UC Food Blog
On the McDonalds Happy Meals website, children can make themselves the star of a music video. Kids are challenged to send pastries soaring over as many toasters as possible on the Pop-Tarts website's "Daredevil Toaster Jump." Cheetos lets kids upload a picture or video of a Cheeto to have its website’s “state-of-the-art analyzer thingy” determine what it resembles.
These and other “advergames” can have a tremendous impact on children’s preferences and purchasing requests for unhealthy foods, according to Jennifer Culp, a UC Food Stamp Nutrition Education Program training coordinator.
Culp and Diana Cassady, associate professor of public health sciences at UC Davis, analyzed the restaurant, beverage and food websites advertised on the Cartoon Network and Nickelodeon weekday afternoons and Saturday mornings between August 2006 and March 2007. In all, the duo reviewed 19 websites, 290 Web pages and 247 advergames.
Close to one-third of the TV advertising that included websites was for food. Eighty-four percent of the food websites advertised included advergames, a blend of interactive animation, video content and advertising which promote corporate branding and products. On average, one nutrition or physical activity message appeared for every 45 brand identifiers.
"I was astounded by how often logos or actual food products were integrated into the games," Culp said.
Some games used candy or cereal as game pieces, while others would require special codes – available only by buying a specific product – to advance to higher game levels, she said.
The study concluded that government regulations are needed for food companies targeting youths and health professionals and parents should monitor food industry marketing practices.
The UC website EatFit! aimed primarily at teenagers, offers fun activities and information about eating right. Website visitors can find healthy recipes and games, conduct an eating analysis and get exercise tips. It's all free.
Food blog here, food blog there, food blog everywhere — including this one! The popularity and variety of food blogs has exploded, and proves many of us are little foodies at heart. In doing research for this post, I have to admit, I couldn’t believe what’s out there, especially about cooking. From vegan to Indian to coffee to crock pots to cooking with kids to Asian grandmothers to organic, it’s all there waiting for you.
The popularity and importance of food content is well documented. Last summer, the Huffington Post reported on the results of the July cable news ratings. The Food Network beat out all of the cable news networks - FOX, MSNBC and CNN - in every demographic measurement. This in spite of the fact that July was a big news month because of the death of Michael Jackson.
In most cases, blogs are about much more than food. Sometimes you get to know the writer’s family or garden or politics. When you find a good one, the photos are stunning. Whether or not we make the food that’s being blogged about, we can still have a little “flog” experience right in our own kitchen.
Here’s a link to the best cooking food blogs according to delish.com — guilty, but calorie-free, pleasures!
California residents not only enjoy an enviable climate and diverse regions, but also a wide selection of fresh produce year around.
As consumers, we want to stretch our food budget and provide a nutritious diet to our families; but we are not always sure about how to select the best fruits and vegetables, how to store them when we get home, new ways to serve them, and the nutrition benefits they offer.
Placer-Nevada Cooperative Extension has come to the rescue! As part of the Nutrition Best program, UCCE nutrition educators have prepared "Reasons for the Seasons - Produce tips for Placer County consumers," a series of seasonal produce handouts that provide practical information for families and children on purchasing, storing, preparing and serving locally grown seasonal produce.
Each handout also includes tips for families on the importance of family meals and snacks, a couple of tasty and easy-to-prepare recipes, and a coloring page for the children.
To tickle your interest, here is a sampling of some of the tips and information you'll find:
Apples – Over 7,000 varieties have been identified, however most consumers are only familiar with half a dozen or so varieties. Munching on an apple is a tooth cleaner and a gum stimulator. Apples may last up to three months if stored correctly.
Broccoli – Its name comes from the Latin word Brachium which means "branch" or "arm." Broccoli is one of the most nutritious vegetables you can eat. Instead of loading it with a cream sauce that is high in fat, try serving it with silvered almonds, sesame seeds, toasted bread crumbs or parmesan cheese. The leaves can also be eaten and contain more beta carotene than the florets. Store broccoli in an open plastic bag in the refrigerator vegetable drawer. For boiling or steaming, use a non-aluminum pot or pan. Aluminum seems to increase broccoli's cooking odors.
Cherries – Cherries are among the best foods for a snack. The riper the cherry, the larger the size, the deeper the color and the sweeter the fruit. Sour cherries are lower in calories and higher in vitamin C and beta carotene than sweet cherries. You can extend the cherry season by freezing them. They will keep for up to a year in your freezer.
Tomatoes - Botanically, tomatoes are a fruit. This is because, generally, a fruit is the edible part of the plant that contains the seeds, while a vegetable is the edible stems, leaves and roots of the plants. Tomatoes are the leading source of vitamin C in the American diet because of the quantities we eat. Store tomatoes at room temperature for up to one week; longer if still ripening.
Potatoes - Keep the potatoes in a burlap or a brown paper bag. Do not store onions with potatoes. The gases given off by onions accelerate the decay of potatoes and vice versa.
