If You Are Looking for an Ultra Fast, High-Fiber Breakfast That Will Keep

Total Page：16

File Type：pdf, Size：1020Kb

If You Are Looking for an Ultra Fast, High-Fiber Breakfast That Will Keep

Fast Breakfast Ideas for Weight Control If you are looking for an ultra fast, high-fiber breakfast that will keep you full until lunch, consider Greek yogurt mixed with fruit and high-fiber cereal. Plain 0% Greek yogurt has half the sugar and double the protein compared to regular yogurt. It is only 100 calories for a 6 ounce container. Another great choice is Dannon Light and Fit Greek yogurt. Choose 3 food groups: dairy, grains and fruit so you can work towards your MyPlate servings in each day. Studies show that people who lose weight consistently eat a healthy breakfast each day. 1 container of yogurt that is 100 calories or less with 12 g or more protein: • Plain 0% Greek Yogurt • Dannon Light and Fit Greek Yogurt Stir in one of these high fiber cereals: • Kashi Go Lean, 13 g protein, 10 g fiber • Kashi Go Lean Crunch, 9 g protein, 8 g fiber • Kashi Go Lean Crisp, 9 g protein, 8 g fiber • Nature’s Path Flax Plus Raisin Bran, 6 g protein, 8 g fiber • Nature’s Path Smart Bran with Psyllium, 15 g fiber, 1 g protein • Barbara’s High Fiber Cereal, 14 g fiber, 5 g protein • Fiber One by General Mills Bran Cereal, 14 g fiber, 2 g protein • F-Factor Skinnys, 18 g fiber, 4 g protein • Kellogg’s All Bran Buds, 13 g fiber, 6 g protein • Kellogg’s All Bran Original, 9 g fiber, 4 g protein • Kellogg’s Special K Protein Plus 5 g fiber, 10 g protein • Post Raisin Bran, 7 g fiber, 4 g protein • Shredded Wheat, 6 g fiber, 6 g protein • 1/4 cup ground flax seeds, 8 g fiber, 5 g protein And add a fruit: • Strawberries • Blueberries • Sliced apples • Sliced pears • Peaches Other choices: • Thomas Light Multigrain muffin, 1 egg • Kashi Go Lean, skim milk, strawberries • Smoothie: flax, skim milk, yogurt, berries.

Copy Link

Recommended publications

Kellogg Company 2012 Annual Report
® Kellogg Company 2012 Annual Report ™ Pringles Rice Krispies Kashi Cheez-It Club Frosted Mini Wheats Mother’s Krave Keebler Corn Pops Pop Tarts Special K Town House Eggo Carr’s Frosted Flakes All-Bran Fudge Stripes Crunchy Nut Chips Deluxe Fiber Plus Be Natural Mini Max Zucaritas Froot Loops Tresor MorningStar Farms Sultana Bran Pop Tarts Corn Flakes Raisin Bran Apple Jacks Gardenburger Famous Amos Pringles Rice Krispies Kashi Cheez-It Club Frosted Mini Wheats Mother’s Krave Keebler Corn Pops Pop Tarts Special K Town House Eggo Carr’s Frosted Flakes All-Bran Fudge Stripes Crunchy Nut Chips Deluxe Fiber Plus Be Natural Mini Max Zucaritas Froot Loops Tresor MorningStar Farms Sultana Bran Pop Tarts Corn Flakes Raisin Bran Apple JacksCONTENTS Gardenburger Famous Amos Pringles Rice Letter to Shareowners 01 KrispiesOur Strategy Kashi Cheez-It03 Club Frosted Mini Wheats Pringles 04 Our People 06 Mother’sOur Innovations Krave Keebler11 Corn Pops Pop Tarts Financial Highlights 12 Our Brands 14 SpecialLeadership K Town House15 Eggo Carr’s Frosted Flakes Financials/Form 10-K All-BranBrands and Trademarks Fudge Stripes01 Crunchy Nut Chips Deluxe Selected Financial Data 14 FiberManagement’s Plus Discussion Be & Analysis Natural 15 Mini Max Zucaritas Froot Financial Statements 30 Notes to Financial Statements 35 LoopsShareowner Tresor Information MorningStar Farms Sultana Bran Pop Tarts Corn Flakes Raisin Bran Apple Jacks Gardenburger Famous Amos Pringles Rice Krispies Kashi Cheez-It Club Frosted Mini Wheats Mother’s Krave Keebler Corn Pops Pop Tarts Special K Town House Eggo Carr’s Frosted Flakes All-Bran Fudge Stripes Crunchy Nut Chips Deluxe Fiber Plus2 Be NaturalKellogg Company 2012 Annual Mini Report MaxMOVING FORWARD.
