Gep food miles
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Foodmiles of Indian food -- a research done by Harshit Lahoti of Birla High School for boys , Kolkata
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Presentation on food miles
This document discusses the concept of "food miles", which refers to the distance that food travels from where it is produced to where it is consumed. It was first coined in the 1990s in the UK to highlight the environmental and social impacts of increasing distances traveled by food. The popularity of the concept grew due to concerns about climate change, food security, and the impacts of imports on local producers. The document examines methods for calculating food miles and their environmental impacts. While food miles is a simple concept, the document notes that a full lifecycle analysis is needed, as local production may not always be more energy efficient when factors like greenhouse usage are considered. The document also discusses criticisms of food miles related to impacts on developing country exports and
ELASTICITY AND CONSUMER BEHAVIOR
Based on the law of demand, buyers are willing and able to purchase more goods and services at lower prices than at higher prices. These are natural reactions or inclination of buyers. These are natural reactions vary depending on the importance and availability of the goods and services. These varying reactions are known as demand elasticities.
Chapter 20 elasticity of demand and supply
This document discusses key concepts relating to elasticity of demand including:
1. Elasticity measures the responsiveness of quantity demanded to changes in price, income, or prices of related goods.
2. Demand is elastic if consumers are responsive to price changes and inelastic if they are unresponsive.
3. Total revenue tests can determine if demand is elastic or inelastic based on the relationship between price and total revenue.
Demand Elasticity Default
This document discusses various types of elasticity of demand including price elasticity, income elasticity, cross elasticity, and advertising elasticity. It defines these concepts and provides formulas for measuring elasticity. Several types of elasticity are described for each category such as perfectly inelastic, relatively elastic, etc. Methods for measuring elasticity including percentage, total expenditure, and geometric methods are also outlined. Finally, the document discusses factors that influence different types of elasticity and their practical importance.
The diaper industry in the next 25 years
This document discusses predictions for the diaper industry over the next 25 years. It predicts that the global baby diaper market will nearly double in size by 2025 as diaper usage increases in developing countries. The adult diaper market is also expected to grow substantially, increasing over 3 times by 2025 due to demographic trends. Key growth areas are expected to be China, India, and Brazil as incomes rise in those countries. The document also discusses factors like cultural barriers that may impact market penetration in various regions.
Food miles and local foods
Local food travels an average of 45 miles compared to non-local food which travels 1,500 miles. Eating local food supports local farmers, cuts back on food miles to be fresher and taste better, while being less expensive. However, producing only local food faces challenges of not being able to produce enough, difficulties processing locally, weather effects, and adjusting diets. Initiatives like local food challenges, community gardens, and farmers markets aim to increase local food availability.
Food miles
Food miles refer to the total distance food travels from field to plate. Importing food adds substantially to greenhouse gas emissions from transportation. Ninety-five percent of UK's fruit and half its vegetables are imported. The amount of food being imported into the UK doubled in the 1990s and is predicted to continue rising.
How Sustainable is the food we eat
The document discusses the concept of food sustainability. It introduces the idea of examining the full food chain from production to consumption and considering factors like resource use, environmental impacts, and social/economic effects. It provides examples of how various food items have large carbon footprints or water needs to be produced. The document advocates reducing food miles, waste, and resource intensity in food production to make it more sustainable.
Recommended
Presentation on food miles
This document discusses the concept of "food miles", which refers to the distance that food travels from where it is produced to where it is consumed. It was first coined in the 1990s in the UK to highlight the environmental and social impacts of increasing distances traveled by food. The popularity of the concept grew due to concerns about climate change, food security, and the impacts of imports on local producers. The document examines methods for calculating food miles and their environmental impacts. While food miles is a simple concept, the document notes that a full lifecycle analysis is needed, as local production may not always be more energy efficient when factors like greenhouse usage are considered. The document also discusses criticisms of food miles related to impacts on developing country exports and
ELASTICITY AND CONSUMER BEHAVIOR
Based on the law of demand, buyers are willing and able to purchase more goods and services at lower prices than at higher prices. These are natural reactions or inclination of buyers. These are natural reactions vary depending on the importance and availability of the goods and services. These varying reactions are known as demand elasticities.
