Slow Cookers Objectives Participants will:

1. Name three foods that can be prepared using a slow cooker. 2. Describe how a slow cooker works. 3. Explain what to look for when purchasing a slow cooker. 4. Name three safety and operating tips to follow when using a slow cooker. 5. Describe two cooking tips for using a slow cooker. 6. Explain how to adjust recipes for slow cooker use. 7. Demonstrate how to clean a slow cooker. 8. Name two benefits of cooking using a slow cooker. 9. Taste food that has been prepared using a slow cooker.

Required Materials: • Slow cooker(s) for demonstration & display (bring some different common sizes if available). • Supplies needed to distribute samples. • Handouts: Adapting a Recipe for the Slow Cooker and Slow Cooking Recipes (see pgs. 11-

12). • Required program paperwork.

Preparation Required:

• Review lesson plan. • Choose a recipe from the handout on page 11 to prepare for the class. The paprika chicken or

BBQ pork would work very well for this lesson. Because slow cooking can take up to eight or nine hours, prepare recipe for tasting ahead of time.

• Prepare for Key Word Search activity by attaching the three key words under three chairs in the audience before the class starts (see pg. 3, objective 3; see pg. 9 for key words).

• Make copies of handouts for participants (see pgs 10-11). • Bring appropriate and inappropriate cleaning pads (see pg. 7, objective 7). • Make copies of required paperwork for program.

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LESSON PLAN Introduction Time: 5 minutes

• Welcome everyone to the class and thank them for taking time to participate. • Briefly introduce yourself and the program. • In an increasingly fast paced world there are often times when we all just need to SLOW down.

Between work, school, children, and life in general, things seem to often get more and more complicated by the minute. This is where the help of a slow cooker can come in handy. Using a slow cooker usually involves quick preparation and slow cooking time, making it easy for you to make it quick, cook it slow and have a delicious meal waiting for you and your family at the end of the day!

• The history of slow-cookers: • Slow cookers have been around for many years. The all-purpose cooker was

developed in the 1970s and today is generally known in the U.S. as a slow cooker/crockery cooker or Crock-Pot ® (brand name).

• Note: Many clients may know a slow cooker by the name of “Crock-Pot”. In reality this is really just a brand name for the appliance. Food $ense does not endorse any particular brand name of appliance but you may want to help the audience make the connection that a crock-pot is the same thing as a slow cooker if needed.

• Today, we will discuss the basic steps and tips you need to know to use a slow cooker correctly and produce delicious slow-cooked meals.

Objective 1: Name three foods that can be prepared using a slow cooker. Time: 5 minutes

• Ask the class: What are some foods that are typically prepared in the slow cooker? What are some foods you have tried?

o Meat: Beef, chicken, pork and wild game. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

o Fish and Shellfish: Cod, catfish, haddock, salmon, tuna, shrimp, scallops, and minced clams.

o Vegetables: Carrots, celery, potatoes, onions, etc. o Dried beans and lentils. o Beverages, dips and fondues, soups and stews, vegetable dishes, entrées, one-dish

meals, desserts. o Baked Goods: Yes, you can actually bake in your slow-cooker! You can make cakes,

cobblers, quick-breads etc. Some slow cookers come with a baking unit and rack for this purpose. If your slow cooker did not come with these extras you can often improvise with things from your own kitchen.

• As you can see, slow cooking can be very versatile! Not everything can be cooked in a slow cooker, however, as the texture or flavor as some dishes may not taste the way you expect when slow-cooked. Try a variety of dishes to find ones you and your family enjoy.

Objective 2: Describe how a slow cooker works. Time: 3 minutes

• Ask the class: Can anyone explain how a slow cooker works? o A slow cooker is a countertop electrical appliance that uses low-temperatures for

several hours to allow food to cook while unattended.

