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Nutrition Education Articles

New Year – New Opportunities
New Year’s resolutions abound in January. Come March, many of us are feeling dissatisfied with our progress toward these resolutions. I would like to propose a more satisfying approach to behavior change, which is really what we are talking about here.  Read more…

Herbs
Herbs are the edible green or leafy part of a plant, typically a low growing shrub.  This includes parsley, chives, marjoram, basil, thyme, caraway, dill, oregano, rosemary, sage, savory and celery leaves.  They can be used fresh or dried.  Read more…

The Story of Teas
A daily cup of tea is an enjoyable experience around the world. Yet, we seldom reflect on the fact that this is a ritual that has been going on for thousands of years. How and where did it all begin, we might ask?  Read more…

September is Food Safety Education Month
Summer picnics may have come to an end, but the need to keep our foods safe for consumption knows no season.  Foodborne illness claims the lives of 3,000 Americans each year.  You may wonder how this can be, given that we live in such a technologically advanced world.  Read more…

The following articles were sent to the TimesTelegram by Linda Robbins, CCE Herkimer County Nutrition Educator and published weekly, through December 2021.

Positive Resolutions for 2022
So much has changed this year; and we really don’t know what to expect in 2022.  Your attitude as we go into the New Year can make a difference to your overall health according to Food and Health Communications.  Read more…

Last Minute Healthy Gift Ideas from Your Kitchen
Consider healthy food, cooking ingredients, and utensils for those last minute gifts you need for friends and family this holiday season.  There are lots of options.  Here are some suggestions from the University of Nebraska-Lincoln Extension to help get you started. Read more…

The Benefits of Vitamin D
With the darker winter months, Vitamin D “the sunshine vitamin” is harder to get, but is still needed to stay healthy according to the Kendall Reagan Nutrition Center at Colorado State University. The body has the ability to create this nutrient when heat from the sun triggers a reaction in the skin to activate this vitamin, but it’s also important to get this nutrient from food.  Read more…

Creative Ways to Enjoy Dry Beans
Beans, canned or dried, are an affordable protein source that also provides dietary fiber and other nutrients we need, including folate and potassium, according to the Academy of Nutrition and Dietetics. The Dietary Guidelines for Americans recommends adults eat 1 to 3 cups of beans per week, which will depend on calorie needs based on your age, gender, and physical activity.  Read more…

Cold Weather Salad Tips
Salads aren’t just for spring or summer and they don’t always have to be cold.  They can include both raw and cooked vegetables, tubers, grains and a variety of fresh or dried fruit. They may also include nuts or seeds, dairy products, beans, or even lentils according to Food and Health Communications.  Read more…

Pumpkin Pie Spice Tips
As the season gets cooler, the number of coffees and culinary confections containing pumpkin pie spice multiply. From bread to lattes, we just can’t seem to get enough of this amazing fall blend according to Food and Health Communications.  Read more…

Food Safety Concerns for Raw Seafood
Raw and undercooked fish and shellfish are popular food choices that can be found on menus in the United States and across the globe. To reduce the risk of foodborne illness, it is recommended that foods be cooked to their appropriate internal temperature according to the Academy of Nutrition and Dietetics. Read more…

Sweet Potato Tips
Sweet potatoes are as American as apple pie.  Native Americans were growing sweet potatoes when Columbus came in 1492, and by the 16th century, sweet potatoes were being cultivated in the southern states, where they became a staple in the traditional cuisine according to the North Carolina Sweet Potato Commission. With their delicious sweetness and mild flavor, sweet potatoes take to a variety of ethnic seasonings, making them a go-to ingredient no matter what the season.  Read more…

Common Food Safety Mistakes to Avoid
Handling foods safely is much more than throwing away expired milk or washing your fruits and vegetables. While these actions are important, there are several more common food safety mistakes that can result in major consequences, according to the Academy of Nutrition and Dietetics. Here are few to avoid.  Read more…