Chapter 20 elasticity of demand and supply
This document discusses key concepts relating to elasticity of demand including:
1. Elasticity measures the responsiveness of quantity demanded to changes in price, income, or prices of related goods.
2. Demand is elastic if consumers are responsive to price changes and inelastic if they are unresponsive.
3. Total revenue tests can determine if demand is elastic or inelastic based on the relationship between price and total revenue.
Demand Elasticity Default
This document discusses various types of elasticity of demand including price elasticity, income elasticity, cross elasticity, and advertising elasticity. It defines these concepts and provides formulas for measuring elasticity. Several types of elasticity are described for each category such as perfectly inelastic, relatively elastic, etc. Methods for measuring elasticity including percentage, total expenditure, and geometric methods are also outlined. Finally, the document discusses factors that influence different types of elasticity and their practical importance.
The diaper industry in the next 25 years
This document discusses predictions for the diaper industry over the next 25 years. It predicts that the global baby diaper market will nearly double in size by 2025 as diaper usage increases in developing countries. The adult diaper market is also expected to grow substantially, increasing over 3 times by 2025 due to demographic trends. Key growth areas are expected to be China, India, and Brazil as incomes rise in those countries. The document also discusses factors like cultural barriers that may impact market penetration in various regions.
Food miles and local foods
Local food travels an average of 45 miles compared to non-local food which travels 1,500 miles. Eating local food supports local farmers, cuts back on food miles to be fresher and taste better, while being less expensive. However, producing only local food faces challenges of not being able to produce enough, difficulties processing locally, weather effects, and adjusting diets. Initiatives like local food challenges, community gardens, and farmers markets aim to increase local food availability.
Food miles
Food miles refer to the total distance food travels from field to plate. Importing food adds substantially to greenhouse gas emissions from transportation. Ninety-five percent of UK's fruit and half its vegetables are imported. The amount of food being imported into the UK doubled in the 1990s and is predicted to continue rising.
How Sustainable is the food we eat
The document discusses the concept of food sustainability. It introduces the idea of examining the full food chain from production to consumption and considering factors like resource use, environmental impacts, and social/economic effects. It provides examples of how various food items have large carbon footprints or water needs to be produced. The document advocates reducing food miles, waste, and resource intensity in food production to make it more sustainable.
201016 what is wrong with our food choices today
The document discusses several issues with modern food choices and their environmental and health impacts. It notes that dietary habits have shifted to foods that are low in nutrients but high in salt, sugar, and fat, leading to obesity and diseases. It also discusses how crop choices, farming practices, and food processing can negatively impact the environment, farmers' livelihoods, and food quality and safety. The document advocates for consumers to make informed choices that support sustainable agriculture and care for those who produce our food.
Food labels
This document discusses food labels and recipe modification for healthy eating. It covers interpreting food labels and understanding nutritional information like Guideline Daily Amounts (GDAs) and traffic light labeling. It also discusses recipe modification techniques like steaming, grilling, and baking to facilitate healthy cooking. The document provides advice on reading food labels, calculating percentages of calories from fat and macronutrients, and considerations for healthy eating when dining out.
Fast Foods Nutrition Facts
I made this projects after researching the nutritional value of fast foods and teenage obesity.
It fulfills Tennessee English I Standard 4 - Research
Course Level Expectations
CLE 3001.4.1 Define and narrow a problem or research topic.
CLE 3001.4.2 Gather relevant information from a variety of f print and electronic sources, as well as from direct observation, interviews, and surveys.
Checks for Understanding (Formative/Summative Assessment)
3001.4.1 Narrow an increasingly complex topic so that the research process is
manageable and a clear research question is identified.
