...Bean Nutritional Study Worksheet Resource: University of Phoenix Library and the Internet Select one of the following topics to research: • Coffee or caffeine • Eggs • Low-fat diets • Low-carb diets • Other nutrition topic approved by your instructor Research your topic using 2 nutrition articles that discuss your topic, but provide opposing viewpoints. Use the Internet, the University Library, or the search links provided in the Week 2 Electronic Reserve Readings to locate the articles. Write 50- to 200-word responses to each of the following questions based your findings. Use your own words and provide examples to support your answers. 1. What topic did you choose? Discuss the position of each of the two articles you selected. The topic I chose was eggs. Incredible edible egg site gives you 12 facts of why eggs are nutritional and they are pro eggs and also gives you the myths of eggs. Health.Harvard.edu gives you the nutritional facts as well and then they give you the down side of eggs, but also saying that eggs are not as bad as people say they are for reason of the cholesterol the eggs possess. 2. What health claims are stated in the articles, such as drinking coffee every day will lower one’s risk for cancer? According to http://www.health.harvard.edu/press_releases/egg-nutrition, eggs are a good source of nutrients. One egg contains 6 grams of protein and some healthful unsaturated fats. Eggs are also...
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...SYNOPSIS NAME: GAVIT SACHIN RATILAL REG.NO: FTS/12/2010 PREPARATION OF EGGLESS DOUGHNUTS BY USING MILK AND BANANA INTRODUCTION A doughnut or donut is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar glazing, chocolate glazing, or maple glazing. HISTORY In 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat." Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and later taught the technique to his mother. According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes...
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...beverages are available to students and staff that will enable them to make healthy food choices. This includes: cafeteria, vending machines, school tuck shops/stores, fundraising events, and refreshments served at celebrations and meetings. 2.0 RATIONALE The purpose of the nutrition policy is to ensure that a variety of nutritious foods and beverages are promoted and provided to students and staff. The environment is one of the most important indicators determining our success in making healthy food choices. Our goal is to create this healthy environment in all the secondary schools of the Waterloo Catholic District School Board. By reducing the quantity of foods of minimal nutritional value and calorie dense beverages and increasing the availability of foods of maximum or moderate nutritional value, we model healthy behaviour and avoid sending students and staff mixed messages. This policy ensures a supportive environment is created for the school community by clarifying the direction for action and supports the Catholic Graduate Expectations of responsible citizenship and development of a self-directed,...
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...taken notice of recent discussions and debates concerning the quality of McDonald’s menu. The focus of these discussions was on the freshness of the ingredients and how the food is prepared. This paper will give an overview of McDonald’s business research that evaluates its strengths and weaknesses while placing particular importance on how their customers view McDonald’s food choices. The problem that the McDonald’s corporation is facing is the overall appearance that the nutritional value of their menu is lacking when compared to other organizations. Currently the impression that is perceived by many customers is that flash-frozen food is not fresh and is associated with an unhealthy diet. This image is what the company is working to overcome. By providing customers with supporting information the McDonald’s corporation will be able to show the value that the company provides in its meals. The significance if this research is vital to the success of the McDonald’s corporation. Since the nutritional value of their food is in question McDonald’s is considering making changes to their menu to provide a healthier menu choice to customers. As a result of identifying this issue and in an effort to establish changes by providing a healthier menu McDonald’s has implemented a plan of research to help define their strategy....
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... * salt * alcohol The goal is to take in nutrients you need for health at the recommended levels. What is a SNACK? A snack is a small portion of food eaten between meals. The food might be snack food—items like potato chips or baby carrots—but could also simply be a smaller amount of any food item. Snacks and Health Excessive snacking has been implicated in the increasing prevalence of obesity in many countries. Healthy snacks include those that have significant vitamins, are low in saturated fats and added sugars and have low sodium content. Examples of healthy snacks include: * Foods that have whole grains * Fruits and vegetables * Nuts and seeds * Low fat dairy products * Lean meats, eggs such as hard boiled eggs and lean cheese. Smart snacking can help to keep you going until your next full meal. So, if you are on the late lunch plan but eat breakfast at 6 AM, toss some fruit or trail mix into your backpack. That way you won’t feel tempted to grab less-healthy vending machine snacks between meals. What is a MEAL? * The food served and eaten especially at one of the customary, regular occasions for taking a reasonably large portion of food during the day, i.e. breakfast, lunch or supper....
