There Is a Loss in Bone Mass with Aging, Causing Easier Bone Breakage
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Traditional African Vegetables: Directory of Research and Development Specialists
Neglected leafy green vegetables in Africa. Vol. 1. TraditionalTraditional AfricanAfrican Vegetables:Vegetables: DirectoryDirectory ofof ResearchResearch andand DevelopmentDevelopment SpecialistsSpecialists H. de Koeijer (compiler), J.A. Chweya and A.F. Attere netic t Ge Res lan ou P rc al e n s o I ti n a s t n i r t u e t t e n I IPGRI IPGRI is an institute of the Consultative Group on International Agricultural Research (CGIAR) Neglected leafy green vegetables in Africa. Vol. 1. TraditionalTraditional AfricanAfrican Vegetables:Vegetables: DirectoryDirectory ofof ResearchResearch andand DevelopmentDevelopment SpecialistsSpecialists H. de Koeijer (compiler), J.A. Chweya and A.F. Attere t Genetic Re lan so P ur al ce n s o I ti n a s t n i r t u e t t e n I IPGRI ii Traditional African Vegetable Workers Directory The International Plant Genetic Resources Institute (IPGRI) is an autonomous international scien- tific organization, supported by the Consultative Group on International Agricultural Research (CGIAR). IPGRIs mandate is to advance the conservation and use of plant genetic resources for the benefit of present and future generations. IPGRIs headquarters is based in Rome, Italy, with offices in another 14 countries worldwide. It operates through three programmes: (1) the Plant Genetic Resources Programme, (2) the CGIAR Genetic Resources Support Programme, and (3) the Interna- tional Network for the Improvement of Banana and Plantain (INIBAP). The international status of IPGRI is conferred under an Establishment Agreement which, by January 1998, had been signed and ratified by the Governments of Algeria, Australia, Belgium, Benin, Bolivia, Brazil, Burkina Faso, Cameroon, Chile, China, Congo, Costa Rica, Côte dIvoire, Cyprus, Czech Republic, Denmark, Ecuador, Egypt, Greece, Guinea, Hungary, India, Indonesia, Iran, Israel, Italy, Jordan, Kenya, Malaysia, Mauritania, Morocco, Pakistan, Panama, Peru, Poland, Portugal, Romania, Russia, Senegal, Slovak Republic, Sudan, Switzerland, Syria, Tunisia, Turkey, Uganda and Ukraine. -
The Igbo Traditional Food System Documented in Four States in Southern Nigeria
Chapter 12 The Igbo traditional food system documented in four states in southern Nigeria . ELIZABETH C. OKEKE, PH.D.1 . HENRIETTA N. ENE-OBONG, PH.D.1 . ANTHONIA O. UZUEGBUNAM, PH.D.2 . ALFRED OZIOKO3,4. SIMON I. UMEH5 . NNAEMEKA CHUKWUONE6 Indigenous Peoples’ food systems 251 Study Area Igboland Area States Ohiya/Ohuhu in Abia State Ubulu-Uku/Alumu in Delta State Lagos Nigeria Figure 12.1 Ezinifite/Aku in Anambra State Ede-Oballa/Ukehe IGBO TERRITORY in Enugu State Participating Communities Data from ESRI Global GIS, 2006. Walter Hitschfield Geographic Information Centre, McGill University Library. 1 Department of 3 Home Science, Bioresources Development 5 Nutrition and Dietetics, and Conservation Department of University of Nigeria, Program, UNN, Crop Science, UNN, Nsukka (UNN), Nigeria Nigeria Nigeria 4 6 2 International Centre Centre for Rural Social Science Unit, School for Ethnomedicine and Development and of General Studies, UNN, Drug Discovery, Cooperatives, UNN, Nigeria Nsukka, Nigeria Nigeria Photographic section >> XXXVI 252 Indigenous Peoples’ food systems | Igbo “Ndi mba ozo na-azu na-anwu n’aguu.” “People who depend on foreign food eventually die of hunger.” Igbo saying Abstract Introduction Traditional food systems play significant roles in maintaining the well-being and health of Indigenous Peoples. Yet, evidence Overall description of research area abounds showing that the traditional food base and knowledge of Indigenous Peoples are being eroded. This has resulted in the use of fewer species, decreased dietary diversity due wo communities were randomly to household food insecurity and consequently poor health sampled in each of four states: status. A documentation of the traditional food system of the Igbo culture area of Nigeria included food uses, nutritional Ohiya/Ohuhu in Abia State, value and contribution to nutrient intake, and was conducted Ezinifite/Aku in Anambra State, in four randomly selected states in which the Igbo reside. -
