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It shouldn't come as a surprise that sweet potatoes are often found on lists of foods you should eat. They offer an abundance of health benefits, along with tasting delicious. But can dogs eat sweet potatoes? Yes, they can.

"The health benefits are the same for canines as they are for people," says Dr. Rachel Barrack, a licensed veterinarian and certified veterinary acupuncturist at Animal Acupuncture in New York City.

Why Sweet Potatoes Are Good for Dogs

Sweet potatoes provide an excellent source of dietary fiber, which helps the digestive system function more effectively. Eating fiber on a regular basis lowers the risk of heart disease and certain types of cancers.

"Because sweet potatoes are a whole food, they are less likely to cause an immune response or damage to the digestive tract," says Kathleen Standafer Lopez, a registered dietitian nutritionist. "This is why they are a popular source of carbohydrate in commercial dog foods."

Sweet potatoes are also low in fat and rich in vitamins A, B6, C, calcium, potassium, and iron (each play a vital role in overall wellness). For example, vitamin A is essential for maintaining healthy eyes, muscles, nerves, and skin. And vitamin C is critical for a properly functioning immune system. Studies have found that dogs, just like humans, show greater resistance to disease and have a better chance of recovery from injuries or illness when supplemented with vitamin C.

For dogs that are diabetic, overweight, or less active, owners should proceed carefully and only give their dog a minimal amount of sweet potatoes. "They should be incorporated with caution in the diets of diabetic dogs, due to a high glycemic index," says Dr. Barrack.

How Should I Prepare Them for My Dog?

When feeding your dog a sweet potato, make sure it's cooked and that the skin is removed; leaving the skin on makes it harder for your dog to digest. You should never feed your dog a raw sweet potato. Not only are they difficult to chew, but they can upset your dog's stomach and potentially cause intestinal blockage. Some dogs are known to "inhale" their food, so making sure the potato is of a soft consistency lessons the risk of choking.

How Much Can a Dog Eat?

Like with any food, moderation is key. The amount given should be based on a variety of factors, such as your dog's size, activity level, and overall health. "Too much of a good thing can cause bone and muscle weakness, due to excessive vitamin A," Dr. Barrack stresses.

Carbohydrates, such as sweet potatoes, should not be a dog's main source of nutrition; animal protein should be a daily part of their diet, as well. When introducing any new foods, first talk to your veterinarian. If she gives the go-ahead, start with a small amount to see how your dog reacts.

"As with human nutrition, canine nutrition should be individualized," says Standafer Lopez. "Consult with your veterinarian before making any dietary changes."

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Can Dogs Eat Sweet Potatoes? Are Sweet Potatoes Good for Dogs?

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Can dogs eat sweet potatoes? The answer is yes. Find out why sweet potatoes are an excellent source of dietary fiber for canine companions.

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Madison School Nutrition

My Plate

National Nutrition Month

Resource Guide for Jefferson County

Newsletter for November for Wellness for Life Medical Clinic

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Fruit fits easily into breakfast, but vegetables can be a challenge. Here are some tips to help you wake up your kid's fruit and vegetable appetite:

Stir things up. For a quick breakfast, add raisins or chopped dates to instant oatmeal, or stir blueberries, strawberries or sliced banana into whole-grain cereal with fat-free milk.

Get scrambling! Add fresh or frozen chopped spinach, mushrooms and diced tomatoes to scrambled eggs or omelets. Really, any veggies will work!

Make a breakfast sandwich. Top a whole-wheat English muffin with either reduced-fat peanut butter and banana slices, or hummus, sliced cucumbers, tomato and fresh spinach.

Batter up. Add grated carrots or zucchini to pancake, quick bread or muffin batter.

Drink your produce. Whir carrots and fresh orange juice in a blender for a refreshing breakfast beverage.

Say "Olé!" Make a breakfast burrito by wrapping low-fat cheddar cheese, scrambled eggs and diced bell peppers in a whole-wheat tortilla. You also can make a vegetable-and-cheese quesadilla in a nonstick pan with a scant amount of canola oil.

Pick a fruit pizza. Spread reduced-fat dinner rolls in a pizza pan and bake. Top the pizza with orange sections or slices of kiwi, apples or strawberries, and drizzle fat-free vanilla yogurt over the top.

Make a quick white or sweet potato hash. Grate the potatoes-they cook faster that way. Place the potatoes in a glass bowl and microwave about three minutes or until hot; drain any juice. Heat a skillet or frying pan on the stove and then stir-fry the potatoes with a teaspoon of olive oil until crispy.

Mary Mullen, MS, RD, is co-author of Healthy Eating, Healthy Weight for Kids and Teens from the Academy of Nutrition and Dietetics.

