Saving Time with a Grocery List
As the holiday season approaches many of us will find our already limited time for optional activities crowded with extra holiday activities. The last thing most people want to do is run to the store extra times for forgotten ingredients or foods. A grocery store list can save time and trips to the store. If a list is not in any particular order, it takes some extra time running back and forth in the store to get everything.
A grocery list form may be helpful in organizing the shopping trip. This grocery list form could be kept in a specific place in the kitchen, so items can be added to the list by any family member that has a request or uses the last of a staple item. If the same store is used most of the time, the list might be organized as the items are located in the store. For this style of organizing, start at the side of the store that contains the least perishable foods or non-food items. Shop the meat, dairy, and frozen food sections last. To organize a list like this, take notes the next time you go to the store on the location of the different items.
Another way to organize the list is by food categories. If foods are grouped in food categories, they will be located closed together in the store, although you might have three places where vegetables are located-the canned good section, freezer section, and fresh produce section. The good thing about using the food categories is it allows a quick nutrition overview of whether adequate numbers of servings in a particular food group are being planned for the time period the particular shopping trip is to cover. Also, if you want to wait until getting to the store to decide on fresh produce, it is easy to write down the number of meals that need vegetables or salads. After seeing the quality and price of the fresh produce, then selection of fresh, frozen, or canned can be made.
A grocery list form might go in this order: miscellaneous items; health and beauty; cleaning supplies; pet supplies; baking supplies and spices; pasta, rice, cereals, breads; vegetables and fruits (fresh, frozen, canned); meat, poultry, fish, eggs; dairy (cheese, yogurt, milk, frozen treats). A reason for going in this order is to select the nonperishable or less perishable items first. Other categories may work better for you. Leave enough space to write in the foods between the category titles. It may even be worthwhile to permanently add the items that are bought every trip to the store, such as milk or bread.
If the person doing the food preparation is not the person that will be shopping, the list needs to be fairly specific. A certain can size or how much of the item is needed, and possibly a brand name if desired. For fresh or seasonal items alternatives may be listed in case the item is unavailable or the quality is poor. If the shopping trip is to provide food for more than a few days, consider the keeping quality of fresh produce, and the storage capacity of your refrigerator and freezer.
Training family members to use the list can avoid unpleasant surprises. The person that consumes the last serving of a food, which is traditionally kept on hand, should automatically add the item to the list under the appropriate heading. This saves a lot of time doing inventory of the staple supplies before going shopping. Happy shopping!
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Is There a Better Pizza?
Since 1987 October has been designated as National Pizza Month, but for most American
every month is a pizza month. Many people tell me that they eat healthily, because pizza
includes all the basic food groups, the crust for grains, the sauce for vegetables, the
pepperoni or sausage for meat, and the cheese for dairy. With the astounding popularity of
pizza, it is good to look at ways to make it as healthy as possible. Actually pizza is
like many foods, and the choices determine the "healthiness" of the pizza.
Before looking at ways to make it as nutritious as possible, below are some facts from the
PizzawareŽ Gourmet Bakery website <http://www.pizzaware.com/facts.htm>.
Americans eat approximately 100 acres of pizza EACH DAY, or about 350 slices per
second.
Pizza can provide many nutrients, and does not have to be loaded with dietary fat. Unfortunately, pepperoni is the most popular topping. Pepperoni is so high in salt and fat that it is not even considered "meat" by nutritionist. The frequent pizza consumer might consider the chicken, lean meat, wild game, or vegetarian pizzas to cut some of the saturated fats. Adding extra cheese does add calcium, but also increases the fat and calorie content. Pizza can be increased in nutrients by adding as many fruits or vegetables as possible. Considering the amount of pizza consumed, when ordering or making that next pizza, think about choosing toppings wisely for better health.
