DOCSLIB.ORG

Whole Grain Intake, Diet Quality and Cardio-Metabolic Health in Two UK Cohorts

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Whole Grain Intake, Diet Quality and Cardio-Metabolic Health in Two UK Cohorts Whole grain intake, diet quality and cardio-metabolic health in two UK cohorts A thesis submitted for the degree of Doctor of Philosophy Kay D Mann Institute of Health and Society, Faculty of Medical Sciences, Newcastle University April 2017 Declaration I hereby declare that the contents of this thesis are my own, have not been submitted or accepted in any previous application for a degree or other qualification, and are a true record of the work carried out by myself unless stated otherwise. All quotations have been distinguished by quotation marks and all sources of information are referenced. Kay D Mann April 2017 i ii Abstract Processed grains that retain all three component parts - bran, germ and endosperm are known as whole grains. Epidemiological evidence suggests an inverse association between whole grain (WG) consumption and the risk of non-communicable diseases, such as cardio-vascular disease, type 2 diabetes, obesity and some cancers. The USA and Denmark have quantity- specific WG dietary recommendations, but other countries, including the UK, do not. Despite recognition that WG is an important component of a healthy diet, monitoring of WG intake in the UK is poor. Thus, there is a need to assess WG intake and its consequences in the UK population. The purpose of this work was to calculate WG intake and investigate potential associations with cardio-metabolic measures, nutrient intakes and intakes of other foods in the most recent UK National Diet and Nutrition Survey (NDNS) data and in the Newcastle Thousand Families Study (NTFS), a birth cohort from Newcastle upon Tyne. The estimated WG content of whole-grain foods identified in 3073 four-day food diaries was used to calculate WG intake of adults and children from the NDNS 2008-2011. A cereal food frequency questionnaire was developed with estimated portion sizes to estimate WG intake. WG intake was also calculated in the NTFS at 50- and 60-year follow-up. WG intake, which came mainly from breads and breakfast cereals, was low with an average of 20g/d in adults and 13 g/d in children of the NDNS and 19, 21 and 33g/d in the NTFS at ages 50, 60 and 67 years, respectively. In both studies WG was inversely associated with some, but not all, cardio-metabolic measures, after adjustment for confounding factors. Associations were small, but significant, suggesting that WG may have an important role in disease prevention. For example, a significant decrease in NDNS white blood cell counts were seen across tertiles of increasing WG intake, after adjustment for age, sex and total energy intake. In the NTFS members at 50-year follow-up, each 10g/d increase in WG intake was associated with a 0.1mmol/L reduction in total and LDL cholesterol concentrations, after adjustment for confounders such as sex, SES, medication use and smoking status. WG consumers also had overall better dietary profiles, with higher intakes of fibre, iron and magnesium and lower intakes of fats. iii The recent UK recommendation to increase dietary fibre intake will require a greater emphasis on consuming more WG. Specific recommendations on WG intake in the UK are warranted as is the development of a public health policy to promote the consumption of these important foods. iv Acknowledgements I should like to thank all the people who have helped me in the preparation of this thesis. First and foremost my supervisors, Professor Chris Seal and Professor Mark Pearce, for their continual support and guidance throughout this work. They have provided their time, expertise and kept me inspired. I am forever grateful to Professor Pearce who has always had the belief in my abilities and encouraged me to undertake this PhD. I am also indebted to Professor Seal for his knowledge and exceptional ability to explain mechanisms and theories to me. His willingness to introduce me to colleagues during conferences and meetings has been invaluable. I have learnt an incredible amount from both my supervisors and I have the utmost respect for them. I should like to acknowledge and thank all the participants of the UK NDNS rolling programme and NatCen Social Research, MRC Human Nutrition Research and University College London Medical School for conducting and coordinating the NDNS rolling programme and the UK data service for supply of the survey data. I should also like to acknowledge and thank the NTFS members for their continued participation. I am grateful to the past and present study team. In particular, Sir James Spence who initiated the study, Dr Fred Miller who continued the study after Spence’s death, Professor George Alberti, Sir Alan Craft and Dr Louse Parker, who re-established