Eat, Save, and Be Healthy

Did you know that Heart Disease is the number one killer in the United States?  Preventing heart disease is the campaign of “Million Hearts.”  The goal is to prevent one million heart attacks and strokes over the next few years. 

What can you do to prevent heart attacks?  Million Hearts has examined the research and found that there are five steps you can take to make a big difference in your risk.  They are known as the “ABCS.” 

A= Appropriate Aspirin Therapy for those who need it.   Check with your doctor as to whether taking aspirin will reduce your risk for heart attacks.

B= Blood Pressure Control

One in three adults has high blood pressure and half of them don’t have it under control.   Many have high blood pressure and don’t know it.  Known as the “silent killer” it has no symptoms or  warning signs.   Get your blood pressure checked at least once a year.  If it is high see your doctor and follow his/her recommendations.   If you need medication take it.   All of us can reduce our risk of high blood pressure by:

• Eating a healthy diet that limits sodium. 
• Maintaining a healthy weight.
• Being physically active.
• Limiting alcohol use.
• Not smoking.

C= Cholesterol Management  

One in three Americans has high cholesterol and 66% percent of those do not have it under control.  Knowing and controlling your numbers can make a difference in your heart attack risk factors.  Limit the amount of saturated fat,  trans-fat and cholesterol you  consume, to avoid raising your bad cholesterol levels. Using monounsaturated and polyunsaturated fats in place of saturated and trans-fat can lower blood cholesterol levels. Eating a high fiber diet can also help lower cholesterol.

Being physically active can increase your good cholesterol levels.  Research has found that eating too many carbohydrates can lower good cholesterol for some people.   

S= Smoking Cessation and Stress Reduction  

Smoking greatly increases your risk of heart disease by injuring blood vessels and increasing the hardening of the arteries.  Stopping smoking can reduce your risk.  Don’t start and if you do smoke, quit. 

 Stress Reduction   Use healthy methods of dealing with stress and keep your stress levels under control.  Exercise,  eating healthy, getting a good night’s sleep, relaxation techniques and meditation are ways that can help you deal with stress so that it does not overwhelm you. 

Getting a biometric health screening can provide you with the clues needed as to determine your  risk factors.   Making changes in those risk factors can add up to preventing or delaying heart disease and stroke.     Follow the “ABCS” to reduce your risk and join the campaign.  You can find more information and join the campaign at http://millionhearts.hhs.gov/index.html  

Author:  Pat Brinkman, Extension Educator Family and Consumer Sciences, Ohio State University Extension, Miami Valley EERA

Reviewed by:  Linnette Goard, Field Specialist, Food Safety, Selection and Management, Family and Consumer Sciences, Ohio State University Extension.

References:

Materials from the following websites downloaded on February 19, 2013:

http://millionhearts.osu.edu

 http://millionhearts.hhs.gov/index.html

http://www.cdc.gov/heartdisease/

http://www.cdc.gov/cholesterol

Did you know that children who eat fewer meals with their families when they are 4-years-old are more likely to be overweight by the 3rd grade? September is National Childhood Obesity Awareness Month and we’ll be reaching out to families all month-long to discuss how they can realistically increase the number of meals they cook and eat at home. How often you cook and eat meals together at home as a family can impact many aspects of you and your childrens’ lives. Studies show that kids who eat frequent family meals are healthier (they eat far more fruits and veggies) and happier. They are also better students and are less likely to become depressed, have behavioral issues, or have low self-esteem problems. Kids who sit down to the table with their families on a regular basis also drink less soda and other sugar-sweetened beverages. Still, given all of these wonderful statistics, only one-third of the nation’s families on average cook and eat a family meal at home each night. According to the 2010 Census, 50% of meals were eaten out of the home. Now, as our children are flocking back to school and families are settling into school-year routines, it’s a great time for families to also get “Back to the Kitchen” – to be inspired and to be armed with information, tips, and suggestions for increasing how often they cook and eat healthy home meals together.

