Education Commons^™

Case Study In The Design And Organization Of A Learning Program: The Food Oils In Africa Network, Jonathan Otto

Master's Capstone Projects

No abstract provided.

Ec90-2502 Perspectives On Nitrates, Gary W. Hergert, Richard A. Wiese, Delynn Hay, William A. Lee, Ann Ziebarth, Richard B. Davis, Constance Kies, Carolyn Bednar, Norman Schneider, Alex Hogg, Robert A. Britton, J. David Aiken

University of Nebraska-Lincoln Extension: Historical Materials

The potential adverse consequences of nitrate on both human and animal health has long been recognized. This extension circular is comprised of six papers that include:

• Nitrogen in our Environment
• Alternatives When Excessive Nitrate is Present in Drinking Water
• Nitrates, Nutrites and Methemoglobinemia
• Nitrates, Nutrities, N-Nitroso Compounds and Nutrition
• Excessive Nitrate/Nitrite Exposure: Nitrate Poisoning and Related Animal Health Effects
• Nitrates and Ground Water Quality Protection Policies

G90-1008 Making The Most Of Your Food Dollars (Revised March 1996), Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide describes strategies for providing good nutrition economically.

Are you spending more of your family budget on food these days? Want to find ways to make your food dollar go further yet provide enjoyable meals? One way is to educate family members in making wise decisions about menu planning, food buying and cooking.

A varied diet of colorful, wholesome foods that you and your family will eat and like is important. There is no need to leave out all favorite foods to cut costs. Use the best buying practices to get the type of food you need. If including …

Ec90-437 Let's Preserve: Tomatoes And Tomato Products, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Several tomato plants can yield lots of fruit. Preserving tomatoes in various ways to serve throughout the year is an excellent way to use your harvest.

This publication provides procedures to safely process a variety of tomato products. The publication Let’s Preserve: Canning Basics: (EC90-434) gives information on boiling water and pressure canners, jar and lid selection, and preparation.

Ec90-435 Let's Preserve: Vegetables And Vegetable Products, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

High quality home canned vegetables can add nutrients and variety to your meals throughout the year. Canning favorite and special products can be a rewarding experience and a source of pride for many people. Vegetables can be safely preserved at home by following the procedures in this publication.

Pressure canning is the only recommended method for canning low-acid vegetables.