We Make HEALTHY Eating FUN and EASY
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
2012 ICN Food List
2012 ICN Food List For Interstitial Cystitis, Bladder Pain Syndrome, Overactive Bladder Interstitial Cystitis Network - http://www.ic-network.com 2012 Interstitial Cystitis Network Food List - Page 2 Understanding the IC Diet Table 1 - Most Bothersome Foods* If you are newly diagnosed and your bladder symptoms are raging, you Coffee (caffeinated) Orange juice may be in so much discomfort that you simply can’t tell if foods irritate Coffee (decaffeinated) Pineapple juice Tomato your bladder. Diet modification is a critical first step in gaining control Tea (caffeinated) Tomato products over your symptoms. Ask yourself “would you pour coffee on an open Cola carbonated beverage Hot peppers wound on your hand?” The answer, of course, is “no.” Then how can Non-cola carbonated beverage Spicy foods you justify pouring acid on a wound in your bladder? Diet carbonated beverage Chili Caffeine-free carbonated Horseradish beverage Vinegar It’s time to take charge of your diet to protect and soothe your bladder. Beer Monosodium glutamate For the next three to six months, you should eliminate the most common Red Wine (MSG) bladder irritating foods and you’ll also need to do quite a bit of White Wine NutraSweet experimentation as you create your own, personalized food list. We’ve Champagne Sweet ʼN Low included two lists to help you on your journey. Grapefruit Equal (sweetener) Lemon Saccharin In the tables on this page, you’ll see what research studies have Orange Mexican food identified as the “more bothersome” and “less bothersome” foods for IC Pineapple Thai food patients. The more bothersome foods (Table 1) come as no surprise and Cranberry juice Indian food are the “no brainers” that you’ll want to remove immediately from your Grapefruit juice diet. -
Carbohydrate Gluten Free List
Central York School District Food Services Carbohydrate Values For Diabetics AND GLUTEN FREE PRODUCTS PLEASE NOTE CHANGES IN PORTION SIZES DUE TO CHANGES IN SCHOOL MEAL REQUIREMENTS 12/16/14 ITEMS THAT ARE OFFERED AT BREAKFAST WILL BE NOTED IN BLUE FOOD ITEM BRAND PORTION SIZE GRADE GRAMS OF GLUTEN 1 LEVEL CARBOHYDRATE FREE Breads Biscuit Rich 1 biscuit k-12 24gm Bread ,whole grain Dinner roll #7258 Stroehmann 1 ea K-12 16 gm Bread English muffin, white #9624 Stroehmann 1 ea K-12 28 gm Bread whole grain 100% # 5192 Stroehmann 1 slice K-12 13 gm Bread, whole grain 6" steak roll # 2649 Stroehmann 1 ea 4-12 39 gm Bread, whole grain Hamburger roll # 5193 Stroehmann 1 ea K-12 24 gm Bread, whole grain Hot dog roll # 5194 Stroehmann 1 ea K-12 22 gm Bread, whole grain Kaiser roll # 3242 Stroehmann 1 ea 4-12 30 gm Bread, whole grain white # 3239 Stroehmann 1 slice K-12 14 gm Calzone wg dough richs 2 oz k-12 26 gm Cheesy Bread Stick - Whole Grain Bosco 1 stick k-12 28 gm Croissant Hadley Farms 1 each 2.2 oz k-12 28.3 gm Crouton, School Recipe #SS Bread 1 School Recipe 1/4 Cup k-12 9.23 English Muffins Bake Crafters 1 each k-12 24 gm Filling Balls - Hoilday meal School Recipe 3/8 Cup k-6 40.18 gm Filling Balls - Hoilday meal School Recipe 1/2 Cup 7-12 53.6 gm French Toast sticks Grabitzer 4 sticks 4-12 38 gm French Toast sticks Grabitzer 2 sticks 4-12 19 gm Mini Loaf Whole Wheat- Apple Cinnamon Super Bakery 2 oz 4-12 30 gm Mini Loaf Whole Wheat- Blueberry Super Bakery 2 oz 4-12 29 gm Rip Stick -Breadstick Rich 2 Breadsticks k-12 29gm Soft Pretzel -
Eating Hints: Before, During and After Cancer Treatment
Support for People with Cancer Eating Hints: Before, during, and after Cancer Treatment U.S. Department of Health & Human Services | National Institutes of Health The Use of Product or Brand Names Product or brand names that appear in this booklet are for example only. The U.S. Government does not endorse any specific product or brand. If products or brands are not mentioned, it does not mean or imply that they are not satisfactory. 