Physical activity and its association with selected dietary behaviors

Physical activity and its association with selected dietary behaviors

Date: August 2001
Creator: Cartwright, Amanda R.
Description: This study examined the association between level of physical activity and changes in dietary behaviors of 3,945 employees after a 10-week work-site physical activity program. Fifty-seven percent of the participants met the CDC/ACSM standard for physical activity sufficient for a health benefit. Physical activity was not significantly related to increased fruit and vegetable consumption, decreased dietary fat and calorie intake, and participants acquiring new nutrition skills. Physical activity was negatively associated with increased food label awareness. Participants who exercised sufficient for a health benefit were less likely to increase their food label awareness. Physical activity and dietary behaviors are generally not associated. Interventions to improve these behaviors should be behavior-specific.
Contributing Partner: UNT Libraries
Fresh Fruit and Vegetables as Conservers of Other Staple Foods

Fresh Fruit and Vegetables as Conservers of Other Staple Foods

Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927
Description: "Under the present unusual conditions, when it is desirable to save staple foods and to reduce the amount of labor expended in transporting foods, special attention should be given to the possibility of using perishable food materials, particularly vegetables and fruits, near the place of their production. The purpose of this bulletin is to show how the use of these foods can be increased without lessening the food value or attractiveness of the diet or seriously altering food habits. In general, the bulletin points out that peas, beans, and similar legumes would be the most useful as protein (meat) savers; potatoes, sweet potatoes, and similar vegetables as starch savers; and fruits and sweet potatoes as possible sugar savers, while all fruits and green and succulent vegetables are valuable to supply the diet with mineral substances and with certain substances essential to health which are present in them and in many other foods in minute amounts. When vegetables are used to supply protein it is important to supplement them with some other food containing protein, and for this purpose milk, particularly skim milk (so often a by-product, and a perishable one as well), is important. By means of bills of fare ...
Contributing Partner: UNT Libraries Government Documents Department
[Food Rule: If food comes from the ground then keep it around]

[Food Rule: If food comes from the ground then keep it around]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: If it never goes bad; it was never good]

[Food Rule: If it never goes bad; it was never good]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: If it's natural and contains Potassium in it, eat it]

[Food Rule: If it's natural and contains Potassium in it, eat it]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: If the dinosaurs would eat it, you should, too]

[Food Rule: If the dinosaurs would eat it, you should, too]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: If you don't do your own salt, it is your fault]

[Food Rule: If you don't do your own salt, it is your fault]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: If you don't want your weight to be a pain, make sure to eat plenty of whole grain]

[Food Rule: If you don't want your weight to be a pain, make sure to eat plenty of whole grain]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: If you want it, have it, as long as it's in moderation]

[Food Rule: If you want it, have it, as long as it's in moderation]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses how one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: Anything ending in bar is probably not good for you]

[Food Rule: Anything ending in bar is probably not good for you]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
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