3001.4.2 Take and organize notes on information relevant to the topic and identify areas for research.
Sharquita Evans
Shifting Diets and Sustainable Food for Future Generations
Working Papers contain preliminary research, analysis, ndings, and recommendations. They are circulated to stimulate timely discussion and critical feedback, and to in uence ongoing debate on emerging issues. Working papers may eventually be published in another form and their content may be revised.How can shifting diets—the type, combination, and quantity of foods people consume—contribute to a sustainable food future? Building on the United Nations Food and Agriculture Organization’s (FAO) food demand projections, we estimate that the world needs to close a 70 percent “food gap” between the crop calories available in 2006 and expected calorie demand in 2050.
The food gap stems primarily from population growth and changing diets. The global population is projected to grow to nearly 10 billion people by 2050, with two-thirds of those people projected to live in cities. In addition,
at least 3 billion people are expected to join the global middle class by 2030. As nations urbanize and citizens become wealthier, people generally increase their calorie intake and the share of resource-intensive foods—such
as meats and dairy—in their diets. At the same time, technological advances, business and economic changes, and government policies are transforming entire food chains, from farm to fork. Multinational businesses are increasingly in uencing what is grown and what people eat. Together, these trends are driving a convergence toward Western-style diets, which are high in calories, protein, and animal-based foods. Although some of this shift re ects health and welfare gains for many people, the scale of this convergence in diets will make it harder for the world to achieve several of the United Nations Sustainable Development Goals, including those on hunger, healthy lives, water management, climate change, and terrestrial ecosystems.
Foodprint(1)
Food's carbon footprint, or foodprint, is defined as the greenhouse gas emissions produced during the entire lifecycle of food production and consumption. The document shows that meat, cheese and eggs have the highest carbon footprints, while fruits, vegetables, beans and nuts have much lower footprints. It includes a table comparing the greenhouse gas emissions in kilograms of CO2 equivalent and miles driven to produce 1 kilogram of different foods, with lamb and beef having the highest footprints. The document provides 10 nutrition tips for reducing one's carbon footprint such as eating less meat and dairy, wasting less food, using less plastic, and growing your own produce.
Fast Food PPT
The document discusses whether fast food chains offer healthy choices and urges the public to choose healthier options when eating at fast food restaurants. It provides information on nutrition and surveys students' fast food consumption habits. While fast food is popular for its convenience and taste, students acknowledged it can negatively impact health but still consume it regularly. The document encourages moderation and choosing sides like salads over fries.
Asb 2019 GLNC
The document discusses trends in grain foods and nutrition in Australia. It notes that whole grains provide many key nutrients but Australians are not meeting whole grain targets. It highlights research showing low whole grain intake is a major dietary risk factor. The document also discusses trends in bread consumption, the need to promote whole grains, and initiatives of the Grains & Legumes Nutrition Council to increase whole grain awareness and consumption.
Calories
Calories are a unit of energy but determining accurate calorie counts is complex. Food labels may not always be trusted as the Atwater system uses averages that don't account for individual food properties or processing. Additionally, different foods require varying amounts of energy to digest. Quality of calories, not just quantity, is important for health and weight. Focusing only on calorie counting risks oversimplifying a multifaceted issue.
Sports Nutrition for Health Professionals
This document discusses carbohydrates and proteins. It defines simple and complex carbohydrates, listing examples like monosaccharides, disaccharides, oligosaccharides and polysaccharides. It describes the digestion and metabolism of carbohydrates, noting they provide 4 calories per gram. Recommendations for daily carbohydrate intake are provided. The document also defines proteins, noting their roles in the body. It discusses protein quality, digestion, synthesis and recommendations for intake.
Food Science and Technology in Human.pptx
This document discusses food processing and its effects on nutrients. It begins by explaining several common food processing methods like canning, freezing, and adding food additives. It notes how each method impacts nutrients differently, with freezing generally preserving more vitamins and minerals than other methods. The document then examines guidelines for levels of fat, sugars, and salt in foods. It provides health risks of consuming too much of each nutrient. Finally, it evaluates processed foods and their role in a balanced diet.
