Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Thursday, May 31, 2012

Brown County Breakfast on the Farm

Brown County Breakfast on the Farm


Brown County Breakfast on the Farm is scheduled for Sunday, June 3, 2012 at Zirbel Dairy Farms, 6013 Morrison Road, De Pere, WI. This breakfast is a great way to learn more about the dairy industry in Brown County as well as enjoying some dairy rich foods. Omelets, sausages, cinnamon rolls, bagels with cream cheese, yogurt and milk will be served. Click here for more information. http://www.browncountydairypromotions.com/

Tuesday, May 29, 2012

May is National Osteoporosis Month

May is National Osteoporosis Month

Osteoporosis is called the silent epidemic because of its symptomless development and lack of public awareness. Osteoporosis is not part of the normal aging process although many people continue to believe this is true.
Osteoporosis and low bone mass are currently estimated to be a major public health threat for almost 44 million U.S. women and men aged 50 and older. The 44 million people with either osteoporosis or low bone mass represent 55 percent of the people aged 50 and older in the United States. If current trends continue, the figure will climb to more than 61 million by 2020.
Bone basic tips:
- Get the calcium (1,200 mg) and vitamin D (800-1,000 IU) needed each day.
- Do regular weight-bearing and muscle-strengthening exercises.
- Don’t smoke or drink too much alcohol.
- Talk to your healthcare provider about your chance of getting osteoporosis and ask if you should have a bone density test.

Thursday, May 24, 2012

Barbecue and Food Safety

Barbecue and Food Safety

With the warm temperatures we experienced in Northeast Wisconsin this past weekend it’s time to think about summer food grilling. It’s important to follow food safety guidelines to prevent harmful bacteria from multiplying. Here are some tips for grilling safely.

  • A marinade is a savory, acidic mixture in which a food is soaked to enrich flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it.
  • When transporting food to another location, keep it cold. Use an insulated cooler with sufficient ice packs or ice to keep food below 40 degrees.
  • If you are at home, keep meat and poultry refrigerated until ready to use. Only take the meat and poultry that will immediately be placed on the grill.
  • Don’t use the same platter and utensils for raw and cooked meat and poultry.
  • Precooking food partially in the microwave, oven or stove is a good way to reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.
  • Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.

Tuesday, May 22, 2012

Use Up-to-Date Home Canning Information

Use Up-to-Date Home Canning Information

Food preservation questions have started arriving at the Brown County UW-Extension Office in the past few days. Use only up-to-date tested recipes. Current canning instructions date from 1994 to the present.
Creativity is not recommended when home canning. Follow the instructions exactly and measure carefully. Open kettle canning and oven canning are no longer recommended.

Good sources of accurate information are listed below.
National Center for Food Preservation:   www.uga.edu/nchfp/
Food Safety & Health:   http://www.foodsafety.wisc.edu/
Ball:   http://www.freshpreserving.com/

Source: Barbara Ingham, UW-Extension Food Safety Specialist



Thursday, May 17, 2012

May is National Salad Month

May is National Salad Month
May is National Salad Month and with the variety of ingredients available, there are unlimited options for making healthy, great tasting salads.
The word “salad” comes from the Latin “herba salta,” which actually means “salted herbs.” History tells us that long ago before the fork was invented, they called their salads salty herbs because that’s what they were: bits of leafy herbs dressed with salty oils.
The first thing to consider is the base of the salad which is usually lettuce. There are many varieties of lettuce available. It can also be fine to mix a variety of lettuces together. Another option is to use vegetables for the base and not use lettuce at all.
Next consider adding protein to the salad. While ham, chicken and turkey are great options, don’t forget eggs, seafood, tofu, ground beef, beans and nuts.
Toppings while they add flavor and color can also add calories. Be careful regarding the amount of high calorie toppings that are added to salads i.e. cheese, nuts, croutons. Adding plenty of fresh vegetables will provide a lot of flavor with fewer calories.
Also pay attention the amount of salad dressing added to the salad. Salad dressing can pack a lot of calories depending on the amount used.



Tuesday, May 15, 2012

Obesity Epidemic Continues

Obesity Epidemic Continues

Obesity continues to be a major issue in this country. Currently, about one third of adults in the United States are obese. By 2030, 42 percent will be obese according to predictions. The more concerning issue is individuals who are obese are getting fatter. Severe obesity will double by 2030, when 11 percent of adults will be nearly 100 pounds overweight or more.

