News: News Releases
Oct. 28, 2016
What is the best way to cook vegetables so nutrients aren’t destroyed?
You’re right — the heat involved in cooking vegetables can destroy some nutrients, but for others, it actually enhances their absorbability. For example, both beta carotene (think carrots) and its relative, lycopene (tomatoes), are more easily absorbed by the body after cooking. Cooking changes the structure of these nutrients’ molecules, allowing our bodies to absorb them much more efficiently. Adding some healthy fat, such as olive or canola oil, also helps.
With different nutrients reacting differently to the cooking process, it can get confusing. As a general rule, limit cooking time: The less time a vegetable is exposed to heat, the more nutrients it will retain.
You’ll also want...
Oct. 27, 2016
COLUMBUS, Ohio — When they have the knowledge, confidence and support, young people can make profound changes in their community.
That’s the idea behind the #OHteens4Health Health Summit for Youth, 9:30 a.m.-3:30 p.m. Nov. 12 on the campus of The Ohio State University.
“We want teens to come and feel empowered, and gain some tools they can use to make changes in their own communities,” said Katie Riemenschneider, the Ohio 4-H Healthy Living Program coordinator.
“The idea is to find something they feel passionate about and learn how they can advocate for change.”
The summit is for middle school and high school students who have a passion for healthy living and want to help make changes toward that goal, whether it’s in an organization they...
Oct. 26, 2016
COLUMBUS, Ohio – Growers — extra care for your sprayer now can save time and money later.
So says Erdal Ozkan, an engineer and spray technology expert with the College of Food, Agricultural, and Environmental Sciences at The Ohio State University.
Ozkan, who is an agricultural engineering professor who also has appointments with Ohio State University Extension and the Ohio Agricultural Research and Development Center, said spending an hour or two now to prepare a sprayer for winter storage can help prevent problems with sprayer accuracy in the spring.
OSU Extension and OARDC are the outreach and research arms, respectively, of the college.
“If you want to avoid potential problems and save yourself from frustration and major headaches, you will be wise to give your...
Oct. 24, 2016
COLUMBUS, Ohio — An upcoming event at The Ohio State University will feature the ambitious new National Ecological Observatory Network (NEON), whose contractor, the Battelle Memorial Institute, is based in Columbus.
Gene Kelly, visiting head scientist at NEON’s Boulder, Colorado, headquarters, will present “The National Ecological Observatory Network: Using Ecological Science to Better Understand Our World” to headline the Nov. 10 breakfast program by the Ohio State-based Environmental Professionals Network (EPN).
The NEON project, when complete, will gather vast amounts of data, or “big data,” on how America’s biodiversity and natural resources are changing because of climate change, land-use change and invasive species. It’s funded by $...
Oct. 21, 2016
COLUMBUS, Ohio — As the school year progresses, many families are revisiting that age-old question: pack lunch or buy? Recent federal regulations have caused changes to school lunches, prompting many parents and children to rethink their options.
“There are many demands on schools to get school lunches ‘right,’ both so students get the nutrition they need and so that they will be attracted to school lunches from a taste perspective,” said Brian Roe, professor of agricultural economics in the College of Food, Agricultural, and Environmental Sciences at The Ohio State University.
Roe and his colleagues are seeking adults with children in grades 4-11 who attend a school that serves lunch to participate in a study where the student and the adult...
Oct. 21, 2016
When I ordered a pumpkin spice-flavored coffee the other day, a friend told me there’s no real pumpkin in the flavoring used in the drink. I told her I didn’t think there was any pumpkin in any kind of pumpkin spice, and she got upset with me. Am I right?
In general terms, yes, you’re right. Pumpkin spice is more accurately called “pumpkin pie” spice — something everyone would be familiar with if they still made pumpkin pie from scratch.
Pumpkin spice-flavored foods are everywhere this season — from cereal and yogurt, to crackers and tortilla chips. Pumpkin pie spice is actually a combination of different spices, including cinnamon, nutmeg, ginger, and clove or allspice (or both). In fact, you can make your own pumpkin pie spice by...
Oct. 19, 2016
COLUMBUS, Ohio – A new app from The Ohio State University allows growers to compare the effectiveness of different management decisions within fields. The aim, in part, is to improve water quality throughout the state.
Called Ohio State PLOTS, the free app allows growers, as well as consultants and others who support growers, to design replicated plot layouts by creating on-farm trials that can compare hybrids, seeding populations, fertilizer rates and nutrient management systems, among other practices and inputs, said John Fulton, precision agriculture specialist for Ohio State University Extension.
The app allows users to digitally compare various treatments within their fields to determine the best management plan for their fields, before extending financial or labor...
Oct. 19, 2016
WOOSTER, Ohio — The Organic Food and Farming Education and Research program, part of The Ohio State University, will hold a public listening and planning session on Nov. 9 in Wooster. Organic farmers and others are invited to attend.
The purpose of the event is to help plan the program’s future, said Doug Doohan, interim director of the program, which is called OFFER for short. He’s a professor in Ohio State’s College of Food, Agricultural, and Environmental Sciences.
There will be updates on current research, time for questions and answers, and a discussion to hear participants’ ideas on where the program should be going. Leah Miller, former director of the Fresno, Ohio-based Small Farm Institute, will facilitate the discussion.
Help chart the program...
Oct. 17, 2016
Study Could Also Help Food Processors Combat Undesirable Volatile Compounds
COLUMBUS, Ohio — A word to the wise: Garlic breath can last for 24 hours. But fortunately, science is here to help.
Researchers at The Ohio State University have figured out how foods like apples, mint leaves and even lettuce can prevent halitosis caused by garlic’s sulfur compounds when eaten at the same time or soon after a garlic-laden meal.
The scientists are with Ohio State’s Department of Food Science and Technology in the College of Food, Agricultural, and Environmental Sciences.
Previous research, including some done in the department, has identified such food saviors, said Sheryl Barringer, chair of the department and co-author of the current study in the Journal of Food Science...
Oct. 14, 2016
COLUMBUS, Ohio – Owners of farms, forests, nurseries and greenhouses that use pesticides in agricultural plant production now have access to a new manual that outlines the new regulations and safeguards under the revised 2015 Worker Protection Standard.
The new manual, called “How to Comply With the 2015 Revised WPS for Agricultural Pesticides,” was recently released by the U.S. Environmental Protection Agency and details the important new rules that impact employers of agricultural workers, said Mary Ann Rose, program director for Ohio State University Extension’s Pesticide Safety Education Program.
OSU Extension is the outreach arm of the College of Food, Agricultural, and Environmental Sciences at The Ohio State University.
The rules impact thousands of...