Understanding nutrition tables
http://www.unileverfoodsolutions.co.za/ | It is important for all food industry leaders to understand the symbols and logos that are present on food products. To ensure that restaurants provide successful and memorable food service, be sure to take a look at this document.
Understanding nutrition tables
http://www.unileverfoodsolutions.co.za/ | Ensure healthy meals in your restaurant by understanding nutrition labels. Food labelling can be misleading which is why it is important for those in the food service industry to have a clear understanding of nutrition tables and labels.
Exercise physiology nutrition
This document discusses carbohydrate, lipid, and protein macronutrients. It provides details on carbohydrate types including monosaccharides, disaccharides, and polysaccharides. It also discusses glycogen storage and the role of carbohydrates in exercise. For lipids, it describes fatty acid types and lipoprotein transport. It discusses cholesterol and the roles of lipids in the body. Finally, it summarizes carbohydrate and lipid use during different intensities of exercise.
Glycemic Index
The document discusses glycemic index (GI), a method of classifying foods based on their effect on blood glucose levels. Foods that breakdown quickly during digestion have a high GI, while foods that breakdown slowly, releasing glucose gradually, have a low GI. To determine a food's GI rating, its effect on blood glucose levels over 2 hours is measured in healthy individuals and compared to a standard food. Common foods and their GI values are provided, and factors like fiber, fat, and cooking methods that affect a food's GI are explained. Tips to lower the overall GI of daily meals include choosing whole grains, fruits and vegetables, and combining high and low GI foods.
Fast Fds
The document discusses fast food, its popularity and effects. It notes that fast food is convenient but often unhealthy, containing high amounts of fat, sugar and calories. Eating fast food regularly can lead to issues like obesity, high blood pressure and heart disease. While fast food may be tasty and cheap, it is recommended to eat it only occasionally and in moderation for good health.
2.carbohydrates.pptx
Carbohydrates are the body's main source of energy and come in two forms - sugars and starches. Sugars are found in foods like fruit, milk, and candy, while starches come from grains, breads, and pasta. Carbohydrates provide glucose to cells for energy after being broken down and absorbed into the bloodstream. They also perform important structural functions in plants through cellulose. Carbohydrates are classified by their molecular size as monosaccharides, disaccharides, oligosaccharides, or polysaccharides. They have several functions including regulating blood sugar and insulin, providing energy, impacting mood and digestion, and supporting brain functionality and weight management.
SUSTAINABILITY EXPLAINED.pptx
The document discusses sustainability in the context of a GCSE Food Technology course. It outlines the objectives of understanding the 6 R's of sustainability: reduce, reuse, recycle, refuse, repair, rethink. Students should be able to identify environmental issues with food products and how to modify products to improve their environmental impact. The 6 R's are then defined in more detail with examples given for each. Further sections discuss topics like organic food, fair trade, genetically modified foods, nano foods, and food miles in relation to sustainability. Students are given tasks to complete sensory evaluations of products and exam questions.
Glycemic index of indian foods.pdf
A Glycemic index (GI) is basically a ranking system of our carbohydrates that describes how quickly your food will influence your blood sugar level.
This GI tool gives an idea of the rate of absorption and digestion of your carbohydrates.
The GI has been classified in three categories - low, medium and high GI.
The high glycemic index foods are quickly broken down in your intestine and cause a rapid spike in blood sugar levels after consumption.
The moderate glycemic index foods get broken slightly slow in your intestine than high GI. These foods may also spike your blood sugar but not instantly.
Low-GI foods are best for your health if you want to stay healthy and lean.
The purpose of a low GI diet is to provide sustained energy levels and prevent the instant rise of blood glucose levels.
Low GI foods do not spike your blood sugar. Because of this, they reduce the risk of having diabetes.
The glycemic index only tells what food increases blood glucose but fails to describe how much food we should take at a particular time.
Therefore, Glycemic Index is not a perfect system but a helpful tool for calculating glycemic load.