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Fruit fits easily into breakfast, but vegetables can be a challenge. Here are some tips to help you wake up your kid's fruit and vegetable appetite: Stir things up. For a quick breakfast, add raisins or chopped dates to instant oatmeal, or stir blueberries, strawberries or sliced banana into whole-grain cereal with fat-free milk.

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Difference Between Sweet Potato and Yams

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Difference Between Sweet Potato and Yams

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Fruits & Veggies More MattersHealth Benefits of Fruits & Vegetables

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Eat More! Fill Half Your Plate with Fruits & Veggies

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Want to grow sweet potatoes? The sweet potato is a tropical vegetable that thrives in the long, hot summers of North Carolina, but the sweet potato plant can be grown wherever it will have 150 frost-free days to develop. Once planted, sweet potato sprouts will produce their nutritious, flavorful roots with little care. Follow our tips and you'll be harvesting sweet potatoes before you know it!

1. Select a sweet potato variety

Depending on the variety, sweet potatoes can produce a different colored and flavored flesh. Some are sweeter than others and colors can range from pale to deep orange. Choose a variety that will work with your climate and will suit your needs. For a complete comparison of sweet potato varieties, refer to our variety table.

2. Grow Your Sweet Potato Sprouts

Start your sprouts a month before warm weather takes hold and when night temperatures get no colder than 60 degrees. You can also buy sprouts from one of our seed producers.

Suspend a sweet potato on toothpicks in a container; cover half of the sweet potato with water. This will produce several sprouts. Larger quantities can be grown by placing several sweet potatoes on a bed of sand and covering them with a 2-inch layer of moist, sandy soil.

In about a month, the sprouts will grow 8-10 inches and produce several leaves. This is the optimum length for transplanting to a garden. Remove the sprouts by giving them a twist or cutting them off with a knife.

3. Transplant Your Sprouts

Sweet potatoes take a better shape when grown in well-drained, sandy, loamy soil. Prepare the soil by tilling well and applying an 8-8-8 fertilizer at the rate of 2 pounds per 25 feet of row. Push the softened, fertilized soil into a foot-wide, flat-topped ridge row that is 8 inches high.

Plant sprouts 9 to 10 inches apart in the center of the ridge row and at a depth of 3 inches with at least 2 plant nodes underground and 2 or more leaves above ground. Water well immediately after transplanting.

Fertilizing: Roots will begin to form in 30 to 45 days and need nitrogen, phosphorus, and potash for optimum growth. Thirty days after transplanting sidedress, place fertilizer 2-3 inches to the side of the plant, with an 8-8-8 fertilizer at the rate of 2 pounds per 25 feet of row.

Insect Control: Be sure to follow all label directions, restrictions and precautions. Use a foliar spray of Sevin or Malathion at the rate of 2 tablespoons per gallon of water every 7 to 14 days as necessary.

Weed Control: Uncontrolled weeds can decrease sweet potato yields as much as 100 percent. A bit of gentle weeding is all that is needed. Be careful not to injure the shallow roots.

4. Harvest Your Sweet Potatoes

Sweet potato roots are harvested 90-120 days after transplanting or immediately after a frost has blackened the tops of the plants.

Check roots for maturity. A mature sweet potato sprout will have 4 to 5 roots of varying sizes, but the majority should have a 1-3/4 inch diameter and be 3-9 inches in length. You can check for maturity by gently lifting the sprouts and their roots, or the sweet potatoes, out of the ground with a shovel. Make sure they do not become detached from the vine. If not mature, lower back down and cover with soil.

Dig for sweet potatoes. With gloves and a shovel, carefully remove sweet potatoes from the soil. Handle them carefully as their skin is thin and will bruise easily. Do not leave the sweet potatoes exposed to direct sunlight for more than 30 minutes or they will sunscald and be more susceptible to rotting during storage.

Curing process. Away from direct sunlight, spread the sweet potatoes out to dry for several hours. Once dry, put them in a newspaper-lined box and leave them in a dry, ventilated area for 2 weeks. This process will convert the sweet potatoes' starches to sweet sugar. Once cured, store in a cool, dry place until ready to cook. Sweet potatoes can be stored for up to 10 months with little reduction in quality.

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How to Grow Sweet Potatoes | North Carolina Sweet Potatoes

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Want to grow sweet potatoes? The sweet potato is a tropical vegetable that thrives in the long, hot summers of North Carolina, but the sweet potato plant can be grown wherever it will have 150 frost-free days to develop. Once planted, sweet potato sprouts will produce their nutritious, flavorful roots with little care.

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The sun is setting sooner, the nights are getting cooler and wool socks are starting to sound like a cozy idea. This is the perfect time to celebrate the seasonal gems of autumn! Head to your local market and fill your basket with these fall produce picks.

