Juice It up Application
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Ingredient Book 7-31.Pdf
The following is a list of ingredients used in various recipes that are served to clients of Meals on Wheels as dictated through our menus. Regular and modified menus are approved by a registered dietitian to ensure proper nutrition for older adults. It is the client’s responsibility to ensure physician’s recommendations are followed. Every effort will be made to provide the selected menu, but occasionally there may be a substitution served due to circumstances beyond our control. Menus are subject to change. In addition, substitute ingredients may be used due to circumstances beyond our control with vendors. Exact serving sizes and detailed nutrition information is available upon request. For questions or concerns about the menu or for the most up to date ingredients please call Amber Goines at 740-681-5050. 7/31/2020 Beef BEEF, STRIP FAJITA SEASONED COOKED FROZEN SMARTSERVE INGREDIENTS BEEF, WATER, SEASONING [SALT, MALTODEXTRIN, SODIUM PHOSPHATE, GARLIC, SPICES, DISODIUM INOSINATE AND DISODIUM GUANYLATE, PAPAIN], VEGETABLE PROTEIN PRODUCT [SOY PROTEIN CONCENTRATE, ZINC OXIDE, NIACINAMIDE, FERROUS SULFATE, COPPER GLUCONATE, VITAMIN A PALMITATE, CALCIUM PANTOTHENATE, THIAMINE MONONITRATE B1, PYRIDOXINE HYDROCHLORIDE B6, RIBOFLAVIN B2, CYANOCOBALAMIN B12], CONTAINS 2 OR LESS OF THE FOLLOWING CANOLA OIL WITH TBHQ AND CITRIC ACID, DIMETHYLPOLYSILOXANE], BLACK PEPPER, DEXTROSE, SODIUM PHOSPHATE, YEAST EXTRACT, NATURAL FLAVOR. CONTAINS SOY BEEF, TOP INSIDE ROUND PACKER INGREDIENTS NOT AVAILABLE AT THIS TIME BEEF, PATTY GROUND STEAK 78/22 4:1 HOMESTYLE RAW FROZEN CLOUD THE CLOUD BEEF BEEF, BREADED STEAK COUNTRY FRIED LOW SALT COOKED FROZEN ADVANCE FOOD HEARTLAND BEEF BEEF, SALT, POTASSIUM AND SODIUM PHOSPHATE. BREADED WITH: ENRICHED BLEACHED WHEAT FLOUR ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SPICES, SALT, LEAVENING SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, TORULA YEAST, SOYBEAN OIL, ONION POWDER. -
A Guide to the Soft Drink Industry Acknowledgments
BREAKING DOWN THE CHAIN: A GUIDE TO THE SOFT DRINK INDUSTRY AcKNOWLEDGMENTS This report was developed to provide a detailed understanding of how the soft drink industry works, outlining the steps involved in producing, distributing, and marketing soft drinks and exploring how the industry has responded to recent efforts to impose taxes on sugar-sweetened beverages in particular. The report was prepared by Sierra Services, Inc., in collaboration with the Supply Chain Management Center (SCMC) at Rutgers University – Newark and New Brunswick. The authors wish to thank Kristen Condrat for her outstanding support in all phases of preparing this report, including literature review and identifying source documents, writing, data analysis, editing, and final review.S pecial thanks also goes to Susanne Viscarra, who provided copyediting services. Christine Fry, Carrie Spector, Kim Arroyo Williamson, and Ayela Mujeeb of Public Health Law & Policy prepared the report for publication. PHLP would like to thank Roberta Friedman of the Yale Rudd Center for Food Policy and Obesity for expert review. For questions or comments regarding this report, please contact the supervising professors: Jerome D. Williams, PhD Prudential Chair in Business and Research Director – The Center for Urban Entrepreneurship & Economic Development (CUEED), Rutgers Business School – Newark and New Brunswick, Management and Global Business Department 1 Washington Park – Room 1040 Newark, NJ 07102 Phone: 973-353-3682 Fax: 973-353-5427 [email protected] www.business.rutgers.edu/CUEED Paul Goldsworthy Senior Industry Project Manager Department of Supply Chain Management & Marketing Sciences Rutgers Business School Phone: 908-798-0908 [email protected] Design: Karen Parry | Black Graphics The National Policy & Legal Analysis Network to Prevent Childhood Obesity (NPLAN) is a project of Public Health Law & Policy (PHLP). -
The Antioxidant Food Table
Additional file 1: The Antioxidant Food Table. The total antioxidant content of more than 3,100 foods, beverages, spices, herbs and supplements used worldwide. MH Carlsen, BL Halvorsen, K Holte, SK Bøhn, S Dragland, L Sampson, C Willey, H Senoo, Y Umezono, C Sanada, I Barikmo, N Behre, WC Willett, KM Phillips, DR Jacobs JR and R Blomhoff. The 24 categories and all individual products are presented in alphabetic order. Contents Category 1 Berries and berry products ................................................................................................... 3 Category 2 Beverages .............................................................................................................................. 9 Category 3 Breakfast cereals ................................................................................................................. 21 Category 4 Chocolate and sweets ......................................................................................................... 24 Category 5 Dairy and dairy products ..................................................................................................... 28 Category 6 Desserts and cakes .............................................................................................................. 32 Category 7 Egg ....................................................................................................................................... 38 Category 8 Fats and oils ....................................................................................................................... -
Sugar Content of Popular Sweetened Beverages Based on Objective Laboratory Analysis: Focus on Fructose Content Emily E
nature publishing group ARTICLES METHODS AND TECHNIQUES Sugar Content of Popular Sweetened Beverages Based on Objective Laboratory Analysis: Focus on Fructose Content Emily E. Ventura1, Jaimie N. Davis1 and Michael I. Goran1,2 The consumption of fructose, largely in the form of high fructose corn syrup (HFCS), has risen over the past several decades and is thought to contribute negatively to metabolic health. However, the fructose content of foods and beverages produced with HFCS is not disclosed and estimates of fructose content are based on the common assumption that the HFCS used contains 55% fructose. The objective of this study was to conduct an objective laboratory analysis of the sugar content and composition in popular sugar-sweetened beverages with a particular focus on fructose content. Twenty-three sugar-sweetened beverages along with four standard solutions were analyzed for sugar profiles using high-performance liquid chromatography (HPLC) in an independent, certified laboratory. Total sugar content was calculated as well as percent fructose in the beverages that use HFCS as the sole source of fructose. Results showed that the total sugar content of the beverages ranged from 85 to 128% of what was listed on the food label. The mean fructose content in the HFCS used was 59% (range 47–65%) and several major brands appear to be produced with HFCS that is 65% fructose. Finally, the sugar profile analyses detected forms of sugar that were inconsistent with what was listed on the food labels. This analysis revealed significant deviations in sugar amount and composition relative to disclosures from producers. In addition, the tendency for use of HFCS that is higher in fructose could be contributing to higher fructose consumption than would otherwise be assumed.