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Arrowroot Production and Utilization in the Marshall Islands
J. Ethnobiol. 14(2):211-234 Winter 1994 TRADITIONAL ARROWROOT PRODUCTION AND UTILIZATION IN THE MARSHALL ISLANDS DIRK H. R. SPENNEMANN Johnstone Centre of Parks, RecreJltion, and Heritage Charles Sturt University p. 0. Box 789 Albury, NSW 2640 Australia ABSTRACT.-This paperexamines the traditional and modern role of Polynesian arrowroot (Tacca leontopetaloides) in the subsistence and market economy of the Republic of the Marshall Islands, a group of atolls in the central equatorial Pacific Ocean. The plant is discussed in its biological and nutritional parameters. Aspects of traditional arrowroot production, starch extraction, and food preparation are examined. In the final section the potential role of the root crop in modern Mar shallese society is discussed. RESUMEN.-Este trabajo examina el papel tradicional y moderno de Tacca leon topetaloides en la economfa de subsistencia y de mercado en la Republica de las Islas Marshall, un grupo de Islas coralinas en el Oceano Pacifico ecuatoria1 cen tral. Se discuten los parimetros biol6gicos y nutricionales de esta planta, y se examinan los aspectos de la producci6n tradicional, la extracci6n de almid6n y la preparaci6n como alimento. En la secci6n final se discute el papel potencial de este cu1tivo en 1a sociedad moderna de las Islas Marshall. REsUME.-Nous examinons les roles traditionels et modernes de l'arrowroot Polynesien (raWl leontopetaloides) dans la subsistance et I'economie de la Repub Iique des Ilsles Marshalles, un groupe d'attoUs de l'Ocean Pacifique Equatorial Central. Les parametres biologiques et nutritifs de cette plante sont consideres. NOllS examinons dif£erents aspects de production traditionelle d'arrowroot, ainsi que I'extraction de la £ecule et Ia preparation des aliments. -
Some Aspects of Moose Domestication (Alces Alces L.) in Russia by T
Global Journal of Science Frontier Research: D Agriculture and Veterinary Volume 19 Issue 5 Version 1.0 Year 2019 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4626 & Print ISSN: 0975-5896 Some Aspects of Moose Domestication (Alces Alces L.) in Russia By T. P. Sipko, O. V. Golubev, A. A. Zhiguleva, V. A. Ostapenko, N. S. Marzanov & S. N. Marzanova Summary- Starting with ancient times, some historical stages of moose domestication in Russia are shown. A review of the results of our own research and published data of domestic and foreign authors for the 117-year period (from 1900 to 2018) is presented. Information from regional archival documents and materials of researchers that are not accessible to the general public is presented. It is shown that the moose has a number of positive qualities favoring its introduction to livestock. Due to the domestication of moose, man is given the opportunity to use moose resources more efficiently than by hunting, to obtain additional types of products and to conduct research and educational activities. Keywords: moose, breeding, domestication, history. GJSFR-D Classification: FOR Code: 070799 SomeAspectsofMooseDomesticationAlcesAlcesLinRussia Strictly as per the compliance and regulations of: © 2019. T. P. Sipko, O. V. Golubev, A. A. Zhiguleva, V. A. Ostapenko, N. S. Marzanov & S. N. Marzanova. This is a research/review paper, distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License http://creativecommons.org/licenses/by-nc/3.0/), permitting all non commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. -
Case with Questions J Cadbury 1
