Food safety : publication
If you are interested in buying meat from a local farmer, in quarters or halves, review these five considerations: how much meat your family can consume and what cuts to buy, sourcing an animal, finding a local meat processor, costs, and timing.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
This 24x36 inch poster focuses on keeping food safe from bacteria. It explains four simple steps to prevent contamination: clean, separate, cook and cool.
Use this poster to illustrate the difference between a healthy and an unhealthy blood vessel.
Learn nutritional facts about broccoli and which nutrients to get more or less of in the diet.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor’s noteThe following abstract describes a publication that is only available for purchase.
Editor's noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor's noteThe following abstract describes a publication that is only available as a downloadable PDF.
Looking for easy recipes using canned tomatoes? Try spinach lasagna, vegetable soup, Spanish rice, tomato and beef stew, and Mexican Sloppy Joes. These recipes and tips and safety measures are all included in this University of Missouri Extension guide.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Exploring the Food Groups — Newsletter for Fifth Grade Curriculum Lesson 1: Nutrients (Bundle of 25)
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Exploring the Food Groups — Newsletter for Fifth Grade Curriculum Lesson 4: Breakfast (Bundle of 25)
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
This curriculum encourages students to eat a variety of food from the five food groups each day. It also covers key nutrients the body needs to stay healthy; the best ways to ensure bodies get the types of healthy foods they need; the importance of physical activity, body acceptance and food…
Editor's note
This curriculum introduces students to the current USDA food graphic and the need to eat a variety of foods from the five major food groups to grow and stay healthy. It also covers the difference between TV ads and regular programming so they can begin to understand how advertising influences food…
This handout addresses the importance of food allergy awareness and tips for managing allergies.
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
Get tips for the safe handling of food to prevent illness. This handout includes steps for proper food handling from cleaning to separating to cooking to chilling foods.
Get tips on the safe handling of food to prevent illness. This poster includes steps for proper food handling from cleaning to separating to cooking to chilling foods.
Genetically modified organisms, or GMOs, are foods developed using genetic engineering. Learn some basic information about labeling requirements and food safety in this fact sheet.
It’s important to keep your kitchen clean, because germs can easily lurk on the surfaces you touch frequently. Maintaining a clean kitchen can help decrease your risk of contracting a foodborne illness. Get some kitchen cleaning tips.
It’s important to keep food safety in mind when receiving meal deliveries or getting groceries delivered. Foodborne illnesses can occur when food isn’t handled properly. Get tips for keeping food delivered to your home safe in this fact sheet.
Editor's note
Editor's note
The following abstract describes a publication that is only available for purchase.
This newsletter corresponds with Lesson 1 of the Show Me Nutrition First Grade curriculum. Learn the importance of hand washing to avoid illness.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
In Missouri, Farm to School (F2S) is a voluntary pro
Use this poster to illustrate the importance of water in the body.
Use this poster as an aid to help students understand body cues of hunger and fullness.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Kids in the Kitchen — Level A encourages 6-9-year-olds to eat healthier meals and snacks as a result of hands-on cooking experiences. Youth participants learn to prepare simple, healthy foods they can make for themselves and their family members.
Kids in the Kitchen — Level B encourages 10-12-year-olds to eat healthier meals and snacks as a result of hands-on cooking experiences. Youth participants learn to prepare simple, healthy foods they can make for themselves and their family members.
Editor's note
The following abstract describes a publication that is only available for purchase.
Nota del editorEl siguiente abstracto describe una publicación que tiene el propósito de imprimir su distribución o descargar como un documento PDF. Por favor vea la conexión del archivo PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
In Missouri, Farm to School (F2S) is a voluntary pro
In Missouri, Farm to School (F2S) is a voluntary pro
Editor's note
The following abstract describes a publication that is only available for purchase.
Try this Pickled Three-Bean Salad recipe, spring clean your freezer, preserve homemade pesto, and learn why not to can with an electric pressure cooker, all in this University of Missouri Extension newsletter for home food preservers.
Tips for stress-free holiday food-prep and gifting: Gift dry cake and bread mixes layered in jars. Label home canned food gifts for safety. Prepare and freeze foods for dinner ahead of time. Learn more in this University of Missouri Extension newsletter.
Learn ways to serve and preserve strawberries. Try our Frozen Fruit Cups recipe. Get answers to some canning questions. Read this issue of Preserve It Fresh, Preserve It Safe by University of Missouri Extension.
Goulash is becoming a go-to dish for families again. Use this safe, tested recipe to prepare it for canning or for eating right away. Also, choose the pasta for your goulash from the descriptive list.
Learn how to can water at home to prepare for an emergency and learn the benefits and drawbacks of raw packing and hot packing foods when home-canning in this University of Missouri Extension newsletter.
Learn about the possibility of using a ceramic cooktop when canning and how to make mango chutney.
Learn about why the acidity of vinegar matters in home-preserved foods and why kimchi has become a trendy fermented food.
Pumpkins galore! Pumpkin bread, muffins, soup, desserts and beverages are very popular in the fall and winter.
This edition of the newsletter covers "Why is dry canning not safe?" and "Why is pressure important in pressure canning?"
A newsletter for those who preserve food at home.
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
You and your family can survive for several days without food, but only a short time without water. Disasters can often cause us to question the safety of our drinking water. With a little planning and preparation, you can be prepared by having a safe emergency water supply.
Read this to understand sampling regulations at farmers markets. Learn how to establish and estimate costs for handwash stations and washing and sanitizing stations.
This curriculum teaches students that eating a variety of healthy foods plus being active leads to good health. It also covers healthy body image and how to be smart consumers by knowing the techniques advertisers use to persuade consumers to buy food.
Editor's note This publication is currently unavailable while it is being revised. For more information, contact Sarah Wood.
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
Teach youths, preschool to junior high, about healthy lifestyles and behaviors that promote healthy weight with this curriculum that supports Missouri’s Show-Me educational standards for health and physical education and Missouri’s School Wellness Policy.
This two-pocket folder is used in conjunction with the Show Me Nutrition curricula. It includes the MyActivity Pyramid and MyPlate graphics.
Healthy cooking and eating is important to everyone's health and wellbeing. This magazine covers various health and nutrition topics with an emphasis on healthy cooking. Topics include food safety, savvy shopping and cooking with kids. This magazine offers fun, colorful and easy-to-read stories,…
Healthy cooking and eating is important to everyone’s health and wellbeing. This magazine covers various health and nutrition topics with an emphasis on healthy cooking. Topics include food safety, savvy shopping and cooking with kids. This magazine offers fun, colorful and easy-to-read stories,…
Editor's note
Use this poster to learn about the information on a Nutrition Facts label, provides side-by-side comparison of Nutrition Facts labels for a packet of sugar and a serving of crackers.