Ohio State nav bar

Skip to main content

The Ohio State University

  • Help
  • BuckeyeLink
  • Map
  • Find People
  • Webmail
  • Search Ohio State
  • Home
  • Food
  • Family and Relationships
  • Money
  • Mind and Body
  • Webinars
  • Authors

Family and Consumer Sciences

Live Smart Ohio

Ohio State University Extension

Topics:

The Ohio State University

nutrition

September 9, 2016

The Ins & Outs of Tracking Your Intake

You hear all the time that to lose weight, you should track what you eat. Research has shown the more a person records what they eat, the more weight they lost in the end. We’ve always encouraged daily food and fitness tracking for people who want to lose weight, but it’s time to dig a […]

Categories: Food, Webinars
Tags: calories, diet, diets, healthy eating, nutrition

September 8, 2016

Making the New Dietary Guidelines a Part of Your Life: Choosing Fats

This is the 5th post on how to make the 2015-2020 Dietary Guideline’s Key Recommendations a part of your life. This post will help you choose healthy fats. Fats are discussed in the “limits” of the Dietary Guidelines, saying “a healthy eating pattern limits saturated fats and trans fats…” However, the guidelines also state a healthy eating pattern should […]

WRITTEN BY: Shawna Hite, Healthy People Program Specialist, OSU Extension Family & Consumer Sciences

REVIEWED BY: Barb Hennard, Extension Educator, OSU Exntesion Family & Consumer Sciences

PHOTO CREDITS:

  • American Heart Association (2014). Fats: The good, the bad, the ugly. Retrieved from: http://www.heart.org/idc/groups/heart-public/@wcm/@fc/documents/downloadable/ucm_469423.pdf

REFERENCES:

  • American Heart Association (October, 2015) Monounsaturated fats. Retrieved from: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Monounsaturated-Fats_UCM_301460_Article.jsp#.V8h2c00rLIV
  • American Heart Association (October, 2015). Polyunsaturated fats. Retrieved from: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Polyunsaturated-Fats_UCM_301461_Article.jsp#.V8h2O00rLIV
  • American Heart Association (October 2015) Trans fats. Retrieved from: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Trans-Fats_UCM_301120_Article.jsp#.V8h2zE0rLIV
  • American Heart Association (April, 2016). Fats 101. Retrieved from: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Fats-101_UCM_304494_Article.jsp#.V8SqxU0rLIU
  • American Heart Association (July 2016). Saturated fats. Retrieved from: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Saturated-Fats_UCM_301110_Article.jsp#.V8h4kk0rLIV
  • Cespedes A., (March 2016). What role does fat serve in your body? Live Strong Foundation. Retrieved from: http://www.livestrong.com/article/417602-what-role-does-fat-serve-in-your-body/
  • ChooseMyPlate (January 2016). Saturated, unsaturated, and trans fat. U.S. Department of Agriculture (USDA). Retrieved from: https://www.choosemyplate.gov/saturated-unsaturated-and-trans-fats
  • ChooseMyPlate (May 2016). Why is it important to consume oils? USDA. Retrieved from: https://www.choosemyplate.gov/oils-nutrients-health
  • Decker F., (January 2014). Can i replace butter when baking cookies with vegetable oil? Live Strong Foundation. Retrieved from: http://www.livestrong.com/article/466684-can-i-replace-butter-when-baking-cookies-with-vegetable-oil/
  • FDA (June 2015). Consumer updates: FDA cuts trans fat in processed foods. U.S. Department of Health & Human Services. Retrieved from: http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm372915.htm
  • FDA (June 2015). Final determination regarding partially hydrogenated oils (removing trans fat). U.S. Department of Health & Human Services. Retrieved from:
  • http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm449162.htm
  • FDA (June 2015). Trans fat now listed with saturated fat and cholesterol. U.S. Department of Health and Human Services. Retrieved from: http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm274590.htm
  • FDA (March 2016). What are the different types of fat that a food can contain? How are they different? U.S. Department of Health & Human Services. Retrieved from: http://www.fda.gov/AboutFDA/Transparency/Basics/ucm194310.htm
  • FDA (May 2016). Talking about trans fat: What you need to know. U.S. Department of Health & Human Services. Retrieved from: http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm079609.htm
  • Food and nutrition information center (August 2016). How many calories are in one gram of fat? U.S. Department of Agriculture. Retrieved from: https://fnic.nal.usda.gov/how-many-calories-are-one-gram-fat-carbohydrate-or-protein
  • Mayo Clinic (February 2016). Recommendations for fat intake. Mayo Foundation. Retrieved from: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550?pg=2
  • National Heart, Lunch, & Blood Institute. Assessing your weight and health risk. U.S. Department of Health & Human Services. Retrieved from: http://www.nhlbi.nih.gov/health/educational/lose_wt/risk.htm
  • National Institute of Health. Parent tips: Cooking with healthier fats and oils. U.S. Department of Health & Human Services. Retrieved from: http://www.nhlbi.nih.gov/health/educational/wecan/downloads/tip-fats-and-oils.pdf
  • National Institute of Health (December 2011). Weighing in on dietary fats. U.S. Department of Health & Human Services. Retrieved from: https://newsinhealth.nih.gov/issue/Dec2011/Feature1
  • U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/
  • U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/