j Case with questions Cadbury 1 Cadbury is a very well known British confectionery company. Originally a family fi rm started by John Cadbury and grounded in Quaker values and ideals, it started life in 1824 as a shop selling chocolate as a virtuous alternative to alcohol. It went on to become a large-scale manufacturer of chocolate based at the now legendary Bournville factory, built in 1879, and its picturesque workers’ village with its red-brick terraces, cottages, duck ponds and wide open parks. Over the next 100 years Cadbury developed the products that have become so familiar: Dairy Milk in 1905, Milk Tray in 1915, Flake in 1920, Creme Egg in 1923, Roses in 1938 and more. From 1969 it traded as Cadbury Schweppes plc until, in 2008, it separated its global con- fectionery business (which retained the name ‘Cadbury’) from its US beverages business, which was renamed Dr Pepper Snapple Group Inc. Cadbury Schweppes had already sold off most of its beverages businesses in other countries around the world, a process started in 1999 and concluded in 2009 with the sale of its Australian beverages business. The reason for the exit from the beverages business was to enable Cadbury to focus more clearly on what it saw as its core strengths in confectionery, and better enhance shareholder value. Beverages had become the ‘poor sister’ in the relationship, with a separate management structure but delivering growth below the targets for the company. In 2008 the newly de-merged Cadbury set as its goal maintaining its market leadership position, and leveraging its scale and advantaged positions so as to maximise growth and returns. -
Kosher Nosh Guide Summer 2020
k Kosher Nosh Guide Summer 2020 For the latest information check www.isitkosher.uk CONTENTS 5 USING THE PRODUCT LISTINGS 5 EXPLANATION OF KASHRUT SYMBOLS 5 PROBLEMATIC E NUMBERS 6 BISCUITS 6 BREAD 7 CHOCOLATE & SWEET SPREADS 7 CONFECTIONERY 18 CRACKERS, RICE & CORN CAKES 18 CRISPS & SNACKS 20 DESSERTS 21 ENERGY & PROTEIN SNACKS 22 ENERGY DRINKS 23 FRUIT SNACKS 24 HOT CHOCOLATE & MALTED DRINKS 24 ICE CREAM CONES & WAFERS 25 ICE CREAMS, LOLLIES & SORBET 29 MILK SHAKES & MIXES 30 NUTS & SEEDS 31 PEANUT BUTTER & MARMITE 31 POPCORN 31 SNACK BARS 34 SOFT DRINKS 42 SUGAR FREE CONFECTIONERY 43 SYRUPS & TOPPINGS 43 YOGHURT DRINKS 44 YOGHURTS & DAIRY DESSERTS The information in this guide is only applicable to products made for the UK market. All details are correct at the time of going to press but are subject to change. For the latest information check www.isitkosher.uk. Sign up for email alerts and updates on www.kosher.org.uk or join Facebook KLBD Kosher Direct. No assumptions should be made about the kosher status of products not listed, even if others in the range are approved or certified. It is preferable, whenever possible, to buy products made under Rabbinical supervision. WARNING: The designation ‘Parev’ does not guarantee that a product is suitable for those with dairy or lactose intolerance. WARNING: The ‘Nut Free’ symbol is displayed next to a product based on information from manufacturers. The KLBD takes no responsibility for this designation. You are advised to check the allergen information on each product. k GUESS WHAT'S IN YOUR FOOD k USING THE PRODUCT LISTINGS Hi Noshers! PRODUCTS WHICH ARE KLBD CERTIFIED Even in these difficult times, and perhaps now more than ever, Like many kashrut authorities around the world, the KLBD uses the American we need our Nosh! kosher logo system. -
ELEMENTAL COMPOSITION of HUMAN and ANIMAL MILK a Review by G.V
IAEA-TECDOC-269 ELEMENTAL COMPOSITION OF HUMAN AND ANIMAL MILK A Review by G.V. IYENGAR A REPORT PREPARED UNDER THE AUSPICES OF THE INTERNATIONAL ATOMIC ENERGY AGENCY IN COLLABORATION WITE HTH WORLD HEALTH ORGANIZATION A TECHNICAL DOCUMENT ISSUED BY THE INTERNATIONAL ATOMIC ENERGY AGENCY, VIENNA, 1982 ELEMENTAL COMPOSITION OF HUMAN AND ANIMAL MILK: A REVIEW IAEA, VIENNA, 1982 IAEA-TECDOC-269 PrinteIAEe th AustriAn y i d b a September 1982 IAEe Th A doe t maintaisno n stock f reportso thin si s series. However, microfiche copies of these reports can be obtained from INIS Clearinghouse International Atomic Energy Agency Wagramerstrasse 5 P.O. Box 100 A-1400 Vienna, Austria Orders should be accompanied by prepayment of Austrian Schillings 80.00 in the form of a cheque or in the form of IAEA microfiche service coupons orderee whicb y dhma separately fro INIe mth S Clearinghouse. PLEASE BE AWARE THAT ALL OF THE MISSING PAGES IN THIS DOCUMENT WERE ORIGINALLY BLANK FOREWORD For the past three years, the International Atomic Energy Worle Agencth dd Healtan y h Organization have been collaboratinn o g a joint research project to obtain definitive baseline data on the concentrations of twenty-four mineral and trace elements in human milk, specimens collected from nursing mothers in six Member States. Over the same period, the IAEA has also organized and provided suppor a coordinate o t d research programme, wit 3 participant1 h n i s 1 Membe1 r States n comparativo , e e studmethod th f traco yr fo se elements in human nutrition; this programme has also been concerned, inter alia, with the analysis of human milk. -
