This document provides an overview and introduction to Armenian food culture and cuisine. It discusses how food has taken on spiritual and cultural significance for Armenians over millennia. The document also outlines some key aspects of traditional Armenian meals and diets, including the primary food groups of meat, dairy, grains, vegetables and fruits. It introduces an "Armenian food pyramid" to illustrate the foods commonly consumed and their relative frequency. The document suggests rediscovering Armenian food culture can help reconnect Armenians to their history and traditions passed down through generations.
Όλες οι συνταγές που έχουν συνταχθεί σύμφωνα με το τηλεοπτικό πρόγραμμα μαγειρικής "Κουζίνα Χωρίς Σύνορα" από Υπηκόων Τρίτων Χωρών , σε συνεργασία με τον σεφ Χρήστο Χριστοδούλου , μαζί με φωτογραφικό υλικό από το σύνολο της παραγωγής και των ανθρώπων που εμπλέκονται , θα παρουσιαστεί σε ένα Βιβλίο Συνταγών μετά την ολοκλήρωση του συνόλου των 81 επεισοδίων
Armenian cuisine has a history spanning over 2,000 years, with traditions of cattle breeding and agriculture contributing to dishes that are well-known throughout the former Soviet territories and beyond. Key components of Armenian cooking include the use of meat, dairy, grains, vegetables, fragrant spices, and cooking techniques like baking, stewing, and using a clay oven. While incorporating influences from neighboring cultures, Armenian cuisine emphasizes natural flavors and uses fat sparingly.
This document provides an overview of the history of food as culture in Armenia dating back to 8000 BCE. It discusses how ancient Armenian agriculture and culinary traditions have influenced other ancient civilizations and survived into modern cuisine. The document also presents the concept of "conscious food" or meaningful eating, which values food based on its viability rather than calories. It emphasizes the spiritual nature of humans and our connection to nature. Finally, it provides an introduction to the digestion process and the relationship between digestion and mental activity.
This document discusses the link between nutrition and culture. It explores how traditional diets from different cultures around the world shape identities and health outcomes. However, the rise of globalization and Western fast food is threatening local food traditions and contributing to chronic diseases. Preserving cultural food traditions through modern twists, sustainable alternatives, and nutrition education can help promote both health and cultural diversity.
This document provides an overview of different types of foods according to Hindu scriptures and their qualities. It discusses sattvic, rajasic, and tamasic foods. Sattvic foods are described as pure, fresh, light, and nourishing, promoting health. Examples given include fruits, vegetables, dairy. Rajasic and tamasic foods are described as leading to disease and suffering, with examples of their qualities. The document also discusses nutrients found in various foods and food groups.
Seasonal Foods and Its impact on Health Research Thesis by Daud ShahSamiullah Hamdard
This document summarizes the seasonal foods and food habits of villagers in Mandani,
Charsadda. It discusses how villagers' diets vary with the seasons, with different vegetables,
meats, and drinks available and consumed in summer, autumn, and spring. The document also
explores how seasonal foods impact health, with foods in season being fresher, more nutritious,
and cheaper than out-of-season imports that require chemical treatments. The researcher aims to
understand the social, cultural, and economic reasons for the villagers' food habits and the
relationship between their diets and common diseases through interviews and observations.
This document provides an overview of Dr. Armen Mehrabyan's theory of "conscious food" or "meaningful eating". Some key points:
- Ancient Armenian culture was an epicenter of cultural exchange in classical antiquity, and some of its ancient culinary traditions survive in modern Armenian cuisine.
- Dr. Mehrabyan proposes four main principles of "conscious food": that food is valued by its viability not calories; nutrients are natural gifts not scientific metrics; humans are sustained by spirit not food; and health relies on food vitality not chemical composition.
