Division of Agriculture and Natural Resources
Division of Agriculture and Natural Resources
Division of Agriculture and Natural Resources
University of California
Division of Agriculture and Natural Resources

Posts Tagged: nutrition

UC Davis tomatoes provide year-round healthful eating for college students

Chef Bob Walden, right, and Arnulfo Herrera, a cook, show off roasted tomatoes at UC Davis. (photo: Gregory Urquiaga / UC Davis)
Today's dorm food is far superior to the tasteless, over-processed foods of decades past. No more mystery meat or mushy vegetables. Campus dining services across the country are providing a diversity of fresher and healthier foods, much to the delight of food-savvy students who want variety, flavor, and nutritious choices. Well... being students, they don't always make the healthiest choices, but educational programs at campus dorms are turning the tide toward more-healthful eating.

At the same time, chefs and food buyers at universities, particularly the University of California, are selecting for high-quality fruits and vegetables, produced locally and sustainably. Universities with strong food sustainability programs are rightfully proud of what they're doing to educate students about food production, health, and nutrition. UC Davis Dining Services prioritizes the purchase of locally grown food (ideally within a 50-mile radius of campus). Most University of California campuses have similar programs.

At UC Davis, fresh roma tomatoes are picked each August from the 300-acre Russell Ranch, part of the campus's Agricultural Sustainability Institute, then processed within hours by campus Dining Services to provide year-round tomato sauce for pizza, pasta, and ratatouille. All told, 10,000 pounds of tomatoes are processed during a two-week period in August. About 29 percent of the total food served in the campus's residential dining halls is from local, organic or sustainable sources.

(courtesy photo: UC Davis Agricultural Sustainability Institute)
The tomatoes grown at Russell Ranch are part of a long-term academic research project that examines factors such as farming methods, irrigation needs, crop rotations, yield, and nutritional content. At the end of the growing season, some of the many tons of tomatoes are purchased by Dining Services at market value.

Emma Torbert, an academic coordinator at the UC Davis Agricultural Sustainability Institute, noted, “Connecting the food system to the research is really interesting. A lot of times there is confusion about where our food is coming from. The more people are educated, the more educated decisions they can make.”

Many UC Davis faculty and staff are so impressed with the food choices at the dorms that they purchase individual meal tickets and enjoy lunches made with the campus-grown tomatoes, herbs, and other vegetables, all of which are part of the daily food array. Public dinners are also offered periodically at the dorms so that community members can sit amongst students to taste and learn about the sustainability programs in the dorms.

Additional Information:

  • Video: Farm to Table, UC Davis Tomatoes; 2010
  • Slide show of this year's UC Davis tomato harvesting and processing system; 2014
  • Sustainable Foodservice Progress Report 2014, UC Davis Dining Services
  • Two videos of UC Davis students who work at the Student Farm to produce food, including one on tomato sauce production
  • “Tomatoes: Safe methods to store, preserve, and enjoy.” UC Agriculture and Natural Resources, free publication
Posted on Wednesday, August 27, 2014 at 11:11 AM

Get an 'A' in back-to-school nutrition

During summer break, healthy food and fitness often take a long vacation. For many, the vacation is ending and it's time to do some homework. Study these back-to-school tips for the start to a healthy school year. If you follow a balanced diet and stay physically active, there's no way you can't get an 'A' in back-to-school nutrition!

  • Don't skip breakfast! Studies show children who eat breakfast perform better in school.
  • If you pack a homemade lunch for your children, include a good balance of fruits, vegetables, whole grains, low-fat or fat free dairy products, and lean meats and proteins.
  • Provide new options! Pack exotic fruits like kiwi or allow your child to pick a fun new fruit or vegetable at the grocery store. They are more likely to eat their lunch if they helped prepare it.
  • Reinforce cleanliness and remind your children to wash their hands before they eat or pack a moist towelette or hand sanitizer in their lunchbox.
  • Physical activity and exercise are important and help improve a child's health. Children should be active for at least 60 minutes a day, and adults need to be active for at least 30 minutes a day. Make exercise a family affair and get the physical activity everyone needs! Go for a weekend hike, walk the dog together, or ride your bikes after dinner.

Try this quick and easy recipe for your child's lunch or mix it up and substitute a variety of their favorite vegetables instead.

