Savannah Valley District

Nutrient Density

Christine Patrick, County Extension EFNEP Agent Why is an apple a better choice than a bag of pretzels? They have roughly the same number of calories, but nutrients count, too. The apple provides fiber, Vitamin C, and potassium for an equal number of calories. Therefore, the apple has a higher nutrient density. A serving of […]

Egg Shelling Safety

Christine Patrick, County Extension EFNEP Agent Eggs can be a part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. To be safe, they must be properly stored, handled, and cooked. Some unbroken fresh shell eggs may contain Salmonella enteritidis bacteria that can cause foodborne illness. Researchers say that […]

Teen Cuisine Curriculum Training

Patti Chapman, Nutrition Educator All of the more recently hired Nutrition Educators with the Expanded Food and Nutrition Education Program (EFNEP) recently completed their Teen Cuisine curriculum training.   “Teen Cuisine is designed to teach youth from grades 6 to 12 important life skills to promote optimal health – both in the present and in […]

Getting Children to Eat Fruits and Veggies

Christine Patrick, County Extension EFNEP Agent Often children have an adverse reaction to being asked to eat fruits and veggies. If you want your kids to eat more produce the following easy tips are bound to help. Children like it when fruits and vegetables are in small, easy-to-eat, easy-to-grab, bite-sized pieces. Many children may be […]

Reusable Grocery Bags

Christine Patrick, County Extension EFNEP Agent Research shows that cloth shopping bags need to be cleaned regularly to keep them from becoming breeding grounds for germs. Researchers at the University of Arizona and Loma Linda University in California tested reusable bags from 84 people entering grocery stores. While they did not find any harmful bacteria, […]

Canning Greens

Christine Patrick, County Extension EFNEP Agent Are your friends asking what to do with a surplus of chard, spinach, collards, kale, mustard greens, or turnip greens? Greens are excellent sources of vitamin A, calcium, folic acid, and fiber. Preserve extra spinach, collards, kale, and other spring greens by freezing, pressure canning, or drying them. Freezing […]

Discarding Spoiled Canned Foods Safely

Christine Patrick, County Extension EFNEP Agent Home food preservers need to know what to do if a jar of food spoils or was improperly processed. Foods must be processed properly to kill bacteria that cause foodborne illness. High-acid foods like fruits and jams must be processed in a water bath canner to prevent molds and […]

Soup for Cold Winter Days

Christine Patrick, County Extension EFNEP Agent There are lots of good reasons to eat soup during January, National Soup Month.  Soup warms the body during the cold days of January and February, but it also warms the heart and soul. It’s simple and it’s the ultimate comfort food—always a welcome change after the holiday frenzy. […]

New Year’s Resolutions

Christine Patrick, County Extension EFNEP Agent New Year’s resolutions, coming as they do after the excesses of the holidays, typically have to do with living a smarter, healthier lifestyle. And the most common resolutions focus on foods and eating habits—resolutions such as “lose weight, avoid fast foods, eat more vegetables, drink more water,” and so […]

Moldy Cakes, Pies, & Bread

Christine Patrick, County Extension EFNEP Agent The holidays are the high season for baking bread, cakes, and pies. Bakers are taking extra time to achieve perfect results, seeking fresh ingredients, and using high-quality recipes. These baked treats take extra time, money, and effort but the result is a great final product. Home-baked foods are often […]