The document lists weekly menus for Monday through Friday, including main dish options for vegetarian, western, and Asian cuisines each day. Side items include multi grain buns, baguettes, jacket potatoes, and a deli bar option. Dishes listed include egg tofu with bok choy, creamy fish macaroni, minced beef stew, cottage pie, chicken noodle soup, cheese and vegetable pizza, ginger pork, oriental fried rice, chicken lemon sauce pasta, seafood and vegetable fried rice, chili con carne, and bulgogi pork.
This document contains the weekly menu for 5 days (Monday through Friday) across 4 categories (VEG, WESTERN, DELI, ASIAN). The menus include dishes like egg tofu with bok choy, creamy fish macaroni, ham and cheese bun, and beef stew on Monday and vegetarian chili con carne, chicken lemon pasta, seafood fried rice, and bulgogi (pork) later in the week.
This document outlines the weekly menu for 5 days, listing each day's vegetarian, western, and asian options. The menu repeats for Friday, with chili con carne, vegetarian chili con carne, and bulgogi (pork) listed as the options for both Monday and Friday.
The document lists various food options divided into Asian, Western, Vegetarian and Deli Bar categories. Some of the food options listed include chicken noodle soup, fish pie, mandarin tofu stir fry, roast pork, potato carrot and beans stew, chicken pasta bake, potato and minced beef stew, fish noodle soup and crabmeat and egg sushi. Sandwich and bun options at the deli bar include ham and cheese, tuna onion and tomato, chicken and egg and cheese.
This document recommends 10 foods to eat for better health and nutrition: whole grains, berries, leafy greens, nuts, plant proteins, spices, low-fat dairy, dark colored vegetables, healthy oils, and sustainable seafood. These foods provide fiber, vitamins, minerals, antioxidants, and healthy fats while being low in calories and unhealthy fats. The document also provides tips for incorporating these foods into meals and staying on track with healthy eating even on busy schedules.
American football is a contact sport that involves tackling opponents, using protective gear, and kicking off from the start of each half or after scoring. The sport has its origins in early versions of football played in the United States and Canada in the late 19th century, eventually developing into the modern game known today.
This document outlines the weekly menu options for 5 days including an Asian, Vegetarian, and Western dish each day. The menu rotates between multi grain buns, baguettes, or jacket potatoes for the deli bar option and includes entrees like tofu noodle soup, fish pie, mandarin tofu stir fry, roast pork, sushi, potato stew, chicken pasta bake, and more.
The document discusses the negative environmental impacts of animal agriculture, including its contribution to global warming, use of land and water resources, and deforestation. It notes that raising animals for food accounts for 30% of global land use and is a leading cause of global warming. It also addresses the cruelty involved in industrial animal farming and slaughtering of over 22 million animals in the US each day for consumption. The document questions how Christians can claim stewardship over God's creation while engaging in behavior detrimental to the environment and world hunger.
The document lists weekly menus for Monday through Friday, including main dish options for vegetarian, western, and Asian cuisines each day. Side items include multi grain buns, baguettes, jacket potatoes, and a deli bar option. Dishes listed include egg tofu with bok choy, creamy fish macaroni, minced beef stew, cottage pie, chicken noodle soup, cheese and vegetable pizza, ginger pork, oriental fried rice, chicken lemon sauce pasta, seafood and vegetable fried rice, chili con carne, and bulgogi pork.
This document contains the weekly menu for 5 days (Monday through Friday) across 4 categories (VEG, WESTERN, DELI, ASIAN). The menus include dishes like egg tofu with bok choy, creamy fish macaroni, ham and cheese bun, and beef stew on Monday and vegetarian chili con carne, chicken lemon pasta, seafood fried rice, and bulgogi (pork) later in the week.
This document outlines the weekly menu for 5 days, listing each day's vegetarian, western, and asian options. The menu repeats for Friday, with chili con carne, vegetarian chili con carne, and bulgogi (pork) listed as the options for both Monday and Friday.
The document lists various food options divided into Asian, Western, Vegetarian and Deli Bar categories. Some of the food options listed include chicken noodle soup, fish pie, mandarin tofu stir fry, roast pork, potato carrot and beans stew, chicken pasta bake, potato and minced beef stew, fish noodle soup and crabmeat and egg sushi. Sandwich and bun options at the deli bar include ham and cheese, tuna onion and tomato, chicken and egg and cheese.
This document recommends 10 foods to eat for better health and nutrition: whole grains, berries, leafy greens, nuts, plant proteins, spices, low-fat dairy, dark colored vegetables, healthy oils, and sustainable seafood. These foods provide fiber, vitamins, minerals, antioxidants, and healthy fats while being low in calories and unhealthy fats. The document also provides tips for incorporating these foods into meals and staying on track with healthy eating even on busy schedules.