[Show full text]
01 JNH-50-3-James(K17-29)
3 Journal of Nutrition and Health (J Nutr Health) 2017; 50( ): 203 ~ 216 Review http://dx.doi.org/10.4163/jnh.2017.50.3.203 pISSN 2288-3886 / eISSN 2288-3959 A Comprehensive review of raisins and raisin components and their relationship to human health* Schuster, Margaret J.1 · Wang, Xinyue2 · Hawkins, Tiffany3 · Painter, James E.4† 1Food & Nutrition Department, Whidbey Health Medical Center, WA 98239, United States of America 2College of Agriculture, California State Polytechnic University, Pomona, CA 91768, United States of America 3Department of Nutrition and Exercise Physiology, University of Missouri, MO 65211, United States of America 4School of Public Health, University of Texas -Houston, TX 77030, United States of America ABSTRACT Purpose: This literature review was performed to assess the effect of raisins on human health. Methods: A review of Medline was conducted using the keywords: ‘raisins, raisins and health, raisins and cardiovascular disease (CVD), raisins and cancer, raisins and diabetes, raisins and fiber, raisins and colon health, raisins and antioxidants, raisins and inflammation, raisins and dental caries’. The reference lists from previous review articles on raisins and human health and the California Raisin Marketing Board files were reviewed for additional studies. Results: Raisins have one of the highest polyphenolic content and antioxidant ORAC levels compared to other traditional dried fruits. Many of the polyphenols in raisins are well assimilated and bioavailable. Raisin consumption reduces low density lipoprotein (LDL) cholesterol, blood pressure and blood sugar, when compared to equal caloric carbohydrate snacks and is associated with a reduced risk of CVD. The anti-inflammatory and cancer chemopreventive effects of raisins are mixed.
[Show full text]
Nutrition Requirements of the Older Americans Act (OAA)
Nutrition Requirements of the Older Americans Act (OAA) Last update: April 3, 2020 What the basic requirements of the OAA Title III C? The OAA Title III C [Subpart C1, Congregate Nutrition Services (Section 331) and Subpart C2, Home- Delivered Nutrition Services (Section 336)] authorizes nutrition services for older adults. Section 330 states that its purposes are to: • Reduce hunger, food insecurity and malnutrition; • Promote socialization; • Promote health; and • Delay the onset of adverse conditions. The OAA contains provisions about the responsibilities of the State Units on Aging (SUAs) and Area Agencies on Aging (AAAs). The OAA provides specific standards and requirements for the OAA Nutrition Program. What are the nutrition requirements of the OAA? OAA Section 339 lists the basic nutrition requirements in the OAA: • Meals are to comply with the most recent Dietary Guidelines for Americans; • Meals are to provide nutrients to meet one-third of the Dietary Reference Intakes; • Meal service is to meet state and local public health code for the safe and sanitary foodservice. Most state public health departments use the Model Code from the Food and Drug Administration; and • Meals are to be appealing to older adults. Why are the nutrition requirements of the OAA important? Section 330 of the OAA states several purposes of OAA Nutrition Program, which are to reduce hunger and food insecurity/malnutrition and to promote the health and well-being of older individuals through nutrition, disease prevention and health promotion activities. It is important to meet the nutrition requirements to ensure that the OAA Nutrition Program provides quality food and meals that are adequate, nutritious, safe, appetizing, and help older adults remain healthy and manage their chronic conditions.
