Sneeze_l June 2006

sneeze_l@email.rutgers.edu

56 participants
94 discussions

Preschool books about food and agriculture in Spanish
by Bobroff,Linda Benjamin 12 Oct '06

12 Oct '06

Hi all, Here is a link to a downloadable book for preschoolers that was developed by the WIC nutritionists in Florida. It is available in English and in Spanish. We included it in our Interagency campaign, "Snack Smart Move More" last year, which also is available for free downloading. The campaign features a lit review, lesson plans for preschool through older adults, PowerPoint presentation, and consumer materials. Check it out: http://www.fldoe.org/nutrition/teachers/SnackSmart/ Here's the link directly to the book: Give Me 5 A Day: http://www.doh.state.fl.us/family/wic/Documents/Five_A_Day/Give_me_5_a_d ay.html While you're at it, you can check out all of the Florida Interagency Food and Nutrition Committee (FIFNC) campaigns at this URL: http://www.fifnc.com/ FIFNC includes representatives from the major Florida state agencies that provide nutrition education and/or services: Dept of Health Dept of Education Dept of Children and Families Univ of Florida IFAS Extension AHEC Dept of Agric and Consumer Services Florida Div - Food and Drug Administration The committee, in various formats, has been meeting continuously for over 40 years! We only recently decided to work together on annual FIFNC nutrition campaigns, to speak with one voice on a single message. It's been hard work but also fun and rewarding. Each agency contributes what it can and we are remarkably unterritorial and unselfish in our approach (if I do say so myself ...). What also is fun is that no one tells us what to do and we work together to decide what might benefit Floridians based on our work with our local counterparts and consumers. We have no budget as a Committee and use resources that we have from our respective agencies, as appropriate and possible. Contributions vary from year to year. FIFNC is a great collaboration and I encourage you to learn from our years of experience if you don't have a similar group in your state. Linda Linda Benjamin Bobroff, Ph.D., RD, LD/N Dept of Family, Youth & Community Sciences University of Florida 3038 McCarty Hall, PO Box 110310 Gainesville, FL 32611-0310 Tel: 352/392-1895 Ext 240 Fax: 352/392-8196 Email: Bobroff(a)ufl.edu CONFIDENTIALITY NOTICE: The information contained in this electronic message is confidential and intended only for the use of the individual or entity named above. If the reader of this messge is not the intended recipient, you are hereby notifed that any dissemination, distribution, or copying of this email or any of its components is strictly prohibited. If you have received this email in error, please "reply" to the sender. ________________________________ From: sneeze_l-bounces(a)email.rutgers.edu [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Fern Gale Estrow Sent: Monday, June 05, 2006 12:27 PM To: SNEEZE_L(a)email.rutgers.edu Subject: [Sneeze_l] Preschool books about food and agriculture in Spanish Hello all - I am interested in recommendations...best if both English and Spanish - Thanks in advance... Will be posting weaning info in Spanish soon but am still on the lookout for documents that do not encourage sippie cups... Fern Fern Gale Estrow, MS, RD, CDN Private Nutrition Consultant, Educator and Speaker 200 West 18th Street New York, New York 10011 212/691-5154 212/627-7641 (fax) fge2(a)earthlink.net

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FW: New Food & Nutrition Assistance information @ ERS
by Guthrie, Joanne 30 Jun '06

