Download Mission Nutrition Newsletter oct nov 2010 version 2

OctoberNovember
2010
Layne A. Langley
Extension Agent
Family Nutrition
Program and
Family & Consumer
Sciences
Can You Eat Your Jack-o-lantern Pumpkin?
It is fall and thoughts turn to pumpkin pie and to Halloween jack-o-lanterns.
But, can you use a pumpkin for BOTH a jack-o-lantern AND for eating?
Perhaps, you have some pumpkins leftover from Halloween. If so, have you
thought of ways to use them?
Pumpkin pie tastes great this time of year and is also an excellent source of
nutrients. "The bright orange color of pumpkin is a dead giveaway that
pumpkin is loaded with an important antioxidant, beta-carotene," according
to the University of Illinois Cooperative Extension. "Current research indicates
that a diet rich in foods containing beta-carotene may reduce the risk of
developing certain types of cancer and offers protect against heart disease.
Beta-carotene offers protection against other diseases as well as some
degenerative aspects of aging."
Here are some tips from the University of Illinois on preparing a pumpkin for
making pumpkin pie. Work on a clean surface. Before cutting, wash the outer
surface of the pumpkin thoroughly with cool tap water to remove any surface
dirt that could be transferred to the inside of the pumpkin during cutting.
Preparing the Pumpkin
Start by removing the stem with a sharp knife. Cut in half
with a sharp knife. In any case, remove the stem and scoop
out the seeds and scrape away all of the stringy mass. A
messy job, but it will pay off.
Cooking the Pumpkin
Boiling/Steaming Method: Cut the pumpkin into rather large chunks. Rinse in
cold water. Place pieces in a large pot with about a cup of water. The water
does not need to cover the pumpkin pieces. Cover the pot and boil 20 to 30
minutes or until tender, or steam 10 to 12 minutes. Check for doneness by
poking with a fork. Drain the cooked pumpkin in a colander. Reserve the
liquid to use as a base for soup. Follow the steps outlined below in Preparing
the Puree.
Oven Method: Cut pumpkin in half, scraping away stringy mass and seeds.
Rinse under cold water. Place pumpkin, cut side down on a large cookie sheet.
Bake at 350 degrees F for one hour or until fork tender. Then follow the
procedure outlined below in Preparing the Puree.
Microwave Method: Cut pumpkin in half, place cut side down on a microwave
safe plate or tray. Microwave on high for 15 minutes, check for doneness. If
necessary continue cooking at 1-2 minute intervals until fork tender. Continue
as outlined below in Preparing the Puree.
Preparing the Puree
When the pumpkin is cool enough to handle, remove the peel using a small sharp knife
and your fingers. Put the peeled pumpkin in a food processor and puree or use a food
mill, ricer, strainer or potato masher to form a puree.
Pumpkin puree freezes well. To freeze, measure cooled puree into one cup portions,
place in ridged freezer containers, leaving 1/2-inch headspace or pack into zip closure
bags. Label, date, and freeze at 0 degrees F for up to one year. Use this puree in recipes
or substitute in the same amount in any recipe calling for solid pack canned pumpkin.
Another tradition around Halloween is drying and roasting pumpkin seeds. Drying
seeds and roasting seeds are two different processes.
To dry seeds: Carefully wash pumpkin seeds to remove the fibrous pumpkin tissue.
You can dry the seeds in a dehydrator at 115 to 120 degrees F for 1 to 2 hours or in an
oven on warm for 3 to 4 hours. Stir them frequently to prevent scorching.
To roast seeds: Take the dried pumpkin seeds and toss with oil and salt and roast in a
preheated oven at 250 degrees F for 10 to 15 minutes.
Sources: Alice Henneman, University of Nebraska Cooperative Extension in
Lancaster County and Susan Reynolds, Florida Cooperative Extension Service
October is National Family Health Month
“Family Health Month” is a month-long campaign where family physicians urge
everyone to take a closer look at their health by conducting a personal health inventory.
Although October is slated as Family Health Month, this campaign should actually be a
year-long initiative.
In addition to encouraging people to take a closer look at their families’ eating habits,
physical fitness, stress and mental health, the focus is also on alerting families to be
aware of the hazards of tobacco and alcohol use as well as possible hazards in the
home. Your health and your family’s health should be a top priority.
