SNAP4CT
  • Home
  • Recipes
    • Recipe Categories >
      • Kid Friendly Recipes
      • No Added Sugar
      • Vegetarian Recipes
      • Heart Healthy Recipes
      • Five Ingredients or Less
      • Quick and Easy Recipes
    • Breakfast
    • Breads and Muffins
    • Desserts
    • Dips and Salsas
    • Drinks and Smoothies
    • Meatless Meals
    • Meals with Meat
    • Salads
    • Side Dishes
    • Snacks
    • Soups and Stews
    • Sodium Free Spice Blends
    • Recetas
  • Farmers Markets
    • Find a Farmers Market
    • CT Crop Calendar
    • Using SNAP/EBT at Farmers Markets
  • Education
    • Healthy Eating >
      • MyPlate
      • Understanding The Nutrition Label
      • Added Sugar
      • Healthy Snacking Tips
      • Calories Needed Each Day
      • What is "enough" fruits and vegetables
      • Recipe Videos
    • Budget Shopping >
      • Healthy Shopping on a Budget
      • What Can $16 Buy?
      • Budget Pantry
    • Diabetes >
      • Healthy Eating with Diabetes
      • "Diabetes-Friendly" Recipe Guide
    • Heart Health
    • Exercise Tips
    • Physical Literacy
    • Water First for Your Thirst
  • SNAP4CT Blog
  • Resources
    • DSS Offices and SNAP Help
    • FAQ
    • Free Health Events in CT
    • Organizations
    • SNAP-Ed Events Calendar
    • Healthy Food Pantry Donations

SNAP4CT Blog

Your Guide to Preventing Food Waste: Part 1

4/27/2020

65 Comments

 
The Dating Game - Understanding Food Dates

Can You Still Eat That?

On average Americans throw out close to a pound of food a day! One reason for such food waste is confusion over the dates on food labels. 

***What does the “sell-by” date actually mean?
***Do you HAVE to throw out food once it’s “expired”?  
***How do we really know if food is safe to eat?


Knowing the answers to these questions can help you prevent food waste, save money, and stay safe. In part one of our 2-part guide, we’ll help you sort through the information so you won’t have to throw out good food ever again.

What do Those Expiration Dates Mean?

Most foods contain a “sell by” or “best by” date. Those dates are just estimates of quality and freshness. They are not absolute rules telling us to throw the food away. In fact, there are no regulations on most food dates (baby food is an exception). [Learn more about Food Product Dating from the USDA (PDF)].
Best By Food Date on Can

The Nose Knows What Is Safe

If dates are just a guide, how can you tell if a food is fresh and still safe to eat? Your own senses can give you the answer – especially your nose. If a food or drink smells bad or rotten, it will likely taste bad too. You can also look for any visible signs that the food is going bad such as:
  • The color is different or off
  • A slimy, or white coating is forming
  • Black or green fuzz is present (signs of mold)

Beware of the Danger Zone

For foods that require refrigeration, bacteria will start to grow when the food is kept between the temperatures of 40° F and 140° F (like at a picnic or when it is left out on the counter). If a high risk food has been in that “danger zone” for 2 hours or more, it is likely to develop large amounts of bacteria that could make you sick. In that case, it is best to throw that food out.

Know the High Risk Foods

Some foods are more likely to make us sick than others. We need to be especially careful in handling raw meat, poultry, seafood, milk, and eggs. Fresh fruits and vegetables can also have bacteria on their skins so it is important to wash them thoroughly before cutting or eating them. Learn more about safely washing foods here.  

Thoroughly cooking risky food is essential to keep you safe. Use a food thermometer and make sure the food reaches the recommended temperature to kill all bacteria:
  • Red meats: beef, pork, lamb and veal steaks, chops, and roasts = 145° F
  • Ground meats: ground beef, pork, lamb, and veal = 160° F
  • Poultry: chicken or turkey = 165° F 
Danger Zone Thermometer Picture
Photo from the USDA

Eat in Under a Week

The high risk foods are the ones that you want to eat first. Be sure to keep these perishable foods refrigerated, and follow these basic guidelines.
  • Meats, fish and shellfish – good for 3-5 days.
  • Milk – good for 5-7 days after its “sell-by” date  

Remember to use your senses to determine if a food is still good. The FoodKeeper App gives you additional guidance on how long foods will last .

