DOCSLIB.ORG

Eat Smart II

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Eat Smart II COACH Heart Manual Reading Food Labels CALORIES § Calories are a unit of energy § Women need an average of 1800 – 2000 calories per day. § Men need an average of 2200 – 2400 calories per day. § Did you know? 1 gram of fat has 9 calories, and 1 gram of carbohydrate or protein has 4 calories TOTAL FAT § High intake of certain fats (see below) fat may contribute to heart disease and cancer. § Most women should aim for 40 – 65 g fat/day and men 60 – 90g/day. § For a healthy heart, choose foods with a low amount of saturated and trans fat. § Unsaturated (heart healthier fats are not always listed) SATURATED + TRANS FAT SERVING SIZE § Saturated fat and trans fats are a part of § Is your serving the same size as the the total fat in food - they are listed one on the label? separately because they are the key § If you eat double the serving size players in raising blood cholesterol listed, you need to double the nutrients and your risk of heart disease. and calorie values. § It’s recommended to limit your total intake to no more than 20 grams a day of saturated and trans fat combined. DAILY VALUE § The Daily Value (or DV) lists the CHOLESTEROL amount (%) fat, sodium, and other § Too much cholesterol – a second nutrients a product contains based on a cousin to fat – can lead to heart 2000 calorie diet. This may be more disease. or less than what you eat. § Challenge yourself to eat less than 300 § Use % DV to see if a food has a little mg each day (1 egg =186 mg) or a lot of a nutrient. § Here’s our take: 5 % or less is low and 20 % or more is high. Prepared for the COACH Program Health Care Professional Team. 82 Please do not copy without permission. COACH Heart Manual SODIUM § Try plant-based proteins like beans, grains, and cereals. § You call it “salt”, the label calls it § Health Canada didn’t set a Daily “sodium”, either way it may add up to Value for protein because most high blood pressure in some people. Canadians get enough. § Keep your sodium intake low: 2400mg or less each day. VITAMINS TOTAL CARBOHYDRATE § Your goal here is 100% of each for the § This is the main nutrient that affects day. Don’t count on one food to do it your blood sugar and is our main fuel all. source. § Let a variety of foods add up to a § Keep in mind the amounts for an winning score. average meal (usually 30 – 60 g/meal for women 45 – 75 g/meal for men) ADD-ONS DIETARY FIBER § Grandmother called it “roughage” but § Labels must list vitamins A and C, her advice to eat more is still up-to- plus calcium and iron. date! § They can voluntarily list any other § Your goal is to reach 25 – 35 g of vitamins and minerals, as well as fibre per day, so choose cereals, starches, insoluble fibre, soluble fibre, breads, and grains with more than 2 sugar alcohols, and monounsaturated, grams per serving (4 or 6 grams per polyunsaturated, omega-3, and omega- serving is even better!) 6 fats. § Include more vegetables, fruit, beans § The vitamins and minerals have % and lentils, which are also full of fibre! Daily Values only. SUGARS § Sugars include what you get from sucrose, dextrose and other refined sweeteners as well as the naturally occurring sugars in fruit and milk. § So “sugars” won’t tell you how much sugar has been added. § There is no % Daily Value for sugars. § Choose cereals with 5 grams of sugar or less per serving. (4 grams = 1 tsp) PROTEIN § Eat small servings of lean meat, fish and poultry. § Use skim or low fat milk, yogurt and cheese (check the %MF on your label). Prepared for the COACH Program Health Care Professional Team. 83 Please do not copy without permission. COACH Heart Manual Sometimes it may feel like detective work trying to understand a label – here’s some basic tips! INGREDIENTS