All of the major causes of illness and death - cancer, heart disease, stroke,
lung disease and injury--may be prevented by things you do.
The following areas should help enable you to take a closer look at your and your
family’s overall health, including eating habits, physical fitness, mental health, and use
of tobacco or alcohol.
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Proper Nutrition: Do you eat a balanced diet?
See that your family eats appropriately. Heart disease, some cancers, stroke, diabetes
and damage to your arteries can be linked to what you eat. Fiber, fruits and vegetables
can help reduce your risk of some cancers.
Physical Fitness: Does your body feel in tune?
Keep your family's bodies in tune. Exercise can help prevent heart
disease, high blood pressure, diabetes, osteoporosis, depression and,
possibly, colon cancer, stroke and back injury. You will also feel better
and keep your weight under control if you exercise regularly.
Lose Weight if Overweight: Are you carrying too much weight?
Carrying too much weight increases your risk for high blood pressure, high
cholesterol, diabetes, heart disease, stroke, some cancers, gallbladder disease and
arthritis in the weight-bearing joints (like the spine, hips or knees). A high-fiber, lowfat diet and regular exercise can help you lose weight gradually and help you keep it
off.
Stress: Do you feel pressured?
Pay attention to your family's mental and spiritual health.
Hazards: Is your home safe for young and old?
Control hazards in your home and reduce the health risks.
Disease: Are immunizations up to date in your household?
Schedule periodic health screening exams and immunizations for your family.
Tobacco: Do you use tobacco?
Healthy life-style habits play a major role in preventing illness. Using tobacco is one of
the most dangerous things you can do. More preventable illnesses are caused by
tobacco than by anything else.
Alcohol: Do you drink too much?
Again, healthy life-style habits play a major role in preventing illness. Limit how
much alcohol you drink. Too much alcohol can damage the liver and contribute to
some cancers, such as throat and liver cancer.
Partnership for Health: Do you have a regular doctor?
Family physicians are experts in helping you set up the personal health program that
not only gets you healthy but keeps you healthy. Establish a partnership for health
with your family physician.
Healthy families also all have one thing in common: THEY TALK. Families need to
communicate.
Many families are too busy to talk about health issues and concerns until there is a
problem with a family member or there is a major illness. Communication is key to
early detection and prevention for illness and injury. Communication is important for
many reasons. Too many people think that the only time to discuss something is when
there is a problem, so they don’t work at daily conversations about general life.
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If conversation is part of family life, it becomes easy and while it may still be tough to
talk about some things, it won’t be impossible. Take time to talk to your family
members and your family physician about your health and your family’s health.
If you are aware and know your family health history and your risk factors, you can
help yourself stay well with preventive health care.
Don’t let your family health get lost in the chaos of everyday life—make a
commitment to communicate and be healthy and well!
Source: Tess Thompson
Lung Health
Did you know that the average adult takes 15 to 20 breaths a minute? That is over
20,000 breaths a day. Your respiratory system, which includes the nose, throat,
windpipe (trachea) and lungs, brings air into the body when you breathe. In the lungs,
the oxygen from each breath is transferred to the bloodstream and sent to all the body's
cells as life-sustaining fuel. Keeping your lungs healthy is an important part of an
overall healthy lifestyle.
Lung cancer is the second-most commonly diagnosed cancer in both men and women.
And, it is still the most common cause of cancer death. Asthma is another lung disease
that makes breathing difficult for nearly 23 million Americans, including 7 million
children. COPD (also known as emphysema and chronic bronchitis) is a very serious
disease and the fourth leading cause of death in the United States. The good news is
that COPD is often preventable and treatable.
Protecting Your Lungs
The lungs are different from most of the other organs in your body because their
delicate tissues are directly connected to the outside environment. Anything you
breathe in can affect your lungs. Germs, tobacco smoke, and other harmful substances
can cause damage to your airways and threaten the lungs ability to work properly.
Your body has a natural defense system designed to protect the lungs. This works very
well most of the time to keep out dirt and fight off germs. But there are some
important things you can do to reduce your risk of lung disease.
▪ Don’t smoke: Cigarette smoking is the major cause of COPD and lung cancer.
Cigarette smoke can narrow the air passages and make breathing more difficult. It
causes chronic inflammation or swelling in the lung. This can lead to chronic
bronchitis. Over time cigarette smoke destroys lung tissue, and may trigger changes
that grow into cancer..