How you can get started:

Watch the Back to the Kitchen campaign video here:

http://youtu.be/kBBtHIKxwEM

Follow us online this September during “Back to the Kitchen” campaign at the following pages:

Facebook: http://www.facebook.com/osuefcs 

Twitter: @jamies4families or @lmgoard or follow #backtothekitchen

Pinterest: http:///www.pinterest.com/osuefcs

Food is the third largest expense in a budget, after housing and transportation. It stands to reason that spending less on food every week would free up some extra money for you. Yet, there’s a nutrition-related concern as consumers seek to shrink their grocery bill, states Roberta Duyff of the Canned Food Alliance. Currently, 81% of adults are trying to limit their grocery bill; unfortunately 40% of them say they are eating less healthy foods as they spend less. Does healthy eating cost more, or not? I hear this assertion at my nutrition programs, and the short answer is “not necessarily.” It really depends on how carefully you plan and your family’s willingness to eat healthy foods. I’m going to multi-task and share some ideas for eating healthy and saving money, or as I like to call it, a “two-fer.” Below are six cheap, healthy foods that will stretch your food dollars while increasing your family’s nutrition.

Eat some beans.
People in the United States are finally waking up to a food item that other countries have embraced for centuries: beans. They are an incredible source of protein, but because they are a plant food, they come without fat and cholesterol. They are extremely high in fiber, and rich in vitamins and minerals. Not to mention they are very cheap. You can purchase a pound of dried beans for under a dollar. I don’t know too many meats that can give you the same value. There are some really good recipes that use beans as the protein base; one of my favorites is Seven Layer Tex-Mex Dip. It starts with three layers: fat free refried beans, lowfat sour cream, and shredded cheese. I stack those layers, in that order, in a covered skillet on low heat until all three are warmed through (when the cheese melts you know it is good to go). Take off the lid and add a jar of salsa, chopped lettuce and tomato. Then dip in your favorite tortilla-type chip and enjoy. It’s a meal all in one pan and your kids will love it. When all the layers are mixed, you don’t even realize that beans are on the bottom. I demonstrated this recipe to a group of WIC moms one month and six months later I re-met one of the mothers. She told me she tried the recipe with her family; they loved it so much that every Monday night now is “Tex-Mex night.”

Eat some eggs.
Eggs have been getting cheaper at the grocery store for a few months now. I’ll admit they are a little high in cholesterol, but an egg is the most perfect protein you can eat. It is the gold standard to which we compare all other proteins. Many people can include eggs in their diet once or twice a week without risk. French toast, omelets, egg stratas, and quiche are super eaten for dinner. I love breakfast foods in the evening, and a lot of other people do as well.

Eat some oatmeal.
Oatmeal is a cheap whole grain that helps reduce cholesterol levels as well as providing excellent fiber for your digestive tract. The sooner you get food waste pushed through your colon, the lower your risk for diseases like colon cancer and diverticulitis. Try some “Papa Bear Oatmeal.” Make some quick or old-fashioned oats on the stove. When hot and creamy, add raisins and let sit for a couple of minutes (to plump up the raisins). Pour into bowls and add a pat of butter, brown sugar, sliced banana, and milk.

Eat some rice.
Rice is an inexpensive grain that can serve as a side dish or as part of the entree. It is a great source of complex carbohydrates, is cholesterol free and non-fat, and naturally low in sodium. I love to make my own fried rice with leftover cooked chicken, frozen peas and carrots, and a little scrambled egg. I also make a homemade cabbage roll soup in the crockpot that uses bagged cole slaw cabbage, hamburger, tomato juice, beef broth, spaghetti sauce, and rice. It is very thick and rich and tastes just like cabbage rolls.

Eat some popcorn.
If you purchase bulk popcorn and pop it yourself, it is a lot less expensive than microwave popcorn. It is also healthier. Some microwave popcorn varieties contain trans fat and sodium. Making popcorn in a pan on the stove is not hard and really doesn’t take any more time than the microwave. It is a high fiber, low-calorie snack that satisfies your cravings for crunchy, salty textures. You can also substitute bags of popcorn for chips or pretzels when packing lunches.

Drink some tea.
Pop and energy drinks are expensive. You will spend less money to buy a box of tea bags than a 12-pack of pop. But you will get 15 times the amount of beverage. It is very easy to make iced tea. Simply boil a kettle or pot full of water and pour into a glass container (you can purchase ½ gallon glass containers with a screw on lid). Add 3-4 tea bags, depending on how strong or weak you like your tea. Let steep for about an hour, then remove tea bags and refrigerate. Tea provides antioxidants that help reduce your risk for cancer and heart disease. Drinking a glass of tea is comparable to eating a serving of vegetables, in terms of antioxidants.

