The document discusses different nutrients including proteins, fats, carbohydrates, vitamins and minerals. It provides information on the functions and sources of these nutrients. It notes that proteins are needed for growth and repair, excess protein can be used as energy, and sources include peas, beans, lentils and meat. Carbohydrates provide the main source of energy and include starches and sugars, with starches found in foods like pasta. The document also contains quizzes to test knowledge of nutrients.
The 1972 Swedish National Board of Health and Welfare developed the concept of "basic foods" and "supplemental foods" to be depicted in a food pyramid. The pyramid was divided into levels with basic foods like bread, cereals, potatoes, milk and cheese at the base and supplemental foods like vegetables, fruits, meat, fish and eggs in higher levels. The Mediterranean diet incorporates a variety of plant-based foods including fruits, vegetables, grains, beans, nuts and seeds. The ideal pyramid recommends eating fish and poultry weekly, 3 servings of dairy per day, drinking 1.5 liters of water, moderate meat at 2 servings per week, and moderate wine daily for heart health.
A presentation I have on veganism. I'm a flexible vegan, which means that I prefer eating vegan, but when I'm not I follow a lacto-ovo-vegetarian diet.
http://dis.covr.us/fatburning - Did you know that healthy food may actually make you gain fat? Switch to these 6 super foods instead to burn your fat and lose weight.
Nuts, eggs, and honey are examples of healthy foods that provide numerous nutritional benefits. Nuts are considered a superfood due to their nutrient density. Eggs are convenient, protein-packed powerhouses containing 18 vitamins and minerals. Honey is a natural source of carbohydrates that boosts performance, endurance, and reduces muscle fatigue for athletes. These foods are part of a healthy diet and lifestyle for overall well-being.
The food guide pyramid was first introduced in 1916 with 5 food groups and has evolved over time based on new nutritional science. The 1992 USDA version depicted the optimal daily servings across grains, vegetables, fruits, dairy, and proteins with fats, oils, and sweets at the top in limited amounts. It was replaced by MyPyramid in 2005 to emphasize more individualized nutrition. The food pyramid provides guidelines for daily intake of major nutrients from each group and serves as a tool for maintaining a balanced diet and healthy lifestyle.
The document provides an overview of the exchange list system, which is a tool used for meal planning, calorie control, and meeting nutritional recommendations. It explains the various food groups in the exchange list system including starches, fruits, vegetables, dairy, proteins, fats, and other foods. Each food group listing provides examples of serving sizes that constitute one exchange. The document compares the exchange list system to the food pyramid and discusses how they can be used together. Resources for further information on the exchange list system and diabetes nutrition are also included.
Esta presentación se trata sobre los grupos de alimentos que se encuantran en la Pirámide Alimentaria. Se explica de qué se componen estos alimentos y cuál es su valor nutritivo.
The 1972 Swedish National Board of Health and Welfare developed the concept of "basic foods" and "supplemental foods" to be depicted in a food pyramid. The pyramid was divided into levels with basic foods like bread, cereals, potatoes, milk and cheese at the base and supplemental foods like vegetables, fruits, meat, fish and eggs in higher levels. The Mediterranean diet incorporates a variety of plant-based foods including fruits, vegetables, grains, beans, nuts and seeds. The ideal pyramid recommends eating fish and poultry weekly, 3 servings of dairy per day, drinking 1.5 liters of water, moderate meat at 2 servings per week, and moderate wine daily for heart health.
A presentation I have on veganism. I'm a flexible vegan, which means that I prefer eating vegan, but when I'm not I follow a lacto-ovo-vegetarian diet.
http://dis.covr.us/fatburning - Did you know that healthy food may actually make you gain fat? Switch to these 6 super foods instead to burn your fat and lose weight.
Nuts, eggs, and honey are examples of healthy foods that provide numerous nutritional benefits. Nuts are considered a superfood due to their nutrient density. Eggs are convenient, protein-packed powerhouses containing 18 vitamins and minerals. Honey is a natural source of carbohydrates that boosts performance, endurance, and reduces muscle fatigue for athletes. These foods are part of a healthy diet and lifestyle for overall well-being.
The food guide pyramid was first introduced in 1916 with 5 food groups and has evolved over time based on new nutritional science. The 1992 USDA version depicted the optimal daily servings across grains, vegetables, fruits, dairy, and proteins with fats, oils, and sweets at the top in limited amounts. It was replaced by MyPyramid in 2005 to emphasize more individualized nutrition. The food pyramid provides guidelines for daily intake of major nutrients from each group and serves as a tool for maintaining a balanced diet and healthy lifestyle.
The document provides an overview of the exchange list system, which is a tool used for meal planning, calorie control, and meeting nutritional recommendations. It explains the various food groups in the exchange list system including starches, fruits, vegetables, dairy, proteins, fats, and other foods. Each food group listing provides examples of serving sizes that constitute one exchange. The document compares the exchange list system to the food pyramid and discusses how they can be used together. Resources for further information on the exchange list system and diabetes nutrition are also included.
Esta presentación se trata sobre los grupos de alimentos que se encuantran en la Pirámide Alimentaria. Se explica de qué se componen estos alimentos y cuál es su valor nutritivo.
The document discusses the food pyramid and how to classify different foods into groups to maintain a healthy diet. It explains that the food pyramid is divided into 6 groups: grains, vegetables, fruits, dairy, proteins, and fats/oils/sweets. Each group provides different nutrients and the number of recommended servings per day is provided for children. Maintaining this balanced diet through eating the recommended number of servings from each group helps children grow well and stay healthy.
This document discusses go foods, which are energy-giving foods containing carbohydrates and fats. It recommends choosing go foods that also contain additional vitamins, minerals, and fiber, like kamote, pancit, brown rice, oatmeal, and corn. The document also discusses facts and myths about nutrition, explaining that sticky dried fruit is more likely to cause tooth decay than hard candy; not all fats need to be eliminated as omega-3 and omega-6 fats are essential; starchy foods alone don't cause weight gain; whole grains contain all parts of the grain and provide more benefits than multi-grain foods.
This document discusses the USDA Food Pyramid and provides guidance on healthy eating. It explains the six main food groups: grains, vegetables, fruits, dairy, proteins, and oils. It emphasizes eating a variety of foods from each group everyday for a balanced diet. It also stresses the importance of regular physical activity for health and fitness. The overall message is that following the Food Pyramid and getting daily exercise can help people grow healthy and stay healthy.
