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Steve W.fcomeJ '/jou lo . FAIRBANKS, ALASKA '/jour Pfea6ure al /Jreat/a6l ..J6 Our ma6t ::be6ireJ W6~ .,........ ,.~.o• • "Q/J 5-aJ~ioneJ" YOUR FAVORITE CEREAL - - --- TWO EGGS (AS YOU LIKE THEM) BUTTERED TOAST AND HOT COFFEE Sl.65 Fruits and Juices Large Small Canned Peaches, Pears, Grapefruit, Tomato or Pineapple, Grapefruit, Pineapple Juice 50 35 Kadota Figs, Apricots • • 40 Orange Juice • . 75 50 Fresh, Crisp Cereals with Milk - 65c ~ ~ - ~- Kellogg's Corn Flakes Pep (Wheat Flakes) Kellogg's 40% Bran Flakes Rice Krispies Sugar Frosted Flakes SPECIAL (( (NEW PROTEIN CEREAL) Shredded Wheat All-Bran Kellogg's Raisin Bran Cooked Cereal MAY WE SUGGEST Your Cereal Toppecl with Fruit- 35c Aclclitional Beverages Coffee 15 Milk •• 25 Hot Chocolate Hot Tea 15 Made with Milk • • • • 35 Iced Tea 25 •'/ From the Grill Ham, Bacon, Sausages, Home- Cheese, Jelly, Parsley /~6 made Sausages and Eggs • ,..._~ or Onion Omelette Two Eggs, Fried, Boiled Calves' Brains and Or Scrambled . • 1.00 Scrambled Eggs . 1.85 Plain Omelette . 1.60 Two Poached Eggs on Toast . 1.10 Spanish Omelette . 2.00 Poached Eggs Vienna . 2.25 Green Pepper with Ham Denver Omelette . 2.00 or Bacon Omelette . 2.00 Oyster Omelette . 2.50 Mushroom or Asparagus Omelette . 2.50 (Coffee, Potatoes and Toast Served with Above Orders) Mot ·Cakes, Toast and Rolls • Cream Waffle 7bte Cinnamon Toast 60 • Dry or Buttered Toast 50 Milk Toast . 80 • French Toast . • 1.35 Minced Ham or Bacon Little Pig or Homemade and Scrambled Eggs . • 1.60 Sausage and Eggs • 1.60 Fried Cornmeal Mush Ham or Bacon and Eggs • 1.60 and Rasher of Bacon . 1.45 !! Wheat or Buckwheat Cakes . 65 Side Order of Ham, Bacon, Homemade Sausage, Little Pig Sausage or Two Fried Eggs . 4l • Full Order of Ham, Bacon or Sausage . 1.60 .•.. •, (Coffee Served with Above Orders) .,.••• Pastries Plain Donut (1) 25 Bismarks or Maple Bars (2) 50 ~ Plain Donut (2) 35 Iced Donuts ( l) 25 Cinnamon Rolls (1) 25 Iced Donuts (2) 40 Cinnamon Rolls (2) . 45 Pie or Cake, per cut • 40 Bismark or Maple Bar (1) . 25 A la Mode. 65 " .