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▪ Avoid exposure to pollutants that can damage your lungs: Secondhand smoke,
outdoor air pollution, and chemicals in the home and workplace can all cause or
worsen lung disease. Make your home and car smoke-free. Avoid exercising outdoors
on bad air days.
▪ Prevent infection: A cold or other respiratory infection can sometimes become very
serious. There are several things you can do to protect yourself:
-Wash your hands often with soap and water. Alcohol-based cleaners are a good
substitute if you cannot wash.
-Avoid crowds during the cold and flu season.
-Good oral hygiene can protect you from the germs in your mouth
leading to infections. Brush your teeth at least twice a day and see
your dentist at least every 6 months.
-Get vaccinated every year against influenza.
-If you get sick, keep it to yourself! Protect the people around you,
including your loved ones, by keeping your distance.
Warning Signs of Lung Disease
If you have any of these warning signs or symptoms, tell your healthcare provider as
soon as possible.
▪ Chronic Cough - A cough that you have had for a month is chronic. This is an
important early symptom. It tells you something is wrong with your respiratory
system.
▪ Shortness of Breath - Shortness of breath that doesn’t go away after exercising, or
that you have after little or no exertion, is not normal. Labored or difficult breathing –
the feeling that it is hard to breathe in or breathe out - is also a warning sign.
▪ Chronic Mucus Production - Mucus, also called sputum or phlegm, is produced
by the airways. It is a defense response to infections or irritants. If your mucus
production has lasted a month, this could indicate lung disease.
▪ Wheezing - Noisy breathing or wheezing is a sign that something unusual is
blocking your lungs’ airways or making them too narrow.
▪ Coughing Up Blood - If you are coughing up blood, the blood may be coming from
your lungs or upper respiratory tract. Whatever the source of the blood, it is a sign of a
health problem.
▪ Chronic Chest Pain – Unexplained chest pain that lasts for a month or more –
especially if it gets worse when you breathe in or cough – can also be a warning sign.
Contact the Lung Help Line for answers to lung health questions. 1-800LUNGUSA (586-4872) Monday – Friday 7am – 7 pm.
Source: American Lung Association
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Pasta-licious!!!!
Refined (or processed) grains have seen their share of negative news headlines lately.
With so many talking heads vilifying "white carbs," it's easy to be confused. To set the
facts straight, we turn to science, where the unique health benefits of pasta are
supported by sound research.
Nutrition experts routinely recommend a balance of both whole and enriched grains to
ensure a nutritionally complete diet that provides the essential vitamins, minerals and
phytonutrients. (Phytonutrients are the health-protective substances in plant foods –
fruits, vegetables and grains – that promote health and help reduce risk of chronic
disease.)
Pasta is a perfect foundation for healthy, nutritious and satisfying meals: Pasta is
generally eaten with nutrient-dense food partners, such as fiber-filled vegetables and
beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and
protein-packed cheese, poultry and lean meats.
More facts you didn’t know about pasta:
*Carbohydrates like pasta provide glucose, the crucial fuel for your brain and muscles.
Pasta is an excellent source of complex carbohydrates, which provide a slow release of
energy. Unlike simple sugars that offer a quick, yet fleeting boost of energy, pasta helps
sustain energy.
Pasta is very low in sodium and cholesterol-free. Per cup, enriched varieties provide a
good source of several essential nutrients, including iron and several B-vitamins.
Whole wheat pasta can provide up to 25% of daily fiber requirements in every one cup
portion.
*Enriched pasta is fortified with folic acid – essential for women of child-bearing age.
FDA regulations require enriched grain products to contain this essential vitamin. A
serving of dry pasta supplies the equivalent of roughly 100 micrograms of folic acid, or
25% of the recommended daily intake.
*Pasta is part of a well-balanced diet. Current dietary guidance calls for up to 65% of
daily calories to come from carbohydrates.
*It’s a fact: reducing calories, not carbohydrates, helps you lose weight. Studies show
there are no significant differences in weight loss over the long term between lowcarbohydrate diets and those considered “high” carbohydrate when dieters achieved
similar calorie reductions.
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*Pasta has a low Glycemic Index (GI) so it does not cause sugar in the blood to rise
quickly. The GI measures how rapidly a carbohydrate triggers a rise in blood sugar –
the higher the number, the greater the blood sugar response.
