1. (Date) (Educator name) (County) Blood Pressure COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES OSU Cares Grant provided funding for this program. OHIO STATE UNIVERSITY EXTENSION

2. ABCSs*” of Million Hearts OHIO STATE UNIVERSITY EXTENSION A = Aspirin Therapy for high-risk individuals B = Blood Pressure Control C = Cholesterol Management S = Smoking Cessation s = Stress Reduction - Ohio State added this “s.” COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

3. A = Appropriate Aspirin Therapy OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

4. B = Blood Pressure Control OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

5. Today You Will Learn: OHIO STATE UNIVERSITY EXTENSION What is blood pressure? What factors influence blood pressure control? Ways you can make a difference in your blood pressure control. COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

6. Blood Pressure OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

7. Blood pressure is the “silent killer.” OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

8. It causes damage to most organs without the person having awareness that anything is wrong. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

9. People typically do not have signs or symptoms until they have a heart attack or stroke. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

10. High blood pressure is preventable. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

11. Blood pressure indirectly measures the pressure in the brachial artery. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

12. This gives a reflection of the pressure in the entire circulation system when the heart is pumping (top number) and when it is resting (bottom number). OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

13. Most accurate way to measure blood pressure that is not invasive. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

14. Blood Pressure Readings OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

15. Normal Blood Pressure is less than 120 (systolic or top number) over 80 (diastolic or bottom number). OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

16. High blood pressure is 140/90 or higher for any length of time. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

17. Factors that Influence Blood Pressure OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

18. Age OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

19. Weight OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

20. Race OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

21. Family History OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

22. Physical Activity OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

23. Alcohol Intake OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

24. Using Tobacco OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

25. Stress OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

26. Sodium Consumption OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

27. Certain Chronic Conditions OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

28. Potassium Levels OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

29. Make A Difference By… OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

30. Maintaining or losing weight OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

31. Lowering your sodium intake OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

32. Increasing your physical activity OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

33. Learning to relax and use stress coping techniques OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

34. Limiting alcohol OHIO STATE UNIVERSITY EXTENSION ? COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

35. Stopping your use of tobacco OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

36. Taking medication, if prescribed by your doctor or nurse practitioner OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

37. More about Sodium OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

38. How much sodium is too much? OHIO STATE UNIVERSITY EXTENSION Recommendations for sodium: Under the age of 51 = 2,300 mg per day 1,500 mg per day if you are or have one of the following: - 51 years and older - African American - high blood pressure - diabetes - kidney disease COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

39. What is the most common ingredient that can raise your blood pressure? OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

40. Salt OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

41. How many milligrams of sodium are in a teaspoon of salt? OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

42. 2,300 Milligrams OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

43. Top sources of Sodium/Salt OHIO STATE UNIVERSITY EXTENSION - Breads and Rolls - Cold cuts and cured meats - Pizza- Sandwiches - Poultry- Cheese - Soups- Meat Dishes -Snacks cdc.gov/vitalsigns/Sodium/index.html COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

44. Nutrition Facts Label OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

45. Tips When Eating Out OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

46. Check the restaurant website for sodium content OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

47. Tips When Eating Out OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

48. Ask how food is prepared OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

49. Ask the restaurant not to add salt to your meal OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

50. Choose fruit or vegetables OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

51. Ten Tips to Reduce Sodium OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

52. 1. Choose fresh and less processed foods OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

53. 2. Purchase fresh meats OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

54. 3. Choose low-sodium, reduced-sodium, or no salt added OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

55. 4. Limit mixes, “instant” products and sauces OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

56. 5. Rinse canned foods OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

57. 6. Modify recipes to reduce sodium content OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

58. 7. Enhance flavors with herbs, spices, and other ingredients OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

59. 8. Change cooking methods and keep flavor OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

60. 9. Read labels OHIO STATE UNIVERSITY EXTENSION 20% or more = high 5% or less = low COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

61. 10. Be careful about salt substitutes OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