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...The Concepts of Nutritional Health What is a Healthy Diet? (DRV/ RNI) Healthy eating means consuming the right quantities of foods from all food groups in order to lead a healthy life. Diet is often referred to as some dietary program for losing weight. However, diet simply means what food we eat in the course of a 24-hour, one week, or one month, etc. A good diet is a nutritional lifestyle that promotes good health. A good diet must include several food groups because one single group cannot provide everything a person needs for good health. DRV- Dietary Reference Values (DRVs) are the complete set of nutrient recommendations and reference values, given by the government. DRVs can be used for reference values in food labelling and for establishing food-based dietary guidelines. RNI- Reference Nutrient Intake is the value amount of a nutrient required for an individual to prevent deficiency within themselves. For example: Many people need less than the RNI. The difference between Meals and Snacks The difference between a meal and snack is that a meal is usually made up of a variety of different nutrients. Whereas snacks are a single type of food, which you have with a drink, it may be of low nutritional contents. Therefore it is very unhealthy. . However snacks, if wholesome and healthy substances, are a good thing if you eat them for the right reasons at the right time. Moreover meals are prepared and cooked, for example your breakfast and afternoon Lunch...
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...objective of the business. The business plan can help the business by guiding and manifesting to the interested parties what danger is a head and call for management action. (Wickham 2006) 2. Executive summary The objective of summary is to Snail new venture is a start-up snail farm that will grow, bleed, process and sell snail’s delicacy and snail eggs, farming them using the intensive method. We will not farm them using extensive method, which involves allowing then to pasture on their own naturally in the field without interfering with them , this method is not suitable for it has limitation and so we will use intensive method system where we grow snails in a protected controlled environment. We will first start with two types of snails * Giant African snail * French apetii Gris ( helix aspersa) Snail new venture will be located in Bletchley Milton Keynes Aim and objectives Snail new venture will serve the high end restaurant with the quality services and high value products. No use of growth hormones or additives in our feed, we feed our snails with the finest quality feeds to demonstrate value and quality from the start to the end. In order to produce snails licence is a necessity which is obtains from the local council. Who are supposed to be satisfied that the applicant is qualify to hold a licence and the accommodation is suitable for snail farming , checking on...
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...On day 1 (Saturday) for breakfast, my boyfriend was using his intuition to choose to get me breakfast in the morning. This was due to system 1, while system 2 was used to order me my usual meal from McDonald’s, from memory. He also bought me a bacon, egg, and cheese biscuit which is part of my usual order, but I did not want it that morning. It did not sound appetizing to me that early in the morning, and I was already full. Visual cues led me to stop eating in this situation. Lunch, Bagel Street, it is not my favorite, I automatically knew I would not like the food due to a negative previous experiment. System 1 cognition and association, due to previous experience. Dinner, System 1 perception, due to convenience and the pizza being an easy...
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...Agricultural Research Priority : Vision- 2030 and beyond Sub-sector: Livestock Professor Dr. A.M.M. Tareque And Dr. Shah Md. Ziqrul Haq Chowdhury Bangladesh Agricultural Research Council Farmgate, Dhaka April 2010 Research Priority in Agriculture and Vision Document-2030 and beyond Table of Contents Sl. No. 1 2 3 4 Subject Methodology/Work plan Terms of Reference (TOR) of the Group Leader Executive Summary Vision Document 2030 and beyond: Livestock Research in Bangladesh Background Review of the past Plans Targets: Achievable goals of livestock sub-sector under Vision 2021; Bangladesh for Resolution of Crisis and a Prosperous Future” Problems/Constraints Research Areas Commodity wise Research Priority Large Ruminants (Cattle and Buffalo) Small Ruminants (Goat and Sheep) Poultry Common to livestock health and production Hill Research Conclusion References Page No. 2 2 3 5 5 6 7 5 11 13 8 9 10 11 12 13 14 15 16 17 13 15 18 19 24 27 30 31 33 33 1 Research Priority in Agriculture and Vision Document-2030 and beyond Methodology/Work plan Twelve Experts Team have been formed in BARC in connection with the preparation of Vision Document–2030 and beyond vide letter No.ARC/P&E/103/2008/1540, dt. 29-10-09. Livestock Sub-sector group composed of Professor Dr. A.M.M. Tareque, as Group Leader and Dr. Shah Md. Ziqrul Haq Chowdhury, CSO (Livestock), BARC, as Member-Secretary. The work started with the convening of a day long workshop on SPGR priority setting...
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...Associate Level Material Physical Fitness and Nutrition Worksheet In order to obtain optimal health, it is critical to be physically fit and eat a healthy and balanced diet. Becoming knowledgeable about what it means to be physically fit and learning how to evaluate the nutritional value of what you eat may greatly increase your ability to improve your health and wellness. In this three-part worksheet, you identify the five components of health related fitness, critique a recipe for nutritional value, and respond to two short answer questions about nutrition. Completing this assignment is a step towards gaining the knowledge needed to better manage your physical fitness and nutrition. Part 1: Five Components of Health Related Fitness Table Complete the table below. The first row has been filled in for you as an example. Components of Physical Fitness Description How to Incorporate in Your Life Benefit(s) Cardiorespiratory Fitness Being able to exercise at a moderate to high intensity for a long period of time Walk 2 miles at a brisk pace every day. Reduced the risk of heart disease, hypertension, and high cholesterol. Muscular Strength The maximum amount of force that a muscle can exert against some form of resistance in a single effort. Lift weights at least 3x a week starting with a low weight and slow pace. Increase bone density, reduce injuries, improved quality of life, decreases stress on joints thus relieving pain Muscular Endurance ...
