Capra hyrchusb Columbia livia intermedia Gallus bankiva murghi Haliastar sphenrus Lepus capensis-leporidae...
|
|
|
- Erika Baldwin
- 6 years ago
- Views:
Transcription
1 MEAT AND POULTRY (Continued from the Green leafy vegetables section) Please click on the page number to go directly to the table Bos taurus gai, Cow (English) Capra hyrchusb bakri, Goat (English) Columbia livia intermedia kabotar, Pigeon (English) Gallus bankiva murghi murghi, Hen fowl (English) Haliastar sphenrus samadi, Whistling kite (English) Lepus capensis-leporidae sasboo, Rabbit (English) Picoides pubescens Downy woodpecker Psittaciformes popat, Parakeet, Parrot (English) Rattus norvegicus onder, Rat (English) Strigidae ghuvad, Owl (English) Sus scrofa jungli bhund, Wild pig (English) Varanus flaveceas (yellow) or Varanus bengalensis Monitor lizard Unknown chakvat Unknown titar... 53
2 COMMUNITY FOOD SYSTEM DATA TABLE # 40 Bos taurus gai, Cow (English) Part(s) used: Body, except horns and hoofs Preparation: Roasted Flesh, raw Moisture, g 74.3 Energy, Kcal 114 Protein, g 22.6 Fat, g 2.6 Ash, g 1.0 Folic acid, μg 7.8 Calcium, mg 10 Iron, mg 0.8 Phosphorus, mg 190 Type of procurement: Domesticated Home or purchased: Purchased : June-September Cost of production, if known: Rs (Cow bullock), Rs /kg. age/gender and other miscellaneous information: Since it is easily procured and relatively inexpensive it is eaten frequently. Source of nutrient data: The nutrient data is sourced from Indian FCT Code # 398 (ref # 1). * * * * Updated on 5/17/
3 COMMUNITY FOOD SYSTEM DATA TABLE # 41 Capra hyrchusb bakri, Goat (English) Part(s) used: Flesh, leg and liver Flesh, lean, raw Moisture, g 74.2 Energy, Kcal 118 Protein, g 21.4 Fat, g 3.6 Ash, g 1.1 Vitamin A, RE-μg Vitamin A, RAE-μg Folic acid, μg 4.5 Calcium, mg 12 Phosphorus, mg 193 Type of procurement: Domesticated Home or purchased: Purchased : All year Cost of production, if known: Rs 12-13/kg, Rs. 700 to 800 group purchase, Rs. 50 per portion. age/gender and other miscellaneous information: Since it is easily procured and relatively inexpensive it is eaten frequently. Source of nutrient data: The nutrient data is sourced from Indian FCT Code # 406 (ref # 1). * * * * * * * * * * * * * * * * * * * * * * * * Updated on 5/17/
4 COMMUNITY FOOD SYSTEM DATA TABLE # 42 Columbia livia intermedia kabotar, Pigeon (English) Part(s) used: Full bird Preparation: Boiled, roasted Moisture, g 70.4 Energy, Kcal 137 Protein, g 23.3 Fat, g 4.9 Ash, g 1.4 Calcium, mg 12 Phosphorus, mg 290 Flesh, raw Home or purchased: Purchased : March-May information: Unknown Source of nutrient information: The nutrient information is sourced from Indian FCT Code # 411 (ref # 1). * * * Updated on 5/17/
5 COMMUNITY FOOD SYSTEM DATA TABLE # 43 Gallus bankiva murghi murghi, Hen fowl (English) Part(s) used: Whole Preparation: Curry Flesh, raw Moisture, g 72.2 Energy, Kcal 109 Protein, g 25.9 Fat, g 0.6 Ash, g 1.3 Folic acid, μg 6.8 Calcium, mg 25 Phosphorus, mg 245 Type of procurement: Domesticated Home or purchased: Purchased : March-May age/gender and other miscellaneous information: Since it is easily procured and relatively inexpensive it is eaten frequently. Source of nutrient data: The nutrient data is sourced from Indian FCT Code # 405 (ref # 1). * * * * * * * * Updated on 5/17/
6 COMMUNITY FOOD SYSTEM DATA TABLE # 44 Haliastar sphenrus samadi, Whistling kite (English) Part(s) used: Unknown Moisture, g - Energy, Kcal - Protein, g - Fat, g - Ash, g - Calcium, mg - Phosphorus, mg - Home or purchased: Unknown : Whenever they can get it. information: This bird is caught on average once every two months. Updated on 5/17/
