Grains
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This document discusses the benefits of eating a variety of grains. It provides details on several types of grains, including their textures, flavors, and nutritional benefits. The grains discussed are barley, farro, bulgur, wheat berries, and others. The document encourages incorporating more whole grains into meals as a healthy substitute for other foods.
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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.
VEGETARIANISM
This document discusses vegetarian diets and lifestyles. It defines different types of vegetarianism including strict vegetarian/vegan, lactovegetarian, lacto-ovo-vegetarian, and flexitarian diets. It emphasizes that vegetarians can meet their nutrient needs like calcium, iron, vitamin D, vitamin B12, and protein through foods like leafy greens, beans, fortified foods, eggs, and dairy. The document provides meal planning ideas and tips for vegetarians to create balanced and convenient meals. It also addresses common myths like concerns about getting enough protein.
Nutrition
The document discusses the food circle and how eating a variety of foods from each group ensures a balanced intake of nutrients. It provides details on the key nutrients provided by different food groups, including fruits and vegetables providing vitamins and fiber, potatoes and root vegetables containing vitamins and minerals, breads and cereals as a source of fiber and nutrients, milk and cheese being sources of calcium and vitamins, and meat/fish as sources of protein and easily absorbed iron. It notes some people avoid certain foods due to allergies or dietary restrictions, and maintaining nutrition requires replacing excluded foods with alternatives from the same group.
VEGETABLES INGREDIENTS GLOSSARY RESEARCH
This document provides information about asparagus, including its description, origins, health benefits, uses in international dishes, nutrition facts, cooking tips, and storage instructions. Some key points:
- Asparagus is a green vegetable native to Europe, Africa and Asia that is low in calories but high in vitamins and minerals. It has thin, long green stems.
- It contains antioxidants and is a good source of vitamin K, vitamin C, folate and fiber. It may support health, digestion, brain function and weight loss.
- Internationally it is used in dishes from Italy, France, Japan, Germany and Spain.
- It should be stored upright in the refrigerator or frozen
RESEARCH FOR VEGETABLES INGREDIENTS GLOSSARY
This document provides information about the bitter gourd vegetable, including its health benefits, uses in international cuisine, cooking tips, nutrition facts, and storage instructions. Bitter gourd is a tropical vegetable known for its bitter taste but numerous health advantages such as regulating blood sugar, boosting immunity, improving digestion, and promoting weight loss and liver health. It is commonly used in Asian cuisines and can be prepared in curries, stir-fries, and other dishes from India, China, and the Philippines to help reduce its natural bitterness. Proper cooking and seasoning are recommended when using this unique ingredient.
Food : Classification & Benefits
Food resources are classified into multiple parts which contain nutrients and energy. Each category has its benefits and includes different types of nutrients i.e. essential for your body. Here is explained everything from the classification of foods to packaged food...
Grains & seeds leaflet
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.
Chapter 2 lesson 1 preparing cereal dishes
This document provides information about cereals, grains, starches and flours. It discusses the main types of cereals like wheat, oats, rice, corn and barley. It describes the nutritional composition and value of cereals as well as how cooking affects them. Information is given about whole grains versus refined grains. The document also discusses starches, different types of flour and wheat products. Specific grains like rice and other seeds are described.
Food we eat
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.
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This document provides an overview of rice classification and nutrition. It discusses how rice is categorized by degree of milling, kernel size, starch content, and flavor. Long, medium, and short grain varieties are described. The nutrition content and benefits of rice are highlighted, including its versatility, low cost, and status as a gluten-free staple ingredient in many cuisines. Whole grain brown rice is noted as a source of fiber, phytonutrients, and antioxidants.
Nutrition Tip of the Week- Meatless
The document promotes going meatless on Mondays to improve health, reduce risk of chronic diseases, and help the environment. It notes that a plant-based diet can lower the risk of heart disease, cancer, diabetes, and obesity by reducing saturated fats and increasing fiber intake. Additionally, forgoing meat just once a week can significantly decrease an individual's carbon footprint and water usage, as meat production requires substantial resources. The document provides an example of what a meatless Monday meal plan could look like.
