Networking News www.dietetics.com/nepdpg Winter 2015 Research and in Preservation By Elizabeth L. Andress, PhD Home-based activities related to and preservation have been the subject of high interest for several years now. Today’s consumer food world is full of interest in , gardening and “community” around food, whether that community is virtual or in person. Issues of and safety, as well as household economy, have been driving a return to home food production. Artisan and entrepreneurship interests 100 to 200 quarts of food; many enough in recent years to establish a are also pushing activity to new heights. canned 200 to 500 quarts (4). In 1976, section on their website (7). The community gardening movement one out of three households and return to small, local farm markets participating in a national survey The federal government has provided are other drivers to food preservation surveyed canned and/or leadership since the early 1900s in advising activity. USDA offers community garden (5). The majority of U.S. consumers about preserving food at (1) planning and development guidance households canned 100 quarts of food continued on page 3 as well as Department-side efforts to or less; 10 percent canned 200 quarts or promote gardening and local , more. In 2000-2001 and again in 2005, such as The People’s Garden Initiative to the National Center for Home Food IN THIS ISSUE promote employee activity in establishing Processing and Preservation (NCHFP) 1 Research and Education in gardens (2) and a USDA-wide Know Your conducted national telephone surveys. Food Preservation Farmer, Know Your Food (KYF2) effort to These surveys did not capture the 2 Chair Message strengthen local and regional food percentage of U.S. households engaging 4 Ask the Expert systems (3). There has been a 67 percent in various methods of preservation, but 5 Grassroots Advocacy 101 – increase in farmers markets since 2008, did report that 22-27% of respondents Your Role as an Advocate with more than 7,800 now listed in did home canning the year before the 5 Food & Conference & USDA’s database (3). As people produce survey, while 94% reported freezing Expo 2014 more and more food locally, interest in food preservation. These more recent preserving the harvest at home or in surveys, as well as the 1976 national 6 Student Award Recipient: Nataliia Johnson community kitchens has also been survey, point out that there is still work increasing. to be done in the U.S. to encourage 7 Student Award Recipient: science-based methods of canning. Michael Hidrosollo A look at the few snapshots we have of Over half the canners in the 2005 NCHFP 8 Focus on Resources home food preservation in the U.S. survey underprocess low- foods, 10 Web Watch reveals that in 1944, a period of putting them at high risk for potentially 11 Check out the New & Improved promoting gardens and preserving food fatal food poisoning. A large NEP DPG Website! due to World War II, seven out of ten percentage of the respondents also 12 Resolve to be Food Safe in the households (over 24 million) preserved adapt recommendations they find on New Year – It’s Not Hard fruits and vegetables. The primary their own. CDC reports that botulism 13 & Freezer Storage Chart method of preservation was canning, from improper home canning still 14 Calendar of Events with the majority of households occurs in the U.S. and was concerned 2014-2015 NUTRITION EDUCATION FOR THE PUBLIC EXECUTIVE COMMITTEE Chair Message CHAIR (v) Karen Chapman-Novakofski, PhD, RD [email protected] CHAIR-ELECT(v) Ingrid Richards Adams, PhD, RD [email protected] IMMEDIATE PAST CHAIR (v) Dear Nutrition Education for the Public DPG members, Frances Alloway, MA, RD, LDN [email protected] With this issue’s focus on and food preservation, I want to add my SECRETARY (v) thanks to all the contributors, as well as the newsletter editors, for highlighting this Rita Mitchell, RD [email protected] important topic. I didn’t realize there was an American National Standards Institute TREASURER (v) Accredited Manager Certification program until reading our Ask the Expert feature Megan Squires, MS, RD, CDN [email protected] in this issue. With my focus primarily on nutrition education strategies for NOMINATING COMMITTEE Chair (v) overweight, bone health, and diabetes, I tend not to focus on this area so much. Laura Palmer, MS, RD, CD But of course, I should! Food safety is important for those with diabetes, and [email protected] NEWSLETTER EDITORS especially the elderly, who are a particularly important group for me. And it Maureen Ternus, MS, RD should be important for each and every one of us. [email protected] Carol Berg Sloan, RD A natural partner to food safety issues is food preservation. It has been many years [email protected] since I have canned food, but I recently dug out my canner. Friends of my son CONTRIBUTING AUTHORS can a lot, and it was a natural give away for me. I don’t imagine myself canning CALENDAR OF EVENTS Lisa Shkoda, BS any longer, although I love to garden and make a tasty fresh salsa. We usually eat WEB WATCH everything we make as we make it. Maybe my son will can some next summer. Ingrid Jorud, MS, RDN, LD, CPT Or maybe I’ll refresh my memories and but a new canner when I retire. There is FOCUS ON RESOURCES something appealing about seeing all those rows of cans lined up as they cool. Adrienne Forman, MS, RD RESEARCH REVIEWS I know these topics, food preservation and food safety, are on the minds of our Jacqueline Gutierrez, MSEd, RD, CDN public. Who hasn’t had the turkey cooking question or the “my electricity went out EDITORIAL REVIEW BOARD …is it still safe to eat” question? We, as educators of the public, need to have some Mary Anne Burkman MPH, RDN working knowledge in these areas, even if it is as a referral to a federal website. Adrienne Forman, MS, RD Those can also be found on our website www.nepdpg.org under “Resources”. Sharon Piano, RD Karen Chapman Novakofski, PhD, RD In speaking of our website, do you have a great resource you use in Food Safety or NEWSLETTER SCHEDULE Food Preservation? If so, please send to Leia Kedem, MS, RD, our website coordinator Spring 2015 Dead line—March 5, 2015 and contribute to our collection ([email protected]). Have a great recipe to Summer 2015 Dead line—June 15, 2015 share? Check out our recipe of the month section on nepdpg.org, and send your Fall 2015 Dead line—August 1, 2015 recipe to Leia! Be sure to include the nutrient analysis and a photo if possible. Winter 2016 Dead line—November 22, 2015 While we all look forward to a bright new year, I am reminded to glance backwards Viewpoints and statements appearing in Networking News do not necessarily reflect policies and/or official at 2014. A bright spot for me has been my involvement in NEP’s leadership team. positions of the Academy of Nutrition and Dietetics or the Some much talent, so many interesting, knowledgeable people. Make your New Nutrition Education for the Public Dietetic Practice Group. Networking News is a publication of Nutrition Education Year’s resolution to join our team! Email me if you want information about ways for the Public (NEP),adietetic practice group of The to serve, or visit our website. We love learning from each other and welcome Academy of Nutrition and Dietetics. Networking News is published quarterly and is a benefit newcomers. to members of NEP. Address changes should be made directly to the Academy using the change of address card from The Journal of the Academy of Nutrition and All the best, Dietetics. Missed issues should be reported to the NEP Karen Chapman-Novakofski, PhD, RD newsletter co-editors. Chair Contributions to the newsletter should be e-mailed/ mailed (double spaced, hard-copy and/or disc) to the