Wednesday, May 9, 2012

Avoid Foodborne Illness When Preparing Convenience Foods

Avoid Foodborne Illness When Preparing Convenience Foods

     Our freezers are often stocked with convenience foods such as microwavable pizzas or frozen dinners. They’re quick and easy to use, but when convenience foods are not prepared properly, they can also make you ill.
     Short preparation times are one of the main advantages of convenience foods; however, when products are not cooked long enough or are prepared incorrectly, harmful bacteria may survive, potentially causing food poisoning.
     Many frozen foods contain raw ingredients that must be fully cooked before eating. And even if the items were fully cooked during manufacture, careful reheating is necessary to destroy any contaminants which may have entered along the way.
     Several years ago, improperly reheated Banquet pot pies were linked to 401 cases of salmonellosis across the United States. All pot pies linked to illness were heated in the microwave oven. Ingham offers some tips for consumers to keep in mind when convenience foods are on the menu.
1. Read and follow the package cooking instructions. If microwaving directions call for a “stand time” between cooking and eating, be sure to follow these and any other instructions or the food may be unevenly cooked or cold in spots.
2. Know when to use a microwave or a conventional oven. Package instructions are developed for a specific appliance and may call for cooking in a conventional oven, microwave, convection or toaster oven. You risk consuming food that is unevenly cooked and possibly unsafe if you prepare it in the wrong type of oven.
3. Know your microwave’s wattage. If your wattage is lower than that recommended in the package cooking instructions, it will take longer than the instructions state to cook food to a safe internal temperature. The higher the wattage, the faster the food will cook. If you don’t know your microwave’s wattage, look on the inside of the door, on the serial number plate on the back, or in the owner’s manual.
4. Use a food thermometer. To be sure that food has reached a high enough temperature to kill bacteria, use a food thermometer and test the food in several places. Here are some safe internal temperatures:
--Whole cuts of fresh beef, pork, veal and lamb: 145º F followed by a 3-minute stand time.
--Fish: 145º F
--Ground beef, pork, veal and lamb: 160º F
--Eggs and egg dishes: 160º F
--All poultry, ground or whole: 165º F
--Leftovers and casseroles: 165º F
--Hot dogs and reheated deli meats: 165º F or steaming hot
To learn more about preparing convenience foods safely, visit the food Safety and Health website at http://www.foodsafety.wisc.edu

Source: Barbara Ingham, UW-Extension Food Safety Specialist and UW-Madison Professor of Food Science

Thursday, May 3, 2012

Be Choosy About the Fish You Eat

Be Choosy About the Fish You Eat

Pregnant women, women trying to get pregnant and young children are advised by the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) to avoid some types of fish due to high levels of methylmercury. Methylmercury is a compound formed when mercury from the air falls into streams and oceans. Fish absorb the methylmercury when they feed in the water and it builds up their tissues over time.
Research shows that for most people, consumption does not cause a health concern. In fact, fish and shellfish contain high quality protein and other essential nutrients, are low in saturated fat and contain omega-3 fatty acids. A well balanced diet that includes a variety of fish and shellfish can contribute to heart disease and children’s proper growth and development. However, fhish shown to have high levels of methylmercury should be avoided. High levels of mercury in the bloodstream of unborn babies and young children may harm the developing nervous system.
Large fish that pose the greatest risk are:
• swordfish 
• shark
• king mackerel 
• tilefish
Pregnant women, women trying to get pregnant and young children should avoid eating these fish. They can eat up to 12 ounces (2 average meals) a week of a variety of other fish and shellfish that are lower in mercury.
Source: eXtension

Tuesday, May 1, 2012

New iPhone App Helps Consumers Avoid Bad Leftovers

New iPhone App Helps Consumers Avoid Bad Leftovers

A new application available for Apple devices – iPhone® and ipod touch® helps protect consumers from bad leftovers. The “4-Day Throw Away” application (http://itunes.apple.com/app/leftovers/id427307538?mt=8) available now from the App Store, is an extension of the 4-Day Throw Away campaign (http://www.extension.iastate.edu/news/201-/nov/082201.htm) which educates consumers about the dangers of foodborne illnesses and the four-day guideline for eating, freezing or throwing away leftovers. This application, along with rest of the campaign, is not only informing consumers about food leftovers, but helping them to practice safe leftover usage and food storage in their homes.

Source: eXtension