American football is a contact sport that involves tackling opponents, using protective gear, and kicking off from the start of each half or after scoring. The sport has its origins in early versions of football played in the United States and Canada in the late 19th century, eventually developing into the modern game known today.
This document outlines the weekly menu options for 5 days including an Asian, Vegetarian, and Western dish each day. The menu rotates between multi grain buns, baguettes, or jacket potatoes for the deli bar option and includes entrees like tofu noodle soup, fish pie, mandarin tofu stir fry, roast pork, sushi, potato stew, chicken pasta bake, and more.
The document discusses the negative environmental impacts of animal agriculture, including its contribution to global warming, use of land and water resources, and deforestation. It notes that raising animals for food accounts for 30% of global land use and is a leading cause of global warming. It also addresses the cruelty involved in industrial animal farming and slaughtering of over 22 million animals in the US each day for consumption. The document questions how Christians can claim stewardship over God's creation while engaging in behavior detrimental to the environment and world hunger.
The document lists various types of foods and items commonly found at breakfast, including breads like croissants and baguettes often served with butter and jam, different preparations of eggs like fried, poached and scrambled, breakfast meats like bacon and sausages, sides like hash browns and fried tomatoes, and juices like orange juice and tomato juice.
The food pyramid outlines the major food groups and provides examples of foods within each group. It recommends filling half your plate with fruits and vegetables, a quarter with proteins like meat and eggs, and the remaining quarter with grains such as bread, rice and cereal, while consuming dairy products like milk and cheese in moderation and limiting sugars and sweets.
The document presents a weekly menu with options for Monday through Friday. Each day lists an Asian dish, Western dish, and a Deli Bar Option that includes either a jacket potato or bread and is served with pasta salad. The menu items include dishes like Ginger Pork, Chicken Teriyaki, Minced Beef & Potato Stew, Fish Noodle Soup, and Crabmeat & Egg Sushi.
The document shows the percentage of total sales for the top 15 categories in the USA food service industry. Family dining, pizza, and burger sales make up the largest percentages at 25%, 15%, and 5% respectively of total sales among the top 400 companies. The remaining categories such as lodging, dinner houses, chicken, sweets/snacks, sandwiches, steak/barbecue, Mexican, seafood, Italian, c-stores, cafeterias, and Asian each account for less than 10% of total sales.
Steak is a common food enjoyed at family gatherings that provides important nutrients. It is high in protein which helps build muscles, as well as nutrients like B vitamins, phosphorus, and zinc. While steak is a favorite, there are also other high protein foods like chicken, turkey, dairy, pork, and eggs that can be part of a healthy diet.
This document provides a weekly meal plan consisting of breakfast, lunch, and dinner options for each day of the week. It includes foods like toast, oatmeal, jollof rice, beans, fish, chicken, vegetables and fruits to ensure a balanced and healthy diet over the course of the week. The plan offers variety in the meals while emphasizing proteins, grains, and fresh ingredients in appropriate portions for good nutrition.
The document outlines a nutrition plan consisting of lean proteins, fruits and vegetables, with an emphasis on grilled chicken or fish over steamed spinach or vegetables for lunch and dinner. Snacks include protein shakes, egg whites and toast for breakfast, and almonds or apples. The plan aims to keep choices simple for now using limited ingredients, with a special protein shake to be ordered online.
Polish cuisine includes many popular soups, breads, meats and desserts. Some traditional dishes are pierogi, which are dumplings filled with meat, mushrooms or fruits; gołąbki, which are cabbage rolls stuffed with meat and rice or barley; and bigos, a hunter's stew made of cabbage, sauerkraut, meats and mushrooms. Soups like tomato soup, beet soup and cucumber soup are also commonly eaten in Poland.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landisleolandis
This document discusses bacon production in Iowa. It provides the following key details:
1) As of December 2014, there were 20.9 million hogs in Iowa, far outnumbering the state's 3 million human population.
2) In the late 19th century, Iowa began producing huge numbers of hogs, rising from 323,247 hogs in 1850 to over 57 million hogs in 1890.
3) Traditional bacon was cured using recipes from the 18th-19th centuries. Modern processors use brine injectors and smokehouses to produce bacon on a larger scale.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landisleolandis
1) Iowa is a major producer of hogs in the United States, with over 20 million hogs in the state as of 2014, more than 6 times the state's human population of 3 million.
