February 2007
Monthly Newsletter; Issue Number 02-07

WHY THE STICKY LABEL ON FRUIT?

Have you noticed the little "brand" stickers on your bananas, apples, peaches, pears, mangos, kiwi and other seasonal fruits? Those stickers help the store clerk distinguish between Fuji apples and Gala apples. That little helpful sticker has the price look up (PLU) code to speed up the check out process. Did you know that look up number also tells more?

The number on that little sticker also tells howthe product is grown or created. For conventionally- grown fruit, the PLU code on the sticker consists of four numbers. Organically grown fruit has a five-numeral PLU beginning with the number 9. Genetically-engineered fruit has a five-numeral PLU beginning with the number 8.

When I read about this labeling, I decided to scout my refrigerator for the little stickers. The bananas and apples both were four digits - meaning conventionally-grown fruit.

So using this numbering system, a conventionally-grown banana would be 4011, an organic banana would be 94011 and a genetically-engineered banana would be 84011.

The numeric system was developed by the Produce Electronic Identification Board, an affiliate of the Produce Marketing Association, a trade group for the produce industry.

While the stickers are helpful to the cashiers to accurately identify and price produce, there are plenty of complaints about how well the stickers stick!

According to the Produce Marketing Association, some shippers have begun using stickers designed with tabs that make them easier to lift off, and are buying equipment that applies adhesive to the sticker but not to the tab.

Companies are also experimenting with different sticker materials, such as vinyl, that hold up under
a variety of temperature and moisture conditions.

The adhesive now used to attach the stickers is food-grade, but the stickers themselves aren't edible. To remove stubborn ones, soak in warm water for a minute or two.
Source: Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, University of Missouri Extension.

MAKE MEALTIMES HAPPY TIMES

Imagine mealtime at your house. What do you see? Ideally you see relaxed, happy children and parents, sitting together enjoying both the food and company. Creating a pleasant mealtime requires planning and a few strategies.

Family-style dining is one strategy that helps create a pleasant mealtime. All food is placed in serving bowls on the table and children are encouraged to serve themselves or serve themselves with help from an adult. Adults sit at the table with the children. All family members practice good manners and enjoy talking to each other.

How can you make family-style dining relaxed and pleasant?

• Establish regular meal times.
  
• Establish a regular routine around mealtimes. Use a transition activity between active play and a meal such as music or letting children help to set the table.
  
• Make sure children know what to expect at meal times. When children understand what will happen next and how they are expected to behave, they can relax during the meal. Children respond well to clear expectations of table behavior. Children learn to share and to be polite to one another at the table.
  
• Don't expect young children to eat without an occasional spill. Be prepared and wipe up
  the spill without a fuss.
  
• Children should not be rushed through their meal. Experience will let you know how much time a child needs to eat in a relaxed setting. Encourage pleasant conversation focusing on the child's interests and experiences. You can also use the time to teach the children about the food being served-the kinds of foods, the colors, how
  they are prepared, where the food comes from and other related topics. Don't focus on which foods a child has chosen or how much a child has eaten. If the meal is about to end, ask the child if they have had enough to eat or remind them when the next meal or snack will be offered.
  

Adapted from Mealtime Memo for Child Care, National Food Service Management Institute, The University of Mississippi.

COUNTERTOPS TOP CLEANING LIST

Countertops are magnets for spills and clutter. So it's not surprising that half of Americans surveyed (51%) report that this is the household surface they clean most frequently, according to The Soap and Detergent Association's latest National Cleaning Survey. The next two surfaces (floors at 15% and sinks at 10%) lagged far behind.

"That's a good thing," declares Nancy Bock, Vice President, Education, at The Soap and Detergent Association, "because more than aesthetics are at stake." Keeping countertops clean is an important health issue. It helps reduce germs and bacteria that cause foodborne illnesses. Cleaning sprays and wipes make it easier than ever to accomplish this task.

Choose the right product: Countertops come in many different surfaces. Read the label to make sure the product is safe for your needs, and follow the label directions for proper use.

Kill germs effectively: If this is your goal, check for an EPA number on the product label. By law, disinfectants and disinfectant cleaners must have this registration number to indicate that they meet the U.S. Environmental Protection Agency's criteria for disinfectants. Note, too, that the time needed to effectively kill germs on surfaces varies from product to product. The information on the product label is your guide.

Sincerely,

 

Janice M. Ronan	Holly K. Hedstrom
Extension Educator - Family Living/4-H	County Extension Director
Lynn B. Clint		tlv
Extension Educator - Family and Consumer Sciences		2/5/07

Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodation or have questions about the physical access provided, please contact Janice M. Ronan or Holly K. Hedstrom at 814-825-0900 in advance of your participation or visit.

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