[Show full text]
Giving Back Sure, Turkey Is Nice on Thanksgiving, but Admit It: Throughout the Meal, You’Ve Really Just Got Your Eye on the Pie
GIVING BACK Sure, turkey is nice on Thanksgiving, but admit it: Throughout the meal, you’ve really just got your eye on the pie. This year, Marcie’s Pies in Santa Ynez has the dessert course covered. by gaylen ducker grody photographs by gary moss Please pass the pie: The Apple Rum Raisin Streusel Pie (recipe on page 70) has a luscious fruit filling and sweet crumbly topping. 805LIVING.COM NOVEMBER 2012 69 Both of these pie recipes are courtesy of Marcie Jimenez from Marcie’s Pies (jimenezfamilyfarm.com/pies) in Santa Ynez. apple rum raisin pumpkin streusel pie pecan pie Use a purchased unbaked piecrust Use a purchased unbaked piecrust or your favorite piecrust recipe. or your favorite piecrust recipe. Crust Crust one of the best things 1 9-inch single piecrust with fluted 1 9-inch deep-dish pie shell, unbaked about Thanksgiving dinner is the pie, edge, unbaked Pumpkin Layer and Marcie Jimenez from Marcie’s Pies Filling 1 cup canned pure pumpkin (jimenezfamilyfarm.com/pies) in Santa ¼ cup raisins ¼ cup sugar Ynez probably knows that better than ¼ cup dark rum 1 large egg anyone. When Jimenez was growing ¾ cup sugar or more to taste ½ teaspoon ground cinnamon up, her mom taught her how to bake. “I 2 tablespoons tapioca ¼ teaspoon ground nutmeg 1 teaspoon ground cinnamon ¼ teaspoon ground ginger really got an appreciation for homemade ½ teaspoon ground nutmeg Pecan Layer pies from her,” she says. Now Jimenez, 8 cups peeled sliced apples 1 cup pecan halves, coarsely chopped co-owner (with her husband, Gustavo) (Granny Smith or other tart apples) (reserve a few whole pecans for of Jimenez Family Farm in the Santa Topping garnish, if desired) Ynez Valley, sells her own homemade ½ cup brown sugar, packed Top Layer fruit pies at farmers’ markets through- ½ cup flour 2 large eggs out Central and Southern California ¼ cup butter, chilled ¼ cup light corn syrup ¼ cup sugar (they can also be special ordered and Preheat oven to 400°F.
[Show full text]
Holiday 2012 D
LENTILS FOR EVERY S EASON d HOLIDAY 2012 d HAVE YOU SIGNED UP YET? your VisitFREE lentils.ca digital copy to subscribe of today and enjoy Lentils For Every Season . CONTENTS Onion and Bacon Focaccia Lentil Bread . 2 Stuffed Peppers . 3 Red Lentil Muhammara. 4 . Baked Spinach and Artichoke Dip with Gouda. .5 . Lamb and Lentil Phyllo Triangles. .6 . Sundried Tomato, Olive, and Lentil Goat Cheese Crostini . 7 Warm Roasted Squash, Cauliflower, Rice, and Lentil Salad . 8 Maple-Orange Mashed Sweet Potatoes with Red Lentils. 9. Creamy Pumpkin Pie Soup with Red Lentils . 10 Browned Butter Kale and Lentils with Quinoa . .11 Easy Lentil Cassoulet . 12 . Roasted Pesto Salmon Over Lemon Lentil and Barley Pilaf . 13. Lentil, Honey, and Raisin Pie . 14 . Spiced Chocolate Lentil Crème Brûlée . 15. ONION AND BACON FOCACCIA LENTIL BREAD INGREDIENTS 2 tsp (10 mL) quick rise yeast 2. Slowly add flour on low speed setting, until mixture forms a ball of 2 Tbsp (30 mL) granulated sugar dough. Combine 2 tsp of salt with 2 Tbsp of water and add it, as 1 cup (250 mL) warm water (reserve 2 Tbsp to blend with salt) well as the oil, to the dough and increase the speed to medium. 3½ cups (875 mL) all-purpose flour Stop the mixer periodically to scrape down the sides of the bowl. ¼ cup (60 mL) olive oil Mix dough until it is smooth and elastic in texture. 2 tsp (10 mL) coarse salt 3. Place dough onto a work surface (such as a clean table or sturdy cutting board), and knead for 1 minute.
