Nutrition News
Southwest Region Monthly Newsletter

Health Awareness

July is
Eat Beans Day 3rd
Macaroni Day 7th
Hamburger Day 28th
Berry Month
Blueberry Month
Culinary Arts Month
Grilling Month
Ice Cream Month
Picnic Month

Chew on This: Summer Grilling

Summer months normally mean lots of barbeques and family gatherings. Avoid getting yourself or loved ones sick by practicing proper food safety when cooking and storing food. Keep hot foods hot, cold foods cold, and cook grilled meats to their recommended internal temperature. The recommended internal temperature for meats are as follows: 145℉ for steaks and pork chops, 165℉ for chicken, and 160 ℉ for ground beef. Store highly perishable foods such as potato salads, desserts, egg dishes, and meat salads at or below 40℉. Another tip is to be sure to clean and sanitize your grill before and after each use; especially if it’s stored outside. A dirty grill can introduce bacteria into your food. Always wash your hands with soap and warm water for twenty seconds before and after coming into contact with food. Marinate meats inside of the refrigerator and don't reuse the leftover marinade unless you boil it.

Get Moving: Go Play, Your Way!
Improving Your Posture

Americans are continuing to become more and more sedentary, making good posture even more significant. Correct posture keeps bones in proper alignment and relieves strains on muscles. Improper posture can affect your whole body. Muscle strains from poor posture can cause discomfort and pain. Adjusting posture when sitting and standing can result in fewer injuries, improve balance, and increase core muscle strength.

Tips for improving posture:

• Do not cross your legs when sitting
• Keep your shoulders pulled back and relaxed
• Keep weight evenly distributed on both feet when standing
• Avoid sitting for long periods of time
• Stand with feet shoulder width apart
• Sleeping on your side with a pillow between your knees can be helpful for back pain

Nutrition: Grill Like a Pro

P = Place thermometer in the thickest part of the food.

R = Read the Temp– place thermometer inside food for 10-20 seconds before reading.

O = Off the Grill. Remove meat from the grill once it reaches a safe temperature.

Source: Food Safety Gov website. Jun 15, 2015. "Grilling Like a Pro". Accessed 17, July 2019.

Get Growing: Gardening

Have you ever thought about creating an edible landscape? Fruit and vegetable plants can be planted in flowerbeds or around your yard. This can maximize your landscape by eliminating mow time while producing edible fruits and vegetables for your family. This edible landscape can help reduce food cost, ultimately cutting down on your food costs saving you money. Many fruit and vegetable plants can add beauty to your landscape while adding to the value of your yard. Some edible shrubs to consider for your yard are blueberries, elderberries, and pineapple guava. Trellising vines that can add value are blackberry, cucumber and table grapes. Other vegetables that can be grown in Louisiana landscapes are eggplant, corn, okra, tomatoes, lettuce, arugula, Brussel sprouts, broccoli, cabbage and cauliflower. Consider the season, space available, and family likes when making your landscape edible. Gardening is a great way to be physically active, spend time outside, and with your family.

Stirring it Up: Zucchini Bun

Ingredients

3 zucchini, halved
6 hot dogs
6 hot dog buns (optional)

Directions

1. With a spoon, scoop seeds out of the zucchini.
2. On a large grill pan over medium heat, grill zucchini until nicely charred, 3 to 4 minutes. Remove from pan.
3. Grill hot dogs until warm through and charred on the outside. Place hot dogs in zucchini "bun" and top garnish as desired. Serve on a hot dog bun, if preferred.

Notes: Nutritional values vary depending on type of hot dog consumed.

Nutrition Information for (serving size)
Calories 177, Total Fat 14g, Saturated Fat 5.7g, Cholesterol 25mg, Sodium 460mg, Total Carbohydrate 6g, Dietary Fiber 2g, Total Sugars4g, Added Sugars included 0 g, Protein 7g

Zucchini Bun recipe was adapted from the Delish website.

Healthy Communities Showcase

To learn more about Healthy Communities in your parish, please contact your local extension office.

SW Region Nutrition Agents: Robin Landry, FCS Regional Coordinator; Mandy Armentor, MS, RD, LDN; Shatonia McCarty, MS, RD, LDN; Becky Gautreaux, MA, RD, LDN; Tiffany Williams, MS, RD, LDN; Amanda Gibson, RDN; Kylee Brown, and Jessica Randazzo

Issued in furtherance of Cooperative Extension work, Acts of Congress of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. The Louisiana Cooperative Extension Service provides equal opportunities in programs and employment.

Attention! It is the policy of the Louisiana Cooperative Extension Service that no person shall be subjected to discrimination on the grounds of race, color, national origin, gender, religion, age, or disability.