Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
| 2062.1) | 166 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 284 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 107 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Ashley Board
Major Program: Food Preparation and Preservation
The Dietary Guidelines for Americans recommend that individuals consume fruits and vegetables for a variety of reasons, including reducing the risk for cardiovascular disease, type 2 diabetes, and obesity. Consuming fruits and vegetables during adolescents is important not only for healthy growth, but also because health behaviors may continue into adulthood. The US Department of Agriculture recommends that adolescents between the ages of 14-18 consume 1.5 – 2 cups of fruit and