s Listed in descending order by weight s Below are other words for fats, sugars, and salt FATS Fat, lard shortening Hydrogenated oils / partially hydrogenated oils Vegetable margarine Coconut, palm, palm kernel or 'tropical' oils Mono- and diglycerides, tallow SUGARS Sugar, honey, molasses Dextrose, sucrose, fructose Maltose, lactose, glucose Dextrin, maltodextrin, invert sugar Maple syrup, corn syrup, malt syrup SALT Salt, MSG (monosodium glutamate) Anything with the word 'sodium' Baking soda, baking powder, brine Kelp, soy sauce Source: Adapted from: Josephson, R. 1997. The Heart Smart Shopper: Nutrition on the Run. Vancouver All Low-Fat Diets Are Not Created Equal • Just because a food is low in fat does not mean it is good for you. • Remember your body does need healthy unsaturated fats to function! • Many 'low-fat' foods are high in sugar (e.g. diet cookies, frozen yogurt, low-fat granola etc.) • High intake of sugar in the form of sweetened desserts, fruit flavored yogurt and juice is associated with elevated triglyceride levels (a risk factor for heart disease). Diets where most of the sugar comes from fruits are associated with lowered triglyceride levels. Prepared for the COACH Program Health Care Professional Team. 84 Please do not copy without permission. COACH Heart Manual NUTRITION CLAIMS on packaged foods "Low fat" no more than 3 grams of fat per serving "Low saturated fat" no more than 2 grams of saturated fat per serving (and not more than 15% of calories from saturated fats) "Cholesterol free" no more than 3 mg of cholesterol per 100 grams of product. It must also meet the definition of 'low in saturated fat' which does NOT necessarily mean it is low in total fat. "Low calorie" no more than 15 calories per serving "Calorie reduced" no more than half the calories of the same food in its usual state. Note! This does not mean the food is low in calories! "Light" many different meanings… can refer to colour, taste, or texture and may have nothing to do with its calorie content. If 'light' is part of the common name of the food (for example 'light mayonnaise') then the product has to be lower in calories than the same product not marked 'light'. Source: Adapted from: Shop Smart Handbook. 1997. Shop Smart Tours Inc. 9. A Note about Desserts… The following low-fat desserts appear in your COACH Recipe Booklet. Please use these as an occasional 'treat' as they are high in sugar. Note - they may not be suitable for people with diabetes (except in small quantities as part of a meal plan). COACH Recipe Booklet: (found at www.coachkelowna.com ) • Mocha Meringue 'Nests' with Chocolate-Covered Coffee Bean 'Eggs' • Raspberry Pavlova Torte • Pumpkin Tart with Pecan Crust • Brown Rice Pudding • Pumpkin Custard • Dreamy Ricotta Dessert Topping • Low-fat Chocolate Fudge Sauce Prepared for the COACH Program Health Care Professional Team. 85 Please do not copy without permission. COACH Heart Manual Fibre s Undigested portion of plant s Found only in plant foods (NO FIBRE in animal products) s Average actual intake 5-10 grams per day; recommended intake 25 - 35 grams per day s Two types - soluble fibre and insoluble fibre: Type of Fibre Function Sources Soluble Helps control blood Oat bran, oatmeal, brown Fibre sugar levels & lowers rice, barley, pectin-rich fruits cholesterol (strawberries, apples, citrus), legumes Insoluble Prevents constipation Wheat bran and wheat bran Fibre and bowel disorders; cereals, most fruits and prevent certain types of vegetables, nuts and seeds cancers decreases risk of heart disease GUIDELINES FOR A HIGH FIBRE DIET 1. Eat a sensible diet containing a variety of foods, so that you obtain all the nutrients needed for good health. 2. Obtain your fibre intake from a variety of sources so that you get both soluble and insoluble fibre. 