DOCSLIB.ORG

Enriched Flour

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Enriched Flour PAPRIKA OLEORESIN FOR COLOR, SOY LECITHIN. Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), VEGETABLE OIL (SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS), CHEESE MADE WITH SKIM MILK (SKIM MILK, WHEY PROTEIN, CHEESE CULTURES, SALT, ENZYMES, ANNATTO EXTRACT FOR COLOR), CONTAINS TWO PERCENT OR LESS OF SALT, PAPRIKA, YEAST, INGREDIENTS CRUST: WHOLE GRAIN OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), WHOLE WHEAT FLOUR, SOYBEAN AND/OR CANOLA OIL, SOLUBLE CORN FIBER, SUGAR, DEXTROSE, FRUCTOSE, CALCIUM CARBONATE, WHEY, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOR, CINNAMON, MONO- AND DIGLYCERIDES, SOY LECITHIN, WHEAT GLUTEN, NIACINAMIDE, VITAMIN A PALMITATE, CARRAGEENAN, ZINC OXIDE, REDUCED IRON, GUAR GUM, VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B1 (THIAMIN HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), FILLING: INVERT SUGAR, CORN SYRUP, APPLE PUREE CONCENTRATE, GLYCERIN, SUGAR, MODIFIED CORN STARCH, SODIUM ALGINATE, MALIC ACID, METHYLCELLULOSE, DICALCIUM PHOSPHATE, CINNAMON, CITRIC ACID, CARAMEL COLOR. CONTAINS WHEAT, MILK AND SOY INGREDIENTS CRUST: WHOLE GRAIN OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), WHOLE WHEAT FLOUR, SOYBEAN AND/OR CANOLA OIL, SOLUBLE CORN FIBER, SUGAR, DEXTROSE, FRUCTOSE, CALCIUM CARBONATE, WHEY, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOR, MONO-AND DIGLYCERIDES, SOY LECITHIN, WHEAT GLUTEN, NIACINAMIDE, VITAMIN A PALMITATE, CARRAGEENAN, ZINC OXIDE, REDUCED IRON, GUAR GUM, VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B1 (THIAMIN HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), FILLING: INVERT SUGAR, CORN SYRUP, BLUEBERRY PUREE CONCENTRATE, GLYCERIN, SUGAR, MODIFIED CORN STARCH, SODIUM ALGINATE, CITRIC ACID, METHYLCELLULOSE, DICALCIUM PHOSPHATE, MALIC ACID, BLUEBERRY JUICE CONCENTRATE, NATURAL AND ARTIFICIAL FLAVOR, RED 40, BLUE 1. CONTAINS WHEAT, MILK AND SOY INGREDIENTS CRUST: WHOLE GRAIN OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), WHOLE WHEAT FLOUR, SOYBEAN AND/OR CANOLA OIL, SOLUBLE CORN FIBER, SUGAR, DEXTROSE, FRUCTOSE, CALCIUM CARBONATE, WHEY, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOR, MONO- AND DIGLYCERIDES, SOY LECITHIN, WHEAT GLUTEN, NIACINAMIDE, VITAMIN A PALMITATE, CARRAGEENAN, ZINC OXIDE, REDUCED IRON, GUAR GUM, VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B1 (THIAMIN HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), FILLING: INVERT SUGAR, CORN SYRUP, STRAWBERRY PUREE CONCENTRATE, GLYCERIN, SUGAR, MODIFIED CORN STARCH, SODIUM ALGINATE, CITRIC ACID, DICALCIUM PHOSPHATE, METHYLCELLULOSE, NATURAL AND ARTIFICIAL FLAVOR, CARAMEL COLOR, MALIC ACID, RED 40. CONTAINS WHEAT, MILK AND SOY Serving Size 1 Juice Box Servings Per Container Amount Per Serving Calories 90 % Daily Value* Total Fat 0g 0% Sodium 15mg 1% Potassium 180mg 5% Total Carb 22g 7% Sugars 21g Protein 0g Not a significant source of protein Vitamin C 100% * Calcium 10% Magnesium 2% Not a significant source of fat cal, sat fat, trans fat, cholest, fiber, vitamin A and iron. (*Percent Daily Values are based on a 2,000 calorie diet.) Ingredients: Contains apple and grape juices from concentrate, less than 2% of: raspberry and blackberry juices from concentrate, natural flavors, calcium citrate (calcium source), vitamin C (ascorbic acid), citric acid (provides tartness). Nutrition details 100% APPLE JUICE Serving Size 1 Juice Box Servings Per Container Amount Per Serving Calories 60 % Daily Value* Total Fat 0g 0% Sodium 10mg 1% Potassium 125mg 4% Total Carb 15g 5% Sugars 14g Protein 0g Not a significant source of protein Vitamin A 10% * Vitamin C 100% Vitamin E 10% * Calcium 10% Thiamin 10% * Vitamin