Guidance for Vegetarians
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Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
NI Food Producers Guide Dairy Council
www.nigoodfood.com | Food Producers Guide 1 The People Who Rear, Grow and Make Our Great Local Produce Local Our Great and Make Grow Who Rear, The People 2015 Guide NI Producers Food Food NI Limited Belfast Mills 71-75 Percy Street Belfast, BT13 2HW Tel: +44 (0)28 9024 9449 Email: [email protected] Web: www.nigoodfood.com Food NI @Food_NI www.nigoodfood.com | Food Producers Guide 1 2015 Food NI Producers Guide 2 www.nigoodfood.com | Food Producers Guide Who we are Thanks for picking up this booklet. In case you’re wondering who’s behind it, let us tell you. We are Food NI/Taste of Ulster. We’re all about showcasing the finest food and drink from Northern Ireland. We promote the people who produce it and distribute it to shops and catering outlets. We believe we have world-class ingredients and chefs and we work tirelessly to get that message out near and far. Our producer members represent everyone from the small artisan to the large scale distributors. We have the full support of the Northern Ireland agri-food industry. Our board of directors include all the major stakeholders. The sheer quality of our food and drink has been a secret for far too long. We create showcases for Northern Ireland food at key food events throughout the year. These are where producers can sell what they make and advertise their services. We’re constantly in touch with the media, telling them about what are members are doing. We’re in the papers, on TV and radio and of course, we’re never done updating our website, Facebooking and Tweeting. -
NICU) Communication in the United States, Denmark, and Sweden
Listening to Other Cultures: Rhetoric, Healthcare, and Neonatal Intensive Care Unit (NICU) Communication in the United States, Denmark, and Sweden by Kristin Bivens, MA A Dissertation in Technical Communication and Rhetoric Submitted to the Graduate Faculty of Texas Tech University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Approved Amy Koerber, PhD Chair of Committee Kelli Cargile Cook, PhD Ken Baake, PhD Mark Sheridan Dean of the Graduate School May, 2015 Copyright © 2015 Kristin Bivens Texas Tech University, Kristin Bivens, May 2015 Acknowledgements Writing this dissertation has been an act of endurance, humility, exploration, and wonder. It has been a pleasant journey, which has taken me from Chicago to Texas to Copenhagen to Sweden and back again. I am indebted to the support and understanding, first and foremost, of my beloved husband Gustav who nurtures and listens and cares beyond all. He has read and participated from the beginning of this journey, which led me to Scandinavia at his invitation. To you, my s.p., tack så mycket. My interest with nursing and nursing communication began with my family of origin: my mother and my father. My mother is a retired neonatal nurse; and it is my privilege to pay homage to my mother through my dissertation study—in each word, on each page, in each chapter, I honor and value her work. She introduced me to neonatal nursing and the emotional labor it entails, while taking the time to answer my questions (along with RNs at SJH in Springfield, Illinois) and inspiring me to be inquisitive and imaginative. -
Nutrition Matters for the Early Years
Nutrition matters for the early years Guidance for feeding under fives in the childcare setting 2 Introduction What we eat can play a critical role in determining our health, whatever our age. The eating patterns established in the first few years of life influence our health during childhood and adulthood. Encouraging good nutrition during the early years of life is therefore an investment in the health of our population for years to come. With more parents working, increasing numbers of children are spending long periods of time in childcare outside their own homes. This has implications for their dietary intake, as a large proportion of meals and snacks is now eaten away from home. Childminders and the staff in nurseries and playgroups therefore have a crucial role to play in promoting healthy nutrition among young children. This publication outlines straightforward practical advice and information on a range of nutritional issues relating to children up to the age of five, based on current government guidelines. Information about the importance of encouraging physical activity and ensuring the safe handling and storage of food is also included. Nutrition matters for the early years is a valuable resource for all staff within day nurseries, playgroups and crèches and for childminders providing childcare within the home setting. 3 4 Contents Page Why good nutrition is important 6 A guide to weaning 8 - Foods to avoid giving to babies .................................................................................8 - Weaning before -
