FSA 108 Principles of Healthy
Cooking Web Links
The following categories contain links to various sources on the web
pertaining to topics covered in the FSA 108 Principles of Healthy
Cooking course. Although every effort has been made to ensure the
accuracy of these websites, the usual evaluation methods should be taken
by the researcher.
Hospitality, Tourism, & Golf Management Research Guide provides
tips on how to find books available in the Library collection, and tips
on how to find journal, magazine and newspaper articles available in MCC
Libraries article databases.
Fundamental Nutrition Principles
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The Food Pyramids
- From the U.S. Department of Agriculture this website offers
dietary guidelines, and personalized tools to you plan and assess
your food choices.
Dietary Guidance - This site from the USDA Food and Nutrition
Information Center provides links to access USDA Food Guide Pyramid
Resources, Cooperative Extension and University MyPyramid Resources,
Ethic/Cultural Food Guide Pyramids, Special Audience Food Guide
Pyramids (older adults, children, and individuals following
vegetarian diets), as well as past Food Guide Pyramid Materials.
The Nutrition Source: Healthy Eating Pyramid - This site from the
Harvard School of Public Health provides information on the USDA's
Food Guide Pyramid and on the Healthy Eating Pyramid developed at
Harvard and based on scientific evidence about the links between
diet and health.
Food Pyramids: An Option for Better Eating - This page from
MayoClinic.com provides information on the basic principles of all
food pyramids, and diagrams of the Mayo Clinic Healthy Weight
Pyramid, and Vegetarian, Asian, Latin American, and Mediterranean
Healing Foods Pyramid - Developed by the Department of
Integrative Medicine at the University of Michigan the Healing Foods
Pyramid emphasizes healing foods, plant-based-choices, variety &
support of a healthful environment, and mindful eating.
Preservation Trust - "Oldways is a widely respected nonprofit
food issues advocacy group. It develops and carries out education
programs and events to help consumers make wise choices about
eating, drinking, and lifestyle." This site provides information
about the Mediterranean, Asian, Latin American, and Vegetarian
traditional food pyramids, and links to Food Issues - Hot Topics
relating to nutrition.
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Menu Planning Tools and Food Labeling
This section provides links to sites explaining features of the
Nutrition Facts food label, and links to resources addressing the nutritional
concerns of special populations.
University Food and Brand Lab: Why, What, When, and How Much We Eat -
An interdisciplinary group of graduate and undergraduate students and
affiliated faculty from Cornell University researching consumers to
learn how they relate to foods and packaged foods. Reports include: labeling and taste targeting, grocery shopping psychology,
promoting 5-A-Day fruits and vegetables, as well as new findings and
The Food Label & You
- This web page from the Food Products Association
features 10 facts sheets that explain the different elements of the food
Food Label Education Tools & General Information - This site
from the U.S. FDA, Center for Food Safety and Applied Nutrition (CFSAN)
provides links to food labeling nutrition information and includes
historical/background information on food labeling.
How to Understand and Use the Nutrition Facts Food Label - From
Food and Drug Administration, Center for Food Safety and Applied
Nutrition, an overview of the Nutrition Facts food label
complete with detailed examples.
Tipsheet: Reading Food Labels - A tipsheet from the National
Heart, Lung, and Blood Institute on how to use the food label to
choose foods low in saturated fat and cholesterol.
Understanding the Food Label - From the Colorado State University
Cooperative Extension, this online publication provides information on various
features of the food label including: health claims, nutrient
descriptors and claims, organic labeling, and nutrient reference values.
- A website from the American Heart Association that seeks to reduce
heart disease and stroke by raising nutrition awareness by providing
Veggies - More Matters Campaign - A partnership between the CDC,
Produce for Better Health Foundation, and other organizations which
replaces the "5 A Day The Color Way" program. The website provides a calculator to
determine how many fruits and vegetables you need each day based on your
daily calorie needs, recipes, tips on how to include fruits and vegetables in
your daily diet, and a section dedicated to "Fruit & Vegetable of
Diabetic Gourmet Magazine - An online magazine which presents
information on health and nutrition for diabetics.
MeatPoultryNutrition.org - This site provides information on dietary
fats, the relationship between protein and health, sensible portion
management, and recipes.
Nutrition - This section of the American Diabetes Association
website provides links to information on healthy eating for
diabetics, and access to the "My Food Advisor™" calorie and carbohydrate
counting tool that can help with diabetes management and nutrition.
- Vegetarian Resource Group
- Here you will find information on nutritional elements for
vegetarians, guides & handouts, and featured articles from The
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Whole Grains Council - This site provides information on whole grain
basics, and the health benefits of eating products containing whole
grains. The "Find Whole Grains" section provides links to learn which restaurants that have added whole grain options to their menus, and
links to learn which foods and products have the Whole Grains stamp.
