Creating Shared Value and Meeting Our Commitments 2017
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Haili Gusa Ubly High School Ubly, MI Fiji, Malnutrition Fiji: Malnourished Modernization
Haili Gusa Ubly High School Ubly, MI Fiji, Malnutrition Fiji: Malnourished Modernization Exotic waterfalls and luscious rainforest may come to mind when the countryof Fiji is mentioned. A popular vacation destination with resorts, tropical beaches, and Fiji's association with high-priced bottled water has created a false public perception of everything being picturesque in Fiji. An incredibly fertile chain of islands with fresh fruit blooming across themappears to be a perfect environment for a well-fed population to prosper, but many Fijians suffer from a man-made disease of kwashiorkor malnutrition. Kwashiorkor is caused due to an imbalance in energy, proteins, and nutrients (Kwashiorkor). Starvation is not the cause of this type of malnutrition; instead modernizationin the Fijian food supply is changing the Fijian’s diets from eating traditional native foods to consumingramen noodles.This has had a negative impact on the country. Diets full of carbohydrates are not supplementing the micronutrients necessary for Fijians to thrive. The Republic of Fiji is located in the South Pacific Ocean and is composed of over 300 islands and hundreds of islets which are incredibly small islands that don’t commonly have humans living on them (Empowering Rural Communities in the Pacific). The two dominant islands that contain the majority of the land and people of Fiji are Viti Levu and VanuaLevul. These two islands are composed of a tropical, rainy climate that is suitable for the growth of vegetation and accumulation of fish populations(New Agriculturalist).The current total population of Fiji is 884,887 and is growing (2017 Population and Housing Census). -
S'mores Cheesecake Recipes
T e S’’moresmohhe res ook CCookbookookb FromFrom ChocolateChocolate MarshmallowMarshmallow FrenchFrench ToastToast toto S’moresS’mores CheesecakeCheesecake Recipes,Recipes, TreatTreat YourYourselfelf toto Smorem’ ore ofof EverythingEverything SUSAN WHETZEL The S’mores Cookbook Copyright © 2013 by Susan Whetzel. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews. Published by Adams Media, a division of F+W Media, Inc. 57 Littlefield Street, Avon, MA 02322. U.S.A. www.adamsmedia.com ISBN 10: 1-4405-6527-9 ISBN 13: 978-1-4405-6527-4 eISBN 10: 1-4405-6528-7 eISBN 13: 978-1-4405-6528-1 Printed in the United States of America. 10 9 8 7 6 5 4 3 2 1 Always follow safety and common-sense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult. Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and F+W Media was aware of a trademark claim, the designations have been printed with initial capital letters. Photography by Bree Hester and Susan Whetzel. This book is available at quantity discounts for bulk purchases. For information, please call 1-800-289-0963. TThehe S’mores CookbookCookbook From Chocolate Marshmallow French Toast S’mores Cheesecake Recipes, • • to Treat Yourself to S’more of Everything SuSan Whetzel Foreword by Chef Duff GolDman, Charm City Cakes Avon, Massachusetts Dedication Acknowledgments For Seven, my lucky charm. -
Mineral Biofortification of Vegetables As a Tool to Improve Human Diet
foods Review Mineral Biofortification of Vegetables as a Tool to Improve Human Diet Camila Vanessa Buturi 1, Rosario Paolo Mauro 1,* , Vincenzo Fogliano 2, Cherubino Leonardi 1 and Francesco Giuffrida 1 1 Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia, 5-95123 Catania, Italy; [email protected] (C.V.B.); [email protected] (C.L.); [email protected] (F.G.) 2 Department of Agrotechnology and Food Sciences, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, The Netherlands; [email protected] * Correspondence: [email protected] Abstract: Vegetables represent pillars of good nutrition since they provide important phytochemicals such as fiber, vitamins, antioxidants, as well as minerals. Biofortification proposes a promising strategy to increase the content of specific compounds. As minerals have important functionalities in the human metabolism, the possibility of enriching fresh consumed products, such as many vegetables, adopting specific agronomic approaches, has been considered. This review discusses the most recent findings on agronomic biofortification of vegetables, aimed at increasing in the edible portions the content of important minerals, such as calcium (Ca), magnesium (Mg), iodine (I), zinc (Zn), selenium (Se), iron (Fe), copper (Cu), and silicon (Si). The focus was on selenium and iodine biofortification thus far, while for the other mineral elements, aspects related to vegetable typology, genotypes, chemical form, and application protocols are far from being well defined. Even if agronomic fortification is considered an easy to apply technique, the approach is complex considering several interactions occurring at crop level, as well as the bioavailability of different minerals for the consumer. -
