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Fruits & Vegetables Food Service:     more books (100)

Canning foods: Fruits, vegetables, pickles, jellies by Reba K Hendren, 1997 Home Canning of Fruits and Vegetables Home and Garden Bulletin No. 8 by Prepared by Consumer and Food Economics Research Div Agricultural Research Service, 1972 Hit the beach. (use of automatic chlorination to enhance quality and decrease operating costs in the vegetable and fruit industries): An article from: Food Processing by Pan Demetrakakes, 1996-06-01 USDA initiates public school nutritional snack pilot program.(youth urged to eat minimum daily servings of fruit and vegetables)(Brief Article): An article from: Food & Drink Weekly A model to increase consumption of fruit and vegetables by implementing the "5-A-Day" initiative.: An article from: Journal of School Health by Kweethai Neill, Diane D. Allensworth, 1994-04-01 Pemford: Nielsen provides research tool that captures 70% of British FF market. (Mike Pemford; Nielsen Frozen Food Service; frozen food): An article from: Quick Frozen Foods International 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.: An article from: Food & Fitness Advisor by Gale Reference Team, 2007-03-01 Fruits and vegetables offered in school lunch salad bars versus traditional school lunches.: An article from: Family Economics and Nutrition Review by Stefanie R. Schmidt, Patricia McKinney, 2004-03-22 Over a Century of Service To the Food Distribution Industry.: An article from: Quick Frozen Foods International List of references concerning drained weights of canned fruit and vegetables (Technical notes / Campden Food Preservation Research Association. Library and Information Service) by John Julian Gainsley, 1975 Canning fruits and vegetables: A food preservation unit (University of Illinois at Urbana-Champaign, College of Agriculture, Cooperative Extension Service) by Geraldine Acker, 1976 Fruits & Vegetables Galore: (Helping Kids Eat More) by USDA Food & Nutrition Service, 2004 Fresh facts for food service: A handy reference source of facts on fresh produce, and a notebook containing duplication masters by Steffanie Connors, 1991 Home drying of vegetables and fruits (Utah Cooperative Extension Service New Circular Series) by Elna Miller, 1936

lists with details

21. Food Service Director Campus Grabs Healthy Lifestyle Fruits
    Access the article, Campus grabs healthy lifestyle fruits, vegetables, Higher Education) from food service Director, a publication in the field of  
    http://www.findarticles.com/p/articles/mi_hb122/is_200407/ai_n5912726

22. AgExporter: Japanese Market For Frozen Fruit And Vegetable Sales Thawing
    As with most food sectors in Japan, once frozen fruits and vegetables reach Japanese and the steady expansion of the Japanese food service industry.  
    http://www.findarticles.com/p/articles/mi_m3723/is_n8_v5/ai_14214735
    
    Extractions: Academy of Marketing Science Review Accounting Historians Journal, The Accounting History AgExporter ... View all titles in this topic Hot New Articles by Topic Automotive Sports Top Articles Ever by Topic Automotive Sports Japanese market for frozen fruit and vegetable sales thawing AgExporter August, 1993 Save a personal copy of this article and quickly find it again with Furl.net. It's free! Save it. While Japan may be one of the leaders in exports of electronics and cars, there is one sector where the tables are turned and Japan needs to import on a large scale: frozen fruits and vegetables. Japanese consumers are eating more of these items than ever before and domestic production is unable to keep pace with demand. This presents U.S. exporters, who already dominate the market, with a market that is ripe for the picking ... if they tailor their products to what the Japanese want. Imports accounted for 81 percent of Japan's frozen vegetable consumption and 94 percent of its frozen fruit consumption in 1991 (most recent data). Those figures are likely to remain high and possibly increase since, in general, Japanese production is suffering from a labor shortage and is not expected to increase significantly in the near future.

