The document provides the menu for April 2015 for CEIP Virgen de la Navalazarza Bio-Accali, S.A. It includes the weekly menus for school lunches divided into 4 weeks, with each meal listing the first and second courses and recommended dinners for 2 of the weeks. The menus aim to provide a balanced selection of proteins, grains, vegetables and fruits in accordance with dietary guidelines.
The menu is designed as a 14-day meal plan and includes low carb snacks and meals for breakfast, lunch, and dinner. http://www.lowcarbfoods.org/sample-low-carb-diet-menu.php
La Spaghettata is classic Italian dining at its best. Characterised by its charming history that spans over 35 years, it has establisheditself as one of Melbourne’s most beloved Italian restaurants.
The menu is designed as a 14-day meal plan and includes low carb snacks and meals for breakfast, lunch, and dinner. http://www.lowcarbfoods.org/sample-low-carb-diet-menu.php
La Spaghettata is classic Italian dining at its best. Characterised by its charming history that spans over 35 years, it has establisheditself as one of Melbourne’s most beloved Italian restaurants.
Atelier sur la Gamification en entreprise: Quoi, Pourquoi, Comment, Pour Qui, Avec Qui, Quels résultats ?
Public: Responsables formation, Responsables RH, responsables Marketing & Ventes, Enseignants
28.04.2015 De 13 à 17 heures, Fédération des Entreprises Romandes (FER) - Genève, Suisse.
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Repeat the same meal plan for Days 8-14. Remember to stay hydrated by drinking plenty of water throughout the day and to engage in regular physical activity to boost weight loss efforts.
Arthur Gordon – Founding Chef & Owner, Irregardless Café & Catering and The Glenwood Club, Raleigh, NC
Anya Gordon – Catering & Marketing Director, Irregardless Café & Catering and The Glenwood Club, Raleigh, NC
Planners face increasing expectations from attendees for variety in food and beverage as well accommodations to special diets. Arthur and Anya Gordon will present their best ideas based on years of experience. Founded in 1975, The Irregardless Café was Raleigh’s first vegetarian restaurant and continues to serve as a pioneer taking concepts like ‘green’ and ‘sustainable’ long before they became buzz words, and putting them into action serving healthy and innovative cuisine. In 2001 the Cafe transitioned Arthur’s informal ‘catering for friends’ and established its ‘Catering Division’ enabling planners to incorporate creative ideas in their events.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
The French Revolution Class 9 Study Material pdf free download
Abril 15 menu virgen de navalazarza
1. MENU CORRESPONDIENTE AL MES DE ABRIL 2015
APRIL MENU
CEIP VIRGEN DE LA NAVALAZARZA BIO-ACCALI, S.A.
CONTROL DE CALIDAD
*SilodeseaspuedesconsultarelmenúenlapáginaWebdeAlirsa,www.alirsa.com,usuariovirgendenavalazarzacontraseñaacpe131
Semana / Week 1 - 5 Semana / Week 6 - 12 Semana / Week 13 - 19 Semana / Week 20 - 26 Semana / Week 27- 30
Monday-Lunes
Easter Holidays
No school today
1º: JUDÍAS VERDES CON
SALSA DE TOMATE
Green beans with tomato sauce
2º ALBÓNDIGAS DE CERDO Y
TERNERA
G: ensalada de pollo y manzana
Pork and beef meatball served with
chicken and Apple salad
Postre 1: Pera
Postre 2: Leche
1º MACARRONES EN SALSA
DE TOMATE Y QUESO
Macaroni with cheese and tomato sauce
2º: HUEVOS COCIDOS CON
BECHAMEL Y SALSA DE
TOMATE
G: Champiñones rehogados
Hard boiled eggs with béchamel and
tomato sauce served with Stir fried
mushrooms
Postre 1: Fresas/ strawberries
Postre 2: leche/ milk
1º: GUISANTES CON JAMÓN
Green peas and ham
2º: MERO AL HORNO
G: arroz blanco
Roast grouper with white rice
Postre 1: Melocotón/Peach
Postre 2: leche/ milk
