Extension Publications

Know how. Know now.

Foods & Nutrition

FOOD

Food for Babies, G1508

How and when to introduce solid food to your young child.

MEAL PLANNING

Cooking with Your Kids -- Leader Guide, HEF554

Families wanting to achieve a healthier lifestyle can use this guide to find tips for developing menus, finding age-appropriate recipes, and involving the kids in shopping and preparing healthy meals. Order printed copies from your local Extension office.

Cooking With Your Kids -- Participant Guide, HEF555

Healthy Meals for Healthy Kids: Ages 6-12 Years -- Leader Guide, HEF552

Good health begins with good nutrition. This family-oriented guide helps adults and children learn how to design meals based on nutrients and appropriate serving sizes. Participant guide also available. Order printed copies from your local Extension office.

Healthy Meals for Healthy Kids: Ages 6-12 Years -- Participant Manual, HEF553

Good health begins with good nutrition. This family-oriented guide helps adults and children learn how to design meals based on nutrients and appropriate serving sizes. Leader guide also available.

Tips for Eating Out, G1644

To make healthy choices when you eat out, use the 2005 Dietary Guidelines for Americans and MyPyramid to pick up some health tips on ordering foods at a restaurant.

NUTRITION

Action Steps for Healthy Weight Management for Adults, NF150

This NebFact helps adults wanting to manage their weight and improve their health.

Adjusting Recipes to Meet Dietary Guidelines, EC442

Take a step toward meeting your nutritional goals by learning how to adjust your favorite recipes in accordance with the Dietary Guidelines for Americans.

Commonsense Nutrition for Women, G1193

The risk of chronic disease is greater in women who are physically unfit.

Fitting in the Fiber -- Leader's Guide, HEF580

A well-balanced diet, rich in fiber, is important to our health. In this community lesson you'll learn about the good things fiber does for our bodies and how to identify the amount of fiber in foods. Fiber-rich recipes are included. Participant's guide also available.

Fitting in the Fiber -- Participant's Guide, HEF581

A well-balanced diet rich in fiber is important to our health. In this community lesson you'll learn about the good things fiber does for our bodies and how to identify the amount of fiber in foods. Fiber-rich recipes are included. Leader's guide also available.

Healthy Eating for the Later Years, G1083

This publication provides information to help older adults eat to maintain good health. Friends,family and others concerned with older people also may benefit from having this information.

It's Snack Time, G1033

Learn how snacks affect your overall diet and how to select healthful snacks that meet your dietary needs.

Nutrient Recommendations for Adults, G1555

This NebGuide helps adults ascertain appropriate nutrient recommendations for their age and health situations.

Nutrition for the School-Aged Child, G1086

Children entering school will make their own decisions about what they eat. Parents can help teach them to make healthy decisions.

NUTRITIVE VALUE OF FOODS

Dietary Fiber, G1610

Food fibers are the part of plant foods that remain undigested. Consumers and researchers are increasingly interested in the role that dietary fibers play in maintaining the body's health.

Functional Foods, EC473

Functional Foods reviews food label rules for functional foods, their physiologically active components, and their specific health benefits. Examples are provided on the advantages of whole food consumption compared to one isolated component. Key definitions are provided.

My Pyramid - Vegetable Group, G1605

This fact sheet provides a look at the vegetable group from USDA's MyPyramid. Any vegetable or vegetable juice is part of this food group.

MyPyramid - Fruit Group, G1606

This publication provides a look at the Fruits Group from the USDA's MyPyramid. Any fruit or 100 percent fruit juice is part of this group. For a 2,000 calorie diet, MyPyramid recommends two cups of fruit daily.More or fewer cups may be eaten depending on individual calorie needs.

MyPyramid - Grains Group, G1607

This publication provides a look at the Grains Group from USDA's MyPyramid. Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is in this gruop. For a 2,000 calorie diet, six one-ounce-equivalents of grains are recommended daily. Eat more or fewer grains depending on individual recommended daily calorie level.

MyPyramid: Meat and Beans Group, G1612

This NebGuide sheet looks at USDA's MyPyramid Meat and Beans Group, which includes meats, beans, eggs, nuts and seeds.

MyPyramid: Milk and Milk Products Group, G1611

This publication covers recommendations for USDA's MyPyramid Milk Group.

Omega-3 Fatty Acids , NF624

This publication explains what omega-3 fatty acids are and how they benefit our health.

Stevia, G1634

One species of stevia plant has leaves with a naturally occurring sweetness, which may be used as a sugar substitute. This NebGuide gives information on stevia's use, its advantages and disadvantages and recipes.

