Minuta Colegio 2020 MARZO
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Formulación De Un Helado De Leche Y Castaña (Castanea Sativa Miller) Y Valoración De Alternativas Para Mejorar Sus Características De Salubridad
Escuela Internacional de Doctorado Luis Alfredo Espinoza Espinoza TESIS DOCTORAL Formulación de un helado de leche y castaña (Castanea sativa Miller) y valoración de alternativas para mejorar sus características de salubridad Dirigida por los doctores Francisco Javier Carballo García y Juan Antonio Centeno Domínguez Año 2017 1 Escuela Internacional de Doctorado Francisco Javier Carballo García y Juan Antonio Centeno Domínguez, Catedrático y Profesor Titular del Área de Tecnología de los Alimentos de la Universidad de Vigo, HACEN CONSTAR que el presente trabajo, titulado “Formulación de un helado de leche y castaña (Castanea sativa Miller) y valoración de alternativas para mejorar sus características de salubridad”, que presenta Don Luis Alfredo Espinoza Espinoza, fue elaborado bajo su dirección en el programa de doctorado en “Ciencia y Tecnología Agroalimentaria” y cumple los requisitos para optar al título de Doctor por la Universidad de Vigo. Ourense, 25 de septiembre de 2017. Los Directores de la tesis de Doctorado Francisco Javier Carballo García Juan Antonio Centeno Domínguez 2 AGRADECIMIENTOS Agradezco profundamente a los Doctores Francisco Javier Carballo García y Juan Antonio Centeno Domínguez, ya no solo por haber sido mis directores de tesis y responsable de un grupo de trabajo, sino más bien por sus cualidades humanas y su disposición en apoyarme en los momentos más importantes, y compartir sus experiencias. A Francisco, Jorge, Noemí, Miriam, Lucía, Alda y demás compañeros del laboratorio, en verdad les agradezco por todo su apoyo durante mi estancia, así como los buenos momentos que hemos compartido durante estos años. A los colaboradores del Centro Tecnológico de la Carne, en especial a José Manuel Lorenzo y su equipo de trabajo, por su ayuda durante las pruebas sensoriales y determinación de compuestos volátiles de los productos en estudio. -
English for Academic and Professional Purposes
English for Academic and Professional Purposes Reader This learning resource was collaboratively developed and reviewed by educators from public and private schools, colleges, and/or universities. We encourage teachers and other education stakeholders to email their feedback, comments and recommendations to the DepartmentDEPED of Education at [email protected] COPY. We value your feedback and recommendations. Department of Education Republic of the Philippines i All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means - electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016. English for Academic and Professional Purposes Reader First Edition 2016 Republic Act 8293. Section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this learning resource are owned by their respective copyright holders. DepEd is represented by the Filipinas Copyright Licensing Society (FILCOLS), Inc. in seeking permission to use these materials from their respective copyright owners. All means have been exhausted in seeking permission to use these materials. The publisher and authors do not represent nor claim ownership over them Only institutions and companies which have entered an agreement with FILCOLS and only within the agreed framework may copy from this Reader. -
Premium Tasting Menu. Full Table 450 Per Person / 600 with Wine Pairing
