Author: kberrettoni

University of California Cooperative Extension, Yolo County
U.C. and U.S.D.A. cooperating

Fuel Their Minds

Ideas for Better Eating and Active Play with Young Children

70 Cottonwood St. Woodland, CA 95695 http://ceyolo.ucdavis.edu
Phone: 530-666-8740 Fax: 530-666-8736

Summer Safety Tips

5 Summer Safety Tips

Summer tends to be the most exciting season of the year filled with swimming, hot sunny days, holiday gatherings and barbeques. But keeping children safe should be the number one priority.
1. Stay hydrated: Make sure your child stays hydrated by giving them plenty of water to drink, even if they say they are not thirsty.
2. Wearing sunscreen/avoid being in the sun: Your child can develop heat exhaustion and get sunburned. Keep your child indoors during extreme heat.
3. Water awareness: Do not get distracted when your child is in or near a pool or has access to any water. Drowning is the second leading cause of accidental death among children ages 1-14 years. It is important that all children wear life jackets to avoid accidental drowning.
4. Food Illness: Bacteria grow quickly in perishable foods that's left out at picnics and barbecues. Never leave food out when it is hot outside and always store in a well insulated cooler packed with plenty of ice.
Adapted from Drowning-Prevention.org

High Fructose Corn Syrup and Your Health

High-fructose corn syrup (HFCS) is a common sweetener and preservative that is made by changing the sugar glucose in cornstarch to fructose. The final product is a mixture of fructose and glucose, which tends to extend the shelf life of processed foods. Food producers use high-fructose corn syrup in their products because it costs less to use than sugar and can be added in smaller amounts since it is much sweeter. Although ads and commercials insist that foods with HFCS are equal in nutritional value to those foods without HFCS, research has less positive results. Research has found that eating HFCS may be linked to both obesity and dental carriers. While research on this topic continues, it is most important to remember that many foods with added sweeteners should be eaten in moderation because they are high in calories and are low in vitamins and minerals.

Facts about HFCS
HFCS and sugar have the same amount of calories
HFCS is an ingredient in many common foods
Fructose is broken down differently in the body than table sugar (glucose)

Article adapted from MayoClinic.com

How to limit HFCS intake
Read food labels
Consume fresh fruits in place of fruit-flavored drinks
Buy 100% juice
Limit soda intake
Purchase fruit canned in light syrup or in juice instead of heavy syrup
Rinse canned fruit with water to remove excess syrup
Limit processed foods

Summer 2009

It’s Time to Enjoy Summer Produce

Fruits and vegetables are cheaper, healthier and taste better when you enjoy them during their season. Lucky for us, summer is full of delicious, seasonal produce. Use the check list below when you grocery shop or when planning a meal.
Choosing a ripe fruit or vegetable is important to ensure that the flavor is optimal. Use the following tips to choose the perfect produce.
Blueberries: Look for firm, brightly colored berries. Check the container to be sure it is not stained or leaky because this is a sign of spoilage.
Cantaloupe: The stem end should be soft and it should smell sweet.
Cherries: Look for large, plump and firm. They should be dark in color and free of blemishes and soft spots.
Watermelon: If you buy a whole melon, it should have a smooth surface, be a pale green color and have well rounded ends.
Bell Peppers: Look for smooth, heavy peppers. Do not be afraid to shake one, if you hear seeds rattling the pepper is probably over ripe.
Corn: Look for corn with green, moist-looking husks, avoid brownish colored husks. When you peel back the husks, the kernels should be plump.
Adapted from The Bon Appetit Cookbook: Fast, Easy, Fresh

Vegetables:
Broccoli
Cauliflower
Celery
Cucumbers
Corn
Green Beans
Bell Peppers
Tomatoes
Zucchini

Fruits:
Apricots
Blackberries
Blueberries
Cherries
Melons
Plums
Peaches
Raspberries
Watermelon

A Sweet Summer Treat

Summer is the season to enjoy fresh, ripe fruit and making popsicles is a great way to enjoy them! This easy popsicle recipe will keep you and your child refreshed during the hot days and is a great way to add fruit to your diet. Feel free to change the recipe by adding your child’s favorite fruits or juices and also using fun shaped popsicle molds.
Very Berry Popsicles
Ingredients:
1/2 cup100% cranberry juice
1 small envelope unflavored gelatin
1 cup fat free vanilla yogurt
1 cup berries, any variety (fresh or frozen)
Instructions:
Pour the cranberry juice in a saucepan and add the gelatin, warm on low heat.
Stir until the gelatin dissolves.
Pour into a blender add yogurt and berries, blend for about 2 minutes.
Pour mixture into 3 ounce paper cups and cover the top of the cup with foil.
Poke a wooden popsicle stick through the foil placing it in the middle of each paper cup so the stick stays in place.
Place the cups on a cookie sheet and place in freezer for a few hours.
When you take the popsicles out of the freezer, peel off the paper cup and foil and enjoy!
Recipe adapted from Easy Kids Recipes

