DOCSLIB.ORG

Product Wdevelopfmenatt for Root and T Eubr Crops

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Product Wdevelopfmenatt for Root and T Eubr Crops '1, Vj 5 -Ifi' .f ..;** L L Product wDevelopfmenatt for Root and T eubr CroPS Volume III - Africa Tropical Agriculture INTERNATIONAL POTATO CENTER (CIP) International Institute of TIHE INTERNATIONAL.POTATo CENTER (CII') is a scientific, aujonomous, and non-profit institution dedicaled to developing and disseminating knowledge for greater use of the potato, swctlpotato, other and tuber crops as baLic ft-×xs in the developing world. ('IP was eslablished by agreement with the Government of Peru and is supported by the Consultative Group on International Agricultural Re.seardh k'tc;AR) whose members provide funding for international agricullural development. TH-lEtI"II ROII('Al, agriculturl research and training institute supported..\;RI('iltIgTIIST: (OIITA)is a non-profit, international primarily by the C(GIAR. IrTA employs about 18) scient ists and prof1essional staff membe rs from over " 41 countries and abou I14X) support staff, mostly from Nigeria. t'os our objectives are: (I) to improve agricultural pr(duction systems for the African humid and subhumid tropics which can be sustained without degradation of the environment; (2) to improve he pcrfonnancc ofseleccd ftod crops which cun be integrated into improved and sustainable production systems; (3) to develop naitional agricultural research capabilities including ces on a ha.sis of sharcd responsibility human rc'';:ur­ with IITA, by means of training, information, and othcr ctiv outreach itics; and (4) to improvL food quality and availabilit\. including food storage, processing, and marketing. TXQ' '- El, CI:NTRO INTI-:RNA(IONAL, "-LJL'\L A(;RIt't;RTIR ROIAI.( (C IATis) tural research i,'stiution dedicated to the application a developmcnt-oricnted agricul­ of science towards lasting alleviation of hunger and poverty in developing countries. CIAT is one of 17 international agricultural research centers under the auspices of the CGIAR. ISBN - 92-9060 - 160-4 Set of Thirce Vols. ISBN - 92-9060)- 163-9 Vol. III -Africa Product Development for Root and Tuber Crops Volume II--Africa Editors Gregory J.Scott' Princess I. Ferguson 2 Jose E.Herrera3 'Leader, Postharvest Management, Marketing Progran, International Potato Center (CIP), P.O. Box 5969, Lima, Peru. 2Editorial Consultant, International Potato Center (CIP), P.O. Box 5969, Lima, Peru. Economist, Social Science Department, International Potato Center (CIP), P.O. Box 5969, Lima, Peru. This publication is the proceedings of the International Workshop on Root and Tuber Crop Processing, Marketing, and Utilization in Africa, organized by the International Potato Center (CIP), the International Institute for Tropical Agriculture (ITA), and the Centro Internacional de Agricultura Tropical (CIAT), held October 26-November 2, 1991, at the International Institute for Tropical Agriculture (ITA), lbadan, Nigeria, as part of a United Nations Development Program (UNDP) sponsored project on Human Resource Development. Product Developmert for Root and Tuber Crops/Dveloppement des Produits de Racines et Tubercules. ©International Potato Center (CIP), Apartado 5969, Lima, Peru, November 1993. Copies printed: 1000 ISBN-92-9060-160-4 set of three vols. ISBN-92-90()0-161-2 Vol. I-A:;a. ISBN. 92-9060-162-0 Vol. 2-Amrica Latina. ISBN-92-9060-163-9 Vol. 3-Africa. Under normal circunstances, CIP will authorize reproduction of all or part of these publications upon receipt of a written request. Correct Citation: Scott, G., P. I.Ferguson and J.E. Herrera (eds.). 