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o Raw food and liquid are placed in the slow cooker and covered with a lid. When the slow cooker is turned on, the heating element heats the contents from the pot bottom and walls to the liquid which distributes flavors and transfers the heat to the food slowly and gently at a low temperature – between 170-280°F – for a long period of time.

o Slow cooking is a simple process and makes foods tender and flavorful. o Proper use of a slow cooker prevents food from remaining too long in the danger zone

(harmful bacteria multiply rapidly between 40ºF and 140ºF). Objective 3: Explain what to look for when purchasing a slow cooker. Time: 10 minutes

• When shopping for a slow cooker you will see many types for sale. • Ask the class: What features should you look for when purchasing a slow cooker?

• A basic slow-cooker today has the settings of “low” and “high” and often a “keep warm” setting. The slow cooker has a heating base, a tempered glass, or plastic lid, and a stoneware insert that holds the food to be cooked.

• Key word search: Have participants check under their chairs to see if they have a “lucky chair” that has a key word attached to it. When the key words are found, have each participant read the key word out loud and then discuss what to look for in that category.

• Key Word 1: Size • Ask the class: What about slow cookers and size do you think is important? • Explain: The size of slow cooker you will need depends on how much food you want to

cook and how many people you are feeding. Filling the cooker between 1/2 to 2/3 full will produce the best results.

• Slow cookers vary in size from 1 to 7 quarts. Smaller slow cookers are good for dips or sauces and larger cookers are great for large cuts of meat and soups.

• A 3.5 to 4 quart size slow cooker is best, if you’ll be cooking for 4 or fewer people. • A 5 to 7 quarts or larger slow cooker is best if you’ll be cooking for 5 or more people or

you want leftovers! • Key Word 2: Settings

• Ask the class: What settings do you think are important to have on a slow cooker? • Explain: Look for a slow cooker that has at least the basic settings of “low” and “high”.

The “keep warm” feature is also nice if the food is cooked and you want to hold it warm for a few hours but this feature is not essential.

• Some slow cookers have electronic settings that automatically go to warm when the designated cooking time is over and other fancy settings. These features are a nice luxury but are not often needed.

• Key Word 3: Crock • Ask the class: What features about the stoneware pot (known as a crock) are

important? • Slow cookers have an inner pot most often made of stoneware that is surrounded by

the heating element of the cooker. Some cookers have the stoneware attached to the outside of the cooker and some have removable stoneware. Both types of slow cookers work well but a removable insert makes cleaning the cooker much easier.

• If you are purchasing a new slow cooker choose one with a removable stoneware crock for ease of use and cleaning.

Objective 4: Name 3 safety and operating tips to follow when using a slow cooker. Time: 10 minutes

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• Now that we know what we can do with a slow cooker and how to buy one, we need to learn a few safety techniques.

• Ask the class: What safety procedures do you think we need to follow when using a slow cooker?

• Following these simple safety tips will ensure that your slow-cooker experience is successful. o Be careful to avoid putting the crock through quick temperature changes. For example,

avoid pre-heating the slow cooker and then placing in cold food. The temperature difference will likely cause the crock to crack. Avoid preheating the cooker base and then placing the crock full of cold food in the base. This will cause the crock to crack as well. Let the crock cool before washing. Pouring cold water into a hot crock can also cause cracking.

o Don’t store leftovers or reheat food in your slow cooker. • Since slow cookers operate at lower temperatures, they do not reheat food

quickly enough and food remains in the danger zone too long. Leftover foods should be reheated to 165ºF and brought up to heat as quickly as possible on the stovetop or in the oven or microwave to avoid food borne illnesses.

• Avoid placing your crock full of leftovers in the fridge. The thick insulating walls of the pot will keep the food from cooling down quickly enough. Take the food out of the crock, place it into small shallow containers, and then place in the fridge to cool.

o Keep meat separate from vegetables prior to the beginning of cooking time. • You may want to save time by preparing your food the night before and keeping

it in the fridge. That is okay to do but make sure to avoid combining raw meat with vegetables or other ingredients. Raw meat should always be kept separate from other foods until right before the cooking process begins.

o Don’t serve food that was cooking in a slow cooker during a power outage. • If you arrive home and find that the power has gone out during the day, throw out

the food in your slow cooker even if it looks well cooked. You never know how long the food may have been left in the danger zone.

o Use thawed foods. Always completely thaw meat or poultry before putting it into a slow cooker. All

foods should be defrosted before cooking so the food temperature can reach 140° as quickly as possible. Defrost foods in the refrigerator, not on the counter.