- He discusses the digestion process and how carbohydrates, fats, proteins and salts are broken down and absorbed to sustain the body
Όλες οι συνταγές που έχουν συνταχθεί σύμφωνα με το τηλεοπτικό πρόγραμμα μαγειρικής "Κουζίνα Χωρίς Σύνορα" από Υπηκόων Τρίτων Χωρών , σε συνεργασία με τον σεφ Χρήστο Χριστοδούλου , μαζί με φωτογραφικό υλικό από το σύνολο της παραγωγής και των ανθρώπων που εμπλέκονται , θα παρουσιαστεί σε ένα Βιβλίο Συνταγών μετά την ολοκλήρωση του συνόλου των 81 επεισοδίων
Armenian cuisine has a history spanning over 2,000 years, with traditions of cattle breeding and agriculture contributing to dishes that are well-known throughout the former Soviet territories and beyond. Key components of Armenian cooking include the use of meat, dairy, grains, vegetables, fragrant spices, and cooking techniques like baking, stewing, and using a clay oven. While incorporating influences from neighboring cultures, Armenian cuisine emphasizes natural flavors and uses fat sparingly.
This document provides an overview of the history of food as culture in Armenia dating back to 8000 BCE. It discusses how ancient Armenian agriculture and culinary traditions have influenced other ancient civilizations and survived into modern cuisine. The document also presents the concept of "conscious food" or meaningful eating, which values food based on its viability rather than calories. It emphasizes the spiritual nature of humans and our connection to nature. Finally, it provides an introduction to the digestion process and the relationship between digestion and mental activity.
This document discusses the link between nutrition and culture. It explores how traditional diets from different cultures around the world shape identities and health outcomes. However, the rise of globalization and Western fast food is threatening local food traditions and contributing to chronic diseases. Preserving cultural food traditions through modern twists, sustainable alternatives, and nutrition education can help promote both health and cultural diversity.
This document provides an overview of different types of foods according to Hindu scriptures and their qualities. It discusses sattvic, rajasic, and tamasic foods. Sattvic foods are described as pure, fresh, light, and nourishing, promoting health. Examples given include fruits, vegetables, dairy. Rajasic and tamasic foods are described as leading to disease and suffering, with examples of their qualities. The document also discusses nutrients found in various foods and food groups.
Seasonal Foods and Its impact on Health Research Thesis by Daud ShahSamiullah Hamdard
This document summarizes the seasonal foods and food habits of villagers in Mandani,
Charsadda. It discusses how villagers' diets vary with the seasons, with different vegetables,
meats, and drinks available and consumed in summer, autumn, and spring. The document also
explores how seasonal foods impact health, with foods in season being fresher, more nutritious,
and cheaper than out-of-season imports that require chemical treatments. The researcher aims to
understand the social, cultural, and economic reasons for the villagers' food habits and the
relationship between their diets and common diseases through interviews and observations.
This document provides an overview of Dr. Armen Mehrabyan's theory of "conscious food" or "meaningful eating". Some key points:
- Ancient Armenian culture was an epicenter of cultural exchange in classical antiquity, and some of its ancient culinary traditions survive in modern Armenian cuisine.
- Dr. Mehrabyan proposes four main principles of "conscious food": that food is valued by its viability not calories; nutrients are natural gifts not scientific metrics; humans are sustained by spirit not food; and health relies on food vitality not chemical composition.
- He discusses the digestion process and how carbohydrates, fats, proteins and salts are broken down and absorbed to sustain the body
Food and Production Assignment Group 9.pptxSmrDDhrk
This document discusses how race, culture and religion influence national eating habits. It begins by defining eating habits and their importance for health. It then explains different categories and types of eating habits, as well as factors like time, education and cost that shape food choices. Race is said to influence habits through shared ancestry and cultural food traditions. Culture too impacts habits through family customs, geography, superstitions and religious beliefs. Several religions have dietary rules and restrictions that further mold a population's eating patterns.
This document discusses the evolution of culinary culture and cooking techniques from early humans. It covers how early humans ate raw and fermented foods before controlling fire, and how basic cooking methods developed using tools like skewers and hot stones. The document also examines how the five basic tastes (sweet, salty, sour, bitter, umami) evolved significance for humans. It introduces the concept of the "culinary triangle" to show how foods can be prepared in raw, cooked, or fermented states. Modern food processing techniques are noted for removing foods from their cultural contexts.
