ÿþ<html xmlns:v="urn:schemas-microsoft-com:vml" xmlns:o="urn:schemas-microsoft-com:office:office" xmlns:w="urn:schemas-microsoft-com:office:word" xmlns:m="http://schemas.microsoft.com/office/2004/12/omml" xmlns="http://www.w3.org/TR/REC-html40"> <head> <meta http-equiv=Content-Type content="text/html; charset=unicode"> <meta name=ProgId content=Word.Document> <meta name=Generator content="Microsoft Word 12"> <meta name=Originator content="Microsoft Word 12"> <link rel=File-List href="Ag_wellnessNewsletter_files/filelist.xml"> <link rel=Edit-Time-Data href="Ag_wellnessNewsletter_files/editdata.mso"> <style type="text/css"> <!-- body,td,th { font-family: Palatino Linotype, Book Antiqua, Palatino, serif; font-size: 13px; color: #34342E; } a:link { color: #960; } body { background-color: #D0CFCA; margin-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; } --> </style> <script type="text/javascript"> <!-- function MM_preloadImages() { //v3.0 var d=document; if(d.images){ if(!d.MM_p) d.MM_p=new Array(); var i,j=d.MM_p.length,a=MM_preloadImages.arguments; for(i=0; i<a.length; i++) if (a[i].indexOf("#")!=0){ d.MM_p[j]=new Image; d.MM_p[j++].src=a[i];}} } //--> </script> </head> <body> <table width=600 border=1 align="center" cellpadding=0 cellspacing=0 bordercolor="#555442"><tr> <td><table border=0 cellspacing=0 cellpadding=0 width=600 bgcolor="#F1F1ED"> <tr> <td colspan=2> <p><img src="images/Ag_nutrition-boarder.jpg" width=758 height=138 border="0" id="_x0000_i1037"></p> </td> </tr> <tr style='mso-yfti-irow:1'> <td width=158 rowspan="2" align="center" valign=top nowrap bgcolor="#9F9E80" style="font:bold; font-size:10px"><br /> <div align="left" style="width:150px; padding-left:5px"> <font color="#FFFFFF"> <p><a href="#tips"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Timely Tips</font></a></p> <p><a href="#picks"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Produce Picks<br> </font></a><font color="#CCCC66" style="font-size:12px" face="Times New Roman, Times, serif"> Summer Squash</font> </p> <p><a href="#cuis"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Cuisine Corner<br> </font></a><font color="#CCCC66" style="font-size:12px" face="Times New Roman, Times, serif"> Colorful Squash and<br> Tomato Gratin</font> </p> <p><a href="#find"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Latest Findings:<br> </font></a><font color="#CCCC66" style="font-size:12px" face="Times New Roman, Times, serif">NEW Test for Diagnosing <br> Diabetes</font> </p><font color="#FFFFFF"> <p><a href="#call"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Calls to the Agent</font></a></p> <p><a href="#meet"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0" widlth="8"> Meet the Agent</font></a></p></font> <a href="http://www.marioncountyfl.org/CountyExtension/Ag_SmallFarmGuide.aspx" target="_blank"></a><a href="http://www.marioncountyfl.org/CountyExtension/Ag_SmallFarmGuide.aspx" target="_blank"></a><a href="http://www.marioncountyfl.org/CountyExtension/Ag_SmallFarmGuide.aspx" target="_blank"></a></div> <br /> <table width="97%" border="0" align="center" cellpadding="4" cellspacing="0"> <tr> <td bgcolor="#DBDBB7"><p style="font-size:10px; margin-bottom:4pt"><font style="font-size:12px" color="#990000"><strong>UPCOMING EVENTS<br> </strong></Font>Please call Nancy Gal or Lori Ball at (352) 671-8400 for more information.<strong><br> <br> <font color="#CB6B01" style="font-size:14px">&nbsp;&nbsp; *** AUGUST ***</font></strong><em><br> </em><strong>&ldquo;The Basics of Nutrition and Diabetes&rdquo;</strong><br> <em>August 9th&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;<br> 2:00 to 3:00 p.m.<br> </em>Place: St. Matthews Lutheran Church <br> (352) 629-5948<em><br> <br> </em><strong>&ldquo;ServSafe&reg;&rdquo; Food Manager&rsquo;s Training &amp; Exam</strong><em><strong><br> </strong>August 11th&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br> 8:45 a.m. to 3:30p.m.