DOCSLIB.ORG

Following a Vegan Diet

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Mix Following a Vegan Diet? and Match The Food Exchange System Still Works for You! Start Here STARTING MENU If you’re abstaining from animal products for health, religious, or ethical CHOOSE A Snack CALORIE LEVEL reasons, that doesn’t have to mean an absence of avor and convenience. These icons represent the STARCH You can still use the Food Exchange System to support your healthy-eating plan. total number of exchanges you can have for snacks all day. So if you choose the Simply nd your calorie level on the table below and you can see how many exchanges to eat from 1,500-calorie level, you could 1 toasted 100% each list. Remember to always check with your healthcare professional rst before starting a new meal have 1 fruit and 1 milk sub- 3 c. popcorn, corn tortilla, 6” plan. stitute for a morning snack no fat added across 1 oz. tortilla chips and 1 fruit and 1 starch for Exchange 1,200 1,500 1,800 2,000 2,200 an afternoon snack. List calories calories calories calories calories Using the TOPS Food 1,200 2,000 FRUIT Choose: Choose: Milk 2 2 2 2 2 Exchange Cards? Simply Substitutes recount your cards according Nonstarchy 1 apple, 1 large medjool 2 4 4 4 6 vegetables to this chart. 17 small grapes small (4 oz.) date Fruits 3 4 5 5 5 MILK SUBSTITUTE Starch 4 5 6 7 9 1,500 2,200 Choose: Choose: Plant-based 3 4 4 5 5 1 c. plain, fat-free protein rice milk 1 c. light soy milk 6 oz. soy yogurt Fats 4 5 6 6 6 VEGETABLE This table was developed by registered dietitian and nutrition expert for TOPS Katie Ferraro. Our Mix and Match menus feature affordable, easy-to-nd and delicious foods, many of which can already be found in your pantry. Choose which foods you like best and start planning your healthy meals 1 c. raw today! 1,800 vegetables 1 c. mini sweet 1 c. sugar snap Choose: (no corn or peas) peppers peas Find delicious vegan recipes in the Members Area of www.tops.org! FAT Here are some of the tasty vegan options you’ll nd along with the recipe category where you’ll nd them. Asian-Style Chopped Salad (Sides and Salads) 1 T. vegan salad dressing, regular Bulgur Wheat Salad With Fennel (Sides and Salads) (great for dipping raw 1½ t. peanut or veggies) Butternut Squash Steaks With Herb Sauce and Quinoa (Vegetarian) 2 T. avocado almond butter Flavorful Portobello Mushrooms (Vegetarian) To stay on track, limit yourself to three free FREE No-Bake Cashew Coconut Bites (Desserts) exchanges per day. Roasted Cauliower and Chickpea Curry ( ) Vegetarian Free exchanges listed with a * Stuffed Swiss Chard Rolls (Vegetarian) No-Bake Cashew can be enjoyed in moderation ½ c. nonstarchy 2 t. nutritional Coconut Bites over and above that limit. vegetables, raw ¼ c. salsa yeast CHRISTI BRINGE, TOPS STAFF CHRISTI BRINGE, TOPS STAFF ISTOCK/THINKSTOCK (FOOD ICONS) Vegan recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to make sure the brand you are using does not contain these items in any form. M-020VM (Rev 3/16) © 2016 TOPS CLUB INC. M-020VM (Rev 3/16) © 2016 TOPS CLUB INC. Put it all together. A sample vegan breakfast can include: Mix ½ c. tofu and sprinkled with turmeric a vegetable bouillon cube Match ½ c. cooked bell peppers 2 t. olive oil Start Here STARTING MENU 1 c. oven-baked potatoes Breakfast ½ large grapefruit CHOOSE A unsweetened black coffee CALORIE LEVEL STARCH These icons represent the total number of exchanges you can have for breakfast. If you choose the 1,500-calorie level, you can have 1 starch 1 c. oven-baked 1 100% corn ½ c. oatmeal, ½ c. sweet ⅓ c. brown or ⅓ c. quinoa, 1½ c. puffed exchange, 1 fruit exchange, potatoes tortilla, 6" across cooked potato, plain white rice, cooked cooked ½ c. bran cereal cereal 1 milk substitute exchange, 1 vegetable exchange, 1 plant- FRUIT based protein exchange and 1 fat exchange. 