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Permanent Link: http://ufdc.ufl.edu/IR00002180/00001
 Material Information
Title: Limiting Added Sugars and Fats
Physical Description: Fact Sheet
Creator: Hillan, Jennifer
Publisher: University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication: Gainesville, Fla.
Publication Date: 2001
 Notes
Acquisition: Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Melanie Mercer.
Publication Status: Published
General Note: "Publication date: October 2001."
General Note: "FCS8719-Eng"
 Record Information
Source Institution: University of Florida Institutional Repository
Holding Location: University of Florida
Rights Management: All rights reserved by the submitter.
System ID: IR00002180:00001


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1.This publication is FCS8719-Eng, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperati ve Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: October 2001. Please visit the EDIS Web site at http://edis.ifas.ufl.eduThe Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide resea rch, educati onal information and other services only to individuals and institutions that function without regard to race, color, sex, age, handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Servi ce office. Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean 2.Jennifer Hillan, MSH, RD, LD/N, coordinator, Educational/Training Programs, Department of Family, Youth and Community Science s, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611. FCS8719-EngLimiting Added Sugars and Fats1Jennifer Hillan2Try some of these simple changes to help cut back on added sugars and fats.Across2.Try flavored _ _ _ like balsamic or raspberry instead of salad dressing. 4.Top pancakes and French toast with _ _ like peaches instead of syrup. 6.Season food with _ _ and spices rather than fats like butter and oils. Down1.Make dips with cottage cheese or plain _ _ _ instead of mayonnaise or sour cream. 3.Drink milk, 100% fruit _ _ _, or water instead of sodas or fruit drinks. 5.Spread _ _ _ instead of mayonnaise on sandwiches. 1. yogurt 2. vinegar 3. juice 4. fruit 5. mustard 6. herbs