On September 22, 2011, the Student Dietetic Association (SDA) at Florida International University (FIU) provided Free Apples and Blackberries to encourage healthy snacking.The technology college students are addicted to and the need for something healthy inspired the event. Students received free antioxidants, fiber and vitamins from the fruits instead of actual cell phones, while they learned the importance of healthy nutritional habits.
“What surprised me the most was that when other clubs give out free pizza, there is a line around the corner, but if you give out free fruits, you really have to market it well. It was a very eye catching, clever idea.”- Megan Huard
"It’s a great idea that an association is giving out healthy snacks. I was tricked by the advertisement and thought they were giving some kind of phones. At the end, I learned about the benefits of apples and blackberries."- Mario Garcia
"This was a great opportunity for nutrition education; it was great to see so many students interested in learning more about the benefits of these fruits and about our association." - Marcela Lucena
The SDA at FIU is dedicated to making the world healthier, one plate at a time. Through on and off campus activities, they serve the community and fellow students as they teach the importance and benefits of good nutrition and a healthy lifestyle.
The ground has thawed from the winter, at least in most areas. Many people are deciding if they want to start a garden or what crops will they be planting this year.
Gardening is a passion of mine. I initially started my studies in agronomy and later changed to nutrition. The cooperative extension became an important part of my education and a wonderful resource. It was also the first job I had as a dietitian, teaching nutrition in a summer program through Cornell University Extension.
What is the Cooperative Extension?
The Cooperative Extension, also known as the Extension Service of the United States Department of Agriculture, is a research based educational program designed to help people in the areas of agriculture and food, home and family, the environment, community economic development, and youth and 4-H. The service is provided in every state's designated land-grant universities.
NIFA is the federal partner in the Cooperative Extension System. It provides federal funding to the system and, through program leadership, helps the system identify and address current issues and problems.
History
The Morrill Act of 1862 established land-grant universities to educate citizens in agriculture, home economics, mechanical arts, and other practical professions. Extension was formalized in 1914, with the Smith-Lever Act. It established the partnership between the agricultural colleges and the USDA to provide for cooperative agricultural extension work.
Over the last century, the extension has adapted to changing times, and it continues to address a wide range of human, plant, and animal needs in both urban and rural areas. The cooperative extension focuses education in six major areas:
1. 4-H Youth Development 2. Agriculture
3. Leadership Development 4. Natural Resources
5. Family and Consumer Sciences 6. Community and Economic Development
Below are educational videos prepared by various Cooperative Extensions across the United States.
How to Grow Blueberries
North Carolina Cooperative Extension
University of California Cooperative Extension Turns 100
Food on a stick is thought to be among the earliest examples of human utensils. The “Kebab” is a dish consisting of small pieces of meat and vegetables threaded onto skewers and grilled. The kebab originated in Persia and later spread to the Middle East and Turkey. The traditional meat for kebab is lamb, but depending on location and traditions, it may be beef, goat, chicken, pork, fish or seafood. Today the kebab is found worldwide. There are numerous variations of foods you can add to a stick and it's not just limited to meats.
Highlighted below are some of Bon Appétit's Best Foods on a Stick; Fun and Nutritious with Barbara Beery, a kids' cooking instructor and 59 foods on a stick from the Minnesota State Fair.
Modified Halibut Fish Sticks with Dill-Caper Tartar Sauce, 4 servings
PREP: 30 minutes TOTAL: 30 minutes
Ingredients
4 Tbsp reduced-fat mayonnaise
1 tablespoons chopped fresh dill
1 tablespoons drained capers
1 tablespoons chopped fresh chives
1 tablespoons finely chopped dill pickles
1 1/4 cups panko (Japanese breadcrumbs)
1 large egg
1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3x3/4-inch strips
2 tablespoons olive oil, divided
Directions
Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with pepper.
Working in batches, coat fish in egg. Coat in panko; shake off excess.
Heat 1 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
Nutritional Information (1 serving). 371 Calories; 17 g Fat; 2 g Saturated Fat; 112 mg Cholesterol; 13 g Carbohydrates; 39 g Protein; 338 mg Sodium
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Modified Vegetable Kebabs with Saffron Butter, 6 servings Ingredients 4 tablespoons unsalted butter or margarine 1/4 teaspoon saffron threads 3 medium zucchini, each cut crosswise into 6 rounds 2 large red bell peppers, stemmed, seeded, cut into 1/2-inch squares 1/2 red onion, cut into 1-inch pieces 2 ears fresh corn, each cut into 6 rounds 6 10-inch bamboo skewers, soaked in water 30 minutes, drained
Directions Melt butter in heavy small skillet over medium heat. Stir in saffron. Cool 1 hour. Alternate 3 zucchini rounds, 3 red bell pepper squares, 3 red onion pieces, and 2 corn rounds on each skewer. Prepare barbecue (medium heat). Brush kebabs with all but 2 tablespoons saffron butter. Season with salt and pepper; grill until vegetables are tender and brown, turning frequently, about 20 minutes. Brush with remaining butter.
