DOCSLIB.ORG

Petition for Cancellation Petitioner Information Registration Subject To

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Petition for Cancellation Petitioner Information Registration Subject To Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA919246 Filing date: 08/30/2018 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Petition for Cancellation Notice is hereby given that the following party has filed a petition to cancel the registration indicated below. Petitioner Information Name DEFU GAO Entity Individual Citizenship CHINA Address 1-23-2, No.16, Runjing Park Zhongshan District Dalian City, Liaoning Province, 116001 CHINA Attorney informa- Simone Chen tion MUNCY, GEISSLER, OLDS & LOWE, P.C. 4000 Legato Road, Suite 310 Fairfax, VA 22033 UNITED STATES [email protected], [email protected] 7036217140 Registration Subject to Cancellation Registration No. 5016362 Registration date 08/09/2016 Registrant Yu Liying Group 3,Dahuangdi Village, Gudianzi Town Changyi District, Jilin City Jilin Province CHINA Email: [email protected] Goods/Services Subject to Cancellation Class 043. First Use: 2014/05/07 First Use In Commerce: 2014/05/07 All goods and services in the class are subject to cancellation, namely: Bar services; Boarding houses; Cafeterias; Canteen services; Food and drink catering; Hotel accommodation services; Hotel and motel services; Hotels; Making hotel reservations for others; Rental of cooking apparatus; Res- taurant; Snack bars Grounds for Cancellation Priority and likelihood of confusion Trademark Act Sections 14(1) and 2(d) Abandonment Trademark Act Section 14(3) Registrant not rightful owner of mark for identi- Trademark Act Sections 14(1) and 1 fied goods or services Fraud on the USPTO Trademark Act Section 14(3); In re Bose Corp., 580 F.3d 1240, 91 USPQ2d 1938 (Fed. Cir. 2009) Mark Cited by Petitioner as Basis for Cancellation U.S. Application 88031074 Application Date 07/10/2018 No. Registration Date NONE Foreign Priority NONE Date Word Mark XI JIA DE Design Mark Description of The mark consists of a cartoon rendition of a Chinese dumpling inside a shaded Mark circle, and three Chinese characters on the right upper corner, the stylized word "XI JIA DE" on the right lower corner. Goods/Services Class 043. First use: First Use: 0 First Use In Commerce: 0 Bar services; Boarding for animals; Cafeteria services; Canteen services; Creche services; Food sculpting; Food and drink catering; Hotel services; Leas- ing of portable metal and portable non-metal buildings for use as storage and accommodation; Providing temporary lodging at holiday camps; Rental of cook- ing apparatus;Rental of meeting rooms; Rental of temporary accommodation; Restaurant services; Retirement home services; Self-servicerestaurant services; Snack-bar services; Washoku restaurant services Attachments 88031074#TMSN.png( bytes ) 20180830 Petition for Cancellation.pdf(409813 bytes ) EXHIBIT A International Registrations.pdf(5049420 bytes ) EXHIBIT B Photos of Pet Restaurant.pdf(5128051 bytes ) EXHIBIT C Dianping Photo.pdf(652611 bytes ) Signature /Simone Chen/ Name Simone Chen Date 08/30/2018 Docket No. GAOD001US-001 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD GAO DEFU ) ) Petitioner, ) ) Cancellation No.: v. ) ) Yu, Liying ) ) Registrant. ) ) REGARDING: ) ) Registration No.: 5,016,362 ) ) Registered: August 9, 2016 ) ) Mark: ) ) Class: 43 ) PETITION FOR CANCELLATION Gao Defu, (“Petitioner”), a Chinese individual with business address at 1-23-2, No.16, Runjing Park, Zhongshan District, Dalian City, Liaoning Province, China 116001, believes that he is, and will continue to be, damaged by continued registration of the registration identified above (“the Registrant’s Registration”), and hereby petitions for cancellation of same. Registrant, Yu Liying, (“Registrant”), is an individual with an address at Group 3, Dahuangdi Village, Gudianzi Town, Changyi District, Jilin City, Jilin Province, China. The grounds for cancellation are as follows: Serial No. 88/031,074 Attorney Docket No. GAOD001US-001 Page 2 Count I: Registrant Is Not the Owner of the Mark 1. Petitioner is the owner of a chain of famous dumpling restaurants in China called XI JIA DE (喜家德). The chain consists of over 480 restaurants located in over 40 cities in China, employing over 8,000 employees, and growing. 