B6 10% Not a significant source of calories from fat, saturated fat, trans fat, cholesterol, dietary fiber and iron. (*Percent Daily Values are based on a 2,000 calorie diet.) APPLE JUICE FROM CONCENTRATE PLUS CALCIUM AND OTHER INGREDIENTS Ingredients: Contains pure filtered water, concentrated apple juice, less than 2% of: calcium citrate (calcium source), vitamin A palmitate, vitamin C (ascorbic acid), vitamin E (alpha- tocopheryl acetate), thiamine mononitrate, vitamin b6 (pyridoxine hydrochloride). Nutrition details 100% JUICE BLEND Serving Size 1 Juice Box Servings Per Container Amount Per Serving Calories 60 % Daily Value* Total Fat 0g 0% Sodium 10mg 1% Potassium 125mg 4% Total Carb 15g 5% Sugars 14g Protein 0g Not a significant source of protein Vitamin A 10% * Vitamin C 100% Vitamin E 10% * Calcium 10% Thiamin 10% * Vitamin B6 10% Not a significant source of calories from fat, saturated fat, trans fat, cholesterol, dietary fiber and iron. (*Percent Daily Values are based on a 2,000 calorie diet.) Ingredients: Contains apple, pear and grape juices from concentrate, less than 2% of: pineapple juice from concentrate, natural flavors, calcium citrate (calcium source), vitamin A palmitate, vitamin C (ascorbic acid), vitamin E (alpha-tocopheryl acetate), thiamine mononitrate, vitamin B6 (pyridoxine hydrochloride), citric acid (provides tartness). Mott's® Medleys Fruit Flavored Snacks This tasty treat combines real fruit and vegetable juice with the fruit flavors kids love. You've finally found the perfect after-school snack that's a win for you and your kids! Mott's Medleys fruit flavored snacks are made with natural flavors and colors from natural sources and gives you 100% of your daily value of Vitamin C. Available in two varieties- Mixed Berry and Strawberry Apple. Nutritional Info Serving Size: 1 pouch Contents Amount % Daily Value Calories 80 Total Fat 0g 0% Sodium 30mg 1% Total Carb 19g 6% Sugars 10g Protein 0g • Vitamin A 4% • Vitamin C 100% • Calcium • Iron Ingredients: Fruit and Vegetable Juice Blend from Concentrate (pear, apple, carrot), Corn Syrup, Sugar, Modified Corn Starch. Contains 2% or less of: Fruit Pectin, Citric Acid, Vitamin C (ascorbic acid), Dextrose, Sodium Citrate, Vegetable and Fruit Juice Added for Color, Malic Acid, Sunflower Oil*, Potassium Citrate, Natural Flavor, Carnauba Wax. *Adds A Trivial Amount Of Fat Nutrition Facts Welch's Fruit Serving Size 1 Pouch Snacks Fruit Snacks Servings Per Container 40 Combo Pack Fruit Amount Per Serving Punch/island Fruits 36 Oz Calories 80 Calories from Fat 0 % Daily Value* Total Fat 0 g 0% Saturated Fat 0 g 0% Trans Fat 0 g Cholesterol 0 mg 0% Sodium 10 mg 0% Potassium — — Total Carbohydrate 19 g 6% Dietary Fiber 0 g 0% Sugars 11 g Protein 1 g Ingredients: Vitamin A 25% Fruit Punch: Juice from Concentrates Vitamin C 100% (Apple, Grape, Peach, Pear, And Pineapple), Corn Syrup, Sugar, Modified Corn Starch, Calcium 0% Fruit Purees (Apple, Pineapple, Orange, And Iron 0% Cherry), Gelatin, Citric Acid, Lactic Acid, Natural And Artificial Flavors, Ascorbic Acid (Vitamin C), Alpha Tocopherol Vitamin E 25% Acetate (Vitamin E), Vitamin A Palmitate, Sodium Citrate, Coconut Oil, Carnauba Zinc — Wax, And Red 40. Island Fruits: Juice from Concentrates (Grape, Pear, Peach, Passion • * Percent Daily Values are based on a 2,000 calorie Fruit, And Pineapple), Corn Syrup, Sugar, diet. Your daily values may be higher or lower Modified Corn Starch, Fruit Purees (Banana, depending on your calorie needs. Mango, Pineapple, And Kiwi ), Gelatin, Citric Acid, Lactic Acid, Natural And Artificial Flavors, Ascorbic Acid (Vitamin C), Alpha Tocopherol Acetate (Vitamin E), Vitamin A Palmitate, Sodium Citrate, Coconut Oil, Carnauba Wax, Red 40, Yellow 5, And Blue 1. .
