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Articles 1 - 10 of 10

Full-Text Articles in Home Economics

Preserve The Taste Of Summer—Canning: Pickles, Sarah L. Francis, Holly R. Van Heel Aug 2012

Preserve The Taste Of Summer—Canning: Pickles, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up safe, tasty pickles with these detailed instructions. Also includes trouble-shooting advice.


Preserve The Taste Of Summer—Canning: Vegetables, Sarah L. Francis, Holly R. Van Heel May 2012

Preserve The Taste Of Summer—Canning: Vegetables, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Preserve healthy, nutritious vegetables safely using the detailed directions in this publication. Includes typical canning problems and their solutions.


Preserve The Taste Of Summer—Canning: Meat, Poultry, Wild Game And Fish, Sarah L. Francis, Cindy S. Baumgartner, Nancy C. Clark, Renee J. Sweers, Holly R. Van Heel, Jill R. Weber Feb 2012

Preserve The Taste Of Summer—Canning: Meat, Poultry, Wild Game And Fish, Sarah L. Francis, Cindy S. Baumgartner, Nancy C. Clark, Renee J. Sweers, Holly R. Van Heel, Jill R. Weber

Human Sciences Extension and Outreach Publications

A jar of home preserved meat is a delicious and convenient way to start a quick and easy meal. Canning meat, poultry, wild game, and fish must be done correctly to assure that food is safe to eat. Find guidelines and recipes to follow to achieve the best product.


Preserve The Taste Of Summer—Canning: Fruit Spreads, Sarah L. Francis, Holly R. Van Heel Sep 2011

Preserve The Taste Of Summer—Canning: Fruit Spreads, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up delicious, safe-to-eat fruit spreads using recipes and detailed directions in this publication. Trouble-shooting advice can help you avoid potential problems.


Preserve The Taste Of Summer—Freezing: Fruits And Vegetables, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Freezing: Fruits And Vegetables, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Freeze fruits and vegetables at the height of freshness using the detailed directions in this publication.


Preserve The Taste Of Summer—Canning And Freezing: Tomatoes, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Canning And Freezing: Tomatoes, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up tomatoes that are safe and flavorful using the USDA guidelines and tested recipes in this publication.

Includes recommended processing times and trouble-shooting tips.


Preserve The Taste Of Summer—Canning: Fruits, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Canning: Fruits, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Can fruits that are safe and delicious, using the recommended processing times and equipment. Typical problems and their solutions are discussed.


What Is A Nutrition Profile?, Sarah L. Francis, Ruth E. Litchfield Aug 2010

What Is A Nutrition Profile?, Sarah L. Francis, Ruth E. Litchfield

Human Sciences Extension and Outreach Publications

Many grocery stores are trying to simplify food shopping by giving foods a rating or score.

This brochure describes several types of food profiling systems and how they can help you make decisions where they count most—in the grocery store.


Qualitative Tools To Examine Efnep Curriculum Delivery, Justine R. Hoover, Peggy A. Martin, Ruth E. Litchfield Jun 2009

Qualitative Tools To Examine Efnep Curriculum Delivery, Justine R. Hoover, Peggy A. Martin, Ruth E. Litchfield

Food Science and Human Nutrition Publications

Use of qualitative research methods to evaluate nutrition education programs is limited. Structured observations and focus groups, qualitative research methods, were conducted to examine use of theory-based learning strategies and participant experiences in a nutrition education program. Theory-based learning strategies included use of open-ended questions, visual aids, and experiential learning activities. Open-ended questioning and some experiential activities were used less often than desired. Language of lesson delivery and instructional setting appear to influence the use of learning strategies. Lesson delivery and instructional setting may be relevant for preferred learning styles of different cultures.


Evaluation Of A New Nutrition Education Curriculum And Factors Influencing Its Implementation, Justine R. Hoover, Peggy A. Martin, Ruth E. Litchfield Feb 2009

Evaluation Of A New Nutrition Education Curriculum And Factors Influencing Its Implementation, Justine R. Hoover, Peggy A. Martin, Ruth E. Litchfield

Extension and Outreach Research and Scholarship

The study reported here evaluated a nutrition education curriculum through examining participant behavior change. A previously used curriculum (April - September 2005 and 2006) was compared to a new curriculum (April - September 2007) using pre- and post-program 24-hour dietary recalls and food behavior surveys. Participant, educator, and program variables were explored relative to behavior change. The new curriculum elicited behavior change similar to that elicited by the previous curriculum. Factors influencing behavior change included participant and educator race and educator experience. Participant and educator variables should be considered in future program/curriculum implementation.