Purdue Extension’s Nutrition Education Program’s (NEP) interactive website with videos and lessons. The Purdue Extension Nutrition Education Program (NEP) works to improve the nutrition and health of audiences with limited resources in communities throughout Indiana. NEP has existed in Indiana since 1994 as a part of Purdue Extension.
Purdue Nutrition Education Program's (NEP) main website in the college of Health and Human Sciences.
Indiana Grown Website The demand for locally made products is at an all-time high, which is what prompted the Indiana State Department of Agriculture to create Indiana Grown – a statewide branding initiative. Members use the Indiana Grown logo on their products, which forms a clearer designation of which products truly come from Indiana, and also help Hoosier consumers easily identify and buy these products.
Cooking Matters works to make sure all kids have the healthy food they need every day. The participants in Cooking Matters courses and tours are moms, dads, grandparents, caregivers, kids and teens who want to make healthy meals on a budget. They learn to shop smarter, use nutrition information to make healthier choices, and cook delicious, affordable meals.
HHM is the first farmer-owned online farmers’ cooperative featuring locally grown and produced food – produce, meats, eggs, cheeses, wheat products, flowers, honey and more – all grown or made throughout the state of Indiana.This convenient system serves food producers and customers alike, as the farmers save time and buyers are able to shop from their computer year-round. Every time you shop, you directly support local family farms and businesses!
HHS is a network of county-based Extension Educators that serve all 92 Indiana counties. Drawing upon research and expertise from Purdue University to educate communities and help identify practical solutions to local needs, HHS Extension delivers educational programs, applied research and resources. With a focus on issues related to food, family, money and health, Purdue Extension Health and Human Sciences reaches more than 1 million residents with educational programs every year.
With the increased complexity of the product offerings at farmers’ markets, health departments have become more involved in ensuring food safety. This publication offers information to market masters and vendors on keeping consumers safe by examining food safety regulations.
This publication provides a basic guide to understanding food-safety issues relevant to farmers markets and agritourism operations. It is designed for farmers, ranchers, and certified farmers’ market managers but can also be useful as a resource for educating employees about food-safety concerns and regulations and as a reference for other agricultural professionals.
Providing product samples to customers at a farmers’ market adds to the experience of the market and is helpful in educating shoppers about farm products and perhaps increasing sales. Samples can be offered in a food safe manner with some basic care. Though written for Michigan this publication offers good insight into basic good practices to ensure that the enjoyable experience of sampling does not become a food safety concern.
Shopping at a farmers’ market can be a wonderful family experience but in addition to being fun it can also be good for you and your community. This document includes valuable tips and suggestions on how to find and keep the best quality and ensure the best shopping experience possible. There are also questions that shoppers may wish to ask to help in the buying process.
How clean is your kitchen? What grade would a food inspector give it? To find out, take a few minutes to complete this check-up. Check the box beside each number if all of the bulleted points are TRUE for your kitchen.
Keeping food longer with refrigeration and/or freezing helps extend the safe useful life of foods and avoids waste. We all know that even with these methods that foods will not last forever in storage…But how long can you count on them to maintain their quality and safety in storage. This publication spells out the useful life of various products in the cold.
Your local markets carry an amazing variety of fresh fruits and vegetables that are both nutritious and delicious. As you enjoy fresh produce and fresh-squeezed fruit and vegetable juices, follow these safe handling tips to help protect yourself and your family.
This brochure was developed to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings. This food may be prepared at the volunteer’s home and brought to the event, or prepared and served at the gathering. The information provided in this publication was developed as a guide for consumers who are preparing food for large groups.
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Having the right kitchen tools can make cooking easier and more fun! However, you don't need every tool in the store. Before you buy that next piece of kitchen equipment, check the following tips and suggestions.
Want to reduce the fat content in a recipe but maintain the quality and flavor? Try these easy and inexpensive substitutions. Your family will appreciate the flavor and you will know they are eating healthier!
Dashing to the store at the last minute is the pits. What a waste of prime time! Keep these basic staples stashed in the pantry ... and cooking’s cool.
Fruits and vegetable quality and flavor are fleeting. Storing them properly maintains their useful life. Some fruits and vegetables are best stored in the refrigerator…others on the kitchen counter. Knowing the difference will reduce expensive food waste and enhance your kitchen experience.
A teaspoon a tablespoon…does it make a difference? YOU BET IT DOES!!! This quick reference has it all. From how to properly measure common ingredients, substitutions for ingredients that you might not have on hand, how to follow a recipe, reading food labels, basic food safety and even how to use a grocery list!
With a simple crock pot there is no reason not to have a hot homemade meal waiting for you when you get home from a busy day. This quick resource offers tips on how to increase your success and meal options with meats, vegetables, dried beans and soups in a crock pot/slow cooker as you “fix it and forget it!”
Thinking about freezing dinners ahead to save preparation time through the week? Here are a few tips to increase success. Also included are tips on how to clean and store vegetables and fruits.
Softball games, a day at the beach, late night barbecues and all day picnics—that’s what summertime is all about. Don’t let food poisoning spoil the fun. Be prepared. Here are some tips to help keep food safe for outdoor picnics.
Outdoor activities are popular with Americans nationwide. Hiking, camping, and boating are good activities for active people and families, and in some parts of the country you can enjoy the outdoors for 2 or 3 seasons. In many cases, these activities last all day and involve preparing at least one meal. This reference helps the reader think through what is important to bring along and how to cook and preserve safely when away from the kitchen and how to keep the food and fun in that outdoor experience!
Schools across the nation are using gardens to help children discover where food comes from and to develop healthy eating habits. Some school nutrition programs have found that gardens provide a way for children to become more accepting of new fruits and vegetables. Regardless of who is in charge of the garden, produce from school gardens can be served safely to students when basic food safety precautions are followed in planting, growing, and harvesting. This document provides basic Good agricultural practices to assure food safety from the garden to the kitchen.