Uzogara SG. Obvious and Hidden Calories in Food and Their Impact on Weight, Obesity and Wellness: a Review
Advances in Obesity, Weight Management & Control Review Article Open Access Obvious and hidden calories in food and their impact on weight, obesity and wellness: a review Abstract Volume 4 Issue 5 - 2016 Nutritionists, health and food professionals need to be skilled in recognizing the Stella G Uzogara various sources of calories in consumed foods and the implications of excessive caloric Nutritional Epidemiologist, Massachusetts Department of Public intake. Such skills are necessary in order to effectively counsel consumers and patients Health, USA on food choices & weight management, or to advise food manufacturers to make and market products for better health. This paper will address the growing concern on Correspondence: Stella G Uzogara, PhD, MS, RDN, LDN, CFS, overweight and obesity epidemic and the risks of excessive consumption of calories Nutritional Epidemiologist Massachusetts Department of Public from various sources in our food supply, especially obvious and hidden calories. health, 250 Washington Street, Boston MA 02108, USA, Tel The paper will define what is meant by obvious and hidden sources of calories, with 6176246147, 7812237893, Fax 6176245070, real life examples. Using data from published studies, the paper will discuss how Email [email protected], [email protected] caloric consumption impacts weight gain, obesity, health and wellness. Strategies for recognizing and reducing excessive caloric intake especially from hidden calories Received: April 24, 2016 | Published: May 23, 2016 will be suggested. Such strategies would include lifestyle changes, dietary habits, physical activity, behavior modification, reading food labels, proper food selection & preparation, food substitution, food processing & consumption among others. A joint action by food consumers and regulators, food manufacturers & marketers, nutritionists, food and healthcare professionals will help consumers in managing weight and in fighting the overweight and obesity epidemic in many populations. -
Pressure Cook
Recipes developed by the Froothie team Advanced Induction Heating Technology CONTENTS BEEF CURRY 9 WEST AFRICAN GROUNDNUT 19 RED WINE AND GARLIC LAMB SHANKS 9 MOROCCAN BEEF AND BARLEY STEW 19 HEARTY BEEF STEW 10 SHEPHERDS PIE 20 GREEN CHICKEN CURRY 10 CURRIED SAUSAGES 21 RED PORK CURRY 11 SATAY CHICKEN 21 BEEF STROGANOFF 11 CHICKEN KATSU WITH CURRY SAUCE 22 CORNED BEEF (SILVERSIDE) 12 HAINANESE 23 BRAISED PORK 12 CHICKEN RICE 23 CHAR SIU PORK 13 CORNBREAD 24 CHICKEN & CORN 13 SAVOURY 25 RISOTTO 13 PUMPKIN BREAD 25 PUMPKIN & GOATS CHEESE RISOTTO 14 PUMPKIN SOUP 25 PHO GA (VIETNAMESE CHICKEN SOUP) 15 SCALLOPED POTATOES 26 PHO BO (VIETNAMESE BEEF SOUP) 16 BAKED POTATOES 26 BRAZILIAN BEEF FEIJOADA 17 CHOCOLATE MUD CAKE 26 DORO WAT 18 SPONGE CAKE 27 NITER KIBBEH 18 BERRY POLENTA CAKE 27 BERBERE MIX 18 BAKED APPLE DUMPLINGS 28 2 GOLDEN SYRUP DUMPLINGS 28 SLOW-BRAISED PORK HOCK 29 PEA AND HAM SOUP 29 BEEF NOODLE SOUP 30 SOURDOUGH BREAD 30 CHICKEN IN SPICY PEANUT SAUCE 31 STIR-FRIED CHILLI PORK 31 3 PRESSURECOOK PRO Welcome to the world of effortless meals bursting with flavour. Congratulations on your purchase of the PressureCook. You have found the perfect sous chef to do all the heavy lifting in the kitchen for you. Be prepared to have your family and friends swooning over your delicious meals, which will taste like they took double the time and effort to prepare! The PressureCook was created with busy parents and time-crunched professionals in mind. We understand the constraints that modern living places on our food choices. -
Functional and Pasting Properties of Products Of
