Nutrition and Allergen Information
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Nutrition — Ph.D. 1
Nutrition — Ph.D. 1 NUTRITION — PH.D. Prerequisites • Master's degree in nutrition preferred; or an M.S. or M.P.H. degree Program director with completion of all prerequisite courses; or a health professional Sujatha Rajaram degree at the master's level or higher (M.D. or equivalent) • Advanced biochemistry (may be taken concurrently with the program) The Doctor of Philosophy (Ph.D.) degree in nutrition prepares students to • Anatomy and physiology, microbiology, general chemistry, and effectively conduct nutrition research as well as apply nutritional science organic chemistry knowledge and appropriate research methods to address public health problems. The program provide's an advanced curriculum in nutrition, • G.P.A. of 3.5 or higher preferred th professional skills, and competencies required to support careers in • GRE or equivalent (above the 40 percentile in each section is teaching and research. This program is uniquely situated in the School favorable) of Public Health at a health sciences university. The program engages in interdisciplinary research, encouraging collaboration across public Individuals who may benefit from the health disciplines and the basic sciences, promoting and building upon its core legacy of vegetarian and plant-based nutrition. Areas of curricular program strength and research emphasis include plant-based diets and the health Individuals seeking careers in: of the individual, populations and the planet, nutritional epidemiology, diet • Academia (teaching and research) and chronic disease-risk reduction, and community nutrition. • Researcher in private industry, governmental agencies, nonprofit Students enrolled in this program are able to concurrently complete organizations, or research institutes coursework and practice experience necessary to sit for the registered • Public health nutritionist dietitian nutritionist (RDN) exam if not already an RDN. -
The Practice of Epidemiology
The Practice of Epidemiology A Meta-Regression Method for Studying Etiologic Heterogeneity across Disease Subtypes Classified by Multiple Biomarkers Molin Wang, Aya Kuchiba, Shuji Ogino Correspondence to Molin Wang, Departments of Biostatistics and Epidemiology, Harvard T.H. Chan School of Public Health, and Channing Division of Network Medicine, Brigham and Women’s Hospital, Harvard Medical School, 677 Huntington Ave., Boston, Massachusetts (email: [email protected]) Abbreviations: CIMP, CpG island methylator phenotype; HPFS, Health Professionals Follow-up Study; MPE, molecular pathological epidemiology; MSI, microsatellite instability; MSS, microsatellite stable; NHS, the Nurses’ Health Study; OR, odds ratio; RR, relative risk; RRR, ratio of relative risk. We use standardized official symbol BRAF, which is described at www.genenames.org. Word count main abstract: 200 Word count text: 3615 N.Figures: 0 N.Tables: 2 Appendices: 0 1 Abstract In interdisciplinary biomedical, epidemiological, and population research, it is increasingly necessary to consider pathogenesis and inherent heterogeneity of any given health condition and outcome. As the unique disease principle implies, no single biomarker can perfectly define disease subtypes. The complex nature of molecular pathology and biology necessitates biostatistical methodologies to simultaneously analyze multiple biomarkers and subtypes. To analyze and test for heterogeneity hypothesis across subtypes defined by multiple categorical and/or ordinal markers, the authors developed a meta-regression method that can utilize existing statistical software for mixed model analysis. This method can be used to assess whether the exposure- subtype associations are different across subtypes defined by one marker while controlling for other markers, and to evaluate whether the difference in exposure- subtype association across subtypes defined by one marker depends on any other markers. -
