July is National Pickle Month.
Prairie Fare
Mowing and other yardwork count as physical activity.
Following food safety tips prevents foodborne illness from spreading at picnics.
Canned goods do not last forever, so be sure to check dates on foods periodically.
Consider food safety when cooking and eating outdoors.
Sun exposure of 15 minutes, two or three times a week, is enough to produce adequate vitamin D.
Charcuterie boards can make a full meal with all the food groups.
Dark leafy greens are rich in carotenoid pigments and vitamin K.
Fresh and dried herbs can add flavor without salt.
Check your refrigerator and cupboards to ensure you are following safe food storage practices.
By eating seasonally, we get produce at its best quality and often best price.
Ensure hot foods are hot and cold foods are cold before eating foods at a buffet.
Protect your skin when spending time outdoors.
Pets are good for our health on social, physical and emotional levels.
The safest ways are in the refrigerator, in cool water or in a microwave oven.
Kitchens can harbor pathogens if not cleaned and sanitized properly.
Food names and recipes can vary across regions of the U.S.
Foods rich in antioxidants, especially fruits and vegetables, may help slow or prevent oxidative damage.
Even in winter, “spring greens” often are available at the grocery store in ready-to-eat salad mixes.
Adults 50 and over can take a survey to help NDSU Extension develop better programs and materials for adults.
The average family of four loses $1,500 per year to uneaten food.
People who consume breakfast are more likely to meet daily nutrition recommendations.
Consuming ultraprocessed foods can promote a range of health issues.
Sesame is now one of nine common allergens that must be listed on food packages.
Fewer chickens leads to lower egg inventories and higher egg prices.
Unmanaged stress can contribute to physical and mental health problems.
Cooking for one or two may require recipe adjustments and new strategies for using leftovers.
Music can impact many aspects of health.
SMART is an acronym for specific, measurable, achievable, relevant and time-based.
As many as half of all people who live in cold climates are deficient in vitamin D.
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