I’m trying to incorporate more water into my kids’ daily meals. What are some ways to encourage them to drink more water?
According to a new study released this week in JAMA Pediatrics, drinking more water and fewer sugary drinks is associated with lower caloric intake in kids, teens, and young adults.
The study, which was released Monday, was based on data collected from 8,400 youths ages 2–19 nationwide. The data was reported in the National Health and Nutrition Examination Surveysfrom 2011–2012 and from 2015–2016. The youths reported whether they drank water daily, and they reported the number of sugar-sweetened beverages they routinely drank.
The study found that about one in five of those youths said they didn’t drink...
I prefer the texture of soft-boiled eggs versus hard-boiled eggs. Is it OK to use soft-boiled eggs for dyeing Easter eggs?
Well, that really depends on whether you plan to eat the Easter eggs or just use them for decoration.
Eggs are an important source of protein and are delicious to eat. However, they must be handled safely to prevent the chance of contracting a foodborne illness.
While it’s understandable that some people prefer the taste of soft-boiled eggs versus hard-boiled eggs, from a food safety standpoint, it is safer to use hard-boiled eggs for dyeing Easter eggs that you plan to eat. In fact, you should cook the eggs until both the yolk and the white are firm, not runny.
This is because eggs can contain salmonella, which is an organism that causes foodborne...
Tip 1: Getting ready for the growing season: Farmers and producers in Ohio can expect to see a wet April followed by a warmer and not as wet May that includes the possibility of normal or even a bit below normal rainfall. Early indications for the summer growing season include normal or slightly above normal temperatures and possibly a bit wetter weather than normal; however, June could be a bit drier. That’s according to Jim Noel, with the National Weather Service. Noel’s weather updates are featured in the Crop Observation and Recommendation Network’s C.O.R.N Newsletter, which is offered by agronomists and educators with The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
Tip 2: Lake Erie Watersnake...
Which fruits and vegetables are in season in the spring?
Rain and bright sunny days make spring a good time to indulge in a wide range of plentiful produce such as asparagus, cabbage, kale, spinach, and strawberries. Not only are these items extremely fresh and flavorful because they’re currently in season, but they’re also widely discounted because of the abundance of supply based on this time of year.
For example, the top advertised items on sale in local grocery stores this week were fruits, comprising 48% of all ads, and vegetables, accounting for 41% of all supermarket sale ads, according to the April 5 edition of the National Retail Report, a weekly roundup of advertised retail pricing information compiled by the U.S. Department of Agriculture.
While...
When is it ok to consume food that mold has grown on, and when should one throw the food away?
That depends, in part, on the type of food.
First, it’s important to understand what mold is.
Mold and yeast are generally considered spoilage organisms, as they cause undesirable changes to the appearance, texture, smell, and taste of the product, explains Abigail Snyder, an assistant professor and food safety field specialist for The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
However, some instances of mold growth on food introduces food safety concerns, Snyder wrote in Mold Has Grown on Your Food: What Should You Do, a recent Ohioline fact sheet.
Ohioline is Ohio State University Extension’s free online...
As a food blogger, I’ve written my own recipes before, but I’m wondering how I can incorporate the most updated food safety information into those recipes. Do you have any advice for me?
A new online tool that was launched this month will allow people who develop and write recipes to incorporate step-by-step food safety information into those recipes.
The Safe Recipe Style Guide was developed by food safety experts and food journalists as part of an effort to help educate consumers on safe food-handling practices. The free online tool, which is offered by the Partnership for Food Safety Education, a Virginia-based nonprofit food safety organization, provides recipe writers information about how to incorporate food tips into most recipes.
The...
Tip 1: “Zombie” deer meat? A recent Chow Line column answers a question on chronic wasting disease, which has also been called “zombie deer disease.” This disease rots the brains of deer, elk, and moose, causing them to act lethargic and less afraid of humans before dying, according to the Centers for Disease Control and Prevention. As such, the CDC advises people to take certain precautions when dealing with deer or elk and the meat from those animals in areas where chronic wasting disease is confirmed within the wild herd. While Ohio’s current status designation is “chronic wasting disease-free in the wild,” there have been some reported cases in three surrounding states: Michigan, West Virginia, and...
I am thinking about removing gluten from my diet. Is there anything that I need to consider before making that decision?
Yes. An important thing to consider before going gluten free is the question of why you want to make that change.
Gluten is a protein that is found in wheat, barley, and rye. It also appears in many processed foods.
There is often a medical reason—such as wheat allergy, celiac disease, or non-celiac gluten sensitivity—why a person must follow a gluten-free diet, said Shannon Carter, educator, family and consumer sciences, Ohio State University Extension. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences.
However, some people have adopted a gluten-free diet because they...
I keep hearing about “zombie deer.” What is that?
What you are talking about is chronic wasting disease, a disease that has been featured in numerous national media outlets and news stories in recent weeks.
Chronic wasting disease, which has also been called “zombie deer disease,” rots the brains of deer, elk, and moose, causing them to act lethargic and less afraid of humans before dying, according to the Centers for Disease Control and Prevention.
