Statistik Banda Aceh 2016
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Many Online Quizzes at URL Below
BreakingNewsEnglish - Many online quizzes at URL below Onion emergency in True / False a) Onions are a staple in Bangladeshi cuisine. T Bangladesh / F 21st November, 2019 b) The article said Bangladesh is importing onions from Iran. T / F Onions are very c) The price of onions has increased nearly ten- important in fold in Bangladesh. T / F Bangladeshi cuisine. The vegetable is a d) The opposition party in Bangladesh has asked staple in the people to protest. T / F country's cooking. e) Bangladesh's Prime Minister is still cooking her However, many meals using onions. T / F people are finding it difficult to buy f) Some onions are on sale in markets in Dhaka onions. There is a for double the usual price. T / F shortage of them, g) A Dhaka resident said she hadn't bought which means prices onions in over two weeks. T / F have rocketed. Many Bangladeshis simply cannot afford to buy onions. Bangladesh traditionally h) Street-food sellers still have enough onions to imports onions from its neighbour India. Recent make their snacks. T / F heavy monsoon rains in India damaged a lot of India's onion harvest. This has made India ban exports to Bangladesh. The price of one kilogram of Synonym Match onions in Bangladeshi markets has risen from US36 (The words in bold are from the news article.) cents to around $3.25. This is nearly a ten-fold 1. cuisine a. scarcity increase. Bangladesh's opposition party has called for nationwide protests over the record prices. 2. shortage b. nibbles The onion crisis is so serious that even the Prime 3. -
Vientiane FOOD GUIDE
ASIA FOODD GUIDE:: LAO PPDRD Vientiane THE LOCALS MUST KNOW LAO PDR | 1 INTRODUCTION Welcome to Asia! We are as passionate about food as we are with the law. And no one knows local food better than those who walk the ground. In our Rajah & Tann Asia Food Guide series, our lawyers are delighted to share with you their favourite dishes in the heart of the cities where we operate and give you a taste of the delightful food the region has to offer. We bring you to savour the most authentic Asian food including under- the-radar eateries that only locals will frequent. This is our home ground, our advantage. LAO PDR | 3 Lao PDR 1. SAI AUA Laotian cuisine is extremely “This Lao pork flavourful and is influenced by sausage is a delicious geographical proximity and combination of pork, chilli, lemongrass, kaffir history. Laos offers more than leaves and shallots 3,000 traditional rice varieties – prepared with a blend of spices and local herbs." for example, sticky rice is a staple food in lowland Laos. In Laos, it is also common to find the local food flavoured with galangal, lemongrass LEE Hock Chye Managing Partner and Lao fish sauce. Rajah & Tann (Laos) 2. KOI PA KERG A pleasing feature found in Laotian Try it at: “This Mekong fish is cooked and cuisine is the fresh raw vegetables Khua Mae Ban mixed with spice, chillies, onions, and herbs often served on the side Hom 4, Ban Phonsawang, and local Lao herbs. The unique Vientiane recipe is perfected at Soukvimarn with other dishes. -
Restaurants in Luang Prabang 1
Restaurants in Luang Prabang 1. MANDA DE LAO (Lao Family cuisine) MANDA de LAOS features Laotian Family Cuisine specialties from all regions of Laos. Dine under the stars surrounded by a UNESCO classified lily pond, immerse in a tropical ambiance. During sunset time, sip our signature cocktail while watching the magical changing colors in the sky. Signature Cocktails feature Lao ingredients and flavor in a unique way combined with a blend of legacy, modernity and innovation. MANDA de LAOS Unit 1 Ban That Luang, 10 Norrassan Road, Luang Prabang, Lao PDR Tel. +856 (0)71 253 923 / +856 (0)20 5644 4847 open: 12:00 hrs - 22:00 hrs. 2. Blue Lagoon Welcome to Luang Prabang, the former royal city of Laos! Our establishment, the Blue Lagoon Restaurant is situated on the peninsula between the Mekong and the Nam Khan River. In our “Pavillion” and in our “Garden” with a view onto rushy trees and a quiet local ambience surrounded by the beautiful Lao house style, we offer you soups, salads and succulent dishes of meat, fish and Laotian food. Our specialty originates from Switzerland: Rösti with “Zürich- Geschnetzelte”, Cheese fondue and other fusion Menu which created by our Chef Walking up the road, you find yourselves in the night-market with an amazing variety of handicraft and local goods. Off this road leads the entrance into the Park with a temple and the Royal Palace which now is a museum with a display of ancient and modern objects of value. Ban Choumkhong, Luang Prabang, Laos, and Tel: +856 2059 252525, Email: restaurant@blue-lagoon- restaurant.com 3. -
