FODMAP Foods Chart Lauren Renlund Sept 2018
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Suggested Cultural Practices for Bitter Gourd Narinder P.S
World Vegetable Center Publication Number: 17-818 International Cooperators’ Guide Suggested Cultural Practices for Bitter Gourd Narinder P.S. Dhillon, Peter Hanson, Wallace Chen, R. Srinivasan, Lawrence Kenyon, Ray-yu Yang, Jen Wen Luoh, Maureen Mecozzi Introduction Taiwan lowlands. Growers may need to modify the practices to suit local soil, weather, pest, and Bitter gourd (Momordica charantia L.) is one disease conditions of the most popular vegetables in Southeast 1 Asia. It is a member of the cucurbit family Climate and soil requirements along with cucumber, squash, watermelon, and Bitter gourd grows well in mean air muskmelon. It provides essential micronutrients temperatures of 24-27 °C and planted in a well such as vitamin A (green variety), vitamin C, drained sandy loam or clay loam soil rich in folate calcium and dietary fiber required for organic matter. Optimum soil pH is 6.0-6.7. It good health. Bitter gourd has been used in is normally grown as an annual crop, but can traditional medicine for managing diabetes and perform as a perennial in areas with mild, frost- other diseases. In the past decade, scientific free winters. The plant thrives in the tropics evidence increasingly has shown that bitter and subtropics from lowland areas to altitudes gourd can contribute to lowering high blood of up to 1,000 m. It is more tolerant to low sugar and high blood pressure, and help in temperatures compared to other gourds, but maintaining a healthy weight. Native to China or cool temperatures will retard growth and frost India, the fast-growing vine is grown throughout will kill the plant. -
Brassica Rapa Domestication: Untangling Wild and Feral Forms and Convergence of Crop Morphotypes Alex C
bioRxiv preprint doi: https://doi.org/10.1101/2021.04.05.438488; this version posted April 6, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Brassica rapa domestication: untangling wild and feral forms and convergence of crop morphotypes Alex C. McAlvay, Aaron P. Ragsdale, Makenzie E. Mabry, Xinshuai Qi, Kevin A. Bird, Pablo Velasco, Hong An, J. Chris Pires, Eve Emshwiller Abstract The study of domestication contributes to our knowledge of evolution and crop genetic resources. Human selection has shaped wild Brassica rapa into diverse turnip, leafy, and oilseed crops. Despite its worldwide economic importance and potential as a model for understanding diversification under domestication, insights into the number of domestication events and initial crop(s) domesticated in B. rapa have been limited due to a lack of clarity about the wild or feral status of conspecific non-crop relatives. To address this gap and reconstruct the domestication history of B. rapa, we analyzed 68,468 genotyping-by-sequencing-derived SNPs for 416 samples in the largest diversity panel of domesticated and weedy B. rapa to date. To further understand the center of origin, we modeled the potential range of wild B. rapa during the mid-Holocene. Our analyses of genetic diversity across B. rapa morphotypes suggest that non-crop samples from the Caucasus, Siberia, and Italy may be truly wild, while those occurring in the Americas and much of Europe are feral. -
Module 1 Guided You Through the Process of Starting a School Garden with Information on Soil Testing, Conducting a Site Analysis and Identifying Potential Crops
