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Food & Nutrition

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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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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Eat Better - Eat Together

Family Meals Times Eat Better - Eat Together Issue 3 - FN1528

Research has shown that when children eat with families, their overall nutrition and diets improve.

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Meals with Help from Teens!

Now Serving: Meals with Help from Teens - FN706

More children and teenagers are eating meals and snacks away from their home and family. Encouraging teens to help prepare food and clean up can help busy families manage their time. Teens learn important cooking skills and have fun, too. Cooking promotes creativity and helps teens form good eating behaviors that will last a lifetime.

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Can we Talk? About Folic Acid

Can We Talk About Folic Acid - FN704

What is It? OK, so you’ll think about taking folic acid, but what is it exactly? Folic acid is a human-made form of the B vitamin folate, and is necessary for making new, healthy cells in the body. Everyone Needs It Recent studies have shown that folic acid may reduce the risk of cardiac disease and certain types of cancers. Some studies suggest it also might help lower the risk of getting Alzheimer’s disease.

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Lean Beef!

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.

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Focus on Fruits

Exploring MyPlate Focus on Fruits - FN722

Fruits are a great source of vitamins, minerals, fiber and phytochemicals (“phyto” means plant). The usual sweetness of fruits makes them an enjoyable food.

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Now More Grains!

Now Serving: More Whole Grains - FN695

Children who eat more often with their families eat a healthier diet, including more grains, fruits, vegetables and other nutritious foods. Grain foods, such as pasta, bread and rice, provide energy, vitamins and minerals. USDA’s MyPlate recommends that we make at least half our grains whole. The recommendations for grain foods are in “ounce equivalents.” Enjoy 3 or more ounce equivalents of whole-grain foods every day.

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Invite Kids Into the Kitchen

Family Meal Times Invite Kids Into the Kitchen Issue 9 - FN1534

Cooking can be a recipe for building relationships and learning important life skills.

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Grocery Shopping Made Easy

Cooking 101 Week 4 Grocery Shopping Made Easy - FN1559

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.

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