Food, Nutrition & Health

 

The Food, Nutrition and Health program is focused on improving nutrition, physical activity, and food safety outcomes for Nebraskans. The Food Website is a pioneer in connecting all the Extension food-related areas of a university under one umbrella website.

Active in all 93 counties and at food.unl.edu

Food, Nutrition & Health

Food, Nutrition & Health

UNL for Families: Reducing Food Waste

By Debbie Kuenning, University of Nebraska-Lincoln Extension Educator 

Reducing food waste can help individuals save approximately $370 per year. The average American family of four may be able to save close to $1,500 annually by preventing food waste. The USDA and the Environmental Protection Agency have a goal to cut our nation’s food waste by 50% by the year 2030. Food waste can occur along any part of the food chain. Consumers contribute to food waste through preparing more food than needed and throwing away the extra.

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Salt in Canning

By Andrea Nisely, UNL Extension Educator, Dawson County

Salt is generally added to canned foods to enhance their flavor. Canning or Pickling Salt is recommended for home food preservation. 

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Camping Trips Create Great Family Memories

Tammie Ostdiek, Extension Educator - Food, Nutrition and Health

The great outdoors offers an abundance of adventures for the entire family, and health benefits both physical and mental – less stress, exercise, sunshine, improved moods, fresh air are just a few of the rewards of spending time camping and getting away from external distractions.

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University of Nebraska Extension Food Preservation Newsletter

Information you need on canning, freezing, and drying can now be found in a new newsletter! A link will be sent to your e-mail when a new issue comes out. Sign up at https://food.unl.edu/food-preservation-newsletter.

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University of Nebraska-Lincoln for Families: Cooking Dry Beans

Tammie Ostdiek, UNL Extension Educator, Morrill County

In the early months of the pandemic, non-perishable foods like dry beans were flying off grocery store shelves. If you still have some packaged dry beans in your pantry, winter is the perfect time to prepare them.

While canned beans are cooked and ready to be heated, served, or used in recipes, packaged dry beans need to be cooked to a palatable texture. For best results, it helps to understand the variables involved with cooking dry beans.

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PANHANDLE PERSPECTIVES: Dry beans – perfect staple for any pantry

By Tammie Ostdiek Extension Educator – Food, Nutrition and Health

Check out food.unl.edu for more everyday food and fitness tips.

Dry beans are always a good companion to beef, pork, chicken, or fish, but they are also a great protein source on their own. And now more than ever dry beans are the perfect staple for any pantry.

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