10 Quick and Delicious Low Carb Lunch Ideas for Busy Days
The 10 easy low-carb lunch ideas presented in this outline are Salad with Grilled Chicken, Veggie and Egg White Omelet, Tuna Salad Lettuce Wraps, Turkey and Avocado Lettuce Rolls, Cauliflower Rice Bowl with Grilled Shrimp, Broccoli and Cheese Stuffed Chicken Breast, Grilled Zucchini and Chicken Skewers, Spinach and Feta Stuffed Pork Tenderloin, Grilled Vegetable and Halloumi Skewers, and Cucumber and Cream Cheese Roll-Ups.
Groups of food
to download this presentation from this link
https://mohmmed-ink.blogspot.com/2021/01/groups-of-food.html
HLB_vfinal
The document provides information on the consequences of not eating healthy, including nutritional deficiencies, obesity, type 2 diabetes, and heart disease. It discusses how an unhealthy diet with too many refined grains and sugars can lead to obesity and diabetes by causing blood sugar levels to spike and drop dramatically. It also explains how an unhealthy diet high in sodium, fat, cholesterol and sugar can increase blood pressure and cholesterol over time, putting stress on the heart and increasing risk of heart disease.
6 simple and healthy lunches
Greek Grain Salad
Cook quinoa , brown rice , or a grain mix in boiling water or microwave topped with chopped cucumber, tomato, olive and feta cheese balsamic vinaigrette dressing. For added protein, add leftover cans of grilled chicken or salmon at home.
Soup and Sandwich
If you can use a microwave, it 's an easy way to take the packaged soup to work. Pair it with a simple peanut butter sandwich, fruits and vegetables for a balanced meal.
Tuna wrap
Mash canned tuna with mayonnaise in olive or avocado oil, dried cranberries and sliced apples. Spread on wraps or tortillas, roll up and cut in half. Serve with a simple salad or vegetable.
Avocado Toast
Salt and pepper sliced or mashed avocados and cover with whole grain bread. Be creative with your toppings according to your liking. Here is an example.
Tomato and Feta Cheese
Smoked Salmon and Bagel Seasoning
Sliced Boiled Eggs and Hemp Seeds
Sliced peaches and balsamic glaze
leftovers
Double up your dinner and make food to take to work the next day. Stews and soups are great the next day, salmon dishes are delicious cold or room temperature, and most casseroles are microwave-safe.
lunch potluck
Don't miss out on lunchtime friendships and help your co-workers save money and eat healthier. Plan a weekly lunch club where everyone brings their own food.
Whether you're preparing lunch at home or not, putting food in a drawer for when you're hungry is a good idea. Nuts and seeds , dried fruit , jerky , meat snacks, soup cups, and whole grain crackers are good choices. Eat pre-cut fruits such as apples, bananas or pears between meals.
Source of macronutrients
Here are some good sources of fat, protein, and fiber-rich carbohydrates for lunch.
Fiber-rich carbohydrates: vegetables, fruits, beans, whole grains such as quinoa and faro
Protein: Chicken, fish, shellfish, turkey, lentils, tofu, eggs
Healthy Fats: Olive Oil, Nuts & Seeds, Avocado, Whole Fat Greek Yogurt & Goat Cheese
By eating these nutritious whole ingredients, you can provide a convenient, tasty, and work-friendly lunch that meets your nutritional needs.
If you're new to cooking or don't know what to order from a local deli, choose an option from each of the categories above.
For example, if you're looking for a healthier alternative to your deli's fried chicken and chips sandwich, try making a hot plate with a mix of fried chicken, fried potatoes and vegetables.
The next meal idea is a balanced diet with a variety of nutrients. Most of the recipes and nutrition ideas below can be modified to suit many diets, including vegetarian and low-carb diets.
Fiber supports good digestive health and can improve immunity and mood, which can help alter the composition of your gut bacteria. Studies have shown that eating a lot of fiber and prebiotics can help.
The best way to increase your fiber intake is to eat whole foods, including vegetables, fruits, whole grains, and legumes.
Eat plenty of green vegetables
Green vegetables provide key
The food pyramid
This document provides information about the 5 different kinds of food groups: grains, fruits, vegetables, dairy, and proteins. It discusses examples of foods that fall into each group and highlights some of the key nutrients and health benefits associated with each food group. The document also includes tips for maintaining a healthy diet and lifestyle as a child or teenager, such as eating breakfast, consuming calcium-rich foods and snacks, and exercising regularly.