7 COMMUNITY FOOD SYSTEM DATA TABLE # 45 Lepus capensis-leporidae sasboo, Rabbit (English) Part(s) used: Whole Flesh, raw Moisture, g 70.9 Energy, Kcal 134 Protein, g 22.8 Fat, g 4.8 Ash, g 1.5 Calcium, mg 9 Phosphorus, mg 220 Home or purchased: Unknown : March-May information: Common source of protein. Source of nutrient data: The nutrient data is sourced from the FCT of the Near East Code # 629 (ref # 2). * * * Updated on 5/17/
8 COMMUNITY FOOD SYSTEM DATA TABLE # 46 Picoides pubescens Downy woodpecker Part(s) used: Unknown Moisture, g - Energy, Kcal - Protein, g - Fat, g - Ash, g - Calcium, mg - Phosphorus, mg Zinc, mg Home or purchased: Unknown : Unknown information: Unknown Updated on 5/17/
9 COMMUNITY FOOD SYSTEM DATA TABLE # 47 Psittaciformes popat, Parakeet, Parrot (English) Part(s) used: Whole Moisture, g - Energy, Kcal - Protein, g - Fat, g - Ash, g - Calcium, mg - Phosphorus, mg Zinc, mg Home or purchased: Unknown : All year information: This bird is caught on average once every two months. * * * * * * * * * * * * Updated on 5/17/
10 COMMUNITY FOOD SYSTEM DATA TABLE # 48 Rattus norvegicus onder, Rat (English) Part(s) used: Whole Preparation: Roasted Flesh, raw Moisture, g 73.9 Energy, Kcal 104 Protein, g 23.6 Fat, g 1 Carbohydrate, g 0.1 Ash, g 1.4 Calcium, mg 30 Phosphorus, mg 242 Home or purchased: Unknown : November-January information: Easily obtained from the fields but educated Bhils of today do not eat it (socially it is not accepted). Source of nutrient data: The nutrient data is sourced from Indian FCT Code # 587 (ref #2). * * * * * * * * Updated on 5/17/
11 COMMUNITY FOOD SYSTEM DATA TABLE # 49 Strigidae ghuvad, Owl (English) Part(s) used: Unknown Moisture, g - Energy, Kcal - Protein, g - Fat, g - Ash, g - Calcium, mg - Phosphorus, mg Zinc, mg Home or purchased: Unknown : Whenever they can get it. information: This bird is caught on average once every two months. Updated on 5/17/
12 COMMUNITY FOOD SYSTEM DATA TABLE # 50 Sus scrofa jungli bhund, Wild pig (English) Part(s) used: Whole Preparation: Boiled, roasted Flesh, raw Moisture, g 77.4 Energy, Kcal 114 Protein, g 18.7 Fat, g 4.4 Ash, g 1.0 Vitamin C, mg 2 Calcium, mg 30 Iron, mg 2.2 Phosphorus, mg = not analyzed Home or purchased: Unknown : November-August Cost of production, if known: Nil information: Unknown Source of nutrient information: The nutrient information is sourced from Indian FCT Code # 412 (ref # 1). * * * * * * * * * * Updated on 5/17/
13 COMMUNITY FOOD SYSTEM DATA TABLE # 51 Varanus flaveceas (yellow) or Varanus bengalensis Monitor lizard Part(s) used: Unknown Moisture, g - Energy, Kcal - Protein, g - Fat, g - Ash, g - Calcium, mg - Phosphorus, mg - Home or purchased: Unknown : Unknown information: Unknown Updated on 5/17/
14 COMMUNITY FOOD SYSTEM DATA TABLE # 52 Unknown chakvat Part(s) used: Unknown Moisture, g - Energy, Kcal - Protein, g - Fat, g - Ash, g - Calcium, mg - Phosphorus, mg - Home or purchased: Home : February-March information: Unknown * * Updated on 5/17/
15 COMMUNITY FOOD SYSTEM DATA TABLE # 53 Unknown titar Part(s) used: Whole Moisture, g - Energy, Kcal - Protein, g - Fat, g - Ash, g - Calcium, mg - Phosphorus, mg - Type of procurement: Unknown Home or purchased: Unknown : Unknown information: Unknown Updated on 5/17/
ANIMALS Bos Taurus 110. Bulbus bubalis 111. Capra hyrchusb 112. Monopterus cuchia/amphipnous cuchia 113. Ovis aries (Bovidae) 114
MEATS (INCLUDING ANIMALS, BIRDS, AND DAIRY) (Continued from Cereals, Grain and Pulses section) Please click on the page to go directly to the table ANIMALS Bos Taurus 110 gorur mangshaw, Cow (English)
Aspargus racemosus Amorphophallus campanulatus Colocasia antiquorum Discorea esculenta Ipomoea batatas...
