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News Stories - Page 334

New school lunch regulations will be bringing more whole grains and less salt to cafeterias this school year. CAES News
School lunch choices 07/04/13 Erica P. Techo
Last August, Georgia students returned to school and found some familiar friends missing from their cafeterias — sodium, fat and sugar. This school year, processed grains continue their exit.
By taking kids to the grocery store and encouraging them to help in meal planning, shopping and food preparation, they can learn positive eating habits and become empowered to try new foods and make smarter food choices. CAES News
Young chefs 07/04/13 Erica P. Techo
Trying to get a picky eater to pick up a new vegetable can be like pulling teeth, but a trip to the grocery store can help children of all ages broaden their culinary horizons and develop better eating habits.
CAES News
Reducing test anxiety 07/04/13 Cheryl R. Varnadoe
Test anxiety is one of the most common forms of stress faced by young people. Even when they know the information that will be on the test, stress can cause changes in the body and brain that make it hard to think clearly.
CAES News
Extension resources 07/04/13 Judy Ashley
Through Cooperative Extension offices in almost every county, the University of Georgia helps Georgians become healthier, more financially independent and more environmentally responsible.
Children read in a school garden. Mary Lin Elementary School, Atlanta, GA, May 2010. CAES News
Farm-to-school programs 07/04/13 Judy Ashley
In Georgia, we have a growing number of children who are at least two generations from the farm. We also have far too many children who are overweight or obese. Farm-to-school programs in Georgia are working to reconnect children to the source of their food and inspire them to try all the healthy foods that we grow here in Georgia.
Blueberries sit in baskets at the UGA organic research farm. Photo taken July 23, 2008 in Watkinsville, Ga. CAES News
Peanuts and blueberries 07/04/13 Erica P. Techo
Peanuts and blueberries are some of the most popular Georgia grown foods, but they’re also some of the healthiest snacks.
Tim Coolong will start July 1 at the University of Georgia College of Agricultural and Environmental Sciences Tifton campus. CAES News
Coolong to start July 1 06/27/13 Clint Thompson
Tim Coolong has a passion for studying vegetable production. The University of Georgia is an attractive destination for renowned scientists. Together, they are a match made in agricultural heaven.
John Bernard, a University of Georgia College of Agricultural and Environmental Sciences professor of animal and dairy science on the Tifton campus, talks during the Corn Silage and Forage Field Day last week. CAES News
Increased rainfall 06/27/13 Clint Thompson
While the spring rains have helped increase forage and corn yields, farmers are worried the wet plants and ground could lead to more disease and insect problems.
Steaks on the grill. CAES News
Safe grilling 06/27/13 Sharon Dowdy
Mike Doyle likes his steaks cooked to around medium well. But when it comes to ground beef, he always cooks hamburgers to an internal temperature of exactly 160 degrees F.