This document provides an agenda for Dr. Cedric Barrett Baker's guest lecture on botanical medicines and health to be given at Emory University on April 9, 2015. The lecture will cover topics such as the food-medicine continuum, traditional diets and dietary patterns, epigenomics and dietary patterns, phytochemistry of spices and traditional fasting methods. Dr. Baker will discuss several botanical medicines and families, traditional regional cuisines and medical foodways, and the evolution of human diets and plant co-evolution.
This document provides an agenda for Dr. Cedric Barrett Baker's guest lecture on botanical medicines and health to be given at Emory University on April 9, 2015. The lecture will cover topics such as the food-medicine continuum, traditional diets and dietary patterns, epigenomics and dietary patterns, and the evolution of human consciousness and ethnopharmacognosy of traditional healers.
The document discusses the Mediterranean diet and its health benefits. It describes the Mediterranean diet as being primarily plant-based, using olive oil, and consuming fish regularly. Research shows following the Mediterranean diet closely reduces risks of cancer, heart disease, and neurological diseases. The diet emphasizes vegetables, fruits, grains, beans, nuts, seeds, herbs and spices, fish, and wine in moderation.
Food can be classified in many ways such as by source, safety, composition, and stability during storage. Food science is the study of food substances and involves disciplines like food chemistry, engineering, microbiology and technology. It is important to study food science to develop new processing methods, preserve foods, and discover new food sources. Over time, food technology and processing has advanced from hunter-gatherers and early farmers to modern practices using electricity, transportation, mechanization and scientific understanding. Food can now be classified, preserved, and distributed through various modern formats to make it available to consumers.
☀️ Unlock the Deliciousness of the Vegan Mediterranean Diet: Your Gateway to Wellness! ☀️
Embark on a culinary adventure ️ where vibrant flavors and nourishing goodness come together like magic! ✨ This cookbook is your key to unlocking the secrets of the vegan Mediterranean diet, a lifestyle brimming with fresh ingredients, sun-kissed flavors, and simple yet satisfying meals.
Get ready to explore a treasure trove of 50+ easy-to-follow recipes , each bursting with the colors and aromas of the Mediterranean. 🇮🇹🇪🇸🇬🇷 Think sun-drenched tomato salads, creamy hummus dips , hearty lentil stews simmering with spices , and vibrant vegetable paella bursting with life. ️ And let's not forget the mouthwatering desserts like baklava drizzled with honey or refreshing lemon sorbet !
But this book is more than just recipes! You'll also get:
An ultimate cooking guide: Master essential kitchen techniques, pantry staples, and tips for success. ✨
A 28-day meal plan: Take the guesswork out of healthy eating with a curated plan for a month of delicious meals. ️
Nutritional insights: Learn about the health benefits of the Mediterranean diet and make informed choices for your well-being. ❤️
So, whether you're a seasoned vegan or a curious newcomer, this cookbook is your invitation to:
Embrace fresh, seasonal ingredients: Let nature's bounty guide your meals and savor the taste of real food.
Boost your health and well-being: Feel the incredible energy of a plant-based diet and nourish your body from within. ✨
Discover a world of flavor: Expand your culinary horizons and experience the magic of Mediterranean cuisine.
Make mealtimes effortless: Whip up quick and easy dishes that are perfect for busy lives. ⏱️
Ready to unlock the door to a healthier, happier you? Grab your apron, open this book, and let the Mediterranean magic begin! 🪄☀️
This document discusses the functions and classifications of food. It defines food as anything edible in solid, semi-solid, or liquid form that provides energy. Food is grouped into 11 categories including cereals, legumes, milk, eggs, meat, vegetables, fruits, roots and tubers, fats and oils, sugar and jaggery, and spices and condiments. The key functions of food are to provide energy for the body's activities, support growth and renewal of cells, regulate bodily processes, and improve resistance to disease. Food also serves important social and psychological functions by bringing people together during celebrations and providing comfort through familiar flavors.
