Functional Foods for Life Educational Program for Adults

According to the Academy of Nutrition and Dietetics, a functional food is one that has a "potentially beneficial effect on health when consumed on a regular basis and at certain levels."(AND, 2021) “Food with a function” continues to be of interest to American consumers as these foods are considered to be “foods with health benefits beyond basic nutrition.” (IFIC, 2017)

The curriculum Functional Foods for Life (FFL) was developed to meet this consumer need by providing evidence-based information on six specific functional foods that have research linking them to the potential prevention of specific chronic diseases. This programming is available for nutrition educators to provide to adults of all ages. Also available For Consumers (see tab above) are recorded webinars of the FFL programs for your viewing or sharing pleasure.

Please select a lesson below. You will be prompted to enter some demographic information before proceeding to your download.

1. Newly Revised!

   Revised for 2021: Berries and You: Perfect Together

   Recent studies on berries have indicated possible benefits to health in decreasing the risk of cancer, heart disease, obesity, diabetes and metabolic syndrome, as well as promoting gut health and healthy aging. There is a wide variety of compounds in berries that are being studied for these potential health benefits including anthocyanins, possibly the most abundant polyphenol found in berries. Learn more about these health benefits as berries native to New Jersey, and other berries, are reviewed.

2. Newly Revised!

   Revised for 2021: Bringing Vegetables to the Table: A Celebration of the Harvest

   Research on vegetables as a whole to determine their potential health benefits has been ongoing. Overall, it has been well established that the intake of vegetables are beneficial to health and there is convincing evidence that they contribute to the prevention of CHD, HTN, stroke and certain types of cancer. In addition to a review of health benefits, this session also explores interesting facts and historical information about vegetables, as well as ways to store and prepare them. As a nation, we are not doing too well when it comes to meeting vegetable recommendations. Discover and share new, creative ways to encourage an increase in vegetable intake.

3. Newly Revised!

   Revised for 2021: Chocolate: Is it the New Health Food?

   This lesson explores many aspects of the fruit of the Theobroma cacao tree including its place in history, different types of chocolate, how it’s processed and how it has been studied. Research on specific components in cocoa, including flavonoids, have led to a strong body of evidence that cocoa and dark chocolate may provide health benefits that include reductions in blood pressure and total and low-density lipoprotein cholesterol levels, prevention of DM2 and stroke reduction. Consuming chocolate as part of a healthful plant-based diet is also reviewed.

4. Newly Revised!

   Revised for 2021: Coffee: Should it be Your Mug of Choice?

   Coffee has been studied extensively and up until recently was thought to have more risks than benefits to health. Current research indicates possible health benefits including a decreased risk of certain types of cancer, cardiovascular disease, some neurodegenerative disorders, type 2 diabetes and liver disease. These areas of research are reviewed as well as the historical perspective of how the berries of coffee trees in Ethiopia became one of the world’s most consumed beverages.

5. Newly Revised!

   Revised for 2021: Focus on Fungi: Mushrooms and Their Health Benefits

   Mushrooms have been used for medicinal purposes for hundreds of years. They are a low fat, low calorie food with an impressive nutritional profile. Research on mushrooms indicate that they can be attributed to producing more than 100 medicinal functions such as antioxidant and antiviral activities and function in ways that may promote protection against type 2 diabetes, heart disease, neurodegenerative diseases and weight management. Interesting facts about common mushrooms, and mushrooms in history as well as preparation suggestions and recommendations for including mushrooms as part of a healthful diet are reviewed.

6. Newly Revised!

   Revised for 2021: Tea: Drink to Your Health!

   Research on tea from the Camellia sinensis plant has included the study of a variety of polyphenol compounds including epigallocatechin 3- gallate (EGCG), theaflavins and thearubigins as well as other compounds found in tea. Epidemiological studies have indicated possible protective effects from tea consumption in specific chronic diseases. Learn about the history, culture and these potential health benefits of tea.