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Fruits & Vegetables Food Service:     more books (100)

Eat 5 fruits and vegetables every day (SuDoc HE 20.3152:F 94/6/999) by U.S. Dept of Health and Human Services, 1999 Time to take five : eat 5 fruits and vegetables a day (SuDoc HE 20.3152:F 94/2/996) by U.S. Dept of Health and Human Services, 1996 Guide to minimize microbial food safety hazards for fresh fruits and vegetables : guidance for industry (SuDoc HE 20.4508:M 58) by U.S. Dept of Health and Human Services, 1998 Americans are not eating enough fruit and vegetables (SuDoc HE 20.3182:F 94) by U.S. Dept of Health and Human Services, 1990 Reports of the agricultural technical advisory committees for trade on the North American Free Trade Agreement cotton, dairy products, fruits and vegetables (SuDoc PREX 1.2:T 67/3/ATACS) by U.S. Postal Service, 1992 It's easy to eat 5 fruits and vegetables a day (SuDoc HE 20.3175:F 94) by U.S. Dept of Health and Human Services, 1994 Eat 5 fruits and vegetables a day for health + energy! (SuDoc HE 20.3175:F 94/2) by U.S. Dept of Health and Human Services, 1998 Bioactive Foods in Promoting Health: Fruits and Vegetables Fruit and Vegetable Consumption and Health (Food and Beverage Consumption and Health Series) Functional Foods for Disease Prevention 1: Fruits, Vegetables, and Teas Fruits & Vegetables Galore: (Helping Kids Eat More) by USDA Food & Nutrition Service, 2004 Cost seen as no reason to avoid fresh fruit, vegetables.(Economic Research Service)(Brief Article): An article from: Food & Drink Weekly How far can you push canned tomatoes? ConAgra's Hunt's brand tries to create a superpremium category for canned vegetables.(services of canned foods): An article from: Food Processing by Hollis Ashman, Jacqueline Beckley, 2006-04-01 Freezing and using vegetables, fruits and prepared foods (Ohio.State University, Columbus.Cooperative Extension Service.Bulletin) by Wilbur A Gould, 1975

lists with details

1. Food And Nutrition Service
   increases food security food service Program Week. Minnesota Waiver Request Not Approved. USDA Awards Grants for Senior Farmers Market Nutrition Program. Pilot Projects Promote fruits vegetables  
   http://www.fns.usda.gov/fns
   
   Extractions: FNS increases food security and reduces hunger in partnership with cooperating organizations by providing children and low-income people access to food, a healthful diet, and nutrition education in a manner that supports American agriculture and inspires public confidence. Women, Infants and Children Farmers' Market Nutrition Program

2. AMS At USDA, Fruit And Vegetable Commodity Procurement
   Programs buys fresh and processed fruits, vegetables and specialty items from industryvendors. The service provides people with nutritious food and removes  
   http://www.ams.usda.gov/fv/fvcomm.htm
   
   Extractions: The Commodity Procurement Branch of the Fruit and Vegetable Programs buys fresh and processed fruits, vegetables and specialty items from industry vendors. The service provides people with nutritious food and removes surplus production from the marketplace. Foods are often low in fat, sugar and sodium, and always grown and processed in the United States. Recipients of USDA-purchased food include the National School Lunch Program, the School Breakfast Program, the Summer Food Purchase Program, the Nutrition Program for the Elderly, and the Food Distribution Program on Indian Reservations. USDA also provides emergency relief to people who experience the effects of natural disasters. The purchasing program is a coordinated effort in USDA. The Agricultural Marketing Service gathers competitive bids from vendors and awards contracts to the lowest bidders. The

3. Meal Planning And Preparation Service Resource List
   involved in school food service. The resources fruits vegetables, and Salads . Breads and Grains . Meats and Other Protein foods. University, MS National food service  
   http://www.nal.usda.gov/fnic/service/foodmp1.htm
   
