This document summarizes the NutraStart meal replacement program. NutraStart is a nutritious drink containing protein, fiber, vitamins and minerals that can replace meals for active adults. It provides 245 calories per serving and comes in a chocolate flavor. The document outlines a 2-week NutraStart program that involves replacing 2 meals per day with NutraStart, consuming 1 normal meal, light snacks, and daily exercise. Case studies are presented showing weight losses of 4-6% achieved by participants following the NutraStart meal replacement program.
Full description of manufacturing processing of mayonnaise is given in the file.
The document includes:
-Introduction of Mayonnaise
-History
-Ingredients
-Role of Ingredients
-Manufacturing Process
-Flowline of Mayonnaise
-Packaging processes
-Advantages
-Disadvantages
Dr. Pramod Tripathi, Founder, Freedom From Diabetes Pvt Ltd on the topic of 'Reversing Diabetes and Lifestyle Disorders' at IFAH held at Le Meridien, Dubai on 16th - 18th December, 2019.
Full description of manufacturing processing of mayonnaise is given in the file.
The document includes:
-Introduction of Mayonnaise
-History
-Ingredients
-Role of Ingredients
-Manufacturing Process
-Flowline of Mayonnaise
-Packaging processes
-Advantages
-Disadvantages
Dr. Pramod Tripathi, Founder, Freedom From Diabetes Pvt Ltd on the topic of 'Reversing Diabetes and Lifestyle Disorders' at IFAH held at Le Meridien, Dubai on 16th - 18th December, 2019.
This game is the basis of a large proportion of public relations. But the customers are glad to become involved, and it is perhaps the most pleasant and constructive of the commercial games. The choice of HTH removes some of the discredit since thee are so many unpleasant ways of competing available.
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
BREAD AND PASTRY PRODUCTION
Bread and Pastry Production NC II (National Certificate II) is a technical vocational program in the Philippines that focuses on developing the knowledge and skills necessary for individuals to work in the bread and pastry production industry. The program covers various aspects of baking and pastry-making, including the preparation, production, and decoration of different types of bread, pastries, cakes, and desserts.
Here are some key topics typically covered in the Bread and Pastry Production NC II program:
Occupational Health and Safety Procedures: This includes understanding safety regulations, personal hygiene, and proper handling of tools and equipment in the workplace.
Tools and Equipment: Familiarization with different baking tools and equipment, their uses, and proper maintenance.
Baking Ingredients: Introduction to different types of ingredients used in baking, including flours, sugars, fats, leavening agents, and flavorings.
Baking Techniques: Learning various baking methods such as mixing, kneading, fermentation, proofing, shaping, and baking.
Bread Production: Techniques for making different types of bread, such as French bread, rolls, loaf bread, and specialty bread.
Pastry Production: Preparation and production of various pastries, including cakes, pies, tarts, cookies, Danish pastries, and puff pastries.
Cake Decoration: Basic cake decoration techniques, including icing, piping, and creating decorative designs using fondant, buttercream, and other decorative elements.
Desserts and Specialty Products: Preparation of specialty desserts like mousses, custards, ice creams, and chocolate-based products.
Food Safety and Sanitation: Understanding food safety principles, proper storage of ingredients, and maintaining cleanliness and hygiene in the kitchen.
Entrepreneurship and Business Skills: Introduction to basic business concepts, cost calculation, pricing strategies, and customer service in the context of a bakery or pastry shop.
Upon completion of the Bread and Pastry Production NC II program, students are expected to have the necessary skills to work in commercial bakeries, pastry shops, hotels, restaurants, and other food establishments. They can also choose to start their own bakery or pastry business. Bread and Pastry Production NC II is a technical-vocational course offered in many countries, including the Philippines. It is designed to provide students with the knowledge and skills needed to work in the baking industry, particularly in the production of bread and pastries.