2) Hog farming and bacon production have a long history in Iowa, with the number of hogs in the state growing from under 350,000 in 1850 to over 30 million in 1890.
3) There are still many small meat lockers and processors across southern Iowa that traditionally cure and smoke bacon using traditional recipes and methods.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landisleolandis
1) The document discusses bacon production in Iowa, which is a major pork producing state.
2) As of December 2014, Iowa was estimated to have 20.9 million hogs, more than 6 times the state's human population of 3 million.
3) The document provides some history on hog farming in Iowa and the U.S. from 1850 to the present, and discusses traditional hog breeds and curing methods.
Blue Ribbon Bacon Festival 2014-Bacons of Western Iowa by Leo Landisleolandis
1) Iowa is a major producer of hogs in the United States, with over 20 million hogs according to 2014 USDA estimates, more than 6 times the state's human population of 3 million.
2) Different cuts of meat can be derived from pigs, including bacon, and hogs have been bred over time for different purposes such as meat production (lard-type) or bacon production (bacon-type).
3) Small meat lockers and processors throughout southern Iowa continue to traditionally cure and smoke bacon using older recipes and methods.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landisleolandis
This document provides information about bacon production in Iowa, including:
1) Iowa is a top pork producing state, with over 20 million hogs as of 2014, more than 6 times the state's human population.
2) The number of hogs in Iowa has increased dramatically since the 1850s, from around 300,000 to over 20 million currently.
3) Traditional bacon was cured using recipes from the 18th-19th centuries, and was produced using techniques like brine injection and smokehousing. Modern processors still provide custom bacon production for local markets.
Crisp fried bacon is a popular culinary use of pork that comes from slabs of pork belly. The fat in the belly gives bacon its sweet flavor and allows it to crisp up while the fat melts away. Bacon is made by curing pork belly with salt and nitrites, then smoking it. In the US, bacon is commonly sold in thin, regular, or thick slices and can be cooked several ways including pan-frying, broiling, baking, or microwaving. Bacon is used as a cooking ingredient to add moisture and flavor to dishes.
The document discusses the various motivations for becoming a vegetarian, including health, environmental, economic and ethical reasons. Health motivations include avoiding chemicals/hormones in meat and reducing risks of chronic diseases. Environmental reasons include conserving water and reducing pollution, deforestation and greenhouse gas emissions from animal agriculture. Ethical reasons involve reducing animal suffering and slaughter. Some statistics provided include that 32% of Americans choose a vegetarian diet for health and 15% to avoid hormones/chemicals in meat. [/SUMMARY]
This document discusses the health benefits of eating meat nose to tail. It explains that organ meats are highly nutritious, containing dense amounts of vitamins and minerals. Eating the whole animal, including offal, skin, and connective tissues, provides nutrients that reduce the risk of disease by balancing amino acid levels. For maximum nutrition and sustainability, the document recommends choosing organic, pasture-raised meat to avoid pollutant exposure.
The document discusses the major food groups including bread, grains, beans, starchy vegetables, fruits, vegetables, meat and meat substitutes, milk, and alcohol, sweets and oils.
Why to be vegetarian or vegan - this presentation is missing a caption on one slide that is black and white with a womans face in a hospital bed. It is suppose to say 'cancer' this will be fixed soon!
This document provides a menu for a restaurant with options for:
- Gravy (thick or thin), curry (chicken, vegetable), dal, rice, bread
- Breakfast choices (idli, dosa, omelette)
- Appetizers including chicken, mutton, vegetable and fish appetizers
- Tandoori options of chicken, fish or paneer cooked in the tandoor oven
Traditional British Sunday lunch consists of roast meat like chicken, beef, pork, or lamb served with boiled vegetables and a choice of roast or mashed potatoes, parsnips, and gravy. Popular dessert options include fruit crumble, pie, rice pudding, or sticky toffee pudding. A full English breakfast typically includes sausages, bacon, baked beans, eggs, tomatoes, mushrooms, and toast. Other classic British dishes include bangers and mash, shepherd's pie, fish and chips. Welsh specialties include cawl stew and Welsh cakes. Common drinks include tea, coffee, soft drinks, cider, ale, and wine.
The document lists various Western foods categorized by whether they are liked, disliked, or hated. Popular items include cheeseburgers, fries, hot dogs, fried chicken, steak, potatoes, ribs, and desserts like ice cream, cake, and cookies. Meals generally include some combination of protein, starch, vegetables, bread, and dessert.
This document lists the weekly menu for hot meals, vegetarian choices, vegetables and desserts. Each day includes an entree option like chicken balti, steak pie or roast pork alongside a vegetarian choice such as vegetable chilli or lasagne. Common vegetables served include green beans, carrots and broccoli. Popular desserts on the menu are fruit crumbles, cakes and puddings served with custard.