Preserve Pumpkin and Squash Safely
Fall is the prime time to find and use sugar or pie pumpkins along with some winter squash varieties for cooking, baking, and preserving according to Iowa State University Extension and Outreach.  Read more…

Enjoy Butternut Squash
Butternut squash is a fall favorite due to its sweet, nutty flavor and smooth texture, reminiscent of buttered sweet potato.  It is a great multi-use squash for fall dishes, including those that call for pumpkin.  And butternut squash stores well for several months in a root cellar or cool, dry location.  And last but not least, it is very nutritious (Vitamins A and C), including the seeds, according to Iowa State University Extension and Outreach.  Read more…

Fall Produce Picks to Add to Your Plate
The sun is setting sooner and the nights are getting cooler.  This is the perfect time to celebrate the seasonal produce gems of fall according to the Academy of Nutrition and Dietetics.  Read more…

Preparing Safe Jerky
Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product, according to the National Center for Home Food Preservation.  Read more…

Using and Preserving Green Tomatoes
Some home gardeners have planned purposes for green, unripe tomatoes early in the season, while others grab end of season unripe tomatoes off the vines before the frost hits. If you have a lot of green tomatoes, here are some ideas to preserve them from the National Center for Home Food Preservation at the University of Georgia Cooperative Extension.  Read more…

September is Breakfast Month
We all experience “morning madness” — whether it’s a time crunch, picky eaters or kids without morning appetites, many things can make for a stressful morning. Breakfast, however, is really an important meal.  Read more…

Choose New York State Apples
New York is the second-largest apple producing state in the country, second only to Washington State.  Look for firm flesh, full color for the type of apple, and lack of bruises. Refrigerate in the crisper section. Cool air maintains quality, juiciness and crispness.  Apples stored at room temperature deteriorate ten times faster than refrigerated apples. Handle apples gently to prevent bruising.  Read more…

Avoid Unsafe Canning Mistakes
Home canning is an excellent way to preserve garden produce and share it with family and friends, but it can be risky—or even deadly—if not done correctly and safely.  Read more…

Tips for Canning Tomatoes
Here are some common conditions that can occur when canning tomatoes and ways to prevent from Iowa State University Extension and Outreach. Read more…

Tips for Preparing, Preserving, and Enjoying Peaches
Peaches are a summer treat that are a low-calorie source of the antioxidant vitamins A and C according to Food and Health Communications. They are high in fiber, especially pectin, a soluble fiber that helps to lower high blood cholesterol. The fuzzy fruit is also a source of flavonoids and beta carotene; these two compounds may help prevent the growth of certain cancers.  Read more…

Making Homemade Salsa
With fresh tomatoes, peppers, onions, and other favorite salsa ingredients plentiful this time of year, it’s a great time to enjoy making salsa for your family according to Iowa State University Extension and Outreach. Read more…

Tips for Baking on the Grill
Anything you can bake in a kitchen oven – casseroles, pies, cookies, pizza, coffee cake, bread – can be baked on a gas or charcoal grill according to Iowa State University Extension and Outreach.  While you don’t need to adjust the recipes, you do need to figure out how to turn direct heat into indirect heat.  Read more…

Home Food Preservation Resources of CCE Herkimer County
This is a great time of year to enjoy the variety of fresh vegetables and fruits available; and you may be considering home canning or freezing some of this bounty for use this winter.  Read more…

Sweet Corn is a Summertime Favorite
Sweet corn is a summertime favorite that has a long history.  Spanish explorers in the early 1500s found Indians growing corn in East Texas and carried on corn culture in the Rio Grande valley settlements and Texas missions according to Iowa State University Extension and Outreach.  Read more…

Try Grilled Vegetables & Fruits
While meat, fish and poultry are popular for grilling, don’t forget to add some vegetables and fruits this summer.  When vegetables are grilled, their flavor becomes sweeter since they lose water when heated and sugars become more concentrated as a result according to Food and Health Communications.  Read more…