Foods that Last a Long Time

Black Beans
Sunflower Seeds
Dry, nonperishable foods will last a long time in your pantry or refrigerator. Here is a quick guide of some long-lasting foods:  
  • Eggs - although raw eggs (outside of their shell) fall into the high risk food category, when eggs are in their shell they can last 3-5 weeks in the refrigerator. 
  • Dry foods - like beans and lentils will be safe for years. Most grains will keep up to a year. Foods like cereal and grains (oats) are not likely to make you sick. Of course, they may get stale once opened and not taste as fresh, but they won’t actually harm you.
  • Canned foods - like soup, vegetables, or tuna can last 2-5 years, especially when kept in a dark, dry, cool area. Foods with a high amount of acid (canned juices, pickles, and tomatoes) are generally good up to 18 months. Throw out bulging or dented cans, as that is a sign that bacteria might be present.
  • Nuts & Seeds - since nuts and seeds contain fat (natural oils), they will go rancid after a few months in the pantry. They will last much longer in the refrigerator and can last for years once frozen.
  • Condiments & Spices - salad dressings will last for months to up to a year. Ketchup, mustard, steak sauce can all last for a year or more. When kept in a cool, dry place, spices will last for years. Toasting old spices will help to wake up their flavor.

It’s a good idea to follow the “best by” dates even on dry and canned foods so you can enjoy them at their best quality. Also, to keep foods fresher longer, try to limit their exposure to air. Wrap foods tightly or store in airtight containers.

Watch for next month’s blog, "Your Guide to Preventing Food Waste: Part 2" where we uncover more tips on how to get the most from your food.

Learn More on Food Safety, Storage, and Waste here:

  • FoodKeeper App – an interactive, online guide with food storage information on foods by category.
  • Is This Still Fresh? How to Judge Your Produce - from Eat Smart, Move More – Virginia SNAP-Ed
  • Reducing Wasted Food at Home – a guide from the EPA.gov.
  • Kitchen Companion: Your Safe Food Handbook (PDF) – detailed guide including a food storage chart from ChooseMyPlate.
  • Is Fresh Produce Safe to Eat? - an article on the importance of eating fresh fruits and vegetables and how to wash them correctly.

Print Friendly and PDF
65 Comments

Boost Your Immune System with MyPlate

4/15/2020

5 Comments

 
Picture
There is no superfood, herb, supplement, or magic potion that will prevent you from getting sick. But good nutrition can keep your immune system in good working order! We’ll show you how to use MyPlate to eat well and help your body fight infection and disease.
 
Follow along with Catalina, one of your SNAP4CT nutritionists, as she explains. Or, learn more by reading on.

MyPlate Basics

MyPlate Picture
If you have not heard of MyPlate before, it is a guide for healthy eating. It shows the 5 food groups we should eat every day and how much of each. It focuses on choosing a variety of foods and beverages with less saturated fat, sodium, and added sugars.
 
As you can see, half of our plate should be fruits and vegetables, about ¼ should be grains, about ¼ should be protein, and another small portion should be dairy.


What are Vitamins, Minerals, and Antioxidants?

You may have heard a lot of talk about vitamins, minerals, and antioxidants and how they keep us healthy. But, what exactly are they? The simple definitions are:
  • Vitamins and Minerals = small nutrients found in foods that our bodies need to grow and work properly.
  • Antioxidants = defenders or fighters that help protect our bodies. Antioxidants include some vitamins and minerals like vitamins A, C, D, E, B6, folate, zinc, and selenium.

Antioxidants in MyPlate Food Groups

Good news! We can find vitamins, minerals, and antioxidants naturally in all the different food groups shown on MyPlate! We’ll explore them here.
 
Fruits
Vitamin C is found in berries and all citrus fruits like oranges, tangerines, and lemons.

Add a boost of vitamin C to your breakfast by tossing berries into your oatmeal in our super simple Berry Oatmeal recipe.
Berry Oatmeal Picture
Vegetables
Veggies provide us with many antioxidants! Vitamin A is in bell peppers, dark green leafy vegetables, beets, winter squash, sweet potatoes, and tomatoes. Vitamin C is also found in bell peppers, broccoli, Brussels sprouts, and dark green leafy vegetables. Dark leafy greens provide our bodies with vitamins B6 and folate, too!

For an easy veggie rich meal, try Southwest Baked Potatoes.
Southwest Baked Potatoes Picture
Grains
The mineral selenium is found in whole grains like brown rice, oatmeal, and whole wheat bread.