<br> Place: Marion County Extension Service<br> </em>Provides training which enables food managers and staff to offer Florida consumers food that is prepared in a clean and safe environment. Pre-registration required. Cost: $110.00 for class and exam; $165.00 for class, exam and textbook Contact: toll-free 888-232-8723</p> <p style="font-size:10px; margin-bottom:10px"><strong>&ldquo;Diabetes Support Group&rdquo;</strong><br> <em>August 26th&nbsp;&nbsp;&nbsp; <br> 2:30 to 4:00 p.m.<br> Place: Mt. Moriah Missionary Baptist Church<br> </em>Please call May Stafford, R.N. Mt Moriah Healthy Ministry at (352) 629- 3782 or Nancy Gal for more information.</p> <p style="font-size:10px; margin-bottom:10px"><strong> <font color="#CB6B01" style="font-size:14px">&nbsp;&nbsp;*** SEPTEMBER ***</font> <br> &ldquo;Diabetes Support Group&rdquo;</strong><br> <em>September 16th &nbsp;&nbsp;&nbsp;<br> 2:30 to 4:00 p.m.<br> Place: Mt. Moriah Missionary Baptist Church<br> </em>Please call May Stafford, R.N.&nbsp;Mt Moriah Healthy Ministry at (352) 629- 3782 or Nancy Gal for more information.<br> <strong><em> <br> </em>&ldquo;Standards of Medical Care for People with Diabetes&rdquo;<em><br> </em></strong><em>September 20th <br> 10:00 to Noon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br> Place: Hospice Auditorium<br> September 21st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<br> 9:30 to 11:30 a.m.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br> Place: Collins Resource Center</em><br> Please call Munroe Regional Medical Center Prestige 55 Program at 352-671-2153 for more information. <br><br> </em><strong>&ldquo;ServSafe&reg;&rdquo; Food Manager&rsquo;s Training &amp; Exam</strong><em><strong><br> </strong>September 29th&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br> 8:45 a.m. to 3:30p.m.<br> Place: Marion County Extension Service<br> </em>Provides training which enables food managers and staff to offer Florida consumers food that is prepared in a clean and safe environment. Pre-registration required. Cost: $110.00 for class and exam; $165.00 for class, exam and textbook Contact: toll-free 888-232-8723</p></td> </tr> </table> <p><a href="http://www.marioncountyfl.org/CountyExtension/Ag_SmallFarmGuide.aspx" target="_blank"><img src="images/Ag_buyLocal.jpg" width="154" height="126" vspace="6" border="0"></a></p></td> <td width=604 valign="top" style='width:453.0pt;border:none;border-left:outset 3.0pt;padding:10.0pt 10.0pt 10.0pt 10.0pt;border:margin:10pt'> <table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td width="50%"><span style="font-size:9.0pt; mso-fareast-font-family:&quot;Times New Roman&quot;;color:#660">Date: July 2010</span></td> <td width="50%" align="right"><span style="font-size: 9.0pt; color: #660"><em>Published by: Nancy Gal, Extension Agent IV<br> Health, Nutrition, and Food Safety </em></span></td> </tr> </table> <p>&nbsp;</p><a name=tips id=tips></a> <span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong>Timely Tips: </strong></font></span><span style="font-size:22px"><strong>Food Safety During a Power Outage</strong></span> </span> <div align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span></div> <table border=0 cellspacing=10 cellpadding=0 align=right width=210 style='width:157.5pt;mso-cellspacing:3.7pt;mso-yfti-tbllook:1184; mso-table-lspace:2.25pt;mso-table-rspace:12.25pt;margin-right:10.0pt; mso-table-anchor-vertical:paragraph;mso-table-anchor-horizontal:column; mso-table-left:right;mso-table-top:middle'> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes'> <td style='padding:.75pt .75pt .75pt .75pt'> <p align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman";mso-no-proof:yes'><img width=196 height=232 id="_x0000_i1035" src="images/Ag_refridgerator.jpg" alt="Small Farm"></span><span