Final Assessment Report Proposal P230
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In Re Grupo Bimbo, S.A.B. De C.V. _____
This Opinion Is Not a Precedent of the TTAB Precedent of the TTAB Hearing: March 11, 2021 PrePrecedent of the TTAB Mailed: April 14, 2021 UNITED STATES PATENT AND TRADEMARK OFFICE _____ Trademark Trial and Appeal Board _____ In re Grupo Bimbo, S.A.B. de C.V. _____ Application Serial No. 87408465 _____ Jeffrey A. Handelman, Andrew J. Avsec, and Virginia W. Marino of Brinks Gilson & Lione for Grupo Bimbo, S.A.B. de C.V. Tamara Hudson, Trademark Examining Attorney, Law Office 104, Zachary Cromer, Managing Attorney. _____ Before Mermelstein, Bergsman and Lebow, Administrative Trademark Judges. Opinion by Bergsman, Administrative Trademark Judge: Grupo Bimbo, S.A.B. de C.V. (Applicant) seeks registration on the Principal Register of the term ARTESANO, in standard character form, for goods amended to read as “pre-packaged sliced bread,” in International Class 30.1 Applicant included a translation of the word ARTESANO as “craftsman.” 1 Serial No. 87408465 filed April 12, 2017, under Section 1(a) of the Trademark Act, 15 U.S.C. § 1051(a), based on Applicant’s claim of first use of its mark anywhere and in commerce as of August 31, 2015. Serial No. 87408465 The Examining Attorney refused to register ARTESANO under Sections 1, 2, and 45 of the Trademark Act, 15 U.S.C. §§ 1051-1052 and 1127, on the ground that ARTESANO for “pre-packaged sliced bread” is generic and, in the alternative, that it is merely descriptive under Section 2(e)(1) of the Trademark Act, 15 U.S.C. § 1052(e)(1), and has not acquired distinctiveness under Section 2(f) of the Trademark Act, 15 U.S.C. -
Strand 1: Physical Systems PS.2.1 Recognize the Differences and Similarities of Solids, Liquids, and Gases
Strand 1: Physical Systems PS.2.1 Recognize the differences and similarities of solids, liquids, and gases. PS.2.2 Understand the physical properties of objects. PS.2.3 Learn about the physical world by observing, data collecting, using age appropriate tools, describing, and hypothesizing. PS.2.4 Revise hypothesis by sharing and communicating observations through writing. Science Task 1 Materials Needed: Book about solids, liquids, and gases, water, ice trays, pot, small range, cups, science task 1, 2 category cards, 10 word cards, 10 picture cards. Lesson: Teacher reads the book about solids, liquids, and gases. Discuss how water is a liquid and brainstorm other items that are liquids. Pour ½ of the water into the ice trays and place in freezer. Pour ½ of the water into the pot, place on the range; observe what happens to the water when it gets hot. Discuss what is happening to the water. Teacher writes children responses on a chart. Check the water in the freezer. Discuss what happens to the water when it freezes. It becomes a solid. Give each child an ice cube and a cup. Place the ice cube in the cup. Make a hypothesis about what will happen to the ice. Record the hypotheses. Model how to hold hands around the cup and blow on the ice. Children follow and provide heat with hands around the cup and blow on the ice. Observe what happens as the ice is melting. Teacher models how to describe what happens to the ice. Children write about what they observed. Introduce Science Task 1 Science Task 1 Line up the category cards. -
SECTION 3.P65
Section III The Global Partnership People & Governments/Salt Industry UN System/AusAID/CIDA/ Kiwanis International/Global Network/ ICCIDD/IRLI/Research Centres/MI 1. Introduction 2. People in Countries where IDD is a Public Health Problem 3. Governments of Countries where IDD is a Public Health Problem 4. The Salt Industry 5. The Role of UNICEF and WHO in Eliminating Iodine Deficiency Disorders 6. Bilateral Aid (Development) Agencies 7. Kiwanis International First Worldwide Service Project 8. The Global Network for the Sustainable Elimination of Iodine Deficiency 9. The International Council for Control of Iodine Deficiency Disorders (ICCIDD) 10.The International Resource Laboratories for Iodine (IRLI) Network 11.Research Centres that have made major contributions to IDD research 12.The Micronutrient Initiative (MI) 40 Global Elimination of Brain Damage Due to Iodine Deficiency 1. Introduction Great progress has been made in the development of IDD Elimination Programs through an informal Global Partnership that has developed following the World Summit for Children in 1990. In this Section III the various partners describe their role which has led to the development of coordination and effective action towards the great goal of elimination. The partnership includes the following - 2. People in countries where IDD is a public health problem. 3. Governments of countries where IDD is a public health problem. 4. Salt Industry has an important role to play in achieving effective Salt iodization 5. The Role of the UN System particularly WHO and UNICEF, which are specifically committed to assisting countries achieve the goal of elimination of IDD. The World Bank has provided major funding support to the development of the salt industry in Indonesia and China. -
