Pulse foods include chickpeas (or garbanzo beans), lentils and split peas. These inexpensive foods provide protein, complex carbohydrates, and several vitamins and minerals. Like other plant-based foods, they contain no cholesterol and little fat or sodium. They are an excellent source of fiber and folate, along with many other vitamins and minerals.
Physical activity helps build and maintain a strong body. Be active every day! Kids need 60 minutes of physical activity most days of the week. Adults need at least 30 minutes of physical activity to stay healthy.
Learn best practices for using metal two-piece closures for home-based canning and ensuring a safe seal on canning jars.
Many people do not have a lot of time to devote to meal preparation. While many convenience foods are available, some are high in sodium or fat. You can make these foods more nutritious without doing a lot of work. From Cooking 101 (Week 6) Quick and Easy Menus, Recipes and Tips for Singles and Couples
Nearly 29.1 million Americans have diabetes, according to estimates from the Centers for Disease Control and Prevention (CDC). In addition, an estimated 86 million U.S. adults have prediabetes. Prediabetes affects 35 percent of adults age 20 and older and half of Americans
Learn about vitamin D requirements, sources and health facts.
Water-bath canning is a method of preserving high-acid foods. Fresh foods contain a high percentage of water, which makes them very perishable. High-acid foods can be preserved safely when they reach temperatures provided by a boiling water-bath canner. To kill harmful molds, yeasts and some bacteria, processing using the boiling water-bath method ensures the safety of preserved produce. However, this method does not provide high enough temperatures to destroy botulinum spores in low-acid foods such as vegetables.
You may have noticed an increased number of gluten-free products at your grocery store. Gluten-free products have reached billions of dollars in sales. However, consumers still may be unsure of what gluten is and reasons for gluten-free diets.
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. Many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods.
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods.
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. Many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods
Research has shown that certain strategies can be implemented in the cafeteria setting that may help students make more nutritious food choices.
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. Many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods
When done right, grilling can be one of the more healthful ways to prepare food. Preparing meats and poultry on the grill allows excess fat to drip away. Very little fat needs to be added to foods cooked on the grill.
Who knew an entire meal could be prepared on the grill? Try these recipes the next time you want to ignite your guests' taste buds.
Your favorite team is winning and you just watched the best half-time show you have ever seen. You reach into the bowl of crunch snacks and discover it's empty. How did that happen? Included in this publication are tips to manage snacking, ideas on how to make snacks healthier, along with recipes to enjoy.
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.
Babysitting is a great way to earn money, help neighbors and gain job experience. It’s a big responsibility, too. When parents trust you to babysit, they are placing their children’s health and safety in your hands.
Every child is at risk of choking: Older infants and children less than 5 years old easily can choke on food, toys and household objects. A single choking incident may result in death, permanent brain damage due to lack of oxygen and other complications associated with airway blockage. This publication provides tips on choking prevention.
As a parent, you most likely will need a babysitter to look after your children at some time. Infants and young children are especially vulnerable to foodborne illness, and even a small error in food preparation can cause severe illness. Making sure your babysitter is prepared to provide care safely will assure a positive experience for both you and your sitter.
Infants and young children are most at risk for foodborne illness because their immune systems are not fully developed. Follow the tips in this publication to keep breast milk, formula and baby food safe for babies.
This poster gives the guidelines for emergency mass feeding shelters.
James L. Smith, a microbiologist with the U.S. Department of Agriculture, wanted to find the answer to the question of why seniors are more at risk for foodborne illness. He reviewed data from foodborne outbreaks at nursing homes, and compared the immune and digestive systems of seniors and younger individuals, as well as evaluating the overall physical well-being of seniors.
Many of the feeding practices you used with your own children may no longer be advocated for today’s infants and toddlers. Let’s take a look at the food safety implications of feeding a special new person in your life.
Smart food choices can help reduce the risk for chronic diseases, such as heart disease, cancer, diabetes, stroke and osteoporosis. These are the leading cause of death and disability among Americans.
Prevent foodborne illness with these four simple steps to prepare food safely at home
Let’s practice our food sodium knowledge by modifying a chili recipe.
Did you know that proper hand washing is the single most important way to help prevent the spread of illness? Clean your hands thoroughly to help prevent germs from spreading from person to person and throughout a community.
Taking time to strengthen relationships over a cup of tea can be good for emotional and physical health. The tea warms your body and adds health-promoting substances to the diet. The time spent in conversation with a friend or family member can strengthen those important social bonds that enhance health and well-being.
Keep washed, ready-to-eat vegetables on hand and easy to find. How many times does someone in your family open the refrigerator door to see what there is to eat and take one of the first foods he or she sees? So let the cleaned vegetables be seen first. Also, set them out when meals and snacks are eaten. On the run? Cut up some veggies and put them in zip-top bags. Stop in the produce department to see if some vegetables are cut up and ready to eat for a snack. If you do not have a cooler or refrigerator nearby, remember to eat cut-up produce within two hours for safety.