1,200 2,000 Choose: Choose: ½ grapefruit, 1 c. cantaloupe 1¼ c. 1 apple, ½ medium banana ½ c. sliced kiwi ½ c. orange juice large ¾ c. blueberries cubes strawberries small (4 oz.) MILK SUBSTITUTE Animal foods are the only significant sources of vitamin Did B12. Vegans should consider taking a vitamin B12 6 oz. low-fat soy 1 c. plain, fat-free supplement to avoid deficiency. yogurt 1 c. light soy milk rice milk 1,500 2,200 You know? Choose: Choose: VEGETABLE Vegan To add flavor to a vegetable and tofu scramble, try reconstituting ½ a vegetable bouillon cube in ¼ c. of water. Add 1 T. to your scramble, or ½ c. leeks and more or less depending on your taste. ½ c. bell peppers, ½ c. spinach and asparagus, cooked onions, cooked cooked tip PLANT-BASED PROTEIN ½ c. garbanzo ½ c. black beans 1,800 2 T. soy cheese 2 “bacon” strips, 1 “sausage” patty, (count as 1 protein + beans (count as 1 (count as 1 protein + Choose: ½ c. tofu 1 T. almond butter soy-based 1 T. peanut butter soy-based 1 fat) protein + 1 starch) 1 starch) FAT 1 c. almond milk, 1½ t. peanut or 1½ T. flaxseed, 2 T. shredded unsweetened almond butter 2 T. avocado 4 walnut halves ground coconut 1 t. olive oil 1 t. coconut oil To stay on track, limit yourself to three free exchanges per day. FREE Free exchanges listed with a ¼ c. nonstarchy Vegetable * can be enjoyed in modera- vegetables, Herbs and 2 t. vegan cream Bouillon or broth, tion over and above that limit. Coffee, black* Tea, plain* ¼ c. salsa cooked Fresh garlic spices* cheese low-sodium CHRISTI BRINGE, TOPS STAFF ISTOCK/THINKSTOCK (FOOD ICONS) CHRISTI BRINGE, TOPS STAFF ISTOCK/THINKSTOCK (FOOD ICONS) When you see the drumstick symbol, think protein. The drumstick symbol represents all meat and plant-based protein Vegan recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to since its shape is universally recognized and having one symbol is less confusing. make sure the brand you are using does not contain these items in any form. M-020VM (Rev 3/16) © 2016 TOPS CLUB INC. M-020VM (Rev 3/16) © 2016 TOPS CLUB INC. Put it all together. A sample vegan lunch can include: Mix 1 100% corn tortilla, 6" across and ½ c. black beans 2 T. soy cheese Match 2 T. avocado ¼ c. salsa Start Here STARTING MENU 3 small slices of jalapeno CHOOSE A 1 c. raw purple cabbage Lunch 1 T. salad dressing, regular CALORIE LEVEL 1 c. raw jicama slices These icons represent the total sprinkled with chili powder and lime number of exchanges you can STARCH have for lunch. If you choose the 1,500-calorie level, you can have 1 starch exchange, 1 fruit exchange, 1 vegetable ½ c. garbanzo 1 100% corn tortilla, ⅓ c. quinoa, 1 c. butternut ⅓ c. brown or 1 c. oven-baked (count as 1 exchange, 1 plant-based beans squash starch + 1 protein) protein exchange and 2 fat 6" across cooked ½ vegan bun white rice, cooked ½ c. corn potatoes exchanges. 1,200 2,000 Choose: Choose: FRUIT 1¼ c. 1 c. cantaloupe 1 apple, 1 medjool date, strawberries, 1¼ c. watermelon ½ c. pomegranate cubes 17 small grapes small (4 oz.) large whole ¾ c. blueberries cubes seeds VEGETABLE 1,500 2,200 Choose: Choose: ½ c. spiral 1 c. raw ½ c. asparagus, 1 c. sugar snap 1 c. mini sweet 1 c. raw jicama zucchini vegetables ½ c. broccoli, 1 c. purple cooked peas peppers slices “noodles,” cooked (no corn or peas) cooked cabbage, shredded PLANT-BASED PROTEIN ½ c. edamame, ⅓ c. hummus 2½ oz. veggie shelled ½ c. black beans 2 T. soy cheese (count as 1 burger (count 1,800 (count as ½ carbohy- (count as 1 protein + (count as 1 protein + carbohydrate + 1 as 1 protein + ½ Choose: drate + 1 protein) 1 T. almond butter ¼ c. tempeh ½ c. tofu 1 starch) 1 fat) protein) carbohydrate) FAT 1 T. vegan salad 1½ t. peanut or dressing, regular 4 pecan halves 1 t. olive oil 8 black olives 1 t. vegan butter 2 T. avocado almond butter 1 t. coconut oil To stay on track, limit yourself to three free FREE exchanges per day. Free exchanges listed with a Vegetable ¼ c. nonstarchy can be enjoyed in modera- * Herbs and bouillon or broth, vegetables, 3 small slices of Sparkling water tion over and above that limit. spices low-sodium ¼ c. salsa Coffee, black* Tea, plain* jalapeno with lemon* * CHRISTI BRINGE, TOPS STAFF ISTOCK/THINKSTOCK (FOOD ICONS) CHRISTI BRINGE, TOPS STAFF ISTOCK/THINKSTOCK (FOOD ICONS) cooked When you see the drumstick symbol, think protein. The drumstick symbol represents all meat and plant-based protein Vegan recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to since its shape is universally recognized and having one symbol is less confusing. make sure the brand you are using does not contain these items in any form. M-020VM (Rev 3/16) © 2016 TOPS CLUB INC. M-020VM (Rev 3/16) © 2016 TOPS CLUB INC. Put it all together. A sample vegan dinner can include: Mix 1 c. acorn squash, baked and 1 1½ oz. “sausage” patty, soy-based, crumbled ⅓ c. brown rice Match ½ c. cooked cauliflower “rice” STARTING MENU 1 t. olive oil Start Here chopped parsley Dinner 1 small apple CHOOSE A 1 c. mixed salad greens CALORIE LEVEL squeeze of lemon juice 6 almonds These icons represent STARCH the total number of exchanges you can have for dinner.
Recommended publications
  • Diet Therapy and Phenylketonuria 395