The course typically covers a range of topics related to bread and pastry production, including:
Food Safety and Sanitation - Students learn about proper hygiene practices, food handling, and safety procedures to ensure the production of safe and high-quality bread and pastries.
Tools and Equipment - Students are introduced to the various tools and equipment used in bread and pastry production, such as mixers, oven
Sports Nutrition is a very crucial aspect in the training of athletes and many research papers are coming out everyday to support theories on the same. Therefore, here I present to you my slides on effect of fasting and fat ingestion in athletes.
This game is the basis of a large proportion of public relations. But the customers are glad to become involved, and it is perhaps the most pleasant and constructive of the commercial games. The choice of HTH removes some of the discredit since thee are so many unpleasant ways of competing available.
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
BREAD AND PASTRY PRODUCTION
Bread and Pastry Production NC II (National Certificate II) is a technical vocational program in the Philippines that focuses on developing the knowledge and skills necessary for individuals to work in the bread and pastry production industry. The program covers various aspects of baking and pastry-making, including the preparation, production, and decoration of different types of bread, pastries, cakes, and desserts.
Here are some key topics typically covered in the Bread and Pastry Production NC II program:
Occupational Health and Safety Procedures: This includes understanding safety regulations, personal hygiene, and proper handling of tools and equipment in the workplace.
Tools and Equipment: Familiarization with different baking tools and equipment, their uses, and proper maintenance.
Baking Ingredients: Introduction to different types of ingredients used in baking, including flours, sugars, fats, leavening agents, and flavorings.
Baking Techniques: Learning various baking methods such as mixing, kneading, fermentation, proofing, shaping, and baking.
Bread Production: Techniques for making different types of bread, such as French bread, rolls, loaf bread, and specialty bread.
Pastry Production: Preparation and production of various pastries, including cakes, pies, tarts, cookies, Danish pastries, and puff pastries.
Cake Decoration: Basic cake decoration techniques, including icing, piping, and creating decorative designs using fondant, buttercream, and other decorative elements.
Desserts and Specialty Products: Preparation of specialty desserts like mousses, custards, ice creams, and chocolate-based products.
Food Safety and Sanitation: Understanding food safety principles, proper storage of ingredients, and maintaining cleanliness and hygiene in the kitchen.
Entrepreneurship and Business Skills: Introduction to basic business concepts, cost calculation, pricing strategies, and customer service in the context of a bakery or pastry shop.
Upon completion of the Bread and Pastry Production NC II program, students are expected to have the necessary skills to work in commercial bakeries, pastry shops, hotels, restaurants, and other food establishments. They can also choose to start their own bakery or pastry business. Bread and Pastry Production NC II is a technical-vocational course offered in many countries, including the Philippines. It is designed to provide students with the knowledge and skills needed to work in the baking industry, particularly in the production of bread and pastries.
The course typically covers a range of topics related to bread and pastry production, including:
Food Safety and Sanitation - Students learn about proper hygiene practices, food handling, and safety procedures to ensure the production of safe and high-quality bread and pastries.
Tools and Equipment - Students are introduced to the various tools and equipment used in bread and pastry production, such as mixers, oven
Sports Nutrition is a very crucial aspect in the training of athletes and many research papers are coming out everyday to support theories on the same. Therefore, here I present to you my slides on effect of fasting and fat ingestion in athletes.
Best breakfast for weight loss and muscle gainDiechen
breakfast is an important meal that can play a significant role in weight loss and muscle gain. Consuming a balanced breakfast that includes all three macronutrients (protein, carbohydrates, and fats) can help increase satiety, boost metabolism, and provide the necessary nutrients for muscle repair and growth.
Key takeaways from this article include the role of macronutrients in weight loss and muscle gain, high-protein and low-carb breakfast options, and tips for portion control and balanced meals.
Individuals need to develop healthy breakfast habits that are sustainable and enjoyable. By incorporating the tips and recipes provided in this article, readers can start their day with a healthy and satisfying breakfast that supports their weight loss and muscle gain goals. Remember, small changes to your breakfast routine can lead to big results over time.
