Tag: Healthy Cooking

Florida 4-H Tailgate: Smoking and Slow Cooking Meat

Smoked meat at the University of Florida's meat lab.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fourth publication in the Florida 4-H Tailgate series, and it discusses smoking and slow cooking meat. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h375

Florida 4-H Tailgate: Cooking Safety

Seasoned steaks on a platter, ready for the grill. Barbecue, grilling, meat, meat science, steak, beef, cooking, food, nutrition.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 3-page fact sheet is the second publication in the Florida 4-H Tailgate series, and it addresses cooking safety. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h373

Florida 4-H Tailgate: Cooking Equipment

Kabobs being cooked on a grill. Photo taken 09-10-16.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the first publication in the Florida 4-H Tailgate series, and it discusses cooking equipment. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, July 2016.
http://edis.ifas.ufl.edu/4h372

Healthy Eating: Improving Your Convenience Foods

A depiction of the different packaging and processing of fresh fruit now available in US grocery stores. UF/IFAS photo: Thomas WrightConvenience foods are foods that require little preparation. Some convenience foods only require heating and are ready to eat in less than five minutes! The majority of convenience foods are processed foods. However, precut, prewashed, frozen, and canned fruits and vegetables also can be classified as convenience foods. They are healthy foods but are usually more expensive than less prepared fresh fruits and vegetables. This 2-page fact sheet is a major revision that discusses pros and cons of convenience foods, improvement of nutritional quality, common convenience foods and easy additions, and additional tips. Written by Emily Minton and Linda B. Bobroff, and published by the UF Department of Family, Youth and Community Sciences, revised March 2016.
http://edis.ifas.ufl.edu/fy1312

Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce

Figure 1. Cooked vegetables are nutrient rich and can make some nutrients easier to digest and absorb. Current nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. This publication describes the nutrient retention and quality of cooked vegetables, explains why cooking vegetables is appropriate for consumers with food safety concerns, and provides tips for preparing cooked vegetables. This 4-page fact sheet was written by Morgan Dehnard, Amy Simonne, and Gail P. A. Kauwell, and published by the UF Department of Family Youth and Community Sciences, October 2013.
http://edis.ifas.ufl.edu/fy1395

Preparing Healthful Ethnic Foods (FCS8757/FY343)

Figure 2. Use only a small amount of oil and meat and lots of colorful vegetables to keep healthy stir-fried dishes low in fat and high in fiber and other nutrients.Eating a variety of nutrient-rich foods helps you get the nutrients you need to look and feel your best. One tasty way to increase variety in your food choices is to include ethnic foods like Chinese, Mexican, Italian, Greek, and others. How do you know that you are making healthy choices when you eat these foods? This 3-page fact sheet was written by Linda B. Bobroff and R. Elaine Turner, and published by the UF Department of Family Youth and Community Sciences, June 2012.
http://edis.ifas.ufl.edu/fy343

Alimentación Saludable: Sugerencias para ensaladas (FCS8696Span/FY703)

Figure 1. Salad with shredded chicken, various lettuces, sugar snap peas, shredded carrots, sliced orange peppers, radish sprouts, spring onions, and a ginger-cilantro-sesame vinaigrette.¡Las ensaladas son rápidas y fáciles de preparar y tienen infinidad de opciones! Las ensaladas son una comida práctica y saludable, acompáñelas con galletas integrales o con pan de trigo. Pruebe algunas de estas opciones en su próxima ensalada. This is the Spanish Language version of Healthy Eating: Salad Suggestions. Written by Jennifer Hillan and Emily Minton, and published by the UF Department of Family Youth and Community Sciences, May 2012.
http://edis.ifas.ufl.edu/fy703

Healthy Eating: Salad Suggestions (FCS8696/FY702)

Figure 1. Salad with shredded chicken, various lettuces, sugar snap peas, shredded carrots, sliced orange peppers, radish sprouts, spring onions, and a ginger-cilantro-sesame vinaigrette.Salads are quick and easy to make and have endless possibilities! Paired with whole grain crackers or whole wheat bread, salads make healthy and convenient meals. Try some of the ideas this 2-page fact sheet for your next salad. Written by Jennifer Hillan and Emily Minton, and published by the UF Department of Family Youth and Community Sciences, May 2012.
http://edis.ifas.ufl.edu/fy702

Alimentación Saludable: Recetas que no requieren cocción (FCS8693Span/FY695)