3. Drink plenty of fluids. Unless you on a fluid restricting eating plan, aim for at least 1500 to 2000 mL (6-8 cups) of fluid every day. 4. Increase the fibre in your diet gradually to minimize any stomach upset e.g. gas/bloating. » Choose whole-grain products (breads, cereals etc, rather than refined (white) products. » Bran (100%) may be added to muffin, loaf, cookie or pancakes batters etc. before baking. May also be added to casseroles, stews or cooked with hot cereals. » Use beans, peas, and lentils in soups, salads and casseroles. » Consume at least 5 servings of fruits and vegetables daily. Eat the skins that are edible. Substitute whole fruit for fruit juices. » Add dried fruits to cereal and baked products. » When baking, substitute whole-wheat flour for at least half the white flour. 5. Read nutrition labels when shopping. Choose foods with at least two grams (2 grams) of dietary fibre per serving. Prepared for the COACH Program Health Care Professional Team. 86 Please do not copy without permission. COACH Heart Manual Salt/Sodium Average daily Recommended ideal sodium daily limit: consumption: 1,500 -2300 mg per 3,400 mg per day day* (approx. 1/2 tsp salt 1,200 mg) *Healthy Families BC (1500mg recommendation) and Canada Food Guide (2300mg recommended). Studies suggest that limiting salt intake can lower blood pressure. For Most People… 75% of Salt Intake Comes from Processed Foods …another reason to move to an unprocessed, whole-food diet! Salt… also known as… • Baking powder • Brine • Kelp • Baking soda • Soy sauce • MSG (monosodium glutamate) • Anything with 'sodium' i.e. sodium benzoate Note: Sea Salt is just as high in Sodium as table salt! Prepared for the COACH Program Health Care Professional Team. 87 Please do not copy without permission. COACH Heart Manual Cutting Down on Salt: s Prepare food from 'scratch' whenever possible - commercially prepared foods like soup, frozen entrees, pasta and rice mixes are very high in salt! s Avoid fast foods… they're loaded with salt.
Load more

Recommended publications
  • Basic Beanery
    344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes.
    [Show full text]
  • Week 1 (31St May to 4Th June)
    Week 1 (31st May to 4th June) Miso Soup Tomato Soup Assam Laksa Soup (non- Vermicelli soup Corn Soup Soup Spicy) Salmon Fennel Sauce Beef Bolognese Nasi Lemak Style Chicken “Pad Krapow Moo” Thai Hot Dog Porc & Basil Protein (Choose 1) Tofu with Curry Squid Armorican Sauce Ling Fish With Malay Chicken Mushroom & Ling Fish Brandade “Bheerbal” Sauce Style Curry Sauce (Non Cream “Forestière” Sauce Spicy) Steamed Brown & white Mixed Whole Grain Pasta Nasi Lemak Rice Baked Potatoes Oven-Baked French Fries Starch Rice (Choose 1) Couscous Pumpkin Purée Bulgur Macaronis Carrots Spinach With Sesame Broccolis Green Pea & Carrots Mixed Vegetables Seed French Beans Cauliflower Tomatoes & Corn Vegetables Spring Roll Red Cabbage à la Vegetables Flamande (Choose 2) Garden Vegetables Cabbage With Turmeric Braised Lentils Homemade Ratatouille Sautéed Mushrooms & Garlic Roasted Chicken Roasted Chicken Roasted Chicken Roasted Chicken Roasted Chicken Rôtisserie Potatoes & Vegetables Potatoes & Vegetables of Potatoes & Vegetables of Potatoes & Vegetables of Potatoes & Vegetables of of the Day the Day the Day the Day the Day Quiche aux 3 Fromages, Roasted Pekin Duck Sea Food Penang Char Daube Provençale, Beef Cheeseburger & Fries Garden Salad Chinese Green And Kuey Teo Basmati Rice And Carrot Taste adventure Steamed Rice Menu is subjected to changes due to products’ availability Legend of allergens: Stay hydrated with water during meal time Peanuts and tree nuts are not utilized in products and dishes served by Chartwells in the premises of the LFS. However,
    [Show full text]