Pasta FAQ’s
Is pasta fattening?
Weight gain cannot be blamed on any single food or food group. Eating too much of
any food can make you gain weight. The reality is that all calories count. Even if you
eat large amounts of fat-free foods, you may find yourself gaining weight. There is no
“magic diet” - the key is to eat all foods in moderate portions, and in
the context of an overall healthy diet coupled with regular exercise.
Should I rinse the pasta after I drain it?
The only time you should rinse pasta after draining is when you are
going to use it in a cold dish, or when you are not going to sauce and
serve it immediately. In those cases, rinse the pasta under cold water
to stop the cooking process, and drain well.
How much cooked pasta does one pound of dry pasta make?
It depends on which shape you're cooking, but you'll get a pretty close idea from this
chart:
Type of pasta
Uncooked weight
=
Cooked amount
Small to medium pasta shapes
(Elbow Macaroni, Medium Shells,
Rotini, Twists, Spirals,
Wagon Wheels, Bow Ties,
Mostaccioli, Penne, Radiatore,
Rigatoni)
8 oz. uncooked
=
4 cups cooked
Long pasta shapes
(Spaghetti, Angel Hair, Linguine,
Vermicelli, Fettuccine)
8 oz. uncooked or
1 1/2 inch diameter bunch
=
4 cups cooked
Egg Noodles
=
2 1/2 cups cooked
8 oz. uncooked
How should I store pasta?
Uncooked Pasta
Store uncooked, dry pasta in your cupboard for up to one year. Keep in a cool, dry
place. Follow the "first-in, first-out" rule: Use up packages you have had the longest
before opening the new packages.
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Cooked Pasta
Refrigerate cooked pasta in an airtight container for 3 to 5 days. You may add a little
oil (1-2 tsp. for each pound of cooked pasta) to help keep it from sticking. Because
cooked pasta will continue to absorb flavors and oils from sauces, store cooked pasta
separately from sauce.
Freezing Pasta
The best pasta shapes for freezing are those that are used in baked recipes, such as:
lasagna, jumbo shells, ziti and manicotti. You'll have better results if you prepare the
recipe and freeze it before baking. To bake, thaw the dish to room temperature and
bake as the recipe directs.
Source: Ilovepasta.org
Fall is the Season for Apples
An Apple a Day…
Fall is the time of year when we start to look forward to cooler weather and to the
leaves on the trees changing to beautiful bright reds, yellows and oranges. It is also the
time of the year for harvesting the many varieties of apples. About 2,500 varieties of
apples are grown in the United States and 100 varieties grown commercially.
A member of the rose family, apples come in a variety of colors. They come in all
shades of reds, greens, and yellows. Some apples are more suited for baking and
cooking, while others perform better as snacks.
A variety of health benefits also comes in this very tasty fruit. As early as medieval
times, apples and products made from apples have been used for their health benefits.
The saying, “An apple a day keeps the doctor away,” is the modern version of the Old
English saying, “Ate an apfel avore gwain to bed makes the doctor beg his bread.” So
how do apples actually keep the doctor away? And why doesn’t the old saying apply to
bananas, or oranges or even pears?
Apples have many properties that no other fruits have, and its benefits have been
proven over time. These benefits can be found individually in other fruits, but the
apple is a compact source of these benefits. Eaten with the skin, an apple is a portable
package of nutrients. The Dietary Guidelines for Americans 2005 recommends that
we eat more fruits and veggies than any other food group — for adults, that's 3½ to
6½ cups (7 to 13 servings) daily for better health. Fresh apples, and processed apple
foods like unsweetened applesauce and 100% apple juice or cider, are simple ways to
add more to any meal.
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Eating five apples or more per week has shown to lower the risk of respiratory
problems like asthma.
The abundance of flavonoids (a type of pigment in apples that helps provide their
color) in apples can help prevent heart disease. Apples help protect arteries from
plaque build-up.
Apples contain phenols, which help lower LDL (bad) cholesterol and increase HDL
(good) cholesterol. The pectin in apples is a soluble fiber that also helps lower LDL
cholesterol. Lowering cholesterol levels helps reduce the risk of hardening of the
arteries, heart attack and stroke.
The flavonoids in apples also have been shown to help protect against cancers,
including colon, prostate and lung and breast cancer in women.
