Extension
Health & Nutrition Education Program
Ask the Expert
Q: It seems
like there are a lot of grandparents raising grandchildren. Is this
happening everywhere? What resources are there available to help?
A:
Indeed we are seeing more three-, four-, and fivegeneration families.
Longevity along with a growing incidence of divorce and remarriage,
drug and alcohol addiction, AIDS, incarceration, and unemployment
within the parental generation has resulted in grandparents stepping
into the parent role with increasing frequency. Census figures estimate
the number of grandchildren living with their grandparents (about
one-third without a parent present) to be as high as 3.9 million,
with African American grandchildren being slightly more than three
times more likely than their white grandchildren to be in this type
of living arrangement. There are grandparent-headed households in
every socioeconomic and ethnic group.
November 2007 Newsletter
Q: I’m hearing a lot about Vitamin D these days.
Do I need a supplement? No one gets rickets anymore so we must be
getting enough in our food supply.
A: The “sunshine vitamin”, as Vitamin D is known,
is in the spotlight not only for it’s benefit to bone health
but other possible benefits including reduced risk of cancer and improve
immunity. Vitamin D and calcium work together to make strong bones
and reduce the loss that occurs with aging. In particular Vitamin
D helps the body to absorb more calcium from your gut. Some experts
suggest that many of us doesn’t get enough vitamin D. You need
200 IU/day (<50 years), 400 IU (51-70 years), 600 IU (>70 years).
What are good sources of Vitamin D? Fortified milk, fatty fish, fortified
cereals, some margarines, fortified orange juice, egg yolk and some
cheeses. The major source of vitamin D—the sun—can’t
be found on the grocery shelf. UV rays trigger the skin to produce
vitamin D. Ten to fifteen minutes twice weekly is all you need. Do
you need a supplement? Consider your dietary and sunshine intakes,
your age and whether or not you’re already receiving vit D in
other supplements. It’s always a good idea to talk to your doctor
to assess the benefits and risks for you personally
October 2007 Newsletter
Q: As I’m harvesting my potatoes, they have green spots
on them. I heard it would kill you if you ate the green spots, is
that right?
A: The green color is caused by a reaction to the sun and indicates
high levels of chlorophyll. Chlorophyll is harmless but is a sign
that levels of a toxic substance called solanine are present. Solanine
can be dangerous if ingested in large amounts causing nausea, headache,
and neurological problems. To keep it in perspective, a 100 pound
person would have to eat about 16 ounces of a fully green potato to
get sick—that is a very large potato. To avoid growing green
potatoes, make sure to mound your potatoes so that they are always
covered in dirt and when harvested kept in dark storage, not exposed
to light. Cut away green areas before eating if it is spotted.
September 2007 Newsletter
Q: My food has mold on it, if I cut it off can I still eat
it?
A: If you discover moldy food, it’s usually best to discard
it. The USDA Food Safety and Inspection Service advises against eating
jams and jellies after scooping mold off them. This mold as well as
the mold that forms on bread at room temperature could be toxic. These
molds can produce a cancer causing poison called aflatoxin. Other
moldy foods that should be discarded include luncheon meats, cooked
leftovers (such as meat, casseroles, and pasta), peanut butter, and
soft cheese such as cottage, yogurt, and sour cream. There are a few
moldy foods that can be safe to eat if they aren’t covered with
mold. For hard cheese such as Cheddar, cut off at least 1 inch below
the mold spot. You can also cut 1 inch off around a mold spot in firm
fruits and vegetables such as bell peppers. USDA Food Safety and Inspection
Service, September 2005 http://www.fsis.usda.gov/PDF/Molds_on_Food.pdf
June 2007 Newsletter
