Food, Nutrition and Health Articles
Forgot to Thaw the Turkey? Cook It Anyway
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From a food safety standpoint it’s safer to cook the turkey when it’s still frozen, an ISU Extension food safety specialist says.
New supply/demand link connects farmers, markets and consumers
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MarketMaker on the web offers a free new tool to connect family shoppers with farmers – and with everyone in between including restaurants and grocery stores.
Put Food and Fun on Your Schedule with New Calendar
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New nutrition calendar features easy-to-prepare recipes with color photos, menu ideas and nutrition analysis, plus ideas for a family activity. Available now from Iowa State University Extension.
Creating Health-Promoting Communities
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Boone observance of International Walk to School Day is an example of Iowa communities finding ways to provide health-promoting environments.
Quick to Fix and Eat Breakfasts Meet Nutrition Needs
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Think you don't have time for breakfast? Think again. Even simple, fast breakfasts have benefits that last all day.
Reduce Risk of E. coli from Apple Cider
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Follow guidelines for reasonable assurance of E. coli-free apple cider products.
Food allergies: Keeping kids safe
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Food allergies are on the rise, especially in children. Learning about food allergies, identifying the symptoms and educating parents, childcare providers, food service staff and others will help keep children with food allergies safe.
Preserving Your Bounty -- Jams and Jellies
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Jelly, jams and preserves are all made from fresh fruit that has been processed to form a firm gel when cooled. The mechanism for the firm gel involves the plant material pectin, which is the glue that sticks plant cells together. The sugar content of jellies, jams and preserves is the reason we can use a low temperature preservation technique such as boiling water baths.
Farm Safety and Health Week Sept. 21-27
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Organizations interested in Farm Safety and Health collaborate on materials to be used in 65th annual observance.
Canning Has Changed from Grandma’s Day
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ISU Extension Food Safety Specialist Sam Beattie provides a historical look at canning garden produce and the safe methods for today.