The document discusses the disadvantages of refined grains compared to whole grains. It notes that the refining process removes nutrients from grains like fiber, vitamins, and minerals. While some nutrients are added back, the amounts are often less than what was originally in the whole grain. The document then provides alternatives to refined wheat, including other whole grains like millet, kamut, barley, rye, spelt, maize, oats, buckwheat and quinoa. It notes the various nutritional benefits of each of these grains.
Cereals and millets provide many health benefits. Cereals are a staple food that are rich in complex carbohydrates, proteins, fats, vitamins, and minerals. They provide ample energy, help prevent diseases, and enrich overall health. Cereals contain vitamins like niacin, riboflavin, thiamine, and minerals like iron. They also have soluble bran that lowers cholesterol and protects against heart disease. Millets also contain many vitamins and minerals and have benefits like managing blood sugar levels, aiding digestion, and providing energy. Both cereals and millets come in various types and can be included in a healthy diet.
The document defines ancient grains as grains that have changed little over hundreds of years compared to modern grains. It provides examples of ancient grains like quinoa, amaranth, teff, millet, and discusses their nutritional benefits. The document recommends getting at least half of daily grain intake from whole grains like ancient grains, provides recipes using grains like wheat berries and teff, and discusses how ancient grains are being incorporated into foods and beers today.
Refined grains are grains that have been processed, removing many of the nutrients. This includes white bread, pasta, and rice. Refining grains strips away fiber, vitamins, and minerals. Refined grains are also processed with many chemicals like bleaches, dough conditioners, and synthetic vitamins. Eating a diet high in refined grains is linked to diseases and health issues due to the lack of nutrients and addition of chemicals. Whole grains are recommended instead of refined grains for better health.
The document discusses several special diets including those for coeliac disease, diabetes, coronary heart disease, high-fibre, vegetarian, and obesity. It provides details on the causes, symptoms, and treatment or management recommendations for each condition and associated diet. Guidelines are given for food choices and meal planning to support the health needs of individuals following these therapeutic diets.
Wild rice has numerous health benefits due to its nutritional composition of minerals, vitamins, protein, fiber, and antioxidants. It aids digestion and immunity, promotes growth and bone strength, and prevents diseases. Some key benefits include supporting heart health, aiding weight loss, boosting energy, and reducing inflammation. Wild rice can be used in many foods and provides benefits for those on gluten-free diets. It is generally safe but may contain contaminants, so should be processed and cooked properly.
14 great reasons to include millet foods in your daily dietudaya ubhaya
Millet foods provide many nutritional benefits. They are easily digestible and provide protein while keeping people light and fit. Millet foods contain nutrients that nourish the eyes, bones, skin and hair. They also help improve mood and support digestion and immunity. Millet foods are gluten-free, non-allergenic, and contain antioxidants and fibers that support heart and colon health while being low on the glycemic index, making them a nourishing option for diabetics and those watching their diet.
Cereals and millets provide many health benefits. Cereals are a staple food that are rich in complex carbohydrates, proteins, fats, vitamins, and minerals. They provide ample energy, help prevent diseases, and enrich overall health. Cereals contain vitamins like niacin, riboflavin, thiamine, and minerals like iron. They also have soluble bran that lowers cholesterol and protects against heart disease. Millets also contain many vitamins and minerals and have benefits like managing blood sugar levels, aiding digestion, and providing energy. Both cereals and millets come in various types and can be included in a healthy diet.
The document defines ancient grains as grains that have changed little over hundreds of years compared to modern grains. It provides examples of ancient grains like quinoa, amaranth, teff, millet, and discusses their nutritional benefits. The document recommends getting at least half of daily grain intake from whole grains like ancient grains, provides recipes using grains like wheat berries and teff, and discusses how ancient grains are being incorporated into foods and beers today.
Refined grains are grains that have been processed, removing many of the nutrients. This includes white bread, pasta, and rice. Refining grains strips away fiber, vitamins, and minerals. Refined grains are also processed with many chemicals like bleaches, dough conditioners, and synthetic vitamins. Eating a diet high in refined grains is linked to diseases and health issues due to the lack of nutrients and addition of chemicals. Whole grains are recommended instead of refined grains for better health.
The document discusses several special diets including those for coeliac disease, diabetes, coronary heart disease, high-fibre, vegetarian, and obesity. It provides details on the causes, symptoms, and treatment or management recommendations for each condition and associated diet. Guidelines are given for food choices and meal planning to support the health needs of individuals following these therapeutic diets.
Wild rice has numerous health benefits due to its nutritional composition of minerals, vitamins, protein, fiber, and antioxidants. It aids digestion and immunity, promotes growth and bone strength, and prevents diseases. Some key benefits include supporting heart health, aiding weight loss, boosting energy, and reducing inflammation. Wild rice can be used in many foods and provides benefits for those on gluten-free diets. It is generally safe but may contain contaminants, so should be processed and cooked properly.
14 great reasons to include millet foods in your daily dietudaya ubhaya
Millet foods provide many nutritional benefits. They are easily digestible and provide protein while keeping people light and fit. Millet foods contain nutrients that nourish the eyes, bones, skin and hair. They also help improve mood and support digestion and immunity. Millet foods are gluten-free, non-allergenic, and contain antioxidants and fibers that support heart and colon health while being low on the glycemic index, making them a nourishing option for diabetics and those watching their diet.
This document discusses gluten free eating and its benefits. It states that individuals with celiac disease or gluten sensitivity cannot eat foods containing gluten, which is found in wheat, barley, and rye. It provides lists of hidden sources of gluten and acceptable gluten-free grains and starches. The document recommends eating gluten-free only if medically necessary, as it can be expensive and risk nutrient deficiencies. Whole grains are promoted as heart-healthy due to fiber, vitamins, and minerals that may reduce risks for chronic diseases.