INTRODUCTION OVERVIEW In this module, students will study the agricultural trends in their region to identify the cultural groups that have settled there throughout history. Agriculture and cuisine are fundamental cultural expressions. This module integrates community life with the environment as students begin to delve into the relationship between people and the land. Students will begin to understand how the culture of their community was formed through the complex way in which each culture satisfied their nutritional needs. ESSENTIAL QUESTION Throughout the history of New York State, how have the state’s cultural communities met their food needs? NEW YORK STATE STANDARDS Social Studies Standards Standard 1: Elementary: History of the United States and New York #1 The study of New York State and United Sates history requires an analysis of the development of American culture, its diversity and multicultural context, and the ways people are unified by many values, practices, and traditions. Standard 1: Elementary: History of the United States and New York #2 Important ideas, social and cultural values, beliefs, and traditions from New York State and United States history illustrate the connections and interactions of people and events across time from a variety of perspectives. Standard 1: Elementary: History of the United States and New York #4 Explore different experiences, beliefs, motives, and traditions of people living in their neighborhoods, communities, and State. Standard 4: Social Studies: Elementary: Economics: #1 The study of economics requires an understanding of major economic concepts and systems, the principles of economic decision making, and the interdependence of economies and economic systems throughout the world. -
Dietary Guidelines for Americans 2005
Dietary Guidelines for Americans 2005 U.S. Department of Health and Human Services U.S. Department of Agriculture www.healthierus.gov/dietaryguidelines i MESSAGE FROM THE SECRETARIES We are pleased to present the 2005 Dietary Guidelines for Americans. This document is intended to be a primary source of dietary health information for policymakers, nutrition educators, and health providers. Based on the latest scientific evidence, the 2005 Dietary Guidelines provides information and advice for choosing a nutritious diet, maintaining a healthy weight, achieving adequate exercise, and “keeping foods safe” to avoid foodborne illness. This document is based on the recommendations put forward by the Dietary Guidelines Advisory Committee. The Committee was composed of scientific experts who were responsible for reviewing and analyzing the most current dietary and nutritional information and incorporating this into a scientific evidence-based report. We want to thank them and the other public and private professionals who assisted in developing this document for their hard work and dedication. The more we learn about nutrition and exercise, the more we recognize their importance in everyday life. Children need a healthy diet for normal growth and development, and Americans of all ages may reduce their risk of chronic disease by adopting a nutritious diet and engaging in regular physical activity. However, putting this knowledge into practice is difficult. More than 90 million Americans are affected by chronic diseases and conditions that compromise their quality of life and well-being. Overweight and obesity, which are risk factors for diabetes and other chronic diseases, are more common than ever before. To correct this problem, many Americans must make significant changes in their eating habits and lifestyles. -
Finding Fynbos of the Western Cape, Via Grootbos
Finding Fynbos Of The Western Cape, Via Grootbos A Professional & Personal Journey To South Africa September 13th - 21st October 2018 By Victoria Ind !1 Table Of Contents 1………………………Itinerary 2………………………Introduction 3…………………….. Grootbos - My Volunteering - Green Futures Plant Nursery & Farms 4…………………….. Botanising - Grootbos Conservation Team - Hike With Sean Privett - Milkwood Forest - Self-Guided Botanising 5…………………….. Fernkloof Flower Festival 6……………………Garden Visits - Vergelegen - Lourensford - Stellenbosch - Dylan Lewis Sculpture Garden - Kirstenbosch - Green Point Diversity Garden - The Company’s Garden 7…………………… Conclusion 8…………………… Breakdown Of Expenses 9……………………. Appendix & Bibliography 10………………….. Acknowledgments !2 1: ITINERARY 13th-15th September 2018: Travel from Dublin Ireland to Cape Town. x2 nights in Cape Town. 15th September 2018: Collection from Cape Town by Grootbos Foundation, transport to Grootbos staff accommodation, Gansbaai. 