  • THE BASTARD of ISTANBUL Elif Shafak Copyright: 2007 Book Jacket: Twenty Years Later, Asya Kazanci Lives with Her Extended Family in Istanbul
    THE BASTARD OF ISTANBUL Elif Shafak Copyright: 2007 Book Jacket: Twenty years later, Asya Kazanci lives with her extended family in Istanbul. Due to a mysterious family curse, all the Kazanci men die in their early forties, so it is a house of women, among them Asya’s beautiful, rebellious mother Zeliha, who runs a tattoo parlour; Banu, who has newly discovered herself as a clairvoyant; and Feride, a hypochondriac obsessed with impending disatstr. And when Asya’s Armenian-American cousin Armanoush comes to stay, long-hidden family secrets connected with Turkey’s turbulent past begin to emerge. Elif Shafak is one of Turkey’s most acclaimed and outspoken novelists. She was born in 1971 and is the author of six novels, most recently The Saint of Incipient Insanities, The Gaze and The Flea Palace, and one work of non-fiction. She teaches at the University of Arizona and divides her time between the US and Istanbul. TO EYUP and I)EHRAZAT ZELDA Once there was; once there wasn’t. God’s creatures were as plentiful as grains And talking too much was a sin…. -The preamble to a Turkish tale … and to an Armenian one ONE Cinnamon W hatever falls from the sky above, thou shall not curse it. That includes the rain. No matter what might pour down, no matter how heavy the cloudburst or how icy the sleet, you should never ever utter profanities against whatever the heavens might have in store for us. Everybody knows this. And that includes Zeliha. Yet, there she was on this first Friday ofJuly, walking on a sidewalk that flowed next to hopelessly clogged traffic; rushing to an appointment she was now late for, swearing like a trooper, hissing one profanity after another at the broken pavement stones, at her high heels, at the man stalking her, at each and every driver who honked frantically when it was an urban fact that clamor had no effect on unclogging traffic, at the whole Ottoman dynasty for once upon a time conquering the city of Constantinople, and then sticking by its mistake, and yes, at the rain … this damn summer rain.
    [Show full text]
  • FLUID PHASE from Week 1 Post-Surgery
    FLUID PHASE From Week 1 Post-Surgery TIP: Focus on healing from surgery rather than on losing weight Why A Fluid Diet? No Fizzy Drinks After surgery, you will be required to follow a fluid All fizzy drinks should be avoided diet for 1-2 weeks. Being on a fluid diet gives your after surgery. stomach time to adjust to the Lapband. As gas builds up easily in your new smaller stomach pouch, this may The fluid diet:- lead to pain, bloating and Prevents your new stomach from stretching. discomfort, or even move your Right after surgery, your stomach may be Lapband. swollen and this may further decrease the size No Thick Fluids of your new stomach pouch. It is vital that you do not take too much liquid at a time and Eating more solid foods is not recommended. overfill your new stomach pouch. At this stage, eating more solid foods early could block the passage in to the bottom part Prevents unnecessary or forceful vomiting. This of your stomach and may lead to vomiting. may occur if you ate something more solid Foods like ice-cream, yoghurt, jelly, mousse, which may cause foods to get “stuck” around custard and semolina are too thick to pass the band. through the band. Allows your stomach to heal in to place. Commercial Protein Drinks What Is A Fluid Diet? At this stage, your nutrient requirements Must be in liquid form are met by liquid foods Thin enough to pass through a straw only. Drinking only plain water, coffee, tea, clear Smooth soups and juices do not Has no lumps give your body enough energy and essential No fizzy drinks nutrients to maintain No alcohol healthy body functions.
