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Breastfeeding After Breast Surgery-V3-Formatted
Breastfeeding After Breast and Nipple Surgeries: A Guide for Healthcare Professionals By Diana West, BA, IBCLC, RLC PURPOSE A satisfying breastfeeding relationship is not precluded by insufficient milk production. When measures are taken to protect the milk supply that exists, minimize supplementation, The purpose of this guide is to provide the healthcare and increase milk production when possible, a mother with professional with an understanding of breast and nipple compromised milk production can have a satisfying surgeries and their effects upon lactation and the breastfeeding relationship with her baby. breastfeeding relationship. The effect of breast and nipple surgery upon lactation functionality and breastfeeding dynamics varies according to the type of surgery performed. This guide has delineated discussion of breastfeeding after PREDICTING LACTATION breast and nipple surgeries according to the three broad CAPABILITY AFTER BREAST AND categories: diagnostic, ablative, and therapeutic breast procedures, cosmetic breast surgeries, and nipple surgeries. NIPPLE SURGERIES The reasons, motivations, issues, concerns, stresses, and physical and psychological results share some The aspect of breast and nipple surgeries that is most likely to commonalities, but are largely unique to the type of surgery affect lactation is the surgical treatment of the areola and performed. For this reason, each type of surgery and its nipple. The location, orientation, and length of the incision effect upon lactation will be discussed independently. directly affect lactation capability by severing the parenchyma Methods to assess milk production and an overview of and innervation to the nipple/areolar complex. An incision feeding options to maximize milk production when near or on the areola, particularly in the lower, outer quadrant supplementation is necessary are presented. -
YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.Pdf 1 10/15/15 2:55 PM
FREE The Sushi Bento at Naniyori MARCH/2016 WWW.YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.pdf 1 10/15/15 2:55 PM C M Y CM MY CY CMY K PP- YAMU Range Ad Oct 15 FINAL.pdf 1 10/15/15 2:55 PM C M Y CM MY CY CMY K 4 [insert title here] - this is the actual title We’ve got some great stuff in this issue. We did our first EDITORIAL ever quiz, where you can gauge your competency as a Indi Samarajiva Colombar. If you feel inadequate after that, we’ve hooked Bhagya Goonewardhane you up with a guide to 24 hours in Colombo to impress Aisha Nazim Imaad Majeed your visiting friends! Shifani Reffai Kinita Shenoy We’ve also done lots of chill travels around the island, from Batti to Koggala Lake to Little Adam’s Peak. There’s ADVERTISING going to be plenty more coming up as we go exploring Dinesh Hirdaramani during the April holidays, so check the site yamu.lk for 779 776 445 / [email protected] more. CONTACT 11 454 4230 (9 AM - 5 PM) With the Ides of March around the corner, just remember [email protected] that any salad is a Caesar Salad if you stab it enough. PRINTED BY Imashi Printers ©2015 YAMU (Pvt) Ltd 14/15A Duplication Road, Col 4 kinita KIITO WE DO SUITS Damith E. Cooray CText ATI Head Cutter BSc (Hons) International Clothing Technology & Design Manchester Metropolitan University, UK Sole Distributor of Flagship Store KIITO Bespoke & Workshop # 19 , First Floor, Auditor General’s Department Building # 27, Rosmead Place Arcade Independance Square Colombo 07 Colombo 07 0112 690740 0112 675670 8 SCARLET ROOM 32, Alfred House Avenue, Colombo 03 | 11 4645333 BY BHAGYA their dishes with the exception Risotto Paella (Rs. -
Anchor Buoy Drinks Menu
