Fruits and Vegetable Consumption among High School Students

Fruits and Vegetable Consumption among High School Students

Based on data from the 2010 National Youth Physical Activity and Nutrition Study, fruit and vegetable consumption among U.S. high school students remains low. In 2010, median consumption was 1.2 times per day for both fruits and vegetables. In addition, about one in four high school students consumed fruit less than once daily, and one in three consumed vegetables less than once daily.

A diet high in fruits and vegetables is associated with a decreased risk for many chronic diseases and some cancers and can aid in weight management. Currently daily fruit and vegetable recommendations for adolescents who participate in 30 minutes of physical activity are 1.5 cups of fruit and 2.5 cups of vegetables for females and 2 cups of fruit and 3 cups of vegetables for males.

Source: Center for Disease Control and Prevention

Food Safety Chief Says: Get That Deer Processed Fast in Warm Weather

Food Safety Chief Says: 

Get That Deer Processed Fast in Warm Weather
Release Date: 11/22/11 Contact: Donna Gilson donna.gilson@wi.gov

Jim Dick, Communications Director, jim.dick@wi.gov

MADISON – Keep that deer carcass cold, Wisconsin food safety authorities are cautioning

deer hunters, with temperatures heading into the upper 50s in southern Wisconsin and upper

40s in northern Wisconsin the next several days.
“Bacteria can multiply quickly in temperatures above 40 degrees Fahrenheit. That could bring
on food-borne illness, or just cause the meat to spoil,” warns Steve Ingham, food safety
administrator with the Department of Agriculture, Trade and Consumer Protection. “Don’t
hang the carcass in warm weather. Register it as soon as possible, and get it to a processor.”
 Ingham offers these tips to hunters:
* Field dress the carcass immediately after harvest.
Carry a clean towel to wipe your hands and prevent
cross contamination as you work on the carcass.
* Wash the body cavity with cold, clean water if possible.
* If you are going to keep the heart and liver, place them in a
food-grade plastic bag and in a cooler filled with ice or dry ice.
Do not use dark-colored garbage bags, because the may
contain toxic resins and are not intended for food use.
* Spread the rib cage to cool the carcass more quickly.
If the air temperature is over 40 degrees F., consider packing the
carcass with clean ice.
* Refrigerate the carcass, if possible.
* Do not leave venison or other wild game in a car trunk
where warmer temperatures promote bacterial growth.
 * Use a cooler filled with ice or dry ice to store cut meat.

Cooking a Frozen Turkey

Cooking a Frozen Turkey

Contact: Barbara Ingham, barbara.ingham@ces.uwex.edu

With all the other holiday preparations going on before Thanksgiving, it can be easy to forget to thaw the turkey in advance. So what to do when you wake up Thursday morning to an ice-cold bird? University of Wisconsin-Extension food scientist Barbara Ingham walks us through cooking a turkey straight from the frozen state.

“Cooking a 12-13 pound frozen turkey takes between five and five and a half hours at 325°,” Ingham says. “Don’t be tempted to rush the process by using oven temperatures higher than proven safe by university research.”

Place the unwrapped turkey on a rack set on top of a shallow baking pan, such as a jelly roll pan. According to research conducted by Dr. Peter Snyder from the University of Minnesota, air circulation is very important for an evenly cooked turkey. If you choose to use a roasting pan, use one with a tight cover and keep the lid on during roasting, or rotate the turkey during cooking to ensure even heating. Don’t worry about the giblets in the neck cavity or the neck in the center of the turkey; these can be removed during cooking, once the turkey has begun to thaw. The plastic piece that holds the legs in place is oven-safe and does not need to be removed for cooking.

Check the temperature of the breast meat after three to three and one-half hours and remove the giblet bag, if you have not done so already. Use a meat thermometer or oven-safe roasting thermometer for all temperature readings rather than relying on the pop-up thermometer in the turkey. After three hours, the breast meat should have reached about 120°. If you are cooking in an uncovered roasting pan with tall sides, turn the bird for even cooking. Return the bird to the oven and continue cooking until the breast, leg and thigh meat all register 165°, covering the breast as necessary to prevent over-browning and basting as desired.

Check the temperature every 20 to 30 minutes as you near the end of the cooking time to prevent over-cooking. “After about five hours, the breast, leg and thigh meat should reach 165° for safe serving,” Ingham says. After the meal, remove leftover turkey meat from the carcass within two hours, slice and place in shallow containers. Refrigerate other leftovers such as gravy and stuffing in shallow containers no more than three inches deep. Leftovers that are not eaten within two days should be frozen to enjoy later.

