What Are Soybeans?
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Eating a Low-Fiber Diet
Page 1 of 2 Eating a Low-fiber Diet What is fiber? Sample Menu Fiber is the part of food that the body cannot digest. Breakfast: It helps form stools (bowel movements). 1 scrambled egg 1 slice white toast with 1 teaspoon margarine If you eat less fiber, you may: ½ cup Cream of Wheat with sugar • Reduce belly pain, diarrhea (loose, watery stools) ½ cup milk and other digestive problems ½ cup pulp-free orange juice • Have fewer and smaller stools Snack: • Decrease inflammation (pain, redness and ½ cup canned fruit cocktail (in juice) swelling) in the GI (gastro-intestinal) tract 6 saltine crackers • Promote healing in the GI tract. Lunch: For a list of foods allowed in a low-fiber diet, see the Tuna sandwich on white bread back of this page. 1 cup cream of chicken soup ½ cup canned peaches (in light syrup) Why might I need a low-fiber diet? 1 cup lemonade You may need a low-fiber diet if you have: Snack: ½ cup cottage cheese • Inflamed bowels 1 medium apple, sliced and peeled • Crohn’s disease • Diverticular disease Dinner: 3 ounces well-cooked chicken breast • Ulcerative colitis 1 cup white rice • Radiation therapy to the belly area ½ cup cooked canned carrots • Chemotherapy 1 white dinner roll with 1 teaspoon margarine 1 slice angel food cake • An upcoming colonoscopy 1 cup herbal tea • Surgery on your intestines or in the belly area. For informational purposes only. Not to replace the advice of your health care provider. Copyright © 2007 Fairview Health Services. All rights reserved. Clinically reviewed by Shyamala Ganesh, Manager Clinical Nutrition. -
Plant Physiology
PLANT PHYSIOLOGY Vince Ördög Created by XMLmind XSL-FO Converter. PLANT PHYSIOLOGY Vince Ördög Publication date 2011 Created by XMLmind XSL-FO Converter. Table of Contents Cover .................................................................................................................................................. v 1. Preface ............................................................................................................................................ 1 2. Water and nutrients in plant ............................................................................................................ 2 1. Water balance of plant .......................................................................................................... 2 1.1. Water potential ......................................................................................................... 3 1.2. Absorption by roots .................................................................................................. 6 1.3. Transport through the xylem .................................................................................... 8 1.4. Transpiration ............................................................................................................. 9 1.5. Plant water status .................................................................................................... 11 1.6. Influence of extreme water supply .......................................................................... 12 2. Nutrient supply of plant ..................................................................................................... -
Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers. -
Vegetables, Fruits, Whole Grains, and Beans
Vegetables, Fruits, Whole Grains, and Beans Session 2 Assessment Background Information Tips Goals Vegetables, Fruit, Assessment of Whole Grains, Current Eating Habits and Beans On an average DAY, how many servings of these Could be Needs to foods do you eat or drink? Desirable improved be improved 1. Greens and non-starchy vegetables like collard, 4+ 2-3 0-1 mustard, or turnip greens, salads made with dark- green leafy lettuces, kale, broccoli, cauliflower, Brussels sprouts, carrots, okra, zucchini, squash, turnips, onions, cabbage, spinach, mushrooms, bell peppers, or tomatoes (including tomato sauce) 2. Fresh, canned (in own juice or light syrup), or 3+ 1-2 0 frozen fruit or 100% fruit juice (½ cup of juice equals a serving) 3a. Bread, rolls, wraps, or tortillas made all or mostly Never Some Most of with white