30 Jun '06

________________________________ From: (Subject) Announcements of new food and nutrition assistance items at USDA ERS [mailto:FOODNUTRITIONASSISTANCE-AT-ERS@LISTSERV.ERS.USDA.GOV] On Behalf Of USDA ERS E-Mail Updates Service Sent: Friday, June 30, 2006 3:00 PM To: FOODNUTRITIONASSISTANCE-AT-ERS(a)LISTSERV.ERS.USDA.GOV Subject: New Food & Nutrition Assistance information @ ERS ERS logo<http://www.ers.usda.gov/updates/images/ERSlogo.gif> New or updated information is available from USDA ERS on Food & Nutrition Assistance. See new items in all topics at http://www.ers.usda.gov/whatsnew/ This update covers Monday, June 26, 2006 to Friday, June 30, 2006 ________________________________ METHODOLOGY TO EVALUATE THE OUTCOMES OF THE TEAM NUTRITION INITIATIVE IN SCHOOLS This project develops a data collection methodology to evaluate outcomes of Team Nutrition, a voluntary USDA school-based initiative to promote nutrition education, healthy eating, and physical activity. The project uses information technology to collect high-quality data while decreasing respondent and investigator burden and lowering costs of collecting and analyzing evaluation data. Seven data collection instruments were developed: Five collect information from school personnel, one collects information from students, and the seventh is an on-site observation of the school environment. The instruments are being pilot-tested in one State, but because Team Nutrition is a national initiative, the methodology could be useful to other States. Released Wednesday, June 28, 2006 See http://www.ers.usda.gov/Publications/CCR20/ ________________________________ This notification service is provided by the USDA's Economic Research Service to keep you informed on the latest and most relevant research on the topics that interest you. You can change or cancel your subscription at http://www.ers.usda.gov/Updates/

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FW: Canning question answer
by Drake, Linda 30 Jun '06

30 Jun '06

Linda T. Drake, M.S. Nutritionist and Program Director University of Connecticut EFNEP Department of Nutritional Sciences Storrs, CT 06269-4017 Phone: (860) 486-1783 FAX: (860) 486-3674 E-Mail: Linda.Drake(a)uconn.edu -----Original Message----- From: Kenneth Hall [mailto:knsh@earthlink.net] Sent: Wednesday, June 28, 2006 11:54 PM To: Drake, Linda Subject: FW: Canning question answer Can you follow this message to Sneeze. I tried but my computer refuses to accept her address. I sent the reply to Alice Henneman, Diane Hirsch, and you successfully.. Kenneth Hall knsh(a)earthlink.net > Your question was referred to me. From a science point of view and not > knowing the size or composition of the meatballs, there is no way of > knowing whether the heat processing would have made this product safe from > the germination and growth of Cl botulinum. > > However, if that bacteria was able to grow, which would take several days > to produce the toxin, proper cooking would make an unsafe food safe. That > is to say that if the internal temperature of the center of the meatballs > reached 212 degrees F. for 10 minutes, they would be safe with a reasonable > margin. > > As an Extension Scientist, I have had to make a decision when to pass such > facts on to consumers or tells them not to take a chance and dispose of the > food in a safe maner. My recommendation often was to flush it down the > toiled so no animal might eat thediscarded food. > > The fact is that Cl bot toxin is destroyed within one minute at 212 degrees > F. But as Extension Specialist we recommend liquid food to be brought to > a boil for 10 minutes and semi-solid or solid foods be boiled for 20 > minutes. This is so the center of the food will be 212 degrees for a few > minutes. It should be slightly longer at 1200-1700 ft elevation, but I do > not recall the exact time - suspect it would be only 1 or 2 minutes longer, > becaue liquids boils at a lower temperature at higher elevations. > > Recanning would be an option only if the individual is using a recipe that > is designed for canning and the procedure is followed exactly, which I > suspect is not the case. > > Therefore, it comes down to the conversation with the consumer. Do you > have confidence that the consumer will measure the internal temperature of > the largest meatball during cooking and whether all meatballs will be > heated equally? Whenever I was of the opinion that the consumer was going > to use the product regardless of my recommendation to discard it, then I > would provide the information about cooking to destroy the toxin. > > Whenever only a very few jars were improperly canned, I always recommended > discarding them and chalking it up to experience. > > Basically, I am saying that you have to make the decision, knowing that a > potentionaly unsafe product can be made safe before consumption, possibly > but not likely by recanning or whether the food should be discarded. I > suggest it is usually best to error on the safe side. > > Finally, this question should have been referred to Dr. Elizabeth Andress, > who runs the home food preservation center at U. of GA. Her address is in > the cc above. > > > > [Original Message] > > From: Drake, Linda <linda.drake(a)uconn.edu> > > To: <knsh(a)earthlink.net> > > Date: 6/28/2006 3:25:02 PM > > Subject: FW: [Fnspec] FW: [Sneeze_l] Extension members of listerv: help! > needanswer to canning question quick! > > > > Whaddya think? Toss? > > > > Linda T. Drake, M.S. > > Nutritionist and Program Director > > University of Connecticut EFNEP > > Department of Nutritional Sciences > > Storrs, CT 06269-4017 > > > > Phone: (860) 486-1783 > > FAX: (860) 486-3674 > > E-Mail: Linda.Drake(a)uconn.edu > > > > > > -----Original Message----- > > > > -----Original Message----- > > From: sneeze_l-bounces(a)email.rutgers.edu > > [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Alice Henneman > > Sent: Wednesday, June 28, 2006 2:50 PM > > To: sneeze_L(a)email.rutgers.edu > > Subject: [Sneeze_l] Extension members of listerv: help! need answer to > > canning question quick! > > > > Hi all, > > > > I need an answer to a canning question quick. A person just called and > > canned quarts of meatballs at 10 pounds of pressure for 75 minutes. In > > our state -- (altitude between 1200 and 1700 feet above sea level in my > > area), the recommendation is 11 pounds of pressure for 90 minutes. > > > > My two questions: > > > > 1) The second batch was canned yesterday at 5:15 (time is now 2:45) -- > > can she recan them using the correct time/pressure if she does so with > > the > > 24 hour time frame? > > > > 2) The first batch was canned Monday at 3:15. Is there anything that can > > be done to this to make it safe? > > > > Thanks in advance. > > > > Alice > > > > ........................................................................ > > Alice Henneman, MS, RD, Extension Educator > > University of Nebraska-Lincoln Extension in Lancaster County > > 444 Cherrycreek Rd., Ste. A; Lincoln, NE 68528 USA > > ahennema(a)unlnotes.unl.edu 402/441-7180 Fax: 402/441-7148 > > FOOD Web site: http://www.lancaster.unl.edu/food > > Mix & Match MyPyramid PowerPoints: > > http://lancaster.unl.edu/food/MyPyramid.shtml > > > > > > > > > > > > > > > > > > > > _______________________________________________ > > Sneeze_l mailing list > > Sneeze_l(a)email.rutgers.edu > > https://email.rutgers.edu/mailman/listinfo/sneeze_l > > > > > > _______________________________________________ > > FNSPEC mailing list > > FNSPEC(a)lists.purdue.edu > > https://lists.purdue.edu/mailman/listinfo/fnspec > > > > >