1992. Product Development for Root and T-iber Crops. Vol. Il-Africa. Proceedings of the Workshop on Processing, Marketing, and Utilization of Root and Tuber Crops in Africa, held October 26- November 2,1991 at the International Institute for Tropical Agriculture (IITA), Ibadan, Nigeria. CIP. Lima, Peru. 506p. + xxiii. Key words: Africa /cassava/potato/sweetpotato/yams/new products/ processes/equipment/re­ search/ marketing/consumption/ developing countries. The purpose of this publication is to encourage debate and advancement of knowledge about production, processing. marketing, and utilization of root and tuber crops indeveloping countries. The views expressed are those of the author(s) and do not necessarily reflect the official position of the institutions to which they are affiliated. Abstract Processing of root and tuber crops is the focus of increasing interest by farmers, traders, researchers, and policymakers in many parts of Africa. This publication includes a wealth of information on the progress made to date with new or improved products and processes that utilize cassava, sweetpotato, or potato. Individual papers discuss work underway in Burundi, Cameroon, the Congo, C6te d'Ivoire, Ghana, Kenya, Nigeria, Rwanda, Tanzania, Uganda and Zafre. The document also contains selected reports on processing activities in Colombia, Peru, Vietnam, and the Philippines. Particular attention is given to production, marketing, and con­ sumption trends that either have facilitated or resulted from the growth in processing. In addition, an overall approach to product development is outlined followed by specific papers on each of the components including: assessing processing potential; research in support of product and process development; pilot plants; and expansion to commercial operation. Examples are provided for each of these components based on experiences in the countries represented. Case studies outlining the knowledge acquired and lessons learned include cassava processing for animal feed, new snack foods from sweetpotatoes, and village-level potato processing for flours and mixes. The document also presents recommendations for future activities in priority areas of endeavor and suggested areas for collaboration with the International Potato Center (CIP) and the International Institute of Tropical Agriculture (IITA) for work on product development for roots and tubers in Africa. Compendio El procesamiento de rafces y tubdrculos es de creciente interns para los agricultores, comercian­ tes, investigadores y politicos en muchos paises de Africa. Esta publicaci6n incluye una amplia compilaci6n de informaci6n sobre el progreso observado hasta Ia fecha con productos y procesos (sean nuevos o mejorados) de yuca, batata (camote) y papa. Las presentaciones discuten trabajos que ya estin en marcha en Burundi, Cameroon, el Congo, C6te d'Ivoire, Ghana, Kenya, Nigeria, Rwanda, Tanzania, Uganda y Zaire. El documento contiene tambi6n informes seleccionados sobre actividades de 2rocesamiento en Colombia, Perd, Vietnam y las Filipinas. Se presta especial atenci6n a las tende.'cias de producci6n, comercializaci6n y consumo de estos cultivos, en la medida que han facilitado o alternativamente han sido resultado del crecimiento de la actividad de procesamiento. AdemAs, se presenta un enfoque global seguido por ponencias especificas sobre cada uno de los componentes incluyendo: la evaluaci6n del potencial del procesamiento; investigaci6n sobre productos y procesos; establecimiento de las operaciones a nivel piloto; y la expansi6n hacia la operaci6n comercial. Se presentan diversos ejemplos de cada componente para los paises mencionados. Entre los estudios de caso que sintetizan la experiencia adquirida y las lecciones aprendidas para un producto o proceso especifico, estin el procesamiento de yuca para la alimentaci6n animal, bocaditos y du!ces de camote, y procesamiento de papa a nivel rtistico para hacer harinas y mezclas. El documento presenta tambi~n recomendaciones para iniciativas futuras en temas de alta prioridad, en lo que se refiere al desarrollo de nuevos productos y procesos de rafces y tub~rculos; recomendaciones para la colaboraci6n entre paises de la regi6n; y propuestas para el apoyo del Centro Internacional de la Papa (CIP) y el Inteinational Institute of Tropical Agriculture (IITA) en el desarrollo de productos de raices y tub~rculos en Africa. (/ R sume La transformation des racines et des tubet cules ne cesse de recueillir l'attention soutenue des fermiers, des commerqants, des cherche'ars et des politiciens dans de nombreux pays de l'Afrique. Cette publication comprends un bon nombre d'informations sur les progrbs r~alis6s jusqu'ici quant aux procluits et proc6d~s nouveaux ou am~lior~s ayant trait au manioc, la patate douce ou 5 la pomme de terre. Ce document discute 6galement des