This document provides an introduction to food, including its definition, physiological functions, and social and psychological roles. It defines food as any substance that provides nutrients to support an organism. Physiologically, foods are categorized as energy-yielding (carbohydrates, fats), body-building (proteins), or protective/regulatory (vitamins, minerals). Socially, food connects communities and symbolizes acceptance. Psychologically, food satisfies emotional needs like security, love, and acceptance. The document also notes that foods are commonly grouped according to their nutritional value to aid in diet planning.
The document discusses the food pyramid and balanced diet, noting that diets should be based on energy needs, food preferences, and nutrient requirements. It outlines the major food groups in the pyramid and provides examples of common foods that fall under each group. The document also discusses nutrient needs changing as one grows, energy needs based on activity levels and body size, and using the food pyramid to develop a balanced menu. Key nutrients are defined along with their functions. A chart is included to match foods with their primary nutrients based on the food pyramid guidelines.
Exchange Lists for Meal Planning splits foods into 6 groups based on their nutrients and calories:
1) The Dairy Group contains foods like milk and yogurt. 2) The Vegetables Group includes all non-starchy veggies. 3) The Fruit Group portions fruits by their carbohydrate content. 4) The Starch Group measures foods like bread, cereal and potatoes with similar carb amounts. 5) The Meat Group provides protein amounts. 6) The Fat Group specifies fat grams. Tracking the number of "choices" from each group helps create balanced meal plans.
The document provides information on essential nutrition topics like food groups, serving sizes, nutrients, reading labels, and grocery shopping. It discusses the six key nutrients the body needs and how to get them from eating a variety of foods from the five main food groups. The document also addresses obesity trends, calories and fat intake recommendations, and alternatives to dairy and protein foods.
Pupils from class 6 discussed healthy diets and lifestyles in home economics lessons. They created food pyramids to illustrate the recommended daily intake of various food groups. The food pyramid outlines the recommended weekly and daily servings from meat and substitutes, milk and dairy products, cereals and carbohydrates, vegetables, fruits, and liquids. It emphasizes being moderately physically active for at least 150 minutes per week and consuming a variety of foods while limiting sweets and fats.
This document provides information on nutrition and healthy eating. It discusses the USDA's MyPlate recommendations for daily intake of various food groups. It then explains what counts as a serving size for different foods. The document also discusses limiting sodium, added sugars, and empty calories. Additionally, it covers how to read and understand nutrition labels and food portions. Finally, it touches on eating seasonally, shopping for produce, and the Environmental Working Group's guide to pesticide levels in produce.
The document provides information about the MyPlate guidelines for healthy eating. It discusses each of the 5 major food groups - fruits, vegetables, grains, proteins, and dairy. It emphasizes eating a variety of foods from each group, making half your grains whole grains, choosing lean proteins, and focusing on calcium-rich dairy. It provides tips for creating a balanced plate at meals and maintaining a healthy diet overall.
Our bodies need a balanced diet from four main food groups to function properly. The four groups are carbohydrates, vitamins and minerals, proteins, and fats. Carbohydrates like bread, pasta, and rice provide energy and are divided into starch and sugar groups. Vitamins and minerals are important for good health. Proteins from dairy, meat, fish, and eggs support growth. Fats provide energy but should be consumed in moderation. A balanced diet incorporates the right amounts from each group.
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.
Nutrition involves the study of foods, nutrients, and their effects on health. Nutrients are chemical substances in food that are used by the body for growth and health, and include carbohydrates, protein, fats, vitamins, minerals, and water. Good nutrition requires consuming a variety of foods to meet dietary guidelines and maintain a balanced diet for optimal health and disease prevention. Malnutrition can result from inadequate or excessive nutrient intake and has negative health consequences. Food additives are used to preserve foods but some have been found to potentially cause harm.
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.
This document provides information from Wilcox Wellness & Fitness on reducing toxins in various areas of life, including what you put in your body, on your body, and in your environment. It discusses choosing whole, organic, non-GMO foods and grass-fed meats to reduce toxins consumed. It recommends avoiding ingredients like parabens, phthalates, and synthetic fragrances in personal care products. It also addresses reducing cleaning product chemicals and environmental toxins in the home. The overall goal is to help people enhance their lives by forming healthy habits to reduce toxic load.
The document discusses healthy eating and grouping foods into five categories: carbohydrates, fruit and vegetables, proteins, dairy, and fats and sugars. It explains that carbohydrates provide energy, fruits and vegetables supply minerals and vitamins, proteins help repair the body, dairy contains vitamins A and D, and fats and sugars are used for energy but should be limited. The learning objective is to understand an adequate and varied diet through a food pyramid showing which foods should be eaten most and least.
The document discusses healthy eating and nutrition. It explains the food pyramid and the different food groups that make up a healthy diet: grains, vegetables, fruits, dairy, protein and oils. It emphasizes eating a variety of foods from each group and exercising regularly. Following the guidelines of eating balanced meals from the different food groups and staying physically active can help children grow up healthy.
The document discusses principles of nutrition including the importance of a balanced diet, different nutrients and their sources and functions, signs of malnutrition, and tips for planning balanced meals, properly storing and preparing food. It provides details on macronutrients, micronutrients, protein energy malnutrition, and recommendations for improving nutritional status. Various lessons cover maintaining good health through nutrition, balanced meals, and food storage and preparation.
This document is a presentation about healthy eating and foods. It discusses the importance of eating a balanced diet with nutrients to give us energy and help our bodies grow. It explains that healthy foods provide energy and nutrients while unhealthy junk foods make us ill if eaten in large quantities. Examples of healthy foods like fruits and vegetables are shown, along with tips for food safety. The presentation encourages choosing healthy options over junk food for strength and health.
Magnesium is an essential mineral required by every organ in the body for a range of activities including bone, protein and fatty acid formation. It is also essential in activating vitamins B and D, relaxing muscles, regulating calcium levels and helping blood to clot and is required for the secretion of insulin. Many of us do not get enough magnesium in our diets. Adults require about 300 to 400 milligrams a day.
The document discusses sexually transmitted diseases (STDs) and provides information about rates of STDs among teenagers in the United States. It notes that nearly half of all high school students report having had sex, and one in four young women ages 15-19 have an STD. The document provides details on common STDs like chlamydia, gonorrhea, and herpes, explaining their symptoms and potential consequences if untreated, including risks to pregnant women and their babies. It emphasizes that abstinence is the only way to completely prevent STDs, but condoms can help reduce risk if used correctly during every sexual encounter.