Dessert Menu
o ifredd Sem T obl eron H e Ch ot C eesecake ookie Crowd Pleasers Brownies & Ice Cream 5.89 Chocomisu 5.99 Served warm with whipped cream, vanilla ice cream Vegan sponge soaked in a coffee & brandy syrup, and chocolate sauce layered with chocolate and coffee vegan cream, and dusted with cocoa powder Lemon Meringue Bombe 6.49 Light and chewy meringue dome with a creamy Warm Apple Pie 5.99 ice cream and Sicilian lemon curd centre Apple and cinnamon pie, served with custard and vanilla ice cream. Just like mamma used to make Chocolate Fudge Cake 5.89 Gooey chocolate cake covered in chocolate fudge Tiramisu 'Frankie & Bennys' 5.99 icing, served with vanilla ice cream The perfect Italian pick me up: layers of coffee, sponge and light cream No-Cheesecake 5.99 Unbelievably creamy vanilla vegan cheesecake on New York Cheesecake 6.19 a crumbly biscuit base with blueberry coulis and Vanilla cheesecake with vanilla ice cream. vegan choc-chip ice cream A taste of the Big Apple Choose from Strawberry sauce | Salted Caramel sauce Hot Cookie 5.89 Warm soft cookie dough with mini Rolos topped with ice cream Toblerone® Cheesecake 6.29 Creamy cheesecake topped with Toblerone® chocolate. Served with vanilla ice cream Ice Cream Waffles Choose from Vanilla | Strawberry | Chocolate | Freshly baked & served with ice cream Brownies & Cream | Vegan Choc-Chip Two scoops 3.49 Three scoops 3.89 Straight Up 5.49 Cinnamon sugar and caramel crunch, Semifreddo 5.99 served with maple syrup Smooth and creamy frozen mousse with hazelnuts and caramel. -
Malama `Āina: a Conversation About Maui's Farming Future
MALAMA `INA: A CONVERSATION ABOUT MAUI’S FARMING FUTURE A PROJECT OF THE MAUI TOMORROW FOUNDATION Looking towards Iao Valley Prepared for Maui Tomorrow Foundation, Inc. March 8, 2016 Report by Permaculture Design International LLC Copyright 2016 by Maui Tomorrow Foundation, Inc. rural lifestyle. Table of Contents FARM ENTERPRISE OPPORTUNITIES 28 INTRODUCTION 1 A Brief Overview of Maui’s “Central Valley” CONCLUSION 35 and Sugarcane 2 REGENERATIVE AGRICULTURE 3 APPENDICES 36 Climate Change and Regenerative Agriculture 5 Regenerative Agricultural Land Use Potential and Transition Strategy 6 Transition to Regenerative Agriculture 9 Mainframe Design 13 Methods to Reduce Overhead 13 Livestock and Holistic Management 14 16 Case Studies and Precedents 17 19 Biofuels 20 WATER AND SOIL 22 Water 22 Soil 24 Soil Building Strategies and Bioremediation 25 Cover illustration by Silvia Yordanova Copyright 2016 by Maui Tomorrow Foundation, Inc. INTRODUCTION - love and respect the land, make it yours and claim stewardship for it keep large tracts of contiguous farmland intact, and make farming more affordable. Maui’s - care for and nurture the land farming future is tied to this land. so it can give back all we need to sustain life for ourselves and our future generations people moving forward? For 150 years Maui -Puanani Rogers, Ho`okipa Network agriculture has been large-scale, mono-crop, chemical dependent, and export oriented. Beloved Maui is at a crossroads. The January Laguna Blanca, Argentina. Twelve years after transi- Can a new farming model bring both economic 2016 announcement by Alexander and Baldwin (A&B) that Hawaiian Commercial http://www.tompkinsconservation.org/farm_laguna_ & Sugar (HC&S) will be ending their 36,000 blanca.htm concerned about the loss of jobs for so many families, and want to see Maui’s agricultural wide open to a much-needed conversation legacy continue. -
The Cadbury Foundation Donates €56000 to Support