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VOL. LVII. NOVEMBER 16, 1928 No. 9
Itf- »pv tl ~ VMW 'J>} 'A^ 'j^^ .'i^.' l& ^'i' 'A^-M' -'•••':' i'-"-^' /'•^' -sV'yiVf Ay AV'A''.^»/iV'/i!;» M»Mi .'J\f,/Af _/Af /tVf/jvi /iv» /»Vf /tvt wf / ,f /Af ^Vf ".-i, ^ DotreDaiDe 'îi Scbolastilc VOL. LVII. NOVEMBER 16, 1928 No. 9. ^^^^^^^^^^^^^^^N^^^^^^^^^^^^^^^^^^V^\^^S^S^^^^^^^^Ni^«' ^WWWWMMMWMMWMWMMWMMWWVW^VWWWWW^^^^^^^^'^^^^^'^^^^^^^^^^^^^^'V^^^^SA^^^^^^^^^k^^^^^^M^^î^ THE NOTRE DAME SCHOLASTIC University Men have agreed upon the change of style That's the edict. And our favorite clothes maker has met the situation with the smartest University style ever found on the campus. The patterns we show cannot be found in any other store in the city. The cut is entirely different—the College man's ideal, and priced unusually low. $30 $35 $40 ABLER BROTHERS APPAREL FOR MEN, WOMEN AND BOYS SOUTH BEND )Vik\'iSY/kW4îiY/kW4WiWk\iUW4\HM^^ THE NOTRE DAME SCHOLASTI C 257 SOUTH BEND'S ORIGINAL LOW PRICED CAB COMPANY Men of Notre Dame Prefer Indiana Cabs We appreciate this preference on the part of students and in turn our drivers will en deavor to continue their prompt and courteous service to all Notre Dame. INDIANA CAB COMPANY Our carrying capacity is limited to four by the Insurance Company for your safety Call 3-7147 Call 3-7147 dleliahilityl Safety! Gourtesy! A FAIR PRICE FROM THE START 258 THE NOTRE DAME SCHOLASTIC YOU'LL fin4 that Kellogg's Pep Bran Flakes are better bran flakes. There's nothing like that peppy flavor of PEP or that unusual crispness. Try these better bran flakes.
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Nutribalance-5000 Nutritional Scale
NutriBalance-5000 Nutritional Scale Carb. Guide Contains over 7000 additional food codes for carbohydrates! oz Max: 11lb d: 0.1oz MR M+ WT 9 Prot 7 8 Cal Sal 0 Tare 6 Fat Carb Col 4 5 Fibr 3 g/oz CLR 2 WT MC 1 How To Use This Manual: This manual provides a cross-reference of carbohydrate codes for the NutriBalance nutritional scale, based on the USDA National Nutrient Database Release 18. When using this manual, only the Carb function of the Nutribalance should be used. All other nutritional buttons such as Fiber, Prot, etc will not display accurate information. 1. To find the Carb Code for a food item, simply use the Acrobat Search function (Ctrl+F or Ctrl+Shift+F). Enter the name of the food item in the Search Field and hit Enter. Give the search time to complete. 2. Once you find your food item in the manual, select your code from the “Code to use” column, or the Code (Fiber Method) column. 3. Place the food item onto the weighing platform and enter the code using the keypad. Now press the Carb button. NOTE: The NutriBalance requires 3-digit input for the code to be accepted. Therefore, if the “Code to use” is 3, you should enter 003, etc. Code to use Code Carbo- Fiber_ Refuse_ Modified ( Fiber hydrt TD Pct Carbs (- Method) fiber) MILK SUBSTITUTES,FLUID,W/ 41 41 6.16 0 0 6.16 LAURIC ACID OIL MILK,WHL,3.25% MILKFAT 85 85 4.52 0 0 4.52 MILK,PRODUCER,FLUID,3.7% 819 819 4.65 0 0 4.65 MILKFAT MILK,RED 819 819 4.68 0 0 4.68 FAT,FLUID,2%MILKFAT,W/ADDED VIT A MILK,RED FAT,FLUID,2% 696 696 4.97 0 0 4.97 MILKFAT,W/ NONFAT MILK SOL&VIT A MILK,RED
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CARB COUNTER © 2017 Atkins Nutritionals, Inc
atkins.com CARB COUNTER © 2017 Atkins Nutritionals, Inc. 111114 (1703) HOW TO USE THE ATKINS CARB COUNTER HE CARB COUNTER has one purpose only—to tell you the net carb count of as CARB COUNTER many foods as humanly possible. It is not a calorie counter, nor is it a comprehensive T encyclopedia of food counts. You won’t learn how much calcium a food has, 1 How to Use the 23 Fish & Shellfish how many grams of omega-6 fat, how much protein or how much vitamin C. All of that Atkins Carb Counter information is available elsewhere. What is not widely available—until now—is a way 25 Fruit of answering the all-important question, “How many net carbs does this portion of food 3 Atkins & Other that I’m about to eat contain?” Low-Carb Specialty Foods 28 Grains, Noodles & Pasta 6 Baking Ingredients 30 Legumes Knowing that number is going to make it possible for you to do Atkins the right way, the effective way, and the way that works for you, no matter what Atkins Diet plan 7 Beef, Lamb, Pork 31 Nuts & Seeds (Atkins 20 or Atkins 40) you’re on. & Other Meats 33 Oils, Fats, Vinegar & Salad Dressings What’s more, we based our net carb counts on realistic amounts of food—the amount 9 Beverages & of a food you’re actually likely to eat! Remember, manufacturers are famous for making Alcoholic Beverages 35 Poultry “serving sizes” ridiculously unrealistic in order to make their numbers look less bad. 12 Breads, Crackers, We’ve all seen examples of this: A single Tortillas & Wraps 36 Sauces & Marinades cookie you’d eat in two bites is labeled * Counting Carbs? “2 servings” with “1/2 cookie” constituting 14 Candy & Chewing Gum 39 Snacks Atkins Net Carb Count assists one “serving”; or a small 8 ounce bottle of 15 Cereals 41 Soups juice at the convenience store with a label you in tracking carbs that impact claiming it’s “2 servings”.