Pumpkin

"Fall is the season for winter squash - satisfying, hearty vegetables perfect for a cool night," says Academy Spokesperson Robin Foroutan, MS, RDN. "While butternut squash is a go-to winter vegetable, pumpkin is another delicious squash, even after Halloween! Pumpkin is full of fiber and vitamin A, which is great for your skin and eyes." Foroutan likes to balance pumpkin's sweetness with savory herbs, such as sage and curry. "Dishes such as pumpkin curry soups are the perfect balance between sweet and savory. Use coconut oil and coconut milk instead of butter and cream to switch up the flavor profile. Turmeric is curry's base, so you get great anti-inflammatory benefits with each bite."

Beets

Beets are edible from their leafy greens down to the bulbous root. The leaves are similar to spinach and are delicious sautéed. The grocery store most likely will carry red beets; your local farmers market may have more interesting varieties, such as golden or bull's blood, which has a bullseye pattern of rings. The red color in beets is caused by a phytochemical called betanin, making beet juice a natural alternative to red food coloring. Beets are rich in naturally occurring nitrates and may help to support healthy blood pressure. Roasting or steaming beets whole takes the fuss out of peeling - the skin easily slides off after cooking. They also are delicious raw, shredded and tossed in salads or thinly sliced and baked into chips.

Sweet Potato

Sweet potatoes charge ahead of white potatoes in terms of fiber and vitamin A. "Sweet potatoes can make a great breakfast side dish" suggests Foroutan. "Cube left-over baked potato and sprinkle them with cumin and coriander. Toast them in the oven until golden and serve them with poached eggs and sliced avocado."

Spaghetti Squash

Spaghetti squash is a fun, kid-friendly vegetable that is a lower-calorie and gluten-free alternative to grain-based pasta. Cut it in half to reveal a pocket of seeds; scoop those out and pop the two halves into the microwave or oven and cook until tender. Scrape a fork into the flesh and spaghetti-like strands appear! Voilà! Toss with pesto or marinara sauce for a quick veggie side dish.

Kale

Kale is a current media darling - from food writers to restaurant chefs, and farmers markets to school cafeterias - we can't get enough of this luscious leafy green and with good reason. Kale is a nutrient powerhouse. It tastes sweeter after a frost and can survive a snowstorm. If you plant kale in your garden, you can dig it out of the snow and serve fresh salad in January! One cup of raw kale has only 8 calories and is loaded with vitamins A, C and K as well as manganese. Kale is great sautéed and cooked in soup, but also is excellent raw in salad; simply remove tough stems, slice into thin slivers and pair with something a bit sweet such as carrots or apples. One advantage of using kale for your leafy greens is that you can add your dressing ahead of time; the kale becomes more tender and delicious, not wilted.

Pears

When we can buy fruits year-round, we tend to forget they do have a season. However, pears are the most delicious in the fall when they're at their peak. Pears are unique in that they do not ripen on the tree; they will ripen at room temperature after they're picked. How do you know when they are ready to eat? Check the neck! If the fruit near the stem gives to a little pressure, it is ripe. There are a wide range of pear flavors and textures. And, just like apples, some are excellent eaten fresh while others are best cooked or canned for the winter. Try pears on the grill, poached in red wine, tucked into a panini, pureed into soup or a smoothie, or simply sliced with cheese and wine. If you eat the peel too, one medium pear has 6 grams of fiber - that's 20 percent of the daily recommendation!

Okra

Okra commonly is fried, but also is wonderful in more nutritious dishes. Around the world, chefs cherish the thickening properties of the seed pods in dishes from Louisiana gumbo to Indian curries and other stews. If you wish to minimize the thickening property, try okra briefly stir-fried. The pods are high in vitamins K and C, a good source of fiber and folate and low in calories. At the market, look for pods that are no longer than 4 inches and are bright green in color and firm to the touch.

Parsnips

Parsnips are cousins to carrots - they have the same root shape but with white flesh. They're typically eaten cooked, but also can be eaten raw. One-half cup of cooked parsnips is full of fiber (3 grams) and contains more than 10 percent of the daily values of vitamin C and folate. Try these pale beauties roasted, pureed into soup or mashed. You can even top a shepherd's pie with mashed parsnips instead of the traditional mashed potatoes!

Cranberries

Fall is the time to get to know these tart berries and their wealth of nutritional benefits. Cranberries may help protect from urinary tract infection. They contain a compound called proanthocyanidin which prevents harmful bacteria from sticking to your bladder wall. Fresh and dried cranberries pair well with a variety of meats and poultry. Fresh cranberries can be eaten raw but often are cooked. Dried cranberries are delicious in grain and vegetable salads and make a healthy snack on the go.

Holly Larson, MS, RD, is a nutrition expert, freelance writer and owner of Grass Roots Nutrition based in Oxford, OH.

