Product Description
This digital document is an article from Food & Fitness Advisor, published by Thomson Gale on March 1, 2007. The length of the article is 1373 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Fruits and vegetables--why more matters: eating more fruits and vegetables can help you ward off heart disease and cancer as well as bone and memory loss.
Author: Gale Reference Team
Publication: Food & Fitness Advisor (Magazine/Journal)
Date: March 1, 2007
Publisher: Thomson Gale
Volume: 10Issue: 3Page: 1(2)

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Product Description
This digital document is an article from Family Economics and Nutrition Review, published by Thomson Gale on March 22, 2004. The length of the article is 5144 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the author: Most U.S. school-age children do not eat enough fruits and vegetables, both in terms of the number of servings and variety. One proposed way to improve children's consumption of fruits and vegetables is to increase the number of schools that offer salad bars as part of the National School Lunch Program. This study presented the first analysis of nationally representative data on foods offered in school lunch salad bars. The data were collected during the 1998-99 school year as part of USDA's School Nutrition Dietary Assessment Study-II. The study presented here examined whether schools with salad bars offered a greater variety of fruits and vegetables than did schools without salad bars. The study also examined items other than fruits and vegetables that were commonly offered in school lunch salad bars, with a focus on dietary fat content. Results showed that salad bars were associated with a greater variety of fruit and vegetable offerings. Schools with salad bars were much more likely to serve lettuce, tomatoes, other raw vegetables, and fresh fruit than were schools without salad bars. In addition, schools with salad bars were more likely than their counterparts, to offer nutrient-dense vegetables (like carrots and broccoli).

Citation Details
Title: Fruits and vegetables offered in school lunch salad bars versus traditional school lunches.
Author: Stefanie R. Schmidt
Publication: Family Economics and Nutrition Review (Magazine/Journal)
Date: March 22, 2004
Publisher: Thomson Gale
Volume: 16Issue: 2Page: 3(9)

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Product Description
This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on October 1, 1999. The length of the article is 2386 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Over a Century of Service To the Food Distribution Industry.
Publication: Quick Frozen Foods International (Magazine/Journal)
Date: October 1, 1999
Publisher: E.W. Williams Publications, Inc.
Volume: 41Issue: 2Page: 2S10

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Customer Reviews (2)

Retrospective 2000-A New Look at the Downwave
Beckman's analysis of the Downwave in the early 1980's was a masterpiece of the application of Kondratiev theory to contemporary American economics and politics.He basically made the astonding predictions of the future of the American economy when many Americans believed we were heading toanother round of hyper-inflation.Some of his economic forecasts:

(1) Collapse of the interest rates from 18% to 6% (2)The Collapse of Gold and Silver prices from a high of $850 to$280 per ounce. (3) Rise of Conservative Republican politics for the 1980's to 1993. (4) The coming creativedestruction of the old technology in favor of the NEWTECH ECONOMY. (5) THE COLLAPSE OF THE STOCK MARKET ANDRISE OF BLUE CHIP STOCK MARKET ECONOMY. (6) The rise ofthe new underclass known\ as homeless and other blue collargroups. (7) The bottome of crisis in 1999-2000 formallyending the deflation cup.

The updates to his theoretical analysis can beseen in Myron H. Ross, A Gale of Creative Destruction which gives abrilliant analysis of the 5th Upwave of wealth and prosperity and HarryDenton's The Roar 2000 builds a baby boomer portfolio on the theoreticalfoundations of these two early works.Beckman has to be credited withgiving the general public and scholarly community a wake up call on theimpact of economic cycles on the daily lives of American citizens.He evengave all the readers the greatest investment advice of the 1980's buyTreasury Bonds at 18% for the 20 year period.Bravo, to Mr. Beckman forbeingright!

Longwave prediction of deflation, fully researched
Bob Beckman - one time wall street investor, current fund manager prolific author and publisher of a London based journal since 1968.This book is both theoretical, imperical and provides practical advice on investing in and protecting one's assets from deflationary financial dislocations.This book deals with longwave economic cycles and was first published in 1982. The author examines the posibility of long wave (Kondratieff) cycles with a periodicity in the 55-70 year range. Demonstrations of the phenomenon is made through a number of price charts - including one for grain prices in the UK going back several hundred years, and one for intrest rates dating back several thousand. Stock market history is discussed and parallels drawn between 1929 and predicted similar events during the late 80's.Well researched and written in an approachable style, it makes interesting reading for anyone wishing to develop a broad perspective on matters financial.His thinking seems to be more relevant now in 1997 than when the book was first written. Take the predicted dates and scale of the calamity anticipated with an appropriate pinch of salt. I enjoyed it at do not hesitate to reccomend it. ... Read more

Product Description
A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.

