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Good Nutrition for Busy Families (FN1432 Revised)

With work, meetings and school activities, families have many distractions that keep them away from the family table. Eating together, however, has many benefits. Family meals promote communication skills, cooperation, cooking skills and table manners. Families who eat together also tend to eat more nutritiously. Further, children who help prepare a meal tend to eat the food prepared.

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Eat Smart: Cook Food Safely in a Microwave Oven (FN1622)

Did you know? The microwave oven was invented when a scientist walked by a magnetron (experimental microwave tube) and the chocolate bar in his pocket melted. Do microwaves make food radioactive? No. Using a microwave is a quick and easy way to cook or reheat food. You should reheat food to “steaming hot” (165 degrees or higher) to kill harmful bacteria that could make you sick.

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Pulses: The Perfect Food, Healthy to Eat, Healthy to Grow; Peas-Lentils-Chickpeas (FN1508)

Pulses, which include chickpeas/garbanzo beans, dry peas and lentils, are increasingly being recognized for their role in promoting good health. Researchers have reported that regular consumption of pulses may reduce the risk of heart disease, diabetes and certain types of cancer. Pulses are a versatile, easy-to-prepare ingredient that can be used in entrees, salads, breads and desserts.

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Food Freezing Basics: Methods of Wrapping (FN613)

Proper packaging helps keep food from drying out preserves nutritive value, flavor, texture and color.

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Make Your Own Home-canned Condiments (FN1861)

This handout provides a collection of research-tested condiment recipes, including barbecue sauce, ketchup, taco sauce, pickle relish and pepper rings.

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FOCUS ON FRUITS & VEGETABLES: Try Adding Some Fruits and Vegetables to Your Grilling Menu (FN1856)

Grilled fruits and vegetables add color, texture, flavor and nutrition without addingmany calories. Grilling adds a smoky flavor and caramelizes natural sugars to enhance sweetness

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7 Tips for Choosing and Using Healthful Oils and Fats (FN1855)

This publication describes methods to choose, use and store various oils at home.

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FOCUS ON WHOLE FRUITS: Serve More Fruit (FN1846)

Fruit is naturally sweet and provides a source of natural sugar to your diet.

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FOCUS ON WHOLE FRUITS: Add Some Fruit to Your Diet (FN1844)

Many people do not meet the current daily recommendations for fruits (or vegetables). On average, adults need at least 1½ cups of fruit per day.

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FOCUS ON WHOLE FRUITS: Why Eat Fruit? (FN1843)

Fruit is nutritious, colorful and flavorful. Most fruits are naturally low in fat, sodium and calories. Fruit provides many essential nutrients that often are underconsumed, including vitamins C and A and folate, as well as potassium and dietary fiber. Eating more fiber-rich, low-calorie fresh fruit in place of higher-calorie foods can help decrease your overall calorie intake.

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The Windbreak Cookbook Featuring Fruits of Prairie Forests (F1839)

Beside shade and wind protection, many trees provide edible fruits that can be used on our menus. This publication provides information about trees, as well as, many recipes that show how they can be incorporated into our menus.

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From Orchard to Table: Apples! (FN1847)

Research continues to show that the fiber and natural antioxidants and other phytochemicals ("plant chemicals") in apples may help prevent chronic diseases. Learn about growing apple trees, apples and health, and how to preserve and prepare apples.

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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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