Kcal:562 Prot:23 Lip:25 HC:55 Kcal:649 Prot:26 Lip:22 HC:90 Kcal:631 Prot:36 Lip:19 HC:81
Tuesday
Martes
Easter Holidays
1º: BRÓCOLI
Stir fried broccoli
2º: MERLUZA A LA ROMANA
G: Ensalada de lechuga y tomate
Hake fried in batter served with lettuce
and tomato salad
Postre 1: Manzana/ Apple
Postre 2: Leche/ Milk
1º: SOPA DE COCIDO
Noodle soup
2º: COCIDO con garbanzos,
patata, repollo, zanahoria,
morcillo, gallina, tocino y chorizo
Chick pea, potato, cabbage, black
pudding, chicken and chorizo stew
Postre 1: Plátano/Banana
1º: PATATAS Y PUERROS
GUISADOS
Potato and leek casserole
2º: CAZÓN ADOBADO Y FRITO
(vinagre y pimentón)
Fried marinated dogfish (vinegar and
páprika pepper)
G: Coles de bruselas rehogadas
Stir fried Brussel sprouts
Postre 1: Manzana/ Apple
1º: ARROZ TRES DELICIAS
(gambas, huevo, jamón cocido y
guisantes)
Rice with prawns, egg, cooked ham
and green peas Chinese style
2º: POLLO ASADO
G: ensalada de lechuga, maíz y
tomate / Roast chicken served with
lettuce, sweet corn and tomato
Postre 1: Plátano / Banana
Kcal:627 Prot:29 Lip:29 HC:59 Kcal:673 Prot:26 Lip:20 HC:102 Kcal:575 Prot:23 Lip:19 HC:80 Kcal:709 Prot:30 Lip:17 HC:108
Wednesday
Miércoles
Easter Holidays
1º: LENTEJAS GUISADAS
Lentil casserole
2º: TORTILLA DE PATATAS
G: Rodajas de tomate natural
Potato omelette served with fresh tomato
and sweet corn
Postre 1: Plátano/ Banana
Postre 2: Leche/ Milk
1º: PATATAS CON COSTILLAS
Potato and pork rib casserole
2º: ATÚN CON TOMATE
G: pisto manchego (verduras
guisadas)
Tuna fish and tomato served with mixed
vegetables
Postre 1: Naranja/ orange
1º: MENESTRA A LA ANTIGUA
(verduras, chorizo, huevo cocido)
Vegetables stew with chorizo and boiled
egg
2º LOMO ASADO EN SALSA
G: ensalada de manzana y piña
Roast pork loin in sauce served with
apple and pineapple salad
Postre 1: Plátano / Banana
1º: PURÉ DE VERDURAS
Mashed vegetables
2º MAGRO DE CERDO con
tomate y patatas dado
Loin of pork with tomato and fries
Postre 1: Fresas/ strawberries
Postre 2: leche/ milk
Kcal:715 Prot:32 Lip:22 HC:103 Kcal:448 Prot:24 Lip:14 HC:58 Kcal:620 Prot:23 Lip:29 HC:63 Kcal:696 Prot:26 Lip:39 HC:61
Thursday
-Jueves
Easter Holidays
1º PATATAS GUISADAS CON
PESCADO Y ZANAHORIAS
Potato wiht fish and carrots casserole
2º: ROTTI DE PAVO ASADO
G: Menestra de verduras
Roast turkey ragout served with mixed
vegetables
Postre 1: Pera/ Pear
1º: ESPINACAS CON
BECHAMEL Y QUESO
Spinach with béchamel sauce and cheese
2º: TORTILLA DE BONITO
G: Ensalada de lechuga y maíz
Tuna omelette served with lettuce and
sweet corn
Postre 1: Manzana/ Apple
Postre 2: Leche/Milk
1º: FIDEUÁ (FIDEOS) CON
PESCADO
Pasta, meat and seafood soup
2º: RAGOUT DE TERNERA
GUISADA
G: ensalada de lechuga, tomate y
atún
Beef, potatoes and lettuce, tomato and
tuna salad
Postre 1: Pera/ Pear
Postre 2: Leche / Milk
1º: JUDÍAS PINTAS CON
ARROZ Y VERDURAS
Lentil with rice stew and vegetables
2º: TORTILLA DE
CALABACIN
G: lechuga y maíz
Zucchini omelette served with lettuce
and sweet corn
Postre 1: Pera/ Pear
Postre 2: Leche / Milk
Kcal:536 Prot:29 Lip:18 HC:67 Kcal:480 Prot:24 Lip:17 HC:53 Kcal:747 Prot:39 Lip:32 HC:74 Kcal:666 Prot:31 Lip:22 HC:83
Friday
Viernes
Easter Holidays
1º TALLARINES CON TOMATE
2º FILETE DE TERNERA
G: patatas fritas
Postre 1: Helado
1º: PAELLA PAELLA MIXTA
(arroz, pollo, magro y marisco)
Mixed seafood paella
2º: SALMÓN HORNO
G: Menestra de verduras
Roast salmon served with mixed
vegetables
Postre 1: Yogur /yoghurt
1º: PURÉ DE GARBANZOS
Cream of Chick pea soup
2º: TILAPIA EN SALSA VERDE
fish with green sauce
G: Ensalada completa
Full salad
Postre 1: Yogur /yoghurt
LABOUR DAY
Kcal:660 Prot:55 Lip:20 HC:93 Kcal:717 Prot:39 Lip:17 HC:106 Kcal:619 Prot:37 Lip:14 HC:84
Todos los menús se sirven con pan y agua / Water and bread are included in the meal.
