- Posted By: Shelby MacNab
- Written by: Brittanny Zweigle
Oh January 1st, how I hate you. If you’re like me you’re still recovering from the month long holiday food hangover. With three months until spring and swimsuit season on the horizon, you’re feeling the pressure to lose the winter coat! As always, you make that infamous New Year’s resolution: TO LOSE WEIGHT!
How many people do you know, including yourself, who swear that this is the year…
“Gym membership here I come!”
“I will not touch another carb for the rest of the year!”
“No sweets ever again… after this one!”
“I’m on a new diet, I eat nothing and when I feel like I’m going to faint I eat a cube of cheese!”
Okay the last one is my favorite quote from the...
- Author: Shelby MacNab
Imagine a large grassy field on a sunny May morning transformed into the largest classroom in town for nutrition education. Open quiet space quickly became an experiential classroom as over 200 fourth- and fifth-grade students descended to learn about making healthy choices.
The University of California Cooperative Extension’s Youth Nutrition Education Program and the Network for a Healthy California’s Children’s PowerPlay! program partnered at an elementary school in Fresno to introduce students to edible plant parts,...
- Author: Pam Devine
Spring’s here and summer’s coming. We have such an abundance of fruit! If it looks good (I have to cross my fingers that it will taste just as good!), I have to buy it, and then sometimes can’t eat it all. What to do with your overripe fruit? Freeze it!
If you’re like me and can’t pass up the bananas at your warehouse store, then hit the banana wall, freeze the extras in chunks on a plate, and use them in smoothies. When the last of the strawberries are looking a little sad to eat fresh, freeze them individually on a plate and use them in smoothies. Ditto for peaches, kiwis, mango, melon, pineapple … just about any ripe fruit, frozen, is an excellent addition to your smoothie. And speaking of that warehouse store, they also...
- Author: Ann King Filmer
The low cost of food in the United States is one of the factors contributing to food gluttony and weight problems. On average, Americans spend less than 10 percent of their disposable income on food — 5.5 percent on food “at home” (grocery stores, retail outlets), and 3.9 percent on food “away from home” (USDA data, 2009).
Compare what Americans spend with other countries (household final consumption expenditures; USDA data, 2007)
- Author: Pam Devine
When my daughter was a young swimmer, she wanted to collect a ribbon of every color. Picking up on this, my husband and I encouraged her to eat many colored fruits and vegetables as a game. Red strawberries, green kiwis, and hmmm, what kind of fruit is white? Bananas! Then we have green cucumbers, red peppers, purple eggplant. You get the picture.
We all know we need to eat more fruits and vegetables, so why not make it a game? If you had an orange with your cereal for breakfast, have a spinach salad with red onions, mushrooms and sprinkle of bacon for lunch and blueberries on yogurt for your afternoon snack. Let’s see, that covers orange, green, red, white and blue. I guess we’re having a spaghetti dinner! It’s interesting...