Practical Nutrition for Family Day Care

Total Page:16

File Type:pdf, Size:1020Kb

Practical Nutrition for Family Day Care DOCUMENT RESUME ED 258 683 PS 014 866 AUTHOR Strobl, Catherine; Van Domelen, Nancy TITLE Off to a Good Start: Practical Nutrition for Family Day Care. INSTITUTI' Colorado State Dept. of Education, Denver. SPONS AGEI. Department of Agriculture, Washington, D.C. REPORT.NO ISBN-0-9606862-0-7 PUB DATE 82 NOTE 142p. AVAILABLE FROMWildwood Publishing, 1800 Gaylord Street, Denve, -0 80206 ($7.95). PUB TYPE Guides Non-Classroom Use (055) EDRS PRICE MF01/PC06 Plus Postage. DESCRIPTORS Consumer Economics; Early Childhood Education; *Eating Habits; *Family Day Care; *Food; Guidelines; Health; *Nutrition; Nutrition Instruction IDENTIFIERS Meal Programs; Recipes (Food) ABSTRACT Written for adults and children, this basic nutrition resource book informs parents and day careproviders about the importance of good nutrition, aids them in teaching basic nutritional concepts to children, and provides practical ways to usenutrition information in daily life. Some of the key elements include eating guidelines for adults and children, practical advice/eon consumer decisions, and helpful hints for meal planning and foodpreparation. Activity sections that follow most of the informationalsections suggest activities that are appropriate forpreschool-age children, are easy to do in the day carehome, and cover most of the major concepts presepted in the book. Recipes, scatteredthroughout the boQk, demonstrate how the basic nutritional ideas can beapplied in the kitchen. Along with each recipe is a chart toaid United States Department of Agriculture (USDA) Child Care Food Programparticipants in determining how each food fits in.:o their daily eating pattern. The chart relates the size of serving oeeded to meet one or moreof the USDA food requirer 'ts for childnen 3 to % yearsof age. Recommended serving s are included. (RH) *********************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document. *********************************************************************** IR& 1+11EMIRTIMONT OP IMUCATION NATIONAL INSTITUTE OF EDUCATION EDUCATIONAL RESOURCES INFORMATION CENTER (ERIC/ Xmasdocumenthsbeen reproduced es receoed from Me person ar organuaton onclanating IL hanges have peen suede to +morove reproduction quality. Pontr at wive, ur opinions stated in rhn docu ment do not neaeesahro represent off,cial NIE 11161.111151"-- pOSIt100 or j.,0111. Y co Practical Nutritionfor 4:14 Family Day Care/ 0 PERMISSION TO REPRODUCE THIS MATERIAL HAS BEEN GRANTED SY wficiwooci Put:. ;10 Ca4t.tert efl.+au. TO THE EDUCATIONAL RESOURCES INFORMATION CENTER (ERIC)." Practical Nutrition for Family Day Care 1,..4Catherine Strobl and Nancy Van Dome len Illustrations by Heidi Sparks C1) f3:14 Off toa Good Start Practical Nutrition for FamilyDay Care By Catherine Strobl, M.P.H., R.D. and Nancy Van Dome len with Illustrations by Heidi Sparks Colorado Department of Education Calvin M. Frazier, Commissioner Denver, 1982 The Nutrition Education and Training Program of the UnitedStates Depatiment of Agriculture is available to all individuals regardless of race, color, national origin,sex, or handicap. Persons who believe they have been denied equal opportunity for participationmay write to the Secretary of Agriculture, Washington, D.C., 20250. Care Programs which spon- Oft to a Good Start wasproduced by the Wildwood Child Child Care Food Program inColorado. sors the UnitedStates Department of Agriculture Wildwood provides nutritioneducation and training to offer2500 day care providers state- habits of children in family day wide. The goal of Wildwoodis to Improve the nutritional care. The funding for this book camefrom a Nutrition Educationand Training (N.E.T.) grant under the supervision of thefollowing people: Energy, and Traffic, C.D.E. Mary Kay Jerman,R.D.;Consultant, Child Nutrition; Nutrition, Traffic Daniel G. Wisotzkey, ExecutiveDirector; Nutrition, Energy, and Roy G. Brubacher, AssistantCommissioner; Office of FieldServices Calvin M. Frazier,Commissioner; Colorado Departmentof Education Colorado State Board ofEducation: Dorothy Gotlieb, Chairman Denver (First Congressional District) Lakewood Jacquie HOughton,Vice Chati'man (Second CongressionalDistrict) Pueblo Frank J. Ricotta (Third Congressional District) Donald D. Ament Sterling (Fourth CongressionalDistrict) Englewood J. David Huskin (Fifth Congressional District) Gaylord, Denver, Colorado80206 Copyright 1982 by Wildwoodchild Care Programs, 1800 Fourth printing January, 19 k44. Library of CongressCatalogue Number: 81.52802 ISBN: 0-9606862-0-7 Printed in the United Statesof America by Quality Press.3962 South Mariposa, Englewood, Colorado. 