Food & Nutrition
Freezing is one of the easiest methods of preserving foods. Following the guidelines in this circular will help ensure that your frozen fruits remain nutritious and high in quality.
Keep your grill season safe with the guidelines outlined in this publication.
During pregnancy, women are more vulnerable to food-borne illness because of hormone changes that lower immunity. Fortunately, most cases of food-borne illness can be prevented by following the guidelines provided in this publication.
A good cook needs good tools. He or she needs to know where to find them in the kitchen.
You are many things. You are a muscle mover, blood pumper, thinker, calorie burner and nutrient user. You are all these things and much more! You're a walking, talking, munching, crunching person. You are on the move.
Shopping for healthful foods doesn’t have to put a dent in your budget, and it doesn’t have to be hard. Learn what product labels mean and some tips to make your grocery shopping easier.
Imagine you are planning your grocery list. You know you have limited time to prepare meals and snacks each day. Many people struggle to make healthful food choices with today´s busy schedules.
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.
Leafy greens include lettuce, spinach, Swiss chard, kale and arugula. They are easy to grow and prepare, and provide a wide variety of nutrients.
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.
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.
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.
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.
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.
Raspberries are part of the rose family, and numerous varieties are available. The low-calorie fruits add flavor, color and nutrition to your menu.
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.
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.
Have you thought about your heart lately? 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. This is the condensed version of the 8 page FN589, "Have a Healthy Heart".
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.
Soy is a plant native to Asia and has been a staple in the Asian diet for more than 5,000 years. Large-scale soybean cultivation did not start in the U.S. until around World War II. Today, the Midwestern U.S. produces about half of the world’s supply of soybeans.