2 Winter 2015 Research and Education in Food Preservation continued from page 1 home(8). In fact, food preservation committee members. This Center remains messages on how canning actually was one of the first 4-H and home funded through August 2015, and has preserves food. For example there is economics programs in Cooperative conducted applied research in scientific confusion over how botulism results from Extension work. One of the first publi- literature reviews, product development canning, over when pressure canning is cations on the subject was Canning for 38 new homecanning procedure needed, how safe process times are Vegetables in the Home, Farmers recommendations, graduate student determined, and what a sealed jar actually Bulletin 359 (9), issued by the USDA training, undergraduate education at represents. Companies are marketing Bureau of Chemistry in 1909. In later the University of Georgia, and has canning equipment with uncertain years, the Office of Home Economics developed a website, instructional process determination methods that are and then the Bureau of Home Economics video series, online self-study modules, putting consumers at risk. The challenge conducted research and issued a blog, and a youth food preservation for public resources and funding include consumer-oriented publications. curriculum. On-site trainings have been keeping up with the changing market- Home canning research switched to delivered to at least 10 states, and a place of equipment and ingredients, and emphasizing freezing in the 19050s. revised USDA Complete Guide to Home consumer demands for nutritious changes Since the major USDA efforts in canning Canning was issued in 2009. in old product formulations (e.g., reduced research took place in the 1940s and and ). early 1950s, later work has been done The most recent research work attempting sporadically by land-grant universities to update public knowledge has been References (8) on home canning lid systems, comparing 1. USDA National Agricultural Library. Community Extension or Experiment Station faculty . Gardening website. In the 1970s, there was some interest in plastic, metal and glass lids on some http://afsic.nal.usda.gov/farms-and-community/com energy during home canning, functionalities (sealing rates and munity-gardening. Accessed December 7, 2014. as well as a reaction to botulism from levels), and processing safety issues 2. USDA. The People’s Garden. with use of atmospheric steam canners. http://www.usda.gov/wps/portal/usda/usdahome?na home- processed peppers or pepper/ vid=PEOPLES_GARDEN&navtype=MS&edeployment_ tomato combinations. USDA conducted The lid study has been conducted at action=changenav . Accessed December 6, 2014. a series of experiments on acidification the University of Georgia and the latter 3. USDA. Know Your Farmer Know Your Food website. of tomatoes and tomato-pepper research is being conducted at the http://www.usda.gov/wps/portal/usda/usdahome?na vid=KYF_MISSION. Accessed December 6, 2014. mixtures, and several state universities University of Wisconsin-Madison. Consumer advice for these issues 4. USDA Bureau of Agricultural Economics. Home also surveyed acidity levels of tomatoes. preservation of fruits and vegetables in 1944. In 1978, the University of Minnesota should be issued in 2015. The youth Washington, DC: USDA. 1945. re-studied many USDA low-acid curriculum, PUT IT UP! Food Preserva- 5. Davis, C.A. and L. Page. Practices used for home processing recommendations. In the tion for Youth, was released in August canning of fruits and vegetables. Home Econ. Research Report, No. 43. Washington, DC: USDA. 1979. 1980s, USDA designated Penn State 2014 and hopefully some outreach data will be obtained (11). 6. DSa EM, Andress EL, Harrison JA, Harrison MA. University as a Center of Excellence Survey of home canning practices and safety issues for three years, to conduct critical in the U.S. While the resources of the NCHFP are http://nchfp.uga.edu/papers/2007/canning_survey.html. 2007. literature reviews for identifying the Accessed December 3, 2015. research supporting then-current reaching large audiences, community food and nutrition educators can play a 7. CDC. Home Canning and Botulism website. canning recommendations, conduct http://www.cdc.gov/Features/homecanning/ . national trainings workshops for large role in extending science-based Accessed December 4, 2014. Extension faculty, and update the recommendations to consumers. The 8. Andress EL, Kuhn GD. Critical Review of Home USDA home canning publications (8). NCHFP website now has over 2 million Preservation Literature and Current Research. Final unique visitors per year, engaging in Report, Home Canning. Cooperative Agreement No. 12-05-300-553. In late 1999, USDA again funded a over 5.1 million page views. During the http://nchfp.uga.edu/publications/usda/review/report.html . national coordinating center concept month of August 2014, the highest- 1998 revised. for home food preservation Coope rative traffic month of 2014, there were 9. Breazeale, JF. Canning vegetables in the home. Farmers; Bulletin 359. Washington, DC: USDA. 1909. Extension work—the National Center 555,800 sessions. The online self-study has had 13,000 participants to date 10. Andress, EL. Project Summary. National Center for for Home Food Processing and Home Food Preservation. Preservation—with leadership at the (about 3,000 last year). The interest by http://nchfp.uga.edu/project_summary.html . University of Georgia (10). Several our citizens is high. However, audience Accessed December 4, 2014. collaborators at other land-grant needs according to NCHFP surveys, 11. Christian, KA, Barefoot, S. PUT IT UP! Food Preser- vation for Youth. Athens, GA: National Center for Home universities have conducted research emails and phone calls, remain to Food Preservation. http://nchfp.uga.edu/putitup.html. projects and/or served as advisory center around consistent, frequent Accessed December 4, 2014.