Load more

Recommended publications
  • Guidelines on Food Fortification with Micronutrients
    GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.
    [Show full text]
  • Validation of Hplc Method for Determination of Thiamine Hydrochloride, Riboflavin, Nicotinamide, and Pyridoxine Hydrochl0ride in Syrup Preparation
    Canadian Journal on Scientific and Industrial Research Vol. 2 No. 7, August 20ll VALIDATION OF HPLC METHOD FOR DETERMINATION OF THIAMINE HYDROCHLORIDE, RIBOFLAVIN, NICOTINAMIDE, AND PYRIDOXINE HYDROCHL0RIDE IN SYRUP PREPARATION NOVI YANTIH*, DIAH WIDOWATI, WARTINI, TIWI ARYANI Faculty of Pharmacy, University of Pancasila Email: novi_yantih @ yahoo.com Faculty of Pharmacy, University of Pancasila, Srengseng Sawah, Jagakarsa, 12640 South Jakarta, Indonesia ABSTRACT Multivitamin syrup containing various substances of varying characteristics may have a problem in quantitative analysis. This research has developed and validated of HPLC method for determination of four vitamin components, that is thiamine hydrochloride, riboflavin, nicotinamide, and pyridoxine hydrochloride in syrup multivitamin-mineral. The chromatographic separation was achieved by using a C18 column with dimension of 3.9x300mm and particle size of l0µm. A mixture of methanol - l% acetic acid by using 7mM 1-hexane sulphonic acid sodium salt (20:80) as mobile phase with flow rate of 1 mL/min. The effluent was monitored at 280 nm. Effective separation and quantification was achieved in less than 20 min. That method was simple, accurate, precise, and could be successfully applied for the analysis of thiamine hydrochloride, riboflavin, nicotinamide, and pyridoxine hydrochloride syrup multivitamin- mineral. Keywords: Thiamine hydrochloride, riboflavin, nicotinamide, pyridoxine hydrochloride, syrup, HPLC. 269 270 INTRODUCTION Syrup multivitamin and mineral preparations containing various substances of varying characteristics may have many problems in quantitative analysis. High performance liquid chromatography (HPLC) due to its high capacity in separating a mixture of substances was applicable in determining each component in multivitamin preparations simultaneously. Several investigator have reported the used of HPLC methods for the determination of water-soluble vitamins, such as thiamine hydrochloride, riboflavin, nicotinarnide, and pyridoxine hydrochloride in pharmaceuticals preparations [l,2,3].