travaux en cours au Burundi, Cameroon, Congo, C6te d'Ivoire, Ghana Kenya, Nigeria, Rwanda, Tanzanie, Uganda et ZaYre. Ce document prsente aussi les resultats des activiti~s dans le domaine de ]a transformation en Colombie, Peru, Vietnam, et aux Philipines. Une attention particulire est portC-e aux diverses tendances de production, de commercialisation et de consommation de ces produits dans ]a mesure oi elles ont rendu plus faciles ou ont contribu6 aux augmen­ tations observges. D'autre part, une vue globale est present6 quant au d~veloppement des produits en question, suivie de documents spcifiques Achacun de ses composants, y compris: l'6valuation du potentiel de transformation, la recherche sur le d~veloppement des produits et procMd~s, les projets pilotes et le droulement des op6rations jusqu'A la commercialisation. Des examples bases sur les experiences des pays repr~sent~s sont fournis pour chacun des composants. Des 6tudes de cas spcifiques exposent les connaissances acquises et les leqons aPprises sur la transformation du manioc pour l'alimentation des animaux, celles de ]a patate douce dans I'6laboration de nouveaux types d'aliments pour snack bar et celles de la pomme de terre pour preparer de
Load more

Recommended publications
  • Impact of Food Processing on the Safety Assessment for Proteins Introduced Into Biotechnology-Derived Soybean and Corn Crops ⇑ B.G
    Food and Chemical Toxicology 49 (2011) 711–721 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops ⇑ B.G. Hammond a, , J.M. Jez b a Monsanto Company, Bldg C1N, 800 N. Lindbergh Blvd., St. Louis, Missouri 63167, USA b Washington University, Department of Biology, One Brookings Drive, Campus Box 1137, St. Louis, Missouri 63130, USA article info abstract Article history: The food safety assessment of new agricultural crop varieties developed through biotechnology includes Received 1 October 2010 evaluation of the proteins introduced to impart desired traits. Safety assessments can include dietary risk Accepted 10 December 2010 assessments similar to those performed for chemicals intentionally, or inadvertently added to foods. For Available online 16 December 2010 chemicals, it is assumed they are not degraded during processing of the crop into food fractions. For intro- duced proteins, the situation can be different. Proteins are highly dependent on physical forces in their Keywords: environment to maintain appropriate three-dimensional structure that supports functional activity. Food Biotech crops crops such as corn and soy are not consumed raw but are extensively processed into various food frac- Introduced proteins tions. During processing, proteins in corn and soy are subjected to harsh environmental conditions that Processing soy and corn Denaturation proteins drastically change the physical forces leading to denaturation and loss of protein function. These condi- Dietary exposure tions include thermal processing, changes in pH, reducing agents, mechanical shearing etc.
    [Show full text]
  • Maize Fortification: Update on Organoleptic Studies of Various Types of Maize Flours and Cooked Maize Porridges
    Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges Filip Van Bockstaele Philip Randall Quentin Johnson Anna Verster Maize strategy meeting 2016 Dar es Salaam 1 Food Quality Nutritional quality Physico- Sensorial chemical quality quality Maize strategy meeting 2016 Dar es Salaam 2 Sensory analysis TASTE SMELL sweet, sour, salty, bitter, umami aroma SOUND TEXTURE SIGHT fluid, solid, hard, brittle, sticky Color, surface structure, reflectance Maize strategy meeting 2016 Dar es Salaam 3 From maize meal to porridge End Ingredients Processing product Maize strategy meeting 2016 Dar es Salaam 4 Ingredients Maize strategy meeting 2016 Dar es Salaam 5 Ingredients • Maize meal composition: – Maize variety – Type of milling – Extraction rate Maize strategy meeting 2016 Dar es Salaam 6 Ingredients • Particle size distribution: Super maize meal Special maize meal Beckman Coulter LS 13320 laser Maize strategy meeting 2016 Dar es Salaam 7 diffraction particle size analyzer (Analis) From maize meal to porridge STORAGE End Ingredients Processing product Maize strategy meeting 2016 Dar es Salaam 8 From maize meal to porridge • Storage conditions: fat hydrolysis and oxidation Maize strategy meetingJohn Shindano 2016 Dar es Salaam. PhD thesis (Ghent University, 2007)9 From maize meal to porridge STORAGE End Ingredients Processing product Cooking time/temperature Stirring Water/maize ratio Maize strategy meeting 2016 Dar es Salaam 10 Processing • Cooking test • Pasting (RVA) Maize strategy meeting
