Program Goals
Consumers will be able to make confident and informed selections among alternative foods, food production methods and food processing technologies and will use science-based information to rationally evaluate media reports related to the safety and quality of foods.
- Objective 1. Extension educators will be recognized as a reliable source of science-based information on topics related to foods.
- Objective 2. Extension clientele will select and properly use nontraditional foods and/or foods processed using nontraditional techniques when appropriate and advantageous to them.
- Objective 3. Extension clientele will take a proactive role in protecting themselves and their families' health by making informed decisions about their food supply.
Related Sites
Food Marketing Institute
Gateway to Government Food Safety Information
International Food Information Council (IFIC) Foundation
National Food Processor's Association Consumer Information
USDA's Food Safety and Inspection Service
FDA's Center for Food Safety and Applied Nutrition
Staff
Elizabeth L. Andress
Judy A. Harrison
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Selection, Buying & Preparation
