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Seniors and Food Safety: To Market, To Market - FN700
This publication provides you with tips to prevent foodborne illness, beginning with the trip to the supermarket and ending with the proper temperatures the food should be cooked.
Located in Landing Pages / Food and Nutrition
Now Serving: Nutritious After School Snacks - FN1379
Providing nutritious snacks doesn’t have to be expensive but you may need to do some planning to make them readily available for your child. Getting kids to eat fruits and vegetables can be difficult. Make snack time fun. For example, provide a variety of cut-up fruits and vegetables and let your kids create their own kabobs. You also may want to try serving vegetables with low-fat dip to make them more appealing.
Located in Landing Pages / Food and Nutrition
Now Serving: Recipe Makeovers - FN1447
Learn to prepare your old family favorites in new, healthier ways with these recipe makeovers. Not all recipes need a makeover. If you can answer yes to the following questions, the recipe might be right for a makeover.
Located in Landing Pages / Food and Nutrition
Vary Your Veggies: Why Eat Vegetables - FN1452
Vegetables are versatile, nutritious, colorful and flavorful. Not only are they naturally low in calories, fat and sodium, but they also are good sources of important vitamins, minerals and dietary fiber. Vegetables do not contain cholesterol. Increasing vegetable consumption can replace foods higher in calories and fat. Vegetables are rich sources of vitamins, particularly A and C. The value of a vegetable as a source of a nutrient is affected both by the amount of the nutrient present and by the amount of the vegetable eaten.
Located in Landing Pages / Food and Nutrition
Vary Your Veggies: How to Prepare Vegetables - FN1453
Try something new! To take advantage of all their benefits, eat a variety of colors every day and vary your cooking methods to add variety to your menus. Cooking methods: microwave, steam, sitr-fry, pan, bake, broil.
Located in Landing Pages / Food and Nutrition
Vary Your Veggies: Serve More Vegetables - FN1455
Most adults and children need 2 to 3 cups of vegetables per day, but the amount varies depending on age, gender and amount of physical activity.
Located in Landing Pages / Food and Nutrition
Now Serving: Lean Beef - FN711
Beef is a versatile menu item whether you’re cooking for one, two or a crowd. Beef provides protein, vitamins and minerals. A typical serving size for beef and other meat is 3 ounces, which is about the size of a deck of cards. A 3-ounce serving of lean ground beef has about 180 calories, 10 grams of fat and 15 percent of the daily recommendation for iron.
Located in Landing Pages / Food and Nutrition
Vary Your Veggies: How to Select and Store Vegetables - FN1456
What veggies are in your refrigerator, freezer or pantry?
Located in Landing Pages / Food and Nutrition
Now Serving: Nutritious Snacks for Preschoolers - FN1380
A child’s small tummy usually cannot hold enough at meals to keep him or her satisfied until the next meal. Kids younger than 6 may need to eat two to three snacks a day because they usually can’t meet their daily requirements in just three meals. Think of snacks as minimeals to help fill the gaps in their diets. Children should be getting the majority of their calories from a variety of grains (preferably whole grains), vegetables, fruits, milk products and lean protein sources.
Located in Landing Pages / Food and Nutrition
Cooking 101: Equipping Your Kitchen - FN1472
You don’t need to have a gourmet kitchen to be a good cook, but having some kitchen equipment essentials can make cooking a breeze.
Located in Landing Pages / Food and Nutrition
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