   Extractions: This publication is a compilation of resources for professionals involved in school food service. The resources are in a variety of information formats: articles, books and full-text materials on the World Wide Web. The resources included for this list contain reliable information and are available nationwide. Your local library or bookstore can help you locate these materials. Other items can be obtained from the source listed. Opinions expressed in the publications do not necessarily reflect the views of the U.S. Department of Agriculture. Resources that are part of the National Agricultural Library (NAL) collection have an NAL Call Number listed. Lending and copy service information can be found at http://www.nal.usda.gov/fnic/general/lending.html . URLs are included when the material is available online in full text. Materials cannot be purchased from the Library. Please contact the publisher/producer if you wish to purchase any materials on this list. The categories are:

4. Dole 5 A Day - We Make 5 A Day Fun!
   Professional of the Year” Award recognizes American School food service Association(ASFSA 5 A Day and motivate them to eat more fruits and vegetables.  
   http://www.dole5aday.com/FoodService/Fun/F_School.jsp?topmenu=2

5. Food Service Managers
   In larger restaurants and fastfood or other food service facilities that serve meals daily and maintain of fresh meats, poultry, fish, fruits, vegetables, and baked goods to ensure  
   http://stats.bls.gov/oco/ocos024.htm
   
   Extractions: Bureau of Labor Statistics Occupational Outlook Handbook www.bls.gov OOH Search/A-Z Index BLS Home Get Detailed Statistics ... Find It! In DOL Printer-friendly version ( HTML PDF Nature of the Work Working Conditions Employment Training, Other Qualifications, and Advancement ... Sources of Additional Information Nature of the Work About this section Back to Top Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.

6. Y2K Survival - Emergency Survival Food Service Listing (Dehydrated Fruits And Ve
   Emergency Survival food service Product Listing. Emergency Survival Emergency Survival food service Plan 2 3 months for 4 People. captiDehydrated fruits and vegetables - Just add  
   http://www.survivaly2k.com/dhydfrut.htm
   
   Extractions: capti Dehydrated Fruits and Vegetables - Just add water on Pr. Code Pack Shipping Weight Per Case Flavors Calories Per Can Servings Per Can Price Per Can 11 lb. Apple Pie Slices Equiv. to 8.8 lbs. of fresh fruit 16.25 lb. Apple Sauce Flakes Equiv. to 36.8 lbs. of fresh fruit 11 lb. Bell Pepper Dices - Sweet Green Equiv. to 22 lbs. of fresh fruit 11 lb. Bell Pepper Dices - Sweet Red Equiv. to 17 lbs. of fresh fruit 11 lb. Bell Pepper Dices - Equiv. to 17 lbs. of fresh fruit 17 lb. Carrots, Puffed Equiv. to 15 lbs. of fresh fruit 9.5 lb. Celery Stalk Dices Equiv. to 16 lbs. of fresh fruit 21.5 lb. Onion, Instant Minced Equiv. to 24 lbs. of fresh fruit 17 lb. Onion Slices Equiv. to 31 lbs. of fresh fruit 20 lb. Equiv. to 20 lbs. of fresh fruit 20 lb. Peas, Sweet Garden Equiv. to 15 lbs. of fresh fruit

7. Drying Fruits And Vegetables
   food Preservation in Alabama, Alabama Cooperative Extension service, Auburn University,1995. For additional information on drying fruits and vegetables,  
   http://www.ext.vt.edu/pubs/foods/348-597/348-597.html
   
