Education Commons^™

Nf98-357 Alzheimer's Disease And Nutrition, Carol Ray, Wanda M. Koszewski

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact examines diet considerations that should be made for Alzheimer's patients.

Nf97-349 Tips For Eating Healthy When Dining Out, Janice Boyce

University of Nebraska-Lincoln Extension: Historical Materials

The National Restaurant Association reported that Americans spent 44 percent of their food dollars outside the home in 1996, compared to 25 percent in 1955. While more consumers are eating out, they also are requesting foods that are healthier.

How is the food service business responding to consumer demand for foods that are prepared in a healthier way? Both chefs and restaurant owners/managers are adding healthier food choices to their menus. So can you, as a consumer, eat out and be healthy at the same time? Yes. By following the tips given here, consumers can dine on restaurant food and …

Nf97-354 Omega Eggs — A Dietary Source Of N-3 Fatty Acids, Sheila E. Scheideler, Nancy M. Lewis

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact examines the nutritional advantages of Omega eggs.

Ec96-450 Let's Preserve: Meat, Poultry, Fish And Seafood, Julie A. Albrecht, Dennis E. Burson

University of Nebraska-Lincoln Extension: Historical Materials

Canning meat, poultry and seafood is one way to preserve food for the future. This publication provides accurate, up-to-date methods for safe canning of meat, poultry and seafood.

For general directions on how to can, refer to “Let’s Preserve: Canning Basics” EC90-434.

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 …

Nf94-183 Food Guide Pyramid: Milk, Yogurt And Cheese Group, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the Food Guide Pyramid, especially concerning the milk, yogurt and cheese groups.

Nf94-171 Hepatitis A Virus, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Hepatitis A virus.

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.

G95-1233 Food Safety For Child Care Facilities, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide outlines proper techniques for providing safe food in child care facilities.

Children are at high risk for food-borne illnesses. Young children are particularly vulnerable to microbial food-borne diseases because of their under-developed immune systems.

In recent years, reports of food-borne illnesses have made headlines. Most of these outbreaks involved food prepared away from home. Many cases of food-borne illness go unreported because the symptoms are similar to the flu.

Foods contaminated with microorganisms are the cause of food-borne illnesses. Contaminated food does not, however, always taste bad, smell bad, or look bad. Therefore, it is almost impossible to …

Nf94-188 Food Guide Pyramid: Meat, Poultry, Fish, Dry Beans, Eggs & Nut Group, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the Food Guide Pyramid, especially concerning the meat, poultry, fish, dry beans, eggs and nut groups.

Nf94-202 Infant Feeding Requirements In The Child And Adult Care Food Program Meal Pattern, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact addresses issues specific to infants and the Child and Adult Food Care Program as administered by the United States Department of Agriculture.

Nf94-201 The Child And Adult Care Food Program, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the Child and Adult Care Food Program as administered by the United States Department of Agriculture.

Nf93-115 The New Food Label, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact explains the food labels introduced in 1993.

Nf93-130 Food Guide Pyramid For Older Adults, Lisa M. Beretta, Wanda M. Koszewski

University of Nebraska-Lincoln Extension: Historical Materials

The United States Department of Agriculture (USDA) developed the pyramid. It outlines what foods should be eaten each day to promote health.

Ec93-446 Food Storage, Julie A. Albrecht, Margie Lamb

University of Nebraska-Lincoln Extension: Historical Materials

Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrientsk, while reducing the chance of contracting a foodborne illness. This publication discusses ways of handling food and keeping it from spoiling.

Nf93-119 Food Guide Pyramid Breads, Cereals, Rice And Pasta, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the role of breads, cereals, rice and pasta in the food pyramid.

Nf93-117 Food Guide Pyramid Vegetable Group, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the role of vegetables in the food pyramid.

Nf93-116 Food Guide Pyramid Fruit Group, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the food group's importance in the food pyramid.

Nf93-151 Donating Foods, Julie A. Albrecht, Sharon Lauterbach

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses things to consider when donating foods.

Nf92-63 Cholesterol In Your Blood, Harriet Kohn, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses blood cholesterol.

Nf92-103 Food Safety For Babysitters, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food safety for babysitters.

G92-1115 Corn Quality For Industrial Uses, David S. Jackson

University of Nebraska-Lincoln Extension: Historical Materials

Characteristics of corn used by industry are discussed here. Publications frequently refer to the term "Corn Quality," but this term means little without being placed in context. The Official U.S. Standards for Grain defines Corn Quality for typical marketing transactions involving grain marketed in the United States. It rates corn quality based on purity, color, the amount of broken and foreign material, total numbers of damaged kernels (including heat-damaged, sprouted, frosted, weather or ground damaged, moldy, diseased), heat-damaged kernels, stones, moisture, and test weight. Official standards, however, are only useful as general indicators of grain quality.

Ec92-2308 Principles And Practices For Food Sanitation Programs, Susan S. Sumner, Dianne L. Peters

University of Nebraska-Lincoln Extension: Historical Materials

Food plant sanitation programs will vary depending on the type of product produced. All sanitation programs begin wtih a commitment to construct, upgrade, and maintain the food processing system. Follow federal, state and local regulations. This publication will concentrate on your food plant sanitation program and will cover the following areas: plant and grounds, plant construction, equipment, receiving and storage, processing and packaging, warehousing and shipping, cleaning and sanitizing, personal hygiene and food handling.

Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner

University of Nebraska-Lincoln Extension: Historical Materials

This extension circular discusses the microorganisms in food. Bacteria, yeasts, and mold are microorganisms associated with foods. The individual microorganism cannot be seen without the aid of a microscope. Microorganisms may be classified into three groups according to their activity: beneficial, spoilage, and pathogenic. All three microorganisms will be discussed.

Ec92-1248 Growing Squash And Pumpkin For Food And Ornamentation, Laurie Hodges, Frederick P. Baxendale, David S. Wysong

University of Nebraska-Lincoln Extension: Historical Materials

Pumpkin and squash are American members of the plant family Cucurbitaceae. Cucumbers, originally from India, muskmelons from the Middle East, and watermelons from Africa are other members of this important family of vine crops. Squash, like corn, was domesticated by Indians of Central America and spread to the 48 contiguous states of the United tates before the arrival of Columbus. Squash was among the first vegetables to be planted in Nebraska.

These crops can be used in many ways. The quick-growing, tender-skinned summer squash, when harvested and used while still immature, are delicious either steamed and buttered or sliced and …

Rp92-438 Food Additives: What Are They?, Patricia Redlinger, Diane Nelson

University of Nebraska-Lincoln Extension: Historical Materials

Fewer and fewer Americans produce their own food, yet consumers demand and enjoy a food supply that is flavorful, nutritious, convenient, readily available, safe, abundant, varied, and reasonably priced. Food additives and technology make that possible.

This research publication covers what food additive are, why are they used, how they are regulated, and what can individuals do when they are concerned about food additives. It also contains a guide to food additives table.

Nf92-62 Dietary Fiber, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses dietary fiber.

Nf92-57 Food Safety For Temporary Food Service Establishments, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food safety practices for temporary food service establishments.

Nf92-102 Turkey Basics, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the handling and cooking of turkey.