Elizabeth L. Andress, Ph.D. is Professor and Extension Food Safety Specialist at the University of Georgia. She develops, implements and evaluates Extension programs in food safety and quality, which include home food preservation. Current programming emphasizes reducing the risks of by increasing the adoption of safe home preserving and processing practices and other food handling practices. Target audiences include consumers at home and employees in institutions and restaurants. She is Director of the National Center for Home Food Preservation, is currently conducting applied research on home canning methods and serves as a resource to many other institutions and agencies in this area.

Winter 2015 3 Ask the Expert

Interview with Miriam Eisenberg, MS, RD, CP-FS

As a Manager of Food Safety and Public Health for the According to WHO, food safety will be the focus of World EcoSure division of Ecolab, what are the very basics that Health Day 2015. How can NEP members get the word overwhelmed registered dietitians need to know about out on how important this topic is to the general public? public health concerns when it comes to food safety? Make food safety personal when talking to the public. Partner The depth at which an RD should get educated in food safety with local markets, schools and health venues. , really depends on what the focus of their dietetics career is. often called stomach flu, with its vomiting and diarrhea, is It also depends a great deal on when a dietitian was educated something that everyone can relate to. Talking about and what type of food safety curriculum was included in that minimizing the risk of this highly contagious disease by safe education. My education was a long time ago and food safety food handling, hand washing, awareness and cleaning really was barely mentioned. helps people take it to heart. Teach simple things like using a thermometer when cooking plus putting one in the I came out of an initial focus in but have been refrigerator. immersed in food safety and public health for the last 20 years. For those working in clinical nutrition, there are many important Can you share facts and stats with us on the burden links between buying/preparing/eating safe food and the of foodborne illness? phases of life. This includes immune-compromised phases According to 2010 information, there is an estimated of life like pre-school and senior years and the myriad of 48 million cases of foodborne illness annually in the US disease-compromised situations that impact one’s vulnerability with 120,000 hospitalizations and 3,000 deaths. Globally to the physical impact of foodborne illness. Norovirus, the most the number for foodborne and waterborne illness tops common foodborne illness, may be a short-term inconvenience 1 billion cases and 2.2 million deaths. to some but is highly contagious and can be very debilitating, even life-threatening to others. Listeriosis can be lethal to What are your favorite resources? small children and can cause miscarriage to still-births for http://www.foodsafetynews.com/ for a daily newsletter the pregnant woman. Understanding the risks associated produced by Marler-Clark, a law firm involved in many with potential foodborne illness can be critical in many foodborne illness lawsuits. It has great updates on foodborne aspects of a nutrition career. illness, food recalls and many interesting articles about food safety I would recommend for a well-rounded background in food safety that every RD take an ANSI (American National http://foodsafety.gov/ to sign up for notification about Standards Institute) Accredited Manager Certification program food recalls and other food safety news such as offered by the National Restaurant’s ServSafe, http://www.fda.gov/Safety/Recalls/default.htm for product http://www.servsafe.com/home or programs such as recalls, market withdrawals and safety alerts 360training.com, Learn 2 Serve, http://www.learn2serve.com/ http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/F National Registry or Prometric program. These programs oodCode/ucm374275.htm to access the current 2013 FDA Food present an updated education on current Food Code, which is Code and all related documents. Check out Annex 3, which the basis for health department standards, along with a good gives you the “why” of the Food Code items. overview regarding foodborne illness and application of the principles of serving safe food. These also serve as reasonably price continuing education hours.