the cohort in the 1990s and the current study director Professor Mark Pearce. I should also like to thank Katharine Kirton and Emma Thompson for helping with data entry and management of the NTFS. I am also grateful to Richard Hardy for help and support with IT issues and the NTFS database. I am appreciative of my assessors Dr Tom Hill and Dr Richard McNally for their advice, guidance, critique and praise. I am grateful to Dr Frank Thielecke, Dr Sinead Hopkins and Cereal Partners Worldwide who provided funding and support for the analysis of the NDNS data. Over the years, I have received invaluable advice and encouragement from friends and colleagues in the Institute of Health and Society, especially from Professor Ashley Adamson, Dr Angela Jones, Dr Morven Brown, Dr Kate Best, Dr Richard Harbon and Mona Dave. I must also give a thankful mention to Professors Rod Skinner and Simon Bailey for checking in on me in the office during evenings and weekends and making sure I had been home! v Finally, I would like to thank my family and friends for their interest and emotional support, particularly my mum Cynthia Mann, for her listening ear and sound advice, and my fiancé Michael Kirchner for his love, patience and belief in me. vi Contributions to PhD thesis Kay Mann compiled and wrote this thesis with guidance and advice from the supervisors. NDNS data were collected by the NDNS team (see acknowledgements) and obtained from the UK data service. The whole grain contents of UK foods file was established by Dr Angela Jones. Kay Mann added to this file by identifying and calculating the whole grain contents of foods reported in 4-day diet diary data from the NDNS rolling programme years 1-3 (Appendix A). Estimation of whole grain intake and statistical analysis of associations with diet and cardio-metabolic markers was performed and interpreted by Kay Mann (Chapter 3). Funding of Kay Mann’s time during this analysis from Cereal Partners Worldwide is gratefully acknowledged. Fifty and 60-year NTFS data were obtained from the study database at Newcastle University. Calculation of nutrient and food intakes from food frequency questionnaires was performed by Kay Mann using the FETA software. Socio-economic classification and achieved education level coding was previously done by the study team and checked by Kay Mann. Data on medication use, reported at both 50- and 60-year follow-up, were cleaned and coded by Kay Mann. Clinical data from the 50-year follow-up had been previously cleaned and were checked by Kay Mann. Clinical data from the 60-year follow-up was, cleaned and cross- checked with physical records, where appropriate, by Kay Mann. Ethical application for new data collection was prepared by Kay Mann. The Cereal Food Questionnaire was developed and distributed by Kay Mann. Data entry was done by Emma Thompson and Katharine Kirton and was cross-checked by Kay Mann. The online version of the questionnaire was programmed by Steven Hall (Appendix D). Online data were received and stored by Kay Mann. Food portion size estimation for the Cereal Food Questionnaire was conducted by Kay Mann (Appendix E). Estimation of whole grain intake and statistical analysis of associations with diet and cardio-metabolic markers was performed and interpreted by Kay Mann (Chapter 4). vii viii Publications The following journal articles have been published from work presented in this thesis: Mann, K.D., Pearce, M.S., McKevith, B., Thielecke, F. and Seal, C.J. (2015). Low whole grain intake in the UK: results from the National Diet and Nutrition Survey rolling programme 2008-11. British Journal of Nutrition, 113(10), pp. 1643-1651 Mann, K.D., Pearce, M.S., McKevith, B., Thielecke, F. and Seal, C.J. (2015). Whole grain intake and its association with intakes of other foods, nutrients and markers of health in the National Diet and Nutrition Survey rolling programme 2008-11. British Journal of Nutrition, 113(10), pp.1595-1602 Mann, K.D., Pearce, M.S. and Seal, C.J. (2016). Providing evidence to support the development of whole grain dietary recommendations in the United Kingdom. Proceedings of the Nutrition Society, pp.1–9. Jones, A.R., Mann, K.D., Kuznesof, S.A., Richardson, D.P. and Seal, C.J. (2017). The whole grain content of foods consumed in the UK. Food Chemistry, 214, pp.453-459 The whole grain databased produced from the work in this thesis was also applied to data from a study on whole grain intake in Singaporean infants: Neo, J.E., Binte Mohamed Salleh, S., Toh, Y.X., How, K.Y.L., Tee, M., Mann, K., Hopkins, S., Thielecke, F., Seal, C.J. and Brownlee, I. A. (2016). Whole-grain food consumption in Singaporean children aged 6–12 years. Journal of Nutritional Science, 5, e33. ix Peer reviewed abstracts presented at scientific meetings by Kay Mann. Healthgrain Forum Autumn Workshop 2013, VTT Technical Research Centre, Finland Mann, K.D.