    [Show full text]
  • Meditarranean Inspirations Vegetarian Tapas Patata Bravas, Smoked Pepper Mojo and Parsley Aioli 395
    Meditarranean Inspirations Vegetarian Tapas Patata Bravas, Smoked Pepper Mojo and Parsley Aioli 395 Chilli Garlic mushroom with Baked Brie 395 Grilled Asparagus, Green Garlic, Tomato Salsa & Salmorejo 395 Chilli Fritters Stuffed, Manchego & Balsamic Onion 395 Pan Seared Halloumi, Hummus & Falafel 395 Olive Gnocchi with Goat Cheese Mousse & Olive Dust 395 395 Montados Non- Vegetarian Tapas Charcoal Grilled Lamb Chops with Honey Garlic Aioli 595 Chilly Garlic Prawn 495 Lamb Albondigas 495 Chickpea and Chorizo Stew, Sunny Side Up, Potato Chips 495 Manchego Stuffed Dates with Bacon Wrap 495 Braised Chicken Tenders with Cajun and Thyme 495 Croquettes de Pollo 495 All prices are in Indian rupees, exclusive of applicable government taxes All prices are in Indian rupees, exclusive of applicable government taxes We levy 5% Service Charge. We levy 5% Service Charge. Soups Wild Mushroom Broth, Mascaporne & Truffle Ravioli 445 Fasolada Soup with Fried Cheese Ball & Basil Shoots 445 Green Pea Soup with Truffle Essence 445 Three Bean Soup, Haricot, Lima, and Kidney Beans 545 Chicken Consommé with Vegetable Pearls & Fried Leeks 545 Seafood Broth with White Wine & Fennel 545 Anti Pasti Insalata Caprese 695 tomato, fresh bocconcini chesse with micro basil Chef Salad 795 mixed lettuce and grilled vegetable tossed with truffle dressing Feta Cheese and Melon Salad 795 salad of berries, feta cheese, olives, melon and arugula Casablanca Fattoush goat cheese ,pita crisps, green lettuce, sundried tomato with casablanca 795 dressing Duo of Salmon Gravadlax 895 with beets and orange, fennel crisp, caper chips, micro cilantro Pan Seared Scallop with Slice Chorizo 895 green pea puree and eggplant caviar with saffron aioli Sevilla Cured Meat Platter 1645 prunes, apricot and nuts All prices are in Indian rupees, exclusive of applicable government taxes All prices are in Indian rupees, exclusive of applicable government taxes We levy 5% Service Charge.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • A FREE Ecookbook for My Mates Thanks for Your Support Xx
    a FREE eCOOKBOOK for my mates thanks for your support xx stonesoup | minimalist home cooking a FREE e-cookbook. © Jules Clancy 2010 All rights reserved. This is a FREE e-book. Please spread the love and share it with anyone you think may benefit from a collection of fast, fresh, simple recipes. It can be downloaded from www.thestonesoup.com. the story of stonesoup what is minimalist home cooking? how minimalist home cooking can HELP YOU about 5 ingredients | 10 minutes snacks & starters soup salads & vegetables pasta & noodles grain & legumes meat, fish & eggs sweet treats how to setup a minimalist kitchen contents how to stock a minimalist pantry index about the author [5 ingredients | 10 minutes] www.thestonesoup.com page 3 Hi there. My name is Jules Clancy. I love food. I love wine. And I’m the only person I know that is crazy enough to have degrees in both. of In 2005, I was working as a food scientist developing new products for a gobal cereal company when I discovered the world of food blogs. I’d always longed to write recipes for a living, however, it seemed like an impossible career to crack into. But anyone could start a blog... and so began stonesoup. After a few months writing, I knew this was what I was meant to do. I invested in a digital camera and by trial and a lot of error began to take photos of my food. In January 2010, I took the next step on my blogging path and quit my day job to become a full-time blogger.
