UD Extension Professionals Honored at National Conference

November 14, 2011 under CANR News, Cooperative Extension

Four University of Delaware Cooperative Extension professionals were recognized at the National Extension Association for Family and Consumer Sciences conference, which was held in Albuquerque, New Mexico, earlier this fall.

Kathleen Splane receiving the National Early Childhood Childcare Training Award from the NEAFCS 2011 President Marsha Lockard

Kathleen Splane received the National Early Childhood Child Care Training Award and an editing team consisting of Maria Pippidis, Margo McDonough and Sandy Peralta received an Eastern Region Newsletter Communication Award.

Splane is Extension’s family and consumer science educator for Kent County. The child care training award recognizes Splane’s innovative online program, “Healthy Habits, Healthy Start.” Splane received funding from the state Division of Public Health for the program, which is designed for providers throughout the state who serve preschoolers. Some curriculum content was provided by Nemours Health & Prevention Services.

“There is a critical need for training materials about childhood nutrition and exercise,” says Splane. “Delaware has a very high percentage of children who are obese or overweight. In a state by state ranking, we rank 16th highest. Child care providers, in conjunction with parents, can play an important role in giving young children a healthy start.”

The Extension editing team, led by Maria Pippidis, was recognized for Two Cent Tips for Delaware, an email newsletter that focuses on consumer money management skills. Recent issues have covered such topics as retirement planning, getting along and saving money in multigenerational households, reducing the cost of holiday travel, and helping teenagers and young adults become credit savvy. Pippidis is the director of the New Castle County Cooperative Extension office, Peralta is an administrative assistant in that office and McDonough is a UD communications specialist.

Maria Pippidis receiving the Eastern Region Newsletter Communication Award from the NEAFCS Eastern Regional Director Theresa Mayhew

To learn more about “Healthy Habits, Healthy Start,” contact Splane at ksplane@udel.ed or 302-731-4000. To subscribe to Two Cent Tips for Delaware, send an email to TwoCentTips@udel.edu.

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Week of Oct. 24: Food Day events

October 22, 2011 under CANR News, Events

The University of Delaware community is invited to join the College of Agriculture and Natural Resources, Food Science Club, Dining Services, Food Bank of Delawareand millions of Americans in celebration of national Food Day on Monday, Oct. 24.

Food Day is a national campaign to draw attention to celebrate healthy, affordable foods produced in a humane, sustainable way and to fix the food system by:

  • Reducing obesity and diet-related disease by promoting safe, healthy foods.
  • Supporting sustainable family farms and cutting subsides to huge agribusiness.
  • Ending urban and rural “food deserts” by providing access to healthy foods.
  • Protecting the environment and farm animals by reforming factory farms.
  • Promoting children’s health by curbing junk-food marketing aimed at kids.
  • Obtaining fair wages for all workers in the food system.

The Food Science Club will host two events on Monday, Oct. 24.  From 12:30-2:30 p.m., club members will be at Trabant University Center with information about Food Day’s mission, signing up students to volunteer with the Food Bank of Delaware.

Also on Monday, from 5:30-7 p.m. in the Townsend Hall Commons, the Food Science Club and other food-related clubs at UD will host a panel discussion about important food related issues.  After the discussion, participants will be invited to stay and carve local pumpkins and enjoy local UDairy Creamery ice cream. Participants are encouraged to bring non-perishable food items to the event to donate to the Food Bank of Delaware.

In addition, throughout the week, bins will be available at all residential dining halls for students to drop off non-perishable food items for the Food Bank of Delaware.

On Thursday, Oct. 27, UD Dining Services will host Local Garden Harvest dinners in Kent, Pencader, Russell and Rodney dining halls from 5-7:30 p.m. featuring local and sustainable ingredients.

The UD Dining Services menu for the Local Garden Harvest dinner includes:

  • Butternut squash and apple soup made with locally grown butternut squash, roasted and blended with apples and farm fresh cream.
  • Chicken, potato and kale soup made with locally grown kale served in a tomato base soup.
  • Carved apple glazed pork loin served with a side of caramel apple bread pudding.
  • Monterey Aquarium Seafood Watch approved flounder seasoned and encrusted, served with sweet and tangy cabbage slaw and fresh Old Bay chips.
  • Homemade herb infused biscuits topped with exotic local mushroom ragout.
  • Zucchini, squash and onion sauté.
  • Locally grown, baked sweet potatoes with toppings (honey butter, cinnamon and sugar, marshmallows).
  • Chicken and waffles drizzled with UD’s own farm fresh Dare to Bee honey.
  • Organic whole wheat pasta served in a light tomato sauce.
  • Bacon, apple and cheddar panini on eight-grain sliced bread.
  • Succotash salad.
  • Mixed green salad with apples, cranberries and candied pecans topped with a Chaddsford Winery vinaigrette.
  • Assorted dinner rolls.
  • Gooey pumpkin cake.
  • Cranberry and apple strudel with maple glaze.
  • UDairy Creamery taste testing (and voting) of final two contest flavors: Blue Hen Tracks and All Nighter.
  • UDairy Creamery Pumpkin Roll ice cream.
  • Spiced hot apple cider.

