Golden Opportunity -- Grandparenting, V.8#6
|
GRANDPARENT OPPORTUNITIES
***********************************************************************
"Golden Opportunities for Grandparents" (Volume 8, Number 6, 1997) is an
extension newsletter prepared by Jane Beightol, Mifflin Co.; Andrea Bressler,
Clearfield Co.; Nancy Covert, Jefferson Co.; Debra Gregory, Huntingdon Co.;
Sandra Hall, Clinton Co.; and Jane Mecum, Dauphin Co. This electronic version
is for use by other agents or directly by community members. (Professionals:
Please acknowledge the source of these materials if you re-use them.)
***********************************************************************
Volume 8, Number 6, 1997
***********************************************
* IN THIS ISSUE *
* *
* Senior Savvy On Food Safety *
* Holiday Helpers *
* Keeping Holiday Foods Safe *
* Tips for Teaching Grandchildren Food Safety *
* *
***********************************************
Dear Grandparents,
Dinner at Grandma and GrandpaUs during the holidays is often traditional. The
problem is the conversation is often the same, the seating arrangement is the
same, the menu is often the same, and the admonition to use good manners is
the same. As good as the food is, the lifetime meal routines can often become
a kidUs dreaded meal. The adults talk to one another, ignore the kids except
to correct them.
Try some of these ideas:
1) Use alternative places to eat. Eat on the sunporch or around the
fireplace. Make reservations out.
2) Include special touches for the meal. Let a grandchild make place cards or
make a special appetizer.
3) Vary the seating arrangement. Put a grandchild at the head of the table or
change places before dessert.
4) Plan something preceeding the meal. Go to a movie, show old family movies,
go for a long walk. This makes for great conversation during the meal.
Using some of these ideas can make meals at grandmaUs and grandpaUs a real
treat.
Sincerely,
Jane Mecum, CFLE
Family Living Agent
HERE COME THE GRANDKIDS
Senior Savvy On Food Safety
During the holiday season, families often get together and usually that means
sharing food. Everyone has busy schedules and often think about taking short
cuts. Take this food safety quiz and decide if your meals are safe for you
and your grand-children. Keep in mind that children learn food preparation
habits and skills from watching adults. Meal preparation is a time to share
some wisdom with your grand-children as to how it "should be done" to keep
everyone in your home healthy.
True or False?
1. Thorough cooking kills most foodborne bacteria.
2. Cross contamination occurs when juices from raw meat, poultry, or fish
comes in contact with cooked food or raw vegetables that won't be cooked
before eating.
3. The safest way to thaw a roast or turkey is in the refrigerator.
4. Foodborne illness can be prevented by following simple rules.
Answers: All statements are TRUE!
Did you know that people over 60 and young children are susceptible to
foodborne illness because of their immune systems? It is important that all
meat be thoroughly cooked. Never eat raw meat, poultry, or seafood such as
steak tartare, raw oysters, or clams. Make sure hamburgers and ground meats
are cooked until they're brown in the middle.
Cross contamination occurs when hands and surfaces are not kept clean. Wash
hands, utensils, cutting boards, counter tops, and sinks with hot soapy water
BEFORE and AFTER contact with any raw meats. Also to reduce cross
contamination use a clean plate to serve cooked meat - not the one that held
the raw product.
Thawing meats on the counter helps to increase bacteria count. The
refrigerator is the safest place for thawing meats.
The simplest rule is "If in doubt, throw it out!" Never taste food that looks
or smells strange to see if you can still use it
For safety's sake, remember three simple guidelines:
*Keep hot foods hot, Cold food cold
Keep food surfaces clean
These simple rules could save your life and those of your small grandchildren.
Prepared by: Janice Stoudnour, Bedford Co.
CHILDREN'S PAGE
HOLIDAY HELPERS
During the Holiday season when grandchildren come to visit, let them help you
in the kitchen. This is a wonderful way to spend time together and build
children's self esteem.
The following is a list of skills that are age appropriate for children
helping in the kitchen. No two children are alike developmentally, so cooking
activities must be tailored to each child. Safe food handling practices are
important for all age groups to follow.
All Ages Can Learn To:
* Wash hands in hot, soapy water before
beginning food preparation.
* Wash hands, utensils, and counter
surfaces after handling raw meat,
poultry or fish and before preparing
other foods.
