Month: June 2022

Stop the Spread of Misinformation

Where do you turn when you have a question related to your health? Do you talk to family members or friends whose opinions you respect? Call your primary care provider? Search for answers on the internet or on social media? Every day we encounter information that may impact our health in various ways, both when we are seeking it as well as when we are not. It is important to know how to evaluate the information for validity, as unfortunately there is a lot of misinformation in our world today.

fake news

Valid information is correct, factual information that is based on research. Misinformation is information that is false, inaccurate, or misleading according to the best available evidence at the time. While misinformation is sometimes spread intentionally to serve a malicious purpose, that is seldom the case. Disinformation is a type of misinformation that is intentionally false and intended to mislead or deceive. We may not always fully understand why someone creates or shares harmful information, whether it is intentional or not. However, according to U.S. Surgeon General Vivek H. Murthy, it is important to know that many people who share misinformation are not trying to misinform; instead, they may be raising a concern, striving to make sense of conflicting information, or seeking answers to honest questions.

If you ever encounter health-related information from a person, website, newspaper, TV station or social media account that you are not sure about, use the below Health Information Checklist from the Office of the U.S. Surgeon General to decide what to do with it.

Health Misinformation checklist from surgeongeneral.gov/healthmisinformation
Click to enlarge, or access in pdf form at SurgeonGeneral.gov/HealthMisinformation

In addition, you can investigate the credibility of the information by checking its source (both the author and/or organization responsible for the information), the date it was published, the quantity and quality of evidence cited, and whether it is in agreement with information from other reputable sources. Also consider whether the source of the information is biased. Does it provide information based on a single point of view or preference rather than presenting all the facts? Does the author or source earn money for sharing certain information? Ask yourself “Does this source have a reason to offer one point of view over another?”

Do your part today to identify and stop the spread of misinformation. Think twice about the information you see, hear and share. If you’re not sure, don’t share! According to U.S. Surgeon General Vivek H. Murthy “We all have the power to shape our information environment… one that empowers us to build a healthier, kinder, and more connected world.”

Written by Jenny Lobb, Family and Consumer Sciences Educator, Ohio State University Extension Franklin County

Reviewed by Melissa J. Rupp, Family and Consumer Sciences Educator, Ohio State University Extension Fulton County

Sources:

Gebel, M. (2021). Misinformation vs. disinformation: What to know about each form of false information, and how to spot them online. Business Insider. https://www.businessinsider.com/misinformation-vs-disinformation

National Institute on Drug Abuse (2021). Is this legit? Accessing valid and reliable health information. https://teens.drugabuse.gov/teachers/lessonplans/legit-accessing-valid-and-reliable-health-information

Office of the U.S. Surgeon General, Department of Health and Human Services (2021). A Community Toolkit for Addressing Health Misinformation. https://www.hhs.gov/sites/default/files/health-misinformation-toolkit-english.pdf

A Camping We Will Go

June is National Camping Month and has been observed since the 1970s.  Growing up my family went tent camping as a part of our family vacations. Once in a while we’d be with my grandparents and were able to stay in their fifth-wheeler camper; a luxury compared to a tent. Regardless of how you camp, you must consider food safety as you plan, prepare, and pack your meals.

A campsite with tents, camping chairs and a campfire
Our Campsite in 2021

Every year over the July 4th weekend, a group of friends and family go camping in the woods on a friend’s property. On these trips we don’t have electricity so there is an extra level of caution needed to ensure we keep our food at the proper temperature. Depending on your style of camping you may have a water source, electricity or both. Our annual camping weekend is quickly approaching, and I am getting ready to set our menu. As I make my plan I wanted to share a few menu planning and food safety tips with you.

Preparation

One year on our annual trip, no one remembered to pack a spatula or tongs; making cooking over a fire even more adventurous and creative. Your packing plan needs to include everything you will need to prepare, make, serve, and eat each meal.

  • Make a menu, choosing basic recipes with limited steps and a low number of pots and pans.
  • Utilize recipes with overlapping ingredients and bring only the required amounts.
  • Plan meal portions to reduce meal preparation, leftovers, and waste.
  • Consider preparing parts of the meal before leaving for camp.
  • Incorporate shelf stable foods into meals and snacks.

Cleaning and sanitizing

Potable water is water that is safe to drink and is also the water you should utilize to clean your hands and dishes. Be sure to include biodegradable soap on your packing list. Include enough water for each person to drink, prepare meals, and wash hands and dishes. Alternatively, you can boil clear water from a stream or clear lake for one minute to wash dishes. Consider bringing hand sanitizer or disposable sanitizing wipes both for hands and surfaces. Be sure to clean up your campsite after each meal to deter unwanted animal visitors.

Keeping cold food cold and hot food hot

Cold food, prepared food, and leftovers all must be kept under 41°F. We utilize ice with our coolers, and place a thermometer in each cooler so I can quickly check the temperature.