Figure 2. Un sándwich de ensalada de pollo hecho con pan integral, espinaca y tomate es una comida que no requiere cocción.Pruebe estas recetas rápidas y fáciles de preparar para comidas saludables y balanceadas. ¡No hay necesidad de cocinar! This 2-page fact sheet was written by Jennifer Hillan y Emily Minton, and published by the UF Department of Family Youth and Community Sciences, May 2012.
http://edis.ifas.ufl.edu/fy695

Healthy Eating: No-Cook Recipes (FCS8693/FY694)

Figure 1. Make a whole-wheat tortilla wrap with deli meat, low-fat cheese and vegetables for a quick meal that does not require any cooking.Try these quick, easy recipes for balanced, healthy meals. No cooking required! This 2-page fact sheet was written by Jennifer Hillan and Emily Minton, and published by the UF Department of Family Youth and Community Sciences, May 2012.
http://edis.ifas.ufl.edu/fy694

Keeping Food Safe: Preparing and Cooking (FCS80001/FY1288)

woman chopping vegetablesFood preparation and cooking can be fun and rewarding for many reasons. Well-prepared meals can save money and meet nutritional needs, and making safe and healthy meals a part of your lifestyle can contribute to lower healthcare costs. But many people with busy schedules find it difficult to make time to cook meals. And when we are rushed, we may not pay close attention to good food safety practices. It is very important to follow food safety guidelines during food preparation and cooking in order to reduce the risk of foodborne illness for you and your loved ones. Read this 3-page fact sheet to learn more about food safety during food preparation and cooking. Written by Claudia Peñuela and Amarat Simonne and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1288

Healthy Eating: Salad Suggestions (FCS8696/FY702)

Figure 1. Salad with shredded chicken, various lettuces, sugar snap peas, shredded carrots, sliced orange peppers, radish sprouts, spring onions, and a ginger-cilantro-sesame vinaigrette.Salads are quick and easy to make and have endless possibilities! Paired with whole grain crackers or whole wheat bread, salads make healthy and convenient meals. Try some of the ideas this 2-page fact sheet for your next salad. Written by Jennifer Hillan and Emily Minton, and published by the UF Department of Family Youth and Community Sciences, October 2011.
http://edis.ifas.ufl.edu/fy702

Alimentación Saludable: Sugerencias para ensaladas (FCS8696Span/FY703)

Figure 1. Salad with shredded chicken, various lettuces, sugar snap peas, shredded carrots, sliced orange peppers, radish sprouts, spring onions, and a ginger-cilantro-sesame vinaigrette.¡Las ensaladas son rápidas y fáciles de preparar y tienen infinidad de opciones! Las ensaladas son una comida práctica y saludable, acompáñelas con galletas integrales o con pan de trigo. Pruebe algunas de estas opciones en su próxima ensalada. This is the Spanish Language version of Healthy Eating: Salad Suggestions. Written by Jennifer Hillan and Emily Minton, and published by the UF Department of Family Youth and Community Sciences, October 2011.
http://edis.ifas.ufl.edu/fy703

Perfect Meals with Pressure Cooking (FCS8995/FY1270)

Figure 1. Pressure cookers are a great option for today's busy families interested in making quick, healthy meals on a budget.Preparing great tasting, healthy meals can be a time consuming task, but pressure cooking is a great way to prepare them in just minutes. Although they may seem old fashioned, pressure cookers are making a comeback, especially with today’s busy families who are trying to save both time and money. Pressure cooking is also a healthy cooking option as it maintains the natural flavor and nutrients of food. Delicious, healthy meals are just minutes away with this handy device! This 3-page fact sheet was written by Paula G. Harris-Swiatko, Karla P. Shelnutt, and Amy Simonne, and published by the UF Department of Family Youth and Community Sciences, March 2012.
http://edis.ifas.ufl.edu/fy1270

Alimentación Saludable: Creando una comida sin tener quecocinar (FCS8692Span/FY692)

MiPlato ¿No tiene gana de cocinar? Utilice MiPlato para crear comidas balanceadas y que no necesitan cocinarse. This 1-page fact sheet was written by Jennifer Hillan y Emily Minton , and published by the UF Department of Family Youth and Community Sciences, July 2011.
http://edis.ifas.ufl.edu/fy692

Healthy Eating: No-Cook Recipes (FCS8693/FY694)

Try these quick, easy recipes for balanced, healthy meals. No cooking required! This 1-page fact sheet was written by Jennifer Hillan and Emily Minton , and published by the UF Department of Family Youth and Community Sciences, May 2011.
http://edis.ifas.ufl.edu/fy694