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
Encouraging Healthy Lifestyle Practices to Protect Health from Environmental Pollution
Encouraging Healthy Lifestyle Practices to Protect Health from Environmental Pollution Dawn Brewer, PhD, RD, LD July 26, 2019 NIEHS Superfund Research Program (SRP) Purpose: The NIEHS SRP supports research that provides practical, scientific solutions to protect health, the environment and communities. Source: https://tools.niehs.nih.gov/srp/sites/www.cfm University of Kentucky Superfund Research Center (UK-SRC): Nutrition and Superfund Chemical Toxicity Polychlorinated biphenyls (PCBs) Cl Cl Cl Cl Cl Exposure Cardiovascular diseases Diabetes Obesity Cancer Oxidative Suppression of the immune system damage Dysfunction of reproductive and nervous systems Source: Sci Total Environ. 2009 Dec 1; 407(24): 6109-6119 Source: http://www.epa.gov/opptintr/pcb/ Kentucky Contains Hundreds of Hazardous Waste Sites and Contaminated Waterways • 13 National Priority List sites • 248 state superfund sites • 465 sites pending review • Fish consumption advisories for PCBs exist for Kentucky streams and the entire Ohio River that forms the northern border Source: https://www.kyforward.com/wp-content/uploads/2018/11/Kentucky- Waterways-map.jpg Kentucky Experiences Poor Health Outcomes United Health Indicator Kentucky States Ranking Diabetes (%) 12.9 10.5 44 Heart disease (%) 6.2 3.9 49 Cancer deaths (per 100,000 population) 234.9 189.8 50 High blood pressure (%) 39.4 32.2 46 Obesity (%) 34.3 31.3 43 Source: America's Health Rankings analysis of CDC WONDER Online Database, Underlying Cause of Death, Multiple Cause of Death files, United Health Foundation, AmericasHealthRankings.org, Accessed 2019. Kentuckians Face Increased Vulnerability to Environmental Pollution • A growing and convincing body of research (including results from UK-SRC) indicates that nutrition may function as a modulator of vulnerability to environmental insults with nutrition serving to both better or worsen the health impacts associated with exposure to environmental toxins. -
Master of Public Health/Master of Science in Nutrition Dual Degree Proposal (Plan B, Non-Thesis Requiring) Document of December
Master of Public Health/Master of Science in Nutrition Dual Degree Proposal (Plan B, non-thesis requiring) Document of December 8, 2014; Revised February 2, 2015 This is a dual degree program that is offered jointly by the Departments of Epidemiology and Biostatistics, and Nutrition. The core Master Degree courses include a mixture of those from nutrition, biochemistry and public health. 1. Background and Justification The World Health Organization, (WHO), identifies diet and nutrition as a lifestyle factor critical for maintenance of health and well-being, as well as a factor influencing risk of chronic disease. Cardiovascular disease, diabetes, cancer and obesity are examples of chronic diseases significantly related to diet and nutrition. Obesity is one of the most common conditions and is growing to epidemic proportions. The two most common associated co-morbidities of obesity, type 2 diabetes and hypertension, are highly prevalent health risks and are among the principal causes of death in the general population. Additionally, in third world countries, malnutrition is a very common cause of infection or death, especially in young children. Accordingly, knowledge of the basic elements of good nutrition and the biochemical pathways associated with the metabolism of protein, fat and carbohydrate offers important contributions to mitigate these health problems. The proposed dual degree program will provide the student with a core understanding of the mechanics of metabolism combined with advanced courses in public health and nutrition. This combined approach will yield a highly qualified and competitive public health practitioner trained to develop evidence based policy, programs, strategies and advocacy to address these health risks and problems. -
