University of Maryland Extension

Food & Nutrition

This fall! Join us for Fresh Conversations!

To register for any or all sessions, click the links below:

September 9, 11:00AM:  Go with Your Gut Bacteria

Learn about the importance of the gut microbiome and foods that promote gut health.

September 23, 11:00AM: Dairy Dilemma: Is it Really Milk?

Plant-based beverages made from soy, almond, or coconut are labeled milk. Compare the nutritional value of these plant based beverages to cow’s milk.

October 14, 11:00AM: Heart Healthy Fats

Some fats are considered “good” and others “bad.” Learn about the effect different fats have on your heart and health.

October 28, 11:00AM: Sugar: Sinfully Sweet

Learn about the difference between natural sugar and added sugar and about the recent research on how added sugars contribute to heart disease, fatty liver, and diabetes

November 11, 11:00AM: Ancient Grains Make a Comeback

Learn how whole grains can help prevent constipation and other common health problems and how to identify sources of whole grains and how much to include in your daily diet.

November 25, 11:00AM:  Eating Out and Eating Healthier Just Got Easier

Most of us eat and drink at least 1/3 of our calories from restaurants and
other food establishments. Learn about how to make healthy choices at
restaurants and other places you eat.

December 9, 11:00AM: Should You Worry About Vitamin D?

Vitamin D plays a key role in having strong bones. Learn about how much vitamin D you need and where to get it.

December 23, 11:00AM: Lower Your Stroke Risk

Learn about the risk for stroke such as high blood pressure, being over- weight and too much stress and how you can lower your risk.

Educating school communities involves classroom lessons, parent engagement, after school nutrition lessons, physical activity, and working with school administrators to change policies to ensure a healthy learning environment. Our Smarter Lunchroom interventions also serve to educate our school community with cafeteria staff trainings, line enhancements, student engagement events, and cafeteria tastings.  The Maryland SNAP Ed Program also supports school gardens through funding and direct education. 
Education at food assistance sites involves educational displays, brochures, and recipe distribution.  It also includes training with the pantry staff regarding the procurement and promotion of healthier foods.  Pantry intervention can include materials and tastings that promote healthy pantry selections and recipes.  

Food plays an important role in our lives.  It provides sustenance, pleasure and has a significant impact on our health and wellbeing. Through nutrition, health and fitness programs, Extension educators enable Maryland families, individuals and employees to make healthier choices for themselves and those they care for.
Extension educators provide programs in topics such as food safely and preventing foodborne illness, food preservation, and nutrition education for youth and adults.

For more information on nutrition programs offered in Maryland click on the link below:

For more information about local programs on food and nutrition in Allegany County, contact Allegany office Agent Associate Tammy Humbertson at 301-724-3320 (

For more information about state-wide programs and initiatives, contact UME Extension Educator Lisa McCoy at 301-791-1304 or at

Lisa McCoy, RD, UME Senior Agent Associate, is a family and consumer-sciences educator with University of Maryland Extension serving Allegany, Garrett and Washington counties.

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University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class. If you need a reasonable accommodation to participate in any event or activity, please contact your local University of Maryland Extension Office.