    Diet Therapy and Phenylketonuria 395

    61370_CH25_369_376.qxd 4/14/09 10:45 AM Page 376 376 PART IV DIET THERAPY AND CHILDHOOD DISEASES Mistkovitz, P., & Betancourt, M. (2005). The Doctor’s Seraphin, P. (2002). Mortality in patients with celiac dis- Guide to Gastrointestinal Health Preventing and ease. Nutrition Reviews, 60: 116–118. Treating Acid Reflux, Ulcers, Irritable Bowel Syndrome, Shils, M. E., & Shike, M. (Eds.). (2006). Modern Nutrition Diverticulitis, Celiac Disease, Colon Cancer, Pancrea- in Health and Disease (10th ed.). Philadelphia: titis, Cirrhosis, Hernias and More. Hoboken, NJ: Wiley. Lippincott, Williams and Wilkins. Nevin-Folino, N. L. (Ed.). (2003). Pediatric Manual of Clin- Stepniak, D. (2006). Enzymatic gluten detoxification: ical Dietetics. Chicago: American Dietetic Association. The proof of the pudding is in the eating. Trends in Niewinski, M. M. (2008). Advances in celiac disease and Biotechnology, 24: 433–434. gluten-free diet. Journal of American Dietetic Storsrud, S. (2003). Beneficial effects of oats in the Association, 108: 661–672. gluten-free diet of adults with special reference to nu- Paasche, C. L., Gorrill, L., & Stroon, B. (2004). Children trient status, symptoms and subjective experiences. with Special Needs in Early Childhood Settings: British Journal of Nutrition, 90: 101–107. Identification, Intervention, Inclusion. Clifton Park: Sverker, A. (2005). ‘Controlled by food’: Lived experiences NY: Thomson/Delmar. of celiac disease. Journal of Human Nutrition and Patrias, K., Willard, C. C., & Hamilton, F. A. (2004). Celiac Dietetics, 18: 171–180. Disease January 1986 to March 2004, 2382 citations. Sverker, A. (2007). Sharing life with a gluten-intolerant Bethesda, MD: United States National Library of person: The perspective of close relatives.
  • Nutrition Tips Low Phosphorus Dairy Options

