Keep Food Safe and Cut Grocery Costs with Home Food Safety Tips In Support of National Food Safety Education Month

FOR RELEASE SEPTEMBER 3, 2014

CHICAGO – During National Food Safety Education Month in September, keep food safe and your grocery bill in check with food storage advice from the Academy of Nutrition and Dietetics and ConAgra Foods’ public awareness campaign: HomeFood Safety.

“How you store food can keep it safe and fresh longer, reducing not only your risk of food poisoning, but also food waste and ultimately your grocery bill,” says registered dietitian nutritionist and Academy Spokesperson Marisa Moore.

Approximately 31 percent of all edible food is wasted in the U.S., and American households throw away about 19 percent of vegetables and 14 percent of the fruit they buy.

“A lot of good food goes bad before we get to enjoy it. So before you head to the store, shop in your refrigerator first,” Moore says. “Cook or eat what you already have at home before buying more, but make sure to check the label or shelf life to ensure it is okay to eat.”

Much food waste is due to improper storage and misreading labels, according to Moore, who offers tips to help foods last longer and reduce the amount of food wasted.

Proper Storage

“Use a refrigerator thermometer to ensure your refrigerator or freezer isn’t running a fever,” Moore says. Store perishable foods at or below 40°F in the refrigerator and at or below 0°F in the freezer.

Store produce properly to extend freshness. “Some fruits and vegetables should be stored in the refrigerator and others at room temperature, while some should not be stored together.” Check out this handy Produce Storage infographic to learn more.

Reading Labels

“You can also dramatically reduce food waste in your home by knowing what the date labeling terms on the package mean to avoid throwing out food that is still OK to eat,” she says. More than 90 percent of Americans may be prematurely tossing food because they misinterpret food labels according to Moore, who highlighted these key terms to look for:

·         The “sell by” date tells the store the last day they should sell that specific package. “Buy the product before the ‘sell by’ date passes and cook or freeze the product before it expires - check the time on the Keep It Cool Storage Chart or download the Is My Food Safe? app for a list of the shelf life of common foods.”

·         The “best if used by” date is the recommended date for best flavor or quality.

·         The “use by” date is the last date recommended for use of the product at peak quality. “Remember, you can’t always tell if food has gone bad by how it looks, smells or even tastes. So if a product has a ‘use by’ date, definitely follow that date,” Moore says.

Moore also adds that if the “use by” date is approaching, there is no need to force yourself to eat it all to avoid waste. Freeze surplus food, such as abundant seasonal produce or meats to extend its shelf life. “You can even get creative, such as freezing soon-to-expire yogurt in ice trays to later blend with fruit for a smoothie,” says Moore, who highlights this technique on The Cutting Board blog.

“While it’s important to reduce food waste for both the environment and our wallets, remember: When in doubt, throw it out!”

For more tips on safe food storage, read Produce from Purchase to Plate: Steps to Reduce Food Waste or see the infographic Read Food Labels to Reduce Food Waste.

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The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.HomeFoodSafety.org. 

The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.

 

Prepare Flavorful Foods With Food Safety In Mind: Home Food Safety Tips For National Nutrition Month

For Release February 25, 2014

Prepare Flavorful Foods With Food Safety In Mind: Home Food Safety Tips For National Nutrition Month

CHICAGO – Proper preparation, cooking and storage can keep foods safe while maintaining their flavor and nutrients. For National Nutrition Month® and its 2014 theme “Enjoy the Taste of Eating Right,” the Academy of Nutrition and Dietetics’ and ConAgra Foods’ Home Food Safety program offers ways to get the most flavor out of foods while reducing the risk of food poisoning.

“Taste is typically what we have in mind when we prepare food, but it’s also important to consider how we’re preparing foods and how this could affect food safety,” said registered dietitian nutritionist and Academy spokesperson Bethany Thayer. “Each year, 48 million Americans are sickened by food poisoning. By following a few simple steps, you can reduce your risk while enjoying the flavorful, nutritious foods you love.”

The Home Food Safety program is dedicated to raising awareness about food poisoning and helping Americans easily and safely handle food at home. Thayer’s tips include:

Preparing Foods with Nutrition, Flavor and Safety in Mind

“Properly handling and preparing food is key to food safety, and can also affect the quality of foods,” Thayer said.

