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Measuring
Participants' Perception of the Value of the ‘Healthy Heart: Flavorful
and Fit' Nutrition Education Program
Leslie
Speller-Henderson
Cooperative Extension Program
Tennessee State University
Institute of Agricultural and Environmental Research
Seminar Series
Tennessee State University, Nashville, TN
October 12, 2005
The high content of protein, fat,
sodium and sugar in American meals have a detrimental effect on health,
contributing to the alarming rate of obesity, hypertension, diabetes and
heart disease in the population, studies show. Using the Dietary
Guidelines to make dietary changes may be one way of improving overall
life style and dietary habits. Becoming aware of eating healthy does not
mean giving up all favorite foods; it means learning ways to prepare,
substitute and season for delicious makeovers. Preparing favorite
recipes in a heart-healthy way to lower fat, especially saturated fat,
cholesterol, sugar and sodium will keep the flavor and in turn help the
food fit a healthy lifestyle thereby contributing to the health of the
community. Presentation participants were asked to complete a survey to
measure their perception to receiving the heart healthy information that
will empower them to alter behavior to achieve a healthy lifestyle and
utilize food ingredients and cooking methods that work to enhance
favorite recipes and make them flavorful and fit.
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