Savannah Valley District

Are You a Breakfast-Skipper?

Christine Patrick, Senior County EFNEP Agent Although breakfast is the most important meal of the day, it is the most often missed. Skipping breakfast causes irritability, sluggishness, slow thinking, and inefficiency by midmorning. For quick energy, you may crave snacks like candy or a cookie. Usually, the nutrients missed by skipping breakfast aren’t “made up” […]

Teen Cuisine Curriculum

Patti Chapman, Nutrition Educator – Beaufort County The Expanded Food and Nutrition Education Program (EFNEP) team finished the school year teaching these sixth graders the Teen Cuisine curriculum.  (“The curriculum addresses key concepts about nutrition, food preparation and cooking, food safety, and physical activity using approaches and strategies that enhance learning and behavior change among […]

Okra Means You’re Eating Down South

Christine Patrick, County Extension EFNEP Agent If okra is on your plate, you’re probably somewhere below the Mason-Dixon line. You lucky thing. This native of Ethiopia has become identified with Southern cuisine as much as grits and collards. Versatile? You bet! Some people like it breaded and fried. Others like it stewed with tomatoes and […]

Top 10 Tips for Grilling Foods Safely

Christine Patrick, County Extension EFNEP Agent As you fire up the grill for a summer cookout, be sure the foods you serve to family and friends don’t spoil the fun by making people sick! Here are ten tips to prevent this from happening: Wash hands for 20 seconds with soap and warm water before and […]

Healthy Choices of Ethnic Foods

Christine Patrick, County Extension EFNEP Agent Look for these menu items and terms when choosing healthy ethnic foods: Cajun:  Boiled crawfish or shrimp; boiled or grilled seafood; Creole and jambalaya dishes; turkey or roast beef Po’ Boy sandwiches; red beans and rice without sausage Chinese: Steamed dishes (e.g. dumplings, rice, spring rolls, and whole fish); […]

Choosing the Right Canner for Home Canning

Christine Patrick, County Extension EFNEP Agent Many myths exist about safe ways to can foods. The reality is that food must be processed using the right equipment and the right recipes to ensure safety. The type of canner you need depends on the food you want to preserve. A water bath canner is used to […]

Cook Once, Eat Twice

Christine Patrick, County Extension EFNEP Agent If you find meal preparation to be hectic after a long day at work and want to find a way to make it less of a drudgery, try a simple remedy:  Cook once, eat twice. If you have to cook anyway, why not cook twice as much as you […]

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 […]