News 07 17/05/05 11:56 Page 1

Total Page:16

File Type:pdf, Size:1020Kb

News 07 17/05/05 11:56 Page 1 News 07 17/05/05 11:56 Page 1 VEGGIE LIFESTYLE ZEITUNG AUS TOFUTOWN • Tofutown.com ist die Bio-Firma in der wunderschönen Vulkaneifel, die Ihre Viana Produkte herstellt. In Tofutown werden nur rein pflanzliche Bio-Rohstoffe verarbeitet. Sauberes Wasser, reine Luft und unverbrauchte Natur für Ihre Nahrungsmittel. 07 WWW.VIANA.DE WWW.TOFUTOWN.DE • WWW.ERNAEHRUNG-NACHHALTIGKEIT.DE WWW.TOFUTOWNNEWS.DE Texanisches Wurst-Gulasch für 3 hungrige Esser 1 Zwiebel 1 Knoblauchzehe Pflanzenöl zum Braten 1 Packung Viana Toscaninis 1 große rote Paprikaschote 1 kleines Glas Zuckermais 1/2 Teelöffel getrockneter Oregano 1 Prise Kreuzkümmel Salz, Pfeffer nach Geschmack Tomatenmark 1 Schuss Rotwein, alternativ Wasser Guten Tag, • zuerst greifen Sie zum Messer: warum heißt der Hot Dog eigentlich Hot Dog? s Zwiebel und Knoblauch kleinschneiden, Und ist ein vegetarischer Hot Dog nicht kidskid die Würstchen in dicke Scheiben schneiden, überhaupt ein Widerspruch in sich? lovelove die Paprika würfeln Fragen über Fragen, die mir in meiner Funktion itit • Zwiebeln, Knoblauch, Wurststückchen als Tofu-Burgermeister immer wieder gestellt und Paprika in der Pfanne in heißem werden. Pflanzenöl anbraten Wie der Name Hot Dog entstanden ist, • dann Zuckermais und Gewürze hinzufügen dazu gibt es viele Theorien. Eine lautet so: Hier geht’s um die (Veggie-)Wurst • zum Schluss kommen Tomatenmark Um das Jahr 1900 beobachtete ein amerikanischer Tofu Knacker und ein Schuss Rotwein oder Wasser hinzu Karikaturist bei einem Polospiel, wie Verkäufer Mild im Geschmack, knackig im Biss – • die Konsistenz der Soße soll nicht zu dünn “Dachshund Sausages” anpriesen. die schmecken Kindern! werden Daraufhin zeichnete er einen bellenden Dackel Die Kombination von wertvollem Soja- • Schmurgeln lassen bis die Paprika gar ist in der Semmel und erfand das Wort “Hot Dog”. und Weizeneiweiß sorgt für eine besonders • dazu schmeckt Baguette Ob’s stimmt? Daran gibt es durchaus Zweifel. gute Verträglichkeit. • Hartgesottene dürfen bei Tisch mit Tabasco Zweifelsfrei Nein ist die Antwort auf die zweite nachwürzen Frage. Ich behaupte sogar: Nur ein vegetarischer Hot Dog ist ein wirklich heißer Hund. Ist es doch laut neusten Erkenntnissen eine vegetarische Ernährung, die den Mann aufrecht hält und den Genuss der wahren Fleischeslust fördert. Auch Veggie Würstchen haben Pellen Currywurst Ist Ihnen aufgefallen, dass die Viana Veggie Einen heißen Sommer wünscht euch Viana Veggiefrisch Bratwurst Würstchen gar keine Pellen haben und trotzdem euer Tofu-Burgermeister Ketchup, Currypulver schön fest sind? Das geht so: Wenn wir aus frischen Bio-Zutaten unsere feine Die fertig gebratene VeggieFrisch Bratwurst Würstchenrezeptur zusammegestellt haben, in Stücke schneiden, mit Currypulver bestreuen füllen wir sie in Pellen aus Zellulose (Papier). und kräftig durchketchuppen. Ein Hochgenuss Vor dem Verpacken wird die Zellulose dann für Groß und Klein. wieder abgeschält und kompostiert. So steht Übrigens: Mit Viana Real Jumbos wird die einer schnellen und bequemen Zubereitung Currywurst zur Riesencurrywurst! TOFUTOWN.COM GMBH in Ihrer Küche nichts mehr im Wege! D-54578 TOFUTOWN WIESBAUM News 07 17/05/05 13:34 Page 2 TOFU FACT NO 5 Was als “normales” Grillwürstchen daherkommt, enthält oft eine Menge Fett–30% und mehr können es durchaus werden, davon ein großer Teil unvorteilhafte gesättigte Fettsäuren. Das perfekte Kontrastprogramm sind Veggie Würstchen: Bei Viana enthalten sie z.B. 0% Cholesterin und nur rund 15% Fett – und das stammt aus feinstem Bio-Pflanzenöl mit mehr als 85% einfach oder mehrfach ungesättigten Fettsäuren. Diese helfen, den Cholesterinspiegel zu senken und die Gefäße zu schützen. • Grafik: Uli Meisenheimer Real Jumbos Toscaninis Veggiefrisch