Browse Nutritional Sciences Stories

12 results found for Nutritional Sciences
Members of the Washington County Health Coalition gather for a meeting in September 2023 CAES News
Well Connected Communities
Three Georgia counties are healthier and happier thanks to five years of collaboration with University of Georgia Cooperative Extension to expand access to health and wellness programming through the Well Connected Communities initiative. The program awarded grants in 2018 to Washington, Colquitt, and Calhoun counties to establish programming for residents through collaboration with local schools, organizations, government entities, youth and adults over the five-year grant period.
FoodPICdirectorJimGratzek CAES News
FoodPIC Helps Startups
Jim Gratzek, director of the University of Georgia’s Food Product Innovation and Commercialization Center, earned his doctorate in food process engineering from UGA’s Department of Food Science and Technology. He returned to the College of Agricultural and Environmental Sciences in 2022 after nearly 30 years in the commercial food industry, bringing a new perspective. In his experience, the biggest hurdle for new food entrepreneurs who don’t yet have sufficient working capital or manufacturing facilities is moving a product from concept to consumer.
Carla Schwan is an assistant professor and UGA Extension food safety specialist in the College of Family and Consumer Sciences. (Photo by Andrew Davis Tucker/UGA) CAES News
Carla Schwan
She didn’t realize it at the time, but Carla Schwan’s passion for food microbiology began in a hospital bed in rural Brazil. At just 12 years old, Schwan’s predicament began with what she originally thought was just a stomachache from an undercooked hamburger. When her condition worsened, doctors eventually realized she had ingested contaminated beef that led to a potentially lethal bacterial infection called Shiga toxin-producing E. coli.
A community garden in Calhoun helps fresh provide produce. (Submitted photo) CAES News
CDC Grant
The University of Georgia has been awarded $804,000 by the Centers for Disease Control and Prevention to improve access to healthy foods and physical activity in Georgia counties with high rates of obesity. Two decades after being named an epidemic, high rates of obesity persist nationwide. In Georgia, one-third of adults are obese, and therefore, are at higher risk for a number of negative health outcomes — heart disease, stroke, Type 2 diabetes, chronic pain and more.
Plant geneticist Edward Buckler, a researcher with the U.S. Department of Agriculture’s Agricultural Research Service (USDA-ARS) and an adjunct professor in plant breeding and genetics at Cornell University, will deliver the talk for this year’s Brooks Lecture and Awards, entitled “Advancing Agriculture: Leveraging Quantitative Genetics and Genomics to Improve Efficiency and Reduce Emissions.” CAES News
2023 D.W. Brooks
Plant geneticist Edward Buckler will give insight into how quantitative genetics and genomics hold the potential for greater agricultural sustainability when he presents the keynote for this year’s D.W. Brooks Lecture. The annual event, which will recognize six University of Georgia College of Agricultural and Environmental Sciences and UGA Cooperative Extension faculty, will be held in Mahler Hall at the UGA Center for Continuing Education and Hotel at 3:30 p.m. Nov. 16.
Invasion of the ear snatchers CAES News
Pod People
In honor of International Podcast Day on Sept. 30, we are highlighting a few shows out of the University of Georgia College of Agricultural and Environmental Sciences and UGA Cooperative Extension. You will find Cultivating Curiosity, All About the Pod and Two Agents & the FACS wherever you get your podcasts.
There is a current recall for 5- and 10-pound bags of Unbleached Gold Medal Flour and 2-and 5-pound bags of Bleached Gold Medal Flour with better-if-used-by dates of March 27, 2024, and March 28, 2024. Throw away recalled flour, and never eat uncooked flour, which is a raw ingredient. To safely heat-treat flour at home, preheat your oven to 400 degrees Fahrenheit, spread the flour 3/4 inches deep or less on a baking sheet, and bake for six minutes. CAES News
Flour Recall
Though flour does not seem to be a raw ingredient, most flour is raw and is considered a "not-ready-to-eat" ingredient, meaning it should not be consumed uncooked. Flour is at risk of contamination with harmful bacteria such as E. coli and Salmonella, pathogens that can cause foodborne illnesses in people who consume contaminated, raw flour.
Coastal Georgia grower organizes to resolve food deserts in Savannah CAES News
CJ's Produce
Chatham County growers Edwin and Leslie Thomas of CJ's Produce work to close grocery gaps and provide access to nutritious food options in Savannah food deserts. The coastal Georgia agribusiness foresees growth and plans to take its fresh produce distribution inland.
Infused cooking oils have a great aesthetic appearance, provide an enhanced flavor profile, and can make a special homemade gift. However, if not done properly, homemade food gifts may cause serious illness and potential death. CAES News
Safely Infuse Oil
The holiday season is here, and homemade gifts are part of the culture of many families around the world. Infused cooking oils have a great aesthetic appearance, provide an enhanced flavor profile, and can make a special homemade gift. However, if not done properly, homemade food gifts like infused oil may cause serious illness and potential death.
The UGA SNAP-Ed program, working in collaboration with UGA Extension and a network of federal, state and local resources, is a vital part of the national mission to eliminate diet and physical activity-related health disparities among low-income Georgians. CAES News
30 Years of SNAP-Ed
The Supplemental Nutrition Assistance Program - Education, or SNAP-Ed, was launched in 1992 as the nutrition education arm of SNAP, the nation’s largest and oldest nutrition assistance program that provides economic benefits to low-income individuals and families. The program that began with just seven states providing nutrition education is now in its 30th year.