Did you know that every 5 years the US Department of Agriculture and US Department of Health and Human Services release the Dietary Guidelines for Americans. The Dinner Tonight program from Texas A&M AgriLife Extension Service adheres to the guidance from the current and past Dietary Guidelines for Americans. Learn more about the 2025-2030 Dietary Guidelines for Americans.
Watch this video below to understand the 2020-2025 Dietary Guidelines for Americans:
Don’t wing it. Follow these practices for safe poultry handling!
Without practicing safe poultry handling you could cause food borne illnesses. Children are more likely to get sick from germs that cause food borne illness. They have the least developed immune systems and are not able to fight infection like adults. Salmonella and Campylobacter are two common germs that cause food borne illness. Food borne illness usually causes a stomach ache and in some cases can even lead to kidney failure or other chronic long-term health problems. It is important to always pay close attention to proper food handling and hand washing when dealing with poultry.
TIP: you should not rinse poultry before you cook it. It just increases the chance of spreading raw juices around the kitchen. The only way to get rid of the bacteria is to cook the chicken to 165 degrees Fahrenheit.
Refrigerate poultry at 40 degrees Fahrenheit.
For fresh poultry refrigerate for a maximum of 2 days.
For cooked poultry refrigerate for a maximum of 4 days.
Poultry must reach an internal temperature of 165 degrees Fahrenheit to kill all bacteria that can cause food borne illnesses.
To make sure it reaches that temperature follows these tips:
In the store:
At home:
Source: fightbacteria.org
Try these other tips:
Try these recipes that use chicken:
One Dish Chicken Green Beans and Potatoes
Your body needs salt to work properly. Salt contains sodium. Sodium helps your body control many functions. Too much sodium in your diet can be bad for you. For most people, dietary sodium comes from salt that is in or added to their food.
If you have high blood pressure or heart failure, you will likely be asked to limit how much salt you eat every day. Even people with normal blood pressure will have lower (and healthier) blood pressure if they lower how much salt they eat.
Dietary sodium is measured in milligrams (mg). Your health care provider may tell you to eat no more than 2,300 mg a day when you have these conditions. For some people, 1,500 mg a day is an even better goal.
Eating a variety of foods every day can help you limit salt. Try to eat a balanced diet.
Buy fresh vegetables and fruits whenever possible. They are naturally low in salt. Canned foods often contain salt to preserve the color of the food and keep it looking fresh. For this reason, it is better to buy fresh foods. Also buy:
Fresh meats, chicken or turkey, and fish
Fresh or frozen vegetables and fruits
Look for these words on labels:
Low-sodium
sodium-free
No salt added
Sodium-reduced
Unsalted
Check all labels for how much salt foods contain per serving.
Ingredients are listed in order of the amount the food contains. Avoid foods that list salt near the top of the list of ingredients. A product with less than 100 mg of salt per serving is good.
The above content is from Medline Plus, click here to visit the original article.
Take the list below with you the next time you go food shopping.
Vegetables and Fruits
Get plenty of vegetables and fruits.
Any fresh fruits, like apples, oranges, or bananas
Any fresh vegetables, like spinach, carrots, or broccoli
Frozen vegetables without added sauce
Canned vegetables that are low in sodium or have no salt added
Low sodium vegetable juice
Frozen or dried fruit (unsweetened)
Canned fruit (packed in water or 100% juice, not syrup)
Breads, Cereals, and Grains
Compare labels to find products with less sodium. When you cook rice or pasta, don’t add salt.
Rice or pasta
Unsweetened oatmeal
Unsalted popcorn
Tip: If your food comes with a seasoning packet, use only part of the packet. This will lower the amount of sodium in the food.
Meats, Nuts, and Beans
Choose fresh meats when possible. Some fresh meat has added sodium, so always check the label.
Fish or shellfish
Chicken or turkey breast without skin
Lean cuts of beef or pork
Unsalted nuts and seeds
Dried peas and beans
Canned beans labeled “no salt added” or “low sodium”
Eggs
Dairy Products
Choose fat-free or low-fat milk and yogurt. Be sure to check the label on cheese, which can be high in sodium. Milk and yogurt are also good sources of potassium, which can help lower blood pressure.
Fat-free or low-fat (1%) milk
Fat-free or low-fat yogurt
Low- or reduced-sodium cheese (like natural Swiss cheese)
Soymilk with added calcium
Dressings, Oils, and Condiments
When you cook, use ingredients that are low in sodium or have no sodium at all.
Unsalted margarine and spreads (soft, tub, or liquid) with no trans fats
Vegetable oils (canola, olive, peanut, or sesame)
Sodium-free, light mayonnaise and salad dressing
Low-sodium or “no salt added” ketchup
Vinegar
Seasonings
Try these seasonings instead of salt to flavor your food.
Herbs, spices, or salt-free seasoning blends
Chopped vegetables, like garlic, onions, and peppers
Lemons and limes
Ginger
The above content is from HealthFinder.gov, click here to go to the original article.