Brunch Served All
GF All Day Breakfast 11 Piece 8.50 Brunch Served all day 2 Gluten Free Old Tyme Pork Sausages, 2 Rashers of Pale Back Bacon, 2 Fried Eggs, Tomato & Flat Cap Mushroom, Baked Beans, Fried Gluten Free Potato Bread & Soda Bread (both homemade) Irish Eggs Benedict *No Bread Option 7.00 A twist on the traditional dish using local Irish Soda Bread & served with Poached Egg, Spinach & Hollandaise Sauce Corned Beef Hash Cake 6.95 Choose from Our Corned Beef Mixed with Floury Mash & served with a • Maple Bacon 6.95 Poached Egg, Wilted Spinach & Hollandaise Sauce • Smoked Salmon 7.45 McCartney’s Sausage Rolls 4.50 GF Irish Eggs Benedict 7.95 2 Home Made Pork Sausage Rolls A twist on the traditional dish using Chef’s Homemade Gluten Free Soda Bread served with 2 Rashers Pale Back Bacon, Poached Egg, Posh Eggs & Toast 4.95 Spinach & Hollandaise Sauce Crusty Bread topped with Chef’s Cream Cheese Scrambled Egg With chopped Bacon & Spring Onion Bagels & Croissants (V) (GF Option Available) 4.25 Choose your bread Eggs & Toast Choose your Toast • Bagel Brown Toast / White Toast / Homemade Wheaten Bread • Croissant Then choose your egg Then choose your filling Fried / Scrambled / Poached • Cream Cheese (V) 3.95 • Maple Bacon & Cream Cheese 4.95 Breakfast Smoothie 3.75 • Ham & Cheddar Cheese 4.95 • Smoked Salmon & Cream Cheese 6.95 Oats, Peanut Butter & Banana Blended with Milk McCartney’s Classic Pudding Stack 6.95 Black & White Pudding served in a potato bread stack with Lunch Caramelised Onion, Apple Puree & Crispy Bacon Bowl of Soup 4.50 Served with -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
DARI DAPUR BONDA Menu Ramadan 2018
DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Alcovecafe & BAKER Y BAKERY MENU
BAKERY MENU SPECIAL ORDER LAYER CAKES (cont.) LAYER CAKES (cont.) everything is available for special order. green tea cake white chocolate macadamia please telephone us with advance layers of green tea cake filled with green tea mousse three layers of white cake with white chocolate chips, and vanilla buttercream topped with creamy white frosting and filled with notice, 48-72 hours if possible. some of macadamia nuts. topped and surrounded with more our cakes are available in sizes ranging key lime macadamia nuts from 4” baby cakes to large sheet cakes three layers of key lime cake, frosted with lime pumpkin spice cake that serve 100’s of guests. please buttercream, topped with zest and lime curl with creamy cream cheese icing and sprinkled with finely inquire for details chopped pecans lemon coconut three layers of lemon cake baked with fresh lemon juice peanut butter fudge cake with advance notice, our pricing is as and lemon zest, layered with cream cheese frosting and three layers of dark chocolate cake, filled with milk follows: coconut chocolate frosting, coated in ganache and drizzled with peanut butter 11” cakes $65.00 lemon with blueberries or raspberries white chocolate fudge cake (serves 12-16 people) three layers of lemon cake with generous fruit swirled three layers dark chocolate cake, filled with milk throughout. filled with creamy frosting and topped with chocolate frosting, layered with a rich white chocolate a lemon glaze frosting and drizzled with dark chocolate cheesecakes $55.00 (serves 10-12 people) lemon poppy -
Metro Dining Club Is Offering You and Your Family an Opportunity to Enjoy an Entire Year of 2 for 1 Dining Pleasure at 166 Area Restaurants