Introduction to Diet and Nutrition in Ayurveda.pptxSajid495408
This document summarizes a workshop on Ayurveda and nutrition that was presented to faculty. The presentation introduced Ayurvedic concepts of diet and the tridoshas (Vata, Pitta, Kapha). It covered Ayurveda's definition of health, aims of Ayurvedic science, classification of foods, dietary rules, regional food traditions, the concept of prakriti or individual constitution, and exercises for participants to assess their own prakriti. The workshop provided an overview of key Ayurvedic dietary principles and how they relate to balancing the doshas and maintaining health.
The document discusses the basics of food science, defining food, its chemical composition, the branches of food science, and factors that determine food quality such as nutritional value, palatability judged by human senses, and chemical composition. Food provides nutrients like protein, carbohydrates, fats, vitamins, minerals, and water that nourish the body, and food quality is determined by criteria like nutrition, taste, safety, digestibility and cost. Food science studies the chemical, physical and microbial properties of foods and any transformations they undergo.
The document discusses the history and evolution of modern food service and cooking techniques. It notes that while quantity cookery has existed for thousands of years, modern food service is traced back to the 18th century in France. Georges-Auguste Escoffier is described as revolutionizing cooking in the early 20th century through simplifying techniques and reorganizing kitchens. The document also discusses how advances in technology, globalization, and consumer preferences have continued to change cooking styles and menus over time.
This document discusses food education in Italian schools and promotes a Mediterranean diet high in carbohydrates like pasta. It argues that pasta deserves a place at the base of the food pyramid as a nutritious source of complex carbohydrates and minerals when paired with other foods. The document analyzes the nutritional composition of pasta and pasta dishes, finding them to be balanced sources of proteins, carbohydrates and lipids in line with recommended dietary guidelines. Pasta is presented as a healthy foundation of the Italian diet when consumed as part of a meal along with sauces, meat, vegetables and fruit.
Indian food, culture,traditions and their role in community healthBhargavi Rao
The document discusses how Indian food, culture and traditions have been shaped by its long history and influences from various rulers and neighbors. It describes the diversity of Indian cuisine across regions and the important role of spices. The principles of Ayurvedic cooking focus on balancing doshas, gunas, tastes and maintaining the seven dhatus. Traditional Indian meals are social occasions and include fermented foods, ghee and age old practices that promote health.
A food Conversation with Tourmaline FarmsFieldtoplate
Pam Holloway has been farming for 16 years after traveling the world as a nurse. She noticed increasing autoimmune diseases in American children and healthier European children who ate more local foods. She discusses the importance of knowing where food comes from by asking who grew it, what conditions it was grown in, when it was harvested, and how it was produced. Soil health is also crucial, as the soil contains billions of life forms connected to human health. Pam sees a future with smaller, more local farms using portable structures and technology, as well as multi-species farming, to produce high-quality, nutrient-dense foods in an environmentally sustainable way.
Lesson 8 mediterranean menu vegetarianism cancer osteoporosisAlberto Fatticcioni
The document discusses the principles of the Mediterranean diet and vegetarian diets. The Mediterranean diet is primarily plant-based and emphasizes vegetables, fruits, legumes, grains, olive oil, nuts and seafood. It contains meat and dairy in moderation. Vegetarian diets vary but exclude meat and some exclude all animal products. While plant-based diets can meet nutritional needs, attention must be paid to ensuring adequate intake of proteins, iron, calcium, vitamins B12 and D, and zinc. Pairing grains and legumes provides complete protein for vegetarians.
This document discusses the role of diet and nutrition in dental caries. It provides information on balanced diets, carbohydrates like sucrose, and dietary factors that can influence the risk of dental caries. The summary discusses diet counseling for patients, which involves gathering information from the patient, evaluating their dietary habits, developing an individualized plan to reduce cariogenic foods and maintain oral health, regularly following up to monitor progress and provide support.