Load more

Recommended publications
  • Internship Report on Consumption Pattern of Breakfast Cereal in Bangladesh
    INTERNSHIP REPORT ON CONSUMPTION PATTERN OF BREAKFAST CEREAL IN BANGLADESH Course ID: BUS 400 Prepared For: Humaira Naznin Senior Lecturer BRAC Business School BRAC University Prepared By: Khadija Rahman Prianka ID: 13304109 BRAC Business School Submission Date: 07th December, 2017 i Letter of Transmittal 7th December 2017 Ms. Humaira Naznin Senior Lecturer BRAC Business School BRAC University 66 Mohakhali, Dhaka 1122 Subject: Submission of Internship Report Dear Madam, I, Khadija Rahman, student of BRAC Business School, would likely to submit my internship report on Nestlé Bangladesh Limited as a requirement for Bachelor of Business Administration Program of BRAC Business School. I have completed my three months and done my report on “Prospects of Nestlé Breakfast Cereal in Bangladesh”. According to your requirements and instructions, I tried to make the project more informative, effective and creditable rather than making it too bigger. I have found the study quite interesting, beneficial and insightful. Through market survey and work experiences I get to gather some authentic data regarding future success of breakfast cereals in Bangladesh. I hope you will find this report valid, precise and valuable. I shall be available to answer any question for clarification. Thank you for your sincere support. Thanking you, ___________________ Khadija Rahman Prianka ID: 13304109 2 | P a g e Acknowledgement It is a real pleasure to thank those who made this project possible. First of all my humble gratitude goes to the Almighty Allah for helping us stay dedicated towards creating this project. It would be unkind to forget to say thanks to my beloved parents for all their support and co- operation while I gave our effort in the project.
    [Show full text]
  • 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]
  • VOL. LVII. NOVEMBER 16, 1928 No. 9
    Itf- »pv tl ~ VMW 'J>} 'A^ 'j^^ .'i^.' l& ^'i' 'A^-M' -'•••':' i'-"-^' /'•^' -sV'yiVf Ay AV'A''.^»/iV'/i!;» M»Mi .'J\f,/Af _/Af /tVf/jvi /iv» /»Vf /tvt wf / ,f /Af ^Vf ".-i, ^ DotreDaiDe '^ii Scbolastilc VOL. LVII. NOVEMBER 16, 1928 No. 9. ^^^^^^^^^^^^^^^N^^^^^^^^^^^^^^^^^^V^\^^S^S^^^^^^^^Ni^«' ^WWWWMMMWMMWMWMMWMMWWVW^VWWWWW^^^^^^^^'^^^^^'^^^^^^^^^^^^^^'V^^^^SA^^^^^^^^^k^^^^^^M^^^i^ THE NOTRE DAME SCHOLASTIC University Men have agreed upon the change of style That's the edict. And our favorite clothes maker has met the situation with the smartest University style ever found on the campus. The patterns we show cannot be found in any other store in the city. The cut is entirely different—the College man's ideal, and priced unusually low. $30 $35 $40 ABLER BROTHERS APPAREL FOR MEN, WOMEN AND BOYS SOUTH BEND )Vik\'iSY/kW4^iiY/kW4WiWk\iUW4\HM^^ THE NOTRE DAME SCHOLASTI C 257 SOUTH BEND'S ORIGINAL LOW PRICED CAB COMPANY Men of Notre Dame Prefer Indiana Cabs We appreciate this preference on the part of students and in turn our drivers will en­ deavor to continue their prompt and courteous service to all Notre Dame. INDIANA CAB COMPANY Our carrying capacity is limited to four by the Insurance Company for your safety Call 3-7147 Call 3-7147 dleliahilityl Safety! Gourtesy! A FAIR PRICE FROM THE START 258 THE NOTRE DAME SCHOLASTIC YOU'LL fin4 that Kellogg's Pep Bran Flakes are better bran flakes. There's nothing like that peppy flavor of PEP or that unusual crispness. Try these better bran flakes.