The document lists various types of foods and items commonly found at breakfast, including breads like croissants and baguettes often served with butter and jam, different preparations of eggs like fried, poached and scrambled, breakfast meats like bacon and sausages, sides like hash browns and fried tomatoes, and juices like orange juice and tomato juice.
The food pyramid outlines the major food groups and provides examples of foods within each group. It recommends filling half your plate with fruits and vegetables, a quarter with proteins like meat and eggs, and the remaining quarter with grains such as bread, rice and cereal, while consuming dairy products like milk and cheese in moderation and limiting sugars and sweets.
The document presents a weekly menu with options for Monday through Friday. Each day lists an Asian dish, Western dish, and a Deli Bar Option that includes either a jacket potato or bread and is served with pasta salad. The menu items include dishes like Ginger Pork, Chicken Teriyaki, Minced Beef & Potato Stew, Fish Noodle Soup, and Crabmeat & Egg Sushi.
The document shows the percentage of total sales for the top 15 categories in the USA food service industry. Family dining, pizza, and burger sales make up the largest percentages at 25%, 15%, and 5% respectively of total sales among the top 400 companies. The remaining categories such as lodging, dinner houses, chicken, sweets/snacks, sandwiches, steak/barbecue, Mexican, seafood, Italian, c-stores, cafeterias, and Asian each account for less than 10% of total sales.
Steak is a common food enjoyed at family gatherings that provides important nutrients. It is high in protein which helps build muscles, as well as nutrients like B vitamins, phosphorus, and zinc. While steak is a favorite, there are also other high protein foods like chicken, turkey, dairy, pork, and eggs that can be part of a healthy diet.
This document provides a weekly meal plan consisting of breakfast, lunch, and dinner options for each day of the week. It includes foods like toast, oatmeal, jollof rice, beans, fish, chicken, vegetables and fruits to ensure a balanced and healthy diet over the course of the week. The plan offers variety in the meals while emphasizing proteins, grains, and fresh ingredients in appropriate portions for good nutrition.
The document outlines a nutrition plan consisting of lean proteins, fruits and vegetables, with an emphasis on grilled chicken or fish over steamed spinach or vegetables for lunch and dinner. Snacks include protein shakes, egg whites and toast for breakfast, and almonds or apples. The plan aims to keep choices simple for now using limited ingredients, with a special protein shake to be ordered online.
Polish cuisine includes many popular soups, breads, meats and desserts. Some traditional dishes are pierogi, which are dumplings filled with meat, mushrooms or fruits; gołąbki, which are cabbage rolls stuffed with meat and rice or barley; and bigos, a hunter's stew made of cabbage, sauerkraut, meats and mushrooms. Soups like tomato soup, beet soup and cucumber soup are also commonly eaten in Poland.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landisleolandis
This document discusses bacon production in Iowa. It provides the following key details:
1) As of December 2014, there were 20.9 million hogs in Iowa, far outnumbering the state's 3 million human population.
2) In the late 19th century, Iowa began producing huge numbers of hogs, rising from 323,247 hogs in 1850 to over 57 million hogs in 1890.
3) Traditional bacon was cured using recipes from the 18th-19th centuries. Modern processors use brine injectors and smokehouses to produce bacon on a larger scale.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landisleolandis
1) Iowa is a major producer of hogs in the United States, with over 20 million hogs in the state as of 2014, more than 6 times the state's human population of 3 million.
2) Hog farming and bacon production have a long history in Iowa, with the number of hogs in the state growing from under 350,000 in 1850 to over 30 million in 1890.
3) There are still many small meat lockers and processors across southern Iowa that traditionally cure and smoke bacon using traditional recipes and methods.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landisleolandis
1) The document discusses bacon production in Iowa, which is a major pork producing state.
2) As of December 2014, Iowa was estimated to have 20.9 million hogs, more than 6 times the state's human population of 3 million.
3) The document provides some history on hog farming in Iowa and the U.S. from 1850 to the present, and discusses traditional hog breeds and curing methods.
Blue Ribbon Bacon Festival 2014-Bacons of Western Iowa by Leo Landisleolandis
1) Iowa is a major producer of hogs in the United States, with over 20 million hogs according to 2014 USDA estimates, more than 6 times the state's human population of 3 million.
2) Different cuts of meat can be derived from pigs, including bacon, and hogs have been bred over time for different purposes such as meat production (lard-type) or bacon production (bacon-type).