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Sharing handouts
by Francie Berg 30 Jun '06

30 Jun '06

Colleagues To advance the Health at Every Size (HAES) philosophy I've decided to share openly on our website the most relevant materials I use in presentations. These were developed over many years, and include handouts, position papers, and other materials. Others will be added as available. It's true, there's a risk the materials may be exploited, changed, co-opted, and used in ways that are not helpful to consumer health and well-being. However, I think that risk is balanced by the opportunity to have a wide dissemination of the information on the web. If you choose to use any of these materials - and I hope you will - please use them in their entirety, without changes, and include the citation as provided at the bottom, which gives a copyright date and permission statement. Here's how you can easily view and use the HAES handouts: A. Go to website http://www.healthyweight.net B. On the top HAES banner touch HANDOUTS with cursor C. CLICK on the handout you want: 1. Celebrate Health at Every Size 2. The Health at Every Size approach 3. Top 10 Reasons Not to Diet 4. Healthcare Myths 5. What is Normal Eating? 6. And the poster: Celebrate Health at Every Size D. PRINT copies (or print a master) To use the poster Celebrate Health at Every Size: - Print double size for small poster, handouts, or place mats (may be laminated). - For large size poster, work with a commercial printer Other educational materials on the top HAES banner: For school programs - SNE paper: Guidelines for Childhood Obesity Prevention Programs: Promoting Healthy Weight in Children, Society for Nutrition Education, Weight Realities Division (English and Spanish) - ND paper recommending students not be weighed in schools: Measuring Heights and Weights in Schools, North Dakota Healthy Weight Council (available soon) - Preventing Child Obesity in Iowa Links to HAES resources and programs (Note: many more links are given under "Links - Leading-edge resources" on main index at right, mid-page.) You are welcome to forward this message to others if you like. Best wishes, Francie For easy access, we invite you to add website to your "favorites." website www.healthyweight.net <http://www.healthyweight.net/> also: www.healthyweightnetwork.com <http://www.healthyweightnetwork.com/> Francie M. Berg, MS, Editor Healthy Weight Network 402 South 14th Street Hettinger, ND 58639 tel 701-567-2646 fax 701-567-2602 email fmberg(a)healthyweight.net website www.healthyweight.net <http://www.healthyweight.net/>