80110. IMP Additional copies are available from:Wildwood Publishing, 1800Gaylord, Denver, Colorado 80206. (3d3) 355-8300. 5 Aduawiedgements A special thanks goes to the staff of the Wildwood Child Care Programsfor their assistance and overall support of this project: Candace Allen, Donna Allen, Gail Allen, Beatrice Bailey, L.P.N., Marilyn Bennet, Kathy Boyles,Penny Bryan, Jan Brown, R.D., Trine Cannon, Linda Carlson, R.D., Linda Davis, Linda Jones, Don Krasniewski, Patty Mettler, Patricia Place, Jed Rankin, Chuck Schwendeman, Mary Jo Shapport, Judy Shively, Nancy Sussman, Uhirich, R.D., Judy Vinzant, Judy West, Louise Whitney, M.S., Bea Zissel. Appreciation is also extended to the foriowing individuals for their help in the research and development of this book: Guen Brown, Ph.D., Chairman of the Department of. Food and Nutrition, North Dakota State University, Fargo. North Dakota. Connie Auren, M.A., R.D., Director of Nutrition Services, Tr-- County Health Department, Englewood, Colorado. J.L. Horn, Ph.D., Professor of Psychology, University of Denver, Denver, Colorado. ill 6 Dedicated to Day CareProviders and Their Children Table of Contents introduction Chapter 1 Do You Know How important You Am? 1 Family Day Car- -A Wave of the Future 2 Learning About Nutrition and Health 5 Chapter 2The Basics of Nutrition 11* What You Don't See Is What You Get 12 Carbohydrates For Energy .13 ProteinJack-Of-All-Trades 17 FatA Lot There To Talk About 21 VitaminsA Little Goes a Long Way 25 Mining Our Food For Minerals 29 Water, Water Everywhere .31 Chapter 3FoodsFor Balance - -Foods For Moderation 33 "Chews" Foods Wisely 34 Food; For Balance: Grains 40 Fruits and Vegetables 49 Beans, Nuts, Seeds 57 Meat, Poultry, Fish 66 Milk, Cheese, Eggs 78 Foods For Moderation: Fats 86 Sweets 89 Salty Foor4s 93 Chapter 4 The Good-Food Action Plan 97 Being a Smart Consumer 98 The Science of Menu Planning 104 The Art of Grocery Shopping 107 Food Safety From All Angles 111 Kitchell WisdomTried and True 117 Conserve EnergyYours and the World's 121 The Good-Food Action Plan 127 Table of ContentsActivities for Children Foods For BalanceFoods For Moderation There are many diffeient kinds of foods to eat. Foods can be placed in groups: breads and grains, fruits and vegetables, milk, meat and meat alternates 38 We need to eat breads and cereals every day to stay healthy. There are many different lends of breads to eat. Sweetened cereals are not as good for us as unsweetened cereals 47 We need to eat fruits and vegetables every day to stay healthy. We should eat many different kinds of fruits and vegetables 54 Beans, nuts, and seeds give us lots of energy and make us strong Some foods are "partnere' and should be eaten together Animals give us food to eat. Meat, poultry, and fish contain protein which makes us big and strong 75 Milk helps us grow and makes our bones and teeth strong. Eggs are good to eat 84 Foods with lots of fat, sugar, or salt are not good for us 96 The Good-Food Action Plan Some foods are "junk foods" and are not good to eat 103 Food comes from many sources. Buying food is fun 110 It is important to have clean hands before eating. if foods spoil, they shouldn't be eaten. Non-food items shouldn't be eaten 115 Everything has its own place in the kitchen. We can all take part in mealtime preparation 120 Food preparation is fun 125 Let's get off to a gdod start. For some ofyou, this book may be ihs beginttng of a new awareness regarding nutrition. Forothers, it may be a reacquaintance with already establishedpractices. Wherever you start, the goal is thesame good nutrition for -children. This book has a three-fordpurpose: 1. To inform you as day care providers and parentsabout the importance of good nutrition for yourselves andyour children; 2. To help you instill these same basic nutritionalconcepts in your children; 3. To provide practical ways touse this information in your daily lives. Off to a Good Start is written for both adults andchildren. For adults, it provides the nutritional base needed for raisinghealthy children. For children, this information can be passedon indirectly through your example, or directly throughvery simple words and activities. We all know the old saying, "Practice whatyou preach." You are more likely to develop good nutritional habits inyour day care children if you apply what you