    Nutrition Tips Low Phosphorus Dairy Options

    Nutrition Tips Low phosphorus dairy options High-Phosphorus Dairy Phosphorus is especially high in milk and foods made from milk, but there are many lower phos- Cocoa (1 cup) (instant mix) phorus foods that make nice alternatives. It can 270 be tricky to know if you are making a good Cheese: Cheddar, Swiss, 1 oz 130-300 choice, since phosphorus doesn’t have to be on Cottage cheese (1 cup) the nutrition label. 340 Reading Labels Milk, 2%, chocolate, whole (1 cup) 250 Keep checking labels, even if you find a favorite Yogurt, fruit flavored (1 cup) brand, ingredients in a product can change. 270 Look for Look for the letters phos in ingredients like tricalcium phosphate, phosphoric, Low-Phosphorus Choices monocalcium phosphate or tripolyphosphate. Cream cheese (1 ounce) 30 When Non Dairy isn’t low phosphorus Some non dairy milks have calcium and phospho- Mozzarella, Feta, Goat, Blue , Brie, 1 oz 100 rus added to them. Look for words on the label Parmesan cheese, (2 tablespoons) 70 like “enriched” or “now with extra calcium”. If the Sherbet, sorbet, ices (1/2 cup) percent daily phosphorus on the label is more than 300%, then it has as much phosphorus as 40 regular milk and is not a great deal for your phos- Sour cream (2 tablespoons) phorus budget. 20 Where’s the cheese? Mocha Mix (1 cup) Soy cheese and almond cheese are not much 140 lower in phosphorus than regular cheese, and Rice, soy, almond milk (1 cup) 100 they often have lots of added salt. It’s best to Check the dairy substitutes you will try: 2 cup milk substitute = 1 phosphorus serving Use non-dairy creamer like Mocha Mix, or milk substitutes like soymilk, rice milk, or almond milk on cereals and in coffee, creamed soups, puddings and other recipes that call for milk.
  • Food Habits and Nutritional Status of East Indian Hindu

    Food Habits and Nutritional Status of East Indian Hindu

    FOOD HABITS AND NUTRITIONAL STATUS OF EAST INDIAN HINDU CHILDREN IN BRITISH COLUMBIA by CLARA MING LEE£1 B.Sc.(Food Science), McGill University, 1975 A THESIS.: SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in the Division of HUMAN NUTRITION SCHOOL OF HOME ECONOMICS We accept this thesis as confirming to the required standard. THE UNIVERSITY OF BRITISH COLUMBIA September, 1977 fcT) CLARA MING LEE PI, 1978 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the Head of my Department or by his representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of HOME ECONOMICS The University of British Columbia 2075 Wesbrook Place Vancouver, Canada V6T 1WS FEB 8, 1978 i ABSTRACT A cross-sectional study was carried out to assess the nutritional stutus of a sample of East Indian children in the Vancouver area. The study sample consisted of 132 children from 3 months to 1$ years of age, whose parents belonged to the congregation of the Vishwa Hindu Parished Temple in Bur- naby, B.C. In the dietary assessment of nutritional status, a 24-hour diet recall and a food habits questionnaire were em• ployed on the 132 children. The Canadian Dietary Standard (revised 1975) and Nutrition Canada categories were used for an evaluation of their dietary intake.
  • 7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R

