The Baltimore County Family & Consumer Sciences department specializes in providing the community with research-based information that is practical for everyday healthful living.  Dr. Shauna Henley offers programs, educational seminars, technical assistance and is available to answer questions.   Contact her at the Baltimore County office 410-887-8090.  

PROGRAMS

KITCHEN KAIZEN

 New Program Alert!

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Have you ever second guessed yourself if food has gone bad, or wondered if your chicken is cooked enough? What about the old wives tale about putting hot food in a refrigerator? Come join Dr. Shauna Henley and learn ways to improve your meals, no matter how long you have been preparing food. This 75-minute workshop will let you get your hands dirty and clean! Return home with the tools (give-a-ways for all participants), confidence, and knowledge to avoid a kitchen calamity.  Kitchen Kaizen is a new program offered by the University of Maryland Extension. Never be satisfied, because change (kai) is good (zen). 

This program is to keep everyday home cooks up-to-date on the latest science and techniques to best prevent unnecessary foodborne illness. Topics will include: 1) hand washing for the household; 2) calibrating a food thermometer; 3) myth busting washing produce, and not washing your chicken or other proteins; 4) refrigerator temperatures and what it means for food waste; 5) leftover longevity; 6) cleaning versus sanitizing; and 6) kitchen eye spy. 

Shauna specializes in consumer food safety, and has diligently crafted this program for several years. To her, food safety is all about informed decisions, and she wants to make sure that your household is equipped to make the best decisions with how food is handled at home for your loved ones.  

 For More information contact the University of Maryland Extension, Baltimore County, 410-887-8090.

NUTRITION

Family and Consumer Science Extension Educators provide research-based information and healthy eating educational programs that are based on the 2010 U. S. Dietary Guidelines. Eating a variety of nutrient-rich foods every day, while meeting calorie needs, will provide the balanced nutrition you need to stay healthy and prevent or control many chronic diseases.

Our nutrition education programs promote these 2010 Dietary Guideline messages for consumers:

Balancing Calories

  •     Enjoy your food, but eat less.
  •     Avoid oversized portions.

Foods to Increase

  •     Make half your plate fruits and vegetables.
  •     Switch to fat-free or low-fat (1%) milk.

Foods to Reduce:

  •     Compare sodium in foods like soup, bread and frozen meals – and choose the foods with lower numbers.
  •     Drink water instead of sugary drinks.

FOOD SAFETY

Did you know?

In the US foodborne illness is estimated to cause 9.4 million domestically acquired episodes of foodborne illnesses each year, due to 31 major pathogens. Additionally, it is estimated that 55,961 hospitalizations and 1,351 deaths occur each year from foodborne illnesses. The economic burden of foodborne illness is estimated to be $77.7 billion dollars, which is spent towards health related costs and loss of productivity. 

Certain populations are more susceptible than others to foodborne illness. Vulnerable populations include children 5 years and younger, pregnant women, the immunosuppressed (e.g. persons living with AIDS or cancer), and adults 50 years and older.

If you aren't sure if you're handling food in a manner to prevent foodborne illness please contact Dr. Shauna Henley, PhD in the Baltimore County Extension office.  Dr. Henley received her PhD in biology with a focus on consumer food safety.  She is also ServSafe Certified. 

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