Sweeteners, G1458

Consumers have a choice of sweeteners -- nutritive and non-nutritive -- and this NebGuide helps them make the right choices.

Trans Fatty Acids - Nutrient Listing Required by 2006 , NF615

This publication explains how trans fatty acids will be listed on the nutrition facts label found on packaged foods.

Water: The Nutrient, G918

Everyone needs to consume an adequate amount of water to stay healthy. That amount can vary depending on a person's age, health, and activity level.

PREPARATION & SERVICE

Barbecue Food Safety, NF604

Consumers who barbecue frequently need guidelines to keep food safe and yet tasty and healthy.

Selecting a pH Meter, G1684

Entrepreneurs choosing and buying pH meters to measure the acidity of foods need to know what criteria to use in buying and using the meters.

PRESERVATION

Food Preservation, Safety, and Shelf Life Extension, G1816

A host of food preservation options are available. Preservation methods depend upon the food and shelf life extension required. Understanding the best way to preserve your products and their impact on consumer acceptability are key requirements to enable a business to flourish. Information in this publication describes several food processing terms and preservative methods.

Related Publication

Acidified Foods: Food Processing for Entrepreurs Series, G1685

This publication was designed to help you understand commercial food processing fundamentals so that you can perceive the relationships among microbiology, food characteristics, thermal processing and the safety of the food you consume.

Freeze Concentration of Fruit Juices: Food Processing for Entrepreneurs Series, G1600

This publication describes research conducted to examine the feasibility of freeze concentration with small-scale, simple equipment; and research results on juice extraction and concentration from fruit held in frozen storage.

Fruit Jellies: Food Processing for Entrepreneurs Series, G1604

This publication provides definitions for standard products, helps calculate amounts of ingredients required for successful manufacture and provides suggestions for ensuring product quality.

Good Manufacturing Practices in Manufacturing, Packing or Holding of Human Foods (cGMPs): Food Processing for Entrepreneurs Series, G1601

Good Manufacturing Practices regulations require a quality approach to manufacturing that enables companies to minimize or eliminate instances of contamination, mix-ups and errors. This in turn protects the consumer from purchasing a product that is impure, misrepresented in labeling or even dangerous.

Hydrocooling Peaches: Food Processing for Entrepreneurs Series, G1603

Principles of commercial hydrocooling can be used by small commercial growers or farmers in areas where large-scale refrigerated storage and shipping is not available.

Pickled Peaches: Improved Process for Entrepreneurs and Home Orchardists: Food Processing for Entrepreneurs Series, G1602

Pickled Peaches: Improved Process for Entrepreneurs and Home Orchadists: Food Processing for Entrepreneurs Series

Selection of Food Containers: Glass Jars: Food Processing for Entrepreurs Series, G1686

This publication provides information about the selection and purchasing of food containers. Basic information is given about containers, closures and some considerations that may help in positioning and marketing products.

Small-Scale Food Equipment: Food Processing for Entrepreneur Series, G1687

This publication provides information about small-scale food process equipment to entrepreneurs who may be contemplating either fabricating equipment or purchasing new or used equipment.

Understanding GMPs for Sauces and Dressings: Food Processing for Entrepreneurs Series, G1599

Many entrepreneurs enter the food industry by manufacturing sauces and dressings. It is important to understand the basic scientific principles necessary to provide consumers with safe and superior quality foods. These scientific principles along with Good Manufacturing Practices (GMPs) are your keys to safety and success.

Let's Preserve: Fermented and Pickled Foods, EC443

Procedures for safely preparing and preserving pickles, including fermented pickles and fresh-pack or quick pickles; includes recommended processing times and recipes for a variety of products.

Let's Preserve: Fruit and Fruit Products, EC436

Recommendations for canning fruit and fruit products, including recommended process times for acid fruits in a boiling water canner and in a pressure canner.

Let's Preserve: Jams, Jellies and Preserves, EC448

Procedures for preserving jams, jellies and similar food products; includes recipes and recommended processing times.

Let's Preserve: Tomatoes and Tomato Products, EC437

Procedures for safely canning a variety of tomato products; includes recipes for tomato sauces, ketchups, relishes and pie filling and recommended process times.

Let's Preserve: Vegetables and Vegetable Products, EC435

Recommendations for canning vegetables and vegetable products, including a table of recommended process times for low-acid vegetables.

Let's Preserve: Canning Basics, EC434

Importance of using proper canning procedures, recommended equipment, including how to use pressure cookers, recommended processes and food safety issues.

SAFETY

A Healthy Lifestyle with Probiotics and Prebiotics, G1863

This publication describes prebiotics and probiotics and their health benefits.