More information on roasting turkeys from frozen is available here: http://www.foodsafety.wisc.edu/assets/pdf_Files/Cooking_Turkey_From_the_Frozen_State.pdf.
A guide on thawing and cooking turkeys is available here: http://fyi.uwex.edu/news/2011/11/07/keep-thanksgiving-safe-and-delicious/.
Contact your county UW-Extension office for more information on preparing poultry as well as other food safety questions: http://www.yourcountyextensionoffice.org/ 

J. M. Smucker Company Announces Limited Voluntary Recall

J. M. Smucker Company Announces Limited Voluntary Recall

 US: The J.M. Smucker Company announces a limited voluntary recall on two specific best-if-used-by dates of 16 oz. Smucker’s® Natural Peanut Butter Chunky due to possible health risk
16.Nov.11
FDA
 http://www.fda.gov/Safety/Recalls/ucm280281.htm
The J.M. Smucker Company today announced a limited voluntary recall on two specific Best-If-Used-By dates of 16 oz. Smucker’s® Natural Peanut Butter Chunky because it may be contaminated with Salmonella, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. For more information, please visit the Centers for Disease Control and Prevention’s website at
http://www.cdc.gov/.
This product was distributed in: Arkansas, Colorado, Delaware, Illinois, Indiana, Iowa, Kansas, Kentucky, Maine, Maryland, Michigan, Minnesota, Missouri, Nebraska, New Jersey, New York, North Dakota, Ohio, Oklahoma, Pennsylvania, South Dakota, Texas, Virginia, Wisconsin, and the District of Columbia.
The affected product, which is packaged in 16 oz. jars, is as follows:

• UPC: 5150001701 (located on the side of the jar's label below the bar code)
• Production Codes: 1307004 and 1308004
• Best-If-Used-By dates: August 3, 2012 and August 4, 2012
• Chunky product only (not creamy)
• Impacted product would have been purchased between November 8 - 17, 2011
• No other products of The J.M. Smucker Company are affected by this recall.
• No illnesses related to this issue have been reported and the product is being recalled out of an abundance of caution for consumer safety.
• The recall was initiated as the result of a routine sampling program by the company, which revealed that these finished products may contain the bacteria.

Consumers who have purchased Smucker’s Natural Peanut Butter Chunky with the above Production Code and Best-If-Used-By dates are urged to discard the product immediately and call the company at 1-888-550-9555 for a replacement coupon. The company may require proof of purchase. Consumers with questions can contact the company to speak to a customer service representative at 1-888-550-9555 between Monday through Friday from 9:00 AM - 7:00 PM.

The recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA).
--
Dr. Barbara Ingham
Food Science Professor
UW-Extension Specialist
University of Wisconsin-Madison

www.foodsafety.wisc.edu

Be A Healthy Role Model for Children

Be A Healthy Role Model for Children

As a parent, relative, caregiver, or friend, adults have an important influence on children when it comes to eating habits. Below are some tips.

 • Show by example. Eat vegetables, fruits, and whole grains with meals or as snacks. Let the child see that you like to munch on raw vegetables.
• Get creative in the kitchen. Cut food into fun and easy shapes with cookie cutters. Name a food the child helps makes. Serve “Jordan’s Salad” for dinner. Encourage the child to help you invent new snacks. Make your own trail mixes from dry whole-grain, low-sugar cereal and dried fruit.
• Offer the same food to everyone. Stop being a “short-order” cook by making different dishes to please children. It’s easier to plan family meals when everyone eats the same foods.
• Reward with attention, not food. Show your love with hugs and kisses. Comfort with hugs and kisses. Choose not to offer sweets as rewards. It lets the child think sweets or dessert foods are better than other foods.
• Listen to the child. If your child says he or she is hungry, offer a small, healthy snack – even if it is not a scheduled time to eat. Offer choices. Ask “Which would you like for dinner: broccoli or cauliflower? Instead of “Do you want broccoli for dinner?”
• Be a good food role model. Try new foods yourself. Describe its taste, texture, and smell. Offer one new food at a time. Serve something your child likes along with the new food. Offer new foods at the beginning of a meal, when your child is very hungry. Avoid lecturing or forcing your child to eat.

Wisconsin Grocery Prices Rise for 4th Straight Quarter

Wisconsin Grocery Prices Rise for 4th Straight Quarter 

 Retail food prices grew just over two percent during the third quarter of 2011 according to the Wisconsin Farm Bureau’s Marketbasket Survey. The information survey shows the total cost of 16 food items that can be used to prepare one or more meals was $50.55. It marked an increase of $1.06 (2.1 percent) from the $49.49 Marketbasket price in June, and $5.26 (11.6 percent) from one year ago.

Of the 16 food items surveyed by Farm Bureau members, 10 increased in price compared to the second quarter of 2011. Eggs increased 26 cents (20 percent) to $1.53 per dozen. Red Delicious apples increased 23 cents (16 percent) to $1.63. per pound. Bagged salad and shredded mild cheese were the other items that saw the largest percentage increases in price over the past three months.

