Posts Tagged ‘nutrition’

Master Food Preservers are now being accepted

Monday, March 31st, 2014

Do you enjoy the art and science of food preservation? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver.

What is a Master Food Preserver?

Master Food Preservers serve to extend Extension’s education programs in food preservation to adults and youth. The Master Food Preserver serves as a volunteer and resource in the community to provide the public with research-based information from the University of Maine Cooperative Extension and USDA.

Complete schedule and APPLICATION FORM are available now.  Application deadline is first Friday in May. Participants are informed of their selection status the 3rd week in May.

If you have questions, please email lois.elwell@maine.edu or call 781-6099 or 1-800-287-1471 (in State)

This program was made possible in part by Whole Foods Market.    2whole-foods-market

 

Oak Hill Middle School Cooking Class

Wednesday, June 6th, 2012

University of Maine Cooperative Extension Eat Well Nutrition Education Program helped 15 kids in 6th through 8th grade learn the benefit of healthy nutrition. Each group (The Flying Bad Bakers and The Cookinaters) developed a meal for the final class (entree, sides, beverage and dessert) that focused on USDA’s MyPlate. They were judged on their meals, knife/cooking safety, teamwork, communication, and leadership. Five teachers, including their principle, participated and judged the meals and cast votes.

UMaine Extension Nutrition Associate Courtney Davis reported that both teams did OUTSTANDING; however The Cookinaters won the vote!

The meals that were prepared are as follows:

The Flying Bad Bakers: Turkey Tacos with lettuce, tomatoes, green peppers, low-fat sour cream, shredded cheese on a whole wheat tortilla. They also included kidney beans and their own taco sauce in the ground turkey! They made a cranberry lime fizz drink and a fruit salad (apples, pineapples, strawberries, blueberries, and bananas) for dessert!

The Cookinaters: Multi-grain pasta with homemade spaghetti sauce, homemade turkey meatballs, and garlic bread from scratch. They also prepared a salad with a homemade Italian dressing. They made fruit smoothies and a fruit platter with a yogurt, honey cinnamon dip.

The Flying Bad Bakers’ meal.

The Cookinaters’ winning meal.

UMaine Extension’s Eat Well Nutrition Education Program Celebrates National Nutrition Month

Wednesday, March 14th, 2012

choosemyplate.govMarch is National Nutrition Month and the University of Maine Cooperative Extension’s Eat Well Nutrition Education Program is encouraging Mainer’s to “Get Your Plate in Shape” by including a variety of fruits, vegetables, whole grains, lean proteins and dairy products on their plates every day. The Eat Well Nutrition Education Program provides nutrition education to income eligible youth, adults and older adults though the state of Maine.

To “Get Your Plate in Shape,” take action on the 2012 Dietary Guidelines for Americans and MyPlate recommendations by making changes in the following four areas. Choose steps that work for you and start today.

Balance Calories

  • Enjoy your food, but eat less and avoid oversized portions. Use a smaller plate, bowl and glass. Cook more often at home where you are in control of what’s in your food. When eating out, choose lower calorie menu options.

Foods to Increase

  • Make half your plate fruits and vegetables: Eat a variety of vegetables, especially dark-green, red and orange varieties. Add fresh, dried, frozen or canned fruits to meals and snacks.
  • Make at least half your grains whole grains. Choose 100 percent whole-grain breads, cereals, crackers, pasta or brown rice. Check the ingredients list on food packages to find whole-grain foods
  • Switch to fat-free or low-fat (1%) milk. Fat-free and low-fat milk have the same amount of calcium and other essential nutrients as whole milk, but less fat and fewer calories. For those who are lactose intolerant, try lactose-free milk or a calcium-fortified soy beverage.

Foods to Reduce

  • Compare sodium in foods like soup, bread or frozen meals, and choose the foods with lower numbers. Compare sodium in foods and choose those with lower numbers, and season your foods with herbs and spices instead of salt.
  • Drink water instead of sugary drinks.
  • Switch from solid fats to healthy oils like olive or canola oil.

Be physically active your way. Adults need at 30 minutes of physical activity five days a week. The 30 minutes can be broken up into shorter, 10-minute segments throughout the day. Choose activities that you enjoy, and start by doing as much as you can.

UMaine Extension programs are open and accessible to all in accordance with program goals. To provide adequate time to respond to your request please provide as much notice as possible.

 

UMaine Extension Associate Comments on Yogurt and Kids

Friday, March 9th, 2012

Brenda Bracy, a nutrition associate with the University of Maine Cooperative Extension Eat Well Nutrition Education Program, was interviewed for a Portland Press Herald story about the hidden sugars in yogurt marketed for children. Bracy said less sugar is always better. She also offered a recipe for a yogurt-based ranch dip that children can help make.

Call for Oral and Poster Presenter Abstracts

Tuesday, January 3rd, 2012

University of Maine Cooperative Extension invites potential presenters to submit abstracts for oral or poster sessions at the Nutrition, Food, and Physical Activity Symposium to be held May 8, 2012 at the University of Maine, Wells Common Conference Center, Orono.

We invite all interested community food and nutrition colleagues and students to participate and/or attend the Nutrition, Food and Physical Activity Symposium.

Learn more>>