2nd revised edition of the complete book on onion & garlic cultivation w...Ajjay Kumar Gupta
2nd Revised Edition of The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil)
Garlic could be a plant from the onion family that has a strong taste and smell and is used in cooking to feature flavor. Garlic is that the most significant crop in most of the Asian countries. It may be thought-about as an ideal food that has a large range of essential nutrients with several potential health advantages. Garlic is an excellent supply of metal, vitamin B6, and vitamin b1. Estimations are made supported global consumption of garlic.
For More Details, Click Here: - https://bit.ly/3j4PtS5
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
2nd revised edition of the complete book on onion & garlic cultivation w...Ajjay Kumar Gupta
2nd Revised Edition of The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil)
Garlic could be a plant from the onion family that has a strong taste and smell and is used in cooking to feature flavor. Garlic is that the most significant crop in most of the Asian countries. It may be thought-about as an ideal food that has a large range of essential nutrients with several potential health advantages. Garlic is an excellent supply of metal, vitamin B6, and vitamin b1. Estimations are made supported global consumption of garlic.
For More Details, Click Here: - https://bit.ly/3j4PtS5
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
India, with its rich heritage and deep-rooted culture, boasts a culinary history as old as time itself. The food habits of the country are deeply rooted in traditions, shaped by centuries of invasions, religious beliefs, and social customs. They have evolved and transformed over time, varying slightly from state to state. Each tradition has left an indelible mark on Indian gastronomy. Some ancient food traditions that are integral to India's culinary reputation have shaped its multicultural cuisine. So it comes as no surprise that some of these customs are still followed in many homes with the same tenacity as before, especially because they are also backed by scientific reasoning. These time-honoured practices not only add flavour to the food but also weave together tradition, culture, and identity, making Indian cuisine an experience like no other.
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
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These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
2. Organic Hut
Organic Hut is a Hyderabad based unique
Socio entrepreneurial initiative providing
real time solutions for the modern day health needs
through its organic products and services
A start up which operates its processes in flow with nature,
promotes organic food and lifestyle
and is committed to deliver the best organic output
to the customers at their doorsteps
3. Vision
VISION: for healthy life …
As our tag line states
Our Vision is to promote Organic Food and Lifestyle Globally
to serve people’s Health needs and
Eco Conscious Living at large
4. Ethics
Organic Hut is ethically bound to
“ Think, Eat, Grow and Live Organic “
philosophy and works for the greater good of
Health, Happiness and Harmony to all
6. Organic Hut Kitchen
Organic Hut Kitchen is the first of its kind, unique initiative in
Hyderabad which ensures the supply of pure organic food at the
customer doorsteps
The food is prepared and maintained with international quality &
hygiene standards from completely organic farm fresh produce
7. Organic Hut Kitchen
At Organic Hut Kitchen we prepare
Wholesome delicious and flavorsome foods
Innovative and memorable Recipes
Specific Dietary & nutritive foods
Highly Nutritious & healthy beverages
8. The food we prepare is made of ingredients
From Organic farm produce (perishables&
nonperishable's)
Totally Pesticide Residue Free
With ensured purity of produce from end to end
Handled stored & processed with utmost hygiene &
technical care
Cooked/prepared with highest nutrition retaining values
Organic Hut Kitchen
9. Different Foods from Organic Kitchen
Thali
Breakfast items
Sandwiches
Snacks
Munching foods
Health drinks
Juices
Beverages
13. Cooking Area- description
• The Organic Hut Cooking Area is planned, designed and
constructed with utmost care and caution
• The cooking area includes the top most and best quality
infrastructure with different ultra features – hygiene and
safety as the priorities
14. Cooking Area- description
Flooring standards
Four pack epoxy resin based self – leveling flooring system
BENEFITS :
• Slip resistant even when wet
• Easy to clean smooth
• Chemical and heat resistance
ADVANTAGES :
• Provides anti - bacterial
• Areas of application: Food processing units; Dairies; Pharmaceutical units;
Hospitals; Operation theaters and laboratories
20. Urban Eco Responsibility
At Organic Hut
• We feel ethically responsible towards Natural resource management
• At our Organic kitchen,
• We made the best feasible Eco efforts to suit the existing urban ecosystem
• Our little Eco responsibility activities within limited space include,
Water Harvesting unit
Growing Greens (Medicinal and ornamental)
Growing Food Greens (leafy veg’s, Wheat grass)
21. Water Harvest Area
The roof top water is harvested and
diverted in to the water harvesting
area constructed at the front gate
area of our Organic Kitchen
The water harvest area is specially
structured to collect roof top water,
water flow from kitchen area, direct
rain water , all of them are directed
in to the core gravel & absorption
layers and from there on flow down
to add to the ground water levels
GENERAL ADVANTAGES – RAIN WATER HARVESTING
Rainwater harvesting provides water when there is a drought,
prevents flooding of low-lying areas, replenishes the ground water table,
and enables dug wells and bore wells to yield in a sustained manner.
