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Eating During Pregnancy

Safe and Healthy Eating During Pregnancy - FN657

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.

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Becoming a Grill Master

Quick Facts:Becoming the Grill Master - FN1412

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.

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Helathy Meals in Less Than 30 Minutes

Cooking 101 Week 5 Healthy Meals in Less Than 30 Minutes - FN1560

Many people are pressed for time, but making a meal does not have to be a time-consuming task. With a few helpful tips, cooking a quick and healthful meal will be a breeze.

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Putting a Healthy Spin on Prepackaged Favorites

Cooking 101 Week 6 Putting a Healthy Spin on Prepackaged Favorites- FN1561

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

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Healthy Eating on the Run

Healthy Eating on the Run - FN1474

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.

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Onions!

Field to Fork Onions! - FN1794

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.

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Leafy Greens!

Field to Fork Leafy Greens! - FN1793

Leafy greens include lettuce, spinach, Swiss chard, kale and arugula. They are easy to grow and prepare, and provide a wide variety of nutrients.

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Field to Fork Apples!

Field to Fork Apples! - FN1792

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.

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Winter Squash!

Field to Fork Winter Squash! - FN1801

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.

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Tomatoes!

Field to Fork Tomatoes! - FN1800

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.

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Sweet Corn!

Field to Fork Sweet Corn! - FN1799

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.

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Snap Beans!

Field to Fork Snap Beans! - FN1798

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.

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Raspberries!

Field to Fork Raspberries! - FN1797

Raspberries are part of the rose family, and numerous varieties are available. The low-calorie fruits add flavor, color and nutrition to your menu.

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Pumpkins!

Field to Fork Pumpkins! - FN1796

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.

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Potaotes!

Field to Fork Potatoes! - FN1795

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.

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Harvesting Herbs

From Garden to Table: Harvesting Herbs for Healthy Eating - H1267

Herbs have been used for cooking, medicine, aromatherapy, religious ceremonies, pest control, and simply for decoration, since pre-Biblical times. The purpose of this publication is to serve as a guide in growing and using herbs for culinary purposes.

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Leafy Greens!

From Garden to Table: Leafy Greens! - H1754

Learn how to successfully grow leafy greens such as lettuce, spinach, kale, Swiss chard, and more. After harvesting your bountiful greens, prepare them using one of these delicious recipes.

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Making Freezer Meals

On the Pulse of Healthful Eating: Making Freezer Meals With Lentils, Chickpeas and Split Peas - FN1787

This publication provides background on making freezer meals featuring pulse recipes.

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Gardening with Children

Gardening With Children - FN1372

This publication summarizes the benefits of gardening with children and provide information about basic garden preparation, tools and resources for parents/adults.

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Hot Tips About Food Storage

Cooking 101: Hot Tips About Food Storage - FN1473

Never thaw food at room temperature or in warm water. If food is warmer than 40 degrees Fahrenheit, but colder than 140 degrees Fahrenheit, bacteria will multiply quickly.

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