style='mso-fareast-font-family:"Times New Roman"'><o:p></o:p></span></p> </td> </tr> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes'> <td style='padding:.75pt .75pt .75pt .75pt'><table border=0 cellpadding=0 width=205 style='width:153.75pt;mso-cellspacing:1.5pt;mso-yfti-tbllook:1184; mso-padding-top-alt:3.75pt;mso-padding-left-alt:3.75pt;mso-padding-right-alt: 3.75pt'> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes;mso-yfti-lastrow:yes'> <td valign=top style='padding:3.75pt 3.75pt .75pt 3.75pt'><p><strong><font style="font-size:16px;color:#660">&quot;Many times you can&rsquo;t see, taste, or smell contaminated food, so don't rely on appearance or odor.&quot;</font></strong></p></td> </tr> </table></td> </tr> </table> <p><strong>One of the main concerns during a power outage is the safety of our food supply.</strong>&nbsp; If it is a brief interruption of service (less than four hours) there should be no concern as long as the refrigerator or freezer is kept closed. However, if the power is off for more than four hours the safety of perishable food will be compromised. </p> <p>Without time and temperature control, perishable food such as raw and cooked meats, poultry, eggs, and fish; leftovers; deli meats; dairy products; juices; and cut fruits and vegetables can support the growth of pathogens (disease causing organisms) causing foodborne illness. Therefore, it is critical to monitor the time in which the perishable food is not in a safe temperature zone. Refrigerated food should be stored at 40&deg;F or less and freezer food should be stored at 0&deg;F or less. The temperature danger zone between 40&deg;F and 140 &deg;F is the range in which pathogens rapidly reproduce increasing risk for foodborne illness. </p> <p>The best way to determine the safety of perishable food that has not been maintained at the proper temperature is to know how long the power was out as well as the temperature of the food when the power was resumed. If you have not already done so, I recommend purchasing an appliance thermometer for both refrigerator and freezer units.&nbsp; You will also need a food thermometer to determine the actual temperature of the food to find out if it is still safe to eat. Sometimes food feels &ldquo;cold&rdquo; but it is not refrigerator temperature. </p> <p>Here are a few general guidelines for determining the safety of food when power has been interrupted:</p><div style="float:right; padding:10pt"> <table bgcolor="#FFFFFF" border="2" cellpadding="3" cellspacing="3" bordercolor="#666600"> <tr> <td width="200" align="left" bordercolordark="#808040" bordercolorlight="#B5B69A" style="padding:8pt"><span style='mso-fareast-font-family:"Times New Roman"'><span style="font-size:14px; color:#990000"><strong>Now is the Time to get Your Refrigerator/Freezer and Food Thermometers!</strong></span> <a name=intro id=intro></a> <hr size=2 width="100%" noshade style='color:#660' align=center> </span> <img src="images/Ag_thermometer.jpg" width="77" height="85" border="0" align="right"> <p> <font style="font-size:12px">Bimetallic-coil and liquid-filled are two types of refrigerator/freezer thermometers made to accurately measure cold temperatures. They are inexpensive, typically a few dollars, and can be purchased locally at grocers and supermarkets. </font><font style="font-size:12px">For more information about home appliance thermometers <a href="http://origin-www.fsis.usda.gov/Fact_Sheets/Appliance_Thermometers/index.asp" target="_blank">click here</a></font>.</p> <p><font style="font-size:12px">It's also important to have a food thermometer, which measures the temperature of hot and cold foods. </font><font style="font-size:12px">There are many types of food thermometers to choose from. For more information on food thermometers <a href="http://www.fsis.usda.gov/fact_sheets/Kitchen_Thermometers/index.asp" target="_blank">click here</a>. </font></p></td></tr></table> <br> <br> </div> <ol> <li>Refrigerated food should be safe as long as the power is not out for more than 4 hours.