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Food Club Manual, Susan Z. Wilder

SDSU Extension Circulars

In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided focuses on preparation of canned vegetables and fruits, how to increase the use of milk in an individual’s dies, and dining room service and etiquette through the guidance of the Home Economics Department.

Food Club Manual, Susan Z. Wilder

SDSU Extension Circulars

In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided focuses on one’s appearance, measurements, quick breads, cold pack canning, and fruit and vegetable budgets. This information is provided through the guidance of the Home Economics Department.

Adequate Diet For The School Child, Susan Z. Wilder

SDSU Extension Circulars

Every mother is anxious that her children grow into men and women who will be a credit to the home and community from which they come. Probably one of the biggest factors that will help to bring this about is the food that the mother prepares every day and which she trains the children to eat. She does get tired of ever lastingly preparing food and often wonders if she is feeding the right thing for health and growth.

Better Use Of Home Grown Products, Susan Z. Wilder

SDSU Extension Circulars

In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided focuses on the idea of better using one’s home grown products in the areas of the home. This information is provided through the guidance of the Home Economics Department.

The Savers In Cookery, Mary A. Dolve

SDSU Extension Circulars

This circular has been prepared for the Housewife who believes in the Gospel of Rest and Recreation as well as in the Gospel of Work.

The Most Inexpensive Foods Made Attractive, Mary A. Dolve

SDSU Extension Circulars

There is no breakfast dish that will start the boy and girl off to school in the morning or the grown folks to work, as well as a cereal cooked in milk and served with whole milk. The whole cereals are best. There are many cereals on the market, and they may be varied from time to time by the additions of different kinds of fruits such as dates, prunes, apples, etc., so there is no need of having the cereals become monotonous. Cooked breakfast cereals are not used as much as they should be

Meals That Satisfy, Mary A. Dolve

SDSU Extension Circulars

Eating for Health is more important than for the more pleasure and satisfaction of eating. But why not plan your meals for both? The corner stone of the family health and happiness and ultimate success is found in the kind of meals served. The old saying “Tell me what you eat and I’ll tell you what you are” contains a whole lot of truth.

Nutrition Clinic, Eleanor Jackson, Gertrude Peabody

Maine History Documents

A final paper written as part of the completion of a B. S. degree in Home Economics from the University of Maine. Provides a description of a program and statistics from two fourth-grade level classes in Old Town, Maine, public schools. The nutrition clinic provided instruction for eighteen children who were 7% or more underweight, addressing issues of malnutrition.

Donald D. Van Slyke, 1916, The Rockefeller University

Harvey Society Lectures

Dr. Donald D. Van Slyke. The Present Significance of the Amino-Acids in Physiology and Pathology

Lecture delivered January 15th, 1916

Breakfast Foods And Their Relative Value, G.E. Youngburg

Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011)

There are many breakfast food preparations on the market. They are so important, so many claims are made for them by the different manufacturers, so little seems to be generally known both as to, their cost, actual and comparative, and their food values, that it is thought useful to make analyses covering all the different classes and at the same time to gather data which will enable all interested, especially housekeepers, to make an intelligent choice among the many kinds on the market. This is not the first bulletin of its kind to be published. Other Experiment Stations and the …

Addressing Childhood Obesity In Georgia: Past, Present, And Future, Debra L. Kibbe, Emily Anne Vall, Christine Green, Brenda F. Fitzgerald

GHPC Articles

The Trust for America's Health ranks Georgia 17th (16.5%) in the nation for childhood obesity prevalence among youth aged 10-17 years. Georgia has a long history of addressing childhood obesity at the state, regional, and local levels. This report outlines the historical efforts in childhood obesity in Georgia from the mid-1990’s to the present, summarizes current childhood obesity prevention and management strategies, and provides childhood obesity-related data relevant to the current strategies.

Daily Needs, Mary Darling, Janet Wesselman

Historical Documents of the Purdue Cooperative Extension Service

No abstract provided.

Keeping Mobile, Purdue University Cooperative Extension Service

Historical Documents of the Purdue Cooperative Extension Service

No abstract provided.

Periodic Maintenance, Mary Darling, J. Wesselman

Historical Documents of the Purdue Cooperative Extension Service

No abstract provided.

Christmas Dinner , Evelyn B. Spindler

Historical Documents of the Purdue Cooperative Extension Service

No abstract provided.

Managing Community Meals, Mary E. Mennes

Historical Documents of the Purdue Cooperative Extension Service

No abstract provided.