Other Tips to Help Save on Food Dollars?
Quit throwing food away! When you let leftovers, produce, or dairy products go past their prime and have to pitch them, it is like taking $5-10 out of your wallet and throwing it in the trash can. Take a serious look at your pantry, freezer, and refrigerator to evaluate what you have and determine how old it is. Just because something is frozen or canned doesn’t mean it has a shelf life until eternity. And once you’ve planned a meal, fix it and eat it. Many of us have good intentions through the planning and shopping stages, only to lose interest at the cooking stage because we are tired or not in the mood for that food.

Use cash to help you eat healthier.
In a recent issue of The Journal of Consumer Research, food purchases from 1000 households were analyzed over a six month period. Results of the study found that people who buy food with credit or debit cards are more likely to buy unhealthy food. The reason for this is two-fold. First, paying with cash is more “painful” than paying with a card. You can actually see the money leaving your wallet. It is harder to be impulsive or feel that you are entitled when you are spending real dollars. Since credit cards don’t hurt when you use them, you don’t feel the loss of income. Second, unhealthy foods tend to be more impulse purchases. If you know you can purchase something that calls your name, even if you don’t have enough cash, you will have a harder time resisting temptation.

Do you have a smart phone or credit card with RFID technology? RFID stands for radio frequency identification, which means you can just wave your phone or card over a payment terminal to make “contactless” purchases. A recent study released by MasterCard showed that consumers using that type of payment option spend up to 30% more than they do with regular credit cards. Just something to think about the next time you grocery shop.

Buy local whenever possible.
According to the Ohio Department of Agriculture and the Ohio Farm Bureau, every $10 spent at a local-food business is worth $25 to the community in terms of income and jobs, compared to only $14 spent at a supermarket. In layman’s terms, this means that when you buy your apples and corn at farm stands next summer, not only are you supporting the local economy, you will also get the added bonus of fresh, highly nutritional food. Win-win.

Written By:

Donna Green

Family and Consumer Sciences Educator

Ohio State University Extension

If you’ve been following our green gardening series, you know that I’ve chosen which vegetables to plant in my backyard garden and have started seeds for some of them indoors. The next step in my gardening adventure was getting everything planted in the garden! This year, due to more motivation from the blog, good weather, or unseen magical forces we can’t explain, my husband and I got our garden in weeks before we normally do. Here’s the layout of what I planted in early May:

As you can tell, we have a pretty decently sized garden for living in town – and we try to take full advantage of it! The perimeter of the garden is fenced, thus the peas, cucumbers, beans, and tomato locations. Growing close to a fence will allow them to climb and produce more yummy vegetables! (Peas and beans especially.) The corn was planted in double rows to allow for cross-pollination (a must for producing corn, read more about that here).

The tomatoes and peppers were started from seed indoors and moved out to the garden just this past week to allow plenty of time for them to become hardy enough to plant outdoors.

Below are the steps I took to plant seeds in the garden:

1. If you haven’t already done so, map out what you will plant where. Take into consideration if the plant(s) need to climb or can grow on the ground, how much space they need to grow, and if they need to be planted in double rows to allow for cross-pollination (such as corn and peas).

2.  Till up the dirt in the garden before planting using a gas or electric-powered tiller for large gardens, or simply a shovel. This gets the dirt nice and loose and ready for seed growth – if the dirt is too packed down it will be much more difficult for seeds to grow and reach the surface where the all-important sunshine is!

Read the rest of this entry »

This series is authored by Jamie Seger, Ohio State University Extension Family & Consumer Sciences Program Assistant.

Wednesday, I shared some information and tips on how to being your gardening adventure by planning and choosing which vegetables, fruits, and other goodies you will grow. Today, we’ll take a look at how to properly start seeds indoors (if you choose to go this route instead of buying pre-potted plants.) Honestly, all you need are some seed packets, biodegradable pots, some potting soil, and an hour or two! There is still time to start your seeds this late in April, as most plants can be transferred into your garden sometime in late May – June.

I typically use two different sources of information to see how I should go about starting the seeds – the back of the seed packet itself and Ohio State University Extension’s fact sheet series focused on gardening. The seed packets will tell you exactly how to start the seeds (how deep to plant them, how to water them, when to transfer them to the garden, etc.) and the fact sheets are designed to provide information specific to each vegetable and go far beyond seed starting to cover plant care, vegetable selection, and preparation (i.e. how to make yummy dishes out of what you have grown with your own two hands!)