16th September-15th October 2018: Volunteer work with Green Futures, a division of the Grootbos Foundation. Mainly based on the Grootbos Nature Reserve & surrounding areas of Gansbaai & Masakhane township. 20-23rd September 2018: Weekend spent in Hermanus, attend Fernkloof Flower Festival. 15th October 2018: Leave Grootbos, travel to Cape Town. 16th October 2018: Visit to Vergelegen 17th October 2018: Visit to Lourensford & Stellenbosch 18th October 2018: Visit to Dylan Lewis Sculpture Garden 19th October 2018: Visit to Kirstenbosch Botanic Garden 20th October 2018: Visit to Green Point Diversity Garden & Company Gardens 21st October 2018: Return to Dublin Ireland. Fig: (i) !3 2: INTRODUCTION When asked as a teenager what I wanted to do with my life I’d have told you I wanted to be outdoors and I wanted to travel. Unfortunately, as life is wont to do, I never quite managed the latter. -
House Specials : Original Blend Teas
House Specials : Original House Specials : Original Blend Teas <Black> Blend Teas <Green > Lavegrey: Jasmine Honey: Our unique Creamy Earl Grey + relaxing Lavender. Jasmine green tea + honey. One of the most popular Hint of vanilla adds a gorgeous note to the blend. ways to drink jasmine tea in Asia. Enjoy this sweet joyful moment. Jasmine Mango: London Mist Jasmine + Blue Mango green tea. Each tea is tasty in Classic style tea: English Breakfast w/ cream + their own way and so is their combination! honey. Vanilla added to sweeten your morning. Strawberry Mango: Lady’s Afternoon Blue Mango with a dash of Strawberry fusion. Great Another way to enjoy our favorite Earl Grey. Hints combination of sweetness and tartness that you can of Strawberry and lemon make this blend a perfect imagine. afternoon tea! Green Concussion: Irish Cream Cherry Dark Gun Powder Green + Matcha + Peppermint Sweet cherry joyfully added to creamy yet stunning give you a little kick of caffeine. This is a crisp blend Irish Breakfast tea. High caffeine morning tea. of rare compounds with a hidden tropical fruit. Majes Tea On Green: Natural Raspberry black tea with a squeeze of lime Ginger green tea + fresh ginger and a dash of honey to add tanginess after taste. to burn you calories. Pomeberry I M Tea: Pomegranate black tea with your choice of adding Special blend for Cold & Flu prevention. Sencha, Blackberry or Strawberry flavoring. Lemon Balm and Spearmint mix help you build up your immunity. Minty Mint Mint black tea with Peppermint. A great refreshing Mango Passion: drink for a hot summer day. -
Quintessential Experiences, for Every Occasion
QUINT ESSENTIA L EXP ERIE NCES, FOR EVERY OCC ASION All menus include 15% VAT and are subject to change without prior notification, depending on availability and prices of product. Prices are only confirmed upon sign ature of contract. Menu items are subject to availability and substitutions may be required at the chef’s discretion. A 10% service charge is applicable. Functions ending later than 23h00 will incur an additional charge of R1750 staffing transport fee per hour or part the reo f. THE TABLE BAY | BANQUETING PACK AFRICA’S MOST BEAUTIFUL CITY Cape Town is the Mother Ci ty of Afri ca , regarded as one of the most beauti ful regi ons in the wor ld . The ci ty pro vi des a setti ng for many sceni c wonder s, ma gnif icent seas cape s and panor amic vista s. Home to the iconic Table Mo unta in; a natu ral wonder of the wor ld . Cape Point, the dramati c promo ntory whe re the wa rm Indi an Ocea n meets the cold Atlanti c. Robben Is land, a Wor ld Her itage Site whe re Ne lson Mandela was inc arcer ated from 1964 to 19 82. Cape Town offers the pe rfec t comb in ati on of rich he ri tag e, his tori cal legacy and natural beauty. THE TABLE BAY | BANQUETING PACK A GATEWAY TO THE CAPE’S BREATHTAKING SCENERIES JOURNEY TO THE TOP OF A NATURAL WONDER SEE A POINT WHERE OCEANS ME RGE DISCOVER A SYMBOL OF FREEDOM THE TABLE BAY | BANQUETING PACK BE CAPTI VATE D BY PERENNIAL BEAUT Y The Table Ba y, opened in May 1997 by iconic former South Africa p resident, Nelson Mandela, is situated on the historic Victoria and Alfred Waterf ront. -
