Digital Commons Network^™

Cooperative Extension’S Capacity To Address Food Insecurity By Supporting Food Recovery Organizations, H. Lester Schonberger, Lily L. Yang, Melissa Chase, Tiffany Drape, Sarah Misyak, Renee Boyer

The Journal of Extension

Virginia Cooperative Extension (VCE) educators are uniquely positioned to support the food recovery organizations (FROs) which address hunger-related needs resulting from food insecurity. Based on an online survey to measure how VCE educators have engaged with FROs and their experiences, respondents who previously supported FROs did so across multiple programming areas, and those who had not indicated an interest while also experiencing barriers. Respondents also reported the need for context- and audience-specific resources particular to the spectrum of food recovery. Addressing barriers and resource needs through a transdisciplinary eXtension Food Recovery Community of Practice may support educators in doing this …

Minnesota Cottage Food Industry: Insights From Extension Food Safety Education, Morrine Omolo, Regina Mcgoff, Suzanne Driessen, Katherine Brandt, Joanne Slavin, Michael Schmitt

The Journal of Extension

The cottage food industry has become a significant part of the food supply in Minnesota, most likely as a result of the growing consumer demand for locally produced, minimally processed and value-added foods. Using post-training evaluations, we characterized the cottage food producers in Minnesota and assessed the impact of our food safety course. The results showed that the producers are mostly white women (71%), producing and selling a variety of products. The learners gained knowledge to safely produce and handle homemade food products for direct sale to consumers. Majority (80%) of the learners were satisfied with the course.

Improving Nutrition And Food Safety Knowledge Of Small-Scale Fish Processors In Delta State, Nigeria, Grace Adeola Adegoye

Theses and Dissertations

Introduction: Fish is an affordable animal source food that provides nutrition and serves as a source of income for many people especially women in Nigeria. Smoking and sun drying are the processing methods in practice that expose the fish products to possible contaminants which may consequentially negate their nutritive value.

Aim: To improve the knowledge of fish processors on nutrition and safe fish handling.

Methodology: A 3-day participatory training was organized to train 122 fish processors, 95 women, and 25 men. The training was conducted in the three senatorial districts in Delta State, Nigeria. Knowledge was assessed using the pre …

Dependence Of The Content Of Trans-Isomerized Fatty Acids On Hydrogenate Indicators, Karim Karshievich Sattarov, Kahramon Halimovich Majidov

Bulletin of Gulistan State University

There is a growing demand in the world for vegetable oils and products of their processing, in particular, hydrogenated fats. The production of vegetable oils in 2019 was 15.5 million in the USA, 3.8 in Russia, 36.9 in China, 70.8 in Central Asia and 26.8 million tons in Europe. Taking into account the increase in the production of vegetable oils, the demand for the production of margarine products and confectionery fats, which are based on target edible hydrogenated fats, is increasing. The production of margarine products has recently increased to 9500 tons. per year, and the leading positions in its …

Fdst 403/803 – Food Quality Assurance, Byron D. Chaves

UNL Faculty Course Portfolios

Food Science and Technology (FDST) 403: Food Quality Assurance is an upper level required course for FDST undergraduate majors at the University of Nebraska-Lincoln. The course covers food safety regulations, food safety management systems, and statistical process control applied to food safety and quality in food manufacturing. This Peer Review of Teaching Portfolio documents the course analysis and reflection for spring 2021. Two mid-semester student course evaluations were performed on March 1 and April 5, the lecture immediately after the midterm exams. Anonymous paper and online surveys were filled out during class time asking students to reflect on the course …

Marinating Meat Safely, Darlene Christensen

All Current Publications

This publication provides everything you need to know about marinating meat- safety, types, and how-to instructions.

Reducing The Spread Of Infection: Hand Washing, Darlene Christensen

All Current Publications

This publication provides instructions and information on proper hand-washing techniques.

Preparing Your Holiday Turkey Safely, Darlene Christensen

All Current Publications

This publication includes information on buying, thawing, roasting, and carving the holiday turkey.

Cooperative Extension Covid-19_Food Safety Information For Maine Consumers, University Of Maine Cooperative Extension

Cooperative Extension

Food Safety Information for Maine Consumers created by the University of Maine Cooperative Extension.

