Objectives: Teach clients ways of flavoring food with herbs and spices to reduce fat, sugar and salt in their diet. Appropriate Occasion: Anytime, Spring/Summer growing herbs Appropriate Audience: Families, seniors, children, after-school classes, WIC

Handouts: Seasoning with Spices Seasoning with Herbs Seasoning with Spices and Herbs Websites: Nutrition Matters - NuBites Newsletter Interactive Spice Guide Cooking with Fresh Herbs - video Suggestion for agents: Have a slow cooker with rice at the class and let participants flavor small individual bowls of rice with cinnamon, basil, nutmeg, etc. You could also send home baggies with different spices.

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• Policy and Procedures
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Research and Extension
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K-State Research and Extension Family Nutrition Program funded by Kansas Department of Social and Rehabilitative Services and USDA Food and Nutrition Services.

Research & Extension | Extension Human Nutrition | Department of Human Nutrition

Family Nutrition Program  |  242 Justin Hall
Kansas State University  |  Manhattan, KS 66506
(785) 532-1559

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