This document discusses the health impacts of modern food processing and provides tips for eating a traditional diet. It argues that soaking, fermenting and preparing foods naturally helps digestion. Modern grains and legumes cause leaky gut and food intolerances due to lack of preparation and chemicals. Following the diets of past cultures by eating whole, natural foods; soaking grains; and including bone broth can help heal gut health and reduce allergies.
XNB151 Week 3 Influences on food consumptionramseyr
Cuisine is defined by how and why foods are acquired, prepared, and eaten, as well as people's beliefs around these activities. Cuisine is shaped by various influences including geography, climate, economics, politics, religion, and culture. It encompasses basic foods, cooking techniques, flavor principles, and rules of etiquette. Regional cuisines can develop from necessity based on available foods but may lack nutritional adequacy. Cuisine and food choices are also influenced by factors like gender, social situations, celebrations, socioeconomic status, and beliefs.
This document discusses the concept of conscious eating from an ethnobotanist and food technologist's perspective. It covers several key points:
1) A culture's food culture expresses its traditional skills and is based on how food impacts thinking, psychology, philosophy, behavior and lifestyle.
2) For Armenians, eating is more dependent on consciousness than the food itself.
3) It provides an overview of the Armenian food pyramid and discusses the basics of natural nutrition, including how the body digests and processes foods like carbohydrates, fats, and proteins.
4) Protein is particularly important as it forms and develops the person and is necessary for life. Those who cannot digest protein will die
Food and Production Assignment Group 9.pptxSmrDDhrk
This document discusses how race, culture and religion influence national eating habits. It begins by defining eating habits and their importance for health. It then explains different categories and types of eating habits, as well as factors like time, education and cost that shape food choices. Race is said to influence habits through shared ancestry and cultural food traditions. Culture too impacts habits through family customs, geography, superstitions and religious beliefs. Several religions have dietary rules and restrictions that further mold a population's eating patterns.
This document discusses the evolution of culinary culture and cooking techniques from early humans. It covers how early humans ate raw and fermented foods before controlling fire, and how basic cooking methods developed using tools like skewers and hot stones. The document also examines how the five basic tastes (sweet, salty, sour, bitter, umami) evolved significance for humans. It introduces the concept of the "culinary triangle" to show how foods can be prepared in raw, cooked, or fermented states. Modern food processing techniques are noted for removing foods from their cultural contexts.
This document provides an agenda for Dr. Cedric Barrett Baker's guest lecture on botanical medicines and health to be given at Emory University on April 9, 2015. The lecture will cover topics such as the food-medicine continuum, traditional diets and dietary patterns, epigenomics and dietary patterns, phytochemistry of spices and traditional fasting methods. Dr. Baker will discuss several botanical medicines and families, traditional regional cuisines and medical foodways, and the evolution of human diets and plant co-evolution.
This document provides an agenda for Dr. Cedric Barrett Baker's guest lecture on botanical medicines and health to be given at Emory University on April 9, 2015. The lecture will cover topics such as the food-medicine continuum, traditional diets and dietary patterns, epigenomics and dietary patterns, and the evolution of human consciousness and ethnopharmacognosy of traditional healers.
The document discusses the Mediterranean diet and its health benefits. It describes the Mediterranean diet as being primarily plant-based, using olive oil, and consuming fish regularly. Research shows following the Mediterranean diet closely reduces risks of cancer, heart disease, and neurological diseases. The diet emphasizes vegetables, fruits, grains, beans, nuts, seeds, herbs and spices, fish, and wine in moderation.
Food can be classified in many ways such as by source, safety, composition, and stability during storage. Food science is the study of food substances and involves disciplines like food chemistry, engineering, microbiology and technology. It is important to study food science to develop new processing methods, preserve foods, and discover new food sources. Over time, food technology and processing has advanced from hunter-gatherers and early farmers to modern practices using electricity, transportation, mechanization and scientific understanding. Food can now be classified, preserved, and distributed through various modern formats to make it available to consumers.
