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Can you serve up a safe barbecue?

Check foods with a thermometer to be sure they are fully cooked.
April showers bring May flowers, along with barbecue season! The season's warmer weather makes it a great time to be outdoors, but it also means there are increased food safety risks with the higher temperatures. Follow these tips to prepare, cook, and serve up a healthy barbecue:

  1. At the store, buy raw meat, poultry, and fish last. Refrigerate or freeze within 2 hours (within 1 hour when it is 90°F or warmer outside).

  2. Follow the thaw law. Always thaw frozen foods, especially meat, in the refrigerator. 

  3. Marinate foods in the refrigerator. Reserve some of the marinade before adding meat for later use. Do not taste or reuse the marinade after raw meat has been added. 

  4. Don't cross-contaminate. Use specific plates and utensils for raw foods, and use separate, clean plates and utensils for cooked foods. Do not place cooked meat or vegetables on the same plate as uncooked foods. 

  5. Cook foods to a safe minimum internal temperature. Check with a food thermometer to ensure foods are fully cooked to the temperatures in the table below.

  6. Refrigerate leftovers in shallow containers within 2 hours. If it has been longer than 2 hours (1 hour when it is 90°F or warmer outside), throw it out!

 

  Poultry 165°F
Ground beef 160°F
Steak/roasts 145°F
Fish 145°F
Pork 145°F

 

Need a side dish to accompany your spring barbecue? Try this low-cost, healthy potato salad.

Potato Salad

Makes 6 servings
Total cost: $2.42
Cost per serving: $0.40

 

 

 

Ingredients:

  • 1 pound potatoes (4 medium potatoes)
  • 1 cup onion, diced
  • 1/2 cup celery, chopped
  • 1/2 cup mayonnaise, low-fat
  • 1/4 cup sweet pickle relish
  • Veggie up your potato salad with 1/2 cup crunchy bell peppers and/or 1/2 cup halved cherry or grape tomatoes.

Directions:

  1. Scrub the potatoes, and peel them. 
  2. Cut the potatoes unto 1-inch cubes. 
  3. Put the potatoes into a saucepan. Cover with water.
  4. Bring the potatoes to a boil in on medium heat. 
  5. Let the potatoes simmer for 15 minutes until they're soft. 
  6. Drain the hot water, and let the potatoes cool.
  7. While the potatoes are cooling, peel and chop some onions until you have 1 cup of chopped onions. 
  8. Chop the celery until you have 1/2 cup chopped celery.
  9. Put the chopped onion and celery in a medium mixing bowl. 
  10. Add the mayonnaise and pickle relish. Stir together. 
  11. Add the cooled potatoes. Stir again. 
  12. Add you favorite veggies (optional). Stir again. 
  13. Cover the bowl. Put in the fridge for at least 2 hours before serving. 

Sources:

USDA Food Safety and Inspection Service
Recipe adapted from What's Cooking? USDA Mixing Bowl

Posted on Friday, April 29, 2016 at 10:51 AM

UC’s My Healthy Plate article named 'paper of the year'

The USDA's colorful MyPlate icon clearly shows many Americans how to formulate healthy meals for their families with the proper proportions of fruits and vegetables, protein foods, grains and dairy products. However, UC Cooperative Extension nutrition educators in Central California discovered that the infographic was too abstract for local low-literate families. They embarked on a years-long effort to translate the shapes and colors into a series pictures showing plates filled with healthful, real food.

The concept clicked, so county and campus-based researchers joined together to document the effectiveness of a new curriculum shaped around pictures of properly portioned plates of food to share with nutrition educators around the nation and world. They wrote an article, A Picture is worth a thousand words: Customizing MyPlate for low-literate, low-income families in 4 steps, which was published in the July-August 2015 issue of the Journal of Nutrition Education and Behavior. In 2016, the article was named the “paper of the year” in a category of articles and research programs called “great educational material” (GEM).

In the paper, the researchers shared a four-step process for creating a set of meal photographs that will resonate with families in different communities.

The four steps are:

  1. Review food patterns and determine meal combinations – This is done by asking clientele what foods they recently fed their families. Once the foods are identified, they can be modified to meet MyPlate recommendations.
  2. Test meals and take final photographs – Prepare the meals, take photos and test the photos with the target audience.
  3. Develop and test education messages to accompany photos – Messages should have few words, use family vocabulary and be written for a low-literacy audience.
  4. Create and test education materials – After the suggested materials are created, they should be tested with the target audience.

The UC Cooperative Extension Expanded Food and Nutrition Education Program (EFNEP) is using the “My Healthy Plate” materials in reaching out to low-literacy and low-income families in California.

The authors of the Journal of Nutrition Education and Behavior paper of the year are Mical Shilts researcher at UC Davis; Margaret Johns, nutrition, family and consumer science advisor in Kern County; Cathi Lamp, emeritus nutrition, family and consumer sciences advisor in Tulare County; Connie Schneider, emeritus Youth, Families and Communities director for UC Agriculture and Natural Resources; and Marilyn Townsend, UC Cooperative Extension nutrition education specialist in the Department of Nutrition at UC Davis.

My Healthy Plate education materials are available at http://townsendlab.ucdavis.edu.

USDA’s MyPlate graphic (left) was too abstract for some audiences, prompting UC ANR nutrition educators to take photos of healthy meals, like the one on the right, for a nutrition curriculum called My Healthy Plate.
 