Bratwürste Herzhafte vegetarische Hot Dogs Vegetarische Chili Hot Dogs Feine vegetarische Eifeler Bratwürste Die 747 unter den Veggie-Würsten. Hot, hotter, hottest! Und würzig! So fein, frisch und klassisch kann Sie ist groß, sie ist schnittig, sie ist schmackhaft, Klasse nicht nur als heißester Hot Dog jenseits Veggie-Bratwurst sein. sie ist lecker und wird auch dem etwas größeren von Mexiko Stadt, sondern auch in Wraps, Perfekt zum Grillen oder in der Pfanne. Appetit gerecht. Dennoch ist sie so leicht, Suppen, Salaten oder einem herzhaften Super geeignet für die klassische Kanzler- dass Sie noch abheben können! Wurst-Gulasch. und Kinder-Currywurst. Rund um die Veggie-Würstchen • hier müssen Sie sich nicht fragen, was wirklich • die Viana Würstchen sind fettarm und • alle Viana Würstchen eignen sich prima zum drin ist: Wichtigste Zutaten für die appetitlichen cholesterinfrei. Zum Vergleich: Eine herkömmliche Grillen. Weil sie so fettarm sind, können sie Viana Würstchen sind Tofu und Weizeneiweiß. Bratwurst enthält bis zu 30% Fett – und mehr. es vertragen, ein bisschen mit Öl bepinselt Das sorgt für leichten Genuss! Eine Viana Veggiefrisch Bratwurst nur rund 12 %! zu werden! • bei der Herstellung werden keine Reste • Viana Würstchen setzen in der Pfanne nicht verwendet. Viana Würstchen entstehen wie an – großes Tofuburgermeister-Ehrenwort! die anderen Viana Produkte aus frischen, O hochwertigen Lebensmitteln. TOFUISMUS N 7 Tofu is a doorway to the sunny side of life. VEGGIE LIFESTYLE NEWSLETTER FROM TOFUTOWN • Tofutown.com is the organic foods company which produces your Viana products in the beautiful Volcanic Eifel region. In Tofutown only 100% vegetarian organic ingredients are used. Clean water, clean air and unspoiled nature for your foodstuffs. WWW.VIANA.COM 07 WWW.TOFUTOWN.COM WWW.TOFUTOWNNEWS.DE Texan Sausage Goulash for 3 hungry mouths 1 onion 1 clove of garlic vegetable frying oil 1 package Viana Toscaninis 1 large red capsicum 1 small glass sweet corn 1/2 teaspoon dried oregano 1 pinch cumin salt, pepper according to taste tomato paste 1 dash of red wine (or water) Good day, • first finely chop the onion and garlic, why are hot dogs called hot dogs? slice the sausage and dice the capsicum And isn’t a vegetarian hot dog a contradiction kidskids • fry the onion, garlic, sausage and in terms? lovelove capsicum in a pan There are many such questions which I get itit • then add sweet corn and seasoning asked time and again in my office of Tofu Mayor. • finish off with the tomato paste There are many theories as to how the name and a dash of red wine or water hot dog arose. • don’t let the sauce get too thin Here’s one of them: It’s all about Veggie sausages • simmer until the capsicum is done • tastes great with baguette About 1900 an American cartoonist observed Tofu Knacker a vendor selling “Dachshund Sausages” • those who are made of sterner stuff Mild flavour, firm bite – at a polo match. Whereupon he drew a barking can pep it up with Tabasco children love them! dachshund in a bun and coined the term The combination of valuable soy and “hot dog”. wheat protein is particularly beneficial. Is it true? There are doubts regarding that, for sure. There are no doubts about the answer to the second question, though. I go so far as to say that only a vegetarian hot dog is a real “hot“ dog. After all, recent research tells us that it’s vegetarian food that keeps a man steadfast and benefits the joys of the flesh. Veggie sausages have skins, too Curry sausage Have you noticed that Viana’s Veggie Wishing you a hot summer, Viana Veggiefrisch sausage Sausages don’t have any skin, but are still nice your Tofu Mayor ketchup, curry powder and firm? Here’s why: Once we’ve made our fine sausage mix Slice the fried Veggie Frisch sausage, strew from fresh organic ingredients we fill them