Phytonutrients found in apples helps to protect the brain from age-related diseases,
such as Alzheimer’s and Parkinson’s disease.
Apples help prevent tooth decay, which is caused from a breakdown of the enamel
on the teeth by bacteria. The juice of an apple has properties that can kill up to 80
percent of bacteria.
Apples, including the skin, have been shown to help lower the risk of type 2
diabetes.
The soluble and insoluble fibers in apples help relieve constipation, thus preventing
diverticulosis and colon cancer.
A raw medium apple (2 1/2 inches in diameter), eaten with the skin, is low in fat
and calories and high in vitamins and minerals. It has only 80 calories, 5 grams of
fiber and 6 percent of potassium. It also contains calcium, phosphorus, iron and
vitamins C and A. The apple contains about 80-85 percent water, 5 percent protein
and 10-15 percent carbohydrates. It is sodium and fat free!
To get all the benefits that an apple has to offer, be sure to eat the
skin – after washing thoroughly, of course. The apple skin alone
provides two to six times the antioxidants than the flesh.
Antioxidants are substances and nutrients found in some foods
that can prevent damage to your body cells or repair damage that
has already been done.
So, now that you see how healthy apples are why not add some to your shopping cart
on your next visit to the grocery store or market.
For more information about apples, including a brochure, Apple Bites, and recipes,
contact the WBR Extension Service at 225/336-2416.
Sources: Nutrition News LSU AgCenter and SU AgCenter, A Community Nutrition
Programs Newsletter and usapple.org
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Fiber Up on Popcorn
Whether you make it sweet, savory or salty, plain or pumped up,
you will join your fellow Americans in consuming some 16 billion
quarts this year. The average American eats about 54 quarts.
Why do we love popcorn? How can we not? Popcorn is the fun
food we eat when we are happy. It is the simple pleasures food that reminds us to
slow down. And it is the
economical food costing mere pennies per serving.
Popcorn is a wholesome, fun food which aids digestion by providing necessary
roughage, also known as fiber. Health and medical associations regard popcorn as an
excellent mealtime complement--sugar-free, fat-free and low in calories.
The National Cancer Institute (NCI), the federal government's cancer prevention
agency, suggests fiber in the diet to reduce the risk of some forms of cancer and the
American Dietetic Association recommends popcorn as a high fiber snack food in their
list of "10 Great Ways to Fiber Up!" The National Institute of Dental and Craniofacial
Research list popcorn as a smart, low/no-sugar snack. The American Diabetes
Association and the American Dietetic Association permit popcorn as a starch
exchange on weight-control diets, and the Feingold Diet for hyperactive children
permits popcorn because it contains no artificial additives. The experts agree. Popcorn
is all-around "good" food-healthy, economical, and tasty. While Popcorn is a healthful
and delicious snacking choice when prepared with low-fat ingredients, it is never
recommended for infants or toddlers, as the kernels pose a (choking) threat to their
safety.
TRUE or FALSE…Popcorn is a whole grain food.
Whole grains get two thumbs up from the United States Department of Agriculture
(USDA) and Department of Health and Human Services (DHHS) who recently
announced new guidelines for healthier lifestyles. Dietary Guidelines for Americans
2005 provides information and advice for choosing a nutritious diet. Among its
recommendations is to make the most of each calorie you consume, choosing
“good-for-you” foods, like whole grains.
Whole grains contain the entire grain kernel -- the bran, germ, and endosperm.
Refined grains have been milled, a process that removes the bran and germ. This is
done to give grains a finer texture and improve their shelf life, but is also removes
dietary fiber, iron, and many B vitamins. Because whole grains keep their dietary fiber
they play a key role in keeping bodies healthy.
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Studies have shown that whole grains may help reduce the risk of developing many
major diseases including heart disease, cholesterol, diabetes, obesity and certain
cancers. Whole grains are low glycemic carbohydrates which means lower blood sugar
and less insulin production. Whole grains are a source of fiber, which grabs onto
toxins as it makes its way through the digestive system. And fiber slows digestion
making you feel fuller longer.
Today’s new health guidelines recommend at least half your daily intake of grains
should come from whole grains; that is, try to eat at least three servings of whole-grain
products each day. If hunger strikes and mealtime is hours away, grab a whole grain
snack, like popcorn, to stop those pangs while supplying your body with needed
nutrients.
