Browse Nutrition Stories - Page 5

Each year, we set New Year’s goals. Some we achieve, while some are as good as gone by Jan. 2. Just because you fell short last year doesn’t mean it’s not worth trying to make some positive changes this year.

While Christmas dinners in the South usually revolve around a glazed ham or a golden-roasted turkey, families in other parts of the world turn to the sea for their holiday feasts.

It’s football season, and tailgating before a game is a traditional part of the experience. Unfortunately, grilling your favorite cut of beef means increasing the potential for foodborne illness due to improper handling of food. These reminders from the University of Georgia Meat Science and Technology Center will provide you with grilling skills to keep foodborne illness far from your fall tailgating get-togethers.

University of Georgia Cooperative Extension Family and Consumer Sciences agents, like Rockdale County’s MaryBeth Hornbeck, teach people to cook healthier meals. Thanks to a grant from the Hospital Authority of Rockdale County, Hornbeck now travels across the county with a portable kitchen.

When it comes to grilled cheese sandwiches, there are about as many variations as there are chefs: tangy sandwiches made of cheddar with hearty wheat bread and creamy versions made of smoked Gouda with crusty French bread. The 15 school-aged children who competed at the inaugural Fulton Fresh Kids’ Cooking Competition left no sandwich concept unexplored as they competed in teams and flexed their grilled cheese expertise. 

It’s almost summer, and for the University of Georgia Cooperative Extension staff in DeKalb and Clayton counties, that can only mean one thing — road trip!

In Cobb County, Georgia, Terri Carter’s job with University of Georgia Cooperative Extension is to educate residents on proper nutrition. As a self-declared “proud woman of the South,” Carter, a UGA Extension Family and Consumer Sciences county program assistant, has found a unique way to teach nutrition and a history lesson at the same time. Carter’s love of the South and her heritage led her to develop the “Food History of the South” program.

Georgia consistently ranks “poorly in obesity and chronic disease statistics,” and a large segment of the population struggles to put food on their tables, says the leader of UGA’s Supplemental Nutrition Assistance program. The program works to reverse the trend of obesity and chronic disease through a combination of in-person and online nutrition education classes, lessons to help early childhood educators provide healthier environments for students, and the promotion of healthy nutrition and behaviors through social marketing.

The calendar has rolled over, so what better time than the present to start setting some new nutrition goals for 2017?

For almost a decade, Georgians have been getting active with University of Georgia Cooperative Extension’s Walk Georgia. The statewide health and wellness program has impacted more than 100,000 people, and it has spurred whole schools, workplaces and communities to get out and explore their state.