Take out Menu
Grilled Sandwiches Lobstah Take Out Menu SERVED ON YOUR CHOICE OF BREAD W/ A SIDE OF POTATO SALAD, COLE SLAW, MACARONI SALAD OR CUCUMBER SALAD AND PICKLE REGULAR LOBSTAH $15.99 Rachel $11.99 JUMBO LOBSTAH $19.99 OUR VERY OWN PASTRAMI, TOPPED WITH SAUERKRAUT AND MELTED SWISS MONSTAH LOBSTAH $23.99 CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. ALL LOBSTAH ROLLS SERVED WITH COLE SLAW OR YOUR CHOICE OF Reuben $11.99 POTATO, CUCUMBER, OR MACARONI SALAD. FRENCH FRIES, ONION OUR VERY OWN CORNED BEEF, TOPPED WITH SAUERKRAUT AND MELTED RINGS +$1.00, SWEET POTATO FRIES +$1.49 SWISS CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. Turkey Reuben $11.99 HOUSE MADE TURKEY BREAST, TOPPED WITH SAUERKRAUT AND MELTED SWISS CHEESE SERVED ON GRILLED RYE BREAD WITH 1000 ISLAND DRESSING. Grilled Cheese $6.59 Homemade Soups DELICIOUS MELTED CHEESE ON YOUR CHOICE OF BREAD Soup of The Day $4.59 w/ Tomato +$0.79 w/ Ham or Bacon +$1.00 Chicken Noodle Soup $4.79 Chicken Matzo Ball Soup $4.99 SANDWICHES INCLUDE LETTUCE, TOMATO & ONION UPON REQUEST AT NO ADDITIONAL CHARGE. UTHENTIC EW NGLAND LAM HOWDER $5.49 SUBSTITUTE ONION RINGS $100, FRENCH FRIES $1.00, SWEET POTATO FRIES $1.49. A N E C C “AWARD WINNING” Chicken Tenders $8.99 (561)270-3771 HAND BREADED DEEP FRIED TO PERFECTION SERVed witH FRies And YOUR CHoiCE of PotAto SALAD, COLE SLAW, MACARoni SALAD OR CUCUMBER SALAD And A PICKLE Homemade Salad Sides Sandwiches & Platters French Fries $2.99 $3.29 SERVED ON YOUR CHOICE OF BREAD OR BAGEL W/ A SIDE OF POTATO SALAD, COLE SLAW, Sweet Potato Fries MACARONI SALAD OR CUCUMBER SALAD AND PICKLE. -
A Good Breakfast Is a Start of a Good Day
Let’s have a cup of tea To be frank, our need of “having a break” is never-ending, just like life itself. Maybe we should never let it go. Our need of ‘having a break’ is the reason for our casual gatherings, rambling conversations and good laughs. And the starting invite comes…‘ Let’s have a cup of tea.’ BREAKFAST Sharing Breakfast ( For 2) A Good breakfast Fr�ed eggs, feta cheese, honey-clotted cream, orange wedges, jam, butter, green ol�ves, black ol�ves, melted cheese, tah�n�-grape molasses-walnut, dr�ed apr�cot, fr�ed bagel, nutella, cucumber, green pepper, cherry tomatoes, rocket leaves, soujuk casserole w�th cheese, kashkaval cheese, labneh cheese, is a start of mortadella salam�, 6 glasses of Turk�sh tea 110,00 QAR Mini Breakfast Tray Feta Cheese, jam, butter, green ol�ves, black ol�ves, bo�led egg, cherry tomatoes, cucumber, thyme, sour-dough bread, fr�ed bagel, nutella, kashkaval cheese and 2 glasses of Turk�sh tea a good day. 42,00 QAR Farmer’s Breakfast Soujuk, greens and r�cotta patty, halloum� cheese, cherry tomatoes, scrambled eggs on sour-dough bread, caramel�sed FROM OUR OVEN potatoes, 2 glasses of Turk�sh tea 60,00 QAR Simit Breakfast Savory Bun S�m�t, feta cheese, cherry tomatoes, cucumber, labneh 7,00 QAR cheese, greens, ol�ve paste and one glass of Turk�sh tea 32,00 QAR Savory Bun with Olives Turkish Bagel Breakfast 9,00 QAR 4 p�eces fr�ed bagel, butter, jam, nutella, labneh cheese, ol�ve paste Savory Bun with Chocolate 35,00 QAR Baked Simit with Cheese 9,00 QAR Cucumber and cherry tomatoes 20,00 QAR Crispy Roll with -
Fresh Hot Bagels