know inyour own life. By teaching the concepts to your children, you will be strengtheningyour own set of beliefs in gobd health. And by practicing these concepts, the children will learn from your example. Involving thy Children Children learn most effectively through active involvement. Therefore, their interest in foods and food preparation shouldbe encouraged. The activities that are Included In most of the sections of this book are suited for use vilth preschool-age children In day care. Through these activities, the childrencan experience fun and adventure, a sense of cooperation and accomplishment, and begin to understand the relationship of food to health. The nutrition conceptsIllustratedby these activities are simply stated for children two to five years of age. Theycan learn what foods are good for them, what foods are be for them, andhow to make proper food choices. They can learn to like and eatmany different kinds of foods, which will lay the foundittibit fora varied and balanced diet in later years. Although a preschooler doesnot understand why or how a food provides nutrients suchas vitamins and minerals, they are able to learn that certain foods make you "strong", "healthy", or "makeyou grow".
Recommended publications
  • Constipation
    Constipation Caris Diagnostics Health Improvement Series What is constipation? Constipation means that a person has three bowel movements or fewer in a week. The stool is hard and dry. Sometimes it is painful to pass. You may feel‘draggy’and full. Some people think they should have a bowel movement every day. That is not really true. There is no‘right’number of bowel movements. Each person's body finds its own normal number of bowel movements. It depends on the food you eat, how much you exercise, and other things. At one time or another, almost everyone gets constipated. In most cases, it lasts for a short time and is not serious. When you understand what causes constipation, you can take steps to prevent it. What can I do about constipation? Changing what you 4. Allow yourself enough time to have a bowel movement. eat and drink and how much you exercise will help re- Sometimes we feel so hurried that we don't pay atten- lieve and prevent constipation. Here are some steps you tion to our body's needs. Make sure you don't ignore the can take. urge to have a bowel movement. 1. Eat more fiber. Fiber helps form soft, bulky stool. It 5. Use laxatives only if a doctor says you should. is found in many vegetables, fruits, and grains. Be sure Laxatives are medicines that will make you pass a stool. to add fiber a little at a time, so your body gets used to Most people who are mildly constipated do not need it slowly.
    [Show full text]
  • Dining Menu Center @ Lenox Hill (212) 218-0319 Neighborhood House JULY | [email protected]
    Lenox Hill 343 East 70th Street, New York, NY 10021 Neighborhood House Dining Menu center @ lenox hill (212) 218-0319 neighborhood house JULY www.lenoxhill.org | [email protected] WEEK OF JULY 1-7 monthly breakfast lunch dinner nutritional highlight: Scrambled eggs, Wheatena, and Salmon frittata with potatoes Turkey meatloaf, broccoli and red SUN whole wheat bread , mixed green salad, and peppers, and dinner roll 7/1 and peas Sweet Potatoes whole wheat roll Sweet potatoes are super Bran muffin, cottage cheese, and Classic hamburger, hamburger Baked ziti, collard greens, and high in vitamin A, which MON is good for your vision. Try 7/2 Cream of Wheat bun, and cabbage and carrot slaw dinner roll substituting them instead of white potatoes. Scrambled eggs, English muffin Chicken Parmesan, whole wheat Roasted pork loin, tabbouleh with TUES 7/3 and grits spaghetti, and arugula salad chickpeas, and roasted zucchini Featured Greek yogurt and coconut and Baked cod with cilantro pesto, Chicken Jambalaya, baby spinach Local Farms WED 7/4 raisin granola with NY State oats brown rice, and cole slaw salad, and dinner roll Mead Orchards Tivoli, NY Hardboiled egg, Wheatena, and Beef stir fry, brown rice, and Noodles with turkey, cabbage, LynOaken Orchards THUR Medina, NY 7/5 whole wheat bread garden salad onions and mushrooms, roasted broccoli, and multigrain bread Minkus Family Farm New Hampton, NY Bran flakes cereal, cottage Arroz con pollo, collard greens, Veggie burger, hamburger bun, FRI 7/6 cheese, and oatmeal and dinner roll and cole slaw Fresh fruit served with every Cinnamon French toast and Tuna fish salad, baby spinach Spaghetti Bolognese and garden SAT Cream of Wheat salad, and multigrain bread salad every meal.