Towards the Global Elimination of Brain Damage Due to Iodine Deficiency
Towards the Global Elimination of Brain Damage Due to Iodine Deficiency A global program for human development with a model applicable to a variety of health, social and environmental problems Monitoring of iodine content of salt-an important aspect of the conquest of Iodine Deficiency Disorders Towards the Global Elimination of Brain Damage Due to Iodine Deficiency A global program for human development with a model applicable to a variety of health, social and environmental problems Senior Editor Dr Basil S Hetzel Chairman Emeritus, International Council for Control of Iodine Deficiency Disorders (ICCIDD) Editorial Board Members Professor Francois Delange formerly Executive Director, ICCIDD Dr John T Dunn Executive Director, ICCIDD Professor Jack Ling Chairman, ICCIDD Mr Venkatesh Mannar President, Micronutrient Initiative Executive Member, ICCIDD Dr Chandrakant Pandav ICCIDD Regional Coordinator, South East Asia DELHI OXFORD UNIVERSITY PRESS CALCUTTA CHENNAI MUMBAI 2004 Oxford University Press, Walton Street, Oxford OX2 6DP Oxford New York Athens Auckland Bangkok Calcutta Cape Town Chennai Dar es Salaam Delhi Florence Hong Kong Istanbul Karachi Kuala Lumpur Madrid Melbourne Mexico City Mumbai Nairobi Paris Singapore Taipei Tokyo Toronto and associates in Berlin lbadan ISBN This book is published in collaboration with the International Council for Control of Iodine Deficiency Disorders Cover design : Pathfinders, New Delhi Printed at Gopsons Papers Ltd., Noida 201301 and published by Manzar Khan, Oxford University Press YMCA Library -
Unit: 01 Basic Ingredients
Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part. -
Life of Pikelet
Mary Anne Boermans Sophie Coe Prize entry 2017 Life of Pikelet Food excites passion. It isn't limited to those that make food part of their professional lives, but almost everyone will, at times, have a passionate argument, or at the very least a heated discussion, about some aspect of food preference. Does the milk go in the cup before the tea or after? Loose-leaf or teabag? Pyramid teabag, circular or square? To hard-boil eggs, do you start them in hot water or cold? Is 'scone' pronounced 'skon' or 'scohne'? In a cream tea, which goes on the skon/scohne first, the jam or the cream? Equally divisive, although less publicly debated, is the crumpet/pikelet question. Arguments can range from the alleged existence of a north/south divide and/or either one or the other being a regional delicacy, to details relating to their shape, size and the thickness. This element of uncertainty, the lack of clear-cut division over precisely what is being disputed, is probably the reason the discussion is more low-key than those mentioned above. Nevertheless, it is an intriguing one, brought home to me recently in a conversation about crumpets and pikelets with my own family. My understanding of crumpets is that they are circular, 2-3cm thick, their surface covered with holes, pale and soft, and require toasting before being buttered and eaten. Pikelets are similar in appearance in that they too are covered in holes and require the same preparation, but are thinner, with a less defined shape, more oval and free-form than crumpets. -
Supermarket Picks Breads
Supermarket Picks Breads Goal Promote effective diabetes self-management through smart shopping skills Objectives Explain the difference between whole grain and refined grain Determine the different effects of fiber Determine what are health-promoting food choices based on the Nutrition Facts Introduction One of the challenges for people with diabetes is that they often hear that bread is a forbidden food. Bread can be part of any nutritious meal plan. Here are a few pointers to help select the right ones. Time Activity Materials Needed Whole Grains Needed 3 SAY: minutes As we begin, I invite you to call out one or two challenges you have buying bread for you and your family. SAY: For a diagram of a whole grain anatomy What is whole grain? https://wholegrainscou o Explain that a grain is considered whole when it ncil.org/whole-grains- has the tree