Most items showing an increase in retail price from quarter-to-quarter also showed year-to-year increases. Compared to one year ago, bagged lettuce increased 32 percent, Russet potatoes increased 28 percent, whole milk and shredded mild cheddar cheese were both up nearly 22 percent, apples increased 19 percent, flour was up 18 percent and eggs increased 16 percent. The total average price for the 16 items was up 11.6 percent compared to one year ago.

Source: Wisconsin Farm Bureau

Supplements May Not Live Up to Marketing Claims

Supplements May Not Live Up to Marketing Claims

A new study based on the Iowa Women’s Health Study calls into question the common belief that dietary supplements are a harmless way to provide “insurance” against the shortcomings of poor dietary habits. Data on the use of dietary supplements were gathered in 1986, 1997, and 2004 and most of the 38,000+ women in this study (85 percent) reported using one or more products in 2004. The average age of these women was 61 when the study began in 1986.

In this large study of older women, most dietary supplements were not associated with a significant change in mortality – positive or negative. However, some vitamins and minerals (multivitamins, vitamin B6, folic acid, magnesium, zinc, copper and most notably iron) were associated with increased total mortality rates. On the positive side, calcium had some evidence of possible benefits in terms of mortality.

The authors of this study state: “It is not advisable to make a casual statement of excess risk based on these observational data; however, it is noteworthy that dietary supplements, unlike drugs, do not require rigorous RCT (randomized control trial) testing, and observational studies are often the best-available method for assessing the safety of long-term use. Based on existing evidence, we see little justification for the general and widespread use of dietary supplements. We recommend they be used with strong medically based cause, such as symptomatic nutrient deficiency disease.”

Source: UW-Extension Nutrition for Family Living Newsletter

How to Puree Pumpkin

How to Puree Pumpkin

With Halloween over, you may still have some small pumpkins which you can use to make pumpkin puree which can be used in place of pumpkin pie filling. Pumpkin contains the antioxidant beta-carotene which may reduce the risk of developing certain types of cancers. Pumpkin is an excellent source of vitamin A, dietary fiber and potassium.

I have been getting calls about how to make pumpkin puree, so here are the instructions.

1. Preheat oven to 350 degrees.
2. Rinse pumpkin. Cut in half. Remove seeds and strings.
3. Rub cut surface with oil. Place cut side down in a roasting pan.
4. Bake in the oven until flesh is tender when pierced with a knife. This takes about 90 minutes depending on size of pumpkin.
5. Remove from oven and let cool.
6. When cool enough to handle, scoop out pumpkin flesh.
7. Puree pumpkin in a food processor, food mill, or blender.
8. Pumpkin contains a lot of moisture. Line a sieve or fine mesh colander with cheese cloth or a coffee filter and set in a deep bowl. Let drain a couple of hours.

Use the puree to make a pumpkin pie or other food item. The puree can also be frozen.

Peanut Butter Prices to Increase

Peanut Butter Prices to Increase

Increases in peanut butter have begun to hit the grocery shelves. These price increases are due to a very poor peanut harvest, the worst in decades.

Prices for a ton of runner peanuts, commonly used to make peanut butter, hit nearly $1,200 this month according to the U.S. Department of Agriculture (USDA). That’s up from just $450 per ton a year ago. The USDA projects that American peanut production will hit 3.6 billion pounds this year, down 13 percent from last year.

The outlook for peanut butter prices on the long-term does not look good until next year’s crop is harvested and processed. Peanuts are harvested in September and October.

Americans spend almost $800 million on peanut butter and consume an average of more than six pounds of peanut products each year, according to the National Peanut Board.

Remember Simple Food Safety Tips When Packing Kids' School Lunches

Remember Simple Food Safety Tips When Packing Kids’        School Lunches

Keep food safety in mind as you prepare your child’s school lunch. Here are some recommendations for packing a safe school lunch.
- Make sure your hands, food preparation surfaces and utensils are clean. Keep family pets away from food preparation areas and off kitchen counters. Encourage your children to always wash their hands before they eat or help you in the kitchen.

- Wash fruits and vegetables before packing them in your child’s lunch. Rinse them under running tap water, including those with skins and rinds that are not eaten.

- Keep hot foods such as chili and soup hot by using an insulated bottle. Fill the bottle with boiling water and let it stand for a few minutes. Empty the bottle and then fill with piping hot food. Discard leftovers that arrive home in the insulated bottle at the end of the school day.

- Cold foods should stay cold. Insulated, soft-sided lunch totes can keep perishable foods chilled by adding simply add a cold source, such as a small gel pack or frozen juice box. Any perishable food not eaten at lunch should be discarded.

- Resist the urge to reuse plastic sandwich bags or bread bags when packing school lunches. Bacteria can spread from one product to another, increasing the chance of spoilage or illness.
Source: Barbara Ingham, UW-Extension Food Safety Specialist