This presentation focuses on the Meal Planning and other topic related to planning a meal, I'm not a pro I just want to share to you my powerpoint presentation, maybe you can get some information here that you can probably use on your studies. Adios
This presentation focuses on the Meal Planning and other topic related to planning a meal, I'm not a pro I just want to share to you my powerpoint presentation, maybe you can get some information here that you can probably use on your studies. Adios
A presentation I made for a graduate-level Maternal & Childhood Nutrition course. This PowerPoint focuses on the important role good nutrition can play in this age group, as well as nutrition programs for this age group.
Basic concepts of Nutrition: Food, nutrition, and health
What is Food? What is Nutrition? malnutrition, undernutrition, overnutrition, functional food.
if it's useful then please like it...
A presentation I made for a graduate-level Maternal & Childhood Nutrition course. This PowerPoint focuses on the important role good nutrition can play in this age group, as well as nutrition programs for this age group.
Basic concepts of Nutrition: Food, nutrition, and health
What is Food? What is Nutrition? malnutrition, undernutrition, overnutrition, functional food.
if it's useful then please like it...
Are you spending your "calorie salary" wisely? 4 "budgeting" tips to get the most value for your money & health. More resources, recipes, & tips at http://food.unl.edu
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
This is the food pyramid which helps to understand what healthy eating is about. Discover the crucial weight loss factors here - http://fitbodybuzz.com/weight-loss-basics-factors/
Do you want to feel good
and have more energy?
Eating a wide variety of nourishing foods provides
the energy and nutrients you need every day to
stay healthy. Plan what you eat using these tips.
When using Metabo Pure to help flush out the pounds, it is helpful to have a healthy diet. This presentation depicts why this is important, and adds some advice as well!
Change your food intake for a healthy lifestyle. Make necessary changes in your carbohydrate, protein and fat intake for living healthy and balance lifestyle
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
The hemodynamic and autonomic determinants of elevated blood pressure in obes...
My plate
1. MyPlate
- MyPlate was released in June 2011.
- Recommendations are for 2 years of age and older.
2. Fruits Group
1. Use fruits as snacks,
salads or desserts.
2. Choose whole or cut
up fruits more often
than fruit juice.
Key Consumer Message:
Make half your plate fruits
and vegetables.
Boys 9-13
1 ½ c. daily
Boys 14-18
2 c. daily
Girls 9-18
1 ½ c. daily
3. Vegetables Group
1. Choose fresh, frozen,
canned or dried.
2. Eat red, orange and
dark green vegetables.
Key Consumer Message:
Make half your plate fruits
and vegetables.
Boys 9-13
2 ½ c. daily
Boys 14-18
3 c. daily
Girls 9-13
2 c. daily
Girls 14-18
2 ½ c. daily
4. Protein Group
1. Choose a variety of
different protein
sources.
2. In place of some meat
and poultry, choose 8 oz.
seafood per week.
3. Try grilling, broiling,
poaching or roasting.
Key Consumer Message:
Keep meat and poultry
portions small and lean.
Boys 9-13
5 oz. daily
Boys 14-18
6 ½ oz. daily
Girls 9-18
5 oz. daily
5. Grains Group
1. Choose 100% whole grain
cereals, breads, crackers,
rice and pasta.
2. Check the ingredients list
on food packages to find
whole grain foods.
Key Consumer Message:
Grains
Whole Grains
Make half your grains
Boys 9-13 6 oz. daily 3 oz. daily
whole grains.
Boys 14-18 8 oz. daily
4 oz. daily
Girls 9-13 5 oz. daily 2.5 oz. daily
Girls 14-18 6 oz. daily 3 oz. daily
6. Dairy Group
1. Low-fat or fat-free dairy
products have the same
amount of calcium and
other essential nutrients
as whole milk, but less
fat and calories.
Key Consumer Message:
Switch to low-fat or fatfree milk. Get your
calcium rich foods.