For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, The Beginner's Guide to Preserving Food at Home has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles.

Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather.

Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer's bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry.
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Customer Reviews (5)

a little too basic for me
I was disappointed in this book.I was going back and forth between this and "The Complete Idiots Guide to Preserving Food", and now wish I had gone the other way.This a "3rd edition- completely revised and updated!" and yet it evaluates the benefits of having a microwave and a dishwasher as kitchen equipment...??I was hoping to expand my knowledge but this didn't really tell me anything I didn't know.I've already been through a canning session and know to how freeze food.

The Beginners Guide to Preserving Food at Home
In the last few years I have become passionate about eating as much local and organic food as possible. I have been lucky enough to find several farmers in my area that are quite skilled at growing veggies, raising cattle, and milking goats. I have only been gardening myself for a few years now and am slowly learning (mostly by trial and error!) what works and what doesn't. It is a good thing I have skilled farmers to rely on because my garden doesn't provide anywhere near enough food to feed my family. Every year I put in another bed of plants and pray they grow! As I become more successful (I hope!) I will need to know what to do with all the fresh foods I produce and this book will be an invaluable resource! The chapter on choosing equipment was quite informative and I must admit, I already own a Cuisinart food processor, dehydrator, and Kitchen aid mixer. Some of the best inventions I have every invested in. The author provides a very detailed list of supplies you will need, even down to the ladles and spatulas. She really DOES want the beginner preserver to succeed!

The chapter on tips, hints, and shortcuts was very informative. Staggered planting is one thing I am trying this year...put in your seeds/plants every few weeks throughout the season so they don't all ripen at the same time. If you have a kitchen full of 40 pounds of green beans you are going to be very grumpy by the time you are finished processing and, as the author stresses, this is supposed to be ENJOYABLE!

The author discusses each of the basic methods of preserving food and has lists of fruits/veggies that will work best for each one. Drying, freezing, canning, and root cellaring (cold storage) are all covered in detail. There are separate chapters for vegetables, fruits, and herbs and each one is filled with information on everything from A (asparagus) to Z (zucchini) and everything in between. If you want to know how to dry cherries or make pickled beets, that information is in there! At the end of the book you will find numerous recipes for making or using preserved produce and several handy reference charts.

The only part of the book that I was NOT a big fan of was the recommendation to use the vacuum packing of plastic sealer bags for storing veggies. It may very well be an excellent preservation technique, however I am not a big fan of plastic. I can honestly say that I loved everything else about this book and when my garden starts producing this spring/summer (keeping fingers crossed!) I will have a great resource for preserving my harvest!

Disclaimer: Storey Publishing provided me with one free copy of this book in order to write my review. I was provided no monetary compensation and all opinions expressed here are mine and mine alone!

Good Basic Reference for Beginners
I'm new to gardening and was innundated with produce.I used this step by step reference to supplement my food preparation equipment rather cheaply, and was up and running freezing and canning my excess. Chadwick tells readers the easiest way to preserve various foods, as well as the best way to perserve foods.Your choice.Chadwick includes several easy recipes.Especially tasty is the "Sweet Chunk Pickle" recipe.I must have canned 20 quarts of green beans, following Chadwick's instructions. I freezed broccoli, and green beans in boilable bags, and chopped green peppers for soups and omlettes. This is the only food preservation book I own, and I feel like I've had a first class education in food preservation.

Still Cooking with plastic bags
I did not like this book, she still suggesting the of plastic bag (yuck!) for blanching vegetables. I did not like the idea of using the microwave for any canning --which depletes nutrients from food--I didnt see the benefit of saving time vs good nutrients over a few minutes. Very repetive and about half of the book is made of recipes. All in all I did not find useful.

Will prove to be one of the most valuable additions any homemaker can acquire
In today's economy, one of family budget items that is getting more and more expensive are the expenditures for food. Therefore, one of the best ways to economize for a family's food budget is something our grandparents and great-grandparents knew well -- the home canning of fruits and vegetables in season for later consumption. For all too many modern homemakers, home canning is a lost art. That's what makes this newly updated, revised, and expanded third edition of Janet Chadwick's classic instructional manual, "The Beginner's Guide To Preserving Food At Home" is such a critically important and highly recommended addition to both family and community library collections. Here are 231-pages packed with solid and 'user friendly' instructions for canning, freezing, drying, brining, root cellaring vegetables, fruits and herbs for home consumption. Comprehensive, up-to-date, informed and informative, "The Beginner's Guide To Preserving Food At Home" will prove to be one of the most valuable additions any homemaker can acquire and one of the most popular acquisitions any librarian can add as a community resource. ... Read more