The document provides information on food biochemistry and nutrients. It discusses the main biomolecules (carbohydrates, fats, proteins), water soluble vitamins (folic acid, niacin, riboflavin, thiamin, vitamin B6, vitamin C) and fat soluble vitamins (vitamins A, D, E, K). It also covers minerals and defines a healthy diet as one containing appropriate amounts of all nutrients including carbohydrates, proteins, fats, vitamins, fibers, minerals and water.
The document defines and provides examples of different types of food, including fast food, junk food, slow food, traditional food, raw food, convenience food, ethnic food, vegan food, vegetarian food, dude food, street food, finger food, comfort food, health food, and super foods. It discusses the key characteristics of each type of food such as focus on speed versus quality, nutritional value, ingredients, preparation methods, and whether the food is pre-packaged or homemade. The document provides context about different cuisines and dietary choices from around the world.
Food for pregnant ladies and nurshing motherNavtejSatya
The document provides nutritional guidelines and recommendations for a healthy diet during pregnancy and breastfeeding. It discusses the increased nutritional needs during pregnancy and importance of consuming a balanced diet with adequate intake of key nutrients like folic acid, iron, calcium and vitamin D. The document recommends consuming a variety of foods from the major food groups while limiting intake of foods high in fat, sugar and salt. It also advises against consuming alcohol, smoking and excessive caffeine during pregnancy.
This document summarizes the main food groups according to the USDA food pyramid guidelines. It discusses the health benefits and examples of foods for grains, fruits, vegetables, dairy, meat and protein foods. Whole grains provide more nutrients than refined grains. Fruits and vegetables contain vitamins, minerals and fiber that promote health. Dairy builds strong bones and meat/protein foods supply protein for the body.
This document provides information on nutrition and healthy eating for a second grade level. It discusses the importance of eating a variety of foods to get all necessary nutrients since no single food contains everything needed. It also notes the need for vegetarians and those who are lactose intolerant to incorporate certain nutrients from alternative food sources. The document then classifies different food groups and provides examples of foods that fit within each group. It concludes by discussing combination foods, limited foods and beverages, and citing sources of information.
The document discusses several vegetables including avare kai (val beans), brinjal (eggplant), drumstick, green chilli, ladies finger, and sweet pumpkin. It provides details on the health benefits of each vegetable such as lowering cholesterol, managing blood sugar, improving digestion, and boosting immunity. Nutritional information is also given highlighting the vitamin, mineral, fiber and other nutrient content of these vegetables.
Meal planning requires considering nutritional needs, food preferences, budget, and cultural factors. It aims to provide a balanced diet through selecting foods from major groups like cereals, pulses, vegetables, fruits, dairy, eggs, meat and fats. Planning meals with representation from each food group helps fulfill nutritional requirements for health. Factors like nutrient composition, preparation methods, and traditional uses are important in understanding the nutritional value of different foods.
Carbohydrates, proteins, fats, vitamins, minerals, and water are the six major nutrients. Carbohydrates include sugars, starches, fiber, and pectin found in foods like fruits, vegetables, grains, and legumes. Proteins are made of amino acids and are found in both animal foods like meat and dairy as well as plant foods. Fats provide energy and insulation and include saturated and unsaturated types. Vitamins and minerals perform essential functions and are obtained through foods or supplements. Water is the most abundant substance in the body and is needed to carry out important processes. A balanced diet incorporating a variety of foods provides all necessary nutrients.
Basic principle of good and proper nutritionJen_castle
Proper nutrition is essential for good health and development. A well-nourished person has characteristics like a well-shaped frame, clear eyes, and smooth skin. There are different types of nutrients including macronutrients, micronutrients, and water. Macronutrients provide energy and build body tissues, while micronutrients enhance their functions. Malnutrition can be acute or chronic and results from inadequate nutrient intake, leading to deficiencies that impair health.
Meal planning becomes essential thing while planning diet.People's eating habits vary enormously and we must respect dietary freedom and diversity when making recommendations and the best way to achieve is to plan meals in relation to other food for the whole day
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
This document provides information on different food groups including fruits, vegetables, dairy, grains, pulses, nuts, meat/fish/poultry, oils, and junk food. It describes the main types of foods in each group and their nutritional benefits, such as fruits being high in vitamins and fiber, vegetables containing many vitamins and minerals, and whole grains having more nutrients than refined grains. It also notes the health risks of excess salt, sugar and junk food.
The document discusses water-soluble vitamins, which include the B-complex vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, folate, vitamin B12) and vitamin C. These vitamins dissolve in water and must be replaced daily since they are not stored in the body. Food sources of the B vitamins include meat, eggs, dairy, grains, legumes and vegetables. Citrus fruits are good sources of vitamin C. Deficiencies are rare in developed nations but can occur in alcoholics, those on low calorie diets, elderly and vegans need to ensure adequate vitamin B12. Excess intake is generally not
The document summarizes the USDA Food Pyramid guidelines, recommending daily servings from each food group: grains, vegetables, fruits, oils, milk, and meat and beans. It provides details on serving sizes and health benefits of foods in each group. Key recommendations include making half of grains whole, varying vegetables and focusing on fruits, replacing bad fats with good fats, getting calcium from dairy, and going lean on protein. The document emphasizes the importance of physical activity and provides worksheets to help track food intake and meet daily requirements from each food group.
This document recommends reducing and ultimately eliminating grains/flours, sugars, oils, caffeine and alcohol over a 2 week period for health benefits. It notes that grains and flours are low in nutrients, highly rewarding, don't fill you up, are high in anti-nutrients and pro-inflammatory. Sugar is described as being low in nutrients, highly rewarding, leading to weight gain and insulin resistance. The document provides recommendations for coconut oil, lard and ghee for cooking and olive oil, macadamia nut oil and avocado oil for cold use.