What healthy breakfast can i eat to lose weightDiechen
breakfast is a crucial meal for weight loss and maintaining overall health. There are plenty of healthy breakfast options to choose from that can aid in weight loss, such as high protein foods like eggs and Greek yogurt, fiber-rich foods such as leafy foods, and sound fats like avocado and nuts. Low-calorie options such as berries and oatmeal, as well as nutrient-dense foods like quinoa and chia seeds, are also great choices for a healthy breakfast. However, it's important to avoid processed and high-sugar foods, refined carbohydrates, and high-fat options. Skipping breakfast can negatively impact weight loss efforts and metabolism, so it's important to make it a priority. Incorporating exercise into your morning routine and practicing mindful eating can also aid in weight loss and overall health. Ultimately, choosing a balanced and enjoyable breakfast can set the tone for a healthy and productive day.
This presentation is the property of medicare enterprises which is growing at a fast rate in India as a direct selling /MLM company and giving fierce competition to Mway. This ppt is health product training. We are not the owner of this ppt and upload only for the purpose to facilitate our team and for reference purposes.
Simply Vegan: Nutrition, Healthy Living & Food Industry SecretsJanice Weir-Germia
Becoming a vegan need not be daunting.
Keep it simple and enjoy your journey. One meal at a time, one day at a time, one month at a time. Cook Up a Rainbow and learn with Chef J how to make your meals more nutritious.
Transform your health. Transform your life.
For so many people, weight loss is an overwhelming process that includes starvation, feeling unhappy and tired, and ultimately, gaining back what was once lost.
The Nature’s Sunshine weight management program changes all that. Offering an array of products that can be customized to help you achieve your ideal weight, we take a holistic approach to help recharge and balance your internal weight management system.
From delicious meal replacement shakes and metabolic boosters to products designed to curb hunger and support healthy blood sugar levels, this comprehensive, personalized program isn’t about weight loss. It’s about achieving a healthy weight through optimal nutrition. Create a habit of health with Nature’s Sunshine and get on the path to lasting health and wellness today.
Healthy Eating tips for working women. These days women equally contribute towards income generation of a family.Due to long working hours and busy lifestyle women hardly find time to focus on their health.Busy Lifestyle,Long Working Hours,Unhealthy Eating Habits,Lack of Activity,Lifestyle Related Disorders are some the issues women face these days.
GENERAL HEALTHY EATING TIPS
•Eating breakfast is very healthy as it gives a much needed raise to the sluggish BMR.
•Avoid one bite meals as mid time snacks
•Include negative calorie foods
Include foods rich in antioxidants, phyto-chemicals
•Include energy boosting foods – flaxseeds, prunes, walnuts, almonds, alfalfa sprouts, sunflower, melon seeds
•Include high biological value protein – soybean, tofu, mushrooms, skim milk powder
Improve calcium, iron intake add sesame seeds, ragi flour, skim milk powder, soya flour to chapatti Atta
•Add oat bran, wheat bran to boost fiber intake
•Include wheat germ to boost vitamin E intake
(www.youndietplans.com)
A Simple System for including healthy snacks in your day. Snacks help fuel your day, lowering cravings, binges and afternoon slumps. Not too mention improving metabolism and improving health and weight losss results.
Created by Hayley Beckett
With the help of Cindy Hopcroft, Caron Bennier and Jessica Hall
Compiled by Stephen Epis - http://stephenepis.com.au
Designed by Daemien Lim from Fonge - http://fonge.com.au/
Level-1, Meal Replacement, high quality low temperature processed(no gas, bloat or diarrhea), great tasting, fun favor protein! Hit your daily protein intake and lose weight!
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
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!
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
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
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
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.