  • Use a separate cooler or place raw meat (double wrapped) at the bottom of the cooler to keep it away from all other food. You can also cook the meat prior to leaving for camp to reduce chances of cross contamination.
  • Consider a separate cooler for meal food and ingredients versus drinks and snacks. The kids are always in and out of the drink cooler a million times which causes the ice to melt faster; making it harder for the cooler to maintain temperature.
  • Pack a food thermometer to ensure you are cooking food to the proper internal temperature.
    • Ground meat should be cooked to 160° F
    • Raw beef, pork, lamb, and veal steaks or chops to 145° F
    • Raw poultry to 165° F
    • Hot dogs, precooked meat, and leftovers to 165° F
a camp stove

Cooling and Storing Food: The two-hour rule

Food should only be left out for 2 hours, then cooled rapidly. If the temperature is over 90° F, then you should discard food after 1 hour. The temperature danger zone is the range of temperatures between 40° F – 140° F where bacteria multiply rapidly. Remember if you put a hot food item in the cooler to cool, you are heating the temperature of the cooler and melting ice more quickly. When in doubt, throw it out. Leftover food can be burned instead of thrown out.

Additional details to consider

  • How will you transport and store your cooking equipment?
  • Where will you store nonperishable food and cooking utensils?
  • Your plan should include how you will “Leave No Trace” (i.e., no lasting impact or effect on the environment and eco-system.)

Regardless of your camping or glamping style, make sure to make a plan for camp and food safety before you head out!

Written by: Laura Halladay, Family and Consumer Sciences Educator, Ohio State University Extension Greene County.
Reviewed by: Jenny Lobb, Family and Consumer Sciences Educator, Ohio State University Extension Franklin County.

Sources:

Centers for Disease Control and Prevention. (2021, March 1). Water treatment options when hiking, camping or traveling. Centers for Disease Control and Prevention. Retrieved June 16, 2022, from https://www.cdc.gov/healthywater/drinking/travel/

Garden-Robinson, J., & Totland, T. (2021, June). Keep Food Safe when Camping and Hiking. North Dakota State University- Publications. Retrieved June 16, 2022, from https://www.ag.ndsu.edu/publications/food-nutrition/keep-food-safe-when-camping-and-hiking

Klemm, S. (2021, November 17). Hiking and camping with Food Safety in Mind. EatRight. Retrieved June 16, 2022, from https://www.eatright.org/homefoodsafety/safety-tips/outdoor-dining/hiking-and-camping-with-food-safety-in-mind

U.S. Department of the Interior. (n.d.). Leave No Trace Seven Principles. National Parks Service. Retrieved June 16, 2022, from https://www.nps.gov/articles/leave-no-trace-seven-principles.htm

How to Make Easy Cucumber Dip

Farmers markets are in high gear and cucumbers will soon be multiplying right before our eyes! Cucumbers are a favorite during the summer months because they are so easy to eat! Just wash, slice, and eat!

Cucumbers are very versatile and pack a punch when it comes to good nutrition. They contain fiber, protein, and have only 8 calories in a half cup! That is less than a sip of sweetened coffee or a bite of a burger!

cucumbers and lemons

It is during the summer months that I use up my extra cukes and make a family favorite dip called Cucumber Dill Dip. It’s so easy and takes only 5 minutes to make. It is also low in fat and high in protein because I use Greek yogurt (high in protein, low in fat) instead of sour cream (high in fat, low in protein). And don’t worry…it doesn’t “taste” healthy, because the spices flavor the yogurt, and no one will know that it is healthier!

To learn how to prepare, watch a 3-minute video I made: Garden to Plate Garden to Plate: Cucumber Dill Dip and see how easy it is to make.

Here is the recipe:

  • 1 cup Greek-style plain yogurt
  • 1 cucumber, peeled, seeded and chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh dill, plus extra for garnish
  • Freshly squeezed lemon juice
  • Salt and pepper to taste

Then, combine the cucumbers to the yogurt, then add spices and chill for 2 hours so the flavors can absorb and come together for a great flavor! The ingredients of the dip are very simple and usually found in your refrigerator and home garden.

Finally, cucumbers can be enjoyed not only in the summer, but all year long as they have many benefits outside the body as well. You can use cucumbers on sunburn skin and let the high-water content in the cucumber help your skin to rehydrate. You can also use a few cold slices on your eyes at least once a week to help ease puffiness and increase hydration. They work great!

I hope you will drop a cucumber in your grocery cart this week! And let me know if you tried making my Cucumber Dill Dip at gallup.1@osu.edu! 

Happy Summertime!  

Written by Shari Gallup, Assistant Professor, Ohio State University Extension, Licking County, gallup.1@osu.edu

Reviewed by Laura M. Stanton and Roseann Scammahorn, Family and Consumer Sciences Educators, Ohio State University Extension, Warren and Darke County, stanton.60.osu.edu, scammahorn.5@osu.edu.

References

Gallup. S. L. (2015). Garden to Plate Cucumber Dill Dip. YouTube. https://www.youtube.com/watch?v=LZ25TWEx6es&t=4s

DiLonardo, Mary Jo. (2020). Cucumber. https://www.webmd.com/food-recipes/cucumber-health-benefits

Ohio Proud. Find a Farmers Market. http://ohioproud.org/farm-markets-all/farmers-market-search/find-a-farmers-market/#!directory/map