The document provides instructions for students appearing for an examination. It mentions that the question paper contains 15 printed pages and students should write their code number on the title page of the answer book. It also states that the question paper contains 25 questions and students should write the serial number before attempting each question. Finally, it informs students that 15 minutes have been provided to read the question paper which will be distributed at 10:15 AM and answering can begin from 10:30 AM by writing in the answer book.
This document discusses gluten free eating and its benefits. It states that individuals with celiac disease or gluten sensitivity cannot eat foods containing gluten, which is found in wheat, barley, and rye. It provides lists of hidden sources of gluten and acceptable gluten-free grains and starches. The document recommends eating gluten-free only if medically necessary, as it can be expensive and risk nutrient deficiencies. Whole grains are promoted as heart-healthy due to fiber, vitamins, and minerals that may reduce risks for chronic diseases.
The document provides information on food biochemistry and nutrients. It discusses the main biomolecules (carbohydrates, fats, proteins), water soluble vitamins (folic acid, niacin, riboflavin, thiamin, vitamin B6, vitamin C) and fat soluble vitamins (vitamins A, D, E, K). It also covers minerals and defines a healthy diet as one containing appropriate amounts of all nutrients including carbohydrates, proteins, fats, vitamins, fibers, minerals and water.
The document defines and provides examples of different types of food, including fast food, junk food, slow food, traditional food, raw food, convenience food, ethnic food, vegan food, vegetarian food, dude food, street food, finger food, comfort food, health food, and super foods. It discusses the key characteristics of each type of food such as focus on speed versus quality, nutritional value, ingredients, preparation methods, and whether the food is pre-packaged or homemade. The document provides context about different cuisines and dietary choices from around the world.
Food for pregnant ladies and nurshing motherNavtejSatya
The document provides nutritional guidelines and recommendations for a healthy diet during pregnancy and breastfeeding. It discusses the increased nutritional needs during pregnancy and importance of consuming a balanced diet with adequate intake of key nutrients like folic acid, iron, calcium and vitamin D. The document recommends consuming a variety of foods from the major food groups while limiting intake of foods high in fat, sugar and salt. It also advises against consuming alcohol, smoking and excessive caffeine during pregnancy.
This document summarizes the main food groups according to the USDA food pyramid guidelines. It discusses the health benefits and examples of foods for grains, fruits, vegetables, dairy, meat and protein foods. Whole grains provide more nutrients than refined grains. Fruits and vegetables contain vitamins, minerals and fiber that promote health. Dairy builds strong bones and meat/protein foods supply protein for the body.
This document provides information on nutrition and healthy eating for a second grade level. It discusses the importance of eating a variety of foods to get all necessary nutrients since no single food contains everything needed. It also notes the need for vegetarians and those who are lactose intolerant to incorporate certain nutrients from alternative food sources. The document then classifies different food groups and provides examples of foods that fit within each group. It concludes by discussing combination foods, limited foods and beverages, and citing sources of information.
The document discusses several vegetables including avare kai (val beans), brinjal (eggplant), drumstick, green chilli, ladies finger, and sweet pumpkin. It provides details on the health benefits of each vegetable such as lowering cholesterol, managing blood sugar, improving digestion, and boosting immunity. Nutritional information is also given highlighting the vitamin, mineral, fiber and other nutrient content of these vegetables.
Meal planning requires considering nutritional needs, food preferences, budget, and cultural factors. It aims to provide a balanced diet through selecting foods from major groups like cereals, pulses, vegetables, fruits, dairy, eggs, meat and fats. Planning meals with representation from each food group helps fulfill nutritional requirements for health. Factors like nutrient composition, preparation methods, and traditional uses are important in understanding the nutritional value of different foods.
Carbohydrates, proteins, fats, vitamins, minerals, and water are the six major nutrients. Carbohydrates include sugars, starches, fiber, and pectin found in foods like fruits, vegetables, grains, and legumes. Proteins are made of amino acids and are found in both animal foods like meat and dairy as well as plant foods. Fats provide energy and insulation and include saturated and unsaturated types. Vitamins and minerals perform essential functions and are obtained through foods or supplements. Water is the most abundant substance in the body and is needed to carry out important processes. A balanced diet incorporating a variety of foods provides all necessary nutrients.
Basic principle of good and proper nutritionJen_castle
Proper nutrition is essential for good health and development. A well-nourished person has characteristics like a well-shaped frame, clear eyes, and smooth skin. There are different types of nutrients including macronutrients, micronutrients, and water. Macronutrients provide energy and build body tissues, while micronutrients enhance their functions. Malnutrition can be acute or chronic and results from inadequate nutrient intake, leading to deficiencies that impair health.
Meal planning becomes essential thing while planning diet.People's eating habits vary enormously and we must respect dietary freedom and diversity when making recommendations and the best way to achieve is to plan meals in relation to other food for the whole day
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
This document provides information on different food groups including fruits, vegetables, dairy, grains, pulses, nuts, meat/fish/poultry, oils, and junk food. It describes the main types of foods in each group and their nutritional benefits, such as fruits being high in vitamins and fiber, vegetables containing many vitamins and minerals, and whole grains having more nutrients than refined grains. It also notes the health risks of excess salt, sugar and junk food.
The document discusses water-soluble vitamins, which include the B-complex vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, folate, vitamin B12) and vitamin C. These vitamins dissolve in water and must be replaced daily since they are not stored in the body. Food sources of the B vitamins include meat, eggs, dairy, grains, legumes and vegetables. Citrus fruits are good sources of vitamin C. Deficiencies are rare in developed nations but can occur in alcoholics, those on low calorie diets, elderly and vegans need to ensure adequate vitamin B12. Excess intake is generally not
The document summarizes the USDA Food Pyramid guidelines, recommending daily servings from each food group: grains, vegetables, fruits, oils, milk, and meat and beans. It provides details on serving sizes and health benefits of foods in each group. Key recommendations include making half of grains whole, varying vegetables and focusing on fruits, replacing bad fats with good fats, getting calcium from dairy, and going lean on protein. The document emphasizes the importance of physical activity and provides worksheets to help track food intake and meet daily requirements from each food group.
