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Ed 395 677 Title Institution Spons Agency Pub Date Note
DOCUMENT RESUME ED 395 677 PS 024 219 TITLE Good Nutrition Promotes Health: Guide for Parent Nutrition Education. INSTITUTION Administration for Children, Youth, and Families (DHHS), Washington, DC. Head Start Bureau.; American Home Economics Association, Washington, D.C.; Food and Consumer Service (DOA), Washington, DC. SPONS AGENCY Kraft General Foods Foundation, Glenview, IL. PUB DATE Oct 94 NOTE 143p.; Accompanying videotapo not available from ERIC. Spanish-Language calendar printed in many colors. PUL TYPE Guides Non-Classroom Use (055) Multilingual/Bilingual Materials (171) LANGUAGE English; Spanish EDRS PRICE MF01/PC06 Plus Postage. DESCRIPTORS Cultural Relevance; Food Standards; Hispanic American Culture; *Hispanic Americans; Latin American Culture; *Latin Americans; *Mexican Americans; *Nutrition Instruction; Parent Education; Preschool Education; Puerto Rican CuLture; *Puerto Ricans; Spanish IDENTIFIERS American Home Economics Association; Head Start Program Performance Standards; *Project Head Start ABSTRACT The purpose of this manual is to guide users of the nutrition education project produced by Padres Hispanos en Accion por Una Sana Generacion (Hispanic Parents in Action for a Healthy Generation). The project provides nutrition education materials to trainers who provide nutrition counseling to parents of Head Start children. The project has two goals: (1) to provide culturally specific nutrition information to three Hispanic populations within Head Start including Mexican-Americans, Puerto Ricans, and Central Americans; and (2) to strengthen the nutrition education and parent involvement components of Head Start. The materials produced by the project include three Spanish-language nutrition education videos specific to the three target cultural groups. A Spanish-language calendar was also produced to aid in nutritious menu planning and includes nutrition tips for parents and recipes drawn from the targe: cultural groups. -
Anthropozine | April 2015
Feel free to distribute this PDF Please! You can share this work to your heart’s content because we are CC-BY, the most open Creative Commons license. Send the file to your students, share it on your department listserv, throw up the link on your social networks, and post it on your homepage. If you run off 5-10 copies on your department copier and leave them lying around where students will find them we will know and think you’re cool. You’re thinking about printing it double-sided with a staple right now and we’re all like, “Yeah. Do it.” Then at happy hour we talk about how excellent your taste in books and music is. Welcome to Anthropozine Anthropozine, a venue for undergraduate work of and inspired by anthropology, is a special publication of anthronow.com. Look for us in April, September, and December, in coordination with our print publication, Anthropology Now. This is our first issue! It’s like a collector’s item! We welcome submissions from current and recently graduated college students of any major on topics relevant to anthropology and culture. Our April and September issues will revolve around a specific theme. The December issues will be open topic. September’s theme is the Body. To learn more about how to submit, check our call for submissions on page 5 and visit our website https://anthropozine.wordpress.com/. Special Issue: Food What’s for dinner? An ancient question, with many different answers. In this month’s issue our authors reflect on how their foodways are representative of diverse cultures and how significant life events continue to shape and inform their changing diets. -
2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN
2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN Macaroni a la italiana Cream of spinach soup Potatoes a la marinera Chickpea salad Vegetables bits whit jam Beef schnitzel Griddled turkey steak Diced breaded cheese SIN TRADUCCIÓN Spanish omelet Mixed sautéed vegetables Baked potatoes Greek salad Rice with vegetables Ratatouille Fresh fruit Fresh fruit Yoghurt Fresh fruit Fresh fruit Water Water Water Water Bread and water 8 9 10 11 12 Gallo pinto (rice and beans) Tossed broccoli Chicken soup with noodles Sautéed Mediterranean vegetables Cream of zucchini soup Roast chicken Sliced meat in creole sauce Pork tenderloin whit mhrooms gravy Homemade meatballs Chicken ravioli Coleslaw Garden rice Mixed salad Campesino potatoes Pilaf rice Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread Water Water Water Water and 15 16 17 18 19 LEBANON Rice with tomato Potatoes with ribs Lentil stew Tossed carrots with garlic with bacon Chicken parcels Griddled veal fillet French omelet with ham and cheese Griddled turkey steak Chiken whit roasted tomato sauce Grilled zucchini Vegetable stew Mixed salad Rice with corn Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread and Water Water Water Water water 22 23 24 CHINA 25 26 Pasta salad Cream of broccoli soup with croutons Chinese tacos Caprese salad White beans with chorizo Pork chop loin Breaded chicken fillet Three delights noodles Pork stew French omelet with ham Sauteed vegetables Garden salad Bok choy and vegetable salad Fries Mixed salad Yoghurt Fresh fruit Fresh fruit Fresh fruit Fresh fruit Water Water Water Water Bread and water. -
Rethinking Beans and Rice.Docx
ReThinking Beans and Rice By Angi Schneider, Carol J. Alexander, Andrea Fabry, Tessa Zundel, Krystyna Thomas, Stephanie Stevens and Rebecca Shirk All contents copyright ©2014 Angi Schneider All rights reserved. This ebook is a collaborative effort by the authors to help those who are unemployed or underemployed. It is offered as a bonus to those who purchase Hope - Thriving While Unemployed during the first two weeks of its release date. Please do not distribute or copy this ebook without the expressed written consent of Angi Schneider. If in PDF form, it may be stored on your computer. This publication may be printed for personal use only. Disclaimer The information in this book is based on the authors’ opinion, knowledge and experience. The publisher and author will not be held liable for the use or misuse of the information contained herein. Introduction This ebooklet is a collaborative effort on the part of SchneiderPeeps, Spring Mountain Living, The Homestead Lady, Everything Home With Carol, It Takes Time, MomPrepares and Letters From Sunnybrook. Our hope is that this ebooklet will help you spend less money on groceries without compromising nutrition. You do not have to eat cheap processed food just to stay within your budget. All of the contributors have blogs full of fun, frugal and (mostly) nutritious recipes. Please feel free to visit each blog linked above. Sometimes beans and rice (or rice and beans) get a bad rap. However, beans and rice can be a great way to stretch your grocery dollars. And, contrary to popular belief, the meals don’t have to be boring. -
Hot Meals Menu
WEDNESDAY FEBRUARY 24TH Hot Meals BREAKFAST MONDAY FEBRUARY 22ND TUESDAY FEBRUARY 23RD SAUSAGE, CHEESE AND EGG BAGEL, Menu BREAKFAST BREAKFAST MELTED CHEESE, POTATO WEDGES SUNRISE BREAKFAST SANDWICH, SCRAMBLE EGGS, BACON AND OR VEGETARIAN: All hot meals are prepared SOURDOUGH BREAD, BACON, EGGS, SAUSAGE, PANCAKES, BREAKFAST SAUSAGE, CHEESE AND EGG BAGEL, at Islands Café and Served CHEESE, SERVED WITH TATER TOTS POTATOES MELTED CHEESE, POTATO WEDGES OR VEGETARIAN: OR VEGETARIAN: LUNCH at Freudian Sip in the SUNRISE BREAKFAST SANDWICH, SCRAMBLE EGGS AND EXTRA NEW ORLEANS PASTA, PENNE PASTA, Library SOURDOUGH BREAD, BACON, EGGS, PANCAKES, BREAKFAST POTATOES BLACKENED CHICKEN, CAJUN CHEESE, SERVED WITH TATER TOTS LUNCH SAUSAGE, BELL PEPPERS, TOMATOES, LUNCH TURKEY, SWISS AND BACON MELT, Hot meals times: ONIONS AND MUSHROOMS, CREOLE ORANGE CHICKEN, STEAMED RICE TOASTED CIABATTA BREAD, GARLIC Monday – Friday: CREAM SAUCE AND SESAME SCENTED VEGETABLES AIOLI, ONIONS AND TOMATOES breakfast: 7am‐9:30am OR VEGETARIAN: OR VEGETARIAN: OR VEGETARIAN: lunch: 11am‐1:30pm NEW ORLEANS PASTA, PENNE PASTA, ORANGE TOFU, STEAMED RICE AND GRILLED VEGETABLE PESTO MELT, dinner: 5pm‐8pm ROASTED SQUASH, BELL PEPPERS, SESAME SCENTED VEGETABLES TOASTED CIABATTA BREAD, GARLIC Saturday & Sunday: TOMATOES, ONIONS AND lunch/brunch: 10am‐2pm DINNER AIOLI, ONIONS AND TOMATOES MUSHROOMS, CREOLE CREAM SAUCE CHICKEN CAPRESE, BREADED DINNER dinner: 4pm‐8pm CHICKEN, LAYERED WITH TOMATOES, TACO TUESDAY, CHICKEN PASTOR, Retail prices: DINNER FRESH MOZZARELLA AND A TOMATO -