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Summer 2009

Fuel Their Minds

Planning a Perfect Picnic

Summer is the perfect season to enjoy a picnic. Picnics are a great way to bond with friends and family, they're inexpensive, good exercise for kids, and are a nice way to interact without distractions. Planning a picnic takes some preparation time, but the effort you put in is well worth the memories you will create! Make your picnic special by enjoying it at your favorite location whether it be a beach, park or your own backyard!
What you should bring:
A large blanket, beach towel, or folding chairs to sit on
Music, games, beach balls, kites, and other outdoor activities
Sunscreen, sunglasses, hats, or any form of sun protection
Delicious food, beverages including water
Utensils, plates, napkins, cups, serving bowls and trash bags
Camera
Picnic basket, beach bag, backpack or re-use a grocery bag
Ice chest or cooler and ice
Important Tips:
Bring along extra safety items such as a first aid kit, hand sanitizing gel/wipes and a map
Choose a location away from areas that might be hazardous for your child
Plan ahead and try to take foods that will not spoil quickly
Try to take only the amount of food that will be eaten to avoid having any leftovers
When you're eating outdoors try to keep food covered whenever possible. This will protect it from any unwanted insects, birds and pets, which can carry bacteria

Garden Pasta Salad

This is a great recipe that can be enjoy at a picnic. It can be prepared ahead of time and chilled in the fridge until needed. You can add more vegetables and modify those used in the recipe if desired. If you plan to take this pasta salad to your picnic, be sure to pack the pasta salad in a tightly sealed plastic bowl or container and keep in a cold ice chest until ready to serve.
Ingredients:
8 ounce package tricolor spiral pasta
1/2 cup carrots
1 stalk celery
1/2 cup cucumber
1/2 cup bell pepper, any variety
1/2 cup grape tomatoes
1/4 cup green onion
1/3 cup bottle light Italian-style salad dressing
1/4 cup parmesan or feta cheese
Cooking Instructions:
Cook pasta in large pot of boiling water for about 10 minutes.
Rinse under cold water, and drain the excess water.
Using a clean cutting board and knife, chop in small pieces the celery, cucumber, bell pepper and green onion and set aside. Next, slice thinly the carrots and set aside.
Slice the grape tomatoes in half and set aside.
Mix carrots, celery, cucumber, bell pepper, tomatoes, and green onion together in large bowl.
Add cooled pasta and mix together.
Pour the dressing over mixture, add cheese and mix well.
Recipe makes 6 servings Recipe from allrecipes.com

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Summer 2009

Fuel Their Minds

UC Cooperative Extension, Yolo County, FSNEP
70 Cottonwood Street
Woodland, CA 95695

“Our mandate as a land grant institute ties us to the welfare, development, and protection of the state’s land, resources, and people. Our mission is to develop and extend the use of research-based knowledge to improve specific practices and technologies.”
Funded by USDA’s Food Stamp Program through the Network for a Healthy California and the University of CA Cooperative Extension, Yolo County Office. This institution is an equal opportunity employer. The Food Stamp program provides nutrition assistance to people with low income. It can help you buy nutritious food for a better diet. To find out more, call 530-666-8143.

Activity Kits Free From the University of California

The University of California has prepared activity kits to help you teach nutrition and physical activity concepts to your young children, while integrating math, language and science. These lessons come “ready-made” with all of the materials you need to teach a fun and interactive lesson with your preschoolers or kindergarteners. The curriculum was developed by the University of California or Scholastic, Inc.
We will bring the materials to your site, free of charge, and we can even provide your staff with trainings and additional resources to increase their confidence in these topics. We can also plan classroom, food-themed parties, special events, and other fun sessions.
If you are interested in signing up to receive these materials, please contact us.

CONTACTS
Christie Hedrick
Program
Coordinator
530-666-8740
Clhedrick@ucdavis.edu
Sonia Fernandez
Bilingual Program
Coordinator
530-666-8702
Ssfernandez@ucdavis.edu
Marcel Horowitz
Program Manager
530-666-8722

The University of California prohibits discrimination or harassment of any person on the basis of race, color, national origin, religion, sex, gender identity, pregnancy (including childbirth, and medical conditions related to pregnancy or childbirth), physical or mental disability, medical condition (cancer-related or genetic characteristics), ancestry, marital status, age, sexual orientation, citizenship, or status as a covered veteran (covered veterans are special disabled veterans, recently separated veterans, Vietnam era veterans, or any other veterans who served on active duty during a war or in a campaign or expedition for which a campaign badge has been authorized) in any of its programs or activities. University policy is intended to be consistent with the provisions of applicable State and Federal laws. Inquiries regarding the University’s nondiscrimination policies may be directed to the Affirmative Action/Staff Personnel Services Director, University of California, Agriculture and Natural Resources, 300 Lakeside Drive, 6th Floor, Oakland, CA 94612-3550, (510) 987-0096.Funded by USDA’s Food Stamp Program through the Network for a Healthy California and the University of CA Cooperative Extension, Yolo County Office. This institution is an equal opportunity employer. The Food Stamp program provides nutrition assistance to people with low income. It can help you buy nutritious food for a better diet. To find out more, call 530-666-8143

Adapted from Parents.com