   Extractions: Authors: Tim Roberts, Extension Specialist and Assistant Professor, Virginia Tech; Ruby Cox, Extension Specialist and Associate Professor, HNFE, Virginia Tech; Publication Number 348-597, Posted February 1999 Food Preparation Drying Pasteurizing and Conditioning of Dried Foods Storing the Food ... References You need 3 things for successful home food drying: Heat - high enough to force out moisture but not hot enough to cook the food Dry air - to absorb the released moisture Air movement - to carry the moisture away Natural drying, outdoors, requires warm days of 90 degrees F (32 degrees C) or more, low humidity, and control of insects. Oven drying or using a food dehydrator are alternatives for small quantities of food. The energy cost of operating an oven is high, however, compared to the cost of operating an electric food dehydrator. Many fruits and vegetables can be dried (Table 1). Only ripe foods should be used. Rinse fruits and vegetables under cold running water and cut away bruised and fibrous portions. Seeds, stems and /or pits should be removed. Most vegetables and some fruits benefit from a pretreatment like blanching or dipping. Blanching is used for most vegetables. Blanching shortens the drying time, prevents enzyme action, and kills many spoilage organisms.

8. Canned, Frozen, And Preserved Fruits, Vegetables, And Food Specialties - 1999 OE
   Group 203 Canned, Frozen, and Preserved fruits, vegetables, and food Specialties. and Media Occupations. Protective service Occupations. food Preparation and Serving Related  
   http://stats.bls.gov/oes/1999/oesi3_203.htm
   
   Extractions: Bureau of Labor Statistics Occupational Employment Statistics www.bls.gov Search A-Z Index BLS Home ... Find It! In DOL RELATED OES LINKS OES Home Page General Overview Frequently Asked Questions How to Contact Us These national industry-specific occupational employment and wage estimates are calculated with data collected from employers of all sizes, in metropolitan and non-metropolitan areas in every State and the District of Columbia, in SIC Industry Group 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties. SIC Industry Group 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties is part of: SIC Major Group 20 - Food and Kindred Products Links to other industry-specific estimates and cross-industry estimates SOC Major Groups in in SIC 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties: Industry Total

9. What Color Is Your Food? Taste A Rainbow Of Fruits And Vegetables For Better Hea
   NDSU Extension service. WhatColorisYourFood? Taste a rainbow of fruits and vegetables for better health eat a rainbow of colorful fruits and vegetables. How are you doing  
   http://www.ext.nodak.edu/extpubs/yf/foods/fn595w.htm
   
   Extractions: Resources with fruit and vegetable information It's been said that we eat with our eyes before we take our first bite. A plate filled with colorful fruits and vegetables is not only a sight to behold, but research is continuing to show that colorful produce can help keep our hearts, minds and, yes, even our eyes healthy. Moms have been right all along in encouraging us to eat our vegetables. Fruits and vegetables add a variety of colors, textures, shapes and flavors to menus. They are naturally cholesterol-free, low in fat and calories and high in fiber, vitamins, minerals and other phytochemicals ("plant chemicals"). Nutrition experts suggest we aim for at least five to nine total servings of fruits and vegetables daily, depending on our age and gender. Eating five servings a day meets the recommendations for children ages 2 to 6, although their serving sizes are about one-third smaller. Children ages 7 and older and women should aim for seven servings a day, and teen boys and men should aim for nine servings a day.

10. Minority/Female Business Directory - Fruits & Vegetables
    service(S) food (BEVERAGES, CANNED fruits vegetables, CEREALS, CONDIMENTS, FLOURS/MIXES,OILS SHORTENING, SOUPS/SEASONINGS), food service SUPPLIES, PAPER  
    http://www.co.fulton.ga.us/departments/mfb_fruits_T542_R55.html
    