3) Small meat lockers and processors throughout southern Iowa continue to traditionally cure and smoke bacon using older recipes and methods.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landisleolandis
This document provides information about bacon production in Iowa, including:
1) Iowa is a top pork producing state, with over 20 million hogs as of 2014, more than 6 times the state's human population.
2) The number of hogs in Iowa has increased dramatically since the 1850s, from around 300,000 to over 20 million currently.
3) Traditional bacon was cured using recipes from the 18th-19th centuries, and was produced using techniques like brine injection and smokehousing. Modern processors still provide custom bacon production for local markets.
Crisp fried bacon is a popular culinary use of pork that comes from slabs of pork belly. The fat in the belly gives bacon its sweet flavor and allows it to crisp up while the fat melts away. Bacon is made by curing pork belly with salt and nitrites, then smoking it. In the US, bacon is commonly sold in thin, regular, or thick slices and can be cooked several ways including pan-frying, broiling, baking, or microwaving. Bacon is used as a cooking ingredient to add moisture and flavor to dishes.
The document discusses the various motivations for becoming a vegetarian, including health, environmental, economic and ethical reasons. Health motivations include avoiding chemicals/hormones in meat and reducing risks of chronic diseases. Environmental reasons include conserving water and reducing pollution, deforestation and greenhouse gas emissions from animal agriculture. Ethical reasons involve reducing animal suffering and slaughter. Some statistics provided include that 32% of Americans choose a vegetarian diet for health and 15% to avoid hormones/chemicals in meat. [/SUMMARY]
This document discusses the health benefits of eating meat nose to tail. It explains that organ meats are highly nutritious, containing dense amounts of vitamins and minerals. Eating the whole animal, including offal, skin, and connective tissues, provides nutrients that reduce the risk of disease by balancing amino acid levels. For maximum nutrition and sustainability, the document recommends choosing organic, pasture-raised meat to avoid pollutant exposure.
The document discusses the major food groups including bread, grains, beans, starchy vegetables, fruits, vegetables, meat and meat substitutes, milk, and alcohol, sweets and oils.
Why to be vegetarian or vegan - this presentation is missing a caption on one slide that is black and white with a womans face in a hospital bed. It is suppose to say 'cancer' this will be fixed soon!
This document provides a menu for a restaurant with options for:
- Gravy (thick or thin), curry (chicken, vegetable), dal, rice, bread
- Breakfast choices (idli, dosa, omelette)
- Appetizers including chicken, mutton, vegetable and fish appetizers
- Tandoori options of chicken, fish or paneer cooked in the tandoor oven
Traditional British Sunday lunch consists of roast meat like chicken, beef, pork, or lamb served with boiled vegetables and a choice of roast or mashed potatoes, parsnips, and gravy. Popular dessert options include fruit crumble, pie, rice pudding, or sticky toffee pudding. A full English breakfast typically includes sausages, bacon, baked beans, eggs, tomatoes, mushrooms, and toast. Other classic British dishes include bangers and mash, shepherd's pie, fish and chips. Welsh specialties include cawl stew and Welsh cakes. Common drinks include tea, coffee, soft drinks, cider, ale, and wine.
The document lists various Western foods categorized by whether they are liked, disliked, or hated. Popular items include cheeseburgers, fries, hot dogs, fried chicken, steak, potatoes, ribs, and desserts like ice cream, cake, and cookies. Meals generally include some combination of protein, starch, vegetables, bread, and dessert.
This document lists the weekly menu for hot meals, vegetarian choices, vegetables and desserts. Each day includes an entree option like chicken balti, steak pie or roast pork alongside a vegetarian choice such as vegetable chilli or lasagne. Common vegetables served include green beans, carrots and broccoli. Popular desserts on the menu are fruit crumbles, cakes and puddings served with custard.
Just Like Home is a restaurant that aims to provide a family atmosphere where customers can relax and enjoy time with loved ones. It focuses on Southern cuisine like fried chicken, gumbo, and desserts such as banana pudding. The menu includes appetizers, soups, salads, casseroles, entrees and sides with options like fried fish, smothered pork chops and fried chicken. Beverages include sweet tea, lemonade and coffee.
Massey's Creole Catering offers a variety of appetizers, salads, sandwiches, entrees, sides and desserts. Appetizers include BBQ meatballs, shrimp, and dips. Entree options consist of red beans and rice, gumbo, shrimp and fish dishes. Sides include greens, beans, rice dishes and potatoes. Dessert selections are 7-Up pound cake, banana pudding and pecan pie. Drinks include iced tea, punch and water.