Trauma, Gender, and Traditional Performance In
UNIVERSITY OF CALIFORNIA Los Angeles The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in Women’s Studies by Kimberly Svea Clair 2012 ABSTRACT OF THE DISSERTATION The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 by Kimberly Svea Clair Doctor of Philosophy in Women’s Studies University of California, Los Angeles, 2012 Professor Susan McClary, Chair After nearly thirty years of separatist conflict, Aceh, Indonesia was hit by the 2004 Indian Ocean tsunami, a disaster that killed 230,000 and left 500,000 people homeless. Though numerous analyses have focused upon the immediate economic and political impact of the conflict and the tsunami upon Acehnese society, few studies have investigated the continuation of traumatic experience into the “aftermath” of these events and the efforts that Acehnese communities have made towards trauma recovery. My dissertation examines the significance of Acehnese performance traditions—including dance, music, and theater practices—for Acehnese trauma survivors. Focusing on the conflict, the tsunami, political and religious oppression, discrimination, and hardships experienced within the diaspora, my dissertation explores the ii benefits and limitations of Acehnese performance as a tool for resisting both large-scale and less visible forms of trauma. Humanitarian workers and local artists who used Acehnese performance to facilitate trauma recovery following the conflict and the tsunami in Aceh found that the traditional arts offered individuals a safe space in which to openly discuss their grievances, to strengthen feelings of cultural belonging, and to build solidarity with community members. -
Formulasi, Kandungan Gizi, Dan Daya Terima Kue-Kue Tradisional Makassar Berbasis Tepung Pupae–Mulberry (Pury) Sebagai Makanan Bergizi Masa Depan
ISSN 1978-1059 J. Gizi Pangan, November 2015, 10(3): 197-206 FORMULASI, KANDUNGAN GIZI, DAN DAYA TERIMA KUE-KUE TRADISIONAL MAKASSAR BERBASIS TEPUNG PUPAE–MULBERRY (PURY) SEBAGAI MAKANAN BERGIZI MASA DEPAN (Formulation, nutrient content, and acceptability of makassar’s traditional snack based on pupae-mulberry [Pury] flour as nutritious food in the future) Clara M Kusharto¹*, Trina Astuti², Aisyah1, Sri Anna Marliyati1, Risti Rosmiati1 ¹Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680 ²Jurusan Gizi, Poltekkes Kemenkes Jakarta II, Jl. Hang Jebat III Blok F3, Kebayoran Baru, Jakarta Selatan ABSTRACT The aims of this research was to formulate and improve the nutrient content and define of makassar traditional snack which was enriched with Pupae-mulberry (Pury) powder. Experimental study was conducted and proximate analysis was used to determine nutrient content of the product and acceptance test was used by hedonic test of 25-32 semi-trained panelists. This research produced three kinds of traditional snacks, namely Rampari sponge cake, Deppatori Pury, and Pury sticks. Based on organoleptic test product Deppatori was selected to develop further by mixing basic substances consist of rice flour, glutinous rice flour, brown sugar, sesame and water with pupae-mulberry (pury) powder. The formulas were F1 (pury powder 5%), F2 (pury powder 10%), and F3 (pury powder 15%). The study showed that by hedonic scale, the panel preferred F2 because the addition more than 10% of Pury powder will make texture harder. Hedonic quality scale indicated that F2 had characteristics yellowish brown color, taste and flavor close to neutral. Nutrient content of Deppatori Pury 10% (per 100 g) was water 7.92 g, ash 1.19 g, protein 5.80 g, fat 25.99 g, carbohydrates 67.02 g, energy 484 kcal, calcium 74.14 mg, iron 1.96 mg, phosporus 97.23 mg, respectively and result of microbiology test was 390 cfu/g. -
1 Alex Raymond Gifft Hill School St. John, USVI
