We all need to stay cool and hydrated, and protect our skin in the sunny, hot days of summer.
All Food
4-H’ers tested their knowledge of grilling and food safety techniques.
Corn isn’t just food; it’s used to make products such as ethanol, plastics, matchsticks, glue and crayons.
Use current, research-based guidelines for canning, freezing, pickling and drying foods.
Beans are among the best sources of dietary fiber.
Use a research-tested recipe from a university Extension website or the U.S. Department of Agriculture when canning food.
Here are some tips for avoiding foodborne illnesses.
Eating together as a family has many physical, mental and emotional health benefits.
Bell peppers, a great addition to fajitas, also are excellent sources of vitamins C and A, and other nutrients.
Some weeds are edible and can provide vitamins and minerals.
Children, older adults and outdoor workers are especially vulnerable to dehydration.
Measuring cups and spoons, and digital temperature gauges take the guesswork out of modern cooking and baking.
Rhubarb provides vitamins A and C, potassium and fiber, but because of its tartness, it requires a fair amount of added sugar.
Don’t let foodborne illness spoil your outdoor cooking and dining experiences.
Bike riding is fun and has health benefits.
Avoid the temptations of grocery store marketing strategies.
Adding herbs may help you cut down on the amount of salt and fat in your recipes.
Think food safety when selecting and handling fresh produce.
Filling a quart jar with a variety of veggies, fruits, protein and grains can provide you with a balanced meal.
If you are a coffee drinker, you are not alone; nearly two out of three people have coffee daily.
You can make your own chlorine-based sanitizer.
About 90 percent of poisonings happen in homes.
Eggs are a good source of protein and a chemical that helps with brain, nerve and, potentially, memory health.
Vegetarian diets usually are lower in fat and saturated fat.
Tea contains numerous compounds with potential health benefits and even may help with weight management.
Canned, fresh, frozen and dried fruits and vegetables have similar nutrition.
Perishable food should spend no more than two hours at room temperature.
Read food nutrition labels and comparison shop to make the best choices wherever you buy groceries.
Electric pressure cookers let you make everything from main courses to desserts, but don’t use them for canning food.
A website includes fact sheets and links to a wide range of research-based health information.
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