Premium tasting menu. Full table 450 per person / 600 with wine pairing At BU!, we invite you on a journey through Latin America with a sharing- style menu featuring authentic dishes from the vibrant continent. The menu features influences from regions throughout Latin-America. Our portions have been designed to allow you to choose multiple items at once and share them among the table. The purpose of this sharing style concept is to allow you to try different dishes and have a more rounded understanding of Latin American cuisine. Dishes will leave the kitchen and will be served as they are prepared and as soon as they are ready, creating an interactive dining experience. Should you require help understanding the menu, we strongly encourage you to refer to our glossary at the back or ask one of our staff members, who will be glad to assist you with your selection. THE HUB, - WTCAD (LEVEL 4) ABU DHABI, U.A.E 02 666 8066 WWW.BUTRINITY.COM OLLAS BOTANAS hongos quinoTto (v) 95 QUINOA, DRY CEPES, PARSLEY, PARMESAN CHEESE Pao de Queijo (v) 30 BRAZILIAN CHEESE BREAD, AJÍ AMARILLO & CORIANDER DIP CHAUFA SALTADO 105 BEEF SIRLOIN, FRIED RICE, SESAME, CORIANDER, POTATO, AJÍ LIMO EDAMAMES (v) 30 PAILA MARINA (S) 145 GARLIC, GINGER, CHAMOY, LIME COD, MUSSELS, SCALLOPS, SHRIMPS, TOMATO, POTATO Guacamole (v) 35 Moqueca de peixe (s) 165 AVOCADO, LIME, JALAPEÑO, TORTILLA CHIPS BLACK COD, SHRIMPS, CREAMY RICE, COCONUT ARROZ NEGRO (A) 150 BOMBA RICE, CALAMARI, SCALLOPS, MUSSELS, SHRIMPS, PARSLEY DE LA BARRA DEL MAR CEVICHE Robalo al grill 125 Ceviche Vegetariano -
Ingredientes
Grain a Day @ CIMMYT #grainaday grainaday?Whatis #Globally, an estimated 800 million people do not get enough food to eat and more than 2 billion suffer from micronutrient defi ciency, or “hidden hunger,” according to U.N. food agencies. As staple foods, maize and wheat provide vital nutrients and health benefi ts, making up close to two-thirds of the world’s food energy intake, and contributing 55 to 70 percent of the total calories in the diets of people living in developing countries, according to the U.N. Food and Agriculture Organization. Scientists at the International Maize and Wheat Improvement Center (CIMMYT) are working to ensure the ongoing production of high-yielding, disease-resistant varieties of maize and wheat to improve both the quantity and nutritional quality of these crops. These measures include biofortifi cation, a process by which scientists combine conventional plant breeding and lab work to improve the micronutrient content of maize and wheat. At CIMMYT, this process is being used to boost pro-vitamin A and zinc levels in maize and iron and zinc concentrations in wheat. Boosting the micronutrient content of crops through biofortifi cation can help tackle hidden hunger, simultaneously improving human health and economic growth leading to improved international development. In order to shed light on the important role maize and wheat play in global nutrition, CIMMYT celebrated the dietary value of these food staples throughout the month of June 2015. We asked you to send in your favorite maize and wheat-based recipes -
Participatory Methods to Identify Perceived Healthy and Sustainable
nutrients Article Participatory Methods to Identify Perceived Healthy and Sustainable Traditional Culinary Preparations across Three Generations of Adults: Results from Chile’s Metropolitan Region and Region of La Araucanía Rebecca Kanter * and Mariana León Villagra Department of Nutrition, Faculty of Medicine, University of Chile, Independencia 1027, Santiago 8380453, Chile; [email protected] * Correspondence: [email protected]; Tel.: +56-22977-3224 Received: 18 January 2020; Accepted: 5 February 2020; Published: 14 February 2020 Abstract: Traditional diets reflect different cultures and geographical locations, and may provide healthy diet options. In Chile, it is unknown whether traditional culinary preparations are still remembered, let alone consumed. Therefore, we adapted methods to identify traditional culinary preparations for healthy and sustainable dietary interventions. In Chile’s Metropolitan Region and the Region of La Araucanía, we collected data on the variety of traditional diets through cultural domain analyses: direct participant observation (n = 5); free listing in community workshops (n = 10); and pile sort activities within semi-structured individual interviews (n = 40). Each method was stratified by age (25–45 year, 46–65 year and 65 year) and ethnic group (first nations or not). About 600 ≥ preparations and single-ingredient foods were identified that differed both in frequency and variety by region. The foods most consumed and liked (n = 24–27) were ranked in terms of sustainability for public nutrition purposes. Methods originally designed to collect information about plants of indigenous peoples can be extended to collect data on the variety of existing traditional culinary preparations, globally. Context, both geographical and cultural, matters for understanding food variety, and its subsequent use in the design of healthy and sustainable diet interventions. -