flour of the time the time 3b. Bread, rolls, wraps, or tortillas made all or mostly Most Some Never with whole wheat flour of the time of the time In an average WEEK, how many servings of these foods do you eat? 4. Starchy vegetables like acorn squash, butternut 4-7 2-3 0-1 squash, beets, green peas, sweet potatoes, or yams (do not include white potatoes) 5. White potatoes, including French fries and 1 or less 2-3 4+ potato chips 6. Beans or peas like pinto beans, kidney beans, 3+ 1-2 0 black beans, lentils, butter or lima beans, or black-eyed peas Continued on next page Vegetables, Fruit, Whole Grains, and Beans 19 Vegetables, Fruit, Whole Grains, Assessment of and Beans Current Eating Habits In an average WEEK, how often or how many servings of these foods do you eat? 7a. -
Development and Validation of an Index Based on EAT-Lancet Recommendations: the Planetary Health Diet Index
nutrients Article Development and Validation of an Index Based on EAT-Lancet Recommendations: The Planetary Health Diet Index Leandro Teixeira Cacau 1 , Eduardo De Carli 1 , Aline Martins de Carvalho 1 , Paulo Andrade Lotufo 2, Luis A. Moreno 3,4,5 , Isabela Martins Bensenor 2 and Dirce Maria Marchioni 1,* 1 Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil; [email protected] (L.T.C.); [email protected] (E.D.C.); [email protected] (A.M.d.C.) 2 Clinical and Epidemiological Research Center, University Hospital, University of São Paulo, São Paulo 05508-000, Brazil; [email protected] (P.A.L.); [email protected] (I.M.B.) 3 Growth, Exercise, Nutrition and Development (GENUD) Research Group, Faculty of Health Sciences, University of Zaragoza, 50009 Zaragoza, Spain; [email protected] 4 Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria de Aragón, 50013 Zaragoza, Spain 5 Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28040 Madrid, Spain * Correspondence: [email protected] Abstract: The EAT-Lancet Commission has proposed a planetary health diet. We propose the development of the Planetary Health Diet Index (PHDI) based on this proposed reference diet. We used baseline dietary data obtained through a 114-item FFQ from 14,779 participants of the Longitudinal Study on Adult Health, a multicenter cohort study conducted in Brazil. The PHDI has 16 components and a score from 0 to 150 points. Validation and reliability analyses were performed, Citation: Cacau, L.T.; De Carli, E.; de including principal component analyses, association with selected nutrients, differences in means Carvalho, A.M.; Lotufo, P.A.; Moreno, between groups (for example, smokers vs. -
International Union for the Protection of New Varieties of Plants
E TG/81/7(proj.1) ORIGINAL: English DATE: 2018-04-05 INTERNATIONAL UNION FOR THE PROTECTION OF NEW VARIETIES OF PLANTS Geneva DRAFT * COMMON SUNFLOWER UPOV Code(s): HLNTS_ANN Helianthus annuus L. GUIDELINES FOR THE CONDUCT OF TESTS FOR DISTINCTNESS, UNIFORMITY AND STABILITY prepared by experts from Hungary to be considered by the Technical Working Party for Agricultural Crops at its forty-seventh session, to be held in Naivasha, Kenya, from 2018-05-21 to 2018-05-25 Disclaimer: this document does not represent UPOV policies or guidance Alternative names:* Botanical name English French German Spanish Helianthus annuus L. Common Sunflower Soleil, Tournesol Sonnenblume Girasol The purpose of these guidelines (“Test Guidelines”) is to elaborate the principles contained in the General Introduction (document TG/1/3), and its associated TGP documents, into detailed practical guidance for the harmonized examination of distinctness, uniformity and stability (DUS) and, in particular, to identify appropriate characteristics for the examination of DUS and production of harmonized variety descriptions. ASSOCIATED DOCUMENTS These Test Guidelines should be read in conjunction with the General Introduction and its associated TGP documents. * These names were correct at the time of the introduction of these Test Guidelines but may be revised or updated. [Readers are advised to consult the UPOV Code, which can be found on the UPOV Website (www.upov.int), for the latest information.] TG/81/7(proj.1) Common Sunflower, 2018-04-05 2 TABLE OF CONTENTS PAGE 1. -
Soy Free Diet Avoiding Soy
