Consumer Preparation and Preservation

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Healthy Cooking Styles, Leader's Guide

by Donna Krug

MF3351

Different cooking styles affect the flavor and texture of food. This guide includes teaching tips for presenting the lesson. Includes resources and an evaluation. Part of the FCS Annual Series. 4-page, b/w.

Published Date: Jul 2017

El color de la carne fresca molida de res: Guía del consumidor (Spanish: Fresh Ground Beef Color: A Consumer Guide)

by Francisco Najar Villarreal Aaron Tapian Melvin Hunt Lauren Weber Elizabeth A. E. Boyle

MF2957S

This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color. Spanish.

Published Date: Oct 2016

Is it Safe? Information on Genetically Engineered Foods for Consumers

by Londa Nwadike

MF3281

This fact sheet provides an introductory overview to genetically engineered foods (commonly referred to as GMOs), as well as safety information on these products. Information on labeling of genetically engineered foods is also included. 4-page, color.

Published Date: Jul 2016

Is it Safe? Information on Genetically Engineered Foods for Consumers, Leader's Guide

by Londa Nwadike

MF3282

This leader's guide includes presentation suggestions to use when teaching MF3281 and tips for communicating about controversial topics. 4-page, b/w.

Published Date: Jul 2016

Fixing Funky Foods, Fact Sheet

by Robin Eubank

MF3294

A wider variety of fruits, vegetables, and ancient whole grains are available in grocery stores, even in rural areas. This fact sheet includes nutrition and origin info along with tips for fixing these "funky" foods. 4-page, color.

Published Date: Jul 2016

Fixing Funky Foods, Leader's Guide

by Robin Eubank

MF3295

A wider variety of fruits, vegetables, and ancient whole grains are available in grocery stores, even in rural areas. This leader's guide includes suggestions for presenting the lesson and community outreach activities. 4-page, b/w.

Published Date: Jul 2016

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

Complete Guide to Home Canning

by US Department of Agriculture USDA

MF2904

Spiral bound book for people who are canning for the first time or for experienced canners to improve their practices. 196 page, full color. To purchase a printed copy visit: https://edustore.purdue.edu/item.asp?Item_Number=AIG-539

Published Date: Dec 2015

Simple Seasonal Meals, Fact Sheet

by Donna Krug

MF3217

For FCS annual series. Take advantage of seasonal fruits and vegetables to prepare more nutritious and economical meals. Includes seasonal suggestions and recipes. 8-page, color.

Published Date: Aug 2015

Simple Seasonal Meals, Leader's Guide

by Donna Krug

MF3218

For FCS annual series. Outlines a lesson plan agents can use to teach the lesson. Includes ideas for hands-on activities and an evaluation. 2-page, b/w.

Published Date: Aug 2015

Fresh Ground Beef Color: A Consumer Guide

by Lauren Weber Elizabeth A. E. Boyle Melvin Hunt Aaron Tapian

MF2957

This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color.

Published Date: Aug 2015

Volunteer Quantity Cooking Safety, Fact Sheet

by Londa Nwadike

MF3213

Most cooks for large community or family events are volunteers and inexperienced in food safety practices for cooking in large quantities. Avoid food safety hazards by following the tips in this fact sheet. Includes safety recommendations for all phases of planning, preparing and storing food from a large event. 4-page, color.

Published Date: Jul 2015

Volunteer Quantity Cooking Safety, Leader's Guide

by Londa Nwadike

MF3214

Most cooks for large community or family events are volunteers and inexperienced in food safety practices for cooking in large quantities. This leader's guide includes recommendations for teaching the lesson and hands-on examples and exercises. 4-page, b/w.

Published Date: Jul 2015

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

by Travis O'Quinn Londa Nwadike

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

Food Allergy Facts of Life, Fact Sheet

by Amy E. Lorenzen

MF3083

Includes information about food allergies and tips for coping. This lesson in the FCS annual series has been selected by the FCE groups. 4-page, color.

Published Date: Aug 2013