Food Safety And Risk Of Foodborne Illness At A Food Center Extension: Toolkit For Front-Line Volunteers, Sara Anderson

Doctor of Nursing Practice (DNP) Projects

Background: Foodborne illness is a serious public health issue. One in six Americans has an episode of foodborne illness each year and over 50,000 are hospitalized. Food distribution centers are instrumental in decreasing food insecurity, however, some of the food donated is expired or may be damaged leading to increased risk of foodborne illness.

Purpose: The purpose of this project was to educate front-line volunteers at a local food center regarding food safety.

Methods: A toolkit was developed to teach food safety to the front-line volunteers. Seven classes were given to front-line volunteers including a pre and post intervention …

Shorts, News And Communications Services

Seek

Shorts

• K-State: Where economic engagement excels
• Biologists find male, female live-bearing fish evolve differently
• A discovery for the record books
• Center for Sensory Analysis helping consumers ‘Fight Bac'
• This network planted in safety
• ‘X’cellent power: Physicists create ‘molecular black hole’ using ultra-intense X-ray pulses
• Spice up your life — and your meats
• Raising a stink: Corpse flower experience feast for the eyes, but a sock to the nose

National Food Safety: Training, Education, Extension, Outreach, And Technical Assistance Program And The National Curriculum Stand For Food Protection Professionals, Gerald Wojtala

Professional Agricultural Workers Journal

No abstract provided.

2011 Spring Perspectives - Full Issue (Pdf), Jennifer Torline, Beth Bohn, Rachel Skybetter

Seek

Perspectivesshowcases Kansas State University's range of research, scholarly, and creative activity and discovery. This Spring edition includes highlights

• In Europe and The U.S., Consumer Views On Cloned Products Breed Different Results, A Patented Success, Biologist’s career spent on research to prevent cataracts, Graphene research receives national recognition, Chemist recognized as promising young scientist, The meat of the matter: ready-to-eat products contain few cancerous compounds, Entomologist finds household pests carry same multi-drug resistant bacterial strains found in swine operations, Biosecurity Research Institute enhancing food safety research, A patented success.

Consumer Knowledge And Perceptions Towards Food Safety Practices: Implications For Consumer Education Programs, Amit Sharma, Rama Radhakrishna

Journal of Human Sciences and Extension

Food safety knowledge and perceptions of consumers are important factors in preventing incidence of foodborne illnesses. The purpose of this study was to determine consumers’ knowledge and perceptions towards food safety and practices. In particular, this study assessed knowledge level of consumers related to key food safety practices and determined the perceptions of consumers regarding food safety practices in foodservice operations. Additionally, it determined consumers’ ability to observe food safety practices in foodservice operations. Results revealed that, in general, consumers were knowledgeable about food safety but did not understand certain basic processes of food safety, such as handwashing and preventing …

Accelerating Experience In Food Research, Education, Kelly Hannigan

Seek

The Global Food Systems Initiative, announced by Kansas State University President Kirk Schulz in January 2014, builds on the university’s legacy of leadership in food production, food safety and food security.

Cooking Healthy, Eating Smart (Ches): Evaluating The Feasibility Of Using Volunteers To Deliver Nutrition And Food Safety Education To Rural Older Adults, Morgan Getty

All Theses

Due to their limited resources, rural, older adults in the United States are at risk for poor diet-related health outcomes. Nutrition education is a key component in improving health outcomes in older adults. Cooking Healthy, Eating Smart (CHES) is a nine-lesson curriculum designed to teach rural, older adults culturally appropriate nutrition and food safety information. Funding to hire health professionals to deliver such a curriculum is limited, presenting the need to explore a less expensive mode of dissemination. In this community-based, participatory research study, a formative evaluation and feasibility study were conducted to examine the use of volunteers to deliver …

A Mixed Methods Approach To Food Safety Knowledge, Beliefs And Practices In Hispanic Families With Young Children In Nebraska, Kristen M. Stenger

College of Education and Human Sciences: Dissertations, Theses, and Student Research

This mixed methods study addresses food safety for Hispanic families with young children in Nebraska. A convergent mixed methods design was used, where qualitative and quantitative data were collected in parallel, analyzed separately and then merged in analysis and interpretation. A quantitative food safety knowledge survey (n=90, 52 from focus groups, 38 from piloting the survey), was used to assess the FightBac!™ concepts: Clean, Separate, Cook, Chill, and two additional concepts: foods that increase risk, and groups at increased risk. Qualitative focus groups explored food safety handling beliefs and practices through the lens of the Health Belief Model. Focus groups …

Strategic Discussions For Nebraska: Opportunities For Nebraska -- Food Scarcity, Mary Garbacz

Department of Agricultural Leadership, Education, and Communication: Faculty Publications

Strategic Discussions for Nebraska is a program in the University of Nebraska-Lincoln Institute of Agriculture and Natural Resources that produces an annual publication called Opportunities for Nebraska, focusing on a different topic each year. The publication is produced in hard copy and also is available online at www.sdn.unl.edu.