    [Show full text]
  • British Journal of Nutrition (2011), 105, 1117–1132 Doi:10.1017/S0007114510004769 Q the Authors 2010
    Downloaded from British Journal of Nutrition (2011), 105, 1117–1132 doi:10.1017/S0007114510004769 q The Authors 2010 https://www.cambridge.org/core Short Communication Methodology for adding and amending glycaemic index values to a nutrition analysis package . IP address: 170.106.202.58 Sharon P. Levis1, Ciara A. McGowan2 and Fionnuala M. McAuliffe2* 1Department of Nutrition and Dietetics, Cork University Hospital, Wilton, Cork, Republic of Ireland 2UCD Obstetrics and Gynaecology, School of Medicine and Medical Science, University College Dublin, National Maternity Hospital, Dublin 2, Republic of Ireland , on 01 Oct 2021 at 04:40:21 (Received 24 May 2010 – Revised 23 September 2010 – Accepted 19 October 2010 – First published online 9 December 2010) Abstract Since its introduction in 1981, the glycaemic index (GI) has been a useful tool for classifying the glycaemic effects of carbohydrate foods. , subject to the Cambridge Core terms of use, available at Consumption of a low-GI diet has been associated with a reduced risk of developing CVD, diabetes mellitus and certain cancers. WISP (Tinuviel Software, Llanfechell, Anglesey, UK) is a nutrition software package used for the analysis of food intake records and 24 h recalls. Within its database, WISP contains the GI values of foods based on the International Tables 2002. The aim of the present study is to describe in detail a methodology for adding and amending GI values to the WISP database in a clinical or research setting, using data from the updated International Tables 2008. Key words: Glycaemic index: Methodology: Food codes Carbohydrate-rich foods have been classified according to these values for each of the ten subjects is the final GI their induced glycaemic response since the 1970s(1 – 5).
    [Show full text]
  • Feed Analyses by Manufacturer and Sample
    Feed Analyses by Manufacturer and Sample 21ST CENTURY PET NUTRITION TEMPE, AZ 20133614 ESSENTIAL PET ALL CATS HAIRBALL CHEWS CHICKEN & CHEESE FLAVOR CRUDE PROTEIN 16.6 % 19.398 % LABEL REVIEW Performed A & J FARM SUPPLY INC RUSSIAVILLE, IN 20131101 12% HORSE FEED CRUDE PROTEIN 12 % 11.55 % * COPPER 50 PPM 71.52 PPM ZINC 175 PPM 260.5 PPM 20131189 A&J SHOW PIG CRUDE PROTEIN 18 % 18.34 % ZINC 200 PPM 221.96 PPM TYLOSIN 100 G/T 78.36 G/T 20131190 A&J SHOW PIG 20% CRUDE PROTEIN 20 % 20.66 % ZINC 200 PPM 294.83 PPM TYLOSIN 100 G/T 98.05 G/T 20131191 12% HORSE FEED CRUDE PROTEIN 12 % 13.69 % COPPER 50 PPM 73.88 PPM ZINC 175 PPM 301.81 PPM ABENGOA BIOENERGY OF INDIANA MT VERNON, IN 20131349 CORN DISTILLERS DRIED GRAINS W/SOLUBLES CRUDE PROTEIN 25 % 28.49 % CRUDE FAT - ETHER EXTRACT 9 % 10.58 % AFLATOXIN Satisfactory FUMONISIN 5.68 PPM 20131363 CORN DDG W/SOLUBLES CRUDE PROTEIN 25 % 27.86 % CRUDE FAT - ETHER EXTRACT 9.4 % 11.069 % AFLATOXIN Satisfactory FUMONISIN 5.14 PPM VOMITOXIN 0 PPM 20132841 CORN DDG W/SOLUBLES CRUDE PROTEIN 25 % 26.57 % CRUDE FAT - ETHER EXTRACT 9 % 10.51 % AFLATOXIN Satisfactory 20132842 CORN DDG W/SOLUBLES CRUDE PROTEIN 25 % 26.59 % CRUDE FAT - ETHER EXTRACT 9 % 10.8 % AFLATOXIN Satisfactory ABSORPTION CORP FERNDALE, WA 20131094 CAREFRESH COMPLETE MENU SMALL ANIMAL FOOD - SPECIALLY FORMULATED DI CRUDE PROTEIN 14 % 13.33 % * CRUDE FIBER 15 % 19.97 % MAX - 20 % ACCO FEEDS MINNEAPOLIS, MN 20130933 SHOWMASTER LAMB & GOAT CRUDE PROTEIN 18 % 20.13 % COPPER 16.64 PPM DECOQUINATE 56.75 G/T 58.17 G/T 20132012 PIG BASE MIX CRUDE
    [Show full text]
  • Vegetarian List