parts: 101/whats-whole-grain- o Bran- Antioxidants, B-vitamins and fiber refined-grain o Germ- B-vitamins, protein, minerals and healthy fats o Endosperm- carbohydrates, protein, some vitamins & minerals What is refined grain? o The term refined grain is used when one or more of the three parts of the grain has been removed. Enrichment is a process where fewer than half of the original nutrients are added back to the grains. DO: On the blackboard, write: o 12 grain o 15 grain o 100% whole grain o Made with whole grains ASK: www.lorenadrago.com Which of these breads is made with 100% whole grain? When buying bread, select breads that lists “100% whole wheat flour” or “100% whole grain flour” first. -
Factors Affecting Arabic Bread Quality
FACTORS AFFECTING ARABIC BREAD QUALITY Presented as a thesis for the degree of Doctor of Philosophy of School of Applied Bioscience University of New South Wales by Kenneth James Quail B.Ag.Sc.(Hons), (University of Melbourne, Australia) December, 1990 DECLARATION I, Kenneth James Quail, hereby declare that none of the work presented in this thesis has been submitted for a higher degree to any other University or Institution Ken Quail ii ACKNOWLEGEMENTS I wish to thank Dr G. McMaster, Director of the Bread Research Institute of Australia for his guidance, support, and for making the facilities of the Institute available for my study. My thanks to Professor M. Wootton for his supervision and assistance throughout the period of my study. I would also like to thank all the staff at the Bread Research Institute for their help, and in particular Ms s. Ormston for technical assistance. The assistance of Dr M. Dickson with the electronmicroscopy was greatly appreciated. The support of the Wheat Research Council of Australia for funding this project through the award of a Postgraduate Fellowship is gratefully acknowledged. My deepest graditude is for my companion Liz Marles, who has provided me with so much love and support. iii CONTENTS DECLARATION ii ACKNOWLEDGEMENTS iii List of plates X ABSTRACT xii 1 INTRODUCTION 1 2 LITERATURE REVIEW 5 2.1 Arabic Bread 5 2.1.1 Baladi bread production 7 2.1.2 Automated production of Arabic bread 8 2.1.3 Pocketing of Arabic bread 11 2.2 Test Baking 13 2.3 Bread Scoring 21 2.4 Flour Quality 26 2.4.1 Milling -
Healthy Eating Lifestyle Changes
3/6/19 February 2019 HEALTHY EATING LIFESTYLE CHANGES Viola Holmes, MS, RD, CDE Presented to you by your Diabetes Care Team: Virginia Center for Diabetes Prevention & Education UVA Diabetes Education & Management Program Class Handouts List: • Healthy Eating Slide Handout • Meal Preparation & Planning handout • Eating Behavior Diary • Lifestyle Change Goals form 1 3/6/19 OBJECTIVES: § Learn strategies to improve overall food choices § including meal preparation & planning, portion control, & shopping tips § Problem-solve strategies for making positive behavior changes in different scenarios § Set a personal goal for improving your food choices or eating behaviors HEALTHY EATING STRATEGIES 1) Focus on Foods to Increase: § Make half your plate vegetables & have fruit § More whole grains & high fiber foods § Switch to fat-free or low-fat dairy or plant-based alternatives § Less & lean protein, and plant-based 2 3/6/19 HEALTHY EATING STRATEGIES 2) Focus on Foods to Reduce: § Refined starches § Unhealthy fats § High sodium & processed foods § Empty calories § Sugar-sweetened beverages Photo courtesy of National Cancer Institute Eat more nutrient- dense foods 6 6 3 3/6/19 NUTRIENT-DENSE FOODS INCLUDE: Ø Vegetables/fruits Ø Whole grains Ø Seafood Ø Eggs Ø Dry beans/peas Ø Unsalted nuts/seeds Ø Fat-free/low-fat dairy products Ø Lean meats/poultry Fill half your plate with vegetables & include fruit 4 3/6/19 At least half your grains should be whole grains HOW DO I KNOW IF IT’S A WHOLE GRAIN? Look for these words and ingredients on food labels: § Whole grains § Whole (oat, bran, barley) § Whole wheat § Brown rice § Stoneground whole wheat § Oats, oatmeal 5 3/6/19 BELOW IS A LIST OF BREADS AND GRAIN ITEMS. -
March Meeting Highlights Candidates for Election, Explores Response to LICH Closing