    Extractions: ALL PRO FOODSERVICE 16 FOREST PARKWAY; BULIDING C-10 FOREST PARK, GA 30297 Phone: (404)363-0515 Fax: (404) 363-0502 Mobile: (678) 414-2803 Email Address: allprofoodservice@yahoo.com PRINCIPAL CONTACT: MR. RON MABRA ETHNIC STATUS: African American SERVICE(S): FOOD DISTRIBUTION BALTON CORPORATION 8008 SOUTH CHICAGO AVENUE CHICAGO, IL 60617-1012 Phone: (312)933-7929 Fax: (773) 933-8642 Mobile: Email Address: PRINCIPAL CONTACT: MR. SAMUEL PATCH ETHNIC STATUS: African American SERVICE(S): WHOLESALER/DISTRIBUTOR FRUIT CHOO CHOO, LLC. 2010 ENON PINES DRIVE ATLANTA, GA 30331-8406 Phone: (404)344-8492 Fax: (404) 344-6493 Mobile: Email Address: fruchoo@bellsouth.net PRINCIPAL CONTACT: MS. ZAKIYYAH RAHEEM. PHD ETHNIC STATUS: Black Female SERVICE(S): KACO Supply Company, Inc. 2974-D Ask-Kay Drive Smyrna, Ga 30082 Phone: 770-435-8902 Fax: 770-435-2309 Mobile: Email Address: KACO@MINDSPRING.COM

11. School Days News
    The USDA, food and Nutrition service, and the Defense Supply Center by which DSCPwould buy and distribute fresh fruits and vegetables to schools using the  
    http://www.dscp.dla.mil/subs/produce/school.htm
    
    Extractions: "Give Your Health a Salute; Eat More Veggies and A Fruit!" Our Mission: T he DSCP Produce Business Unit is the worldwide provider of choice for fresh fruits and vegetables to the Defense Commissary Agency (DeCA), Military Services, Military Exchanges and MWR Facilities, Job Corps Centers, VA Hospitals, Federal Prisons, as well as Schools and Indian Reservations in partnership with the US Department of Agriculture, National School Lunch Program and related Food and Nutrition Services Programs. Browse through our electronic "web site" to see how the Produce acquisition network has been ensuring our customers receive high quality produce at competitive market prices, as well as value-added services. Produce CBU Points of Contact: P.J. Carr Chief, Produce CBU P.J.Carr@dla.mil Dana Waters Chief, Operations Branch Dana.Waters@dla.mil Susan Seislove Chief, Central Area Operations Susan.Seislove@dla.mil Ruthann Simotas Chief, Western Area Operations Ruthann.Simotas@dla.mil

12. Foods, Nutrition And Health Publications From The NDSU Extension Service
    HE496, food Safety For Temporary service, 1992, FN539, Eat a Variety of foods,1993, FN542, Choose a Diet with Plenty of vegetables, fruits, Grain Products, 1993,  
    http://www.ext.nodak.edu/extpubs/foods.htm
    
    Extractions: North Dakota State University Foods, Nutrition and Health Publications Number Title Year Cost Wild Side of the Menu-No. 1 Care and Cookery - (PDF) Wild Side of the Menu-No. 2 Field to Freezer - (PDF) Harvesting and Storing Garden Vegetables Breads from Wheat - (PDF Version 85KB) Wild Side of the Menu-No. 3 Preserving Game and Fish at Home - (PDF) Vitamins and Minerals ... PDF Version (106KB) Safety Awareness in the Home Chair Exercises Beginning Stretch Exercises Intermediate Stretch Exercises Food Freezing Guide - PDF Version (261KB Salmonellosis Good Snacks for After School Drinking Water and Health Food for Health: Revitalize Your Recipes for Better Health (PDF Version 79KB) Let's Preserve Sauerkraut PDF Version (30KB) ... Let's Preserve Fruit Pie Filling How to Include Beef and Pork in a Heart-Healthy Diet Fascinating Food Safety Facts Cooking For the Nineties Harvest Health at Home: Eating for the Second 50 Years Fiber and Your Health: It Does Make A Difference PDF Version (81KB) Harvest Health at Home: Eating for the Second 50 Years Your Habits Do Make A Difference Vegetarian Diets Steps To Take to Eat Well For Less Good Sources of Nutrients Dietary Fiber Good Sources of Nutrients Potassium Good Sources of Nutrients Vitamin C (Ascorbic Acid) Good Sources of Nutrients Calcium Good Sources of Nutrients Iron Creative Vegetable Cookery PDF Version (239KB) Is Food In My Kitchen a Safety Hazard?

