Add a Dash of Caution to Recipes for Outdoor Meals

The U.S. Department of Agriculture offers some tips for safe outdoor grilling this summer:

* Food thermometer: Don’t trust the eye to make sure food is properly cooked. Use a food thermometer to be sure. It is the only way to guarantee safely cooked meat and poultry. Hamburgers should cook to at least 160 degrees. Steaks should cook to at least 145 degrees, whole poultry to 180 degrees, and chicken breasts and pieces to 170 degrees.

* Insulated gloves or mitts: They help prevent hands from getting burned while measuring the temperature of foods on the grill.

* Insulated cooler: Bring along a cooler, preferably insulated, and lots of ice or gel packs to keep perishable foods cold and safe. When possible, keep the cooler shaded.

* Soapy wash cloths or moist towelettes: Clean hands, surfaces and cooking utensils help ensure a safe meal. Be sure to take along soapy wash cloths or moist towelettes, especially if a ready water supply is not convenient.

For more information, contact USDA’s toll-free meat and poultry hotline at (800) 535-4555. Further information is also available on the Web at www.foodsafety .gov or www.fsis .usda.gov.

Calcium

Americans are facing what experts say is a dire shortage of calcium in their diets. Calcium’s claim to fame is building strong bones and teeth. But this versatile mineral also may play other important roles, such as lowering blood pressure or preventing colon cancer.

Yet three out of four Americans are believed to eat too little calcium. Foods that are good sources of calcium:

--Plain fat-free yogurt, one cup: 400 milligrams.

--Sardines, 3 ounces: 370 mg.

--Milk, 8 ounces: 300 mg.

--Calcium- fortified orange juice: 300 mg.

--Collard greens, 1 cup cooked: 300 mg.

--Cheddar cheese, 1 1/2 ounces, or ricotta cheese, one-half cup: 300 mg.

--Cheese pizza, one slice: 220 mg.

--Oysters, raw, 1 cup: 220 mg.

--Ice cream or frozen yogurt, 1 cup: 200 mg.

--Canned pink salmon, 3 1/2 ounces: 200 mg.

--Macaroni & cheese, one-half cup: 180 mg.

--Soybeans, one-half cup cooked: 130 mg.

--Broccoli, cooked or raw, 1 cup: 118 mg.

--Almonds, one-fourth cup: 100 mg.

--Calcium-added tofu: amounts vary greatly, from 220-400 mg, so check product label.

Source: Associated Press; National Institutes of Health