This document recommends reducing and ultimately eliminating grains/flours, sugars, oils, caffeine and alcohol over a 2 week period for health benefits. It notes that grains and flours are low in nutrients, highly rewarding, don't fill you up, are high in anti-nutrients and pro-inflammatory. Sugar is described as being low in nutrients, highly rewarding, leading to weight gain and insulin resistance. The document provides recommendations for coconut oil, lard and ghee for cooking and olive oil, macadamia nut oil and avocado oil for cold use.
The document provides instructions for students appearing for an examination. It mentions that the question paper contains 15 printed pages and students should write their code number on the title page of the answer book. It also states that the question paper contains 25 questions and students should write the serial number before attempting each question. Finally, it informs students that 15 minutes have been provided to read the question paper which will be distributed at 10:15 AM and answering can begin from 10:30 AM by writing in the answer book.
Aprenda as principais estratégias de aquisição de clientes, passando por boas práticas e cases de sucesso. O funil de vendas é muito mais do que a etapa de compras. Aprendas como captar o cliente, o que falar com ele em cada fase e como melhorar a conversão.
El documento discute los desafíos del acceso al agua y saneamiento en zonas rurales de Colombia. Presenta el contexto normativo, el concepto de ruralidad y caracteriza la ruralidad colombiana. Explica el enfoque basado en la demanda, el derecho al agua y el valor público. También cubre temas como tecnologías apropiadas y desafíos como la falta de acueductos, alcantarillado y servicios de aseo en estas zonas. El objetivo es mejorar las condiciones de vida de las poblaciones rurales colombianas
This document is a resume for M. Purushotham that summarizes his education and qualifications. It includes his contact information, objective, educational background including a B.Tech in computer science from Sri Venkateswara College of Engineering with 70.7% and intermediate and SSC results. It lists his technical skills in languages like C, C++, Java and technologies like HTML, CSS, PHP, and MySQL. It describes two projects developed using technologies like HTML, JSP, Java and Oracle. It also outlines workshops and papers presented, achievements, strengths and personal details.
This document discusses adapting VALUE rubrics for assessing information literacy skills at individual campuses. It describes a project that developed analytic rubrics for information literacy, analyzed rubric scores for reliability and validity, and created training materials. The project aimed to determine how rubric assessment can improve instruction and services, whether librarians and faculty can reliably score students using rubrics, and what skills are needed for reliable scoring. The document discusses challenges in rubric assessment and provides examples of campus collaborations to adapt rubrics for local use.
Forests provide many important benefits. They clean the air by absorbing pollutants, regulate climate by absorbing carbon dioxide, stabilize soil to prevent erosion, and replenish groundwater supplies. Forests are also important habitats that support high levels of biodiversity and many indigenous people.
Não ter uma ideia pode ser a melhor forma de ter uma boa ideia, talvez você só não saiba disso. Uma aula para desaprender caminhos, hábitos e formas de pensar. Tudo para aprender a encontrar sua fonte de criatividade e criar seu próprio método para criar. Porque na vida nada se copia, tudo se cria. Um curso para você traçar caminhos para te ajudar a encontrar o que você quer e pode criar, encontrar os inimigos da sua criatividade e um framework para te ajudar a criar seu próprio método para acessar sua criatividade.
Cereals provide many health benefits as a staple food. They are rich in complex carbohydrates, proteins, fats, vitamins and minerals that provide energy and help prevent diseases. Cereals contain fiber that aids digestion and lowers cholesterol. They are also enriched with nutrients like niacin, iron and thiamine. While cereals offer many benefits, high-bran cereals can cause discomfort for some and decrease mineral absorption.
Find out about raw foods, what are they, how to use and what benefits they bring along.
Find out how to lose weight effortlessly and quickly. A healthy diet is one of the best ways to stay healthy, which is why it's essential to know all the benefits of eating a balanced diet.
Each day, you have tens of thousands of thoughts. More than anybody else, you converse with yourself. Use these thoughts to achieve your ideal weight.
This document discusses ancient grains and their growing popularity as a perceived healthier alternative to modern staple crops like wheat and rice. It defines ancient grains as grains and pseudograins that have remained relatively unchanged nutritionally for millennia. While ancient grains can be nutritionally superior to refined modern grains, some foods ride the "health halo" of ancient grains by including only small amounts, providing little actual nutritional benefit. The document examines various ancient grains and their nutritional profiles and uses.
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Fibre is a type of carbohydrate that the body cannot digest. There are two main types - soluble and insoluble fibre. Sources of insoluble fibre include bran, beans, whole grains, nuts and certain fruits and vegetables. The recommended daily intake of fibre varies by age and sex. Fibre provides numerous health benefits such as lowering cholesterol, managing blood sugar, promoting regularity, and aiding in weight management. High fibre foods and supplements are increasingly being used in functional foods due to their health benefits and ability to enhance texture and volume. However, consuming too much fibre at once can cause gastrointestinal side effects.
The agricultural diet of the Cahokians consisted mainly of corn, squash, and sunflowers, which lacked important nutrients. Corn provided calories but lacked vitamins and protein. While crops were easy to harvest, the diet lacked nutrition needed for a healthy lifestyle. Some advantages were that the crops filled people up without much food and grew quickly to feed many. However, meat was also important for protein, vitamins and minerals, and the agricultural diet did not include enough meat for good health.
