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food and nutrition


FCS3-627

Sensational Salads

3/21/2019 (new)
Authors: Jennifer Bridge, Heather Norman-Burgdolf

Salads have been a mainstay in meal planning for years as they add color, texture, and freshness. Salads are also a great way to incorporate a variety of vegetables and other healthy foods into meals. While a basic garden salad is still a good choice, creative dishes have been introduced, moving salads into something more than a side dish.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences, Meade County
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition, food preparation
Size: 1.27 mb
Pages: 4



CCD-PFS-3

Dehydrating Fruits and Vegetables for Home Use

6/6/2018 (new)
Authors: Felix Akharume, Michael Montross, Paul Vijayakumar

Many farm-harvested or market-purchased fresh fruits and vegetables are consumed fresh or frozen, with little to none utilized as dry products; in general, dried fruits and vegetables are purchased directly from the market whenever needed. With the wide availability of tabletop kitchen equipment for fruit and vegetable processing (mechanical cutters, slicers, homemade dehydrators, blenders, etc.), consumers and small farmers with excess harvest or unsold fresh products can take the opportunity to process their fresh fruits and vegetables into dried snacks for direct use or sale at a farmer's market. The advantage of these dried products is their stable shelf life, versatility, and overall value addition. Dried products can be used at any time (6-12 months) with little or no loss in quality and can be used as intermediate goods in other products such as breakfast cereals. This publication presents easy-to-follow guidelines and conditions for processing selected fruits and vegetables into dried products.

Departments: Animal and Food Sciences, Biosystems and Agricultural Engineering
Series: Produce Food Safety: Center for Crop Diversification (CCD-PFS series)
Tags: food and nutrition, food science, fruits, nursery and landscape, vegetables
Size: 693 kb
Pages: 8



FCS3-567

The Health Benefits of Dark Green Leafy Vegetables

5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher

Dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition
Size: 644 kb
Pages: 3



FCS3-106

Vegetable Preparation for the Family

4/15/2005 (reprinted)
Authors: Sandra Bastin

With modern transportation, we can all have year-round access to a wide variety of fresh vegetables. And in our health-conscious times, vegetables are not just used as side dishes any more. Because they are economical, we can use vegetables to prepare low-cost main dishes such as vegetable primavera, stuffed squash, or vegetable lasagna. In addition to their nutritional value, vegetables make meals more appealing in flavor, texture, and color.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition, food preparation
Size: 222 kb
Pages: 4