In descending order, by date published.
4/15/2005 (reprinted)
Authors: Sandra Bastin
Your mother told you to eat your vegetables. Research confirms that she was right, as usual. Eating five servings of fruits and vegetables per day rather than two servings lowers your risk of death by 13%. The Dietary Guidelines for Americans also suggests choosing foods rich in nutrients first.
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Tags: food and nutrition, food preparation
Size: 6.91 mb
Pages: 6
10/7/2020 (major revision)
Authors: Sandra Bastin, Annhall Norris
Americans spend, on average, around 6% of their budgets on food. Knowing how to safely store foods will help you protect your investment with high quality results. Properly storing food gives you better nutrient retention, reduces waste, decreases risk of foodborne illness, and ensures fresher, better tasting food. Food held beyond the recommended storage time may still be safe, but the quality may have started to deteriorate.
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Tags: food and nutrition, preservation and storage
Size: 2.60 mb
Pages: 10
7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf
Cancer is the second leading cause of death in the U.S. each year. Kentucky faces the highest cancer occurrence and death rates in the United States. Fortunately, through prevention and treatments those numbers can be reduced.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 1.00 mb
Pages: 4
7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf
Talking to someone with cancer often creates fears of saying something inappropriate or making the person upset. As a result, many people talk in whispers or opt to say nothing at all. This publication will provide tips on ways to communicate and interact with someone living with cancer.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 850 kb
Pages: 5
7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf
As a cancer patient's needs change with the course of the disease and/or treatment, a primary cancer caregiver may wear many hats. They may serve as a companion, home health aide, chauffer, chef, housekeeper, financial manager or appointment maker. This publication will help caregivers prepare for the evolving emotional and physical demands of cancer caregiving and highlight ways to take care of oneself.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 1.00 mb
Pages: 4
7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Katie Lewis, Heather Norman-Burgdolf
Nutrition status affects cancer outcomes, tolerance to treatment, and quality of life. Cancer treatment can increase calorie, protein, vitamin, and mineral needs, but at the same time cause side effects that make obtaining adequate nutrition difficult. This article offers healthy ways to maintain body weight and muscle mass, including a recipe for a nutritional wellness shake.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences, Nutrition Services
Series: FCS: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 1.72 mb
Pages: 7
7/23/2020 (new)
Authors: Kerri Ashurst, Natalie Jones, Amy Kostelic, Heather Norman-Burgdolf
A cancer diagnosis can be a source of considerable emotional stress on both you and your loved ones. You may experience feelings of depression, anxiety and fear after a cancer diagnosis. This article discusses normal reactions to a cancer diagnosis and treatment as well as signs that you might have a mental health concern.
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Health and Wellness (FCS8 series)
Tags: food and nutrition, health
Size: 825 kb
Pages: 4
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: FCS: Food and Nutrition (FCS3 series)
Tags: food and nutrition, food preparation
Size: 1.27 mb
Pages: 4
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: crops and plants, food and nutrition, food crops, food science, fruits, nursery and landscape, vegetables
Size: 693 kb
Pages: 8
7/21/2017 (new)
Authors: Akinbode Adedeji, Paul Vijayakumar
The scientific scale for measuring how acidic or basic a substance is when it is dissolved in water is called pH. The pH scale runs from 0 - 14. 0 means it is very acidic, 7 means it is neither acidic nor basic, but just right in the middle like plain water (neutral), and 14 means it is very basic. If you are producing a food product that depends on the acidic components or ingredients of the product to extend its shelf life and ensure the safety of the product, monitoring the pH of food products is very important. Food safety is the biggest reason for monitoring pH, but pH also influences the quality of food products.
Departments: Animal and Food Sciences, Biosystems and Agricultural Engineering
Series: Interdepartmental (ID series)
Tags: food and nutrition, food science
Size: 365 kb
Pages: 2
9/27/2016 (new)
Authors: Melissa Newman, Gregg Rentfrow, Paul Vijayakumar
In recent memory, there has been a considerable increase in food recalls and foodborne illness outbreaks. To ensure food safety, everyone involved in the food production chain needs to understand the different factors that could contaminate food and lead to foodborne illness.
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 142 kb
Pages: 4
4/3/2014 (new)
Authors: Gregg Rentfrow, Surendranath Suman
Country hams can be found in grocery stores and specialty shops throughout Southeast and on the internet. Nonetheless, there are some do-it-yourselfers who want to start their own family traditions. Country hams are not difficult to make. The process requires a few easy-to-find ingredients and a secure storage area. Country hams are made in three steps: curing, salt equalization, and aging. These steps are outlined in the manual.
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 6.79 mb
Pages: 9
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: FCS: Food and Nutrition (FCS3 series)
Tags: food and nutrition
Size: 644 kb
Pages: 3
8/2/2010 (new)
Authors: Gregg Rentfrow
Consumers who buy freezer meat should understand the difference between the paid weight and the amount of meat they will put in the freezer. To avoid misunderstandings, meat processors should be able to explain to customers the approximate amount of meat to expect from a beef, pork, or lamb carcass, the best ways to have meat wrapped for the freezer, and the amount of freezer space necessary to store large amounts of meat.
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 200 kb
Pages: 2
8/3/2009 (new)
Authors: Gregg Rentfrow
Since March 2009, all retail red meats, seafood and shellfish, and fruits and vegetables must contain a "Country of Origin Label," or COOL--designed to further inform consumers on the origins of their food.
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 115 kb
Pages: 2
4/23/2008 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 145 kb
Pages: 2
4/1/2008 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 144 kb
Pages: 2
10/31/2007 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 250 kb
Pages: 2
9/15/2006 (new)
Authors: Gregg Rentfrow
Departments: Animal and Food Sciences
Series: Animal Science (ASC series)
Tags: food and nutrition, food science
Size: 147 kb
Pages: 2