The document discusses the food pyramid and how to classify different foods into groups to maintain a healthy diet. It explains that the food pyramid is divided into 6 groups: grains, vegetables, fruits, dairy, proteins, and fats/oils/sweets. Each group provides different nutrients and the number of recommended servings per day is provided for children. Maintaining this balanced diet through eating the recommended number of servings from each group helps children grow well and stay healthy.
This document discusses go foods, which are energy-giving foods containing carbohydrates and fats. It recommends choosing go foods that also contain additional vitamins, minerals, and fiber, like kamote, pancit, brown rice, oatmeal, and corn. The document also discusses facts and myths about nutrition, explaining that sticky dried fruit is more likely to cause tooth decay than hard candy; not all fats need to be eliminated as omega-3 and omega-6 fats are essential; starchy foods alone don't cause weight gain; whole grains contain all parts of the grain and provide more benefits than multi-grain foods.
This document discusses the USDA Food Pyramid and provides guidance on healthy eating. It explains the six main food groups: grains, vegetables, fruits, dairy, proteins, and oils. It emphasizes eating a variety of foods from each group everyday for a balanced diet. It also stresses the importance of regular physical activity for health and fitness. The overall message is that following the Food Pyramid and getting daily exercise can help people grow healthy and stay healthy.
This document provides an introduction to food, including its definition, physiological functions, and social and psychological roles. It defines food as any substance that provides nutrients to support an organism. Physiologically, foods are categorized as energy-yielding (carbohydrates, fats), body-building (proteins), or protective/regulatory (vitamins, minerals). Socially, food connects communities and symbolizes acceptance. Psychologically, food satisfies emotional needs like security, love, and acceptance. The document also notes that foods are commonly grouped according to their nutritional value to aid in diet planning.
The document discusses the food pyramid and balanced diet, noting that diets should be based on energy needs, food preferences, and nutrient requirements. It outlines the major food groups in the pyramid and provides examples of common foods that fall under each group. The document also discusses nutrient needs changing as one grows, energy needs based on activity levels and body size, and using the food pyramid to develop a balanced menu. Key nutrients are defined along with their functions. A chart is included to match foods with their primary nutrients based on the food pyramid guidelines.
Exchange Lists for Meal Planning splits foods into 6 groups based on their nutrients and calories:
1) The Dairy Group contains foods like milk and yogurt. 2) The Vegetables Group includes all non-starchy veggies. 3) The Fruit Group portions fruits by their carbohydrate content. 4) The Starch Group measures foods like bread, cereal and potatoes with similar carb amounts. 5) The Meat Group provides protein amounts. 6) The Fat Group specifies fat grams. Tracking the number of "choices" from each group helps create balanced meal plans.
The document provides information on essential nutrition topics like food groups, serving sizes, nutrients, reading labels, and grocery shopping. It discusses the six key nutrients the body needs and how to get them from eating a variety of foods from the five main food groups. The document also addresses obesity trends, calories and fat intake recommendations, and alternatives to dairy and protein foods.
Pupils from class 6 discussed healthy diets and lifestyles in home economics lessons. They created food pyramids to illustrate the recommended daily intake of various food groups. The food pyramid outlines the recommended weekly and daily servings from meat and substitutes, milk and dairy products, cereals and carbohydrates, vegetables, fruits, and liquids. It emphasizes being moderately physically active for at least 150 minutes per week and consuming a variety of foods while limiting sweets and fats.
This document provides information on nutrition and healthy eating. It discusses the USDA's MyPlate recommendations for daily intake of various food groups. It then explains what counts as a serving size for different foods. The document also discusses limiting sodium, added sugars, and empty calories. Additionally, it covers how to read and understand nutrition labels and food portions. Finally, it touches on eating seasonally, shopping for produce, and the Environmental Working Group's guide to pesticide levels in produce.
The document provides information about the MyPlate guidelines for healthy eating. It discusses each of the 5 major food groups - fruits, vegetables, grains, proteins, and dairy. It emphasizes eating a variety of foods from each group, making half your grains whole grains, choosing lean proteins, and focusing on calcium-rich dairy. It provides tips for creating a balanced plate at meals and maintaining a healthy diet overall.
Our bodies need a balanced diet from four main food groups to function properly. The four groups are carbohydrates, vitamins and minerals, proteins, and fats. Carbohydrates like bread, pasta, and rice provide energy and are divided into starch and sugar groups. Vitamins and minerals are important for good health. Proteins from dairy, meat, fish, and eggs support growth. Fats provide energy but should be consumed in moderation. A balanced diet incorporates the right amounts from each group.
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.
Nutrition involves the study of foods, nutrients, and their effects on health. Nutrients are chemical substances in food that are used by the body for growth and health, and include carbohydrates, protein, fats, vitamins, minerals, and water. Good nutrition requires consuming a variety of foods to meet dietary guidelines and maintain a balanced diet for optimal health and disease prevention. Malnutrition can result from inadequate or excessive nutrient intake and has negative health consequences. Food additives are used to preserve foods but some have been found to potentially cause harm.
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.
This document provides information from Wilcox Wellness & Fitness on reducing toxins in various areas of life, including what you put in your body, on your body, and in your environment. It discusses choosing whole, organic, non-GMO foods and grass-fed meats to reduce toxins consumed. It recommends avoiding ingredients like parabens, phthalates, and synthetic fragrances in personal care products. It also addresses reducing cleaning product chemicals and environmental toxins in the home. The overall goal is to help people enhance their lives by forming healthy habits to reduce toxic load.
The document discusses healthy eating and grouping foods into five categories: carbohydrates, fruit and vegetables, proteins, dairy, and fats and sugars. It explains that carbohydrates provide energy, fruits and vegetables supply minerals and vitamins, proteins help repair the body, dairy contains vitamins A and D, and fats and sugars are used for energy but should be limited. The learning objective is to understand an adequate and varied diet through a food pyramid showing which foods should be eaten most and least.
The document discusses healthy eating and nutrition. It explains the food pyramid and the different food groups that make up a healthy diet: grains, vegetables, fruits, dairy, protein and oils. It emphasizes eating a variety of foods from each group and exercising regularly. Following the guidelines of eating balanced meals from the different food groups and staying physically active can help children grow up healthy.
