University of Maryland Extension
Expanded Food and Nutrition
Education Program (EFNEP)
Spring 2016
Volume 5, Issue 1
Baltimore City
A Healthier You!
Easter Egg Safety and Storage
By: Barbara Fisher, Nutrition Educator
Spring is here and one of the favorite activities of this season for many children is Easter Egg Hunting. Here are a few tips to help celebrate it with
your family in a safely manner.
 How many hours may you leave Easter eggs out while hunting
them?- The total time for hiding and hunting eggs should not exceed 2
hours. The "found" eggs must be re-refrigerated and eaten within 7
days of cooking. Hard-cooked eggs for an egg hunt must be prepared
with care to prevent cracking the shells. If the shells crack, bacteria
could contaminate the inside. Eggs should be hidden in places that are
protected from dirt, pets, and other sources of bacteria, and not laying
on the floor.
 Are Easter eggs safe?- Sometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips for Easter eggs.
Dyeing eggs: After hard cooking eggs, dye them and return them to the
refrigerator within 2 hours. If eggs are to be eaten, use a food-safe coloring. As with all foods, persons dyeing the eggs should wash their
hands before handling the eggs.
 Blowing out eggshells: Because some raw eggs may contain Salmonella, you must use caution when blowing out the contents
to hollow out the shell for decorating, such as for Ukrainian Easter
eggs. Use only eggs that have been kept refrigerated and are
uncracked. To destroy bacteria that may be present on the surface of
the egg, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the
egg, refrigerate the contents and use within 2 to 4 days.
For more information, please visit http://www.fsis.usda.gov/wps/portal/fsis/topics/foodsafety-education/get-answers/food-safety-fact-sheets/egg-products-preparation/shell-eggs
-from-farm-to-table/ct_index
http://askkaren.custhelp.com/app/answers/detail/a_id/1120/~/are-easter-eggs-safe%3F
Expanded Food and
Nutrition Education
Program (EFNEP)
6615 Reisterstown Road,
Ste. 201,
Baltimore, MD 21215
INSIDE THIS ISSUE
“Easter Egg Safety and
Storage”- By: Barbara
Fisher
Milk Matters for the Lactose Intolerant
By: Chelsea Corson, Dietetic Intern from JHU Bloomberg School of Public Health
Did you know that 75% of adults are “lactose intolerant”? Lactose intolerance means that the body can't digest the milk sugar, called lactose. If you
are lactose intolerant, you can still enjoy dairy and get plenty of calcium by
choosing reduced-lactose or lactose-free dairy foods. You can also try lactose-free milks such as almond, soy, coconut, cashew, hemp, flax, oat, or
rice milk, but be sure to choose one with less sugar and plenty of calcium,
vitamin A, and vitamin D.
As the days get warmer, drinking any kind of milk can help you stay hydrated and healthy. To prevent food poisoning, remember to never leave
milk un-refrigerated for more than 2 hours. Also be sure to keep milk and
other dairy items on the shelves of the fridge (not in the door compartments) to avoid exposure to warm air when the door is opened. By following these simple tips, you can keep your family safe while enjoying all of
the nutritional benefits of milk!
For more information please visit: http://www.foodintolerances.org/lactose-foodtable.aspx
http://www.eatright.org/resource/homefoodsafety/safety-tips/food/keep-yourdairy-and-egg-products-safe
“Milk Matter for the Lactose Intolerant”- By:
Chelsea Corson
Ag Tip– By: Monica
Bland
Fit Tip- By: Kimberly
Bryan
Featured– EFNEP
Champion Parents
Featured Recipe:
“Asparagus Sauté” By: Monica Bland
The University of Maryland is an Equal Opportunity Employer with Equal Access Programs.
Fit Tip: 5 Steps to Loving Exercise ... Or At Least Not Hating It
Ag TIP
Did you know that 2016
is the year of the
“Tomato”? By: Monica
Bland, Nutrition Educator
Delicious, nutritious and so
versatile, this easy to grow vegetable produces so much for
minimal care. With a wide variety of shapes, sizes, and colors to choose from, there is
sure to be a tomato your spaghetti sauce will love. For information on how to grow your
own, check out this link.
http://extension.umd.edu/
growit/2016-year-tomato
By: Kimberly, Bryan, Nutrition Educator (Adapted from American Heart
Association)
Here are some physical activity tips to help get going during this Spring.





Exercise that suits you- Pick a physical activity that you think you
will do constantly and feel comfortable.
Make it a habit - It can take a little while for something to become a
habit, so give yourself the time to create a regular routine.
Build exercise into your lifestyle - Try to include any type of physical
activity part of your life.
Do bouts of exercise – Perhaps three ten minutes exercises during the
day may work for you.
Keep going – Don’t worry about missing a day of exercise just start the
next day!
For more information please visit: http://www.heart.org/HEARTORG/
GettingHealthy/PhysicalActivity/GettingActive/5-Steps-to-Loving-Exercise-Or-AtLeast-Not-Hating-It_UCM_445812_Article.jsp#.ViZ74lJ0zcs
Meet our EFNEP Champion Parents!
Ms. Rachnee
Mr. Michael
Tune
Brogdon
Dayspring Housing
Helping Up Mission
Recipe: Asparagus Sauté
By: Monica Bland, Nutrition Educator (Adopted from Produce for Better Health
Foundation (PBH))
Contact us!
(410) 856-1850
http://extension.umd.edu/
baltimore-city/expanded-food
-nutrition-education-programefnep
Flowers aren’t the only plants that bring forth in spring. Many cool weather vegetables are
ready to be enjoyed. Here is a recipe featuring some of spring’s greats!
Prep Time: 30 minutes or less
Serves: 10
Ingredients
2 pounds asparagus, trimmed and cut into 1 1/2 inch pieces
8 oz. sugar snap peas, strings removed
2 teaspoons olive oil
1 pound radishes, each cut into quarters
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons chopped green onions
Directions
Fill a large bowl with ice and cold water. Steam asparagus and snap peas until bright green,
about 5 minutes. Drain vegetables and plunge into cold water to stop cooking. Drain
again. Meanwhile, heat olive oil in large skillet and stir fry radishes for 5 minutes. Add asparagus and snap peas; season with salt and pepper. Cook until tender crisp, about 5 minutes,
stirring occasionally. Place in serving bowl and sprinkle with green onions. Each serving provides: an excellent source of vitamin C and a good source of vitamin A, folate and fiber.
Nutritional Facts: Calories: 45 * Carbohydrates: 7 g * Total Fat: 1.1 g * % of Calories from
Fat: 19% * Cholesterol: 0 mg * Saturated Fat 0.2 g * Dietary Fiber: 3 g * Sodium: 139 mg *
Protein: 3 g *
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and
Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and
vegetables as healthy foods. http://www.fruitsandveggiesmorematters.org/asparagus-saute
The University of Maryland is an Equal Opportunity Employer with Equal Access Programs.