ROOTS AND TUBERS (Continued from the Pulses and legumes section) Please click on the page number to go directly to the table Aspargus racemosus... 80 shatavari... 80 Amorphophallus campanulatus... 81 suran,
Nuxalk. GAME (Continued from the Fish and seafood section) Please click on the page number to go directly to the table
GAME (Continued from the Fish and seafood section) Please click on the page number to go directly to the table Alces alces 62 skma, moose (English) 62 Anas spp. 63 naxnx, duck (English) 63 Canschites spp.
Bos taurus 1. Bos taurus 2. Bos taurus 3. Capra hircus 4
ANIMAL AND DAIRY (Please click on the page number to go directly to the table) 1 inkiri enkiteng, Cow meat; osarge, Cow blood; nailanga kulenairoua, Cow broth; kulenayiara enkiteng, Cow milk. 1 2 kule
Alces alces 1. Castor canadensis 3. Erethizon dorsatum 4. Lepus americanus 5. Ondatra zibethicus 6. Ovis nivicola dalli 7
LAND MAMMALS (Please click on the page number to go directly to the table) Alces alces 1 dinjik, moose (English) 1 Castor canadensis 3 tsee, beaver (English) 3 Erethizon dorsatum 4 Ts it, Porcupine (English)
Allium victorialis var. platyphyllum 5. Allium victorialis var. platyphyllum 6. Amphicarpa bracteata Edgeworthii var. japonica 7. Anemone flaccida 8
WILD PLANTS (Continued from Cultivated grains section) (Please click on the page number to go directly to the table) Allium victorialis var. platyphyllum 5 pukusa, Wild onion, fresh (English) 5 Allium
Table S1. Nutrient composition of intervention products modeled using the Optifood software tool 1.
Table S. Nutrient composition of intervention products modeled using the Optifood software tool. Nutrient Iron and folic acid (IFA) UNIMMAP SQ-LNS P&L Supercereal (CSB +) 2 Plumpy Mum Premix + Intrinsic
METHODOLOGY OVERVIEW: WOMEN S DIETARY DIVERSITY PROJECT I (WDDP-I)
METHODOLOGY OVERVIEW: WOMEN S DIETARY DIVERSITY PROJECT I (WDDP-I) Washington, DC, July 15 16, 2014 Doris Wiesmann July 15, 2014 Outline Criteria for data sets Exclusions from the sample Food group indicators
Estimated mean cholestero intake. (mg/day) NHANES survey cycle
320 Estimated mean cholestero intake (mg/day) 300 280 260 240 220 200 2001-02 2003-04 2005-06 2007-08 2009-10 2011-12 2013-14 NHANES survey cycle Figure S1. Estimated mean 1 (95% confidence intervals)
Unit C: Poultry Management. Lesson 1: Nutrients for Maintenance, Growth and Reproduction
Unit C: Poultry Management Lesson 1: Nutrients for Maintenance, Growth and Reproduction 1 1 Carbohydrates Fats Minerals Nutrients Proteins Vitamins Water Terms 2 2 I. Nutrients are the chemical substances
Athyrium esculentum (Retz.) Copel 1. Brassica juncea (L) Czern. 2. Brassica pekinensis Lour. (Gagnep.) 3. Capsicum annum (Linn) var.
LEAFY GREEN VEGETABLES (Please click on the page number to go directly to the table) Athyrium esculentum (Retz.) Copel 1 pako, Fern (English) 1 Brassica juncea (L) Czern. 2 mustasa, Mustard leaves (English)
Principles of nutrition Lesson B
Principles of nutrition Lesson B Sam - ID 38359016 Unit: Applying the principles of nutrition to a physical activity programme Learning outcomes & assessment criteria Learning outcome: The learner will:
Did You Know? Appropriate Guidelines When Planning Meals and Snacks
Did You Know? The safest environmental art projects include watercolor paints, rather than oil-based. Also, you can make your own glue or modeling dough. The ingredients are more environmentally friendly,
Beef s Benefits. Beef helps your mind develop! Beef keeps you looking good!
