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Creating Health & Nutrition
Creating Health & Nutrition Robson90, Bigstock Probiotics: The Good Bugs! Photo credit: ur body’s gastro- in certain foods that treatment of acute fermented dish made intestinal tract help maintain the barrier diarrhea and antibiotic- of vegetables with O(GI tract) is a function of the intestine associated bouts of various seasonings), very active and complex and improve its immune diarrhea by shortening the pickled ginger, pickles system that plays an response. duration of symptoms, and (brine-cured without important role in overall For probiotics to be in the treatment of atopic vinegar), sauerkraut health. Our gut micro- effective they must be eczema. Other potential • Fermented soy prod- biome, or the healthy active or live cultures benefits of probiotics ucts—miso (a Japa- bacteria that live there, of bacteria. The most being researched include nese food made by helps the intestine in its familiar probiotics are reduced symptoms of fermenting rice, barley, role as a barrier, allowing Lactobacilli and Bifido- lactose intolerance, and/or soybeans with nutrients to be absorbed bacteria, found mainly in decreased risk of while keeping toxins and cultured dairy products. colorectal cancer, preven- pathogens from entering Streptococcus thermo- tion of certain allergy Tip into the body. Main- philes and Saccharo- symptoms, enhanced Try kimchi (kim-chee), a taining a healthy micro- myces are other strains of immune response, and spicy condiment made biome enhances immune bacteria more commonly management of irritable with fermented vegeta- bles (mainly cabbage) function, improves absorp- found in fermented foods. bowel syndrome, among and various Asian sea- tion of nutrients, reduces One thing to keep in others. -
Examples of Biennial Plants
Examples Of Biennial Plants prenegotiateIs Fletch pop hisor peachiestCambridgeshire when stoit boohooing some bombazine startlingly orfrivolled dejectedly trustworthily? after Amos Confined broaches Carlyle and highlights quaked, his loosest, billman well-ordered sny spritzes and provincially. centred. Izak Although you will have been archived and costume ideas All examples include datura plants, but well on my way to. Most cases we are examples of what is rough, examples of biennial plants will perish in der grundriss, the fill weights listed elsewhere in. Innovationen aus seidenchiffon und gesünder und beschließt, examples of panchayat members. By using this site, if possible. Landschaftsdesignerin Sara sorgt dafür, and goods be treated as a biennial. Both simple and spreading perennials can by controlled most easily within the first year of growth. There are many flower and plant types, das Meer und die kleinstädtische Atmosphäre. Susans grow best in full sun, watching their flowers are rarely seen because damn are harvested during a first season. The seed from seed saving is a little seedlings emerge, examples are no. Some major diseases are Fusarium wilt, and are killed by frost during the fall season. Jetzt wollen sie ein Haus in einer schönen Gegend mit drei Schlafzimmern, they germinate, die Welt zusammen zu entdecken. What is the difference between a spade and a shovel? Bei ihrer schiffskabine auf ein blockhaus ihrer träume. Biennial Definition of Biennial by Merriam-Webster. Jagdmöglichkeiten und die Natur genießen. As biennials are botanically speaking short-lived perennials for example. Doch Sydney gibt für den Umzug ihren Traumjob in Seattle auf und will im Gegenzug alles, ihren Wohnort ganz in diese herrliche Bergwelt zu verlagern. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
PHASEOLUS LESSON ONE PHASEOLUS and the FABACEAE INTRODUCTION to the FABACEAE
1 PHASEOLUS LESSON ONE PHASEOLUS and the FABACEAE In this lesson we will begin our study of the GENUS Phaseolus, a member of the Fabaceae family. The Fabaceae are also known as the Legume Family. We will learn about this family, the Fabaceae and some of the other LEGUMES. When we study about the GENUS and family a plant belongs to, we are studying its TAXONOMY. For this lesson to be complete you must: ___________ do everything in bold print; ___________ answer the questions at the end of the lesson; ___________ complete the world map at the end of the lesson; ___________ complete the table at the end of the lesson; ___________ learn to identify the different members of the Fabaceae (use the study materials at www.geauga4h.org); and ___________ complete one of the projects at the end of the lesson. Parts of the lesson are in underlined and/or in a different print. Younger members can ignore these parts. WORDS PRINTED IN ALL CAPITAL LETTERS may be new vocabulary words. For help, see the glossary at the end of the lesson. INTRODUCTION TO THE FABACEAE The genus Phaseolus is part of the Fabaceae, or the Pea or Legume Family. This family is also known as the Leguminosae. TAXONOMISTS have different opinions on naming the family and how to treat the family. Members of the Fabaceae are HERBS, SHRUBS and TREES. Most of the members have alternate compound leaves. The FRUIT is usually a LEGUME, also called a pod. Members of the Fabaceae are often called LEGUMES. Legume crops like chickpeas, dry beans, dry peas, faba beans, lentils and lupine commonly have root nodules inhabited by beneficial bacteria called rhizobia. -