The content for each publication is produced by UNL students enrolled in a Magazine Writing course each spring semester, taught by the SDN coordinator. Students conduct interviews with UNL researchers and write stories for inclusion in the publication. The interviews are captured on video and are edited into video montages, …

Students @ Play: Serious Games For Learning In Higher Education., Pauline Rooney

Conference papers

The rise of digital games over recent years has been exponential. While many are used for entertainment, digital games have also begun to permeate education — which has lead to the coining of the term ―serious games‖ [1]. Proponents of serious games argue that they hold enormous potential for learning [2], by embodying a range of pedagogical strategies. While some have adopted commercial games for use in the classroom, others have designed games specifically for educational purposes. However, designing complex and realistic serious games with limited budgets and resources is difficult. In addition, achieving a successful balance between the competing …

G05-1573 Meat And Fabrication-Room Temperatures For Food Safety, Alejandro Amezquita, L. Wang, Harshavardhan Thippareddi, Dennis E. Burson, Curtis Weller

University of Nebraska-Lincoln Extension: Historical Materials

Within the last 20 years, several meat-borne pathogenic microorganisms have emerged in the United States, causing numerous outbreaks of disease and death, as well as drastic economical losses.

Guidelines in this NebGuide are suggested for controlling temperature of meat and meat products in fabrication rooms so as to prevent detrimental growth of meat-borne pathogens.

Randy's Return: A Case Study In Food Safety Regulation, Matthew Laposata

Faculty and Research Publications

No abstract provided.

Nf04-604 Barbecue Food Safety, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So, whether the snow is blowing or the sun is shining brightly, it's imporant fo follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

G03-1520 Current Issues Affecting Youth Swine Shows, Rosie Nold

University of Nebraska-Lincoln Extension: Historical Materials

The original purpose of youth livestock shows was two-fold: 1) to provide an educational experience where young people could learn animal management practices, as well as personal/character development; and 2) to recognize the best animals in the industry.

This NebGuide addresses practices which have developed to enhance the appearance of a pig that is to be exhibited, but which may be detrimental to the commercial pork industry.

Food Safety Of Beef - From The Farm To The Table, Charlotte Brennand, Kevin Heaton

All Current Publications

No abstract provided.

Ec98-454 Nutrition For The Older Adult, Wanda Koszewski, Carol Ray, Amy Sutton, Lisa Beretta

University of Nebraska-Lincoln Extension: Historical Materials

Nutrition is important for everyone at any age and is one of the keys to healthy living. We are all overwhelmed with new information about nutrition each day. This publication focuses on nutrition topics specifically related to the elderly.

10 Common Questions About Food Irradiation, Charlotte Brennand

All Current Publications

No abstract provided.

Ec95-817 Nebraska Agricultural Producers Preferences For National Agriculture, And Food Policy After 1995, A.L. (Roy) Frederick, Glenn A. Helmers, Steven L. Elmore

University of Nebraska-Lincoln Extension: Historical Materials

Farmers' preferences are important in the development of farm bills. In that spirit, the Department of Agricultural Economics at the University of Nebraska-Lincoln and the Nebraska Agricultural Statistics Service recently asked a random sample of agricultural producers about their preferences for the 1995 farm bill. Similar surveys were undertaken in 1984 and 1989, prior to the last two farm bills. Each Nebraska survey was part of a larger, national effort. This year, 15 states, scattered across all regions of the United States, participated.

The purpose of this report is to summarize Nebraska producers' views on key issues likely to be …

Food Safety And The Microwave, Georgia Lauritzen

All Current Publications

No abstract provided.

Risks In Foods - What To Do About Them, Charlotte Brennand

All Current Publications

No abstract provided.

G94-1232 Food Safety Self-Inspection For Child Care Facilities, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides a checklist for a self-inspection to aid child care facilities in providing safe food for their clients.

Conduct a self-inspection of your food preparation skills by answering the following questions. Concentrate on one section at a time. Choose a time when food preparation is in progress. Check either "yes" or "no." Questions receiving a "no" answer indicate an area that you need to change.