    [Show full text]
  • Technical Considerations for Maize Flour and Corn Meal Fortification in Public Health: a Joint Consultation
    Technical considerations for maize flour and corn meal fortification in public health: a joint consultation Maria Nieves Garcia-Casal Senior Consultant Evidence and Programme Guidance Unit World Health Organization October 2016 Flours fortification The World Health Organization is updating several evidence-informed guidelines for the fortification of staple foods as a public health intervention, including the fortification of maize flour and corn meal with iron and other micronutrients. Flours fortification It is now recognized that there is much more variability in maize flour processing than in wheat flour and the same principles that apply for wheat flour fortification may not necessarily apply for maize flour fortification. Technical meeting • WHO in collaboration with the Sackler Institute for Nutrition Science and the Flour Fortification Initiative. • Consultation: Technical considerations for maize flour and corn meal fortification in public health. • New York City, April 8–9, 2013. In preparation for the meeting Background documents were commissioned to experts in food technology and nutrition science on several topics. Systematic review: “Fortification of maize flour with iron for preventing anaemia and iron deficiency in populations”. Meeting objective To review the industrial and regulatory technical considerations in maize flour and corn meal fortification. Meeting outcomes 1. Multi-sectoral discussion on food technology and regulatory aspects of fortification of maize flour and corn meal. 2. Research priorities for fortification of maize flour and corn meal. 3. Considerations for maize flour and corn meal fortification programme implementation: adoption and adaptation. Topics covered 1. Different technologies used industrially for the production of maize flour and corn meal. 2. Consumption patterns of products made with maize flour and corn meal.
    [Show full text]
  • Quality Protein Maize (QPM): a Guide to the Technology and Its Promotion in Ethiopia
    QUALITY PROTEIN MAIZE A Guide to the Technology (QPM) and Its Promotion in Ethiopia Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna CIMMYT – the International Maize and Wheat Improvement Center – is the global leader in publicly-funded maize and wheat research-for-development. Headquartered near Mexico City, CIMMYT works with hundreds of partners worldwide to sustainably increase the productivity of maize and wheat cropping systems, thus improving global food security and reducing poverty. CIMMYT is a member of the CGIAR Consortium and leads the CGIAR Research Programs on MAIZE and WHEAT. The Center receives support from national governments, foundations, development banks and other public and private agencies. © 2015. International Maize and Wheat Improvement Center (CIMMYT). All rights reserved. The designations employed in the presentation of materials in this publication do not imply the expression of any opinion whatsoever on the part of CIMMYT or its contributory organizations concerning the legal status of any country, territory, city, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. CIMMYT encourages fair use of this material. Proper citation is requested. Correct citation: Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna, 2015. Quality Protein Maize (QPM): A Guide to the Technology and Its Promotion in Ethiopia. CIMMYT: Addis Ababa, Ethiopia. Abstract: This guide book introduces the nutritional benefits of QPM over conventional maize varieties and presents a brief overview of its historical development. It also provides information on QPM varieties available for commercial production in different agro-ecologies of Ethiopia and the agronomic management practices required for seed and grain production.