Sponsored by the nonprofit Center for Science in the Public Interest, Food Day is sponsored nationally by more than 50 organizations including Slow Food USA, the Sierra Club, the National Sustainable Agriculture Coalition and the National Farmers Market Coalition.

View this article on UDaily.

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Learn heart-smart eating at Cooperative Extension program

March 11, 2011 under CANR News, Cooperative Extension, Events

Cardiovascular disease and stroke will cost the United States an estimated $503.2 billion in 2010, according to the American Heart Association (AHA). That figure includes both health care costs and lost productivity due to death and disease.

The AHA says many of these cases could have been prevented, citing risk factors that include obesity, too little exercise and poor diet.

“Scientific evidence indicates that if you eat right, you may reduce your risk of many chronic diseases, including heart disease, diabetes, osteoporosis and certain cancers,” says Kathleen Splane, a University of Delaware Cooperative Extension educator. “But limited time, limited money and limited knowledge can get in the way of healthy eating.”

Splane and Extension colleague Cheryl Bush are helping Delawareans combat these impediments to nutritious eating with the Eat Smart for a Healthy Heart program. The next session begins Monday, May 2, in Newark and will be led by Bush, who is a registered dietician.

The three-part program includes education, cooking demonstrations and samplings of healthy foods. The first class focuses on desserts, the second on main dishes and the final class on side dishes. The program also includes basic information about heart disease, including risk factors, and other measures, such as exercise, that can impact cardiovascular health.

Eat Smart for a Healthy Heart features recipes with little or no saturated fat, trans fat and cholesterol; little salt; low-fat sources of protein; and plenty of fruits, vegetables and whole grains.

“We teach that there are no ‘bad foods,’ that there are many creative ways to modify beloved old recipes into new, healthy favorites,” says Splane. “Class participants learn ways to reduce the salt and fat without sacrificing the taste.”

Splane has been cooking a heart healthy diet for her own family for more than a decade. Through plenty of research and trial and error, she has discovered how to present healthier versions of familiar foods without sacrificing taste.

Eat Smart for a Healthy Heart will be offered on Mondays, May 2, 9 and 16, from 10 a.m. to noon, at the New Castle County Cooperative Extension Office, 461 Wyoming Rd., Newark. The series costs $45 and is limited to the first 30 registrants. All child care providers who attend are entitled to receive continuing education credits. To register or for more information, call 302-831-1327.

This post is also available online on UDaily by clicking here.

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Dining with Diabetes Classes Start in March

February 9, 2010 under CANR News, Cooperative Extension, Events

Adult-onset diabetes is a major public health issue in the U.S. and Delaware isn’t immune to the problem. In fact, Sussex County has one of the highest rates of diabetes in the nation. That’s why University of Delaware Cooperative Extension offers Dining with Diabetes classes in Sussex and throughout the state.

“The American Diabetes Association recommends that people with diabetes consume a healthy, low fat diet consisting of plenty of grains, fruits, and vegetables,” says Kathleen Splane, an Extension educator in Kent County. “By keeping their blood glucose levels close to normal, people with diabetes reduce their risk of developing major complications.”
The three-part Dining with Diabetes program includes education, cooking demonstrations and samplings of healthy foods. The next session begins March 9 in Dover.

All of the dishes prepared at Dining with Diabetes classes not only are healthy but taste good, too. Recipes range from a beef stir-fry entree to reduced-fat, reduced sugar versions of desserts, including an apple cobbler with crumb topping. Before introducing a new recipe, Splane makes sure it is easy to prepare and uses inexpensive ingredients that are readily available at area supermarkets.

“We teach diabetics that there are no ‘bad foods,’ that there are many creative ways to modify sugar- and fat-laden recipes into new, healthy favorites,” says Splane. “Class participants learn ways to reduce the sugar, salt, and fats in favorite recipes without sacrificing the taste.”

The Dining with Diabetes program costs $30 and will be held March 9, 16 and 23. Classes meet from 6:30 p.m.- 8:30 p.m. in the Kent County Cooperative Extension office in Dover. To register, or for more info, call the Extension office at 302-730-4000.

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