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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. Modifying a Recipe to Be Healthier

    https://ohioline.osu.edu/factsheet/HYG-5543

    consumption of fiber. When buying food, we can check the label, but when using a recipe, we might need to make ... Ways to increase fiber in recipes are also provided to help you make more nutritious food. Remember, ... foods, use cooking spray, water, broth or a nonstick pan. Frying in fat Use cooking methods such as bake, ...

  6. Making Fruit Leathers

    https://ohioline.osu.edu/factsheet/hyg-5361

    not touch; allow space between items for air flow. Remember to watch food more closely at the end of ... drying times, as the decline in moisture causes food to dry faster and may scorch. Pouring the Leather ... Fruits, Food and Nutrition Series, No. 9.309. Fort Collins, CO: Colorado State University Extension. ...

  7. A Consumer’s Guide to Pure Maple Syrup

    https://ohioline.osu.edu/factsheet/anr-101

    a plastic jug or glass container—all are approved food-safe. Refrigerated maple syrup will keep for months, ... true when buying from large wholesale outlets. Just like any other wholesale food product, maple syrup ... increasingly popular in health food markets across the nation. They supply a healthy alternative to beverages ...

  8. Communication Strategies to Support a Family Member with Diabetes

    https://ohioline.osu.edu/factsheet/hyg-5322

    non-diagnosed family members’ unhealthy food choices might sabotage the individual with diabetes efforts to ... easy way to show support. In other instances, undiagnosed family members might try to control food ... food they eat. Being a caregiver or supporting a family member of someone with diabetes can be ...

  9. Selecting, Storing, and Serving Ohio Maple Syrup

    https://ohioline.osu.edu/factsheet/HYG-5522

    by: Julie Kennel Shertzer, Program Specialist, Human Nutrition, The Ohio State University Food home, ...

  10. Laws Governing "Alternative Protein" Labeling Webinar

    https://farmoffice.osu.edu/news/laws-governing-alternative-protein-labeling-webinar

    for the free webinar. food law food labeling meat labeling cell based meat ...

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