    [Show full text]
  • University of Ghana, Legon GHANA LEAP 1000 IMPACT EVALUATION E
    Institute of Statistical, Social & Economic Research (ISSER), University of Ghana, Legon GHANA LEAP 1000 IMPACT EVALUATION ENDLINE SURVEY HOUSEHOLD INSTRUMENT 2017 1 COVER SHEET ......................................................................................................................................................................................................................................................... 4 FUTURE CONTACT INFORMATION ................................................................................................................................................................................................................... 5 SECTION A1: HOUSEHOLD COMPOSITION CONFIRMATION ....................................................................................................................................................................... 6 SECTION A2: NEW HOUSEHOLD MEMBER ...................................................................................................................................................................................................... 8 SECTION 1: HOUSEHOLD ROSTER .................................................................................................................................................................... Error! Bookmark not defined. SECTION 2: EDUCATION OF ALL HOUSEHOLD MEMBERS AGED 3 YEARS OR OLDER ........................................................................................................................ 9 SECTION 3: HEALTH OF ALL HOUSEHOLD
    [Show full text]
  • Quality Assessment of Ugali Blended with Orange- Fleshed Sweet Potato to Alleviate Vitamin a Deficiency in Tanzania
    Vol. 15(5) pp. 226-235, May 2021 DOI: 10.5897/AJFS2020.2057 Article Number: 75A4CA966903 ISSN: 1996-0794 Copyright ©2021 Author(s) retain the copyright of this article African Journal of Food Science http://www.academicjournals.org/AJFS Full Length Research Paper Quality assessment of Ugali blended with orange- fleshed sweet potato to alleviate vitamin A deficiency in Tanzania Roman M. Fortunatus1*, Amarat H. Simonne2 and Richard J. Mongi3 1Department of Food Science and Technology, University of Dar es Salaam, Dar es Salaam, Tanzania. 2Family, Youth and Community Sciences Department, University of Florida/IFAS, Gainesville, FL 32611, United States. 3College of Health Sciences, University of Dodoma, Dodoma, Tanzania. Received 18 November, 2020; Accepted 10 May, 2021 Approximately 38% of Tanzanian children have vitamin A deficiency (VAD), and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato (OFSP), a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali (stiff maize porridge) fortified with OFSP, to correlate its β-carotene content (using colour measurement), and to assess its proximate composition and consumer acceptability. Ugali was prepared using maize flour with various amounts of added OFSP (0, 30, 50, 70 and 100%). Samples of Ugali with more OFSP had higher colour values (a* and b*) that imply the increase in β-carotene as the OFSP amount increased. The proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have shown to have higher sensory scores than those with 100% maize or 100% OFSP; Ugali with 50% OFSP was most favourably rated by Tanzanian consumers.
    [Show full text]
  • (Still) a Burning Issue: Fuel-Efficient Stove Use in Rural Kenya
    (STILL) A BURNING ISSUE: FUEL-EFFICIENT STOVE USE IN RURAL KENYA A Thesis Presented to The Faculty of Graduate Studies of The University of Guelph by ALLISON PATRICIA GRATZ In partial fulfilment of requirements for the degree of Master of Science April, 2009 ©Allison Patricia Gratz, 2009 ABSTRACT (STILL) A BURNING ISSUE: FUEL-EFFICIENT STOVE USE IN RURAL KENYA Allison Patricia Gratz Advisor: University of Guelph, 2009 Professor James P. Mahone Could a stove hold a meaning beyond merely being a tool to cook with? This thesis investigates the knowledge and perceptions of rural residents concerning raw-biomass stoves in Trans Nzoia district, Kenya. The research aimed to identify factors that influenced the use of fuel-efficient stoves in that area. Qualitative data from rural residents, Ministry of Agriculture staff and local administrators were gathered using semi-structured interview techniques and participant observation. Research findings underscored the importance of identifying practical and strategic needs of technology users and the role of local innovation in addressing those needs. There were differences in knowledge and exposure to fuel-efficient stoves depending on the ethnic heterogeneity of an area, age and sex of participants. A conceptual framework developed in the course of this study highlights the importance of culture, exposure, personal factors, and stove characteristics to develop ones capacity to use a new stove. ACKNOWLEDGEMENTS This thesis, although authored by me, would not be in its present form without the help of hundreds of other people. I would like to start by thanking my family, especially my parents, Bob and Verna Duncan. They instilled in me a deep sense of joy and wonderment in discovering the stories and experiences of others quite different from myself, as well as a recognition of the responses that knowledge should bring.
