Food and Nutrition

Accessibility


What's New

Food Safety Basics

Food Safety Basics: A Reference Guide for Foodservice Operators - FN572

This manual for foodservice operators reviews basic aspects of food sanitation throughout a foodservice operation and provides reference materials on food storage and other aspects of food safety.

Read More…

2017 Field to Fork Webinars Begin in February

2017 Field to Fork Webinars Begin in February

Free webinars will be held every Wednesday from Feb. 22 to April 26.

Read More…

Try These Tips to Stay Healthy and Save Money in 2017

Try These Tips to Stay Healthy and Save Money in 2017

As we start a new year, many of us set goals. We might want to strengthen our muscles and heart with a more healthful diet and more physical activity. We might want to lose some weight. Maybe we want to save more money for the long term.

Read More…

Promote Family Mealtimes

Promote Family Mealtimes

The NDSU Extension Service is launching a new program called "The Family Table".

Read More…

Pizza Dip

Pizza Dip

This healthy recipe comes from NDSU Extension Service courtesy of the Midwest Dairy Council.

Read More…

Mexican Tortilla Soup

Mexican Tortilla Soup

This healthy recipe comes from NDSU Extension Service.

Read More…

Homemade Vanilla Eggnog

Homemade Vanilla Eggnog

Here’s a delicious recipe for homemade eggnog courtesy of the Midwest Dairy Association. The nutrition analysis was done at NDSU.

Read More…

Jerky Making

Jerky Making: then and now - FN580

Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity world wide. Derived from the Spanish word “charqui,” which describes dried meat strips, jerky may be produced using a combination of curing, smoking and drying procedures. Traditionally jerky was made by the use of sun, wind, and smoke from fires as a way to preserve and extend the shelf-life of meat. American Indians mixed berries or suet with the pounded dried meat to make pemmican. Today it is produced from either thin strips of meat (beef, pork, lamb, venison, poultry) or ground and formed meat. Many varieties of commercial seasonings are available for home use as a one-step procedure.

Read More…

Orange - Cranberry Relish

Orange - Cranberry Relish

This healthy recipe comes from NDSU Extension Service.

Read More…

Mexican Beans and Corn Salad

Mexican Beans and Corn Salad

This healthy recipe comes from NDSU Extension Service.

Read More…

Document Actions

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.