4.4.13 pgs 1-16_Layout 1 4/3/13 10:30 PM Page 1 OFFICIAL NEWSLETTER OF THE PARK SLOPE FOOD COOP Established 1973 Volume HH, Number 7 April 4, 2013 March Meeting Highlights Cell Phones While Working: Candidates for Election, Explores Is It Time For a Policy? Response to LICH Closing By Frank Haberle Deena began by encouraging members to osted in MS 51’s cavernous auditorium, a read her statement in the Gazette. “After consid- Hsparsely-attended March 19 General ering the content of the Gazette and the content Meeting featured presentations by two of the of conversations with other members,” she stat- four candidates for ed, “a main concern the upcoming Board is clearly the cost of election; a vote on food.” Deena also the re-election of spoke of concerns members of the Dis- about quality of life ciplinary Commit- and the need to cre- tee; and a discussion ate an environment on whether the Coop that is right for all of should take an us. She asked every- active role in efforts one in the meeting to to prevent the consider what our BERNSTEIN BY LYNN ILLUSTRATION impending closing needs are, and how of Long Island Col- we can create the By Ed Levy call, text, tweet or email. And lege and Interfaith quality of life we oting the ubiquity of going fast are the days when Hospitals. These need at a price we NSmartphones, tablets you can come home and plead three main agenda can afford. and iwhatnots, George Jones that you lost the shopping list items followed Coor- Zoey told the story writes for the Raycon News and that’s why you forgot the dinator reports cov- of how she joined the Network that “people find it half and half. -
Annual Report 2008 - 2009 - 2008 Report Annual FOOD STANDARDS Australia New Zealand Annual Report 2008-2009
Annual Report 2008 - 2009 FOOD STANDARDS Australia New Zealand Annual Report 2008-2009 Australia New Zealand PO Box 7186 PO Box 10559 Canberra BC The Terrace ACT 2610 Wellington 6036 Australia New Zealand Tel: +61 2 6271 2241 Tel: +64 4 978 5630 Fax: +61 2 6271 2278 Fax: +64 4 473 9855 [email protected] [email protected] www.foodstandards.gov.au www.foodstandards.govt.nz Food Standards Australia New Zealand Food Standards FOOD STANDARDS Australia New Zealand Annual Report 2008-2009 © Food Standards Australia New Zealand 2009 ISSN 1329-3850 This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior written permission from Food Standards Australia New Zealand (FSANZ). Requests and inquiries concerning reproduction and rights should be addressed to the Information Officer, FSANZ, PO Box 7186, Canberra BC, ACT 2610. An electronic version of this work is available on the Food Standards Australia New Zealand (FSANZ) website at http:// www.foodstandards.gov.au. This electronic version may be downloaded, displayed, printed and reproduced in unaltered form only for your personal, non-commercial use or use within your organisation. Food Standards Australia New Zealand Australia New Zealand PO Box 7186 PO Box 10559 Canberra BC The Terrace ACT 2610 Wellington 6036 Australia New Zealand Tel: 61 2 6271 2241 Tel: 64 4 473 9942 Fax: 61 2 6271 2278 Fax: 64 4 473 9855 [email protected] [email protected] ANNUAL REPORT 2008-2009 Letter of Transmittal The Hon Mark Butler, MP Parliamentary Secretary for Health Parliament House Canberra ACT 2600 Annual Report of Food Standards Australia New Zealand for the year ended 30 June 2009 I am pleased to present to you the Annual Report of Food Standards Australia New Zealand. -
Cleveland Plogs Returns to East 185Th in August!
COMMUNITY COMMUNITY ENTERTAINMENT Nan’s notes VASJ Alumni Movie reviews PAGE 4 PAGE 6 PAGE 19 FREE TO READ! FREE TO WRITE! Submit your story online by August 25th at CollinwoodObserver.com Proud Member of the Observer Media Family of Community-Owned and Written Newspapers & Websites Volume 12 • Issue 8 August 2020 Cleveland Plogs returns to East Grand Opening Event at Dedicated 185th in August! Senior Medical Center by Stephen Love hands with soap and water at least 20 sec- Hey neighbors! onds when you are done. Please consider Cleveland Plogs had another great so- wearing a mask. cially distant plogging last month along Need a plogging refresher? Plogging is a Lakeshore Blvd. A small but mighty group fitness and litter cleanup craze from Swe- by Lori Perko-Waryk • Door to door transportation, exercise, of ploggers stayed 6ft apart (which is easy den that is quickly spreading throughout Dedicated Senior Medical Center is hav- educational, and social events to do when you keep moving!) and wore the world and right here in Collinwood. ing their grand opening event the first two • Person phone number of Primary care gloves and masks but didn’t let COVID-19 Plogging involves a combination of jogging weeks of August. At Dedicated, we follow provider provided to patient get in the way of keeping or community and picking up trash along your running a unique model that has transformed the • Same day appointments and walk in ap- clean! route using a small bag to collect the litter Senior healthcare experience , specializing pointments provided to existing patients Missed out on the fun last month? No you find along your route.