Nutritional Information (1 serving with margarine). 127 Calories; 8 g Fat; 1 g Saturated Fat; 0 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 15 mg Sodium; 3 g Dietary Fiber
Nutritional Information (1 serving with butter). 127 Calories; 8 g Fat; 5 g Saturated Fat; 20 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 15 mg Sodium; 3 g Dietary Fiber
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Passion Fruit and Guava Pops, 8 servings
No modifications were made. Ingredients 1/3 cup water 1/4 cup plus 3 tablespoons sugar 2 tablespoons fresh lime juice, divided 7 to 8 ripe passion fruits (about 11 ounces), halved, wrinkled on outside 1 11.5-ounce can guava nectar (about 1 1/2 cups)
Equipment 8 3-ounce disposable paper cups 8 ice pop sticks or lollipop sticks Directions Combine 1/3 cup water, 1/4 cup sugar, and 1 tablespoon lime juice in small bowl; stir until sugar dissolves. Using spoon, scoop flesh from passion fruits into sugar mixture. Strain mixture through fine-mesh strainer into small bowl; press on seeds with rubber spatula to extract as much liquid as possible (you will need 1 cup strained liquid); discard seeds in strainer.
Divide passion fruit mixture among eight 3-ounce paper cups (about 2 tablespoons for each). Stretch plastic wrap tightly over top of each cup, covering completely and securing each with rubber band. Insert ice pop stick or lollipop stick through plastic wrap and into mixture in each cup (taut plastic will hold stick in place). Place cups in muffin pan, tilting cups at angle. Freeze until passion fruit mixture is set, about 3 hours.
Meanwhile, stir guava nectar, remaining 3 tablespoons sugar, and 1 tablespoon lime juice in 2-cup measuring cup until sugar dissolves. Chill mixture until cold. Remove cups with frozen passion fruit mixture from freezer; stand cups upright in muffin pan. Peel back some of plastic wrap on each. Pour guava mixture atop frozen passion fruit mixture in cups, dividing equally. Cover with plastic wrap, secure with rubber band, and freeze until firm, at least 4 hours. Do ahead. Keep frozen. Use scissors, cut off paper cups from pops and serve immediately.
Nutritional Information (1 serving). 74 Calories; 0 g Fat; 0 g Saturated Fat; 0 mg Cholesterol; 19 g Carbohydrates; 0 g Protein; 11 mg Sodium, 1.7 g Dietary Fiber
Fun and Nutritious Food on a stick can be fun and nutritious. Barbara Beery is a kids' cooking instructor. In the following video, Barbara shows how to make healthy foods on a skewer.
State Fairs and Food on a Stick
Putting food on a stick is popular at many state fairs because you can eat and walk at the same time. The food choices go from simple to the bizarre and many items are high in calories, fat, sugar and sodium. The video below shows all of the 59 foods on a stick at the Minnesota State Fair from 2006.
Potatoes are a good source of vitamin C, vitamin B6, potassium, manganese, and dietary fiber. A baked potato is a healthy food choice and contains no fat, saturated fat and cholesterol.
The potato’s reputation as being fattening is related to the method of preparation, such as greasy French fries; and the addition of butter, sour cream, cheese and bacon.
Below are some heart healthy recipes, prepared by the Idaho Potato Commission.
Estimated Nutritional Analysis per Serving:
(Omit the salt and use a low sodium broth to lower the sodium content)
280 calories, 25 mg cholesterol, 638 mg sodium,
13 g protein, 4 g fat, 27 g carbohydrates (Based upon 8 servings)
Estimated Nutritional Analysis per Serving: 345 calories, 0 mg cholesterol, 15 g fat, 90 mg sodium,
7 g protein, 52 g carbohydrates
Potato Bars NPC Survey of School
Food Service Directors
Dayle Hayes, registered dietitian speaks about the
important role of the potato and the variety of
healthy methods of preparation in our schools.
The U.S. Department of Agriculture recommends closely refereeing food safety violations so every party-goer returns home a winner.
Illegal Use of Hands. Unclean hands are one of the biggest offenders for spreading bacteria, and finger foods are especially susceptible. Chefs and guests should wash their hands with soap and warm water for 20 seconds before and after handling food. Be sure to clean surfaces often, and wash platters before refilling them with fresh food.
Offside. Prevent violations at all costs and keep uncooked and ready-to-eat foods in their own zone. The juices from raw meat may cross-contaminate other food if they contain harmful bacteria. Use one cutting board for raw meat and poultry and another one for vegetables. If you use only one cutting board, wash it with hot soapy water after preparing each food item.
Time Out. Call a "time out" and use a food thermometer to be sure foods are cooked safely. Steaks should be cooked to 145 °F, ground beef cooked to 160 °F, and all poultry cooked to 165 °F.
Holding refers to never hold hot or cold foods for more than two hours at room temperature, or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly to block offensive bacteria from multiplying. When in doubt, throw it out; do not eat it.
Instant Replay
There is no opportunity for an instant replay. To avoid these violations, make sure you understand the rules completely. A great resources available before kickoff is USDA's virtual representative, "Ask Karen."
