeneira, Paula (College of Agriculture, University of Arizona (Tucson, AZ), 2017-01)
      School gardens provide great teaching opportunities, while also encouraging healthy lifestyle choices. With sustainable school gardens growing more popular statewide, interest in serving garden grown produce in the school cafeteria is increasing. This article will help schools navigate the system for certifying their school garden and follow Standard Operating Procedures currently recommended.
    • Getting Your Preschooler to Eat Fruits and Vegetables: Tips for Parents of Children Ages 3 to 5

      McDonald, Dan; Univ Arizona, Coll Agr & Life Sci (College of Agriculture, University of Arizona (Tucson, AZ), 2017-01)
      Many parents struggle with getting their preschool age children (3 to 5 years of age) to eat fruits and vegetables, or having them try a fruit or vegetable that is new to them or prepared in a new way. Reluctance to eat certain foods or try new foods may be a way for children to express some control over at least this one small part of their lives. As with other aspects of parenting, it’s important not to turn the situation into a power struggle. Rather, it is best to be patient and realize that it may take many attempts before a child will try a new fruit or vegetable, or go back to eating a fruit or vegetable they claim not to like. Some basic suggestions are to continue to offer a variety of fruits and vegetables, eat fruits and vegetables yourself, and allow your children to participate in selecting and preparing fruits and vegetables for them to eat. Below are a few tips to encourage your children to eat fruits and vegetables, some things to avoid doing, and a few strategies you might choose to employ.
    • GLUTEN-FREE DIET: IS THIS DIET FOR YOU?

      Hongu, Nobuko; Farr, Kiah, J.; Gallaway, Patrick, J. (College of Agriculture, University of Arizona (Tucson, AZ), 2016-11)
      With the growing popularity of the gluten-free diet, there are many misconceptions surrounding gluten, carbohydrates, celiac disease, and gluten-sensitivity. This article explains the definitions of and differences between celiac disease, gluten-sensitivity, and other gluten-related conditions. The article also addresses the risks of adopting a gluten-free diet without a medical necessity to do so. Lastly, the article provides a healthy gluten-free recipe.
    • Chia Seeds

      Hongu, Nobuko; Franklin, Alexandra M.; Univ Arizona, Coll Agr & Life Sci (College of Agriculture, University of Arizona (Tucson, AZ), 2016-02)
      Chia seeds are a popular food lately, which people have deemed as a superfood. Chia seeds are rich source of many vitamins and minerals as well as omega-3 fatty acids and fiber. This article explores the history of chia seeds, the nutritional benefits, as well as illustrates some ways to include this food into your diet.
    • Ideas for Picky Eaters

      Keeling, Heidi L.; Florian Armstrong, Traci L. (College of Agriculture, University of Arizona (Tucson, AZ), 2017-08)
      Parents of picky eaters often find it challenging to motivate their children to eat healthy, balanced meals. Two important goals of ensuring healthy lifestyles for our children include teaching them about the importance of a balanced, nutritious diet, and modeling healthy meals at home. For parents of picky eaters, this can seem like an impossible task!
    • Calcium Supplement Guidelines

      Houtkooper, Linda; Farrell, Vanessa A. (College of Agriculture, University of Arizona (Tucson, AZ), 2017-07)
      Calcium is an essential mineral found in great abundance in the body. Ninety-nine percent of all the calcium in the body is found in the bones and teeth. The remaining one percent is in the blood. Calcium plays important roles in nerve conduction, muscle contraction, and blood clotting. If calcium levels in the blood drop below normal, calcium will be taken from bone and put into the blood in order to maintain blood calcium levels. Therefore, it is important to consume enough calcium to maintain adequate blood and bone calcium levels. Revised 2017, Revised 2011, Original 2004
    • The University of Arizona Cooperative Extension Nutrition Network’s Contribution to the Arizona Economy in 2014

