Back to school, back to the books, back in the saddle or back in the car for all the parents. The new school year means its back to packing lunches and after-school snacks for students, scouts, athletes, dancers, and all the other children who carry these items to and from home. One ‘back’ you do not want to reacquaint children with, however, is Bacteria.
In order to reduce the risk of food poisoning, food must be handled safely from farm to table. There are four simple steps consumers can follow to help keep food safe from microorganisms that make them sick.
Since 2010, there have been waves of bills involving food and food safety washing through state capitals on subjects such as cottage foods, agricultural security, raw milk, and labeling food products containing genetically modified ingredients. The 2015 legislative sessions underway in 47 of the 50 states are different.
Getting your child to eat vegetables can be a challenging task. If you've ever seen them dig a hole in their pile of cooked carrots or shovel some peas underneath their plate to make it look like they've actually eaten them, you may have considered hiding a few veggies in some of their favorite foods. But is this a good practice?
You've heard it before: Eat fewer calories, more fruits and more vegetables. Those recurring themes as well as some new advice about sugar, salt, meat and caffeine could be part of the government's upcoming dietary guidelines for healthy eating.
Most people don’t associate high-tech, 3-D printed food with health or taste. Dutch food designer Chloé Rutzerveld hopes to change that perception. Rutzerveld said her new Edible Growth project, which imagines 3-D printing an elegant yet healthy and natural hors d'oeuvre, is truly “food for thought.”
Research shows that healthy habits can also save money. Gayle Coleman, nutrition education specialist with the University of Wisconsin-Extension, offers tips for increasing your health — and wealth — in 2015.
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