    [Show full text]
  • My Name Is Bill Stadtlander and I Own a Small Company, Homestat Farm
    My name is Bill Stadtlander and I own a small company, Homestat Farm, which makes Maypo, Wheatena and Maltex – hot cereals which, as many mothers have said to their children, are good and good for you. Homestat Farm was formed in October 2001 when I purchased these brands, as well as G. Washington’s Seasoning and Broth, from ConAgra Grocery Products. My Company is located in Dublin, Ohio and we have a manufacturing facility in Highspire, PA. where our cereals are manufactured. We work with BCTGM Local 464. Homestat Farm is a small company. Our annual sales are $4,500,000 -- all in the United States -- with sales of $70,000 of Wheatena in California. We have 3 full-time employees and 3 part-time consultants in our Dublin office which are new jobs that were created when I bought the business. In our manufacturing facility, we have 2 full-time employees in administration and 10 full-time union employees. Although I am a small company, I pay a good wages to my employees, I pay 85% of their health insurance, and I have a pension plan for the union employees related to their years of service. I spent more than 25 years working for food and consumer product companies, many of those years making nutritious foods. I created Homestat Farm because I wanted to continue to offer (as my slogan says) “Healthy Nutrition for Those You Love”. I do not know how many on this committee had Wheatena growing up, but I did, and I did not want to see Wheatena disappear.
    [Show full text]
  • Oatmeal & Beyond
    BRAND-NAME RATING Oatmeal & Beyond THE COOLEST HOT CEREALS BY JAYNE HURLEY, KATE SHERWOOD, & BONNIE LIEBMAN Face it. Hot cereals aren’t exactly hot. But if they’re whole grain, not smothered in sugar or salt, and dressed up with fruits, nuts, or other flavorings, you’ve got your- self one heckuva healthy, cheap, and convenient breakfast. Here’s how to find a hot cereal that will knock your slippers off. The information for this article was compiled by Danielle Hazard. 1. Getcha whole grains. Whole grains added isolated fibers like inulin (also 3. Hold the sugar. A packet of Quaker are the rule, not the exception, on hot- called chicory root extract) or malto- sweetened instant oatmeal—like cereal shelves. Even Cream of Wheat now dextrin. While not harmful, that extra Maple & Brown Sugar or Apples & comes in a whole-grain version. In fact, fiber may not do much for you. Cinnamon—weighs around 40 grams other than Cream of Rice, grits, original Inulin—which supplies the extra fiber (about 1½ ounces). That includes some Cream of Wheat, and a few others, it’s in Kashi Heart to Heart and GoLean, for 13 grams (3 teaspoons) of sugar, almost pretty much a whole-grain sweep. example—may nourish the good bacte- all of it table sugar. (Only a gram or two Do some whole grains beat others? Not ria in your gut, but so far, it’s not clear of sugar comes from the oatmeal’s fruit, by enough to matter. Although oatmeal whether that lowers your risk of disease.