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Fellowship opportunity
by Lynn Parker 29 Jun '06

29 Jun '06

Health and Nutrition Communication Research Fellowships Available at CDC The Nutrition and Physical Activity Communication (NuPAC) Team in the Division of Nutrition and Physical Activity at CDC has an opening for a health or nutrition communication research fellow starting in summer/early fall, 2006. The fellowship will be for one year, but may be renewed for a total of up to two additional years. The NUPAC team plans, implements, and evaluates health communication and social marketing activities based on sound theory, principles and practices. Major activities include developing and implementing behavior change strategies, disseminating physical activity and nutrition information, conducting audience research, and providing technical assistance to states and other partners. For more information on team activities, see (http://www.cdc.gov/nccdphp/dnpa/about_nupac.htm <http://www.cdc.gov/nccdphp/dnpa/about_nupac.htm> ). 1. National Bone Health Campaign Fellowship: The National Bone Health Campaign is a social marketing program to increase calcium consumption and weight-bearing physical activity in girls. The campaign is in the first year of Phase II, which involves developing a theoretical model and logic model for the campaign, conducting pilot tests of potentially effective approaches, developing partnerships, and continuing and expanding communication activities. For more information on the campaign, see www.cdc.gov/nccdphp/dnpa/bonehealth/campaign.htm <http://www.cdc.gov/nccdphp/dnpa/bonehealth/campaign.htm> . This fellow will assist in planning, research and evaluation activities. Tasks will include assisting in formative, process, implementation, and summative evaluation of partnership activities, developing and implementing an evaluation plan, and developing and implementing a 3-site pilot intervention. The fellow will work closely with the NuPAC lead on the campaign, the campaign's contractor, and social scientists from the campaign's Behavior Change Expert Panel. Qualifications: Candidates who demonstrate a background in youth and adult physical activity, communication research and social marketing will be considered for this position. * This fellowship is open to those graduating with a Master's or Doctoral degree in public health, health communication, nutrition, or a related discipline within the last 5 years (between 2001-2006). * Knowledge of health communication, social marketing, or mass communication theories, principles, practices, and methods essential * Experience in developing and evaluating behavior change interventions * Proven ability to work well with professionals of varying backgrounds and experience * Excellent writing and presentation skills Stipend: Dependent on prior experience and education Deadline for applications: July 31, 2006 To apply: Send a cover letter describing your professional experience and CV or resume to Dr. Ann Forsythe at AForsythe(a)cdc.gov or NuPAC, CDC MS K-46, 4770 Buford Hwy, Atlanta, GA 30341

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Endurox and similar products
by Radimer, Kathy (CDC/CCHIS/NCHS) 29 Jun '06

29 Jun '06

Does anyone know of solid research on safety and efficacy Endurox and similar recovery-type products or have experience with these? Thanks, Kathy Radimer PhD MPH Nutritional Epidemiologist Division of Health Examination Statistics National Center for Health Statistics 3311 Toledo Rd Room 4221 Hyattsville MD 20782

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Think Globally, eat LOCALLY - Michael Pollan
by Susan Roberts 28 Jun '06

