My husband has diabetes and we’re not sure what that means for him with all the holiday meals and celebrations we’re anticipating this month. Do you have any tips on how he can manage his diabetes through the holidays?
With some 34.2 million Americans who have diabetes and some 88 million who have prediabetes, according to the Centers for Disease Control and Prevention, having an understanding of how to manage the disease is key to healthy living for millions of people nationwide.
And the holidays can present additional challenges for those who live with diabetes, particularly as people look for ways to either avoid temptation or make better choices while they navigate all the indulgences of the season, said Jenny Lobb, a family and consumer sciences educator for Ohio...
Due to COVID-19 restrictions, we plan to host only our immediate family for Thanksgiving this year, but I still anticipate having leftovers. How long after Thursday can we safely eat the leftovers?
As COVID-19 safety restrictions tighten across the country, many families are changing their usual Thanksgiving plans, with many planning to put precautions in place at holiday gatherings such as social distancing and asking those with COVID-19 symptoms not to attend, according to a nationwide survey from The Ohio State University Wexner Medical Center.
The survey found that 79% of respondents say they plan to celebrate only with household members, 73% plan to follow social distancing measures, 67% plan to wear masks, and 62% plan to celebrate with no more than 10 people in...
I’m making a turkey for the first time because, this year, we’re staying home for Thanksgiving and avoiding our traditional large holiday gathering due to the pandemic. However, as a novice, I’m not sure how to thaw the turkey. What do I do?
Good question!
It’s very important that you thaw and cook your turkey safely to help avoid developing foodborne illnesses. Thawing a frozen turkey correctly helps minimize the growth of bacteria, which can cause foodborne illnesses. While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that might have been present before freezing can begin to grow again, according to the U.S. Department of Agriculture Food Safety and Inspection Service.
There are three safe ways to thaw a...
COLUMBUS, Ohio—With all the expenses that typically occurs during the winter holiday season, avoiding overspending can be hard. In fact, many struggle to stay within normal spending limits during the holidays, often taking months into the next year to pay off the resulting debt.
While this has become an annual issue for many consumers, the economic stress many are already dealing with now as a result of the COVID-19 pandemic has caused the issue to take on even more significance this year.
Already, some 49 percent of consumers say the pandemic has negatively impacted their holiday budgets, according to the 2020 Holiday Outlook by PwC, formerly Price Waterhouse Coopers. The international accounting firm’s survey of more than 1,000 consumers found that total holiday...
COLUMBUS, Ohio—The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University has been awarded a $770,000 grant to improve food safety and prevent foodborne illnesses in Kenya.
The initiative is one of four new research projects announced by the Feed the Future Innovation Lab for Food Safety, which is funded by the U.S. Agency for International Development as part of Feed the Future, the U.S. government’s global hunger and food security initiative.
The 3.5-year project, “Chakula salama: a risk-based approach to reducing foodborne diseases and increasing production of safe foods in Kenya,” includes a team of researchers from The Ohio State University, the University of Florida, Kenya Medical Research Institute, and the University...
I’m wondering if you can offer any tips to help me avoid gaining weight but still enjoy the fall and winter holidays? I’ve already gained several pounds while working from home due to COVID-19 and I’m worried that the holidays will cause me to gain even more.
With the holidays approaching, many people are concerned about trying to stay healthy while also enjoying all the rich, delicious foods and traditions associated with the many celebrations that are or will be soon occurring through the end of the year.
While the issue of maintaining your weight or avoiding weight gain over the holidays is something that many people focus on this time of year, the issue has taken on even more significance for many people this year who’ve already gained weight during the...
With the COVID-19 pandemic still a major issue in my area, how can I celebrate the holiday season while keeping myself and my family safe?
The COVID-19 pandemic is still a major issue in many areas, with the nation reporting more than 100,000 new cases in a day this week. In Ohio, for example, 4,229 new COVID-19 cases were reported Tuesday.
With that in mind, health experts have released guidance on how to have safe holiday celebrations in the midst of the pandemic. The U.S. Centers for Disease Control and Prevention has offered recommendations on what people need to know before traveling, hosting, attending parties, or gathering with family and friends during the holiday season.
When planning to host a holiday celebration, the CDC says the most important thing is to assess...
I know that kale is healthy for you, but I’m having a hard time getting my kiddos to eat it. Got any tips?
You are correct: Kale is a very nutritious food! It contains vitamins A, C, B6, and K in addition to manganese, calcium, potassium, and iron.
Additionally, kale is a low-calorie, nutrient-dense food that is high in antioxidants and rich in brain-healthy nutrients such as lutein, folate, and beta carotene. Research suggests leafy greens such as kale, spinach, and collards can help slow cognitive decline.
“Kale is a healthy fall vegetable that can keep growing deep into cold weather,” said Tim McDermott, an educator with Ohio State University Extension, the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences (...
The COVID-19 pandemic has caused me to rethink how I access food, including a push to grow my own food, kind of like a victory garden. Where can I find tips and information on how to grow my own food in Ohio, even in the winter?
You aren’t alone in your desire to take more control over your food this year.
