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FCS Program Day April 17, 2009 Mark A. Kantor – Extension Specialist, Nutrition and Food Safety Extension projects ● Changing the health trajectory for older adults through effective diet and activity modifications (USDA/CSREES Multistate Research Project, NE1039) http://lgu.umd.edu/lgu_v2/homepages/home.cfm?trackID=10957 Overall objectives: - To examine interventions to increase fruit, vegetable and whole grain intake and physical activity in older adults. - To identify biomarkers that reflect improvements in diet (fruit, vegetables, and whole grains) and physical activity, and a reduction of chronic disease risk in older adults. Objectives of specific projects: - To develop, implement, and evaluate a whole grain foods educational curriculum in older adults. - To investigate food safety practices of older adults and develop, implement, and evaluate a food safety education program targeted to recipients of the home delivered meal program. ● Salad Tables to Kitchen Tables: Growing Greens, Gardeners, and Health Develop nutrition-oriented fact sheets: - Basic information about why vegetables are nutritious; key nutrients; importance of eating a variety of vegetables (eating a “rainbow”). - Information on incorporating vegetables into meals and snacks to show consumers how to increase their vegetable consumption; recipes and practical consumer tips. - Information about specific Salad Tables vegetables (lettuces, dark green leafy vegetables, herbs, green beans, radish); when to harvest; storage tips. Research projects with students ● Assessing the effectiveness of on-farm food processing regulations in Maryland (Meryl Lubran). ● Growth deficits, nutrient intake, and dietary patterns of infants and toddlers with infantile anorexia and sensory food aversions (Tova Jacobovits). ● Association of quinoa and amaranth consumption with prevalence of diabetes among children and young adults in Peru (Kathy Sanchez). ● Integrated medicine and cancer: Use of herbal dietary supplements among breast cancer survivors (Gemstone). http://teams.gemstone.umd.edu/classof2010/imac/. Other interests ● Food safety for consumers - Safety of fresh/local produce - Home food preservation - Seafood safety - Food additives ● Dietary supplements ● Understanding the nutrition label ● Nutrition/physical activity and chronic disease risk reduction Conclusion: “The lack of recent progress points to gaps in the current food safety system and the need to continue to develop and evaluate food safety practices as food moves from the farm to the table.” MMWR Weekly. April 10, 2009/58(13):333-337. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5813a2.htm?s_cid=mm5813a2_e Mark A. Kantor, Ph.D. Associate Professor and Extension Specialist University of Maryland Department of Nutrition & Food Science 0125 Skinner Building College Park, MD 20742-7640 Phone: 301.405.1018 Fax: 301.314.3313 [email protected] http://agnr.umd.edu/directory/Bio.cfm?ID=mkantor