Health interventions are policies, initiatives, or programs that can change perspectives and behaviors to improve overall health.1 This publication includes information about (1) impacts of and...
Foodborne illness is caused by eating foods and beverages contaminated with various pathogenic bacteria, viruses, and parasites. The Centers for Disease Control (CDC) estimates that roughly 48...
Social media has become a vital tool for Cooperative Extension program teams to connect with existing and potential partners and stakeholders about programmatic efforts. Multiple social media...
Consumers only see about 150 of the more than 10,000 products on the average grocery store’s shelves. Consumers engage with each product they see for seven seconds or less—with many products...
The fast food restaurant industry in the United States currently includes more than 200,000 restaurant locations with combined annual revenue of approximately $191 billion.1 These quick-service...
Food producers in South Carolina are regulated to ensure they meet the food safety standards for protecting public health. The regulation requirements for elderberry syrup, a recent fast-growing...
Using alternative agricultural methods to produce food for family consumption or generate income has gained interest due to recent food safety concerns with commercially cultivated produce, the...
Cooperative Extension Service Agents can utilize a Food Distribution Action Plan to facilitate food and supply distributions in the aftermath of hurricanes, flooding, and other disasters that may...
Leadership is both an active research area and an act of practical skill wherein individuals continuously enhance their knowledge within unlearned areas, add value to the work that they do, and...
