Browse Handling and Preparing Stories - Page 4

University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed), which offers Georgians free, online nutrition education classes known as “Food eTalk,” has launched a newly revamped website at https://www.foodtalk.org/.

Bacteria love warm environments as much as you enjoy the warm outdoors, and they can turn your perfect holiday weekend cookout into a health nightmare. Food safety is as important when grilling and serving food outdoors as it is in the kitchen because improperly handled food can make you sick.

The Georgia Association of Teachers of Family and Consumer Sciences has named Elizabeth Andress, professor of foods and nutrition in the University of Georgia College of Family and Consumer Sciences (FACS), the organization’s Postsecondary Family and Consumer Sciences Teacher of the Year.

For the past 20 years, Spalding County has been without a University of Georgia Extension Family and Consumer Sciences (FACS) agent. Sweda filled that gap last December when she joined the local Extension staff. Wade Hutcheson, coordinator of the Spalding County Extension office, said the position was eliminated during a time period when the state was undergoing drastic budget cuts.

University of Georgia Cooperative Extension Family and Consumer Sciences agents, like Rockdale County’s MaryBeth Hornbeck, teach people to cook healthier meals. Thanks to a grant from the Hospital Authority of Rockdale County, Hornbeck now travels across the county with a portable kitchen.

In Cobb County, Georgia, Terri Carter’s job with University of Georgia Cooperative Extension is to educate residents on proper nutrition. As a self-declared “proud woman of the South,” Carter, a UGA Extension Family and Consumer Sciences county program assistant, has found a unique way to teach nutrition and a history lesson at the same time. Carter’s love of the South and her heritage led her to develop the “Food History of the South” program.

University of Georgia scientists are now better equipped to help businesses launch new food products with the opening of the Food Technology Center, locally known as the FoodPIC building, on the UGA Griffin campus.

Sausage is traditionally made from pork, but a University of Georgia research team recently developed a breakfast link-style sausage made from lean quail meat.

For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.