Food & Nutrition
Food Safety Guidelines for Emergency Mass Feeding Shelters-Facility/Equipment Safety Poster - DE1545
This poster gives the guidelines for facility/equipment used in emergency mass feeding shelters.
Food Safety Guidelines for Emergency Mass Feeding Shelters-Safe Food Handling Poster - DE1544
This poster gives the guidelines for emergency mass feeding shelters.
Keep Hot Foods Hot and Cold Foods Cold: A Foodservice Guide to Thermometers and Safe Temperatures - FN712
Chef's should not depend on their instincts, cooking time, oven temperature or product appearance to determine when a product is done: thermometers are important tools for protecting foods.
Have a Healthy Heart - FN589
On average, your heart beats about 100,000 times per day, pumping nutrients and oxygen throughout the body. Taking this hard-working group of muscles for granted can be easy. Heart disease is the leading cause of death for both men and women in the United States. The purpose of this publication is to increase awareness of heart disease risk factors for women and ways for everyone to improve heart health through lifestyle choices. Having regular checkups and discussing any health-related issues with your physician or health-care provider is important.
Field to Fork Winter Squash! - FN1801
Squash has been used as a nutritious food for thousands of years in North America. You might find buttercup, butternut, acorn and/or spaghetti squash in your local grocery store. Botanists consider squash to be a fruit, but it is used as a vegetable on menus.
Field to Fork Tomatoes! - FN1800
Botanically, a tomato is classified as a fruit because it has seeds and is derived from flower tissue. Nutritionists consider tomatoes to be “vegetables” on the menu. Tomatoes can be frozen, canned or dried, so we can enjoy them year-round.
Field to Fork Sweet Corn! - FN1799
Sweet corn on the cob (or off the cob) is a tasty addition to meals. Corn, also called “maize,” is sold by color, not variety (white, yellow or bicolor). Corn can be preserved in different ways to be enjoyed year-round.
Field to Fork Snap Beans! - FN1798
Snap beans are delicious vegetables that are easy for people of all ages to grow. They are easy to preserve, so we can enjoy them year-round.
Field to Fork Raspberries! - FN1797
Raspberries are part of the rose family, and numerous varieties are available. The low-calorie fruits add flavor, color and nutrition to your menu.
Field to Fork Pumpkins! - FN1796
Pumpkins are one of the colorful symbols of autumn. Most people think of using them solely for the purpose of carving and displaying, but pumpkin can be used in many ways on your menu, including soups and desserts. Try roasting the seeds for a crunchy snack.
Field to Fork Potatoes! - FN1795
More than 5,000 varieties of potatoes are grown throughout the world. The average person in the U.S. eats 124 pounds of potatoes every year. Potatoes can be used in a wide variety of recipes.
Field to Fork Onions! - FN1794
Many types of onions are available to grow and use. Onions are ranked sixth among the world’s leading vegetable crops. On average, people eat about 20 pounds of onions a year.
Field to Fork Leafy Greens! - FN1793
Leafy greens include lettuce, spinach, Swiss chard, kale and arugula. They are easy to grow and prepare, and provide a wide variety of nutrients.
Field to Fork Apples! - FN1792
Apples are members of the rose family, and more than 7,500 varieties are grown throughout the world. Apples can be eaten fresh, frozen, canned or dried.
Field to Fork Summer Squash! - FN1837
Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.
Field to Fork Cilantro - FN1933
Learn about growing, storing and preserving cilantro, and view cooking tips and recipes.
Field to Fork Mint - FN1937
Learn about growing, storing and preserving mint, and view cooking tips and recipes using mint.
Field to Fork Rosemary - FN1936
Learn about growing, storing and preserving rosemary, and view cooking tips and recipes using rosemary.
Field to Fork Basil - FN1935
Learn about growing, storing and preserving basil, and view cooking tips and recipes using basil.
Field to Fork Dill - FN1934
Learn about growing, storing and preserving dill, and view cooking tips and recipes using dill.
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