Whole grains: Hearty Options for a Healthy Diet - This
page from Mayo Clinic.com explains the differences between whole and
refined grains, contains a diagram of the anatomy of a whole grain, and
provides tips for selecting whole grain products and incorporating them
into your diet.
Handling Dairy Products, Cheese, and Eggs Safety
- From Whole Foods Market.com, general safety tips for buying , storing, and
serving these dairy products.
Safe Handling of Milk & Dairy Products
- From the Clemson University
Cooperative Extension Service tips for buying and storing a milk and
other dairy products such as cream, butter, yogurt, and frozen dairy
products (ice cream).
Safe Handling of Fruits and Vegetables
- This factsheet from the Ohio
State University Cooperative Extension provides suggestions for safe
handling of fruits and vegetables at the store and at home.
Selecting and Storing Fruits and Vegetables
- From the Clemson
University Cooperative Extension Service this page provides information
on wax coatings, and a chart of refrigerator and freezer storage time
guidelines for fruits and vegetables.
Beans and Other Legumes: Types and Cooking Tips
- This page from Mayo Clinic.com describes common types of beans and provides tips for
preparing them, and lists ways for adding them to your daily diet.
Meat Preparation - Fact sheets from the USDA Food Safety & Inspection
Service on safe storage, preparation and handling of beef, lamb, veal,
pork, game and exotic meats, ground meat, and processed meat products.
Poultry Preparation - Fact sheets from the USDA Food Safety & Inspection
Service on safe storage, preparation and handling of chicken, turkey, duck, goose,
and other poultry products.
Fresh and Frozen Seafood: Selecting and Serving it Safely
from the U.S. FDA Center for Food Safety and Applied Nutrition for
shopping, storing, preparing, and serving seafood. This site also
includes special health notes about eating raw seafood.
Network Information Center - The Consumer Seafood Information page provides links to access information on storage, purchasing
seafood, seafood preparation, home preservation publications, and
seafood safety information.
Local retailers of natural and organic foods:
|Lori's Natural Foods
- This website can help you find local farmers' markets,
and other sources of sustainably grown food in your area.
Buy Local - This page from the Agriculture and Life Sciences
Institute at MCC provides links to maps which illustrate the
of farm markets and stands, community farmers' markets,
growers/u-pick farms, and
specialty farms in Monroe County.
Addresses and telephone numbers are also provided for each
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Healthy Cooking Techniques
Thesaurus - "A cooking encyclopedia that covers thousands of
ingredients and kitchen tools. Entries include pictures,
descriptions, synonyms, pronunciations, and suggested
Cooking Measures and Conversion Calculator - Conversion options
available on this online calculator from globalgourmet®.com include: pounds to grams, gallons to liters,
Fahrenheit to Centigrade, glass to cup and many others. This page also includes a chart to help decipher British food terms.
Cooking Techniques - From Wegmans
markets, this page provides links to numerous video segments on
various cooking techniques.
Healthy Cooking Techniques - The Mayo Clinic Food & Nutrition
website provides descriptions of different methods to prepare food in
Healthy - This web page on the World's Healthiest Foods
website provides cooking demos, information on seasonal cooking, and
a recipe assistant.
- This site is maintained by the FDA's
Center for Food Safety and Applied Nutrition and includes information on
Food Handling, Foodborne Pathogens, News & Safety Alerts.
Food Network.com -
The Food Network offers new, different, and interesting ways to
approach food - through pop culture, adventure, and travel. The Food
Network website provides recipes, plus tips for cooking and healthy
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Menu and Recipe Development
Links to websites providing tips for modifying recipes,
recommended ingredient substitutions, use of herbs, spices, fats,
sugars, and dairy products in recipes.
Modifying a Recipe to be Healthier - This fact sheet
from the Ohio State University Extension lists ways to decrease the
amount of fat, calories, sugar and salt in recipes.
Ingredient Substitutions: Make the Switch for Healthier Recipes -
From MayoClinic.com, a list of ingredient substitutions for creating
healthier meals and snacks.
Updating Food Preparation to Promote Health
- A fact sheet from the Colorado State University Cooperative Extension that provides guidelines
on how to modify recipes to promote better health.
Ingredient Substitution - An A-Z list of ingredient substitutions
from the Land O'Lakes company. Many ingredients listed are used in the
preparation of desserts.
Cooking Light Online - Reduced fat recipes tested in Cooking Light's
kitchen complete with nutrition analysis per serving.
Taste of Home: Healthy
Cooking & Living - This website is the online companion to the print magazine Taste of Home Healthy Cooking.
It features recipe makeovers for favorite appetizers, main dishes, side
dishes, and desserts; special recipes for
diabetic, low carbohydrate, low salt and low fat diets; plus calorie
counter tools and nutrition information from registered dietitians.
Brand Sweetener - This site provides recipes, and tips for
cooking and baking with Splenda® products.