Chicken pita pocket with spinach leaves and red bell pepper.
Chicken pita sandwich

Ingredients:

  • 1 cup baby spinach
  • 4 ounces cooked skinless, boneless chicken
  • 1/2 cup sliced red bell pepper
  • 2 tablespoons low-fat Italian vinaigrette
  • 1 (6-inch) whole-grain pita, cut in half

Directions:

  1. Combine spinach, chicken, bell pepper, and vinaigrette in a bowl; lightly toss and mix ingredients.
  2. Cut the pita pieces in half.
  3. Using a spoon, fill each pita half with the tossed ingredients.
  4. Once assembled, lay them flat and pack them up for your child to enjoy during lunch.

Recipe source: http://www.health.com/health/recipe/0,,10000001983452,00.html

 

Posted on Tuesday, July 22, 2014 at 9:16 AM
Tags: nutrition (90), school lunch (1)

Growing healthy kids in a Pixley garden

Third-graders at Pixley elementary with their summer garden.
An old proverb says it takes a village to raise a child. The teachers at Pixley Elementary School have found that it takes not just a village, but a unique combination of community agencies, good curricular materials and a little bit of dirt. That's right, dirt. In Pixley, they are growing healthy kids in a school garden.

A motivated third-grade teacher, Fidel Garcia, applied for grants from the Tulare County Farm Bureau, California Ag in the Classroom, the Dairy Council of California and LifeLab. He invited UC Cooperative Extension nutrition educator Grilda Gomez into the classroom to share the UC Cooperative Extension “Nutrition to grow on” lessons. A local nursery, Bonnie Plants, donated seeds and transplants to grow cabbage, zucchini and onions in the school garden.

Garcia asked the other Pixley Elementary third-grade teachers to be involved. David McGrady's class researched and planted herbs. Garcia's class and Ralph Gutierrez' class planted the main garden. All the students regularly visited to weed, irrigate and watch the vegetables grow.

At harvest time, UCCE's Gomez worked with the students to prepare a fresh coleslaw using vegetables representing the six plant parts they learned about in the classroom – stems, seeds, leaves flowers, fruit and roots.

UC nutrition educator Grilda Gomez prepares coleslaw with Pixley Elementary third-graders.
Following is the recipe the third-graders prepared:

Crunchy coleslaw

8 cups finely shredded cabbage (2 ½ pound medium head)

1 cup finely sliced celery

½ cup shredded carrot (1 medium carrot)

½ cup sliced green onion

¼ cup chopped parsley

2 tablespoons salad oil

Pinch celery salt

¼ teaspoon black pepper

¼ cup wine vinegar

Directions:

Combine cabbage, celery, carrot, green onion and parsley. Pour on salad oil and toss until slaw is evenly coated. Sprinkle on and toss in seasonings. Finally, add wine vinegar and toss.

Posted on Wednesday, July 16, 2014 at 8:36 AM
  • Author: Julie Cates
Tags: Grilda Gomez (1), nutrition (90)

President Napolitano launches UC Global Food Initiative

On July 1, the University of California announced our new Global Food Initiative to address one of the critical issues of our time: How to sustainably and nutritiously feed a world population expected to reach eight billion by 2025.

UC's Division of Agriculture and Natural Resources is already a critical partner with California's farmers and consumers, providing growers and ranchers with scientifically tested production techniques, educating families about nutrition, improving food safety and addressing environmental concerns. With programs in every California county, our research and extension network in California reaches from Tulelake to El Centro and more than 130 countries working to solve agricultural problems at home and abroad.

The initiative will align the university's research, outreach and operations in a sustained effort to develop, demonstrate and export solutions — throughout California, the U.S. and the world — for food security, health and sustainability.

Check below for some key highlights from UC ANR and our 10 campuses. For more information about the initiative, visit: http://www.ucop.edu/initiatives/global-food-initiative.html

President Napolitano joins UCLA student Ian Davies in student-run garden.

UC ANR 

  • In the past 10 years, 500 million citrus trees have been grown from disease-free budwood provided by Lindcove Research and Extension Center (REC).
  • Desert REC has 1,300 carrot varieties in production for USDA's carrot improvement program.
  • California became one of the leading producers of fresh blueberries after UCCE researchers identified varieties that could thrive in California, so long as the growers acidify the soils and maintain acidic conditions in the irrigation water.
  • 5,400 UC Master Gardener volunteers play a key role in helping Californians grow food in their own backyard, working in 50 California counties to teach research-based gardening techniques that minimize the use of pesticides and artificial fertilizers. Currently, more than 1,200 community, school and demonstration gardens in California are managed by UC Master Gardeners.
  • Through our Expanded Food and Nutrition Education Program (EFNEP) and UC CalFresh Nutrition Education Program (also known as SNAP-ED), UC Cooperative Extension works with community agencies and schools todeliver nutrition education to low-income families, improving their health and food security and helping preventchildhood obesity. EFNEP and CalFresh programs are currently operated in 33 counties reach 222,000 members of the public each year.

