John Harvey Kellogg

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A LEGACY OF WHOLENESS | TEAM MEMBER SERIES The Corn Flake Connection & John Harvey Kellogg Adventists see themselves as called by God to share with the world a message of wholeness for the mind, body, and spirit. This model is the healing ministry of Christ, “who went about doing good.” (Acts 10:38) This vision included a conviction that the health message should be shared, and thus they set out to share this healthier lifestyle. Dr. John Harvey Kellogg, the first medical director of the Battle Creek Sanitarium, researched new and better ways to help his patients stay healthy, and in the process created a more nutritious breakfast option, Corn Flakes. DID YOU KNOW? OBJECTIVE Through the story of the breakfast cereal Corn Flakes, team • C. W. Barron, founder of The Wall members will learn that the Adventist health care legacy is Street Journal, told a reporter he didn’t rooted in the desire to enrich lives through a healthier lifestyle. understand Dr. Kellogg. “He should have been one of the richest men in the world, VIDEO but that he lets money slip through his fingers so easily.” In reply, Kellogg stated, “What is money for, except to make the John Harvey Kellogg world better, to help people have a 1:56 minutes better life?” youtu.be/oy0ky_WjIIY • The Adventists interest in health was well known. In 1904, Kellogg exhibited health literature and ran a cooking school at the St. Louis World Fair. September 29 was DISCUSSION officially proclaimed by the fair as Battle • Why do you think Dr. Kellogg dedicated his energy to Creek Sanitarium Day. create healthier food options? • The Battle Creek Sanitarium offered • As a group, discuss some ways you can be innovative in patients the latest in technology, such as your approach to delivering health care. the Universal Dynamometer Dr. Kellogg invented, to test the strength of his PRAYER patient’s muscles. It was based on the Thank You for guiding our health care system with a vision for same principle as blood pressure whole-person health. We ask You to reach down and fill us machines and quickly became part of with a love that only You can provide. Bless those we serve, West Point Military Academy’s fitness providing courage and hope where needed. training program in the early 20th century. In Your name, Amen.

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Breakfast Cereal: Porridge
Healthy Eating/ Gola/Mr. Conlon Student: ________________ Breakfast Cereal: Porridge “Morning, Did you know that Porridge is a great way to start the day? It’s full of vitamins, minerals, fibre and low in salt and sugar. My wife here makes really tasty porridge. Here’s her recipe. Enjoy!” Colour the Bears Benefits of Porridge Oats Clean the arteries in your body Help protect against cancer & heart disease Help lower cholesterol Help keep obesity at bay Reduce blood pressure and are a good source of vitamin B1 crucial for the nervous system Colour the Pictures OATS Healthy Eating/ Gola/Mr. Conlon Student: ________________ Mama Bear’s Recipes (4 types of porridge) MMMH Ingredients MMH MMH!! For basic porridge which serves 4 bears 200 g rolled oats 750 ml milk or water sea salt Place the oats and milk/water in a pan with a small pinch of sea salt Put on a medium heat Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give a smooth creamy porridge Add the ingredients below for blackberry and apple porridge 1 apple 2-3 tablespoons runny honey, to taste 100 g blackberries for banana, almond and cinnamon porridge 2 ripe bananas 30 g flaked almonds ½ teaspoon ground cinnamon 2 tablespoons poppy seeds 2-3 tablespoons maple syrup or runny honey, to taste for apple, maple syrup and pecan porridge 1 apple 30 g pecans 2-3 tablespoons maple syrup, to taste Healthy Eating/ Gola/Mr. Conlon Student: ________________ Answer the questions on Mama Bear’s Recipes 1.
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Comparative Study on the Physico-Chemical, Textural and Thermal Properties of Instant Porridges Based on Spelt and Oats Introduc
DOI: 10.5937/FFR1801027S UDK 641.56:633.11+633.13]:66.022.392 Original research paper COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL, TEXTURAL AND THERMAL PROPERTIES OF INSTANT PORRIDGES BASED ON SPELT AND OATS Olivera D. Šimurina*, Bojana V. Filipčev, Boško D. Marić, Biljana R. Cvetković, Marija I. Bodroža Solarov University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia *Corresponding author: Phone: +381 21 485 3778 E-mail address: [email protected] ABSTRACT: Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of “ready-made“ and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats. However, there is a growing interest of local producers to use other cereals for porridge production. Therefore, this work was aimed to estimate the porridge-making ability of spelt wheat (Triticum aestivum spp. spelta) in comparison to that of oats. The studied porridges are instant products, based on extruded spelt or oat flour. The proximate composition, hydration properties (water absorption index-WAI and water solubility index- WSI), consistency and thermal properties were determined with the aim to compare the characteristics of the porridges. In general, the spelt-based porridge had more total and insoluble fibреs, proteins, minerals and less available carbohydrates in comparison to the oat porridge. The spelt porridge may be eligible to bear the nutritional claim „high-fibre“ which is advantageous for the market viability of the product. Both porridges had >20% of damaged starch due to high initial content in the flours and extrusion processing of flours, though spelt-based extrudate and porridge were significantly higher in this parameter.