DRIDIETARY REFERENCE INTAKES Thiamin, Riboflavin, Niacin, Vitamin
Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline http://www.nap.edu/catalog/6015.html DIETARY REFERENCE INTAKES DRI FOR Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline A Report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and its Panel on Folate, Other B Vitamins, and Choline and Subcommittee on Upper Reference Levels of Nutrients Food and Nutrition Board Institute of Medicine NATIONAL ACADEMY PRESS Washington, D.C. Copyright © National Academy of Sciences. All rights reserved. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline http://www.nap.edu/catalog/6015.html NATIONAL ACADEMY PRESS • 2101 Constitution Avenue, N.W. • Washington, DC 20418 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance. This project was funded by the U.S. Department of Health and Human Services Office of Disease Prevention and Health Promotion, Contract No. 282-96-0033, T01; the National Institutes of Health Office of Nutrition Supplements, Contract No. N01-OD-4-2139, T024, the Centers for Disease Control and Prevention, National Center for Chronic Disease Preven- tion and Health Promotion, Division of Nutrition and Physical Activity; Health Canada; the Institute of Medicine; and the Dietary Reference Intakes Corporate Donors’ Fund. -
Champagne Tea
Champagne Tea SANDWICHES & SAVORIES herb-roasted prime rib horseradish cream, watercress, brioche slider foie gras mousse, black cherry jam, brioche crostini peekeytoe crab, celery, avocado, lemon, sour cream, squid ink cornet porcini mushroom quichette, porchini oil, whipped cream cheese lobster roll, daikon sprouts, buttered potato roll caviar blini daurenki caviar SCONES freshly baked warm seasonal scones, double devonshire cream, lemon curd, preserves PASTRIES & SWEETS mont blanc sablé, chestnut vermicelli, huckleberry compote, vanilla cream carmalized pineapple, coconut rum chouquette, coconut cake daquoise lemon and poppyseed cake, preserved lemon, earl grey tea and bergamot ganache dark chocolate kugelophf, dark chocolate and cognac ganache mandarin orange chocolate and pain d’épice éclair fresh seasonal fruit tart tonka bean and banana gold macaron WITH A GLASS OF NV VEUVE CLICQUOT BRUT CHAMPAGNE or NV MOËT & CHANDON BRUT ROSÉ IMPÉRIAL CHAMPAGNE 99 PER PERSON WITH A GLASS OF KRUG GRANDE CUVÉE CHAMPAGNE 129 PER PERSON 18% GRATUITY WILL BE APPLIED TO A CHECK FOR PARTIES OF 6 OR MORE We invite you to join our online community at Dine at The Plaza @dineattheplaza @theplazahotel The New Yorker Tea SANDWICHES & SAVORIES smoked salmon, pumpernickel, chive whipped cream cheese, dill organic deviled egg salad, dill pickle relish, white bread oven-roasted turkey, granny smith cream cheese, sourdough bread english cucumber, minted goat cheese green goddess, rye bread smoky mountain country ham, comte cheese, spicy mustard, pretzel ficelle -
“Just a South African Girl Living in an Alabama World”
“Just a South African Girl Living in an Alabama World” Earlier this month, a friend battling brain cancer shared that he had become frustrated being unable to visit mountainous areas where he could take in the beautiful colors of fall. His illness restricts him from a number of things he wishes to do. However, in the same breath, he mentioned how he had failed to notice the tree God placed in front of his own home that was absolutely radiant with the various shades fall brings. God’s beauty, so evident! The following weekend I explored Moss Rock, a beautiful preserve with such incredible scenery, a great suggestion from my friend. As I walked, I prayed, thanking the Lord for His immaculate creation. The colors of fall were incredible. I was reminded of my friend’s