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Latest NDSU Extension Publications
Vegetables are versatile, nutritious, colorful and flavorful. Not only are they naturally low in calories, fat and sodium, but they also are good sources of important vitamins, minerals and dietary fiber. Vegetables do not contain cholesterol. Increasing vegetable consumption can replace foods higher in calories and fat. Vegetables are rich sources of vitamins, particularly A and C. The value of a vegetable as a source of a nutrient is affected both by the amount of the nutrient present and by the amount of the vegetable eaten.
A detailed procedure for determining insulation levels and R-values is described in NDSU Extension Service publication AE1373, "Determining Insulation and Air Infiltration Levels Using an Infrared Thermometer." Use this questionnaire along with an infrared thermometer to identify areas that might need attention.
A simple way to determine if more insulation is needed is to compare the inside temperature of an exterior wall versus an interior wall in the same room using an infrared thermometer. This publication will advise you on doing that.
Never thaw food at room temperature or in warm water. If food is warmer than 40 degrees Fahrenheit, but colder than 140 degrees Fahrenheit, bacteria will multiply quickly.
You don’t need to have a gourmet kitchen to be a good cook, but having some kitchen equipment essentials can make cooking a breeze.