Deciphering Produce Labels and Codes
The Food and Drug Administration (FDA) is responsible for assuring that foods sold in the United States are safe, wholesome and properly labeled for either domestic or food from foreign countries, according to Iowa State University Extension and Outreach. The laws require that labels on food including produce be truthful and not misleading, but the laws don’t regulate definitions for all of the labels that you may see. Read more…

Plan Ahead for Canning Season
If you plan to preserve your harvest this year by canning, now’s the time to plan ahead. In 2020 canning jars and lids were hard to find, so shop now for these items according to Diane Whitten, Cornell Cooperative Extension (CCE) Saratoga County Master Food Preserver.  Only buy what you need for this year and resist the urge to hoard equipment. The shortage last year was due in part to many people buying more than they needed.  Read more…

Enjoy Fresh Local Strawberries
Nothing beats fresh strawberries either from your garden, “u-pick farm”, or local Farmers’ Markets.  Here are a few tips for selection and preparation of this year’s crop.  Read more…

Eggs are ‘Egg-cellent’
Eggs are among the most nutritious foods on the planet according to Iowa State University Extension and Outreach.  One large egg has varying amounts of 13 essential vitamins and minerals and 6 grams of high-quality protein containing all the essential amino acids that humans need.  Read more…

Vinegar Shelf Life and Safety
Vinegar is a fermented product and has an “almost indefinite” shelf life according to the Vinegar Institute as shared by Iowa State University Extension and Outreach.  “Because of its acid nature, vinegar is self-preserving and does not need refrigeration.  White distilled vinegar will remain virtually unchanged over an extended period of time.  And while changes can be observed in other types of vinegars, such as color or the development of a haze or sediment, this is only an aesthetic change.  Read more…

Grilling and Food Safety
Grilling is a summer classic enjoyed by many since anything from burgers to vegetables can be grilled.  But remember to keep food safety in mind with these tips from the Food and Drug Administration (FDA) and USDA Food Safety and Inspection Service (FSIS).  Read more…

Asparagus is a Seasonal Favorite
Asparagus has been cultivated for culinary and medicinal purposes for more than 2,000 years according to the University of Nebraska-Lincoln Extension.  Versatile and healthy, it can be eaten raw or cooked, and is used fresh, frozen, or canned and is generally available from April through June.  Read more…

Enjoy Rhubarb
Rhubarb is the vegetable that is enjoyed as a fruit. By itself, it provides a unique tart flavor, but combined with other foods to create sauces, pies, cakes, cobblers and jams provides us with delicious flavor combinations according to Penn State Extension.  Read more…

Cashews Are Not Really a Nut
Cashews are not really nuts in the true sense, but rather a drupe seed according to Iowa State University Extension and Outreach.  They grow on fruit producing trees which produce a ‘false fruit’ known as the cashew apple.  The fruit resembles a small bell pepper being yellow to red in color.  At the base of the fruit is a kidney-bean-shaped hard shell with a single seed inside–the cashew nut.  Read more…

Garlic Tips
Garlic is a member of the onion family.  This tasty allium is a huge flavor booster, and has even been linked to reduced inflammation and improved immune response according to Food and Health Communications.  Read more…

Makeovers for Your Leftovers
Using leftovers is a great way to minimize food waste and save time according to the University of Nebraska – Lincoln.  They can be a great snack, next day lunch, or even be used to make a quick meal.  Read more…

Try Parsnips
Some mistakenly refer to parsnips as white carrots, but while they may be related to carrots distantly, they are actually part of the parsley family.  They are a cream-colored, gnarled, carrot-shaped root vegetable that can be eaten raw but are best prepared by roasting, frying, grilling or steaming to bring out their distinct succulent flavor and nutty sweetness according to Iowa State University Extension and Outreach. Read more…

Beware of Fad Diets
In a society obsessed with getting thin fast, it is no surprise that fad diets have been around for over a century. In fact, an Atkins-type diet (a high protein, low-carb regime) was introduced in 1860 in London by William Banting according to Food and Health Communications. Read more…