curry powder over it and then dollop ketchup into cellulose (paper) skins. Before packaging over the top. Just the thing for young and old. we remove the skins again and compost them. By the way: You can use Viana Real Jumbos That way there’s nothing to hinder quick and to make a jumbo curry sausage! convenient preparation in the home kitchen! TOFUTOWN.COM GMBH D-54578 TOFUTOWN WIESBAUM TOFU FACT NO 5 “Normal” frying sausages often contain a lot of fat – easily 30 % and more, of which a large proportion consists of unfavourable saturated fats. Veggie sausages are a perfect contrast. Viana’s sausages for instance contain 0% cholesterol and only about 15% fat – and that’s from finest organic vegetable oil with more than 85% monounsaturated or polyunsaturated fatty acids. These can help to lower your cholesterol level. • Design: Uli Meisenheimer Real Jumbos Toscaninis Veggiefrisch sausages Hearty vegetarian hot dogs Vegetarian chilli hot dogs Fine vegetarian sausages from the Eifel The 747 of Veggie sausages. Not only great as the hottest hot dog the other As fine, fresh and classical as a Veggie sausage It’s big, it’s stylish, it’s tasty, it’s delicious, side of Mexico City, but also in wraps, soups, can be. Perfect for barbequing or frying and it also takes care of bigger appetites. salads or in a hearty sausage goulash. in the pan. Absolutely great as curry sausage At the same time it’s so light you could for young and old. take off! All about Veggie sausages • here you don’t have to wonder what’s really • Viana sausages are low fat and cholesterol • all Viana sausages are ideal for barbequing. inside. The most important ingredients for the free. By comparison: a conventional sausage Because they are so lean you can afford to brush appetizing Viana sausages are tofu and wheat contains up to 30% fat – or more. them up a little with oil! protein. That means light enjoyment! A Viana Veggiefrisch sausage contains about 12%! • Viana sausages don’t stick to the pan – • we do not use leftovers. Viana sausages, I give you my word as Tofu Mayor! just like our other products, are made from fresh, high quality foods. TOFUISMUS NO 7 Tofu is a doorway to the sunny side of life..
Recommended publications
  • Vegetarian Starter Guide
    do good • fEEL GREAt • LOOK GORGEOUS FREE The VegetarianSTARTER GUIDE YUM! QUICK, EASY, FUN RECIPES +30 MOUTHWATERING MEATLESS MEALS EASy • affordABLE • inspirED FOOD Welcome If you’re reading this, you’ve already taken your first step toward a better you and a better world. Think that sounds huge? It is. Cutting out chicken, fish, eggs and other animal products saves countless animals and is the best way to protect the environment. Plus, you’ll never feel more fit or look more fabulous. From Hollywood A-listers like Kristen Bell and Ellen, to musicians like Ariana Grande and Pink, to the neighbors on your block, plant-based eating is everywhere. Even former president Bill Clinton and rapper Jay-Z are doing it! Millions of people have ditched chicken, fish, eggs and other animal products entirely, and tens of millions more are cutting back. You’re already against cruelty to animals. You already want to eat healthy so you can have more energy, live longer, and lower your risk of chronic disease. Congratulations for shaping up your plate to put your values into action! And here’s the best part: it’s never been easier. With this guide at your fingertips, you’re on your way to a fresher, happier you. And this is just the start. You’ll find more recipes, tips, and personal support online at TheGreenPlate.com. Let’s get started! Your Friends at Mercy For Animals reinvent revitalize rewrite rediscover your routine. With the your body. Healthy, plant- perfection. This isn’t about flavor. Prepare yourself easy tips in this guide, based food can nourish being perfect.
