Contact: Abigail Fota, College Relations Associate - Media, 610-740-3790


Cedar Crest Nutrition Professor Offers Healthy Recipes and
BBQ Safety Tips

Allentown, PA (May 21, 2004) - Memorial Day is the official summer kick-off for barbeque season. As backyard grills send a mouth-watering aroma around the neighborhood, Martine Scannavino, assistant professor of nutrition at Cedar Crest College and a registered dietician, offers some recipes and tips to keep this barbeque season safe and healthy.

"A major cause of food-borne illness comes from cross-contamination," says Scannavino. "Whether it is from using the same utensils, plates or from hands, cross contamination most often occurs without people recognizing that they are doing it." According to the Centers for Disease Control and the USDA, each summer food safety related illnesses increase over 150 percent. However, following a few simple guidelines can easily prevent most food-borne illnesses.

v Pack foods carefully in an insulated cooler with ice packs
v Wash your hands
v Make sure that meats are cooked thoroughly
v Refrigerate leftovers as soon as possible

Scannavino also offers a variety of healthy barbeque tips and recipes. "It is important to remember that it is okay to eat food like hamburgers, hot dogs and potato chips on occasions, but by watching portion size and cooking with leaner cuts of meat, you can enjoy the foods you like while still keeping it healthy," says Scannavino. The recipe listed below for Pasta Primavera Salad is a healthy summer suggestion by Scannavino.

Pasta Primavera Salad
8 ounces pasta, dry 1 cup broccoli florets
1 tsp olive oil ½ cup low sodium chicken broth
1 tsp minced garlic 3 cups raw spinach
½ cup onion, chopped 4 Tablespoons flavored vinegar
1 cup sliced mushrooms 1 Tablespoon chopped fresh basil
1 cup cherry tomatoes 4 Tablespoons grated Parmesan cheese

Cook the pasta according to package directions, drain and rinse under cold water.

Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil and sauté the garlic and onion until golden. Add the mushrooms and cook 2 more minutes, add the broccoli and the broth and bring to a simmer. Add the vinegar. Toss with the cooked pasta and spinach. Chill till serving.

Before serving, toss in the basil, tomatoes and garnish with the Parmesan cheese.

Scannavino is available for interviews and for cooking segment demonstrations. For information, please contact the College Relations Office at 610-740-3790.

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Abigail Fota
College Relations Associate - Media


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