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Carb Counter
HOW TO USE THE ATKINS® CARB COUNTER HE CARB COUNTER has one purpose only—to tell you the Atkins net carb CARB COUNTER count of as many foods as humanly possible. It is not a calorie counter, nor is it a T comprehensive encyclopedia of food counts. You won’t learn how much calcium 3 How to Use the 27 Fruit a food has, how many grams of omega-6 fat, how much protein or how much vitamin Atkins Carb Counter C. All of that information is available elsewhere. What is not widely available—until 30 Grains, Noodles & Pasta now—is a way of answering the all-important question, “How many net carbs does 5 Atkins & Other this portion of food that I’m about to eat contain?” Low-Carb Specialty Foods 32 Legumes Knowing that number is going to make it possible for you to do Atkins the right way, 8 Baking Ingredients 33 Nuts & Seeds the effective way, and the way that works for you, no matter what Atkins DietTM plan 9 Beef, Lamb, Pork 35 Oils, Fats, Vinegar (Atkins 20® or Atkins 40®) you’re on. & Other Meats & Salad Dressings What’s more, we based our net carb counts on realistic amounts of food—the amount 37 Poultry 11 Beverages & of a food you’re actually likely to eat! Remember, manufacturers are famous for making Alcoholic Beverages 38 Sauces & Marinades “serving sizes” ridiculously unrealistic in order to make their numbers look less bad. 14 Breads, Crackers, We’ve all seen examples of this: A single cookie you’d eat in two bites is labeled 41 Tortillas & Wraps Snacks “2 servings” with “1/2 cookie” constituting one “serving”; or a small 8 ounce bottle of juice at the convenience store with a label claiming it’s “2 servings”.
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World Nutrition Volume 5, Number 3, March 2014
World Nutrition Volume 5, Number 3, March 2014 World Nutrition Volume 5, Number 3, March 2014 Journal of the World Public Health Nutrition Association Published monthly at www.wphna.org Processing. Breakfast food Amazing tales of ready-to-eat breakfast cereals Melanie Warner Boulder, Colorado, US Emails: [email protected] Introduction There are products we all know or should know are bad for us, such as chips (crisps), sodas (soft drinks), hot dogs, cookies (biscuits), and a lot of fast food. Nobody has ever put these items on a healthy list, except perhaps industry people. Loaded up with sugar, salt and white flour, they offer about as much nutritional value as the packages they’re sold in. But that’s just the tip of the iceberg, the obvious stuff. The reach of the processed food industry goes a lot deeper than we think, extending to products designed to look as if they’re not really processed at all. Take, for instance, chains that sell what many people hope and believe are ‘fresh’ sandwiches. But since when does fresh food have a brew of preservatives like sodium benzoate and calcium disodium EDTA, meat fillers like soy protein, and manufactured flavourings like yeast extract and hydrolysed vegetable protein? Counting up the large number of ingredients in just one sandwich can make you cross-eyed. I first became aware of the enormity of the complex field known as food science back in 2006 when I attended an industry trade show. That year IFT, which is for the Institute of Food Technologists, and is one of the food industry’s biggest gatherings, was held in New Warner M.