Posted on Wednesday, April 27, 2016 at 2:46 PM

Mendocino County no longer to contract with USDA Wildlife Services

Mendocino County supervisors decided to sever ties with the USDA's division of Wildlife Services, reported Peter Fimrite in the San Francisco Chronicle. The decision was made after environmental groups said the agency was indiscriminately killing predators, such as mountain lions and coyotes, because they are a threat to livestock.

The article featured a gallery of 10 artful photos taken at the UC Hopland Research and Extension Center, which maintains a research sheep flock of 500 breeding ewes. Record-keeping of sheep losses to predators began at Hopland in 1973. Coyotes are the most serious predator problem.

Hopland staff use a variety of non-lethal and preventative methods to protect sheep from predators, such as fencing, mob grazing and frequent pasture rotation and guard dogs, according to Kim Rodrigues, the director of the research and extension facility. Currently there are five guard dogs at the center. The guard dogs bond with sheep and protect them primarily by barking and other aggressive behaviors when strangers or predators are near the sheep flock.

A guard dog protects sheep at the UC Hopland Research and Extension Center. (Photo: Robert J. Keiffer)
Posted on Wednesday, April 27, 2016 at 9:46 AM

UC president Janet Napolitano and UC ANR vice president Glenda Humiston tour Humboldt

Janet Napolitano, who is on a two-day tour in Humboldt County, is the first UC president to visit the Northern California locale, reported Marc Vartabedian in the Eureka Times-Standard. Napolitano is joined by Glenda Humiston, vice president of UC Agriculture and Natural Resources.

Napolitano and Humiston are visiting an Indian health services facility, a seafood company, a forest and a high school. UC has had a long presence in Humboldt County. Humboldt was the site of the first UC Cooperative Extension office in California, established in 1913.

“UC has had 100 years of research presence in the Arcata forest and many of their campuses are world leaders in ecological research,” said Yana Valachovic, director of UC Cooperative Extension in Humboldt County. “We think of ourselves as the eleventh campus.”

Janet Napolitano (left) and Glenda Humiston (with white sleeves) meet the staff at United Indian Health Services at Potawot Health Village. The facility serves 15,000 people in Humboldt and Del Norte counties.
Posted on Wednesday, April 27, 2016 at 9:21 AM

USDA puts more fruits and veggies, less sugar in new child-care nutrition standards

Young children and adults in care programs will now receive meals with more whole grains, a greater variety of vegetables and fruits, and less added sugars and solid fats. These changes please Lorrene Ritchie, Ph.D., RD, director of the Nutrition Policy Institute in the University of California's Division of Agriculture and Natural Resources (UC ANR).

“I applaud USDA's decisions to increase servings of fruits and vegetables, whole grains, cereals low in sugar, and healthy beverages, including breastfeeding,” said Ritchie, who has devoted her career to the development of interdisciplinary, science-based and culturally relevant solutions to child obesity.

The U.S. Department of Agriculture released new nutrition standards in April for food and beverages served to young children and others in child care settings that participate in the Child and Adult Care Food Program (CACFP). Through CACFP, more than 3.3 million children and 120,000 adults receive nutritious meals and snacks at day care, afterschool centers and emergency shelters. The final rule is intended to better align the nutritional quality of meals and snacks provided under the program with the Dietary Guidelines for Americans.

Lorrene Ritchie
“These new, science-based standards carry the program a long way forward from meal patterns that have been essentially unchanged since the program's introduction in 1968,” wrote Ritchie in a letter of support to USDA.

At USDA's behest, the Institute of Medicine convened a committee of eminent nutrition researchers to develop science-based recommendations for CACFP meals and snacks that meet the challenge of the Healthy, Hunger-free Kids Act of 2010: to align the CACFP standards with the latest Dietary Guidelines for Americans.

“USDA has taken the IOM's recommendations and translated them into nutrition standards that help address obesity and overweight as well as food insecurity. The new standards are straightforward for childcare sponsors and providers and impose no new, added costs,” said Ritchie, who is also a UC Cooperative Extension nutrition specialist.

This update to CACFP standards is an important step toward ensuring that young children have access to the nutrition they need and develop healthy habits that will contribute to their well-being over the long term, Kevin Concannon, USDA undersecretary, said in announcing the new standards.

“Research indicates that America's obesity problem starts young, with obesity rates in preschoolers more than doubling over the last three decades and one in eight preschoolers classified as obese,” Concannon said. “Since taste preference and eating habits develop early in life, CACFP could play a crucial role in the solution.”

Ritchie, who has conducted studies on the impact of policy on nutrition practices in child care settings, thinks USDA's process for developing the new nutrition standards is effective.

“The new meal patterns demonstrate that the process for regularly updating nutrition standards in the federal food programs, using evidence-based IOM recommendations, is working well,” she said. “The new CACFP standards should make a significant beneficial contribution to the health and development of the nation's young children.”

The NPI director, who has led a push to persuade the government to make water the drink of choice in the dietary guidelines and add an icon for water on the MyPlate food guide, also praised USDA's authorization of reimbursement for the expenses involved in providing bottled water in the rare instances when tap water is not potable.

“UC Nutrition Policy Institute has a special commitment to expanding children's consumption of drinking water,” Ritchie said.

The UC Nutrition Policy Institute's mission is to improve nutrition and reduce obesity, hunger and chronic disease risk in children and their families in diverse settings. NPI provides nutrition policy leadership built from UC Agriculture and Natural Resources' numerous research, and education activities, and works in synergy with research and outreach efforts being conducted throughout the University of California system.

 

Posted on Tuesday, April 26, 2016 at 9:10 AM

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