13. A Bushel Of Reasons To Eat Your Fruits And Vegetables
    and nutrition, visit the NDSU Extension service website www.ag.ndsu.nodak.edu/food.htm.A Bushel of Reasons to Eat Your fruits and vegetables, October 2000.  
    http://www.ext.nodak.edu/food/bushel.htm
    
    Extractions: Did you eat five servings of fruits and vegetables yesterday? Today there are more reasons than ever to choose a rainbow of colors from the produce aisle, freezer compartment or canned goods shelves. Fresh, frozen and canned fruits and vegetables count toward the recommended five servings of fruits and vegetables a day. Not only are fruits and vegetables naturally low in calories and high in fiber, vitamins and minerals, they also taste great! More and more, research is showing benefits of eating five to nine servings of plant-based foods daily. Sources of Phytochemicals - Fruits, vegetables, whole grains, legumes and nuts are rich sources of phytochemicals (plant chemicals) that may help reduce our risk for certain types of cancer, heart disease and several other illnesses. The following chart summarizes some of the current research findings: Family Beneficial Chemical How the chemicals help

14. A Bath For Your Fruits & Vegetables? : Foodservice.com - A Business To Business
    Fresh Fruit and Vegetable Association believes that while produce rinses are unnecessaryfor the home consumer, they should be developed for the food service  
    http://www.foodservice.com/food_safety/fb4.cfm
    
    Extractions: "Vist our sponsor" FoodHandler Safety Byte 4 TM The next time you are preparing fruits and vegetables, consider these new food safety options touted as produce rinses designed specifically to clean produce. Since most produce is considered "ready-to-eat," it is a prime vehicle for foodborne illness. Hence, it needs the utmost care and attention during preparation, including its washing. Since we use soap to remove germs from our hands, can we use soap when washing lettuce, cucumbers and tomatoes? The FDA says not to use any kind of hand soap or dish detergent when washing produce. Such soaps can leave behind residues, which will cause the produce to taste bad and may be harmful. Why is it even necessary to wash produce? Some fruits and vegetables are coated with a food safe wax to preserve their shelf life. Sometimes dirt and residues can get caught on this wax coating. For those concerned that water is not enough to get rid of the trapped dirt and residue, two manufacturers have introduced new products designed specifically to wash produce. The jury is still out on how effective these new produce-cleaning products are. However

15. Foodservice.com: Food Safety Information For Restaurants And The Foodservice Ind
    HACCP Steps foodborne Disaster Day for Daniel food service HACCP Systems Why Doesfood Spoil? Safe Hands A OneTwo Punch! A Bath for Your fruits vegetables?  
    http://www.foodservice.com/food_safety/
    
    Extractions: As if we hadn’t enough foodborne diseases to worry about, mad cow disease is still mooing at us. Since about 1990, consumers have heard news about this disease referred to as BSE or bovine spongiform encephalopathy. Europe and the UK have had the most reports, but to the cattle industry worldwide, an outbreak of mad cow disease is an ever-looming nightmare. However, as with many human health-related issues, a little knowledge goes a long way to dispel the scariest hype. The concern is if a human eats beef from BSE infected cows, that they could get a form of the disease. Certainly, when we have recent news about a foodborne disease such as BSE, Americans tend cut down on consumption of beef at home and in our restaurants, so it has a significant impact on the food service industry. Is there a risk to our U.S. beef supply? The experts the risk is very low, particularly in the U.S. Since 1990, the U.S. Dept. of Agriculture (USDA) has conducted aggressive surveillance of the highest risk cattle going to slaughter in the U.S. – 10,000 to 20,000 animals per year. Until recently, testing had to be done on brain tissue when the animal was killed. In December, 2003 the first and only U.S. cow tested positive for BSE. It was a 6 ½ year old Holstein dairy cow slaughtered in Washington state that was bought from a farm in Canada. USDA traced all possible routes and the processing plant voluntarily recalled all 10,410 pounds of beef that may have been exposed to tissues containing the infectious agent that causes BSE. So far, it is only found in the tissues such as brain, spinal cord, small intestine, and tonsils—not in the muscle meat that we normally eat.

