Family and Consumer Sciences

Live Smart Ohio

Ohio State University Extension

Food

Food Trends

A review of food trends for 2020 including updates from restaurants and chefs as well as large grocery store chains highlight a wide range of topics but there are some common themes among all of them. How and Where Food is Produced Like past years, the topic of local food is still trending and there […]

WRITTEN BY: Patrice Powers-Barker, CFLE, Extension Educator, Family and Consumer Sciences, Lucas County

REVIEWED BY: Susan Zies, Extension Educator, Family and Consumer Sciences, Wood County

PHOTO CREDITS:

  • pixabay

REFERENCES:

  • African Peanut Soup, Allrecipes https://www.allrecipes.com/recipe/73090/african-peanut-soup/?internalSource=hub%20recipe&referringId=226&referringContentType=Recipe%20Hub&clickId=cardslot%2012
  • Anderson, L. (2013). Beyond the standard flour. Michigan State University Extension. https://www.canr.msu.edu/news/beyond_the_standard_flour
  • Compost Resources. Cornell Cooperative Extension, Warren County. http://warren.cce.cornell.edu/home-page/gardening-landscape/compost-resources
  • Fox, J., Powers-Barker, P., Stiving, J., Hogan, M., Colbert, S., Rabe, M., Welch, C., Haught, S. (2016)
  • Healthy food systems: Learning about food, Ohio’s educational resources. Ohio State University Extension. https://localfoods.osu.edu/resources/healthy-food-systems-learning-about-food-ohios-educational-resource
  • Millet and Teff. Oldways Whole Grain Council. https://wholegrainscouncil.org/whole-grains-101/grain-month-calendar/millet-and-teff-%E2%80%93-november-grains-month
  • Rediscovering an ancient African millet called fonio. (2018). Oldways Whole Grain Council. https://wholegrainscouncil.org/blog/2018/04/rediscovering-ancient-african-millet-called-fonio
  • Peters, R. (2018). Save money and time by preparing foods in advance. University of New Hampshire Extension. https://extension.unh.edu/blog/save-money-and-time-preparing-foods-advance
  • Ramachandran, D., Kite, J., Vassallo, A., Chau, J., Partridge, S., Freeman, B., & Gill, T. (2018) Food trends and popular nutrition advice online: Implications for public health. Online Journal of Public Health Information. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6194095/
  • Weiss, L. (2013) Farro: An ancient and Complicated Grain Worth Figuring Out. NPR.
  • https://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out
  • Zies, S. (2019) 2020 Nutrition trends. Live Healthy Live Well. https://livehealthyosu.com/2020/01/07/2020-nutrition-trends/

Seeing the Scale with 20/20 Vision in 2020

Overweight and healthy? People who are overweight can be considered healthy if their waist size is less than 35 inches for women or 40 inches for men, and if they have only one or none of following conditions: high blood pressure, high blood sugar, and high cholesterol, according to the National Institutes of Health’s report, Clinical Guidelines on the […]

WRITTEN BY: Carol Smathers, MS, MPH

REVIEWED BY: Daniel Remley, PhD

SOURCES:

  • https://www.thelancet.com/journals/lanpub/article/PIIS2468-2667(18)30257-3/fulltext
  • https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5818735/
  • https://www.nih.gov/news-events/news-releases/nih-study-identifies-ideal-body-mass-index
  • https://www.nejm.org/doi/full/10.1056/NEJMsa1909301
  • https://www.nhlbi.nih.gov/health/educational/lose_wt/BMI/bmicalc.htm
  • Payne, C. and Barnett, R. The Economists’ Diet: Two Formerly Obese Economists Find the Formula for Losing Weight and Keeping It Off, 2018.

Healthy Eating for Healthy Aging

Most people are aware of the numerous changes that our bodies undergo as we age. Did you know that our nutritional needs also change with age? Metabolism tends to slow with age, yet nutrient needs increase for certain vitamins and minerals. Learning how to balance these changes and continue eating healthy meals may seem difficult. […]

WRITTEN BY: Olivia Levine, Dietetic Intern, School of Health and Rehabilitation Sciences, College of Medicine, The Ohio State University

REVIEWED BY: Jenny Lobb, Family and Consumer Sciences Educator, OSU Extension Franklin County

SOURCES:

  • Academy of Nutrition and Dietetics (2019). The MIND Diet. https://www.eatrightpro.org/news-center/nutrition-trends/health-promotion/the-mind-diet
  • Health in Aging (2018). Nutrition. https://www.healthinaging.org/a-z-topic/nutrition
  • Morris, M.C., Tangney, C.C., Wang, Y., Sacks, F.M., Bennett, D.A. & Aggarwal, N.T. (2015). MIND diet associated with reduced incidence of Alzheimer’s disease. Alzheimer’s & Dementia; 11(9), 1007-14. https://www.alzheimersanddementia.com/article/S1552-5260(15)00017-5/fulltext
  • Pearson, K. (2017). The MIND Diet: A Detailed Guide for Beginners. Healthline. https://www.healthline.com/nutrition/mind-diet

Ohio’s Great Apple Crunch!