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- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
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
2. NutraStart serves as a
convenient drink and quick
meal that provides protein, fiber,
transfer factor, vitamins and
minerals in a desirable amount to
support wellness.
www.4life4healthy.com
3. NutraStart makes a great replacement
meal for active adults who are always on
the go.
www.4life4healthy.com
4. NutraStart
• Breakfast before you head out the door
• Quick lunch while sitting at the desk
• Light dinner
• In between meal snack
www.4life4healthy.com
5. NutraStart serves as a nutritious
breakfast for schoolchildren when
prepared with milk.
www.4life4healthy.com
6. NutraStart is a wholesome drink that contains (per
serving):
• 245 calories
•100mg Transfer Factor E-XFTM
•6 grams of dietary fiber
•18 grams of protein from both soy and whey
www.4life4healthy.com
9. Prepare Your Very Own NutraStart
(one serving):
Add 2 scoops of NutraStart in the shaker.
Fill the shaker with 240ml water.
Tighten the lid.
Shake well until smooth, drink immediately.
www.4life4healthy.com
10. Ways to Enjoy NutraStart:
1.Ice Blended NutraStart
2.NutraStart with Instant Oatmeal
3.NutraStart with Milk
4.NutraStart Jelly delight
www.4life4healthy.com
12. Obesity increases the risk of
developing chronic diseases.
Why Weight Management?
A 20% increase in weight significantly escalates a person’s risk of:
High Blood Pressure
Cardiovascular
disease
Non-insulin
dependent diabetes
Osteoarthritis
Gallstones
obstructive sleep apnea
Other health conditions
www.4life4healthy.com
13. Why do we put on weight?
Energy Intake Vs Energy
Output
Outcome
Energy Intake > Energy Output Weight Gain
Energy Intake = Energy Output Weight
Maintenance
Energy Intake < Energy Output Weight LossExcess energy intake
Physiologic, metabolic and
genetic factors Inadequate physical activity
www.4life4healthy.com
14. Some Common Slimming Methods Used
in the Market
Method Description Possible effects
Slimming Pills Stimulates the
central nervous
system, suppresses
appetite
May be addictive, causing insomnia,
constipation, and other symptoms such as
visual and auditory hallucinations when
used long term or in large doses.
High fiber
detoxification
Extremely high
amount of dietary
fiber
May affect the absorption of nutrients
resulting in malnutrition. Detoxification
done too often leads to mineral loss.
High Protein Intake Omit rice but eat
large amount of meat
May increase the burden on kidneys and
affect their function.
Slimming methods Wrapping treatment,
“Spacesuit”
May give the illusion of weight loss
due to dehydration or temporary
change in outlook.
Liposuction Surgery to remove
fat from body
If do not take care of the wound properly,
can create greater hazards for infection. If
do not follow a healthy diet management,
fat will re-accumulate again at the
respective areas.
www.4life4healthy.com
15. The Correct Weight
Management Concept
For Obese and Overweight Individual:
Body Weight
Body Fat Percentage
Visceral Fat
Muscle Mass
www.4life4healthy.com
16. My Ideal Body Weight
BMI Weight
Status
< 18.5 Underweight
18.5 – 24.9 Normal
25.0 - 29.9 Overweight
> 30.0 Obese
BMI =
Body Weight (kg)
Height (m) X Height (m)
www.4life4healthy.com
17. Body Fat Percentage
Low Normal High Very High
Men < 10% 10% – 19.9% 20% – 24.9% > 25%
Women < 20% 20% - 29.9% 30% - 34.9% > 35%
Visceral Fat
Visceral Fat Classification
1 – 9 0 (Normal)
10 – 14 + (High)
15 – 30 ++ (Very High)
Visceral fat is deep underlying fat in the abdomen and
surrounding a person’s vital organs.
www.4life4healthy.com
18. Dietary Principles “FAT”
Right Type of Food,
Enjoy fruits, vegetables, whole grains
and food legumes.