    [Show full text]
  • DOI: 10.18697/Ajfand.80.15945 12574 BIOFORTIFICATION of MAIZE
    Afr. J. Food Agric. Nutr. Dev. 2017; 17(4): 12574-12588 DOI: 10.18697/ajfand.80.15945 BIOFORTIFICATION OF MAIZE FLOUR WITH GRAIN AMARANTH FOR IMPROVED NUTRITION Kamotho SN1*, Kyallo FM1 and DN Sila1 Sylviah Kamotho *Corresponding author: [email protected] 1Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology P.O. Box 62000-00200, Nairobi, Kenya DOI: 10.18697/ajfand.80.15945 12574 ABSTRACT Food insecurity and malnutrition remain two major problems in Kenya that cause under- nutrition (protein-energy malnutrition) and nutrient deficiencies. In a bid to combat the problem, the government has targeted increased production of the micronutrient (minerals, vitamins) fortified maize flour. This is mostly based on chemical fortificants, which is a short-term measure that targets reducing the level of malnutrition while creating better livelihoods. However, there is need to think about long- term and sustainable strategies. Among the causes that have led to food and nutrition insecurity in the country is the over reliance on maize as the staple food. Other staples in Kenya are sorghum, rice and millet. This study aimed at providing a better and more sustainable approach by fortifying maize based diets with grain amaranth. Maize was procured from National Cereals and Produce Board and processed to refined flour, while amaranth grain that had been toasted at 100ºC for 5 minutes and milled into flour was obtained from Annicos Limited Company, Nairobi. Complementary formulations were then prepared by blending the flours. The refined maize flour was mixed with varying ratios of 0, 20, 30 and 40% of the grain amaranth flour.
    [Show full text]
  • Tanzania Food Composition Tables
    Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania and Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania and Harvard School of Public Health (HSPH), Boston, USA TANZANIA FOOD COMPOSITION TABLES Compiled by: Zohra Lukmanji AND Ellen Hertzmark Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Wafaie Fawzi November 2008 Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania and Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania and Harvard School of Pubic Health (HSPH), Boston, USA Tanzania Food Composition Tables First Edition Compiled by: Zohra Lukmanji AND Ellen Hertzmark Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Wafaie Fawzi November 2008 i ISBN: 978 - 9987- 9071-1-3 1st Edition 2008 Address Muhimbili Universty College of Health and Allied Sciences P.O.BOX 65015 Dar es Salaam Tanzaia Tanzania Food and Nutrition Center P. O.Box 977 Dar es Salaam Tanzania Department of Nutrition Harvard School of Public Health 667 Huntington Avenue Boston USA All the information in this document are the joint copy right of the Muhimbili University of Health and Allied Sciences, Tanzania Food and Nutrition Centre and Harvard School of Public Health. No new foods and recipes may be added without obtaining authors’ approval. Any part of this document may be copied and distributed freely and without permission for use in public health research and service programs. No part of this document should be copied and distributed for commercial purpose without the permission of the authors. A suggested citation is as follows: Lukmanji Z., Hertzmark E., Mlingi N., Assey V., Ndossi G., Fawzi W., Tanzania food composition Tables.
    [Show full text]
  • Keeping It Real: Sports Nutrition in Action
    Goal of this session:! To address the nutrition questions and confusion of both fitness exercisers and athletes alike.! Topics include: Carbohydrates, low carb sports diets Gluten-free diets, Paleo Protein needs, protein supplements © 2017 IDEA Health & Fitness Association. All Rights Association. Health& Fitness © 2017 IDEA Reserved. #ideaworld Dietary fat, coconut oil Sports drinks, electrolytes Caffeine, energy drinks Keeping it Real: Sports Nutrition in Action Vitamins: food vs supplements Session 613 Saturday 7:30 to 9:20 How to build a well balanced sports diet P R E S E N T E D B Y Nancy Clark MS RD CSSD © 2017 IDEA HealthTime & Fitness for Association. questions and discussion All Rights Reserved. Nutrition supplements are a big business… Sports nutrition can be so confusing… “Nutritional Supplements Flexing Muscles As Growth Industry” Advertising leads people to believe commercial products are far better than food. “One of the fastest growing industries in the world is the nutritional supplement group, or more broadly known as Vitamins, Minerals and Supplements (VMS). 2012: Generated about $32 billion in revenue 2021: projected to double and top $60 billion Forbes SPORTSMONEY section Sports supplement industry is booming Journalists add to the confusion Category Sales 2013 Niche Examples Bodybuilding +25% Boost performance Ignition Build muscle Paleo Protein Recover faster RecoveryAccelerator Burn fat Shred Endurance +64% Hydrate Nuun Refuel Chia Energy gel Weight +11% Lose weight Slim Secrets’ Low management Tone muscle Carb Fit Balls Food Business News 7/9/14 1984 2014 1 Trendy terms trigger confusion What can you do to help ! “Good” vs “Bad” Foods your clients eat better? Too judgmental; eating should not be a source of guilt or shame • Listen not only to what your clients are saying “Clean” foods but how they are saying it.