Categories: Food
Tags: baking, cooking, Dietary Guidelines for Americans, healthy fats, monounsaturated fats, nutrition, polyunsaturated fats, Saturated Fat, Trans fat

September 5, 2016

September is National Potato Month

Hooray!  A whole month to celebrate the potato!  I really don’t need a reason.  Potatoes are my comfort food.  I’ve been known to stop on my way home from work just to get some hot mashed potatoes or to heat up some leftover potatoes from the previous night’s dinner. Potatoes sometimes get blamed for being […]

WRITTEN BY: Barbara Hennard, Educator, OSU Extension, Family & Consumer Sciences

REVIEWED BY: Shawna Hite, Healthy People Program Specialist, OSU Extension Family & Consumer Sciences

PHOTO CREDITS:

  • Pixabay.com

SOURCES:

  • Iowa State University Extension: https://iastate.app.box.com/s/v938wtxytvyxnci0ct1vlzhwn0gcttna
  • University of Nebraska Lincoln Extension http://food.unl.edu/documents/Potato.pdf
  • National Potato Council: http://www.nationalpotatocouncil.org/potato-facts/
  • Potato Goodness: http://www.potatogoodness.com/

Categories: Food
Tags: diabetes, food shopping, nutrition, vegetables

August 18, 2016

A Tomato A Day…

  Ohio farmers and gardeners harvest a cornucopia of tomatoes in late summer. Yes, they are a fruit from a horticultural perspective, but nutritionists would say they’re vegetables since they’re low in fructose but high in phytonutrients, vitamins A and C. A tomato a day, no matter what the form whether consumed fresh, frozen, sauced, […]

Categories: Food
Tags: food preservation, Fresh produce, fresh vegetables, fruits and vegetables, healthy, healthy eating, home food preservation, nutrition, tomatoes, Vegetables and Fruits

August 18, 2016

Healthy Eating for Fast Paced Lives

Though our days are not getting any longer, we tend to squeeze more and more into our schedules.  We move faster and expect things done instantly. The same attitude can be adopted with eating. Our food environment has been shaped to the moving pace we’ve set, as well as our desire to have whatever we […]

WRITTEN BY: Daniel Remley, Assistant Professor, Food, Nutrition, and Wellness,College of Food, Agricultural, and Environmental Sciences

Categories: Food, Webinars
Tags: busy life, dinner, healthy, lunch, meal planning, nutrition, packed lunch, what's for dinner?

August 11, 2016

Reducing Saturated Fat in Your Diet But Still Eating Meat

The 2015-2020 Dietary Guidelines recommend we reduce the saturated fat in our diet.  This usually means limiting your intake of red meat, which is high in saturated fat. The problem with saturated fat is it raises our blood cholesterol level, especially the LDL (bad) cholesterol  increasing our risk of heart disease and stroke.  However, many […]

Categories: Food
Tags: healthy eating, heart healthy, meat, nutrition, Saturated Fat

  • « Go to Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Page 5
  • Interim pages omitted …
  • Page 14
  • Go to Next Page »

Primary Sidebar

Most Recent Posts

pen and paper

A Day of Mini Mindfulness Practices

Loving Kindness chart from self to world

Cultivating Loving-Kindness

Diabetes Awareness month 2024 3

November Diabetes Awareness Month Webinars

Exploring the Heart of It All webinar series presented in Autumn 2024

pages of open book shaped into a heart

Making Every Day Sweet

2024 Food Preservation webinar series presented in Summer 2024

Follow Us!

Facebok  Twitter

Footer

Need Assistance?

If you are having issues logging into the site, need assistance with updates, or need to request an alternate format please send an email to the EHE Service Desk at servicedesk@ehe.osu.edu stating the nature of your issue and we will assist you. Thank you.
Are you a Live Smart Ohio Author? Log in here!

Categories

  • Food
  • Family and Relationships
  • Money
  • Mind and Body
  • Webinars

Follow us!

  • Facebook
  • Twitter
The Ohio State University
FAMILY AND CONSUMER SCIENCES
COLLEGE OF EDUCATION AND HUMAN ECOLOGY
COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

© 2025 Live Smart Ohio - Family and Consumer Sciences | The Ohio State University - College of Education and Human Ecology | Accessibility | Privacy Policy