Wheat\u27s Wonderchild: Bulgur

This bulletin focuses on Bulgur by providing a brief background of the wheat product and numerous recipes that make use of it

Paddlefish

This bulletin regards the paddlefish, its situation in South Dakota, and instructions as to its cleaning, cutting, and canning

Bounty from the Bin: A Collection of Recipes Introducing New Uses for Whole Wheat and Triticale Cereal Grains

A collection of recipes introducing new uses for whole wheat and triticale cereal grains

Noodles. . . Naturally: A Natural with Whole Grain Flours

This bulletin deals with how to make noodles in your home, in addition to the nutritious benefits they provide. Recipes such as Ham and Noodle Casserole, which make use of noodles, are listed

Second Day Dishes from Venison Roasts

The following groups of recipes for left-over roast venison are just a beginning for ideas. You as cooks can do many things with left-over venison once you let your imagination go, and need not tire your family with a repetition of dishes

Crafty Carp Cookery

A study has been made on the acceptability of carp meat from several eastern South Dakota lakes and the Oahe Reservoir on the Missouri River. It was evident from this study that carp from these sources were acceptable for human consumption (1.). The nutritive value of fresh-water fish varies somewhat depending on the season of the year, geographical area of capture, size and sex of the fish, feeding habits and other factors. For this reason, only approximate nutrient values can he given for carp. In the experiments conducted by home economists of the Agricultural Experiment Station at South Dakota State University, it was shown that carp which had been filleted and steam-cooked had: 70% moisture, 8.5% fat, 20. 5% protein, and 64% ash. Carp, as all fish, provide a good source of high-quality protein, and constitutes a valuable food item for human consumption (1)

Wild Country Cuisine: Pheasants

This bulletin provides an examination of pheasants in wild country cuisine. Field care, dressing, and frozen storage are examined, and a discussion about wild or farm-raised pheasants is also within the text. Various recipes for pheasant are also provided

Sourdough Sampler

This bulletin examines the history and uses of sourdough. It also provides suggestions for the preparation of sourdough and over ten recipes that make use of it

Construction and validation of the Touch Experiences and Attitudes Questionnaire (TEAQ): a self-report measure to determine attitudes to and experiences of positive touch

Despite growing interest in the beneficial effects of positive touch experiences throughout our lives, and individual differences in how these experiences are perceived, a contemporary self-report measure of touch experiences and attitudes for which the factor structure has been validated, is as yet not available. This article describes four studies carried out during the construction and validation of the Touch Experiences and Attitudes Questionnaire (TEAQ). The original TEAQ, containing 117 items relating to positive touch experiences was systematically constructed. Principal component analysis reduced this measure to 57 items and identified six components relating to touch experiences during childhood (ChT) and adult experiences relating to current intimate touch (CIT) and touch with friends and family (FFT). Three attitudinal components were identified, relating to attitude to intimate touch (AIT), touch with unfamiliar people (AUT) and self-care (ASC). The structure of this questionnaire was confirmed through confirmatory factor analysis carried out on data obtained from a second sample. Good concurrent and predictive validity of the TEAQ compared to other physical touch measures currently available was identified. Known-group validity in terms of gender, marital status and age was determined, with expected group differences identified. This study demonstrates the TEAQ to have good face validity, internal consistency, construct validity in terms of discriminant validity, known-group validity and convergent validity, and criterion-related validity in terms of predictive validity and concurrent validity. We anticipate this questionnaire will be a valuable tool for the field of physical touch research