    [Show full text]
  • Physical Properties of Dry-Milled Maize Meals and Their Relationship with the Texture of Stiff and Thin Porridge
    Vol. 8(8), pp. 435-443, August 2014 DOI: 10.5897/AJFS2014.1185 Article Number: D15B75246742 ISSN 1996-0794 African Journal of Food Science Copyright © 2014 Author(s) retain the copyright of this article http://www.academicjournals.org/AJFS Full Length Research Paper Physical properties of dry-milled maize meals and their relationship with the texture of stiff and thin porridge Calvin Onyango Food Technology Division, Kenya Industrial Research and Development Institute, Nairobi, Kenya. Received 18 June, 2014; Accepted 25 July, 2014 Selected physical properties of white maize meal, obtained by different dry-milling techniques were evaluated and correlated to the texture of stiff and thin porridge. Sifted or par-cooked maize meals had finer particles than hammer-milled maize meals. Hammer-milled maize meals had lower water absorption indices (17-38%) and higher water solubility indices (WSI, 4-5%) than sifted (41-42 and 2-3%, respectively) or par-cooked (114 and 2%, respectively) maize meals. Sifted or par-cooked maize meals had lower breakdown viscosities (0-19 BU) and higher final viscosities (818-1925 BU) than hammer- milled maize meals (89-173 BU and 530-780 BU, respectively). Stiff porridge prepared from par-cooked maize meal (34% w/v), and thin porridge from dehulled and hammer-milled maize meal (10% w/v) had the firmest textures at 80.93 and 1.28 N, respectively. There was a negative correlation (P < 0.05, r = -1.00) between the WSI and total shearing force of stiff porridge prepared from par-cooked maize meal. Key words: Maize, porridge, texture, Pearson correlation coefficient.
    [Show full text]
  • Introduction to the Structure of the Ewe Language And"Reasonable Practice" in Speaking
    DOCUMENT RESUME ED 028 444 49 AL 001 946 By-Warburton. Irene; And Others Ewe Basic Course. Revised Version. Indiana Univ., Bloomington. African Studies Program.; Peace Corps(Dept. of State), Washington. D.C. Spons Agency-Office of Education (DHEW), Washington. D.C. Bureauof Research. Report No-NDEA-6-602 Bureau No- BR -7-0097 Pub Date 69 Contract- OEC-3- 7-070097-2201 Note- 304p. EDRS Price MF-S125 HC-S15.30 Descriptors- Audiolingual Methods, Cultural Context, *Ewe, Grammar,:*Instructional Materials, *Language Instruction, Pattern Drills (Language). Phonology. Tone Languages The purpose of this beginning text in Ewe is to provide thestudent with an introduction to the structure of the Ewe language and"reasonable practice" in speaking. It is intended to be taught with the assistanceof a native speaker of Ewe. Linguistic terminology is minimal. Suggested teaching time rangesfrom two semesters of class meetings of three hours each week toapproximately 250 hours in an intensive course. The first section of the volume presents abrief description of the language background and some general linguisticfeatures, followed by pre-speed)" phonology drills. The section on grammar presents the basic structures indialogs glossed in English and accompanied by explanatory notes onthe grammar and culture, paragraphs for comprehension practice, andcomprehension and discussion ciuestions. The final section comprises a glossaryof vocabulary used in the text. (AMM) EWE BASICCOURSE Irene Warburton Pro s per Kpotuf e Roland Glover with the helpof Catherine Felten Revised Version & WELFARE HEWN, EDUCMION U.S. DRAMMEN!OF OFFICE OFEDUCMION ME EMILY ASRECEIVED FROM IIAS BEENREPRODUCED MIS DOCUMENI VIEW OROPINIONS ORIGIIIMING II.POINIS OF PERSON ORORGANIZMION OFFICIAL OFFICEOF EDUCMION REPRESENI SIMED DO1101 NECESSARILY P05III011 ORPOLICY.
    [Show full text]