During the Ohio Great Apple Crunch, groups of students, employees, 4-H members, and more bite into Ohio apples and learn about local foods. The official event takes place on October 10 at noon.  However, Ohio will get credit for your “Crunch” anytime in October. The event is a great chance to highlight and celebrate National […]

WRITTEN BY: Carol Smathers, Associate Professor and Field Specialist, Ohio State University Extension

REVIEWED BY: Jenny Lobb, Family and Consumer Sciences Educator, Ohio State University Extension, Franklin County

SOURCES:

  • Ohio Apples (2014). Bite into the apple orchards of Ohio! http://www.ohioapples.com/
  • National Farm to School Network (2019). National Farm to School Month. http://www.farmtoschool.org/our-work/farm-to-school-month
  • National Farm to School Network (2019). The Benefits of Farm to School. http://www.farmtoschool.org/Resources/BenefitsFactSheet.pdf

REFERENCES:

  • Hanks, A. S., Just, D. R., Smith, L. E., & Wansink, B. (2012). Healthy convenience: Nudging students toward healthier choices in the lunchroom. Journal of Public Health, 34(3), 370-376. doi:10.1093/pubmed/fds003
  • McCool, A., Myung, E., & Chien, T. (2005). Modification of the Form in Which Fresh Fruit is Served as a Possible Means of Increasing the Consumption of Fruit Offered to Elementary and Middle School Students. Journal of Foodservice Business Research, 8(2), 73-85. doi: 10.1300/J369v08n02_06

The “Cherry” You Might Not Know

Guest Authors: Sara Turner-Smith, dietetic intern and Amy Stone, Extension Educator Agriculture and Natural Resources, partnering with OSU Extension, Lucas County Family and Consumer Sciences. Summer is the season when many fruits ripen for us to enjoy. You most certainly have heard of cherries and have hopefully enjoyed eating the round tree fruits. But, have […]

WRITTEN BY: Sara Turner-Smith, dietetic intern and Amy Stone, Extension Educator, Lucas County, Agriculture and Natural Resources

REVIEWED BY: Patrice Powers-Barker, Extension Educator, Lucas County, Family and Consumer Sciences

PHOTO CREDITS:

  • Amy Stone

REFERENCES:

  • Anantharaju PG, Gowda PC, Vimalambike MG, Madhunapantula SV. An overview on the role of dietary phenolics for the treatment of cancers. Nutrition journal. 2016 Dec;15(1):99.
  • Cornelian cherry recipes (2019). Fedco Seeds. Retrieved from https://www.fedcoseeds.com/trees/cornelian_cherries.htm.
  • Edible landscaping, University of Maryland Extension, retrieved from https://extension.umd.edu/st-marys-county/home-gardening/edible-landscaping.
  • Ellsworth, D. (2015). Ohio trees for bees. Ohioline, Ohio State University Extension. Retrieved from https://ohioline.osu.edu/factsheet/ent-71
  • Phytochemicals' Role in Good Health [Internet]. Today's Dietitian. [cited 2019Aug15]. Available from: https://www.todaysdietitian.com/newarchives/090313p70.shtml
  • Remley, D., Goard, L., & Ralson, R. (2015). Farm to health: Maximizing nutrients and phytonutrients in Ohio produce. Ohioline, Ohio State University Extension. Retrieved from https://ohioline.osu.edu/factsheet/HYG-5581
  • Rop O, Mlcek J, Kramarova D, Jurikova T. Selected cultivars of cornelian cherry (Cornus mas L.) as a new food source for human nutrition. African Journal of Biotechnology. 2010;9(8).
  • Stoner, N., Cornelian Cherry Dogwood, University of Nebraska – Lincoln Extension. Retrieved from https://communityenvironment.unl.edu/cornelian-cherry-dogwood-0

Cooking for One?

Sometimes, cooking for one or two may seem like it’s not worth the trouble. You may worry about making too much food or having too many leftovers, or you simply may not feel like cooking and cleaning up afterwards. We all need to eat, however, and homemade meals are often healthier and less expensive than […]

WRITTEN BY: Jenny Lobb, Family and Consumer Sciences Educator, Ohio State University Extension, Franklin County

REVIEWED BY: Kathy Tutt, Family and Consumer Sciences Educator, Ohio State University Extension, Clark County

SOURCES:

  • Garden-Robinson, J. (2016). Cooking for One or Two. North Dakota State University Extension Service. https://www.ag.ndsu.edu/publications/food-nutrition/cooking-for-one-or-two
  • Food $ense. Create a Skillet Meal. Utah State University Extension. https://extension.usu.edu/fscreate/ou-files/4_Create_a_Skillet_Meal.pdf
  • Lobb, J. (2017). Muffin Tin Meals. Live Smart Ohio. Ohio State University Extension. https://livesmartohio.osu.edu/food/lobb-3osu-edu/muffin-tin-meals/

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