MSU Extension Nutrition

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  Moving mountains: MSU Extension instructor changes families and communities through good food

  Published on January 31, 2020
  Community nutrition instructor Kendra Gibson explains why dignity at food pantries matters, why she loves MSU Extension, and how we can all make an impact, one garden at a time.

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  Do sheep always need a fluid water source?

  Published on January 24, 2020
  This article describes water requirements for sheep during different production stages and environments.

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  Keeping New Year’s resolutions

  Published on January 17, 2020
  Most people are often encouraged to make New Year’s resolutions. So, where do you start?

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  More about the new USDA bioengineering label

  Published on January 3, 2020
  Beginning Jan. 1, 2020, food products containing bioengineered material will have to be labeled as such.

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  Black beans and rice history and fun facts

  Published on January 2, 2020
  Beans are a staple in many Latin American cultures and around the world. Rice and beans and beans and rice are two very different dishes.

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  Plant science at the dinner table: Oats

  Published on December 13, 2019
  Just like animals, we eat plants from the grass family, which include corn, wheat and oats.

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  Curious or concerned about GMOs? Visit MSU’s GMO website for more information.

  Published on December 6, 2019
  MSU’s GMO website is a regularly updated source for science-based information on GMOs and the genetics, physiology and other aspects related to modern agriculture.

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  New label denoting bioengineered ingredients will soon appear on food items in 2020

  Published on December 4, 2019
  Starting in 2020, consumers will start to see labels for genetically modified foods on store shelves.

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  MSU Extension’s Cooking Matters program awarded $10,000 grant

  Published on December 2, 2019
  The grant, from the AT&T Foundation, will help purchase take-home groceries for participants.

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  Plant science at the dinner table: Brussel sprouts

  Published on October 10, 2019
  Brussel sprouts pack in 4 grams of protein per cup and are a good source of calcium, potassium and vitamins C, A and K.