A La Carte Menu Our Story
A LA CARTE MENU OUR STORY A cultural blend of Mediterranean and indigenous cooking, Argentine food has a distinctly European heritage. Early explorers brought with them cattle, poultry and vegetables in their provisions integrating with the local ingredients. Even the quintessentially Argentine dish, the empanada, was a gift from Spain - a beef and vegetable filled pastry, baked in the oven and eaten as a snack or starter for any meal. The expansive landscape of the country holds delights of its own in the rich grasses of the Pampas, ideal for cattle grazing and providing Argentina’s most famous contribution to world cuisine, beef. Chorizo, lomo, cuadril or ancho – however you like your steak cut, there’s only one way to cook it and that’s over an open flame. From the smoky campsite of the gauchos to the kitchens of the most sought after restaurants and chefs, the asado (barbecue) is a permanent fixture on their menu. Eaten with friends and family, the traditional Sunday asado can feature anything from sweetbreads to sausages, beef ribs to offal – but it’s the steak that remains the star of the show. Served hot and directly from the flames, sprinkled with salt, topped with chimichurri and served with a glass of Malbec. Gaucho restaurants celebrate a milestone 25th anniversary this year, having matured into a much-loved collection of special places to eat, known for the finest Argentine steak and wine in the UK with locations all across London and in Leeds, Manchester, Edinburgh and Birmingham. This menu features interpretations of dishes which have been loved across the company for many years and are considered classics. -
El Conteo De Carbohidratos Ayuda a Muchas Personas Con Diabetes A
Tabla de Conteo de Hidratos de Carbono El conteo de carbohidratos ayuda a muchas personas con diabetes a controlar la ingesta de alimentos y el azúcar en la sangre, brindando opciones y flexibilidad al planificar las comidas. Implica contar la cantidad de gramos de carbohidratos en una comida y ajustar la dosis de insulina. Cada paciente deberá ajustar la dosis de insulina en forma individual según la prescripción médica. PORCIONES DE APROXIMADAMENTE 15 GRAMOS DE HIDRATOS DE CARBONO Frutas frescas Observación: Considerar el tamaño de cada fruta Gramos de Alimento Tamaño de la porción carbohidratos Ananá 1 compotera o 2 rodajas finas 15 1/2 unidad grande de 200 g ó Banana 1 unidad chica 15 Cerezas 1 compotera o 1/2 taza ó 20 unidades 15 Ciruelas 2 unidades medianas 15 Damascos 3 unidades grandes 15 Duraznos 1 unidad mediana (150 g aproximadamente) 15 Frambuesas 1/2 taza o 1 compotera 15 Frutillas 1 taza 15 Granada 1/2 taza de granos 15 Higos 2 unidades chicas 15 Kinotos 10 unidades 15 Kiwi 2 unidades chicas 15 Mandarina 1 unidad grande o 2 chicas 15 Mango 1 unidad chica de 250 g, aprox. 30 Chica: 15 Manzana 1 unidad Grande: 30 Melón 1 rodaja de 200 g, aprox. 15 Moras/ 1 compotera o 1/2 taza Arándanos 15 Naranja 1 unidad mediana 15 Peras 1 unidad chica de 100 g, aprox. 15 Pomelo 1/2 unidad grande o 1 unidad chica 15 Sandía 2 compoteras 15 12 unidades (chicas) Uvas o 10 unidades (grandes) 15 Referencia de medida: Compotera de 150 cc - Taza de 200 cc - 1 pocillo de 70 cc Frutas desecadas Gramos de Alimento Tamaño de la porción carbohidratos -
Maiz: Regalo De Los Dioses