SOY FREE DIET AVOIDING SOY An allergy to soy is common in babies and young children, studies show that often children outgrow a soy allergy by age 3 years and the majority by age 10. Soybeans are a member of the legume family; examples of other legumes include beans, peas, lentils and peanut. It is important to remember that children with a soy allergy are not necessarily allergic to other legumes, request more clarification from your allergist if you are concerned. Children with a soy allergy may have nausea, vomiting, abdominal pain, diarrhea, bloody stool, difficulty breathing, and or a skin reaction after eating or drinking soy products. These symptoms can be avoided by following a soy free diet. What foods are not allowed on a soy free diet? Soy beans and edamame Soy products, including tofu, miso, natto, soy sauce (including sho yu, tamari), soy milk/creamer/ice cream/yogurt, soy nuts and soy protein, tempeh, textured vegetable protein (TVP) Caution with processed foods - soy is widely used manufactured food products – remember to carefully read labels. o Soy products and derivatives can be found in many foods, including baked goods, canned tuna and meat, cereals, cookies, crackers, high-protein energy bars, drinks and snacks, infant formulas, low- fat peanut butter, processed meats, sauces, chips, canned broths and soups, condiments and salad dressings (Bragg’s Liquid Aminos) USE EXTRA CAUTION WITH ASIAN CUISINE: Asian cuisine are considered high-risk for people with soy allergy due to the common use of soy as an ingredient and the possibility of cross-contamination, even if a soy-free item is ordered. -
Soy Products As Healthy and Functional Foods
Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects. -
Fresh Fruit Cereal GF, DF, VG Serves: 1
Fresh Fruit Cereal GF, DF, VG Serves: 1 Ingredients Directions • 1 apple 1. Dice up the apple and banana and place into a bowl. • ½ banana 2. Option to chop up the nuts of your • 1 cup unsweetened choice and add them to the bowl almond milk along with the seeds and coconut. • 1 tablespoon pumpkin 3. Sprinkle the cinnamon or cocoa seeds powder over everything to taste. • 12 walnuts (or preferred 4. Pour in the milk and enjoy. nut of choice) • ¼ cup unsweetened shredded coconut • 1 tsp cinnamon or cocoa powder Food Restriction Codes GF – Gluten Free DF – Dairy Free VG – Vegetarian NF – Nut Free Healthy Blueberry Smoothie GF, VG Serves: 1 Ingredients Directions • 1 cup unsweetened 1. Add almond milk and ice into the almond milk blender, followed by avocado, protein powder, and blueberries. • 1 cup ice 2. Blend. • ¼ avocado, cubed • 1 scoop vanilla protein powder • ½ cup blueberries Food Restriction Codes GF – Gluten Free DF – Dairy Free VG – Vegetarian NF – Nut Free Golden Overnight Oats GF, VG, NF Serves: 1 Ingredients Directions • ⅓ cup rolled oats (if you 1. In a bowl, whisk turmeric, cinnamon, do not eat gluten, make cloves honey sure the oats are labeled as gluten-free) 2. Place oats in an air tight container (we like to reuse glass jars from nut • ⅔ cup milk butters and pasta sauces). • ¼ tsp turmeric 3. Pour the milk mixture over the oats and briefly stir. • ⅛ tsp cinnamon 4. Refrigerate with lid on tight for a • 1 pinch cloves minimum of 8 hours. And it can last • ⅛ tsp vanilla up to 5 days. -
Effects of Root Pruning on Germinated Pecan Seedlings
PROPAGATION AND TISSUE CULTURE HORTSCIENCE 50(10):1549–1552. 2015. if pruning the roots shortly after germination stimulates lateral root formation. Similarly, little work has been attempted to consider Effects of Root Pruning on Germinated the effects of taproot pruning in young pecan seedlings back to different lengths on root Pecan Seedlings regeneration. The objective of this study 1 was to determine if root pruning at different Rui Zhang, Fang-Ren Peng , Pan Yan, Fan Cao, periods after seed germination affects pecan and Zhuang-Zhuang Liu seedling root and shoot growth and to evaluate College of Forestry, Nanjing Forestry University, 159 Longpan Road, different degrees of taproot pruning on root Nanjing 210037, China initiation. Dong-Liang Le Materials and Methods College of Forestry, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China; and Nanjing Green Universe Pecan Science and The test was established