    7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R

    APPETIZERS Banh Xeo Sizzling Pancake | 12 Coconut flavored crepe with filet mignon, shrimp, fresh herbs and bean ENTREES sprouts (All entrees are served with a side of jasmine rice) Shrimp or Tofu Spring Roll | 7 GFUR Shaken Beef ~ | 20 Rice paper mixed greens, mint, cilantro and served with peanut sauce Cubed filet mignon sautéed with onions served on a bed of watercress Grilled Pork Spring Roll | 7 *Clay Pot Chicken | 15 GF Rice paper mixed greens, mint, cilantro and served with fish sauce Chicken with caramelized garlic sauce and fried shallots Crispy Imperial Roll Lettuce Wraps | 10 GF *Spicy Basil Chicken 15, Shrimp 16, Seafood Eggroll with shrimp, pork, taro, carrots, woodier mushroom, and glass 18 Sautéed with onions and basil noodle served with vermicelli and lettuce *Stir Fry Lemongrass Beef, Chicken or Tofu | 15 Seafood Pork and Shrimp Eggrolls | 8 17 Sautéed with onions Deep fried with shrimp, pork, taro, carrots, woodier mushrooms, and Grilled Pork with Rice | 13 GF glass noodle Marinated Grilled pork with pickled radish and carrots and a side of Chicken Eggrolls or Tofu Eggrolls | 8 special house sauce Taro, carrots, woodier mushrooms, and glass noodle *Curry Chicken, Tofu, or Shrimp | 15 GF Shrimp Eggrolls | 8 *Goat Curry| 18 With carrots, eggplant, taro, shallots and red Seasoned shrimp wrapped in egg roll paper chili pepper Crispy Battered Shrimp 8 *Clay Pot Salmon | 18 GF Tempura battered shrimp with sweet and sour sauce Sushi grade salmon with caramelized garlic sauce and fried shallots Salt and Pepper Gulf Shrimp |12
  • H. Cooking and Eating out Tips

    H. Cooking and Eating out Tips

    Cooking and Eating Out Tips Purpose This section is intended to provide general information on food preparation and guidelines for selecting foods in various dining situations. Objectives At the end of this section, you will be able to: • Name two low-calorie sweeteners. • State the functions of sugar in food preparation. • Select healthy food choices from a restaurant menu. • Identify guidelines for use of alcohol containing beverages. Outline Low-calorie sweeteners in food preparation ................................... H-2 Food preparation methods to lower fat and calories ........................... H-3 Eating away from home .....................................................H-4 Guidelines for alcohol ....................................................... H-7 *The American Diabetes Association Recognizes this education service as meeting the National Standards for Diabetes Self-Management Education and Support. These materials were adapted from Life with Diabetes: A Series of Teaching Outlines by the Michigan Diabetes Research and Training Center, 5th Edition. American Diabetes Association, 2014. Diabetes Self-Management Education | Section H-1 When planning a menu consider the amount of naturally occurring fat and sugar in a food, and the amount of fat and sugar added during preparation. These are the two main factors for consideration in healthy food selection and preparation. Low-calorie sweeteners in food preparation Functions of sugar Sugars, in addition to sweetening, can have several other functions in a food product. Among these functions are “browning or carmelization” of foods, production of a softer, less graining or coarse texture of foods, and to thicken liquids. Low-calorie sweeteners cannot do these other functions of sugar. When using low-calorie sweeteners, these functions will be lost and the recipe may need to be modified to produce a quality product.
  • Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet

    Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet

    nutrients Article Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet Hanna Górska-Warsewicz * , Krystyna Rejman , Wacław Laskowski and Maksymilian Czeczotko Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; [email protected] (K.R.); [email protected] (W.L.); [email protected] (M.C.) * Correspondence: [email protected]; Tel.: +48-22-5937144 Received: 13 November 2019; Accepted: 27 November 2019; Published: 3 December 2019 Abstract: The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group.
  • KC Refrigerated Product List 10.1.19.Indd

    KC Refrigerated Product List 10.1.19.Indd

    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
  • Health Care Providers' Handbook on Hindu Patients

    Health Care Providers' Handbook on Hindu Patients

    Queensland Health Health care providers’ handbook on Hindu patients © State of Queensland (Queensland Health) 2011. This document is licensed under a Creative Commons Attribution, Non-Commercial, Share Alike 2.5 Australia licence. To view a copy of this licence, visit www.creativecommons.org/licenses/by-nc-sa/2.5/au/deed.en You are free to copy, communicate and adapt the work for non-commercial purposes, as long as you attribute Queensland Health and distribute the resulting work only under the same or similar license. For permissions beyond the scope of this licence contact: Intellectual Property Officer Queensland Health GPO Box 48 Brisbane Queensland 4001 Email: [email protected] Phone +61 7 3234 1479 For further information contact: Queensland Health Multicultural Services Division of the Chief Health Officer Queensland Health PO Box 2368 Fortitude Valley BC Queensland 4006 Email: [email protected] Suggested citation: Queensland Health. Health Care Providers’ Handbook on Hindu Patients. Division of the Chief Health Officer, Queensland Health. Brisbane 2011. Photography: Nadine Shaw of Nadine Shaw Photography Health care providers’ handbook on Hindu patients Table of contents Preface .................................................... 4 Introduction ................................................ 5 Section one: Guidelines for health services . 6 1 Communication issues .................................... 7 2 Interpreter services ....................................... 7 3 Patient rights ...........................................
  • Margarine.-Spreads.Pdf

    Margarine.-Spreads.Pdf

    MARGARINE & SPREADS The global margarine market has developed to include low- fat and low-salt spreads and products with added omega-3 fatty acids, plant sterols and certified oils, with a growing appeal to vegans searching for an alternative to butter OFI The global margarine/spread market is expected to grow with a single digit increase in CAGR between 2018 and 2028, according to a recent report by Persistence Market Research (PMR). Growth will be driven by consumer demand for food products high in nutritional value and low in fat and calorie content, and higher consumption in under-developed countries where margarine offers greater value for money Butter’s rival and multiple usages. Hippolyte Mège-Mouriès in 1869, who product called krona, made by churning a “The global market for margarine/spread responded to a challenge by Emperor blend of dairy cream and vegetable oils, is dominated by North America, which Napoleon III to create a butter substitute was introduced in Europe and, in 1982, a holds a significant market share, followed for the armed forces and lower classes. blend of cream and vegetable oils called by Europe and Asia-Pacific,” PMR says. The recipe was a mix of skimmed milk, Clover was introduced in the UK by the “North America is the largest consumer, water and animal fat. Milk Marketing Board. The vegetable oil especially due to the high consumption In 1871, Mège-Mouriès sold his patent and cream spread ‘I Can’t Believe It’s Not in food processing. Europe is the second to Dutch firm Jurgens. Jurgens realised Butter!’ was introduced into the USA in largest consumer.
  • Tofu Bacon Strips Recipe