Makes use of a natural resource and reduces pesticides, sediment, metals, and fertilizers
Excellent source of water for landscape irrigation, with no chemicals such as fluoride and
chlorine, and any dissolved salts and minerals from the soil
22. Medicinal Plant Area
We are growing 7-8 types of Medicinal
plants
Growing Medicinal plants is also a way to
protect the kitchen environment through
which we can prevent Bacteria, Viruses,
and Fungi formation in the Organic Hut’s
Kitchen surroundings
They examines the impact of air
pollutants, pesticides, toxins and other
environmental factors on the health of
Individuals and populations.
Medicinal plants have a positive effect
directly on human health
23. Our Care For Nutrition
EXPERT SUPERVISION & GUIDANCE
• We engage expert nutritionist and technical people to train, monitor and
take care of the overall cooking process to retain maximum nutritional
benefits , also ensure the purity of organic processing
ESSENTIAL COOKING TECHNIQUES
We take care of numerous cooking techniques which ensure all of the below;
• To add interest and variety to your meals
• To maximize the flavor, colour and texture of the vegetables
• To preserve as much of the essential vitamins and nutrients as possible
24. Our Care for Nutrition while Cooking
COOKING TIMES
For maximum nutritional benefit, we ensure to cook vegetables for the least
amount of time suitable and ensure the below;
• Cutting vegetables evenly for attractive look ,also even cooking
• While potatoes have to be cooked right through, root vegetables like
carrots are best served with a little ’bite’ to them
• Boiling for less time, steam the vegetables to enjoy the extra crunch
• Vegetables with high water content like spinach, celery or bean sprouts-
are blanched in boiling water for 30 seconds only
• Ensuring that oil is properly hot before adding vegetables for frying and
stir-frying (Acquires less liquid or fat and results in shorter cooking
times)
25. Our Care For Nutrition while Cooking
BOILING
• Using plenty of salted water and a large uncovered saucepan is most suitable for
sweet corn, potatoes and other root vegetables
• Preferring steaming when cooking green vegetables to retain more nutrients
• When needed to boil greens, leaving them uncovered as putting the lid on
makes them lose their attractive bright green colour
• Choosing appropriate sizes of saucepan for varied quantity of vegetables to
enable free water circulation with minimum use of water
• Cooking for the briefest periods and draining the vegetables immediately as
boiling destroys water-soluble vitamins, such as B and C
• Keeping the cooking water to use as a base for soup or sauces as other soluble
nutrients leach into the cooking water
POACHING
• Putting more delicate vegetables in boiling liquid (water, stock) then simmering
them gently over low heat to retain flavor, texture and shape
26. Our Care For Nutrition while Cooking
FRYING
•Avoiding deep- frying is with concerns over the amount of fat in to the
diet
•Maintaining correct cooking temperatures and to make deep-fried foods
seal quickly to absorb less oil (potatoes)
•Dry- frying in a frying pan or griddle pan or on a flat griddle plate as a
healthier option for some vegetables
BRAISING
•This cooking method requires very little water and the saucepan is
covered
•The heat is much reduced and the cooking time greatly increased
•Browning the ingredients in a little oil or butter is done when needed
•The small amount of liquid that remains at the end of the cooking will be
sweet and flavored-serving the vegetables with this juice helps gaining all
the nutrients
• Onions, turnips, leeks, chicory, celery, fennel and Red cabbage are some
of those which positively benefits from this long, slow method of cooking
27. Our Care For Nutrition while Cooking
STEAMING
•Steaming is preferred over boiling as less water comes into contact with
vegetables when steamed, they are crispy and retain more essential
nutrients
STIR-FRYING
•This is a method of frying in a little oil over a very high heat for vegetables