Melons – Most melons originated in the Near East. They are a good source of vitamin A, C and potassium. Serve melons slightly chilled; if they are too cold, you'll miss their full fragrance. Ripe melons are very fragrant, and the aroma of a cut melon can penetrate and effect other foods
Cauliflower – A good source of vitamin C, potassium and fiber. It has been associated with reducing the risk of cancer. Cauliflower should not be cooked in an aluminum or iron pot. It will turn yellow if cooked in an aluminum pot, and blue-green or brown if cooked in an iron pot.
Beets – Beets come in a glistening array of color, from garnet red, to red-white striped, to deep gold, to creamy white. The entire beet, from its robust and flavorful root to its buttery green top, is sweet and delicious. To maintain firmness, cut off beet greens before storing, but leave at least an inch of the stem attached.
May and June are cherry season, so why not look for new ways to enjoy this delicious and nutritious fruit?
1/4 cup dried cherries, coarsely chopped
1- 1/3 cups tart cherries, frozen
1/4 cup red onion, finely chopped
1 tablespoon jalapeños, diced
1 clove garlic, peeled and chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon cornstarch
Coarsely chop cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When cherries are thawed, combine drained cherries dried cherries, onion, jalapenos, garlic, and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Serve with tortilla chips.
This recipe can also be served over cooked chicken or pork
Southwestern-style cherry slaw
Yield: 6 -8 servings
4 cups shredded green cabbage
3 cups sweet cherries, pitted and halved
2 cups torn fresh spinach leaves
1 cup shredded jicama (optional)
1 cup shredded carrot
1/2 cup snipped fresh cilantro
1/2 cup diced red onion
1 avocado, peeled and diced
Toasted pine nuts for garnish
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons frozen lime juice concentrate, thawed
1 jalapeno pepper, seeded and minced
1/2 teaspoon lime zest
1/4 teaspoon each chili powder, ground cumin and salt
In large serving bowl, combine ingredients for Slaw. In small saucepan, combine Dressing ingredients; heat to boil. Pour over salad and toss gently to coat. Garnish with pine nuts and serve.
Recipe: Northwest Cherries Online
As you returned home from the market and unloaded your sack of produce, have you ever simply admired the satisfying bounty? Enjoyed the color, texture, and aroma as cantaloupe, broccoli, carrots, tomatoes, lettuce, cherries, apricots, avocado, strawberries and more passed through your hands? But now, what to do with each item … how best to keep it fresh and tasty until you’re ready to eat it?
The Postharvest Technology Center offers free copies of an 8.5” x 11” full color poster that shows which produce items should go in your refrigerator, which items should never go in the refrigerator, and finally, which items should be ripened at room temperature and then placed in the refrigerator.
“’Storing Fresh Fruits and Vegetable for Better Taste’ is a handy tool to keep on your refrigerator,” said Beth Mitcham, center director. “Where you store your produce can have a profound effect both on how good it tastes, and how long you can keep it at an optimal state until you’re ready to serve it to your family.”
Produce marketing researchers have noted that with the current recession, shoppers are feeling guiltier than ever when they end up having to toss out fruits or veggies ‘gone bad.’
“It’s like a double guilt,” explained Dr. Roberta Cook, “not only has the shopper with the best of intentions not eaten the food they know is healthiest for them, but they have also wasted their money. Following the handling recommendations for each produce item can really improve the consumer’s experience on several levels.”
The sub-tropical fruit lychee could be a new crop for farmers along California's coast, according to Mark Gaskell, the UC Cooperative Extension advisor to small-scale farmers in Santa Barbara and San Luis Obispo counties.
A ping-pong-ball-sized tree fruit with white, jelly-like flesh, the red-skinned lychee is popular among Asian consumers. They appear to be adapted to roughly the same conditions as avocados, Gaskell said. Since the fruit is well accepted in areas where it is available, the potential market acceptability of lychees is high. And, demand for fresh lychees already exists in Asian markets that carry whole, frozen, unshelled lychees.
Nutritionists are also looking closely at the fruit, which is a rich source of dietary flavanols, according to UC Davis research nutritionist Robert Hockman.
Flavanols – found in strawberries, cocoa, red wine, green tea and lychees - provide improvements in the smooth lining of the vascular system, reduce blood pressure, reduce blood stickiness and possibly provide cognitive improvements, Hockman reports in a video recorded for UC’s website Feeling Fine Online.
However, studies have determined that, just because people eat flavanol-rich foods, it doesn’t mean the beneficial compounds get into the blood stream. Most flavanols, he said, are long-chain polyphenols, which are not well absorbed by the body.
In his research, Hockman is using a lychee fruit extract that has been processed to have smaller – more bioactive – molecules. The product was fed to rats and found to pass through the digestive tract and into the blood stream.
“Now we are moving on to human studies,” Hockman said.
He is specifically studying the lychee extract and vascular health in post-menopausal women.
“Cardiovascular disease is the No. 1 killer in California and the No. 1 killer in the U.S.,” Hockman said. “It represents enormous health care costs. California agriculture products may help reduce the risk (of cardiovascular disease), saving billions of dollars.”
Lychee (Photo: Wikimedia Commons)