Lynnette Mensah began with the University of Illinois in December, 2002. She received her bachelor's degree in home economics education from Kentucky State University and her master's degree in home economics specializing in foods and nutrition. from Illinois State University. In 1993, Mensah completed an American Dietetics Approved program at Rutgers University. Mensah has worked in the area of food and nutrition education for more than 20 years. She is currently located at the Countryside Extension Center.

While in New Jersey, Mensah worked as an Extension Home Economist and administrator for the Expanded Food and Nutrition Education Program (EFNEP) in Middlesex and Union counties. As an Extension Home Economist for Rutgers Cooperative Extension, Mensah provided leadership and chaired committees on the local, state and national level for organizations such as Healthy Mothers/Healthy Babies Coalition, New Jersey Association of Extension Home Economists (NAEHE) and New Jersey Commission on Hunger. Nationally she has presented at an annual meeting of National Association of Family and Consumer Science (NAFCS) and the National Expanded Food and Nutrition Education Conference in Atlanta, Georgia. Her work experience also includes secondary education and in-patient hospital education.

Since beginning her work with the University of Illinois Extension, Mensah has utilized her expertise and experience in nutrition, food safety and sanitation, meal planning, food preparation, and community nutrition to provide educational outreach, workshops and trainings to many organizations and agencies throughout Chicago, North Suburban Cook County, and Lake County.

Mensah is a certified instructor for the National Restaurant Association's ServSafe Food Safety course. She is also certified to teach the Illinois Department of Public Health 15-hour food service sanitation certification course and the 5-hour Refresher Course. Her special areas of interest include diet, exercise and weight control, healthy cooking, food safety and sanitation, and healthy living to prevent chronic disease.

Extension programs and workshops address issues that have been identified by community leaders for particular target audiences and/or the general public. Examples that are currently available include:

Nutrition, Health, and Wellness

Food and Fitness: Fact or Fiction

The American public is bombarded with weight control programs promising fast and immediate results. Many so-called "experts" tout the benefits of following special diets and the use of special foods and supplements to solve almost any dietary problem. This presentation focuses on some of the "facts and fictions" that influence daily food and lifestyle choices. Time – 60 minutes

Understanding Fat in the Diet

Fat is an important nutrient in the diet. Unfortunately, there is much confusion about how to reduce fat and which fats are "good and bad" for you. This program focuses on making sense of the confusing information about fats and gives suggestions for reducing fat in the diet. Time – 60 to 90 minutes

Fast Food – Is It Making Us Fat?

In today's fast paced world, it has become increasingly difficult to cook and eat most meals at home as much as we used to. "Fast Food" has come to the rescue, but is fast food to blame for making us fat? This program focuses on how to make fast food selections fit into a healthy meal plan. It will also include general information on eating right when eating outside the home. Time – 60 minutes

Exercise Is for Everyone

Physical fitness (exercise) benefits everyone in our society. Regular physical activity has many health benefits including improved cardiovascular health and a decrease in age related deterioration. This this program's focusis on the benefits andtypes of physical activity, as well as ideas for increasing daily physical activity. Some physical activity such as stretching, walking, or chair exercise is a part of the lesson. Comfortable clothes and shoes are necessary. Time – 60 minutes

The RED Plan – Rest, Exercise, and Diet

To take control of your health, you need to realize how much your health depends on your way of life. This program focuses on how rest, exercise and diet work together for a healthy body. Total wellness is the emphasis. Time – 60 to 90 minutes.

Living with Diabetes

Diabetes results from abnormally high amounts of sugar (glucose) found in the blood. If diabetes is diagnosed by your doctor, you will need to be sure to eat a healthy diet. This program will discuss the symptoms and risk factors of diabetes. It will also provide suggestions to those who have been diagnosed; family members; or caregivers some for developing a healthy eating plan and an exercise program. This presentation is an overview and serves as an introduction to the "Dining with Diabetes" workshop series. A recipe from "Dining with Diabetes" will be prepared and shared. Time – 90 minutes

Food Labeling
If a nutrition facts label indicates "20% DV", are you sure you know what that means? Food labels are becoming increasingly important in helping us determine what is in the food we eat. This program focuses on current food labeling laws and how to use food labels to help control dietary intake. Time – 60 - 90 minutes.

Nutrition Q & A

Do you have some questions you'd like answered, such as?

· What's an "omega 3 fatty acid" and where do I get it?

· Are carbohydrates bad for me, and what are they anyway?

· Can nutritional supplements interfere with my medications?

· What's better, butter or margarine?

Learn about new research and ask some of your questions in the area of food, nutrition, and food safety. Let's get together for some Q & A (Questions and Answers). Time – 30 to 60 minutes.

Functional Foods – What You Should Know

Phytochemicals, antioxidants, probiotics, nutraceuticals...These are just a few of the new health concepts becoming more popular in the United States. What do they mean? Are they safe? Do they work? This program offers some answers to these and other questions about functional foods and the role may (or may not) play in health and wellness. Time – 60 minutes.

Calcium- No Bones Without It!

The focus of this program is the prevention of osteoporosis. The program includes information on risk factors for osteoporosis, diet for healthy bones, maximizing bone mass and minimizing bone loss. Recommendations for calcium intake and sources of calcium will be discussed. Time – 60 minutes.

Food Preparation and Food Buying

Healthy Cooking with Herbs

Many people are interested in reducing fat, sugar and salt in the foods they eat. Often when these ingredients are reduced, so is flavor. By learning to use herbs and spices for seasoning, food can be both healthy and tasty. This program provides suggestions on how to add flavor to food with herbs and spices. Participants will see and taste food prepared with herbs and spices. Time - 90 minutes

Quick and Easy Meals

A revolution in the kitchen has been taking place. The way we live has changed the very way our families cook and eat. Families are looking for easy and fast cooking that will provide delicious and nutritious food for all family members. The focus of this program is on time saving strategies to plan quick and healthy meals and share meal planning ideas and easy recipes. Some quick recipes will be prepared and shared. Time – 90 minutes.

Supermarket Survival Skills

Shopping for food on a limited budget is a challenge for many people. This program focuses on helping consumers save money by identifying strategies employed by businesses to encourage consumer spending. Package labeling and meal planning are also a focus of this lesson. Time – 90 minutes.

Eating Healthy on a Vegetarian Diet

A large number of Americans are choosing a vegetarian lifestyle for many reasons, particularly better health. However, maintaining a vegetarian lifestyle can be a challenging transition. This program focuses on the healthful effects of vegetarian diets and how to plan for nutritional adequacy. The program also includes making wise food choices, determining meal patterns, selecting cooking methods, and expanding knowledge about food sources for some important nutrients. Time 60– 90 minutes.

Food Safety

Food Safety in the Home

Food safety is a critical issue in the U.S. Mishandled food is responsible for an estimated 250,000 cases of food borne illnesses every year. Babies, very young children, the elderly, and individuals who are suffering from illnesses such as diabetes, heart disease, HIV or AIDS, are at greatest risk for suffering a food borne illness. This program defines some of thecauses of food borne illnesses and focuses on steps to take in the home to prevent them. Time – 60 minutes

Food Safety for Seniors

Some people – including people over 65- are more likely to get sick from harmful bacteria that can be found in food. Sometimes food borne illnesses are confused with other types of illness. This program focuses on helping senior citizens recognize food borne illness and provides advice on prevention. Time - 60 minutes