Salt and Sodium

Salt, also known as sodium chloride, is about 40% sodium and 60% chloride. It flavors food and is used as a binder and stabilizer. It is also a food preservative, as bacteria can’t thrive in the presence of a high amount of salt. The human body requires a small amount of sodium to conduct nerve … Continue reading “Salt and Sodium”

Food Service Resources

Guidelines, recipes, and other resources for creating and promoting healthy, delicious foods in schools and at work sites. Sustainable Meeting and Event Guide: Cultivate a culture of health in how you plan and design campus meetings and events, by providing opportunities to eat well and stay active while reducing environmental impact. Promoting sustainable diets contributes … Continue reading “Food Service Resources”

Rich Vegetable Stock

If you buy vegetable stock, you’ll likely get a product with a lot of sodium but not a lot of flavor. By making your own stock, you can control the amount of sodium and create an incredibly flavorful base for soups, stews, risottos, and other dishes that call for stock as the primary cooking liquid. … Continue reading “Rich Vegetable Stock”

Home Cooking

Explore these recipes for cooking at home— whether for yourself, or for your friends and family! Featured Recipes All Recipes View a complete list of recipes or explore by category: Terms of UseThe contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice … Continue reading “Home Cooking”

Healthy Eating Plate

Use the Healthy Eating Plate as a guide for creating healthy, balanced meals—whether served at the table or packed in a lunch box. Click on each section of the interactive image below to learn more. Looking for a printable copy? Download one here, and hang it on your refrigerator to serve as a daily reminder … Continue reading “Healthy Eating Plate”

Fiber

Fiber is a type of carbohydrate that the body can’t digest. Though most carbohydrates are broken down into sugar molecules called glucose, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fiber helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check. … Continue reading “Fiber”

Vegetables and Fruits

Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity. No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day. A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and … Continue reading “Vegetables and Fruits”

Too much salt, too little potassium, increases risk of death

Here’s yet another reason why you should eat more fruits and vegetables and cut back on processed foods: A large new study finds that people who eat high sodium, low potassium diets have a higher risk of dying from a heart attack or from any cause. The study, which appears in the July 11, 2011 … Continue reading “Too much salt, too little potassium, increases risk of death”