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CAES News

Safely Infuse Oil 12/09/22 Carla Luisa Schwan

The holiday season is here, and homemade gifts are part of the culture of many families around the world. Infused cooking oils have a great aesthetic appearance, provide an enhanced flavor profile, and can make a special homemade gift. However, if not done properly, homemade food gifts like infused oil may cause serious illness and potential death.

The UGA SNAP-Ed program, working in collaboration with UGA Extension and a network of federal, state and local resources, is a vital part of the national mission to eliminate diet and physical activity-related health disparities among low-income Georgians.

CAES News

30 Years of SNAP-Ed 06/03/22 Cal Powell

The Supplemental Nutrition Assistance Program - Education, or SNAP-Ed, was launched in 1992 as the nutrition education arm of SNAP, the nation’s largest and oldest nutrition assistance program that provides economic benefits to low-income individuals and families. The program that began with just seven states providing nutrition education is now in its 30th year.

The UGA Extension diabetes prevention program has received the highest recognition offered by the Centers for Disease Control and Prevention, the Full Plus certification.

CAES News

Prevent Type 2 05/31/22 Cal Powell

The University of Georgia Cooperative Extension diabetes prevention program has received the highest recognition offered by the Centers for Disease Control and Prevention. The CDC’s Full Plus certification is reserved for lifestyle change programs that have effectively delivered a quality, evidence-based program that meets all the standards for CDC recognition and additional retention thresholds.

Foodborne botulism can be prevented with proper canning techniques and equipment that prevent contamination, according to UGA Extension food safety specialist Carla Schwan.

CAES News

Canning Precautions 05/27/22 Cal Powell

As home canning season approaches, a University of Georgia food safety expert stressed the need for proper precautions to avoid foodborne illness. A recent death in Washington state was attributed to botulism, a toxin that is a byproduct of the heat-resistant spores of a bacterium called Clostridium botulinum that likely originated from a home-canned food.