University of Illinois Extension

Archives for June 2014

June 25, 2014

Host Richard Hentschel discusses how our fruits and vegetables provide the dietary fiber we all need with Laura Barr, Nutrition and Wellness Educator. The vegetables out of the garden can provide both the soluble and insoluble forms of fiber. Sources of soluble fiber sources include oats, peas, beans, apples, carrots and citrus fruits. Some of the sources of insoluble fiber come from whole wheat flower, beans, cauliflower, green beans and potatoes. As with the need to eat a variety of vegetables of color, it is equally important to eat a variety of high-fiber foods to help maintain good health.

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June 20, 2014

Richard Hentschel and Laura Barr continue a good discussion on phytochemicals that come from our fruits and vegetables that provide the body with antioxidants that work against those radicals that can cause human health issues. Examples include Folic Acid, Vitamins A&E. While we all eat different kinds of grain, the focus should be on whole grains. Eating less processed grains provides the body with more of what it needs. Laura reminded listeners to eat a variety of vegetables and to include a variety of colors as well.

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June 12, 2014

Host Richard Hentschel talks with Laura Barr, Nutrition and Wellness Educator on the foods that can keep us healthier. About 75 percent of our dinner plate should be plant based. Both fruits and vegetables contain antioxidants which really help the body protect our cells from cancers. We all need proteins and we typically get that from a red meat source, yet guidelines suggest eating fish or poultry and beans as other sources of protein as a way to reduce the amount of red meat in our diet.

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June 5, 2014

Richard Hentschel talks with Laura Barr about current USDA guidelines for healthy eating and some of the simple ways we can be sure families are eating healthy right out of our garden and from the Farmers Markets. Richard and Laura discuss the Food Groups and those messages USDA wants us to remember as we prepare meals. Laura stressed the need to eat a variety of different colored vegetables.

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