Beef Nutrition What is Beef? Beef is food!! Steaks and hamburger (in many different forms like sloppy joes and tacos) are all beef. Actually, beef is any piece of meat that comes from beef cattle. How
--> Buy True-PDF --> Auto-delivered in 0~10 minutes. GB Table of contents 1 Scope... 3
Translated English of Chinese Standard: GB28050-2011 www.chinesestandard.net Sales@ChineseStandard.net NATIONAL STANDARD GB OF THE PEOPLE S REPUBLIC OF CHINA National Standard on Food Safety National label
Healthy Eating & Staying Healthy
Healthy Eating & Staying Healthy A Healthy Diet and Our Body If our bodies are human machines food is our fuel. How well we eat, affects how well our bodies work, and how long we live. It is especially
The Top 25 Food Choices in the Performance Diet
The Top 25 Food Choices in the Performance Diet # Name Information Picture 1 Water The single most essential component that represents 80% of your body and 65% of your weight 2 Beans Top ranked carbohydrates
How does your body use nutrients?
How does your body use nutrients? As an energy source To heal, build and repair tissue To sustain growth To help transport oxygen to cells To regulate body functions What are carbohydrates? Starches and
Food First. Food First. Build-Up Nutrition Soups Build-Up Nutrition Shakes Build-Up Original
Food First Food First Build-Up Nutrition Soups Build-Up Nutrition Shakes Build-Up Original Build-up Nutrition Soups Build-up Nutrition Soups are nutritionally balanced milk-based savoury supplements fortified
UNIT III NUTRITION FOR SELF AND FAMILY. Ques4. What are nutrients? Give the energy value of energy giving nutrients.
UNIT III NUTRITION FOR SELF AND FAMILY Short answer questions Ques1. Define health Ques2.What is meant by complete health? Ques3. Define disease. Ques4. What are nutrients? Give the energy value of energy
Nutrition Requirements
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are an estimate of the nutritional requirements of a healthy population.
HARMONIZING NUTRIENT DATABASES FOR NORTH AMERICAN POPULATIONS: THE CARIBBEAN PERSPECTIVE. Pauline M. Samuda, Caribbean Food and Nutrition Institute
HARMONIZING NUTRIENT DATABASES FOR NORTH AMERICAN POPULATIONS: THE CARIBBEAN PERSPECTIVE Pauline M. Samuda, Caribbean Food and Nutrition Institute The development of a comprehensive nutrient database for
THROUGHOUT LIFE. Milk and dairy foods provide important nutrients for people of all ages and stages of life.
Dairy AND YOUR MUSCLE AND BONE HEALTH Dairy, nutrition and health THROUGHOUT LIFE 2 A healthy lifestyle and good nutrition throughout life can help us live in better health for longer, with less illness
Food Composition Tables - Kenya Review and update
Food Composition Tables - Kenya Review and update Angela Kimani Head of Nutrition Unit FAO-KE 1 Introduction Food composition tables (FCT) are important guidelines in nutrition. The Kenyan FCT were published
147 Kcal / 100g. Banana, Almond, Raw Cocoa & Whey Protein Shake. 152 kcal 501 kcal. 633 kj 2088 kj. 9.4 g 31.1 g. 2.4 g 8 g. 7.2 g 23.7 g.
Banana, Almond, Raw Cocoa & Whey Protein Shake By Lisa Blair from Nutrition London (www.nutritionlondon.uk) Overview... U / 1403442 147 Kcal / 100g WEIGHT: 19.7% Carbs 22.5% Protein 57.8% Fat Food Labelling...