    Vegetarian Updated August 2021 Nestlé UK Ltd Nutritional Information Nestlé Goods brought into the UK direct by retailers Nestlé UK Ltd is part of a large international company, which produces many different products world-wide. As a recipient of the enclosed nutritional information list you will be aware of our commitment to provide up to date and correct information about our products. Recently some UK retailers have been importing Nestlé products from both Europe and other countries without our knowledge and as a result we are unable to guarantee that these imported Nestlé products are suitable for your allergy/intolerance. While appearing to be superficially similar to their UK counterparts, there are often recipe and production differences according to the country of origin. For your own safety, please check the label of the product that you have purchased – even if you have eaten the product before If you are unsure please contact us and we will do our best to help you. You can contact us free on 00800 637 85385. Our website address is www.nestle.co.uk – you can email us from the ‘contact us’ screen. Please note that the information on this list relates to our standard range of products. For suitability of all limited edition/seasonal products, please call us on the above contact number. 1 Vegetarian Updated August 2021 Foods Suitable for a Vegetarian Diet Products listed in bold are recent additions/alterations. All products on this list are free from meat, fish and their derivatives. Please note: Some products on this list have been fortified with Vitamin D3 sourced from lanolin (sheep's wool).
    [Show full text]
  • Boycott News
    BOYCOTT NEWS Tap into the talent FTSE4Good to support the 2002 Tap excludes Water Awards. Emma Thompson and Steve Nestlé Coogan recorded special video interviews while in The FTSE4Good ethical Edinburgh which are available indices were launched this on our website. Steve Coogan summer, with Nestlé and had been asked to present the other violators of the Perrier Awards, but when International Code and asked for his comment during Resolutions being excluded what was described as a from the relevant lists (Nestlé ‘shambolic’ live Channel 4 TV is in the ‘starting universe’ of Most national and local papers carried prominent headlines reporting the boycott broadcast, he urged people to international lists and has been excluded from these). The Perrier Comedy Awards, Steve Coogan, Zoe “Boycott Nestlé.” Ssection 8 of the selection the UK’s most sought after Wannamaker and Julie Nestlé bought Perrier in criteria for social issues and award for up and coming Christie. Mark Thomas wrote a 1992, and has since become stakeholder relations states comedians, unexpectedly feature article in the New the world’s leading producer "Companies must not have caught public attention for a Statesman. of bottled water. A major part breached the infant formula very different reason at this As a corporate-free of its strategy is promotion of manufacturing section of the year’s Edinburgh Fringe alternative to the Perrier, the the bottled water brand, Pure International Code on Festival. Edinburgh-based, Out of the Life, in the developing world. Marketing of Breastmilk Comedian Rob Newman Blue Trust set up the Tap Concerns about the Substitutes according to the started what became a media Water Awards at the Bongo undermining of natural water International Baby Food circus surrounding a boycott of Club, which attracted over supplies by bottled water Action Network [IBFAN]." the awards when people 100 entrants who were companies have been raised FTSE4Good is an index realised that Perrier was a boycotting the Perrier.