This document discusses the importance of a balanced diet for health. It recommends eating fruits, vegetables, whole grains, fish, nuts, seeds, lean meats, and dairy daily. These foods provide important vitamins, minerals, fiber and protein that support immune function, heart health and maintaining a healthy weight. The document also notes specific healthy foods to include like salmon, kale and avocados that are high in nutrients.
The Power of Oatmeal: Why This Simple Breakfast is Good for Your HealthDiechen
Oatmeal is a nutritious and healthy food that is high in fiber, rich in vitamins and minerals, low in calories and fat, and gluten-free. It also has numerous health benefits, including supporting weight loss, lowering cholesterol levels, regulating blood sugar levels, and promoting digestive health.
Bill Bryson Competition 2013 Entry - Staying Healthy-How to have a healthy an...alicem99
A balanced diet contains the right amounts of carbohydrates, proteins, fats, minerals, vitamins and fiber. Carbohydrates are the most important source of energy and should make up 45-65% of one's diet. There are two types of carbohydrates - simple sugars and complex carbohydrates. Proteins are important for growth, repair and cellular function, and 10-15% of one's diet should come from proteins. Fats provide energy storage and are needed for vitamin absorption, but saturated fats should be limited to 10% of calories while unsaturated fats can be up to 30% of calories. Important minerals like calcium, iron, magnesium and potassium must be obtained through foods to support bone
The document discusses the importance of a balanced diet for health and well-being. It recommends eating a variety of foods from the main food groups including carbohydrates, fruits and vegetables, dairy, and proteins. A balanced diet provides necessary vitamins, minerals, proteins, carbohydrates and fats. While exercise is important, one's diet significantly impacts how the body functions and overall health.
Worldwide, commonly eaten pulses include kidney beans, navy beans (Phaseolus vulgaris L.), faba beans (Vicia faba L.), chickpeas (Cicer arietinum L.), dried or split peas (Pisum sativum L.), mung beans (Vigna radiata L.) cowpeas, black-eyed peas (Vigna unguiculata (L.) Walp.), and several varieties of lentils (Lens culinaris Medik.). There are also many less well-known species of pulses such as lupines (e.g., Lupinus albus L., Lupinus mutabilis Sweet) and bambara beans (Vigna subterranea L.).
This document provides an overview of healthy eating and nutrition. It discusses the importance of a balanced diet for growth and development. The main food groups are described, including carbohydrates, fruits and vegetables, grains and pulses, dairy, and meat, fish and eggs. It also touches on vitamins and minerals, reading food labels, and common myths about nutrition.
Dietary fiber comes from plant foods and is not digested by humans. There are two types: insoluble fiber aids digestion, while soluble fiber can lower cholesterol. Fiber promotes regularity, aids weight loss, and may reduce cancer risk. The recommended daily fiber intake is 20-35 grams, but most people consume only about 15 grams. Good sources of fiber include whole grains, fruits, vegetables, beans, and nuts. Increasing fiber intake gradually and drinking water can help avoid digestive issues.
1. The document discusses recommendations from the Dietary Guidelines and MyPyramid for a healthy diet. MyPyramid emphasizes making smart choices from all food groups, balancing food intake with physical activity, and getting optimal nutrition from calories.
2. Key aspects of MyPyramid include recommendations for grains, vegetables, fruits, oils, milk, and meat in daily servings. Foods in each group provide important nutrients. Whole grains, fruits, and vegetables provide fiber, vitamins, and minerals and are linked to reduced disease risk.
3. Tips are provided for including recommended servings from each food group in daily meals and snacks through food preparation and selection strategies. Following MyPyramid guidelines can help individuals achieve a nutritious
This document discusses healthy eating and nutrition. It defines healthy eating as consuming a variety of foods that provide nutrients like proteins, carbohydrates, fats, vitamins, and minerals. It explains the roles of these different nutrients in the body. It also discusses healthy eating habits like eating several meals a day, consuming lean proteins and avoiding processed foods. Overall, the document provides information on maintaining a balanced diet and healthy lifestyle.
This document provides a list of 52 superfoods and their health benefits. It discusses 10 superfoods in detail: Bok Choy, Ezekiel Bread, Kale, Spinach, Arugula, Dandelion Greens, Mizuna, Red Leaf Lettuce, Chard, and Romaine Lettuce. Each food is high in nutrients like vitamins, minerals, antioxidants, and fibers that promote health and reduce disease risk. The superfoods can help manage conditions like cancer, heart disease, inflammation, and more. The document emphasizes that including these nutrient-dense foods in one's diet is important for achieving and maintaining optimal health and well-being.
This document discusses the key concepts from the book "Eat More, Weigh Less" which presents a plan for sustainable weight loss based on eating more of certain high-volume, low-calorie foods. It introduces the "Eat More Index" (EMI) which ranks foods based on how much of them is needed to reach 2500 calories. Foods with higher EMI like vegetables are emphasized to feel full while consuming fewer calories. It modifies the USDA food pyramid by moving meat and dairy down and emphasizing non-dairy calcium sources, whole grains, and fruits and vegetables to prevent disease and allow healthy weight loss.
R3 Stem Cell Therapy: A New Hope for Women with Ovarian FailureR3 Stem Cell
Discover the groundbreaking advancements in stem cell therapy by R3 Stem Cell, offering new hope for women with ovarian failure. This innovative treatment aims to restore ovarian function, improve fertility, and enhance overall well-being, revolutionizing reproductive health for women worldwide.
International Cancer Survivors Day is celebrated during June, placing the spotlight not only on cancer survivors, but also their caregivers.
CANSA has compiled a list of tips and guidelines of support:
https://cansa.org.za/who-cares-for-cancer-patients-caregivers/
About this webinar: This talk will introduce what cancer rehabilitation is, where it fits into the cancer trajectory, and who can benefit from it. In addition, the current landscape of cancer rehabilitation in Canada will be discussed and the need for advocacy to increase access to this essential component of cancer care.