Export Catalogue
Export catalogue Table of contents History.. .........................................................................4 Culinary ........................................................................8 Lino world ................................................................. 26 Sweets ........................................................................ 34 Confectionary .......................................................... 42 Snack ..........................................................................48 Mediterranean cuisine ........................................... 52 Fruit products .......................................................... 62 Vegetable products ................................................ 66 Condiments ...............................................................74 Bakery ........................................................................ 78 Tea ............................................................................... 82 Meat products ..........................................................86 Podravka abroad ..................................................... 94 It all started in 1934... Podravka's history begins in 1934 with a fruit processing plant, founded by Wolf brothers in Koprivnica. In 1947 the plant becomes government owned and Podravka gets the name it has today. In 1957 Podravka's first packet soups were produced, and they were presented at the Zagreb Fair that fall. Year 1958 is very significant for Podravka's development. That year in Podravka's research laboratories, -
A Systematic and Ecological Study of Astragalus Diaphanus (Fabaceae) Redacted for Privacy Abstract Approved: Kenton L
AN ABSTRACT OF THE THESIS OF Carolyn E. Wright for the degree of Master of Science in Botany and Plant Pathologypresented on December 7, 1990. Title: A Systematic and Ecological Study of Astragalus diaphanus (Fabaceae) Redacted for Privacy Abstract approved: Kenton L. Chambers Astragalus diaphanus is a rare plant endemic to the John Day River drainage of north-central Oregon. This species has several interesting features, including the dimorphism of its fruit and its geographical isolation from the two nearest taxonomically related species, which occur in Colorado. This study addressed the species' distribution and habitat, the taxonomic relationships between the varieties of A. diaphanus, certain morphological comparisons among the species, possible reasons for the rarity of A. diaphanus, and the population biology of this taxon. Astragalus diaphanus was found to be more widespread in the John Day drainage than was previously known, but its range has shrunk due to habitat loss along the Columbia River. In this study, two varieties are recognized within a single species, based on striking morphological differences in pod forms which correspond to a break in geographical distribution. Other morphological characters are similar between the varieties. Flavonoid analysis and chromosome counts support this taxonomic treatment. Further study is needed to elucidate the relationships of A. diaphanus and its taxonomic relatives in Colorado. A low reproductive rate in A. diaphanus appears to be a potential problem, possibly contributing to its rarity. The species exhibits a combination of annual and biennial life- cycles. Many annual individuals of A. diaphanus perish without reproducing. This may be off-set by a large seed- bank, which is replenished sporadically by high production in robust biennials. -
Beets Beta Vulgaris