2. Petitioner has valuable and longstanding common law trademark rights in and numerous foreign and international trademark registrations for the 喜家德(XI JIA DE) Mark and other XI JIA DE related marks in connection with a variety of goods and services. A chart detailing Petitioner’s registrations for its 喜家德(XI JIA DE) family of marks is attached as Exhibit A, as well as copies and translations thereof. 3. The Chinese characters “喜家德” are pronounced “XI”, “JIA”, “DE” which translates to English as “Happy”, “Home” and “Virtues” respectively. In fact, the significance of the last character “德” (DE) is that it is one of the characters of the name of the founder of the company. 4. Petitioner first adopted the mark “XI JIA DE” in 2002 in China, and has continued to use the mark in commerce in connection with restaurant and food related goods and services for over sixteen years. 5. Petitioner has used the above mark and similar marks at its website, at https://www.xijiade.com.cn/ , available to global consumers, to propagate their products and services, since 2015. 6. Petitioner has established a strong reputation and loyal customer base in China, and has a plan to use the mark in the United States in connection with its restaurant services thereby Serial No. 88/031,074 Attorney Docket No. GAOD001US-001 Page 3 expanding on the goodwill established by its mark. Petitioner intends to use its mark in U.S. commerce in connection with services such as bar services; boarding for animals; cafeteria services; canteen services; creche services; food sculpting; food and drink catering; hotel services; leasing of portable metal and portable non-metal buildings for use as storage and accommodation; providing temporary lodging at holiday camps; rental of cooking apparatus; rental of meeting rooms; rental of temporary accommodation; restaurant services; retirement home services; self-service restaurant services; snack-bar services; and washoku restaurant services. 7. Petitioner is also the owner of Application No. 88/031,074 (the “Petitioner’s Application”) for the mark , filed on July 10, 2018 in the USPTO, with the Chinese characters pronounced as “XI JIA DE” (Petitioner’s Mark), for “Bar services; Boarding for animals; Cafeteria services; Canteen services; Creche services; Food sculpting; Food and drink catering; Hotel services; Leasing of portable metal and portable non-metal buildings for use as storage and accommodation; Providing temporary lodging at holiday camps; Rental of cooking apparatus; Rental of meeting rooms; Rental of temporary accommodation; Restaurant services; Retirement home services; Self-service restaurant services; Snack-bar services; Washoku restaurant services” (the “Petitioner’s Services). 8. Accordingly, Petitioner is the rightful owner of the marks identified above. Count II: Likelihood of Confusion 9. Upon information and belief, Registrant has registered a confusingly similar mark Serial No. 88/031,074 Attorney Docket No. GAOD001US-001 Page 4 in Registration No. 5,016,362 (the “Registrant’s Mark”) in conjunction with Bar services; Boarding houses; Cafeterias; Canteen services; Food and drink catering; Hotel accommodation services; Hotel and motel services; Hotels; Making hotel reservations for others; Rental of cooking apparatus; Restaurant; Snack bars (the “Registrant’s Services”). Registrant filed the application, Application No. 86/800,143 on October 27, 2015. The mark was registered on August 9, 2016. The Chinese characters “喜家德” in the Registrant’s Mark are pronounced as “XI JIA DE” and are identical to Petitioner’s Mark. 10. Petitioner recently uncovered the registration of Registrant’s Mark and believes the Registrant’s Mark would likely cause confusion and mistake, and deceive as to the source of the Petitioner’s Services. Due to the registration of the Registrant’s Mark, Petitioner believes Petitioner’s Mark will unfortunately be refused to register by a Trademark Examining Attorney in the USPTO based on the Registrant’s Mark. 11. Based on a comparison of the Registrant and Petitioner