Anchor Buoy Drinks Menu COFFEE Cup 4 Mug 4.5 Grande 5 AMPLIFY KOMBUCHA 6 flat white | latte | cappuccino | long black | short Ginger lemon | Peach Mango |Raspberry Lime black | long macchiato | short macchiato | mocha | hot chocolate | baby chino BOTTLED JUICE add an extra shot of coffee 50c Orange 6 COFFEE EXTRAS 60c Apple 6 almond milk | soy milk | coconut milk | lactose free caramel syrup | vanilla syrup Apple Blackcurrant 6 ASK ABOUT A 1kg TAKE HOME BAG OF ELIXIR WATER COFFEE BEANS Lightly Sparkling 330ml 5.5 ANCHOR BUOY COLD DRINKS Lightly Sparkling 750ml 6.5 ICED COFFEE | ICED MOCHA 8-served with cream & ice cream Still Bottled Water 4.5 SOFT DRINK 4.5 FRAPPE |chocolate | vanilla | mocha |coffee 8-served with cream coke | diet coke | coke no sugar | fanta | lemonade| ginger beer | lemon lime & bitters ICED LATTE | ICED LONG BLACK 6 MILK SHAKE 7 chocolate| vanilla| strawberry| banana coffee | caramel ADD malt for 80c FRESHLY SQUEEZED JUICE 7.5 [mix your own] Apple | pineapple | orange | carrot | spinach | lemon | ginger |mint | watermelon | celery | cucumber SMOOTHIES 9 ACAI acai berries| banana |coconut water LOVE BERRY mixed berries | apple juice |banana PEANUT BUTTER CHOC almond milk | P.B | banana |choc SUPER GREEN mint | spinach| apple juice | banana| celery MUSCLE SMOOTHIE Banana | honey | whey protein | almond milk FROM THE BAR – Available from 10am ON TAP Stone & Wood Pacific Ale 4.4% 9 Great Northern Original 4.2% 8 Pinot Grigio Glass 12 | Bottle 50 SC Pannell SA- crisp Fat Yak 4.5% 8 and dry white that exhibit’s pear and lemon Lumber Yak Cider 4.5% (500m) 10 characteristics with fresh acidity Sauvignon Blanc Glass 9 | Bottle 40 FROM THE BOTTLE Golden Goose NZ- fresh aromas of tropical fruit such as Corona w/ lemon or lime 4.5% 8 pineapple and citrus overtones, with fresh acidity and a Lazy Yak Mid strength 3.5% 8 clean finish Stella 5.2% 8 Cascade Light 2.4% 7 Chardonnay Glass 9 | Bottle 40 Fox Creek SA- a fruity palate of golden peach, pineapple Corona Bucket [x4 bottles] 25 and apricot; subtle oak completing a full-bodied wine. -
PRODUCT CATALOGUE 2020 Australia’S #1 Foodservice Dairy Provider
PRODUCT CATALOGUE 2020 Australia’s #1 Foodservice Dairy provider. As Anchor™ Food Professionals, we understand what goes in to making a successful foodservice business. We’re dedicated to providing our customers with premium products and business expertise to help give them an edge in the highly competitive foodservice industry. WE WORK TO DELIVER VALUE TO OUR CUSTOMERS THROUGH: – Superior products – On-the-ground partnerships – Business solutions serving suggestion Delivering world-leading foodservice dairy products. We have over 20 years experience creating products specialised for the foodservice industry, and we’re always innovating. Driven by research and development based on insights from our chefs, bakers and specialist consultants, we have built our portfolio of products with unique attributes to drive functional performance for the foodservice industry. specialists in finding bakery performance serving suggestion deep expertise in /talian style cuisine trusted supplier to the world’s quick service restaurants A global reputation for trusted safety and quality. We are the high-performance foodservice business of Fonterra. Our products are manufactured (made) under Fonterra’s world-class food safety and quality systems. We share the natural goodness of dairy with food businesses across Australia and around the world. Proudly supporting the foodservice The Proud to be a Chef program recognises, develops and supports apprentice chefs to industry. become the culinary leaders of tomorrow. Investing in the industry at a grass roots Anchor™ Food Professionals are level, helps to insure we have a consistent proud to assist in the continuous flow of young talent into the industry. improvement and development of the culinary industry. -
Analysis of Hutterite Breastfeeding Patterns
University of Montana ScholarWorks at University of Montana Graduate Student Theses, Dissertations, & Professional Papers Graduate School 2006 Analysis of Hutterite breastfeeding patterns Christine Smith The University of Montana Follow this and additional works at: https://scholarworks.umt.edu/etd Let us know how access to this document benefits ou.y Recommended Citation Smith, Christine, "Analysis of Hutterite breastfeeding patterns" (2006). Graduate Student Theses, Dissertations, & Professional Papers. 