    [Show full text]
  • CN FC Breaded Chicken Ring Nuggets Code: 40346 Case Pack: 12.36# Net Weight: 12.36 Storage: Frozen
    www.schoollunchsolutions.com Quality at the Best Price CN FC Breaded Chicken Ring Nuggets Code: 40346 Case Pack: 12.36# Net Weight: 12.36 Storage: Frozen Servings per Case: 56 Product Description: Breaded fully cooked CN Labeled chicken breast “Rings” produced from young broilers. No added soy products. Unique “Ring Shaped” breast nugget to be batter breaded with enriched wheat flour. Same great chicken product, unique, fun design. Serving Suggestions: 5 Rings is the suggested serving. Nutrition Facts Preparation Instructions: Serving Size 5 pc Serving Per Container: 56 Conventional Oven: 10-14 minutes at 350 degrees. Amount Per Serving Convection Oven: 6-8 minutes at 350 degrees. Calories 221 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Ingredients: Saturated Fat 3g 15 % Trans Fat 0g Chicken Breast with Rib Meat, Water, Dried Whole Egg Solids, Salt, Sodium Phosphates. Cholesterol 94mg 31 % Battered With: Water, Enriched Flour, (Wheat Flour, Niacin, Reduced Iron, Thiamine Sodium 495 21 % Mononitrate, Riboflavin, Folic Acid), Salt, Spices, Leavening (Sodium Bicarbonate, Sodium Total Carbohydrate 10g 3% Aluminum Phosphate). Breaded and Predusted With: Enriched Wheat Flour (Flour, Niacin, Dietary Fiber 0g 0 % Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Dried Whey, Dextrose, Sugars 0g Spice, Soybean Oil, Paprika and Turmeric Extracts, Breading set in Vegetable Oil. Protein 16g Vitamin A 2% Vitamin C 0% Calcium 2% Iron 6% * Percent Daily Values are based on a 2,000 calorie diet. Child Nutrition Information: 5 CN Nuggets at 0.659 ounces each provides 2 ounces meat/ meat Allergens: Egg, Milk and Wheat alternative and 0.75 bread serving.
    [Show full text]
  • Circulatory and Urinary B-Vitamin Responses to Multivitamin Supplement Ingestion Differ Between Older and Younger Adults
    nutrients Article Circulatory and Urinary B-Vitamin Responses to Multivitamin Supplement Ingestion Differ between Older and Younger Adults Pankaja Sharma 1,2 , Soo Min Han 1 , Nicola Gillies 1,2, Eric B. Thorstensen 1, Michael Goy 1, Matthew P. G. Barnett 2,3 , Nicole C. Roy 2,3,4,5 , David Cameron-Smith 1,2,6 and Amber M. Milan 1,3,4,* 1 The Liggins Institute, University of Auckland, Auckland 1023, New Zealand; [email protected] (P.S.); [email protected] (S.M.H.); [email protected] (N.G.); [email protected] (E.B.T.); [email protected] (M.G.); [email protected] (D.C.-S.) 2 Riddet Institute, Palmerston North 4474, New Zealand; [email protected] (M.P.G.B.); [email protected] (N.C.R.) 3 Food & Bio-based Products Group, AgResearch, Palmerston North 4442, New Zealand 4 High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand 5 Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand 6 Singapore Institute for Clinical Sciences, Agency for Science, Technology, and Research, Singapore 117609, Singapore * Correspondence: [email protected]; Tel.: +64-(0)9-923-4785 Received: 23 October 2020; Accepted: 13 November 2020; Published: 17 November 2020 Abstract: Multivitamin and mineral (MVM) supplements are frequently used amongst older populations to improve adequacy of micronutrients, including B-vitamins, but evidence for improved health outcomes are limited and deficiencies remain prevalent. Although this may indicate poor efficacy of supplements, this could also suggest the possibility for altered B-vitamin bioavailability and metabolism in older people.
    [Show full text]
  • MOVE! Nutrition Handout N28: Grains
    N28 Grains Grains, also known as starches, include foods made from wheat, rice, oats, cornmeal, barley, or other cereal grains. They make up foods such as bread, pasta, rice, cereal, and tortillas. Whole grains, such as whole wheat, are the best choice. Each day, at least half of the grains we eat should be whole grains. Whole grain means it is the “complete” grain. The health benefits of whole grain come from three parts of the grain – the bran (the fibrous coating around the grain), the germ (the nutrient-rich inner part), and the endosperm (the soft white, starchy inside portion). Refined grains have been milled and are usually “white” grains. Milling not only removes most of the fiber, but also removes up to 25% of the grain’s protein and many essential nutrients. Most refined grains are “enriched,” which means certain vitamins (thiamin, riboflavin, niacin, folic acid) and iron are replaced after milling. Fiber is not replaced in enriched grains. www.move.va.gov Nutrition Handouts • N28 Version 5.0 Page 1 of 4 Aim for 3 servings (48 grams) of whole grain foods each day. Food Item 1 Serving = 1 cup dry ready-to-eat or Whole grain cereals ½ cup cooked 1 slice bread or small roll or ½ Whole grain breads bagel, ½ English muffin or ½ hamburger bun Rice (brown) or whole grain ½ cup cooked pasta 1 pancake (5-inch diameter) or 1 small waffle or Other foods made with 1 very small muffin (1 oz.) or whole grain flour 3-4 small crackers or 1 tortilla (6-inch diameter) Tips for Eating Healthy Grains: • When choosing a whole grain food, look for the word “whole” in the ingredient list.