GODIVA Launches Its New Signature Mini Bars, Supporting the Brand's
GODIVA Launches its New Signature Mini Bars, Supporting the Brand’s Strategy to Take a Bigger Bite Out of an $18 Billion Premium Chocolate Category NEW YORK, NY (Aug. 17, 2020) – GODIVA, the global leader in premium chocolate, announced today the launch of its Signature Mini Chocolate Bars, a new take on the classic chocolate bar, featuring eight perfectly portioned, individually wrapped mini versions. The Signature Mini Bars are the newest addition to GODIVA’s growing presence in the chocolate aisles of supermarkets and drugstores and part of its transformation to make its beloved products more accessible, allowing GODIVA to take a bigger bite out of the $18 billion Premium Chocolate Category. This inventive offering is a new format for the iconic brand and was developed with ease of consumption and convenience both top of mind. GODIVA’s innovative approach makes their Signature Mini Bars not only delicious, but also perfectly designed to meet a number of different consumer needs; they’re ideal for sharing, on-the-go enjoyment, or perfectly portioned for one. Clearly, GODIVA continues to deliver on its commitment to developing products that are meaningful, add value for consumers, and provide a wonderful GODIVA experience for its fans. The new GODIVA Signature Mini Bars are available in several phenomenal flavors, including: {Each region to adjust flavors based on region’s offerings) • Roasted Almond Dark Chocolate: Exquisite dark chocolate infused with crunchy roasted almond pieces; • 72% Cacao Dark Chocolate: Intense and smooth dark chocolate made of 72% cacao; • Milk Chocolate: Rich, creamy and delicate milk chocolate; • Sea Salt Dark Chocolate: The ultimate combination of dark chocolate and sea salt crystals; • Salted Caramel Milk Chocolate: Creamy milk chocolate infused with salted toffee pieces; • Almond & Honey Milk Chocolate: Milk chocolate with roasted almond pieces and honey. -
Guidelines on Food Fortification with Micronutrients
GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry. -
Marbled Orange Fudge Orange & Chocolate Ribbon Cookies Black
Brownie Batter Dip 1 pkg (8 oz) cream cheese, softened 1 (8 oz) tube of cool whip 2 tbls whole milk 1 cup mini chocolate chips 1 box (18 oz) Ghiradelli brownie mix Pretzels and/or sliced apples for dipping In a large bowl, beat cream cheese until smooth. Beat in milk and cool whip. Add in brownie mix and blend until smooth. Fold in chocolate chips. Place in disposable piping bag and pip into serving dish. Serve Marbled Orange Fudge immediately or chill for later. If desired, sprinkle with M&M's minis to 1 ½ tsp plus 3/4 cup butter, divided add a touch of color. 3 cups sugar 3/4 cup heavy whipping cream 3 tsp orange extract Malted Milk Chocolate Cupcakes 1 pkg white baking chips (10 to 12 oz) For the cupcakes: 1 jar (7 oz) marshmallow creme 1 cups all-purpose flour 1/2 cup malted milk powder 12 drops yellow food coloring + 5 drops red food coloring ½ tsp baking soda ¾ cup milk Grease a 13-in. x 9-in. pan with 1-1/2 tsp butter; set aside. 1/2 cup unsweetened cocoa powder ¾ cup vegetable oil In a large heavy saucepan, combine the sugar, cream and remaining butter. 1/2 cup granulated sugar 1 large egg Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook 3/4 cup packed light-brown sugar 1 tsp pure vanilla extract and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. For the frosting: Remove 1 cup and set aside. -
Hidden Hunger Approaches That Work
