Education Commons^™

Becoming Agricultured: Creating An Agriculture Literacy Podcast For Consumers, Madalyn C. Souza

Agricultural Education and Communication

Today’s consumers want to become more aware of where their food comes from. There is a need and a desire to bridge the gap between consumers and production agriculture. One way to reach consumers is through audio podcasts. Podcasts are digital audio recordings that are streamed online. The podcast Becoming Agricultured will be a platform to show the relationship between agriculture and the environment, food, fiber and energy, animals, lifestyle, the economy and technology. The podcast is aimed to tell agriculture's story through factual research and personal accounts of those involved in different sectors of the agriculture industry and cultivate …

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

From Big Ag To Campus Cafeterias: Intersections Of Food-Supply Networks As Technical Communication Pedagogy, Jessie Lynn Richards, Joshua Lenart, David Sumner, Douglas Christensen

Faculty Publications

This article presents a pedagogical approach to teaching technical and professional writing with an eye toward cultivating awareness and generating informed research among undergraduate students about food production and its various, intricate networks between Big Ag and campus cafeterias. Our pedagogy, influenced by interdisciplinary content, is designed to teach students to differentiate between food processes—such as production versus distribution and consumption—by viewing these networks as communicative practices rather than as inevitable chains or simple functions of one another. Our approach encourages students to locate and analyze differences between interdependent, but seemingly disparate pathways and to make visible communicative intersections that …

Food, Fibre And The Future : Report On Surveys Of Students’ And Teachers’ Knowledge And Understanding Of Primary Industries, Kylie Hillman, Sarah Buckley

Dr Sarah Buckley

Primary Industry plays a vital role in Australian’s economy and society, but the gap between rural and urban communities is growing, contributing to a lack of understanding of where food and other basic necessities of life come from. The goal of the Primary Industries Education Foundation (PIEF) is to provide a source of information on primary industries for educators, to better equip students with not only knowledge about what goes into their food and fibres but also what career opportunities exist in primary industries. In 2010, PIEF contracted the Australian Council for Educational Research (ACER) to design and conduct a …

G73-73 Sweet Potatoes (Revised June 1992), R.E. Neild, Laurie Hodges

Laurie Hodges

Varieties, requirements and culture, harvesting and storage of sweet potatoes. The sweet potato, a member of the morning glory plant family, is native to tropical America. It is an important food plant in warmer regions of the world and is adapted to southeastern Nebraska. Sweet potatoes may be boiled, baked, fried, or candied. They have high food value. Varieties with deeply yellow colored roots are a good source of vitamin A.

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

Laurie Hodges

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 …

Food, Fibre And The Future : Report On Surveys Of Students’ And Teachers’ Knowledge And Understanding Of Primary Industries, Kylie Hillman, Sarah Buckley

Kylie Hillman

Primary Industry plays a vital role in Australian’s economy and society, but the gap between rural and urban communities is growing, contributing to a lack of understanding of where food and other basic necessities of life come from. The goal of the Primary Industries Education Foundation (PIEF) is to provide a source of information on primary industries for educators, to better equip students with not only knowledge about what goes into their food and fibres but also what career opportunities exist in primary industries. In 2010, PIEF contracted the Australian Council for Educational Research (ACER) to design and conduct a …

Food, Fibre And The Future : Report On Surveys Of Students’ And Teachers’ Knowledge And Understanding Of Primary Industries, Kylie Hillman, Sarah Buckley

National Surveys

Primary Industry plays a vital role in Australian’s economy and society, but the gap between rural and urban communities is growing, contributing to a lack of understanding of where food and other basic necessities of life come from. The goal of the Primary Industries Education Foundation (PIEF) is to provide a source of information on primary industries for educators, to better equip students with not only knowledge about what goes into their food and fibres but also what career opportunities exist in primary industries. In 2010, PIEF contracted the Australian Council for Educational Research (ACER) to design and conduct a …

Promoting Locally Grown Foods In Schools Through Developed Classroom Curriculum And Foodservice Educational Tools, Meredith F. Carter

Senior Honors Projects

The Massachusetts’ Farm-to-School Project has worked for years to bring local farmers and school districts together. Focused on improving the markets and economic stability of farmers, while also improving the quality of foods available to students, the project implemented the first annual “Massachusetts Harvest for Students Week” during the week of September 24, 2007. As part of Harvest Week, selected schools in Massachusetts purchased and served foods grown and made by local farmers. Marketing materials were used in the participating school cafeterias, and classroom education regarding local agriculture, nutrition, and sustainability was provided. Harvest Week had the potential to improve …

Food Safety Self Inspection Form, Donna Kraus, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Food preparation issues such as records, reheating, cooking temperatures, cooling, holding times and temperatures, separation and segmentation, personnel and personal contact with foods are examined.