Miriam Eisenberg, MS, RD, CP-FS is the Manager of Food Safety and Public Health for EcoSure, a division of Ecolab. She has worked for EcoSure for more than 20 years. EcoSure offers third party inspection services focusing on food safety and brand standards for foodservice and hospitality industries. This has given Miriam the opportunity to work with some of the largest national chains to provide technical expertise in developing food safety programs and in understanding regulatory issues and public health concerns. Miriam also works as one of the cross-divisional food safety experts within Ecolab. Miriam is a Registered Dietitian and a Certified Professional in Food Safety (CP-FS). Miriam has a Bachelors of Science in Food and Nutritional Sciences from the University of Wisconsin and a Masters Degree in Clinical Nutrition from the University of Chicago. In addition, Miriam is involved with the Conference for Food Protection, and the International Association for Food Protection (IAFP) and National Restaurant Associations’ Quality Assurance and Nutrition Study Groups.

4 Winter 2015 Grassroots Advocacy 101 – Your Role as an Advocate

Your elected officials and their staff in Washington, Many legislative and regulatory issues have D.C., and your state capitol are there for you. Voters been identified and addressed because groups like you elected them to office and it is the central focus of an elected official’s job to respond to voter of dedicated individuals made their voices heard. concerns. They need to hear from constituents grassroots efforts is expanding. Many legislative and regulatory issues regarding issues of importance. They also need to have been identified and addressed because groups of dedicated hear from us about critical nutrition and health issues. individuals made their voices heard. We must be able to define our role as the expert in nutrition or others will define it for us. As a public Your elected representatives in Congress and state legislatures policy team member, your role is to be an advocate discuss legislation that is important to nutrition professionals for our profession and the health of our nation. routinely. Medicare and Medicaid coverage, child and older adult nutrition programs, and food access, licensure and Grassroots advocates raise the level of awareness managed care mandates all have impacts on the nutrition and regarding certain causes and issues at the local, state dietetics profession. or federal levels. Unlike “direct lobbying,” grassroots advocacy relies almost entirely on volunteers and not The Academy’s Policy Initiatives and Advocacy (PIA) Team in professional lobbyists to contact legislators and other Washington, D.C., is very involved in identifying oppor- tunities and government officials regarding specific issues challenges in legislative and regulatory activity, building effective involving legislation and regulations. alliances and partnerships with other organizations and maintaining a presence with elected officials. These efforts cannot begin to Grassroots advocacy is one of the most common make the impression that thousands of Academy members can forms of lobbying. It has become an increasingly make individually. By educating your representatives and sharing popular way for associations to harness the thoughts your personal experiences in practice, you can make a difference in and ideas of their members in order to create change our nation’s health and nutrition policy. within the public policy sphere of influence. The power of “grassroots advocacy” has become a pivotal Academy of Nutrition and Dietetics, “Grassroots Advocacy element in our political system and the influence of Guidebook 2015.” 9/26/2014. Page 4.

Food & Nutrition Conference & Expo 2014 NEP Members engaged with attendees and met new membership goals in Atlanta at DPG Member Showcase!

Winter 2015 5 Student Award Recipient: Nataliia Johnson

Words cannot describe how grateful I am and how much I appreciate the Nutrition Education for Public DPG for giving me an amazing opportunity to attend the 2014 Food & Nutrition Conference & Expo in Atlanta, GA. This meeting brought together so many leading dietitians, doctors, researchers, and experts in the field of health promotion in order to expand our knowledge and challenge our beliefs. A sea of groundbreaking information, relevant research, and A-list speakers made me want to dive in even deeper to unravel current issues.

Four days of the conference were filled with exciting presentations and exceptional speakers. There were so many sessions that sparked my interest! But, there were some that stood out. First, I really enjoyed the session, “Power of Storytelling to Inspire, Influence, and Motivate.” I feel like a person can have all the nutrition knowledge in the world, but if a dietitian does not use strategies to inspire and motivate clients, they will be less likely to succeed on their journey. Speakers, Annette Simmons, MS, and Jean Storlie, MS, RD, guided us through ways to use stories in nutrition counseling and group education settings. They taught us how to apply inspiration sources to create stories to change attitudes and behaviors in nutrition counseling, education, nutrition advocacy, and team leadership.

The second session that I really enjoyed was “Nontraditional Career Paths in Dietetics.” The presentation was led by registered dietitians who came from such different backgrounds and achieved success through non-traditional career paths. Numerous new health and wellness campaigns bring awareness to the public and create jobs for nutrition professionals. Finally, we were presented with great resources that would help us to research alternative career paths using the Internet and networking contacts.

The third session made the biggest impact on me. It was presented by Robert Jesse, MD, PhD. Technology, , and changing healthcare policies will give nutrition professionals opportunities to play an important role in improving the health of U.S. citizens. We are living in a world of a constant change. As future RDs, we have to embrace the change and march along with the process. With the help of technology and , RDs can reach and change the lives of greater numbers of people at once. Education for the public just got much easier. We need to implement these innovative strategies to provide nutrition services to clients and organizations. Also, I feel like everyone who is interested in promoting health in the community has to attend the session, “GENIE: Your Nutrition Education Wishes Have Been Granted!” I really enjoyed the in-depth explanation of “GENIE,” which is a new assessment tool that will help us develop effective educational programs, evaluate our research proposals and much more.