    [Show full text]
  • HEALTHY LIFESTYLE December 2012
    Aging and Adult Services TTodd Coffey, Acting Director Volume 3, Issue 12 HEALTHY LIFESTYLE December 2012 CCOA Centenarian Project, Constipation Awareness Week, and National Hand Washing Awareness Week The Colorado Department of Human Services, Aging and Adult Services Division is encouraging all Coloradans to live healthier lives. Healthy living can prevent diseases and certain disabilities, and it can ensure that today’s older persons, as well as future generations, not only live longer, but better. CCOA Centenarian Project In this issue The Centenarian Project is a promotional activity of the Colorado Commission on Aging. They celebrate the lives of Centenarians CCOA Centenarian across the State of Colorado. To learn more about the Colorado Project Commission on Aging go to www.coloradoaging.com. Constipation Awareness Constipation Awareness Week National Hand Some people think they have constipation if they don't have a bowel Washing Awareness movement every day. However, bowel habits are different for Week December 2-8, 2012 everyone. The foods you eat, how much you exercise, and other factors can affect your bowel habits. Healthy Lifestyle E- Newsletter Schedule for 2013 http://digestive.niddk.nih.gov/ddiseases/pubs/constipation_ez/ . National Hand Washing Awareness Week The CDC and Prevention say hand washing is the single most effective way to prevent the transmission of disease. To learn more go to www.cdc.gov. We are interested in your thoughts about our Healthy Lifestyle Campaign. Please contact Viola McNeace, Aging and Adult Services, via e-mail [email protected] or phone 303-866-2836. Check out our website www.coloradoaging.com.
    [Show full text]
  • Why Whole Grains-Ppt Copy
    Why Whole Grains? All grains are seeds from the family of grasses and begin as whole grains. Healthy whole grains provide long lasting energy, fiber, protein, vitamins, minerals, and phytochemicals. In every culture, you can trace indigenous grains to the sustenance and survival of people over the generations such as quinoa in Peru, millet in Africa, rice in China, and maize in the Americas. They were cultivated, harvested, and stored to be used daily along with other seasonal plants such as herbs, fruits, vegetables, nuts and seeds. Animal proteins were used sparingly. Often a particular grain was used in some combination with a legume. Composition of a whole grain: The whole grain consists of the bran, germ, and the endosperm. The bran is the outer shell that protects the seed; it contains fiber, B vitamins and trace minerals. The germ provides the nourishment for the seed; it contains antioxidants, vitamin E, and B vitamins. The endosperm provides energy; it is a source of carbohydrate and protein. There is a synergistic effect of eating all of the parts of the grain at the same time: the whole is greater than the sum of the parts. The process of milling removes the fibrous bran and the nutrient dense germ leaving the starch-filled endosperm that is then ground into flour to make “refined grain” products. Whole Grains versus Refined Grains: All edible grains and grain products are processed. If they were not processed, the nutrient components of the grains would be poorly digested and absorbed. The level of processing determines how the whole grains affect health.
    [Show full text]
  • USDA National Nutrient Database-Polyunsaturated
    Abridged List Ordered by Nutrient Content in Household Measure Source: USDA National Nutrient Database for Standard Reference Legacy (2018) Nutrients: Fatty acids, total polyunsaturated (g) Fatty acids, total Description Measure polyunsaturated(g)Per Measure Nuts, butternuts, dried 1.0 cups 51.289 Seeds, sunflower seed kernels, toasted, without salt 1.0 cups 50.259 Seeds, sunflower seed kernels, oil roasted, without salt 1.0 cups 46.297 Peanuts, valencia, oil-roasted, without salt 1.0 cups 25.592 Seeds, pumpkin and squash seed kernels, roasted, with salt added 1.0 cups 23.43 1.0 cups whole Nuts, almonds, dry roasted, without salt added kernels 17.878 Snacks, trail mix, regular, with chocolate chips, unsalted nuts and seeds 1.0 cups 