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Early Children's Food Advertising and the Emergence of the Brand-Loyal Child Consumer
Western University Scholarship@Western Electronic Thesis and Dissertation Repository December 2011 "Aren't They Keen?" Early Children's Food Advertising and the Emergence of the Brand-loyal Child Consumer Kyle R. Asquith University of Western Ontario Supervisor Dr. Daniel Robinson The University of Western Ontario Graduate Program in Media Studies A thesis submitted in partial fulfillment of the equirr ements for the degree in Doctor of Philosophy © Kyle R. Asquith 2011 Follow this and additional works at: https://ir.lib.uwo.ca/etd Part of the Public Relations and Advertising Commons Recommended Citation Asquith, Kyle R., ""Aren't They Keen?" Early Children's Food Advertising and the Emergence of the Brand- loyal Child Consumer" (2011). Electronic Thesis and Dissertation Repository. 317. https://ir.lib.uwo.ca/etd/317 This Dissertation/Thesis is brought to you for free and open access by Scholarship@Western. It has been accepted for inclusion in Electronic Thesis and Dissertation Repository by an authorized administrator of Scholarship@Western. For more information, please contact [email protected]. “AREN’T THEY KEEN?” EARLY CHILDREN’S FOOD ADVERTISING AND THE EMERGENCE OF THE BRAND-LOYAL CHILD CONSUMER (Spine title: Early Children’s Food Advertising) (Thesis format: Monograph) by Kyle R. AsQuith Graduate Program in Media Studies A thesis submitted in partial fulfillment of the reQuirements for the degree of Doctor of Philosophy The School of Graduate and Postdoctoral Studies The University of Western Ontario London, Ontario, Canada © Kyle R. AsQuith 2011 THE UNIVERSITY OF WESTERN ONTARIO School of Graduate and Postdoctoral Studies CERTIFICATE OF EXAMINATION Supervisor Examiners ______________________________ ______________________________ Dr.
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Project No: V5va 1040
PROJECT NO: V5VA 1040 Steviol Glycosides Exposure Assessment Author: Phil Northing The Food and Environment Research Agency Sand Hutton York YO41 1LZ Sponsor: Coca-Cola Europe Start Date: June 2010 End Date: September 2010 Report Issue Date: September 2010 Pages in Report: 91 Final Report: 29th September 2010 Contents 1. Assessment Objectives ..................................................................................................................... 3 2. Model Specification ......................................................................................................................... 3 3. Food Baskets .................................................................................................................................... 3 4. Maximum Level data ....................................................................................................................... 5 5. Associations ..................................................................................................................................... 5 6. Modelling Approach ........................................................................................................................ 7 7. Exposure Results .............................................................................................................................. 8 8. Conclusions .................................................................................................................................... 12 9. References .....................................................................................................................................
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ANNEX F Estimated Daily Intake of RS4-Fibre* by the UK Population
ANNEX F Estimated Daily Intake of RS4-fibre* by the UK Population and Corresponding Intakes of Phosphorus from Proposed Food-Uses in the E.U. ESTIMATED DAILY INTAKE OF RS4-FIBRE* BY THE U.K. POPULATION AND CORRESPONDING INTAKES OF PHOSPHORUS FROM PROPOSED FOOD-USES IN THE E.U. Prepared for: National Starch Food Innovation Prestbury Court Greencourts Business Park 333 Styal Road, Manchester, M22 5LW England August 15, 2005 ESTIMATED DAILY INTAKE OF RS4-FIBRE* BY THE U.K. POPULATION AND CORRESPONDING INTAKES OF PHOSPHORUS FROM PROPOSED FOOD-USES IN THE E.U. Table of Contents Page 1.0 INTRODUCTION 1 2.0 FOOD CONSUMPTION SURVEY DATA 2 2.1 Survey Description 2 2.2 Statistical Methods 3 3.0 FOOD USAGE DATA 3 4.0 FOOD SURVEY RESULTS 4 4.1 Estimated Daily RS4-fibre* and Phosphorus Intake from All Proposed Food-Uses in the E.U. 5 4.2 Estimated Daily Intake of RS4-fibre* from Individual Proposed Food-Uses in the E.U. 8 4.2.1 All-Person Intakes 8 4.2.2 All-User Intakes 9 5.0 CONCLUSIONS 11 6.0 REFERENCES 12 List of Appendices APPENDIX A Estimated Daily Intake of Phosphated Distarch Phosphate from Individual Proposed Food-Uses by Different Population Groups Within the U.K. APPENDIX B Estimated Daily Per Kilogram Body Weight Intake of Phosphated Distarch Phosphate from Individual Proposed Food-Uses by Different Population Groups Within the U.K. APPENDIX C Estimated Daily Intake of Phosphorus from Individual Proposed Food- Uses by Different Population Groups Within the U.K.