Fresh Hot Bagels Salads Regular Bagel Gourmet Bagel Specialty Bagel Bagel Street Café (All Salads made with Romaine Lettuce) Baker’s Dozen (13) Regular (www.bagelstreetcafe.net) Gourmet add 0.30 each Specialty add 0.50 each Garden Salad .................. Small Large Plain * Sourdough * Jalapeno * Egg * N.Y. Rye * Pumpernickel* 4815 Lone Tree Way, #C, Antioch, CA 94531 Chef Salad ................................................................. Marble-Rye * Sun-Dried Tomato * Wheat * Multi Grain* (across from Staple) Cobb Salad ................................................................. Blueberry * Strawberry * Cranberry * Chocolate Chips * Tel. 925-778-6978 * Fax 925-778-6930 Caesar Salad ............................................................... Cinnamon Raisin* Cinnamon Sugar Crunch * Banana nut ***Please call store for current prices*** Caesar Salad w/ Chicken Breast ................................. Onion * Garlic* Bialy * Everything * Salt *Sesame * Poppy * Oriental Chicken Breast Salad .................................... Gourmet Bagels: Asiago, Pepper Jack, Jalapeno Jack, Cheddar Sandwiches Tuna or Chicken Salad Platter .................................... Specialty Bagels: Asiago Spinach, Pesto, Jalapeno Colby, Served on Your Choice of Bagel, Sandwich Roll, Wheat Bread, Potato / Pasta Salad ..................................................... Tomato Mozzarella White Bread, Croissant - with Mayo, Mustard, Lettuce, Tomato, Fruit Salad ................................................................... Sprouts, Onions, -
Vitamin and Mineral Requirements in Human Nutrition
P000i-00xx 3/12/05 8:54 PM Page i Vitamin and mineral requirements in human nutrition Second edition VITPR 3/12/05 16:50 Page ii WHO Library Cataloguing-in-Publication Data Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements (1998 : Bangkok, Thailand). Vitamin and mineral requirements in human nutrition : report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21–30 September 1998. 1.Vitamins — standards 2.Micronutrients — standards 3.Trace elements — standards 4.Deficiency diseases — diet therapy 5.Nutritional requirements I.Title. ISBN 92 4 154612 3 (LC/NLM Classification: QU 145) © World Health Organization and Food and Agriculture Organization of the United Nations 2004 All rights reserved. Publications of the World Health Organization can be obtained from Market- ing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; e-mail: [email protected]). Requests for permis- sion to reproduce or translate WHO publications — whether for sale or for noncommercial distri- bution — should be addressed to Publications, at the above address (fax: +41 22 791 4806; e-mail: [email protected]), or to Chief, Publishing and Multimedia Service, Information Division, Food and Agriculture Organization of the United Nations, 00100 Rome, Italy. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization and the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
Kol Nidre 5777 Bagels, Breaches, & Isaiah Jews Rabbi Michael Adam
Kol Nidre 5777 Bagels, Breaches, & Isaiah Jews Rabbi Michael Adam Latz Shir Tikvah Congregation It is a pre-Shabbat tradition in the Simon-Latz family to go to breakfast at Brueggers Bagels Friday morning before school. We arrive by 6:45am and because we’re regulars, the staff knows our orders. Sorta like Cheers—you wanna go where everyone knows your name. The girls also get their teachers a bagel. As you also may know, I have a fairly good time poking fun on social media at the commercialization of the staple Jewish food—the bagel—that has made its way into the American palate in a ubiquitous—if slightly culinarily suspect—manner. Instead of the “traditional” sesame, plain, salt, and pumpernickel bagel, Brueggers gives you options: Asiago cheese, everything, blueberry, or, chas v’shalom, pumpkin. And on them, you can place a myriad flavor of cream cheese: salmon, veggie, olive, or strawberry. And of course, you can order them with eggs, cheese, sausage, ham, and bacon. On a bagel. All this, against the backdrop of the Lower East Side’s Carnegie Deli announcing their closing this coming December after nearly a century serving Jewish cuisine. Now, while I post with good humor on my Facebook page to the amusement of many, I see this great bagel debate is about more than what simply provides pleasure to one’s tongue. In a powerful way, the once maligned doughy bread of impoverished Jews on the Lower East Side has made its way—one might say it was “culturally appropriated”—into the mainstream consciousness of America and has become such a multibillion dollar industry, its is forcing traditional local bagel shops out of business. -