Use Your Noodles
While “zoodles” (zucchini noodles) are popular among the low-carb diet folks, good old-fashioned noodles aren’t going anywhere. Noodles are an inexpensive, versatile, complex carbohydrate that are enjoyed across the globe according to Food and Health Communications.  Read more…

Celebrate Celery
Even though celery may not be one of the most exciting foods, celery is an amazingly versatile vegetable that can provide many benefits for you and your family according to Iowa State University Extension and Outreach.  Read more…

Recipe Makeovers for Healthier Versions
One doesn’t have to give up favorite recipes to maintain a healthy diet. Making a few simple changes can make most recipes more healthful without sacrificing taste.  It begins with preparing a recipe in a different way or by substituting ingredients according to Iowa State University Extension and Outreach.  Read more…

Enjoy More Oats
Oatmeal has been around for years and is often perceived as the breakfast of punishment. Consumers may begrudgingly eat it when they know their cholesterol is high or when it’s just too cold outside for cold cereal. This inexpensive grain has a lot going for it beyond cholesterol reduction. And when doctored up, it can be quite delicious according to Food and Health Communications. Read more…

Make Every Bite Count
The recently released 2020-2025 Dietary Guidelines for Americans (DGA) encourage us to “Make Every Bite Count” for a healthy life, both now and as we age. What we eat has an important impact on our health, yet our daily food choices don’t reflect the science around nutrition and health according to Food and Health Communications.  The science is clear that diet-related chronic diseases, including cardiovascular disease, type 2 diabetes, obesity, liver disease, and some types of cancer, are major public health problems. Heart disease is the leading cause of death in the United States, and major risk factors like high blood pressure and high LDL and total cholesterol are strongly implicated in heart disease and stroke. Read more…

Dry Beans – A Staple for Your Pantry
Dry beans are always a good companion to beef, pork, chicken, or fish, but they are also a great protein source on their own. And now more than ever dry beans are the perfect staple for any pantry.  Dry beans, the mature form of legumes, include great northern beans, pinto beans, black beans, kidney beans, garbanzo beans, black-eyed peas, split peas, and lentils. Read more…

What’s Under Your Kitchen Sink?
If your “stash it” place is the cabinet under your kitchen sink, it’s time to pull things out and reorganize to keep this area clean and ready for the unexpected leak, according to Iowa State University Extension and Outreach.  Here are tips on what to keep and what to toss.  Read more…

Enjoy Homemade Soup
What’s better on a cold winter day than a warm bowl of soup? Soup can be nutritious, easy to prepare, and inexpensive. It can be great hot or cold, prepared with minimal clean-up, only needs one pot, and the combination of ingredients is unlimited. Soup is a great dish for a variety of palettes and can be tailored to be spicy, savory or sweet.  Follow these helpful tips for making delicious and nutritious soups from the University of Nebraska-Lincoln Extension.  Read more…

Healthy and Safe Meals Using a Slow Cooker
Americans’ busy lifestyles often show up in their cooking and eating habits. More than 54 percent of food dollars are spent on food away from home, which is typically higher in calories and fat and lower in calcium, fiber, and iron. Planning meals ahead can improve health while saving time and money.  When families eat together, meals are likely to be more nutritious. Family meals also provide a great time for children and parents to reconnect. One way to increase meals at home is to use a slow cooker.  Read more…

Eat More Vegetables
In a perfect world, everyone would embrace vegetables like they were chocolate cake; chomping at the bit to get another bite in.  The reality is that a mere 9.3% of US adults meet the US Dietary Guideline for vegetable intake, according to the Centers for Disease Control and Prevention. That means over 90% of people aren’t eating enough vegetables. Read more…

Positive Resolutions for the New Year
So much has changed this year; and we really don’t know what to expect in the New Year.  One comment we’ve heard over and over during this past year is that “next year will be better”.  Your attitude as we go into 2021 can make a difference to your overall health according to Food and Health Communications.  Read more…