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Fire and Burn Prevention in the Kitchen
Occasionally, it is a good idea to look at kitchen safety. Many types of accidents can occur in the kitchen. Bodily injury can happen from cuts from broken glass or knives, falls from spills, bruises from falling objects, but one of the most painful may be from burns. The United States Fire Administration reports: "Cooking is the leading cause of home fires in the U.S. It is also the leading cause of fire injury. Cooking fires often result from unattended cooking and human error, rather than mechanical failures of stoves or ovens." Instead of declaring cooking too dangerous, let’s look at some suggestions to prevent fires and burns.
Many of us know the fire prevention rules, but when preparing a meal distractions and haste make us temporarily forget safety. Most kitchen fires occur from unattended cooking. Staying it in the kitchen is best while cooking, especially when using grease or oil in food preparation. The oil will get hotter until it starts to smoke, then it can burst into flames. Do not try to carry the flaming pan. Carrying the pan that is flaming endangers you, and is more likely to spread the flames. If grease catches on fire, water will spread the fire, so do not pour water on it. Try to get a lid or a larger pan over the pan to smother the fire. Try to turn the heat off under the pan. If the fire prevents reaching the stove knobs on an electric range, get the circuit breaker to the stove turned off. Baking soda can put out small grease fires. It is a great idea to have a dry chemical fire extinguisher in the kitchen for grease fires, but it requires knowing how to use it properly. If the fire is large, go to a neighbor’s home and call the fire department.
Keeping the stove top and adjacent area free of anything that will burn such as paper and fabric is important. Long hair, curtains, potholders, loose clothing, paper towels, boxes, plastic utensils, or bags provide fuel to a fire that might flare up. A simple spill that causes a small fire on the burner can quickly spread if there is fuel around. Wipe up grease that spills as soon as possible. Use the lowest cooking level possible to avoid overheating grease, burning the food, and causing boil overs.
Before cleaning a self cleaning oven, wipe out the excess spills or spilled grease. Fires have resulted while the oven is cleaning itself. The Broomall Fire Company suggests that calling the fire department when a self cleaning oven catches fire during the cleaning cycle. Do not try to force the door open. Toaster ovens and toasters frequently have a door on the bottom to allow cleaning excess crumbs and spills that might fuel a fire. Avoid using any appliance that gives any indication that it might be defective.
Of course, there doesn’t have to be a kitchen fire to cause bodily injury from burns. Always keep pot handles turned in, so they do not extend over the front or open sides of the stove. Simply bumping the handle can cause a spill that could lead to serious burns. Also keep handles away from other burners that are in use or are still hot from being used. Long appliance cords increase the chance of catching something on the cord and causing a spill. Loose sleeves, long hair, and clothing might catch fire, especially with a gas stove, but they also can catch on pots and cause spills. Do not use a wet cloth when picking up hot dishes or pots. The heat will cause steam to form burning your hand and possibly cause the hot dish to be dropped.
Again grease is a danger for causing burns, besides directly spilling it on the skin. When adding foods to hot grease, using a deep fat frying basket is best, or long handled slotted spoon will also work. The moisture in the food or an air pocket in the grease can cause it to splatter. Keep other liquids away from the grease, since liquid added to hot oil will turn to steam and spray hot oil in all directions.
Steam can also cause burns. When opening a container, which contains boiling liquid, bring the lid toward your body, so the lid is between the body and the escaping steam. This will protect your face and hand when the far side is opened first allowing the steam to escape away from you.
There will always be distractions. However, if you have too much going on or have to leave the room, it is better to turn off the stove and interrupt the cooking briefly than take a chance on a fire or burn.
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Popcorn: Health or Junk Food
Americans will consume nearly 16 billion quarts of popcorn this year. That's an average of 59 quarts per man, woman and child! Popcorn can range between one of the best snack choices, or a snack loaded with fat and salt. Prepared in an air popper, the popcorn is almost fat free and contains only 30 calories per cup. The cup of pop corn cooked in oil, drizzled with butter, and salted, weighs in at 155 calorie, 14 fat grams, and about 200 milligrams of salt. Some of the special popcorn oils are high in saturated fat, which may encourage excess cholesterol production in the body. There are many microwave popcorn options available, so read the nutrition facts labels before you buy.