<br> <br> </li> <li>Keep the door closed as much as possible. <br> <br> </li> <li>Discard any perishable food that has been above 40&deg;F for more than two hours. <strong>Many times you can&rsquo;t see, taste, or smell contaminated food, so do not rely on appearance or odor.</strong> <br> <br> </li> <li>Do not taste food to determine its safety. Use time and temperature as your gauge. Remember, <em><strong>&quot;When in Doubt, Throw it Out</strong></em><strong>.&quot;</strong> <br> <br> </li> <li>Foods that can be refrigerated/refrozen safely after being held above 40&deg;F for more than two hours include: hard cheeses, butter or margarine, peanut butter, jelly, relish, taco sauce, mustard, ketchup, olives, pickles, opened vinegar-based dressings, bread, rolls, cakes without icing, muffins, quick breads, tortillas, and bagels.<br> <br> </li> <li> If an appliance thermometer is kept in the freezer, read the temperature when the power comes back on. If the thermometer in the freezer reads 40&deg;F or below, the food is safe and may be refrozen.<br> <br> </li> <li> If a thermometer has not been kept in the freezer, check each package of food separately to determine safety. If the food contains ice crystals, it is safe to refreeze the food. </li> </ol> <p align=right style='text-align:right'><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'>return to top</span></a> </p> </td> </tr> <tr style='mso-yfti-irow:2'> <td style='border-top:outset 3.0pt;border-left:outset 3.0pt;border-bottom: none;border-right:none;padding:10.0pt 10.0pt 10.0pt 10.0pt; border:margin:10pt'> <span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong>Produce Picks:</strong></font></span><span style="font-size:22px"><strong> Summer Squash</strong></span> <a name=picks id=picks></a> </span> <div align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span></div> <table border=0 cellspacing=5 cellpadding=0 align=right width=210 style='width:157.5pt;mso-cellspacing:3.7pt;mso-yfti-tbllook:1184; mso-table-lspace:2.25pt;mso-table-rspace:12.25pt;margin-right:10.0pt; mso-table-anchor-vertical:paragraph;mso-table-anchor-horizontal:column; mso-table-left:right;mso-table-top:middle'> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes'> <td style='padding:.75pt .75pt .75pt .75pt'> <p align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman";mso-no-proof:yes'><img border=0 width=196 height=156 id="_x0000_i1034" src="images/Ag_summersquash.jpg" alt="Small Farm"></span><span style='mso-fareast-font-family:"Times New Roman"'><o:p></o:p></span></p> </td> </tr> <tr style='mso-yfti-irow:1;mso-yfti-lastrow:yes'> <td valign=top style='padding:.75pt .75pt .75pt .75pt'> <div align=center> <table border=0 cellpadding=0 width=205 style='width:153.75pt;mso-cellspacing:1.5pt;mso-yfti-tbllook:1184; mso-padding-top-alt:3.75pt;mso-padding-left-alt:3.75pt;mso-padding-right-alt: 3.75pt'> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes;mso-yfti-lastrow:yes'> <td valign=top style='padding:3.75pt 3.75pt .75pt 3.75pt'> <p><em><span style='font-size:7pt; font-family:Verdana, Geneva, sans-serif; color:#660'>Summer squash is low in calories, mild in flavor, and can be eaten alone or combined with other foods. </span></em></p> </td> </tr> </table> </div></td> </tr> </table> <p><strong>Now is the time to enjoy the flavor and nutritional benefits of fresh yellow, crookneck, chayote, patty pan and zucchini squash. </strong></p> <p>Most abundant locally during June and July, summer squash is harvested at the immature stage, has soft shells, and tender, light-colored flesh. It has a refreshing flavor with health benefits that can&rsquo;t be beat for the calories. A one-cup serving of cooked