ALLEVIATING Hidden Hunger Approaches that work by Eileen Kennedy, Venkatesh Mannar & Venkatesh Iyengar he world has come a long way at the national level. The payoff for in understanding the nature, eliminating hidden hunger through Tmagnitude and range of nutrient fortification is enormous and solutions to micronutrient malnutrition few other public health interventions – often called “hidden hunger”. The offer such a promising health, most sustainable solutions – that is nutrition and economic success story. those that are likely to be maintained Nuclear and isotopic techniques in the long term – almost surely will are valuable tools in helping to meet include food-based approaches the multifaceted challenges posed by including diet diversity, food nutritional disorders affecting the fortification and biofortification. Food entire human life span (embryonic to fortification and biofortification could elderly). Among the numerous be some of the most cost-effective of applications available, isotopic all public health interventions and techniques are uniquely well suited thus within the economic reach of for targeting and tracking progress in even the world’s poorest. In order to food and nutrition development implement them in a sustainable programmes (See box: How Nutrients manner, a combination of technical, are Tracked). These include: use of operational, economic, behavioural the stable isotopes of iron (Fe) and Despite abundant global and political factors need to be zinc (Zn) as a kind of gold standard in food supplies widespread addressed. In some ways the studies of their bioavailability from technological issues are the easiest. foods; trace element bioavailability malnutrition persists in Because of attention to research, we and pool sizes for measuring the many developing countries now have a variety of ways for both effectiveness of nutrition supple- Micronutrient malnutrition single and multiple micronutrients to mentation or fortification trials; reach the target population. -
Building Effective Nutrition Policy Demands a Strong Scientific Base
Building Effective Nutrition Policy Demands a Strong Scientific Base Chunming Chen B.S., Pat Crawford, Dr.PH, R.D., Omar Dary, Ph.D., Adam Drewnowski , Ph.D., Hanifa Namusoke, M.S., Barbara Schneeman, Ph.D, Marilyn Towsend, Ph.D., R.D. The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or of the World Health Organization (WHO) concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these are or have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by FAO and WHO to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall FAO and WHO be liable for damages arising from its use. The views expressed herein are those of the authors and do not necessarily represent those of FAO or WHO. -
Metabolic Engineering of Micronutrients in Crop Plants
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Ghent University Academic Bibliography Ann. N.Y. Acad. Sci. ISSN 0077-8923 ANNALS OF THE NEW YORK ACADEMY OF SCIENCES Issue: Staple Crops Biofortified with Vitamins and Minerals REVIEW ARTICLE Metabolic engineering of micronutrients in crop plants Dieter Blancquaert,1 Hans De Steur,2 Xavier Gellynck,2 and Dominique Van Der Straeten1 1Laboratory of Functional Plant Biology, Department of Physiology, Ghent University, Ghent, Belgium. 2Division Agri-Food Marketing & Chain Management, Department of Agricultural Economics, Ghent University, Ghent, Belgium Address for correspondence: Dominique Van Der Straeten, Laboratory of Functional Plant Biology, Department of Physiology, Ghent University, K.L. Ledeganckstraat 35, Ghent 9000, Belgium. [email protected] Micronutrient deficiency is a widespread phenomenon, most prevalent in developing countries. Being causally linked totheoccurrenceofarangeofdiseases,itaffectsbillionsofpeopleworldwide.Enhancingthecontentofmicronutrients in crop products through biotechnology is a promising technique to fight micronutrient malnutrition worldwide. Micronutrient fortification of food products has been implemented in a number of Western countries, but remains inaccessible for poor rural populations in a major part of the developing world. Moreover, evidence of the negative impacts of this practice on human health, at least for some vitamins, is accumulating. Biofortification of crop plants— the enhancement of vitamins and minerals through plant biotechnology—is a promising alternative or complement in the battle against micronutrient deficiencies. Owing to a growing knowledge about vitamin metabolism, as well as mineral uptake and reallocation in plants, it is today possible to enhance micronutrient levels in crop plants, offering a sustainable solution to populations with a suboptimal micronutrient intake. -
Is Chocolate Milk Good for You, Or Bad?
