Nutrition

Follow

To Follow Topic
RegisterTo follow topic register if you are not registered or tab to login. LoginTo follow topic login.

Healthy Choices When Eating Out, Fact Sheet

by M. Gayle Price Donna Krug

MF2770

Americans eat away from home more than ever, but careful food choices and planning can promote health while dining out. Includes strategies for making healthier choices when eating out. 4 pages, color.

Revision Date: Sep 2018

Liquid Assets: The Value of Fluids to Your Health: Leader's Guide

by Priscilla Brenes

MF2738

Your body can’t survive for long without fluids and will function a lot better if you remember to make large deposits of fluids into your health account every day. This leader's guide includes teaching tips and activities to help participants understand the importance of drinking plenty of water each day. 6 pages, b/w.

Revision Date: Aug 2023

Liquid Assets: The Value of Fluids to Your Health: Fact Sheet

by Priscilla Brenes

MF2739

Your body can’t survive for long without fluids and will function a lot better if you remember to make large deposits of fluids into your health account every day. This fact sheet includes information about the role water plays in keeping your body healthy. 6 pages, color.

Revision Date: Aug 2023

Healthful Whole Grains! Leader's Guide

by Sandy Procter Bertha Mendoza

MF2559

Whole-grain foods provide nutrition and health benefits, taste great and satisfy hunger. This leader's guide includes teaching suggestions to help participants learn how to incorporate more whole-grain foods into their diet. 2-page, b/w.

Revision Date: Aug 2018

Healthful Whole Grains! Fact Sheet

by Sandy Procter Bertha Mendoza

MF2560

Whole-grain foods provide nutrition and health benefits, taste great and satisfy hunger. Learn how to incorporate more whole-grain foods into your diet with this fact sheet. 6-page, color.

Revision Date: Aug 2018

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

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

Alternative Protein Sources

by Londa Nwadike

MF3476

This fact sheet is intended to provide some information about alternative protein sources to help inform consumers about these products. 4-page, color.

Published Date: Jan 2020

Spanish: Food Labeling for Kansas Food Producers and Processors

by Londa Nwadike

MF3385S

Revised for 2024 and translated into Spanish. State and federal food labeling requirements can be confusing. This fact sheet clarifies regulations for the food products most commonly sold by Kansas food producers and processors. 4 pages, b/w.

Revision Date: Feb 2024

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