Note: It is common practice to put frozen foods in a slow cooker. The USDA suggests that this not be done due to the risk of foods remaining in the danger zone for too long a period of time.

o Use a food thermometer to check food temperatures. • Use a thermometer to test meat doneness [beef steaks and roasts = 145°F; pork

= 160°F, chicken = 165°F]. o Do not place the base of the slow cooker in water.

• If you have a slow cooker that does not have a removable crock be sure not to submerge the base of the pot in water.

• Ask the class: Why do you think it is important to keep the lid on the slow cooker until at least the minimum cooking time suggested by your recipe?

o Each time you lift the lid of your slow cooker, enough heat will escape that it extends the cooking time by about 20-30 minutes. Wait until at least the minimum cooking time before removing the lid from your cooker. If you want to see the food you can usually twist the lid (if you have a round cooker) and some of the condensation will fall off. Then you will be able to look in on your food without opening the cooker.

Objective 5: Describe two cooking tips for using a slow cooker.

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Time: 5 minutes • The order that food is put in the slow cooker can effect how it turns out. • Ask the class: If you are cooking a dish with both vegetables and meat included, which

ingredient should be on the bottom of the cooking pot? o Explain: Placement of foods may determine success or failure. Most vegetables do not

cook as quickly as meat, so they should be cut small to medium in size and placed in the bottom and around the sides of the slow cooker. This allows the juice from the meat to drip over the vegetables and distribute the flavor. The exception to this rule is when you are using very soft vegetables such as tomatoes, mushrooms, and zucchini. These vegetables should be added during the last 45 minutes of cooking time.

• Ask the class: Do you know any other cooking tips that are important for slow cooking? o Spray the inside of the slow cooker with cooking spray or line it with a cooking bag

(heavy duty plastic liner made to fit 3 – 6 ½ quart oval and round slow cookers) to make cleanup easier.

o Be sure to handle ingredients carefully. Since slow cookers can take some time to reach temperatures hot enough to kill bacteria, it is very important to keep the ingredients refrigerated prior to food preparation. Remember that bacteria can multiply on food quickly at room temperature. Therefore, perishable foods should remain refrigerated until you need them.

o Fill the slow cooker no less than half full and no more than two-thirds full. The foods will not cook properly if the cooker is filled to the brim. If the food and liquid level is too low, the food will cook too quickly. If sauce is being used it should be poured evenly over the food.

o Allow sufficient cooking time on the ‘low’ setting. Most uncooked meat and vegetable combinations will require at least 8 hours on low. (One hour on high is about equal to two hours on low). Use a thermometer to test meat doneness [beef steaks and roasts = 145°F; pork = 160°F, chicken = 165°F].

Objective 6: Explain how to adjust recipes for slow cooker use. Time: 15 minutes

• Hand out the ‘Adapting a Recipe for a Slow Cooker’ worksheet (see pg 10). Let the participants have a few minutes to match the statements with the ingredients. After the participants have had a chance to do this, give them the answers and discuss why these answers are correct using the information below. Note: The tips below are in almost the exact same order as the list of ingredients.

• Suggestions to adapt recipes and prepare them in the slow cooker: o Unless the recipe is rice or soup, reduce the liquid by ⅓ to ½ as liquids don’t boil away

like they do in conventional cooking. Usually there will be MORE liquid at the end of cooking instead of less.

o Slow cookers don’t brown food. (Therefore you may want to sear meats or poultry in a skillet. This step is optional, but gives extra flavor and added eye-appeal.)

o Fats will not bake off in the slow cooker as in the oven. Remove the skin from poultry and trim excess fat from meats. To remove fat from meat, trim the fat with a sharp knife, wipe the meat well and pat dry, or brown the meat and drain the fat before adding the meat to the slow cooker. Fats will melt with long cooking times, and will add unpleasant texture to the finished dish. Fatty foods also cook too quickly.

o Most vegetables do not overcook as they do when roasted in the oven or simmered on the stovetop, so they can all be added at the beginning. (Exceptions: Add tender vegetables like tomatoes, mushrooms, and zucchini during the last 45 minutes of cooking time so they don’t overcook.)