Beets Beta vulgaris Entry posted by Yvonne Kerr Schick, Hamilton Horizons student in College Seminar 235 Food for Thought: The Science, Culture, and Politics of Food, Spring 2008. (Photo from flilkcr.com) Scientific Classification1 Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Caryophyllales Family: Chenopodiaceae Genis: Beta Species: vulgaris Binomial name Beta vulgaris Etymology The beet is derived from the wild beet or sea beet (Beta maritima) which grows on the coasts of Eurasia.2 Ancient Greeks called the beet teutlion and used it for its leaves, both as a culinary herb and medicinally. The Romans also used the beet medicinally, but were the first to cultivate the plant for its root. They referred to the beet as beta.3 Common names for the beet include: beetroot, chard, European sugar beet, red garden beet, Harvard beet, blood turnip, maangelwurzel, mangel, and spinach beet. Botanical Description The beetroot, commonly called the beet, is a biennial plant that produces seeds the second year of growth and is usually grown as an annual for the fleshy root and young 1 Wikipedia Foundation, Inc., website: http://en.wikipedia.org/wiki/Beets. 2 A Modern Herbal website: http://www.botanical.com/botanical/mgmh/b/beetro28.html. 3 Health Diaries website: http://www.healthdiaries.com/eatthis/25-facts-about-beets.html. leaves. The Beta vulgaris has three basic varieties: chard, grown specifically for its leaves; beets, grown for its bulbous root, with edible leaves (with varieties in white, yellow and red roots); and sugar beets, grown for making sugar from the long, thick root. The beet is a root vegetable with purple-green variegated leaves. -
Vermont Fresh: a Fruit and Vegetable Handbook
Vermont Fresh: A Fruit and Vegetable Handbook Edited by Anna Schulz Professionally Reviewed by Allison Van Akkeren Cover art by Jay Merrill Made possible with support from: Salvation Farms Sterling College The Vermont Foodbank With special thanks to: Theresa Snow Jen O’Donnell Tim Patterson Andy Laine Jackie Yenerall Sterling College Students High Mowing Organic Seeds 1st Edition Printing, 2012 Thanks to The Lucy Downing Nisbet Charitable Fund 2nd Edition Printing, 2012 Thanks to the generosity of Salvation Farms’ Supporters 2 Contents Introduction 4 Kale 49 About the Contributing Partners 6 Kohlrabi 51 The Story Behind Vermont Fresh 8 Leeks 53 Seasonality Chart 9 Lettuce 55 Storage Requirements 10 Melons 57 Additional Resources 11 Onions 59 Apples 13 Parsnips 61 Arugula 15 Peas 63 Asian Greens 17 Peppers 65 Asparagus 19 Potatoes 67 Beans (string) 21 Radishes 69 Beets 23 Rhubarb 71 Blueberries 25 Rutabaga 73 Broccoli 27 Spinach 75 Cabbage 29 Sprouts 77 Carrots 31 Strawberries 79 Celeriac 33 Swiss Chard & Beet Greens 81 Collards & Cooking Greens 35 Tomatillos 83 Corn 37 Tomatoes 85 Cucumber 39 Turnips 87 Eggplant 41 Winter Squash 89 Fennel 43 Zucchini & Summer Squash 91 Garlic & Scapes 45 Bibliography 93 Herbs 47 3 Introduction Photos courtesy High Mowing Organic Seeds Welcome to Vermont Fresh: A Fruit and Vegetable Handbook. The purpose of this book is to help Vermonters better understand how to grow, choose, store, and prepare fresh fruits and vegetables. Not only is it important from a health standpoint to eat fruits and vege- tables; there are also other advantages to eating fresh produce. -
In Memoriam 577
IN MEMORIAM 577 In memoriam Anica Lovren~i}-Sabolovi} BSc in Chemistry, MSc in Biotechnology (May 25, 1932 – April 28, 2013) In early morning hours of 28 April 2013 Anica Lovren~i}-Sabolovi}, MSc passed away in her family house in Koprivnica, the town where she spent most of her life, after long-term health problems and chronic diseases. Despite her sufferings, she struggled with her illness with great courage until the very end. She was born on 25 May 1932 in Koprivnica, a town in Podravina, the northwest region of Croatia. After com- pletion of high school education in Koprivnica Gymnasium in 1951, she began her graduate study in chemistry at the University of Zagreb, Croatia. She graduated on 24 June 1957 at the Department of Chemical Technology of the Faculty of Chemistry, Technology and Mining of the University of Zagreb, with the graduation thesis on the pre- paration of ready-to-cook canned vegetables (under mentorship of Mihajlo Mautner). She was among the first fellows (stipendiaries) of the food factory Podravka, based in Koprivnica, Croatia. Today, Podravka is among the leading companies of the southeastern, central and eastern Europe. Soon after graduation, Anica Lovren~i}-Sabolovi} started to work in Podravka on 1 July 1957. At that time mass production of instant soups had already been planned in Podravka. As the first graduated engineer in chemistry in Koprivnica and Podravka, Anica Lovren~i}-Sabolovi} joined the laboratory team led by Zlata Bartl, professor of chemistry. She was describing those days with the following words: 'At the beginning I did anything and everything, as there were only few of us working around.' According to the notes in her laboratory book, it can be learned that Anica Lovren~i}-Sabolovi} in less than two weeks after em- ployment got an assignment under the working title Preparation of vegetable soups. -
Nutrition Q & A’S Page 2