This document compares foods commonly consumed in the United States and Costa Rica. It lists meats, grains, vegetables, fruits, and drinks from each country. For meats, it provides examples like chicken, pork, beef, and fish. For grains, it mentions wheat, rice, bread, and beans. Common vegetables in both countries include potatoes, tomatoes, onions, and carrots. Popular fruits are listed as banana, pineapple, orange, and mango. Beverages include water, milk, juice, coffee, and beer. The document also notes some differences in how meals are served, with families often eating together in Costa Rica and sometimes watching TV during dinner in the US.
This document compares foods commonly consumed in the United States and Costa Rica. It lists meats, grains, vegetables, fruits, and drinks from each country. For meats, it provides examples like chicken, pork, beef, and fish. For grains, it mentions wheat, rice, bread, and beans. Common vegetables in the US and Costa Rica include potatoes, tomatoes, onions, carrots. Popular fruits are bananas, oranges, apples, pineapple. Typical drinks include water, milk, juice, coffee, beer. It also notes some differences in how meals are served, such as everyone serving themselves in the US versus the mother serving in Costa Rica.
Whether you are joining us for an event, our staff is here to assist you with gracious hospitality. Located just minutes from town, you will enjoy the proximity of year-round activities and events, and then return to our newly-remodeled mountain lodge with picturesque scenery from every window.
This document provides a new menu for Royal Courtyard Catering featuring appetizers such as vegetable trays, fruit trays, cheese and meat trays, and deviled eggs; salads including toss salad, Caesar salad, and fruit salad; side dishes like green beans, roasted potatoes, mashed potatoes, coleslaw, and cornbread dressing; entrees such as fried chicken, baked chicken, ham, turkey, pork roast and ribeye steaks; and pastas like lasagna, spaghetti, and beef stroganoff.
This document contains the weekly menus for Claxton Elementary School for the month of February 2017. It lists the breakfast and lunch options for each day, including both hot and cold meal options as well as snacks. Local and homemade items are highlighted. Fresh fruits will be offered daily at breakfast and lunch, and 1% or fat-free milk is available daily. Breakfast in the Classroom will begin on February 1st.
The nutrition tip recommends sneaking vegetables into favorite foods like pizza by topping it with tomatoes, onions, peppers, mushrooms, zucchini, and artichokes.
The district-wide lunch menu lists the meals served each day of the week, including options like taco salad, hot beef sandwiches, chicken patties, pizza, and fish sandwiches. Most meals include a fruit and milk.
The bottom of the document provides serving size guidelines for grains, fruits, vegetables, and milk included with each meal.
The nutrition tip recommends sneaking vegetables into favorite foods like pizza by topping it with tomatoes, onions, peppers, mushrooms, zucchini, and artichokes.
The district-wide lunch menu lists the meals served each day of the week, including options like taco salad, hot beef sandwiches, chicken patties, pizza, and fish sandwiches. Most meals include a fruit and milk.
The bottom of the document provides serving size guidelines for grains, fruits, vegetables, and milk included with each meal.
The document provides the weekly menu for Mirasol Summer Menu Adult Unit over 4 weeks. It includes lunch and dinner options for Monday through Sunday, with entrees like chicken and dumplings, country fried chicken, Greek chicken, beef goulash, chicken fajitas, shrimp and grits, and rigatoni bolognese. Side dishes include artichoke mac n cheese, braised collard greens, roasted carrots, stewed vegetables, coleslaw, tabouli and various salads.
The document is a menu for Epworth Day Care for the month of March 2020. It lists the daily breakfast and lunch options for each date. Breakfast is served daily from 6-8 am and includes choices like honey nut o's, rice chex, pancakes or sausage patties. Lunch menus include entrees such as chicken patty, fish sticks, hamburgers or bean/turkey casserole served with sides like applesauce, peas or corn. Beverages served with lunch are milk and juice.
The document provides an overview of foods and eating etiquette in Central America and Mexico. Typical dishes include tacos, tamales, and tortillas in Mexico; fried plantains and pupusas in El Salvador; and gallo pinto and casado in Costa Rica. Mealtimes are important social occasions, with extended families often eating together on weekends and emphasizing conversation over quick eating.
This document provides a catering menu from Custom Catering with options for breakfast buffets, meeting breaks, boxed lunches, a la carte items, lunch buffets, and party platters. Breakfast buffets range in price from $10-14 per person and include options like continental breakfast, southern breakfast, and south of the border breakfast. Meeting breaks range from $9.95-19.95 per person and include options like assorted snacks and beverages. Boxed lunches are $11 each and include sandwich, side, dessert, and drink options. Party platters offer appetizers and range in price based on tray size.