      Kerna, Ashley; Vautour, Jeffrey; Houtkooper, Linda; Farrell, Vanessa A.; McCullough, Lauren; Misner, Scottie; Duval, Dari (College of Agriculture, University of Arizona (Tucson, AZ), 2017-06)
      The Arizona Nutrition Network (AzNN) is a public/private partnership engaged in a statewide effort to encourage healthy eating, increase physical activity, and achieve appropriate caloric balance for healthy body weights. The AzNN programmatic activities target people in low-income households that receive or are eligible to receive Supplemental Nutrition Assistance Program (SNAP) benefits. An integral partner in this statewide effort is the University of Arizona Cooperative Extension Nutrition Network (UANN), one of several local implementing agencies (LIAs) that conduct Supplemental Nutrition Assistance – Education (SNAP-Ed) programming throughout the state. The UANN receives funding from the AzNN to deliver nutrition and physical activity education programs to Arizona communities and implement policy, systems, and environmental approaches for obesity prevention.
    • Ancient Rediscovering Food: Grain Amaranth

      Moya Cortazar, Sheila; Ottman, Michael; McDaniels, Amanda; Aragon Cereceres, Andrea; Hongu, Nobuko (College of Agriculture, University of Arizona (Tucson, AZ), 2017-04)
      Grain amaranth was a dietary staple for Central American Indians before Columbus arrived in the New World.1 Today, in Mexico, amaranth is popped like popcorn and mixed with sugar or honey to make a popular sweet treat, called “Alegría” which is the Spanish word for joy (Figure 1). Amaranth is a nutritious grain, similar to chia seeds2 and quinoa, providing high amount of plant protein, fiber, iron, and calcium. This article can help you learn more about amaranth, and show you how to incorporate them into your balanced diet.
    • Folate & Folic Acid- Healthy Moms Mean Healthy Babies

      Zilliox, Trish; da Silva, Vanessa (College of Agriculture, University of Arizona (Tucson, AZ), 2017-03)
      Before they may even know they are pregnant; women’s bodies and their level of folate play a critical role in preventing certain birth defects, specifically neural tube defects (NTDs). NTDs are birth defects in the brain, spinal cord, or spine. Considered ‘one of the most important public health discoveries of this century’ is that daily supplemental folic acid taken before becoming pregnant significantly reduces the risk of NTDs (1). In 1998, the United States made sweeping efforts that fortified cereal grains with folic acid to ensure all Americans consume adequate amounts of this vitamin. So what exactly is folate? What are the functions of this vitamin? What foods have high levels of folate and what is the recommended daily intake? This article will answer these questions and will go on to explain folic acid fortification and the impact fortification has had on the incidence of NTDs in Arizona.
    • Mexican Mole: Promoting Healthy Meals through Cultural Traditions

      Hongu, Nobuko; Aceves, Karla J.; Florian, Traci Armstrong; Meléndez, Ady; Taylor, Brittney R. (College of Agriculture, University of Arizona (Tucson, AZ), 2016-04)
      This article introduces the popular mole (pronounced: MOH-lay) sauces that are typically served in three regions (the North, Central, and South) of Mexico. It also discusses how this popular Mexican food can promote healthy meal cooking, which can reflect traditional foods of the land.
    • Key Facts on Sugar Substitutes

      Armstrong Florian, Traci L.; Keeling, Heidi L.; Misner, Scottie; Whitmer, Evelyn (College of Agriculture, University of Arizona (Tucson, AZ), 2016-01)
      Artificial sweeteners can help consumers cut down on calories and control weight, help to manage chronic conditions such as diabetes, and potentially prevent cavities. This publication explores the several different sugar substitutes approved by the USDA for consumer consumption.
    • Keeping Food Safety in Mind with Cutting Boards

      Armstrong Florian, Traci L.; Keeling, Heidi L.; Misner, Scottie (College of Agriculture, University of Arizona (Tucson, AZ), 2016-01)
      Cutting boards come in all shapes, sizes, colors, and are comprised of various materials such as wood, bamboo, acrylic, plastic, glass, marble, and pyroceramic. There are various steps one can take to ensure proper cutting board sanitation and food safety.