[Show full text]
Development and Application of a Lexicon to Describe the Flavor of Pomegranate Juice
joss_307 819..837 DOI: 10.1111/j.1745-459X.2010.00307.x DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE K. KOPPEL1–3 and E. CHAMBERS IV1,4 1The Sensory Analysis Center, Kansas State University Justin Hall, Manhattan, KS 66506-1407 2Department of Food Processing, Tallinn University of Technology 3Competence Center of Food and Fermentation Technologies Tallinn, Estonia Accepted for Publication June 28, 2010 ABSTRACT A lexicon for describing the sensory flavor characteristics of pomegran- ate juices was developed. Thirty-three pomegranate juices, including concen- trated products, products from concentrate, and freshly squeezed and pasteurized products, were studied. More than 30 sensory attributes were identified, defined, and referenced by a highly trained descriptive sensory panel. The lexicon that was established includes attributes to describe a range of flavors associated with pomegranates, such as brown spice, fermented, molasses, vinegar, wine-like, woody, apple, berry, cranberry, cherry and grape. Generally, pomegranate juice can be described by the flavor charac- teristics of sour, sweet, musty/earthy, fruity aromatics and an astringent mouthfeel. The flavor characteristics of pomegranate juices are reminiscent of a combination of concord grapes, cranberries, blackberries, cherries, cur- rants and raspberries, but there also are vegetable notes such as beets and carrots. The lexicon provides attribute descriptors, definitions and references that were previously lacking in literature on pomegranates. PRACTICAL APPLICATIONS The manufacturing and consumption of pomegranate and pomegranate- based products has increased. Many products use pomegranate as a main flavor component or as an addition to other flavors in juices, yoghurts, jams and 4 Corresponding author.
[Show full text]
Kellogg's® Eggo® Bites® Mini Waffles Maple
11/19/2018 Print View - https://www.kelloggsspecialtychannels.com/Home/ProductPrint/32006/ Kellogg's® Eggo® Bites® Mini Waffles Maple Maple flavored waffles. Product Type Allergen Information Waffles CONTAINS WHEAT, EGG, SOY AND MILK INGREDIENTS. Product Category UPC Code 3800092315 Dietary Exchange Per Serving 2 Carbohydrates, 1 Fat Servings/Case 72 ct Kosher Status Kosher Dairy Sizes 2.65 oz Grain Ounce Equivalents 2 Format Date Printed: 11/19/2018 Bulk Shelf Life 365 days (12 months) Gross Weight 14.98 Country of Origin Distributed in USA https://www.kelloggsspecialtychannels.com/Home/ProductPrint/32006/ 1/1 August 13, 2018 TO: Our Valued US Customer SUBJECT: Grain Ounce Equivalencies of Kellogg’s® Specialty Channels Products Thank you for your interest in using our US products as part of your National School Lunch and School Breakfast Programs. The attached table outlines the ounce equivalents (oz eq) of grain for a variety of our products according to the Nutrition Standards in the National School Lunch and School Breakfast Programs published by the US Department of Agriculture (USDA) in the Federal Register on January 26, 2012 and USDA Policy Memo SP 30-2012. In the USDA Policy Memo SP 30-2012, Grain Requirements for the National School Lunch Program and School Breakfast Program, dated April 26, 2012, a product must either use the crediting equivalency of 16 grams of creditable (whole and/or enriched) grains per oz eq OR fulfill the weight requirement listed in Exhibit A: School Lunch and Breakfast - Whole Grain-Rich Ounce Equivalency (Oz Eq) Requirements For School Meal Programs. All Kellogg's® brands listed in the attached table, with the exception of the Cereal Category, are eligible within the program, using the standard of 16 grams of creditable grains to equal 1 oz eq of grain.