    [Show full text]
  • Australias Food Today My 50 Family Favourites Ebook, Epub
    AUSTRALIAS FOOD TODAY MY 50 FAMILY FAVOURITES PDF, EPUB, EBOOK John Stephens | 108 pages | 26 Jun 2013 | Createspace Independent Publishing Platform | 9781484194379 | English | none Australias Food Today My 50 Family Favourites PDF Book Kate Murray pm 24 Dec A macropod, not a rodent. I wish us aussies come up with more food so we can represent. Well, we're looking for good writers who want to spread the word. Lamingtons are renowned and are available in many bakeries in this country as well as other parts of the world. This is as Australian food as it gets. Editor's note: This article was previously published in Tinned or Frozen Fruit 5 Ways With Customs had banned the importation of Vegemite caused a furor in Australian media, which urged protests aimed at the White House. Chicken parmigiana. However, the meat pie of Australia has attained the status of a national dish. Evil Wendy! Peta Siebert - 11 hours ago. Rebekah January 10, at PM. A weekday family favourite that is made quick and easy by using Princes Corned…. Thanks for reading. Salt and pepper calamari. The soda bread is made from wheat flour, water and a pinch of salt, then baked in the coals of a campfire and paired nicely with billy tea or a swig of rum. The best Scotch whisky for Burns Night and beyond. So what is this food that Americans think is so awful? Chiko roll. Might be odd to eat your national emblems but there you go! Vegemite on toast. Wherever you go in the world I think you should always try the traditional local food at least once.
    [Show full text]
  • CHEZ FRANÇOIS Restaurant Volume 25 Issue 1
    Spring 2012 CHEZ FRANÇOIS Restaurant Volume 25 Issue 1 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, Thank you for your patronage this past year. We feel blessed to have you as our guest and we look forward to continued success this coming year. Fair, fair...what is all this talk about fairness? Few things are ever truly fair. It seems those who complain about fairness are the ones that don’t really do anything. They never learn that you have to work hard in life, yet feel entitled to many rights they never earned.When in fact, the only right they have in America is the right of Life, Liberty and the pursuit of Happiness. From early childhood we were taught that if you believe in an idea and work hard to execute and have faith in that idea, then you will be successful. It is easy to have an idea, but quite another to commit the time and effort on a daily basis. Inevitably, there will be negative influences along the way and those who will try to criticize, but diligence and persistence guide one through these times. Criticism is fine, as long as it’s constructive and one learns and improves from it, which is what we’ve done for the past 25 years...always striving for improvement in the pursuit of excellence. So if others are more successful than we are, bear in mind it is likely the result of a great deal of time and devotion towards a solid concept and often of great sacrifice too.
    [Show full text]
  • Download (PDF, 8.1
    1 HAZIRLAYANLAR PREPARED BY Proje Koordinatörü, Veli ÇELİK İl Kültür ve Turizm Müdürü Bircan KALAYCI DURDU Fatma Emel BUDAKOĞLU FOTOĞRAFLAR PHOTOS BY Aydın DURDU 2 3 PREFACE ÖNSÖZ Mugla is a province that has a great potential with its cultural Muğla güneş, deniz, kum üçgeninde gerçekleşen kıyı heritage of many antique civilizations, its nature, climate and turizminin yanında bir çok antik uygarlığın eserleri ile dolu more as well as its coastal tourism of sun, sea and sand . zengin kültür mirasıyla, doğası, iklimi ve nice özellikleri ile çok önemli bir potansiyele sahiptir. Having 1484 km of coastal length, our province, Mugla has many kinds of high quality accommodation facilities, travel İlimiz, 1484 km. kıyı uzunluğunun çevrelediği coğrafyada agencies, marinas, yachts and other tourism-related sectors. her türden yüksek kaliteli konaklama tesisleri, seyahat Mugla welcomes more than 3 million foreign and about 4 acentaları, marina ve yatları ve turizmle ilişkili tüm diğer million domestic visitors annually . sektörleri ile ziyarete gelen yılda ortalama 3 milyondan fazla yabancı, yaklaşık 4 milyon da yerli turisti en iyi Thanks to both natural and historical value and tourism şekilde ağırlamaktadır. background of the province, lots of activities like paragliding, rafting, sailing, surfing, kayaking, mountain biking, jeep Doğal ve tarihi değerleri ile turizm altyapısı İlimizde safari, horse safari, biking, hiking and thermal tourism can paragliding, rafting, dalış, yelken, kitesurf, surf, kano, be practised. Also integrating rural areas around holiday dağ bisikleti, jeep safari, atlı safari, bisiklet, yürüyüş, destinations to tourism makes it possible to spread tourism termal turizm gibi çeşitli faaliyetlerinin yapılmasına, tatil into 12 months. bölgelerine yakın mesafedeki kırsal alanların turizme entegrasyonununa, turizmin 12 aya yayılmasına olanak It is crucial for the tourism sector to predict at least 40, sağlamaktadır.