to retain far more their nutritional value, flavor texture and colour
•Vegetables are thinly sliced and rapidly moved around in a hot wok to aid
fast and even cooking(baby corn, thinly sliced cauliflower, Brussels
sprouts, cabbage and carrots e.t.c)
ROASTING
•Roasting vegetables that have been lightly drizzled with olive oil in a
roasting tin is an healthier option adopted, to which garlic and herbs for
additional flavor are added (Squash, parsnips, potatoes, peppers, onions,
tomatoes, asparagus, and beetroot )
•Their flavor is concentrated and natural sweetness of the vegetables is
accentuated
28. Our Care For Nutrition while cooking
SAUTEEING AND SWEATING
•These methods use less oil than traditional shallow-frying and are longer,
slower processes than stir-frying
• Sautéeing is done in an uncovered frying pan; sweating in either a heavy-
based lidded casserole or frying pan- water evaporating from the
ingredients is trapped and falls back in to the pan
BAKING
•Potatoes, onions and garlic are baked ‘dry’ in their skins, while softer
vegetables (such as peppers and tomatoes) are stuffed with rice or other
filling or wrapped in foil and baked depending on need of recipe
GRILLING AND BARBECUING
•Grilling and barbecuing are dry-heat cooking methods similar to each
other, with the former cooking from the top and the latter from the bottom
•The intense heat from a grill or barbecue is unsuitable for and avoided for
delicate or dense vegetables which become charred rather than cooked, but
used for suitable softer ones (onions, sweet corn, peppers &tomatoes)
•All vegetables are brushed with oil before being placed on the grill
29. Our Care for Food Ethics/Safety
We are ethically abided to and ensure the following food safety standards
Procurement of raw material is done from authorized sources ,freshness
& quality of produce is ensured
Raw material storage is done with utmost standard and care ; storage
area, dry & cold storage standards are properly followed
Preparation of raw material ensures highest hygeine,nutritional &safe
practices even while seiving,straining,sorting,cleaning,washing,Thawing
e.t.c
Cooking/Processing of food is done under expert supervision with all
safety standards of temperature &preparation taken care of
Cooked food storage is done at appropriate temperatures, cleanliness of
holding of both hot/cold storages
31. Our Care for Food Ethics/Safety
We are ethically abided to and ensure the following food safety standards
Preparation of cooked food before serving, serving of cooked food, sale
or display of food, storage of surplus food e.t.c are all taken care of with
ethical safety & work standards
Quality of water & Ice is checked and maintained pure
Utensils& equipment is well maintained, cleaning & storage done with
proper standards
Hygiene of the total establishment Is given top most priority, also
Cleanliness of surrounding environment is ensured
Lighting facility, garbage disposal facility, pest control (natural ways)are
well managed]
Personal hygiene of work force is strictly followed under expert
supervision(health ,hand washing ,clothing ,toilets ,personal care, work
practices e.t.c)
34. Carbon Footprint
What is Carbon Footprint ?
The term “carbon footprint” refers to the amount of
carbon (C02) we emit individually in any one-year
period.
C02 is produced from many sources and is the
primary gas responsible for Global warming
resulting in alarming changes in our climate.
35. Reducing Our Carbon Footprint
Goods Inward
•Open lobby at door area (Doors can cause substantial heat loss)
•Consider fitting plastic strip curtains/Blintz (Reduce heat loss and create a
visual security barrier )
•Ensuring easy fast access to the storage areas (To keep deliveries at correct
temperature, thus reducing workload on refrigeration plant)
•Improved air movement from natural ventilation (lowers temperatures,
improve overall environment)
Storage
•Refrigerated storage is located in unheated areas doesn’t attract a lot of
solar gain from windows and roofs.