6 Nutrients Essential for Life
6 Nutrients Essential for Life Mind Moo-Ver SWBAT identify the 6 essential nutrients for life QOD: What does ph measure Give an example of an acidic substance, a basic substance and a neutral substance
Premium DOG- & CAT Food
food Natural food Natural food l Natural food Natural food Natura Premium DOG- & CAT Food d NATURAL FOOD www.basto.nl food Natural food Natural food l Natural food Natural food Natura NATURAL FOOD About
Chapter 11: Range Animal Nutrition
Chapter 11: Range Animal Nutrition 1. Nutritional Components of Forages a. Protein b. Energy c. Phosphorus d. Vitamin A 2. Comparative Nutrition of Forages a. Grasses b. Forbs c. Shrubs 3. Comparative
Recommended Resources: The following resources may be useful in teaching
Unit C: Poultry Management Lesson 1: Nutrients for Maintenance, Growth and Reproduction Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
PROJECT WOMEN S ANAEMIA. by My HealthWorks. Associate Member. 125A, 2nd Floor, Shahpur Jat, New Delhi ,
PROJECT WOMEN S ANAEMIA by My HealthWorks Associate Member 125A, 2nd Floor, Shahpur Jat, New Delhi-110049, Whatsapp: 8076964582, Phone No: 011-26496673-(74) info@myhealthworks.in INTRODUCTION Anaemia is
Nutrition. Nutrition. Contents:
Nutrition Contents: Nutrition Overview Zinc Iron Protein B-Vitamins Selenium Phosphorous Good Fat vs. Bad Fat Beef and Heart Health Fat & Cholesterol: The Whole Story Lean Beef Lean Beef in Foodservice
Full Report (All Nutrients) 01174, Milk, reduced fat, fluid, 2% milkfat, without added vitamin A and vitamin D
National base for Standard Reference Release 28 slightly revised May, 206 Full Report (All s) 074, Milk, reduced fat, fluid, 2% milkfat, without added vitamin A and vitamin D Report Date: February 23,
Meeting the DGAS with the USDA Food Patterns:
Meeting the DGAS with the USDA Food Patterns: Role of naturally occurring and added nutrients Trish Britten USDA Center for Nutrition Policy and Promotion What is a USDA Food Pattern? What and how much
Nutrient Content of Bison Meat from Grass- and Grain-Finished Bulls
Nutrient Content of Bison Meat from Grass- and Grain-Finished Bulls M. J. Marchello 1 and J. A. Driskell 2 1 Animal and Range Sciences Department, North Dakota State University, Fargo; and 2 Nutritional
BROILER. Nutrition Specifications. An Aviagen Brand
BROILER 708 Nutrition Specifications 2014 An Aviagen Brand Introduction Nutrition specifications for Ross 708 broilers are given in the following tables for a range of production and market situations
Current status of FCD system -Singapore -
Current status of FCD system -Singapore - 18 July 2011 ASEANFOODS Workshop and Meeting Mahidol University, Thailand Database system: Food Composition System Singapore (FOCOS) Sources of data: - Local lab
Healthy Eating Pattern Development Proposed Methodology. Pre-conference workshop Canadian Nutrition Society Annual Conference Halifax May 3, 2018
Healthy Eating Pattern Development Proposed Methodology Pre-conference workshop Canadian Nutrition Society Annual Conference Halifax May 3, 2018 1 Objective of the presentation Share the proposed methodology
National Institute of Nutrition, Hyderabad 2. Indira Gandhi Institute of Developmental Research, Mumbai
Can locally available foods fulfill the requirements of the major essential nutrients of a typical household in Rohtas, Bihar? A Cost of Diet Assessment Ankita Mondal 1, Bharati Kulkarni 1, A. Laxmaiah
The food that we eat provides us with the energy we need to get us through the day. Our bodies also use that energy to perform necessary functions.
The food that we eat provides us with the energy we need to get us through the day. Our bodies also use that energy to perform necessary functions. Breathe Maintain body temperature Heart rate Digestion
Broiler Nutrition Specifications
Broiler Nutrition Specifications 2 Introduction 3 Table 1: Nutrition Specifications for As-Hatched Broilers - Target Live Weight
Department of Animal Science Macdonald College, P.Q., Canada
NUTRITIVE VALUES OF WHOLE-ANIMAL DIETS FOR CAPTIVE BIRDS OF PREY by D. M. Bird Macdonald Raptor Research Centre Macdonald College, P.Q., Canada and S. K. Ho* Department of Animal Science Macdonald College,
XVI. Standards for the production and provision of food and beverages in communal catering establishments
XVI. Standards for the production and provision of food and beverages in communal catering establishments The processing standards for the production and provision of food and beverages in communal catering
Six Nutrients. Nutrients: substances in food that your body needs to stay healthy. Carbohydrates Protein Fat Minerals Vitamins Water
Nutrients Six Nutrients Nutrients: substances in food that your body needs to stay healthy Carbohydrates Protein Fat Minerals Vitamins Water Water Function: most essential nutrient Helps digest and absorb
MyPlate.gov Assignment
Name: Class Hour: MyPlate.gov Assignment Directions: In 2011 the USDA came out with MyPlate.gov, a way to help Americans live a more healthy life. In this assignment you will explore the site and see how