I started my vegetable seeds (tomatoes, peppers, lettuce, and spinach) about two weeks ago on a Saturday when I had just enough free time between laundry loads – you can do the same this weekend! Below are step-by-step instructions for planting your seeds:

1. Set out the number of biodegradable pots you will need – I usually use at least two pots per vegetable. For example, I put tomato seeds in four pots, pepper seeds in four pots, etc. This way, if some of the seeds do not grow for whatever reason, you have back-ups. Plus, I have had years where everything grows well, so I have an abundance of plants and can give the extras as gifts to friends and family! Because this type of pot is so porous, it’s recommended that you place them on top of a liner of some sort. You can buy the cheap plastic versions at home improvement stores or I have also used old cookie sheets in the past – they work just as well.
2. Write the names of the vegetables you will be planting on the correct amount of “markers” to place in each pot so that you know which pot contains which vegetable’s seeds. I have two children, so there are always Popsicle sticks available in our craft drawer, so that is what I use. But my mother cuts up old window blind slats and uses them, so really the possibilities are endless – just use whatever you have available in the house! There are also a lot of other great ideas here.
3. Put enough potting soil or seed starting soil in each pot to fill them up about 2/3rds of the way. I didn’t have much luck last year using seed starting soil by itself, so this year I tried a mixture of both.
4. Water each pot until it becomes saturated. You can tell when the pot is saturated when the sides look damp or wet and water is trickling out into the pan.
5. Time to plant the seeds! Open one packet of seeds and read the instructions on the back to see how many you should plant in one hole and how deep the hole should be in the potting soil.
6. Make a few small holes in the soil of the pot using a pencil (I didn’t find out this neat little trick until this year, I really wish I had known about it sooner! It works really well!)
7. Pour a small handful of seeds into the palm of your hand and carefully place a few (as many as directed by the packet) into each hole. Then smooth the potting soil over the hole until it’s filled.
8. Place just a little bit more potting or seed starting soil on top and spritz with water. I have found that this works much better than watering the entire pot all over again. (Sometimes doing so will cause the seeds to dislodge from where you carefully placed them!)
9. Repeat for all other pots.
10. Make sure your pots are in a sunny and warm location and you’re done! But remember to keep watering and caring for your seeds after they’re planted. The general rule of thumb is to not let the soil get completely dry – you want the seeds to stay moist at all times.

Get Your Kids Involved!

Kids love to plant seeds! Both my son (4 years old) and my daughter (8 years old) have helped me with this task every year except this one… because we have new neighbor kids their age and the day I started the seeds it happened to be 75 degrees and sunny. Enough said! At any rate, in my experience I have found that the younger kids really enjoy putting the potting soil in the pots (with a little shovel too of course!) and watering them. The best tasks for older kids include helping to set out and label each pot and plant the seeds. My daughter really got a kick out of how tiny the pepper seeds were last year, and she has actually learned quite a bit about vegetables and gardening by just helping me with simple tasks like seed starting. You will be amazed at what they will remember and apply just by participating in “learning-by-doing” activities! I really missed the help from my kiddos this year and was pretty lonely doing it all by myself… even if our porch was cleaner without a 4-year-old dumping potting soil all over the place while trying to “hit” the pots! To me, a mess means they had a lot of fun!

Happy seed starting! My next update will be in May when it’s time to transfer the plants to the garden. In the meantime, care for your seeds by keeping the soil moist and making sure they’re warm and getting plenty of daily sunlight. They’ll be ready for your garden in just a few weeks!

Other posts in this series:

Green Gardening Series: Join Us!

This series is authored by Jamie Seger, Ohio State University Extension Family & Consumer Sciences Program Assistant.