Marks, the respective marks are similar in appearance and have the same pronunciation and meaning. Specifically, both marks contain the identical Chinese characters “喜家德”, with same sound and meaning. Moreover, as discussed above in paragraph 2, Petitioner has used the mark “ ” and continues to since at least as early as 2012, in connection with its food related goods and business and restaurant services in China, thereby possessing valuable Chinese federal and common law trademark rights to Serial No. 88/031,074 Attorney Docket No. GAOD001US-001 Page 5 this mark. See Exhibit B for Petitioner’s restaurants bearing the above mark. These similarities all cause damage to the Petitioner based on a likelihood of confusion as to the source of the services. 12. Furthermore, the Registrant and Petitioner respective services are closely related. Specifically, Petitioner’s Services are “Bar services; Boarding for animals; Cafeteria services; Canteen services; Creche services; Food sculpting; Food and drink catering; Hotel services; Leasing of portable metal and portable non-metal buildings for use as storage and accommodation; Providing temporary lodging at holiday camps; Rental of cooking apparatus; Rental of meeting rooms;
Load more

Recommended publications
  • Produ Profile 2015 Frozen Traditional Indian Cuisine
    Frozen Traditional Indian Cuisine without chemical preservatives. Produ profile 2015 Frozen Cooked food Frozen fruits &vegetables Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black Food facility registeration : : 10059769774 pepper,Garam masala,Ghee,Turmeric APEDA Member powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Nilamels & Kaimals Foods Pvt Ltd has been established as the progeny of a 26 year old export house and an equally old food processing industry. This company is concentrating on the processing and export of frozen agricultural and processed food produs. With the state of the art production facility over an area of 10000 sqft built on HACCP standards with blast freezing and plate freezing features. It also has a 200 Metric Ton Cold store with imported German units. The facility also includes an in-house lab, pre- processing and processing areas and a well equipped kitchen for the wide range of cooked foods that we offer. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder.
    [Show full text]
  • Diet and Lifestyle in Diabetes, a Kerala Perspective Rajeev Jayadevan Gastroenterologist and Deputy Medical Director, Sunrise Group of Hospitals*
    REVIEW ARTICLE KERALA MEDICAL JOURNAL Diet and Lifestyle in Diabetes, A Kerala Perspective Rajeev Jayadevan Gastroenterologist and Deputy Medical Director, Sunrise Group of Hospitals* ABSTRACT Published on 29th September 2016 When prescribing diet and lifestyle to diabetic patients, cultural and family preferences should be considered for better compliance. In Kerala, the quantity of rice consumed per meal needs to be curbed. Whole grains should replace refined grains. Repeat servings must be discouraged to ensure portion control. Fruit juices, sweets and sweetened beverages need to be limited or avoided, and healthy snacks promoted. Trans-fats are to be avoided, and the overall use of oil, no matter how healthy it is claimed to be, must be minimised. Saturated fats raise LDL levels and are considered unhealthy at this time. Structured diet and exercise programs work better than plain advice. At least 2.5 hours of exercise is recommended per week, and has multiple benefits. Reducing work-related stress levels, and getting adequate sleep must be given due importance while recommending lifestyle modifications. Keywords: Diabetic diet, Exercise, Sleep, Oils, Fats, Sugar, Fructose, Insulin resistance *See End Note for complete author details INTRODUCTION 4. There is no restriction on the amount of protein intake, even if there is microalbuminuria. Historically, diabetic diets have evolved over the years, ranging from the Thomas Willis diet in the seventeenth In addition, the following recommendations were made century, which advocated under-nutrition as a theme to prevent the onset of diabetes in those at risk (2): that was to be followed for about 200 years. Later 1.