The Popcorn Board at <http://www.popcorn.org> gives this explanation on how the corn pops. "Water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moisture turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume." The volume may be 25 to 30 times the volume of the kernel before cooking. Whether the popcorn is to be cooked with or without oil, the cooker needs to be preheated so the popcorn does not dry out before the moisture has a chance to form steam. The lid should be loose enough to allow excess steam to escape, or the popcorn will be soggy. If you are interested in popping the popcorn in oil directions are given at the website listed above. If you’ve never been successful at popping your own, there are even stove top popcorn fixes listed. Since many people use a special popper or microwave version, I won’t print the instructions here.
Popcorn is actually a grain that has been around for 5,000 years, and it was served at the first Thanksgiving. It is a good source of fiber and complex carbohydrates. The fiber content is similar to plain cereals. Milk and sugar were added to popped corn for use as the first puffed breakfast cereal. To add variety try some of the following ideas from the website listed above.
Uncooked Popcorn should be stored in an airtight container to retain the moisture needed for popping the corn. More popcorn is used during the Fall season, than other times of the year. Doesn’t that sound good? When you are preparing the popcorn, consider popping a second batch and keep it in a resealable bag for a quick, convenient snack anytime or for a lunch treat.
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Is it the flu or Something You Ate?
September is "Food Safety Education Month" and "Cold and Flu Campaign Month." Many people do not know how to determine if the illness is the flu or food borne illness. Occasionally people refer to a stomach virus which is likely to be a food borne illness caused by foods that have not been handled properly. How can you tell the difference? As part of ADA's and ConAgra's national food safety outreach, "Home Food Safety…It's in Your Hands™"
project, they have provided a lot of information on the web. Included in the information is the following chart at <http://www.conagra.com/102899.html>.
| Symptoms | "The Flu" | Food Poisoning |
|---|---|---|
| Body aches and pains | headaches and muscle aches | headache, backache, and stomach cramps |
| Fatigue | often extreme | often extreme |
| Fever | common | common |
| Vomiting | rarely prominent* | common |
| Nausea | rarely prominent* | often severe |
| Diarrhea | rarely prominent* | common |
| Chest discomfort, cough | often extreme | rare |
| Nasal congestion, sore throat, runny or stuffy nose | common | rare |
| Prevent or Lessen Risk | Annual Vaccination | Proper Food Handling |
| *Although nausea, vomiting and diarrhea can sometimes accompany influenza infection, especially in children, gastrointestinal symptoms (nausea and vomiting) are rarely prominent. | ||
There are many people that get the flu shot which is important in preventing the actual flu. To prevent becoming ill with food bourne illness, remember to wash hands often, keep raw meats and ready-to-eat foods separate, cook to proper temperatures, and refrigerate promptly below 40° F. This is especially important for young children, elderly, and chronically ill, however, hopefully most of us can avoid both types of illnesses. Either illness may require medical help if it becomes severe.
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
September Is a Honey of A Month
September is National Honey Month, so it’s a good time to look at some interesting information about honey. Honey can add a unique flavor to foods for variety. It also makes baked products more moist when used in baking. The color and flavor of honey depend on the type of blossom from which the bees get their nectar. Honey is produced in most countries, and every state in the U.S. For a description of some of the most common types of honey and suppliers you can visit <http://www.nhb.org>, the National Honey Board website.