    [Show full text]
  • Why Vegan? Rev
    THE TRANSFORMATION OF ANIMALS INTO FOOD Many people believe that animals raised for food must be treated well because sick or dead animals would be of no use to agribusiness. This is not true. INDUSTRIALIZED CRUELTY: FACTORY FARMING The competition to produce inexpensive meat, eggs, and dairy products has led animal agribusiness to treat animals as objects and commodities. The worldwide trend is to replace small family farms with “factory farms”—large warehouses where animals are confined in crowded cages or pens or in restrictive stalls. “U.S. society is extremely naive about the nature of agricultural production. “[I]f the public knew more about the way in which agricultural and animal production infringes on animal welfare, the outcry would be louder.” BERNARD E. ROLLIN, PhD Farm Animal Welfare, Iowa State University Press, 2003 Hens in crowded cages suffer severe feather loss. Bernard Rollin, PhD, explains that it is “more economically efficient to put a greater number of birds into each cage, accepting lower productivity per bird but greater productivity per cage… individual animals may ‘produce,’ for example gain weight, in part because they are immobile, yet suffer because of the inability to move.… Chickens are cheap, cages are expensive.” 1 In a November 1993 article in favor of reducing space from 8 to 6 square feet per pig, industry journal National Hog 2 Farmer advised, “Crowding pigs pays.” Inside a broiler house. Birds Virtually all U.S. birds raised for food are factory farmed. 2 Inside the densely populated buildings, enormous amounts of waste accumulate. The result- ing ammonia levels commonly cause painful burns to the birds’ skin, eyes, and respiratory tracts.
    [Show full text]
  • AC 4.1 Food Related Causes of Ill Health Bacteria Some Bacteria Have to Be INSIDE Your Body to Make You Ill
    AC 4.1 Food related causes of ill health Bacteria Some bacteria have to be INSIDE your body to make you ill. These are consumed in the food Once inside you, the bacteria attack your body causing illness, some such as Salmonella cling to the gut wall preventing absorbtion of water and nutrients- this type take hours even days to colonise the gut so symptoms may not show for a few days Some produce a TOXIN (poison) on the food which makes you ill when you eat it. Toxins act on the body rapidly so this type make you ill within minutes to hours of eating them What do bacteria need to multiply? moisture Warmth Time Food Sources of food poisoning bacteria ●People/sewage ●Raw food ●Insects ●Rodents ●Soil/dust ●Refuse/waste ●Animals/birds ●Contaminated packaging. Influence of temperature Dead!. Destroys most pathogens Too hot (start to die 63°C) Multiply rapidly Spoilage slow growth, most pathogens no growth (<5°C) Dormant (no growth – spoilage or pathogens). Food poisoning Mouth increase in saliva Head headache Skin fever, shivering Gut abdominal pain, nausea vomiting, diarrhoea Circulation, low blood pressure, weak pulse, fatigue Non food poisoning illness Some microorganisms cause food borne illness which is not classified as food poisoning because of other symptoms they cause Norovirus From leafy greens such as lettuce, fresh fruits and foods that are not washed before eating Causes Diarrhoea, vomiting, fever, body aches, headaches Toxoplasmosis From infected meat (also cat poo but you wouldn’t eat that) Causes fever, muscle pain, sore throat, tiredness Long term the Toxoplasma parasite can invade the eyes causing blindess .