The document discusses principles of nutrition including the importance of a balanced diet, different nutrients and their sources and functions, signs of malnutrition, and tips for planning balanced meals, properly storing and preparing food. It provides details on macronutrients, micronutrients, protein energy malnutrition, and recommendations for improving nutritional status. Various lessons cover maintaining good health through nutrition, balanced meals, and food storage and preparation.
This document is a presentation about healthy eating and foods. It discusses the importance of eating a balanced diet with nutrients to give us energy and help our bodies grow. It explains that healthy foods provide energy and nutrients while unhealthy junk foods make us ill if eaten in large quantities. Examples of healthy foods like fruits and vegetables are shown, along with tips for food safety. The presentation encourages choosing healthy options over junk food for strength and health.
Magnesium is an essential mineral required by every organ in the body for a range of activities including bone, protein and fatty acid formation. It is also essential in activating vitamins B and D, relaxing muscles, regulating calcium levels and helping blood to clot and is required for the secretion of insulin. Many of us do not get enough magnesium in our diets. Adults require about 300 to 400 milligrams a day.
The document discusses sexually transmitted diseases (STDs) and provides information about rates of STDs among teenagers in the United States. It notes that nearly half of all high school students report having had sex, and one in four young women ages 15-19 have an STD. The document provides details on common STDs like chlamydia, gonorrhea, and herpes, explaining their symptoms and potential consequences if untreated, including risks to pregnant women and their babies. It emphasizes that abstinence is the only way to completely prevent STDs, but condoms can help reduce risk if used correctly during every sexual encounter.
Minerals are known to be extremely important building blocks of the human body. They are extremely important for proper nutrition and health. In case you do not have sufficient #minerals in your body, other nutrients will be unable to function properly too. This may lead to vitamin and mineral deficiencies. Minerals help create a very healthy environment in which your body can grow and heal itself.
This document discusses vitamin and mineral requirements during pregnancy. It provides information on the functions and food sources of vitamins A, D, K, calcium, iron, and potassium. Vitamins and minerals are essential nutrients that help build strong bones and teeth, control body fluids, turn food into energy, and support immune function, vision, skin health, blood clotting, muscle contractions and more. The document recommends increased intake of certain vitamins and minerals during pregnancy to support the health of both mother and baby.
The document analyzes the manufacturing process used to produce Priyagold biscuits. It was submitted by four students - Gaurav Rastogi, Jalaj Aditya, Jatin Yadav, and Kulbhushan Sharma - for their Post Graduate Diploma in Management program at the Institute of Management Studies under the guidance of Dr. S. K. Dube. The report examines the production process for Priyagold biscuits in partial fulfillment of their degree requirements.
Vitamin D deficiency is of concern now a days, it has important role in skeletal and non skeletal functions of the body. Good sunlight exposure, consumption of vitamin D rich foods, chemotherapy with vitamin D and supplements of vitamin D has shown positive effect on various non skeletal diseases like cancer, diabetes, diarrhoea, tuberculosis etc. Although Indians are blessed with ample sunlight, still 70 to 100% population is suffering from the vitamin D deficiency. Vitamin D deficiency is likely to play an important role in the very high prevalence of rickets, osteoporosis, cardiovascular diseases, diabetes, cancer and infections such as tuberculosis in India. Fortification of staple foods with vitamin D is the most viable population based strategy to achieve vitamin D sufficiency. Unfortunately, even in advanced countries like USA and Canada, food fortification strategies with vitamin D have been only partially effective and have largely failed to attain vitamin D sufficiency
The document discusses vitamin D, describing it as essential for health and important for numerous functions in the body. It outlines that vitamin D helps absorb calcium for strong bones and teeth, and supports immune function, mental health, and may lower risks of various diseases. It recommends getting vitamin D through moderate sun exposure or dietary supplements, and describes an optimal vitamin D blood level range.
This document provides information about sexually transmitted diseases (STDs) and HIV, including common misconceptions, symptoms, prevention methods, and details about specific STDs like HPV, genital herpes, and their treatment. It notes that over 300 million new STD cases occur annually among young adults worldwide, with teens accounting for 1 in 4 new infections. STDs are preventable through abstinence or condom use, though condoms are not 100% effective.
Biscuit industry in india – an overviewDivya Malik
The document provides an overview of the biscuit industry in India. Some key points:
- The organized biscuit sector produces around 60% of total production, while the unorganized sector contributes 40%.
- Major biscuit brands in India include Britannia, Parle, Priya Gold, Elite, Cremica, Dukes, Anupam, and Horlicks.
- The biscuit market in India is worth Rs. 9,000-crore (Rs. 90 billion). The Indian biscuit industry is the 3rd largest globally after the USA and China.
The document describes an experiment using hydroponics to observe the effects of nutrient deficiencies in Zea mays. Five nutrient solutions were used - a complete solution, and solutions missing nitrogen, phosphorus, potassium, or nutrients. Deficiency symptoms like chlorosis, necrosis and stunted growth were observed for each missing nutrient and reflected their essential functions in plant growth.
The document discusses the ingredients and manufacturing process for biscuits. The key ingredients used are refined wheat flour, sugar, hydrogenated vegetable oil, salt, skimmed milk powder, and various preservatives. The manufacturing process involves dry mixing of ingredients, wet mixing while adding other solutions, kneading the dough, molding, multi-zone baking, cooling, packaging, and distribution. Precise ingredient amounts and timing are required during each step to produce high quality biscuits.
Sexually transmitted diseases (STDs) can be passed from person to person during sexual contact and from mother to baby during pregnancy or childbirth. Common STDs discussed include chlamydia, gonorrhea, herpes, syphilis, HIV, and how each can affect both sexual partners and newborns. STDs are diagnosed through tests and examinations and treated with antibiotics or antiviral medications to cure the infection and prevent transmission. Untreated STDs can lead to long-term health issues like infertility, stillbirth, or developmental delays in infants.
This document summarizes several gynecological instruments including: Wrigley's forceps which are used to extend the head during delivery; Hegar's dilators which come in varying sizes to dilate the cervical canal prior to evacuation operations; Green Armytage forceps which are used for hemostasis and holding the abdominal sheath during C-sections; giant vulsellum forceps which provide a strong grip of fetal parts during destructive operations; multiple toothed vulsellum which grasp the anterior lip of the cervix during D&E operations; and Sim's speculum which allows inspection and cleaning of the cervix and vagina after delivery and during D&E operations.