    Tofu Bacon Strips Recipe

    Tofu ”Bacon” Strips ¼ cup maple syrup 1. Completely defrost the tofu and drain as much water out of the tofu as possible. ¼ cup low sodium soy sauce* Picture Here 1 Tbsp nutritional yeast 2. Whisk all ingredients, except for the tofu, in a wide shallow dish. 2 tsp onion powder 3. Cut the tofu into 8-12 strips. Dip each strip 1 tsp garlic powder into the mixture and allow to soak up as 1 block extra firm tofu** much of the mixture as possible. (You may have a little mixture left over; it These tofu “bacon” strips are a Vegan Butter or oil (for pan comes out a little differently each time, favorite at the home of Promoting frying) depending on how well the tofu is Plant-Based Eating Program drained.) Manager Tony Quintana. The kids especially love their sweet and *Liquid Aminos can also be used 4. Fry the tofu in a small amount of vegan savory flavor. While these delicious **Place tofu in freezer at least 24 butter or oil over medium-high heat for strips taste nothing like meat- hours before preparing. Freezing the about 3 minutes on each side or until based bacon, they are a delectable tofu gives it a tougher texture and crispy. addition to any breakfast. makes it easier to cook without falling Recipe adapted from: Note: photo above shows Tofu apart. allrecipes.com/recipe/22980/faken-veggie-bacon/ “Bacon” strips in a TLT (tofu, lettuce, tomato, and Veganaise) sandwich. apnm.org/plantbased.
  • Bouillon Cubes

    Bouillon Cubes

    Dec., 1913 THE JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY 989 hydrate and its evaporation to dryness. The ether of the Association of Official Agricultural Chemists,‘ residue, after separation, is poured into a test tube and total creatinin by the Benedict-Myers2 autoclave about j cm. of water containing a small amount of method, and precipitation with alcohol in hydro- ferric chloride are added. The test tube is then shaken chloric acid solution was carried out according to vigorously and the ether and water layers allowed to Rippetoe’s method,3 which is as follows: separate. The presence of salicylic acid is indicated by Rippetoe’s Method.-Transfer IO cc. of an aqueous a violet coloration of the water layer. solution containing z grams of the sample to a zoo CHEMICAL LABORATORY,DEPARTMBNT OF HEALTH cc. glass-stoppered measuring cylinder, add I. z cc. NEW YORKCITY of 12 per cent hydrochloric acid, mix and add absolute alcohol to the zoo cc. mark, shake and let stand several BOUKLON CUBES hours at 20 to 2 jo C, If necessary make to mark, By F. C. COOK‘ filter, and determine total nitrogen in IOO cc. of filtrate. Received September 13, 1913 The acidity figures were obtained by titrating one INTRODUCTION gram of the sample dissolved in roo cc. of water with Bouillon cubes consist of a large amount of common twentieth-normal sodium hydroxide, using phenol- salt mixed with varying amounts of meat and plant phthalein as indicator. The results obtained on the extract, a small per cent of fat, and a little condi- ten samples of cubes analyzed are given in Tables ment.
  • Nutrition and Diet

    Nutrition and Diet

    Nutrition and Diet © 2010 by Intellectual Reserve, Inc. All right reserved United States of America Published by The Church of Jesus Christ of Latter-day Saints Salt Lake City, Utah Nutrition and Diet The Word of Wisdom contains the Lord’s outline of the kinds of food that provide good nutrition. Balanced nutrition (1) includes drinking plenty of clean water and regularly eating foods from each of six food groups: grains, vegetables, fruits, milk products, meat and beans, and oils. These foods contain six kinds of nutrients: proteins (2), carbohydrates (3), fats (4), minerals (5), vitamins (6), and water (8). A person should regularly eat or drink enough of all of these nutrients to grow and remain healthy. For infant nutrition (8), mother’s milk itself provides an ideal balance of nutrients, with the gradual introduction of solid foods after four to six months of age. If a variety from all food groups is eaten regularly, it is not usually necessary to take supplements (9). Even carefully chosen vegetarian (10) diets that include dairy products or eggs can be quite sufficient. But if little or no animal products are eaten, then grains must be eaten with legumes (beans, peas, peanuts, and lentils), nuts, and seeds to provide balanced protein. Food and drink must also be clean and free from disease-causing germs (bacteria, viruses, and parasites) to be healthy. Purified water (10) (potable water) is prepared by removing dirt from the water and treating the water to remove or kill germs. In some areas, the government purifies water that is delivered through secured plumbing; this water is safe to use directly from the faucet for food and drink.