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9 Fall Produce Picks to Add to Your Plate

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The sun is setting sooner, the nights are getting cooler and wool socks are starting to sound like a cozy idea. This is the perfect time to celebrate the seasonal gems of autumn! Head to your local market and fill your basket with these fall produce picks.

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Beta Carotene, found in Sweet Potatoes, is an Immune-Boosting Nutrient!

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Beta Carotene, found in Sweet Potatoes, is an Immune-Boosting Nutrient!

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Although you may not be able to fully prevent a cold or flu this season, a healthy immune system is one way to give your body extra protection. Focusing on nutrient-rich foods and healthy lifestyle behaviors can help you and your family stay a step ahead of germs this season.

Immune-Boosting Nutrients

The following nutrients play a role in the immune system and can be found in a variety of foods:

Beta Carotene is found in plant foods, such as sweet potatoes, spinach, carrots, mango, broccoli and tomatoes.

Vitamin C-rich foods include citrus fruits, berries, melons, tomatoes, bell peppers and broccoli.

Vitamin D is found in fatty fish and eggs. Milk and 100% juices that are fortified with vitamin D also are sources of this important nutrient.

Zinc tends to be better absorbed from animal sources such as beef and seafood, but also is in vegetarian sources such as wheat germ, beans, nuts and tofu.

Probiotics are "good" bacteria that promote health. They can be found in cultured dairy products such as yogurt and in fermented foods such as kimchi.

Protein comes from both animal and plant-based sources, such as milk, yogurt, eggs, beef, chicken, seafood, nuts, seeds, beans and lentils.

Focus on Balance

To help keep your immune system healthy all year long, focus on a balanced eating plan, adequate sleep and stress management.

Aim for five to seven servings of vegetables and fruits daily to get immune-boosting vitamins, minerals and antioxidants.

Good hygiene and hand-washing help prevent the spread of germs. Remember to wash produce before eating or using in recipes. Clean glasses, forks, spoons and other utensils to reduce the spread and growth of bacteria.

Find healthy and appropriate ways to cope with stress, such as meditation, listening to music or writing. Physical activity also is a great way to help manage stress and may help reduce the risk of some chronic diseases that could weaken your immune system further.

Lack of sleep contributes to a variety of health concerns, such as a weakened immune system. Seven to nine hours is recommended each day for adults, and children need eight to 14 hours, depending on their age.

What About Herbals?

Many herbal remedies are marketed to help fight colds or shorten their duration but check with your health care provider before taking any supplements or medications.

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Although you may not be able to fully prevent a cold or flu this season, a healthy immune system is one way to give your body extra protection. Focusing on nutrient-rich foods and healthy lifestyle behaviors can help you and your family stay a step ahead of germs this season.

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Do your eyes have all the nutrients they need to help prevent cataracts, macular degeneration, glaucoma and other sight woes? Read on to learn about the top foods for eye health. But don't count on popping a pill to get these nutrients - your best sources of vitamins and antioxidants are from whole foods, since it may be a food's combination of nutrients that have a synergistic healing effect.

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Sweet potatoes are high in vitamins A and C, and make a delicious addition to cornbread.
Ingredients
2 ¼ cups yellow cornmeal
1 cup all-purpose flour
½ cup turbinado sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
¼ teaspoon ground ginger
1 ¾ cups low-fat buttermilk
1 cup mashed roasted sweet potato (about 1 large)
4 large eggs, lightly beaten
¼ cup butter, melted
Directions

1. Preheat oven to 425°F.

2. Combine cornmeal, flour, sugar, baking powder, salt, baking soda and ginger in a large bowl, whisking to combine.

3. In a medium bowl, combine buttermilk, sweet potato and eggs; whisk until smooth.

4. Add sweet potato mixture to cornmeal mixture, and stir just until moistened. Then, stir in melted butter.

5. Spoon batter into lightly greased muffin pans, filling about three-fourths full.

6. Bake 18 to 22 minutes or until tops are golden brown. Cool in pan for 5 minutes.

Nutrition Information
Serving size: 1 muffin

Calories: 133; Total Fat: 3.2g; Saturated Fat: 1.6g; Cholesterol: 37mg; Sodium: 292mg; Total Carbohydrate: 22.7g; Fiber: 1g; Protein: 3.4g

Jessica Cox, RD, is a culinary nutritionist and chef based in Birmingham, Ala.

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Sweet potatoes are high in vitamins A and C, and make a delicious addition to cornbread. Ingredients 2 ¼ cups yellow cornmeal 1 cup all-purpose flour ½ cup turbinado sugar 1 tablespoon baking powder 1 ½ teaspoons salt ½ teaspoon baking soda ¼ teaspoon ground ginger 1 ¾ cups low-fat buttermilk 1 cup mashed roasted sweet potato (about 1 large) 4 large eggs, lightly beaten ¼ cup butter, melted Directions Preheat oven to 425°F.