3/8/2021 Chocolate Milk: Nutrition, Calories, Benefits, and Downsides Is Chocolate Milk Good for You, or Bad? Written by Alina Petre, MS, RD (NL) — Updated on April 3, 2019 Nutrients Bone health Workout recovery Downsides Disease risk Recommendation Bottom line Chocolate milk is milk typically flavored with cocoa and sugar. Though nondairy varieties exist, this article focuses on chocolate milk made with cow’s milk. It’s often promoted as a great way to recover from a workout and a good alternative to regular cow’s milk when trying to increase children’s calcium and vitamin D intake. However, many people wonder whether the high sugar content of the sweetened milk overshadows its nutritional value. This article reviews whether chocolate milk is good or bad for your health. https://www.healthline.com/nutrition/chocolate-milk#bottom-line 1/9 3/8/2021 Chocolate Milk: Nutrition, Calories, Benefits, and Downsides Rich in nutrients Chocolate milk is generally made by mixing cow’s milk with cocoa and sweeteners like sugar or high-fructose corn syrup. It’s richer in carbs and calories than unsweetened milk but otherwise contains similar levels of nutrients. Depending on the type, 1 cup (240 ml) of chocolate milk provides (1): Calories: 180–211 Protein: 8 grams Carbs: 26–32 grams Sugar: 11–17 grams Fat: 2.5–9 grams Calcium: 28% of the Reference Daily Intake (RDI) Vitamin D: 25% of the RDI Riboflavin: 24% of the RDI Potassium: 12% of the RDI Phosphorus: 25% of the RDI Chocolate milk also contains smaller amounts of zinc, selenium, iodine, magnesium, and vitamins A, B1, B6, B12. -
Kids and Chocolate Milk
KIDSages 2-18 & CHOCOLATE MILK essential Milk (including chocolate milk) is the food source of nutrients 3 of 4 nutrients in every of concern 9 8 ounce glass protein, calcium, vitamins A & D, vitamin B12, riboflavin, niacin, phosphorus, pantothenic acid calcium potassium vitamin D Fat-Free Chocolate Milk Sports Drink 2Xmore added sugar 4% of added sugar in kids’ diets 1.5 tsp added sugar 3.25 tsp added sugar Serving size = 8 ounces Serving size = 8 ounces comes from flavored milk Kids who drink milk servings (including chocolate milk) have of dairy higher nutrient 3 a day & 2.5 servings a day for kids 4 to 8 years intakes contributes to than non-milk drinkers. bone health for life. www.MilkMeansMore.org Nutrient-Rich Like white milk, chocolate milk WHY CHOCOLATE MILK has the same 9 essential nutrients important for kids’ growth, development, and physical activity. for kids Top Milk Choice in Schools Chocolate milk is the most popular milk choice in schools and, when available, students drink more milk overall. Better Diet Quality Kids who drink chocolate milk have better quality diets and are just as likely to be at a healthy weight as kids who do not drink chocolate milk. Kids benefit from the many nutrients in milk, like calcium, vitamin D, and potassium. A More Healthful Option 1-2-3 Servings Each Day Chocolate milk is a great alternative to Kids’ average daily intake of dairy falls short of replacing sugary drinks like soda and fruit recommendations, especially as they get older. A beverages in kids’ diets, while not obtaining serving of chocolate milk can help close the gap between higher intakes of added sugar and fat. -
Preparation and Properties of Cheese Fudge Neamah R
J. Food and Dairy Sci., Mansoura Univ., Vol. 7 (4): 219 - 227, 2016 Preparation and Properties of Cheese Fudge Neamah R. Attalla*; Eman F. Mohamed* and Neamat I. Bassuony** Animal Production Research Institute* Regional Center for food and Feed** ABSTRACT Preparation and properties of cheese fudge as novel sweet dairy products were investigated. Two variations of cheese fudge were prepared with two flavors (vanilla and chocolate ). Cheese fudge was made by using a combination of concentrated milk and sweet cheese curd at the ratio of (1:1). Sugar and hazelnuts were added . Two flavors were used to prepare fudge cheese Cocoa and Vanilla . Cheese fudge were evaluated for sensory quality, peroxide value ,chemical analysis , microbial count and consumer acceptability under different conditions and during storage period. It was observed that the cheese fudge prepared with chocolate flavor having higher sensory scores. .The highest peroxide value was recorded in cheese fudge with vanilla samples after 3 months with value 6.18 (MeqO2/Kg Fat) at (5°C), while it was recorded 5.64 (MeqO2/Kg Fat) in cheese chocolate at the same conditions. Oleic acid and acid presented the most high concentrations of fatty acids in both kinds of cheese fudge. microbiological analysis of cheese fudge revealed that cheese fudge with both flavors had a low total bacterial count that ranged from 1.21 to 2.45 cfu/10-2 when fresh, and after 3 months . Consumer acceptability was checked for sensory characteristics of cheese fudge prepared by using both flavors. It was seen that both products were preferred by most of adults and children selected for the trial.