www.flacsoandes.edu.ec MAIZ: REGALO DE LOS DIOSES José Echeverría A. y Cristina Muñoz G. AUSPICIO ESPECIAL DE FONCULTURA EDITOR INSTITUTO OTAVALENO DE ANTRQPQLOGIA I0A CIN TR O REGIONAL DK I N V 1ST IO AC ION K 8 I. jü . Q L - O l - l D V ito AM ^ . o r . J X 'j s, jV j- ) C a . Comité editorial Carlos A. Coba Andrade José Echeverría Almeida Patricio Guerra Guerra Hernán Jaramillo Cisneros Marcelo Valdospinos Rubio Renán Cisneros del Hierro Presidente Edwin Narváez Rivadeneira Director General Coordinador: Hernán Jaramillo Cisneros © Instituto Otavaleño de Antropología Carátula, Diagramación y diseño: Jorge Villarruel Negrete PRESENTACION Al Instituto Otavalefio de Antropología, Centro Regional de Investigaciones, a veces se ha pretendido, para su juzgamiento, confundirlo con un Centro de Extensión Cultural. Mas, los años de vivencia institucional, le han ido dando una forma de conceptuación extema, que ha permitido al grueso de la pobla ción, ir conociendo con mayor objetividad lo que hace el IOA. Un Centro de Investigaciones, no saca su producto con la velocidad con la que se lanza la pi- rotécnia al aire. El fruto de una investigación seria, demora mucho, más ahora que se hace difícil lograr el financiamiento para la publicación de dichos tra bajos. Esta pequeña Colección, que se le ha denominado "Curifián", sale a la luz, a enriquecer el área de las Ciencias Sociales del País, gracias a un crédito conce dido por FONCULTURA, entidad a la que agradecemos su acogida y decisión final. Esta colección consta de seis libros: MAIZ: REGALO DE LOS DIOSES, de José Echeverría y Cristina Muñoz, comienza con una breve reseña sobre el inicio y desarrollo del maíz, desde hace aproximadamente 5000 años antes de Cristo, hasta la actualidad. -
Conselleria D'educació, Cultura I Esport Conselleria De Educación
Conselleria d’Educació, Cultura i Esport Conselleria de Educación, Cultura y Deporte RESOLUCIÓ de 23 d’abril de 2021, de la Conselleria RESOLUCIÓN de 23 de abril de 2021, de la Conselleria de d’Educació, Cultura i Esport, per la qual s’incoa l’expedi- Educación, Cultura y Deporte, por la cual se incoa expe- ent per a declarar bé d’interés cultural immaterial la pae- diente para declarar bien de interés cultural inmaterial la lla valenciana, l’art d’unir i compartir. [2021/4384] paella valenciana, el arte de unir y compartir. [2021/4384] L’article 12 de l’Estatut d’Autonomia de la Comunitat Valenciana El artículo 12 del Estatuto de Autonomía de la Comunitat Valen- assenyala que correspon a la Generalitat vetlar per la protecció i defensa ciana señala que corresponde a la Generalitat velar por la protección y de la identitat i els valors i interessos del poble valencià i el respecte a la defensa de la identidad y los valores e intereses del pueblo valenciano diversitat cultural de la Comunitat Valenciana i el seu patrimoni històric. y el respeto a la diversidad cultural de la Comunitat Valenciana y su patrimonio histórico. D’altra banda, la Llei 4/1998, d’11 de juny, del patrimoni cultural Por otro lado, la Ley 4/1998, de 11 de junio, del patrimonio cultu- valencià, estableix en l’article 45 que seran declarats béns immaterials ral valenciano, establece en el artículo 45 que serán declarados bienes d’interés cultural les activitats, creacions, coneixements, pràctiques, inmateriales de interés cultural las actividades, creaciones, conocimien- -
The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru)
The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru) By Kelsey Caitlyn Neely A dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in Linguistics in the Graduate Division of the University of California, Berkeley Committee in charge: Professor Lev D. Michael, Chair Professor Eve Sweetser Professor Justin Davidson Summer 2019 Copyright by Kelsey Caitlyn Neely Abstract The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru) by Kelsey Caitlyn Neely Doctor of Philosophy in Linguistics University of California, Berkeley Professor Lev D. Michael, Chair This dissertation explores affective expression in Yaminawa, a Panoan language ofPe- ruvian Amazonia. In this study, ‘affect’ is used to refer broadly to the English language concepts of ‘emotion’ and ‘feeling’. Affective expression is approached as an interac- tional phenomenon and it is analyzed in terms of affective stancetaking, i.e., the way speakers position themselves to objects in the