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Food & Nutrition

All About Food Allergens: Shellfish (FN1832)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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All About Food Allergens: Milk (FN1831)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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All About Food Allergens: Soy (FN1830)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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All About Food Allergens: Wheat (FN1829)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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Home Canning Meat Poultry, Red Meats, Game and Seafood (FN188 (Revised))

Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.

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All About Food Allergens: Peanuts (FN1828)

This publication about food allergies is intended to be used in parent education programs and by high school teachers.

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All About Food Allergens: Eggs (FN1827)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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Field to Fork Summer Squash! (FN1837)

Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.

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Field to Fork Edamame! (FN1836)

Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.

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Do it Yourself Spices

Do It Yourself Spice Mixes (FN1826)

Making your own spice blends is a win-win idea that gives your food a pop of flavor while reducing sodium.

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3 Tips to a Healthier Celebration

3 Tips to a Healthier Celebration (FN1833)

Celebrations such as birthdays or holidays are exciting and memorable times filled with family, friends and food. Nourish your body every time you eat, even when you are celebrating a special day.

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Safe Food for Babies and Children: Introducing Solid Foods to Your Baby (FN1835)

This handout provides general guidance for adding solid foods to the diet of your growing baby. Be sure to consult with your child’s health-care provider for additional information.

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Food Safety Basics

Food Safety Basics: A Reference Guide for Foodservice Operators - FN572

This manual for foodservice operators reviews basic aspects of food sanitation throughout a foodservice operation and provides reference materials on food storage and other aspects of food safety.

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Jerky Making

Jerky Making: then and now - FN580

Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity world wide. Derived from the Spanish word “charqui,” which describes dried meat strips, jerky may be produced using a combination of curing, smoking and drying procedures. Traditionally jerky was made by the use of sun, wind, and smoke from fires as a way to preserve and extend the shelf-life of meat. American Indians mixed berries or suet with the pounded dried meat to make pemmican. Today it is produced from either thin strips of meat (beef, pork, lamb, venison, poultry) or ground and formed meat. Many varieties of commercial seasonings are available for home use as a one-step procedure.

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Home Canning Low-acid Vegetables

Home Canning Low-Acid Vegetables - FN173

The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.

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Get Calcium?

Got Calcium? - FN587

This publication highlights the importance of calcium in your diet. It includes daily calcium recommendations, the amount of calcium in common foods, and suggestions for increasing calcium in your diet.

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Planned-over Food Tips, Menus and Recipes

Now Serving: Tasty, Healthful Meals on a Budget Week 4: Planned-over Food tips, Menus and Recipes - FN1386

Planning menus, shopping for foods and using your leftovers wisely can pay off in many ways. Your family can enjoy healthy meals with lots of variety, and you can stretch your budget. This is the fourth in a series of publications to help you eat well but spend less at the grocery store. It includes sample menus and recipes that you can adapt to meet your family's tastes. It also includes creative ways to make use of your leftovers, which become "planned-overs".

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Make-ahead Meals Save Dinnertime Tonight

Family Meal Times Issue 10: Make-ahead Meals Save Dinnertime Tonight - FN1535

Try something new this week. Start by planning five to seven meals that your family enjoys.

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Brown Baggin' It

Brown Baggin' It; A Guide to Lunches on the Go - FN1416

Follow the tips here to pack a safe and nutritious lunch.

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Lean Pork!

Now Serving Lean Pork - FN1475

Pork can serve as the basis of a wide variety of tasty meals for you and your family. Today’s pork is very lean and healthful to eat. Pork provides a host of vitamins and minerals. Today’s pork has 16 percent less fat and 27 percent less saturated fat compared with pork in 1991. The U.S. Department of Agriculture has analyzed pork for trans-fatty acids (bad fats), and the results confirm that pork contains no artery-clogging trans fat.

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