| | Publication | Source | Year | Pages |
| | P1908 Understanding the New Food Label PDF
P2287 Helping Mississippians Choose Good Nutrition PDF
P2288 Family Nutrition Program - Offering Nutritional Programs for Mississippi Youth PDF
P2318 What You Should Know About Eating Disorders PDF
P2359 How Much are you eating? PDF
P2360 Get on the Grain Train PDF
P2361 Fabulous fruits... Versatile vegetables PDF
P2362 Where do your favorite foods fit? PDF
P2373 MyPyramid - Steps to a Healthier You PDF
P2374 FNP - Nutrition Sense - Your Family's Budget PDF
P2375 FNP - Nutrition Sense - Stretching Food Dollars PDF
P2377 FNP - Nutrition Sense - Shopping List PDF
P2378 FNP - Nutrition Sense - Master Mix PDF
P2379 FNP - Nutrition Sense - Safe Food Sense PDF
P2396 FNP - Nutrition Sense - What is EBT? PDF
P2397 FNP - Nutrition Sense - What is WIC? PDF
P2404 MyPyramid PDF | MSSU | | |
| | Family Mealtime. MT200403 .
Preparing Food For Fun and Profit: (Updated 2004) MT200007HR | MTSU | | |
| | EC 1551 Stop Germs: Wash Your Hands (pdf)
EC 1552 Stop Germs: Kitchen Clean-up (pdf)
EC 1553 Stop Germs: Kitchen Mistakes (pdf)
PNW 250 You Can Prevent Foodborne Illness (pdf)
PNW 539 Fresh Cheese Made Safely (pdf) | ORSU | | |
| | Is U.S. Beef Safe for Consumers to Eat? (MS-1-03)
Food Product Recall Fact Sheets: An Introduction (AEX-250-02)
Understanding the Recall Concept in the Food Industry (AEX-251-02)
Who Should Be Involved in Food Recall Planning and Execution? (AEX-252-03)
What Can You Do to be Ready for a Recall? (AEX-253-05)
Food Pyramid
Life in the Fast Food Lane: Are You Living in the Fast Lane? (HYG-5555-06) | OHSU | | |
| | Healthy Meals on the Go (2005) (2 pp.) PDF Version 123 kb
Snack Attack (2005) (2 pp.) PDF Version 290 kb | U AZ | | |
| | IP-11 Food Safety: Residues in Animal-Derived Foods
IP-36 Making Yogurt at Home
IP-39 Making Eggnog at Home
IP-58E Consumer Trends and Opportunities Dairy
IP-58F Consumer Trends and Opportunities Protein Foods
IP-58G Consumer Trends and Opportunities Fats, Oils, and Sweets | U KY | | |
| | Take the Guesswork Out of Roasting a Turkey (SP401-H)
A Quick Consumer Guide to Safe Food Handling (PB1420)
Use a Food Thermometer (SP626)
Dietary Fiber (SP554)
Canning Vocabulary (SP325-B)
Supermarket Sense News: Featuring the Bread, Cereal, Rice and Pasta Group (SP522-A)
Supermarket Sense News: Featuring the Fruit and the Vegetable Group (SP522-B)
Supermarket Sense News: Featuring the Milk, Yogurt and Cheese Group and Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group (SP522-C)
A Guide to Buying Fresh Fruits & Vegetables (SP527)
Dairy Foods: Cutting the Fat, Keeping the Calcium (SP449)
Your Microwave Oven: a Real Time Saver (SP525)
Cooking with Eggs to Stretch Your Food Dollars (SP286-L)
Egg University Handbook (SP494)
Using Peanut Butter to Stretch Your Food Dollars (SP286-N)
Microwave Handbook (SP493)
Choose Foods With Iron (SP505-B)
Herbal Vinegars (SP401-B)
Food Preservation: Methods of Canning (SP325-A)
Food Preservation: Low or No Sugar in Jams, Jellies and Preserves (SP325-F)
MyPyramid for Kids (mini-poster) SP665)
Food Works: Food Labels Help You Choose a Healthy Diet (SP468)
Food Works: Healthy Food Choices (SP467)
Eat Smart, Move More, Tune In (Food Guide Pyramid for 2- to 6-Year Olds)
(SP606-A)
Eat Smart, Move More, Tune In (Food Guide Pyramid for 7- to 12-Year Olds)
(SP623)
Grain Group Activity (SP606-M)
Vegetable Group Activity (SP606-N)
Fruit Group Activity (SP606-O)
Milk Group Activity (SP606-P)
Meat Group Activity (SP606-Q)
What's in My Taco? (SP606-L)
Food Word Search (SP606-S)
From the Garden Activity (SP606-T)
Food Works: Move More (SP471)
Food Works: Food Labels (SP473)
Food Works: Snacks (SP477) | U TN | | |
| Meat | | | | |
| | Beef Customer Satisfaction Report Beef Quality and Yield Grading Carcass Pathogen Interventions by Mike DeLaZerda
Dollars and Sense Handbook
EXCEL Smart Choice CARDS
Making Some Sense out of Ground Beef Labeling by Davey Griffin
Preliminary Report for Yield and Time Data on IBP User Friendly Products by Andrew Martin, Carol Lorenzen, Davey Griffin, John Walter, Jeff Savell, H. Kenneth Johnson and T.R. Dockerty
