Improving the Community
Through Better Nutrition
Milwaukee County UW-Extension participates
in the Wisconsin Nutrition Education Program. WNEP helps limited
resource families and individuals choose healthful diets, purchase
and prepare healthful food and handle it safely, and become
more food secure by spending their food dollars wisely.
For more information about WNEP programs, download our flyer in English and Spanish
( 2 pages, 108 KB). |
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Tips of the Season
It's Spring Time! Spring Clean Your Way to a Safer Kitchen
 Already the days are longer and there is hope of spring to come. As you tackle those spring cleaning projects, it's a great time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. Salmonella, Staphyloccus, E. coli and Listeria are just some of the bacteria that may be hanging out in your kitchen. While you can't see or smell bacteria and other microorganisms — they are everywhere, and they especially like moist environments. A clean and dry kitchen helps fight harmful microorganisms and can help protect you and your family from foodborne illness. And in these tough economic times, a clean, well-functioning kitchen can help keep food from spoiling so less is thrown away. More information on kitchen cleaning ( 2 pages, 184 KB)
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What's in Season...
Eggs
Eggs are especially important for many Spring activities. They are used for cooking festive delights and for decorating and hiding just before the big Easter egg hunt.
Eggs need to be handled properly to prevent food borne illness! Cook eggs thoroughly and be sure to cook whites until firm.
Before you begin preparing holiday dishes, wash hands for 20 seconds with warm water and soap. Dry with a DRY towel!
Beware of cross-contamination. Food borne illness can occur when kitchen utensils are not wshed.
Refrigeration slows bacteria growth. Refrigerate eggs and foods containing eggs! Do not keep out longer than 2 hours!
Don't taste raw dough from the mixing bowl. Bacteria lurk in the raw eggs.
To reduce cholesterol, remove some of the yolks before eating or using in a recipe.
Dyeing Easter eggs is a popular and fun springtime children’s activity. However, each step of the process can increase the chance that eggs will come into contact with bacteria, possibly resulting in foodborne illness. University of Wisconsin-Extension food safety scientist, Barbara Ingham, says it is important for everyone to wash hands thoroughly before handling eggs at each step of the process, including cooking, cooling and dyeing.
If you plan to eat the Easter eggs you decorate, be sure to use only food grade dye. Milwaukee County Nutrition Educators recommend that you use plastic eggs for hiding to avoid edible eggs coming in contact with bacteria. Decorated eggs should be refrigerated until just before eating. Though they are nice to look at, they can be unsafe to eat if left out of the refrigerator for more than 2 hours. For more information on egg safety go to: www.fsis.usda.gov/
Or download Playing It Safe with Eggs ( 2 pages, 294 KB) |
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Delicious Delights
How to Cook the Perfect Hard-Cooked Egg
Do you know that eggs really should not be boiled? Boiling eggs at a full, rolling boil makes the white tough and rubbery. Here’s how to do it:
- Place eggs in a single layer in a saucepan.
- Cover with lukewarm water to at least 1 inch above eggs.
- Cover the saucepan, bring water to a boil.
- As soon as the water boils, turn off the heat, Remove pan from burner, let eggs stand, covered, in hot water for 15 to 17 minutes.
- Drain and immediately run cold water over the eggs until cool or place in ice water.
Store the hard-cooked eggs in the refrigerator and use within one week.
Hard-cooked Egg Ideas...
Chef Salad… Top salad greens with slices of hard cooked eggs, sliced tomatoes, grated cheese, tuna or diced cooked meat. Serve with your favorite dressing.
Fast Fried Rice… To cooked rice, add chopped hard-cooked eggs, sliced green onion and been sprouts. Stir fry in a 1 tablespoon vegetable oil and 1 tablespoon low-sodium soy sauce. You can add other shredded vegetables for more color; like pea pods and carrots.
Quesadilla con Huevos Download the recipe ( 1 page,9 KB)
For more egg ideas visit www.incredibleegg.org
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WNEP Programming Includes:
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Youth
In partnership with Milwaukee Public Schools, WNEP provides
lessons on choosing healthier snacks, food safety, and eating
a variety of healthy foods each day for students in over
50 schools.
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Seniors
In partnership with the Milwaukee County Department on Aging
and other local senior centers, WNEP provides nutrition
education for older adults on eating foods with less fat,
increasing intake of fruits and vegetables, tips on menu
planning, and shopping for one or two.
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Adults with Disabilities
In partnership with Transitional Living Services, WNEP provides
nutrition education to adults with special needs. Materials
are developed to convey topics in an understandable way.
Topics taught are choosing foods with less fat, shopping,
increasing fruits and vegetables, preparing low fat healthy
meals, food safety, and proper sanitation.
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And Many More!
WNEP works with many other community partners like MPS and
SDC Head Start, Childrens Outing Association, Milwaukee County
WIC, Second Harvest, Hunger Task Force, and Milwaukee County
Corrections providing nutrition lessons on topics such as
feeding young children, healthier snacking, purchasing nutritious
foods, preparing foods in healthier ways, and eating a variety
of nutritious foods every day. |
More Questions?
If you have additional questions about nutrition
education programming, please contact one of our staff.
For a list of all Nutrition Educators, visit our Staff Contacts page.
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| Rosamaria Martinez
Nutrition Program Coordinator
Milwaukee County Cooperative Extension
9501 W. Watertown Plank Rd., Bldg. A
Wauwatosa, WI 53226-3552
414-256-4680
414-256-4646 fax
rosamaria.martinez@ces.uwex.edu
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Cheryl Moza
Lead Nutrition Educator
Milwaukee County Cooperative Extension
9501 W. Watertown Plank Rd., Bldg. A
Wauwatosa, WI 53226-3552
414-256-4682
414-256-4646 fax
cheryl.moza@ces.uwex.edu |
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