Nutrition is important before, during, and after pregnancy. Getting enough micronutrients like folic acid, iron, omega-3 fatty acids, vitamin A, calcium, vitamin D, and iodine is essential for fetal and placental growth and development. Folic acid reduces the risk of neural tube defects and premature birth. Good sources of nutrients include green leafy vegetables, fortified cereals, fish, dairy, and lean meats. Caffeine and alcohol should be limited or avoided during pregnancy. Proper weight gain and calorie intake are also important for a healthy pregnancy.
The document discusses the components of food, including carbohydrates, proteins, fats, water, fiber, vitamins, and minerals. It explains that nutrients are organic or inorganic substances required for survival, and that a balanced diet contains all nutrients in proper proportion. The various food components are grouped into energy-giving foods, body-building foods, and protective foods. Specific foods that contain each component are listed, along with the functions they serve and some simple tests to detect their presence.
Research Report on the biscuits and cookies industry in IndiaValueNotes
ValueNotes presents a research report on the biscuits and cookies industry in India. This industry report covers intelligence on the market size, growth, industry trends, industry attractiveness, and Porter’s analysis. The report covers fiscal years 2015 through 2019.
The document discusses nutrition needs during pregnancy and lactation. It explains that pregnancy lasts about 40 weeks and is divided into trimesters. During pregnancy, a woman needs more calories, protein, minerals, vitamins and other nutrients to support the growth of the fetus and development of maternal tissues. Nutritional demands continue during lactation to support milk production. The diet during lactation should provide additional calories, fluids, rest and relaxation to sustain breastfeeding.
Lifecycle nutrition: Pregnancy and LactationHelen Corless
This document provides information on nutrition during pregnancy and lactation. It discusses the importance of good nutrition prior to conception, key nutrients during pregnancy like folate, iron, and calcium, and weight gain recommendations. It describes fetal development from conception through birth and identifies critical periods like early neural tube development. Risks during pregnancy like gestational diabetes and preeclampsia are also covered. The benefits of breastfeeding for both infant and mother are summarized.
The document provides information about healthy living and nutrition. It discusses the importance of eating a balanced diet that includes carbohydrates, proteins, fruits and vegetables, dairy products, and fats. It also emphasizes the importance of drinking water, exercising, washing hands, brushing teeth, sleeping well, and having a balanced snack and meal schedule. The document contains pictures and exercises to help teach about different food groups, healthy snacks, and the stages of life from babies to the elderly.
Lookafteryourself power 113 diapositivematea muñoz
The document provides information about healthy living and nutrition. It discusses the importance of eating a balanced diet that includes carbohydrates, proteins, fruits and vegetables, dairy products, and fats. It also emphasizes the importance of drinking water, exercising, washing hands, brushing teeth, sleeping well, and having a balanced snack and meal schedule. The document contains pictures and exercises to help teach about different food groups, healthy snacks, and the stages of life from babies to the elderly.
The document discusses nutrition and the essential nutrients required for health. It defines nutrition as the science of food and how the body uses food. The six essential nutrients are carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates are our primary source of energy and come in simple and complex forms. Proteins are used to build and repair tissues, while fats help maintain skin, hair, and cell function. Vitamins and minerals help the body grow and develop normally and aid various bodily processes and functions. The document emphasizes the importance of nutrition for health and reducing the risk of leading causes of death like heart disease and cancer.
The document discusses the food pyramid and the 5 main food groups: fruits and vegetables; fish and meat; cereals; milk, eggs and dairy products; and sugary and fatty products. It explains that each food group provides different vitamins, proteins, carbohydrates, calcium, sugar and fat that are necessary for the body's correct growth and health, though not in equal amounts. It includes an example food pyramid and instructions to stick different food items in the correct places within the pyramid.
This document provides information about healthy eating and maintaining a balanced diet. It discusses the importance of eating a variety of foods from the main food groups which include fruits and vegetables, grains, dairy, proteins, and fats. Specific foods that belong to each group are listed, along with the key nutrients provided. The document also addresses common myths about certain foods and nutrition, and provides links for further resources on healthy eating.
This document provides information about healthy eating and maintaining a balanced diet. It discusses the importance of eating a variety of foods from the main food groups which include fruits and vegetables, grains, dairy, proteins, and fats. Specific foods that belong to each group are listed. The document also addresses common myths about certain foods and nutrition, and provides links for further research on the topic of healthy eating.
This document provides information about healthy eating and maintaining a balanced diet. It discusses the importance of eating a variety of foods from the main food groups which include fruits and vegetables, grains, dairy, proteins, and fats. Specific foods that belong to each group are listed. The document also addresses common myths about certain foods and nutrition, and provides links for further research on the topic of healthy eating.
The document discusses the food pyramid and the 5 main food groups: fruits and vegetables; fish and meat; cereals; milk, eggs and dairy products; and sugary and fatty products. It explains that each food group provides different nutrients essential for growth and health, such as vitamins, proteins, carbohydrates, and calcium. However, sugary and fatty products should only be consumed in small amounts. The food pyramid graphic shows the correct placement of each food group with fruits and vegetables at the bottom and sweets and fats at the top.
The document discusses the food pyramid and the 5 main food groups: fruits and vegetables; fish and meat; cereals; milk, eggs and dairy products; and sugary and fatty products. It explains that each food group provides important nutrients like vitamins, proteins, carbohydrates, calcium, sugar and fat that are necessary for proper growth and health, though not in equal amounts. The food pyramid shows the correct placement of each food group with fruits and vegetables at the bottom and sweets and fats at the top.
The document discusses the food pyramid and the 5 main food groups: fruits and vegetables, fish and meat, cereals, milk and dairy, and sugary/fatty products. It explains that each food group provides different nutrients important for health and growth, such as vitamins, proteins, carbohydrates, and calcium. However, sugary and fatty products should only be consumed in small amounts. The food pyramid graphic shows the correct placement of each food group with fruits and vegetables at the bottom and sweets and fats at the top.
The document discusses the food pyramid and the 5 main food groups: fruits and vegetables; fish and meat; cereals; milk, eggs and dairy products; and sugary and fatty products. It explains that each food group provides different nutrients essential for growth and health, such as vitamins, proteins, carbohydrates, and calcium. However, sugary and fatty products should be consumed in smaller amounts. The food pyramid graphic shows the correct placement of each food group with fruits and vegetables at the bottom and sweets and fats at the top.