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o Do not precook seafood or frozen vegetables; just rinse and drain thoroughly before adding to other ingredients. These foods cook quickly, so add during last hour of cooking. Overcooked seafood will have a rubbery texture.

o Dried herbs and spices are better than fresh for extended cooking times, as fresh herbs lose their potency with long cooking times.

o When using herbs and spices, whole or leaves are preferred over ‘crushed or ground’ in slow cookers. The flavor power may increase, so use only half the recommended amount in the recipe (adjust to suit your family’s taste). If fresh or ground herbs and spices are used, add them during the last hour of cooking. They will lose the flavor if cooked with the rest of the ingredients for a long period of time. Cayenne pepper and Tabasco sauce actually tend to become bitter if cooked too long, so use small amounts and add during the last hour.

o If a recipe calls for cooked noodles, macaroni, pasta, etc., cook till slightly tender, then add to the slow cooker within the last hour of cooking.

o If cooked rice is called for, stir raw rice in with the other ingredients; add 1 cup extra liquid per cup of raw rice. Use long grain ‘converted’ rice for best results in all-day cooking.

o Dry beans can be cooked in the slow cooker. To lessen their famous “gassy” effect, pre-soak them (using overnight or quick-soak method – boil 2 minutes then let sit for 1 hour) and then rinse, add more water and boil for at least 10 minutes. You can skip the pre-soak if you are not bothered by the gasses beans give off during cooking. Dry beans take longer to tenderize if combined with sugar and acid. To achieve desired texture, add sugar, salt or acid only after beans have cooked until tender.

o Some soup recipes call for 2 to 3 quarts of water. To adjust for a slow cooker, add the other soup ingredients to the slow cooker; then add water to cover the ingredients (don’t fill slow cooker more than 2/3 full. If thinner soup is desired, add more liquid at serving time).

o If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water; then within last 30 minutes of cooking time, stir in milk or cream as called for. Dairy products such as milk, cream or sour cream tend to break down during extended cooking, so add during the last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for longer periods of time. Evaporated milk does not curdle and can be substituted for fresh milk in most recipes.

o To thicken gravies before serving, remove ½ cup liquid from slow cooker, stir recommended amount of flour or cornstarch into liquid, return to slow cooker and simmer on high for 15 minutes. Or, stir in ¼ cup quick-cooking tapioca or instant potato flakes at start of cooking, and gravy will thicken as it cooks.

o Add toppings such as crumbs, bacon bits, tomato wedges or grated cheese just before serving.

• Ask the class: How do you adjust cooking times from a regular recipe for use in a slow cooker?

If standard recipe says: Cook in slow cooker on high heat Cook in slow cooker on low

heat

15 to 30 minutes 1 ½to 2 ½hours 4-6 hours

35 to 45 minutes 3-4 hours 6-10 hours

50 minutes to 3 hours 4-6 hours 8-18 hours

*Heat varies from brand to brand

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Objective 7: Demonstrate how to clean a slow cooker. Time: 5 minutes

• Show the class: Show different types of appropriate and inappropriate cleaning pads to class. o Appropriate pads – cleaning cloth, nylon net, plastic pad, sponge. o Inappropriate – SOS or metal pad

• Ask the class: Which of these cleaning pads do you think should be used to clean your slow cooker?

• Explain: Harsh scrubbing pads scratch the lining off of the slow cooker. This will make it harder to clean and will damage the appliance.

