Ruby Cox
| Title | Summary | Date | ID | Author(s) | |
|---|---|---|---|---|---|
| Applying Cost Benefit Analysis to Nutrition Education Programs: Focus on the Virginia Expanded Food and Nutrition Education Program | PDF (29MB) | May 1, 2009 | 490-403 | ||
| Be Heart Smart! Eat Foods Lower in Saturated Fats and Cholesterol | PDF (817KB) |
Food plays a big part in the lives of most Southerners. Good food and celebrations go hand in hand. Yet, popular ways of frying foods and using fats for seasoning can increase your risk for clogged arteries and heart disease. |
May 1, 2009 | 348-735 | |
| Boiling Water Bath Canning | PDF (760KB) |
Boiling water bath canning is recommended for processing high-acid foods. The temperature of the boiling water bath canner is 212 degrees F (100 degrees C) and will kill bacteria in high-acid foods. The boiling water bath canning method is used for processing fruits, pickles, relishes, acidified tomatoes, fruit jellies, jams, butters, marmalades, and preserves. |
May 1, 2009 | 348-594 | |
| EFNEP Programs CBA Fact Sheet | PDF (286KB) |
In 1996, the Cooperative State Research, Education, and Extension Service, United States Department of Agriculture (CSREES, USDA) issued a national Request for Proposals (RFP) to conduct a cost benefit analysis (CBA) of nutrition education programs, with emphasis on the Expanded Food and Nutrition Education Program (EFNEP). |
May 1, 2009 | 360-096 | |
| Pressure Canning | PDF (709KB) |
Pressure canning is used to prepare low-acid foods like vegetables, meats, poultry, seafood, mushrooms, and soup. Tomatoes and mixed vegetable recipes should be pressure canned. |
May 1, 2009 | 348-595 | |
| Using Dehydration to Preserve Fruits, Vegetables, and Meats | PDF (355KB) | Jun 1, 2009 | 348-597 |