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Big Food, Big Tech, and the Global Childhood Obesity Pandemic
Big Food, Big Tech, and the Global Childhood Obesity Pandemic AUTHORS: Jeff Chester, MSW Kathryn C. Montgomery, PhD MAY 2021 Katharina Kopp, PhD Big Food, Big Tech, and the Global Childhood Obesity Pandemic | 2 Acknowledgments This report is part of a unique partnership of four organizations—Berkeley Media Studies Group, Color of Change, UnidosUS, and Center for Digital Democracy—working together to promote policies to ensure health equity for youth, communities of color, and other at-risk populations. The partnership is funded through a generous grant from the Robert Wood Johnson Foundation, which has also supported CDD’s ongoing research to investigate how contemporary digital marketing and Big Data practices impact young people’s health. We are very grateful to the Foundation’s commitment to these efforts. We also want to thank the following individuals and organizations who helped us with the writing and publication of the report: Jamie Bussel, Lori Dorfman, Gary O. Larson, and Burness Communications. Big Food, Big Tech, and the Global Childhood Obesity Pandemic INTRODUCTION | 3 INTRODUCTION devastating. For decades, there has been a steady and disturbing rise in The coronavirus pandemic triggered a dramatic obesity among children and youth. For example, obesity rates among increase in online use. With tens of millions of families teens ages 12 to 19 have quadrupled remaining in their homes, people turned to the internet since the 1980s. According to the most recent public health data, 19.3 to order food, stay up with the fast-breaking news, percent of all youth between the ages and engage with family and friends.
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Chips and Snacks Austin Azar Nut Company Bake Crafters
DATE 7/15/2009 Foods in Compliance for TN Competitive Foods Brand ProdCode Description Weight %cal %cal gm % gm mg Notes per portion Fat Sat Fat Tran Fat Sugar CHO Na Chips and Snacks Austin SeAnimal Crackers 79783-40790 1 oz 35 3 0 21 20 85 1 bread Zoo Animal Crackers 79783-48786 1 oz 14 0 0 25 25 90 1.5 bread Azar Nut Company Carnival Crunch .75 oz 13 0 0 15 16 180 1 bread Power Snacks Peanuts Roasted, salted 1 oz 71 11 0 0 6 100 Power Snacks Sunflower Kernels Roasted, salted 1 oz 76 8 0 4 6 110 Power SnacksSunflower Kernels Honey roasted 1 oz 71 6 0 7 8 88 Power Snacks Sunflower Kernels Barbecue 1 oz 76 11 0 7 6 60 Power Snacks Raisins 1 oz 0 0 0 71 22 6 raisins, plain Bake Crafters Honi Munchable Snack Mix Pack .7 oz 27 9 0 20 14 110 1 bread Pretzels, alphabet packs .7 oz 0 0 0 0 15 150 1bread Baked Classics Potato Crisps Sour Cream & Onion, Mesquite BBQ .5 oz 11 0 0 7 10 135 Potato Crisps Sour Cream & Onion, Mesquite BBQ 1 oz 11 0 0 7 20 135 Barrel O'Fun Baked Classic Potato Crisps Mesquite Barbecue, Sour Cream & Onion .5 oz 20 0 0 3 10 125 Baked Fries Jonny Rapp Bacon Cheddar, Hot, Ketchup 1 oz 35 3 0 4 20 230 Cheesy O's Lite Puffed Cheese Snacks 1 oz 32 3 0 4 19 160 Stix O'Cheese 18375 1 oz 32 3 0 4 19 125 1 bread Stix O'Fire 18376 1 oz 35 4 0 4 19 160 1 bread Cheese Balls 18377 1 oz 35 0 0 9 15 95 1 bread Rachel's Baked Thin Crisp 18647 Original 1.14 oz 14 0 0 6 26 210 18650 Cheddar & Sour Cream 1.14 oz 21 3 0 9 24 220 18649 Sour Cream & Onion 1.14 oz 21 3 0 9 24 220 18648 Barbeque 1.14 oz 21 3 0 9 24 220 Rachel's Puffed Multi-Grain