Not only were our days filled with incredible presentations, they were also filled with fun social and networking events. I enjoyed the meet and greet reception and exhibits where we all could enjoy great food, good company, and discover new products on the market.

All in all, the 2014 Food & Nutrition Conference & Expo in Atlanta, GA was a huge success. It was filled with amazing speakers, thought-provoking presentations, and wonderful networking events. I learned so much during these four amazing days in beautiful Atlanta. This conference was a place of endless opportunity for learning. It was a very rewarding experience and I am thankful to the NEP DPG for this opportunity, and I look forward to sharing my knowledge with my colleges and my future clients. I will definitely encourage my fellow students and health professionals to affiliate with this amazing DPG.

Nataliia Johnson graduated from Tennessee State University in 2013. She is currently an intern at Vanderbilt University.

6 Winter 2015 Student Award Recipient: Michael Hidrosollo

As a student approaching graduation, attending the Food & Nutrition Conference & Expo (FNCE) has been an amazing experience. I always had a vague idea of the direction I wanted to take my career as a future registered dietitian. Coming to FNCE, I had the chance to explore those career paths and hear about the experiences and research directly from the people behind them. It was practically seeing my potential career paths in action — learning the downfalls and triumphs that I may encounter in my endeavors.

One of the more interesting educational tracks that I had attended discussed the topic of motivation and the evidence behind motivational interviewing techniques to be used with people and clients. Sparking motivation is such a valuable tool in the public workspace. It’s motivation that keeps people listening to the information and encourages follow ups for continued care. It’s a valuable skill to learn — and I felt absolutely privileged to be able to learn the evidenced-based research behind the differing techniques that invigorate motivation. These are essential skills that can help strengthen my skills as an educator, especially in regard to public health. It’s one thing to have the knowledge to share with the public. It’s another beast to learn the skills to deliver that information in an effective and captivating way. As a student heavily focused on science coursework, I find that communication is a skill that somehow gets lost in the shuffle.

FNCE offered a wealth of knowledge for those exploring careers in dietetics. From providing sessions to show how to excel with social media, to uncovering more non-traditional career paths in dietetics, I had a chance to get a taste of it all. Not only did I get the opportunity to learn about the different places I can take my career, I learned of ways to succeed with these pursuits. Dietitians from all over the country told their career story — which included experiences of both downfalls and triumphs. It’s the sharing of lessons learned from these mistakes that made me more prepared for what to expect in the field.

The sessions weren’t the only things that FNCE offered. After the set convention time hours, there were many networking events organized by various Dietetic Practice Groups (DPGs). Through these events, I had the pleasure to spend some one-on-one time meeting RDs from various career fields. I met amazing RDs that fought food insecurity. There were dietitians that were public educators. Another interesting RD I met was also a culinary educator with a background in both the culinary and dietetics fields. Meeting these people was invaluable to me. I had the chance to learn how they got to where they were and hear about the rewards and challenges that exist within each discipline. They were all friendly, open, and honest — especially to me as a student learning the way of the field.

I was absolutely ecstatic that I was able to meet other dietitians in the public health and nutrition arena. It’s a field that I am particularly interested and passionate about. Teaching nutrition education and sparking discussions about food is something I absolutely love doing around the community. Food is something I’ve noticed that brings people together — whether it is around the family dinner table or at a festival that brings in thousands of people. From my brief time working in the community nutrition setting, I’ve learned that this area can be much more than nutrition science. It’s about working with people and building a lifestyle that works with their current life situation. This area of the field really tests people skills, while also presenting the opportunity to continue to bring evidence-based information to the public.

The sessions at FNCE were able to bring me the knowledge, the networking allowed me to form bonds, and the overall experience made me a better and stronger person at both an individual and professional level. I cannot wait to bring these skills with me as I work my way to becoming a registered dietitian.

Michael is a recent graduate from the University of Nevada Las Vegas. He has applied for fall 2015 dietetic internships.

Winter 2015 7 Focus on Resources By Adrienne Forman, MS, RD, CDN

Canning FOR THE CONSUMER National Center for Home Food Preservation (NCHFP) University of Georgia • Athens, GA 30602 http://nchfp.uga.edu

How Do I? ...Can provides general information on home canning for beginners and those who have not done it in a while, at http://nchfp.uga.edu/how/general.html.

NCHFP offers the 196-page USDA Complete Guide to Home Canning, 2009 revision, for the beginner or experienced home canner. It covers principles of home canning; and selecting, preparing and canning and fruit products; tomatoes and tomato products; vegetables and products; poultry, red and ; fermented food and pickled vegetables; and jams and jellies. Recipes are included. Available free online at http://nchfp.uga.edu/publications/publications_usda.html. Print version is available at the Purdue Extension Education Store https://mdc.itap.purdue.edu/newsearch.asp (AIG-539, $14.40 single copy)

So Easy to Preserve, 6th edition, 2014, is a 388-page book that covers preserving food, canning, pickled products, sweet spreads and syrups, freezing and . The canning chapter has the basics of canning, including which method is safe, what equipment is needed, and directions for canning many different products. ($18 single copy; order form is at http://setp.uga.edu/6thed_SETP_orderform_web.pdf)