Right Amount of Food,
Eat less of fatty foods, oil and sugar.
Right Timing
Eat during meal time and have your
dinner before 8pm.
www.4life4healthy.com
20. Healthy Eating Option
Reduce Choose
Deep fried food (eg. Fried
chicken, french fries, fried rice/
mee/ mee hoon)
Nasi lemak
Ice cream
Roti canai
Coconut milk (santan)
Creamer
Mayonnaise
Butter
Margarine
Sugar
Low Fat Milk
Vegetables, fruits
Brown rice, whole meal bread
Healthy oil: Olive oil/ sunflower oil, etc for
saute, palm oil for deep frying
Remove skin and trim visible fat on meat
Use low fat milk or yoghurt to cook gravy
instead of coconut milk
Practice small and frequent meals
Enjoy your meal slowly
www.4life4healthy.com
21. Why NutraStart Program?
a) NutraStart provides transfer
factor, 12 Vitamins, 6 minerals
and protein from soy and whey,
dietary fiber to support healthy
meal replacement regime.
b) 245 calories per serving.
c) Chocolate flavored beverage that
is well accepted and delicious.
d) Easy to follow recommendations
and you can still enjoy some of
your food.
www.4life4healthy.com
22. “Dare to Lose” 2-Week Program
a) 2 Meal Replacements a day
with NutraStart
b) 1 Normal meal a day
c) May consume light snacks in
between meal (opt for fruits and
salads)
d) 30 minutes of exercise/day –
brisk walking, yoga, swimming,
jogging
e) Consume 30ml Riovida and 1
sachet of Tea4Life a day
f) Reduce intake of oil, fats and
sugar.
www.4life4healthy.com
23. My Diet Plan
(2 Meal Replacements with NutraStart)
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7
Breakfast 1 serving –
Nutrastart
1 cup / 1 small
packet – Low
Fat Milk
3 pieces – Plain
Cream Cracker
1 cup / 1 small
packet – Low
Fat Milk
2 whole – Hard
boiled eggs
1 serving –
Nutrastart
1 serving –
Nutrastart
1 serving –
Nutrastart
2 slices –
Sardine
sandwich
Morning
Snack
1 cup / 1 small
packet – Low Fat
Milk
1 serving –
Nutrastart
1 medium –
Kiwi
2 pieces – Plain
Cream Cracker
2 slices –
Sardine
Sandwich
1 medium –
Kiwi
1 serving –
Nutrastart
Lunch 1 medium bowl –
Vegetable salad
1 teaspoon – Olive
oil
1 medium size –
Apple
2 slices – Tuna
sandwich with
very minimal
mayonnaise
1 serving –
Nutrastart
1 cup – Rice
1 drumstick –
Roasted
chicken
1 cup – Mixed
Vegetable
1 serving –
Nutrastart
¼ medium size
– Guava
1 serving –
Nutrastart
1 cup – Rice
1 whole
medium –
Steamed Fish
1 cup – Mixed
Vegetable
Afternoon
Snack
2 slices – Egg
sandwich
(smashed hard
boiled eggs)
1 medium size
– Chinese Pear
2 slices –
Sardine
sandwich
1 slice – Papaya
1 small packet
– Soya Bean
Milk
1 piece – Wet
popia
or
1 slice of bread
+ 1 slice of
cheddar cheese
1 small bowl –
Red Bean Soup
without santan
or
2 pieces – Plain
Cream Cracker
1 cup / 1 small
packet – Low
Fat Milk
¼ medium size
– Guava
Dinner
(before
8pm)
1 serving –
Nutrastart
1 serving –
Nutrastart
1 serving –
Nutrastart
1 serving –
Nutrastart
2 slices –
Chicken ham
sandwich
1 cup – Rice
2 pieces –
Steamed
chicken
1 cup – Mixed
vegetable
1 serving –
Nutrastart
www.4life4healthy.com