☀️ Unlock the Deliciousness of the Vegan Mediterranean Diet: Your Gateway to Wellness! ☀️
Embark on a culinary adventure ️ where vibrant flavors and nourishing goodness come together like magic! ✨ This cookbook is your key to unlocking the secrets of the vegan Mediterranean diet, a lifestyle brimming with fresh ingredients, sun-kissed flavors, and simple yet satisfying meals.
Get ready to explore a treasure trove of 50+ easy-to-follow recipes , each bursting with the colors and aromas of the Mediterranean. 🇮🇹🇪🇸🇬🇷 Think sun-drenched tomato salads, creamy hummus dips , hearty lentil stews simmering with spices , and vibrant vegetable paella bursting with life. ️ And let's not forget the mouthwatering desserts like baklava drizzled with honey or refreshing lemon sorbet !
But this book is more than just recipes! You'll also get:
An ultimate cooking guide: Master essential kitchen techniques, pantry staples, and tips for success. ✨
A 28-day meal plan: Take the guesswork out of healthy eating with a curated plan for a month of delicious meals. ️
Nutritional insights: Learn about the health benefits of the Mediterranean diet and make informed choices for your well-being. ❤️
So, whether you're a seasoned vegan or a curious newcomer, this cookbook is your invitation to:
Embrace fresh, seasonal ingredients: Let nature's bounty guide your meals and savor the taste of real food.
Boost your health and well-being: Feel the incredible energy of a plant-based diet and nourish your body from within. ✨
Discover a world of flavor: Expand your culinary horizons and experience the magic of Mediterranean cuisine.
Make mealtimes effortless: Whip up quick and easy dishes that are perfect for busy lives. ⏱️
Ready to unlock the door to a healthier, happier you? Grab your apron, open this book, and let the Mediterranean magic begin! 🪄☀️
This document discusses the functions and classifications of food. It defines food as anything edible in solid, semi-solid, or liquid form that provides energy. Food is grouped into 11 categories including cereals, legumes, milk, eggs, meat, vegetables, fruits, roots and tubers, fats and oils, sugar and jaggery, and spices and condiments. The key functions of food are to provide energy for the body's activities, support growth and renewal of cells, regulate bodily processes, and improve resistance to disease. Food also serves important social and psychological functions by bringing people together during celebrations and providing comfort through familiar flavors.
Introduction to Diet and Nutrition in Ayurveda.pptxSajid495408
This document summarizes a workshop on Ayurveda and nutrition that was presented to faculty. The presentation introduced Ayurvedic concepts of diet and the tridoshas (Vata, Pitta, Kapha). It covered Ayurveda's definition of health, aims of Ayurvedic science, classification of foods, dietary rules, regional food traditions, the concept of prakriti or individual constitution, and exercises for participants to assess their own prakriti. The workshop provided an overview of key Ayurvedic dietary principles and how they relate to balancing the doshas and maintaining health.
The document discusses the basics of food science, defining food, its chemical composition, the branches of food science, and factors that determine food quality such as nutritional value, palatability judged by human senses, and chemical composition. Food provides nutrients like protein, carbohydrates, fats, vitamins, minerals, and water that nourish the body, and food quality is determined by criteria like nutrition, taste, safety, digestibility and cost. Food science studies the chemical, physical and microbial properties of foods and any transformations they undergo.
The document discusses the history and evolution of modern food service and cooking techniques. It notes that while quantity cookery has existed for thousands of years, modern food service is traced back to the 18th century in France. Georges-Auguste Escoffier is described as revolutionizing cooking in the early 20th century through simplifying techniques and reorganizing kitchens. The document also discusses how advances in technology, globalization, and consumer preferences have continued to change cooking styles and menus over time.
This document discusses food education in Italian schools and promotes a Mediterranean diet high in carbohydrates like pasta. It argues that pasta deserves a place at the base of the food pyramid as a nutritious source of complex carbohydrates and minerals when paired with other foods. The document analyzes the nutritional composition of pasta and pasta dishes, finding them to be balanced sources of proteins, carbohydrates and lipids in line with recommended dietary guidelines. Pasta is presented as a healthy foundation of the Italian diet when consumed as part of a meal along with sauces, meat, vegetables and fruit.