While Ohio’s current status designation is “chronic wasting disease-free in the wild,” there have been some reported cases in three surrounding states: Michigan, West Virginia, and Pennsylvania, the CDC said. The disease has been detected in 24 states thus far, the CDC said.
“Chronic...
My little boy is at the age where he has decided he does not like to eat vegetables. As a parent, how can I instill better eating habits in my child?
While it’s normal for young children to be picky eaters, there are ways that you can help them develop healthier eating habits. One easy way is through modeling healthy eating habits yourself. One of the most common ways that children learn new things is by watching and imitating parents’ actions.
In fact, research has shown that parents’ eating choices can have a major influence on their children, said Ingrid Adams, state specialist in food, health, and human behavior for Ohio State University Extension. OSU Extension is the outreach arm of the College of Food, Agricultural, and Environmental Sciences at The Ohio...
How do I know if I have food poisoning?
The symptoms of food poisoning vary depending on the type of germ to which you’ve been exposed, but there are some common signs that can indicate whether you’ve been exposed to a foodborne illness.
The most common signs include stomach cramps, upset stomach, nausea, vomiting, diarrhea, and fever. Some bacteria, such as Listeria can cause flu-like symptoms.
It’s important to note that symptoms of food poisoning can range from mild to serious and that some of them can come on as quickly as 30 minutes after you eat or as long as four weeks after you’ve eaten something that contains a foodborne pathogen, according the Centers for Disease Control and Prevention.
The time it takes for symptoms of a foodborne illness to...
I just heard that some raw turkey products have been linked to a salmonella outbreak. How can I protect myself from developing a salmonella infection from raw turkey?
Whenever you are handling raw turkey, it’s always important to handle it carefully and to cook it thoroughly to prevent developing a foodborne illness.
This is because raw poultry can be can be contaminated with bacterial pathogens such as salmonella, campylobacter, and clostridium perfringens, according to the Centers for Disease Control and Prevention. So, if you eat undercooked poultry or other foods or beverages contaminated by raw poultry or its juices, you could get a foodborne illness.
The turkey outbreak that you are likely referring to is the ongoing salmonella outbreak that began just before...
Ohio State University Extension is working in partnership with urban growers statewide to increase the production of local foods and to create economic opportunities for urban communities in Ohio.
In the heart of the oldest neighborhood in Columbus sits a 2.5-acre farm that resulted in $50,000 worth of produce in 2017. The farm is spread across 12 sites throughout the city’s urban landscape.
Franklinton Farms—named after the neighborhood in which it sits—is a network of urban farming plots where traditional farming techniques and high and low tunnels are used to produce enough vegetables, fruits, and herbs to supply a 40-member community-supported agriculture (CSA) program.
In 2019, the CSA plans to expand to 75 members, said Nick Stanich, executive director of...
I’ve been thinking about adding a dietary supplement as part of my daily routine. But I’m not sure how or if dietary supplements are regulated.
Unlike over-the-counter medications, dietary supplements are regulated more like food products than like drugs. Supplements, which are regulated by the Food and Drug Administration, will now be subject to “new enforcement strategies,” including a new rapid-response tool that can alert consumers to unsafe products, the FDA said in a written statement this week.
The move is “one of the most significant modernizations of dietary supplement regulation and oversight in more than 25 years,” FDA Commissioner Scott Gottlieb said. “FDA’s priorities for dietary supplements are to ensure that they...
What are some of the changes I can expect to see on the new food nutrition labels?
One of the biggest changes is a larger, bolder typeface for both calories and serving sizes. The typeface will be easier for people to see and read.
In 2016, the U.S. Food and Drug Administration announced the updated food nutrition label design. According to the FDA, the new design was part of an effort to reflect updated scientific findings to help consumers make better-informed decisions about food choices and maintaining healthy diets.
While the new labels are already on about 10 percent of food packages currently being sold, the FDA is requiring food manufacturers with $10 million or more in annual food sales to have the labels on all of their products by next year. Manufacturers with less...
I just heard about a recent health warning advising people who had visited a central Ohio restaurant last month to get a hepatitis A vaccine. What is hepatitis A, and why would people who were at the restaurant need a vaccine?
Hepatitis A is a highly contagious virus that infects a person’s liver. It can be spread through close contact with a person who has hepatitis A or by eating food prepared by a person with hepatitis A.
The recent warning concerns consumers who patronized Fuzzy’s Taco Shop, 479 N. High St. in Columbus, Ohio, from Jan. 1–16 of this year. Columbus Public Health issued the warning after a person who had direct contact with food at the restaurant was diagnosed with hepatitis A.
According to Columbus Public Health, consumers who ate at the...
When I get home from work some nights, I am exhausted and simply don’t feel like cooking. Any tips on what I can do to still eat healthy those nights without having to go out to eat or spend a lot of time making a meal?
On a nonworkday, you could make several meals in advance and then store them in your freezer to defrost at a later date. On a day when you don’t have the time or energy to make a full meal, you’ll have access to quick, easy, nutritious, homemade meal options.
Freezing meals in advance can be helpful anytime you need a ready-to-go meal or when you take a meal to someone in need, said Shannon Carter, an Ohio State University Extension educator with The Ohio State University College of Food, Agricultural, and Environmental Sciences.