The document discusses different food groups and maintaining a healthy diet and lifestyle. It explains that carbohydrates provide energy and fiber for digestion, while fruits and vegetables contain vitamins, nutrients, and fiber to prevent illness. Proteins help us grow and be strong, and dairy products keep bones and teeth healthy. It emphasizes the importance of eating a balanced diet with the right amounts from each food group at meals and snacks.
This document provides information about healthy eating and maintaining a balanced diet for children. It discusses the importance of eating a variety of nutritious foods from the main food groups including fruits and vegetables, grains, dairy, proteins, and fats. Specific foods that provide important vitamins and minerals are highlighted. The document also addresses common myths about food and nutrition.
A balanced diet provides the body with proper nutrition from a variety of foods. It should include fruits and vegetables, whole grains, lean proteins and dairy. Calories should come primarily from nutritious foods rather than "empty calories" like sugar and saturated fat. Maintaining a balanced diet is important for overall health and reducing the risk of diseases like heart disease, cancer, stroke and diabetes.
The document discusses healthy eating and provides information on the main food groups. It explains that a balanced diet consisting of carbohydrates, proteins, dairy, fruits and vegetables is important for growth and overall health. The food pyramid illustrates the recommended portions from each food group. The document also addresses some common myths about nutrition, such as the misconception that exercise alone is enough and that some foods like chocolate are inherently unhealthy.
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 information about healthy eating and maintaining a balanced diet. It discusses the importance of eating a variety of foods from the main food groups, including fruits and vegetables, grains, dairy, proteins, and fats. It also addresses common myths about nutrition, such as the idea that exercise alone is sufficient or that celery uses more energy to digest than it provides. The overall message is that a balanced diet incorporating all food groups is important for health, development, and performance.
The document discusses healthy eating and living. It aims to provide an understanding of healthy eating and how to develop a healthy lifestyle. It discusses nutrients and food groups needed for a balanced diet. Important tips include eating plenty of fruits and vegetables, and limiting fats, sugars and salt. Regular physical activity is also emphasized, as it provides many health benefits and diseases risks of inactivity. Crash diets are not recommended, as making sustainable lifestyle changes are needed for long-term healthy weight.
This document discusses healthy eating and provides information on vitamins, food groups, carbohydrates, fats, and proteins. It explains that vitamins A, B, C, D, and E and that all foods belong to groups that provide different benefits. Carbohydrates, fats, and proteins are described as important parts of a balanced diet that provide energy, make cells, and are building blocks of the body.
TrustArc Webinar - 2024 Global Privacy SurveyTrustArc
How does your privacy program stack up against your peers? What challenges are privacy teams tackling and prioritizing in 2024?
In the fifth annual Global Privacy Benchmarks Survey, we asked over 1,800 global privacy professionals and business executives to share their perspectives on the current state of privacy inside and outside of their organizations. This year’s report focused on emerging areas of importance for privacy and compliance professionals, including considerations and implications of Artificial Intelligence (AI) technologies, building brand trust, and different approaches for achieving higher privacy competence scores.
See how organizational priorities and strategic approaches to data security and privacy are evolving around the globe.
This webinar will review:
- The top 10 privacy insights from the fifth annual Global Privacy Benchmarks Survey
- The top challenges for privacy leaders, practitioners, and organizations in 2024
- Key themes to consider in developing and maintaining your privacy program
Communications Mining Series - Zero to Hero - Session 1DianaGray10
This session provides introduction to UiPath Communication Mining, importance and platform overview. You will acquire a good understand of the phases in Communication Mining as we go over the platform with you. Topics covered:
• Communication Mining Overview
• Why is it important?
• How can it help today’s business and the benefits
• Phases in Communication Mining
• Demo on Platform overview
• Q/A
Driving Business Innovation: Latest Generative AI Advancements & Success StorySafe Software
Are you ready to revolutionize how you handle data? Join us for a webinar where we’ll bring you up to speed with the latest advancements in Generative AI technology and discover how leveraging FME with tools from giants like Google Gemini, Amazon, and Microsoft OpenAI can supercharge your workflow efficiency.
During the hour, we’ll take you through:
Guest Speaker Segment with Hannah Barrington: Dive into the world of dynamic real estate marketing with Hannah, the Marketing Manager at Workspace Group. Hear firsthand how their team generates engaging descriptions for thousands of office units by integrating diverse data sources—from PDF floorplans to web pages—using FME transformers, like OpenAIVisionConnector and AnthropicVisionConnector. This use case will show you how GenAI can streamline content creation for marketing across the board.
Ollama Use Case: Learn how Scenario Specialist Dmitri Bagh has utilized Ollama within FME to input data, create custom models, and enhance security protocols. This segment will include demos to illustrate the full capabilities of FME in AI-driven processes.
Custom AI Models: Discover how to leverage FME to build personalized AI models using your data. Whether it’s populating a model with local data for added security or integrating public AI tools, find out how FME facilitates a versatile and secure approach to AI.
We’ll wrap up with a live Q&A session where you can engage with our experts on your specific use cases, and learn more about optimizing your data workflows with AI.
This webinar is ideal for professionals seeking to harness the power of AI within their data management systems while ensuring high levels of customization and security. Whether you're a novice or an expert, gain actionable insights and strategies to elevate your data processes. Join us to see how FME and AI can revolutionize how you work with data!
In his public lecture, Christian Timmerer provides insights into the fascinating history of video streaming, starting from its humble beginnings before YouTube to the groundbreaking technologies that now dominate platforms like Netflix and ORF ON. Timmerer also presents provocative contributions of his own that have significantly influenced the industry. He concludes by looking at future challenges and invites the audience to join in a discussion.
Unlock the Future of Search with MongoDB Atlas_ Vector Search Unleashed.pdfMalak Abu Hammad
Discover how MongoDB Atlas and vector search technology can revolutionize your application's search capabilities. This comprehensive presentation covers:
* What is Vector Search?
* Importance and benefits of vector search
* Practical use cases across various industries
* Step-by-step implementation guide
* Live demos with code snippets
* Enhancing LLM capabilities with vector search
* Best practices and optimization strategies
Perfect for developers, AI enthusiasts, and tech leaders. Learn how to leverage MongoDB Atlas to deliver highly relevant, context-aware search results, transforming your data retrieval process. Stay ahead in tech innovation and maximize the potential of your applications.