Alex Raymond Gifft Hill School St. John, USVI Laos, Factor 11: Malnutrition. Laos: Decreasing Rates of Micronutrient-Based Deficiencies Through Greater Access to Nutritious Food Recent historical coverage of Southeast Asian countries often mention the intensity of the struggles experienced by the local populations. The establishment of the Khmer Rouge triggered a genocide in Cambodia (Fletcher). The Vietnam War marked an internal clash between northern and southern political factions concerning the spread of communism (Spector). The Economist website has stated that Thailand has been largely ruled by its military since 1932. The majority of these countries became subjected to Japanese control shortly before World War II, and were major battlegrounds on the Pacific Front. To summarize, political unrest was common in many Asiatic nations during the 20th century. Although many of these conflicts have subsided, there are a myriad of issues opposing the civil restoration of Southeast Asia. A proportionally large number of these setbacks relate to food consumption, and have particularly been affecting the populace of a territory positioned in the center of Asia’s southern geographical range: The Lao People’s Democratic Republic, commonly referred to as “Laos.” The intensity of this country’s food security issues may start causing problems in its emerging economic prosperity, although the underlying causes aren’t shared by many other countries internationally. The Lao People’s Democratic Republic is a landlocked country, a status shared by no other nation in Asia’s Southeast region. The territory is bordered by countries such as Thailand, Burma, China, and Vietnam, and possesses an area of approximately 236,800 square kilometers, according to infoplease.com. -
Bangladeshi Cuisine Is Rich and Varied with the Use of Many Spices
Read the passage carefully and answer the questions following it (1-3). Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soups, fish and meat. Fish is the main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common, Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp), Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh. Panta hilsha is a traditional platter of Panta bhat. It is steamed rice soaked in water and served with fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice, flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival is organized by different groups of people, Sweets are distributed among close relatives when there is good news like births, weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla, sandesh, rasamalai, gulap jamun, kaljamun and chom-chom. There are hundreds of different varieties of sweet preparations. Sweets are therefore an important part of the day-to-day life of Bangladeshi people. -
SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh
Topik Seminar Tempat & Waktu >> Lab. Simulasi dan Pemodelan Matematika Gedung RKU-2 Unsyiah, 01- 22 November 2013 | Cp : Riza (0852 7727 7677) >> Biaya : Rp 150.000 (UMUM) | Rp 100.000 (Mahasiswa / Pelajar) Pendaftaran >> Fasilitas : 2 x Makan Siang, 4 x Snack, Sertifikat, Seminar Kit. Kampus MIPA, 25-26 November 2013 SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh Etnomatematik dan Etnosains Seminar Serantau Etnomatematik Malayonesia II 25 - 26 November 2013 Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Syiah Kuala Darussalam, Banda Aceh, Indonesia PROSIDING Penyunting: Shaharir b. M. Z., Malaysia Said Munzir, Indonesia Salmawaty Arif, Indonesia Penerbit: Syiah Kuala University Press Seminar Serantau Etnomatematik Malayonesia II Penyunting: Shaharir b. M. Z. Said Munzir Salmawaty Arif Panitia Seminar Pengarah: Rektor Universitas Syiah Kuala Dekan FMIPA Universitas Syiah Kuala Ketua Jurusan Matematika Universitas Syiah Kuala Rektor Universitas Abulyatama Ketua LPPM Universitas Abulyatama Ketua INSPEM Universiti Putra Malaysia Sekretaris ASASI Malaysia Ketua Majelis Adat Aceh Pelaksana: Ketua : Salmawaty Arif Sekretaris : Novi Reandy Sasmita Bendahara : Riza Juniardi Anggota : Himpunan Mahasiswa Matematika FMIPA Universitas Syiah Kuala ISBN : 978-602-1270-23-3 Penerbit : SYIAH KUALA UNIVERSITY PRESS Kampus Universitas Syiah Kuala Jln. Tgk. Chik Pante Kulu No. 1 Darussalam, Banda Aceh 23111 Hak Cipta Dilindungi Undang-Undang Dilarang keras memperbanyak, memfotocopy sebagian atau seluruh isi buku ini, serta memperjual belikannya -
The Lao People Were a Tribe of the 1St Millennium That Settled Across South East Asia