    [Show full text]
  • Handcrafting the Change They Want to Eat in the World? an Inquiry Into the Who, What, and Why of Artisanal Food Production in Central Ohio
    Handcrafting The Change They Want To Eat In The World? An Inquiry Into The Who, What, and Why of Artisanal Food Production in Central Ohio Thesis Submitted in Partial Fulfillment of the Requirements for the Degree Master of Arts in the Graduate School of The Ohio State University by Erin Caricofe, B.A. Rural Sociology Graduate Student in the School of Environment and Natural Resources The Ohio State University September 2011 Thesis Committee: Dr. Jeff Sharp, Advisor Dr. Tomas Koontz Copyright by Erin Caricofe 2011 Abstract The U.S. food system has seen substantial growth of small scale businesses crafting “artisanal” foodstuffs. Entrepreneurs showcase their wares at events such as the Pike Place Market Artisan Food Festival (est. 2010), Oakland’s Eat Real Festival (est. 2009), and Slow Food Nation (est. 2008); they are being recognized in The New York Times and the Edible Communities magazines; and garnering designations such as the Slow Food “Snail of Approval” (for foodstuff contributions to quality, authenticity, and sustainability). From beer and spirits to breads, cheeses, and ice cream, these producers promote high quality ingredients (some local or sustainable) and tout production methods that are often labor-intensive, time-consuming, and subject to season or particular supply chains. These purveyors – selling through farmers markets, food carts and trucks, specialty groceries, and occasionally their own brick and mortar shop – charge premium prices for their small-batch creations, much like Organic and heirloom specialty crop producers that have come before them. Mass-produced, less expensive, and arguably more “convenient” versions of their foods are often readily available in traditional grocery stores, yet these entrepreneurs still step forward to offer their products – why? This research offers a qualitative portrait of artisanal food producers and the various factors motivating them.
    [Show full text]
  • Lunch Menu for September
    September 2020 Holy Spirit Upper School Lunch Menu Monday Tuesday Wednesday Thursday Friday 1 2 3 4 Chicken and Cheese Chicken Tenders Corn Dogs Pizza Day! Quesadillas OR: Breaded Eggplant or: Veggie Burger Tenders Meatless Friday! or: Cheese Quesadillas with: Baked Lays with: Sweet Potato Fries Cheese Pizza with: Spanish Rice Steamed Green Beans Roasted Cauliflower With: Roasted Broccoli Steamed Corn Fruit Salad Chocolate Chip Cookie 7 8 9 10 National Hot Dog Day! 11 Herbed Chicken Legs Pizza Sticks Hot Dog Bar Meatless Friday! OR: Black Bean Burger and Marinara Dip or: Vegetarian Hot Dog Twist & Shout Mac ‘n with: Steamed Rice with: Steamed Corn with: Chili Cheese No School and Gravy Garden Salad Cheese with: Green Peas Roasted Broccoli & Slaw Fresh Baked Rolls Cauliflower Carrot Sticks Labor Day 14 15 16 17 18 BBQ Chicken Sandwich Chicken Soft Tacos All American Brunch for Lunch Pizza Day! or: Black Bean Burger OR: Bean and Cheese Hamburger French Toast Sticks Meatless Friday! with: Cole Slaw Tacos or: Vegetarian Burger Mushroom Spinach Egg Cheese Pizza Baked Beans with: Roasted Broccoli with: Shredded with: Soft Bun Casserole Mixed Fruit Cheddar Cheese Sliced American Cheese with: Caesar Salad Chocolate Chip Cookie Sweet Yellow Corn Oven Baked French Fries Oven Roasted Lettuce, Tomato, Pickle Red Potatoes 21 22 23 24 25 National Quesadilla Day! Carved Roast Pork Loin Chicken Tenders BBQ Chicken OR: Roasted Portabella Crispy Chicken Sandwich Meatless Friday! or: Breaded Drumsticks Mushrooms or: Vegetarian Burger Cheese Quesadilla Eggplant