squash provides about 36 calories and is a good source of vitamin A and potassium, is low in sodium, and naturally free of fat and cholesterol. </p> <p>This vegetable is quick and easy to prepare and is a nice complement in a variety of recipes. Peeled or unpeeled, it can be eaten raw in salads and vegetable roll-ups; baked or stuffed with seasonings, bread stuffing and other vegetables; steamed, microwaved or boiled; stir-fried; and grilled. Summer squash is a winner all around for being low in calories, mild in flavor, with a texture fitting for eating alone or combined with other foods. Store unwashed squash in open or perforated plastic bags in the refrigerator crisper drawer. It should keep for up to one week.<a name=cuis id=cuis></a></p><div style="float:right; padding:10pt"> <table bgcolor="#FFFFFF" border="2" cellpadding="0" cellspacing="0" bordercolor="#b9c9eb"> <tr> <td align="left"><table width="100%" height="96" border="0" align="left" cellpadding="0" cellspacing="0" background="images/Ag_cuisineBg.jpg"> <tr> <td width="154" height="48" align="left"><img src="images/Ag_cuisinecorner.jpg" width="154" height="48" border="0" align="left"></td> <td height="48" align="left" nowrap><font style="color: #BC1010; font-size:22px"><strong>Colorful Squash &amp; Tomato Gratin</strong></font></td> </tr> <tr> <td colspan="2" align="center" bgcolor="#FFFFFF"><table width="98%" border="0" align="right" cellpadding="4" cellspacing="0"><tr><td><BR /> <p><font style="font-size:12px"><strong>Yield: 6 Servings</strong></font> </p> <p style="margin:6pt; font-size:9pt"><img src="images/Ag_disc.gif" width="15" height="10" border="0">2 cloves garlic, chopped <br> <img src="images/Ag_disc.gif" alt="" width="15" height="10" border="0">2 shallots, chopped <br> <img src="images/Ag_disc.gif" width="15" height="10" border="0">1 Tbsp chopped basil, or 1 tsp dried<br> <img src="images/Ag_disc.gif" alt="" width="15" height="10" border="0">½ tsp salt &amp; ½ tsp BK pepper<br> <img src="images/Ag_disc.gif" alt="" width="15" height="10" border="0">2 medium yellow squash, thinly sliced lengthwise <br> <img src="images/Ag_disc.gif" alt="" width="15" height="10" border="0">2 medium zucchini, thinly sliced lengthwise <br> <img src="images/Ag_disc.gif" alt="" width="15" height="10" border="0">3 medium tomatoes, thinly sliced <br> <img src="images/Ag_disc.gif" alt="" width="15" height="10" border="0">2 Tbsp grated Parmesan cheese <br> <img src="images/Ag_disc.gif" alt="" width="15" height="10" border="0">¼ cup dry bread crumbs <br> <img src="images/Ag_disc.gif" alt="" width="15" height="10" border="0">Olive oil for drizzling </p> <p><strong>1.</strong> Preheat oven to 400°F. Lightly oil an 8-inch square baking dish. </p> <p><strong>2.</strong> Spread the garlic, shallots, and basil in the bottom of the prepared dish. Add salt and pepper. </p> <p><strong>3.</strong> Slice the yellow squash, zucchini, and tomatoes in straight alternating layers, repeating until all the vegetables are used in the casserole.</p> <p><strong>4. </strong>Sprinkle the top with the cheese, then the bread crumbs. Drizzle lightly with olive oil. </p> <p><strong>5.</strong> Bake for 20 to 25 minutes, until the vegetables are tender. Let stand for 5 minutes before serving. </p> <p style="font-size:10px"><strong>Nutrition info per serving:</strong><br> Calories 95 cal <br> Total Fat 2g <br> Cholesterol 2mg <br> Sodium 266mg <br> Total Carbohydrates 18g<br> Protein 6g<br> <br> Good source of Vitamin A and C. <br> <br> Adapted from: <a href="http://www.florida-agriculture.com/pubs/pubform/pdf/The_Florida_Chef_Flavorful_Seasons_Cookbook.pdf" target="_blank">The Florida Chef Flavorful Seasons Cookbook</a>.