Browse Nutrition Stories - Page 4

41 results found for Nutrition
Young children need 60 minutes of active playtime to ensure good health. CAES News
After School Recess
For most parents, fall is a whirlwind of after-school meetings, tight schedules, homework and dwindling family time. Even after the dash becomes daily routine, the hours between school and dinner often get lost in the shuffle. To rescue these important hours, assign your kids the task of hosting “after-school recess” during that time each day.
Kale is being researched on the UGA Tifton Campus. CAES News
Georgia Kale
A “green superfood” is making its way into the mainstream and into the fields of southwest Georgia farms, according to a University of Georgia vegetable expert. Increased consumer demand in connection with its many health benefits has Georgia farmers planting, and selling, more of the leafy green.
UGA Extension agent Ines Beltran teaches a cooking class in Gwinnett County. CAES News
Walk-a-Weigh Program
To complete their mission of education and to fight the state’s obesity problem, University of Georgia Extension agents are teaching state residents about exercising and cooking healthier meals. These two simple acts can, and are, having dramatic effects across the state.
The Walk Georgia logo was introduced in 2014. CAES News
Walk Georgia
More than 2,500 Georgia residents are improving their health by exercising with the help of the University of Georgia’s Walk Georgia program and their local UGA Extension agent.
Nature hikes are an excellent choice for group exercise CAES News
Holiday Excercise

Don’t let traveling to visit family and friends during the holiday season interrupt your exercise routine. There are plenty of ways to stay active, even if you’re away from your usual gym, walking path or workout buddies.

Judy Harrison, UGA Extension food safety specialist, with the project she helped create: "Enhancing the Safety of Locally Grown Produce." CAES News
Food Safety Project

Shoppers expect food from local farmers markets to be healthier and safer than comparable items in the grocery store. A group of Southern university scientists are training farmers and market managers to help make that assumption a reality.

Three goats were among those on display at the 2013 University of Georgia Master Goat Farmer class held in Athens. UGA food scientists are working with researchers at Fort Valley State University to train meat goat farmers. CAES News
Goat Meat
As America’s population continues to change and become more diverse, so does the variety of food sold in grocery stores, cooked in homes and served in restaurants. The popularity of one of these relatively new food choices, goat meat, is on the rise as more people from Asia, Africa, India and the Middle East begin to call the United States home.
Jars of peanut butter await taste testers in the University of Georgia building at the 2012 Sunbelt Agricultural Expo. CAES News
Nutritionally-charged Peanut Butter
A team of University of Georgia scientists have found peanut skins can be incorporated into traditional peanut butter with potentially surprising results.
Charles Y. Chen, a peanut breeder with the USDA ARS National Peanut Research Laboratory in Dawson, leads a tour for a group of visiting international scientists.  Pictured left to right with Chen are Andrew Emmott, Amade Muitia, Isaac Minde, Alice Mweetwa, Jamie Rhoads and Dominique LaForest. CAES News
PMIL Meeting
Mycotoxins are harmful chemicals that are produced by fungi in crops like peanuts and corn. A group of agricultural scientists from across the world met in Georgia last month to discuss the need for more robust sampling and detection methods for these potentially lethal food toxins.
The Georgia Municipal Association's Active Georgia Walk begins on Savannah's River Street early Monday morning, June 23. CAES News
Walk Georgia
More than 100 of the state’s mayors, city council members and city officials donned their sneakers early Monday morning, June 23, at the Active Georgia Walk to highlight the importance of physical activity among Georgians.