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Quality Forage: Storage, Sampling and Measuring - AS-1255
Using proper sampling techniques is essential to obtain a representative sample for moisture determination. For hay, the procedure used will vary, depending on whether sampling is being done from the windrow, bale or stack.
Located in Landing Pages / Livestock
Water Needs and Quality Guidelines for Dairy Cattle - AS1369
Water availability and quality are important to animal health and productivity. Water is supplied by drinking, the feed consumed and metabolic water produced by the oxidation of organic nutrients.
Located in Landing Pages / Environment & Natural Resources
Is Food In My Kitchen a Safety Hazard? - FN492
Follow these food handling guidelines to prevent foodborne illness.
Located in Landing Pages / Food and Nutrition
Food Storage Guide Answers the Question...How long can I store - FN579
This publication provides handling tips and recommendations for storing food in your cupboards, refrigerator or freezer.
Located in Landing Pages / Food and Nutrition
Brown Baggin' It; A Guide to Lunches on the Go - FN1416
Follow the tips here to pack a safe and nutritious lunch.
Located in Landing Pages / Food and Nutrition
Eat Smart: Enjoy Healthier Snacks at Work - FN1398
Are you tempted by bowls of candy and trays of cookies at work? Say no to secondhand sweets, and think twice about the food you offer at meetings and around the office. Are you eating enough fruits, vegetables and whole grains? Eating small, frequent, healthy meals or snacks will keep your energy up and make you less likely to overeat at your next meal.
Located in Landing Pages / Food and Nutrition
Fellowship Food: Nourishing the Body and the Soul - FN1449
Help people stay healthy by providing nourishing options. Many people shortchange themselves on fruits, vegetables and whole grains. Eating a diet rich in these foods can promote good health by helping reduce our risk of heart disease, cancer and other diseases. If you are bringing a dish to a potluck, consider providing the veggies, fruits or whole grains. Bring a large nutrient-rich salad with a variety of greens and sprinkle with dried fruit and nuts or seeds. Bring whole-grain bread or crackers.
Located in Landing Pages / Food and Nutrition
Exploring MyPlate Get Your Calcium-rich Foods - FN723
The dairy group is an important part of the new food icon at www.ChooseMyPlate.gov . MyPlate provides individual recommendations based on age, sex and activity level for each group. The online tool can help you with an eating plan personalized for you.
Located in Landing Pages / Food and Nutrition
Food Freezing Guide - FN403
Freezing is one of the easiest, quickest, most versatile and most convenient methods of preserving foods. Properly frozen foods maintain more of their original color, flavor and texture and generally more of their nutrients than foods preserved by other methods.
Located in Landing Pages / Food and Nutrition
Johne's Disease in Beef and Dairy Herds - V1209
Johne’s (pronounced “yo-knees”) disease is a chronic wasting disease in ruminants caused by the bacterium Mycobacterium avium, subspecies paratuberculosis. This bacterium is closely related to the bacterium that causes tuberculosis in cattle and humans. H.A. Johne, a German veterinarian, fi rst described this disease in 1895; his name is used as the common name for this disease, also known as paratuberculosis.
Located in Landing Pages / Livestock
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