University of Georgia
UGA College of Agricultural & Environmental Sciences Peaches
Menu
Close
Search

Browse Nutrition Stories - Page 5

77 results found for Nutrition
Browse Stories By Category
Allergies Asthma Brain Development Child Care Children Controlling and Preventing Disease Diabetes Exercise Food Security Holidays Lice and Parasites Nutrition Parenting Radon Relationships and Marriage Rural Health Safety Schools Stress Management Weight Management
Most chronic diseases, including cardiovascular disease (CVD), are caused by modifiable behaviors. The three most common risk behaviors for CVD are lack of physical activity, poor nutrition and inadequate weight management. Make exercise a family affair to get healthy and spend valuable time together. CAES News
Heart Health 02/01/18 Keishon Thomas
February has arrived. Cue the hearts, flowers and Valentine’s Day festivities. While we have love on the brain, I would like to challenge you to change your perception of love by caring for your heart. February is American Heart Month.
Community supported agriculture is one way to get fresh produce without having to plant a garden. Memberships in a CSA means a farmer gets guaranteed income, and customers get fresh vegetables weekly. Above is an example of a CSA box. CAES News
Healthy Changes 12/28/17 Ali Berg
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.
Hope Meeks, a crabber and co-owner of Southside Shellfish in Savannah, teaches a crowd of about 50 about the life cycle and the proper harvest preparation of Georgia blue crabs during an Ocean to Table class taught by UGA Cooperative Extension and UGA Marine Extension and Georgia Sea Grant in November. CAES News
Christmas Fish Feast 12/19/17 Merritt Melancon
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.
The only way to know that beef is truly cooked is by checking its temperature with a thermometer. The U.S. Department of Agriculture recommends cooking all whole-muscle cuts of beef to a minimum of 145 degrees Fahrenheit and all ground beef products and enhanced or blade-tenderized products to a minimum of 160 F. CAES News
Grilling Safety 09/19/17 Alexander Stelzleni
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.
Teaching people how to cook healthier meals is what University of Georgia Cooperative Extension Family and Consumer Science agents, like MaryBeth Hornbeck, do. Thanks to her mobile kitchen, Hornbeck teaches in places like the library and area parks. CAES News
Traveling Kitchen 07/13/17 Sharon Dowdy
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.
An exhausted but triumphant team of school-aged chefs — including Victoria Sweeney, 10, of Warren T. Jackson Elementary School; Parker Payne, 10, of Woodward Academy; Nile Smith, 10, of Roswell North Elementary School; and Isaiah Farrow, 10, of Georgia Connections Academy — celebrate after winning the inaugural Fulton Fresh Kids Cooking Competition on June 6 at the Ponce City Market Farmers Market. CAES News
Kids Cooking Competition 06/15/17 Merritt Melancon
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. 
Lyndon Waller, left, a DeKalb Mobile Farmers Market program assistant, and Rickeia Stewart, a UGA Extension administrative assistant in DeKalb County, are part of the team helping to bring fresh vegetables to underserved communities in DeKalb County. CAES News
Mobile Market Season 06/01/17 Merritt Melancon
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!
Terri Carter, a UGA Extension Family and Consumer Sciences county program assistant in Cobb County, Georgia, 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. She concludes her program by sharing healthy adaptations to traditional recipes like black-eyed peas and collard greens. She hopes her clients will think about those who introduced these foods to the South when they cook and serve a traditional Southern meal. CAES News
Food History of the South 05/01/17 Sharon Dowdy
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.
Sylvia McDaniel displays a food journal poster she created after attending a University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) class. UGA Cooperative Extension program assistants and agents deliver the free nutrition education classes to Georgia residents in communities across the state. CAES News
SNAP-Ed Program 03/30/17 Sharon Dowdy, Austin Childers
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.
University of Georgia Extension specialists say rinse fruits and vegetables well in running water that is safe for drinking before using them. Fruits and vegetables with firm skins or hard rinds can be washed by scrubbing with a clean vegetable brush under running water. CAES News
Healthy Resolutions 01/03/17 Ali Berg
The calendar has rolled over, so what better time than the present to start setting some new nutrition goals for 2017?