16. Canned And Frozen Fruits And Vegetables Information At Business.com
    manufacturer of convenience foods supplying the retail and food service industries. TritonInternational Distributor of frozen fruits and vegetables.  
    http://www.business.com/directory/food_and_beverage/canned_and_frozen_food/fruit

17. Produce (Fruits & Vegetables) Magazines - Free Magazine, Free Trade Magazines, F
    Industrial Automation Magazines. Produce (fruits vegetables) Magazines. Jewelry Watchmaking Magazines. Restaurants food service Magazines.  
    http://www.freetrademagazinesource.com/129-0/magazines.aspx
    
    Extractions: Free Trade Magazine Source is your source for magazines. Listed below are free magazines for the industry. By subscribing to these free magazines you will have the latest news, tips, trends and information for the marketplace right at your fingertips. Subscribe to your free magazine now by simply clicking the publication and completing your free magazine subscription online. Food Quality Every day we add new free magazines to our site. Here are some of the categories we will be adding in the very near future. Bookmark our site and check back often. Professional Association Management Magazines Appliances Magazines Housewares Magazines Railroad Magazines ... Logging, Forest Management/Product Manufacturing Magazines

18. Byers Food Company Wholesale Fruits And Vegetables
    over one hundred different domestic and imported fruits and vegetables throughoutthe USA to wholesalers, retailers, chain stores and food service companies.  
    http://www.byersfood.com/service.html
    
    Extractions: Excellent Service B yers Food Company fresh produce is packed when ordered to ensure complete freshness. Each item meets strict quality control before it can be packed under our name. We source the best quality produce available which can take a substantial amount of time. Why not take advantage of our experience. I f you are in need of high-quality produce and would like to receive it in a cost-effective and timely manner, a Byers Food represenative can help. Byers Food works with a large grower network to help you find the high-quality produce you need. We ensure the produce you order has passed stringent quality control procedures at the point of packing. T oday's consumer is looking for foods that fit a healthy lifestyle.We meet these needs by supplying, nutritious, wholesome products that offer convenience, great taste and great variety. W e can offer you the tools, support, and stability you require. We directly ship and distribute over one hundred different domestic and imported fruits and vegetables throughout the USA to wholesalers, retailers, chain stores and food service companies. Byers Food Company

19. Welcome To Evanston/Skokie School District 65
    set a goal this year to increase the amount of fruits and vegetables our students andreturn the application to the Department of food Services by Friday  
    http://www.d65.k12.il.us/goto/Food_Service

20. Food Service At Rockefeller University
    Peanuts, ½ Cup, 80, 20. fruits vegetables Asparagus, Cooked, ½ Cup, 130, 33. AmericanDietetic Association Back to Rockefeller University food Services.  
    http://www.rockefeller.edu/food/pastanutrition.html
    
    Extractions: Find More in Your Pasta Bowl Folate Facts Pasta Now Rich In Folate Pasta, one of America's favorite and most commonly eaten foods, is now rich in folate. This change is due to recent U.S. Food and Drug Administration regulations, which call for adding appropriate amounts of folic acid to enriched grain products, like pasta, rice, breads, and ceereals. One cup of cooked pasta now contains at least 100 micrograms of folate or 25% of the recommended daily value for folate. Pasta is a good food choice for adding folic acid to the diet. Combine pasta with other folate-rich foods- certain legumes, nuts, fruits, and vegetables - and you are well on your way to meeting your daily dietary needs. Rich Food Sources of Folate Food Group

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