Honey can be used as a glaze, sweetener for fresh fruit, to make honey mustard, on baked goods, and many other ways. However unless a recipe for baked products is designed for honey, some adaptations need to be made when substituting honey for sugar. According to honey.com <http://www.honey.com> "For best results, use recipes developed for using honey. When substitute honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. With a little experimentation, honey can replace all the sugar in some recipes. When baking with honey, remember the following:
When storing honey here are some helpful hints:
Honey is sometimes considered a health food, so let’s look at some of the facts and myths about honey. Honey has been touted for being more nutritious than sugar or having special medical properties. According to the American Dietetic Association’s Complete Food and Nutrition Guide, "Ounce for ounce, the nutrient content of honey and table sugar is about the same." Honey does have antioxidants, but not in as high quantities as fruits and vegetables, and honey would not be consumed in the same quantity as fruits and vegetables. However, darker colored honey contains more antioxidants than lighter colored varieties.
There are several home remedies such as those for colds, arthritis, and wound healing that use honey, but how effective they are have not been documented. Although various studies on specific health benefits of honey are ongoing or have been done, I could find no published, research-based health benefits to using honey. Honey should never be given to children less than one year of age. Honey may contain botulism spores that will not harm adults due to the high acid environment in their stomachs, but can cause botulism poisoning in children less than one year of age.
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Safe Slow Cooker Use
A slow cooker can be a great help for the homemaker with a hectic schedule. By planning ahead, time can be saved later during the busier meal preparation time. As long as correct food safety procedure is used, slow cooking can be a good way to cook the tougher, cheaper cuts of meat. Electricity use is substantially lower than with the oven.
For some time, I have had concerns about the safety of cooking in a slow cooker since they use low cooking temperatures from 170° to 280° F.. At low temperatures, meat remains in a dangerous temperature zone for a long enough time to encourage bacterial growth that poses a risk for food borne illness. When cooking meat in an oven, it is recommended to never use a temperature of less than 300° F. The Food Safety and Inspection Service (FSIS) of the USDA explains that the slow cooker is safe due to the creation of steam in the tightly sealed covered cooker along with the lengthy cooking time combine to destroy the bacteria. FSIS gives some food safety tips that allow the food to be safely cooked at the lower temperatures.
Since it takes the slow cooker longer to reach the bacteria killing temperature, it is essential that the food be handled carefully before the cooking begins. Bacteria multiply very quickly at room temperatures, so the food needs to be as bacteria-free as possible to start with. Hands, work surfaces, utensils and any other surfaces that the foods come into contact with should be as clean as possible. The foods should be kept refrigerated before and after preparation until placed in the cooker. Trying to control the number of bacteria on the food will prevent excessive multiplication of bacteria in the early cooking process.
The slow cooker is safest when used for foods with a high moisture content such as soups, stews, or spaghetti sauce. It is important that the ingredients be safely thawed before placing in the cooker. The food should be in small chunks or pieces to allow it to heat through quickly. Whole chickens or roasts are more likely to remain at an unsafe temperature in the center allowing bacteria to reproduce excessively. In large pieces of meat, the microorganisms may after two hours produce enough toxins to make a person ill even after the food is thoroughly cooked.
Place vegetables to be cooked on the sides and bottom of the cooker since they cook slower than the meat or poultry. Add the meat or poultry next, then cover with liquid. The cooker should be no less than ˝ full, or no more than 2/3 full. The lid should remain closed except during stirring and testing for doneness. Although it is safe to start and cook the food on low, it is preferable to start the food on high for the first hour to get the food up to a safe temperature more quickly. The high setting cooks more quickly, but cooking on low allows the tougher cuts of meat to be tenderized and allow all-day cooking. If the food has been properly handled, the food will remain safe as long as the cooker is on.
If there is an interruption in the cooking process, the food should be removed and immediately finished cooking another way. If there is an indication that the power was off when the cooker was unattended, the food should be thrown away. Once the food is thoroughly cooked, it can safely stay in the cooker for two hours even if the power is shut off.
Using a slow cooker can be a safe way to cook while you have to be away from home, if the above safety precautions are observed. A slow cooker is not for reheating cold previously cooked food. To use the slow cooker to keep previously cooked foods warm for a buffet, preheat the cooker, then put hot food that has been cooked in the microwave or stove into the cooker to be held. The entire article from FSIS can be found at <http://www.fsis.usda.gov/oa/pubs/slocookr.htm>
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Is Yogurt a Health Food?