    [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]
  • Show Guide 2001
    OFFICIAL ROYAL MELBOURNE New attractions, fine food and all your Show favourites PLUS Your complete showbag guide Herald Sun For course information Freecall 1800 815 803 s www.landfood.unimelb.edu.au RESOURCE MANAGEMENT • HORTICULTURE • AGRICULTURE • EQUINE • FORESTRY • FOOD SCIENCE Burnley • Creswick • Dookie • Gilbert Chandler • Glenormiston • Longerenong • McMillan • Parkyille e§olirces OFFICIAL ROYAL MELBOURNE SHOW GUIDE WWW.ROYALSHOW.COM.AU Herald Sun Welcome to Royal Show - you've gotta go the biggest T'S Royal Show time again and that means Tempt your taste buds at Amon' s biscuit taking the family to the showgrounds for a factory — see biscuits being made and grab a Heave ho day of fun and excitement. sample of your favourite variety. event in the I THE SPIRIT of competition will be alive This year's Show will have all the wonder, Listen to the Royal Marines Band — one of and on display during the Hard Yakka Britain's most acclaimed bands — on the Main event state! pageantry and excitement you expect at this Tug o' War event. great event. It will connect the country with the Arena and Plummer Ave, September 25-26. Held under cover in the BFB Pavilion city and display the very best in animals, Kiddies Adventure Island (map reference (map ref C5), the Hard Yakka Tug o' War agriculture and agribusiness. F5) comes complete with beach themes, sand will allow patrons to get up close to this As well, there will be all the thrills of rodeo, pits, pirates, and the wave swinger ride. traditional battle of strength and action sports and carnival, and the enjoyment All-time favourite features include the ani- endurance.
    [Show full text]
  • Nutribalance-5000 Nutritional Scale
    NutriBalance-5000 Nutritional Scale Carb. Guide Contains over 7000 additional food codes for carbohydrates! oz Max: 11lb d: 0.1oz MR M+ WT 9 Prot 7 8 Cal Sal 0 Tare 6 Fat Carb Col 4 5 Fibr 3 g/oz CLR 2 WT MC 1 How To Use This Manual: This manual provides a cross-reference of carbohydrate codes for the NutriBalance nutritional scale, based on the USDA National Nutrient Database Release 18. When using this manual, only the Carb function of the Nutribalance should be used. All other nutritional buttons such as Fiber, Prot, etc will not display accurate information. 1. To find the Carb Code for a food item, simply use the Acrobat Search function (Ctrl+F or Ctrl+Shift+F). Enter the name of the food item in the Search Field and hit Enter. Give the search time to complete. 2. Once you find your food item in the manual, select your code from the “Code to use” column, or the Code (Fiber Method) column. 3. Place the food item onto the weighing platform and enter the code using the keypad. Now press the Carb button. NOTE: The NutriBalance requires 3-digit input for the code to be accepted. Therefore, if the “Code to use” is 3, you should enter 003, etc. Code to use Code Carbo- Fiber_ Refuse_ Modified ( Fiber hydrt TD Pct Carbs (- Method) fiber) MILK SUBSTITUTES,FLUID,W/ 41 41 6.16 0 0 6.16 LAURIC ACID OIL MILK,WHL,3.25% MILKFAT 85 85 4.52 0 0 4.52 MILK,PRODUCER,FLUID,3.7% 819 819 4.65 0 0 4.65 MILKFAT MILK,RED 819 819 4.68 0 0 4.68 FAT,FLUID,2%MILKFAT,W/ADDED VIT A MILK,RED FAT,FLUID,2% 696 696 4.97 0 0 4.97 MILKFAT,W/ NONFAT MILK SOL&VIT A MILK,RED
    [Show full text]
  • CARB COUNTER © 2017 Atkins Nutritionals, Inc
