Consumer Preparation and Preservation

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Sugar: More than Just a Sweetener, Leader's Guide

by Robin Eubank

MF2930

This lesson will cover the variety of sugars and nonnutritive sweeteners available and the functions of sugar. 4 p.

Published Date: Jul 2010

Essential Living Skills: Essential Food, Nutrition, and Physical Activity Skills

by Sandy Procter

S134B

This curriculum will help participants develop skills related to food, nutrition, and physical activity. It includes instruction and hands-on learning experiences related to food preparation, food safety, grocery budgeting, and making healthful choices for nutrition and physical activity. 68-page, 3-hole punched; b/w with color cover.

Revision Date: Jan 2016

Sugar: More than Just a Sweetener, Fact Sheet

by Robin Eubank

MF2929

Understanding the variety of sugars available and their functions in food will help consumers determine when sugar can be replaced or combined with nonnutritive sweeteners. 4 p.

Published Date: Jul 2010

Meat Product Labeling and Marketing: What Do All Those Words Really Mean?

by Londa Nwadike Travis O'Quinn

MF3209

Meat product labels include terms that may be confusing to consumers. This publication explains terms such as "natural," "organic," or "grass-fed," as well as explaining the USDA meat grading system and other product claims. 8-page, color.

Published Date: May 2015

Shopping Safe at Farmers Markets, Fact Sheet, Spanish

by Londa Nwadike

MF3136S

Translated into Spanish. Farmers markets continue to grow in popularity, but it is important to pay attention to food safety when buying and using foods purchased in such venues. This fact sheet includes tips for food safety at the market, on the way home, and after you get home with your purchases. 4 pages, color.

Published Date: Feb 2022

Storing Fresh Produce, Spanish

by Londa Nwadike

MF3594S

Translated into Spanish. Eating fresh local produce is always a treat and one of the best things about summer! This publication, translated into Spanish, includes a few tips on maintaining their quality and safety until you are ready to eat them. 2 pages, color.

Published Date: Feb 2022

Storing Fresh Produce

by Londa Nwadike

MF3594

Eating fresh local produce is always a treat and one of the best things about summer! This publication includes a few tips on maintaining their quality and safety until you are ready to eat them. 2 pages, color.

Published Date: Dec 2021

Safe Food Storage: The Refrigerator and Freezer, Spanish

by Karen Blakeslee

MF3130S

Translated into Spanish. Knowing how long to safely store food in your refrigerator and freezer will help you make the most of your food budget. This publication organizes the information by category of food and includes other helpful tips. 8 pages, color.

Published Date: Feb 2022

Taking a New Look at Fermented Foods, Fact Sheet

by Donna Krug

MF3491

Today, there is a renewed interest in preparing fermented foods at home for several reasons. This fact sheet is designed to provide simple and safe instructions for fermenting foods in the home kitchen. FCE choice. 4 pages, color.

Published Date: Apr 2020

Taking a New Look at Fermented Foods, Leader's Guide

by Donna Krug

MF3492

Today, there is a renewed interest in preparing fermented foods at home for several reasons. This leader's guide includes tips for presenting the lesson and an evaluation. FCE choice. 4 pages, b/w.

Published Date: Apr 2020

Cooking Basics: Reducing a Recipe

by Lisa Martin

MF3531

The tips and charts in this fact sheet will help you adapt recipes for fewer servings. You’ll also find the kitchen tools substitution chart and the safe cooking temperatures chart helpful. Then practice your skills with the worksheet. 4 pages, color.

Published Date: Jun 2020

Food Safety of Frostings and Fillings

by Karen Blakeslee et al.

MF3544

Outbreaks of foodborne illness from icings and frostings are rare but they do happen for a variety of reasons. This publication explains food safety risks related to frostings and fillings of baked goods and the factors that are associated with higher risks. It includes guidelines for what products are acceptable for Kansas fairs and exhibitions. 6 pages, color.

Published Date: Dec 2020

Working Together to Reduce Food Waste, Leader's Guide

by Londa Nwadike Lisa Martin

MF3483

When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This leader's guide gives suggestions for presenting the lesson and includes an evaluation. FCE choice. 4 pages, b/w.

Published Date: Apr 2020

Working Together to Reduce Food Waste, Fact Sheet

by Londa Nwadike Rachel Werling

MF3482

When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This fact sheet focuses on the benefits of food waste reduction and how consumers can reduce their own food waste. FCE choice. 4 pages, color.

Published Date: Apr 2020

Food Handling Guidelines for Bake Sales

by Londa Nwadike

MF3382

Outlines best practices and regulations related to handling and selling nonperishable foods at farmers markets and bake sales. 2 pages, color.

Published Date: Aug 2017