Indian food, culture,traditions and their role in community healthBhargavi Rao
The document discusses how Indian food, culture and traditions have been shaped by its long history and influences from various rulers and neighbors. It describes the diversity of Indian cuisine across regions and the important role of spices. The principles of Ayurvedic cooking focus on balancing doshas, gunas, tastes and maintaining the seven dhatus. Traditional Indian meals are social occasions and include fermented foods, ghee and age old practices that promote health.
A food Conversation with Tourmaline FarmsFieldtoplate
Pam Holloway has been farming for 16 years after traveling the world as a nurse. She noticed increasing autoimmune diseases in American children and healthier European children who ate more local foods. She discusses the importance of knowing where food comes from by asking who grew it, what conditions it was grown in, when it was harvested, and how it was produced. Soil health is also crucial, as the soil contains billions of life forms connected to human health. Pam sees a future with smaller, more local farms using portable structures and technology, as well as multi-species farming, to produce high-quality, nutrient-dense foods in an environmentally sustainable way.
Lesson 8 mediterranean menu vegetarianism cancer osteoporosisAlberto Fatticcioni
The document discusses the principles of the Mediterranean diet and vegetarian diets. The Mediterranean diet is primarily plant-based and emphasizes vegetables, fruits, legumes, grains, olive oil, nuts and seafood. It contains meat and dairy in moderation. Vegetarian diets vary but exclude meat and some exclude all animal products. While plant-based diets can meet nutritional needs, attention must be paid to ensuring adequate intake of proteins, iron, calcium, vitamins B12 and D, and zinc. Pairing grains and legumes provides complete protein for vegetarians.
This document discusses the role of diet and nutrition in dental caries. It provides information on balanced diets, carbohydrates like sucrose, and dietary factors that can influence the risk of dental caries. The summary discusses diet counseling for patients, which involves gathering information from the patient, evaluating their dietary habits, developing an individualized plan to reduce cariogenic foods and maintain oral health, regularly following up to monitor progress and provide support.
This document discusses the health impacts of modern food processing and provides tips for eating a traditional diet. It argues that soaking, fermenting and preparing foods naturally helps digestion. Modern grains and legumes cause leaky gut and food intolerances due to lack of preparation and chemicals. Following the diets of past cultures by eating whole, natural foods; soaking grains; and including bone broth can help heal gut health and reduce allergies.
XNB151 Week 3 Influences on food consumptionramseyr
Cuisine is defined by how and why foods are acquired, prepared, and eaten, as well as people's beliefs around these activities. Cuisine is shaped by various influences including geography, climate, economics, politics, religion, and culture. It encompasses basic foods, cooking techniques, flavor principles, and rules of etiquette. Regional cuisines can develop from necessity based on available foods but may lack nutritional adequacy. Cuisine and food choices are also influenced by factors like gender, social situations, celebrations, socioeconomic status, and beliefs.
This document discusses the concept of conscious eating from an ethnobotanist and food technologist's perspective. It covers several key points:
1) A culture's food culture expresses its traditional skills and is based on how food impacts thinking, psychology, philosophy, behavior and lifestyle.
2) For Armenians, eating is more dependent on consciousness than the food itself.
3) It provides an overview of the Armenian food pyramid and discusses the basics of natural nutrition, including how the body digests and processes foods like carbohydrates, fats, and proteins.
4) Protein is particularly important as it forms and develops the person and is necessary for life. Those who cannot digest protein will die
Agriculture inovation is future of armenia strategic adviceARMEN MEHRABYAN
Armenia has opportunities to become a center for agricultural innovation between Europe and Asia by leveraging its strategic location, climate conditions, and trade agreements. The document proposes establishing an Agriculture and Food Production Innovation Center to help agribusinesses innovate, compete, and reach new markets through services like product development, processing advice, and market access support. Investing in the Center could strengthen Armenia's agricultural sector and rural incomes by promoting high-value production like organic crops and functional foods in demand globally.