1-800-4-CANCER (1-800-422-6237) About this Book Eating Hints is written for you—someone who is about to get, or is now getting, cancer treatment. Your family, friends, and others close to you may also want to read this book. You can use this book before, during, and after cancer treatment. It has hints about common types of eating problems, along with ways to manage them. This book covers: Î What you should know about cancer treatment, eating well, and eating problems Î How feelings can affect appetite Î Hints to manage eating problems Î How to eat well after cancer treatment ends Î Foods and drinks to help with certain eating problems Î Ways to learn more Talk with your doctor, nurse, or dietitian about any eating problems that might affect you during cancer treatment. He or she may suggest that you read certain sections or follow some of the tips. Rather than read this book from beginning to end, look at just those sections you need now. Later, you can always read more. www.cancer.gov i Table of Contents What You Should Know about Cancer Treatment, Eating Well, and Eating Problems .......................................................................................................................1 Feelings Can Affect Your Appetite ..............................................................................................7 List of Eating Problems ....................................................................................................................9 Appetite Loss .......................................................................................................................................... -
GCSE Food Options Recipe Booklet
Name: Form: Class: GCSE Food Options Recipe Booklet Please keep this booklet in a safe place. Bring it to every lesson. When cooking, keep it in a protective plastic wallet. Always check with the teacher or another member of the class which recipe you are cooking if you are absent for a lesson. Always bring a suitable container with you to take your product home. Check with the teacher if there are ingredients which you are not keen on, rather than just leave them out or not cook at all. Keep this recipe book in a safe place so you can refer to it throughout your GCSE course. You may not use all of these recipes during the course; some are present simply for reference. There is also space for you to record some of your own recipes at the back. This document is also available as a PDF from Mr Isaacs and is also in the I drive. S Isaacs Notes S Isaacs Contents Contents ...................................................................................................................................... 3 Stocks ......................................................................................................................................... 5 Fish Stock ............................................................................................................................... 5 Vegetable stock ...................................................................................................................... 5 Chicken Stock ....................................................................................................................... -
A Family Recipe Book for Kidney Patients
Third Edition Kidney Cooking A Family Recipe Book for Kidney Patients Recipes compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division, Atlanta, Georgia Kidney Cooking | Georgia Council on Renal Nutrition Table of Contents 3 Preface & Dedication 4 Acknowledgements 5 Main Dishes 45 Sides Dishes 70 Sauces 74 Desserts 103 Beverages 109 Children’s Recipes 117 Recipes & Menus for Special Occasions 129 Cooking Guidelines & Preparation Methods 138 Quick Guide to Food Labeling 139 Double-Cooking Method for Root Vegetables 140 References 141 Index of Recipes The recipes within this publication were compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division. For questions, comments or more information please contact the National Kidney Foundation, Georgia Division at 2951 Flowers Road South, Atlanta, GA 30341 or call (770) 452-1539. Visit us online at www.kidneyga.org. © Copyright 2013 by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved. This material may not be published, broadcast, rewritten or redistributed in whole or part without the expressed written permission from the National Kidney Foundation. Connect with us on: www.kidneyga.org #nkf — 2 — Kidney Cooking | Georgia Council on Renal Nutrition Preface & Dedication Preface The first edition of this recipe book was initiated to incorporate foods most commonly used by dialysis patients and their families in the state of Georgia. This third edition will be of benefit to all persons with reduced kidney function and special dietary needs. Its purpose is to minimize problems that can occur in family meal preparation and selection, as well as provide, wholesome, attractive and palatable meals. -
Level 4 Pureed Diet