*It’s true! Popcorn is a whole grain food which makes it a high-quality carbohydrate
source that is not only low in calories, but a good source of fiber. This means it takes
longer to chew and makes you feel full longer. Compared to many snack foods,
popcorn is low in calories. Air-popped popcorn provides only 30 calories per cup.
When oil-popped, it contains only 55 calories. Even drizzled lightly with butter, it's
only 90 to 120 calories per cup. Three cups of popcorn counts as 1 ounce equivalent
whole grains.
So, why not top soup or salad with popped popcorn, season plain popcorn with garlic
powder or seasoning salt, or combine popcorn with dried fruit and nuts to create your
own custom snack mix or try one of these popcorn recipes:
White Chocolate Peppermint Popcorn Bark
Yield: 1 pound
Ingredients
• 5 cups popped popcorn
• 12 ounces white chocolate baking chips, chopped white chocolate or white candy
coating
• 1 cup crushed hard candy peppermints
Directions
1. Cover a baking pan with foil or wax paper; set aside.
2. Place popcorn in a large bowl; set aside.
3. Melt chocolate in a double boiler over barely simmering water, stirring until
smooth OR melt according to package directions.
4. Stir in crushed peppermints after chocolate is melted.
5. Pour chocolate mixture over popcorn mixture and stir to coat.
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6. Spread onto prepared pan; allow to cool completely.
7. When chocolate is cooled and set, break into chunks for serving.
Store in an air-tight container at room temperature.
Notes
Variation:
White Chocolate Popcorn Crunch:
1. Omit candy peppermints.
2. Mix ½ cup dried sweetened cranberries and ½ cup sliced almonds with the
popcorn.
Pour chocolate over the mixture after it is melted.
Gingersnap Popcorn Snack Mix
Yield: 2 quarts
Ingredients
• 2 quarts popped popcorn
• Butter flavored cooking spray
• 1/3 cup granulated sugar substitute
• 2 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon freshly ground black or white pepper
Directions
1. Preheat oven to 325° F.
2. Spread popcorn on baking sheet and spray lightly with the cooking spray.
3. Combine remaining ingredients in a small bowl and sprinkle evenly over popcorn.
4. Spray again with cooking spray and toss to coat evenly.
5. Bake 7 minutes and serve warm.
Source: popcorn.org
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The Little Bookshelf Grant Comes to Pointe Coupee, West Baton Rouge and
Iberville Parishes
The Little Bookshelf Grant comes to Pointe Coupee, West Baton Rouge, and Iberville
Parishes. The LSU AgCenter tri-parish Family & Consumer Sciences (FCS) Agents have
received a bookshelf grant titled “Books for Babies” funded through the Louisiana Children’s
Trust Fund. The LSU AgCenter Books for Babies Program will kick off this December at your
parish health unit office.
The bookshelf program is designed to help parents foster a love of reading to their child from
birth. The goal of the Books for Babies Program is for parents to develop the foundation for
literacy by reading to their children daily during the earliest years of the child’s life.
The LSU AgCenter provides participating parents a small library of 12 infant-appropriate books
(one a month) and a small bookshelf during their child’s first year of life. Parents will also
receive the book What to Do When Your Child Gets Sick and monthly tips on reading daily to
their baby.
If you or someone you know is a parent of a new infant who would like to participate in the
Books for Babies Program, contact your parish health unit. The program is available to all
parents of new infants regardless of income. There is a limit of 75 parents per parish so sign up
early.
Check with you parish Health Unit for the date of your Books for Babies kickoff celebration. If
you have any questions about the Books for Babies Program, contact the Pointe Coupee Parish
FCS Agent, Monica Olinde at 225/638-5533, West Baton Rouge Parish FCS Agent, Layne
Langley at 225/336-2416, or the Iberville Parish FCS Agent, Deborah Young at 225/687-5155.
For the latest research-based information on just about anything, visit our web site:
www.LSUAgCenter.com
LSU AgCenter
Cooperative Extension Service
West Baton Rouge Parish
210 Turner Road
Port Allen, LA 70767
For additional information or comments, contact:
Visit our Web site:
www.lsuagcenter.com
Layne Langley, Agent
Family Nutrition Program and Family & Consumer Sciences
Cooperative Extension Service
West Baton Rouge Parish
210 Turner Road
Port Allen, Louisiana 70767
Office: 225-336-2416
[email protected]