Glycemic load gives a more accurate picture of your food. It describes the effect of a specific amount of carbohydrates on blood glucose levels.
Overall, glycemic load minimizes the limitation of glycemic index.
Seminar.health.workshop.
The document provides information about different foods and food groups. It includes a family food maze game identifying who eats what food. It then discusses the history and evolution of food pyramids/plates used to represent recommended daily intake of major food groups. Specific food groups like vegetables, fruits, oils, dairy, meat and beans are defined. The document also discusses calories and provides examples of calorie content in various foods. Physical activities that can be incorporated into daily routines are listed, along with relaxation techniques like yoga, meditation, and types of meditation.
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201016 what is wrong with our food choices today
The document discusses several issues with modern food choices and their environmental and health impacts. It notes that dietary habits have shifted to foods that are low in nutrients but high in salt, sugar, and fat, leading to obesity and diseases. It also discusses how crop choices, farming practices, and food processing can negatively impact the environment, farmers' livelihoods, and food quality and safety. The document advocates for consumers to make informed choices that support sustainable agriculture and care for those who produce our food.
Food labels
This document discusses food labels and recipe modification for healthy eating. It covers interpreting food labels and understanding nutritional information like Guideline Daily Amounts (GDAs) and traffic light labeling. It also discusses recipe modification techniques like steaming, grilling, and baking to facilitate healthy cooking. The document provides advice on reading food labels, calculating percentages of calories from fat and macronutrients, and considerations for healthy eating when dining out.
Fast Foods Nutrition Facts
I made this projects after researching the nutritional value of fast foods and teenage obesity.
It fulfills Tennessee English I Standard 4 - Research
Course Level Expectations
CLE 3001.4.1 Define and narrow a problem or research topic.
CLE 3001.4.2 Gather relevant information from a variety of f print and electronic sources, as well as from direct observation, interviews, and surveys.
Checks for Understanding (Formative/Summative Assessment)
3001.4.1 Narrow an increasingly complex topic so that the research process is
manageable and a clear research question is identified.
3001.4.2 Take and organize notes on information relevant to the topic and identify areas for research.
Sharquita Evans
Shifting Diets and Sustainable Food for Future Generations
Working Papers contain preliminary research, analysis, ndings, and recommendations. They are circulated to stimulate timely discussion and critical feedback, and to in uence ongoing debate on emerging issues. Working papers may eventually be published in another form and their content may be revised.How can shifting diets—the type, combination, and quantity of foods people consume—contribute to a sustainable food future? Building on the United Nations Food and Agriculture Organization’s (FAO) food demand projections, we estimate that the world needs to close a 70 percent “food gap” between the crop calories available in 2006 and expected calorie demand in 2050.
The food gap stems primarily from population growth and changing diets. The global population is projected to grow to nearly 10 billion people by 2050, with two-thirds of those people projected to live in cities. In addition,
at least 3 billion people are expected to join the global middle class by 2030. As nations urbanize and citizens become wealthier, people generally increase their calorie intake and the share of resource-intensive foods—such
as meats and dairy—in their diets. At the same time, technological advances, business and economic changes, and government policies are transforming entire food chains, from farm to fork. Multinational businesses are increasingly in uencing what is grown and what people eat. Together, these trends are driving a convergence toward Western-style diets, which are high in calories, protein, and animal-based foods. Although some of this shift re ects health and welfare gains for many people, the scale of this convergence in diets will make it harder for the world to achieve several of the United Nations Sustainable Development Goals, including those on hunger, healthy lives, water management, climate change, and terrestrial ecosystems.
Foodprint(1)
Food's carbon footprint, or foodprint, is defined as the greenhouse gas emissions produced during the entire lifecycle of food production and consumption. The document shows that meat, cheese and eggs have the highest carbon footprints, while fruits, vegetables, beans and nuts have much lower footprints. It includes a table comparing the greenhouse gas emissions in kilograms of CO2 equivalent and miles driven to produce 1 kilogram of different foods, with lamb and beef having the highest footprints. The document provides 10 nutrition tips for reducing one's carbon footprint such as eating less meat and dairy, wasting less food, using less plastic, and growing your own produce.
