At the end of the third lesson, “Knowing the Limits for Every Body,” a female participant shared with the class that she always adds salt to her foods before tasting. Challenged by the lesson, she is taking one week at a time, reducing her sodium intake by NOT adding salt to prepared foods, eating more fresh foods, and less canned or processed foods

During a visit at Farmer’s Market, her healthy eating choices were rewarded. The local FCS Agent along with Dietetics students from the UK School of Human and Environmental Sciences were sampling and surveying a “Plate It Up! Kentucky Proud” recipe.  Included in their survey the participant’s Beta Carotene levels were read. This particular participant scored high, proving that she was consuming measurable amounts of the red, orange, yellow and dark green leafy vegetables. 

She shared the fact that she has diabetes and other physical conditions, so reducing her sodium intake is going to improve her over-all well-being. The weekly challenge continues until the learned taste for salt is broken.