Posts Tagged ‘4-H’

UMaine Extension’s 4-H Science Saturday All About Spuds

Friday, December 6th, 2013

The science of cooking and consuming spuds is the theme of a University of Maine Cooperative Extension 4-H Science Saturday on Jan. 25 at Hitchner Hall on the UMaine campus in Orono.

Dr. Jason Bolton, assistant extension professor and food safety specialist, and Kate Yerxa, Extension educator, will lead the program for as many as 25 youth in grades 6-8. From 10 a.m. to 1 p.m., Bolton and Yerxa will address storage conditions, processing and healthy consumption of Maine potatoes. Participants will also bake potatoes, prepare a potato bar with toppings for lunch and discuss MyPlate recommendations and how spuds can be part of a healthy diet. Youth also will be introduced to kitchen basics and safety.
 
The $12 program fee includes lunch. Pre-registration is required and may be done on online at http://umaine.edu/4h/home/science-saturday/. Or, to register, for more information or to request a disability accommodation. contact Jessica Brainerd at 207.581.3877. After the program, participating youth, if accompanied by a parent, may swim at UMaine’s New Balance Student Recreation Center pool for an additional $3 per person.

Fenceviewer Reports on iCook Study Recruitment

Wednesday, August 28th, 2013

Fenceviewer, the community news and information website for Hancock County, Maine, included an article on the need for participants in a University of Maine-led child food and fitness study called iCook. The five-state, $2.5 million USDA study is designed to prevent childhood obesity by improving culinary skills and promoting family meals. Researchers are seeking 100 children from the Ellsworth, Orono or Dover-Foxcroft areas who are 9 or 10 years old.

BDN Column Focuses on iCook Study

Monday, August 12th, 2013

The latest article in the Bangor Daily News column series “Eat this” focused on a University of Maine-led child food and fitness study called iCook. The project is a five-state, $2.5 million USDA study designed to prevent childhood obesity by improving culinary skills and promoting family meals.

Press Herald Features 4-H ‘Sensory Science’ Workshop

Friday, June 1st, 2012

A column in the Portland Press Herald describes a “sensory science” experience her children had at a recent University of Maine Cooperative Extension 4-H workshop led by Extension food science specialist and professor Beth Calder. Calder introduced a group of youngsters to sensory and taste testing of different types of Oreo cookies, and encouraged the group to evaluate characteristics such as flavor, texture and color.