•Ensuring cold rooms and appliance doors are closed when they're not
being used.
•Stack food /arrangement to makes maximum use of the chilled space
available
Preparation
•Hand-held triggers over preparation sink bowls to reduce staff from using
excess running water.
•Uninstalling hot supply when not required to save energy and water costs.
36. Reducing Our Carbon Footprint
Cooking
•Keeping refrigeration to the minimum level that the chefs can safely operate with and
consider using drawers instead of doors so that smaller areas are exposed to the warm
air when being used.
•Keeping equipment clean has major impact on its efficiency as minimum equipment
should be cleaned after every service.
•Simmer or steam vegetables rather than rapidly boiling them as they won't cook any
quicker but will use additional energy while heating up the kitchen.
•Using induction for small quantities and enclosed steaming/combination ovens for
larger quantities instead of conventional open tops and solid-top boiling tables.
•Number of smaller appliances rather than one large one to give greater flexibility
during quiet periods so that the energy used per meal is maintained at its lower level.
•Purchase of equipment with low energy consumption while on stand-by or idle mode.
•Avoiding opening oven doors by using the viewing panel to inspect food when possible.
•Filtering oil and wiping out the pan on a regular basis so that fryers work at maximum
efficiency and the life of the oil is extended, thus saving money and reducing waste.
37. Reducing Our Carbon Footprint
Utensil wash
•Installing measured dosing equipment for detergents on both sinks and machines.
•Operating the pot-wash machine only when full load.
Wash-up
Effective filtration and wash systems to allow the rinse water consumption to be
reduced, saving water, energy and detergents.
•Use of clean water, average consumption of 30% less water while significantly
improving the quality of the wash. This will save on energy to heat the water and
provide considerable savings on both detergents and rinse agents.
•Use of dishwashing and glass washing machines only when full.
•Installing measured dosing equipment for detergents and rinse aid.
Waste disposal
•Reducing the amount of waste generated through waste-minimization and recycling
practices.
•Minimizing the amount of waste sent to landfill or flushed down the drainage system
as both are becoming increasingly expensive while being environmentally unfriendly.
•Disposing of food waste via a commercial composting contractor after dewatering
•Looking at long-term systems that collect the food waste from site and use it to
produce a renewable energy source.
38. Reducing Our Carbon Footprint
General
•Monitoring utility consumption on a regular basis and relate energy and water
consumption to the number of meals produced.
•Regularly checking and identify any equipment that's switched on but not in use and
report those findings back to staff.
•Training staff not to switch equipment on until it's needed and switch it off immediately
after use. Consider putting up signs showing the equipment's preheat times.
•Ensuring all equipment is insulated to maintain its correct operating conditions.
•Making sure all equipment and plant used is adequately ventilated to maintain
maximum.
•Preventive maintenance to ensure equipment is working to maximum efficiency.
•Fluorescent light fittings to save energy.
•Pump and fan applications incorporated with variable speed drives to produce major
savings.
39. Eat Well Through Organic cooking
With recipes from Organic Hut Kitchen
and Eating Organic …
Your body gets its natural form- No diets
required
You start getting rid of digestive problems
You will restore more balance & energy
You will start appreciating your body and
system
Your immune system will be at its strongest
You start to rejuvenate all your body organs
for better performance
You start living to our fullest
40. Organic Eating Vs Conventional Eating
Source: Organic Cooking,Eating well (A world school publication)
41. Buying Organic ?
Buying organic increases demand for organic foods
Encourages farmers and retailers to produce more organic
Makes organic food more readily available, less expensive & more affordable
Increasing the demand for organic produce
Leads to the reversal of conventional farming practices
Reduces the damaging effects on our health and environment
When you choose Organic Hut,
you are choosing to be part of a solution
which provides a sustainable, healthy future
for yourself and generations to come
42. Corporate Social Responsibility
Our Corporate Social Responsibility (CSR) initiative
Best Organic farming
encourages the farming community
to adopt organic methods
and shift from chemical farming gradually
2% of the profit made from
“organic hut” product purchased by you
goes in distributing organic inputs
and serving the small organic farmer needs
For more details log on to www.bestorganicfarming.org
Best Organic Farming