1 Journal of Agriculture and Food Sciences Onyeneke, Esther-Ben Volume 17 Number 1, April 2019 pp 1 - 17 . FUNCTIONAL AND PASTING PROPERTIES OF PRODUCTS OF WHITE AND YELLOW CASSAVA Onyeneke, Esther-Ben Department of Nutrition and Dietetics, Faculty of Health Science, Imo State University Email: estyninika@ gmail.com ABSTRACT This study evaluated the pasting properties of selected products; fufu, garri and tapioca made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) products. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laborstory, Imo state university. The functional and pasting result showed that among the studied finished cassava products, the fermented cassava flour had the highest water absorption capacity (WAC) 4.4g/g as compared to values of 3.75g/g for garri and 2.85g/g for tapioca.The water absorption capacities of the white cassava products were in the range of 2.79±0.01to 4.34±0.14g/g with white cassava tapioca having the least value (2.79±0.0g/g) and the white cassava flour having the highest value (4.34±0.14). Some significant differences (p<0.05) existed between the water absorption capacities value of the match pairs (similar products) of white and yellow cassava varieties, with the exception of the garri samples. The oil absorption capacities (OAC) of the yellow cassava products were in the range of 1.94±0.03 to 2.91±0.01g/g with yellow cassava tapioca having the least value (1.94±0.03g/g) e and the yellow cassava flour having the highest value (2.91±0.01g/g). -
Significant Will
CONGREGATION BETH ISRAEL OF WASHINGTON HEIGHTS, Inc. % 562 West 181st Street, New York LOrraine 8-31 41 TISHRI 5719 SEPTEMBER 1958 VOL. VI, No. 2 (33) PRESIDENT'S MESSAGE Das neue Jahr 5719 wird in nur alles daran setzen um unsere G'ttes¬ noch recht kurzer Zeit seinen Einzug dienste wiederum zu einer Glanzleistung halten. zu bringen. Wie immer in den letzten Jahren, Bei dieser Gelegenheit gestatte ich halten wir wiederum die hohen Feierstags- mir, unseren Herren Rabbiner und Can- G'ttesdienste in unserer herrlichen Syna¬ (jforgesetzt auf Seite 3) gogue und in unserer ebenso wuerdigen Social Hall ab. An den Vorbereitungen fuer diese G-ttesdienste ist noch viel OUR TENTH ANNIVERSARY Arbeit zu leisten, wozu die geehrten As announced previously, preparations Vorstandsmitglieder und Mitglieder der for our Tenth Anniversary Celebration Gemeinde ihre Dienste selbstlos zur Ver- are in full progress. The special Tenth fuegung stellen. Anniversary Committee has revealed plans Die Leftung der G'ttesdienste liegt which will make this year, our Tenth wiederum in den sicheren und gutbe- Anniversary Year, a most significant waehrten Haenden unseres hochverehrten one in the history of our Congregation, Herrn Rabbiner Shlomo Kahn, sowie one which will be talked about and unseres sehr geschaetzten Herrn Cantor always remembered by those who will Jack Schartenberg. Weitere bekannte und participate in it. recht gute Chasonim, unser bewaehrter Elsewhere in this issue of HAKOHOL, Maennerchor unter der guten Leitung the committee has outlined the schedule das Dirigenten und ehemaligen Ober- of events which will specifically com- kantor Aron Goldschmidt, sowie unser allseits beliebter Knabenchor, werden (continued on page 21) Page Two HAKOHOL HAKOHOL Die Gemeinde berichtet.. -
HOW to USE SPICED GHEE DIGESTIVE GHEE Contains Organic Cardamom, Organic Cinnamon, Organic Ginger
HOW TO USE SPICED GHEE DIGESTIVE GHEE Contains Organic Cardamom, Organic Cinnamon, Organic Ginger. The flavor has a similar hint of spices used in Chai Tea; it is subtle but definitely adds depth. Stir Digestive Ghee into hot cooked oatmeal. Use melted Digestive Ghee in place of oil when making granola. Stir a tsp of Digestive Ghee into hot milk; add honey, vanilla or rose water. Please see important information about mixing ghee and honey below. Warm Digestive Ghee with maple syrup and a drop of vanilla – pour over pancakes. Top French toast with Digestive Ghee. Make cinnamon toast with Digestive Ghee, cinnamon, and brown sugar; broil until crispy. Melt Digestive Ghee over hot baked sweet potatoes. Stir a tsp of Digestive Ghee into warm rice pudding or tapioca. Stir Digestive Ghee into hot couscous; serve with vegetables, lamb, chicken, or legumes. Sauté sliced apples, pears, figs and dates in Digestive Ghee; use as a topping for hot cereals, ice cream, yogurt, or stirred into rice and served as a side dish to a main meal. Use Digestive Ghee in place of pats of butter on top of apples and pears when making pies, crisps, and cobblers. Melt Digestive Ghee in warmed coconut milk and drink it as is or with a spoonful of dark chocolate chips stirred in. GARLIC GHEE Contains Organic Garlic. Perfect garlic tone – not too overpowering, but definitely mouth-watering. Melt a tsp Garlic Ghee over hot grilled steak. Stir Garlic ghee into any creamy soup such as chowder or bisque. Sauté spinach in Garlic Ghee. -