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...Influences on diet I will be producing an essay assessing some of the influences on the dietary intakes of an individual and make a link on how the influences I assess, have an impact on different individuals' nutritional health. I will also display my knowledge to my work placement and explain how I would minimise the influences when planning a menu in my work placement. Understand influences on dietary intake and nutritional health factors: underlying health condition resulting in specific nutrient needs, eg diabetes, coeliac disease, irritable bowel syndrome, lactose intolerance, food allergy; loss of ability to feed independently, eg from paralysis; loss of function, eg cognitive, digestive Dietary habits: influences, eg meal patterns, snacking, personal tastes, food availability Lifestyle: influences, eg eating at home, social eating and drinking, exercise/activity levels, occupation (active, sedentary), leisure pursuits Economic: influences, eg cost of food, access to shops; food supply, eg seasonal variation Socio-cultural: influences, eg beliefs, socialisation, food rituals, role of food in families and communities Education: influences, eg public health, health education, food hygiene, marketing and labelling; role of health professionals, eg dieticians, public health nutritionists, doctors, nurses, carers, sports nutritionists, health and fitness instructors Health factors are an influence on the dietary intake of an individual due to many health conditions...
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...followed in the 1600s. In 1863, Louis Pasteur invented pasteurization, a method of killing harmful bacteria in beverage and food products. In 1891, the first U.S. milk processing plant to install pasteurization equipment was the Sheffield Farms Dairy in Bloomfield, New Jersey. They used a German-made pasteurizer. In 1908, Chicago became the first major American city to pass a law requiring commercial milk to be pasteurized milk. A cup of today's cow's milk on average already contains 29.7 percent of the daily value for calcium and 23.2 percent of the daily value for phosphorus recommended requirements. The former is important for building bones, as well as physiological activities such as blood clotting, muscle contraction and even blood pressure regulation. Vitamin D is also present in Cow's milk. You can see the nutritional facts of one cup of Cow's Milk in Figure 1. | 1 Cup Cow's Milk | |Nutritional Facts: | |Calories |147 | |Total Fats...
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...Honey-Butter Cookies Ingredients [pic] • 1 1/4 cups whole-wheat pastry flour, (see Note) • 1 cup all-purpose flour • 1 teaspoon baking powder • 1/2 teaspoon salt • 2/3 cup plus 1/4 cup honey, divided • 1/3 cup canola oil • 4 tablespoons unsalted butter, at room temperature, divided • 1 large egg • 1 teaspoon vanilla extract • 3 tablespoons toasted sliced almonds, (see Tip) for garnish Preparation 1. Add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour. 2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats. 3. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes. 4. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired. Tips & Notes ...
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...Associate Level Material Physical Fitness and Nutrition Worksheet In order to obtain optimal health, it is critical to be physically fit and eat a healthy and balanced diet. Becoming knowledgeable about what it means to be physically fit and learning how to evaluate the nutritional value of what you eat may greatly increase your ability to improve your health and wellness. In this three-part worksheet, you identify the five components of health related fitness, critique a recipe for nutritional value, and respond to two short answer questions about nutrition. Completing this assignment is a step towards gaining the knowledge needed to better manage your physical fitness and nutrition. Part 1: Five Components of Health Related Fitness Table Complete the table below. The first row has been filled in for you as an example. Components of Physical Fitness Description How to Incorporate in Your Life Benefit(s) Cardiorespiratory Fitness Being able to exercise at a moderate to high intensity for a long period of time Walk 2 miles at a brisk pace every day. Reduced the risk of heart disease, hypertension, and high cholesterol. Muscular Strength Maximum force able to be exerted by a single contraction by a muscle or muscle group 3 days per week high intensity weight training with maximum resistance Sufficient resistance to enhance strength Muscular Endurance Ability to perform high-intensity muscle contractions repeatedly without fatiguing 8 – 10 different exercises...
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... instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is smoothly textured semi-solid foam that is malleable and can be scooped. (www. Wikipedia.com). No single person can lay claim to inventing ice cream. There is no exact origin or date of inception, but myths abound on how it came about. Its existence in olden times cannot be denied, as evidence of ice cream or more likely its much simpler predecessor have been found in the ancient cultures of Mesopotamia, Egypt, china, Greece, and Rome. (World Food issue 3-2014 the Business of Food), 1 The Nutritional value and health benefits Ice cream nutritional content varies among brands and types, in general it is an excellent source of...
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