Load up on selenium and other valuable nutrients with Crock Pot Vegetable Brown Rice.
Crock Pot Vegetable Brown Rice Picture
Protein
Almonds and sunflower seeds provide vitamin E, while eggs and legumes (beans, chickpeas, and lentils) provide vitamins B6 and folate. Zinc can also be found in protein foods like beef, poultry, seeds, chickpeas, and lentils.

Get vitamins B6, folate, and zinc in this easy Vegetarian Tacos recipe.
Vegetarian Tacos Picture
Dairy
You can find vitamin D in fortified dairy products like yogurt, milk, kefir, and milk alternatives such as soy, almond, and oat milks.

Combine the vitamin and antioxidant benefits of dairy and fruit with a Fruit Yogurt Parfait.
Fruit Yogurt Parfait Picture

Keep it Simple with MyPlate

Getting enough immune-boosting foods is easy if you use MyPlate as your guide. The following tips will help even more:
  • Include a variety of whole grains, fruits, vegetables, lean proteins, and dairy every day for good nutrition.
  • Different colors mean different nutrients. When choosing fruits and veggies, try to eat as many colors of the rainbow as you can, so you get a variety of nutrients.
  • Buy food in its different forms. Fresh is not the only healthy option. Frozen, canned, or dried foods can be equally nutritious. If you have trouble finding one kind, substitute for another. You will get all the same benefits!
Find tips on using frozen and canned fruits and on enjoying vegetables the easy way.

Want More Information?

  • For more on MyPlate and a tour of each food group, visit our MyPlate page
  • Download your Eat Well & Spend Less with MyPlate Guide (PDF)
  • Learn more about your own Personal MyPlate Plan from ChooseMyPlate.gov
  • Read how to Support Your Health with Nutrition from the Academy of Nutrition and Dietetics
Print Friendly and PDF
5 Comments

      Subscribe to our
      ​blog & receive a FREE cookbook!

    Subscribe
    Picture

    Categories

    All
    Cooking School
    Cooking Tips
    Exercise
    For The Kids
    Grocery Shopping
    Growing Your Food
    Holidays
    Meal Plans
    Nutrition Tips
    Recipes
    Saving $$

    RSS Feed

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    April 2018
    February 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016


​Services

Healthy Living Tips
Recipes
Search Tool


​Suppo
rt

About Us
Contact
FAQ
Privacy


Picture
Husky Nutrition at UConn Health
195 Farmington Avenue, MC 6030
Farmington, CT 06032​
Picture
SNAP-ED Event Calendar
© COPYRIGHT 2018.  ​ALL RIGHTS RESERVED.

This information was funded by the USDA's Supplemental Nutrition Assistance Program - SNAP.  
SNAP helps low-income people buy nutritious food for a better diet.
​To get more information contact the CT Department of Social Services at
1-855-626-6632 or www.CT.gov/dss.


This institution is an equal opportunity provider.​
​Nondiscrimination Statement
Aviso de No Discriminación
  • Home
  • Recipes
    • Recipe Categories >
      • Kid Friendly Recipes
      • No Added Sugar
      • Vegetarian Recipes
      • Heart Healthy Recipes
      • Five Ingredients or Less
      • Quick and Easy Recipes
    • Breakfast
    • Breads and Muffins
    • Desserts
    • Dips and Salsas
    • Drinks and Smoothies
    • Meatless Meals
    • Meals with Meat
    • Salads
    • Side Dishes
    • Snacks
    • Soups and Stews
    • Sodium Free Spice Blends
    • Recetas
  • Farmers Markets
    • Find a Farmers Market
    • CT Crop Calendar
    • Using SNAP/EBT at Farmers Markets
  • Education
    • Healthy Eating >
      • MyPlate
      • Understanding The Nutrition Label
      • Added Sugar
      • Healthy Snacking Tips
      • Calories Needed Each Day
      • What is "enough" fruits and vegetables
      • Recipe Videos
    • Budget Shopping >
      • Healthy Shopping on a Budget
      • What Can $16 Buy?
      • Budget Pantry
    • Diabetes >
      • Healthy Eating with Diabetes
      • "Diabetes-Friendly" Recipe Guide
    • Heart Health
    • Exercise Tips
    • Physical Literacy
    • Water First for Your Thirst
  • SNAP4CT Blog
  • Resources
    • DSS Offices and SNAP Help
    • FAQ
    • Free Health Events in CT
    • Organizations
    • SNAP-Ed Events Calendar
    • Healthy Food Pantry Donations