[Show full text]
Pumpkin Spice Raisin Oats 'N Yogurt Bowl Recipe
Pumpkin Spice Raisin Oats 'n Yogurt Bowl Entire recipe: 244 calories, 1.5g total fat (<0.5g sat fat), 230mg sodium, 35.5g carbs, 5.5g ﬁber, 16g sugars, 21.5g protein Green Plan SmartPoints® value 5* Blue Plan (Freestyle™) SmartPoints® value 3* Purple Plan SmartPoints® value 1* Prep: 5 minutes Cook: 35 minutes Cool/Chill: 55 minutes Tagged: Breakfast Recipes, Vegetarian Recipes, Single Serving Ingredients 2 tbsp. steel-cut oats Dash salt 3/4 cup fat-free plain Greek yogurt 1/4 cup canned pure pumpkin 2 packets no-calorie sweetener (like Truvia) 1/4 tsp. vanilla extract 1/4 tsp. pumpkin pie spice 1/8 tsp. cinnamon 1 tbsp. raisins, chopped Directions In a small pot, bring 3/4 cup water to a boil. Add oats and salt, and return to boil. Reduce to a low simmer. Cover and cook for 30 minutes, or until thickened. Let cool completely. Refrigerate until chilled, about 45 minutes. In a medium bowl or jar, combine all remaining ingredients except raisins. Mix thoroughly. Stir in chilled oats. Top with chopped raisins. MAKES 1 SERVING HG Tip: If you like to plan ahead, make a large batch of the plain oatmeal in advance. Just bring 5 cups of water to a boil in a medium-large pot. Add 1 cup steel-cut oats and 1/8 tsp. salt, and return to a boil. Reduce to a low simmer. Cover and cook for 1 hour, or until thickened. Makes 8 servings (about 1/2 cup each). SmartPoints® value* not what you expected? We follow the same method as Weight Watchers when calculating recipe values: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder.
[Show full text]
U.S. Grade Standards for Processed Raisins (Pdf)
Marketing and Regulatory Programs United States Standards Agricultural Marketing for Grades of Service Specialty Processed Raisins Crops Program Specialty Crops Effective July 25, 2016 Inspection Division This issue of the United States Standards for Grades of Processed Raisins (81 FR 40779) supersedes the previous issue which has been in effect since December 1, 1978. Voluntary U.S. grade standards are issued under the authority of the Agricultural Marketing Act of 1946, which provides for the development of official U.S. grades to designate different levels of quality. These grade standards are available for use by producers, suppliers, buyers, and consumers. As in the case of other standards for grades of fresh and processed fruits, vegetables, and specialty crops these standards are designed to facilitate orderly marketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values. The U.S. grade standards and inspection instructions for all fresh and processed fruits, vegetables, and specialty crops are available on the internet and upon request at the address below. These documents provide detailed interpretations of the grade standards and provide step-by-step procedures for grading the product. Grade standards are issued by the U.S. Department of Agriculture (USDA) after careful consideration of all data and views submitted during rulemaking. The Department welcomes suggestions for improving the standards in future revisions. Comments may be submitted to, and copies of standards and inspection instructions obtained from: Director, Specialty Crops Inspection Division Specialty Crops Program, USDA, Agricultural Marketing Service 1400 Independence Avenue, SW, STOP 0240 Washington, D.C.