#MongoDB #VectorSearch #AI #SemanticSearch #TechInnovation #DataScience #LLM #MachineLearning #SearchTechnology
HCL Notes und Domino Lizenzkostenreduzierung in der Welt von DLAUpanagenda
Webinar Recording: https://www.panagenda.com/webinars/hcl-notes-und-domino-lizenzkostenreduzierung-in-der-welt-von-dlau/
DLAU und die Lizenzen nach dem CCB- und CCX-Modell sind für viele in der HCL-Community seit letztem Jahr ein heißes Thema. Als Notes- oder Domino-Kunde haben Sie vielleicht mit unerwartet hohen Benutzerzahlen und Lizenzgebühren zu kämpfen. Sie fragen sich vielleicht, wie diese neue Art der Lizenzierung funktioniert und welchen Nutzen sie Ihnen bringt. Vor allem wollen Sie sicherlich Ihr Budget einhalten und Kosten sparen, wo immer möglich. Das verstehen wir und wir möchten Ihnen dabei helfen!
Wir erklären Ihnen, wie Sie häufige Konfigurationsprobleme lösen können, die dazu führen können, dass mehr Benutzer gezählt werden als nötig, und wie Sie überflüssige oder ungenutzte Konten identifizieren und entfernen können, um Geld zu sparen. Es gibt auch einige Ansätze, die zu unnötigen Ausgaben führen können, z. B. wenn ein Personendokument anstelle eines Mail-Ins für geteilte Mailboxen verwendet wird. Wir zeigen Ihnen solche Fälle und deren Lösungen. Und natürlich erklären wir Ihnen das neue Lizenzmodell.
Nehmen Sie an diesem Webinar teil, bei dem HCL-Ambassador Marc Thomas und Gastredner Franz Walder Ihnen diese neue Welt näherbringen. Es vermittelt Ihnen die Tools und das Know-how, um den Überblick zu bewahren. Sie werden in der Lage sein, Ihre Kosten durch eine optimierte Domino-Konfiguration zu reduzieren und auch in Zukunft gering zu halten.
Diese Themen werden behandelt
- Reduzierung der Lizenzkosten durch Auffinden und Beheben von Fehlkonfigurationen und überflüssigen Konten
- Wie funktionieren CCB- und CCX-Lizenzen wirklich?
- Verstehen des DLAU-Tools und wie man es am besten nutzt
- Tipps für häufige Problembereiche, wie z. B. Team-Postfächer, Funktions-/Testbenutzer usw.
- Praxisbeispiele und Best Practices zum sofortigen Umsetzen
Building Production Ready Search Pipelines with Spark and MilvusZilliz
Spark is the widely used ETL tool for processing, indexing and ingesting data to serving stack for search. Milvus is the production-ready open-source vector database. In this talk we will show how to use Spark to process unstructured data to extract vector representations, and push the vectors to Milvus vector database for search serving.
Unlocking Productivity: Leveraging the Potential of Copilot in Microsoft 365, a presentation by Christoforos Vlachos, Senior Solutions Manager – Modern Workplace, Uni Systems
Climate Impact of Software Testing at Nordic Testing DaysKari Kakkonen
My slides at Nordic Testing Days 6.6.2024
Climate impact / sustainability of software testing discussed on the talk. ICT and testing must carry their part of global responsibility to help with the climat warming. We can minimize the carbon footprint but we can also have a carbon handprint, a positive impact on the climate. Quality characteristics can be added with sustainability, and then measured continuously. Test environments can be used less, and in smaller scale and on demand. Test techniques can be used in optimizing or minimizing number of tests. Test automation can be used to speed up testing.
GraphRAG for Life Science to increase LLM accuracyTomaz Bratanic
GraphRAG for life science domain, where you retriever information from biomedical knowledge graphs using LLMs to increase the accuracy and performance of generated answers
“An Outlook of the Ongoing and Future Relationship between Blockchain Technologies and Process-aware Information Systems.” Invited talk at the joint workshop on Blockchain for Information Systems (BC4IS) and Blockchain for Trusted Data Sharing (B4TDS), co-located with with the 36th International Conference on Advanced Information Systems Engineering (CAiSE), 3 June 2024, Limassol, Cyprus.
How to Get CNIC Information System with Paksim Ga.pptxdanishmna97
Pakdata Cf is a groundbreaking system designed to streamline and facilitate access to CNIC information. This innovative platform leverages advanced technology to provide users with efficient and secure access to their CNIC details.
Pushing the limits of ePRTC: 100ns holdover for 100 daysAdtran
At WSTS 2024, Alon Stern explored the topic of parametric holdover and explained how recent research findings can be implemented in real-world PNT networks to achieve 100 nanoseconds of accuracy for up to 100 days.
Cosa hanno in comune un mattoncino Lego e la backdoor XZ?Speck&Tech
ABSTRACT: A prima vista, un mattoncino Lego e la backdoor XZ potrebbero avere in comune il fatto di essere entrambi blocchi di costruzione, o dipendenze di progetti creativi e software. La realtà è che un mattoncino Lego e il caso della backdoor XZ hanno molto di più di tutto ciò in comune.
Partecipate alla presentazione per immergervi in una storia di interoperabilità, standard e formati aperti, per poi discutere del ruolo importante che i contributori hanno in una comunità open source sostenibile.
BIO: Sostenitrice del software libero e dei formati standard e aperti. È stata un membro attivo dei progetti Fedora e openSUSE e ha co-fondato l'Associazione LibreItalia dove è stata coinvolta in diversi eventi, migrazioni e formazione relativi a LibreOffice. In precedenza ha lavorato a migrazioni e corsi di formazione su LibreOffice per diverse amministrazioni pubbliche e privati. Da gennaio 2020 lavora in SUSE come Software Release Engineer per Uyuni e SUSE Manager e quando non segue la sua passione per i computer e per Geeko coltiva la sua curiosità per l'astronomia (da cui deriva il suo nickname deneb_alpha).
Programming Foundation Models with DSPy - Meetup SlidesZilliz
Prompting language models is hard, while programming language models is easy. In this talk, I will discuss the state-of-the-art framework DSPy for programming foundation models with its powerful optimizers and runtime constraint system.
Why You Should Replace Windows 11 with Nitrux Linux 3.5.0 for enhanced perfor...SOFTTECHHUB
The choice of an operating system plays a pivotal role in shaping our computing experience. For decades, Microsoft's Windows has dominated the market, offering a familiar and widely adopted platform for personal and professional use. However, as technological advancements continue to push the boundaries of innovation, alternative operating systems have emerged, challenging the status quo and offering users a fresh perspective on computing.
