College of Agriculture & Natural Resources



[pic] | |

| | | |

|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 |

| | |

|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. | |

| | | |

|[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. |

| | |

|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 |

| | |

|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 |

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download