Wednesday, December 16, 2009

Holiday Materials - eXtension

Holiday Materials - eXtension



Looking for healthier holiday ways to eat, cook, avoid weight gain, and more? Check this link for extensive resources from Extension health and nutrition colleagues nationwide.

Wednesday, December 2, 2009

Dining With Diabetes

In the December Diabetes Care journal, a new study estimates the number of Americans with diabetes will double in the next 25 years from the current 23.7 million to 44 million. Along with this rise, spending on diabetes care is expected to triple to $336 million. In Pennsylvania, 60% of those with diabetes have high blood pressure and high cholesterol as well. Researchers stress we need to find more opportunities to change our diet and exercise habits to prevent and treat this growing health problem.

Penn State Cooperative Extension in Northumberland County will be offering Dining with Diabetes classes on Wednesdays from 12:30-2:30 p.m., beginning January 6 at the Extension office, 443 Plum Creek Road, Sunbury. Dining with Diabetes is a program for adults with diabetes and their families. Classes are offered weekly for four weeks with a three-month follow-up class. Preregistration is required due to space limitations and a small fee of $35 per person or $50.00 per family is requested. Another evening class will begin March 8, from 6-8 p.m.

Participants will learn how to prepare meals that are healthy, simple, and taste good. Recipes will be demonstrated and participants will have the opportunity to help prepare and taste each one. Participants will also learn up-to-date information on nutrition, meal planning, and exercise as well as how to understand common, diabetes-related medical tests. Recipes, physical activity DVDs, pedometers and materials, Joslin diabetes booklets and handouts will be given to each participant.

Diabetes is a very serious and costly disease, but research has shown that those who learn to manage their blood glucose (sugar) levels, eat healthy, and exercise regularly can lower their risk of complications and lead a healthier and more productive life. Opportunities for A1C and lipid testing will be also be provided to participants.

Registration for this program can be made by calling Penn State Extension office in Northumberland County at (570)-988-3950 or print off a registration brochure from our website at http://northumberland.extension.psu.edu/ under the Food and Nutrition programs link.
Registration deadline is December 30. Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodations or have questions about the physical access provided or other questions, please contact course instructor and registered dietitian Lynn James, M.S, R.D., Northumberland County Extension at (570) 988-3950 or via email at Ljames@psu.edu in advance of your participation or visit.

Dining with Diabetes is sponsored by Penn State Cooperative Extension with partial funding provided by the Pennsylvania Department of Health and the United States Department of Agriculture. Dining with Diabetes is an approved research project conducted by Penn State University. Participation in research is voluntary. HealthAmerica, and other insurers may offer registration reimbursement; check with your insurer for more information.

Monday, February 23, 2009

Are expired foods safe to eat?

With the increase in bargain food outlets, and saving money overall, many have questions over the safety of consuming foods past their expiration date. Here’s how to unlock the meaning behind food product coding and dating, and how to avoid purchasing potentially unsafe food.

· “Use by,” “ Best if used by” dates– means the last date the food is likely to be at peak flavor and quality. Cereals and other dry packed foods have these date terms. The food may often decline in flavor and quality (nutrition, taste, color, texture) after this date, but it doesn’t mean it is unsafe.
· “Sell by” tells the retailer the last day the product should be sold. You should buy it before this date, but don’t have to use it by then. Milk and yogurt have sell by dates, and if stored properly, up to 1 week after the use by date.
· “Expiration” For most foods this is the last date they should be eaten or used. Eggs are the exception: if properly stored (refrigerated under 40 degrees F) graded eggs should last 3-5 weeks after the expiration.
· “Coded date”- a series a numbers and/or letters manufacturers use to track foods. It is not meant as a use by date.
· Canned foods– store in clean, dry cool , below 85 degrees F, cabinets to preserve quality. Throw out cans that are leaking, bulging, badly dented– especially a seam, cracked jars or have loose or bulging lids, or have a foul odor. High acid foods are safe for 12-18 months (fruits, tomato products, sauerkraut, vinegar based foods). Low acid foods are safe for 2-5 years, but quality (nutrition, taste, color, texture) often declines after 2 years (vegetables, meats, soups, pasta products).
· Deli meats & prepared foods, leftover combination foods, opened canned foods– most can be stored up to 3 days refrigerated. After 3 days, freeze or throw out. Eat the first day after defrosted.
· Frozen foods– follow expiration dates- this is last day the food should be eaten or used. Look for ice crystals, torn packages, or stains on packages as indications food was not properly held frozen.
· Keep Safe Temperatures– place a thermometer near the front to monitor refrigerators and freezers. Keep refrigerators at 34-39 degrees F; freezers 0 degrees F or less.

Sources: www.fsis.usda.gov. For more information on food safety check www.fightbac.org