5556. https://scholarworks.umt.edu/etd/5556 This Thesis is brought to you for free and open access by the Graduate School at ScholarWorks at University of Montana. It has been accepted for inclusion in Graduate Student Theses, Dissertations, & Professional Papers by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. Maureen and Mike MANSFIELD LIBRARY The University of Montana Permission is granted by the author to reproduce this material in its entirety, provided that this material is used for scholarly purposes and is properly cited in published works and reports. **Please check "Yes" or "No" and provide signature** Yes, I grant permission \f No, I do not grant permission______ Author's Signature: . Date: .^Q|/q (/> Any copying for commercial purposes or financial gain may be undertaken only with the author's explicit consent. AN ANALYSIS OF HUTTERITE BREASTFEEDING PATTERNS by Christine Smith B.A. University of Montana, 1999 presented in partial fulfillment of the requirements for the degree of Master of Arts The University of Montana May 2006 Approved by rperson Dean, Graduate School Date UMI Number: EP41020 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. -
Support Breastfeeding for a Healthier Planet
Support breastfeeding for a healthier planet REAS T B TF R EE O D P I P N U G S F O T R E A N LA HE P ALTHIER ONE FOR ALL, ALL FOR ONE World Breastfeeding Week 2020 (#WBW2020) highlights the links between breastfeeding and planetary health. We present a framework for understanding these links, outline some of the challenges and present some possible solutions. We need to acknowledge that ‘our house is on fire’ and that the next generation requires us to act quickly to reduce carbon footprints in every sphere of life... Breastfeeding is a part of this jigsaw, and urgent investment is needed across the sector. Joffe, Webster & Shenker. (2019) 1 OBJECTIVES OF #WBW2020 INFORM ANCHOR ENGAGE GALVANISE people about the links breastfeeding as with individuals action on improving the between breastfeeding and the a climate-smart and organisations health of the planet and environment/climate change decision for greater impact people through breastfeeding 1 Breastfeeding and planetary health The concept of planetary health has been defined as ‘the health of Sustainable development meets the needs of the current generation human civilisation and the state of the natural systems on which it without compromising future generations. Breastfeeding is key to all depends’2. The interconnected nature of people and the planet of the United Nations’ Sustainable Development Goals (SDGs)3. requires that we find sustainable solutions that benefit both. Food and feeding matter Climate change and environmental degradation are some of the most footprint8 starting with how we feed our babies. Ongoing health urgent challenges facing our world today. -
Menu Options, We Are Not a Gluten Free Kitchen
Frank & Teressa’s APPETIZERS ® CAULIFLOWER WING BITES ANCHOR BAR DIP GF PIZZA LOGS A Buffalo Favorite ANCHOR Breaded cauliflower deep fried till golden Velvety blend of cream cheese, Anchor made In House! Egg roll wraps stuffed brown. Served plain or tossed in your Bar’s Original Bleu Cheese and our with mozzarella cheese and pepperoni. favorite Anchor Bar Wing Sauce. 8.99 Original (Medium) Anchor Bar Sauce Served with a side of pizza sauce. with chunks of chicken. Served warm BAR GARLIC BREAD 3pc for 7.99 or 5pc for 10.99 with multi colored tortilla chips 10.99 • BUFFALO ORIGINALS • Toasted, crispy roll topped with garlic, butter and mozzarella cheese baked to MOZZARELLA STIX (6pc) Breaded FRIED PICKLES (6pc) Large, juicy dill perfection. 5.99 and fried gooey mozzarella stix served pickle spears fried golden and served with ANCHOR BAR’S with a side of marinara. 8.99 a side of ranch. 7.99 WORLD FAMOUS WINGS ADD GRILLED CHICKEN + 4.99 All of our World Famous Wing orders are served ADD 5 WINGS SOUP & SALAD ADD MEATLESS WINGS + 4.99 to any order + 6.99 with traditional celery and bleu cheese, CHOICE OF DRESSINGS: Italian • Ranch • Caesar • Bleu Cheese ADD AVOCADO + 1.69 Thousand Island • Poppyseed • Honey Mustard • White Vinaigrette just like Mother served us that famous night in 1964. We want our loyal customers to know that we use only CAESAR SALAD Crisp romaine lettuce COBB SALAD Mixed greens topped BUFFALO CHICKEN SALAD unsaturated zero gram trans fat to fry our wings. with croutons and parmesan cheese, with crumbled bleu cheese, chopped Crispy or grilled chicken strips tossed tossed in a creamy caesar dressing. -
The Camel in Sumerian, the Bactrian Camel in Genesis?