23. The Physician And Sportsmedicine: Fruits And Veggies
    The pyramid shows that plant foodsgrains, vegetables, and fruitsneed to be the Human Nutrition Information service USDA s food Guide Pyramid.  
    http://www.physsportsmed.com/issues/1996/11_96/pyramid.htm
    
    Extractions: THE PHYSICIAN AND SPORTSMEDICINE - VOL 24 - NO. 11 - NOVEMBER 96 Y ou've probably been hearing it since grade school: Eat your fruits and vegetables and you'll be healthy. Sometime between then and now, you may have grown skeptical of that advice. It seems too simplistic. Human health and nutrition science must be more complicated than that, right? Well, after wading through reams of research reports, nutritionists have found that the science is, indeed, complicated. But they've also found that the advice is still worth giving. The reasons to eat lots of fruits and vegetables are many. Not only do plant foods help lower dietary fat and control body weight, they can also help fight disease. At first, nutritionists touted fruits and vegetables because they are packed with vitamins and minerals. Now we recommend eating plenty of plant foods to ensure a diet rich in vitamins, minerals, fiber, and other substances that might fight cancer, like antioxidants (beta-carotene and vitamins A and C). Taking a vitamin-mineral supplement or other supplement cannot match the benefits gained from eating food (see "Powerhouse Produce," below). Powerhouse Produce

24. AG-414-8 Packaging Requirements For Fresh Fruits And Vegetables - NCSU BAE
    Packaging fresh fruits and vegetables is one of the more important steps in the long food service. An enterprise whose function is to supply food items,  
    http://www.bae.ncsu.edu/programs/extension/publicat/postharv/ag-414-8/
    
    Extractions: FOR FRESH FRUITS AND VEGETABLES Introduction Packaging fresh fruits and vegetables is one of the more important steps in the long and complicated journey from grower to consumer. Bags, crates, hampers, baskets, cartons, bulk bins, and palletized containers are convenient containers for handling, transporting, and marketing fresh produce. More than 1,500 different types of packages are used for produce in the U.S. and the number continues to increase as the industry introduces new packaging materials and concepts. Although the industry generally agrees that container standardization is one way to reduce cost, the trend in recent years has moved toward a wider range of package sizes to accommodate the diverse needs of wholesalers, consumers, food service buyers, and processing operations. Packing and packaging materials contribute a significant cost to the produce industry; therefore it is important that packers, shippers, buyers, and consumers have a clear understanding of the wide range of packaging options available. This fact sheet describes some of the many types of packaging, including their functions, uses, and limitations. Also included is a listing, by commodity, of the common produce containers standard to the industry. The Function of Packaging or Why package Produce?

25. Fruit Belt Foods
    Packer and distributor of fruits and vegetables to the food service, institutional, and manufacturing sectors of the food industry. Lawrence, Michigan.  
    http://www.fruitbeltfoods.com/

26. Minority/Female Business Directory - Fruits & Vegetables
    service(S) food (BEVERAGES, CANNED fruits vegetables, CEREALS, CONDIMENTS,FLOURS/MIXES, OILS SHORTENING, SOUPS/SEASONINGS), food service SUPPLIES,  
    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

27. Food Safety And Protection News - Washing Fruits And Vegetables
    Graphic Text Home of the Army food service Professional. Image of ArchivedDisks and Text Image of Fruit and vegetables. food Safety and Protection  
    http://www.quartermaster.army.mil/aces/archive/2002/articles/fs_wash_veg.html
    
    Extractions: Home ACES Archive 2002 F ood S afety and P rotection N ews A rticle TB MED 530 (2000 Edition) Insights W ashing F ruits and V egetables Standard for Garrison Operations Paragraph 3-20 B efore raw fruits and vegetables are cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form, all three of the following conditions shall be met: Leafy items shall have core/hearts removed prior to immersion to facilitate thorough product exposure to chlorine. Thoroughly washed in water to remove soil and other contaminants. Completely immersed for 30 seconds in a 5-ppm free available chlorine (FAC) or 100-ppm total chlorine solution, or equivalent product approved by the regulatory authority. Rinsed in drinking water. NOTE: Alternative sanitizing procedures can be used if they are scientifically sound and approved by the IMA or designated representative. An acceptable FDA vegetable sanitizing solution can also be used. Chlorine Bleach: 2 Tablespoons bleach to 4 gallons water = 100 ppm total chlorine solution W hole, raw fruits and vegetables that are intended for washing by the

28. Kindergarten Through Grade 6
    Order through the National food service Management Institute www.nfsmi.org. Eat a variety of foods; Eat more fruits, vegetables, and grains  
    http://www.5aday.gov/tools/school/k_6.html
    
    Extractions: Version 2000, 5 A Day Interactive CD-ROM , provides 8 interactive educational modules and games with 10 original new songs. $14.95. Jammin' 5 A Day Songs Tape Visit online to see other charts, lesson plans, musical performance kits, online games, and more. Materials are free of charge to elementary schools. To order on line: www.dole5aday.com . Teacher questions? E-mail: Nutrition_Program@NA.Dole.com

