August 13, 2004 News Releases
Released 8/10/04, 8/11/04 & 8/12/04
UTAH STATE NEWS RELEASE FOR 8-12-04
ASK A
SPECIALIST: WHAT CAN YOU TELL ME ABOUT EGGS AS A SOURCE OF NUTRITION
AND VALUE?
Eggs are inexpensive, convenient, easy to prepare and a good
source of nutrition. They also play an important role in a wide
variety of recipes. Consider this information.
• Eggs contain every vitamin, except vitamin C, and many
important minerals. Egg protein is extremely high in quality,
and eggs also contain other important nutrients such as choline
and lecithin. A serving of two eggs provides 30 percent of the
U.S. Recommended Daily Allowance for protein.
• One large egg contains about 215 mg. cholesterol. Due
to new poultry feeding practices, this amount is lower than
it has previously been. Scientific research shows that dietary
cholesterol has only a small effect on blood cholesterol, and
that the consumption of up to one egg per day has no detectable
effect on heart disease risk in healthy people. Those concerned
about their blood cholesterol levels should follow the advice
of their physician.
• Eggs are one of today's best food buys. They supply
high-quality protein and a variety of important vitamins and
minerals at a very low price. If priced by the pound, eggs would
be a clear bargain. A carton of a dozen large eggs weighs 1
1/2 pounds. The price for a pound of large eggs is 2/3 of the
price per dozen, so at .90 a dozen, the cost is .60 per pound.
• Fresh shell eggs can be stored in a carton in the refrigerator
for at least 4 to 5 weeks. It is best to store eggs in the carton
since they can absorb refrigerator odors. Hard-cooked eggs should
be stored in the refrigerator as soon as they are cooled and
should be used within one week. Raw egg whites will keep seven
to 10 days if refrigerated in a tightly covered container. Store
unbroken raw yolks, covered with water, in a tightly covered
container in the refrigerator and use within two to three days.
• Eggs should be handled and prepared with care to ensure
microbiological safety. They should always be stored under refrigeration
and cooked thoroughly. Recent coordinated efforts to improve
food safety in the United States appear to have resulted in
a decrease in foodborne illnesses, including the type associated
with salmonella in eggs. Despite this improvement, however,
authorities still recommend that people do not consume raw or
undercooked eggs.
• Beaten whole eggs, whites and yolks can be successfully
frozen for up to one year. (Whole eggs must be beaten before
freezing, and should not be frozen in the shell.) To freeze
egg whites, pour into freezer containers, seal tightly, label
and freeze. Another option is to freeze each white in an ice
cube tray, then transfer frozen cubes to freezer containers.
Egg yolks require special treatment before freezing. When frozen,
the gelation property of the yolk causes it to thicken or gel.
To help retard this gelation, add either 1/8 teaspoon salt or
1 1/2 teaspoons sugar or corn syrup for each four yolks or two
whole eggs. Label containers with the number of yolks or whole
eggs, the date and whether salt (for use with main dishes) or
sweetener (for baking or desserts) has been added. Thaw frozen
eggs overnight in the refrigerator or under cold running water.
Use yolks or whole eggs as soon as they are thawed. Once thawed,
whites will beat to better volume if allowed to sit at room
temperature for about 30 minutes.
• Small spots of blood are occasionally found in an egg
yolk. They are caused by the rupture of a blood vessel on the
yolk surface during formation of the egg. Only about 1 percent
of all eggs produced have blood spots. Most are removed during
the grading process, but a few may escape detection. These eggs
are suitable for consumption both chemically and nutritionally.
The spot can be removed with the tip of a knife, if you wish.
• To determine how old an egg is, place it in a bowl.
If it lies on its side, it is fresh. If it stands at an angle,
it is at least three days old. If it stands on its end, it is
at least 10 days old.
• When cutting eggs into slices, the yolks sometimes
smash. If the knife used to cut the egg has been dipped in water,
it will smoothly cut the egg.
________
Direct column topics to: Julene Reese, Utah State University
Extension, Logan, UT 84322-0500; 435-760-9302; julener@ext.usu.edu
Aug. 12, 2004
Answer by: Weber County Extension Office with information from
the Iowa Egg Council, USDA and the American Egg Board
UTAH STATE NEWS RELEASES FOR 8-11-04
H. PAUL
RASMUSSEN RECEIVES LEADERSHIP AWARD AT UTAH STATE UNIVERSITY
LOGAN — H. Paul Rasmussen received Utah State University's
top leadership award, the Dr. Nicholas C. and Mary Katherine
Leone Leadership Award, at the school's recent department heads
conference.
