Family and Consumer Sciences

Live Smart Ohio

Ohio State University Extension

Could You Have WIMS – Web-Induced Medical Stress?

How many times have you heard of someone “searching” for their current symptoms and then they decide that yes, they have a certain ailment? With smart phones and the internet readily available, we frequently “search” for a health topic or information. According to a 2012 survey by Pew Research, 72% of internet users say they […]

REVIEWED BY: Shannon Carter, Extension Educator, Fairfield County, Ohio State University Extension

How to Eat Less Red & Processed Meat in 2016

To end 2015, the World Health Organization (WHO) released a report stating that red meat was potentially cancerous, while processed meat was a known cause of colorectal cancer.  The WHO and the American Institute for Cancer Research (AICR) now recommend limits in consumption of these meats. For a quick understanding of the report, click here. Limiting consumption of red and processed […]

WRITTEN BY: Shawna Hite, Healthy People Program Specialist

REVIEWED BY: Dan Remley, Assistant Professor, Field Specialist: Food, Nutrition, and Wellness & Amanda Woods, Healthy Finances Program Specialist.

SOURCES:

  • American Egg Board. What's in an Egg?: http://www.aeb.org/retail/registered-dietitian-nutrition
  • American Institute for Cancer Research (2015). Colorectal Cancer: Learn About Colorectal Cancer: http://www.aicr.org/learn-more-about-cancer/colorectal-cancer//
  • American Meat Institute. Processed Meats: Convenience, Nutrition, Taste: https://www.meatinstitute.org/index.php?ht=a/GetDocumentAction/i/94559%20date
  • Harvard Health Publications (2012). 6 Healthy Protein Choices when Cutting Back on Red Meat. Harvard University: http://www.health.harvard.edu/blog/6-healthy-protein-choices-when-cutting-back-on-red-meat-201206084865
  • USDA (2015). Protein-Foods. Tips for making wise choices from the Protein Foods Group: http://www.choosemyplate.gov/protein-foods-tips

REFERENCES:

  • American Institute for Cancer Research (2015). Red Meat & Processed Meat. Retrieved from: http://www.aicr.org/assets/docs/pdf/brochures/red-processed-meats.pdf
  • American Institute for Cancer Research (2012). Updated Estimates: Preventing Half of Colorectal Cancers. AICR's Cancer Research Update. Retrieved from: http://www.aicr.org/cancer-research-update/2012/october_4_2012/cru-updated-estimates-colorectal-cancers.html
  • Carrie, D. (2011). Trends in meat consumption in the United States. Public Health Nutrition, 14(4), 575-583.
  • Food and Agricultural Organizations (2008). Categories of Processed Meat Products. United Nations FAO Corporate Document Repository. Retrieved from: http://www.fao.org/docrep/010/ai407e/ai407e09.htm
  • Indiana Department of Education (2014). Guide to Processed Meats/ Meat Products/ Cheeses. Indiana.Gov. Retrieved from: http://www.doe.in.gov/sites/default/files/nutrition/criteria-guides.pdf
  • USDA (2009). News 2009: The Egg: It's a Healthy Food. Agricultural Research Service. Retrieved from: http://www.ars.usda.gov/Research/docs.htm?docid=18963
  • USDA (2015). Protein-Foods. How Much Food from the Protein Food Group is Daily? Retrieved from: http://www.choosemyplate.gov/protein-foods
  • World Health Organization (October 29, 2015). IARC Monographs evaluate consumption of red meat and processed meat. WHO Press Release No. 240. Retrieved from: http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
  • World Health Organization (October 29, 2015). Links between processed meat and colorectal cancer. WHO statement. Retrieved from: http://www.who.int/mediacentre/news/statements/2015/processed-meat-cancer/en/
  • World Health Organization (October 2015). Q&A on the carcinogenicity of the consumption of red meat and processed meat. Retrieved from: http://www.who.int/features/qa/cancer-red-meat/en/

Should you go Gluten Free?

Have you ever gone to the grocery store and become overwhelmed with the extensive selection of products? In fact, according to the Food Marketing Institute, the average number of items carried in a typical supermarket is about 44,000 products. To add to this enormous collection,  the previously untapped market of gluten free products have exploded […]

WRITTEN BY: Co-authored by Kendal Marie Shaffer, BGSU Dietetic Intern with Wood County Extension

REVIEWED BY: Beth Stefura, M Ed, RD,LD Extension Educator, Mahoning County, Crossroads EERA, stefura.2@osu.edu

SOURCES:

  • Dieterich W, Ehnis T, Bauer M, et all. Identification of tissue transglutaminase as the autoantigen of celiac disease. Nature Medicine. Aug 1997; 3(7): 797-801.
  • Marcason W RDN, LDN. Understanding celiac disease. Academy of Nutrition and Dietetics. Oct 2014. http://www.eatright.org/resource/health/diseases-and-conditions/celiac-disease/understanding-celiac-disease.

Diabetes: Are you at risk?

November is National Diabetes Awareness Month! According to the American Diabetes Association, http://www.diabetes.org, almost 30 million adults and children in the U.S. are diabetic.  Another 86 million are at risk for developing Type 2 diabetes. Are you at risk?  The risk factors, according to the Center for Disease Control,  (http://www.cdc.gov/diabetes/basics/prevention.html), include: Overweight or obese. Have […]

REVIEWED BY: Susan Zies, Extension Educator, Family and Consumer Sciences; Wood County

PHOTO CREDITS:

  • https://pixabay.com
  • http://photolib.cfaes.ohio-state.edu/

Crazy For Cruciferous Vegetables

Even though the harvest from our garden and/or the farmer’s market is slowly coming to a close, we still need to find a way to get in our daily serving of vegetables. Fall, by necessity, requires a shift in thinking about how we shop, prepare, and cook for the cooler months. Like me, many of […]

Crisis Mode

If you have ever spent any time in your life in a crisis situation, you know the feelings of stress, anxiety, panic and hopelessness that come with it. Crises come in many forms and can hit anyone at any point in his or her life. I spent a few weeks in crisis recently when my […]

WRITTEN BY: Shannon Carter, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Fairfield County.

REVIEWED BY: Christine Kendle, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Tuscarawas County.

PHOTO CREDITS:

  • The Student Affairs Collective. https://studentaffairscollective.org/learning-through-the-pain-developing-from-crisis/

SOURCES:

  • University of Florida’s Counseling and Wellness Center http://www.counseling.ufl.edu/cwc/maintaining-the-balance-a-self-help-guide-for-students.aspx
  • OSU Wexner Medical Center Patient Education http://wexnermedical.osu.edu/patient-care/healthcare-services/integrative-complementary-medicine/mindfulness-practices

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