foods

foods

Guest
Monday, May 20, 2013

Knowledge Repository > MSUE Root KR Domain > Economics, Business and Industry > products and commodities > agricultural products > foods

Sub-Categories
animal-based foods appetizers batters beverages blended foods breadings canned foods casseroles chilled foods coated foods commodity foods condiments convenience foods cooked foods cooking fats and oils cured foods custards defatted foods delicatessen foods desserts dietetic foods dough dried foods edible films enriched foods entrees extruded foods fast foods fat substitutes fermented foods flour food groups food paste food products food pulp foods by composition or quality foods by form foods by use fortified foods frozen foods functional foods garnishes genetically modified foods gluten-free foods gravy imitation foods infant foods instant foods juices kosher foods leftover foods liquified foods loaves low acid foods low fat foods meat substitutes milk substitutes minced foods noodles novel foods organic foods patties perishable foods pickled foods pizza plant-based foods powdered foods preserves processed foods puddings pureed foods raw foods reconstituted foods restaurant foods roasts salad dressings salads salted foods sandwiches sauces sausages seafoods smoked foods snack foods soups spreads staple foods stews street foods sushi sweeteners sweets syrups takeout foods traditional foods tropical foods weaning foods whipped foods wild foods

Resources in foods:
(1 to 20 of 25)

Agricultural Biotechnology: What are the Issues?

What are the issues?
What is biotechnology, and why is it being used in our food supply?
What is genetic engineering?
How long has genetic engineering been used in agriculture and food production?
What are the goals and potential benefits of agricultural biotechnology?
Are there potential risks associated with agricultural biotechnology?
Which foods might contain ingredients made from genetically engineered plants?
How can consumers be sure that biotech food products are safe to eat?
What about dairy and meat products?
Why aren't biotech foods labeled?
What if I don't want to eat foods made with biotech ingredients?
What other products are genetically engineered?
What are the effects of agricultural biotechnology on the environment
Public involvement

4 pages

Changing Food Habits

This bulletin contains information about the changing food habits of the human race throughout history. It also discusses the motivations for people to change their eating habits, national foods, religious influences on food habits, etc. 17 pp.

Archive copy of bulletin. Do not use for current recommendations.

Dietary Fiber and Health

Cooperative Extension Service
Michigan State University
Extension Bulletin e901.

Gilbert A. Leveille, Chairman of the Department of Food Science and Human Nutrition

This publication provides information on what dietary fiber is and why it is important to your diet.

Issued November 1980 (Fil. 1)

2 pages

Archive copy of bulletin. Do not use for current recommendations. For current recommendations contact your local Extension office. Michigan Offices.

Eat Right - Feel Right

Cooperative Extension Service
Michigan State University
Extension Bulletin e898.

Anita Dean, Extension Specialist in Food Science and Human Nutrition

This publication provides information on how to eat right.

Issued January 1975 (Fil. 1)

2 pages

Archive copy of bulletin. Do not use for current recommendations.

Food for Your Preschool Child

This bulletin contains information about feeding preschoolers foods that are good for them and that they will enjoy eating. 9 pp.

Archive copy of bulletin. Do not use for current recommendations.

Food Nutrition & Health Area of Expertise Team

Teams of Extension specialists, field staff and others around specific topics producing training, publications and research.

Food Preservation - Wild Game

Types of wild game in Michigan, Handling wild game, Storing wild game, Cooking wild game, Recipes

2 pages, S. Andrews, J. Machioriatti

This bulletin is available from the MSU Extension Bookstore.

Food Safety Area of Expertise Team

Teams of Extension specialists, field staff and others around specific topics producing training, publications and research.

Getting Enough Calcium , What is Lactose Intolerance?

Lactose intolerance occurs in individuals who have low levels
of lactase, the enzyme that digests milk sugar in your
intestines.

Tanya Coller, MPH, R.D., outreach specialist, and Susan Nitzke, Ph.D., R.D., professor, Nutritional Sciences,University of Wisconsin-Madison and UW-Extension. Adapted from What to Do if You Are Lactose Intolerant by the UWMadison Nutrition Education Program, partially funded by the WK. Kellogg Foundation. Produced by Cooperative Extension Publications, UW-Extension: Rhonda Lee, editor.

November 1999-2003 4 pages.

Homemade Maple Syrup

Equipment necessary, Tapping the tree, Collecting the sap, Other maple products
2 pages, Revision, Mel Koelling, Forestry

This publication is available from the MSU Extension Bookstore

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

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 Honey

MSU Extension Service
Michigan State University
Extension Publications E2071

Nutritional value, Storage of honey, Warning on use for children, Tips, Substituting for sugar, Canning with honey, Recipes

Collette Couchman, Judith V. Anderson, Foods and Nutrition
Issued June 1987 2 pages (Fil. 1)

Collette Couchman, Judith V. Anderson, Foods and Nutrition
Issued June 1990 2 pages (Fil. 2)

Archive copy of bulletin. Do not use for current recommendations.

Using & Storing Rice

How to store rice, How to use rice, Rice do's and don'ts, Cooking times and yields, Recipes

2 pages, Revision by J. Anderson, C. Couchman

This bulletin is available from theMSU Extension Bookstore.

Using & Storing Wheat Flours

How to store wheat flours, How to measure flour, Types of wheat flour, Nutritional value, Unbleached white flour, Whole wheat flour, Recipes 2 pages

This bulletin is available from the MSU Extension Bookstore.

Using, Storing & Preserving Apples

Nutrition Information, How to Buy, Common Apple types and uses, How to store, Food safety tips, Quick and easy serving tips, How to prepare, Yield, Recipes, How to preserve

4 pages, Reprint

Using, Storing & Preserving Broccoli

Nutrition Information, How to Buy, How to store, Food safety tips, Quick and easy serving tips, How to prepare, Yield, Recipes, How to preserve

2 pages, Reprint

Using, Storing & Preserving Cabbage

Nutrition Information, How to Buy, Common Cabbage types, How to store, Food safety tips, Quick and easy serving tips, How to prepare, Yield, Recipes, How to preserve

2 pages, Reprint

Using, Storing & Preserving Corn

Nutrition Information, How to Buy, How to store, Food safety tips, Quick and easy serving tips, How to prepare, Yield, Recipes, How to preserve

4 pages, Reprint

This bulletin is available from the MSU Extension Bookstore.

Next >