University of Nebraska-Lincoln Extension - UNL Food Team 444 Cherrycreek Rd., Ste. A • Lincoln, NE 68528 USA • 402-441-7180 http://food.unl.edu Canning videos developed by Nancy Urbanec, Extension Associate, include a video of using a water canner, step-by-step, at https://www.youtube.com/watch?v=gk5Dl84ADcQ and a video of pressure canning, step-by-step, at https://www.youtube.com/watch?v=M6zPkT-7h8Y

Let’s Preserve: Canning Basics, by Julie Albrecht, PhD, RD, is a 6-page brochure that covers proper canning procedures; recommended equipment, including how to use pressure cookers; processing and food safety issues, at http://www.ianrpubs.unl.edu/epublic/live/ec434/build/ec434.pdf

Penn State Extension Penn State University • College of Agricultural Sciences • University Park, PA 16802-2602 http://extension.psu.edu/food/preservation

Penn State Extension’s Let’s Preserve fact sheets, 2013 update, provide detailed methods for processing fruits and vegetables, including the Basics of Home Canning, and canning procedures for a variety of fruits, fruit pie fillings, snap beans, and tomatoes, at http://extension.psu.edu/food/preservation/safe-methods

Academy of Nutrition and Dietetics (Academy) and ConAgra Foods Home Food Safety http://homefoodsafety.org

Home Food Safety is a public awareness campaign by the Academy and ConAgra Foods to raise awareness about food poisoning and provide information and tips for safe food handling at home. Ways to Prepare Food & Make It Last Longer is an infographic on extending of perishables by freezing and canning, at http://www.homefoodsafety.org/downloads/ways-to-preserve-food-make-it-last-longer. Don’t Botch It: Home Canning Safety Tips provides recommendations with links to guides on USDA-approved canning methods and use of pressure canning for low-acid vegetables and meats, at www.homefoodsafety.org/cook/canning. continued on page 9 8 Winter 2015 Focus on Resources continued from page 8

FOR THE PROFESSIONAL

University of Nebraska-Lincoln Extension UNL Food Team 444 Cherrycreek Rd., Ste. A • Lincoln, NE 68528 USA • 402-441-7180 http://food.unl.edu The UNL Food Team provides an extensive list of canning resources with links to articles. This is a great place to start a search on canning information. Areas covered include directions and recipes for canning specific foods, altitude information, contact information on specific companies’ products, frequently asked canning questions, unsafe canning practices, sources of canning supplies, and canning with artificial sweeteners, at http://food.unl.edu/preservation/canning#foods

National Center for Home Food Preservation (NCHFP) University of Georgia • Athens, GA 30602 http://nchfp.uga.edu NCHFP provides current research-based recommendations for most methods of home food preservation. The website includes burning issue topics such as Acidifying Tomatoes When Canning; a backgrounder on Heat Processing of Home-canned Foods; and home canning processes, such as Reduced Sugar Butter, at http://nchfp.uga.edu/publications/nchfp/factsheets.html. Resources for Starting Your Own Preserved Foods Business with links to related Cooperative Extension programs, are at http://nchfp.uga.edu/business/starting_business.html. Images of canning equipment are at http://nchfp.uga.edu/multimedia/equip_gallery/index.html.

Put It Up! Food Preservation for Youth is a curriculum for middle-school and high-school-aged youth, and covers boiling water canning, making jam, , freezing, drying, and pressure canning. To request free curriculum, go to http://nchfp.uga.edu/putitup.html.

Resources for Extension Educators include Table of Temperatures for Food Preservation, and Table of Temperatures at which Water Boils at Different Altitudes, at http://nchfp.uga.edu/educators/educators_home.html

Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2000 • Chicago, IL 60606-6995 • 800/877-1600 Ext. 5000 www.eatright.org

Food and Water Safety. Position of the Academy of Nutrition and Dietetics. J Acad Nutr Diet November 2014; 114(11):1819-1829 and at http://www.andjrnl.org/article/S2212-2672(14)01356-2/pdf

c Winter 2015 9 Web Watch By Ingrid Jorud, MS, RDN, LD, CPT

Parties and get togethers increase potential exposure to foodborne illness. Nothing can ruin a social event more than a foodborne . Web Watch introduces and takes a closer look at two phone and tablet applications that RDs can share with clients and use themselves. How To Can gives detailed instruction to those new to canning and home preservation. Is My Food Safe? makes food safety tips accessible. How To Can While there are numerous web sites, online communities and YouTube videos devoted to home canning and food preservation techniques, there are very few apps available on the topic. How To Can by Mother Earth News was the best option I found for canning. After downloading, individuals must register to move forward and access information. Users can then explore the “Read” option. Once inside, topics are sorted into Basics, Crops, Red /Poultry/Seafood, and Resources. The Basics category includes information anyone who is a beginner or even seasoned professional may find interesting: I Getting started I Headspace I Checking seals I Food acidity and safety I Jar sterilization I Storing I High altitude adjustments I Lid prep I Water bath canning I Maintaining color and I Jar prep I Pressure canning I Raw packing I Process time table I Making jams and jellies I Hot packing I Cooling jar The Crops section includes tips and instructions on canning most fruits and vegetables, sauces and soups. And as expected the , Poultry, and Seafood sections include information about preserving and canning meats, meat products, and stocks.