Advice on safer swallowing Level 4 Pureed diet Name: Date: Follow us on Twitter @NHSaaa Find us on Facebook at www.facebook.com/nhsaaa Visit our website: www.nhsaaa.net All our publications are available in other formats As you are currently having difficulty swallowing, your speech and language therapist recommends that you change the consistency of your food. The consistency we recommend for you is: Level 4 Pureed diet You should follow these recommendations at all times. Depending on the nature of your difficulties, your speech and language therapist may review these recommendations. What is a Level 4 Pureed diet? • Usually eaten with a spoon (a fork is possible). • Cannot be drunk from a cup. • Cannot be sucked through a straw. • Does not require chewing. • Can be piped layered or moulded. • Shows some very slow movement under gravity but cannot be poured. • Falls off spoon in a single spoonful when tilted and continues to hold shape on a plate. • No lumps. • Not sticky. • Liquid must not separate from solid. Please note: In hospital this diet is called Level 4 Pureed. If you are speaking to any staff - for example, a doctor or nurse - please refer to the diet as Level 4 Pureed. 2 Preparing a Level 4 Pureed diet Most foods can be puréed in a blender using a little extra gravy or sauce. Cut the food up into small pieces before blending. The thickness of the food will depend on how much liquid is added. You may have to sieve the blended food to remove any ‘bits’. Check before serving and eating that: • no hard pieces, crust or skin have formed during cooking, heating and standing; and • fluid, gravy, sauce or custard in or on the food has not thinned out or separated off. -
Space Food and Nutrition
Activity 4: Classifying Space Food Objective Food Groups and To classify the space food manifested on the Space Suggested Daily Servings Chart Shuttle or International Space Station food lists into the major food groups found in the Food Pyramid Guide. Food Groups Suggested Daily Servings Grain 6 to 11 servings (Bread, Cereal, Science Standards Rice, and Pasta) • Science as Inquiry: Abilities necessary to do scientif- Fruit 2 to 4 servings ic inquiry Vegetable 3 to 5 servings • Science in Personal and Social Perspectives: Meat 2 to 3 servings Personal health (Meats, Poultry, Fish, Eggs, and Nuts) Dairy 2 to 3 servings Materials Needed (Milk, Yogurt, Baseline Space Shuttle Food and Beverage List and Cheese) (Appendix A) Oil Use sparingly International Space Station Daily Menu Food List (Fats and Sweets) (Appendix B) USDA Food Guide Pyramid (Appendix G) Procedure Using the Baseline Space Shuttle Food and Beverage List or the International Space Station Daily Menu Food List, Background classify the foods into the major groups as shown above. The Food Guide Pyramid has been established to help people maintain a diet that is adequate in nutritional value. Maintaining good health in space is important, and Discussion to help do this, a good diet is imperative. Balanced meals 1. Which foods did you find that can fit into more than of good nutritional food will help ensure that the astro- one food group? nauts will be able to perform their jobs in space. 2. In your opinion, which food group had the better selection of foods? The U.S. Department of Agriculture (USDA) has made 3. -
Apple Pie from Wikipedia, the Free Encyclopedia This Article Is About the Food
Apple pie From Wikipedia, the free encyclopedia This article is about the food. For other uses, see Apple pie (disambiguation). Apple pie Apple pie.jpg Apple pie with lattice upper crust Course dessert Main ingredients cooking apples, sugar Food energy (per 100 g serving) 265 kcal (1110 kJ) Cookbook:Apple pie Apple pie Tarte Tatin, a French variation on apple pie An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apple. It is sometimes served with whipped cream or ice cream on top, or alon gside cheddar cheese. The pastry is generally used top-and-bottom, making it a d ouble-crust pie, the upper crust of which may be a circular shaped crust or a pa stry lattice woven of strips; exceptions are deep-dish apple pie with a top crus t only, and open-face Tarte Tatin. Contents 1 Ingredients 2 The English pudding 2.1 Absence of sugar in early English recipe 2.2 Dutch style 2.3 Swedish style 3 In American culture 4 See also 5 References 6 External links Ingredients Cooking apples[1] (culinary apples), such as the Bramley, Empire, Northern Spy o r Granny Smith, are crisp and acidic. The fruit for the pie can be fresh, canned , or reconstituted from dried apples. This affects the final texture, and the le ngth of cooking time required; whether it has an effect on the flavour of the pi e is a matter of opinion. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. -
Recipes from Camping Skills Training