Unlocking the Secrets to Safe Patient Handling.pdfLift Ability
Furthermore, the time constraints and workload in healthcare settings can make it challenging for caregivers to prioritise safe patient handling Australia practices, leading to shortcuts and increased risks.
This particular slides consist of- what is hypotension,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is the summary of hypotension:
Hypotension, or low blood pressure, is when the pressure of blood circulating in the body is lower than normal or expected. It's only a problem if it negatively impacts the body and causes symptoms. Normal blood pressure is usually between 90/60 mmHg and 120/80 mmHg, but pressures below 90/60 are generally considered hypotensive.
Joker Wigs has been a one-stop-shop for hair products for over 26 years. We provide high-quality hair wigs, hair extensions, hair toppers, hair patch, and more for both men and women.
At Apollo Hospital, Lucknow, U.P., we provide specialized care for children experiencing dehydration and other symptoms. We also offer NICU & PICU Ambulance Facility Services. Consult our expert today for the best pediatric emergency care.
For More Details:
Map: https://cutt.ly/BwCeflYo
Name: Apollo Hospital
Address: Singar Nagar, LDA Colony, Lucknow, Uttar Pradesh 226012
Phone: 08429021957
Opening Hours: 24X7
DECODING THE RISKS - ALCOHOL, TOBACCO & DRUGS.pdfDr Rachana Gujar
Introduction: Substance use education is crucial due to its prevalence and societal impact.
Alcohol Use: Immediate and long-term risks include impaired judgment, health issues, and social consequences.
Tobacco Use: Immediate effects include increased heart rate, while long-term risks encompass cancer and heart disease.
Drug Use: Risks vary depending on the drug type, including health and psychological implications.
Prevention Strategies: Education, healthy coping mechanisms, community support, and policies are vital in preventing substance use.
Harm Reduction Strategies: Safe use practices, medication-assisted treatment, and naloxone availability aim to reduce harm.
Seeking Help for Addiction: Recognizing signs, available treatments, support systems, and resources are essential for recovery.
Personal Stories: Real stories of recovery emphasize hope and resilience.
Interactive Q&A: Engage the audience and encourage discussion.
Conclusion: Recap key points and emphasize the importance of awareness, prevention, and seeking help.
Resources: Provide contact information and links for further support.
Exploring the Benefits of Binaural Hearing: Why Two Hearing Aids Are Better T...Ear Solutions (ESPL)
Binaural hearing using two hearing aids instead of one offers numerous advantages, including improved sound localization, enhanced sound quality, better speech understanding in noise, reduced listening effort, and greater overall satisfaction. By leveraging the brain’s natural ability to process sound from both ears, binaural hearing aids provide a more balanced, clear, and comfortable hearing experience. If you or a loved one is considering hearing aids, consult with a hearing care professional at Ear Solutions hearing aid clinic in Mumbai to explore the benefits of binaural hearing and determine the best solution for your hearing needs. Embracing binaural hearing can lead to a richer, more engaging auditory experience and significantly improve your quality of life.
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TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
Hypertension and it's role of physiotherapy in it.Vishal kr Thakur
This particular slides consist of- what is hypertension,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is summary of hypertension -
Hypertension, also known as high blood pressure, is a serious medical condition that occurs when blood pressure in the body's arteries is consistently too high. Blood pressure is the force of blood pushing against the walls of blood vessels as the heart pumps it. Hypertension can increase the risk of heart disease, brain disease, kidney disease, and premature death.
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1. Grains & Seeds
313 High Road Chadwell Heath
Romford , Essex RM6 6AX
Tel : 0208 252 1010 : 0208 262 3140
www.chiropracticcare.co.uk
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Grains are amongst the most widely consumed food groups in the
world today and the refining process has had a massive impact
upon the characteristics and benefits of grains. When we look up
the word ‘refined’ in the dictionary we are led to believe it is a
process whereby impurities are removed. This is unfortunately not
the case instead refining removes all the nutritional goodness and
we lose a vast amount (in some cases all) of the fibre, vitamins and
minerals that existed in the wholegrain form. As a nation we have
embraced refining processes for a number of reasons, namely;
Refined flour has been marketed as being ‘purer’ than unrefined.
- Refined products have a longer shelf-life making them more convenient.
- Food made with refined flour is said to taste lighter.
Generally in the UK when flour is refined only about 70% of the original
grain is left so by law certain minerals and vitamins have to be added to
replace what is lost before it can be sold. In theory this sounds fine
however when we take the following information into account you may
think differently;
- Only certain minerals and vitamins are added other more vitally important nutrients
- are overlooked.
- The public are largely unaware of nutrient losses during processing and believe that the
addition of vitamins and minerals is more than they
- would get in nature (rather than less)
- There is no specification about the form of nutrients added. Companies use the cheapest
option which is often in a format which is less available to the body.
In summary, fortifying flour after processing could never replace what has been
nutritionally lost. The concept is that milling and refining grains dramatically reduce
their vitamin and mineral content. As if losses in vitamins and minerals are not
reason enough to keep our intake of refined grains to a minimum there are also a
number of other disadvantages, with particular reference to white flour as it is so
dominant in our western diet.
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Disadvantages of White Flour
- Certain additives such as carbon dioxide are used in flour and can react with other
substances changing their structure and potentially making them toxic. Having to deal
with these toxins places great demands upon the body.
- Lack of fibre in white flour can be an issue so it is preferable to opt for wholemeal bread
as it has a better balance of soluble and insoluble fibre together.
- Wheat flour contains an incomplete protein.
- Grains in their unrefined form are a low-fat food but when used as flour, in the baking
process, fat is added removing any low fat advantages it previously offered.