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The Breakfast Lab to Americans’ Tastes: by Just Adding Sugar
Biology became economically successful, the cereal world soon realized pragmatic qualities can be observed in many of those hyperactive it had to start using food science for the purpose of appealing commercials for junky cereals. While most of the marketing is The Breakfast Lab to Americans’ tastes: by just adding sugar. The first expressly directed at selling the experience of eating candy for breakfast, The History of Food Science that Gave Rise to the Modern Breakfast Cereal sweetened cereal was Ranger Joe Popped Wheat Honnies, there are still appeals to the adults in the room, hoping to sell a product that started a trend of marketing cereals to kids. a cereal’s more “nutritive” properties — take, for example, the Manufacturers soon realized that to have a lead in this race, marketing of ‘essential vitamins and minerals’ in sugary cereals.) Written by Josh Holtzman they would have to flavor their cereals with increasingly exciting Science has helped us get to a point in our gastronomic history Illustrated by Averly Sheltraw flavors. Scientists were employed across the country to synthesize where we can feasibly demand food that is both aesthetic and ave you ever wandered down the cereal aisle, at a which at the time focused on meeting the appetite and nutritional flavors that could make processed foods even more stimulating pragmatic. One may say that these two aspects of food were loss for words at the bounty of different varieties and needs of the people as cheaply and efficiently as possible. From and exciting, in sharp contrast with John Kellogg’s original goals never completely separate; however, they were treated as such, flavors? You have food science to thank for that! Food this mindset sprung theologically driven dietary trends in the for the cereal.
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Why Cereal Is NOT Your Best Breakfast Bet by Donna Gates for Bodyecology.Com
Why Cereal is NOT Your Best Breakfast Bet by Donna Gates for BodyEcology.com A recent study, sponsored by General Mills, a leader in the US ready-made cereal industry, found that (surprise!) “Eating cereal at breakfast time can help people manage their weight and eat more healthily throughout the rest of the day.” [1] The study further suggested that eating cereal at breakfast increased the consumption of fiber and milk, while reducing the consumption of meat, eggs, bread and fatty foods. What’s so interesting about this study is the company who sponsored it: General Mills. Scientific studies have been scrutinized for many years for conflicts of interest from companies that sponsor the studies. In 2003, the Journal of the American Medical Association (JAMA) scrutinized the field of biomedical research, finding “a statistically significant association between industry sponsorship and pro-industry conclusions.”[2] In a 2004 review The Canadian Medical association also found that industry-sponsored studies swayed study results.[3] And the debate continues today... The thing is, that headlines often make people believe what the study is saying. In this particular case, I definitely don’t agree that refined, extruded cereal is the key to optimal weight and health. Here’s why... Why Breakfast Cereal is NOT the Key to Optimal Weight and Health Before deciding whether to eat breakfast cereal or not, it’s import to know some key cereal nutrition facts that most companies won’t tell you: 1. Breakfast cereals go through an extrusion process . This manufacturing procedure that makes all the o's, flakes, biscuits, and other shapes of cold cereals actually destroys the fatty acids and vitamins in grains.
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Cereal Crimes: How “Natural” Claims Deceive Consumers and Undermine the Organic Label—A Look Down the Cereal and Granola Aisl E ?
Cereal Crimes: How “Natural” Claims Deceive Consumers and Undermine the Organic Label—A Look Down the Cereal and Granola Aisl e ? October 2011 e following staﬀ members helped research, write, edit, and support this report and scorecard: Charlotte Vallaeys, Director of Farm and Food Policy, principal author Mark Kastel, Senior Farm Policy Analyst Will Fantle, Research Director Lynn Buske, Research Assistant e following provided professional assistance: Michana Buchman, copyediting Jeremy Vossman, Papertree Design, www.papertreedesign.com, scorecard layout and web design e Cornucopia Institute is dedicated to the fight for economic justice for the family-scale farming community. rough research, advocacy, and economic development, our goal is to empower farmers both politically and through marketplace initiatives. e Cornucopia Institute P.O. Box 126 Cornucopia, WI 54827 608-625-2042 voice 866-861-2214 fax [email protected] www.cornucopia.org Cover photo: iStockphoto.com 2 Contents Acknowledgments . 4 Executive Summary . 5 Section I: Legal Diﬀerence between Organic and “Natural” Labels . 8 Section II: Company Definitions of “Natural” . 9 Section III: Polls Show Consumer Confusion . 10 Chart: Meaning of “natural” and organic . 10 Chart: Most desirable eco-friendly product label claim . 10 Chart: Consumers value the term “natural” over organic . 10 Section IV: Companies’ Marketing Techniques Intentionally Blur Line Between Natural and Organic . 11 Box: Rapid growth of natural foods industry . 13 Box: Beware the granola in the green boxes . 13 Section V: Company Profiles — Who Is Behind the Brands? . 14 Chart: From organic to “natural” . 17 Section VI: Price Comparisons . 18 Chart: Multigrain flakes price comparison . 19 Chart: Raisin bran price comparison .