RECIPES FROM CAMPING SKILLS TRAINING 05/2016 1 of 32 Recipes from Camping Skills Training Table of Contents TRAINING RECIPES . 4 BAKEPACKER® . 4 Corn Bread and Most Muffins . 4 Pineapple Upside Down Cake . 4 Steamed Rice . 5 String Green Beans or Veggies 5 BOX OVEN . 5 Baked Apples . 5 Brownies or Cake Mix in a reusable pan . 5 Brownies or Cake Mix in a foil tin . 6 Garlic French Bread 6 Individual Meat Loaves 6 Pecan Pie 6 Vegetable Medley . 6 CAMPFIRE STICK COOKING . 7 Angel’s Halos . 7 Chicken on a Stick . 7 Doughboys . 7 Fruit Kabobs . 7 Hiker’s Knapsack . 7 Mock Angel Food . 7 Sausages . 7 Spam and Cheese Dogs . 7 Woodsman’s Brownies . 8 Yummy Cheese . 8 CAMPFIRE PIE IRON COOKING . 8 Fruit Pie . 8 Toasted Cheese Sandwiches . 8 CHARCOAL COOKING (Foil Packs) . 8 Chicken and Rice with Cream of Mushroom Soup . 8 Chicken and Vegetables . 9 Foil Packs . 9 Zucchini and Red Onion 9 DUTCH OVEN . 10 Camp Chili . 10 Chicken and Rice . 10 Cherry/Apple Delight . 10 Chicken Stew . 10 Dump Cake /Cobbler . 11 Garlic Monkey Bread 11 Gingerbread and Applesauce . 11 Lasagna . 12 Mountain Man Breakfast . 12 Pineapple Upside Down Cake . 12 Vegetarian Chili . 12 05/2016 2 of 32 NO COOK RECIPES . 13 Ambrosia of Fruit Salad . 13 Ants on a Log . 13 Friendship Salad . 13 GORP (Good Old Raisins and Peanuts) or Trail Mix . 13 Mixed Green or Caesar Salad . 14 Master Plan for Salads . 14 Lettuce Salads . 14 Waldorf Salads . 14 Slaw Salads . 14 STOVE TOP . 15 Master Plan for One Pot Meals . -
The Standard Process 21-Day Purification Program Cookbook
1º of Change The Standard Process 21-Day Purification Program Cookbook THIRD EDITION Georgia Nab, DC, MS, CNS Use this cookbook in conjunction with the 21-day Standard Process Purification Program. The views in this book are based on the author’s clinical and personal experience. Visit standardprocess.com/purification for more information. Acknowledgments This book is a product of my love for cooking, healthy food, and nutrition. The help and encouragement of others was vital in making the book possible. I would like to acknowledge and thank: My family, for your constant willingness to be my test subjects My loving husband, John Nab, DC, for your support and some of the beautiful photography in this book I also want to express my deepest gratitude to Charlie DuBois for your leadership and vision. By continuing the legacy of Dr. Royal Lee, you have empowered practitioners to change people’s lives for the better. —Georgia Nab, DC, MS, CNS ©2016 Standard Process Inc. All rights reserved. The unauthorized use of this material in any form is strictly prohibited. Contents Chapter 1: One Degree of Change How one small positive change can affect your whole life . 1 Chapter 2: Purification Overview Standard Process Purification Program. 25 Purification pantry list . 27 Post-purification pantry list . 29 Chapter 3: Purification Recipes Shakes. 34 Breakfast . 42 Appetizers and soups . 43 Fish and seafood main dishes . 56 Beef main dishes . 60 Vegetarian main dishes. 66 Poultry main dishes . 76 Dressings, sauces, seasonings, and other essentials. 80 Purification recipe contest winners . 85 Chapter 4: Eat the Rainbow Eat the rainbow with these purification recipes spotlighting specific ingredients . -
What We Eat in America Food Categories
What We Eat in America Food Categories www.ars.usda.gov/nea/bhnrc/fsrg MILK AND DAIRY GRAINS BEVERAGES, NONALCOHOLIC Milk Cooked Grains 100% Juice Milk, whole Rice Citrus juice Milk, reduced fat Pasta, noodles, cooked grains Apple juice Milk, lowfat Breads, Rolls, Tortillas Other fruit juice Milk, nonfat Yeast breads Vegetable juice Flavored Milk Rolls and buns Diet Beverages Flavored milk, whole Bagels and English muffins Diet soft drinks Flavored milk, reduced fat Tortillas Diet sport and energy drinks Flavored milk, lowfat Quick Breads and Bread Products Other diet drinks Flavored milk, nonfat Biscuits, muffins, quick breads Sweetened Beverages Dairy Drinks and Substitutes Pancakes, waffles, French toast Soft drinks Milk shakes and other dairy drinks Ready-to-Eat Cereals Fruit drinks Milk substitutes Ready-to-eat cereal, high sugar (>21.2g/100g) Sport and energy drinks Cheese Ready-to-eat cereal, low sugar (≤21.2g/100g) Nutritional beverages Cheese Cooked Cereals Smoothies and grain drinks Cottage/ricotta cheese Oatmeal Coffee and Tea Yogurt Grits and other cooked cereals Coffee Yogurt, regular SNACKS AND SWEETS Tea Yogurt, Greek Savory Snacks ALCOHOLIC BEVERAGES PROTEIN FOODS Potato chips Alcoholic Beverages Meats Tortilla, corn, other chips Beer Beef, excludes ground Popcorn Wine Ground beef Pretzels/snack mix Liquor and cocktails Pork Crackers WATER Lamb, goat, game Crackers, excludes saltines Plain Water Liver and organ meats Saltine crackers Tap water Poultry Snack/Meal Bars Bottled water Chicken, whole pieces Cereal bars Flavored