Pork Quality Issues by Rob Maddock
Beef Quality Grades Chart
U.S.D.A Beef Carcass Grades: Purpose and Application by D.S. Hale, H.R. Cross. J.W. Savell, and G.C. Smith
Warner-Bratzler Shear Force Measurement by Dave McKenna | TX AM | | |
| Safety | | | | |
| | P1909 Keep Your Food Safe PDF
P2405 FNP - Nutrition Sense - Food Safety for Meat, Poultry, and Seafood PDF | MSSU | | |
| | Food Safety Basics: A Reference Guide for Foodservice Operators - PDF Version (222KB)
Foodservice Guide to Cleaning and Sanitizing - PDF Version (38KB)
Foodservice Guide to Food Thermometers - PDF Version (34KB)
Food Storage Guide - PDF Version (188KB)
Keep Food Safe During Grilling Season (60Kb PDF)
Keep Food Safe During Summer Picnics (80Kb PDF)
Keep Food Safe When Camping and Hiking (112Kb PDF)
Shopping Food Safety Facts (70Kb PDF)
BAC DOWN! Keep Cold Foods Cold - PDF Version (89KB)
Bovine Spongiform Encephalopathy (BSE; Mad Cow Disease) - PDF Version (26 Kb)
Consumer Guide to Food Thermometers - PDF Version (27Kb)
Cooking for Groups: A Volunteer's Guide to Food Safety - PDF Version (994KB)
Fight BAC! - Four Steps to Food Safety - PDF Version (233 Kb)
Food Storage Guide - PDF Version (188KB)
Safe and Healthy Eating During Pregnancy (112Kb PDF) | NDSU | | |
| | FS-2 Food Safety Hazards in Foodservice Food Retail Establishments PDF
FS-3 Keeping Food Safe in Foodservice and Food Retail Establishments PDF
FS-4 Hazard Analysis and Critical Control Points (HACCP) for Foodservice and Food Retail Operations PDF
FS-6-W Food Safety for Outdoor Picnics PDF
FS-7-W Listeria monocytogenes:Survival of the Fittest PDF
FS-9-W E. coli O157:H7 - Concerns and Challenges for the Next Millenium PDF
FS-10-W Mad Cow Disease: Is It a Threat to the U.S. Food Supply? PDF
FS-11-W Food Safety Advice when Traveling Abroad PDF
FS-12-W The Electronic Records Regulation: An Implementation Guide for the Food Industry PDF
FS-13-W Controlling Food Safety Using the HACCP Approach and Prerequisite Programs PDF | Purdue | | |
| | FSHED82 Quick Consumer Guide to Safe Food Handling, A
FSHED100 Safe Handling and Preparation of Fish and Shellfish Products | U AR | | |
| | Food Allergies (1999) (2 pp.) PDF Version 28 kb
Food Irradiation (1999) (2 pp.) PDF Version 25 kb
Food Product Dating and Storage Times (1999) (2 pp.) PDF Version 66 kb
Food Safety Associated with Cook-outs and Picnics (2003) (2 pp.) PDF Version 33 kb
Food Safety Know-how (1997) (1 pp.) PDF Version 46 kb
Keeping Foods Cold for Picnics, Grilling, and Camping (1997) (1 pp.) PDF Version 43 kb
Mail Order and Food Safety (1999) (2 pp.) PDF Version 25 kb
Milk Upsets My Stomach (2003) (2 pp.) PDF Version 65 kb
Nine Food Safety Strategies (1997) (1 pp.) PDF Version 23 kb
Safe Food for Holiday and Party Buffets (1999) (2 pp.) PDF Version 26 kb
Sugar Substitutes - Are They Safe? (2001) (2 pp.) PDF Version 34 kb
The Latest in Kitchen Sanitation Issues (1997) (1 pp.) PDF Version 16 kb
What is Food-borne Illness (1999) (1 pp.) PDF Version 25 kb | U AZ | | |
| | 2257 Preparing Eggs: Facts About Eggs
2258 Salmonella and Food Safety
4072 Find Out about Folic Acid
4073 Keeping Your Food Safe
4074 Vegetables for Health
4075 Focus on Fiber | U ME | | |
| | Grilling It Safely (PB1753)
Preparing Formula for Your Baby (SP445-A)
Take the Guesswork Out of Roasting a Turkey (SP401-H)
A Quick Consumer Guide to Safe Food Handlling (PB1420)
Turkey Basics: Handling Precooked Dinners (SP431)
Use a Food Thermometer (SP626)
Food Safety at Home, School and When Eating Out: An Activity Book for You to Color (PB1591)
How Will Your Food Be Regulated (PB1604)
Food Safety for Seniors (PB1723)
Handling Eggs and Poultry Safely at Home (SP401-A)
Food Works: Don't Let Your Food Make You Sick (SP479)
Safe Food for Baby (SP495)
Fighting BAC: Four Simple Steps to Food Safety (SP603)
Getting Started in a Food Manufacturing Business in Tennessee (PB1399) | U TN | | |
| | Vegetarian Diets: Build on the Basics! (2001) (3) PDF Version 109 kb | U AZ | | |
