CFAES Give Today
Ohioline

Ohio State University Extension

CFAES

Site

Search results

  1. Putting MyPlate on Your Table: Dairy

    https://ohioline.osu.edu/factsheet/SS-150

    the U.S. Department of Agriculture (USDA) food guidance system, helps individuals use the 2010 Dietary ... Guidelines for Americans to make smart choices from every food group. MyPlate includes an interactive, online ... guide that provides individuals with recommended food amounts to eat, based on gender, age and physical ...

  2. Putting MyPlate on Your Table: Protein

    https://ohioline.osu.edu/factsheet/SS-153

    (USDA) food guidance system, helps individuals use the 2010 Dietary Guidelines for Americans to make ... smart choices from every food group. MyPlate includes an interactive, online guide that provides ... individuals with recommended food amounts to eat, based on gender, age and physical activity level. ...

  3. Hepatitis E: A Foodborne Zoonotic Threat in the U.S. and Abroad

    https://ohioline.osu.edu/factsheet/as-20

    swine workers and veterinarians (Cossaboom et al. 2016). Foods Implicated In developing countries, ... Triggermouse, Pixabay How to Prevent Infection Use a thermometer to make sure that raw foods are cooked to safe ... be sure food is heated to 159.8 F is to check with a food thermometer. Wash fruits and vegetable ...

  4. Healthy Cooking for One or Two

    https://ohioline.osu.edu/factsheet/fcs-1004

    in the microwave can seem like a simple answer, eating boxed convenience foods can take a toll on ... physical and mental health, as well as a waistline. Fast food as well as processed food (food from a box or ... good for the body. Preparing food at home can be quick and easy. Finding meal ideas and recipes for one ...

  5. All Things Sweet: Sugar and Other Sweeteners

    https://ohioline.osu.edu/factsheet/hyg-5584

    human nature to crave the sweet taste of sugar. Sugar is naturally found in many foods including milk ... and red blood cells. Sugar and other sweeteners are also added to many foods, including yogurt, ... crackers, baked goods, cereals, sauces and salad dressings. Sweeteners are usually added to food to improve ...

  6. Food Preservation: Pasteurization of Raw Milk for Home Consumption

    https://ohioline.osu.edu/factsheet/hyg-5817

    of food poisoning, gastroenteritis, typhoid fever, diphtheria, septic sore throat, dysentery, and ... cows, sheep, or goats should pasteurize all dairy products and milk used as an ingredient in foods that ... been preserved because safety around food preservation is especially important. For safe and healthy ...

  7. Current Sanitation Practices for Leafy Green Vegetables For Processors, Retailers and Consumers

    https://ohioline.osu.edu/factsheet/aex-261

    Kaletunç, Food Agricultural and Biological Engineering More consumers are making an effort to increase their ... However, fresh produce, especially leafy green vegetables, are the first among the top ten riskiest foods ... fragility.   The FDA Food Safety Modernization Act (FSMA) was signed into law on January 4, 2011, with the ...

  8. Using a Community Supported Agriculture Share to Plan Family Meals

    https://ohioline.osu.edu/factsheet/hyg-5593

    food shares such as meat, cheese, eggs, and other specialty options like locally roasted coffee. This ... can provide additional benefits beyond supporting a local farmer and receiving weekly food shares. ... contribute to decreasing the amount of processed foods consumed. CSA memberships also increase the number of ...

  9. Chlorinated Water Sanitation of Leafy Green Vegetables For Fresh Produce Processors

    https://ohioline.osu.edu/factsheet/aex-262

    address: ConAgra Foods), and Gönül Kaletunç, Professor, Food, Agricultural, and Biological Engineering ... provide information to small food processors about sanitation of fresh produce. While chlorine bleach is ... Food grade bleach is the only bleach that is approved by the EPA for use in food processing. Food grade ...

  10. Smart Eating for Healthy Aging

    https://ohioline.osu.edu/factsheet/ss-207

    changing, or that you have less interest in food than you did before. Many people over the age of 65 are ... either under- or over-nourished. Under-nourishment occurs when you do not eat enough food. This may lead ... pattern contains a variety of nutrient-rich foods that meet your daily calorie needs without providing too ...

Pages