How Diet and Daily Habits May Affect Your Bladder
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Food and Drug Administration, HHS § 146.185
Food and Drug Administration, HHS § 146.185 of the food, without intervening writ- weight of the preservative used. If the ten, printed, or graphic matter. food is packed in container sizes that are less than 19 liters (5 gallons), the [42 FR 14414, Mar. 15, 1977, as amended at 44 FR 36378, June 22, 1979; 58 FR 2881, Jan. 6, label shall bear a statement indicating 1993] that the food is for further manufac- turing use only. § 146.153 Concentrated orange juice (e) Wherever the name of the food ap- for manufacturing. pears on the label so conspicuously as (a) Concentrated orange juice for to be easily seen under customary con- manufacturing is the food that com- ditions of purchase, the statement plies with the requirements of com- specified in paragraph (d) of this sec- position and label declaration of ingre- tion for naming the preservative ingre- dients prescribed for frozen con- dient used shall immediately and con- centrated orange juice by § 146.146, ex- spicuously precede or follow the name cept that it is either not frozen or is of the food, without intervening writ- less concentrated, or both, and the or- ten, printed, or graphic matter. anges from which the juice is obtained [42 FR 14414, Mar. 15, 1977, as amended at 44 may deviate from the standards for FR 36378, June 22, 1979; 58 FR 2882, Jan. 6, maturity in that they are below the 1993] minimum Brix and Brix-acid ratio for such oranges: Provided, however, that § 146.185 Pineapple juice. the concentration of orange juice solu- (a) Identity. -
THICK & EASY Clear Thickened Prune Drink
Item Number: 72461 Product THICK & EASY Clear Name: Thickened Prune Drink - Nectar - Lvl 2 - 24/4oz Master Item Name: BEV-THKRTS 24/4 PRNE-NCT L2 Product Fact Sheet Product Information UDEX Information UCC Manufacturer ID: 99429 UDEX Department: 17 - NON-ALCOHOLIC BEVERAGES Manufacturer Sequence: 284 UDEX Category: 144 - NON-ALCOHOLIC BEVERAGES OTHER - READY TO DRINK UDEX Sub Category: 484 - JUICE/NECTAR DRINKS - READY TO DRINK Brand: GPC Code: 10000222 - Juice Drinks - Ready to Drink (Perishable) Specifications Ship Container UPC: 10099429724618 Storage Range Unit UPC: Recommended: 70 F Specification Number: 10207 Maximum: 90 F Pallet Code: 12 Minimum: 40 F Pallet Pattern: 10 x 17 = 170 Description: Do Not Freeze Full Pallet: 1288.60 lbs. Catch Weight? NO Kosher? Yes Leaker Allowance: N Contains Allergens: No Allergens present Truckload Quantity: 33 Bioengineering Information: Has not been evaluated for BE content. Total Code Days: 365 Min Delivered Shelf Life Days: Master Dimensions Case Dimensions: 15.94''L x 10.63''W x 2.69''H Cubic Feet: .260 CUFT Unit Quantity: 24 Net Weight: 6.82 LB Unit Size: Gross Weight: 7.58 LB Pack: CASE Tare Weight: .76 LB Nutrition Facts Domestic Nutrition Only Method: Product Form: NLEA Adjusted Values: Y Label Number: Child Nutrition Label: Food Category Code: Recipe Code: Source Code: Product Description General Description: THICK & EASY Clear Thickened Prune Drink - Nectar - Lvl 2 - 24/4oz Benefits of Using This Product: Pre-thickened prune juice is a great tasting alternative to other juices with laxative benefits as well. Product Claims: KOSHER - CIRCLE U - ORTHODOX UNION Nutrition Claims: Excellent Source of Fiber List of Ingredients: Nectar Consistency, 10 % Juice from Concentrate with Added Ingredients Ingredients: Water, Sugar, Prune Base (Concentrated Prune Juice, Caramel Color, Water, Natural Flavor, Citric Acid, Gum Arabic, Sunflower Oil, Ascorbic Acid [Vitamin C], Glycerol Ester of Wood Rosin, Potassium Sorbate [Preservative], Brominated Vegetable Oil), Resistant Maltodextrin, Xanthan Gum, Ascorbic Acid, Citric Acid. -
Prune Juice Concentrate
