Nov 29, 2016
Healthy Eating Active Living: Mapping Attributes using Participatory Photographic Surveys, or HEAL MAPPSTM, is a community-based research process that uses photography, GPS and GIS technology, and residents’ voiced perceptions to address food access, healthy eating, and physical activity. Coordination involves working with community partners, local extension offices, and campus faculty to plan, implement, and evaluate HEAL MAPPS. HEAL MAPPS engages people in community‐based participatory research (CBPR) to accomplish two objectives: (1) document attributes of the community environment that are perceived by residents to be supportive or inhibitive of healthy eating, and (2) assess local resources and readiness to implement community‐level strategies to address healthy food access and food insecurity among children and families. Read more...
Nov 4, 2016
Ohio State University Extension's Family and Consumer Sciences is seeking energetic volunteers to advocate, promote and help teach about successful OSU Extension programs in and around their communities. A recent federal study shows that 1 in 4 Americans volunteered through an organization and two-thirds helped their neighbors last year. As they serve others, volunteers help themselves by learning new skills, increasing job prospects, and even improving their health. You can become a part of this growing trend. Read more…
Nov 1, 2016
Don’t have the time to sit through Level 2 Food Safety training? Can’t find one near you? We have the answer!
Ohio State University Extension Hardin County has partnered with Training Achievement Program (TAP) series to offer an online version of the Level 2 Food Safety training that meets all Ohio Department of Health requirements. You can complete the online course at your own pace and at a time that is convenient for you. Once training is completed, you will take a proctored certification exam.
Oct 19, 2016
Do you, or a loved one, suffer from diabetes? Educators and researchers at Ohio State University Extension, Family and Consumer Sciences, have developed a self-paced online course to help participants learn, share and chat with health professionals about managing diabetes. The course is open to anyone who has access to the internet. The course, Dining with Diabetes: Beyond the Kitchen, focuses on carbohydrates, fats, sodium, vitamins, minerals and fiber. The easy to follow three-module course includes lessons, videos and activities to complete. Read more...
Sep 16, 2016
Mahoning County Educator Beth Stefura recently coordinated a visit by U.S. Rep. Tim Ryan, northeast Ohio’s 13th district, to Rayen Early College Middle School, to meet with students regarding mindfulness. Over the hour-long session, Ryan talked about stress and the different ways to alleviate it. He also directed the students through breathing techniques and thought processes they can use when they feel anxiety and stress. The event was sponsored by Ohio State University Extension, Family and Consumer Sciences, and was partial funded through the Ignite Grant. Read more…
Aug 8, 2016
August 7-13 is Local Foods Week and all Ohioans are encouraged to buy local and participate in the $10 Ohio Local Foods Challenge. To participate in the challenge, Ohioans commit to spend at least $10 this week on your favorite local foods. There is not one definition for “local” food. When making food decisions, many people consider where their food was grown or raised and make an effort to develop personal connections with growers and producers to enjoy flavorful, safe, local food. Ohio Local Foods week is not only about enjoying the tastes of local foods but is also about becoming more aware and better informed about the nutritional, economic, and social benefits of local foods in Ohio. To participate in the challenge, visit go.osu.edu/olfw10dollars
Aug 4, 2016
A Walmart Foundation grant will allow the Ohio State University Extension, Family and Consumer Sciences SNAP-Ed program to provide meals and groceries for two six-week Cooking Matters courses in 20 Ohio counties. The program will provide 440 low-income adults with hands-on healthful cooking and nutrition education to empower families with the knowledge and skills to shop for and cook healthful meals on a limited budget. The goal is to decrease food insecurity, obesity and diet-related diseases. Read more
Jul 21, 2016
Even though American consumers throw away about 80 billion pounds of food a year, only about half of them are aware that food waste is a problem. Even more, researchers have identified that most people perceive benefits to throwing food away, some of which have only limited basis in fact. A study published today in PLOS ONE is just the second peer-reviewed large-scale consumer survey about food waste and is the first in the U.S. to identify patterns regarding how Americans form attitudes on food waste. The results provide the data required to develop targeted efforts to reduce the amount of food that U.S. consumers toss into the garbage each year, said study co-author Brian Roe, the McCormick Professor of Agricultural Marketing and Policy in the College of Food, Agricultural, and Environmental Sciences at The Ohio State University. Read more...
Jul 15, 2016
From Adams to Wayne County, join thousands of Ohioans from across the state in a celebration of local foods, August 7-13, 2016. Ohio State University Extension educators are working with communities to showcase their local food producers through special events and educational programs. Read more...
Jul 12, 2016
Ohio State University Extension, Family and Consumer Sciences, is conducting an anonymous survey to learn more about your choices of fruits and vegetables and where you buy them. The survey takes less than 10 minutes to complete and your answers will help design a new campaign so that people like you can have better health through healthy eating. Your answers to questions on this survey will be combined with others across Ohio. We only need one response per family. Visit go.osu.edu/foodchoices and take the survey today.