The COVID-19 pandemic has caused many people to express a desire to grow their own food. In fact, more consumers nationwide are expected to plant gardens this year. For example, online searches for “growing vegetables from scraps” increased 4,650% in March compared the same time last year, according to Google Trends.
The good thing about Ohio is that the Buckeye state is a four-season growing environment, said Tim McDermott, an educator with Ohio State...
COLUMBUS, Ohio—A new endowed fund to support food safety has been established thanks to a $100,000 gift from Bill Marler and Marler Clark LLP PS, The Food Safety Law Firm.
The gift, presented to The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) Oct. 1, brings the fund’s total to $169,863 and establishes it as a permanent endowment for The Center for Foodborne Illness Research and Prevention (CFI).
Founded as a nonprofit organization in 2006, CFI brought its 14-year record of protecting public health to CFAES in September 2019. The center, which is now housed within the CFAES Department of Food Science and Technology, has a mission to advance a more scientific, risk-based food safety system that prevents foodborne...
We bought some frozen chicken breasts that already have grill marks on them. The grill marks mean the chicken is already cooked, so I can just heat it up in the microwave, right?
Not necessarily.
While some frozen foods have the appearance of grill marks, browned breading, or other signs that normally indicate that the foods have been cooked, they can still be raw and need to be fully cooked before eating. It’s best to read the packaging on frozen foods before eating them to make sure you prepare them correctly. Proper preparation is key to avoiding foodborne illnesses from eating raw or undercooked foods that need to be cooked before eating.
However, a new study released last week from the U.S. Department of Agriculture Food Safety and Inspection Service...
Does eating a piece of fruit or squeezing it into a juice to drink offer the same health benefits?
No. Even if you take an orange and squeeze fresh orange juice, drinking the juice of the orange doesn’t offer the same health benefits of eating the orange.
Fruit juice lacks fiber, an important nutrient found in whole fruit, writes Dan Remley, an educator in family and consumer sciences for Ohio State University Extension, the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
“Fiber helps the digestive system, lowers cholesterol, promotes a healthy colon, and lowers blood sugar spikes, just to name a few benefits,” Remley writes in The Juice on Juice, a blog post at the Live Healthy...
I know that autumn means pumpkins will be available in abundance, but what other produce is in season in the fall?
You are correct: This is the time of year when you will start to see pumpkins, squash, and gourds—which are all part of the Cucurbitaceae family—for sale in grocery aisles, farmers markets, and farms.
But fall is also a good time to buy grapes, apples, watermelons, potatoes, berries, zucchini, yellow squash, and peaches, among many other seasonal fruits and vegetables. In fact, those are some of the commodities that many grocery stores are now starting to promote heavily at discounted prices in their grocery aisles, according to the Sept. 4 edition of the National Retail Report, a weekly roundup of advertised retail pricing information compiled by...
LONDON, Ohio—The U.S. trade policy, labor and immigration issues, agricultural commodity markets, and the food supply chain will be among the topics addressed at a panel discussion during the 59th annual Farm Science Review Sept. 22–24 at fsr.osu.edu.
The previously titled Tobin Talk, now The Talk on Friday Avenue, “Value Chains in Food and Agriculture,” on Sept. 22 at 10 a.m. at fsr.osu.edu, will feature comments from a panel of agricultural economists from The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
The Talk on Friday Avenue is among a series of presentations at Farm Science Review to address topics relevant to the agricultural industry, from controlling weeds and managing beef cattle to...
Is there a tick that causes people to develop an allergy to red meat, and can it be found it Ohio?
Yes, to both of your questions.
The tick you are referring to is called the lone star tick, which, in certain cases, in some people, can cause an allergy to red meat after being bitten by the tick.
This species of tick entered Ohio over the last decade or so. It has since spread throughout the state, although it is more common in southern Ohio, said Tim McDermott, an educator with Ohio State University Extension, the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
While the lone star tick prefers a wooded habitat, in many cases, it can also be found along the perimeter of pasture and hay fields that extend...
COLUMBUS, Ohio—Interested in experiencing the COSI sensory playground virtually through the 360-degree lens of a 9-year-old? Want to learn how to conduct a field trip around the world through the use of virtual reality? Have you ever wondered how to make your own lava lamp?
A new website offered by the Ohio 4-H STEM program can show you all that and more.
The Ohio 4-H STEM blog provides youths, teachers, youth development professionals, volunteers, and parents with hands-on science, technology, engineering, and math ideas that are applicable to students of all ages.
The blog, which is organized by subject areas and categorized by grades K–12, offers engaging STEM programming that promotes and excites exploration and learning, said Mark...
Last week it was onions, and now this week peaches have been recalled due to salmonella. What is salmonella, and how do fruits and vegetables get contaminated with it?
Good question. First, let’s look at the current recall that was linked to loose or bagged peaches packed or supplied by Prima Wawona or Wawona Packing Company LLC, according to an Aug. 27 alert from the Centers for Disease Control and Prevention.
