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:
Here's the link directly to the book: Give Me 5 A Day:
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
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
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 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
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[mailto:email@example.com] On Behalf Of Fern Gale
Sent: Monday, June 05, 2006 12:27 PM
Subject: [Sneeze_l] Preschool books about food and agriculture in
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 Gale Estrow, MS, RD, CDN
Private Nutrition Consultant, Educator and Speaker
200 West 18th Street
New York, New York 10011
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
Subject: New Food & Nutrition Assistance information @ ERS
New or updated information is available from USDA ERS on Food &
Nutrition Assistance. See new items in all topics at
This update covers Monday, June 26, 2006 to Friday, June 30, 2006
METHODOLOGY TO EVALUATE THE OUTCOMES OF THE TEAM NUTRITION INITIATIVE IN
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
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
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
From: Kenneth Hall [mailto:firstname.lastname@example.org]
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
accept her address. I sent the reply to Alice Henneman, Diane Hirsch,
> Your question was referred to me. From a science point of view and
> knowing the size or composition of the meatballs, there is no way of
> knowing whether the heat processing would have made this product safe
> the germination and growth of Cl botulinum.
> However, if that bacteria was able to grow, which would take several
> to produce the toxin, proper cooking would make an unsafe food safe.
> is to say that if the internal temperature of the center of the
> reached 212 degrees F. for 10 minutes, they would be safe with a
> As an Extension Scientist, I have had to make a decision when to pass
> facts on to consumers or tells them not to take a chance and dispose
> food in a safe maner. My recommendation often was to flush it down
> toiled so no animal might eat thediscarded food.
> The fact is that Cl bot toxin is destroyed within one minute at 212
> F. But as Extension Specialist we recommend liquid food to be
> 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
> minutes. It should be slightly longer at 1200-1700 ft elevation, but
> not recall the exact time - suspect it would be only 1 or 2 minutes
> becaue liquids boils at a lower temperature at higher elevations.
> Recanning would be an option only if the individual is using a recipe
> 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
> have confidence that the consumer will measure the internal
> the largest meatball during cooking and whether all meatballs will be
> heated equally? Whenever I was of the opinion that the consumer was
> to use the product regardless of my recommendation to discard it, then
> would provide the information about cooking to destroy the toxin.
> Whenever only a very few jars were improperly canned, I always
> discarding them and chalking it up to experience.
> Basically, I am saying that you have to make the decision, knowing
> potentionaly unsafe product can be made safe before consumption,
> but not likely by recanning or whether the food should be discarded.
> suggest it is usually best to error on the safe side.
> Finally, this question should have been referred to Dr. Elizabeth
> who runs the home food preservation center at U. of GA. Her address
> 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:
> 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:email@example.com] On Behalf Of Alice
> > 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
> > canning question quick!
> > Hi all,
> > I need an answer to a canning question quick. A person just called
> > canned quarts of meatballs at 10 pounds of pressure for 75 minutes.
> > our state -- (altitude between 1200 and 1700 feet above sea level in
> > 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
> > the
> > 24 hour time frame?
> > 2) The first batch was canned Monday at 3:15. Is there anything that
> > 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
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
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
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
- 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
website www.healthyweight.net <http://www.healthyweight.net/>
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
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
<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.
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
* Knowledge of health communication, social marketing, or
mass communication theories, principles, practices, and methods
* Experience in developing and evaluating behavior change
* 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
Does anyone know of solid research on safety and efficacy Endurox and
similar recovery-type products or have experience with these?
Kathy Radimer PhD MPH
Division of Health Examination Statistics
National Center for Health Statistics
3311 Toledo Rd Room 4221
Hyattsville MD 20782
Susan L Roberts, JD MS RD
Food & Society Policy Fellows Program
Thomas Jefferson Agricultural Institute
8830 NW 35th Street
Ankeny, IA 50023
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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
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
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
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
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
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 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:
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
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 Patterson, Ph.D.
Assistant professor of nutrition
Editorial Associate, GEMS and Reviews, JNEB
Dept. of Nutritional Sciences
5 Henderson Bldg.
University Park, PA 16802