28 Jun '06

FYI Susan L Roberts, JD MS RD Director Food & Society Policy Fellows Program Thomas Jefferson Agricultural Institute 8830 NW 35th Street Ankeny, IA 50023 515.965.3859 515.480.5898 (c) foodandsocietyfellows.org Notice: This e-mail (including attachments) is covered by the Electronic Communications Privacy Act, 18 U.S.C. 2510-2521, is confidential and may be legally privileged. If you are not the intended recipient, you are hereby notified that any retention, dissemination, distribution, or copying of this communication is strictly prohibited. Please reply to the sender that you have received the message in error, and then delete it. _____ Q& A | Michael Pollan Think Global, Eat Local Wednesday, June 28, 2006; F01 You're standing in the supermarket contemplating a nice warm-weather meal -- maybe grilled fish or chicken and salad. But you worry: Is there any local or organic produce, or does that even matter? Is the salmon wild, or does it come from those fish farms that you hear might not be clean? Were the chickens raised in crowded cages and fed yellow dye? And what about the margarines, cookies and crackers that used to have all those trans fats, but you're not totally sure what trans fats are and why they're bad for you. In America these days, deciding what to eat is a real problem, says writer Michael Pollan. An abundance of foods tempts us. Multimillion-dollar food marketing and the latest scientific finds (or fads) muddle our thinking. And we don't have centuries of traditional eating patterns to help guide our choices. In the midst of that confusion, we've become heavier and less healthy every year. To figure out guidelines for what we should eat, Pollan set out on a five-year journey to learn more about where the foods we eat come from and just how safe they are. The result is his new "The Omnivore's Dilemma" (Penguin Press, $26.95). Staff writer Judith Weinraub recently asked Pollan to interpret some of his findings. Your initial question was "what should we eat?" How did you go about your research? Before I could figure that out, I had to know what I was eating. So I did the food detective work to trace what was on my plate. You went all over the country tracking American food -- to a cornfield in Iowa, a feedlot in Kansas, organic farms, McDonald's. You even hunted, gathered and grew food for a single meal. Was there anything in particular that surprised you? All that food, that seeming cornucopia of variety, kept taking me back to the cornfield in Iowa. So I followed a bushel of corn to see what you can make from it. I had no idea how much of our industrial system was based on corn, and turning corn into meat and processed food. What are the implications of having such a corn-based diet? Environmentally, it's dangerous to eat so much of one thing. Nature teaches us not to put all our eggs in one basket. Think of the Irish and the potato famine [in the 1840s]. One day a blight attacked their potato crop, and a million people died. The only way to keep a food monoculture going is with lots of chemicals -- they need more pesticides and fertilizer than mixed-cropped farms. The other side of it is our health. We need a great variety of food. If we don't get it, we're not getting what we need. You're very critical of the foods made from corn, and processed foods in general. Why? Corn products are not fresh food. To make them, you're using corn as an industrial raw material. Did researching the book make you reevaluate your diet? I avoid foods with more than five ingredients on the label, and I eat as few processed foods as I can -- in particular, anything made with high-fructose corn syrup. It's not evil, but it's a marker of a highly processed food. You don't eat fast foods now. Did you ever? I had a kid who liked to go to McDonald's. What turned me off was visiting a feedlot and spending time with a steer through his life. I saw how they live and how we make them into meat. Once you've seen that, it changes the way you eat. And my talking about it turned my son off fast foods. Do you eat any meat now? I don't eat any industrial meat. I only eat beef that's been fed grass from start to finish. What about chickens? I do tend to buy organic chickens, but they don't do a lot of free-ranging. And when I can, I buy pasteurized chickens and eggs. What about farmed fish? Salmon are not sustainable. But shellfish are fine. Generally they purify water rather than making it filthy. Which is more important: buying locally made or grown foods or organic foods? Given the choice, buy local over organic. Often local food is organic, but farmers may not have the capital to deal with all the paperwork involved. But I do buy organic chickens because they aren't fed antibiotics or growth hormones. And I buy organic milk -- but I look for milk from cows that have been grass-fed. Sometimes you can find that information on the label. Doesn't organic food often cost more? It's a crime that only the fairly affluent in this country can afford to eat healthy food. But the problem is not that that food is so expensive. It's that industrial food is so cheap. And the real cost is being charged to the public health. If we spent more on healthier food, my guess is we could spend a lot less on health care. So what's an ordinary supermarket shopper to do? Shop somewhere else. Get out of the supermarket and go to farmers markets, where the food is fresh, tastes better, is more nutritious, and you know it hasn't been processed. It forces you to be a non-industrial eater, and your children learn that carrots are not industrially lathed little bullets. But buying everything at farmers markets isn't realistic for most people. So what specific advice can you give supermarket shoppers? Read the labels. And don't eat anything your great-grandmother wouldn't recognize as food. C 2006 The Washington Post Company