29. ITDG - Technical Information Service - Food Processing Technical Briefs
    Cold storage of fruits and vegetables 82k, Deterioration of fruits and food processing building design 58k, These notes are intended as a guide for  
    http://www.itdg.org/?id=technical_briefs_food_processing

30. A Randomized School Trial Of Environmental Strategies To Encourage Fruit And Veg
    Key Words fruits • vegetables • elementary school • food service • cafeteria •children. References. 1. Havas S, Heimendinger J, Reynolds K,  
    http://heb.sagepub.com/cgi/content/refs/31/1/65
    
    Extractions: This Article Abstract Full Text (PDF) References ... Citation Map Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager ... Reprints and Permissions PubMed PubMed Citation Articles by Perry, C. L. Articles by Harnack, L. Cheryl L. Perry, PhD Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis Donald B. Bishop, PhD Center for Health Promotion, Minnesota Department of Health, St. Paul Gretchen L. Taylor, MPH, RD Center for Health Promotion, Minnesota Department of Health, St. Paul Marsha Davis, PhD Department of Human and Organizational Development, Vanderbilt University, Magnolia Circle, Nashville, Tennessee Mary Story, PhD, RD

31. University Housing
    Choose a variety of fruits and vegetables daily. Keep food safe to eat. C.Choose sensibly Making Healthy Choices At University Housing food service  
    http://www.housing.wisc.edu/reshallshandbook/viewsection.php?id=foodservice

32. UMIM: Healing Food Pyramid: Fruits And Vegetables
    This Facts About reviews fruits and vegetables and gives examples of McBride J.High ORAC Foods May Slow Aging. Agricultural Research service web site.  
    http://www.med.umich.edu/umim/clinical/pyramid/fruits.htm

33. Michigan Land Use Institute
    In Local fruits, vegetables, A New Prosperity Beckons Michigan food Council In a recent survey, 85 percent of state school food service directors who  
    http://www.mlui.org/pageview.asp?fileid=16894

34. NASP CQ Vol. 33, #3 - Obesity Prevention
    Speak with the principal, food service administrators, and the parentteacher Many children have never eaten certain types of fruits and vegetables.  
    http://www.nasponline.org/publications/cq333obesity.html
    
    Extractions: Northeastern University The high incidence of children classified as overweight or obese in this country has become a major national concern.  In his Call to Action , the U.S. Surgeon General referred to obesity and overweight as "a public health issue that is among the most burdensome faced by the Nation" (U.S. Department of Health and Human Services, 2001, p. 1).   Over the past 3 decades, the percentage of overweight school-age children has nearly quadrupled (4% in 1965 to 15% in 2001).  In addition, data collected as part of the National Health and Nutrition Examination Survey (see "Resources" below) revealed that ethnic minority children and children from poorer families are at increased risk for overweight and obesity.  For example, Mexican American and African American children and adolescents are twice as likely as their Caucasian peers to be overweight.  Obesity is associated with a number of serious medical conditions including premature death, type 2 diabetes, heart disease, stroke, hypertension, sleep apnea, osteoarthritis, gallbladder disease, asthma, breathing problems, cancer, and depression. The epidemic rate of obesity in this country is a major problem. However, it is important to recognize that obesity in many cases can be a

35. 2005 ACF National Convention Exhibitor Product And Service Codes Listing
    1240 Carts, food service 1245 Carts, Hospital food service 3600 Fruit Juices,Dehydrated 3615 Fruit Syrups 3620 fruits vegetables, Canned  
    http://www.acfchefs.org/events/natcon05/exhibitor_codes.html

36. Delicious Orchards,Country Food Market, Retail Food Store, Mail Order Gift Boxes
    A full service retail food store selling fresh vegetables, fruits, and cheeses in Monmouth County, New Jersey.  
    http://www.deliciousorchardsnj.com/
    
    Extractions: Welcome to Delicious Orchards Your senses come alive to the sight of a very unique country food market. Delicious Orchards is located in Monmouth County, New Jersey. We are a full service retail food store selling fresh vegetables, fruits, and cheeses. Fresh bakery items such as apple pies, cider donuts, and breads are baked daily. Our Deli offers dozens of salads, side dishes and specialty meats daily. Our mail order department has great gift basket ideas. Whether by the web or in person, a visit to Delicious Orchards is an enjoyable experience.