Rasmussen was recognized for his ability to balance several
administrative roles, including director of the Utah Agricultural
Experiment Station, associate vice president for research and
associate dean for research in the College of Agriculture.
"Through the years he has taken on many special university
assignments, most recently chairing the Biosecurity Task Force
and taking responsibility for the Utah State University Environmental
Health and Safety office's oversight of critical areas,"
Rasmussen's award citation reads. "Dr. Rasmussen has a
gift for handling such assignments with common sense, organizational
skill and balanced insight."
As director of the Agricultural Experiment Station, Rasmussen
has invested state and federal funding in research programs
across all colleges in the university, establishing ambitious,
yet reasonable, expectations for return on investment, the citation
continued.
Rasmussen directed the creation of a reporting system that is
used by the College of Agriculture to assess faculty productivity
— a system that is being considered for university-wide
application. He also created the Utah Agricultural Experiment
Station Internship Program, where undergraduate students are
provided paid internships on the UAES experimental farms.
In the national arena, Rasmussen has rendered substantial service
and has served in various leadership roles, including as general
chairman with the Experiment Station Council on Organization
and Policy. In that role he has testified before Congress.
The Leone Leadership Award was endowed in 1986 by the late Dr.
Nicholas C. Leone and Mary Katherine Leone. The award recognizes
top administrators, department heads or others who function
at the administrative level but are rarely accorded significant
recognition.
Award recipients are presented a citation plaque. The award
is also represented by Excalibur, a Steuban crystal art piece
that is on display in Old Main's Champ Hall on the Utah State
campus. Recipients' names are engraved on a plaque at the base
of Excalibur's display case. Additionally, a financial award
is presented to each recipient to create or add to an existing
scholarship of his or her choice.
August 11, 2004
Contact: Provost’s Office (435) 797-1166
Writer: Patrick Williams (435) 797-1354
EXTENSION
PRESENTS ALTERNATIVE LANDSCAPES TOUR
LOGAN - It's true that droughts come and go, but water is
never going to be cheap and plentiful in the arid West. The
projected population growth alone will be enough to put a strain
on existing water supplies even if the drought subsides. Areas
of Cache County, as well as the rest of the state, have first
"encouraged" residents to reduce water usage, but
will likely be imposing restrictions.
Most people want to save water but have trouble visualizing
what a low water use landscape looks like and how it is maintained,
said Loralie Cox, Utah State University Extension horticulturist.
In response, Utah State Extension is sponsoring its fourth annual
tour of local landscapes where design, plants, irrigation and
management are geared toward conserving water. This year the
tour will feature five residential and one community location
that will give homeowners examples of landscapes that range
from mature to early planning stages.
The self-guided tour begins at 5 p.m. August 21. A tour guide,
highlighting aspects of each landscape, and map will be provided
along with the $5 ticket. Tickets may be purchased at the Cache
County Extension office, 179 North Main #111 in Logan, or Saturday
mornings from 8 a.m. - noon at the Cache Valley Gardener's Market
located at Garff Wayside Park, 150 South Main, Logan.
August 11, 2004
Writer: Dennis Hinkamp, 435-797-1392
Contact: Loralie Cox 435-752-6263
UTAH STATE IS
SPROUTING, BUT WE'RE NOT TALKING FLOWERS
LOGAN—Students and faculty returning to Utah State University
for the new school year will notice some changes to the scenery.
Similar to the flowers, the new buildings at Utah State are
in full bloom.
This year, Utah State has been busy with construction beginning
on seven new buildings and a large parking structure, as well
as continuing construction on the library expansion.
Aside from the projects beginning this year, construction will
be complete on three buildings this fall, including the new
Edith Bowen Laboratory School, USDA Poisonous Plant Research
Laboratory and the USU Research Foundation Administration Building.
"It is important for Utah State to continue to build new
buildings," said Darrell Hart, assistant vice president
for Facilities. "We have combined the replacement of old
buildings and some additional square footage to accommodate
growth and to accomplish our overall goal, which is to provide
quality learning space."
The additional square footage being added includes a recital
hall which will be located next to the Chase Fine Arts Center,
replacing some of the previous parking lot. The 15,000-square
foot hall will feature an intimate seating arrangement for approximately
400 patrons, and will rival international halls in acoustical,
architectural and landscaping details upon its completion in
December 2005.
