Family meals – Page 2

November 30, 2015

Dining In on December Third

Ellen Swallow Richards was born on December 3, 1842 and is known for her leadership in the field of Family & Consumer Sciences and Family Life Education, including founding the American Association of Family & Consumer Sciences (AAFCS), originally named American Home Economics Association. Although she was born in the 1800s, Ellen’s research, work and […]

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

REVIEWED BY: Carmen Irving, M.A., CFLE, CYC-P, Extension Educator, Family and Consumer Sciences, Union County

REFERENCES:

American Association of Family and Consumer Sciences (http://www.aafcs.org/)
Chemical Heritage Foundation and History (http://www.chemheritage.org/discover/online-resources/chemistry-in-history/themes/public-and-environmental-health/public-health-and-safety/richards-e.aspx)
Do Family Meals Really Make a Difference? Cornell University, College of Human Ecology (http://www.human.cornell.edu/pam/outreach/upload/Family-Mealtimes-2.pdf)
Massachusetts Institute of Technology History Library (http://libraries.mit.edu/mithistory/community/notable-persons/ellen-swallow-richards/)

November 19, 2015

Should you go Gluten Free?

Have you ever gone to the grocery store and become overwhelmed with the extensive selection of products? In fact, according to the Food Marketing Institute, the average number of items carried in a typical supermarket is about 44,000 products. To add to this enormous collection, the previously untapped market of gluten free products have exploded […]

WRITTEN BY: Co-authored by Kendal Marie Shaffer, BGSU Dietetic Intern with Wood County Extension

REVIEWED BY: Beth Stefura, M Ed, RD,LD Extension Educator, Mahoning County, Crossroads EERA, stefura.2@osu.edu

SOURCES:

Dieterich W, Ehnis T, Bauer M, et all. Identification of tissue transglutaminase as the autoantigen of celiac disease. Nature Medicine. Aug 1997; 3(7): 797-801.
Marcason W RDN, LDN. Understanding celiac disease. Academy of Nutrition and Dietetics. Oct 2014. http://www.eatright.org/resource/health/diseases-and-conditions/celiac-disease/understanding-celiac-disease.

November 10, 2015

Cook Up Holiday Goodness with Children

The holiday season is here and so is the time for home-baked goodness— from green bean casseroles to roasted turkeys to cranberry sauce. However, busy lives can make it difficult to cook homemade meals. In fact, research shows that busy schedules encourage parents to rely on pre-made food in place of home-cooked meals. One California study found […]

WRITTEN BY: Shawna Hite, Healthy People Program Specialist

REVIEWED BY: Carmen Irving, Extension Educator, Family and Consumer Sciences

SOURCES:

California Department of Education, Teacher Tips: Cooking with Kids, 2015
Cornell University, Outreach and Extension, Time Pressures on Employed Parents Affect Families' Diets, 2010.
Kansas State Research and Extension, Kids-A-Cookin', 2015
LiveStrong Foundation, The Benefits of Cooking with Children, 2013
Ohio State University Extension, Family and Consumer Sciences, Smart Eating for Young Children, 2014
Utah State University Extension, Cooking with Children, 2008

REFERENCES:

Cullen KW, Watson KB, Zakeri I, Baranowski T, Baranowski JH. Achieving fruit, juice, and vegetable recipe preparation goals influences consumption by 4th grade students. Int J Behav Nutr Phys Act 2007;4:28.[PMC free article] [PubMed
Cunningham-Sabo, L., & Lohse, B. (2013). Cooking with kids positively affects fourth graders' vegetable preferences and attitudes and self-efficacy for food and cooking. Childhood Obesity, 9(6), 549-556.
Hersch, D., Perdue, L., Ambroz, T., & Boucher, J. L. (2014). The impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: A systematic review of the evidence, 2003-2014. Preventing Chronic Disease: Public Health Research, Practice, And Policy, 11
Liquori, T., Koch, P. D., Contento, I. R., & Castle, J. (1998). The Cookshop Program: outcome evaluation of a nutrition education program linking lunchroom food experiences with classroom cooking experiences. Journal of Nutrition Education, 30(5), 302-313.

August 11, 2015

Five Steps for Fast Family Meals

Research has shown time and again that eating meals together as a family has many benefits . . . but the reality is that it can be hard to get the family together every day for a meal. Here are a few suggestions that can help you keep meal preparation simple, leaving more time to […]

WRITTEN BY: Katharine Shumaker, MS, RD, LD

REVIEWED BY: Christine Kendle, MS, RD, LD

July 30, 2015

You won’t know if you like it until you try it!

“You won’t know if you like it until you try it.” These words of wisdom come from my 4-year old nephew. Whew! After he said this, I told him he should come work for me because this is one of the main messages we try to share with adults and youth through our nutrition education […]

REVIEWED BY: Kate Homonai, Family and Consumer Sciences Program Coordinator, Ohio State University Extension Vinton County

June 25, 2015

Blackberries in Season!

Summer arrives and our dinner tables move outside; gardens and markets overflow with abundance; and baskets filled with zucchini, cucumbers, and summer squash appear at the workplace or on neighborhood porches with a sign that reads, Enjoy. One such treasure of the summer season is blackberries. Soon they will appear in farm markets and at […]