&nbsp;&nbsp;&nbsp;&nbsp; Source: <a href="http://edis.ifas.ufl.edu/fy1119" target="_blank">EDIS Publication</a></p></td></tr></table></td> </tr> </table> </td></tr></table> </div> <p align=right style='text-align:right'><span style='mso-fareast-font-family:"Times New Roman"'><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'>return to top</span></a><o:p></o:p></span></p> </td> </tr> <tr style='mso-yfti-irow:3'> <td valign=top nowrap bgcolor="#9F9E80" style="font:bold; font-size:10px">&nbsp;</td> <td align="left" style='border-top:outset 3.0pt;border-left:outset 3.0pt;border-bottom: none;border-right:none;padding:10.0pt 10.0pt 10.0pt 10.0pt; border:margin:10pt'><span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong><span style="text-align:right"><span style="mso-fareast-font-family:&quot;Times New Roman&quot;"><a href="#top"><span style="font-size:7.5pt;font-family:&quot;Verdana&quot;,&quot;sans-serif&quot;;color:#B95428"><a name=find id=find></a></span></a></span></span>Latest Findings:</strong></font></span><span style="font-size:22px"><strong> New Test for Diagnosing Diabetes</strong></span></span> <div align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span></div> <p>In January 2010, the American Diabetes Association identified the A1C (glycated hemoglobin) test as another reliable method for diagnosing diabetes mellitus. An A1C test of &ge;6.5% is now considered a diagnosis for diabetes. * The A1C test has been added to three presently used diagnostic tests which include fasting plasma glucose (FPG), two-hour plasma glucose during the oral glucose tolerance test (OGTT), and random plasma glucose. </p> <p>The A1C test is a gauge for measuring long-term blood glucose control as it reflects average blood glucose over the previous two to three months.&nbsp; Basically, when the body processes glucose in the blood, small amounts attach to hemoglobin, a protein in red blood cells. The amount of glucose that connects with the hemoglobin is directly related to the total amount of glucose that is currently in the body. Therefore, this measurement of overall blood glucose reflects the life span of the individual red blood cell, which lives about two to three months.<br> While a fasting plasma glucose test only shows the current glucose level (a snapshot at that moment), the A1C test shows the big picture (around the clock) for the entire two to three month period. A few advantages of the A1C test compared to the fasting plasma glucose test are convenience since it does not require fasting and it is less affected by the day-to-day disruptions, such as stress and illness, that can impact blood glucose levels.</p> <p>The test should be performed in a laboratory using a method that is National Glycohemoglobin Standardization Program (NGSP) certified and standardized to the Diabetes Control and Complications Trial (DCCT) assay.</p> <p>The A1C test is not only a valuable tool in diabetes management, as it is considered the gold standard for diabetes control, but is now recognized by the American Diabetes Association as a reliable method for diagnosing diabetes mellitus.</p> <p>&nbsp;</p> <strong>American Diabetes Association - Criteria for the Diagnosis of Diabetes Mellitus *</strong> <table border="0" cellspacing="0" cellpadding="0"> <tr> <td><br> 1. A1C &nbsp;&ge;6.5% <br> The test should be performed in a laboratory using a method that is NGSP certified and standardized to the DCCT assay.</td> </tr> <tr> <td><p>&nbsp; &nbsp;<strong><em>OR</em></strong><strong></strong></p></td> </tr> <tr> <td><p>2. Fasting Plasma Glucose &ge;126 mg/dl. <br> Fasting is defined as no caloric intake for at least 8 hours </p></td> </tr> <tr> <td><p>&nbsp;&nbsp; <strong><em>OR</em></strong><strong></strong></p></td> </tr> <tr> <td><p>3. 