I love this time of the year! Spring is full of new beginnings, the color GREEN, and that wonderful sense of “hey, it’s time to get out there and get your hands in the dirt again!” For me, spring = gardening. My husband and I purchased our first house in 2008 and one of the selling points of the place was the fenced-in garden behind the garage. We both grew up enjoying fresh veggies from our mothers’ gardens and I had always dreamed of having my own someday – our new home made that a reality! So, we’ve planted vegetables in our garden each summer since 2008. Some summers consisted of more planting than others (one year I only had the motivation to throw tomato seeds directly into the dirt and hope that something sprouted), but I’ve come to have a deeper appreciation for gardening that goes beyond enjoying the fruits of my labor. As you’ll find out, gardening can offer physical activity and even stress relief! Nothing calms me more after a hard day at work or hearing “Mommy!!!!!!” screamed a million times in my direction than going out into the quiet, peaceful garden and pulling the heck out of some weeds!

I had great intentions with my garden last summer. I spent a lot of time planning and planting  – filling the garden to capacity. And then I stepped outside one night to water the tomato plants and discovered that my neighbor had accidentally sprayed weed killer through our fence, killing everything that was planted along the west side – sugar snap peas (my husband and son’s garden favorites), corn, cucumbers, and half of our green beans. It goes without saying that we had a pretty pathetic harvest by the end of the summer! This year, I’m going full throttle. I was armed with a garden diagram (only necessary for severe control-freaks like myself), an armful of seed packets, and potting soil in early March – about the time that us Ohians were still under the “oh my goodness summer came in February!” guise. Then, Mother Nature gave us a reality check and has sternly reminded us the past few weeks of April that we’re still technically in “Spring” and that Old Man Winter hasn’t yet decided if he is satisfied with his underwhelming appearance from December to March!

So I was probably in the same boat as many other garden enthusiasts who prematurely wanted to start their seeds without thinking they would have to constantly bring the containers inside each night to preserve them from frost’s root-killing wrath! After reality struck, I decided to wait to start my seeds.  Depending on where you live in the country, the best time to start seeds is about 4 to 12 weeks before they will be transplanted into your garden.  This typically means that you should start seeds indoors during the months of March or April. Take a look on the back of the seed packets you purchase to find out when they can be safely planted in garden soil. Note:The next post in the series will focus on how to start seeds indoors and prep them for transplanting into your garden.

While I was waiting to start the seeds, I had to think of what to plant and where to plant it. Which in my opinion is half the fun of gardening – planning! Listed below are the steps in the planning process

1. Find your hardiness zone on the USDA map to find out which fruits, vegetables, and other plants will grow best in your garden.
2. Choose from these plants which ones you and your family will enjoy – and which ones you may be willing to “try out.”
3. Go to a store to pick out your seeds (or you can also purchase plants that have already been started for you). Carefully look at the back of the seed packets or plant info stick to see how much space the plant will need, if it vines (requires a lattice or fence to “climb up”), and if there should be concerns about what type of critters or insects it might attract. (My husband loves raspberries but won’t allow me to plant them because of the amount of bees they attract!)
4. Select and purchase your seeds/plants based on how much space you have in your garden and if you have a fence available to either keep pests out or allow certain plants to climb up (you can also purchase a lattice for this purpose if you don’t have a fence).
5. Take the time to actually draw a diagram (in your mind or on paper) of what you will plant where in your garden. Knowing this ahead of time comes in handy on the days that you’re hot, sweaty, and tired in May or June when you’re planting the garden!
6. If you’re starting seeds, also pick up a bag of seed starting or potting soil and some biodegradable little pots (they can be directly planted into the garden soil – pretty nifty!)

Sounds easy enough, right? It is – and it’s fun! I hope you will join me in planting a vegetable garden for you and your family to enjoy this summer.

Happy seed/plant picking! On Friday, I’ll share how to properly start your seeds for indoor growth before planting in the garden – and how you can even get your kids involved.

This year’s Nutrition Month theme is “Get Your Plate in Shape.”  That means making good nutrition choices which includes filling half your plate with fruits and vegetables.  Fruits and vegetables are relatively low in calories and are associated with the reduced risk of chronic disease.  As you grocery shop each week, try to choose one new fruit or vegetable to add to your list.  One that I have chosen this month is the mango.  It is one of the most popular fruits in the world. They are available year round and have a taste similar to a peach or pineapple. Mango is an excellent source of vitamin C and a good source of vitamin A. It also contains B vitamins and potassium.  Cut-up mango can be eaten raw, grilled, or blended to add flavor to any dish.  The recipe which follows can be made for a quick breakfast or an afternoon snack.

Fresh Mango Shake

Quick and easy to prepare, this recipe makes one serving.