Lactation Diet. Purpose:
Lactation Diet Purpose: During both pregnancy and lactation recommended dietary allowances should have a substantial increase in the intake of dietary energy, protein, and other nutrients. The National
Dietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations
Dietary Fat Guidance from 1980-2006 The Role of Lean Beef in Achieving Current Dietary Recommendations Penny Kris-Etherton, Ph.D., R.D. Department of Nutritional Sciences Pennsylvania State University
Tools for Nutrition. Dietary Guidelines, MyPlate, Nutrition Labels. Friday, February 13, 15
Tools for Nutrition Dietary Guidelines, MyPlate, Nutrition Labels Nutrition is (or Should Be) Important to You! Food choices affect your body from head to toe Habits influence your ability to work and
PAGE 1 of 6. Summative Assessment - Dietary Analysis Report Data Worksheets
1 PAGE 1 of 6 Name _ S.A. # Hour Summative Assessment - Dietary Analysis Report Data Worksheets READ CAREFULLY!!! Welcome to the PROJECT part of your Dietary Analysis Report. You will be entering information
3/9/2011. I. Main nutritional requirements. WARM-UP (GRAB A SHEET ON YOUR WAY IN) TERMS STUDENT LEARNING OBJECTIVES OBJECTIVE 1
(GRAB A SHEET ON YOUR WAY IN) What 7 things make up your favorite salad? (if you don t like salad pick 7 things anyway) What food group do each of them fall under? (the food groups are Grains, Vegetables,
NUTRITION CONCEPTS MACRONUTRIENTS FAT SOLUBLE VITAMINS
NUTRITION CONCEPTS MACRONUTRIENTS Carbohydrates Found in breads, cereals, fruits, vegetables, sugar and potatoes. good source of energy fiber in fruits and vegetables aid in eliminating wastes from the
Tools for Healthy Eating
Chapter 2 Tools for Healthy Eating Multiple Choice 1. Which of the following is not a key principle of healthy eating? A. availability B. balance C. variety D. moderation REF: 38 2. A diet consisting of
Lean Meats Grades K-2
Lean Meats Grades K-2 November Lean Meats November Lean Meats November Lean Meats November Lean Meats Who Lives on a Farm? Source: National Pork Board Root Vegetables Grades K-2 Beets Beet B/is/for/beautiful
Answering the question- Why Should You Care What You Are Eating???
Answering the question- Why Should You Care What You Are Eating??? Never eat more than you can lift. - Miss Piggy Portion Distortion 6 Main Nutrients Vitamins Minerals Water Carbohydrates Protein Fat Keep
PREGNANCY PROJECT. Brianne Squires 2/28/14 NDFS 424. PART I (Complete Sections I V): I. Identifying data (1 point)
PREGNANCY PROJECT Brianne Squires 2/28/14 NDFS 424 PART I (Complete Sections I V): I. Identifying data (1 point) A. Chelsea B. Chelsea is attending BYU, majoring in elementary education. She is working
Australian Meat and Bone Meal Nutritional Technical Review Executive Summary
Australian Meat and Bone Meal Nutritional Technical Review Executive Summary Meat and Livestock Australia 2003 Published by Meat and Livestock Australia Ltd ABN 39 081 678 364 (MLA) November 2003 ISBN:
BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud
BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud 1 Energy Needs & Requirements Food is the only source of body which undergoes Metabolism and liberate / Generates Energy required for vital activities
Meat, Fish, Poultry: Fats & Oils: Nuts and Seeds: Dairy: Legumes: Eggs: Grains: Vegetables (non-starchy): Fruit: Vegetables (starchy):
Wise Traditions The Wise Traditions diet is a set of principles recommended by The Weston A. Price Foundation. The diet emphasizes fatsoluable vitamins, found in grass-fed and pasture-raised animal foods,
MAKING MENUS MORE NUTRITIOUS
MAKING MENUS MORE NUTRITIOUS Level 2; Chapter 2 9/25/2015 1 Flow of Food & Nutrition Keeping food safe throughout the flow of food helps to preserve nutrients. Purchasing high-quality products is the first
Lean Meats Grades 3-5
Lean Meats Grades 3-5 November Lean Meats 6/29/2016 Cryptogram CRYPTOGRAM A B C D E F G H I J K L M N O P Q R S T U V W X Y Z, 17 13 3 6 15 13 3 20 4 3 9 13 8 13 3 17 20 8 25! 5 12 17 17 22 5 19 9 22 20
Healthy Eating for Kids
Healthy eating and being active are very important for your child to grow up in a proper way. The food plate is a guide to help you and your child know what and how much should be eaten every day. The
Nutrition and Energy 1
Nutrition and Energy 1 Food Energy The ingestion of food serves two primary functions: 1. it provides a source of energy 2. it provides raw materials the animal is unable to manufacture for itself. 2 Basal
Name Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test
Name Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test 1. List the ten dietary guidelines recommended for Americans. (10) a. b. c. d. e. f. g. h. i. j. Multiple
Reading Nutrition Labels
Patient Education Reading Nutrition Labels The Nutrition Facts label on packaged foods gives information about the nutritional content of the food. This information, and the list of ingredients also shown
How do ricebean and other pulses meet nutrient deficiencies among women of reproductive age in rural populations in Hill areas in India and Nepal?
