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Nutrition & Food Safety

Program Contact: Bridget Rohner, WSU Extension Educator
(509) 725-4171 • brohner@wsu.edu

three girls measuring ingredients for healthy snack.
Students prepare healthy snack during class time.

SNAP-Education

Program educators teach nutrition, food safety, and cooking, while helping students strengthen their reading and math skills. Target audience: Preschool through 8th grade youth and their families in the Harrington, Kahlotus, Lind, Odessa, Ritzville and Washtucna School Districts.

 

Select this link for SNAP-Education Resources for Kids!

Select this link for FFY 2018 Washington State SNAP-Ed Approved Curriculum

Get My Plan

Not sure how much to eat from each food group? Simply enter your age, sex, height, weight, and physical activity level to get a plan that’s right for you. The MyPlate Daily Checklist shows your food group targets – what and how much to eat within your calorie allowance. Choose MyPlate  Checklist Calculator

 

Food Safety - raw carrots, greens, and fruitsFood Preservation & Safety

Visit the WSU Extension’s Consumer Food Safety Webiste!
You will find resources and information on general food safety topics, home food preservation, food poisoning, and much more. http://extension.wsu.edu/foodsafety/

 

It’s Grilling Season! Don’t Get Burned

Food Safety News Release – June 2018 by Dr. Stephanie Smith

It is that time of year when we start cleaning up our outdoor grills and preparing for summer fun with friends and family. But before you break out the brats and buns, be sure not to invite unwanted bacteria to the cookout.
Complete Article: It’s Grilling Season! Don’t Get Burned – Food Safety

What You Don’t See Could Kill You

Food Safety News Release – May 2018
by Dr. Stephanie Smith

We are in the midst of a multi-state outbreak of E. coli O157:H7, linked to romaine lettuce grown in the Yuma, AZ region. Currently, this outbreak has sickened 53 people in 16 states, including Idaho and Washington, and it is likely that illnesses will continue until the contaminated lettuce has been completely removed from the food supply.
Complete Article: What You Don’t See Could Kill You – Food Safety


Extension is for Everyone

Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race; sex/gender; sexual orientation; gender identity/expression; religion; age; color; creed; national or ethnic origin; physical, mental, or sensory disability, including disability requiring the use of a trained service animal; marital status, genetic information, and/or status as an honorably discharged veteran or member of the military. Report concerns to oeo.wsu.edu, 509-335-8288, or your local Extension office. Requests for special accommodations at Lincoln-Adams Extension Events can be made at least two weeks in advance by calling 509-659-3209 or 509-725-4171.

You Can Prevent Food-borne Illnesses!

Foodborne illnesses can fool you. When you’re sick and up half the night with a headache, nausea, vomiting and/or diarrhea, you probably blame it on what you ate last. You may be blaming the wrong food, however, for it can take 24 or 36 hours, even up to several days, for you to get sick from some of the pathogens (disease-causing microorganisms) that cause foodborne illness. You also might be surprised to know that you could just as easily have gotten sick from food prepared at home, as from eating food prepared elsewhere or from eating in a restaurant.

Foodborne illnesses affect millions of Americans each year. The Centers for Disease Control and Prevention Estimate that in the United States alone there are 76 million cases of foodborne illnesses each year, and that these result in 325,000 hospitalizations and 5,000 deaths.

You can reduce your risk of getting food-borne illnesses by following the Food Safety Guidelines.
MORE Information

Using and Caring for Your Pressure Canner (PNW421)

Preserve the Taste of Summer -- comprehensive food preservation program that includes eight lessons.

Preserve the Taste of Summer

Comprehensive good preservation program that includes eight lessons. It is a great opportunity for anyone age 18 years or older who is interested in learning how to safely preserve foods. More Preserve the Taste of Summer Information.

More Food Preservation Resources

At home food preservation can be a rewarding experience, but proper steps must be followed in order to ensure safety.  It can be tempting to try that old recipe passed down through the generations, but we don’t recommend it!  Many of those old recipes are no longer safe by today’s standards.  It’s not worth taking the chance of making your family and friends sick!

You can trust that all of the resources listed on these pages are chock full with current research-based information, and every recipe has been lab tested to ensure it’s safety for your family.

Food Preservation Resource Handout – Lincoln-Adams

Extension Publications

Fruits & Vegetables

Meat, Seafood, Poultry and Eggs

Spanish Publications

 Extension Fact Sheets

 Other Research-Based Resources

Child Passenger SafetyYoung girl in car booster seat

In 2015 , 663 children ages 12 years and younger died in motor vehicle traffic crashes, and nearly 132,000 were injured. But parents and caregivers can make a lifesaving difference.

Whenever you’re on the road, make sure your child passengers are buckled in age- and size-appropriate car seats, booster seats, or seat belts. The safest place for children of any age to ride is properly restrained in the back seat.
More Information

For information on local Child Passenger Seat Safety Check Events contact Bridget Rohner.


Extension is for Everyone

Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race; sex/gender; sexual orientation; gender identity/expression; religion; age; color; creed; national or ethnic origin; physical, mental, or sensory disability, including disability requiring the use of a trained service animal; marital status, genetic information, and/or status as an honorably discharged veteran or member of the military. Report concerns to oeo.wsu.edu, 509-335-8288, or your local Extension office. Requests for special accommodations at Lincoln-Adams Extension Events can be made at least two weeks in advance by calling 509-659-3209 or 509-725-4171.