Q: Will you offer the Extension Master Food Volunteer Program again in 2007?

A: Yes, applications are now being accepted for the 2007 Master Food Volunteer Program. K-State Research and Extension in three counties (Douglas, Leavenworth and Shawnee) will pool their expertise and resources to offer training again this year. The training sessions will take place from 9 a.m. to 4 p.m. Feb. 15 and continue Thursdays through April 19, excluding March 22 and April 12. Classes will take place on the Douglas County 4-H Fairgrounds in Lawrence.

Through this series of classes, volunteers will receive more than 40 hours of training in food preparation, nutrition, food science, food safety and preservation. These classes will be taught by K-State Extension nutrition and food safety specialists; County Extension agents in Douglas, Leavenworth and Shawnee counties; and community nutrition educators. Each day of training will be filled with demonstrations and hands-on learning.

Once completed, the volunteers will have the opportunity to join the other Master Food Volunteers in sharing their skills and knowledge in the community in which they live.

If you enjoy food, love to cook, are interested in nutrition and want to become a “Master” at your culinary skills and also help your community, then the Master Food Volunteer Program is for you.

A $75 fee is charged to cover the notebook, apron, name tag and teaching supplies.

The class size is limited to 30 people. For an application and more information, please contact Susan Krumm for Douglas County at 843-7058, Denise Sullivan for Leavenworth County at (913) 250-2300 or Lisa Martin for Shawnee County at (785) 232-0062. Applications also are available online at www.oznet.ksu.edu/douglas/. Applications are due by Jan. 31.

Q: What kind of volunteer opportunities have the Master Food Volunteers participated in this past year?

A: Just to name a few, volunteer activities have included involvement in several countywide health and safety fairs for children and adults; food safety presentations in the junior high schools; healthy eating demonstrations offered to preschool children and youths; preparation of recipes for sampling during cooking classes, such as the annual 4-H Food Fare and the Dining with Diabetes four-week class; promotion of the Just Food program at the local Hy-Vee stores, testing of pressure canners at the Douglas County Extension Center and the Lawrence Farmers Market; assisting the 4-H Foods judges during the Douglas County Fair; and the development of a Basic Cooking series to be offered in 2007.

As you can see, the possibilities are endless. Do you have an idea for volunteering with food as the focus? Together, we can make it happen.

Q: What qualifications do you need to become a Master Food Volunteer?

A: If you are interested in food and cooking and meet the following requirements, you can apply:

¢ have at least a high school diploma or equivalent.

¢ be able to read and comprehend the Master Food Volunteer notebook and supporting materials.

¢ have reliable transportation to and from trainings and volunteer activities.

¢ be available for the 40-plus hours of training.

¢ be committed to donating at least 40 hours of approved service back to your community.

¢ enjoy working with adults and/or youths.

Q: Are nuts healthy?

A: Nuts can be a beneficial addition to any diet. They are a good source of fiber plus many vitamins, minerals and protein, and can help reduce total cholesterol and LDL cholesterol levels. Here’s information on specific kinds of nuts and their benefits:

¢ Almonds – a one-ounce serving provides 35 percent of the daily value of vitamin E and 8 percent of calcium, 3 grams of dietary fiber and 6 grams of protein. Almond flavonoids are comparable to those in broccoli or a cup of green tea. A 2-ounce serving provides satiating properties to help manage weight.

¢ Hazelnuts – these are low in saturated fat and rich in antioxidants, dietary fiber, and phytochemicals. They are an excellent source of vitamin E.

¢ Pecans – contain a variety of vitamins and minerals. A one-ounce serving has about the same amount of fiber as a medium apple.

¢ Pistachios – contain around 10 percent of the daily value of dietary fiber per one-ounce serving as well as vitamin B-6, thiamin, phosphorus and copper. Pistachios, along with sunflower kernels, are a rich source of phytosterols to help lower cholesterol.

¢ Walnuts – studies indicate walnuts may shield arteries from harmful saturated fat meals. Walnuts are a good source of alpha-linolenic acid.