2 hour Plasma Glucose &ge;200 mg/dl during an Oral Glucose Tolerance Test (OGTT)&nbsp;&nbsp; &nbsp; </p></td> </tr> <tr> <td><p><strong><em>&nbsp;&nbsp; OR </em></strong></p></td> </tr> <tr> <td><p>4. Random Plasma Glucose &ge;200 mg/dl in an individual with classic symptoms of high blood glucose (hyperglycemia) or hyperglycemic crisis<br> <br> <em>Results should be confirmed with a repeat test on a different day. </em></p></td> </tr> </table> <p><font style="font-size:10px"><strong><br> References:<br> </strong><a href="http://care.diabetesjournals.org/content/33/Supplement_1/S11.full.pdf+html" target="_blank">&quot;Standards of Medical Care in Diabetes&quot;</a> <em>Diabetes Care</em> 33. Supplement 1 (2010): S11-S61. Web. 6 July 2010.<br> <u><br> </u><a href="http://care.diabetesjournals.org/content/33/Supplement_1/S62.full" target="_blank">&ldquo;Diagnosis and Classification of Diabetes Mellitus&rdquo;</a> <em>Diabetes Care</em> 33. Supplement 1 (2010): S62-S69. Web. 6 July 2010.</font></p> <p align=right style='text-align:right'><span style='mso-fareast-font-family:"Times New Roman"'><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'>return to top</span></a> </span></p></td> </tr> <tr style='mso-yfti-irow:3'> <td width=158 valign=top nowrap bgcolor="#9F9E80" style="font:bold; font-size:10px">&nbsp;</td> <td align="left" style='border-top:outset 3.0pt;border-left:outset 3.0pt;border-bottom: none;border-right:none;padding:10.0pt 10.0pt 10.0pt 10.0pt; border:margin:10pt'> <a name=call id=call></a><span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong>Calls to the Agent</strong></font></span> <div align=center style='text-align:left'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span><font style="font-size:12px"><em>Do you have any health, nutrition or food safety questions? Call 352-671-8400 or <a href="../email_forms/webmail_form.asp?titlecode=Nancy Gal" target="_blank">email</a> to speak with Nancy Gal.</em></font></div> <p><font color="#990000"><strong>Q: </strong></font><strong>What are fat replacers?</strong></p> <p><font color="#990000"><strong>A:</strong></font> Due to the relationship between excess dietary fat, especially trans and saturated fats, and risk for developing cardiovascular disease, food manufacturers have developed a variety of non-fat and low-fat foods.&nbsp; These products are not necessarily calorie-free, but contain ingredients developed to replicate the taste and texture of fats with typically lower calories than fat.&nbsp; These ingredients generally fall into three categories: carbohydrate-based, protein-based, or fat-based. Each type of fat replacer ingredient provides some or all of the taste and functions of fats such as moistness in baked goods. The ingredients that are used to replace fat depend on how the food product will be processed, prepared, or consumed. For example, not all fat replacer ingredients are heat stable. As such, the type of fat<strong> </strong>replacer used in a fat-free salad dressing may not work well for a muffin mix. <br> </p> <p><font color="#990000"><strong>Q: </strong></font><strong>Since hot dogs are already cooked, are they safe to eat cold?</strong></p> <p><font color="#990000"><strong>A:</strong></font> Hot dogs are considered a perishable food just as other meat, poultry, fish, and egg products. Therefore the same food safety principles apply in terms of cold storage and cooking. Though hot dogs are fully cooked, they must be heated to at least 165 &deg;F or hot and steamy throughout before eating. <br> <br> After purchase, hot dogs need to be kept cold. Store hot dogs in the refrigerator (40 degrees F or less) or freezer (0 degrees F or less). If there is no product date, hot dogs can be safely stored in the unopened package for 2 weeks in the refrigerator; once opened, only 1 week. For maximum quality, freeze hot dogs no longer than 1 or 2 months. And, of course, never leave hot dogs at room temperature for more than 2 hours, and no more than 1 hour when the temperature goes above 90 &deg;F.