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Our Vision Leading Brands Responsible Business Leadership
With 2012 sales of $14.2 billion, Kellogg Company is the world’s leading cereal company; second largest producer of cookies, crackers and savory snacks; and a leading North American frozen foods company. Our Vision Our Purpose To enrich and delight the world through Nourishing families so they can flourish foods and brands that matter and thrive Leading Brands Kellogg offers consumers more than 1,600 products produced in 18 countries and marketed inmore than 180 countries around the world. Our well-loved brands include those below and many more. Responsible Business Leadership Driven by our K Values™, we deliver solid business results while holding ourselves to high expectations. K Values Our Kellogg values, known as K Values, are the heart of who we are, what we believe and what unites our diverse team. They reflect our belief that how we conduct our business and treat one another is equally as important as what we achieve. Our K Values include: • We act with integrity and show respect • We have the humility and hunger to learn • We are all accountable • We strive for simplicity • We are passionate about our business, • We love success our brands and our foods | Page 1 of 5 Corporate Responsibility Corporate Responsibility is part of our essence, instilled more than a century ago by our company’s founder, W.K. Kellogg. Our approach, progress and future direction are addressed annually in our global Corporate Responsibility Report. The 2012 Report, “Better Days, Brighter Tomorrows,” discusses our progress in four key areas: Marketplace, Workplace, Environment and Community. The Corporate Responsibility Report is available at www.kelloggcompany.com.
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Carbohydrate Counts
Carbohydrate Counts Please Note: Carbohydrate counts are based on information obtained from manufacturers and school recipes and may vary due to product substitutions and/or recipe variations. If you or your child has a medical condition, please check the manufacturer label before consuming any food at school. Dairy Serving Size Carbohydrates Sugar Skim Milk 1 each 13 grams 12 grams 1% Milk 1 each 13 grams 12 grams Chocolate Skim Milk 1 each 20 grams 18 grams Sliced American Chs 2 slices 2 grams 2 gram Shredded Cheddar 1 ounce 0 grams 0 grams Swiss Cheese Slices 2 slices 0 grams 0 grams Grated Parmesan 1 tsp 0 grams 0 grams Fruit Variety Serving Size Carbohydrates Sugar Apples 1 each 25 grams 19 grams Orange 1 each 11 grams 9 grams Bananas 1 each 27 grams 14 grams Pineapple Chunks 0.5 cup 19 grams 15 grams Grapes 1 cup 16 grams 15 grams Pears 0.5 cup 15 grams 12 grams Fruit Cocktail 1 cup 15 grams 12 grams Applesauce 0.5 cup 14 grams 11 grams Applesauce Pouch 1 pouch 15 grams 13 grams Peaches 0.5 cup 14 grams 11 grams Strawberry Cups 1 each 22 grams 18 grams Peach Cups 1 each 19 grams 16 grams Blueberries (Frozen) 1 cup 9 grams 7 grams Apple Juice Cup 1 package 14 grams 13 grams Orange Craisins 1 package 28 grams 24 grams Blueberry Craisins 1 package 28 grams 24 grams Strawberry Craisins 1 package 28 grams 24 grams Grape Juice Cup 1 package 20 grams 19 grams Orange Juice Cup 1 package 13 grams 12 grams Raisels Fruit Splash 1 box 36 grams 28 grams Raisels Lemon 1 box 36 grams 28 grams Raisels Orange 1 box 36 grams 28 grams Raisels Watermelon
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