College of Agriculture & Natural Resources
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|Marquette County | |
|Marquette County Extension |P: 906-475-5731 |E-mail: msue52@msu.edu |
|184 U.S. Highway 41 East |F: 906-475-4940 |Web:msue.msu.edu/Marquette |
|Negaunee, MI 49866 | | |
| | July 2007 |
|Local young people explore Kaleidoscope of opportunities |Marketplace Economics & Entrepreneurship: Money Matters |
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|Kaleidoscope, a hands-on, interactive educational fair for young people, |Like healthy eating, healthy financial habits are best begun early in life. To|
|sponsored by The Mining Journal, drew a few hundred children and their families |help professionals who work with young people learn how to teach personal |
|to the NMU Superior Dome in February. |finance to help teens begin lifetimes of saving and wise spending, MSU |
|MSU Extension’s Family Nutrition Program (FNP) and 4-H staff members were on hand|Extension and the Northern Michigan University Center for Economic Education |
|with a display to help visitors learn about what both programs have to offer. |& Entrepreneurship offered a seminar called “Money Matters,” April 24 at |
|Young people at the event could put together first aid kits with help from the |Northern Michigan University. |
|4-H staff, while FNP presenters offered educational nutrition and fitness games. |Participants learned how to introduce young people to savings accounts and |
| |banking and the various investment tools that are available to them. |
|Participants at the event took home information about healthy eating, including |Following the seminar, a representative from the Federal Reserve of |
|educational puzzles and games, snack recipes, and ideas parents can use to help |Minneapolis spoke about practical money management advice. The event brought |
|their children develop healthy eating habits. |more than 30 people from local schools and community organizations in the |
| |Marquette area. |
|Nutrition for the Young at Heart | |
| |Job seekers learn employability with help from MSU Extension |
|Sixteen area seniors completed Nutrition for the Young at Heart series at Sawyer,| |
|Gwinn Senior Center and at the Oakwood apartment complex. |MSU Extension has been providing training on employability skills for clients |
|This educational program, offered by the MSU Extension Family Nutrition Program |of the Marquette Michigan Works! Program. |
|staff, helps senior citizens learn about healthy eating, including limiting the |Participants learn what employers look for, both in an interview and once the |
|amounts of fat, sugar and salt in their diets, offers them recipes and tips on |person has the job; identifying personal skills that enhance their |
|cooking for one or two people and encourages the use of sound food safety |employability; setting goals for employment; time management and setting |
|practices. |priorities; and connecting person skills with potential employment |
|Following the program, local participants said they plan to eat more fruits and |opportunities. |
|vegetables, use bleach more often and keep foods refrigerated. They said that |So far this year 25 people have completed workshops offered as part of this |
|they better understand what carbohydrates contribute to the diet and how to read |program. |
|food labels. | |
|A few months after the series ended, one of the participants commented that she | |
|was still preparing healthier meals and both she and her husband were feeling | |
|healthier as a result. | |
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|[pic] |Michigan State University Extension helps people improve their lives through an educational process | |
| |that applies knowledge to critical issues, needs and opportunities. Offices in counties across the | |
| |state link the research of the land-grant university, MSU, to challenges facing communities. | |
| |Citizens serving on county Extension councils regularly help select focus areas for programming. | |
| |MSU Extension is funded jointly by county boards of commissioners, the state through Michigan State | |
| |University and federally through the US Department of Agriculture. | |
|Study shows consumers prefer Great Lakes whitefish | |
| |In the study, more than 100 people were given samples of whitefish from |
|Michigan Sea Grant Extension recently completed a taste test comparing fresh, |northern Lake Huron and Canada’s Lake Winnipeg and then asked a series of |
|Great Lakes whitefish and Canadian inland lake whitefish. |questions about what they had consumed. |
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|The idea for the study came from the Lake Whitefish Marketing Steering Committee |These questions were designed by food scientists to enable them to compare the|
|made up of Michigan commercial fishing industry representatives. The committee |consumer panelists’ preference regarding each sample’s cooked appearance, |
|wanted to compare the quality of fresh Great Lakes whitefish to a competing |texture and overall acceptability. |
|imported fresh inland lake whitefish marketed by the Freshwater Fish Marketing | |
|Corporation of Canada. |The study was designed so that the consumer panelists did not know which |
| |samples were from northern Lake Huron and which samples were from Canada’s |
|Commonly referred to as a sensory analysis in the food industry, the taste test |Lake Winnipeg, thereby providing food scientists objective and statistically |
|was conducted at the MSU Department of Food Science and Human Nutrition Sensory |reliable information. |
|Evaluation Laboratory under the direction of food scientist Janice Harte. | |
| |Harte and her team concluded that the consumer panel preferred Great Lakes |
|The laboratory has conducted similar consumer preference studies for a wide range|whitefish two to one over the Lake Winnipeg lake whitefish. The results of |
|of food products including fresh apple slices, chestnuts, sugar-coated dry beans,|their analysis can be used by the whitefish marketing steering committee and |
|fresh asparagus, extruded pinto and navy bean flour, tart cherry juice, |other members of the Great Lakes whitefish industry to market their product |
|blueberries, autumn olive berries, frozen carrots, cheeses, hard apple cider, |commercially to restaurant and institutional food buyers and also directly to |
|hard apple/cherry cider blends, marinated fried beef steaks, hamburger patties, |consumers. |
|pork, apple sauce, and watermelon juice and juice blends. | |
| |Marquette County MSU Extension Staff |
|The Lake Whitefish Marketing Steering Committee members learned that food | |
|industry groups such as the Michigan Apple Committee, Chestnut |Linda Rossberg, County Extension Director |
|Growers, Inc., and Michigan Asparagus Growers, Inc., formed industry partnerships|Nicole Dewald, 4-H Youth Educator |
|with the MSU Department of Food Science and Human Nutrition Sensory Evaluation |Lynn Krahn, Family Nutrition Educator |
|Laboratory in an effort to expand business opportunities and markets for their |Jim Isleib, Agricultural Educator |
|products. |Ron Kinnunen, District Sea Grant Educator |
| |Bobbie Hampton, Office Manager |
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|MSU is an affirmative-action, equal opportunity employer; Michigan State University Extension programs and materials are open to all without regard to race, |
|color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, marital status, or family status. Issued in furtherance of |
|MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Thomas G. Coon, Extension Director, Michigan State |
|University, E. Lansing, MI 48824 |
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