As a university student, money is always something that is on our minds. One struggle I often faced was the desire to eat out with friends at restaurants or order take out, while having a fridge full of food. Not only is this wasteful because some food often spoiled before it was consumed, but also … Continue reading How to Eat Healthy While on a Budget
Which oil should I use for cooking?
Avocado, coconut, olive, canola, grapeseed, corn, the list goes on and on. There are a plethora of oils available on the market, but not all oils are treated equally for various reasons. The structural makeup of different oils means that some are more suitable for cooking at high temperatures, and the taste of some oils … Continue reading Which oil should I use for cooking?
Back to Basics: Glycemic Index
What is the glycemic index? The glycemic index (GI) is a scale used to quantify the glycemic responses of different carbohydrate-containing foods. The GI can be used to support individuals in making informed food choices, especially individuals with diabetes. The GI lists foods according to how rapidly it increases blood glucose 2 hours after consuming … Continue reading Back to Basics: Glycemic Index
Back to Basics: Whole Grains
What are whole grains? Grains are the seeds (aka kernels) of certain plants and is made up of the bran, endosperm, and germ. All 3 parts of a grain contain nutrients that play important roles in your diet. Grains can be either whole or refined. Whole grains contain all 3 parts of the kernel. What … Continue reading Back to Basics: Whole Grains
Back to Basics: Vitamin K
What is vitamin K? Vitamin K is the generic name for a family of compounds which contain a common chemical structure. It is a fat-soluble vitamin naturally present in some foods and available as a dietary supplement. The main form of dietary vitamin K is known as phylloquinone (vitamin K1) and is present primarily in … Continue reading Back to Basics: Vitamin K
Back to Basics: Magnesium
What is magnesium? Magnesium is a mineral found in abundance in the body, naturally in many foods, and added to other food products. Magnesium is a cofactor for many enzyme systems that regulate protein synthesis, muscle and nerve function, blood glucose control, and blood pressure regulation. It is also required for energy production, oxidative phosphorylation … Continue reading Back to Basics: Magnesium
Back to Basics: Potassium
What is potassium? Potassium is an essential mineral found naturally in many foods. It is present in all body tissues and is needed to maintain normal cell, kidney, and heart function. Potassium helps to regulate blood pressure and makes nerves and muscles function. It has a strong relationship with sodium, and both are responsible for … Continue reading Back to Basics: Potassium
Back to Basics: Vitamin A
What is vitamin A? Vitamin A is a group of fat-soluble retinoids including retinol, retinal, and retinyl esters. It is involved in immune function, vision, reproduction, and cellular communication. Vitamin A also supports cell growth and differentiation and has a critical role in the normal function and maintenance of the heart, lungs, kidneys, and other … Continue reading Back to Basics: Vitamin A
Back to Basics: Fat
What is fat? Fats are part of the lipid family, which are compounds that are insoluble in water. Fat is a macronutrient made up of three fatty acids bonded to a glycerol back bone. They provide your body with energy, helps your body absorb and utilize fat-soluble vitamins, makes hormones such as estrogen, protects your … Continue reading Back to Basics: Fat
Back to Basics: Carbohydrates
What are carbohydrates? Carbohydrates are important macronutrients for your health. They provide the main source of energy (calories) for the body, especially your brain and muscles during exercise. Your muscles and liver store carbohydrates in the form of glycogen. During exercise, glycogen is broken down to sugar (glucose) and used for energy by your muscles. … Continue reading Back to Basics: Carbohydrates
Tracy's Nutrition Tips 