UC Berkeley

  • The Berkeley Food Institute (BFI) is an interdisciplinary institute launched in 2013 dedicated to research, education, policy initiatives and practices to support sustainable food and agriculture systems. BFI is catalyzing and fostering transformative changes in food systems, to promote resilience, justice, diversity and health, from local to global scales.
  • The Atkins Center for Weight and Health (CWH) works with community groups to develop and evaluate programs to support healthy eating and active living, with a focus on children and families in diverse communities.

UC Davis

  • As the largest UC campus, with more than 3,000 acres specifically devoted to agricultural research and teaching, UC Davis is addressing the pressing food and agricultural challenges that face California, the nation and the world.
  • In addition to the World Food Center, UC Davis hosts 26 centers with a significant emphasis on agriculture and food, including the UC Agricultural Issues Center, Agricultural Sustainability Institute, Center for Produce Safety, Foods for Health Institute, Seed Biotechnology Center, Postharvest Technology Center, Plant Breeding Center, Giannini Foundation of Agricultural Economics, Center for Food Animal Health, and Robert Mondavi Institute for Wine and Food Science.
  • In April, UC Davis unveiled the largest anaerobic biodigester on a college campus, using technology invented by one of its engineering professors to turn organic waste into renewable energy. The system, now in commercial use, is designed to daily convert 50 tons of organic waste to 12,000 kWh of renewable electricity, diverting 20,000 tons of waste from local landfills each year. 

UC Irvine

  • Anthropologist Michael Montoya leads the Community Knowledge Project, an action-research partnership with community organizations in Santa Ana. Past projects have tackled obesity prevention and school lunch/food access. Upcoming project on diabetes prevention in Fullerton. 
  • In AY 2014-15, the Sustainability Initiative, in conjunction with social ecologist John Whiteley and UC Irvine's oceans faculty, will host a regional conference at the National Academies of Sciences' Beckman Center on Ocean Health, Sustainable Fishing, and Food Security.
  • The Sustainability Initiative convenes The Garden Project, which coordinates the four campus community gardens (three of which are student-run) and builds links with the broader community involved in sustainable food production in Orange County, particularly in low-income communities.

UCLA

  • The UCLA Center for Health Policy Research and the UCLA–USC Center for Population and Health Disparities — among other centers — are actively involved in research and community projects to help improve food availability and security.
  • The Student Food Collective holds farmers markets in UCLA's main plaza and manages a food-buying co-op. Multiple produce gardens on campus increase sustainability practices, provide more healthful options and serve as educational tools to facilitate healthy lifestyle choices by the campus and surrounding community.
  • The UCLA Mildred E. Mathias Botanical Garden promotes plant diversity and ecologically sound practices.
  • UCLA faculty, students and staff collaborate with LAUSD food services and medical staff on research and programs to promote healthy eating for the school district's 600,000 students. 

UC Merced

  • Public Health Professor A. Susana Ramirez and her students this summer will interview with customers at a mobile farmer's market that travels to different parts of Merced County to better understand food access issues facing Merced County residents, and the relationship between access to healthy foods and obesity.
  • UC Merced is working to form a Farmers Consortium to promote the campus's interest in doing business with local farmers, in addition to direct communication with local farms.
  • UC Merced's 400-square-foot community garden was developed on campus in spring 2014 by Engineers for a Sustainable World. Fruit and vegetables harvested will be donated to local food banks. The site will eventually be used for education and outreach.
  • The campus's Early Childhood Education Center serves as a delivery point for Rancho Piccolo, a community- supported agriculture. Many faculty and staff are members and are able to get local, fresh fruit and vegetables every week. 

UC Riverside 

  • A chemist has applied chemical tests to juice products sold as pomegranate juice or pomegranate juice blends, in order to authenticate their content. Another researcher is studying the effects of pomegranate juice on prostate cancer progression. 

UC San Diego 

  • Food and Fuel for the 21st Century supports the development of innovative, sustainable and commercially viable solutions for the renewable production of food, energy, green chemistry and bio-products using photosynthetic organisms — including converting solar energy into food and fuel, without the use of fossil fuels.
  • Department of Literature students can enroll in “The Politics of Food” course that utilizes UC San Diego campus gardens for summer research. Students learn how community gardens are governed, planting their own seedlings and identifying campus markets for the produce they grow. In the Division of Biological Sciences, courses such as “Fundamentals of Plant Biology” introduce students to plant genetic engineering, plant disease and stress and sustainable agriculture.
  • The UC San Diego School of Medicine's Child Development and Community Health program initiatives include Network for a Healthy California: Campaigns and programs focus on increasing fruit and vegetable consumption, physical activity levels and food security among low-income families. Healthy Works: This program initiates new farmers markets, promotes additional school and community gardens and helps residents to stay physically active and eat nutritious foods.