discourse as well as their interlocutors via linguistic performance. This study considers affective resources at the levels of the lex- icon, morphology, prosody, acoustics (voice quality, speech rate and volume, etc.), and interactional features (turn duration, complexity of backchannels, etc.). This study contextualizes affective expression in Yaminawa with a detailed descrip- tion of Yaminawa ethnopsychology and the lexical resources that describe affective states, as well as behaviors and bodily sensations that are associated with particular affects by the Yaminawa. Using methods from Cognitive Anthropology, I investigate the ways that native Yaminawa speakers categorize emotion terms, and show that prosociality vs. anti- sociality is a major cultural axis along which emotion terms are conceptually organized. -
A La Carte Menu Our Story
A LA CARTE MENU OUR STORY The Gaucho food and wine menus have a contemporary global influence, based strongly around modern Argentina. Our beef comes from Argentinian, premium Black-Angus cattle bred at hand selected farms, reared by our partners who we have worked with for many years. Grazing on seventeen different types of grass from the Pampas provinces - with everything they eat being 100% natural - our cows enjoy a lush, free-range lifestyle in an area famed for its fertile soil. Ever evolving, both our food and wine are authentic and diverse (the largest selection of Argentinian wines outside of the country, as well as the recent addition of some of the finest global wines the world has to offer) and our service, second to none. Our collection of restaurants in the UK has grown to twelve in London and four regional sites in Leeds, Manchester, Birmingham and Edinburgh. These restaurants continue to serve some of the finest beef in the world, now complemented by a broader food and wine offering in a contemporary setting, inspired by Modern Argentina and all of its global influences. An evolution in design is being introduced to showcase a more contemporary look and feel, reflecting the modern Gaucho and a more modern Argentina. Three new locations in the UK will also be launching soon, with a fully refurbished Charlotte Street opening in the coming months. We create experiences beyond dining, with a unique and educated style. The affordable side of impressive. SET LUNCH MENU 12–7PM Two courses £23.00 | three courses £26.00 STARTERS -
Juego, Tercera Edición De ¡Sabelotodo! Por $5,000 En Efectivo
IMPORTANTE: Juego, tercera edición de ¡Sabelotodo! Por $5,000 en efectivo: 1. Participan solo estudiantes que representan clases graduandas. 2. Todas las preguntas que se realizarán en el juego son las que estan disponible en la página oficial de Telemundo de Puerto Rico y el facebook oficial de Puerto Rico Gana. No se preguntarán en orden númerico. 3. El participante deberá responder correctamente a cada pregunta realizada al azar dentro de todas las que estan disponibles. 4. Semanalmente, dos (2) participantes se enfrentan a las mismas preguntas, el primero en presionar un botón será quien responda y de ser correcta la respuesta, sumará un punto, en caso de equivocarse, el otro participante tendrá la primer opción en responder la próxima pregunta y luego se vuelve a iniciar la dinámica. 5. El participante que tenga mayor preguntas correctas, y así, tenga el mayor puntaje semanal, será quien pase a la próxima ronda del juego. 6. Los primeros 4 sábados serán de clasificación. 7. Las siguentes 2 semanas son las semi-finales y si un participante no se presenta, queda eliminado y la producción decide si añade un participante previamente anotado y escogido por sorteo para cubrir ese espacio. 8. La última semana, con fecha a definir, es la gran final y uno de los dos representantes va a resultar ganador y llevarse el premio de $5,000 para la clase graduanda. 9. Los participantes que esten en la etapa semifinal y final deben asistir con 10 miembros de la clase cada uno, espacios adicionales se coordinan con producción. 10.El ganador es responsable de cumplir con sus obligaciones tributarias y legales.