    [Show full text]
  • Download Menu
    TM THE DOGS 100% ALL BEEF HAND TWISTED IN LAMB CASING FRANKS CONEY ISLAND QUÉBÉCOIS FRANK HOUSE-MADE CHILI, CHOPPED ONIONS, MUSTARD SQUEAKY CURDS, GRAVY, FEW FRIES ON IT FFGHD TX THE CORN DOG CAJUN SPICED GRILLED ONIONS, BBQ SAUCE, DEEP FRIED CORN BATTERED HOT DOG CHEDDAR CHEESE, CHIPOTLE MAYO FRANKIE GOES TO BUFFALO VEGETARIAN HOT DOG CHICKEN BACON, BLUE CHEESE DRESSING, CARROTS, CHOICE OF TOPPINGS CELERY, BUFFALO WING SAUCE (PANKO FRIED FRANK) CHI-TOWN FANCY PLAIN OL’ FRANK TOMATOES, CHOPPED ONIONS, RELISH, PICKLE, CHOICE OF TOPPINGS PEPPERONCINI, MUSTARD, CELERY SALT FANCY LA LA PREMIUM KOSHER HOT DOG BACON WRAPPED HOT DOG, MELTED CHEESE, CHOICE OF TOPPINGS JALAPEÑO CRISPS THE BURGERS FRESH PREMIUM CHUCK BURGERS DOUBLE AMERICAN CHEESEBURGER BIG FANCY TWO PATTIES, DOUBLE AMERICAN CHEESE, TWO PATTIES, DOUBLE AMERICAN CHEESE, CHOICE OF TOPPINGS LETTUCE, PICKLES, ONIONS, FANCY SAUCE DOUBLE CLASSIC BACON CHEESEBURGER THE BEYOND BURGER TWO PATTIES, DOUBLE AMERICAN CHEESE, BACON, SINGLE BEYOND MEAT PATTY, CHOICE OF TOPPINGS CHOICE OF TOPPINGS AMERICAN CHEESEBURGER CRISPY CHICKEN SANDWICH SINGLE PATTY, AMERICAN CHEESE, DEEP FRIED CHICKEN BREAST, CHOICE OF TOPPINGS HONEY MUSTARD MAYO, PICKLES CLASSIC BACON CHEESEBURGER SINGLE PATTY, AMERICAN CHEESE, BACON, CHOICE OF TOPPINGS TOPPINGS SAUCES DIPPING SAUCES $0.75 ADD $1.00 ADD $2.00 ADD $3.00 LETTUCE KETCHUP BLUE CHEESE DRESSING GRILLED ONIONS BACON CHILI TOMATO RELISH CHIPOTLE MAYO SOUR CREAM MELTED CHEESE GROUND CHORIZO ONION MUSTARD GARLIC MAYO JALAPEÑO CRISPS SHREDDED CHEESE CHOPPED HOT DOG BANANA PEPPERS MAYO FRANKS HOT SAUCE PEPPERONCINI SQUEAKY CURDS PICKLES FANCY SAUCE PLUM SAUCE 1 FRIED EGG CHICKEN BACON SAUERKRAUT DIJON MUSTARD HONEY MUSTARD MAYO GRAVY BACON WRAPPED PANKO FRIED WIENER *Menu items & prices subject to change without notice.
    [Show full text]
  • Camp Bloomfield – Conejo Valley USD Outdoor School Weekly Menu
    Camp Bloomfield – Conejo Valley USD Outdoor School Weekly Menu Cycle One – 2019 Los Cerritos MS #1 (2/11 to 2/14); and Redwood MS #1 (2/26 to 3/1); and Sequoia MS #1 (3/12 to 3/15); and Sycamore Canyon School (3/26 to 3/29) and Colina MS #2 (4/8 to 4/11) Day One Dinner: Soup du Jour, Caesar Salad, Rotisserie Chicken served with Seasoned Potatoes, Peas, Whole Wheat Dinner Roll and Cup Cakes for Dessert (Vegetarian BBQ Chicken Tender available) Day Two Breakfast: Orange Juice, Assorted Cold Cereal, Oatmeal, Waffles served with Syrup and Bacon (Vegetarian Sausage available) Trail Lunch: Sack Lunch for Trail: Deli Sandwich on Whole Wheat Bread, Potato Chips, Whole Fruit, Water and Cookies (Cheese or Vegetable Sandwich available) Café Lunch: Tossed Salad, Cheese Burgers served with Lettuce & Tomato, French Fries and Fruit Gelatin for Dessert (Garden Burgers available) Dinner: Soup du Jour, Caesar Salad, Pasta served with Meat or Marinara Sauce, Vegetable Medley, Parmesan Breadstick and Italian Ice for Dessert Day Three Breakfast: Orange Juice, Assorted Cold Cereal, Cream of Wheat, Scrambled Eggs, Hash Browns and Fresh Fruit Trail Lunch: Sack Lunch for Trail: Deli Sandwich on Whole Wheat Bread, Potato Chips, Whole Fruit, Water and Cookies (Cheese or Vegetable Sandwich available) Café Lunch: Tossed Salad, Cheese or Pepperoni Pizza served with Steak Fries, Vegetable Sticks and Ice Cream Dinner: Soup du Jour, Garden Salad, Beef Chimichanga served with Salsa, Sour Cream, Refried Beans, Spanish Rice and Churros for Dessert (Bean and Cheese Burrito