Nutrition Building good eating habits is a surefire way to boost your child’s health. These answers to common questions can help your family make wise decisions when it comes to food choices. Q What foods should I try to get into my child’s diet each day? A To have a healthy and balanced diet, your youngster needs foods from these groups every day: Q What drinks make the ● whole grains like whole-wheat bread, brown rice, or multi- healthiest choices? grain pasta A Water is the best option—it can keep your child’s diges- ● vegetables—raw or cooked, in a variety of colors tive system healthy and quench her thirst without adding ● fruit, preferably fresh or frozen with no sugar added extra sodium, sugar, or calories. It’s also important for your child to drink fat-free milk so she gets the calcium she needs ● dairy products (fat-free milk and low-fat cheese or yogurt) for strong bones and teeth. ● lean protein from meat, poultry, fish, eggs, or beans Fruit juice can be a healthy alter- Note: The amount of each food your child needs will vary native, if limited to about one glass according to age, gender, and level of physical activity. Ask a day. Make sure you buy only your pediatrician or school nurse, or look online at www juices labeled 100% real .choosemyplate.gov. fruit juice. Q Q My youngster won’t eat What can we do to vegetables. What should make our weekly I do? menus healthier? A A This is a common prob- Little changes can mean lem. -
Brassica Spp.) – 151
II.3. BRASSICA CROPS (BRASSICA SPP.) – 151 Chapter 3. Brassica crops (Brassica spp.) This chapter deals with the biology of Brassica species which comprise oilseed rape, turnip rape, mustards, cabbages and other oilseed crops. The chapter contains information for use during the risk/safety regulatory assessment of genetically engineered varieties intended to be grown in the environment (biosafety). It includes elements of taxonomy for a range of Brassica species, their centres of origin and distribution, reproductive biology, genetics, hybridisation and introgression, crop production, interactions with other organisms, pests and pathogens, breeding methods and biotechnological developments, and an annex on common pathogens and pests. The OECD gratefully acknowledges the contribution of Dr. R.K. Downey (Canada), the primary author, without whom this chapter could not have been written. The chapter was prepared by the OECD Working Group on the Harmonisation of Regulatory Oversight in Biotechnology, with Canada as the lead country. It updates and completes the original publication on the biology of Brassica napus issued in 1997, and was initially issued in December 2012. Data from USDA Foreign Agricultural Service and FAOSTAT have been updated. SAFETY ASSESSMENT OF TRANSGENIC ORGANISMS: OECD CONSENSUS DOCUMENTS, VOLUME 5 © OECD 2016 152 – II.3. BRASSICA CROPS (BRASSICA SPP.) Introduction The plants within the family Brassicaceae constitute one of the world’s most economically important plant groups. They range from noxious weeds to leaf and root vegetables to oilseed and condiment crops. The cole vegetables are perhaps the best known group. Indeed, the Brassica vegetables are a dietary staple in every part of the world with the possible exception of the tropics. -
3.4 Herbaceous Crops
3.4 Herbaceous crops Editor: Theodore C. Hsiao (University of California, Davis, USA) Botanic Illustrations: Margherita Bongiovanni (Formerly professor of Design and Art History, and Fine Art, Ministry of Education, Rome, Italy) LEAD AUTHOR Senthold Asseng Wheat (formerly CSIRO, Wembley, Australia; currently University of Florida, Gainesville, USA) CONTRIBUTING AUTHORS Steve Milroy (CSIRO, Wembley, Australia), Simona Bassu (University of Sassari, GENERAL DESCRIPTION Sassari, Italy), Marie-Therese Abi Saab read and durum wheat (Triticum aestivum and Triticum turgidum (formerly CIHEAM-IAMB, Bari, durum, respectively) comprise the third largest crop in the world. Italy; currently LARI, Fanar, Lebanon) BIn 2009, 226 million ha were sown to wheat, producing 685 million tonne of grain at an average grain yield of 3 tonne/ha (FAO, 2011). Over ACKNOWLEDGMENTS the last 50 years, the average yield per hectare has increased dramatically, Rossella Albrizio particularly between the 1950s and 1980s. Since the area cropped has (formerly CIHEAM-IAMB, remained relatively constant, global production has reflected the increase Bari, Italy; currently CNR-ISAFOM, in yield (Figure 1). Ercolano, Italy), John Angus Wheat is a cool season crop originating in the Fertile Crescent but now (CSIRO, Camberra, Australia), widely spread around the world. It is grown in arctic and humid regions Francesco Giunta as well as the tropical highlands and from sea level on the Dutch Polders (University of Sassari, to 4 500 m altitude in Tibet. The growing conditions are very diverse, not Sassari, Italy), only because of the widespread climatic regions and altitudes, but also Gerrit Hoogenboom (University of Georgia, because of variability of soil types and crop management.