MiCSC - Dairy Month, Summer Produce, Calorie Counter

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Dairy Month & Summer Produce

WorkingOnWellness Dairy Month, Summer Produce
Dairy products provide not only calcium but potassium, magnesium, zinc, iron, riboflavin, vitamin A, folate and vitamin D. Besides building better bones, recent studies show that dairy may also reduce cardiovascular disease and help burn excess body fat from your waistline. Most Americans only eat ½ the recommended servings of dairy that we need each day. Enter the "3 a day" solution for more on dairy.
Summer is an excellent time to get your 5-9 servings of fruits and vegetables because of their availability, freshness and reasonable prices. Here is advice on what's in season and how to prepare it safely.
What's Ripe in June? artichokes asparagus baby greens rhubarb strawberries	What's Hot in July? apricots cherries English peas fava beans plums
At the store, purchase produce that is not bruised or damaged. At home, chill and refrigerate foods. Wash hands often. Wash surfaces often. Avoid cross contaminants. Reserve a different cutting board for fruits and vegetables, aside from the one you use for raw meats. Use a cooler with ice or cold gel packs when transporting or storing perishable food outdoors, including cut fresh fruits and vegetables. Wash all fresh fruits and vegetables with cool tap water immediately before eating. Wash the outside of fruits and vegetables even when you will not eat the peeling, to avoid transferring bacteria to the inside of the produce. Remove outer leaves before washing leafy vegetables. http://lancaster.unl.edu


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