How do ricebean and other pulses meet nutrient deficiencies among women of reproductive age in rural populations in Hill areas in India and Nepal? Peter Andersen, University of Bergen, Norway Ram Krishna
Grain Group Question Sheet
Grain Group Question Sheet Introduction Use the resources about the food group you've been assigned to help you answer the questions on this sheet. Grains Use the Grains (Orange) section of MyPlate (http://www.choosemyplate.gov/grains)
sociodemographic patterns of food purchasing and dietary intake
A closer look at sociodemographic patterns of food purchasing and dietary intake in Northern Ireland 11 th October 2016 Joanne Casey Aims for today Nutrition surveillance in NI National Diet and Nutrition
Diet Analysis Assignment KNH 102 Sections B, C, D Spring 2011
Diet Analysis Assignment KNH 102 Sections B, C, D Spring 2011 Name: Kathryn Davis 1. Collect the following demographic information from your client. Age 19 Sex Female Ethnicity White Vegetarian? Specify
How many of you are currently concerned about developing heart disease, high cholesterol, diabetes, etc.?
How many of you are currently concerned about developing heart disease, high cholesterol, diabetes, etc.? Why should we care? What you eat and do now will have a major impact on your future! TOO MANY AMERICANS
Nutrients. The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning.
Nutrients The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Your body needs nutrients to Provide energy. Build and repair
Healthy Eating Guidelines for Your Vegetarian Baby: 6-12 months
Healthy Eating Guidelines for Your Vegetarian Baby: 6-2 months The word vegetarian means different things to different people. Lactoovo vegetarians don t eat meat, fish, seafood and poultry, but will have
Matter and Energy: What foods to eat for a healthy body
Matter and Energy: What foods to eat for a healthy body By Encyclopaedia Britannica, adapted by Newsela staff on 05.03.17 Word Count 585 Level 560L Fruit and vegetables at a farmers market in Dallas, Texas.
Grains, Grain-based foods and Legumes Staples in the Diet. Australian Dietary Guidelines. Dietary Guidelines for Australian Adults 2003
Grains, Grain-based foods and Legumes Staples in the Diet 1. What are the recommended intakes of grain-based foods? Peter Williams PhD FDAA Smart Foods Centre University of Wollongong 2. What nutrients
Basic Review of Digestion
Basic Review of Digestion In the mouth, food is broken down, mixed with saliva, and formed into a bolus. Wave like muscle movements, called peristalsis, push the food throughout the rest of the digestive
Aligning Food Composition Tables with Current Dietary Guidance for Consumers
Aligning Food Composition Tables with Current Dietary Guidance for Consumers Suzanne P. Murphy, PhD, RD Professor Emeritus Cancer Center of the University of Hawaii Dietary Guidance for Consumers Several
STANDARD FOR FORMULA FOODS FOR USE IN WEIGHT CONTROL DIETS CODEX STAN
CODEX STAN 181-1991 Page 1 of 6 STANDARD FOR FORMULA FOODS FOR USE IN WEIGHT CONTROL DIETS CODEX STAN 181-1991 1. SCOPE This standard applies to formula foods for use in weight control diets, as defined
Using the New Nutrition Facts Label
Using the New Nutrition Facts Label Bulletin Board Created by Alyssa Tripp, SIU Dietetic Intern Resources: 1) Nutrition Facts Label Programs and Materials. U.S. Food & Drug Administration. Retrieved February
The Science of Nutrition, 4e (Thompson) Chapter 2 Designing a Healthful Diet
Science of Nutrition 4th Edition Thompson Test Bank Full Download: http://testbanklive.com/download/science-of-nutrition-4th-edition-thompson-test-bank/ The Science of Nutrition, 4e (Thompson) Chapter
Nutrition Requirements
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are a series of estimates of the energy and nutritional requirements of
IMPACT OF PRE-SLAUGHTER WITHDRAWAL OF VITAMIN SUPPLEMENTS ON PIG PERFORMANCE AND MEAT QUALITY. conditions was not addressed in the present study.