37. DuPage County Food Service Sanitation Code: Raw Fruits And Raw Vegetables
    DuPage County Health Department Environmental Health Services. SUBPART BFOOD SUPPLIES. SECTION 750.170 RAW fruits AND RAW vegetables  
    http://www.dupagehealth.org/safefood/industry/code/fd_cd.asp?input=SECTION_750.1

38. Heirloom Vegetables Rooted In Rich History | LJWorld.com
    Karlin, 54, is a fan of heirloom produce fruits and vegetables grown Ada Smith, food service, Eudora. Read more and add your thoughts (97 comments)  
    http://www.ljworld.com/section/food/story/202427
    
    Extractions: Welcome, log in KU graduate to share three decades of experience cultivating seed collections By Jim Baker Wednesday, April 20, 2005 P.J. Karlin loves watermelon. But not just any kind of watermelon, like the kind available in a supermarket. An old-fashioned variety tickles his fancy. advertisement "They have this particular strain that I'm crazy about called Moon and Stars. It's kind of a darker watermelon, and they have these marks on them that literally look like (the) moon and stars," says Karlin, who has a garden on his 20 acres a few miles south of Eudora. "They're the best watermelon, the sweetest watermelon I've ever had. They're just amazing, and they're beautiful." Karlin, 54, is a fan of heirloom produce fruits and vegetables grown from non-hybridized seeds that have been carefully conserved and passed down within families for generations. Seeds that yield the kind of juicy tomatoes, sugar-sweet corn and cool cucumbers that your grandmother used to grow in her garden. Karlin, operations manager at the Community Mercantile Co-op, 901 Iowa, has all that and more.

39. FDA Consumer--Sulfites: Safe For Most, Dangerous For Some
    Ten years ago, FDA banned the use of sulfites on fruits and vegetables that areto be Current FDA regulations do not require managers of food service  
    http://www.cfsan.fda.gov/~dms/fdsulfit.html
    
    Extractions: December 1996 Sulfites: Safe for Most, Dangerous for Some by Ruth Papazian It wasn't a special occasionor even a fancy restaurantbut Karen, 37, will never forget that meal: My boyfriend and I were at a hamburger joint, and I had a burger and fries. About 10 minutes after we finished eating, my throat began to itch. I grabbed my [asthma] inhaler but I could feel my throat constricting. I couldn't breathe and started to panic. When I passed out, my boyfriend flagged down a passing police car. The officer radioed for an ambulance, and I was rushed to the hospital. I was revived with a massive dose of epinephrine to counteract the reaction caused by the sulfite solution the potatoes had been soaked in before frying. I know enough to stay away from wine, shrimp and other foods that contain sulfites, and take note whenever I don't feel right after eating something. But I never expected french fries to be sulfited. I've had allergic reactions to sulfites before, but this time I came close to dying. I was angry that this happened to me. I felt powerlessI was careful and knowledgeable, and yet I couldn't protect myself. Who ever heard of a lethal french fry? Afterward, I refused to eat out in restaurants for almost two years, and I still can't visit people or go on vacation without knowing there is a hospital nearby.

40. American School Board Journal: January 2005
    Traditionally, food service has been outside the realm of the school, fruits and vegetables are provided as free snacks during the school day at  
    http://www.asbj.com/2005/01/0105coverstory.html
    
    Extractions: Want to know exactly how many calories are in that bean and cheese burrito? What about those baby carrots with ranch dressing? And just how much cholesterol is in a corndog, anyway? If you live in California’s Newport-Mesa Unified School District, the answers to questions like these are a simple mouse click away. Children and parents who visit the district’s website can find out the sodium, cholesterol, fiber, and fat content in every lunch menu choice. Newport-Mesa, like many districts across the nation, has entered the brave new world of school food. It’s an area that always has been governed by regulations and ruled by the constraints of the marketplace. But today, health concerns over alarmingly high numbers of overweight and obese students are spurring numerous changes in how and what schools feed children. “It’s not about being a food cop; it’s about our state’s essential survival,” says Susan Combs, the agriculture secretary in Texas, which now requires schools to reduce portion sizes and stop all deep-fat frying. “It is what’s right for these kids.”

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