University of Idaho, Twin Falls County U-Idaho Extension Image Map
 

The Eat Smart Idaho Program is a free local nutrition program taught by nutrition advisors who work for UI Extension. Programs are designed for families and individuals with low incomes.

Nutritionists can meet with you in your home, or you can meet with them at the UI Extension, Twin Falls County office. Attend free workshops and learn about topics including:

  • MyPlate – learn the nutrients for the five food groups
  • Food Safety – learn the latest food safety issues
  • Cooking – learn how to make quick, low-cost and nutritious meals
  • Saving Money Shopping – learn to read food labels, make shopping lists and to plan ahead
  • Feeding Your Children – learn how to fix nutritious meals your kids will like
  • Money Management – learn to manage your money and make it last throughout the month

Graduates of the program receive a certificate of completion from the University of Idaho Extension and a cookbook made up of a collection of fast and easy recipes.

Eat Smart Idaho Hotline News
This brochure is available in PDF format and includes easy-to-make recipes, healthy living and cost-saving meal tips and also lists upcoming classes and workshops in Twin Falls County.

Resources

 

 January 15, 2014
 

 

Family and Consumer Sciences

In our roles as teachers, facilitators and managers, Family and Consumer Sciences Educators apply unbiased, research-based information to help families and communities throughout Twin Falls County and Idaho make informed decisions.

Classes and Workshopsfruits and vegetables

Various classes are offered in the following categories:

Look for class offerings in your local newspaper, TV station and on this website.

Personal Finance Website

Learn how to set financial goals, track spending, develop savings programs, rebuild damaged credit histories, avoid identity theft – and how to specifically trim the cost of energy, housing, travel and meals. Free and easy-to-use tools are available to track expenses, compare credit cards and even plan healthy, cost-effective meals.

Family and Consumer Sciences Resources

Vegetable and Fruit Brochures

 

Photo Source: B. Younkin

 November 28, 2012
 

Healthy diabetes plateLearn a practical approach to taking control of diabetes through healthy planning. This class is for individuals who have diabetes, friend/family members responsible for individuals who have diabetes and healthcare/nutrition professionals who want to learn an easy method of controlling diabetes. For more information visit UI Extension’s diabetes website.

 November 28, 2012
 

Meal time in less timeThis class teaches individuals how to plan meals, shop efficiently and prepare healthy meals quickly. The class can be taught in one, two or three sessions.

 

 

 November 27, 2012
 

strong women strong bonesThe Strong Women Project is a nationally recognized nutrition and moderate intensive physical activity program. During this 10-part program participants will take part in strength and balance exercises designed to improve muscle strength, balance and flexibility. The program occurs over a five to six week period. Exercise sessions are held twice a week for approximately 1 hour. Participants also learn basic nutrition principles to improve their daily diet. For more information, contact Rhea Lanting.

 November 27, 2012
Nov 272012
 

Fish display

This 4-lesson curriculum includes PowerPoint slide shows, background information, handouts, activities, current references, and evaluation tools, all on CD. The curriculum is designed to teach adult clientele about the kinds of seafood, the health benefits of eating seafood, seafood consumption risks, and the selection, handling, and cooking of seafood.

seafood at its bestIntroduction

Current per-capita consumption of all seafood is approximately 5 ounces of raw seafood per week, which is only 63% of the American Heart Association’s recommendation of 6 ounces cooked seafood or 8 ounces raw. Low seafood consumption can be explained in part by concerns and confusion about seafood safety, handling, and cooking. Many of these concerns result from in accurate and sensationalized media reports. American consumers also are confused by conflicting information from governmental agencies and private organizations.

Just look at the following recommendations:

Organization/Recommendation
  • Dietary Guidelines for Americans: Keep fat intake to 2-35% of calories. Choose fats wisely from fish, nuts, and vegetable oils.
  • American Heart Association: At least two 4-ounce servings (based on raw weight) or two 3-ounce servings (based on cooked weight) or fish per week.
  • 2005 Dietary Guidelines Advisory Committee: Two 4-ounce servings of fish per week.
  • American Diabetes Association: Two to three servings of nonfried fish per week.
Serving Recommendation
  • When the 2005 Dietary Guidelines Advisory Committee (DGAC) prepared the Dietary Guidelines for Americans, it did not include its suggestion to increase consumption of fatty fish to two servings per week (8ounces total, unspecified whether raw or cooked). The reason for their omission – competing benefits and benefits and risks associated with eating seafood – appears in the DGAC report.
  • The American Heart Association (AHA) recommends Americans eat at least two 4-ounce (raw weight) or 3-ounce (cooked weight) servings of seafood per week for the many important health benefits derived from the “good fats” found in seafood. The AHA emphasizes two servings of fatty fish per week.
  • The American Diabetes Association recommends two to three servings of nonfried fish per week but does not specify serving size or type of fish.
  • State and federal advisories warn consumers to avoid or limit eating certain species, depending on the location of the catch and the risk level of the consumer.
lobster on iceBenefits of seafood education

According to the Seafood Choices Alliance, a nonprofit organization, improving and maintaining health is the most significant factor consumers cite when considering their reasons for eating seafood.

A complex informational environment influences food choice. Factors that influence choosing seafood are similar to choices of other foods, such as taste, price, convenience, and ease of preparation.

 

Consumers of seafood do not think they have enough information about seafood:

  • Where seafood comes from
  • Benefits and risks of eating seafood
  • How to select, handle, store, and prepare seafood

Increased knowledge can lead to better-informed consumers and increased consumption of seafood. An increase in knowledge does not ensure intended changes in consumption patterns, however, and dietary advice is but one factor influencing food choice.

For more information, contact Rhea Lanting.

 November 27, 2012
 

food preservationThis 30-hour class focuses on food safety and food preservation. Participants who pass a 50-question written and oral test qualify to become Master Food Preservers/Food Safety Advisors. MFP/FSA volunteers help deliver food safety information by answering questions, manning booths at county and health fairs, and teaching classes. For more information, contact Rhea Lanting.

 November 27, 2012
 

Ready set food safeReady, Set, Food Safe is a curriculum for teaching food service safety to Idaho high school students. After completion, students can earn Idaho Food Safety and Sanitation certificates. For more information, contact Rhea Lanting.

 November 27, 2012
Nov 272012
 

Germ CityGerm City is a portable, interactive educational exhibit designed to enhance awareness and improve effectivenss and frequency of hand washing. For more information, contact Rhea Lanting.

 November 27, 2012
Nov 272012
 

Credit CentsThe Credit Cents: Making Sense of Credit, Debt and Identity Theft curriculum provides knowledge and skills to help adults wisely use credit, avoid or get out of debt, and understand and avoid identity theft. Purchase a copy of this curriculum through the CALS Publishing Catalog

 November 27, 2012