We Dare to Care about Nutrition
Nutrient rich food distribution is one of many goals of Dare to Care Food Bank. Being a network partner with Feeding America and organizations that understand the true need of our mission we are able to come together to serve others. Being able to partake in healthy food options not only is needed for adequate growth but for achieving optimal physical and mental health outcomes. Our team members understand this vital importance to our health. We are committed to meeting this demand by way of offering healthier food options to our clients and educating those individuals through our agencies, distribution centers, backpack program and Kids Cafe.
Our current nutrition programs include:
- Food Is Elementary
- Kids Cafe Education
- Food Safety Education (Food Keeper, Certified ServSafe Instructor & Proctor)
Keep Your Produce Safe
National Food Safety Education Month is a great time to reinforce proper food-handling techniques at home. With fruits and vegetables playing such a big role in healthful eating, it is important to practice proper buying, storing and preparation techniques to ensure the safety of your food. Most health risks that are linked to produce can be eliminated with proper food preparation like thorough cleaning. Below are more tips from the American Dietetic Association on safely shopping for, storing and preparing your fresh produce.
Buying
- If you go to a farmers’ market, go early to avoid produce that has been sitting out all day long.
- Buy most produce in season when possible.
- If you are not satisfied with the store’s selection, ask the produce manager if there is more available.
- Buy loose produce rather than packaged. You have more control over what you select.
- Don’t purchase produce with mold, bruises or cuts.
- Buy only the amount of produce that you will use within a week.
- Buy only pasteurized juices.
Storing
- Promptly store produce that needs refrigeration. Fresh, whole produce such as bananas and potatoes don’t need refrigeration.
- Refrigerate fresh produce within two hours of peeling or cutting. Throw away leftover cut produce that is left at room temperature for more than two hours.
- Discard cooked vegetables after three to four days.
Preparing
- Wash all fresh fruits and vegetables with cool tap water immediately before eating. Scrub firm produce such as melons and cucumbers with a clean produce brush.
- Remove and discard outer leaves of lettuce.
- Use two separate cutting boards to avoid cross-contamination. Use one for raw meats and the other for fruits and vegetables. Color-coded cutting boards can help you remember which is which.
- Cook raw sprouts (alfalfa, clover, etc.). Cooking them significantly reduces the risk of illness.
For more information on how to practice proper food safety procedures in your home, visit the American Dietetic Association’s Home Food Safety Web site at www.homefoodsafety.org/.
Nutrition Resources
www.eatright.org
Nutrition information for consumers and media, featuring approximately 5,000 pages of content from news releases and consumer tips.
www.americanheart.org
Publishes medical scientific statements on various cardiovascular disease and strokes. Prevention tips and helpful resources for heart disease management.
www.teamnutrition.usda.gov
USDA website offering resources for parents and schools.
www.Irc.ky.gov
Kentucky Legislative home page.
www.mealmakeovermoms.com
Helpful tools and recipes for parents with sound advice on feeding kids healthy meals.
www.kyeatright.org
An affiliate of the American Dietetic Association. This resource is for the professional and the public interested in promoting optimal nutrition and health.
www.diabetes.org
Provides information and other services to people with diabetes their families, health professionals and the public.
If you are looking to do a dietetic internship or community rotation, contact our registered dietitian, Kimberly Gravley at 502.966.3821.