Overall, I found this app to be quite informative and would recommend it to anyone looking for a comprehensive tool to carry with them. The only drawback I saw was that the step-by-step instructions lack photos of the individual steps.

Is My Food Safe? This app is created and sponsored by ConAgra Foods and the Academy of Nutrition and Dietetics. On the main screen you can pick from a few main options. “Is It Done Yet” provides safe cooking temperatures for a variety of foods. “Time to Toss” is a guide to and when to get rid of food products from cabinets and the refrigerator. The main screen also includes a quiz button to test your food safety knowledge. From the main screen you can navigate to “More,” which includes sections with expanded information on food poisoning, about home food safety, ask an expert, more safety tips, and FAQS.

Both of these apps will come in quite handy, not only through the holiday season but throughout the year, whether it’s preserving your home harvest or taking food to a gathering of family or friends. How To Can and Is My Food Safe? are both available for Apple and Android products.

10 Winter 2015 Check out the New & Improved NEP DPG Website!

If you haven’t already, please check out the new and improved NEP website http://www.nepdpg.org/ Here you will find our popular Celebrate Food column that features new, creative and delicious recipes! Please contact D. Pauline Williams, PhD, MPA, RDN, CD at [email protected] if you would like to contribute.

In addition you will find Resources that will provide you with up to date materials and references for topical issues such as men’s health and workplace wellness. These sections are exclusively for members only.

Winter 2015 11 Resolve to be Food Safe in the New Year – It’s Not Hard By Howard Seltzer, National Education Advisor, Center for Food Safety and Applied Nutrition, FDA

Making food safety part of your new year’s resolution is easy to do. Some changes people resolve to make are big and difficult, like losing 40 lbs. or training for a marathon, and they’re forgotten in the press of work, family respon- sibilities, etc. But a resolution to take the small, simple steps to be food safe in the New Year isn’t that big or difficult and can have a significant pay-off. Here are 3 reasons to make food safety part of your new year. Even if symptoms usually don’t last long in most healthy people—a few hours or a few days— and usually go away without medical treatment, you probably don’t want to miss out on work, school, parenting, and family or social events. Foodborne illness can be severe, even life-threatening, to anyone, and especially those most at risk such as older adults, infants and young children, pregnant women, and people with cancer, diabetes, or any condition that weakens their immune systems. Threats to food safety constantly evolve. New disease-causing organisms emerge and known become more virulent. Check out these suggestions for resolutions to help eliminate foodborne illness from you and your families’ lives.

Clean: Resolve to wash your hands before and after Cook: Use a food thermometer to can make handling food to avoid spreading . To do it sure meat, poultry, fish and are effectively, wet your hands with clean running water cooked to a safe internal temperature— (warm or cold) and apply soap. Rub your hands hot enough to kill any pathogens that together to make a lather and scrub them well for at may be present.

Separate: Resolve to use separate cutting Chill: Similarly, resolve to get an appliance boards to avoid transferring bacteria from one thermometer to be sure your refrigerator is at food to another. Use one for raw meat, poultry, or below 40ºF. Between 40ºF and 140ºF is the and seafood, and the other for foods that are Danger Zone, when bacteria multiply rapidly. ready to eat. If you get a new cutting board, get one that’s The more bacteria, the more likely someone will get sick. dishwasher-safe. The very hot water and strong detergent typically used in dishwashers can eliminate a lot of bacteria.

For more information, check out these resources: Safe Food Handling: What You Need to Know http://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm255180.htm Long-Term Effects of Food Poisoning: http://www.foodsafety.gov/poisoning/effects/index.html Types of Food Thermometers: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-educational-campaigns/the rmy/types-of-food-thermometers/CT_Index Making Food Safer to Eat: http://www.cdc.gov/vitalsigns/FoodSafety/index.html

http://www.foodsafety.gov/blog/2014/12/resolve-be-food-safe-new-year-its-not-hard.html

12 Winter 2015 RefrigeratorREFRIGERATOR & FreezerFREEzER StorageSTORAGE ChartCHART Since product dates aren’t a guide for safe use of a product, consult this chart and follow these tips. These short but safe time limits will help keep refrigerated food 40° F (4° C) from spoiling or becoming dangerous. • Purchase the product before “sell-by” or expiration dates. • Follow handling recommendations on product. • Keep meat and poultry in its package until just before using. • If freezing meat and poultry in its original package longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a plastic bag. Because freezing 0° F (-18° C) keeps food safe indefinitely, the following recommended storage times are for quality only.

