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Healthy living ideas for kids! By eating right and being active, you can be healthy and achieve your dreams.

Listing of resources to find out how to keep food safe during and after an emergency, such as a flood, fire, national disaster, or the loss of power.

Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products. It can also be formed when certain foods are cooked at high temperatures. Frying, baking, or roasting certain foods, such as potatoes or grains, can create acrylamide. French fries and potato chips, for example, may have measurable acrylamide levels. Acrylamide is also found in cigarette smoke.

Recommended intakes and sources of calcium, effects of deficiency and excess, groups at risk of inadequacy, and interactions with medications.

Aprender lo que es el calcio y lo que hace en el cuerpo, cuales alimentos son fuentes del calcio, y de los suplementos de calcio.

Find out what calcium is and what it does in your body, what foods provide it, and about calcium supplements.

A pesticide is any substance used to kill, repel, or control certain forms of plant or animal life that are considered to be pests.

Dioxins are mainly byproducts of industrial practices. They are produced through a variety of incineration processes, including improper municipal waste incineration and burning of trash, and can be released into the air during natural processes, such as forest fires and volcanoes.

We sought to understand the experiences and perceptions of food producers regarding food procurement programs for local institutions. A total of 72 (45%) Mississippi fruit and vegetable growers completed a mailed survey, and of those that reported selling to local businesses and institutions (54%), few were selling to schools (13%). The primary motivations to sell to institutions were to increase profits (67%) and to improve nutrition within their communities (57%), while the most commonly reported barrier was a lack of knowledge about how to sell to institutions (39%). Farm to institution programs must develop evidence-based practices designed to address barriers to producers’ participation in local institutional food procurement programs.

Stacy M. Crim, MPH1, Martha Iwamoto, MD1, Jennifer Y. Huang, MPH1, Patricia M.