Education Commons^™

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.

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.

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.

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.

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

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses blood cholesterol.

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.

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.

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.

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

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food safety for babysitters.

Nf92-100 Food Safety Thermometer, Julie A. Albrecht, Susan S. Sumner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact offers a food thermometer for food safety.

Nf92-96 Nebraska Master Mix, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact offers a master mix and many recipies for quick breads.

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 …

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.

Nf92-99 Emergency Food Safety, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact offers suggestions for saving food after natural disasters.

Nf92-62 Dietary Fiber, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses dietary fiber.

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.

Nf91-35 Amaranth Grain Production In Nebraska, David D. Baltensperger, Drew J. Lyon, Lenis Alton Nelson, Alan J. Corr

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses amaranth grain production in Nebraska.

Nf91-32 A Quick Consumer Guide To Safe Food Handling, Dennis Burson, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact provides strategies to avoid foodborne illnesses.

Dublin College Catering 1941-1991 (Cathal Brugha St, Dublin 1), Noel O'Connor

Other resources

This book was compiled to celebrate the 50th Anniversary of the Dublin College of Catering, Cathal Brugha Street in 1991. This college has played a central role in the development of education for the hotel, catering and tourism industry in Ireland over these 50 years leading up to 1991. As the College (now referred to as The College of Arts and Tourism, enters 2019, the work continues servicing the educational and skills needs of wider culinary and hospitality industries in Ireland and abroad).

Nf91-34 Food Safety For Farmers' Market Vendors, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food safety issues for farmers' market vendors.

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.

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.

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

Heg75-12 Nebraska Master Mix, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

The Nebraska Master Mix can be used to make many dishes easily. The homemade mix offers the advantage, over bought mixes, of choosing your own combination of ingredients. For example, you may want to try the whole wheat version with margarine for a deliciously different mix. Simple meals and leftovers can be sparked up by adding a homemade hotbread or other food made from the Nebraska Master Mix.

The Nebraska Master Mix is lower in fat than some but gives very good results. Sugar has been reduced in some of the recipes, but other ingredients have been used to enhance …