ETRO INING LUB MBecome a Member Today D and Save Hundreds C of Dollars!!!!! 803 Bielenberg Dr Woodbury 651-478-7511 www.machetecm.com 2900 rice Street • Little canada • 651-486-7719 www.littlevenetian.squarespace.com 501 6th Street North Hudson, Wis 715-386-8488 See Reverse for Participating Locations Welcomes You and Your Guest Welcomes You To Enjoy To Enjoy One Complimentary Entree $15.00 OFF When a Second Entree of Equal or Any Food Order of $30.00 or More Greater Value is Purchased VALID ANYTIME • ONCE PER MONTH VALID ANYTIME • ONCE PER MONTH Must Purchase a Minimum of 2 Beverages Per Card MUST PURCHASE A MINIMUM OF 2 BEVERAGES PER CARD ST. PAUL/WESTERN WISCONSIN PROGRAM www.metrodiningclub.com | facebook.com/metrodiningclub | twitter.com/metrodiningclub 2nd Street Depot Celts Craft House El Neuvo 7 Mares JT’s Food & Cocktails Paradise Car Wash Suishin Restaurant 7-10 Grille Celts Pub El Parian - Eagan Jordan Meats Deli Park Cafe Taco Fresh Acapulco Cheap Andy’s El Pariente Mexican Grill Karta Thai Park Grove Pub Taco Fresh Cantina Adagio’s Pizza Factory Cherokee Tavern El Taquito Klinkers Korner Park Place Taco John’s American Burger Bar Cherry Berry Enrique’s Mexican Kyoto Sushi Pete’s Pizza The Grateful Table American Legion Bayport Cherry Pit Farmington Tap House La Costa Mexican Peterson Popcorn Tinucci’s (2) Angelo’s Pizza Chevys Fiesta Cancun LaPalma Cafe Pino’s Pizza Titans Sports Saloon Ansari’s Chisago House Lino Lakes Little Venetian Pita Pit Tom Reids Hockey Pub Auntie Anne’s Cold Stone Creamery Fiesta Cancun Longbranch -
Producer Guide 2018 : Edition 1
The People Who Rear, Grow and Make Our Great Local Produce Local Our Great and Make Grow Who Rear, The People 1 2018 : Edition Guide NI Producer Food PRODUCER GUIDE 2018 Food NI Limited Belfast Mills 71-75 Percy Street Belfast, BT13 2HW Tel: +44 (0)28 9024 9449 Email: [email protected] Web: www.nigoodfood.com /Food_NI @Food_NI Taste of Ulster TV £2.00 / €2.50 @Food_NI #tastethegreatness PRODUCER GUIDE 2018 Who we are Thanks for picking up this Guide. In case you’re wondering who’s behind it, let us tell you. We are Food NI/Taste of Ulster. We’re all about showcasing the finest food and drink from Northern Ireland. We promote the people who produce it and distribute it to shops and catering outlets. There are hundreds of them from the small artisan producers to the large-scale distributors. We know that we have world-class ingredients- from the meat, milk and vegetables that come from our lush green fields, to the fish and shellfish from our coasts, lakes and rivers. Our breads come from a fine tradition of home-baking and love of sweet treats. Our orchards are producing award- winning ciders and a globally-recognised craft drinks industry is growing. With one of the most secure food chains in the world, new agri-food companies start up every month to complement our global players. Our producer members represent everyone from the small artisan to the large scale distributors. We have the full support of the Northern Ireland agri-food industry. Our board of directors include all the major stakeholders. -
NUTRITIONAL GUIDE Nutritional Guide
NUTRITIONAL GUIDE Nutritional Guide While we’re committed to providing accurate nutritional information, because our recipes are prepared to order, there may be differences between the actual nutritional content of your order and the nutritional values provided. The values are derived from standardized recipes and serving sizes. We will do our best to accommodate special requests to prepare your meal just the way you like it. Modifications may alter the nutritional values. Calories Fat Calories Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Total Carbs (g) Fiber (g) Sugars (g) Protein (g) ISLAND FAVORITES (HI) Blue Hawaiian 230 0 0 0 0 0 10 35 0 33 0 Lava Flow 400 70 8 7 0 0 30 58 3 52 1 Piña Colada 530 120 13 11 0 0 40 73 2 71 1 Big Island Iced Tea 300 0 0 0 0 0 10 34 0 31 0 Mango Eruption 370 35 4 3.5 0 0 25 53 1 51 1 Paradise in a Pineapple 440 40 4.5 4 0 0 20 64 1 62 1 SPECIALTY DRINKS Tropical Tiki Punch 320 0 0 0 0 0 80 42 1 38 1 Tropical Tiki Punch (PR) 290 0 0 0 0 0 50 46 1 41 1 Georgia Peach 330 0 0 0 0 0 10 52 1 49 1 Georgia Peach (UT) 330 0 0 0 0 0 10 54 1 51 1 Pineapple Moscow Mule 320 0 0 0 0 0 20 47 1 44 0 Pineapple Moscow Mule (UT) 280 0 0 0 0 0 20 47 1 44 0 Red Raspberry 250 0 0 0 0 0 10 36 2 32 0 J.W.'s Pink Lemonade™ 300 0 0 0 0 0 10 50 1 47 0 J.W.'s Pink Lemonade™ (UT) 290 0 0 0 0 0 10 50 1 47 0 J.W.'s Pink Lemonade™ (PR) 280 0 0 0 0 0 10 46 1 42 0 Pineapple Mezcal 270 0 0 0 0 0 210 37 1 33 0 Pineapple Mezcal (PR) 260 0 0 0 0 0 210 37 1 33 0 Blood Orange Aperol Spritz 260 0 0 0 0 0 15 38 1