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Gluten Free Eating Curriculum
https://fcs.osu.edu/intranet/fcs-professionals/healthy-people/gluten-free-eating-curriculum
and includes activities and recipe suggestions for tastings or food demonstrations. Each lesson includes ... handouts for participants to use as a reference and hands-on activities. There is also a single, standalone ... from their diet. For people who make the decision to eat gluten free as a matter of dietary choice and ...
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Summer Food Service Program
https://fcs.osu.edu/intranet/fcs-professionals/efnep/summer-food-service-program
Characteristics of Youth, Ages 5 to 8 [PDF] Developmental Characteristics of Youth, Ages 9 to 11 [PDF ... ] Developmental Characteristics of Youth, Ages 12 to 14 [PDF] Developmental Characteristics of Youth, Ages 15 to ... 19 [PDF] SFSP Data Collection Protocol [DOC] ...
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Occasional Quantity Cooks
https://fcs.osu.edu/intranet/fcs-professionals/fcs/occassional-quanity-cooks
Occasional Quantity Cooks Food Preparation Policy and Procedures [DOC] [PDF] Occasional Quantity ... Cooks Volunteer Training-Directions [PDF] OQC Pre-test [DOC] OQC Pre-test Club [DOC] OQC Post-test [DOC] ... Management [PPT] Be Food Safe Poster [PDF] Prevent Cross-Contact Poster [PDF] Safe Internal Temperature Chart ...
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Cooking Matters
https://fcs.osu.edu/intranet/fcs-professionals/snap-ed/cooking-matters
Matters Parents Program Overview Chart [PDF] If the participants signed up for the course are mixed, or ... Matters for Adults Curriculum OSUE SNAP-Ed Cooking Matters Adults Program Overview Chart [PDF] This ... bundles) OSUE SNAP-Ed Cooking Matters for Parents Enrollment form English [PDF] OSUE SNAP-Ed Cooking ...
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ServSafe
https://fcs.osu.edu/intranet/fcs-professionals/healthy-people/food-safety/servsafe
ServSafe Resources ServSafe Online Course ServSafe website How to become ServSafe certified [PDF ... ] Evaluations Food Safety Employee Evaluation- Level 1 [PDF ] ServSafe Manager's Evaluation- Level 2 [PDF ... ] Send completed surveys to Brian Butler at butler.143@osu.edu Materials Price Comparison Sheet for ...
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Community Leadership
https://students.cfaes.ohio-state.edu/community-leadership
Community & Extension Education Curriculum Requirements Enrolled Summer 2018- Summer 2019 (pdf ... ) Enrolled Autumn 2019- Summer 2022 (pdf) Enrolled Autumn 2022- Summer 2023 (pdf) Enrolled Autumn 2023 and ... thereafter (pdf) Leadership Curriculum Requirements Enrolled Summer 2018- Summer 2019 (pdf ...
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Ohio Phosphorus (P) Use by Crop Reporting District
https://ohioline.osu.edu/factsheet/anr-0144
impacts. P is a necessary nutrient for maximizing crop production. P can also contribute to water quality ... are supporting better P use. This fact sheet on regional P use is a companion to the Ohio line fact ... information that can be useful for agronomic and environmental management questions, including ...
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Managing Arthritis When Farming
https://ohioline.osu.edu/factsheet/AEX-982.1-11
txagrability.tamu.edu/wp-content/uploads/2021/03/Arthritis-in-Agriculture.pdf. About AgrAbility Based Fact Sheets These fact sheets were developed to promote success in ... Ohio AgrAbility Fact Sheet Series AEX-982.1 Agriculture and Natural Resources 01/26/2012 S. Dee ... every 10 pounds lost relieves 40 pounds of pressure on the knees. Look for ways to simplify body ...
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Food Preservation: Preserving Herbs: Freezing and Drying
https://ohioline.osu.edu/factsheet/hyg-5360
ohioline.osu.edu/hyg-fact/5000/pdf/5341.pdf (not currently available online) Ohio State University Extension, Selecting, Storing and Using ... Fresh Herbs, ohioline.osu/hyg/fact/5000/pdf/5520.pdf (not currently available online) National Center ... fresh herbs have a relatively short life of only a few days in the refrigerator. To preserve herbs for ...
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Selecting, Storing, and Serving Ohio Apples
https://ohioline.osu.edu/factsheet/HYG-5507
contact your local Ohio State University Extension office for the following fact sheets: Canning Basics, ... characteristics. For best results, select the apple variety according to its intended use. For information on apple ... canned or frozen sauce (an average of 2¾ pounds per quart) Nutrition The Dietary Guidelines for Americans ...