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234 results found for Health
A student working on the UGA Tifton Campus weighs tomatoes at the Blackshank Farm. CAES News
COVID-10 Ag Safety
Farmers and food processors take routine steps to reduce the likelihood of foodborne pathogens, like Salmonella and E. coli, contacting our food and causing illness. The procedures that our food industry takes on a daily basis are also effective in reducing the chances that the coronavirus responsible for COVID-19 will come in contact with the food we eat.
Label your food prior to freezing and include the date it was packaged. CAES News
Freezing fruits and vegetables
Freezing is one of the easiest and most convenient ways to extend the shelf life of fresh fruits and vegetables.
When a weather emergency is expected, shoppers rush out and stock up on milk and bread. But what happens if the electricity goes off for days and the milk spoils, or after the loaf of bread runs out? University of Georgia Cooperative Extension experts say having at least a three-day supply of shelf-stable food will give you a little peace of mind when it comes to feeding your family during a storm. CAES News
Dairy Nutrition
Widespread school closures due to the COVID-19 pandemic have raised concerns about students’ lack of access to milk.
CAES News
COVID-10 Stress
There is a lot of conversation lately about stress and mental well-being, particularly during this time of COVID-19 and sheltering in place. The coronavirus is bringing huge health challenges to our communities and impacts everything from jobs to families. Many things feel like they’re out of our control, and the stress keeps building. 
With many Americans now rapidly adjusting to working or studying from home – often within arm’s reach of the refrigerator or pantry – the temptation to overeat is a real one, and it can have real consequences. CAES News
Sheltered-in Overeating
Overeating is a normal reaction to being bored or anxious, but in light of the COVID-19 pandemic, the phenomenon has taken on a new dimension. With many Americans now rapidly adjusting to working or studying from home – often within arm’s reach of the refrigerator or pantry – the temptation to overeat is a real one, and it can have real consequences.
Everything on the MyPlate.gov website, Daily Food Plan, Food Tracker, Food Planner, etc., as well as all MyPyramid materials, such as the MyPyramid for Pregnancy and Breastfeeding, etc.) was developed by a team of nutritionists, dietitians, economists, and policy experts at USDA, based on expert nutrition recommendations for Americans 2 years and older from the Dietary Guidelines for Americans. CAES News
Non-perishable Food
Making fewer trips to the grocery store during the COVID-19 emergency means that personal food supplies need to last longer. If you are at a loss for what items to stock up on, use MyPlate, www.choosemyplate.gov, as a guide to help you and add some of these non-perishable (unrefrigerated) food items to your “shelter in” diet.
Left, imaging of healthy neurons from mouse brain. Right, imaging of damaged neurons by PD protein clumps. CAES News
‘Natural killer’ cells could halt Parkinson’s progression
Researchers at the University of Georgia’s Regenerative Bioscience Center and their colleagues have found that “natural killer” white blood cells could guard against the cascade of cellular changes that lead to Parkinson’s disease and help stop its progression.
Producers should educate workers on COVID-19 symptoms, how it spreads and how to reduce the spread of the disease at farms and packinghouses. CAES News
COVID-19 Farm Safety
While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.
Takeout is a good choice to lower risk of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a University of Georgia Cooperative Extension food safety specialist in the College of Family and Consumer Sciences. CAES News
Takeout Safer
Buying takeout food is a good choice to lower risks of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a UGA Extension food safety specialist in the College of Family and Consumer Sciences.