When reading about Little Miss Moffett eating her curds and whey, did you ever wonder what curds were? Today we eat a modern version of curds called yogurt. Americans have been much slower to accept yogurt than the other Cultures. Commercial production of yogurt in the U.S. began in the 1940s. In the 1970s yogurt gained popularity as a health food. The popularity has continued to grow dramatically. Some of the growth is due to the addition of fruits and fruit juice to off set the naturally tart taste of the cultured milk that Americans are not used to. According to "The Wellness Encyclopedia of Food and Nutrition" from the University of California at Berkeley, 85 percent of the U.S. sales of yogurt contain fruit.
Yogurt can certainly be a healthy food choice, but few of the actual health claims attributed to yogurt have been proven. The health claims originally encouraged Americans to consume the yogurt, but many people continue to enjoy yogurt as a wise choice in a healthy, dietary intake. Yogurt cultures ( friendly bacteria) makes milk more digestible to people with difficulties digesting lactose. However, the yogurt must contain "active yogurt cultures" or "living yogurt cultures" to be helpful in digestion. Some research has shown another benefit of the active cultures; they may assist in the replacement of the helpful bacteria in the digestive tract that are destroyed by antibiotic treatment. All yogurt is made with purified cultures, however "Swiss-style" or frozen yogurt may have been pasteurized after the culture is added. If the container says "heat treated after culturing" the yogurt cultures will be mostly inactive.
In addition to possible helpful bacteria, yogurt has as much or more calcium as the same amount of milk. Nonfat milk solids are added to some yogurt making it a more concentrated source of nutrients than liquid milk. Yogurt can vary in the fat content depending on the type of milk that was used. Frozen yogurt may have cream and whole milk added, thus raising the fat content considerably. Yogurt is also a good source of protein. Plain nonfat yogurt can be used in place of sour cream or buttermilk in baking, dips, and toppings, or to make your own flavored yogurt suitable to your own taste or special dietary needs.
Even if the claims that yogurt can promote a long life, prevent cancer, prevent insomnia, or prevent yeast infections have not been proven, yogurt can provide valuable nutrients for a reasonable amount of calories. Yogurt can vary in calories and sugar content, so read the label. Always check the freshness date on the yogurt container. Store yogurt in the original container, and keep it cold. If the container is unopened, the yogurt should be good for at least ten days past the freshness date as long as it looks and smells all right.
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
School Days Are Upon Us
Where did the Summer go? School will be starting soon, so it’s time to plan for more than crayons and paper. In order for the student to get the maximum benefit from their education, they need to be healthy and alert. Remember a breakfast containing complex carbohydrates, such as grains and fruits, provide energy and fuel for the brain. Studies have repeatedly shown that students that eat breakfast do better on tests in the morning when many important subjects are taught.
The School Lunch Program is the easiest way to get a nutritious lunch. If the school Lunch Program is not available, or the child throws most of the lunch away, then it may be worth packing lunches. Many of the traditional lunch box meals are completely opposite the Dietary Guidelines for Americans, because they are high in calories, sugar, fat, and salt, and contain almost no fruits, vegetables, or whole grains.
If the homemade lunch is an occasional event, it is not such a big concern. If a child takes lunch from home every day, then it becomes part of an eating pattern that can determine long-term eating habits and health. Consumer Science in the Public Interest suggests ten easy tips to give your child’s lunch a nutrition make over.
1. Encourage your child to choose 1% or fat-free milk.
2. Leave the cheese off sandwiches, unless its low-fat or fat-free cheese.
3. Switch from ham, bologna, salami, pastrami or corned beef, and other fatty luncheon meats to low-fat alternatives, such as low-fat or fat-free brands of turkey breast, chicken breast, ham, bologna and roast beef.