Bible Lands e-Review 2014/S3 ‘Sweeter Than Camel’s Milk’: The Camel in Sumerian, The Bactrian Camel in Genesis? Wayne Horowitz, The Hebrew University of Jerusalem and The Bible Lands Museum Jerusalem Introduction Much discussion in scholarly literature, and more recently of a popular nature on the internet, has focused on the issue of camel ownership by members of the Patriarchal family in the Book of Genesis. The context of this discussion is the chronological dating of the Genesis narrative where a number of passages depict the Patriarchs and Matriarchs of Israel as camel owners and riders. For example, Genesis 24:64 places Rebecca on camel back when she first catches sight of her husband to be Isaac, while in the next generation in Genesis 31:34, Rachel sits on a camel on her own journey to Canaan with her husband Jacob. The chronological implications of such passages for the dating of the Patriarchal Narratives are obvious. Such passages assure that the Patriarch Narratives in their current form cannot be earlier than the date of full camel domestication in the Ancient Near East, when camels came to be used as a means of transport. Consensus continues to place this date no earlier than the late second millennium BCE, the end of the Late Bronze Age, making this a terminus post quem for the Patriarchal Narratives themselves. However, there is some sporadic archaeological and art historical evidence which would allow for a Middle Bronze Age date for domestication of the camel, and so an earlier date for the historical background of the stories of the Patriarchs and Matriarchs of Israel.1 The short discussion below will suggest an alternative way of looking at this problem, based on textual evidence to be found in Sumerian. -
The Sinhalese Diaspora in the United Kingdom
The Sinhalese Buddhist Diaspora in the United Kingdom: Negotiating Sinhalese Identity By Nandasinghe Arachchige Jitendra Wijenayake A thesis submitted in partial fulfilment of the requirements of Liverpool John Moores University for the degree of Doctor of Philosophy November 2019 DECLARATION I, Nandasinghe Arachchige Jitendra Wijenayake, confirm that the work presented in this thesis is my own. Where information has been derived from other sources, I confirm this has been indicated in the thesis. Nandasinghe Arachchige Jitendra Wijenayake Total word count: 83462 words i Acknowledgements Firstly, I wish to express my sincere thanks to my first Director of Study, Prof. David Chalcraft, for giving me this opportunity in the first place and guiding me through the first three years of my PhD with his expert knowledge. I would also like to express my sincere gratitude to Dr Simone Krüger Bridge, who assumed the role of Director of Study in the last year of completing my PhD, for guiding me through the final writing up and examination stage. Sincere thanks also go to Dr Sara Parker for her continuous support of my PhD study and related research. Their guidance helped me in all the time of research and writing of this thesis. I could not have imagined of having better supervisors and mentors for my Ph.D. study. Besides my supervisors, I would also like to thank all the members of the Sinhala Buddhist community in the United Kingdom, including the participants, Gatekeepers and all the resources providers for their kindness and support. I take this opportunity to express my gratitude to everyone who supported me throughout my PhD study. -
University of Jyväskylä the Characteristic Lexical
UNIVERSITY OF JYVÄSKYLÄ THE CHARACTERISTIC LEXICAL FEATURES OF STANDARD SRI LANKAN ENGLISH A Pro Gradu Thesis in English by Mirka Vuorivirta Department of Languages 2006 2 HUMANISTINEN TIEDEKUNTA KIELTEN LAITOS Mirka Vuorivirta THE CHARACTERISTIC LEXICAL FEATURES OF STANDARD SRI LANKAN ENGLISH Pro Gradu – tutkielma Englannin kieli Heinäkuu 2006 103 sivua + liite Englannin kieli on vuosien saatossa levinnyt ympäri maailmaa ja tänä päivänä sitä käytetään joka mantereella. Englannin kieli itsessään ei kuitenkaan ole pysynyt samana, vaan sen kielioppi, sanasto ja ääntämys ovat muovautuneet paikallisten kielikontaktien ja kulttuurin/kulttuurien mukaan. Tänä päivänä useat tutkijat puhuvatkin englanneista monikossa, sen sijaan, että puhuttaisiin yhdestä englannin kielestä. Englannin kieliä, joita käytetään vanhoissa siirtomaissa, erityisesti Aasiassa, Afrikassa, Karibianmerellä ja Uudessa Seelannissa, kutsutaan nimellä Uudet englannit. Uudet englannit ovat kehittyneet kontakteista paikallisten kielien kanssa. Englannin kielen on täytynyt muovautua uuteen ympäristöön ja kulttuuriin omaksumalla sanastoa paikallisilta kieliltä ja keksimällä uusia sanoja oudoille käsitteille, joita englannin kieli ei tunne. Täten jokainen Uusi englanti on sanastollisesti, kieliopillisesti ja ääntämyksellisesti hieman toisistaan poikkeava. Tutkielman tarkoituksena on selvittää Sri Lankan englannin sanastollisia erityispiirteitä. Toisin sanoen, millaisia sanoja käytetään Sri Lankan englannissa, joita ei esiinny muissa englannin varianteissa, ainakaan britti- ja amerikanenglanneissa. -
