Food Smarts: Food Processing
Participants consider the differences between “whole foods,” “minimally processed,” and “ultra processed” foods. Audience:
Participants consider the differences between “whole foods,” “minimally processed,” and “ultra processed” foods. Audience:
Participants will learn that shelf life of refrigerated and frozen foods can be extended with proper handlling.
Participants identify strategies for healthier decision-making when eating out.
Participants will learn how to measure using their hand size
Participants will learn some of the strategies supermarket use.
Participants learn the benefits of getting adequate sleep.