'Pushing the Week' an Ethnography on The
‘PUSHING THE WEEK’ AN ETHNOGRAPHY ON THE DYNAMICS OF IMPROVING LIFE IN KIBERA: THE INTERPLAY OF INTERNAL AND EXTERNAL INFLUENCES THESIS MSC DEVELOPMENT AND RURAL INNOVATION WAGENINGEN UNIVERSITY AND RESEARCH CENTRE THE NETHERLANDS KEYWORDS SLUM, NGO’S, UPGRADING, GRASSROOTS, UPWARD MOBILITY, IMPROVEMENT, AGENCY, INFORMALITY, TRIBALISM, SPATIALITY, ETHNOGRAPHY STUDENT EVA VAN IWAARDEN STUDENT NUMBER 870712-383060 [email protected] SUPERVISOR DR. B.J. JANSEN SOCIOLOGY OF DEVELOPMENT AND CHANGE [email protected] ABSTRACT The title of this research starts with ‘pushing the week’. This is the translation of the most eaten vegetable in Kenya and Kibera, a kale by the name of ‘sukuma wiki’ in Swahili. As this research progressed and life in Kibera was examined more closely, it seems that language around life and living in Kibera can be seen closely related to the name of this vegetable that is eaten almost every day. ‘We are just pushing ahead in life, another week, lets see where it takes us’. No matter what is written down about life in Kibera, another week starts, and another one, and another one… This research examines how women living in Kibera perceive improvement of life in Kibera. This topic is very dynamic, broad and has many ways in which it can be approached. It is impossible to merely ask some questions and draw conclusions about a space so dynamic and a population in all its diversity. As most slums worldwide, Kibera is a popular place for organisations to lend a helping hand, where community initiatives are plenty and where slum upgrading programs are implemented. -
Growing a Modern VICTORY GARDEN Everyone Is Looking for Ways They Can Help During the Current COVID-19 Outbreak
Cornell Cooperative Extension April 2020 of Jefferson County Growing a Modern VICTORY GARDEN Everyone is looking for ways they can help during the current COVID-19 outbreak. Planting a garden can be one way for your family to get healthy, fresh vegetables, save money, potentially help others through food donations, get exercise, and relieve stress. Consider these historic facts on Victory Gardens: • World War I: In 1917 home gardeners mobilized and the first Victory Gardens were planted. In 1918, more than 5.2 million gardens were INSIDE THIS GUIDE cultivated. Page 2. No Room for a Garden? Never Fear, Container Gardens are • World War II: In 1944, an estimated 20 million Victory Gardens Here! produced 8 million tons of food. This was 40% of all the fruits and Page 4. Traditional Vegetable Gardens, i.e. Gardening in the vegetables consumed in the U.S. Earth The current COVID-19 situation Page 5. Cool and Warm Season has sparked renewed interest in Vegetables- AKA, When Can I plant? food gardening. Many people are considering vegetable Page 8. Vegetable Transplants gardens as a way to increase Page 9. Everybody Loves Tomatoes! personal food security. This Page 11. Backyard Fruit Production- spring will see first time Some Things to Consider gardens, expansion of current Page 13. Fruits and Nuts You Can Grow in Northern New York gardens, and the re-start of long Page 14. Water, Weeds and Woes dormant food gardens. Page 15. Resources For those current and past Attachment: Cornell Recommended gardeners I don’t expect this information will tell you more than you Vegetable Varieties for New already know, although you may pick up some new tips. -
12 OYSTERS* 3 (Each) ASPARAGUS FRIES 10 Spiced Walnuts, Maple, Mignonette & Cocktail Sauce Pepperoncini Crema Bacon & Eggs Fried Rice
sharing optional SALUMI / CHEESE* 4 (each) GRILLED CHEESE 11 GREEN THUMB FRIES* 8 hot pepper relish, spiced pecans heirloom tomatoes, aged piave, duck fat aioli housemade cuban mustard kitchen garden basil PORK BELLY 12 OYSTERS* 3 (each) ASPARAGUS FRIES 10 spiced walnuts, maple, mignonette & cocktail sauce pepperoncini crema bacon & eggs fried rice LAMB MEATBALLS 12 GRILLED CARROTS 10 SCALLION PANCAKE 11 fresh milled tomato sugo, whipped ricotta, buckwheat sichuan flavor stir fry w/ black niter kibbeh, tzatziki honey, green mole flower mushroom & bean curd FRIED SHRIMP 12 MOZZARELLA 12 MUSHROOM FRITTERS 11 tomato / soy / honey panko crusted, bufalo sauce, shiitake aioli, veggie crisps, sambal, roasted sesame celery salsa verde pedro ximénez