</p> <p align=right style='text-align:right'><span style='mso-fareast-font-family:"Times New Roman"'><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'>return to top</span></a></span></p></td> </tr> <tr style='mso-yfti-irow:4'> <td width=158 valign=bottom nowrap bgcolor="#9F9E80" style="font:bold; font-size:10px"> <p><a href="http://www.marioncountyfl.org/CountyExtension/Extension_default.aspx" target="_blank"><img src="images/Ag_gotQuestions.jpg" width="154" height="300" vspace="10" border="0" onload="MM_preloadImages('images/Ag_buyLocal.jpg');MM_preloadImages('images/Ag_gotQuestions.jpg')"></a></p></td> <td style='border-top:outset 3.0pt;border-left:outset 3.0pt;border-bottom: none;border-right:none;padding:10.0pt 10.0pt 10.0pt 10.0pt; border:margin:10pt'><a name=meet id=meet></a><span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong>Meet the Agent</strong></font></span> <div align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span></div> <table width=99 border=0 align=right cellpadding=0 cellspacing=10> <tr> <td align="center"> <img src="images/AG_nancyGal.jpg" width="99" height="112"> </td> </tr> <tr style='mso-yfti-irow:1;mso-yfti-lastrow:yes'> <td valign=top> <div align=center> <table border=0 cellpadding=0> <tr> <td valign='top'> <p><em><span style='font-size:7pt; font-family:Verdana, Geneva, sans-serif; color:#660'>Nancy Gal, FCS Food/Nutrition Extension Agent </span></em></p> </td> </tr> </table> </div></td> </tr> </table> <p>Nancy Gal, Family and Consumer Sciences Agent IV, has been on the faculty of the University of Florida/IFAS Extension Service in Marion County since 1987. </p> <p>She teaches health, nutrition, and food safety programs that promote wellness and disease prevention. Her areas of specialty include managing type 2 diabetes, cardiovascular disease risk reduction, weight management, and food safety for home and commercial food handlers. </p> <p>Nancy is well known for her diabetes education programs and was appointed by the governor to serve on the Florida Diabetes Advisory Council. Her professional accomplishments include international, national and state recognition for her work with Dr. Linda Bobroff, Extension Nutrition Specialist, on the development of the University of Florida/IFAS Extension&rsquo;s <em>Take Charge of Your Diabetes </em>Program. </p> <p>She has also co-authored UF Electronic Database Information System (EDIS) and for-sale Extension publications including three diabetes publications and <em><a href="Ag_shopextension.aspx#munchy" target="_blank">Munchy Adventures</a></em>, a 4-H healthy lifestyles curriculum for youth. </p> <p>Nancy has been honored for her excellence in program development and teaching receiving the National Extension Association of Family and Consumer Sciences Distinguished Service Award and the the University of Florida&rsquo;s Sadler Distinguished Extension Professional and Enhancement Award. </p> <p align=right style='text-align:right'><span style='mso-fareast-font-family:"Times New Roman"'><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'>return to top</span></a><o:p></o:p></span></p> <p><span style='font-size:9px; font-family:Arial, Helvetica, sans-serif; color:#660'>Foundation for The Gator Nation. An Equal Opportunity Institution.</span></p> </td> </tr> <tr style='mso-yfti-irow:4'> <td colspan="2" align="center" valign=top nowrap bgcolor="#6C6B53" style="font-size:11px; color:#FFF; padding:5px">UF/IFAS Marion County Extension Service<span style="font-size:14px"><strong> |</strong></span> 2232 NE Jacksonville Rd Ocala, FL 34470<span style="font-size:14px"><strong> |</strong></span> 352-671-8400<span style="font-size:14px"><strong> |</strong> </span><a href="http://www.marioncountyfl.org/CountyExtension/Extension_default.aspx" target="_blank"><font style="font-size:11px; color:#FFF; text-decoration:underline">marioncountyfl.org/IFASextension.htm</font></a></td> </tr> </table></td></tr></table> </div> </body> </html>