· Whether they are organic or conventionally grown, wash all fresh fruits and vegetables with cool tap water. Avoid soaking fruits and vegetables as you wash because some nutrients dissolve in water.

· Leave edible skins on vegetables and fruits such as carrots, potatoes or pears, and trim away as little skin as possible. Most vitamins and minerals are found in the outer leaves, skin and areas just below the skin, not in the center. Peels also are natural barriers that help protect against nutrient loss.

· Cut vegetables that need to be cooked longer into larger pieces. With fewer surfaces exposed, fewer vitamins are lost.

Cooking for Nutrition, Flavor and Safety

“How food is cooked can enhance or destroy flavor. Get the most flavor and nutrition out of your food, while also reducing the risk of food poisoning,” Thayer said.

· Overcooking meat can detract from its flavor. Use a food thermometer to determine when meat has reached a safe minimum internal temperature and to prevent overcooking. Cooking foods to a safe temperature is the only reliable way to determine the doneness of cooked meats, poultry, egg dishes and leftovers.

· Cook vegetables or fruits in a small amount of water, or steam them in a vegetable steamer, covered pot or a microwave oven. Steaming retains nutrients and there’s a flavor advantage, too: Unless they are overcooked, vegetables retain the color and tender-crisp qualities that make them appealing.

Storing Foods for Safety and Flavor

“Poor storage destroys flavor and quality, while storing food correctly helps keep nutrient loss to a minimum and flavor and food quality at their peak,” Thayer said.

· Keep your refrigerator at 40 degrees Fahrenheit or below to slow bacteria growth that spoils food and ruins flavor.

· Store opened packages of dry foods, such as rice and pasta, in dry, airtight containers. This will keep out insects and rodents and keep food from obtaining odors.

· Leave food in its original wrapping unless the package is torn. If you have to rewrap, seal storage containers well to prevent moisture loss and absorption of other odors. Wrapping raw meat, poultry and fish in separate plastic bags also keeps raw meat juices from contaminating other foods.

· When freezing, pack food items in freezer bags or airtight containers. Squeeze air from bags before sealing and leave some space in containers in case foods expand. If moisture escapes, frozen food can become dry, tough and tasteless and may develop freezer burn.


For more food safety tips, visit the award-winning www.HomeFoodSafety.org and download the free Is My Food Safe? app for Apple and Android devices.

Learn more about National Nutrition Month and how you can “Enjoy the Taste of Eating Right” at www.EatRight.org/NNM.

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All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy's Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use "registered dietitian nutritionist" (RDN) instead. The two credentials have identical meanings.

The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.HomeFoodSafety.org.

The Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.

Don't Let After-School Activities Take Food Safety Off the Menu

Don't Let After-School Activities Take Food Safety Off the Menu: Academy of Nutrition and Dietetics Offers Food Safety Tips

8/27/2013

Media Contacts: Ryan O'Malley, Allison MacMunn
media@eatright.org

CHICAGO – As children head back to school and families gear up for busy schedules packed with after-school activities, the Academy of Nutrition and Dietetics encourages families to reduce their risk of food poisoning with food safety tips from the Home Food Safety program – a collaboration between the Academy and ConAgra Foods.

"Hectic after-school activities can leave students with little time to eat, let alone worry about food safety," said registered dietitian nutritionist and Academy Spokesperson Deborah Beauvais. "Whether reheating dinner or packing after-school snacks, set your student up for success with a few simple safety steps."

Reheating dinner

"Between soccer practice, music lessons and other after-school activities, your children may be home late for dinner, and you may find yourself reheating dinner once, twice or even three times in an evening," Beauvais said. "If you're saving dinner for later, make sure you properly refrigerate and reheat the leftovers."

If you’re saving dinner for latecomers, remember:
Leftovers should never sit at room temperature for longer than two hours.
Instead of leaving dinner on the stove before reheating, store it in the fridge (set at 40°F or below according to a refrigerator thermometer) until family members are home and ready to eat.
Leftovers should be reheated to 165°F. A food thermometer is the only reliable way to ensure safety and determine the doneness of cooked foods.

Fueling up between school and after-school activities

For kids with activities directly after school, chances are they'll need a boost of nutrition before they begin practice and sport activities. Be sure to choose snacks that are still safe to eat at the end of the school day.