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Characterisation of Dietary Fibre in Cereal Grains and Products
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Epsilon Open Archive Characterisation of Dietary Fibre in Cereal Grains and Products Emphasis on Triticale and Rye Allah Rakha Faculty of Natural Resources and Agricultural Sciences Department of Food Science Uppsala Doctoral Thesis Swedish University of Agricultural Sciences Uppsala 2011 Acta Universitatis agriculturae Sueciae 2011:82 Cover: Triticale and rye grains (photo: Roger Andersson) ISSN 1652-6880 ISBN 978-91-576-7626-9 © 2011 Allah Rakha, Uppsala Print: SLU Service/Repro, Uppsala 2011 Characterisation of Dietary Fibre in Cereal Grains and Products – Emphasis on Triticale and Rye Abstract Utility of cereals is mainly defined by their composition. High content of extractable dietary fibre (DF) with retained molecular features may be desired for human consumption to derive certain benefits associated with DF. In contrast, low amount of extractable DF with degraded molecules will give higher feed value to cereals intended for animal feed. This thesis investigated the composition of DF in cereals, particularly triticale and rye products. Processing effects on extractable DF components, e.g. arabinoxylan (AX), β-glucan and fructan, were also examined. The structure of AX and β-glucan in triticale, barley and tritordium and the rheology of triticale extracts as influenced by content and extractability, molecular size and structure of AX were analysed. DF in triticale spanned a relatively narrow range (13-16%), with significant cultivar and location effects. Unfavourable growing conditions resulted in significantly lower molecular weights of AX, β-glucan and fructan in triticale. On the whole, triticale DF profile was more similar to wheat than rye.
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CO 2869Book Redo
W.K. Kellogg Foundation “I’ll Invest My Money in People” A biographical sketch of the Founder of the Kellogg Company and the W.K. Kellogg Foundation “I’ll Invest My Money in People” Published by the W.K. Kellogg Foundation Battle Creek, Michigan Tenth Edition, February 2002 Revised and reprinted 2000,1998, 1993, 1991, 1990, 1989, 1987, 1984. First edition published 1979. Library of Congress Catalog Card Number: 90-063691 Printed in the United States of America Table of Contents Part 1 – W.K. Kellogg’s House Van Buren Street Residence 5 Part 2 – The Philanthropist “I’ll Invest My Money In People” 29 Beginnings 30 The Sanitarium Years 45 The Executive 48 Success and Tragedy 51 The Shy Benefactor 63 The W.K. Kellogg Foundation 70 A home is not a mere transient shelter. Its essence lies in its permanence, in its capacity for accretion and solidification, in its quality of representing, in all its details, the personalities of the people who live in it. H.L. Mencken, 1929 Part 1 W.K. Kellogg’s House Van Buren Street Residence W.K. Kellogg. The man’s name, spoken or written, almost a half-century after his death, is associated with entrepreneurship, creativity, vision, and humanitarianism. Those are big words. However appropriate they may be, 5 they probably would have been shunned by Mr. Kellogg—the developer of a worldwide cereal industry and an international foundation that is dedicated to helping people to solve societal problems. He shied from any hint of praise for himself. With a candor that matched his devotion to action and outcomes, he was known to turn aside compliments, flattery, or acclaim.
