Food and Nutrition

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Food Preparation

Make Your Own Home-canned Condiments (FN1861)

This handout provides a collection of research-tested condiment recipes, including barbecue sauce, ketchup, taco sauce, pickle relish and pepper rings.

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FOCUS ON FRUITS & VEGETABLES: Try Adding Some Fruits and Vegetables to Your Grilling Menu (FN1856)

Grilled fruits and vegetables add color, texture, flavor and nutrition without addingmany calories. Grilling adds a smoky flavor and caramelizes natural sugars to enhance sweetness

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7 Tips for Choosing and Using Healthful Oils and Fats (FN1855)

This publication describes methods to choose, use and store various oils at home.

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FOCUS ON WHOLE FRUITS: Serve More Fruit (FN1846)

Fruit is naturally sweet and provides a source of natural sugar to your diet.

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FOCUS ON WHOLE FRUITS: Add Some Fruit to Your Diet (FN1844)

Many people do not meet the current daily recommendations for fruits (or vegetables). On average, adults need at least 1½ cups of fruit per day.

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FOCUS ON WHOLE FRUITS: Why Eat Fruit? (FN1843)

Fruit is nutritious, colorful and flavorful. Most fruits are naturally low in fat, sodium and calories. Fruit provides many essential nutrients that often are underconsumed, including vitamins C and A and folate, as well as potassium and dietary fiber. Eating more fiber-rich, low-calorie fresh fruit in place of higher-calorie foods can help decrease your overall calorie intake.

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The Windbreak Cookbook Featuring Fruits of Prairie Forests (F1839)

Beside shade and wind protection, many trees provide edible fruits that can be used on our menus. This publication provides information about trees, as well as, many recipes that show how they can be incorporated into our menus.

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