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Publication Pickle Buckets Can Cause Foodborne Illness!
Using five-gallon pickle buckets and other types of large deep containers for cooling hot foods should be avoided at all costs. While convenient for storage, these containers are much too large to be used for cooling food safely. Food may be stored in these buckets only after it has been properly cooled to refrigeration temperatures.
Located in Food & Nutrition
Publication Troff document Eating for Your Eyes II - Diabetic Retinopathy: Prevention, Treatment and Diet
Diabetic retinopathy is a complication of diabetes that can lead to blindness. Caused by changes in the blood vessels of the retina, diabetic retinopathy is the most common diabetic eye disease. Usually no symptoms are present in the early stages of the disease. As the disease progresses, a person may experience spots in vision or blurred vision.
Located in Food & Nutrition
Publication Food Freezing Basics: Methods of Wrapping
Proper packaging helps keep food from drying out preserves nutritive value, flavor, texture and color.
Located in Food & Nutrition
Publication Food Freezing Basics: Packaging, Loading the Freezer and Refreezing
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 Food & Nutrition
Publication shell script Food Freezing Basics: Freezing Poultry and Fish
This publication guides you through proper techniques for freezing, thawing and preparing poultry and fish.
Located in Food & Nutrition
Publication ODS spreadsheet Food Freezing Basics: Freezing Dairy Products, Eggs and Other Foods
This publication provides basic instructions for freezing dairy products, eggs along with, extra hints for additional foods.
Located in Food & Nutrition
Publication text/texmacs Keep Food Safe from Store to Storage: Shopping Food Safety Facts
Plan your trip around the grocery store, and make it the last stop before going home. Use a shopping list. Shop for nonperishable foods first, followed by frozen and refrigerated items such as meats, fish, eggs, dairy products and deli meats.
Located in Food & Nutrition
Publication The Art and Practice of Sausage Making
Sausage is a convenient food available in a great number of varieties and flavors. Sausages are an excellent source of high quality protein, containing all the essential amino acids in appropriate amounts necessary for growth, maintenance and repair of body tissue. Sausage also provides significant amounts of vitamins and minerals.
Located in Food & Nutrition
Publication MyPlate Plans for Toddlers to Age 7
This chart was designed to provide an estimate of daily food needs based on the recommendations at www.choosemyplate.gov. On the following chart, find the child’s gender, age and activity level. Mark the row with your plan. Visit www.choosemyplate.gov for more information.
Located in Food & Nutrition
Publication MyPlate Plans for 8- to 14-year-olds
This chart was designed to provide an estimate of daily food needs based on the recommendations at www.choosemyplate.gov. On the following chart, find your gender, age and activity level. Mark the row with your plan. Visit www.choosemyplate.gov for more information.
Located in Food & Nutrition
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