“Freezer...
Tip 1: e-Fields Report: On the farm, data can be crucial in helping make the right decisions. The recently released e-Fields 2018 Report offers data about tests done on 95 farms in 25 Ohio counties. The topics researched in the report include nutrient management, seeding, crop management, soil compaction management, remote sensing, and data analysis and management. Each study includes information about weather, soil types, and management practice. Elizabeth Hawkins, an Ohio State University agronomist based in Clinton County, can address media questions about the report. She can be reached at hawkins.301@osu.edu or 937-382-0901.
January 2019 events
24 Grafting Workshop, 8 a.m. to noon, Jack and Deb Miller Pavilion, Secrest Arboretum, OARDC, CFAES Wooster Campus, 1680 Madison...
I’m using a meal kit delivery service for the first time. What do I need to be aware of when ordering, and when the food arrives?
Meal kit delivery and food preparation services have grown in popularity in recent years, with revenue in that sector expected to grow to over $10 billion in 2020, up from $1 billion in 2015, according to Statista, Inc., a New York-based market and consumer data firm.
Ease and convenience are some of the factors for that increase, according to the U.S. Department of Agriculture. But, it’s important that safe food handling methods are used when receiving food through a mail delivery service, especially when receiving perishable foods, food safety experts say.
Whether it be a subscription meal kit, mail-ordered food, or groceries delivered...
My husband has always assumed he is allergic to strawberries, but it turns out that he’s not allergic at all. He just has an intolerance to them. How common is that?
Very, it seems.
According to a new study published this week in the journal JAMA Network Open, nearly half of the people who think they have food allergies, really don’t. Instead, many people may suffer from food intolerance or celiac disease, which they may believe to be an allergic reaction to certain foods.
The study, which was done at Children’s Hospital of Chicago and Northwestern University, was based on a nationally representative survey of over 40,443 adults. According to the study results, 19 percent of adults think they are currently food allergic, although their reported symptoms are...
I’m making a batch of holiday goodies, and I’m using several kinds of festive decor on the cakes, cookies, and pies. Some of this glitter and sparkly stuff is very pretty, but I’m wondering if it’s really safe to eat.
That depends on what the label on its packaging says.
When baking fancy cookies, cakes, cupcakes, or other foods for the holidays—or for any occasion—it’s important that you are aware of which decorations are edible and which ones aren’t.
The U.S. Food and Drug Administration issued a consumer alert this week that some glitters and dusts promoted for use in foods might, in fact, contain materials that should not be eaten.
In fact, the FDA says consumers might want to avoid using glitter and dust to decorate cakes...
My grandkids and I have a tradition of spending a Saturday afternoon this time of year baking pies, cakes, and cookies for the holidays. I’ve always let my grandkids lick the spoon from the raw cake batter and raw cookie dough, but now my son is telling me it’s not safe to do so. Why is that?
While many people (including me!) might love the taste of raw cookie dough or raw cake or brownie batter, eating it can make you sick. That’s because the raw eggs and uncooked flour that go into many recipes can contain bacteria such as E. coli or salmonella, which can result in a bad case of foodborne illness.
Most people know that raw or undercooked eggs can cause salmonella poisoning, which can result in fever, abdominal cramps, and diarrhea, but fewer people are aware...
Tip 1: Using Technology to Improve Crop Decisions During the Growing Season: Knowing when to spray a pesticide, what type and how much can be challenging. If you don’t spray enough, you don’t fix the problem. Spray too much or the wrong pesticide and you may have wasted time and money. Apps, drones, satellite imagery and other technology can assist farmers in making those and other decisions about their growing crops. The speakers at Precision University, an annual conference sponsored by the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University can show how. At the Jan. 9 event, the speakers will include Anne Dorrance, a CFAES professor of plant pathology, who will discuss soybeans fungicides, and Jim DeGrand, Ohio’s assistant...
My 4-year-old REFUSES to eat anything that is the color red — no red apples, tomatoes, red peppers or even pepperoni on her pizza. She didn’t used to care what color her food was, but within the past couple weeks, she’s taken a disdain for red foods. Is this normal?
As frustrating as that may be for you when planning family meals and deciding what to feed your little one, picky eating habits are considered a normal part of a child’s development, according to health professionals.
In fact, up to half of preschoolers have exhibited picky eating habits, from wanting their foods prepared only a certain way, to not wanting to try new foods, and to, yes, refusing to eat foods based on color, research has found.
This could be in part because as a child...
I’m confused about the romaine lettuce alert. Is it safe to eat romaine now?
Well, that depends on where the romaine lettuce was grown.
The Centers for Disease Control and Prevention said this week that consumers may now safely consume romaine lettuce as long as they are sure that the lettuce they eat was not grown or harvested from the Central Coastal growing regions of northern and central California.
However, the CDC still warns consumers not to eat any romaine lettuce if they don’t know where it came from.
“It may still take some time before romaine lettuce with regional labels indicating harvest locations in Florida or Arizona to become available,” said Abigail Snyder, an assistant professor and food safety field specialist in the College of Food...