Holiday Survival Tips During COVID-19
Eating healthfully during the holidays is always a challenge. But this year the pandemic is making it even harder.  Holidays bring many new stresses and challenges into people’s schedules. Read more…

Cleaning your Oven for Holiday Roasting and Baking
Cleaning your oven for holiday roasting and baking is important since the aromas of old grease and spilled food can taint the flavor of what is being baked or roasted, according to Iowa State University Extension and Outreach.  Read more…

Enjoy Sweet Potatoes
Sweet potatoes are as American as apple pie.  Native Americans were growing sweet potatoes when Columbus came in 1492, and by the 16th century, sweet potatoes were being cultivated in the southern states, where they became a staple in the traditional cuisine according to the North Carolina Sweet Potato Commission. With their delicious sweetness and mild flavor, sweet potatoes take to a variety of ethnic seasonings, making them a go-to ingredient no matter what the season.  Read more…

Thanksgiving Leftovers for Safe Keeping
Even though your Thanksgiving dinner may be smaller this year due to COVID-19, it’s still important to keep your leftovers safely stored in the fridge or freezer afterwards. Read more…

Food Safety Tips for Donating or Receiving Food for Thanksgiving
Thanksgiving is a time when many people give back, including volunteering to prepare holiday meals or donating food to those who are less fortunate. Improper food handling has led to past foodborne illness outbreaks during the holiday season. Those handling food in a different kitchen or preparing food in a new way must be even more aware of basic food safety practices to prevent illness outbreaks. Read more…

Making a Meal with What’s on Hand
Struggling to make meals with what you have on hand? Do you want to make a favorite recipe, but are missing some of the ingredients? Are you tired of buying ingredients that you only use once?  Here are some ideas from the University of Nebraska-Lincoln to spark your imagination. Read more…

Keep Kitchen Surfaces and Sponges Clean
You can find illness-causing germs all around your kitchen. So it’s important not only to wash your hands, but also to clean kitchen surfaces and sponges to prevent the spread of bacteria according to the Academy of Nutrition and Dietetics. Read more…

Eating and Stress
With many of us experiencing higher levels of stress the past few months, you may have noticed that your eating habits have changed along with the kinds of food you have on hand in your home according to Iowa State University Extension and Outreach. Read more…

Pumpkin: More Than Just a Fall Decoration
Pumpkins make great fall decorations, but they are also delicious, rich in nutrients, and low in calories according to Food and Health Communications.  Just one-half cup of canned pumpkin provides 4 grams of fiber, no fat or cholesterol, and only 50 calories. Pumpkin also has more beta-carotene per serving than any other commonly eaten food. Your body converts beta-carotene to vitamin A, and that may protect against heart disease and some cancers.  Read more…

Preparing Safer Jerky
Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product, according to the National Center for Home Food Preservation. Read more…

Butternut Squash is a Fall Favorite
Butternut squash is a fall favorite due to its sweet, nutty flavor and smooth texture, reminiscent of buttered sweet potato.  It is a great multi-use squash for fall dishes, including those that call for pumpkin.  Further, butternut squash stores well for several months in a root cellar or cool, dry location.  And last but not least, it is very nutritious (Vitamins A and C), including the seeds, according to Iowa State University Extension and Outreach. Read more…

Using and Preserving Green Tomatoes
Some home gardeners have planned purposes for green, unripe tomatoes early in the season, while others grab end of season unripe tomatoes off the vines before the frost hits like we experienced recently in many areas of Herkimer County. If you have a lot of green tomatoes, here are some ideas to preserve them from Elizabeth L. Andress at the National Center for Home Food Preservation at the University of Georgia Cooperative Extension. Read more…

Drying Foods in New York State
Preserving food by drying or dehydration is the oldest known method of food preservation, dating back thousands of years. Drying preserves food by removing sufficient moisture to prevent the growth of spoilage and illness-causing microorganisms.  Read more…