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The Benefits of Breakfast and Breakfast Cereals the Benefits of Breakfast and Breakfast Cereals
THE BENEFITS OF BREAKFAST AND BREAKFAST CEREALS THE BENEFITS OF BREAKFAST AND BREAKFAST CEREALS FOREWORD 1 THE IMPORTANCE OF BREAKFAST 2 Breakfast Cereals – They’ve Been Around Longer Than You Think Breakfast – A Nutritious Start to Your Day WHAT THE EXPERTS SAY ABOUT BREAKFAST 3 Health and Obesity Children and Breakfast THE HARD FACTS 4-5 Breakfast Cereals – A Healthy Choice to Start Your Day BREAKFAST TIPS 6-7 Common Myths and Misconceptions About Breakfast Skipping Breakfast – Some of the Facts FROM THE FIELD TO YOUR BREAKFAST BOWL 8-9 GLOSSARY OF TERMS 10 REFERENCES 11-12 1 FOREWORD It’s a well-known saying that breakfast is the most important meal of the day but, unlike many other sayings, this one is supported by scientific evidence. Time and again, studies show that breakfast consumers are leaner, have lower cholesterol levels, and higher intakes of fibre, vitamins and minerals compared with people who do not consume breakfast. The reason is simple: the types of foods eaten at breakfast time tend to be healthier and more nutrient-dense than foods eaten at other times of the day. A great example of this is breakfast cereals. Breakfast cereals are high carbohydrate, low fat foods that are often fortified with essential vitamins and minerals. With diets in Europe still failing to meet targets for fibre and saturated fat, and certain groups of consumers, such as teenagers and young women, having inadequate intakes of some vitamins and minerals, breakfast cereals continue to play an important role in helping consumers of all ages move towards a healthy, balanced diet.
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Enjoy the Taste of Toasted Oats! Storage:  Store in a Cool, Dry Place Such As a Kitchen Cabinet Or Pantry
NUTRITION EDUCATION WITH SENIORS April 2014 reakfast is one of the most important meals of the day. Everyone, regardless of age, needs to eat a nutrient-rich breakfast in order to provide fuel for both the brain and body. People who eat B breakfast regularly tend to snack less throughout the day and weigh less than those who do not eat breakfast. Cereals like bran flakes or toasted oats are commonly consumed at breakfast. Not all cereals are equal when it comes to nutrition. Those that are high in sugar can leave you feeling hungry not long after eat- ing. The key is finding one that is nutrient-rich and tastes great. Here are some tips to choosing a healthy breakfast cereal: Fill up on fiber. Choose a breakfast cereal that has at least three grams of fiber per serving. Five or more grams per serving is preferred. The Nutrition Facts Label indicates the amount of fi- ber per serving; 5% of the Daily Value (DV) or less is low in fiber and 20% DV or more is high in fiber. Look for “whole wheat,” “whole bran,” or “whole oats” as the first ingredient. Cut back on sugar. Choose cereals with eight grams of sugar or less. Added sugars may be listed as the following on the label: high fructose corn syrup, sucrose, dextrose, maltose, brown sugar, or molasses. Pay attention to key vitamins and minerals. Vitamins (A, C, D, B12, B6, thiamin, riboflavin, niacin, folate) and minerals (iron, zinc, calcium, phosphorus, magnesium) should be between 10 and 25% of the DV.
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KELLOGG FAMILY: Breakfast Cereal Pioneers
Food Dudes THE KELLOGG FAMILY: Breakfast Cereal Pioneers Joanne Mattern An Imprint of Abdo Publishing www.abdopublishing.com The Kellogg Family: Breakfast Cereal Pioneers www.abdopublishing.comTitle Published by Abdo Publishing, a division of ABDO, PO Box 398166, Minneapolis, Minnesota 55439. Copyright © 2015 by Abdo Consulting Group, Inc. International copyrights reserved in all countries. No part of this book may be reproduced in any form without written permission from the publisher. Checkerboard Library™ is a trademark and logo of Abdo Publishing. Printed in the United States of America, North Mankato, Minnesota. 052014 092014 Cover Photos: AP Images; used with permission of W.K. Kellogg Foundation Interior Photos: Alamy p. 25; AP Images pp. 1, 4, 23, 27; Corbis pp. 5, 14, 18, 21, 22; Library of Congress p. 16; courtesy of Willard Public Library pp. 6, 8, 9, 15, 20; used with permission of W.K. Kellogg Foundation pp. 1, 7, 11, 13, 17, 19, 24 Series Coordinator: BreAnn Rumsch Editors: Megan M. Gunderson, BreAnn Rumsch Art Direction & Cover Design: Neil Klinepier Library of Congress Control Number: 2014941016 Mattern, Joanne, 1963- The Kellogg family : breakfast cereal pioneers / Joanne Mattern. p. cm. -- (Food dudes) ISBN 978-1-62403-495-4 1. Kellogg, W. K. (Will Keith), 1860-1951--Juvenile literature. 2. Kellogg, John Harvey, 1852-1943--Juvenile literature. 3. Kellogg Company--History--Juvenile literature. 4. Businessmen-- United States--Biography. 5. Cereal products industry--United States--History--Juvenile literature. 6. Breakfast cereals--United States--History--Juvenile literature. I. Title. HD9056.U6K456 2015 338.7’664756092273--dc23 [B] 2014941016 Contents Battle Creek Boys...............................
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Dietary Avoidance – Wheat Allergy
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Breakfast Cereal
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