    [Show full text]
  • NHANES Phone Follow-Up Dietary Interviewer Procedures Manual 2018
    Phone Follow-Up Dietary Procedures January 2018 Table of Contents Chapter Page 1 Introduction to the Dietary Interview ............................................................. 1-1 1.1 Dietary Interview Component in the National Health and Nutrition Examination Survey (NHANES)...................................... 1-1 1.2 The Role of the PFU Dietary Interviewer ......................................... 1-3 1.3 Observers and Visitors ......................................................................... 1-4 2 General Interviewing Techniques .................................................................... 2-1 2.1 Before Beginning the Interview .......................................................... 2-1 2.2 Beginning the Interview ....................................................................... 2-1 2.3 Administering the Interview ................................................................ 2-2 2.3.1 Asking the Questions ........................................................... 2-2 2.3.2 Maintaining Rapport ............................................................ 2-5 2.3.3 Difficult Situations ................................................................ 2-5 2.3.4 Incomplete Information ...................................................... 2-5 2.4 Probing ................................................................................................... 2-6 2.4.1 What Is Probing and Why Is it Necessary ........................ 2-6 2.4.2 Probing Inappropriate Responses .....................................
    [Show full text]
  • National Mobile Food Services Contract
    . 2020 - 2024 NATIONAL MOBILE FOOD SERVICES CONTRACT Larry Robillard, Contracting Officer Phone: (208) 387-5682 e-mail: [email protected] National Interagency Fire Center U.S. Forest Service, Contracting Owyhee Bldg. MS-1100 3833 S. Development Ave Boise, Idaho 83705-5354 Contract No. TBD USDA Forest Service National Mobile Food Services National Office TABLE OF CONTENTS SECTION A - SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS STANDARD FORM SF-1449 1 SECTION B – SCHEDULE OF SUPPLIES/SERVICES ........................................................................... 2 B.1 GENERAL INFORMATION .......................................................................................................... 2 B.2 DESIGNATED DISPATCH POINTS (DDP) .................................................................................. 6 B.3 MAP OF DESIGNATED DISPATCH POINTS .............................................................................. 7 B.4 MOBILE FOOD SERVICE UNIT (MFSU) ..................................................................................... 7 B.5 SCHEDULE OF ITEMS – MFSU UNIT ITEM DETAILS and SCHEDULE OF PRICES .............. 8 SECTION C – CONTRACT CLAUSES .................................................................................................. 15 C.1 52.212-4 CONTRACT TERMS AND CONDITIONS - COMMERCIAL ITEMS (DEVIATION 2017-1) (OCT 2018) .................................................................................................................... 15 C.2 CONTRACT CLAUSES INCORPORATED BY REFERENCE
    [Show full text]
  • Would Jesus Eat Meat Today?
