Tag Archives: food industry

The food you eat has an impact on your mental health: Nina | Latest Title | Instant News

Vitamins B12 and D: Not getting enough Vitamin B12 causes fatigue, lethargy, depression, poor memory and is associated with mania and psychosis. Sources include dairy products, eggs, fish, meat and poultry.

Vitamin D deficiency has been linked to depression. Most Vitamin D comes from sun exposure, not food! However, food sources with important amounts of Vitamin D include: fatty fish (eg, salmon, mackerel, sardines); egg; and fortified foods (eg milk, cereal, orange juice, yogurt).

Omega-3 fatty acids: Eating a diet rich in omega-3 fatty acids can reduce the risk of mood disorders and brain disease by improving brain function and maintaining the myelin sheath that protects nerve cells. Good sources include: salmon, sardines, tuna, mackerel; linseed / linseed oil; chia seeds; and walnuts.

Protein: It plays a vital part of your cell structure, function, and regulation as well as fuel. The body uses a protein called tryptophan to produce serotonin, the “feel-good hormone.” Protein-rich foods include beef, poultry, fish, pork and meat, as well as plant-based foods such as tofu, tempeh, quinoa, nutritional yeast, nuts and lentils.

Zinc: This mineral is essential for brain function and cellular processes, including thinking and feeling. While our understanding continues to be clarified, there is an inverse relationship between zinc levels and depressive symptoms. For those being treated for depression with antidepressants, zinc supplementation was found to be more effective than prescription-only drugs. Zinc is present in: whole grains, oysters, beef, chicken, nuts, pork and pumpkin seeds.


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BAKING WITH BEV: Rate 4-H food shows inspiring delicious cooking | Entertainment | Instant News

I was asked to rate McLeod’s Favorite Foods show a few weeks ago. This is one of my favorite 4-H projects to be rated for its focus on correct table setting, nutritious menu planning for meals and preparation of actual favorite dishes.

It was a successful event because the tables were securely placed, the 4-Hers were scheduled 10 minutes apart, and everyone was wearing masks. It’s our new normal way of doing things safely. I have selected several entries that I rated for 4-H members ranging in age from kindergarten to grade 11.

It’s not uncommon for two members to choose the chicken alfredo roll recipe. I have chosen one that includes a flavorful homemade sauce.

2 cups heavy whipping cream

2-3 garlic cloves, chopped

1 teaspoon. parsley, chopped.

Sauce: Bring the chicken stock to a boil. Reduce heat NS dd whipping cream, cornstarch, garlic. Bring to a boil again and stir for 1 minute. Reduce heat by adding parmesan, salt and pepper. Let it simmer for 10 minutes until thickened, add the flavor and set aside.

2 cups mozzarella, grated

1 cup Parmesan cheese, grated

Cook the lasagna noodles until al dente. cook the chicken and shred it. Preheat oven to 350 degrees. Combine shredded chicken, cottage cheese, salt, shallot powder, garlic powder, and Italian seasonings. Place about ¼ cup of Alfredo sauce on the bottom of the sauce on the bottom of the casserole dish, lat lasagna noodles on a flat surface and spread about 3 ounces of chicken mixture onto the noodles, leaving 1/3 of the noodles empty. Top chicken mix with 1-2 tbsp. Alfredo sauce. Roll the noodles with bare ends, place the rolls on the casserole plate. Pour the remaining Alfredo sauce over the noodles. Top wit parmesan and mozzarella. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

This recipe is a great choice, is nutritious, and looks delicious. I would love to try this recipe when the peppers are in season.

Southwestern Stuffed Peppers

1 cup onion, chopped

1 large garlic clove, chopped

6 whole peppers – 2 green, 2 red, 2 yellow

14.5 ounces can burn roasted tomatoes

1 cup of thawed fresh or frozen yellow corn

1 cup black beans, drain and rinse

½ cup of grated Mexican mixed cheese

Preheat oven to 350 degrees. Slice the tops of the peppers. Remove the seeds and veins. Remove the stems from the top and chop the rest to use as a filling. Place the peppers on a baking sheet. Add 1/3 cup of water. Cover with plastic wrap and microwave on high for about 3 minutes or until slightly tender. Remove any remaining water from the pan. In a large skillet, ground beef over medium heat. Drain if there is fat. Add chopped onions, chopped pepper from the shoots, and garlic. Season with salt and pepper. Sauté until the onions and peppers are tender. Add tomatoes, rice, corn and beans. Add chili powder and cumin. Using a large spoon, divide the beef mixture into paprika. Bake uncovered for 25-30 minutes until the filling is heated and the peppers are tender. Sprinkle with cheese. Put it back in the oven for 5 minutes and serve it with your favorite toppings like sour cream, avocado, and salsa.

One of the younger members makes a matching simple fresh fruit salsa and homemade tortilla chips. It’s a great snack with colorful fresh fruit.

Fresh Fruit & Tortilla Salsa Chips

Preheat oven to 350 degrees. Combining. Rub the product gently under cold water. Peel and remove the center of the kiwi. Dice strawberries, kiwi, apples and bananas. Mix orange juice and 1 tablespoon of sugar and ¼ tsp. cinnamon. Stir with fruit. Cold. Cut each tortilla into 8 pieces. Arrange on a baking sheet. Lightly coat with cooking spices. Mix ¾ tsp. cinnamon and 1 tbsp. Sugar. Sprinkle over the tortilla slices. Bake 6-8 minutes until lightly browned. Serve tortilla chips with fruit salsa.