longing to see the colors, and I “just so happened” to have my camera with me. I snapped a few pictures, excited to share the photos! Such beauty! The deep orange colors of the leaves reminded me of the story in Exodus where the Lord spoke to Moses through the burning bush. I found a comfortable place to sit as I opened the scriptures, desperate to hear from the Lord. Why did He draw me to the story of the burning bush? I soaked in each word, to the extent that I even took my shoes off, as Moses did on Holy ground, longing for the Lord to speak to me as He did with Moses. The following scripture moved my heart: "...Who makes a person's mouth? Who decides whether people speak or do not speak, hear or do not hear, see or do not see? Is it not I, the Lord?" - Exodus 4:11 It was then I felt convicted. -
Brassica Leafy Vegetables
Brassica leafy vegetables Strategic Agrichemical Review Process 2011-2014 HAL Projects - MT10029 & VG12081 AgAware Consulting Pty Ltd Checkbox 3D Pty Ltd February 2014 Horticulture Australia project no: MT10029 – Managing pesticide access in horticulture. VG12081 - Review of vegetable SARP reports. Contact: Noelene Davis Checkbox 3D Pty Ltd PO Box 187 Beecroft NSW 2119 Ph: 0424 625 267 Email: [email protected] Purpose of the report: This report was funded by Horticulture Australia and the Australian vegetable industry to investigate the pest problem, agrichemical usage and pest management alternatives for the brassica leafy vegetable industry across Australia. The information in this report will assist the industry with its agrichemical selection and usage into the future. Funding sources: MT10029 - This project has been funded by HAL using the vegetable industry levy and across industry funds with matched funds from the Australian Government. VG12081 - This project has been funded by HAL using the vegetable industry levy and matched funds from the Australian Government. Date of report: 4 February 2014 Disclaimer: Any recommendations contained in this publication do not necessarily represent current Horticulture Australia Ltd policy. No person should act on the basis of the contents of this publication without first obtaining independent professional advice in respect of the matters set out in this publication. Contents 1. Media Summary ........................................................................................................................ -
Fodmapfoods to Enjoy and Avoid
Cook Smarts’ Here is a comprehensive list of the foods FODMAP FOODS to enjoy and avoid on the FODMAP diet. For more info on the low-FODMAP diet, TO ENJOY AND AVOID visit cooksmarts.com/low-fodmap AVOID: High FODMAP Foods ENJOY: Low FODMAP Foods VEGETABLES, BEANS, FUNGUS, AND LEGUMES • Artichokes • Garlic • Alfalfa sprouts • Parsnips • Asparagus • Green beans • Bamboo shoots • Potatoes • Beans (black, broad, • Leeks • Bean sprouts • Pumpkin – garbanzo, haricot, • Lentils – except in • Bell peppers limit to 1/2 cup kidney, lima, mung, small amounts • Radishes soy) • Bok choy • Mushrooms • Scallions – limit to • Beets • Carrots • Okra green parts only • Black-eyed peas • Celery – limit to less • Onions than 5 cm of stalk • Seaweed – • Broccoli check ingredients • Peas (snow peas, • Chilis • Brussels sprouts • Winter squashes sugar snap, split) • Chives • Cabbage (butternut, • Pickled or • Corn – limit to 1/2 cob spaghetti) – limit • Cassava fermented • Cucumbers to 1/2 cup - 1 cup • Cauliflower vegetables • Eggplant • Sweet potato – • Celery – if more • Scallions – avoid limit to 1/2 cup white part of the bulb • Ginger than 5 cm of stalk • Tomato (canned, • Chicory root • Shallots • Leafy greens cherry, common, • Sweet corn (collard, kale, spinach, roma, 4 pieces • Edamame / Swiss chard, etc.) soy beans • Taro of sun-dried) • Lentils – • Turnips • Fennel in small amounts • Yams • Lettuce • Zucchini • Olives – limit to 15 small pieces © 2018 Cook Smarts | All Rights Reserved | Page 1 AVOID: High FODMAP Foods ENJOY: Low FODMAP Foods FRUITS