vinaigrette wings SICHUAN JAMAICAN BBQ tiger skin peppers jerk glazed, not too spicy spice rubbed, sauce on side 12 14 13 soup, salad & such NEW ENGLAND CLAM CHOWDER 11 QUOTE/UNQUOTE HOUSE SALAD 11 boston magazine’s best of boston winning recipe, tasty bits of things, bittersweet cabernet plus a stufed hog on the side vinaigrette w/ raw local honey HEIRLOOM TOMATO GAZPACHO 10 HEARTY, SPICY GREENS 10 gazpacho shaved ice, spanish corn nuts, crispy grains & pulses, spiced pumpkin seeds, really good olive oil palm sugar & lime juice LITTLE GEM CAESAR* 11 ALL CHOPPED UP 12 piave extra vecchio, toasted garlic bacon, bayley hazen blue, fresh chickpeas, breadcrumbs, bomb caesar dressing roasted corn, cucumber, tomato MAKE IT MEATY add grilled steak tips, chicken wings or shrimp to your salad for 9 * These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -
Cortland Produce Inc. PO Box 318 Freeville, NY 13068 Main Office: 607-708-8029 [email protected]
Cortland Produce Inc. PO Box 318 Freeville, NY 13068 Main Office: 607-708-8029 [email protected] “A growth oriented partnership through simple logistics” Cortland Produce Inc. is a team of committed successful people who are always striving for excellence in the service of distribution and sales consulting. Our goal is to make sure everyone we touch will benefit greatly from our partnership. We are in the business of service. Our products and systems will be of the highest quality, freshness, and val- ue for money. Our customers are small medium and large independent operators. They are committed to their industry, employ- ees and business partnerships. Our uniqueness is the ease of doing business. We value a simple way of logistics. Our goal is to make life easy for our customers!!! We are proud to partner with local vendors in the food service industry, offering you competitive prices and the very best selection! We are proud to partner with leading vendors in the food service industry, offering you competitive prices and the very best selection! The Cortland Produce Story Cortland Produce Company began in 1929 as a seasonal retail produce operation. Beginning with one man and a Model T pick-up, the company has thrived into its fourth generation of family owners and is now a medium broad line distributor servicing customers in a seventy-five mile radius around the Cortland area and adjoining towns. The changes at Cortland Produce over the years reflect the changing needs of our customers, marketplace, and the world at large. Even during these transformations, the founding values of service, value, and flexibility are not lost or forsaken in the name of progress. -
Optimal Land Allocation of Maize, Cassava and Teak for Small Landholders in Southern Togo, West Africa
Optimal Land Allocation of Maize, Cassava and Teak for Small Landholders in Southern Togo, West Africa By Amber Lily Kenny Submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN FORESTRY MICHIGAN TECHNOLOGICAL UNIVERSITY 2007 The thesis, “Optimal Land Allocation of Maize, Cassava and Teak for Small Landholders in Southern Togo, West Africa” is hereby approved in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE IN FORESTRY. SCHOOL OF FOREST RESOURCES AND ENVIRONMENTAL SCIENCES SIGNATURES: ADVISOR: ____________________________________ Dr. Blair D. Orr DEAN: ____________________________________ Dr. Margaret R. Gale DATE: ____________________________________ TABLE OF CONTENTS LIST OF FIGURES............................................................................................ ii LIST OF TABLES.............................................................................................. iii ACKNOWLEDGEMENTS................................................................................ v ABSTRACT....................................................................................................... vi CHAPTER ONE - INTRODUCTION................................................................ 1 SECTION ONE—GENERAL BACKGROUND........................................... 5 CHAPTER TWO - BACKGROUND OF TOGO............................................... 6 Climate and Topography........................................................................ 9 Politics and History of Togo..................................................................