Rewriting the Haggadah: Judaism for Those Who Hold Food Close
Bard College Bard Digital Commons Senior Projects Spring 2020 Bard Undergraduate Senior Projects Spring 2020 Rewriting the Haggadah: Judaism for Those Who Hold Food Close Rose Noël Wax Bard College, [email protected] Follow this and additional works at: https://digitalcommons.bard.edu/senproj_s2020 Part of the Food Studies Commons, Jewish Studies Commons, and the Social and Cultural Anthropology Commons This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Wax, Rose Noël, "Rewriting the Haggadah: Judaism for Those Who Hold Food Close" (2020). Senior Projects Spring 2020. 176. https://digitalcommons.bard.edu/senproj_s2020/176 This Open Access work is protected by copyright and/or related rights. It has been provided to you by Bard College's Stevenson Library with permission from the rights-holder(s). You are free to use this work in any way that is permitted by the copyright and related rights. For other uses you need to obtain permission from the rights- holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/or on the work itself. For more information, please contact [email protected]. Rewriting the Haggadah: Judaism for Those Who Hold Food Close Senior Project Submitted to The Division of Social Studies of Bard College by Rose Noël Wax Annandale-on-Hudson, New York May 2020 Acknowledgements Thank you to my parents for teaching me to be strong in my convictions. Thank you to all of the grandparents and great-grandparents I never knew for forging new identities in a country entirely foreign to them. -
Table of Contents
Table of Contents Human Nutrition and Dietetics.............................................................................. 1 Human Nutrition and Dietetics Nutrition is an exciting and expanding field. In fact, according to the US Bureau of Labor Statistics, this field is expected to grow at a faster rate compared to other careers. The study of Human Nutrition exemplifies the intricate relationships between diet, health, and disease. The Human Nutrition & Dietetics (HND) major is part of the School of Human Sciences and offers two specializations: Didactic Program in Dietetics (DPD); and Nutrition for Wellness (NW). Admission to the HND major follows general undergraduate admission requirements outlined in this catalog. Bachelor of Science (B.S.) in Human Nutrition and Dietetics Degree Requirements Degree Requirements Credit Hours University Core Curriculum Requirements 39 Requirements for Major in Human Nutrition and Dietetics 32 PSYC 102, MATH 108, UNIV 101I 1 7 PLB 115/ZOOL 115 (3) CHEM 140A, CHEM 140B 2 (3)+5 PHIL 104 (3) MICR 201 4 QUAN 402, MATH 282, ABE 318, or PSYC 211 3-4 PHSL 201 and PHSL 208 4 HND 100, HND 101, HND 320, HND 356, HND 425, HND (2)+16 475, HND 485 Additional Requirements for Didactic Program in Dietetics Specialization 49 AH 105 2 HND 321, HND 400, HND 410, HND 470, HND 472, HND 16 480 HTA 156, HTA 206, HTA 360, HTA 373 11 2021-2022 Academic Catalog 1 Degree Requirements Credit Hours MKTG 304 3 PSYC 323 3 Electives 11 Additional Requirements for Nutrition for Wellness Specialization 49 AH 105 2 KIN 201 3 HTA 206 (1) HED 311, HED 312 6 HND 321, HND 410, HND 445, HND 495 12 Approved Electives 25 Total 120 1 The numbers in parentheses are counted as part of the 39-hour University Core Curriculum.