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity. -
The Choice to Serve
SATURDAY • MAY 29, 2004 Including Carroll Gardens-Cobble Hill Paper, Downtown News, DUMBO Paper and Fort Greene-Clinton Hill Paper Brooklyn’s REAL newspapers Published every Saturday by Brooklyn Paper Publications Inc, 55 Washington Street, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2004 Brooklyn Paper Publications • 18 pages including GO BROOKLYN • Vol. 27, No. 21 BWN • Saturday, May 29, 2004 • FREE ON THE HOOK City: We wasted 1/2-million on pier study NOT JUST NETS THE NEW BROOKLYN By Deborah Kolben and Neil Sloane The Brooklyn Papers City officials shocked waterfront activists this week, announcing that a nearly half-million-dollar, taxpayer- funded plan for the future of Piers 6-12 — completed just last month — was “outdated.” The study, for which the city Economic Development Cor- poration and the Port Authority of New York and New Jersey jointly paid a consulting firm more than $400,000, was originally scheduled for com- pletion in January. Last week, after months of stonewalling, EDC officials acknowledged 3-year / Tom Callan / Tom that the study had been com- pleted, but said it would not release it to the public. On Monday, confronted dock with The Brooklyn Papers’ exclusive report on their agency’s refusal to release The Brooklyn Papers File The Brooklyn the pier study — and with a deal An aerial view of the piers along Columbia Street. Despite an expensive study funded by taxpayers, the future of the piers remains uncertain. Freedom of Information re- quest pending — an EDC of- Sources say ficial said the agency would release the analysis, but then Catucci stays called it all but worthless. -
Full of Beans Recipe Pack.Indd
y 1 y 2 3 da da ay BREAKFAST: BREAKFAST: d BREAKFAST: Banana and Yoghurt Banana and Yoghurt Banana and Yoghurt LUNCH: LUNCH: LUNCH: Bean Biryani Chilli Sin Carne Bean Biryani DINNER: DINNER: DINNER: Chilli Sin Carne Bean, Courgette and Chilli Sin Carne & Flatbreads Potato Bake 5 y 4 y da da BREAKFAST: BREAKFAST: Banana and Yoghurt Banana and Yoghurt LUNCH: LUNCH: Mexican Beans and Rice Bean Burgers DINNER: DINNER: Bean Burgers & Mexican Beans Potato Wedges & Rice PACKED WITH PROTEIN AND FIBRE, THESE RECIPES WILL MAKE SURE YOU’RE FULL OF BEANS FOR THE FULL 5 DAYS! oil 3 potatoes rice garlic 10p 30p yOU NEED TO BUY: 500g - 34p 4 cloves - 10p flour 10p 2 courgettes 15p kidney beans 2 tins - 42P mixed beans salt 5p 2 tin - 44P tinned 5 yoghurts tomatoes 39p 31p chilli flakes 5p 5 bananas 3 onions mixed spices 5 carrots 22p 58p 30P 25P total = 4.85 bean biryani (2 servings) mixed spices SUNFLOWER/ 1 TBSP 1. heat oil in sauce pan and OLIVE OIL sling in frozen veg and garlic. 1 TBSP COOKED RICE 2. stir on and off, until the kidney beans 100G vegetables are almost 1 TIN defrosted. add spices and stir. 3. drain the beans. add the cooked rice and beans to the saucepan, along with a bit of water if it needs it. 250G FROZEN 4. heat on a high heat for 2 garlic MIXED VEGETABLES minutes, then simmer for 2 CLOVES another 5. add a splash of (MINCED) water if it looks too dry. 5. taste and season. -
Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific
Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific Bangkok, Thailand, November 13-15, 2017 Thematic, Strategic Papers and Country Status Reports Citation: R.K. Tyagi, A. Pandey, A. Agrawal, K.S. Varaprasad, R.S. Paroda, R.K. Khetarpal (2018) Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific – Thematic, Strategic Papers and Country Status Reports. Asia-Pacific Association for Agricultural Research Institutions (APAARI), Bangkok, Thailand, November 13-15, 2017, x+349 p. Cover page photo identity: Front cover page: Amaranthus caudatus (chaulai) Back cover page: Carissa carandas (karonda) (Photo credit: Dr K.C. Bhatt, NBPGR, New Delhi, India) Editors: Rishi Kumar Tyagi, Anjula Pandey, Anuradha Agrawal, K.S. Varaprasad, Raj S. Paroda, Ravi K. Khetarpal Disclaimer: The information contained in this publication is provided on an “as is” basis with full responsibility or liability for any errors or omissions with the authors and not on the editors. Some