Boys 9-18
3 c. daily
Girls 9-18
3 c. daily
7. grade for nutrition menu
Create a sample menu using 5 major food groups
for family of 4. Pick breakfast, lunch, or dinner.
write in your food choice for
each groups are and how much of the food
is needed for all four people.
resource for choices:
http://www.choosemyplate.gov/food-groups/
this will give you different choices and click on
how much to figure the amount of food.
your buddy must have a different menu.
Editor's Notes
Any fruit or 100% fruit juice counts as part of the fruit group. Fruits may be fresh, canned, frozen or dried. They may be whole, cut up or pureed.
*The serving amounts indicated on the chart above are appropriate for individuals who get less than 30 minutes per day of moderate physical exercise beyond normal daily activities. Those who are more physically active may be able to consumer more while staying within calorie needs.
Any vegetable or 100% vegetable juice counts as a member of the vegetable group. Vegetables may be raw or cooked, fresh, frozen, canned or dried/dehydrated. They may be whole, cut up or mashed.
Vegetables are organized into five sub-groups based on their nutrient content:
Dark Green Vegetables: broccoli, dark green leafy lettuce, spinach
Red and Orange Vegetables: squash, carrots, pumpkin, tomatoes, red peppers, sweet potatoes
Beans and Peas: black beans, pinto beans, kidney beans, soy beans, lentil beans, split peas
Starchy Vegetables: corn, green peas, lima beans, potatoes
Other Vegetables: artichokes, asparagus, avocados, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, peppers, iceberg lettuce, mushrooms, onions, zucchini
*The serving amounts indicated on the chart above are appropriate for individuals who get less than 30 minutes per day of moderate physical exercise beyond normal daily activities. Those who are more physically active may be able to consumer more while staying within calorie needs.
All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts and seeds are considered part of the protein food group. Beans and peas are also part of the vegetable group.
Select a variety of protein foods to improve nutrient intake and health benefits, including at least 8 oz. of cooked seafood per week.
Examples:
Meats: lean cuts of beef, ham, pork or veal
Eggs
Beans and Peas
Processed Soy Products: tofu, veggie burgers, TVP (Textured Vegetable Protein)
Poultry: chicken, duck, goose, turkey
Nuts and Seeds: almonds, cashews, peanuts, sesame seeds, walnuts
Seafood: catfish, cod, flounder, halibut, salmon, tuna, trout
Shellfish and Canned Fish: clams, crabs, lobsters, shrimp, calamari, anchovies, sardines
*The serving amounts indicated on the chart above are appropriate for individuals who get less than 30 minutes per day of moderate physical exercise beyond normal daily activities. Those who are more physically active may be able to consumer more while staying within calorie needs.
*The serving amounts indicated on the chart above are appropriate for individuals who get less than 30 minutes per day of moderate physical exercise beyond normal daily activities. Those who are more physically active may be able to consumer more while staying within calorie needs.
Grains are divided into two subgroups:
Whole Grains: contain the entire grain kernel (bran, germ and endosperm)
Examples: whole wheat flour, cracked wheat, oatmeal, brown rice
Refined Grains: have been milled (a process that removes the bran and germ). This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron and many B-Vitamins.
Examples: white flour, white rice, spaghetti, pretzels, crackers, breakfast cereals
*Note: Most refined grains are enriched. This means certain B-Vitamins and Iron are added back in after processing.
*The serving amounts indicated on the chart above are appropriate for individuals who get less than 30 minutes per day of moderate physical exercise beyond normal daily activities. Those who are more physically active may be able to consumer more while staying within calorie needs.
All fluid milk products and many foods made from milk are considered part of this group.
Foods made from milk that retain their calcium content are part of this group.
Examples: milk, flavored milks, yogurt, milk based desserts, cheese
Foods made from milk that have little or no calcium such as cream cheese, cream and butter, are not considered part of this group.
*The serving amounts indicated on the chart above are appropriate for individuals who get less than 30 minutes per day of moderate physical exercise beyond normal daily activities. Those who are more physically active may be able to consumer more while staying within calorie needs.