    [Show full text]
  • From Coxinhas to Pastéis: Brazilian Delicacies in Vancouver
    Bilingual and intercultural FREE Version française au verso Since 1999 Exhibition explores Bill Reid, the man Page 4 Vol 21 No 13 | July 7–August 18, 2020 www.thelasource.com From coxinhas to pastéis: Finding sweet light in a shadowed world Brazilian delicacies in Vancouver by liam SFaxi by Felipe Câmara ery and catering service Gimme hat can we do now that Coxinhas and Cunha from Wanyone around us might In a country with continental WhataFood, intend to meet. be the vector of a deadly dis- dimensions like Brazil, each ease? We have to continue to live region has its own cuisine and Bringing people together our lives. I’m a college student typical dishes. Local business through coxinhas at UBC and in the Before Time owners Cassia Ribeiro from Gimme Coxinhas began its opera- (that’s what I call the time be- Brazilian bakery and catering fore this pandemic) I had a won- service Gimme Coxinhas and fried or frozen coxinhas and briga- derfully full student life. There Carolline Cunha from Whata- deirostions ,in (desserts April 2020. made They with deliver con- were parties every weekend; Food are bringing those fla- densed milk). After the govern- I would study with my friends vours to the Metro Vancouver in packed libraries; and most area. they began to offer catering ser- importantly, I wouldn’t think vicesment forlifted small COVID-19 gatherings restrictions, as well. twice about going to the super- The South region is famous for “The idea is to serve appetizers market or shaking hands with its barbecues and dishes de- and desserts for these occasions rived from Italian and German and also offer our products for colonizers cuisine.
    [Show full text]
  • Will Not Carrier Ark Royal Is Sunk Miners to Join Union
    ■'S’V'i I IPAOB SIXTEEN / n iU n S D A T , N O V E M B E R IS, 1941 MmtrlfpBtrr £opnbt0 Hrrald Average Daily Circulation For the Mouth of OrtotM'ry 1941 The Sewing club of the Ameri­ The sprinkler system at Apel’s company aoldlera both interesting The Weather can Legion auxlliarj’ will meet Opera House at the corner of and enjoyable. Foreraat of U. 8. Weather About Town Friday afternoon at 1:30 with Mrs. Manchester Legion Guards 6,96.3 North Main street and Apel place Lost-Night's Drill O N E D A V Viola Rice of 76 Russell street. let go about 5:30 this morning. Mcmlirr of the Audit Members of the auxilia^ are re­ Date Book Mr. Marchlaotti of the YMCA OUR ERROR, FOLKS SALE flofidy followed by rjessring to­ Chief Roy Griswold of the Man­ was present at the unit's drill ses-. liurrau of Circulallona Th« Womfca’t Society of Chris­ quested to send in their returns chester Fire department answered Club Formed of night; Saturday increasing cloudl- tian Service of the Quarryvllle for the turkey raffle by Monday. Tonight alon last evening, at which time’ Those 1,000 Pounds of neaa, little change In temperature. a still alarm and took care of the he gave the members Instruction ' Methodist church v/ill serve a tur­ November 17. The drawing will situation alone. Slight damage was Meeting Zoning Board of Ap­ HATS Manrhrnter— A City of Village Charm in first aid and bandaging. This key supper at the church tomorrow take place Monday evening.
    [Show full text]
  • Download Our Entire Menu
    kZy \mS-³ hmg-bne ]¨Sn ISe ]mbkw D¸v Imcäv ]¨Sn tKmX¼v ]mbkw apfIv hdp-¯Xv a[pc ]¨Sn shÀan-skÃn CSn-¨½´n ap´ncn ]¨Sn Imcäv ]mbkw iÀ¡-c-h-c«n G¯bv¡ ]¨Sn C©n ]mbkw Nn]vkv ss]\m-¸nÄ ]¨Sn Ip¯cn ]mbkw ]gw am§ ]¨Sn tN\ ]mbkw ]¸Sw ]mhbv¡ In¨Sn Ah ]mbkw ]cn¸v hS sh bv¡ In¨Sn G¯bv¡ ]mbkw D®n-b¸w sagp¡v ]pc-«n-bXv Cu´¸g ]mbkw ssXcv tXmc³ a¯§ ]mbkw C©n Ahn-b ]meS ]mbkw ]pfn C©n Xob \h-cXv\ ]mbkw ]¨ C©n ]¨-Xo-b ss]\m-¸nÄ ]mbkw sNdp-\m-c§ Iq«p-Idn A¼-e-¸pg ]mbkw shff \mc§ Hme³ t_mfn Npa-¶-\m-c§ ]mhbv¡ sagp¡v _q´n ap´ncn A¨mÀ tNmdv (sh-f-f, tdmkv) ]pfn-tÈcn shPn-ä-_nÄ A¨mÀ ]cn¸v Imf³ ISp-am§ s\¿v ckw ssXcvam§ km¼mÀ ]¨-tamcv In¨Sn AS {]Y-a³ anI-hv, IrXy-X, hniz-kvXX R§-fpsS ssIapX FRUITS Banana Apple Pineapple Orange Grapes Water Melon Dates Mango WELCOME COUNTER JUICES Fresh n’ Live Grape Water Melon Orange Pineapple Ginger Lime Mango Carrot Coconut Juice DRINKS Tea Coee Black Tea Pista Milk Badam Milk Rose Milk Tender Coconut Passion Fruit Mango Milk Shake Grape Kulukki Sarbat Green Mint Mineral Water So Drinks STARTERS SOUPS Mutton Barbecue Chicken Barbecue NON VEG Tanthoori Shawai Hot and Soar Chicken Soup Shavarma Roll Sweet Corn Chicken Soup Ice Cream Chicken Soup Fried Ice Cream Mutton Soup Halwa Live VEG Pop Corn Sweet Corn Veg.
    [Show full text]
  • Uji Mutu Fisik Dan Uji Mutu Kimia Kue Putu Ayu Dari Tepung Beras Hitam Sebagai Pangan Fungsional
    UJI MUTU FISIK DAN UJI MUTU KIMIA KUE PUTU AYU DARI TEPUNG BERAS HITAM SEBAGAI PANGAN FUNGSIONAL SKRIPSI INTAN LESTARI GARAMBA P01031214077 KEMENTERIAN KESEHATAN REPUBLIK INDONESIA POLITEKNIK KESEHATAN MEDAN JURUSAN GIZI PROGRAM STUDI DIPLOMA IV 2018 UJI MUTU FISIK DAN UJI MUTU KIMIA KUE PUTU AYU DARI TEPUNG BERAS HITAM SEBAGAI PANGAN FUNGSIONAL Skripsi Diajukan Sebagai Salah Satu Syarat Untuk Menyelesaikan Program Studi Diploma IV Di Jurusan Gizi Politeknik Kesehatan Kemenkes Medan INTAN LESTARI GARAMBA P01031214077 KEMENTERIAN KESEHATAN REPUBLIK INDONESIA POLITEKNIK KESEHATAN MEDAN JURUSAN GIZI PROGRAM STUDI DIPLOMA IV 2018 PERNYATAAN PERSETUJUAN Judul : Uji Mutu Fisik dan Uji Mutu Kimia Kue Putu Ayu dari Tepung Beras Hitam Sebagai Pangan Fungsional. Nama Mahasiswa : Intan Lestari Garamba Nomor Induk Mahasiswa : P01031214077 Program Studi : Diploma IV Menyetujui Tiar Lince Bakara SP, M.Si Pembimbing Utama Rumida SP, M.Kes Erlina Nasution, S.Pd, M.Kes Penguji I Penguji II Mengetahui : Ketua Jurusan Gizi Dr. Oslida Martony, SKM, M. Kes NIP. 196403121987031003 iii ABSTRAK INTAN LESTARI GARAMBA “UJI MUTU FISIK DAN UJI MUTU KIMIA KUE PUTU AYU DARI TEPUNG BERAS HITAM SEBAGAI PANGAN FUNGSIONAL”. (DIBAWAH BIMBINGAN TIAR LINCE BAKARA) Pangan fungsional adalah makanan yang mengandung komponen bioaktif. Komponen bioaktif adalah senyawa aktif dalam pangan fungsional yang bertanggung jawab atas berlangsungnya reaksi metabolisme yang menguntungkan kesehatan. Pangan fungsional adalah makanan yang memiliki kandungan bahan pangan, yaitu tiga fungsi berupa fungsi primer (Karbohidrat, Lemak, Protein, Vitamin dan Mineral) fungsi sekunder dan fungsi tersier . Tujuan penelitian adalah untuk mengetahui mutu fisik dan mutu kimia kue putu ayu dari tepung beras hitam sebagai pangan fungsional. Penelitian ini dilakukan di Laboratorium Teknologi Pangan Jurusan Gizi Poltekkes Kemenkes Medan Lubuk Pakam dan waktu penelitian dilakukan 10 April 2018.
    [Show full text]
  • Applying the Dietary Exchange List System to Jamaican Foods Janice Goldschmidt1*, Kavitha Sankavaram2 and Margaret Udahogora2
    Research Article iMedPub Journals Health Science Journal 2018 www.imedpub.com Vol.12 No.3:563 ISSN 1791-809X DOI: 10.21767/1791-809X.1000563 Advancing Cultural Competencies: Applying the Dietary Exchange List System to Jamaican Foods Janice Goldschmidt1*, Kavitha Sankavaram2 and Margaret Udahogora2 1Director of Nutrition Services, Community Support Services, Inc. 9075 Comprint Court Gaithersburg, MD 20877, USA 2Department of Nutrition and Food Science, University of Maryland, College Park, USA *Corresponding author: Janice Goldschmidt, Director of Nutrition Services, Community Support Services, Inc. 9075 Comprint Court Gaithersburg, MD 20877, USA, Tel: 301-438-0385; E-mail: [email protected], [email protected] Received date: 14 March 2018; Accepted date: 02 May 2018; Published date: 10 May 2018 Copyright: © 2018 Goldschmidt J, et al. This is an open-access article distributed under the terms of the creative commons attribution license, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. Citation: Goldschmidt J, Sankavaram K, Udahogora M (2018) Advancing Cultural Competencies: Applying the Dietary Exchange List System to Jamaican Foods. Health Sci J. Vol. 12 No. 3: 563. utilized tools are carbohydrate counting and the food exchange system for diabetic meal planning [2]. This food list Abstract technique was developed jointly by the American Diabetes Association (ADA) and Academy of Nutrition and Dietetics The relationship between diet and a number of chronic (AND) formerly known as the American Dietetic Association health conditions has been well established. One of the [3]. most widely utilized tools for mediating this relationship is carbohydrate counting and dietary exchange systems.
    [Show full text]
  • Food and Drink— — Food and Drink
    Chicago Chicago Food and drink— — Food and drink Dinner Top tables Food and drink — Taste of Chicago To outsiders, Chicago’s food scene is known for a few things: gargantuan deep-dish pizzas, hot dogs decked out with tomatoes and pickles (anything but ketchup) and, on the flip side, a highly regarded fine-dining culture. To Chicagoans, the city’s food scene is all that and so much more. It’s a city that offers Pacific Standard Time, delicious dining at River North every price point, where California dreaming cheeseburgers are as highly sought after as California is chef Erling brown butter-basted rib- Table, Donkey and Stick, Wu-Bower’s major source of eye steaks. The city has a Logan Square inspiration and he transports large Mexican population Alpine state it to Pacific Standard Time and, as such, tacos by emulating the state’s free- are an art form. Chefs The sparing tagline for this spirited vibe and vegetable- from elsewhere have restaurant is “Crusty Bread, focused food. The design of contributed global dishes Brandy, Fire” and it sums the light-filled space – with such as Roman pizza, up the place perfectly. “The terrazzo and wooden floors, Louisiana fried chicken seasonal menu is built around lots of foliage, and white walls and Vietnamese coffee old-world traditions of bread- – completes the West Coast and banh mi. baking, charcuterie and feel. This place is equally suited Much of Chicago’s preservation, applied to to a lively dinner with friends dining scene is centred products of the Midwest,” as a business lunch with clients.
    [Show full text]
  • DIABETES GUIDE to Enjoying Foods of The
    DIABETES GUIDE TO Enjoying Foods of the CONSTANCEWorld BROWN-RIGGS MSEd, RDN, CDE, CDN JESSICA JONES MS, RDN, CDE DIABETES GUIDE TO Enjoying Foods of the CONSTANCEWorld BROWN-RIGGS MSEd, RDN, CDE, CDN JESSICA JONES MS, RDN, CDE Academy of Nutrition and Dietetics Chicago, IL Academy of Nutrition and Dietetics 120 S. Riverside Plaza, Suite 2190 Chicago, IL 60606 Diabetes Guide to Enjoying Foods of the World ISBN 978-0-88091-950-0 Catalog Number 950017 Copyright © 2018, Academy of Nutrition and Dietetics. All rights reserved. No part of this publication may be used for commercial exploitation (for example, by resale to others) without the prior written consent of the publisher. The views expressed in this publication are those of the authors and do not necessarily reflect policies and/or official positions of the Academy of Nutrition and Dietetics. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of Nutrition and Dietetics. The Academy of Nutrition and Dietetics disclaims responsibility for the application of the information contained herein. Calorie and carbohydrate data are approximate amounts, derived primarily from the US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28, 2016; ndb.nal.usda.gov/ndb, and the USDA Food and Nutrient Database for Dietary Studies (FNDDS); https://reedir.arsnet.usda. gov/codesearchwebapp. Other online databases were consulted for food items not found in the USDA database. 10 9 8 7 6 5 4 3 2 1 For more information on the Academy of Nutrition and Dietetics, visit www.eatright.org.
    [Show full text]
  • Download/Fujenlife/FJL- 03.Pdf
    COMMITMENT TOWARDS CELEBRATING CHINESE FESTIVALS AMONG MALAYSIAN CHINESE WORKING ADULTS HE TENG TENG Malaya of FACULTY OF ARTS AND SOCIAL SCIENCE UNIVERSITY OF MALAYA UniversityKUALA LUMPUR 2016 COMMITMENT TOWARDS CELEBRATING CHINESE FESTIVALS AMONG MALAYSIAN CHINESE WORKING ADULTS HE TENG TENG Malaya of DISSERTATION SUBMITTED IN FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SOUTHEAST ASIAN STUDIES FACULTY OF ARTS AND SOCIAL SCIENCE UNIVERSITY OF MALAYA UniversityKUALA LUMPUR 2016 UNIVERSITY OF MALAYA ORIGINAL LITERARY WORK DECLARATION Name of Candidate: HE TENG TENG Registration/ Matric No: AGH120027 Name of Degree: Master of Southeast Asian Studies Title of Project Paper/Research Report/Dissertation/ Thesis (“this work”): COMMITMENT TOWARDS CELEBRATING CHINESE FESTIVALS AMONG MALAYSIAN CHINESE WORKING ADULTS Field of Study: Sociology I do solemnly and sincerely declare that: (1) I am the sole author/ writer of this work; (2) This work is original; (3) Any use of any work in which copyright exists was done by way of fair dealing and for permitted purposes and any excerpt or extract from, or reference to or reproduction of any copyright work has beenMalaya disclosed expressly and sufficiently and the title of the Work and its authorship have been acknowledged in this Work; (4) I do not have any actual knowledgeof nor ought I reasonably to know that the making of this work constitutes an infringement of any copyright work; (5) I hereby assign all and every rights in the copyright to this Work to the University of Malaya (“UM”), who henceforth shall be owner of the copyright in this Work and that any reproduction or use in any form or by any means whatsoever is prohibited without the written consent of Um having been first and obtained; (6) I am fully aware that if in the course of making this Work I have infringed any copyright whether intentionally or otherwise, I may be subject to legal action or any other action as may be determined by UM.