Experiences and Understandings of a Group of Sri Lankan Migrants in Australia with Type Two Diabetes
Controlling Diabetes or Keeping Life under Control? Experiences and Understandings of a Group of Sri Lankan Migrants in Australia with Type Two Diabetes Submitted in total fulfilment of the requirements of the degree of Doctor of Philosophy March Two Thousand and Fourteen Prabhathi Basnayake Ralalage Centre for Health and Society University of Melbourne Thesis Abstract Diabetes is a key public health priority and a major health concern for many migrant communities including the Sri Lankan community here in Australia. Understanding people’s comprehensions of the disease and its management is essential to successfully address any related issues in order to avoid premature deaths and high public health costs. According to many health reports published over the past years Sri Lankan migrants have been identified as having a significantly higher prevalence of type two diabetes in Australia compared to the general Australian population. This ethnography revolves around a group of first generation Sri Lankan migrants with type two diabetes in Australia. This thesis relates their story of encountering and dealing with difficulties and complexities of migrant life while having to build a ‘successful’ life in Australia and also having to concurrently manage a chronic illness. While arguing that understanding of diabetes management cannot be just reduced or confined to level of compliance to medical advice and blood sugar measurement readings on the glucometer, I point out in the research that the stories of Sri Lankans with diabetes in a developed country are different to the stories of other South Asian migrants with diabetes living elsewhere in the world as examined in other studies. -
A Creamy, Versatile Butter Loved by Chefs Around The
Anchor™ Butter A CREAMY, VERSATILE Key features BUTTER LOVED BY CHEFS Creamy Anchor™ Butter starts with milk from grass-fed cows – and that’s a AROUND THE WORLD. quality difference you can see and taste. All-natural, rBST free*, no additives, gluten From savory sauces to sweet baked goods, free, halal. Higher smoke point when clarified. Anchor™ Butter adds pure, rich flavor to a No impurities, for easier clarification process. variety of menu applications. Its superior Greater yield when clarified (versus competitors). performance back of house is truly Lower lactose content means less browning unmatched! Both the salted and unsalted in baked goods. Higher butter fat content; performs varieties are made with fresh milk from well in baking applications. pasture-grazed cows in New Zealand. Optimal flavor, color and mouthfeel. Stronger butter flavor for table use. Contact your Anchor Food Professionals sales representative or Visit www.anchorfoodprofessionals.com for full product details. distributor representative to learn more about Anchor™ Butter. *No significant difference has been shown between rBST-treated and non-rBST treated milk. © 2014 Fonterra Foodservices (USA) Inc. Key benefits Consistent clarifying Wider margin of error when clarifying butter, for more consistent outcome. No skimming No skimming when clarified and no off flavors. Yields more Yields more clarified butter and less water and milk solids. Higher Butter Fat Higher butter fat percentage Anchor™ Butter Anchor™ Butter Product Name means excellent performance Unsalted Salted in baked goods. Pack Size 20/1 lbs 20/1 lbs Product Code 110586 110596 Improved dining experience UPC 852358001211 852358001204 Enjoyable flavor is appreciated by patrons, encouraging Case GTIN 10852358001218 10852358001201 repeat visits and improving Case Dimensions 9.84″ x 4.92″ x 13.9″ 9.84″ x 4.92″ x 13.9″ the overall dining experience.