UCSF 

  • In 2009, UCSF launched the Smart Choice Smart U program http://smartchoice.ucsf.edu) in partnership with MyFitnessPal, a leading mobile application and website and Fitbit, an activity tracker, that combines food tracking with physical activity to give real-time feedback about personal wellness goals.

UC Santa Cruz 

  • The Center for Agroecology & Sustainable Food Systems (CASFS) at UC Santa Cruz has developed cutting-edge programs in food systems and organic farming research and extension, national and international work in agroecology, and a renowned apprenticeship program.
  • The nearly 1,500 graduates of its Apprenticeship in Ecological Horticulture have carried hands-on experience into teaching, farming and advocacy positions worldwide for more than 45 years.
  • An on-site affiliate, Life Lab, uses the Farm for K–12 school tours, teacher trainings, summer camps, and the “Food What?” youth empowerment program.
  • The Central Coast School Food Alliance (CCSFA) is a collaborative initiative that serves school children fresh and wholesome food in Santa Cruz, San Benito, and Monterey counties. Stakeholders include food service directors, non-profit leaders on community food systems development, researchers, educators, as well as elected local, state, and federal officials.
Posted on Wednesday, July 9, 2014 at 1:07 PM
Tags: Food (12), Global Food (1), Health (6), Nutrition (90), Obesity prevention (3), Sustainability (3)

Senior citizens get nutrition primer from UC program

Lela Rigdon, 93, left, and Nellie Rios, 90, try a 'monster smoothie' at UC CalFresh class.
Alice Escalante is something of a circuit rider in Tulare County. A UC nutrition educator, Escalante travels to rural communities, seeking out groups of low-income senior citizens to offer education that will spur healthier eating.

“I've reached more than 500 adults in the last year – in places like Exeter, Porterville, Cutler and Goshen,” Escalante said. “I go to senior centers, churches, welfare-to-work programs.”

Escalante visits each facility four times for one-hour sessions that include lessons from UC's research-based “Plan, Shop, Save, Cook” curriculum, plus physical activity and a cooking demonstration. Last week, Escalante presented the training to senior citizens in Exeter, a city of 10,000 near the Sierra Nevada foothills.

“When I go around the valley to different sites, a lot of people are familiar with ranch,” Escalante said holding up a bottle of dressing. “They like ranch, they use ranch for everything – pizza, fries, chicken wings and then we drench it on our salads. But did you know just two tablespoons is 160 calories. What if we switched it up, and tried a little honey mustard dressing? Two tablespoons is only 70 calories.”

Escalante explained the difference between good fats and bad fats and she taught the participants best practices for budget-minded grocery shopping.

Look at quantity, store-brand products and convenience to find savings, Escalante advised. Buying in bulk is often cheaper, but for seniors living alone, it may not be the most economical choice.

“You have to look at the size of your household,” Escalante said. “If we are going to save a few pennies buying the larger amount, but it's going to go to waste, it's not worth it. You have to look at the unit price, but also your household.

After leading the nutrition lesson, Escalante encouraged everyone to move to the beat of a Latin tune.

"Come on everybody, let's get up," she called. "You can do it sitting down. If you're sitting down, use your hands. If you can stand, go around in circles."

To close the class, Escalante whipped up a “monster smoothie,” which looks like “something that oozed out of a swamp, but tastes great and has monster nutrition,” said the recipe handout. A key ingredient is kale, a leafy green that contributes vitamin A, vitamin C and vitamin K, plus the minerals copper, potassium, iron, manganese and phosphorus. Find the recipe below the video:

Monster Smoothie

Ingredients

  • 2 cups chopped kale
  • 1 overripe banana, cliced
  • 1 apple, cored and chopped
  • 1 cup frozen blueberries
  • 1 cup plain low-fat yogurt
  • 1/2 cup orange juice
  • 2 tablespoons toasted almonds or walnuts (optional)

Directions

  1. Put the kale, banana, apple, blueberries, yogurt, orange juice and nuts in athe blender. Put the top on tightly.
  2. Turn the blender to medium and blend until the mixture is very smooth.
  3. Serve right away or store in a thermos or covered in the refrigerator up to 4 hours.
Posted on Wednesday, June 25, 2014 at 7:13 AM

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