This document is a menu for Epworth Day Care for the month of July 2020. It lists the daily breakfast and lunch options, including main dishes, sides, fruits and vegetables. Breakfast is served from 6-8 am each day and includes choices like honey nut o's, rice chex or pancakes. Lunches provide a hot entree such as sloppy joes, chicken nuggets or pizza burgers along with sides like corn, peas or applesauce. Milk is served at lunch and the serving sizes for children of different ages is outlined in a separate memo.
This document is a menu for Epworth Day Care for the month of June 2020. It lists the daily meals and snacks served for breakfast and lunch each day. Breakfast is served from 6-8 am and includes choices like honey nut o's, rice chex, pancakes and bacon. Lunch menus include entrees such as fish sticks, pizza burgers, sloppy joes and soups served with sides like applesauce, carrots, peas and bread. Beverages served with meals include juice and milk. Attached is a memo about child serving sizes.
This document is a menu for Epworth Day Care for the month of February 2021. It lists the daily meals and snacks served for breakfast and lunch each day of the month. Breakfast is served from 6-8 am and includes choices like honey nut o's, rice chex, or other cereal alongside juice and milk. Lunch menus include hot meal options like chicken casserole, sausage pizza, or hamburgers along with sides like fruit, vegetables, bread and milk. The menu also notes serving sizes vary by age and that milk is served daily with lunch.
This document appears to be a menu for a Christmas dinner featuring a variety of appetizers, sides, desserts, and entrees including breads, potatoes, ravioli, green beans, mushrooms, yams, fruit cake, gateau, bread pudding, and fruit kebabs. The entree options are ham, pork loin, turkey, fish, and beef. The cost is $36 per person inclusive of taxes.
Reading: The Skill that Gives for a LifetimeRussell Frank
This document discusses the importance of reading at different developmental stages from preschool through middle school. It provides information on how reading develops during these stages and offers suggestions for parents and teachers on promoting reading skills at each level, including choosing age-appropriate books and finding opportunities to practice reading aloud and discussing what is read. Sample book titles are provided for different age groups.
TESOL 2000: Academic session presentationRussell Frank
The document discusses creating learning communities through technology. It describes how technology like email, web pages, discussion boards, and video conferencing can be used to connect students and faculty beyond the classroom. However, it also notes that simply having the technology is not enough, and training is needed for participants to effectively communicate and collaborate online. The benefits highlighted are that technology allows for more active, collaborative and extended learning opportunities that reinforce concepts and provide quick feedback to evaluate and assist students.
This document outlines an exercise to get to know a partner by examining artifacts from each other's bags, telling stories about the artifacts, interviewing each other, and then introducing each other in writing. Students are guided to make observations and assumptions about their partner based on examining an artifact without talking. They then interview each other to learn more factual details and get a sense of each other through both objective and subjective means, culminating in a written introduction focused on a central idea about each partner.
This document discusses the benefits of internationalizing community colleges. It argues that internationalization creates opportunities for students, faculty, and community members to share resources and engage in dialogue that fosters understanding of diverse perspectives. A comprehensive global learning program engages international students, study abroad programs, curriculum, businesses, K-12 schools, and community organizations. It addresses local issues like foreign investment and immigrant populations. Global learning cultivates high-impact practices like diversity/global learning and service learning that promote student success and 21st century workplace skills like cross-cultural competence and innovation.
This document provides information about Pasadena City College (PCC) for prospective international students. It details that PCC is a community college located near Pasadena, California that was founded in 1924. It serves over 30,000 students across over 60 areas of study and has a diverse student body. The document outlines PCC's support services for international students, transfer pathways, and important application deadlines and costs for prospective international students.
Teaching Language through Content (CBI)Russell Frank
This document outlines the key aspects of content-based instruction and provides an example thematic unit on corporate social responsibility for an ESL class. It discusses integrating language learning objectives with content objectives from other disciplines. The selection and sequencing of language is driven by authentic texts related to the content theme. An example unit immerses students in research on different companies' social responsibility policies through readings, videos, website analyses and culminating in a project comparing policies across companies. Challenges and best practices for developing content-based thematic units are also addressed.
This document provides information about the International Student Pathway (ISP) program at Pasadena City College. The ISP includes an orientation called iJam, access to counselors, coaches and tutors for student success support, and a student success course. Benefits of the ISP include priority registration, extra help from support staff, access to computer labs and tutoring at the Teaching and Learning Center. Requirements to be in the ISP include attending iJam, taking the student success class, meeting with a coach/counselor, and participating in campus activities. The document provides details on the components and schedule of the iJam orientation program.
