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Displaying 136 to 139 of 139 Publications
Donating Safe and Nutritious Food to Food Pantries and Soup Kitchens, Leader’s Guide
MF3353
Donations of safe and healthy food by food retailers and consumers to food pantries and soup kitchens can help provide food to hungry families and also reduce food waste. This leader's guide provides suggestions and resources for presenting the lesson. Includes an evaluation. 4 pages, b/w.Published Date: Aug 2017
What's on a Food Label?
by Fadi Aramouni Karen Blakeslee Katie Alstadt
L883
A guide to gaining useful information by reading food product labels. Revised to reflect current regulations and practice pertaining to food allergens, genetically modified organisms, food additives, nutrient content and health claims. 12-page, b/w.Revision Date: Nov 2014
Vary Your Protein, Fact Sheet
MF2835
Foods for protein: Beans and Peas, dairy products, eggs, fish and shellfish, nuts and seeds, poultry, red meats. Includes suggestions for affordable, low-fat meals. 8-page.Published Date: Jul 2008
Judge's Guide for Foods and Nutrition Exhibits
4H488
An updated guide for fair exhibits, emphasizing food safety and clear guidelines for baked products 28 pages, b/w.Revision Date: Mar 2019
Displaying 136 to 139 of 139 Publications