Fast Food PPT
The document discusses whether fast food chains offer healthy choices and urges the public to choose healthier options when eating at fast food restaurants. It provides information on nutrition and surveys students' fast food consumption habits. While fast food is popular for its convenience and taste, students acknowledged it can negatively impact health but still consume it regularly. The document encourages moderation and choosing sides like salads over fries.
Asb 2019 GLNC
The document discusses trends in grain foods and nutrition in Australia. It notes that whole grains provide many key nutrients but Australians are not meeting whole grain targets. It highlights research showing low whole grain intake is a major dietary risk factor. The document also discusses trends in bread consumption, the need to promote whole grains, and initiatives of the Grains & Legumes Nutrition Council to increase whole grain awareness and consumption.
Calories
Calories are a unit of energy but determining accurate calorie counts is complex. Food labels may not always be trusted as the Atwater system uses averages that don't account for individual food properties or processing. Additionally, different foods require varying amounts of energy to digest. Quality of calories, not just quantity, is important for health and weight. Focusing only on calorie counting risks oversimplifying a multifaceted issue.
Sports Nutrition for Health Professionals
This document discusses carbohydrates and proteins. It defines simple and complex carbohydrates, listing examples like monosaccharides, disaccharides, oligosaccharides and polysaccharides. It describes the digestion and metabolism of carbohydrates, noting they provide 4 calories per gram. Recommendations for daily carbohydrate intake are provided. The document also defines proteins, noting their roles in the body. It discusses protein quality, digestion, synthesis and recommendations for intake.
Food Science and Technology in Human.pptx
This document discusses food processing and its effects on nutrients. It begins by explaining several common food processing methods like canning, freezing, and adding food additives. It notes how each method impacts nutrients differently, with freezing generally preserving more vitamins and minerals than other methods. The document then examines guidelines for levels of fat, sugars, and salt in foods. It provides health risks of consuming too much of each nutrient. Finally, it evaluates processed foods and their role in a balanced diet.
Understanding nutrition tables
http://www.unileverfoodsolutions.co.za/ | It is important for all food industry leaders to understand the symbols and logos that are present on food products. To ensure that restaurants provide successful and memorable food service, be sure to take a look at this document.
Understanding nutrition tables
http://www.unileverfoodsolutions.co.za/ | Ensure healthy meals in your restaurant by understanding nutrition labels. Food labelling can be misleading which is why it is important for those in the food service industry to have a clear understanding of nutrition tables and labels.
Exercise physiology nutrition
This document discusses carbohydrate, lipid, and protein macronutrients. It provides details on carbohydrate types including monosaccharides, disaccharides, and polysaccharides. It also discusses glycogen storage and the role of carbohydrates in exercise. For lipids, it describes fatty acid types and lipoprotein transport. It discusses cholesterol and the roles of lipids in the body. Finally, it summarizes carbohydrate and lipid use during different intensities of exercise.
Glycemic Index
The document discusses glycemic index (GI), a method of classifying foods based on their effect on blood glucose levels. Foods that breakdown quickly during digestion have a high GI, while foods that breakdown slowly, releasing glucose gradually, have a low GI. To determine a food's GI rating, its effect on blood glucose levels over 2 hours is measured in healthy individuals and compared to a standard food. Common foods and their GI values are provided, and factors like fiber, fat, and cooking methods that affect a food's GI are explained. Tips to lower the overall GI of daily meals include choosing whole grains, fruits and vegetables, and combining high and low GI foods.
Fast Fds
The document discusses fast food, its popularity and effects. It notes that fast food is convenient but often unhealthy, containing high amounts of fat, sugar and calories. Eating fast food regularly can lead to issues like obesity, high blood pressure and heart disease. While fast food may be tasty and cheap, it is recommended to eat it only occasionally and in moderation for good health.
