Recipe checklist: A tool to aid development of recipes for audiences with limited resources

Journal of Extension

Volumn 40, Issue 6, 2002, Pages

  Reed, Debra B ^a   Schuster, Ellen ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 3042645642     PISSN: 10775315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. American Association of Family and Consumer Sciences (2001). Food: A handbook of terminology, purchasing, and preparation. 10th Edition. Alexandria, VA.
2. Baker, B., Sargent, D., & Frazier, A. (2001). Expanded Food and Nutrition Education Program cookbook. North Carolina Cooperative Extension, North Carolina State University.
3. Bielunski, M. (1993). Recipe format survey: What consumers really want in a recipe. National Live Stock and Meat Board.
4. Food & Health Communications, Inc (2001). Cooking demo II. Weston, Florida.
5. Miller, I. E., Burgess W. D., & Mason A. C. (1999). Fast and flexible low cost recipes for a family or fifty: A cookbook for emergency feeding programs and limited-resource audiences. Journal of Nutrition Education 31, 60B.
6. Osganian, S. K., Ebzery, M. K., Montgomery, D. H., Nicklas, T. A., Evans, M. A., Mitchell, P. D. et al. (1996). Changes in the nutrient content of school lunches: results from the CATCH Eat Smart food service intervention. Preventive Medicine 12, 400-412.
7. Schuster E. (1997). Teaching nutrition and food skills with easy-to-read recipes. Journal of Nutrition Education 29, 53A.
8. Steele, L. (1999). Spanish/English pictorial recipes. Oregon State University Extension Service. Oregon State University. Available at: http://osu.orst.edu/dept/ehe/nu_diverse_se.htm
9. Texas Cooperative Extension (2000). From our family to your family: Holiday recipes. Texas A&M University System.