IMPACT OF PRE-SLAUGHTER WITHDRAWAL OF VITAMIN SUPPLEMENTS ON PIG PERFORMANCE AND MEAT QUALITY John F. Patience and Doug Gillis SUMMARY Research reported in last year s Annual Report indicated that withdrawal
Facts that you need to know
NUTRITION This article explores the basic concepts of nutrition and provides useful tips on healthy diet My neighbor walks up to me asking whether I am aware of the nutritional value of a new food product
Understanding Nutrition and Health Level 2 SAMPLE. Officially endorsed by
Understanding Nutrition and Health Level 2 Officially endorsed by Explore the principles of healthy eating SA M PL E R/505/2204 SECTION 2: COMPONENTS OF A HEALTHY DIET The five food groups It is not easy
The eatwell plate is based on the Government s Eight Guidelines for a Healthy Diet, which are:
The eatwell plate The eatwell plate is a pictorial food guide showing the proportion and types of foods that are needed to make up a healthy balanced diet. The plate has been produced by the Food Standards
Overview of the NUTRITION FACTS LABEL
Overview of the NUTRITION FACTS LABEL Michael Laguros MS, RD, CSCS Originally developed by Dr. Sharon Robinson Importance of the Label Aid in making healthy food choices Serving sizes allow for nutritional
NUTRITION Nutrition Overview Zinc Iron Protein B-Vitamins Selenium Phosphorous Good Fat vs. Bad Fat Fat & Cholesterol: The Whole Story Lean Beef
NUTRITION Nutrition Overview Zinc Iron Protein B-Vitamins Selenium Phosphorous Good Fat vs. Bad Fat Fat & Cholesterol: The Whole Story Lean Beef Nutrition Overview About 50 different nutrients are essential
Chapter 02 Tools of a Healthy Diet
Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C.
FINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple
NUTRITION ASSIGNMENT-11 th Grade Physical Education FINAL EXAM Review Food Guide Material and Compose/Complete Nutrition Assignment Dietary Guidelines (The Food Guide Pyramid) Orange Green Red Yellow Blue
This Unit is an optional Unit of the National Certificate in Hospitality SCQF level 5. It can also be taken as a free-standing Unit.
National Unit Specification: general information CODE F7E7 11 SUMMARY This Unit is an optional Unit of the National Certificate in Hospitality SCQF level 5. It can also be taken as a free-standing Unit.
Nutrition information provided on food labels. Understanding Nutrition Labelling to Make Informed Food Choices. Since 2005
Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts Ingredient List INGREDIENTS: Whole wheat, wheat bran, sugar/glucose-fructose,
Prunes from California
Prunes from California Nutrition & Health www.californiaprunes.co.uk California Prunes Prunes are the only natural, whole fruit to achieve an authorised health claim in Europe: Eating 10 California Prunes
To help students gain familiarity with the health benefits of foods contained in each group of MyPlate
: Lesson for Third Grade Purpose To help students gain familiarity with the health benefits of foods contained in each group of MyPlate Desired Outcomes The learner will develop enabling strategies and
Nutrition Notes website.notebook October 19, Nutrition
Nutrition Nutrition Notes website.notebook October 19, 2016 Food is any substance that is ingested ("eaten") and helps sustain life. Food categories: Meats and Alternative Dairy Products Fruits and Vegetables
Red meat and iron. Dietary Iron
Last updated 29 th September 2011 Red meat and iron Iron is essential for the formation of haemoglobin in red blood cells and is also an essential component in many biochemical pathways. For example, it
4. Why is there a person walking up the stairs on the side of MyPyramid?
Name Hour Video Worksheet Directions: After watching MyPyramid: Pass It On! answer the following questions. 1. What do the bright bands of color represent on MyPyramid? 2. Name the food group for each
a nutritious start to your day!
breakfast cereals a nutritious start to your day! kick-start your day! breakfast cereals an important source of nutrition Breakfast cereals represent a healthy choice for breakfast. They are made from
8. are organic compounds that include sugars, starches, celluloses and gums. a. Carbohydrates b. Fats and oils c. Minerals d. Vitamins e.
1. When considering applying poultry litter as fertilizer, on average, it is assumed that nitrogen percentage in commercial broiler litter is approximately %. a. 1.4-2.2 b. 0.9-1.2 c. 3.5-4.0 d. 15 2.
International Food Systems QUALITY SERVICE INNOVATION IN FOOD INGREDIENTS
Product Specification Sheet Organic Sprouted Purple Corn Blend W/ Sprouted Grains Product No: QH 24-3 Description: Organic Sprouted Purple Corn Blend QH 24-3 is a dark colored grain blend intended for
Breakfast consumption, nutritional, health status, and academic performance among children
Breakfast consumption, nutritional, health status, and academic performance among children Dr. Ahlam B. El Shikieri, PhD, MBA Associate Professor, Registered Nutritionist Taibah University, Saudi Arabia