23rd October 2017: The Cadbury Foundation donates €56,000 to support Aware’s ‘Beat the Blues’ initiative The Cadbury Foundation, which has been in operation for over 80 years, has donated €56,000 to Irish mental health organisation and Cadbury Ireland charity partner, Aware, to support their ‘Beat the Blues’ initiative for secondary schools. A positive mental health programme, Beat the Blues is aimed at senior cycle students throughout Ireland. Delivered over two class periods, the programme is designed to teach students about mental health and equip them with the tools to deal with life’s challenges. Speaking about The Cadbury Foundation donation to Aware, Eoin Kellett, Managing Director at Mondelez Ireland said: “The whole team at Cadbury Ireland is very proud of our association with Aware and all of the positive work they do around mental health in Ireland. The ‘Beat the Blues’ programme is one of many great initiatives that Aware implements every year. It is so important to educate younger generations about the early signs of mental health issues and to equip them with the knowledge they need to care for their mental health. All too often, we hear of tragic circumstances arising from young people suffering with mental health issues. This programme opens the door for young people to talk about mental health and we are honoured to support such an important initiative.” To mark the donation, Eoin Kellett, Gerry O’Brien, Head of Fundraising at Aware, and Dublin football legend and Aware ambassador, Bernard Brogan, paid a visit to Larkin Community College, Cathal Brugha Street, Dublin 1, to join Bernard’s fellow Dublin teammate and Aware mental health trainer, Kevin McManamon, where he was delivering a ‘Beat The Blues’ talk to the school’s students. -
New Orleans Bread Pudding with Brandy Sauce
New Orleans Bread Pudding with Brandy Sauce By John Faris Bread Pudding 2 cups milk ¼ teaspoon salt ¼ cup butter 2 eggs (lightly beaten) ½ cup sugar 6 cups bread cubes (approx. 1-inch) 1 tea spoon cinnamon ½ cup raisins ( optional) Pre-heat oven to 350o. Heat milk and butter in a heavy sauce pan over medium heat until butter melts and milk is scalded. Mix: sugar, cinnamon, salt, and eggs in a four- quart bowl, stir in bread cubes and raisins. Stir in milk mixture and pour into a well greased 1½ casserole pan/dish. Place casserole in a pan of VERY hot water (1-inch deep) and bake for 40 to 45 minutes. Brandy Sauce 1 cup packed brown sugar 3 to 4 Tablespoons (or to taste) ½ cup butter Brandy, Dark Rum, or Bourbon (flavored extracts can be substituted for liquor) Heat all ingredients stirring constantly until the sauce comes to a boil (note all the alcohol is gone long before the mixture comes to a boil so this is kid-safe). Sever warm; recommend topping with whipped cream or vanilla ice cream. Makes 10-12 servings. Creamy Sea Legs Dip By Cathy Hawkins One block of Cream Cheese (softened) Add to this mixture: One 14 oz. can chopped and drained One cup mayonnaise artichoke hearts 8 oz . Sea Legs (Fake Crab Legs) 3/4 Cup Parmesan Cheese Slivered Almonds (Optional) Mix first 3 ingredients well BAKE AT 375 FOR 15 – 20 MINUTES . SERVE WITH YOUR FAVORITE CHIPS OR CRACKERS Editors Note: I tasted this dip which Cathy served as an extra treat for the July Hamburger night crew and bartenders. -
Edible Films and Coatings Formulated with Arrowroot Starch As a Non-Conventional Starch Source for Plums Packaging
Article Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging Gislaine Ferreira Nogueira 1,* , Bianca de Oliveira Leme 1, Gabriela Ragazzi Santana dos Santos 1, Juliana Viegas da Silva 1, Patrícia Barbosa Nascimento 1, Cyntia Trevisan Soares 1 , Farayde Matta Fakhouri 2,3 and Rafael Augustus de Oliveira 1 1 School of Agricultural Engineering, University of Campinas, Campinas 13083-875, SP, Brazil; [email protected] (B.d.O.L.); [email protected] (G.R.S.d.S.); [email protected] (J.V.d.S.); [email protected] (P.B.N.); [email protected] (C.T.S.); [email protected] (R.A.d.O.) 2 Department of Materials Science and Engineering, Universitat Politècnica de Catalunya, Poly2 Group, Carrer Colom 114, E-08222 Terrassa, Spain; [email protected] 3 Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil * Correspondence: [email protected]; Tel.: +55-19-9976-29917 Abstract: Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use of arrowroot starch on the formation of edible films and coatings. Increasing the concentration of arrowroot starch (from 1% to 5%, mass/mass) in the film produced by casting Citation: Nogueira, G.F.; Leme, resulted in increased water vapor permeability (from 2.20 to 3.68 g mm/m2 day kPa), moisture B.d.O.; Santos, G.R.S.d.; Silva, J.V.d.; content (3.22% to 7.95%), increased thickness (from 0.029 to 0.101 mm), and decreased solubility in Nascimento, P.B.; Soares, C.T.; water (from 22.45% to 13.89%). -