Another main area where students may notice change is at the
west end of campus. Excavation has begun for a new living/learning
community and parking structure to be located where the old
heating plant and Haight Alumni House parking lot used to stand.
The six-building complex will house over 500 students and will
be located atop a new 603-car parking structure.
Along with the new recital hall, housing complex and parking
structure, construction is also underway on the USU Research
Foundation Molecular Building. This new structure will provide
22,975 square feet of laboratory and office space, reinforcing
Utah State's mission as a research university.
The libraries at Utah State are another example of improving
and adding space for learning and research. Construction is
halfway complete on the expansion of the Cazier Science and
Technology Library. This expansion will replace the aging Merrill
Library, scheduled to come down in the spring of 2006, and will
be considered the intellectual center of campus.
"A library is central to the intellectual life of a university,"
Linda Wolcott, vice provost for libraries and instructional
support, said. "This new library will be a signature building
for campus — a place where people will want to be —
a place where academics come first."
Although campus may currently look like one large construction
zone, a new level of learning and research is on the horizon.
Within the past two years, Utah State has completed construction
on the new Engineering building, the Calibration and Optical
Research Center, located on Innovation Campus, as well as other
additions on and off-campus.
"It is important for USU to improve the existing buildings
and where possible to add space that is flexible, to more easily
accommodate change," said Hart. "There are so many
physical influences on the quality of the learning experience–
it’s important that the buildings make the learning experience
better."
More information on the current construction projects can be
found on the university Web site at http://www.usu.edu/housing/,
or the Facilities Web site at http://fac.usu.edu/.
August 11, 2004
Contact: Darrell Hart, darrell.hart@usu.edu, (435) 797-1952
Writer: Tracey Fox, tracey.fox@usu.edu, (435) 797-5506
EXTENSION EDUCATOR
AND 4-H AGENT ASSISTANT RECEIVES NATIONAL AWARD
LOGAN — Cheryl A. Empey, Utah State University Extension
4-H agent assistant in family and consumer science for Cache
County, was named a "New Achiever" by the American
Association of Family and Consumer Sciences (AAFCS) at its recent
95th Annual Convention and Exposition in San Diego, Calif.
Initiated in 1984, the AAFCS New Achievers Award recognizes
emerging professionals who demonstrate, through innovative programs
or curricula, the potential for making significant contributions
in family and consumer sciences. Award recipients are professionals
with three- to five-years of service in the field. Empey has
been an AAFCS member for seven years, and was the national student
president in 1998.
She is one of two recipients chosen nationally this year. She
received the AAFCS New Achiever Award for Utah last November.
Empey currently works in youth programming for Extension. She
assists in school enrichment programs, 4-H after school programs
and oversees 4-H indoor exhibits. She was a member of the 4-H
team that led Cache County to be acknowledged among the top
four counties in the nation for outstanding after school programs
by national 4-H Afterschool. Over the past three years, Empey
has been a part of obtaining more than $100,000 for Extension
through grants and donations.
The American Association of Family and Consumer Sciences, based
in Alexandria, Va., was founded in 1909. The organization’s
members develop, integrate and provide practical knowledge about
life skills and financial literacy; child care and parenting;
conflict resolution; consumer education; housing and environment;
apparel and textiles; and dietetics and nutrition.
August 11, 2004
Contact: Dennis Hinkamp (435) 797-1392
Writers: Julene Reese (435) 760-9302
Patrick Williams (435) 797-1354
UTAH STATE NEWS RELEASE FOR 8-10-04
MEDIA ALERT:
UTAH STATE SCIENTISTS HOST OUT-OF-THIS-WORLD TEACHER WORKSHOP
WHAT: SCIENCE TEACHER WORKSHOP
WHEN: Thursday, Aug.12, 9 a.m. to 3 p.m.
WHERE: Utah State University Engineering Building, various
rooms
LOGAN — Scientists at Utah State University will give
an out-of-this world experience to teachers from Weber County
School District. Topics ranging from growing wheat in space
to the world of genomics will be taught by several of Utah State's
faculty members as well as NASA scientists and staff at the
Space Dynamics Laboratory.
The event is sponsored by the Rocky Mountain NASA Space Grant
Consortium housed at Utah State.
For a complete session schedule, or more information, contact
the consortium at (435) 797-3666.
August 10, 2004
Contact: Rocky Mountain NASA Space Grant Consortium (435) 797-3666
Writer: Maren Cartwright (435) 797-1355
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