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Extension members of listerv: help! need answer to canning question quick!
by Alice Henneman 28 Jun '06

28 Jun '06

Hi all, I need an answer to a canning question quick. A person just called and canned quarts of meatballs at 10 pounds of pressure for 75 minutes. In our state -- (altitude between 1200 and 1700 feet above sea level in my area), the recommendation is 11 pounds of pressure for 90 minutes. My two questions: 1) The second batch was canned yesterday at 5:15 (time is now 2:45) -- can she recan them using the correct time/pressure if she does so with the 24 hour time frame? 2) The first batch was canned Monday at 3:15. Is there anything that can be done to this to make it safe? Thanks in advance. Alice ........................................................................ Alice Henneman, MS, RD, Extension Educator University of Nebraska-Lincoln Extension in Lancaster County 444 Cherrycreek Rd., Ste. A; Lincoln, NE 68528 USA ahennema(a)unlnotes.unl.edu 402/441-7180 Fax: 402/441-7148 FOOD Web site: http://www.lancaster.unl.edu/food Mix & Match MyPyramid PowerPoints: http://lancaster.unl.edu/food/MyPyramid.shtml

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Reviewers needed for educational materials, JNEB
by Jill Patterson 28 Jun '06

28 Jun '06

Hello Sneezers, Please respond to my email address (jxp54(a)psu.edu) for this request. Would you like to review one of the following educational materials for JNEB? Here is your opportunity to get a small publication, free educational material (if it is a book), and do service for our journal. There are 4 materials listed below. Please email me with your name, mailing address, title, and email address. Make sure you are registered at Elsevier for JNEB (which most of you are since you are a member of SNE), or register yourself at http://ees.elsevier.com/jneb/. When you email me, indicate which one of the following 4 you are interested in reviewing. 1. Web site; National Dairy Counsel, second grade curriculum 2. Web site: National Dairy Counsel, fourth grade curriculum 3. Book: The Volumetric Eating Plan, hardcover book, 2005, companion book to Roll's first Volumetrics book, 296 pp. 4. Book: Geriatric Nutrition, 2006, Jones and Bartlett Publishers, hardcover book, 570 pp. text book or resource book for a college level geriatric nutrition course. Thanks so much. I will get back to the first people who contact me. Jill ********************* Jill Patterson, Ph.D. Assistant professor of nutrition Editorial Associate, GEMS and Reviews, JNEB Dept. of Nutritional Sciences 5 Henderson Bldg. University Park, PA 16802 Office: 814-865-1857 Fax: 814-865-5870 email: jxp54(a)psu.edu

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Web resource: "Fruit & Vegetable Bowl Game" quiz
by Alice C Henneman 28 Jun '06

28 Jun '06

Hi all, If you need a quick article or activity for the summer months, you're welcome to use/adapt our "Fruit & Vegetable Bowl Game" quiz at http://lancaster.unl.edu/food/ftjul06.shtml Alice ........................................................................ Alice Henneman, MS, RD, Extension Educator University of Nebraska-Lincoln Extension in Lancaster County 444 Cherrycreek Rd., Ste. A, Lincoln, NE 68528 USA ahennema(a)unlnotes.unl.edu 402/441-7180 Fax: 402/441-7148 FOOD Web site: http://www.lancaster.unl.edu/food MyPyramid materials: http://lancaster.unl.edu/food/mypyramid.shtml

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Sneeze_l June 2006