Browse Nutrition Stories - Page 3

Increasing a child’s exposure to a new food increases the likelihood the child will consume it and become healthier in the process, according to MaryBeth Hornbeck, University of Georgia Cooperative Extension agent in Rockdale County.  To encourage children between the ages of 2 and 6 to eat produce, Hornbeck says parents should be vigilant and introduce new fruits and vegetables to their children.

In Cobb County, Georgia, Terri Carter’s job with University of Georgia Cooperative Extension is to educate residents on proper nutrition. As a self-declared “proud woman of the South,” Carter, a UGA Extension Family and Consumer Sciences county program assistant, has found a unique way to teach nutrition and a history lesson at the same time. Carter’s love of the South and her heritage led her to develop the “Food History of the South” program.

University of Georgia Cooperative Extension has been instrumental in helping two Georgia counties secure funding from the Centers for Disease Control and Prevention to combat obesity.

The University of Georgia has been awarded a two-year, $1.25 million grant from the Centers for Disease Control and Prevention to boost obesity prevention efforts in Georgia's most affected rural counties, Calhoun and Taliaferro.

The University of Georgia Sustainable Food Systems Initiative has awarded three interdisciplinary teams of faculty with the initiative’s third round of Sustainable Food Systems Fellowships.

For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.

Summer isn’t quite the same without fresh corn, beans, okra and tomatoes, but many Georgians don’t have easy access to the state’s bounty of produce.

While early reaction to the new dietary guidelines released by the federal government on Thursday focused on new warnings about added sugar, sodium and meat, a University of Georgia expert noted the report is largely consistent with previous versions.

Researchers at the University of Georgia found that pathogens, like salmonella, can survive for at least six months in cookies and crackers. The recent study was prompted by an increased number of outbreaks of foodborne diseases linked to low-water-activity, or dry, foods.

In the middle of this season of feasting and fêtes, it can sometimes be easy to forget about the plight of people who struggle to have enough to eat. For two University of Georgia College of Agricultural and Environmental Sciences students who had the chance to attend the 2015 World Food Prize Borlaug Dialogue this fall, that won’t be the case this year.