• Ask the class: What other things are important for proper cleaning of a slow cooker? • Explain: Use the following guidelines to clean a slow cooker:

o Never immerse a slow cooker unit or base in water. Simply unplug it and wipe it clean with a damp cloth.

o Allow slow cooker stoneware insert to cool completely before washing. Cold water poured over a hot insert can cause cracking. Fill the cooled insert with hot soapy water and let soak for 15-20 minutes, then scrub with a cloth or scrubbing pad. Rinse well in hot water and dry.

o If some cooked food remains, you can place a dryer sheet in the slow cooker, fill it with water, and let sit overnight (on off position). Next morning sponge it clean. The antistatic agent seems to weaken the bond between the stuck on food and slow cooker surface. The fabric softening agents helps to soften the baked on food.

o To remove watermarks from glazed crockery, rub the surface with vegetable oil and let stand for 2-3 hours. Then fill with hot soapy water, rub the surface and scrub with a nylon net pad. Rinse well and dry.

Objective 8: Name two benefits of cooking food using a slow cooker. Time: 3 minutes Ask the class: Why would you want to use a slow cooker over other cooking methods?

• Saves money: Makes cheap, tough cuts of meat tender and delicious. • Saves time: Most slow cooker recipes are quickly prepared and then left to cook for long hours

without being ‘tended’. Your food is ready right when you get home from work! • Saves energy: Slow cookers use less energy than using an oven or cooking range. They also

keep your house cool in the summer! • Brings out the flavor in foods. • Many standard recipes can be adapted to work in the slow cooker.

Objective 9: Taste food that has been prepared using a slow cooker. Time: 5 minutes

• Now it’s time for everyone to sample the dish(es) prepared in the slow cooker. • Briefly explain the steps you took to prepare the recipe made in the slow cooker (see pg. 10). • Serve samples of foods prepared ahead for class.

Conclusion Time: 3 minutes

• Using the slow cooker is not an exact science; it’s more like an art. The more you use it, the better you get at it. Start out by getting to know your slow cooker and by using recipes

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specifically designed for that appliance. Then continue learning by branching out and adapting familiar recipes and go from there. Whether it’s a main dish, one-dish meal, vegetable, soup, dessert or beverage, using the slow cooker will allow you to do other things while your food is cooking. What a treat in this fast-paced, busy life in which we live. Enjoy your slow cooker every chance you get!

• Ask the class: What meals are you going to try cooking in your slow cooker? References

• Ashcraft S, Eyring J. 101 MORE things to do with a slow cooker. Layton, UT. Gibbs Smith, 2004.

• Bates L, Memmott M. Slow cooker recipes and tips. Nephi, UT. • Do It Yourself. Creative uses for dryer sheets. Available at

http://www.doityourself.com/stry/dryersheets#ixzz0fq0YvjJf. Accessed September 6, 2010.

• Hart P. Simplifying slow cooker cooking. Salt Lake City, UT.

• Hopkins M. Introduction to slow cooking. Morgan, UT. USU Extension, 2003.

• Memmott M. Simplicity using a slow cooker. Nephi, UT.

• Fix-it and forget-it slow–cooker magic. Birmingham, AL. Oxmoor House, Inc, 2007.

• Wikipedia. Slow cooker. Available at http://en.wikipedia.org/wiki/Slow_cooker. Accessed September September 6, 2010.

• Taste of Home. Slow cooker recipes & slow cooker tips. Available at http://www.tasteofhome.com/. Accessed September 6, 2010.

• USDA Fact Sheets. Slow cookers and food safety. Available at

• http://www.fsis.usda.gov/FactSheets/Focus_On_Slow_Cooker_Safety/index.asp. 2009. Accessed September 6, 2010.

• USDA. Slow cookers and food safety. Available at

• http://origin-www.fsis.usda.gov/PDF/Slow_Cookers_and_Food_Safety.pdf. 2009. Accessed September 6, 2010.

• Bonet S. 3-Ingredient slow cooker recipes: 200 recipes for memorable meals. Gloucester, MA. Fair Winds Press, 2005.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.