ProductRefrigeratorFreezerProductRefrigeratorFreezer

Eggs Soups & Fresh, in shell 4 to 5 weeks Don’t freeze Vegetable or meat-added Raw yolks, whites 2 to 4 days 1 year & mixtures of them 3 to 4 days 2 to 3 months Hard cooked 1 week Don’t freeze well Liquid & or egg substitutes, Bacon 7 days 1 month opened 3 days Don’t freeze Sausage, raw from , unopened 10 days 1 year , chicken or turkey 1 to 2 days 1 to 2 months Mayonnaise, commercial 2 months Don’t freeze Smoked links, patties 7 days 1 to 2 months Summer sausage labeled TV Dinners, Frozen Casseroles “Keep Refrigerated,” Keep frozen until ready to heat 3 to 4 months unopened 3 months 1 to 2 months opened 3 weeks 1 to 2 months Deli & Vacuum-Packed Products Store-prepared 3 to 5 days Don’t freeze well Fresh Meat (Beef, , Lamb, & Pork) (or homemade) 3 to 5 days 6 to 12 months egg, chicken, , , Chops 3 to 5 days 4 to 6 months macaroni salads Roasts 3 to 5 days 4 to 12 months Pre-stuffed pork & Variety meats (tongue, lamb chops, chicken kidneys, , heart, breasts stuffed w/dressing 1 day Don’t freeze well chitterlings) 1 to 2 days 3 to 4 months Store-cooked convenience meals 3 to 4 days Don’t freeze well Meat Leftovers Commercial brand Cooked meat & meat dishes 3 to 4 days 2 to 3 months vacuum-packed & meat broth 1 to 2 days 2 to 3 months dinners with USDA seal, unopened 2 weeks Don’t freeze well Fresh Poultry Chicken or turkey, whole 1 to 2 days 1 year Raw , Ground & Meat Chicken or turkey, parts 1 to 2 days 9 months Hamburger & stew meats 1 to 2 days 3 to 4 months Giblets 1 to 2 days 3 to 4 months Ground turkey, veal, pork, lamb 1 to 2 days 3 to 4 months Cooked Poultry, Leftover Fried chicken 3 to 4 days 4 months Ham, Cooked poultry dishes 3 to 4 days 4 to 6 months Corned beef in pouch 5 to 7 days Drained, 1 month Pieces, plain 3 to 4 days 4 months with pickling Pieces covered with broth, Ham, canned, labeled gravy 3 to 4 days 6 months “Keep Refrigerated,” Chicken nuggets, patties 3 to 4 days 1 to 3 months unopened 6 to 9 months Don’t freeze opened 3 to 5 days 1 to 2 months & Shellfish Ham, fully cooked, whole 7 days 1 to 2 months Lean fish 1 to 2 days 6 months Ham, fully cooked, half 3 to 5 days 1 to 2 months Fatty fish 1 to 2 days 2 to 3 months Ham, fully cooked, slices 3 to 4 days 1 to 2 months Cooked fish 3 to 4 days 4 to 6 months 14 days 2 months Hot Dogs & Lunch Meats (in freezer wrap) Fresh , scallops, Hot dogs, crawfish, squid 1 to 2 days 3 to 6 months opened package 1 week 1 to 2 months Canned seafood after opening out of can unopened package 2 weeks 1 to 2 months Pantry, 5 years 3 to 4 days 2 months Lunch meats, opened package 3 to 5 days 1 to 2 months unopened package 2 weeks 1 to 2 months

This Refrigerator & Freezer Storage Chart can be reproduced for client use. Prepared by the U.S. Food and Drug Administration http://www.fda.gov/downloads/Food/ResourcesForYou/HealthEducators/UCM109315.pdf Winter 2015 13 CALENDAR OF EVENTS AND CONFERENCES

Nashbille Edingburg, Scotland Los Angeles

March 5-7, 2015 June 29-July 2, 2015 2015 Food and Culinary Professionals DPG Workshop 8th Biennial Childhood Obesity Conference http://www.foodculinaryprofs.org/events.cfm http://www.childhoodobesity2015.com/ Napa, California San Diego, CA March 19-20, 2015 July 11-15, 2015 2nd International Conference on Food Security and Nutrition Public Health Conference http://www.icfsn.org/ http://www.publichealth-conference.org/ Florence, Italy Bangkok, Thailand March 30-April 3, 2015 July 12-15, 2015 25 th Annual Art and Science of Health Promotion Conference School Nutrition Association Annual National Conference http://www.healthpromotionconference.com/ http://www.schoolnutrition.org/anc2015/ San Diego, CA Salt Lake City, UT April 23-25, 2015 July 25-28, 2015 Society for Public Health Education 66 th Annual Meeting: Society for Nutrition Education and Behavior Blazing a Trail for Health Education and Health Promotion http://www.sneb.org/ http://www.sophe.org/AnnualMeeting2015.cfm Pittsburg, PA Portland, OR August 8-10, 2015 May 4-5, 2015 Farm to Table International Symposium Nutrition Educators: Piecing It All Together http://f2t-int.com/ http://www.panen.org/annual-conference New Orleans, LA King of Prussia, PA October 3-6, 2015 May 14-15, 2015 Food & Nutrition Conference & Expo th 12 Asian Congress of Nutrition: Nutrition and Food for Longevity http://www.eatright.org/FNCE/ http://acn2015.org/ Nashville, TN Yokohama, Japan October 20-23, 2014 May 16-20, 2015 12th European Nutrition Conference Annual Education and Networking Conference and Exhibits http://www.fensberlin2015.org/ https://www.nwica.org/events/info/2015-annual-education-and-networking-conference-exhibits Berlin, Germany Los Angeles, CA October 29-30, 2015 June 3-6, 2015 World Obesity: Obesity and Pregnancy International Society for Behavioral Nutrition and http://www.worldobesity.org/what-we-do/events/hot-topics/2015-obesity-pregnancy/ Physical Activity Meeting London, UK http://www.isbnpa2015.org/ Edinburgh, Scotland