Pasadena City College Workshop at Shanghai Trade SchoolRussell Frank
A visual overview of the Pasadena City College professional development course ("21st Century Vocational Education: Making Global Connections" at Shanghai Trade School, Shanghai, China, in October 2014
International pd workshop (online version)Russell Frank
This document summarizes information presented at a workshop about international F-1 students at Pasadena City College (PCC). It provides demographic details about the 1,107 F-1 students enrolled in spring 2014, including top countries/regions of origin, age breakdown, and majors. It discusses PCC's goals to increase international enrollment to 2,000 students. The document also outlines costs for students, revenue for PCC, rules/regulations, common beliefs of international students, transition issues, and recent and potential developments to PCC's international student program.
The document discusses flipping the classroom, which involves having students learn lower-level concepts like facts at home through videos or readings, then doing higher-level work like analysis and evaluation in class. This supports different learning styles and Bloom's Taxonomy. It allows more class time for feedback and correcting misconceptions. Main ingredients are pre-class preparation, incentives, assessments, and in-class activities promoting higher-order thinking. Tips include starting slowly, using online resources, and teaching students to take charge of their learning.
This document summarizes discussions from an ESL curriculum innovation retreat held in 2014. The retreat aimed to identify benefits and consequences of curriculum changes, and approaches to enhance student learning and progression. The agenda included discussions on connecting with current challenges, ideas for innovation and design, and next steps. Faculty identified issues like underprepared students, gaps between levels, and lack of motivation. Ideas proposed included pairing classes, field trips, and engaging students in more integrated reading. The retreat concluded that curriculum redesign could address critical thinking and reading through narrowed, deeper content. A survey found faculty support for scaffolding research and critical thinking skills throughout the program. The retreat explored approaches like content-based thematic units, acceleration models, and combining reading
The document discusses the unrealistic beauty standard in Western culture and its consequences. It describes how the belief that good looks lead to a better life has resulted in the unrealistic standard. This standard then causes an increase in eating disorders and influences people's body perceptions through advertising and media. Businesses exploit this standard by marketing beauty products to the many people who believe looks are their most important quality.
The document provides tips for summarizing texts in 3 sentences or less while maintaining essential meaning. It recommends structuring summaries concisely and using synonyms when possible without changing meaning. Key details to keep are specialized vocabulary, proper nouns, numbers and relationships between ideas. Grammatical changes can be made as long as meaning stays the same, such as reordering words, changing between active and passive voice, or altering parts of speech.
This document outlines the P-I-E method for developing effective paragraphs: establishing a point with a topic sentence and controlling idea; providing explanation to support the point with facts, examples, reasons, anecdotes, or statistics; and concluding with information that returns to the main idea. Details include using specific examples to illustrate how each supports the controlling idea.
This document provides guidance for classifying foods in a culture or family in an essay. It instructs the writer to choose one staple food, one common holiday food, or a typical meal to classify. The classification should be based on a clear principle, with 2-3 examples provided in each body paragraph along with details about taste, texture, and how the food is eaten. Descriptions of cooking processes should be avoided, focusing instead on how and when foods are usually eaten. Background information about the cultural importance of the foods should also be included.
The document discusses motivation and goal setting for college. It presents an equation that motivation (M) is determined by the value (V) placed on educational goals and the expectation (E) of achieving those goals. It provides exercises to help students identify the value of various academic and personal outcomes and experiences to increase motivation. The document also discusses developing meaningful long-term goals in different life roles using the DAPPS method of making goals directive, attainable, particular, positive, and scheduled.
This document discusses cultural differences and adjusting to a new culture. It outlines some of the influences and challenges of cultural adjustment, including unrealistic expectations, personality traits, and culture shock. The document recommends using the D-I-E model (Describe, Interpret, Evaluate) to adapt by objectively observing new cultural situations before interpreting or evaluating them. Suggested activities for learning about American culture include asking questions, taking field trips, talking to experienced foreigners, and keeping a journal.
The document discusses cultural differences and adjusting to a new culture. It outlines the influences of expectations and personality traits on cultural adaptation. It also describes the stages of culture shock and provides strategies like describing objectively, interpreting, and evaluating to help cope with unfamiliar cultural situations.
The document discusses how wikis and blogs can be used to teach writing as part of Web 2.0. Wikis allow for collaborative writing projects and sharing of resources. They offer advantages like tracking changes but also challenges like determining authorship. Blogs can be used by teachers to model writing and share resources, and by students to develop writing portfolios and get feedback from a real audience, though teachers lose some control over inappropriate content. Overall the document explores how interactive Web 2.0 tools can engage students in the writing process and help develop skills like audience awareness, editing, and resource sharing.