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Size  

Settings  Crock  

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Adapting a Recipe for a Slow Cooker

You can adapt many recipes to be cooked in a slow cooker. To learn some tips see if you can match the statements below with their listed ingredients. Write the number that matches on the line next to the ingredient. There will only be one match for each ingredient. Rice or soups _____ Liquid in normal recipes______ Meats_____ Fats_____ Vegetables____ Seafood and frozen vegetables_____ Dried herbs_____ Fresh herbs_____ Cayenne pepper and Tabasco sauce_______ Cooked noodles, macaroni etc._____ Dry beans_____ Milk based recipes_____ Toppings (crumbs, tomato wedges, grated cheese, etc.)______

1. Tend to become bitter if cooked too long. Use small amounts and add within the last hour of cooking.

2. Cook until slightly tender and add to the slow cooker within the last hour of cooking. 3. Brown these before adding to the slow cooker for extra flavor and eye appeal. 4. Do not precook this item. This cooks quickly and is best added during the last hour of cooking. 5. Generally keep the same amount of liquid as required in the regular recipe when making these

items. 6. Reduce this by 1/3 to 1/2 when converting to a slow cooker. 7. Add these at the beginning of cooking time because the flavor releases slowly into the dish. 8. Remove this before adding to the slow cooker. This will melt with long cooking times and add

unpleasant texture to the finished dish. 9. Add these at the end of cooking so they don’t loose flavor over the long cooking process. 10. This can break down during extended cooking, so add during the last hour of cooking. Condensed

soups are often a good substitute for this for they can be cooked for long periods of time. 11. Add these just before serving. 12. These can be added at the beginning and at the bottom of the pot because they do not often

overcook. Unless of course they are really tender to begin with, then add them closer to the end of cooking.

13. Can be pre-soaked (using overnight or quick-soak method) and cooked for at least 10 minutes prior to adding them to the slow cooker.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.

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Sloooow Cooking Home cooked goodness without the fuss!

Slow Cooking Safety and Cooking Tips

1. Fill your slow cooker ⅔ full for best results. 2. Use thawed foods. Thaw foods in the

refrigerator, not on the counter. 3. Avoid putting the crock through quick

temperature changes. This will cause it to crack.

4. Use a food thermometer to check food doneness.

5. Keep perishable food items refrigerated until you need them.

6. Layer vegetables under meat. Add soft vegetables during the last 45 minutes of cooking time.

7. Allow sufficient cooking time. 8. Don’t lift the slow cooker lid until the

minimum cooking time is reached. This will extend the cooking time for 20-30 more minutes.

Slow Cooker Pinto Beans

2 cups dried pinto beans 8 cups water Optional ingredients: 1 small onion, chopped 2 cloves garlic, minced 1 teaspoon cumin ½ teaspoon pepper ½ teaspoon oregano 1 teaspoon salt Sort beans checking for rocks, dirt, etc. Rinse well. Combine beans and water in slow cooker. Cook on low for 6-8 hours (or overnight) until beans are soft. Add remaining ingredients if desired and cook until onion is tender (about 30 minutes). Beans may be used in any recipe that calls for canned beans, with or without the additional ingredients. They keep in the refrigerator for 3-4 days or may be frozen for later use.

BBQ Pork

6 pork chops* 1 (16 oz) bottle of barbeque sauce Place pork chops in slow cooker. Pour barbeque sauce evenly over the chops. Cook on low for 8 hours. Shred cooked meat with two forks to make pulled pork. * You can use any kind of meat such as a beef roast, pork roast, chicken thighs or legs, etc.

Paprika Chicken

6-8 boneless, skinless chicken breasts Paprika, generous amount, to taste 1 can cream of chicken soup 1 (4 oz.) can mushrooms, do not drain (optional) ¼ cup water if using mushrooms; ½ cup if

omitting Salt and pepper to taste 1 cup light sour cream or plain yogurt Cooked rice, pasta, or mashed potatoes Place chicken in crock-pot; sprinkle with generous amounts of paprika. Pour soup, mushrooms, and water on top of chicken. Salt and pepper to taste. Cover crock-pot; cook on low 6-8 hours or high 2-4 hours. Add sour cream last 30 minutes of cooking. Serve over rice, pasta, or mashed potatoes.  

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.