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Posts Tagged: nutrition

Food banks in Fresno and Tulare consider merger

UCCE nutrition educator Grilda Gomez provides nutrition education at FoodLink of Tulare County fresh produce giveaway in Farmersville.
UC Cooperative Extension in Tulare County has a long history of collaboration with FoodLink, the local food bank. For that reason, the nutrition, family and consumer sciences advisor and nutrition educators are closely monitoring recent negotiations about a proposed merger of FoodLink for Tulare County, Inc., with the Community Food Bank in Fresno County.

The Visalia Times-Delta reported that UC Cooperative Extension was one of the organizations represented at a meeting about the potential merger last Friday, which also included Kaweah Delta Healthcare District, Pixley-based Be Healthy Tulare and United Way of Tulare County.

“I guess one of my fears is there is an inherent distrust of Fresno,” the story quoted Cathi Lamp, nutrition, family and consumer sciences advisor for UCCE in Tulare County and a former FoodLink board member. Lamp said she is concerned the merged food bank would be based in Fresno County, and Tulare County's needs might be ignored.

Julie Cates, UCCE nutrition program coordinator, told me FoodLink of Tulare County has long focused on distributing quality, nutrient dense products and partnering with agencies, such as UCCE, to provide nutrition education. 

"We were able to have our teachers at the school receiving the 'farmers market' write testimonial emails and one teacher submitted letters from the fourth-grade students," Cates said. "I am very pleased with this outcome, as it illustrates how the food distributions are migrating from the inner to outer circles of the social ecological model in which we are striving to serve, reflecting universal behavior change."

View a one-minute video about one of the collaborative projects conducted by FoodLink of Tulare County and UCCE Tulare County:

Posted on Monday, March 10, 2014 at 10:02 AM
Tags: Cathi Lamp (2), Grilda Gomez (1), Julie Cates (2), nutrition (70)

UCCE provides nutrition education called for after food stamp cuts

The UC CalFresno and Expanded Food and Nutrition Education programs teach SNAP recipients valuable lessons for making the best use of their benefits.
After the Fresno Bee ran a story about local families' struggle to cope with cuts to the federal Supplemental Nutrition Assistance Program (SNAP), commonly known as food stamps, Sanger resident Nina Balbach responded with a letter to the editor suggesting SNAP recipients could still buy enough food with the reduced benefits.

"I went to our local Winco grocery story (without coupons) on Saturday and priced a week's worth of groceries," Balbach wrote. "I was over budget by 6 cents."

She said the government "is not teaching our disadvantaged how to cook, shop or budget."

In today's letters to the Fresno Bee, Kristen Stenger, UC Cooperative Extension advisor in Fresno County, pointed out that UCCE nutrition educators teach low-income families how to eat, budget, shop and cook via the UC CalFresh Program and Expanded Food and Nutrition Education Program. The classes are supported by the USDA.

"The Plan, Shop, Save and Cook curriculum teaches budgeting, shopping, and cooking to help grow healthy families. Eating Smart, Being Active curriculum is also used. It pairs nutrition education, meal planning, and money management with physical activity. Over the last year these programs taught over 40,000 adults and youth about nutrition and healthy living in Fresno County," Stenger wrote.

Read more here:


Posted on Wednesday, November 13, 2013 at 8:43 AM
Tags: Kristen Stenger (1), nutrition (70)

Teens drink too many sugary beverages

A 20 ounce soda contains 16 teaspoons of sugar.
A policy brief published by the California Center for Public Healthy Advocacy reveals "an alarming spike" in sugary beverage consumption among 12- to 17-year-olds, reported the Appeal Democrat, a newspaper that serves Sutter and Yuba counties.

"We are in the midst of a youth diabetes epidemic that is perpetuated by all of these sugary drinks," said Harold Goldstein, one of the report's authors and the executive director at the California Center for Public Health Advocacy.

Research cited in the policy brief found that the percent of children under the age of 12 who drink at least one sugar-sweetened beverage per day dropped between 2005 and 2012, however sugar beverage consumption increased among adolescents. Even in groups where sugar-sweetened beverage consumption declined between 2000 and 2010, the drinks continue to be a significant contributor to total caloric intake, especially for children and adolescents.

Appeal-Democrat reporter Andrew Creasey noted in the story that UC Cooperative Extension in Yuba and Sutter counties is helping teenagers understand the high level of sugar in their favorite beverages by displaying white sugar in the equivalent quantities.

"It's pretty shocking for them to see how much sugar is in these beverages," said UCCE nutrition educator Chelsey Slattery. "We talk about the health effects, the potential weight gain and how it can lead to diabetes and heart issues."

Slattery and her colleagues also teach students how to read a food label and how to be wary of advertisements.

"Sunny Delight has things like a sun and an orange on its label that make you think it's a healthy beverage, but it's only 5 percent juice," Slattery said.

Slattery encourages students to drink 100 percent juice, milk or water, the article said.

Posted on Tuesday, October 29, 2013 at 10:56 AM
Tags: Chelsey Slattery (1), nutrition (70)

Don't shun frozen and canned fruits and vegetables

Frozen fruits and vegetables are a good choice.
Admonitions by nutritionists to eat more fruits and vegetables for good heath may be steering people into the grocery store produce department. But for better value, year-round selection and environmental benefits, don't neglect the canned and frozen food aisles, advised an article in Mother Jones magazine.

Nutritionally, preserved fruits and vegetables can be equivalent or superior to fresh, said Diane Barrett, UC Cooperative Extension specialist in the Department of Food Science and Technology at UC Davis.

By the time a stalk of broccoli makes it from the farm to the supermarket to your refrigerator, it has already lost some of its nutritional value. "Fruits and vegetables are frozen within hours of harvest, so that actually allows you to retain those nutrients," Barrett said.

Barrett's analyses show that vitamin C, fiber, potassium and zinc remain intact during the freezing process. Blanching before freezing may make vitamins A and E more digestible.

Mother Jones senior editor Kiera Butler turned to Carl Winter, also a UCCE specialist in the Department of Food Science and Technology at UC Davis, for information about pesticide residue in fresh and processed food.

Processed fruits and vegetables generally have less pesticide residue than fresh conventional produce, Winter said. This is because some fruits and vegetables are washed in a machine that jostles them around to remove dirt and debris before they are processed. Some are also blanched and peeled.

Posted on Monday, September 30, 2013 at 9:27 AM
Tags: Carl Winter (2), Diane Barrett (1), nutrition (70)

UC nutrition education helps San Diego residents fight fat

How much sugar is in a can of soda? Is an instant noodle cup a healthy lunch? The answers are in a video produced by San Diego County News Center that featured a nutrition presentation by UC Cooperative Extension nutrition educator Shirley Salado. Salado is part of EFNEP - the Expanded Food and Nutrition Education Program.

UCCE has hosted EFNEP in San Diego County for nearly 40 years, educating underserved, low-income populations on making healthy food and fitness choices for themselves and their children.

See the video here:

Posted on Wednesday, July 31, 2013 at 11:28 AM
Tags: nutrition (70)

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