"As a general rule of thumb, foods should not sit out unrefrigerated for more than two hours; in hot weather, 90 degrees Fahrenheit or above, the time is reduced to one hour," Beauvais said.

When sending kids to school with an after-school snack when a refrigerator isn’t available, Beauvais recommends packing nourishing, shelf-stable foods, such as:

  Breads/grains: Single-serving boxes of whole-wheat cereal, trail mix, energy bars, granola bars, cereal bars, whole-wheat bagels and popcorn without added butter

  Fruits and vegetables: Carrot and celery sticks and other cut-up raw vegetables, grapes, single-serve applesauce, washed whole fruit (apples, peaches, bananas), dried fruit mix and 100-percent juice boxes

  Meat and other protein sources: Cans of tuna, peanut butter (for sandwiches or with celery and apples), nuts and single-serve packages of peanut butter and whole-wheat crackers.

Teach your children to carefully wash their hands with soap and water for at least 20 seconds before eating or handling food. Include a packet of moist towelettes in your child’s lunch to serve as a friendly reminder to clean up before lunchtime.

For more tips on reducing your risk of food poisoning, visit www.HomeFoodSafety.org, which includes tips on lunchbox safety,reheating dinner and leftover safety and educational activities for kids such as the handwashing maze.

The Home Food Safety program also offers the free Is My Food Safe? mobile app, which includes a kitchen safety quiz, safe cooking temperatures and a guide for shelf-life of foods.

For media interviews with registered dietitian nutritionists, contact media@eatright.org.

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All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.

The Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. The program is a collaborative effort between the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, and ConAgra Foods, Inc., the largest private brand packaged food business in North America, and a strong commercial and foodservice business. More information about the Home Food Safety program can be found at HomeFoodSafety.org.

The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy.

Fewer than One in Four Americans Regularly Use Food Thermometer to Ensure Food is Thoroughly Cooked

For Release November 8, 2011

New survey from American Dietetic Association and ConAgra Foods’ Home Food Safety Program

Only 23 percent of Americans report regularly using a food thermometer to check the doneness of meats, according to a Consumer Knowledge of Home Food Safety Practices survey by the American Dietetic Association and ConAgra Foods’ Home Food Safety program.

“One in six Americans gets sick from food poisoning each year. However, easy steps such as using a food thermometer to ensure holiday turkey and other foods are cooked to the safe internal temperature can help protect your family and dinner guests from possible foodborne illness,” says registered dietitian and ADA Spokesperson Ximena Jimenez.

“Contrary to common belief, food that may contain harmful bacteria cannot be easily identified visually or even by taste or smell, so the best way to avoid food poisoning is through prevention,” Jimenez says. “Using a food thermometer is the only reliable way to ensure foods are thoroughly cooked and eliminate any harmful bacteria that may be present, but unfortunately less than a quarter of Americans regularly use a food thermometer, and many aren’t certain of the correct cooking temperatures.”

A guide on how to use a food thermometer as well as a listing of safe minimum internal temperatures of foods may be found at www.homefoodsafety.org, along with other easy steps to reduce the risk of foodborne illness.

“Following safe food handling procedures is extremely important, especially for those who can be at far greater risk of developing serious illness from food poisoning, such as pregnant women, very young children, older adults and people with weakened immune systems or certain chronic illnesses,” Jimenez says.

“Whether you’re preparing a holiday ham, turkey or goose, or everyday foods such as hamburgers or chicken breasts, use a food thermometer to ensure you’re cooking to proper temperatures,” says Joan Menke-Schaenzer, chief global quality officer at ConAgra Foods. “On top of keeping us healthy, a food thermometer can also be a helpful guide when determining when food is done. No more overcooked holiday turkeys!”

A Quick Guide to Thawing and Cooking the Perfect Turkey and other resources for reducing foodborne illness are also available at www.homefoodsafety.org.

HealthFocus International conducted the Consumer Knowledge of Home Safety Practices survey in April 2011 through an online survey of a random sample of 1,000 Americans between the ages of 20 and 75 who are the primary household shopper and responsible for preparing the main meal for the household three or more days a week. The sample was chosen to closely match U.S. population demographics. The survey was originally conducted in 1999 with follow-up waves in 2002 and 2011.

The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the American Dietetic Association at www.eatright.org.

The American Dietetic Association and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.homefoodsafety.org.