El tipo de fruta ofertado puede sufrir modificaciones en función de su estado de maduración y disponibilidad./ Fruit might change according to ripeness and availability
El menú mensual está supervisado por la Dirección del Centro / Our dialy meals are supervised by the board of directors
Recomendaciones Cenas / Suggestions for dinner
Semana del 6 al 10 Abril15 - Week 6th to 10th April
Lunes/ Monday: No lectivo / No school today
Martes/Tuesday: Arroz blanco con tomate, filete de pollo plancha con ensalada, fruta y leche / white rice with tomato, grilled fillet of chicken and salad, fruit and milk
Miércoles/Wednesday: Ensalada mixta, Croquetas caseras con ensalada, fruta y leche / Mixed salad, croquettes with salad, fruit and milk
Jueves/Thrusday: Sopa de fideos, cinta de lomo plancha con ensalada, fruta y leche / Soup noodles, grilled pork fillet and salad, fruit and milk
Viernes/Friday: Champiñón salteado, Salmón ahumado con patata cocida, fruta y leche / Fried mushrooms, smoked salmon with baked potato, fruit and milk
Semana del 13 al 17 de Abril15 - Week 13th to 17th April
Lunes/ Monday: Ensalada de pasta, lenguado con patata al horno, fruta y leche / Pasta salad, baked sole with potato, fruit and milk
Martes/Tuesday: Crema de calabaza, Sajonia a la plancha con ensalada, fruta y leche / Pumpkin cream, saxony and salad, fruit and milk
Miércoles/Wednesday: Guisantes con jamón, filete de pollo plancha con ensalada, fruta y leche / Fried peas with ham, grilled fillet of chicken and salad, fruit and milk
Jueves/Thrusday: Berenjenas rellenas de carne picada y ensalada, fruta y leche / Aubergine filled of mince and salad, fruit and milk
Viernes/Friday: Coliflor rehogada, hamburguesa plancha con tomate natural, fruta y leche / Breaded cauliflower, grilled hamburger and tomato, fruit and milk
Semana del 20 al 24 de Abril15 - Week 20th to 24th April
Lunes/Monday: Puré de calabacín, perrito caliente con patatas chips, fruta y leche / Puree of zucchini, hot dog and fries, fruit and milk
Martes/Tuesday: Ensalada mixta, Salchichas al vino, fruta y leche / Mixed salad, Sausages wine, fruit and milk
Miércoles/Wednesday: Rollitos de jamón y espárragos, lenguado plancha con patata, fruta y leche / Ham and asparagus rolls, baked sole and potato, fruit and milk
Jueves/Thrusday: Puré de patata, nuggets de pollo con ensalada, fruta y leche/ Puree of potato, chicken nuggets an salad, fruit and milk
Viernes/Friday: Brócoli con aceite y vinagre, hamburguesa plancha con ensalada, fruta y leche / Broccoli with oil and vinegar grilled salmon and salad, fruit and milk
Semana del 27 al 30 de Abril15 - Week 27th to 30th April
Lunes/Monday: Judías verdes con tomate, tortilla francesa con ensalada, fruta y leche / Green beans with tomator, omelette and salad, fruit and milk
Martes/Tuesday: Crema de espinacas, empanadillas de atún con ensalada, fruta y leche / Crean of spinach, tuna pie and salad, fruit and milk
Miércoles/Wednesday: Sopa de fideos, panga rebozada con ensalada, fruta y leche / Soup noodles, breaded sole and salad, fruit and milk
Jueves/Thrusday: Alcachofas con jamón, pizza al gusto con ensalada, fruta y leche / Artichokes with ham, pizza and salad, fruit and milk