2.carbohydrates.pptx
Carbohydrates are the body's main source of energy and come in two forms - sugars and starches. Sugars are found in foods like fruit, milk, and candy, while starches come from grains, breads, and pasta. Carbohydrates provide glucose to cells for energy after being broken down and absorbed into the bloodstream. They also perform important structural functions in plants through cellulose. Carbohydrates are classified by their molecular size as monosaccharides, disaccharides, oligosaccharides, or polysaccharides. They have several functions including regulating blood sugar and insulin, providing energy, impacting mood and digestion, and supporting brain functionality and weight management.
SUSTAINABILITY EXPLAINED.pptx
The document discusses sustainability in the context of a GCSE Food Technology course. It outlines the objectives of understanding the 6 R's of sustainability: reduce, reuse, recycle, refuse, repair, rethink. Students should be able to identify environmental issues with food products and how to modify products to improve their environmental impact. The 6 R's are then defined in more detail with examples given for each. Further sections discuss topics like organic food, fair trade, genetically modified foods, nano foods, and food miles in relation to sustainability. Students are given tasks to complete sensory evaluations of products and exam questions.
Glycemic index of indian foods.pdf
A Glycemic index (GI) is basically a ranking system of our carbohydrates that describes how quickly your food will influence your blood sugar level.
This GI tool gives an idea of the rate of absorption and digestion of your carbohydrates.
The GI has been classified in three categories - low, medium and high GI.
The high glycemic index foods are quickly broken down in your intestine and cause a rapid spike in blood sugar levels after consumption.
The moderate glycemic index foods get broken slightly slow in your intestine than high GI. These foods may also spike your blood sugar but not instantly.
Low-GI foods are best for your health if you want to stay healthy and lean.
The purpose of a low GI diet is to provide sustained energy levels and prevent the instant rise of blood glucose levels.
Low GI foods do not spike your blood sugar. Because of this, they reduce the risk of having diabetes.
The glycemic index only tells what food increases blood glucose but fails to describe how much food we should take at a particular time.
Therefore, Glycemic Index is not a perfect system but a helpful tool for calculating glycemic load.
Glycemic load gives a more accurate picture of your food. It describes the effect of a specific amount of carbohydrates on blood glucose levels.
Overall, glycemic load minimizes the limitation of glycemic index.
Seminar.health.workshop.
The document provides information about different foods and food groups. It includes a family food maze game identifying who eats what food. It then discusses the history and evolution of food pyramids/plates used to represent recommended daily intake of major food groups. Specific food groups like vegetables, fruits, oils, dairy, meat and beans are defined. The document also discusses calories and provides examples of calorie content in various foods. Physical activities that can be incorporated into daily routines are listed, along with relaxation techniques like yoga, meditation, and types of meditation.
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Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Training: ISO/IEC 27001 Information Security Management System - EN | PECB
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The History of Stoke Newington Street Names
Presented at the Stoke Newington Literary Festival on 9th June 2024
www.StokeNewingtonHistory.com
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Mule event processing models | MuleSoft Mysore Meetup #47
Mule event processing models | MuleSoft Mysore Meetup #47
Event Link:- https://meetups.mulesoft.com/events/details/mulesoft-mysore-presents-mule-event-processing-models/
Agenda
● What is event processing in MuleSoft?
● Types of event processing models in Mule 4
● Distinction between the reactive, parallel, blocking & non-blocking processing
For Upcoming Meetups Join Mysore Meetup Group - https://meetups.mulesoft.com/mysore/YouTube:- youtube.com/@mulesoftmysore
Mysore WhatsApp group:- https://chat.whatsapp.com/EhqtHtCC75vCAX7gaO842N
Speaker:-
Shivani Yasaswi - https://www.linkedin.com/in/shivaniyasaswi/
Organizers:-
Shubham Chaurasia - https://www.linkedin.com/in/shubhamchaurasia1/
Giridhar Meka - https://www.linkedin.com/in/giridharmeka
Priya Shaw - https://www.linkedin.com/in/priya-shaw
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