The Lao people were a tribe of the 1st millennium that settled across South East Asia. Lao Cuisine has influenced the Lao-populated region of North Eastern Thailand and Lao foods were also introduced to Cambodia and Northern Thailand where the Lao have migrated. The Staple food of the Lao is steamed sticky rice and sometimes the Lao even referred to themselves as ‘Luk Khao Niaow’, which can be translated as ‘children of sticky rice’. LAO restaurant focuses on specialty dishes from South East Asia and at Lao, guests will discover traditional Asian flavours in contemporary ways, in a philosophy of good and clean living. Dim Sum = &? Steamed shrimp dumplings Sesame oil, sesame seed, spring onion and oyster sauce 3 pieces 30 @A% . -B 3 C" D#E 8C F& GH : 35 Steamed lobster rice roll Avocado, onion and chili 3 pieces . =I : 30 A% H3I 3 844 8C F?JE 70 Steamed siew mai dumplings With chicken or shrimp 3 pieces K -B . : I L2( : 30 Vegetable dim sum (V) With tofu or mushroom or mixed vegetables 3 pieces 3D0 = &? 9 3D0 I %4 I % : 30 Steamed foie gras dumplings Sour apple, shiso 3 pieces M- ? (HE (J) Q! R4 SPP K 82 Xiao Long Bao Soup dumpling filled with chicken and mushrooms 3 pieces . MK %4 L2(. -B 35 Baked Shanghainese pastry With spring onion and foie gras 3 pieces 4. @H0 S-K -B 4 8C & . : 82 “Banh Cuon” shrimps and caviar dim sum With spring onion and jelly mushroom 3 pieces 3J .3 = &? "J ." %4 U2 D#E 8C : 86 (V) Vegetarian (N) Contain nuts For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask for the manager $ ! "# $ % &'( ) *+, -. -
Breakfast Set Breakfast
BREAKFAST Served all day 1. Seasonal Fresh Fruit Plate 25,000 kip 2. French Toast 25,000 kip Served with fresh fruits 3. Scrambled Eggs and Bread 25,000 kip 4. Fried Eggs and Bread 25,000 kip 5. Crepes 25,000 kip Served with banana & honey 6. Omelette Three Eggs 30,000 kip 7. Pancake 35,000 kip Served with fruits & honey 8. Muesli with Milk or Homemade Yoghurt 35,000 kip 9. Lao Noodle Soup 35,000 kip Noodle soup prepared with bean sprouts, herbs and fried shallots, with your choice of pork, chicken, fish or vegetarian SET BREAKFAST 10. Small 40,000 kip Fried eggs served with homemade bread, homemade jams and butter 11. Full English 65,000 kip Sausage, bacon, egg, mushrooms sautés, baked beans served with bread and homemade jams and butter STARTERS 20. Green Salad 35,000 kip Lettuce, herbs, spring onions, tomatoes, cucumbers and boiled egg. Add tuna 10k 21. Olivier Salad 45,000 kip Lettuce, potatoes, carrots, green beans, tuna, olives, capers, eggs and mayonnaise, served with homemade focaccia 22. Crispy Chicken Salad 50,000 kip Crispy chicken, lettuce, avocados and mangos 23. Cold Cut Selection 105,000 kip Served with green or black olive, gherkins, cheese, butter and toast SOUPS 30. Tomato Soup 30,000 kip Served with homemade bread 31. Gazpacho 30,000 kip Cold tomato soup, lightly spiced, served with homemade bread 32. Creamy Pumpkin Soup 35,000 kip Served with homemade bread 33. Creamy Mushroom Soup 50,000 kip Served with homemade bread PIZZAS Cooked in a wood fired oven 40. -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea. -
2018 Community Health Needs Assessment Report
2018 Community Health Needs Assessment Report Kane County, Illinois Prepared for: Kane County Health Department By: Professional Research Consultants, Inc. 11326 P Street Omaha, NE 68137-2316 www.PRCCustomResearch.com 2017-0852-02 © April 2018 COMMUNITY HEALTH NEEDS ASSESSMENT Table of Contents Introduction 6 Project Overview 7 Project Goals 7 Methodology 8 Summary of Findings 16 Significant Health Needs of the Community 16 Summary Tables: Comparisons With Benchmark Data 20 Summary of Key Informant Perceptions 41 Community Description 42 Population Characteristics 43 Total Population 43 Urban/Rural Population 44 Age 46 Race & Ethnicity 47 Linguistic Isolation 50 Social Determinants of Health 51 Poverty 51 Education 54 Employment 55 Food Insecurity 56 Child Care Services 58 General Health Status 59 Overall Health Status 60 Evaluation of Health Status 60 Activity Limitations 63 Mental Health 66 Evaluation of Mental Health Status 67 Depression 69 Stress 72 Social & Emotional Support 74 Suicide 75 Awareness of Local Mental Health Resources 76 Mental Health Treatment 77 Key Informant Input: Mental Health 80 2 COMMUNITY HEALTH NEEDS ASSESSMENT Death, Disease, & Chronic Conditions 85 Leading Causes of Death 86 Distribution of Deaths by Cause 86 Age-Adjusted Death Rates for Selected Causes 86 Cardiovascular Disease 88 Age-Adjusted Heart Disease & Stroke Deaths 88 Prevalence of Heart Disease & Stroke 92 Cardiovascular Risk Factors 95 Key Informant Input: Heart Disease & Stroke 101 Cancer 103 Age-Adjusted Cancer Deaths 103 Cancer Incidence 106