Additives in tobacco products Prune Juice Concentrate Additives are substances intentionally added to tobacco been classified by the International Agency for Research on products by tobacco industry in order to render toxic tobacco Cancer (a leading expert cancer organisation). Other toxic products palatable and acceptable to consumers. compounds that irritate the airways are also formed (e.g. acrolein or 2-furfural). Prunes are ripe plums that are dried. Concentrated prune juice is extracted from softened prunes. As a fruit extract, The sugars also produce acidic compounds, which make prune juice concentrate is very rich in sugars and is therefore it harder for the nicotine in the cigarette smoke to reach naturally sweet. the brain. This forces smokers to inhale deeper and to also consume more cigarettes to get their nicotine fix. Further- General uses more, the use of prune juice concentrate may be indirectly harmful due to the formation of compounds called aldehydes Prune juice concentrate has many uses in the food industry, (e.g. acetaldehyde), which can make cigarettes more addictive e.g. as a sweetener, colour and flavour enhancer, a binding by enhancing the addictive potential of nicotine. Aldehydes agent in cereal bars, and also as a ‘humectant’ to help keep are very reactive and produce compounds such as the subs- cakes and cookies moist. tance harman, which can also enhance addictiveness due to its mood-enhancing effect on the brain. Reported tobacco industry uses Prune juice concentrate is used to smoothen and mildly Prune juice concentrate (along with other extracts from either sweeten the smoke. It imparts a sweet taste making the the plum or prune) is reportedly used by tobacco manufac- smoke more palatable. -
Advanced Diet As Tolerated/Diet of Choice This Is for Communication Only
SVMC INTERPRETATION OF DIET ORDERS SVMC menu plans are developed using best evidenced based practice guidelines. The Clinical Diet Manual is the basis for our menu planning and patient education materials. Listed below is a brief summary of the menu plans provided by SVMC and any specifics that may differ from the Clinical Diet Manual. Our regular non select menu serves as the basis for all our menu plans and follows the Dietary Reference Intake (DRI’s/RDA’s) for our population of male 51-70 years old. Menus are designed to meet nutritional requirements specified by the 2011 update of the DRI’s from the Food and Nutrition Board, Institute of Medicine, National Academies of Science’s guidelines. This menu is then further modified to meet the specific needs of each patient based on diet order, nutritional status, food allergies, age, cultural preferences and food likes and dislikes. Current Dietary Reference Intakes recommend that Sodium intake remain less than 2300 mg per day. In order to meet their preferences and maintain intake, most diets that do not indicate a Sodium restriction will exceed this value. A sodium restriction should be ordered if needed. Due to limitations within our nutrient database (CBORD) we do not have values available to us for all nutrients. Currently our database is incomplete for: biotin, choline, chromium, molybdenum, fluoride, iodine, chloride, linoleic acid and alpha-linolenic acid and sometimes other micronutrients. Thin liquids are a default for all diets. Nectar, honey, pudding fluid consistency or fluid restriction needs to be ordered under “DIET CATEGORY”. If oral nutrition supplements (ONS) are ordered BID with meals, i.e. -
Analysis of Fruit Juices and Drinks of Ascorbic Acid Content
Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1969 Analysis of Fruit Juices and Drinks of Ascorbic Acid Content Anna Man-saw Liu Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Liu, Anna Man-saw, "Analysis of Fruit Juices and Drinks of Ascorbic Acid Content" (1969). All Graduate Theses and Dissertations. 4851. https://digitalcommons.usu.edu/etd/4851 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. ANALYSTS OF FRUIT JUICES AND DRINKS OF ASCORBIC ACID CONTENT by Anna Man-saw Liu A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY• Logan,1969 Utah ACKNOWLEDGMENTS Sincere appreciation is expressed to Dr. Ethelwyn B. Wilcox, Head of the Food and Nutrition Department, for her assistance in the preparation of this manuscript. Many thanks to Mrs. Ruth E. Wheeler, Assistant Professor of Food and Nutrition, for her able guidance on this research. Appreciation is also expressed to Dr. Harris 0 . Van Orden , Professor of Chemistry, for his many helpful suggestions and for serv ing as a committee member . Also sincere gratefulness to Dr . Deloy G. Hendricks, Assistant Professor of Food and Nutrition, for his many helps during the experimental procedures. The author wishes to express her gratitude to her husband , Mr . -