Teams of Extension specialists, field staff and others around specific topics producing training, publications and research.
Types of wild game in Michigan, Handling wild game, Storing wild game, Cooking wild game, Recipes
2 pages, S. Andrews, J. Machioriatti
Teams of Extension specialists, field staff and others around specific topics producing training, publications and research.
This booklet will help you learn more about how to choose and prepare healthy foods for yourself and your family.
Add Variety to Your Meals , Watch Your Weight, Eat Less Fat and Cholesterol, Eat Less Salt and Sodium , Get the Facts About Sugar, Enjoy Fruits, Enjoy Vegetables, Enjoy Grain Products, Tips on Feeding Young Children, Tips on Shopping for Food
18 pages
Nutrition for Adults' Life - Balancing Food and Physical Activity
Eat a Variety of Foods, Exercise Regularly, Tips, Eat Foods Naturally High in Fiber, Choose a Diet Moderate in Fats and Sugars., Drink Lots of Water, Don’t Be Distracted When Eating, Eat Regular Meals, Weight Management Can Reduce Your Risk of Chronic Illnesses
Black and white copy available
2 page
Nutrition for Adults' Life - Nutrition for Physical Activity
Nutrients of concern in physical activity, Carbohydrates , Protein, Fat, Iron, Calcium, Vitamin D, B Vitamins, Vitamins A, C and E, Training and Competition Tips
Black and white copy available
2 page
Nutrition for Adults'Life - Older Adults: Your Needs are Different..Or Are They?
Factors to good health for seniors, Nutrition Programs, Tips, Problem Nutrients - Protein, Iron, Zinc, Calcium, Vitamin D, Physical Activity
Black and White copy available
2 page
Nutrition for Life - Breastfeeding
Benefits, How often should I feed my baby, How will in know if my baby is getting enough milk, Nutrition during breastfeeding, Common challenges in breastfeeding, Sore nipples, engorgement, sickness, How long should you nurse, If you need help.
Black and white copy available
2 page
Nutrition for Life - Fiber: Are You Getting Enough?
Why eat high fiber foods, Sources, Reading the food label, Difference between insoluable and soluable fiber, Suggestions for fiber rich food sources, How much you should eat
Black and white copy available
2 pages
Nutrition For Life - Nuts
Nuts have been an important food for people for many years. Recently, some people began to avoid nuts because of their high fat content. Now we know that nuts can be part of a healthy diet. Nuts have “healthy” fats, are packed with other nutrients, and are also tasty and convenient!
Nutrition information, storage, recipes
Black and white version available for copying
1 page
Nutrition for Life - Sodium: The Facts
MSU Extension Service
Michigan State University
Extension Publications WO1003
Sodium is a mineral that your body needs. You usually eat sodium as sodium chloride or salt. Salt is found naturally in foods, is added in some processed foods and is added at the table. For some people, high sodium intake leads to high blood pressure.
Recommendations, meal planning suggestions, substitute ideas
Beth Olson, Food Science and Human Nutrition
Issued 2004, 1 page (File 1)
Black and white version for copying available 1 page
Beth Olson, Food Science and Human Nutrition
Issued January 2012, 1 page (File 2)
This publication is available from the MSU Extension Bookstore
Nutrition for Life - Vegetarian Diet
MSU Extension Service
Michigan State University
Extension Publications WO1002
Simple overview of vegetarian diets:
Lacto-ovo diet, Lacto diet, Vegan or strict vegetarian diet:
Black and white version available for copying
Beth Olson
Issued 2 pages
Name Change Nutrition for Adults' Life - A Vegetarian Diet
Beth Olson
Issued January 2012, 2 pages
This publication is available from the MSU Extension Bookstore
Pescado: Fish Preparation & Recipes
Fish preparation and recipes. In spanish.
6 pages
Planning a Roast Pig Barbeque
MSU Extension Service
Michigan State University
Extension Bulletin e1604
A successful pig roast or barbecue does not happen by accident. Usually some person or committee has anticipated potential problems and avoided them with proper planning.
The Menu, The Meat, Necessary equipment, Cooking procedure, Carving the meat, How to dig and prepare the pit, Serving the barbeque.
Alden Booren and Christopher Oberg, Department of Food Science and Human Nutrition
8 pages
This publication is available from the MSU Extension Bookstore
The Food Guide Pyramid
This booklet introduces you to The Food Guide Pyramid. The Pyramid illustrates the research-based food guidance system developed by USDA and supported by the Department of Health and Human Services (HHS). It goes beyond the "basic four food groups" to help you put the Dietary Guidelines into action.
The Pyramid is based on USDA's research on what foods Americans eat, what nutrients are in these foods, and how to make the best food choices for you.
Reprint 1993 Archive copy of bulletin. Do not use for current recommendations.
32 Pages
Using & Storing Cornmeal
Nutritional value, Cooking with cornmeal, How to store cornmeal, How to use cornmeal, Substitutions, Recipes
2 pages by J. Anderson, C. Couchman
This bulletin is available from the MSU Extension Bookstore.
Using & Storing Dried Fruits
Special considerations, How to store dried fruits, How to use dried fruits, Dried fruits are nutritious, Recipes. 2 pages
This bulletin is available from the MSU Extension Bookstore.
Using & Storing Herbs and Spices
Cooperative Extension Service
Michigan State University
Extension Bulletin e1898
Using herbs and spices, How to store and dry herbs, Nutritional value, Recipes
Sally Wheeker, Livingston County Extension Home Economist, and Viriginia Messina, Extension Food and Nutrition Specialist
Issued August 1985 2 pages (Fil. 1)
Sally Wheeker, Livingston County Extension Home Economist, and Viriginia Messina, Extension Food and Nutrition Specialist
Reprinted December 1990 2 pages (Fil. 2)
Archive copy of bulletin. Do not use for current recommendations. For more information contact your local Extension office.