4. Include at least one serving of fruit in every lunch.
5. Sneak vegetables - like lettuce or slices of cucumber, tomato, green pepper, roasted peppers, zucchini or sweet onion - onto sandwiches.
6. Use whole grain bread instead of white bread for sandwiches.
7. Limit cookies, snack cakes, doughnuts, brownies and other sweet baked goods.
8. Pack baked chips, pretzels, Cheerios, bread sticks or low-fat crackers instead of potato, corn, tortilla or other chips made with oil or Olean.
9. If you pack juice, make sure it’s 100% juice.
10. Don’t send Lunchables (at the very least, use the lower-fat Lunchables).
It is important to get some input from the child about lunches that they like, so those healthy lunches go into the child instead of the garbage. Remember to make the vegetables and fruits easy to eat by slicing or making them bite-sized when possible. Adding flavored yogurt for a dip for fruits or vegetables adds to their appeal. As a change from sandwiches consider kebabs made with chunks of low-fat cheese and meat, cherry tomatoes, dill pickle chunks, and/or other vegetables that the child enjoys.
To be a truly healthy meal, it must also be a safe meal. Perishable foods need to be kept cold with ice packs, a frozen juice drink or container of yogurt that has been frozen in an insulated bag. Let’s make it a healthy school year.
For input or food or nutrition questions, please contact Judy Lueders at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.
Variety is the Key to Meal Appeal
For a meal, landscape design, or home decor to be satisfying to the senses, it has to have variety or contrast. People comment that they could make a meal from a favorite food, but it doesn’t seem like a meal without some contrast in texture, color, flavor, shape, and temperature. The American Dietetic Association’s Food and Nutrition Guide has many ideas for making meals more exciting.
Appearance will probably be an the most important key to meal appeal. It would not be visually appealing to have either a plate of foods that is all the same color, same texture, or the same shape. If every item in the meal is in strips, it isn’t as eye appealing as it would be if some of the items have a different shape.
Variation in flavors of the foods adds interest to the meal. There are four flavor categories: sweet, sour, salty, and bitter. Even though Americans love the sweet taste, it would not be an interesting meal if all the foods had a sweet flavor. To add zest to simple foods, consider the use of flavored vinegars, citrus juice, horseradish, mustard, chutney, salsa, meat broth, herbs, spices, cheese, or dried fruits and vegetables. Not every food in a meal should have a strong flavor, but a variety of flavors are refreshing. Adding fruits or sweet dressings or sauces to meat or vegetable salads seems to be a popular means of giving taste contrast.
Garnishes can be used to add interest to the food or plate with a change of color, flavor, texture, and/or shape. The word garnish brings up visions of parsley, curly endive, crab apple rings, shaved chocolate, whipping cream, maraschino cherries, or even edible flowers. However, a garnish can be as simple as colorful pepper rings or strips, leaf lettuce, vegetable sprouts, shredded carrots, minced chives, sliced or chopped tomato, baby corn, an olive, cucumber or squash slices, toasted nuts or seeds, chopped fresh herbs, fresh herb leaves, sauces, a sprinkle of cinnamon or nutmeg, paprika, citrus slices, fresh or sugar frosted grapes, berries, wedges or slices of other fruits, shredded cheese, hard-cooked egg slices or wedges, or any other edible product that compliments the food.
Texture is of course more than visual. Anyone that has had to be on a liquid or soft food diet soon becomes tired of the sameness of the food, even if there is variety in color, temperature, and possibly shape. That is why crusty bread and crackers are popular with soup, stew, or chili.
Temperature variations are also pleasant. If all the foods at a meal are cooked and served hot, a cool salad, fruit, or dessert is so refreshing. It is also nice to have something as simple as hot rolls with an all cool salad meal.
In the hurried lives we lead, it is difficult to get a meal on the table. Many of the things mentioned here would add very little effort, however, the simple things may add considerably to the enjoyment of the meal.
For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, MO 63775, 573-547-4504, or E-mail luedersj@missouri.edu.
University of Missouri Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs.