Health Care Providers' Handbook on Hindu Patients
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Subethnic Variation in the Diets of Moslem, Sikh and Hindu Pregnant Women at Sorrento Maternity Hospital, Birmingham
Downloaded from https://doi.org/10.1079/BJN19840114 British Journal of Nutrition (1984), 52, 469-476 469 https://www.cambridge.org/core Subethnic variation in the diets of Moslem, Sikh and Hindu pregnant women at Sorrento Maternity Hospital, Birmingham BY P. A. WHARTON, P. M. EATON* AND B. A. WHARTONT Sorrento Maternity Hospital, Birmingham B13 9HE . IP address: (Received 25 January 1984 - Accepted 1 June 1984) 1. The previous paper (Eaton et al. 1984) described the nutrient intake of pregnant Asian women attending 170.106.202.226 Sorrento Maternity Hospital, Birmingham using the weighed and recall methods. The present paper describes the subethnic variation in nutrient intake by comparing the results from Pakistanis, Sikhs, Hindus and Bangladeshis and also describes food eaten by the pregnant women. 2. Generally. Sikhs had the highest intake of most nutrients (mean energy 7.5 MJ (1800 kcal)/d) and the greatest variety of foods; they ate chapatti and paratha but few ate meat. Hindus had a very similar diet but more ate , on meat, chicken and rice. Pakistanis had an energy intake about 10% below that of the Sikhs and Hindus; meat was eaten, and intake of fruit, and therefore vitamin C, was quite large. Bangladeshis were the smallest women; 29 Sep 2021 at 14:11:24 they had the lowest intake of energy (mean energy 6.5 MJ (1555 kcal)/d) and most nutrients, except for protein, so that 15% of energy was provided by protein. Fish, rice and a low-fat intake were other features of their diet. 3. From a nutritional standpoint, peoples coming from the Asian subcontinent should be divided into subethnic groups; the collective term ‘Asian’ is insufficient. -
Kirtan Leelaarth Amrutdhaara
KIRTAN LEELAARTH AMRUTDHAARA INSPIRERS Param Pujya Dharma Dhurandhar 1008 Acharya Shree Koshalendraprasadji Maharaj Ahmedabad Diocese Aksharnivasi Param Pujya Mahant Sadguru Purani Swami Hariswaroopdasji Shree Swaminarayan Mandir Bhuj (Kutch) Param Pujya Mahant Sadguru Purani Swami Dharmanandandasji Shree Swaminarayan Mandir Bhuj (Kutch) PUBLISHER Shree Kutch Satsang Swaminarayan Temple (Kenton-Harrow) (Affiliated to Shree Swaminarayan Mandir Bhuj – Kutch) PUBLISHED 4th May 2008 (Chaitra Vad 14, Samvat 2064) Produced by: Shree Kutch Satsang Swaminarayan Temple - Kenton Harrow All rights reserved. No part of this book may be used or reproduced in any form or by any means without written permission from the publisher. © Copyright 2008 Artwork designed by: SKSS Temple I.T. Centre © Copyright 2008 Shree Kutch Satsang Swaminarayan Temple - Kenton, Harrow Shree Kutch Satsang Swaminarayan Temple Westfield Lane, Kenton, Harrow Middlesex, HA3 9EA, UK Tel: 020 8909 9899 Fax: 020 8909 9897 www.sksst.org [email protected] Registered Charity Number: 271034 i ii Forword Jay Shree Swaminarayan, The Swaminarayan Sampraday (faith) is supported by its four pillars; Mandir (Temple), Shastra (Holy Books), Acharya (Guru) and Santos (Holy Saints & Devotees). The growth, strength and inter- supportiveness of these four pillars are key to spreading of the Swaminarayan Faith. Lord Shree Swaminarayan has acknowledged these pillars and laid down the key responsibilities for each of the pillars. He instructed his Nand-Santos to write Shastras which helped the devotees to perform devotion (Bhakti), acquire true knowledge (Gnan), practice righteous living (Dharma) and develop non- attachment to every thing material except Supreme God, Lord Shree Swaminarayan (Vairagya). There are nine types of bhakti, of which, Lord Shree Swaminarayan has singled out Kirtan Bhakti as one of the most important and fundamental in our devotion to God. -
Upfield Plant-Based Spreads and Margarine Vs. Dairy Butter
Upfield plant-based spreads and margarine vs. dairy butter Life Cycle Assessment Technical Summary March 2020 Version 1 PLANT-BASED SPREADS AND MARGARINE VS. DAIRY BUTTER. LCA TECHNICAL SUMMARY 1 LIFE CYCLE ASSESMENT …….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….. 3 METHOD …….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…... 3 CRITICAL REVIEW …….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….3 FUNCTIONAL UNIT ………….…….…….…….…….…….…….…….…….…….…….…….…….…….…….……….. 3 ENVIRONMENTAL IMPACT INDICATORS CONSIDERED ……….…….…….…….…….…….…….…..….. 3 FROM FARM-TO-PLATE ……..…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….. 4 DATA COLLECTION AND MODELLING………….…….…….…….…….…….…….…….…….…….…….……... 4 RESULTS AND DISCUSSION …….…….…….…….…….…….…….…….…….…….…….…….…….…….……….. 5 CLIMATE CHANGE IMPACTS ………….…….…….…….…….…….…….…….…….…….…….…….…….……... 5 FRESHWATER CONSUMPTION ……….…….…….…….…….…….…….…….…….…….…….…….………..….. 6 LAND OCCUPATION ………….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….... 6 LCA CONCLUSIONS AND OUTLOOK ………….…….…….…….…….…….…….…….…….…….…….………... 7 CALCULATION OF EQUIVALENCIES ………….…….…….…….…….…….…….…….…….…….…….………... 8 ABOUT QUANTIS ………….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….. 9 REFERENCES ……….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….……….. 9 PLANT-BASED SPREADS AND MARGARINE VS. DAIRY BUTTER. LCA TECHNICAL SUMMARY 2 In 2018 Quantis conducted a Life Cycle Assessment (LCA) of Upfield’s plant-based spreads and margarines in 21 European and North American markets. These products were compared to dairy butter sold in the same -
Shiva-Vishnu Temple
MARCH & APRIL 2003 Vol.16 No.2 PLEASE NOTE THE SCHEDULES DIRECTIONS Weekdays: 9 am to 12 noon From Freeway 580 in Livermore: and 6 pm to 8 pm Exit North Vasco Road, left on Scenic Ave, Weekends & Holidays: 9 am to 8 pm Left on Arrowhead Avenue NEWS FROM THE HINDU COMMUNITY AND CULTURAL CENTER, LIVERMORE VISIT OUR WEB SITE AT http://www.livermoretemple.org SHIVA-VISHNU TEMPLE TELEPHONE (925) 449-6255 FAX (925) 455-0404 OM NAMAH SHIVAYA OM NAMO NARAYA N AYA Message from the Chairman & the Pre s i d e n t Dear Devotees and well wishers, We are honored and privileged to serve as the Chairman and the President of HCCC for the year 2003. To g e t h e r, we are grateful to the outgoing Chairman and President, Sri. Ramarao Yendluri and Sri. Vishnu Vardhan Reddy respectively, who served with distinction and integrity and whose team accomplished a great deal in construction, fund-raising, human services, religious, cultural and other activities. We appreciate the services of the outgoing members of the Executive Committee, Suresh Upadhyayula, Jamal Sarma, Peraiah Sudanagunta and Milind Korde (nominated), and the Board of Directors Raman Rao, Amrit Duneja and Ramarao Yendluri for their indi- vidual contributions and successful completion of their elected terms. A special mention and recognition is due to Smt. Subadra Subramanian for her valuable service to HCCC. She has decided to resign from the Board for personal and family reasons and the newly elected Board has nominated Sri. Lingagoud Memula to serve for one year. -
Smt. Kala Ramnath Concert
presents in association with UC Worldfest 2009 ART at its best Internationally Renowned Hindustani Violinis Smt. Kala Ramnath accompanied by Shri Prithwiraj Bhattacharjee on Tabla Date: 25 th April, 2009 (Saturday) Venue: 4400 Aronoff (DAAP Auditorium) Time: 6 :00 pm Parking: Langsam Garage Artiste Biography Maestro KALA RAMNATH , the contemporary torch bearer of the Mewati Gharana, stands today Prithwiraj Bhattacharjee another young and amongst the most outstanding instrumental musicians in the North Indian classical genre. Born upcoming artist began his initial training under into a family of prodigious musical talent, which his guru Dhiranjan Chakraborty at the tender has given Indian music such violin legends as Prof. age of seven. In the year 1994 his life long T.N. Krishnan and Dr. N. Rajam, Kala's genius with the violin manifested itself from childhood. She ambition of learning under the tabla maestro began playing the violin at the tender age of three Ustad Alla Rakha and Ustad Zakir Hussain came under the strict tutelage of her grandfather true. Blessed with highly cultivated fingers, Vidwan. Narayan Aiyar. Simultaneously she received training from her aunt Dr. Smt. N. Rajam. absorbing all the aspects of his guru’s style For fifteen years she put herself under the training through vigorous riyaz under the ever watchful of Mewati vocal maestro, Sangeet Martand Pandit eyes of his guru have made him progress into a Jasraj. This has brought a rare vocal emotionalism to her art. Kala's violin playing is characterized by very promising upcoming tabla player. Prithwi an immaculate bowing and fingering technique, has performed in many solo concerts and command over all aspects of laya, richness and travelled extensively all over India and abroad clarity in sur. -
Food Habits and Nutritional Status of East Indian Hindu
FOOD HABITS AND NUTRITIONAL STATUS OF EAST INDIAN HINDU CHILDREN IN BRITISH COLUMBIA by CLARA MING LEE£1 B.Sc.(Food Science), McGill University, 1975 A THESIS.: SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in the Division of HUMAN NUTRITION SCHOOL OF HOME ECONOMICS We accept this thesis as confirming to the required standard. THE UNIVERSITY OF BRITISH COLUMBIA September, 1977 fcT) CLARA MING LEE PI, 1978 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the Head of my Department or by his representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of HOME ECONOMICS The University of British Columbia 2075 Wesbrook Place Vancouver, Canada V6T 1WS FEB 8, 1978 i ABSTRACT A cross-sectional study was carried out to assess the nutritional stutus of a sample of East Indian children in the Vancouver area. The study sample consisted of 132 children from 3 months to 1$ years of age, whose parents belonged to the congregation of the Vishwa Hindu Parished Temple in Bur- naby, B.C. In the dietary assessment of nutritional status, a 24-hour diet recall and a food habits questionnaire were em• ployed on the 132 children. The Canadian Dietary Standard (revised 1975) and Nutrition Canada categories were used for an evaluation of their dietary intake. -
Portfolio Diet
8 Portfolio Diet Notes: ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ Portfolio Diet ____________________________________________________________ ____________________________________________________________ The Portfolio Diet is a vegetarian way of eating that combines nuts, plant sterols, fibre and soy protein. When eating this combination or ____________________________________________________________ “portfolio” of foods and nutrients everyday, it can: ____________________________________________________________ • lower your LDL or bad cholesterol. • lower your blood pressure. ____________________________________________________________ • reduce your risk for heart disease and stroke. ____________________________________________________________ • help improve blood sugar control. ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ © Hamilton Health Sciences, 2013 PD 7946 – 05/2013 dpc/pted/PortfolioDiet-trh.doc dt/May 2, 2013 ____________________________________________________________________________ 2 7 Portfolio Diet Portfolio Diet A closer look at the Portfolio Diet … What about eating -
7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R
APPETIZERS Banh Xeo Sizzling Pancake | 12 Coconut flavored crepe with filet mignon, shrimp, fresh herbs and bean ENTREES sprouts (All entrees are served with a side of jasmine rice) Shrimp or Tofu Spring Roll | 7 GFUR Shaken Beef ~ | 20 Rice paper mixed greens, mint, cilantro and served with peanut sauce Cubed filet mignon sautéed with onions served on a bed of watercress Grilled Pork Spring Roll | 7 *Clay Pot Chicken | 15 GF Rice paper mixed greens, mint, cilantro and served with fish sauce Chicken with caramelized garlic sauce and fried shallots Crispy Imperial Roll Lettuce Wraps | 10 GF *Spicy Basil Chicken 15, Shrimp 16, Seafood Eggroll with shrimp, pork, taro, carrots, woodier mushroom, and glass 18 Sautéed with onions and basil noodle served with vermicelli and lettuce *Stir Fry Lemongrass Beef, Chicken or Tofu | 15 Seafood Pork and Shrimp Eggrolls | 8 17 Sautéed with onions Deep fried with shrimp, pork, taro, carrots, woodier mushrooms, and Grilled Pork with Rice | 13 GF glass noodle Marinated Grilled pork with pickled radish and carrots and a side of Chicken Eggrolls or Tofu Eggrolls | 8 special house sauce Taro, carrots, woodier mushrooms, and glass noodle *Curry Chicken, Tofu, or Shrimp | 15 GF Shrimp Eggrolls | 8 *Goat Curry| 18 With carrots, eggplant, taro, shallots and red Seasoned shrimp wrapped in egg roll paper chili pepper Crispy Battered Shrimp 8 *Clay Pot Salmon | 18 GF Tempura battered shrimp with sweet and sour sauce Sushi grade salmon with caramelized garlic sauce and fried shallots Salt and Pepper Gulf Shrimp |12 -