    [Show full text]
  • Breads, Buns, Bagels & Rolls Allergen Information
    Food Menu Report: Artisan Bread Item Name Ingredient Statement Allergen Statement Loaves 100% Whole Grain Bread (Whole Grain White Wheat Flour, Water, 10-Grain Cereal [Cracked Whole Wheat, Rye Meal, Corn Meal, Oats, Rye Flour, Soy Grits, Sunflower Seeds, Crushed 100% Whole Grain Hearth Triticale, Barley Flakes, Millet, Flaxseed], Clover Honey, Sea Salt, Yeast, Ascorbic Acid). Contains Soy, Wheat. Asiago Cheese Bread (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Asiago Cheese [Pasteurized Asiago Cheese Milk, Cheese Cultures, Enzymes], Sea Salt, Yeast, Malt, Ascorbic Acid). Contains Milk, Wheat. Challah Bread (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Organic Eggs, Sugar, Butter [Cream, Challah Salt, Milk], Milk Powder, Sea Salt, Yeast). Contains Egg, Milk, Wheat. Ciabatta Ciabatta Bread (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron,Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Sea Salt, Yeast, Ascorbic Acid. Contains Wheat. Classic 10 Grain Bread (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, 10-Grain Cereal [Cracked Whole Wheat, Rye Meal, Corn Meal, Oats, Rice Flour, Soy Grits, Sunflower Seeds, Crushed Triticale, Barley Flakes, Millet, Flaxseed], Stone Ground Whole Wheat Flour, Clover Honey, Sea Salt, Classic 10 Grain Yeast, Ascorbic Acid). Contains Soy, Wheat. French Boule/Baguette (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Sea Salt, Yeast, Malt, French Baguette Ascorbic Acid). Contains Wheat. French Boule/Baguette (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Sea Salt, Yeast, Malt, French Boule Ascorbic Acid).
    [Show full text]
  • About Thiamine (B1) and Thiamine Deficiency
    NLOSS North London Obesity Surgery Service About Thiamine (B1) and Thiamine Deficiency What does thiamine do? Thiamine (vitamin B1) is an important nutrient for taking energy from food and turning it into energy for your brain, nerves and heart. It is needed by the body to process carbohydrates, fats, and proteins – but it is most important for how we process carbohydrates (sugars and starches). What happens if my thiamine is low/if I don’t get enough thiamine? Your body stores very little thiamine, so deficiency can happen very quickly – especially if you are not eating much or if you are vomiting for any reason. Thiamine deficiency may be called Beriberi or Wernicke’s Encephalopathy depending on how it presents. When you don’t get enough thiamine, you may first have nausea, vomiting, loss of appetite, fatigue and difficulty concentrating. You may also have weakness, sleepiness, changes in personality and memory, leg and foot cramping, burning feet, headache, constipation, and cramping. If thiamine deficiency is severe, serious problems can result including loss of hearing, permanent nerve damage, coma, permanent brain damage, heart damage, liver damage, and death. What are other symptoms? Other symptoms of thiamine deficiency include: • Blurred or double vision • Difficulty urinating • Difficulty taking/swallowing • Numb/painful hands/feet • Facial weakness • Foot drop, leg weakness • Amnesia, memory loss, dementia • Clumsiness, loss of balance, • Rapid heartbeat falling • Faintness on standing up • Loss of muscle • Leg swelling Where can I get thiamine? Thiamine is found throughout the diet, but fortified cereals, beans/peas, nuts and pork are very good sources. Other sources are also milk, cheese, fresh and dried fruit, and eggs.