16.483 Peanuts, all types, dry-roasted, without salt 1.0 cups 14.269 Chicken, skin (drumsticks and thighs), raw 4.0 oz 10.233 Oil, safflower, salad or cooking, linoleic, (over 70%) 1.0 tbsp 10.149 Cereals ready-to-eat, granola, homemade 1.0 cups 9.527 Nuts, hazelnuts or filberts 1.0 cups, 9.108 Soybeans, green, raw 1.0 cups 8.192 1.0 pie crust Pie crust, deep dish, frozen, unbaked, made with enriched flour (average 7.942 1.0 pie crust Pie crust, deep dish, frozen, baked, made with enriched flour (average 7.914 Salad dressing, mayonnaise, soybean and safflower oil, with salt 1.0 tablespoon 7.59 Fast foods, biscuit, with egg and bacon 1.0 biscuit 7.47 Fast foods, croissant, with egg, cheese, and sausage 1.0 sandwich 7.203 Desserts, mousse, chocolate, prepared-from-recipe 1.0 recipe 7.102 POPEYES, Coleslaw 1.0
    [Show full text]
  • The Cereal Breakfast Foods by JOI-IN PHILLIPS STREET
    Connecticut Agricultural Experiment Station NEW HAVEN, CONN. BULLETIN 197 NOVEPIIBER, 1917 ECONOMY IN FEEDING THE FAMILY I I The Cereal Breakfast Foods By JOI-IN PHILLIPS STREET CONTENTS Psge Types of Cereal Breakfast Foods .............................................19-22 Composition ............................................................... 22 Comparative Foodvalue ....................................................22-24 Digestibility. ...............................................................24-25 Cooking ................................................................... 26 Cost ....................................................................... 27 isastoPurchase ...................................................29-31 The Buueans or this Station are mailed free to citizens of Connecti- cut who apply for them, and to others as far as the editions permit. CONNECTICUT AGRICULTURAL EXPERIMENT STATION. OFFICERS AND STAFF. BOARD OF CONTROL. His Excellency, Marcus H. Holcomb, ex-omio, President. James H. Webb, Viu President. ............................. Hamden George A. Hopson, Secretary.. ........:..................Wallingford E. H. Jenkins, Director and Treasurer. .................. .New Haven JosephW.Alsop .............................................Avon Wilson H. Lee, ............................................Orange Frank H. Stadtmueller.. ..................................Elmwood Administration. E. H. JENKINS, PH.D.. Director and Treasurer. MISS V. E. COLE. Librarian and Stenographer. MISS L. M. BRAUTLECHT.Bookkeeper
    [Show full text]
  • ALLERGY ELIMINATION DIET Aaron Henkel, ND (Modified from Dr
    ALLERGY ELIMINATION DIET Aaron Henkel, ND (modified from Dr. Allen Gaby’s Allergy Elimination Diet “A”.) Purpose: To identify hidden food allergens that may be causing some or all of your symptoms. During the elimination period, all common allergens are completely eliminated from the diet for four weeks. After your symptoms improve, foods are added back, one at a time, to determine which foods provoke symptoms. FOODS YOU MAY EAT CEREALS-- HOT: Gluten free oat meal, oat bran, Rice and Shine. DRY: Puffed rice, puffed millet, Oatio's (wheat-free), Crispy Brown Rice Cereal. Diluted apple juice with apple slices and nuts go well on cereal. May use rice milk that has no corn oil added. Please read the ingredients carefully. Also may use almond, coconut or hemp milk. Most of these foods are available in health food stores. GRAINS AND FLOUR PRODUCTS: 100% rice cakes, rice crackers, Oriental noodles, such as 100% buckwheat Soba noodles; rice, potato, buckwheat, and bean flours; rice, oat, millet or quinoa bread (as long as they do not contain dairy, eggs, sugar, or wheat); cooked whole grains including oats, millet, buckwheat groats (kasha), rice macaroni, brown rice (Tinkyada is a favorite brand), amaranth, quinoa. Most of these grains are available at health food stores. LEGUMES (BEANS): Includes lentils, peas, chickpeas, navy beans, kidney beans, black beans, string beans, and others. Dried beans should be soaked overnight. Pour off the water and rinse before cooking. Canned beans often contain added sugar or other potential allergens. Some cooked beans packaged in glass jars, sold at the health food store, contain no sugar.