Choose New York State Apples
At last count, more than 7,500 apple varieties have been identified worldwide; more than 2,500 varieties are grown in the United States – 100 of which are grown for commercial sale.  New York is the second-largest apple producing state in the country. Only Washington State produces more apples than the Empire State.  Read more…

Enjoy Homemade Salsa
With fresh tomatoes, peppers, onions, and other favorite salsa ingredients plentiful at this time of year, it’s a great time to enjoy making salsa for your family according to Iowa State University Extension and Outreach.  Read more…

Safe Canning Amid Canning Supply Shortages
Many home canners are finding the shelves stripped of canning jars and lids this season with the increased interest in home food preservation.  The right equipment is a must to safely preserve food by canning according to Iowa State University Extension and Outreach.  Read more…

Peaches – Summer Treat
Peaches are a summer treat that are a low-calorie source of the antioxidant vitamins A and C according to Food and Health Communications. They are high in fiber, especially pectin, a soluble fiber that helps to lower high blood cholesterol. The fuzzy fruit is also a source of flavonoids and beta carotene; these two compounds may help prevent the growth of certain cancers.  Read more…

Tips for Using Eggplant
When prepared properly, eggplant is a nutrient-dense and versatile vegetable that works well as an entrée, side dish, feature ingredient, or dip. If you’ve been skeptical about cooking eggplant because it seems too spongy or soggy, try these simple tips from Kendall Reagan Nutrition Center at Colorado State University.   Read more… ‎

Eat a Healthy Salad
What you sprinkle over your greens, as well as the amount can make or break a salad. Here are some ideas that will boost flavor and healthfulness of your salad from the Academy of Nutrition and Dietetics.  Read more…

Watermelon – A Summertime Favorite
Watermelon is an American summertime favorite that provides a refreshing way to help us reach the MyPlate recommendation of 1-2 cups from the fruit group each day according to the University of Nebraska – Lincoln Extension.  One cup of watermelon is equal to 1 small slice (1 inch thick) or 1 cup diced.  Watermelon is naturally low in fat, sodium and has no cholesterol. It provides a source of potassium, vitamin C, Vitamin A and folic acid.  Two cups of watermelon contain only 80 calories.  Read more…

Here’s to Crisp Pickles This Season
There are several factors that determine pickle crispness according to Iowa State University Extension and Outreach.  First and foremost, use true pickling cucumbers for pickling.  Salad cucumbers were never intended for pickles as they are too large and contain a thick seed base compared to pickling cucumbers.   Burpless cucumbers are not suitable for fermented pickles because their skins are often tougher and contain an enzyme which will soften pickles during fermentation.   Look for slim, dark green cucumbers with prickly bumps on the skin no more than 2 inches in diameter. Read more…

Corn On the Cob Your Way
It’s that time of year to enjoy fresh corn on the cob. What is the best way to prepare corn on the cob? There are many ways to prepare it successfully. Check out preparation tips here…

New Home Food Preservation Resources from CCE of Herkimer County
This is a great time of year to enjoy the variety of fresh vegetables and fruits available; and you may be considering home canning or freezing some of this bounty for use this winter.  Read more…

Enjoy Fresh Herbs
Whether you plant them or pick them up at the grocery store or farmers’ market, adding fresh herbs is a quick way to transform ordinary meals into extraordinary meals according to the University of Nebraska – Lincoln Extension. Besides helping flavor foods when cutting back on salt, fat and sugar, herbs may offer additional benefits of their own. Researchers are finding many culinary herbs (both fresh and dried) have antioxidants that may help protect against such diseases as cancer and heart disease. Read more…

Grilling and Food Safety
Summer is peak season for grilling pretty much anything from burgers to vegetables. But remember to keep food safety in mind.  Read more…

Enjoy Fresh Strawberries
Nothing beats fresh strawberries either from your garden, “u-pick farm”, or local Farmers’ Market.  Here are a few tips for selection and preparation of this year’s crop.  Read more…