Refining grains has not been the only culprit in reducing nutrient losses. Changes in our
environment and the way we now grow cereal crops has had what some would consider, a
profound effect upon mineral content, this has a dramatic effect on us as individuals given that
such a significant part of our diet is derived from grains.
Wheat is so prevalent in our western diet today and as a highly refined grain affects the body in
many ways.
- When we eat wheat based products not only are we getting food which is stripped of its
nutritional goodness but we usually have to contend with the addition of other nutritionally
unhelpful substances such as sugar and salt.
- Refined wheat is deficient in fibre, vitamins and minerals. It needs little digestion and is
absorbed rapidly. This means glucose floods our blood and cells and if it is not expended
as energy straight away the body will store it as fat which can lead to obesity, diabetes
and low blood sugar levels.
- Over the years wheat as a grain has been modified to produce more ‘efficient’ grains
which are higher in gluten. Gluten is a protein found not only in wheat but in rye, spelt,
barley and oats. Gluten causes the body problems for several reasons, it is very difficult to
digest and the particles can pass from the gut into the blood to form antibodies which
stimulate the release of histamine in different parts of the body causing an allergic
reaction in some people if the level of histamine is high enough. People who experience
this allergic reaction will have accompanying inflammation in their gut which can be so
severe that it wears away the absorptive surface of the gut wall leading to diarrhoea and
wasting due to malabsorption.
- 70% of humans are intolerant/irritated by wheat and this can lead to a number of diseases
namely malabsorption syndrome, irritable bowel syndrome, ulcerative colitis, crohns
disease and often bowel cancer.
- Wheat can contain very large amounts of fungicides and insecticides and other chemical
preservatives to extend the shelf-life far beyond the few days it would naturally take to
spoil, which are extremely toxic to our system.
Wheat
Wheat absorbs more minerals from the ground than any other grain and its nutrient profile is very
similar to that of the human body, so ideally unrefined wheat should be beneficial in our diet. In its
refined form it can be found in bread, cereals, pastry, pasta and other savoury or baked products all
of which are extremely challenging foods in our diet.
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Alternative choices to Wheat
i.e alternatives to bread such as oatcakes, ricecakes, ryevita e.t.c
Wholegrains
Despite the reducing mineral content in our soils and the modifying of many grains, eating
wholegrains in their unrefined form still offer us the best chance to take advantage of any nutritional
goodness that may still be available. Wholegrains can still make a substantial contribution to our
diet.
Millet
Although it is less well known it is an excellent source of grain. Millet is high in iron, magnesium,
potassium, silicon, B vitamins and vitamin E. Most commonly millet is eaten cooked in soups or
stews however when it is sprouted and eaten raw it is also a rich source of digestive enzymes and it
is Gluten free.
Millet supports the digestive system, improves nutrient uptake and is a great energy booster for your
spleen. Sprouted millet is alkalising, counteracting acidity within the body making it less prone to
acid related ailments such as arthritis. By introducing valuable enzymes it will support and
strengthen the digestive system helping to alleviate conditions such as constipation and dry skin.
Additionally due to the high content of silicon in millet it helps to rebuild connective tissue
strengthening the arterial and skeletal systems.
Kamut
An ancient grain from Egypt, not unlike wheat in many ways although surprisingly tolerated by some
people with wheat sensitivities perhaps because it is less modified than wheat. Kamut contains twice
as much protein as wheat and lots of minerals including magnesium and zinc and those all important
essential fatty acids. Kamut can be found in cereals, noodles, pasta and other baked products in
Health Food Stores.
Barley
Probably one of the oldest cultivated cereals dating back to 6000BC. Pearl Barley is the unrefined
version which although contains gluten, the levels are very low. Barley is often used for malting in
beer and fermentation in whiskey and can be cooked in stews and soups. It is said that barley can
help with indigestion and skin dryness.
Rye
A hardy cereal grain which can grow just about anywhere in the world irrespective of soil, altitude or
climate. Rye is lower in gluten than wheat so is often found as a gluten reduced alternative (although
it is quite dense in substance). Rye can be enjoyed cooked, sprouted or ground into flour but
remember the more processing the less nutrients. It is extremely useful for the liver and as such can
help to combat headaches.
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Spelt
This is a wonderful grain offering those with sensitivities to wheat the taste benefit without all of the
symptoms and is a great alternative to refined wheat in bread. Although spelt does contain gluten it
seems easier for sufferers even coeliacs to tolerate. Spelt is full of minerals, high in proteins and
fibre. The nutrients within spelt are more efficiently assimilated by the body. This grain is ideal for
people with constipation, colitis and poor digestion and is a good source of energy.
Maize
Often recognised as its more popular name ‘corn’. Corn is free from cholesterol and a fantastic
source of fibre. In its yellow corn state it provides vitamin A and very small amounts of vitamin C and
iron. Maize can be eaten fresh ‘on the cob’ or ground as polenta, cornmeal, corn flour or even pasta.
Oats
Oats are a rich source of vitamin B and silicon, are very high in protein and dietary fibre and also
contain more ‘good fats’ than other grains. They are wonderful in strengthening bones and
connective tissue and the vitamin B content is beneficial to the nervous system. Oats help to
maintain blood glucose levels as the release energy very slowly so they are ideal to eat for breakfast
as porridge or can be added to soups and deserts.
Buckwheat
Is a great choice as it is gluten free, so is a wonderful substitute food for people intolerant to gluten.
Buckwheat contains 15-20% protein which strengthens blood capillaries and assists the circulatory
system so is great at preventing and treating varicose veins. Buckwheat also tonifies the blood,
stomach, spleen and colon. It can be sprouted, used in salads or combined with vegetables in stews
or soups.