    [Show full text]
  • Penentuan Kadar Protein Pada Dimsum Siomay Dengan Menggunakan Metode Kjeldahl Sesuai Dengan Standar Nasional Indonesia (Sni)
    PENENTUAN KADAR PROTEIN PADA DIMSUM SIOMAY DENGAN MENGGUNAKAN METODE KJELDAHL SESUAI DENGAN STANDAR NASIONAL INDONESIA (SNI) TUGAS AKHIR WITRIAH NOVRIANI SIPAHUTAR 162401013 PROGRAM STUDI D-3 KIMIA FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM UNIVERSITAS SUMATERA UTARA MEDAN 2019 Universitas Sumatera Utara PENENTUAN KADAR PROTEIN PADA DIMSUM SIOMAY DENGAN MENGGUNAKAN METODE KJELDAHL SESUAI DENGAN STANDAR NASIONAL INDONESIA (SNI) TUGAS AKHIR Diajukan untuk melengkapi tugas dan memenuhi syarat memperoleh gelar Ahli Madya WITRIAH NOVRIANI SIPAHUTAR 162401013 PROGRAM STUDI D-3 KIMIA FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM UNIVERSITAS SUMATERA UTARA MEDAN 2019 Universitas Sumatera Utara i Universitas Sumatera Utara PERNYATAAN PENENTUAN KADAR PROTEIN PADA DIMSUM SIOMAY DENGAN MENGGUNAKAN METODE KJELDAHL SESUAI DENGAN STANDAR NASIONAL INDONESIA (SNI) TUGAS AKHIR Saya menyatakan bahwa laporan tugas akhir ini adalah hasil karya sendiri, kecuali beberapa kutipan dan ringkasan yang masing-masing disebutkan sumbernya. Medan, Juni 2018 Witriah Novriani Sipahutar 162401013 ii Universitas Sumatera Utara PENGHARGAAN Bismillahirrahmanirrahim, Alhamdulillah, puji dan syukur penulis panjatkan kepada Allah SWT yang telah memberikan rahmat dan hidayahnya dan karunia-Nya sehingga penulis dapat menyelesaikan penyusunan laporan Tugas Akhir ini sebagai salah satu persyaratan untuk meraih gelar ahli madya dengan judul Penentuan Kadar Protein Pada Dimsum Siomay Dengan Metode Kjeldahl Sesuai Dengan Standar Nasional Indonesia. Tugas Akhir ini disusun berdasarkan
    [Show full text]
  • 1 1. PENDAHULUAN 1.1. Latar Belakang Salah Satu Makanan
    1. PENDAHULUAN 1.1. Latar Belakang Salah satu makanan khas Cina adalah dim sum. Dim sum memiliki berbagai macam jenis, mulai dari dim sum yang digoreng (fried) seperti Fried Wonton, Seafood Parcel, Ham Sui Kok, Kumis Naga, Wu Kok, hingga dim sum kukus (steam) seperti Pao, Dumpling, Hakau, dan Kaicak. Mantou juga termasuk dalam salah satu jenis dim sum. Mantou merupakan salah satu jenis makanan yang berasal dari negara Cina dan merupakan makanan yang terbuat dari tepung terigu dan dimasak dengan cara dikukus. Steam bread (roti kukus) merupakan makanan pokok yang populer di Cina. Roti ini biasanya dikonsumsi saat sarapan ataupun sebagai snack saat makan. Chinese steamed bread adalah produk yang terbuat dari tepung terigu yang difermentasi dan dimasak dengan cara dikukus. Popper dan Zhong (2015) mengatakan unfilled steamed bread (roti kukus yang tidak berisi) lebih dikenal dengan nama “mantou”, sedangkan roti kukus yang diberi isian seperti sayuran, daging, dan lain sebagainya disebut dengan “steamed buns” atau “baozi”, yang lebih sering dikenal masyarakat dengan nama pao. Mantou merupakan salah satu jenis roti kukus yang hampir mirip seperti pao, perbedaannya, mantou tidak memiliki isian didalamnya seperti pao. Mantou memiliki rasa yang manis, padat, dan lembut. Mantou memiliki bentuk persegi panjang (Setiawan, 2012). Gambar mantou komersial dapat dilihat pada Gambar 1. Banyak masyarakat yang lebih mengenal pao dibandingkan dengan mantou sehingga dapat dikatakan bahwa mantou kurang populer dikalangan masyarakat. Gambar 1. Mantou Komersial Sumber: http://www.chinasichuanfood.com 1 2 Ubi jalar ungu merupakan salah satu pangan lokal dari Indonesia yang mengandung nutrisi, salah satunya adalah kandungan pigmen warna ungu, yaitu antosianin.
    [Show full text]