Keeping your Produce Safe
Fruits and vegetables are an important part of every diet.  However, harmful bacteria may contaminate fruits and vegetables, which can lead to food poisoning, even if the food is labeled organic. As you enjoy raw produce and fresh-squeezed fruit and vegetable juices, follow these safe handling tips from the Academy of Nutrition and Dietetics to help protect yourself and your family.  Read more…

Try Grilling Fresh Produce 
While many of us think about cooking steaks and chicken on the barbecue, don’t forget to save room for vegetables and fruits. Not only does grilling add great flavor to fresh produce, it also simplifies meal preparation according to the Produce for Better Health Foundation.  Read more..

Preserving Rhubarb
Rhubarb is the vegetable that is enjoyed as a fruit. By itself, it provides a unique tart flavor, but combined with other foods to create sauces, pies, cakes, cobblers and jams provides us with delicious flavor combinations according to Penn State Extension.

Although fresh rhubarb is at its peak through May and June, harvesting can continue through the summer if plants have adequate water and don’t wilt from the intense heat of July and August. The quality is best if it can be pulled from the garden and used before stems have a chance to dry. Choose rhubarb stems that are bright pink, crisp, and free of disease or insect damage.  Read more…

Using the Updated Nutrition Facts Label During the Coronavirus Pandemic
The coronavirus (COVID-19) pandemic has shifted many of our daily routines, including the ways we eat, according to the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition. Perhaps you have stocked up on packaged foods and find yourself cooking at home more than usual. The Nutrition Facts label can help you learn more about the foods you have on hand or are purchasing online or in stores, especially if you are purchasing different foods because of temporary disruptions in the food supply chain or are buying more canned or packaged foods instead of fresh.  You can use the information on the label to assist in planning balanced meals and healthy total dietary intakes. Read more…

Tips for Storing Bread
Many of us may have been finding time recently to do more baking. If you were fortunate enough to be able to find a supply of yeast, you may have been baking your own bread. It tastes delicious right out of the oven but can become stale very quickly. Here are some tips from Iowa State University Extension and Outreach AnswerLine on the best place to store bread to keep it the freshest the longest. Read more…

Substitute Ingredients for Coronavirus Baking
When people feel anxious, they look for something to do, a distraction of sorts, and baking provides just that for many people.  During these challenging times, it seems that people are baking more at home than previously and psychologists have coined the baking frenzy as “coronavirus baking” or “stress baking”, according to Iowa State University Extension and Outreach Answerline.  Read more…

Considerations when Ordering Takeout or Delivery
As people isolate at home, they are ordering more delivery and take-out meals. Some foods are hot and some are cold when purchased. Many of these perishable foods can cause illness if not handled safely on the trip home or in home preparation and reheating. Proper handling of these foods and any leftovers is essential to reduce your family’s risk of foodborne illness, according to the Partnership for Food Safety Education. Read more…

Food Safety and COVID-19
We are receiving non-stop COVID-19 news and advice from one ‘expert’ to the next.  The messages are very mixed and sometimes downright FALSE.  The following is from AnswerLine, a part of Iowa State University Extension and Outreach that is committed to providing consumers with researched-based information and supporting the Center for Disease Control (CDC)’s measures and advice on staying safe during this time.  Read more…

Beat the “Quarantine 15”
You have probably heard about the “freshman 15” weight gain that college students supposedly experience in their first year of college.  But now we are hearing about what has been dubbed the “quarantine 15” that those now at home are experiencing with weight gain as they suddenly find themselves at home with their families because of the Coronavirus Pandemic.  Read more…

Clean vs. Sanitize: Know the Difference
It’s important to know the difference between cleaning and sanitizing. They aren’t the same thing. Both are important to help prevent the spread of harmful germs according to the Partnership for Food Safety Education.  Read more…

How to Keep Your Immune System Healthy
Although you may not be able to fully prevent an illness, 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 according to the Academy of Nutrition and Dietetics. Read more…

 

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