Nutrition

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Donating Safe and Nutritious Food to Food Pantries and Soup Kitchens, Fact Sheet

by Londa Nwadike

MF3352

Donations of safe and healthy food by food retailers and consumers to entities such as food pantries and soup kitchens can help provide food to hungry families and also reduce food waste. This lesson provides food safety tips for people who are donating food to such entities, as well as for groups organizing food drives. Revised to reflect updated standards for donating meat products. 6 pages, color.

Revision Date: Jul 2018

Donating Safe and Nutritious Food to Food Pantries and Soup Kitchens, Leader’s Guide

by Londa Nwadike

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

by Mary Meck Higgins

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

by Karen Blakeslee

4H488

An updated guide for fair exhibits, emphasizing food safety and clear guidelines for baked products 28 pages, b/w.

Revision Date: Mar 2019