2019 armenian agriculture and economic crisesARMEN MEHRABYAN
This document discusses strategies for Armenia to address an impending economic crisis and strengthen its agriculture sector and rural livelihoods. It recommends shifting from an input-based model to a knowledge-based, innovative system tailored to local conditions. Key steps for the government include identifying vulnerabilities, boosting education and research, protecting genetic resources, strengthening extension services, and pursuing both short-term relief and long-term strategies. Main challenges are developing infrastructure, ensuring food availability and safety, improving land management, promoting organic production, and cultivating high-value crops through advanced technologies. The overall goal is to enhance resilience, food security, and rural incomes in a sustainable manner.
2018 armenian agriculture policy development notesARMEN MEHRABYAN
1. Armenia's agriculture sector faces challenges including low productivity, lack of innovation and investment, and vulnerability to climate change impacts. Most of the country's poor live in rural areas and depend on agriculture for their livelihoods.
2. To respond to food security demands and maximize agricultural performance, the government needs to shift from an input-based model to knowledge-based, innovative practices. It must strengthen training, research, and extension systems while improving market infrastructure, food availability, and the regulatory environment.
3. The main challenges for Armenia's food industry are developing market and regulatory systems, increasing productivity through new technologies and management practices, and improving access to financing while conserving genetic resources and the environment. National agriculture
Dr. Armen Mehrabyan established the Armenian Dinner Concept in 1998 in Boston to prepare and share traditional Armenian dishes. The concept is based on a philosophy of "conscious eating" that considers the relationship between food, nature, and society. Meals are prepared according to the food calendar and seasons rather than fashion, and aim to communicate and unite people through food. The Armenian dinner evenings bring together chefs and food experts from around the world to experience and discuss Armenian culinary traditions and philosophy.
Armenian agriculture chellenges and opportunities 2018ARMEN MEHRABYAN
This document provides recommendations for improving agriculture and rural development in Armenia from 2018-2025. It identifies key challenges such as economic uncertainties, climate change, and poverty. Opportunities include Armenia's favorable location, climate, soil, and trade agreements. The document recommends focusing on community livelihood enhancement, high value agriculture, innovation, and market integration to boost incomes and food security. It also proposes establishing an Agriculture and Food Production Innovation Centre to help businesses innovate and access markets. The overall goal is to develop a sustainable agriculture sector that improves rural livelihoods and reduces vulnerability.
The document summarizes several emerging food trends, including savory yogurts, black raspberries, water extracted from various fruits and trees, plant-based meat alternatives, fermented foods and probiotics, dehydrated snacks, alternative flours, cleaner labels, morally conscious foods, gourmet convenience foods, generational influences on nutrition, food safety focus, green vegetables and fruits, specialty teas like matcha, natural food processing, ideas from small food companies, sports nutrition for all, natural indulgence products, ethnic foods and experiences, sustainability concerns, food origin stories, online grocery shopping, visually appealing foods, health-conscious millennials and alcohol, technology changing food delivery and ordering, reinvented classic cocktails
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
How Barcodes Can Be Leveraged Within Odoo 17Celine George
In this presentation, we will explore how barcodes can be leveraged within Odoo 17 to streamline our manufacturing processes. We will cover the configuration steps, how to utilize barcodes in different manufacturing scenarios, and the overall benefits of implementing this technology.
Andreas Schleicher presents PISA 2022 Volume III - Creative Thinking - 18 Jun...EduSkills OECD
Andreas Schleicher, Director of Education and Skills at the OECD presents at the launch of PISA 2022 Volume III - Creative Minds, Creative Schools on 18 June 2024.
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.pptHenry Hollis
The History of NZ 1870-1900.
Making of a Nation.
From the NZ Wars to Liberals,
Richard Seddon, George Grey,
Social Laboratory, New Zealand,
Confiscations, Kotahitanga, Kingitanga, Parliament, Suffrage, Repudiation, Economic Change, Agriculture, Gold Mining, Timber, Flax, Sheep, Dairying,
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
A Visual Guide to 1 Samuel | A Tale of Two HeartsSteve Thomason
These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.