    WOULD JESUS EAT MEAT TODAY? Perhaps not. Here’s why. Peace by William Strutt, inspired by Isaiah 11 Allastar Publishing Modern animal agriculture causes immense pain and suffering to animals, harms the environment, and damages our health. Yet many Christians believe the Bible gives us permission to eat animals. Can Christian teachings and principles help guide our food choices? As ChristiAns, we are called to serve God, which means that we must be mindful of how our choices affect God and God’s Creation. The Bible relates that God gave humanity “dominion” over Creation (Genesis 1:26), and we see this as a sacred respon- sibility, not a license to ruin the environment and torment God’s creatures. Indeed, many of the world’s problems are due to human heartlessness and self-indulgence. Moving toward a plant-based diet is a responsible, effective, and faithful way to serve God and to protect God’s Creation. How is vegetarianism good stewardship? God’s Earth In Genesis 2:15, God in- structed Adam to “till” and “keep” the Garden of Eden, and by analogy we may see caring for God’s Creation as our sacred task. The typical meat eater’s diet can require up to 14 times more water and 20 times more energy than that of a vegetarian. Indeed, current use of land, water, and energy is not sustainable; resource depletion threatens to cause hardships for humankind this century. A 2006 report by the Food and Agriculture Organization of the United Manure and wastewater from factory farms Nations found that animal agriculture contaminate the environment with drug residues, is a leading cause of climate change heavy metals, pathogens, and excess nutrients.
    [Show full text]
  • Theme Nights Lent 2019
    Theme Nights Lent 2019 Hog Roast Tuesday 22nd January Hog roast bap Roasted vegetables and Quorn bap (v) Jumbo hot dog with chilli onions Vegetarian hot dog with chili onions (vegan) Cheesy jacket Coleslaw / Mixed salad Brunch Tuesday 29th January Sausage Bacon Hash browns Fried bread Scrambled egg Fried egg Tomatoes Baked beans Mushrooms Chinese New Year Tuesday 5th Febuary Kung po chicken Duck in plum sauce Beef in chilli black bean sauce Sweet & sour vegetables with tofu (vegan) Veg spring roll (v) Hoi sin duck spring roll Boiled Rice Egg Noodles Kebab Night Tuesday 12th Febuary Doner meat Lamb kofta Shish kebab Chicken kebab Vegetable kebab (vegan) with falafel (vegan) or Halloumi (v) Served with Pitta bread Salad Hummus Garlic mayonnaise Chilli sauce / Tzatziki Fitz Mahal Tuesday 19th Febuary Chicken curry Lamb curry Vegetable curry (vegan) Vegetable samosas (vegan) Onion bhajis (vegan) Bombay potatoes (vegan) Sagg paneer Chutneys and pickles Naan Bread Fitz ‘N’ Chips Tuesday 26th Febuary Battered cod Battered jumbo sausage Battered Quorn sausage Chicken and mushroom pie Vegetable pie (v) Country Mushroom Pie (vegan) Fries Mushy peas Baked beans Tartare and pickles Pancake and Waffle night Tuesday 5th March Savoury pancakes or waffles to be served with: Bacon & eggs / Cheese & beef patty BBQ chicken & peppers Spinach, mushroom & goats cheese (v) Spiced 5 bean chilli (vegan) Sweet pancakes & waffles to be served with: Blueberry compote / Banana & toffee Selection of sauces & toppings .
    [Show full text]
  • A Guide to Vegetarian Scouting
    A GUIDE TO VEGETARIAN SCOUTING by Michael A. Nardi A Dissertation Presented to the University of Scouting Crossroads of America Council Del-Mi District In Partial Fulfillment of the Requirements for the Degree of Doctor of Scouting November 24, 2016 Copyright 2016 Michael A. Nardi Email: [email protected] Disclaimer This dissertation was prepared by Michael A. Nardi in his personal capacity. The opinions expressed in this dissertation are the author's own and do not reflect the view of the Boy Scouts of America, the Crossroads of America Council, or the Del-Mi District of the Boy Scouts of America. Purpose The purpose of this Guide is to help the Boy Scouts of America, its Councils, and Units retain Vegetarian Scouts, Venturers, and Scouters. No Scout, Venturer, or Scouter should have to leave Scouting due to their dietary needs. Acknowledgments I would like to thank the numerous Scouting professionals, Vegetarian Groups, and Vegetarians who contributed their insight to this dissertation. 2 Table of Contents Chapter I. What is a Vegetarian? .............................................................................................................. 5 A. Types of Vegetarians ......................................................................................................................... 5 B. Religious Vegetarianism ..................................................................................................................... 5 1. Hinduism .......................................................................................................................................
    [Show full text]