Quinoa
Pronounced Keenwa it is a grain originating in South America. Quinoa is a complete protein which
means it contains all the essential amino acids therefore it is much easier to digest than meat and it
is lower in fat! Rich in minerals and offers a source of calcium which is more readily usable by the
body than that found in milk. Quinoa is wonderful for the supporting the kidneys as it is a ‘swollen
food’ meaning it contains a lot of water when cooked therefore re-hydrating the body. It can help to
reduce the risk of stroke or heart attack as sprouted quinoa is cleansing to the heart and arterial
system and it enhances the bones and skeletal system protecting against bone degeneration and
related disorders. Finally quinoa is great for vegetarians as it contains all the amino acids which are
often missing from beans and lentils.
5. 5
Rice
There are many different varieties of rice available to us as consumers, each one processed to
differing degrees with varying characteristics. Rice is low in fat, low in sodium and a high fibre food
and the proteins it contains are of good quality and easily utilised by the body and the B vitamins
found in rice are beneficial for the nervous system. Short grain rice is particularly good for colon
function as it helps to remove toxic waste from the bowel. Whole grain brown rice can be used for
depression and diarrhoea, nausea and diabetes.
Sweet Rice
Is higher in protein and fat than other varieties and more gelatinous so often it is used in desserts
such as rice pudding. Sweet rice should be avoided by people who suffer with excessive mucous but
it can be beneficial in cases of frequent and excessive urination, sweating and diarrhoea.
Polished Rice
Heavily refined therefore removing the nutrient containing outer husk as well as bleaching, cleaning,
polishing (with talc) then oiling to coat the rice. Rice is more digestible in this format but the nutrient
content is dramatically reduced. People eating this type of rice as their main source of food often
develop conditions such as Beriberi due to a lack of vitamin B (thiamin).
Wild Rice
Contains more protein, B vitamins, iron and phosphorus on average than other rice but less of the
other nutrients. Wild rice is a wonderful source of fibre, it is cholesterol free and very low in fat it also
has diuretic properties so it is hugely beneficial to the kidneys and bladder.
Long & Short Grain Rice
Long grain rice is better eaten in the summer as it is less sticky than short grain rice. Short grain rice
has a chewy, nutty flavour which is better eaten in the winter months.
Basmati Rice
Have an aromatic flavour and a lighter texture than other varieties. Wholegrain is a wiser choice than
white due to the refining and polishing to make white rice.
To get the best from grains and how they are helpful?
-Eat only unrefined grains not processed.
-Wash grains well before cooking.
-Cook grains thoroughly until all the water has been absorbed.
-Chew grains well to aid digestion.
-Fibre in wholegrain delays the absorption of glucose and makes it easier for
the insulin producing cells in the pancreas.
-Fibre helps to lower cholesterol in the blood.
-Fibre stimulates the body’s natural anticoagulant reducing the likelihood of
clots and therefore strokes and heart attacks.
-Antioxidants prevent low density lipids which contain cholesterol from
reacting with oxygen and ‘clogging’ up the arteries.
-Phytoestrogens (plant estrogens) protect against cancers.
-Bran layer of grains is a vital source of essential minerals which reduce the
risk of heart disease and diabetes.
6. 6
Seeds
Seeds are the givers of life to new plants and food sources. They are packed full of protein, fat-
soluble vitamins and oils (particularly the polyunsaturated fats including fatty acids) Also contain
some B vitamins and minerals such as iron and zinc. Soaking seeds before eating them is a
wonderful way of making them easier to digest.
Sunflower Seeds
Packed with essential fatty acids, vitamins A,E,D and B complex as well as being full of minerals such
as iron, zinc, calcium, potassium and phosphorus. Sunflower seeds are also a wonderful source of
protein. They massage the intestines, tonify the bowels and increase blood flow. Sunflower seeds
boost energy as the B vitamins and essential fatty acids stimulate the adrenals to produce hormones.
They can be eaten raw or soaked or ground and added to foods.
Pumpkin seeds
Characteristically green, these seeds have a high zinc content as well as calcium, B vitamins and
essential fatty acids. Pumpkin seeds can help to rid the intestinal tract of parasites (such as
tapeworm) if eaten regularly. Their zinc and EFA profile makes them useful in preventing and
controlling prostrate problems. Pumpkin seeds can be eaten raw, soaked, ground or added to foods.
Flax Seeds (linseeds)
Flax seeds have abundant levels of omega 3 and 6 essential fatty acids, which are easily assimilated
by the body. They help to lubricate the bowel, nourish the spleen and pancreas and boost the
immune system. Flax seeds can help to regulate weight and are successful in lowering cholesterol
plus they improve immunity and bowel function. They can be eaten raw or soaked or ground and
added to food.
Sesame seeds
Contain up to 25% protein as well as vitamin A, B, E and ‘good’ fats. Sesame seeds offer a rich
source of zinc, potassium, iron, magnesium, copper and calcium. They are useful when added to
grains as they provide amino acids which are usually absent in these foods. Sesame seeds help to
metabolise essential fatty acids and also enhance the production of serotonin. The rich supply of zinc
in sesame seeds means they are a great stress buster. Sesame seeds can be eaten raw or pulped
(tahini), soaked, ground or sprouted.
Alfalfa Seeds
High in vitamins, minerals and amino acids and are an excellent source of digestive enzymes and
bioflavonoid. Alfalfa seeds have four times more vitamin C than most citrus fruits. They nourish your
blood and guts, working particularly on tonifying the intestines and aiding digestion. Alfalfa seeds help
to break down fats, cellulose and starch and they are very useful in regulating digestive disorders as
well as heartburn and bloating. They can be eaten raw, soaked, ground or sprouted.
313 High Road Chadwell Heath
Romford , Essex RM6 6AX
Tel : 0208 252 1010 : 0208 262 3140
www.chiropracticcare.co.uk
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