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Food Safety for Spring Break | Food & Recipes from Agriculture | Instant News

Spring is here and brings a very special holiday. Spring break is a great time for households to prepare their favorite dishes and participate in fun activities, such as egg hunting and picnics.

To keep your loved ones safe and prevent food poisoning, it is important to follow proper food safety practices when shopping, preparing and serving these holiday dishes. Meat and eggs are foods that require special handling to keep them safe.

Eggs are a popular picnic dish, and fun to decorate with when hunting for eggs. But if not handled properly, they can also be a source of foodborne illness. When buying your eggs, check to make sure they are all still intact. Take it home as quickly as possible, and store it in the refrigerator at 40 F or lower in the original carton. When you’re ready to cook them for recipes or for coloring, wash your hands and surfaces before and after handling raw eggs, and refrigerate and store them until you’re ready to use them. When coloring eggs, make sure you use food grade dyes if you plan on eating them afterward.

Plastic eggs are best for egg hunting and decoration. If you plan to use boiled eggs, make sure they don’t stay at room temperature for more than two hours and wash them before eating. If left at room temperature for more than two hours, do not eat it.

Meat Safety

Popular meats for spring break are ham, beef and lamb. Similar to eggs, when buying meat, check the packaging to make sure it is intact. Place the meat in the plastic bag provided at the meat counter and store it separately in your shopping cart to prevent the meat juices from leaking to other items on your cart. Once you get home, refrigerate the meat to 40 F or lower, or freeze it immediately. If the meat is frozen, you can safely defrost it in the refrigerator, under cold running water, or in the microwave if a small amount is what you are going to cook soon. Defrosting can take several days in the refrigerator if the chops are larger, so be sure to plan ahead. When preparing meat, wash your hands and surfaces such as cutting boards and countertops before and after handling. Please note that it is not recommended to wash the meat before preparation.

To prevent food poisoning, meat needs to be cooked at a certain temperature to kill any bacteria that may be present. According to the USDA Food Safety and Inspection Service, the internal temperature of meat must be measured with a calibrated food thermometer and reach the following temperatures:

• Fresh or smoked ham, and beef or lamb should be cooked to an internal temperature of 145 F and let stand for at least three minutes.

• Cooked ham is safe to eat from its packaging without reheating it; However, if reheating is desired, check the packaging for the USDA stamp and preheat it to an internal temperature of 140 F. (If there is no stamp, the ham is not packaged in USDA-inspected factory, so it will need to be preheated to 165 F.)

Many families enjoy leftovers after the holiday celebrations are over. Make sure to eat all the leftovers within three to four days and if serving it hot, reheat it to 165 F. Due to current COVID-19 guidelines, remember to try to keep gatherings small and limit them to those in the same household whenever possible. . If celebrating with others outside, practice social distancing and wear a mask, or gather outside, weather permitting.

Nicole McGeehan is a Penn State Extension food safety educator based in Monroe County.


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Extension officers make food preservation programs | | Instant News

A group of 12 Family and Consumer Science Extension Agencies with the University of Tennessee Extension and representing 12 counties in Middle Tennessee have created a program to help with home food preservatives.

The new program, Extension Explores, will cover topics ranging from canning, freezing, drying and pickling. Each free monthly program will focus on food for the season.

Educational information will be shared using research-based information from Cooperative Extension.

“Basically, Extension started teaching young people the value of preserving food. Food safety is the most important aspect of home food preservation and we are excited to continue this time-honored tradition with individuals and families in our community, ”said Shelly Barnes, Family and Consumer Science Extension Agency for Wilson County.

Extension Explores is a monthly program that combines internet-based learning using the Zoom platform, how-to videos and tips and recipes using preserved foods. Each live session will be offered on the third Friday of each month at 10am starting in May. The replay will take place on the UT Extension Central Region Family and Consumer Sciences YouTube channel at https://tiny.utk.edu/UTCRFCS.

“Last year we learned that the need for research-based food preservation education was increasing and we wanted to meet clients in various ways. Integrating various teaching methods will provide ample learning opportunities for those interested in learning the science and best practice methods of home food preservation, ”said Aneta Eichler, Family and Consumer Science Education Agency in Cheatham County.

To sign up for a free monthly class, go to https://tiny.utk.edu/ExtensionExplores21. This link will register participants for all sessions and send a verification email including the link for the Zoom session.


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Hilde Lee: Easter encourages reflection on diet, faith. | Food & Cooking | Instant News

Even though I grew up in a mixed religious family, I never realized that there was a difference. By the time I became aware of the world around me, Jews, regardless of the depth of their belief, had been wasted and many, many ended up in Hitler’s final solution – concentration camps. This includes 13 members of my immediate family. Of course, today, everything is history.

What are the food regulations in halal cooking? The real problem is separating the food so that it doesn’t contaminate each other. Whatever the food content, meat or dairy products, the cook must decide in advance and adjust the menu accordingly so that there is an appropriate timing between the consumption of meat and dairy products.

It makes sense, because it helps digestion.

Milk and meat should be kept separate. After centuries of interpretation, this is a simple idea. Thus, with these rules developed all ways of eating halal. For example, you cannot eat bread and butter or mix meat and milk dishes at the same meal time. After a meal containing meat, there should be a six hour waiting period before eating dairy foods again.

Apart from dairy foods and meat foods, there are pareve foods, or neutral foods, which can be served at any time. Pareve is the largest food category. It consists of vegetables, fruits, whole grains, fish and eggs.

Centuries of discussion have contributed to the regulation and development of halal versus non-halal food and food.


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