The peaches, which were sold in many large retailers, including Aldi, Target, Walmart, and Kroger, were recalled due to potential contamination with salmonella enteritidis. A list of the impacted fruit can be found here. The peaches recall occurs as a nationwide onion recall—also due to salmonella contamination—was expanded Aug. 18 ...
How do I know if the onions or other food products in my pantry or fridge are part of a recall I just heard about?
There are currently two recalls to which you might be referring. The U.S. Food and Drug Administration issued a warning recently about onions that have been recalled by Thomson International Inc. of Bakersfield, Calif., due to concerns that the products might be contaminated with salmonella Newport.
Likewise, the U.S. Department of Agriculture’s Food Safety and Inspection Service issued a public health alert this week for ready-to-eat meat and poultry products containing onions that were a part of the FDA warning.
According to the FDA, the onions, recalled on Aug. 1, include all of Thompson International’s red, white, yellow, and sweet...
Is there a local source that I can use to find information and resources on food recalls?
While there are several online sources of information on food recalls, the Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University not only publishes information on the latest food recalls, it also provides multiple food safety resources, training, education, and information.
Founded as a nonprofit organization in 2006, CFI brought its 14-year record of protecting public health to Ohio State’s College of Food, Agricultural, and Environmental Sciences (CFAES) in September 2019.
The center, which is now housed within the CFAES Department of Food Science and Technology, has a mission to advance a more scientific, risk-...
Why should I use a meat thermometer while barbecuing steak on the grill? Can’t you just look at the steak to determine if it’s done by the color of the meat?
Although many people use color as an indicator of doneness when grilling meats, to lessen your chance of developing a foodborne illness, it’s best to use a meat thermometer to ensure that your meat is cooked to the correct internal temperature.
Your question is very timely, considering that July is National Grilling Month, with July 4th generally accepted as the most popular U.S. holiday for grilling, surveys have shown. And because your question is very similar to one that was asked in a previous “Chow Line” column, it’s best answered by reissuing that column here.
According to...
I’ve been searching for hand sanitizer and finally found a large bottle at a nearby store. The problem is, when I got home, I found out that it has methanol alcohol in it. Is it safe to use, and is it effective against COVID-19?
No, it’s not safe to use, says the U.S. Food and Drug Administration.
In a series of advisories posted over the past several days, the FDA has issued warnings about several hand sanitizers that contain methanol alcohol, because methanol can cause serious side effects when absorbed through the skin and can cause blindness or death when swallowed.
In fact, the FDA has published a list of hand sanitizers that it is advising consumers not to use because of potential methanol contamination. The federal agency said consumers should “...
I’m really worried about COVID-19 and want to keep my family safe, so lately, I’ve been rinsing my fresh fruits and vegetables with a mixture of bleach and water. That’s safe, right?
No, that is not safe. You should NEVER wash or rinse ANY food product with any form of bleach, disinfectant, or any other household cleaning chemicals.
In fact, the Centers for Disease Control and Prevention recently issued a notice to consumers alerting them to the dangers of rinsing, soaking, or washing any food products with bleach or disinfectant, after a significant number of consumers have been doing just that.
Calls to poison centers around the country regarding exposures to cleaners and disinfectants have increased sharply since the beginning of the COVID-19...
I read something about a salad recall due to cyclospora, but I’ve not really heard about cyclospora before – what is it?
Cyclospora cayetanensis is a microscopic parasite that can cause diarrhea, stomach cramps, nausea, and fatigue. When people eat food or drink water that’s contaminated with cyclospora, they can develop an intestinal illness called cyclosporiasis.
The U.S. Food and Drug Administration and the Centers for Disease Control and Prevention announced June 19 that they are investigating a multistate outbreak of cyclospora potentially linked to ALDI Little Salad Bar Brand Garden Salad from ALDI grocery stores, Hy-Vee Brand Garden Salad from Hy-Vee grocery stores, and Signature Farms Brand Garden Salad from Jewel-Osco.
As of now, the recalled...
Summer is finally here and I’m craving fresh cherries, sweet corn and delicious ripe tomatoes fresh off the vine. What other fruits and vegetables are in season during the summer?
With tomorrow, June 20, being the first day of summer this year, now seems like a good time to revisit what fruits and vegetables are in season now.
As published in a previous “Chow Line,” summer heat and long days make it a good time to indulge in a variety of fresh fruits and vegetables like berries, melons, sweet corn and tomatoes, among a wide range of plentiful produce. Not only are these items extremely fresh and flavorful because they’re in season, they’re also widely discounted because of the abundance of supply based on the time of year.
Improved technology and...
COLUMBUS, Ohio—While many people are encouraged and, in some cases, mandated to wear face masks to prevent the spread of COVID-19, there are some complaints that have become a common refrain: the mask doesn’t fit correctly, it’s uncomfortable, it’s too hot, or the mask is hard to breathe through.
However, a material scientist at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) is working to change that.
Judit Puskas is in the final stages of developing a new polymer face mask that she expects will be more effective in the fight against COVID-19. Puskas, who is a Distinguished Professor in polymer science in the CFAES Department of Food, Agricultural and Biological Engineering, has a ...