62. Be choosey OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

63. Retrain your Taste Buds OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

64. Cut back on salt gradually OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

65. Try adding lemon juice to some foods just before eating OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

66. Flavor foods with herbs and spices OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

67. Use salt-free herb or spice mixes OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

68. OHIO STATE UNIVERSITY EXTENSION The DASH Diet Dietary Approach to Stop Hypertension COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

69. Limit saturated fatty acids and cholesterol. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

70. Increased consumption of foods rich in potassium, calcium, magnesium, protein and fiber. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

71. Eat lots of fruits and vegetables. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

72. Include some whole grains. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

73. Choose lean meats. Include some nuts, seeds and legumes. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

74. Limit sweets and added sugars. OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

75. What Changes are You Going to Make? OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

76. References Center for Disease Control and Prevention, (2014). Million Hearts, Available at millionhearts.hhs.gov/about_hd.html Centers for Disease Control and Prevention, (2014). Salt, Most Americans Should Consume Less Salt, Available at cdc.gov/salt/ Centers for Disease Control and Prevention, (2014). Sodium and Food Sources, Available at cdc.gov/salt/food.htm Centers for Disease Control and Prevention, (2014). Sodium: The facts, Available at cdc.gov/salt/pdfs/Sodium_Fact_Sheet.pdf Centers for Disease Control and Prevention, (2014). Vital Signs – Where’s the Sodium? Available at cdc.gov/vitalsigns/Sodium/index.html millionhearts.hhs.gov/about_hd.htmlcdc.gov/salt/cdc.gov/salt/food.htmcdc.gov/salt/pdfs/Sodium_Fact_Sheet.pdf cdc.gov/vitalsigns/Sodium/index.html COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

77. Harvard School of Public Health, (2012). Health Risks and Disease. Available at hsph.harvard.edu/nutritionsource/salt-and-sodium/sodium- health-risks-and-disease/ and (2014). The New Salt Controversy, Available at hsph.harvard.edu/nutritionsource/the-new-salt-controversy/hsph.harvard.edu/nutritionsource/salt-and-sodium/sodium- health-risks-and-disease/hsph.harvard.edu/nutritionsource/the-new-salt-controversy/ Haytowitz, D. B. (2011). Effect of draining and rinsing on the sodium and Water Soluble Vitamin Content of Canned Vegetables. Available at ars.usda.gov/SP2UserFiles/Place/12354500/Articles/EB11_DrainedVeg.pdf ars.usda.gov/SP2UserFiles/Place/12354500/Articles/EB11_DrainedVeg.pdf National Heart, Lung, and Blood Institute, (2014). At a Glance Lowering Your Blood Pressure with DASH. Available at nhlbi.nih.gov/files/docs/public/heart/dash_atglance.pdf and DASH Diet handout available at nhlbi.nih.gov/files/docs/public/heart/new_dash.pdf nhlbi.nih.gov/files/docs/public/heart/dash_atglance.pdfnhlbi.nih.gov/files/docs/public/heart/new_dash.pdf USDA, 2014). Nutrition Facts Label, Available at choosemyplate.gov/downloads/NutritionFactsLabel.pdf choosemyplate.gov/downloads/NutritionFactsLabel.pdf COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

78. Creamy Dill Dip Recipe Yield 16 servings Ingredients: 1 cup sour cream, non-fat 1 cup yogurt, non-fat plain 2 Tablespoons dried dill Instructions Put all the ingredients in a medium bowl. Stir together. Store the dip in a covered container, if you are not eating it right away. Keep the dip in the refrigerator until you serve it. Source: Pennsylvania Nutrition Education Program, USDA Recipe Finder Website http://recipefinder.nal.usda.gov/recipe/export/rf_print/696/16 http://recipefinder.nal.usda.gov/recipe/export/rf_print/696/16 COLLEGE OF EDUCATION AND HUMAN ECOLOGY COLLEGE OF NURSING COLLEGE OF FOOD AGRICULTURAL, AND ENVIRONMENTAL SCIENCES