    [Show full text]
  • 21 CFR Ch. I (4–1–10 Edition) § 137.165
    § 137.165 21 CFR Ch. I (4–1–10 Edition) § 137.165 Enriched flour. to the food for enrichment purposes Enriched flour conforms to the defi- may be supplied by any safe and suit- able substance. Niacin equivalents as nition and standard of identity, and is derived from tryptophan content shall subject to the requirements for label not be used in determining total niacin statement of ingredients, prescribed content. for flour by § 137.105, except that: (a) It contains in each pound 2.9 mil- [42 FR 14402, Mar. 15, 1977, as amended at 43 ligrams of thiamin, 1.8 milligrams of FR 38578, Aug. 29, 1978; 46 FR 43414, Aug. 28, riboflavin, 24 milligrams of niacin, 0.7 1981; 58 FR 2877, Jan. 6, 1993; 61 FR 8796, Mar. milligrams of folic acid, and 20 milli- 5, 1996] grams of iron. § 137.170 Instantized flours. (b) It may contain added calcium in such quantity that the total calcium (a) Instantized flours, instant blend- content is 960 milligrams per pound. ing flours, and quick-mixing flours, are Enriched flour may be acidified with the foods each of which conforms to monocalcium phosphate within the the definition and standard of identity limits prescribed by § 137.175 for and is subject to the requirement for phosphated flour, but, if insufficient label statement of ingredients pre- additional calcium is present to meet scribed for the corresponding kind of the 960 milligram level, no claim may flour by §§ 137.105, 137.155, 137.160, be made on the label for calcium as a 137.165, 137.175, 137.180, and 137.185, ex- nutrient; cept that each such flour has been (c) The requirement of paragraphs (a) made by one of the optional procedures and (b) of this section will be deemed set forth in paragraph (b) of this sec- to have been met if reasonable over- tion, and is thereby made readily pour- ages of the vitamins and minerals, able.
    [Show full text]
  • Choose Whole Grains
    Choose Whole Grains Did you know that Canada’s Food Guide says Are you eating whole grains? whole grain foods are a healthier choice than refined grains? Below are some tips to help you figure out if a food is really a whole grain food. Whole grains increase your fibre intake and have a lot of nutrients working together to promote Look at the ingredient list health. Choose grain foods that have whole grains Whole grains give your body carbohydrates, fibre, listed as the first grain ingredient. and protein. They also provide B vitamins, iron, In the ingredient list, the grains below should zinc, magnesium, and plant compounds called have the words whole or whole grain in front phytonutrients. of their name. whole grain whole whole rye What is a whole grain? wheat whole grain (or whole wheat berries hulled) barley are made of the entire grain kernel. Whole grains whole spelt The kernel has three parts: the outer bran layer, the endosperm, and the germ. Each part has important The grains below don’t need the words nutrients. whole or whole grain in front of their name. This is because in foods, they are used only as whole grains. amaranth popcorn buckwheat quinoa bulgur sorghum cornmeal sprouted wheat cracked wheat teff kamut triticale millet wild or brown rice oats and oatmeal When a food package says the food is whole Refined grains have all or part of the bran and grain, read the ingredient list to find out for germ removed. They don’t have important sure. The food might have some whole grains nutrients like fibre, vitamins, and minerals.
    [Show full text]
  • Enriched Bromated Flour. Ride Hydro- Chloride
    § 137.155 21 CFR Ch. I (4–1–11 Edition) the residue on the No. 70 sieve and con- be made on the label for calcium as a vert to percentage. nutrient; (c) The requirement of paragraphs (a) [42 FR 14402, Mar. 15, 1977, as amended at 47 and (b) of this section will be deemed FR 11827, Mar. 19, 1982; 47 FR 24693, June 8, 1982; 47 FR 43363, Oct. 1, 1982; 49 FR 10097, to have been met if reasonable over- Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR ages of the vitamins and minerals, 2877, Jan. 6, 1993] within the limits of good manufac- turing practice, are present to insure § 137.155 Bromated flour. that the required levels of the vitamins Bromated flour conforms to the defi- and minerals are maintained through- nition and standard of identity, and is out the expected shelf life of the food subject to the requirements for label under customary conditions of dis- statement of ingredients, prescribed tribution and storage. The quantitative for flour by § 137.105, except that potas- content of the following vitamins shall sium bromate is added in a quantity be calculated in terms of the following not exceeding 50 parts to each million chemically identifiable reference parts of the finished bromated flour, forms: and is added only to flours whose bak- Reference form ing qualities are improved by such ad- Vitamin Molec- dition. Name Empirical formula ular weight [57 FR 2877, Jan. 6, 1993] Thiamine ... Thiamine chlo- C12H17ClN4OS·HCl 337 .28 § 137.160 Enriched bromated flour.