Food safety coaches are available on the "Ask Karen Chat" and by phone at the USDA's Meat and Poultry Hotline by calling 1-888-MPHotline (1-888-674-6854). Recorded messages are available 24 hours a day and the Hotline is staffed with food safety experts, Monday through Friday from 10 a.m. to 4 p.m. Eastern Time.
The American Peanut Council proclaims peanut butter one of America’s favorite foods. Peanut butter is a good source of protein, niacin, and folate. It is enjoyed by many of all ages.
Below are a few ways to enjoy peanut butter - be creative and enjoy.
The National Peanut Board has a fun website filled with recipes, classroom activities and fun facts. Did you know...
*It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
*There are enough peanuts in one acre to make 30,000 peanut butter sandwiches.
*By law, any product labeled "peanut butter" in the United States must be at least 90 percent peanuts.
*Peanut butter has been banned in some schools due to peanut butter allergies. Make sure to read the ingredient label.
A glass of fresh squeezed juice is a great way to meet your fruit and vegetable needs. There are numerous combinations to create a variety of flavors that are packed with a lot of vitamins and minerals.
Fruits and Veggies Matter has a calculator to determine your your required servings of fruits and vegetables.
Best overall juice extractor Breville Ikon BJE510XL *Est. $200
All-purpose juicer, $100 or less
Breville Juice Fountain Compact BJE200XL *Est. $100
Basic citrus juicer
Black & Decker CitrusMate Plus CJ625 *Est. $20
Best electric citrus juicer
Breville Die-Cast Citrus Press 800CPXL *Est. $200
Best masticating juicer
Omega J8005 *Est. $260
Juicer Recipes
Note that not all juicers produce the same amount of liquid. Consider buying extra ingredients if your juicer produces a low output. To avoid pesticides and other chemicals, use organic fruits and vegetables and be sure to wash everything thoroughly. Some juicers heat juice slightly, so chill your ingredients before juicing them.
Special equipment: a juicer (see cooks' note, below)
Preparation Slice apples. Process enough slices in juicer, skimming and discarding any foam, to measure 4 cups juice, then transfer juice to a pitcher. Process enough carrots, skimming and discarding any foam, to measure 3 1/2 cups juice, then add to pitcher with apple juice. Process ginger, then stir 2 1/2 tablespoons ginger juice into pitcher. Chill until cold, about 2 hours. Serve over ice, if desired.
Calories (kcal) 90; Carbohydrates (g) 21; Fat (g) 0; Trans Fatty Acid (g) 0; Cholesterol (mg) 0; Vitamin A - IU (IU) 4988 (99.8%); Vitamin C (mg) 51 (84.6%); Iron (mg) 0.6 (3.2%); Sodium (mg) 67 (2.8%) In addition, the recipe contains Vitamin B1; B2; B6; Folate;
Calcium; Phosphorus; and Potassium
Editor's note: This juice is fruity but not overly sweet. It gets its green color from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots. The recipe is part of a spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.
Use an electric juice extractor or heavy-duty juicer that can process stems, skin, and seeds.
Ingredients 5 ounces fresh pineapple (about 1 cup or 1/8 large pineapple), peeled, cored, cut into large chunks, and chilled
4 ounces pear (about 1 cup or 1/2 medium pear), unpeeled, cut into large chunks and chilled
2 cups (packed) spinach with stems (about 4 ounces), chilled
1 (2-ounce) bunch fresh flat-leaf parsley with stems, chilled
1/2 medium carrot, peeled and chilled
1/4 cup freshly squeezed grapefruit juice (from 1/2 small grapefruit), chilled
Preparation
In juice extractor, process pineapple, pear, spinach, parsley, and carrot, skimming foam if necessary. Stir in grapefruit juice, chill if desired, and serve. Juice is best served immediately but will keep, refrigerated, in airtight container up to two days.
In Memory of Jack LaLanne Jack LaLanne Sings His Theme Song
as I conclude this Blog on Juicers.
In this clip from the Power Juicer infomercial,
Jack LaLanne sings the closing song from his old TV show
as a duet with an old video of himself.
Vending machines have a history of containing foods high in sugar, calories and fats. With the desire to choose healthier alternatives, new foods are being added to vending machines.
Sesame Street premiered on Public Broadcasting Service (PBS) stations on November 10, 1969. To celebrate Sesame Street's commitment and dedication to children's education we created our Sesame Street Friends out of nutritious foods, such as Artichoke Leaves, Blackberries, Blueberries, Broccoli, Celery, Corn, Cottage Cheese, Eggs, Figs, Grapefruits, Green Beans, Guavas, Mushrooms, Onions, Orange, Parsley, Prunes, Raisins, Raspberries, Red Peppers, Strawberries, Tomatoes, and Watermelon.
The Sesame Street sign is made from cottage cheese,
spinach, corn and white beans.
Do you know other foods that are Green?
Can you name the foods that match the letters in Happy Birthday?
To learn more about the Sesame Workshop, visit http://www.sesameworkshop.org/. Sesame Street is a production of Sesame Workshop, a nonprofit educational organization making a meaningful difference in the lives of children worldwide by developing innovative and engaging educational content delivered in a variety of ways.