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.

Nf04-605 Smoking Meat And Poultry, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry and turkey breasts. This slow cooking technique keeps them tender, too.

Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. Use these simple guidelines for smoking food safely.

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.

G03-1508 Food For Babies, Alice Henneman, H. Darlene Pohlman

University of Nebraska-Lincoln Extension: Historical Materials

Good nutrition is vital for a baby's growth and development. What you feed your baby in the first year of life is very important because this is when your baby grows most rapidly. Babies usually triple their birth weight in the first year.

This NebGuide explains how to add solid food to your baby's diet.

G03-1508 Food For Babies, H. Darlene Pohlman, Alice Henneman

University of Nebraska-Lincoln Extension: Historical Materials

Good nutrition is vital for a baby's growth and development. The time to start semisolid or solid food depends on your baby's development.

This NebGuide explains how to add solid food to your baby's diet.

Ec01-150 Range Judging Handbook And Contest Guide For Nebraska, James T. Nichols, Peter N. Jensen

University of Nebraska-Lincoln Extension: Historical Materials

Range judging contests can be a challenging and effective learning tool for everyone - youth, adults, beginners, professionals - whether from rural or urban areas. This circular provides information about Nebraska's rangelands and grasslands. It is designed to help individuals and teams prepare for range judging contests and to learn more about rangeland and its management. Each of the nine sections that follow corresponds to a section on the range judging scorecard used in contests.

Ec01-107 Nebraska Proso, Sunflower, Pulse Crop, Amaranth, Oat And Spring Wheat Variety Tests 2001, David D. Baltensperger, Glen E. Frickel, Robert N. Klein, James Krall, Jack Cecil, James Hain, Clair Stymiest, John Rickertson, Jerry Nachtman, Lenis Alton Nelson, P. Stephen Baenziger, B. Todd Campbell

University of Nebraska-Lincoln Extension: Historical Materials

This circular is a progress report of spring small grain trials grown throughout Nebraska, and proso, amaranth, sunflower, and pulse crop variety trials conducted by the Panhandle Research and Extension Center, Scottsbluff, and the High Plains Agricultural Laboratory, Sidney. Conduct of the experiments and publication of results is a joint effort of the Agricutlural Research Division and the Cooperative Extension Service.

Nf01-499 Tips For Eating Out, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

To make healthy choices when you eat out, use the Dietary Guidelines for Americans to pick up some tips on ordering foods at a restaurant.

Learning About Foods And Locations, Behave

All Current Publications

This publication discusses the different ways that animals learn and adapt by being in different places and experiencing different things.

G98-1364 Feeding Children Ages 2 To 5, H. Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide defines nutritional needs and healthy eating patterns for children ages 2 to 5.

Children Grow at Their Own Rate

Children move though growth spurts throughout childhood. Usually, a child will grow about 2 1/2 inches and gain about four or five pounds each year between the ages of 2 and 5. By 15 months old, most children have developed enough fine motor skills to feed themselves without help, if allowed to do so. Appetites vary with young children as well as adults. Parents and caregivers need to help promote a healthy pattern of eating rather than using controlling …

Nf98-393 Nebraska's Child And Adult Care Food Program, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact outlines the Nebraska Child and Adult Food Care Program.

Nf98-391 Nebraska's Child And Adult Care Food Program Meal Pattern For Infants, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact provides meal information regarding dietary recommendations for infants by the Nebraska Child and Adult Food Care Program.

Nf98-360 Cooking With Bison Meat, Berdine Maginnis, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact provides information about bison as an alternate meat source.

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.