[Show full text]
Taste Salad Sandwich Feast Rice & Sides
Taste Soup of the day • 6.5 Labne • 6.5 Salad strained yogurt, za’atar, olive oil Fattoush Salad • 8 Yogurt Trio • 7.5 heirloom tomato, herbs, romaine heart, toasted flatbread, buttermilk dressing persian cucumber, sun-dried shallot, spinach Kashk Badenjoon • 7.5 Spinach Date Salad • 8 baby spinach, date, red onion, almond, toasted naan, fried eggplant, cream of whey, crispy onion, mint date dressing Hummus • 7 ground chickpea with tahini, garlic & olive oil Shirazi Salad • 6.5 tomato, persian cucumber, onion, parsley, lemon vinaigrette Mirza Ghasemi • 8.5 smoked eggplant, tomato, garlic Chicken Salad • 15 lemon saffron chicken breast, cucumber, lemon vinaigrette Rumi’s Wings • 9 grilled with spicy lemon saffron Salmon Salad • 17 seasonal greens, cucumber, lemon vinaigrette Grilled Shrimp • 12 garlic, black pepper & saffron with a creamy feta sauce Lamb Salad • 18 mint yogurt marinated lamb sirloin, spinach date salad Dolmeh • 8 minced beef, rice, mild herbs, grape leaves, sweet & sour pomegranate sauce Feast Lamb Koobideh Kabob • 14 Koobideh Kabob • 16 ground lamb sirloin, saffron basmati rice* seasoned chuck, hanger & brisket ground beef blend, saffron basmati rice* Persian Vegetable Stew • 14 okra, spinach, lentils, tomato, saffron basmati rice Barg Kabob • 18 Chinjeh Lubia Polo • 16 beef tenderloin, saffron basmati rice beef sirloin kabob, braised green bean & tomato basmati rice Soltani Kabob • 20 Chicken Koobideh • 13.5 koobideh kabob, barg kabob, saffron basmati rice saffron, onion & ground chicken breast, Chicken Barg • 17 fava
[Show full text]
Toxicological Profile for Copper
TOXICOLOGICAL PROFILE FOR COPPER U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service Agency for Toxic Substances and Disease Registry September 2004 COPPER ii DISCLAIMER The use of company or product name(s) is for identification only and does not imply endorsement by the Agency for Toxic Substances and Disease Registry. COPPER iii UPDATE STATEMENT A Toxicological Profile for Copper, Draft for Public Comment was released in September 2002. This edition supersedes any previously released draft or final profile. Toxicological profiles are revised and republished as necessary. For information regarding the update status of previously released profiles, contact ATSDR at: Agency for Toxic Substances and Disease Registry Division of Toxicology/Toxicology Information Branch 1600 Clifton Road NE, Mailstop F-32 Atlanta, Georgia 30333 COPPER vii QUICK REFERENCE FOR HEALTH CARE PROVIDERS Toxicological Profiles are a unique compilation of toxicological information on a given hazardous substance. Each profile reflects a comprehensive and extensive evaluation, summary, and interpretation of available toxicologic and epidemiologic information on a substance. Health care providers treating patients potentially exposed to hazardous substances will find the following information helpful for fast answers to often-asked questions. Primary Chapters/Sections of Interest Chapter 1: Public Health Statement: The Public Health Statement can be a useful tool for educating patients about possible exposure to a hazardous substance. It explains a substance’s relevant toxicologic properties in a nontechnical, question-and-answer format, and it includes a review of the general health effects observed following exposure. Chapter 2: Relevance to Public Health: The Relevance to Public Health Section evaluates, interprets, and assesses the significance of toxicity data to human health.
[Show full text]
Insects on Dried Fruits Introduction to the Acrobat Pdf Edition
Insects on Dried Fruits Introduction to the Acrobat pdf edition This Acrobat pdf of the 1975 U.S. Department of Agriculture, Agricultural Research Service publication “Insects on Dried Fruits” (Agriculture Handbook 464) is not an exact replica of the original and is somewhat dated. But it is still useful and in demand, so we are making it available with caveats. The pdf was produced by Judy Johnson, a research entomologist with the ARS Commodity Protection and Quality Unit at Parlier, California, the lineal descendant of the Fresno, California, laboratory that created the original handbook. Dr. Johnson scanned the printed publication, converted the scanned images to raw text, proofread it, and reformatted it to match the formatting in the original. She scanned most of the photographs from original transparencies or, where these weren't available, from the printed publication. They have been kept small to keep the file size manageable, so they're adequate for screen viewing but not for printed reproduction. The ARS editorial staff proofread the pdf and made a few typographical corrections. Some corrections affected line length on the right-justified copy. Because matching the original fonts exactly wasn't possible, the pdf has some line breaks that vary from those in the printed version, but page breaks are identical. For reasons now lost, pl. I, D (p. 23) is black and white in the original, though a color transparency exists, and this has been used for the pdf. Dr. Johnson points out that while "most of the information is correct and useful," there are have been "changes in scientific names and some minor details of the biologies." She has listed those below.
[Show full text]