Digital Commons Network^™

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.

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

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses things to consider when donating foods.

A Comparative Study Between Gaming And Non-Gaming Food And Beverage Operations Using Management By Values As An Analytical Tool, Cheryl Christine Baker

UNLV Retrospective Theses & Dissertations

This thesis analyzes gaming and non-gaming hotel restaurants to determine whether there is a need to reevaluate food and beverage operations in gaming hotel restaurants due to the changing trends in the economy and changing consumer demands; Management by Values is used as an analytical tool to determine if gaming hotel restaurants should follow the trend non-gaming hotel operations have established and reorganize their food and beverage operations. A questionnaire followed by a personal interview was used to gather information and Management by Values is used to evaluate the information; The final results proved that gaming operations do not need …

Consumers' Attitudes Of Fast Food Restaurants In Hotels, Miyoung Jeong

UNLV Retrospective Theses & Dissertations

The purpose of this study was to examine consumers' expectations regarding food, service, and amenities provided by on-site fast food restaurants in hotels. In relation to this, the study investigated several sub-issues which were consumers' attitudes combined with expectations concerning fast food restaurants in hotels, the consumers' preferred attributes of these restaurants and the factors that impact consumer attitudes, the correlation between consumers' expectations of these restaurants and the performance the restaurant provides for consumers, and the influence of consumers' expectations and restaurant performance on consumer satisfaction; Data for the study were collected from 324 customers at in-hotel fast food …

Planning For Basic Needs In India: A Supplement., Monoj Kumar Panda Dr.

Doctoral Theses

Problems of economic development have received a great deal of attention in the last four decades. This has led to the evolution of several development goals like growth, redistribution, poverty alleviation and basic needs satiafac- tion. Initially, development atrategies e eared to were achieve maximum feasible growth rates. It was generally felt that the benefits of growth would spread widely to different sections of the population and in particular would percolate to the lower income groups. Judged by growth in national income, the development efforts have been successful, though to varying ext ent in different countries. But the percola- tion …

Relationships Between Deer And Vegetation On Coronation Island, Southeastern Alaska, Stephen Woods Lewis

Biological Sciences

Relationships between Sitka black-tailed deer (Odocoileus hemionus sitkensis) and their forage were assessed on Coronation Island in southeastern Alaska. I compared plant abundance, species richness, and deer body size with results from an earlier study by Klein (1965, Ecol. Monogr. 35:259-284). Wolves were introduced, flourished, and then died out between these studies. The deer population rebounded after the wolf-induced low. Deer were significantly larger and plants more abundant and speciose in my study. Forbs, graminoids, and shrubs predominated in summer deer feces, similar to other sites in southeastern Alaska, whereas conifers composed 73% of winter feces; a much greater percentage …

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.

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

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses blood cholesterol.

Reduced Sugar And Sugar-Free Food Preservation, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

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.

Ec92-1248 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 …

Nf92-96 Nebraska Master Mix, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

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

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.

Nf92-100 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.

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

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food safety for babysitters.

The Effect Of Canteen Menu On Nutritional Knowledge, Attitudes And Behaviour Of Year Five Students, Sharon Mcbride

Theses: Doctorates and Masters

Eating habits are learned during childhood, and patterns of behaviour established in childhood have important health ramifications throughout life. Over half of all deaths in Australia are linked to diet with over-consumption of saturated fat, sugar and salt, and lack of fibre being identified as particular problem areas. Nutrition education is an important component of primary health education curricula, and yet school canteens, and integral part of the school environment, do not necessarily offer healthy food choices that support nutrition instruction in the classroom. This study investigated the effect of canteen menu on student knowledge and attitudes toward nutrition and …

Cc294 Revised 1991 Calories, Fat And Cholesterol In Your Food, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

Campaign Circular 294: This circular is about the essential intake of fat in your diet, as well as directions on figuring out how many calories and grams of fat you should be consuming each day. It also includes how much cholesterol is in certain types of foods, and charts of how much fat, what kinds of fat, how much sugar, and how many calories are in these foods.

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.

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.

4-H 349 The Green Food Factory : Student Workbook

Nebraska 4-H Clubs: Historical Materials and Publications

4-H 349: The Green Food Factory. Student Workbook. This extension contains puzzles and quiz information about the agriculture of soybeans.

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.

Food Microstructure

Food Structure

No abstract provided.

Food Microstructure

Food Structure

No abstract provided.

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.

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 …

Ec90-2502 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

Vitamin Abc's, Ingrid Pearce, Fleet Library, Special Collections, Jan Baker

Food

This book was completed for Jan Baker's artists' book class, Printed Books.

The Combined Thermic Effect Of Food, Continuous, And Intermittent Exercise, Stefan Zander

UNLV Retrospective Theses & Dissertations

This summary examined the excess post-exercise O{dollar}\sb2{dollar} consumption (EPOC) after a 45 min exercise period at approximately 70% of VO{dollar}\sb{\rm 2max.}{dollar}, the EPOC after three 15 min exercise periods at the same intensity, and the thermic effect of a standard liquid meal (10 kcal{dollar}\cdot{dollar}kg{dollar}\sp{-1}{dollar} of LBM) in conjunction with the exercise. Three of five treatment days were designed to single out: treatment 1: TEM(X = 7.6 I (4.3)), treatment 2: the EPOC after a 45 min running period: EPOC45 (X = 6.9 I (3.4)), and treatment 4: the EPOC after three 15 min running periods three hours apart: EPOC 3 …