Browse Nutrition Stories - Page 4

When it comes to grilled cheese sandwiches, there are about as many variations as there are chefs: tangy sandwiches made of cheddar with hearty wheat bread and creamy versions made of smoked Gouda with crusty French bread. The 15 school-aged children who competed at the inaugural Fulton Fresh Kids’ Cooking Competition left no sandwich concept unexplored as they competed in teams and flexed their grilled cheese expertise. 

It’s almost summer, and for the University of Georgia Cooperative Extension staff in DeKalb and Clayton counties, that can only mean one thing — road trip!

In Cobb County, Georgia, Terri Carter’s job with University of Georgia Cooperative Extension is to educate residents on proper nutrition. As a self-declared “proud woman of the South,” Carter, a UGA Extension Family and Consumer Sciences county program assistant, has found a unique way to teach nutrition and a history lesson at the same time. Carter’s love of the South and her heritage led her to develop the “Food History of the South” program.

For almost a decade, Georgians have been getting active with University of Georgia Cooperative Extension’s Walk Georgia. The statewide health and wellness program has impacted more than 100,000 people, and it has spurred whole schools, workplaces and communities to get out and explore their state.

Heifer International is well-known around the world for helping connect small-holder farmers with livestock to lift families and entire communities out of severe poverty.

Mycotoxins are harmful chemicals that are produced by fungi in crops like peanuts and corn. A group of agricultural scientists from across the world met in Georgia last month to discuss the need for more robust sampling and detection methods for these potentially lethal food toxins.