Life Sciences Commons^™

Ec05-473 Functional Foods, Theresa Herring, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Just as consumers grew weary of hearing about the bombardment of foods that contain unhealthy, disease-causing components, researchers and nutrition educators have shifted their focus to the study and promotion of functional foods. Foods that have physiologically active components, which can improve one's health and prevent disease beyond that of one's essential daily nutritional requirements, are called functional foods.

This Extension Circular defines functional foods. It reviews food label rules for functional foods, their physiologically active components, and their specific health benefits. Examples are provided of the advantages of whole food consumption compared to one isolated component. Key definitions are …

Ec03-2500 Federally Registered Restricted Use Pesticides, Larry D. Schulze

University of Nebraska-Lincoln Extension: Historical Materials

The extension circular is a list of federally registered restricted use pesticides that is intended solely to assist applicators, educators and consumers in recognizing products which may be classified for such use. The "Restricted Use" classification restricts a product or its uses, to use by a certified and/or licensed pesticide applicator or under the direct supervision of such applicator.

This publication is based on the Restricted Use Products (RUP) Report database as maintained by the Office of Pesticide Programs, U.S. Environmental Protection Agency. It follows the EPA report format and lists the active ingredients as cross-referenced with the restricted use …

Ec01-2500 Federally Registered Restricted Use Pesticides, Larry D. Schulze

University of Nebraska-Lincoln Extension: Historical Materials

The list of federally registered restricted use pesticides published herein is intended solely to assist applicators, educators and consumers in recognizing products which may be classified for such use.

This publication is based on the Restricted Use Product (RUP) Report database maintained by the Office of Pesticide Programs, U.S. Environmental Protection Agency (EPA). This publication follows the EPA report format and lists the active ingredients as cross-referenced with the restricted use pesticides/product trade names.

G98-1352 Issues To Consider When Selling Cattle On A Grid Or Formula, Dillon M. Feuz

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide discusses issues and problems associated with matching cattle to the appropriate market.

Recently there has been a much greater emphasis on improving the quality and consistency of beef. Cattle producers, breed associations, feed suppliers and beef packers have initiated value based pricing methods. Grid pricing, formula pricing, and strategic alliances are examples of these new value based pricing methods. While these pricing methods may differ substantially in the carcass and management traits they seek to reward or penalize, they all have one common feature: price is established on each individual animal.

The goals of the new pricing methods …

Nf93-136 Chemical Spots, Stains And Discoloration Of Home Furnishings, Shirley Niemeyer

University of Nebraska-Lincoln Extension: Historical Materials

We live in a world of chemicals. Unfortunately, some of the characteristics that make household chemical products the most useful are the same qualities that lead to trouble when these products are carelessly handled. A chemical stain or spot is a serious kind of stain that is appearing with increasing frequency and is different from ordinary stains. This type of discoloration or color is caused by a variety of chemical ingredients contains in dozens of common household products.

This NebFact discusses the different chemical spots, stains and discolorations that are found in your home furnishings.

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.

G89-947 Buying Meat By The Serving, Dennis E. Burson

University of Nebraska-Lincoln Extension: Historical Materials

Buying meat by the serving rather than by the pound can save you money. Determining cost per serving is covered here.

Smart shoppers use cost per serving rather than price per pound in making meat selection decisions. Price per pound can be misleading because all cuts will not yield the same number of servings per pound.

Although some boneless cuts may cost more on a per pound basis, they may be more economical due to less waste. The amount of bone and waste fat determines the number of servings of cooked meat a cut will yield. Cost of the edible …