    atkins.com CARB COUNTER © 2017 Atkins Nutritionals, Inc. 111114 (1703) HOW TO USE THE ATKINS CARB COUNTER HE CARB COUNTER has one purpose only—to tell you the net carb count of as CARB COUNTER many foods as humanly possible. It is not a calorie counter, nor is it a comprehensive T encyclopedia of food counts. You won’t learn how much calcium a food has, 1 How to Use the 23 Fish & Shellfish how many grams of omega-6 fat, how much protein or how much vitamin C. All of that Atkins Carb Counter information is available elsewhere. What is not widely available—until now—is a way 25 Fruit of answering the all-important question, “How many net carbs does this portion of food 3 Atkins & Other that I’m about to eat contain?” Low-Carb Specialty Foods 28 Grains, Noodles & Pasta 6 Baking Ingredients 30 Legumes Knowing that number is going to make it possible for you to do Atkins the right way, the effective way, and the way that works for you, no matter what Atkins Diet plan 7 Beef, Lamb, Pork 31 Nuts & Seeds (Atkins 20 or Atkins 40) you’re on. & Other Meats 33 Oils, Fats, Vinegar & Salad Dressings What’s more, we based our net carb counts on realistic amounts of food—the amount 9 Beverages & of a food you’re actually likely to eat! Remember, manufacturers are famous for making Alcoholic Beverages 35 Poultry “serving sizes” ridiculously unrealistic in order to make their numbers look less bad. 12 Breads, Crackers, We’ve all seen examples of this: A single Tortillas & Wraps 36 Sauces & Marinades cookie you’d eat in two bites is labeled * Counting Carbs? “2 servings” with “1/2 cookie” constituting 14 Candy & Chewing Gum 39 Snacks Atkins Net Carb Count assists one “serving”; or a small 8 ounce bottle of 15 Cereals 41 Soups juice at the convenience store with a label you in tracking carbs that impact claiming it’s “2 servings”.
    [Show full text]
  • Carb Counter
    HOW TO USE THE ATKINS® CARB COUNTER HE CARB COUNTER has one purpose only—to tell you the Atkins net carb CARB COUNTER count of as many foods as humanly possible. It is not a calorie counter, nor is it a T comprehensive encyclopedia of food counts. You won’t learn how much calcium 3 How to Use the 27 Fruit a food has, how many grams of omega-6 fat, how much protein or how much vitamin Atkins Carb Counter C. All of that information is available elsewhere. What is not widely available—until 30 Grains, Noodles & Pasta now—is a way of answering the all-important question, “How many net carbs does 5 Atkins & Other this portion of food that I’m about to eat contain?” Low-Carb Specialty Foods 32 Legumes Knowing that number is going to make it possible for you to do Atkins the right way, 8 Baking Ingredients 33 Nuts & Seeds the effective way, and the way that works for you, no matter what Atkins DietTM plan 9 Beef, Lamb, Pork 35 Oils, Fats, Vinegar (Atkins 20® or Atkins 40®) you’re on. & Other Meats & Salad Dressings What’s more, we based our net carb counts on realistic amounts of food—the amount 37 Poultry 11 Beverages & of a food you’re actually likely to eat! Remember, manufacturers are famous for making Alcoholic Beverages 38 Sauces & Marinades “serving sizes” ridiculously unrealistic in order to make their numbers look less bad. 14 Breads, Crackers, We’ve all seen examples of this: A single cookie you’d eat in two bites is labeled 41 Tortillas & Wraps Snacks “2 servings” with “1/2 cookie” constituting one “serving”; or a small 8 ounce bottle of juice at the convenience store with a label claiming it’s “2 servings”.
    [Show full text]