A Guide to Eating Gluten-Free
A Guide to Eating Gluten-Free Cutting gluten out of your diet may seem difficult and restrictive. Fortunately, there are many healthy and delicious foods that are naturally gluten-free. These include fruits, vegetables, meat and poultry, fish and seafood, dairy products, beans, legumes, and nuts. Grains, Flours, and Starches Many grains and starches are also naturally gluten-free, and products made with them (breads, pasta, crackers, etc.) can be incorporated into a gluten-free diet. However, grains and starches contain gluten and must be avoided by individuals with certain health conditions. Use the following table to help guide your eating and shopping choices while following a gluten-free food plan. Gluten-Free Grains, Flours Starches Gluten-Containing Grains, Flours, and Starches n Amaranth n Barley n Arrowroot n Bulgar (bulgur) n Bean flours (garbanzo, fava, Romano, etc.) n Cereal binding n Buckwheat, buckwheat groats (kasha) n Chapatti flour (atta) n Cassava flour n Couscous n Chia seeds n Kinkel n Corn (maize), cornmeal n Durum n Flax, flax meal n Einkorn n Hominy n Emmer n Manioc flour n Farina n Mesquite flour n Farrow n Millet n Fu n Montina flour n Gluten, gluten flour n Nut flours and meals (almond, coconut, hazelnut, etc.) n Graham flour n Oats (gluten-free)* n Kamut n Pea flour n Malt (malt beverages, extract, flavoring, syrup, vinegar, etc.) n Potato flour, potato starch n Matzoh meal n Quinoa n Oats (oat bran, oat syrup)* n Rice (all), rice bran n Orzo n Sago n Rye n Sorghum flour n Seitan (“wheat meat”) n Soy flour n Semolina n Tapioca flour n Spelt n Teff n Textured vegetable protein (typically contains gluten) n Yucca n Triticale n Wheat, all varieties (bran, germ, starch) *Gluten-free oats have a similar structure to gluten-containing grains. -
Food Allergens, Sensitivities, & Substitutes
BIOMEDICAL Food Allergens, Sensitivities, & Substitutes JULIE MATTHEWS, CNC AUTISM NUTRITION SPECIALIST diets involve many restrictions Food sensitivities can also trigger due to children having asthma attacks, migraine headaches, and Julie Matthews is a leading Asensitivities or allergies to a eczema. biomedical autism diet expert. variety of foods. Typically, one begins Because food allergies and sensitivities She works with parents from with gluten-free and casein-free, affect so many bodily systems, reducing around the world to help children then often branches out into soy-, them can make a significant difference recover from the symptoms of corn-, and/or egg-free, as well. All in how a child feels and behaves. Doris autism through diet intervention. this restriction can cause feelings of Rapp, MD has been studying and Julie presents at the leading overwhelm in many parents, as options treating children with allergies for many autism conferences in the US can become limited. This article will years. In her book, Is This Your Child?, and abroad, including the Defeat discuss when, why, and how to avoid Rapp describes possible symptoms of Autism Now (DAN!) Conference. food allergies/sensitivities. allergy (and sensitivity) reactions Food allergies and in toddlers: red ears and Julie has created two helpful autism diet intervention tools for sensitivities (and their cheeks, dark eye circles parents. Her book, Nourishing accompanying and bags, glassy and Hope for Autism, and her autism symptoms) are glazed eyes, bloating, nutrition education and cooking common in children belching, diarrhea DVD, Cooking to Heal, are with autism. and/or constipation, available at Julie’s website According to Dr.