- Author: Sandra Ortega
Do you have a Back to School Night, Open House, or school carnival coming up?
If you would like to have a nutrition education booth at your event, please contact: Sandra Ortega at (559) 241-7514.
- Author: Shelby MacNab
UC CalFresh provides nutrition education to low-income, SNAP parents and children in Fresno County. New research shows positive outcomes. Take a look:
SNAP-Ed can improve nutrition of low-income Americans across life span
written by James C. Hersey, Sheryl C. Cates, Jonathan L. Blitstein, and Pamela A. Williams-Piehota
The nutrition of low-income Americans can be improved across the life span through participation in the Supplemental Nutrition Assistance Program Education (SNAP-Ed). In a study funded by the Food and Nutrition Service of the U.S. Department of Agriculture, RTI International researchers evaluated eight nutrition programs offered in child care centers, elementary schools, and senior care settings to examine the effectiveness of SNAP-Ed programs across different age groups. The researchers noted that their study reinforced the importance of nutrition education in making healthy food choices within a tight budget.
- Author: DeAnna Molinar
- Contributor: Shelby MacNab
Great video from our nutrition education partners at the California Department of Public Health.
If you're looking to mix up meals in your household, the USDA "What's Cooking?" recipe builder offers recipes for affordable, nutritious meals.
They have everything from "15-minute Enchiladas" to "2-Step Chicken."
Did we mention the chicken only costs $5.30 for 4 servings?
That's right, total costs for many recipes are listed AND you can even build your own cookbook.
- Author: Kristi Noel Schultz-Sharp
At the end of last school year, Heaton Preschool teacher Liz Garcia took the breakfast lesson taught by UC CalFresh Community Education Specialist Kristi Schultz-Sharp to another level!
Students first learned about eating healthy foods for breakfast, followed by a physical activity.
Then they participated in making pancakes. But these weren't just any old pancakes, these pancakes were topped with vanilla Greek yogurt, fresh strawberries and bananas as a healthy alternative to syrup.
How will you take the nutrition lessons that happen in your classroom this year to another level of learning? Share your plans or past successes in the comments below.
- Author: Shelby MacNab
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