Spice Encyclopedia - From Tone
Brothers, this A to Z listing provides a general description of the
spice, traditional ethnic uses, taste and aroma information, history of
origin, storage tips, and suggestions for use in recipes.
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Analyzing the Nutrition Content of Foods and Recipes
Nutrition Analysis Tool (NAT) - A web based computer program
developed by the Department of Food Science and Human Nutrition at the
University of Illinois, Urbana-Campaign, which gives you the ability
to analyze foods eaten for various nutrients.
Nutrient Data Laboratory (NDL)
- Provides information on food composition through the online USDA
Nutrient Database for Standard Reference (Release 21), includes
links to Measurement Conversion tables, and Reports on Individual
Nutrient Value in Foods.
Food and Nutrition Information Center: Food Composition - From
the USDA National Agricultural Library links to numerous resources
on food composition including the USDA Nutrient Data Laboratory,
and non-governmental nutrient analysis tools. The "Food FYI"
section provides links to information
about a variety of foods and commodities.
Dietary Guidelines for Americans 2005 - "Published every 5 years by
the DHHS (Dept. of Health & Human Services) and the USDA (Dept. of
Agriculture), the Guidelines provide authoritative advice for
people age two years and older about how good dietary habits can promote
health and reduce risk for major chronic diseases." Appendix B
lists Food Sources of Selected Nutrients.
A collaborative effort between the National Restaurant Association
and Healthy Dining, of San Diego, California, which provides
Americans with a free, comprehensive, searchable online resource offering nutrition information for
healthier menu items from thousands of restaurant locations
A Comprehensive Directory of Food Industry Associations -
An A to Z
listing of links to U.S. and international food industry associations,
councils, societies. Many sites provide recipes and nutrition
information for the foods/commodities they represent.
Access links to additional industry and
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Marketing the Healthy Menu
This section contains links to information on
truth in menu labeling laws, food allergies, restaurant menu design, marketing and promotion.
Links to additional websites on some of these topics are located on the
Menu Planning page.
Menu Labeling Laws
Labeling -This web
page from the Center for Science in the Public Interest provides an
overview and background information on the issue of restaurant menu
labeling. Links are also provided to current news stories, state and
Decoding the New Menu - Labeling Regulations - This article from
the National Restaurant Association provides an overview of the
history of the Nutrition Labeling and Education Act (NLEA) as it
applies to restaurant menus.
A Diner's Guides to Health and Nutrition Claims on Restaurant Menus
A pamphlet from the Center for Science in the Public Interest
providing information about the FDA's truth-in-menu requirements.
Food Allergy Awareness - An article from Restaurants USA Online from
the National Restaurant Association that presents information on how to minimize food-allergy problems
Food Allergy Buddy (FAB) Dining Card Program - Download free
personalized alert cards to easily communicate any specific food
allergies to restaurant staff and chef's when dining out.
Restaurant Menu Design
- Food Adjectives - This web page was created for MCC's FSA 107
Menu Planning course and provides examples of menu phrases and an
A-Z list of descriptive menu terms.
Creatively Named Menu Items Sell Better - An article on
descriptive menu labeling from the News Bureau at the University of
Illinois at Urbana-Champaign.
MenuPix.com - This site provides links to view menus of
restaurants in select top U.S. cities.
The Menu Magician - An interview in
Time magazine with "menu engineer" Greg Rapp.
Marketing and Promotion
Business Solutions - From Kraft Foodservice this site contains
links to restaurant business articles on topics such as: plate
presentation, cost control, staffing, and promotion.
FabFoodpix - A food image library and food photographic studio. Many images
show plate presentation techniques.
A Healthier Foodservice Menu - An article from FoodProcessing.com
which discusses strategies being implemented by various foodservice
companies, food manufacturers, and restaurants to support healthy
Nutritional DiningStyles™ - An overview of
the results of a national research study conducted by ARAMARK
identifying six distinct nutritional DiningStyles™
across the American adult population.
Market-Driven Solutions - An article from the National
Restaurant Association that describes the healthy dining efforts of
many restaurant companies (from offering special menu items to
providing nutritional information) to assist consumers in living a
healthy lifestyle. Links are provided to visit each company's
website for complete information.
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Additional Professional Associations,
Trade & Industry Organizations
Institute of Food Technologists
National Restaurant Association
Organic Trade Association
Food and Beverage Trade Associations -
This page from Careers in
Food.com provides a comprehensive list of links to specific
beverage trade associations. You can browse the list, or use
feature to limit your search by keywords, radius of miles,
and zip code.
Commodities & Products - This page developed by the
and Marketing Resource Center (AgMRC) at Iowa State
contains links to information about fruits, grains and
specialty crops, vegetables, and links to related websites.
A Comprehensive Directory of Food Industry Associations - An A
listing of links to U.S. and international food industry
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Other Sources of Foodservice Industry News
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Contacting the Teacher
Instructors vary for this on-campus course.
P. Czaja, Revised
Questions or Comments E-Mail the Library.