History of Legalization of Abortion in the United States of America in Political and Religious Context and Its Media Presentation
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by DSpace at University of West Bohemia Západočeská univerzita v Plzni Fakulta filozofická Bakalářská práce History of legalization of abortion in the United States of America in political and religious context and its media presentation Klára Čížková Plzeň 2017 Západočeská univerzita v Plzni Fakulta filozofická Katedra románských jazyků Studijní program Filologie Studijní obor Cizí jazyky pro komerční praxi Kombinace angličtina – francouzština Bakalářská práce History of legalization of abortion in the United States of America in political and religious context and its media presentation Klára Čížková Vedoucí práce: Ing. BcA. Milan Kohout Katedra anglického jazyka a literatury Fakulta filozofická Západočeské univerzity v Plzni Plzeň 2017 Prohlašuji, že jsem práci zpracovala samostatně a použila jen uvedených pramenů a literatury. Plzeň, duben 2017 ……………………… Na tomto místě bych ráda poděkovala vedoucímu bakalářské práce Ing. BcA. Milanu Kohoutovi za cenné rady a odbornou pomoc, které mi při zpracování poskytl. Dále bych ráda poděkovala svému partnerovi a své rodině za podporu a trpělivost. Plzeň, duben 2017 ……………………… Table of contents 1 Introduction........................................................................................................1 2 History of abortion.............................................................................................3 2.1 19th Century.......................................................................................................3 -
Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet
nutrients Article Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet Hanna Górska-Warsewicz * , Krystyna Rejman , Wacław Laskowski and Maksymilian Czeczotko Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; [email protected] (K.R.); [email protected] (W.L.); [email protected] (M.C.) * Correspondence: [email protected]; Tel.: +48-22-5937144 Received: 13 November 2019; Accepted: 27 November 2019; Published: 3 December 2019 Abstract: The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. -
Stem Cells and Society
IQP-43-DSA-1646 IQP-43-DSA-4164 STEM CELLS AND SOCIETY An Interactive Qualifying Project Report Submitted to the Faculty of WORCESTER POLYTECHNIC INSTITUTE In partial fulfillment of the requirements for the Degree of Bachelor of Science By: ____________________ ____________________ Brett Dumas Prashant Yamajala August 26, 2011 APPROVED: _________________________ Prof. David S. Adams, Ph.D. WPI Project Advisor ABSTRACT The goal of this IQP is to inform the public about stem cell research and its potential to save lives, as well as provide some insight on the underlying ethical and legal issues involved with this controversial technology. By educating the public and dismissing many common misconceptions, this project enables the public to make more informed conclusions. To accomplish this task, the types and sources of the various stem cells were researched, as well as their current and potential uses to improve and save lives. The religious viewpoints of the world’s five major religions were provided as a reference for the ethical issues involved, and lastly the legalities of the use of stem cells use were researched. Throughout the project, many misconceptions were clarified with evidence to back up each point. Based on the research performed in this project, it is believed that stem cells offer great promise, and will play a major role in the future of medical treatment and research. 2 TABLE OF CONTENTS Signature Page …………………………………………..…………………………….. 1 Abstract ………………………………………..………………………………………. 2 Table of Contents ………………………………..…………………………………….. 3 Project Objective ………………………………..………...…………………………… 4 Chapter-1: Stem Cell Types and Sources …………..………………………………… 5 Chapter-2: Stem Cell Applications ..…………..…………….……………………….. 22 Chapter-3: Stem Cell Ethics ………………………..………………………………… 32 Chapter-4: Stem Cell Legalities …………………..………….………………………. -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.