NUTRITION & HEALTH

Berries fight cancer

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Low-fat milk

Soybean compounds

World health report

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Enhancing the health benefits in foods
Increasingly, scientific studies suggest that the chemical compounds in certain foods can prevent disease and improve health. Clemson scientists are investigating several foods for their health benefits, including soybeans, milk, and berries.

The chemical compounds in soybeans and berries, called isoflavones, have been linked with prevention and treatment of several chronic diseases, including heart disease and cancer.

Researchers have also found a way to produce low-fat milk while it's still in the cow by adding fatty acids to the cow's diet.

In addition, Clemson Extension food specialists have developed easy-to-use guidelines for selecting and preparing delicious, balanced family meals.

Visitors since November 1, 2002

CLEMSON SITES
Expanded Food & Nutrition Education Program (EFNEP)

Extension Nutrition, Food Safety and Health

Food Safety & Quality Program

LINC Nutrition Education Program

Nutraceuticals Program

Nutrition Information Resource Center

SC Nutrition Research Consortium

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