Ingredients:

• 1 small mango (8 oz) quartered, pitted, and peeled
• 3/4 cup non-fat plain yogurt
• 1/3 cup orange juice
• 2 ice cubes

Combine all the ingredients in a blender until thick and smooth.

Nutritional Information per Serving:  Calories: 250, Carbohydrates: 58g, Total Fat: 1g, Cholesterol: 5mg, Dietary Fiber: 4g, Sodium: 105 mg, Protein: 9g

Source: http://apps.nccd.cdc.gov

Author:  Linnette Goard, Field Specialist, Food Safety, Selection and Management, Ohio State University Extension.

Have you noticed the new MyPlate icon?  It replaced the Food Pyramid which we have become accustomed to seeing on food labels and nutrition education materials.  The new plate was released in June of this year and is pictured to the left.   Look for this icon as you continue to read food labels.  The MyPlate icon is divided into four wedges:

• fruits and vegetables (half of the plate),
• grains,
• proteins (meats, poultry, seafood, eggs, beans
  and peas, nuts and seeds).
• A circle icon adds dairy, such as a glass of
  skim milk or yogurt.

Try the following easy to make recipe as you help your family make healthy food choices.

Black Bean and Rice Salad

½ cup chopped onion

½ cup chopped green or red bell pepper

1 cup cooked and cooled brown rice

1 can (15 oz) black beans, drained and rinsed

Dressing:

¼ cup rice vinegar

½ teaspoon dry mustard powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

2 Tablespoons vegetable oil

In a mixing bowl, stir together onion, red or green pepper, rice and beans.

In a jar with a tight fitting lid, add vinegar, dry mustard, garlic powder, salt, pepper and vegetable oil.  Shake until dressing is evenly mixed.

Pour dressing over bean mixture and stir to mix evenly.
Chill for at least one hour.
Serve cold as a side dish or with tortilla chips.

Makes 3 cups.  Serving Size: 1 cup

Nutrition
Information:  290 Calories, 11 g. Fat, 10
g. Protein, 38 g. Carbohydrates, 10 g. Dietary Fiber, 830 mg. Sodium..  Excellent source of vitamins C and good source of iron.

Source:  http://www.montana.edu/nep/recipes.htm

Author:  Linnette Goard, Extension Educator, Family and Consumer Sciences, Ohio State University Extension.

Making wise choices when deciding what to eat and drink before, during and after physical activity is important.  Water is always the best choice.  If you choose a different beverage, choose a drink with no more than 50-80 calories per 8-ounce serving.  To stay hydrated, your body needs about two quarts of liquid a day.

When considering which foods to eat, keep in mind that all water found in foods and beverages counts towards then daily two-quart total.  For example, the water in soups, milk, salads, and frozen fruit bars all contribute valuable fluid to your daily intake.  It takes times for your body to absorb fluids.  Strive to stay hydrated all the time, not just before or during physical activity.  Choosing foods that have high water content, such as fruits and vegetables, will help you do this.

Consider making your own sports drink:  1 tablespoon sugar, a pinch of salt, 1 tablespoon orange juice or 2 tablespoons lemon juice added to 7.5 ounces of water makes an 8-ounce serving.  Think how much money you could save by making it yourself!

Author:  Linnette Goard, Extension Educator, Family & Consumer Sciences, Ohio State University Extension.

The Louisville-based Yum! Brands is lobbying the KY government to consider allowing the elderly, homeless, and persons with disabilities to be able to use their supplemental nutrition assistance funds to purchase fast food. They argue that some people have difficulty preparing foods and the nutrition provided by their restaurants stacks up well against the foods that are purchased at the grocery store with food assistance dollars like candy and soda. Yet, this decision has many possible negative outcomes, such as:
* eating fast food has been linked with higher rates of obesity and poor health outcomes
* funding for programs like Meals on Wheels that deliver meals to the same groups of people is being cut; Meals on Wheels has to meet certain nutritional standards, the fast food industry does not.
* compromising the resources provided to people participating in the supplemental nutrition assistance programs because prepared food is more expensive and the food dollar will not stretch as far.

What do you think?
More information available by the Courier-Journal.com at http://www.courier-journal.com/article/20110402/NEWS01/304030028/Yum-Brands-lobbies-Kentucky-OK-food-stamps-restaurant-use.

Cheers, Julie