    [Show full text]
  • Development of a Multivariable Prediction Model for Identification of Patients at Risk for Medication Transfer Errors at ICU Discharge
    RESEARCH ARTICLE Development of a multivariable prediction model for identification of patients at risk for medication transfer errors at ICU discharge 1,2 1,3 2,4 Liesbeth B. E. BosmaID *, Nienke van Rein , Nicole G. M. Hunfeld , Ewout W. Steyerberg5, Piet H. G. J. Melief6, Patricia M. L. A. van den Bemt2 1 Haga Teaching Hospital, Department of Clinical Pharmacy, Els Borst-Eilersplein CH, The Hague, The Netherlands, 2 Erasmus University Medical Center, Department of Hospital Pharmacy, CA, Rotterdam, The Netherlands, 3 Leiden University Medical Center, Department of Clinical Pharmacy and Toxicology, Leiden, The Netherlands, 4 Erasmus University Medical Center, Department of Intensive Care, CA, Rotterdam, The a1111111111 Netherlands, 5 Clinical Biostatistics and Medical Decision Making at Erasmus MC, Rotterdam and Leiden a1111111111 University Medical Center, ZA Leiden, The Netherlands, 6 Haga Teaching Hospital, Department of Intensive Care, CH, The Hague, The Netherlands a1111111111 a1111111111 * [email protected] a1111111111 Abstract OPEN ACCESS Introduction Citation: Bosma LBE, van Rein N, Hunfeld NGM, Steyerberg EW, Melief PHGJ, van den Bemt PMLA Discharge from the intensive care unit (ICU) is a high-risk process, leading to numerous (2019) Development of a multivariable prediction potentially harmful medication transfer errors (PH-MTE). PH-MTE could be prevented by model for identification of patients at risk for medication reconciliation by ICU pharmacists, but resources are scarce, which renders the medication transfer errors at ICU discharge. PLoS ONE 14(4): e0215459. https://doi.org/10.1371/ need for predicting which patients are at risk for PH-MTE. The aim of this study was to journal.pone.0215459 develop a prognostic multivariable model in patients discharged from the ICU to predict who Editor: Shane Patman, University of Notre Dame is at increased risk for PH-MTE after ICU discharge, using predictors of PH-MTE that are Australia, AUSTRALIA readily available at the time of ICU discharge.
    [Show full text]
  • Safety and Efficacy of Vitamin C, Vitamin B1, and Hydrocortisone In
    European Journal of Molecular & Clinical Medicine ISSN 2515-8260 Volume 08, Issue 02, 2021 Safety and Efficacy of Vitamin C, Vitamin B1, and Hydrocortisone in clinical outcome of septic shock receiving standard care: A quasi experimental randomized open label two arm parallel group study Dr. Kondle Raghu1*, Dr. Krishnan Ramalingam2 1Department of Medical Sciences, Lincoln University College, Malaysia, 2Department of Biochemistry, Narayana Medical College, Chinthareddypalem, Nellore, AP, India, [email protected] [email protected] Abstract: Aim: Current study designed to identify whether the combination of vitamin C, hydrocortisone, and thiamine, to decrease the mortality and free of vasopressor administration in patients with septic shock. Method: An open-label, randomized Quasi experimental study conducted in 240 cases of sepsis at intensive care unit for the duration of 3 years. Standard care group consists 120 and Interventional consists 120 (Standard care with Hydrocortisone, Vitamin C, and Thiamine). The primary endpoint hospital survival and secondary outcome the duration of vasopressor therapy and other outcomes were measured. Result: Among 240 patients who were randomized, the primary outcome measurement recorded as 3cases (1.25%) in Interventional and 31cases (12.91%) in Standard groups. All patients in the interventional group were weaned off vasopressors with a mean of 17.5±10.2 hrs after starting treatment with the vitaminC+thiamine+hydrocortisone infusion. The mean duration of vasopressor use was 35.8±21.5 h in the standard group (p=0.001); 25% patients in the standard group received higher dose of vasopressors and died due to refractory septic shock. The mean duration of vasopressor treatment is 61.4± 33.8 h in the control patients who died compared with 39.5±12.5h in those who survived.
    [Show full text]