contents of chapters have been sourced by the authors from their prior publications, and APAARI is not liable for any copyright infringement whatsoever. Published by: Asia-Pacific Association of Agricultural Research Institutions (APAARI) 2nd and 4th Floor, FAO Annex Building 202/1 Larn Luang Road Pomprab Sattrupai District, Bangkok 10100, Thailand ISBN: 978-616-7101-10-1 Copyright © APAARI For copies, please contact: The Executive Secretary Asia-Pacific Association of Agricultural Research Institutions (APAARI) 2nd and 4th Floor, FAO Annex Building 202/1 Larn Luang Road Pomprab Sattrupai District, Bangkok 10100, Thailand Phone: +662-2822918; Fax: +662-2822920 Email: [email protected]; Website: http://www.apaari.org Contents Foreword iii Acknowledgements v The Organizers vii Thematic Papers 1. -
The International Low Salt Cookbook [PDF 4918KB]
THE INTERNATIONAL LOW SALT COOKBOOK Heart healthy recipes from around the world 1 i Contents Page Introduction 1 Breakfast Fruit and nut muesli 4 Banana bread muffins 5 Apple, cinnamon and raisin muffins 6 Date and walnut muffins 7 Crêpes with raspberry sauce 8 Salmon kedgeree 9 Soups and starters Ital carrot and sweet potato soup 10 Potato and buckwheat soup with parsley and chives 11 Thai style mushroom and noodle soup 12 Easy low salt bread 13 Spring onion steamed buns 14 Hara bhara kebab 15 Pan fried aubergines with chilli tomato sauce 16 Ricotta stuffed mushrooms 17 Fresh tuna and sweetcorn frittas with salsa 18 Thai fish cakes with a sweet chilli dipping sauce 19 Tomato salsa 20 Salads Green Goddess summer salad 21 Easy rice salad 22 Pea and bean salad 23 Griddled artichoke, beetroot salad with pine nuts and watercress 24 Chicken and couscous salad with rocket and pine nuts 25 Roasted vegetable couscous 26 Rocket and millet salad with fresh apples and peaches 27 Tuna and bean salad 28 ii Contents Page Main meals: fish Cou-cou and Jack mackerel sauce 29 Malaysian grilled fish 30 Jamaican spicy baked fish 31 Oven baked salmon with three bean salsa 32 Fish pie 33 Salmon risotto 34 Salmon tagliatelle 35 Main meals: meat and poultry Light steak and kidney pie 36 Irish stew 37 Roast pork with apple and maple syrup compot and turmeric roast potatoes 38 Pork baked with parsnips, fennel and artichoke hearts 39 Chicken cholya 40 Chicken tikka masala 41 Chicken and Spanish rice 42 Kammy’s low salt chicken curry 43 Delicious chicken curry 44 -
Elmwood Kitchen Specializes in Delivering Fresh, Appealing Food to Seniors Who May fi Nd It Difficult to Cook for Themselves
Elmwood Kitchen specializes in delivering fresh, appealing food to seniors who may fi nd it difficult to cook for themselves. With only 24 hours notice, meals can be delivered in Bloomfi eld, East Hartford, Hartford, Manchester, New Britain, Newington, Rocky Hill, West Hartford, Wethersfield, and parts of Q: Can I sign up for a few Berlin, Connecticut. deliveries per week? Your delivery will include an appetizing A: Yes. You can receive meals as often or lunch and dinner, beverages, fresh fruit as infrequently as you wish. Many of our and desserts. When you are ready, you can customers want our services for the long term; heat up your dinner in a microwave or others prefer it for a short period when they conventional/toaster oven. are recovering from an illness, etc. We can adapt to your schedule and needs. Prepared in our modern, fully equipped kitchen, our experienced chef adheres to the highest quality control standards. We Q: Is Elmwood Kitchen a “fast-food” comply with local, state and federal food restaurant? safety codes. A: No, we’re different. Our goal is to meet the unique needs of seniors at an affordable Our Registered Dietician ensures that price. Our priority is to offer a variety of your nutritional needs are met. We can nutritious meals that customers will enjoy. accommodate special dietary restrictions We are able to accommodate your individual (diabetic, low-salt, low-fat). We also offer health or religious considerations. Kosher-style meals. Good taste and versatility are our Q: Can I receive only one meal hallmarks. With 28 entrees each month a day instead of two? and excellent customer service, you will be A: Yes. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.