* Keep the kitchen clean.
* Make sure perishable foods are never
out of refrigeration over two hours.
2 1/2-3 Year Olds
--Wash fruits and vegetables
--Peel bananas
--Stir batters
--Slice soft foods with table knife (cooked
potatoes, bananas)
--Pour
--Retrieve cans from low cabinets
--Spread with a knife (soft onto firm)
--Use rotary egg beater (for a short time)
--Measure (e.g., chocolate chips into 1
cup measure)
4-5 Year Olds
--Grease pans
--Open packages
--Peel carrots
--Set table (with instruction)
--Shape dough for cookies or hamburger
patties
CAUTION: Children should not put their hands in their mouths while handling
raw hamburger meat. It can carry harmful bacteria. Wash their hands after
shaping patties.
--Snip fresh herbs for salads or cooking
--Wash and tear lettuce for salad,
separate broccoli and cauliflower
--Place toppings on pizza or snacks
6-8 Year Olds
--Take part in planning part or entire
meal
--Set table (with less supervision)
--Make a salad
--Find ingredients in cabinet or spice rack
--Shred cheese or vegetables
--Garnish food
--Use microwave, blender, or toaster oven
(with previous instruction)
--Measure ingredients
--Present prepared food to family at table
--Roll and shape cookies
9-12 Year Olds
-- Depending on previous experience,
plan and prepare an entire meal.
Information from Montana State University Extension Service
Prepared by Janice Alberico
KEEPING HOLIDAY FOODS SAFE
The holiday season can be a very special time for families and friends to get
together. But if proper care is not taken, the unfortunate symptoms--nausea,
vomiting, diarrhea, headaches--of food borne illness, can be an unwelcome
guest.
Foodborne illness is more likely to occur after parties or holiday meals for a
number of reasons.
* Quantity of food handled is much larger than normal
* Normal cooking and cooling techniques may not be adequate
* Foods may have been carted long distance
* Foods are being held at warm temperatures for a long time before being
eaten. And,
* ItUs more enjoyable to talk with grandchildren than put leftovers away
promptly,
Do not allow perishable food to remain between 40 F and 140 F for more than
two hours.
List of Most Perishable Foods
Moist foods
Food mixtures
Foods containing:
Meats
Fish
Poultry
Eggs
Milk
TIPS FOR TEACHING GRANDCHILDREN FOOD SAFETY
1. Always work with clean hands and equipment.
2. Use the refrigerator to cool food when preparing in advance - not the
counter. Leave space around each warm container so that cool air can reach all
sides. Just having food in a refrigerator doesnUt guarantee that the center
of a thick mass will cool to 40 F in a safe period of time.
3. DonUt leave leftovers sit on the table after the meal is over. Covering
food doesnUt stop the growth of bacteria.
4. Keep cold foods refrigerated right up to serving time.
5. Don't taste foods to determine if they are still safe to eat.
6. Use hot pads to remove dishes from the microwave. While some dishes may not
appear to hot to your touch, children have more sensitive skill.
Adapted from Colorado State Cooperative Extension
Prepared by: Janice Alberico
This publication is available in alternative media on request.
The Pennsylvania State University is committed to the policy that all persons
shall have equal access to programs, facilities, admission, and employment
without regard to personal characteristics not related to ability,
performance, or qualifications as determined by University policy or by state
or federal authorities. The Pennsylvania State University does not
discriminate against any person because of age, ancestry, color, disability or
handicap, national origin, race, religious creed, sex, sexual orientation, or
veteran status. Direct all inquiries regarding the nondiscrimination policy
inquiries to the Affirmative Action Director, The Pennsylvania State
University, 201 Willard Building, University Park PA 16802-2801; Tel. (814)
865-4700/V, TDD (814) 863-1150/TTY.
------------------------------------------------------------------------
Dr. Dan Lago, Ph.D., Penn State Extension Aging Specialist
Penn State College of Agricultural Sciences
323 Ag Administration Building, University Park, PA 16802
(814) 863-7871
Internet Address: DJL@PSU.EDU
+----------------------------------------------------------------------------+
Dr. Dan Lago, Ph.D., Penn State Extension Aging Specialist
Penn State College of Agricultural Sciences
323 Ag Administration Building, University Park, PA 16802
(814) 863-7871
Internet Address: DJL@PSU.EDU