    [Show full text]
  • Dining Menu Center @ Lenox Hill (212) 218-0319 Neighborhood House JANUARY 2019 | [email protected]
    Lenox Hill 343 East 70th Street, New York, NY 10021 Neighborhood House Dining Menu center @ lenox hill (212) 218-0319 neighborhood house JANUARY 2019 www.lenoxhill.org | [email protected] WEEK OF DECEMBER 31 - JANUARY 6 monthly nutritional breakfast lunch dinner highlight: Center hours: 9am-4pm Tofu Curry with broccoli & Center hours: 9am-4pm Bulgur MON LUNCH only served 12/31 LUNCH only served lemongrass; brown rice; and A cereal food made from the garden salad cracked parboiled groats of durum wheat, it is a common ingredient in cuisines of Center hours: 9am-4pm Arroz con pollo; collard greens Center hours: 9am-4pm countries of the Middle East TUES and Mediterranean Basin. 1/1 LUNCH only served and tomato; and multigrain bread LUNCH only served Considered a whole grain by the US Department of Agriculture, it is high in B-vitamins and Moroccan chickpea stew manganese. Check it out in Cottage cheese; multigrain bread; Turkey meatloaf; cheesy grits; our pilafs and, when summer WED with swiss chard; barley pilaf; and coconut bulgur hot cereal and steamed broccoli and cauliflower arrives, in our cold salads. 1/2 and kale, greens, apple, cabbage, & Parmesan salad Featured Local Farms Hard-boiled egg; Cream of Spanish-style baked chicken; Mushroom barley soup; grilled THUR Wheat; and whole wheat English bulgur pilaf; and brussels sprouts & mozzarella and tomato sandwich; 1/3 Maine Grains muffin kale sauté and spinach, apple, & red onion salad Skowhegan, ME Rolled oats and wheat berries Low-fat yogurt; coconut Vegetable biryani with Soy
    [Show full text]
  • Quantum Chemical Computational Methods Have Proved to Be An
    32830 Baba et al./ Elixir Food Science 83 (2015) 32830-32833 Available online at www.elixirpublishers.com (Elixir International Journal) Food Science Elixir Food Science 83 (2015) 32830-32833 Proximate composition and antioxidant analysis of some good mode foods and their sensory analysis Waqas N Baba1,*, Imtiyaz Rather2, Masood ur Rehman3, Mudasir Ahmad1, Nuzhat Rasool1 and F.A. Masoodi1 1Department of Food Science and Technology, University of Kashmir, Srinagar, India. 2Islamic university of science and technology, Awantipora, India. 3Department of Chemistry, National Institute of Technology, Srinagar, India. ARTICLE INFO ABSTRACT Article history: Three different good mood food cereals or breakfast cereals viz; Cornflakes, Dalia and Oats Received: 9 January 2015; were analyzed for different physic-chemical properties. The ash and protein content of three Received in revised form: different breakfast cereals does not vary significantly with each other while moisture content 25 May 2015; showed significant difference. The protein content of Dalia and Oats does not vary with each Accepted: 30 May 2015; other, however both varied significantly with Cornflakes. The crude fiber of Cornflakes and Oats differs significantly with each other Based on organoleptic evaluation by semi-trained Keywords panelists; the appearance of all the three breakfast cereals does not vary significantly with Cornflakes, each other. Overall acceptability of all the three breakfast cereals does not vary with each Dalia, other. Oats, © 2015 Elixir All rights reserved. Proximate composition, Sensory Analysis. Introduction think that by skipping breakfast they will lose weight, however Breakfast not only leads to improved mood but better this was proven false. Porridge was a traditional food in much of memory, more energy throughout the day, and feeling of Northern Europe and Russia back to antiquity.
    [Show full text]
  • Comic Strip Character Changes Diet for Radio Show
    Comic Strip Character Changes Diet For Radio Show “Wheatena is his diet he asks you to try it with Popeye the sailor man.” --- Kelvin Beech Lincoln, Me. (DG)— Radio was a magical media for the children who heard it during its golden age. Just like the adults had their favorite programs, the small fry also had theirs. For the most part, these programs featured the children’s favorite comic strip characters. Not only could they read about them in the Sunday newspaper, the children could hear them live and in person over the airwaves. One of the comic strip characters is the subject of this article. On Tuesday, September 3, 1935, the stations of NBC’s Red Network debuted the first episode of POPEYE THE SAILOR. It was a serial program heard 3 times a week (believed to be Tuesday, Thursday, and Saturday) at 7:15 PM. It was the story of Popeye, who was all Navy from head to toe--- complete with the grizzled accent of an “Old Salt.” His girlfriend (for the most part) was Olive Oyl, who adored Popeye, but also had something of a fickle nature. Popeye’s friend was J. Wellington Wimpy, or “Wimpy” as he was referred to by his friends. His love was hamburgers--- and LOTS of them (too bad McDonald’s didn’t sponsor this program). Matey was a young boy who was adopted by Popeye. Swee’ Pea was a baby left on Olive’s doorstep. Last but certainly not least was Bluto, a big, rough, mean sailor who loved to stir up trouble--- and to beat the starch out of Popeye.
    [Show full text]