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Family and Consumer Sciences

Live Smart Ohio

Ohio State University Extension

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omega 3 fats

February 1, 2016

Is It Time for an Oil Change?

Have you changed your oil lately? Not for your car, but to keep your body running smoothly.  The newly released 2015 – 2020 Dietary Guidelines, provide recommendations for the amount of fat we consume.  Fat-free or low-fat dairy products, lean meats, poultry, and seafood can reduce the amount of fat in our diets. The key recommendations […]

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

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

PHOTO CREDITS:

  • www.Pixabay.com

SOURCES:

  • American Diabetes Association; Protect Your Heart: Choose Healthy Fats http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/fats-and-diabetes.html#Healthy_Fats
  • Mayo Clinic; Dietary Fats: Know Which Types to Choose: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550
  • American Heart Association; Fats 101; http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Fats-101_UCM_304494_Article.jsp#.Vqpyz7IrKJD
  • Office of Disease Prevention and Health Promotion; Dietary Guidelines for Americans 2015 - 2020 Eighth Edition; http://health.gov/dietaryguidelines/2015/guidelines/

Categories: Food
Tags: dietary guidelines, food, healthy fats, Nutrition Facts, omega 3 fats

June 24, 2010

Choosing a Fish Oil Supplement

The public is increasingly turning to fish oil supplements as a source of omega-3 fatty acids.  The benefits of omega-3s include reducing the risk of heart disease and stroke while helping to lessen symptoms of high blood pressure, depression, attention deficit hyperactivity disorder (ADHD), joint pain, as well as certain skin conditions.  Some research has even […]

Categories: Food
Tags: fish, nutrition, omega 3 fats

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FAMILY AND CONSUMER SCIENCES
COLLEGE OF EDUCATION AND HUMAN ECOLOGY
COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

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