The Connection Between a Healthy Diet/Lifestyle and Cancer
This document discusses the connection between lifestyle factors like diet and exercise and cancer risk. It states that following the American Institute for Cancer Research guidelines of eating a mostly plant-based diet, maintaining a healthy weight, and getting regular physical activity can lower cancer risk. Specifically, about 1/3 of common cancers may be prevented this way. The guidelines recommend choosing whole foods like vegetables, fruits, whole grains and limiting red meat. Getting 30 minutes per day of moderate activity is also recommended.
Teacher Wellness Guide
The document provides information from the FoodFight resource guide. It includes sections on eating a rainbow of fruits and vegetables for their health benefits, cooking greens in different ways, choosing whole foods over processed foods, rethinking a healthy plate composition with vegetables, whole grains, proteins and healthy fats, the importance of fiber and protein in nutrition, and tips for increasing fiber intake. The guide emphasizes the benefits of a plant-based diet with emphasis on vegetables, whole grains and legumes.
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The document discusses the medicinal values of various foods including cereals, pulses, nuts and seeds, vegetables, fruits, spices, and condiments. It provides details on how each food can benefit different health conditions such as diabetes, heart disease, skin problems, digestion issues, and more. For example, it notes that rice gruel is beneficial for infants with diarrhea, barley helps with gastritis and ulcers, and lentils are excellent for preventing anemia due to their iron content. In summary, the document outlines the nutritional components and medical applications of a wide range of edible plants.
Vegan and Vegetarian Recipes A Delicious Path to Healthy Living.pptx
In recent years, vegan and vegetarian diets have surged in popularity, driven by growing awareness of health benefits, environmental sustainability, and animal welfare. For many, transitioning to a plant-based diet might seem daunting, but it’s an exciting culinary journey offering myriad flavors, textures, and nutrients. Whether you’re considering a full switch or just looking to incorporate more plant-based meals into your diet, here’s a comprehensive guide to delicious and nutritious vegan and vegetarian recipes.
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Learning objectives:
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2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
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Grains
- 2. • Rice isn't the only grain that can go on to your dinner table. Eating a variety of grains, even just plain, is an easy and low- cost way to include some variety and excitement in your daily meals. Not only are they very tasty and filled with healthy benefits, but they are quite cheap and go great with any meal. They can easily substitute other unhealthy foods, but still taste just as great.
- 3. • For Native Americans, grains were very important for thousands of years. Grains were one of their main staples, and one of the most important types of food they served. • Grains are an essential element in a healthy diet, and eating high-fiber whole grains may help reduce your risk of heart disease, ward off diabetes, and control cholesterol.
- 4. • Barley has a springy, pasta-like texture, and a mild/ creamy flavor. It’s high in fiber, helps lower cholesterol, reduce the risk of heart disease, prevent the development of type 2 diabetes, and aid regularity. The grain pairs nicely with roasted meats, fruit, and earthy vegetables, like mushrooms.
- 5. • Farro-- Also known as emmer wheat, when farro is cooked, the grain’s texture is dense and chewy, with a delicate and nutty flavor. Rich in fiber, protein, and vitamins A, B, C, and E, farro is low in gluten and easily digested. It is often used in hearty Italian soups and as a substitute for Arborio rice in risotto. • Bulgur-- Made from steamed, dried, and cracked wheat, bulgur has a nutty flavor and a granular texture. It is a good source of potassium, B, vitamins, iron, and calcium; it also has the same amount of protein as brown rice but less fat and more fiber. Bulgur is a good choice for salads: Try it with tomatoes, cucumbers, parsley, and mint or with dried fruits, nuts, and cinnamon.
- 6. These kernels have a strong, sweet taste; a tight, oval shape; and a chewy texture. With their nutrient-rich bran and germ, they’re packed with protein, vitamin E, and iron and are especially high in fiber, so they help protect against colon cancer. Wheat berries give a nice flavor to dull/subtle foods, such as chicken and shellfish. Their sweetness also neutralizes salty foods, like capers and bacon.
- 7. There are so many different foods out there filled with many grains and whole grains. A few substitutions include: • Eating Whole Grain pasta. • Eating Whole Wheat bread instead of white bread. • Eating oatmeal instead of sugary cereals. • Eating brown rice instead of regular white rice. • Eating granola bars instead of candy bars.