at Lvzhou Pecan Research Station, Nanjing, China (lat. Technology Co. Ltd., 38 Muxuyuan Street, Nanjing 210007, China 32.05°N, long. 118.77°E). Open-pollinated Peng-Peng Tan seeds of the Chinese selection ‘Shaoxing’ were used as seed stock to produce seedlings. College of Forestry, Nanjing Forestry University, 159 Longpan Road, ‘Shaoxing’ had a small nut of very good Nanjing 210037, China quality with 50% percentage fill. The seeds averaged 30.4 mm in length, 20.9 mm in Additional index words. Carya illinoinensis, taproot, lateral root, shoot growth width, and 5.4 g in weight. Seeds were Abstract. Root systems of pecan trees are usually dominated by a single taproot with few collected on 7 Nov. -
T. Colin Campbell, Ph.D. Thomas M. Campbell II
"Everyone in the field of nutrition science stands on the shoulders of Dr. Campbell, who is one of the giants in the field. This is one of the most important books about nutrition ever written - reading it may save your life." - Dean Ornish, MD THE MOST COMPREHENSIVE STUDY OF NUTRITION EVER CONDUCTED --THE-- STARTLING IMPLICATIONS FOR DIET, WEIGHT Loss AND LONG-TERM HEALTH T. COLIN CAMPBELL, PHD AND THOMAS M. CAMPBELL II FOREWORD BY JOHN ROBBINS, AUTHOR, DIET FOR A NEW AMERICA PRAISE FOR THE CHINA STUDY "The China Study gives critical, life-saving nutritional information for ev ery health-seeker in America. But it is much more; Dr. Campbell's expose of the research and medical establishment makes this book a fascinating read and one that could change the future for all of us. Every health care provider and researcher in the world must read it." -JOEl FUHRMAN, M.D. Author of the Best-Selling Book, Eat To Live . ', "Backed by well-documented, peer-reviewed studies and overwhelming statistics the case for a vegetarian diet as a foundation for a healthy life t style has never been stronger." -BRADLY SAUL, OrganicAthlete.com "The China Study is the most important book on nutrition and health to come out in the last seventy-five years. Everyone should read it, and it should be the model for all nutrition programs taught at universities, The reading is engrossing if not astounding. The science is conclusive. Dr. Campbells integrity and commitment to truthful nutrition education shine through." -DAVID KLEIN, PublisherlEditor Living Nutrition MagaZine "The China Study describes a monumental survey of diet and death rates from cancer in more than 2,400 Chinese counties and the equally monu mental efforts to explore its Significance and implications for nutrition and health. -
Bean and Tomato Soup
Bean and Tomato Soup Schoharie County Apple Filled Squash Schoharie173 County South Grand StApple Filled Squash 173 SouthCobleskill, Grand St NY 12043 Cobleskill, NY 12043518.234.4303 Ingredients:Ingredients Instructions 518.234.4303518.296.8310 Ingredients Instructions 518.296.8310Fax: 518.234.4305 1 Tablespoon2 acorn, buttercup vegetable or oil 1. Preheat oven to 350° F. Fax: [email protected] 2 acorn,1 mediumbutternut buttercup onion, squash or chopped 1. Preheat oven to 350° F. [email protected] butternut squash 2 garlic cloves, minced 2. Cut squash in half and 2 large apples, peeled,2. Cut squashremove in half seeds. and Otsego County 2 (14½-ounce) cans white kidney beans, Otsego County123 Lake St 2 large cored,apples, chopped peeled, remove seeds. Cooperstown,123 Lake St NY 13326 cored, drained chopped and rinsed 3. Place squash halves in Cooperstown, NY 13326607.547.2536 1 (13¾-ounce)2½ Tablespoons can low brown3. sodium Place chicken squashbaking broth halvesdish cut in side down in 607.547.2536Fax: 607.547.5180 2½ Tablespoons1 cupsugar water brown baking dishabout cut 1 inchside ofdown water. in Fax: [email protected] sugar about 1 inch of water. ¼ teaspoon black pepper [email protected] 2½ Tablespoons melted 4. Bake for 20 minutes. Oneonta Outreach 2½ Tablespoons½ teaspoonbutter Italian melted seasoning, 4. Bake crushed for 20 minutes. Oneonta Outreach31 Maple St butter1 (14½-ounce) can diced tomatoes5. While squash is cooking, mix 31 Maple St Oneonta, NY 13820 5. While squash is cooking, mix Oneonta, NY 13820 1 (10-ounce)½ teaspoon package cinnamon* frozen spinach,chopped thawed apple with other 607.433.2521 ½ teaspoon cinnamon* choppedingredients.