    [Show full text]
  • Food Safety and Informal Markets
    FOOD SAFETY AND INFORMAL MARKETS Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, informal markets and this can pose significant health risks. This book presents an accessible overview of these issues in the context of food safety, zoonoses and public health, while at the same time maintaining fair and equitable livelihoods for poorer people across the continent. The book includes a review of the key issues and twenty-five case studies of the meat, milk, egg and fish food sectors drawn from a wide range of countries in East, West and southern Africa, as part of the ‘Safe Food, Fair Food’ project. It gives a realistic analysis of food safety risk by developing a methodology of ‘participatory food safety risk assessment’, involving small-scale producers and consumers in the process of data collection in the data-poor environment often found in developing countries. This approach aims to ensure market access for poor producers, while adopting a realistic and pragmatic strategy for reducing the risk of food-borne diseases for consumers. Kristina Roesel is co-ordinator of the ‘Safe Food, Fair Food’ project, based at the International Livestock Research Institute, Nairobi, Kenya, and also a doctorate candidate at the Free University, Berlin, Germany. Delia Grace is Program Leader, Food Safety and Zoonoses, Integrated Sciences, at the International Livestock Research Institute, Nairobi, Kenya. FOOD SAFETY AND INFORMAL MARKETS Animal products in sub-Saharan Africa Edited by Kristina Roesel and Delia Grace First published 2015 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN Simultaneously published in the USA and Canada by Routledge 711 Third Avenue, New York, NY 10017 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2015 International Livestock Research Institute All rights reserved.
    [Show full text]
  • Cultural Quiz
    Cultural Quiz 1. Which of the following refers not only to a dish 8. Which of the following is considered a "a true but also to the pot in which it’s cooked? British national dish"? a. Poutine (Canada) a. Chicken tikka masala b. Smorgasbord (Sweden) b. Chicken parmigiana c. Tagine (northwest Africa) c. Peking Duck d. Goulash (Hungary) d. Souvlaki 2. What item is on the table at every Ethiopian 9. In Myanmar, a stew called ________ is a meal? common breakfast item. a. Curried chickpeas a. Mohinga b. Steamed rice b. Suan la tang c. Pickled carrots c. Tom kha gai d. Injera bread d. Dashi 3. The world’s most expensive spice is native to 10. Which of the following is a dish that you can Southwest Asia. What is it? find almost everywhere in Brazil? a. Cardamom a. Feijoada b. Saffron b. Salteñas c. Vanilla c. Fasolada d. Star anise d. Chicken tagine 4. Durian, a spiky fruit grown in Indonesia and 11. According to legend, the Margherita pizza was Malaysia, is best known for what? invented in which Italian city? a. Its sweet milk a. Margarita b. Its terrible smell b. Naples c. Its edible husk c. Rome d. All of the above d. Pisa 5. The world’s largest fish market is in what capital 12. Tarte tatin, a classic French dessert, is typically city? made with what fruit? a. Tokyo, Japan a. Cherries b. Canberra, Australia b. Pears c. Mexico City, Mexico c. Apples d. Beijing, China d. Plums 6. What is traditionally served alongside haggis, 13.
    [Show full text]