One such alternative that has garnered significant attention and acclaim is Nitrux Linux 3.5.0, a sleek, powerful, and user-friendly Linux distribution that promises to redefine the way we interact with our devices. With its focus on performance, security, and customization, Nitrux Linux presents a compelling case for those seeking to break free from the constraints of proprietary software and embrace the freedom and flexibility of open-source computing.
Why You Should Replace Windows 11 with Nitrux Linux 3.5.0 for enhanced perfor...
Powerpoint std Grade revision
1. NUTRIENTS LETS REVISE! PROTEINS, FATS AND CARBOHYDRATES VITAMINS AND MINERALS INDIVIDUAL DIETARY NEEDS
2. PROTEINS The body needs protein for GROWTH and REPAIR of body tissues, muscles and blood cells When the body has excess protein it is broken down and used as a secondary source of ENERGY For information on fats VEGETABLE or plant sources of protein include PEAS, BEANS, LENTILS, CEREALS and NUTS ANIMAL sources of protein include MEAT, FISH, EGGS, MILK, CHEESE, YOGHURT
3. The body needs protein for GROWTH and REPAIR of body tissues, muscles and blood cells When the body has excess protein it is broken down and used as a secondary source of ENERGY Back to quiz VEGETABLE or plant sources of protein include PEAS, BEANS, LENTILS, CEREALS and NUTS ANIMAL sources of protein include MEAT, FISH, EGGS, MILK, CHEESE, YOGHURT BAD LUCK! YOU NEED TO BRUSH UP ON PROTEINS!
4. The body needs protein for GROWTH and REPAIR of body tissues, muscles and blood cells When the body has excess protein it is broken down and used as a secondary source of ENERGY Back to quiz VEGETABLE or plant sources of protein include PEAS, BEANS, LENTILS, CEREALS and NUTS ANIMAL sources of protein include MEAT, FISH, EGGS, MILK, CHEESE, YOGHURT BAD LUCK! YOU NEED TO BRUSH UP ON PROTEINS!
5. The body needs protein for GROWTH and REPAIR of body tissues, muscles and blood cells When the body has excess protein it is broken down and used as a secondary source of ENERGY Back to quiz VEGETABLE or plant sources of protein include PEAS, BEANS, LENTILS, CEREALS and NUTS ANIMAL sources of protein include MEAT, FISH, EGGS, MILK, CHEESE, YOGHURT BAD LUCK! YOU NEED TO BRUSH UP ON PROTEINS!
6. The body needs protein for GROWTH and REPAIR of body tissues, muscles and blood cells When the body has excess protein it is broken down and used as a secondary source of ENERGY Back to quiz VEGETABLE or plant sources of protein include PEAS, BEANS, LENTILS, CEREALS and NUTS ANIMAL sources of protein include MEAT, FISH, EGGS, MILK, CHEESE, YOGHURT BAD LUCK! YOU NEED TO BRUSH UP ON PROTEINS!
7. Fats supply the body with a concentrated source of ENERGY If we eat too much fat it is stored under the skin and helps to keep us WARM When fat is broken down it provides the body with essential FATTY ACIDS Fat helps provide VITAMINS A, D, E, and K Fat helps to cushion and PROTECT our major organs FAT FUNCTIONS To find out sources of fat
8. Fats supply the body with a concentrated source of ENERGY If we eat too much fat it is stored under the skin and helps to keep us WARM When fat is broken down it provides the body with essential FATTY ACIDS Fat helps provide VITAMINS A, D, E, and K Fat helps to cushion and PROTECT our major organs FAT Bad luck! You need to brush up on the functions of fat. Back to interactive quiz
9. Fats supply the body with a concentrated source of ENERGY If we eat too much fat it is stored under the skin and helps to keep us WARM When fat is broken down it provides the body with essential FATTY ACIDS Fat helps provide VITAMINS A, D, E, and K Fat helps to cushion and PROTECT our major organs FAT Bad luck! You need to brush up on the functions of fat. Back to interactive quiz
11. Bad luck! Take a look at the sources of food below then have another go! FAT ANIMAL VEGETABLE BUTTER CREAM CHEESE MILK CHIPS FRIED IN FAT SNACK FOODS OLIVE OIL MARGARINE NUTS SALAD DRESSINGS BACK TO QUIZ
12. Bad luck! Take a look at the sources of food below then have another go! FAT ANIMAL VEGETABLE BUTTER CREAM CHEESE MILK CHIPS FRIED IN FAT SNACK FOODS OLIVE OIL MARGARINE NUTS SALAD DRESSINGS BACK TO QUIZ
13. STARCHES HIGH FIBRE LOW FIBRE CARBOHYDRATES PROVIDE THE BODY WITH A MAJOR SOURCE OF ENERGY. WE SHOULD INCREASE THE AMOUNT OF STARCHY, FIBRE RICH FOODS WE EAT. CARBOHYDRATES Click here for more information. WHOLEMEAL BREAD BEANS AND LENTILS WHOLEMEAL PASTA HIGH FIBRE BREAKFAST CEREALS WHITE FLOUR WHITE BREAD WHITE PASTA CORNFLAKES
14. BAD LUCK! YOU NEED TO BRUSH UP ON STARCH! HIGH FIBRE LOW FIBRE CARBOHYDRATES PROVIDE THE BODY WITH A MAJOR SOURCE OF ENERGY. WE SHOULD INCREASE THE AMOUNT OF STARCHY, FIBRE RICH FOODS WE EAT. CARBOHYDRATES BACK TO QUIZ WHOLEMEAL BREAD BEANS AND LENTILS WHOLEMEAL PASTA HIGH FIBRE BREAKFAST CEREALS WHITE FLOUR WHITE BREAD WHITE PASTA CORNFLAKES
15. BAD LUCK! YOU NEED TO BRUSH UP ON STARCH! HIGH FIBRE LOW FIBRE CARBOHYDRATES PROVIDE THE BODY WITH A MAJOR SOURCE OF ENERGY. WE SHOULD INCREASE THE AMOUNT OF STARCHY, FIBRE RICH FOODS WE EAT. CARBOHYDRATES BACK TO QUIZ WHOLEMEAL BREAD BEANS AND LENTILS WHOLEMEAL PASTA HIGH FIBRE BREAKFAST CEREALS WHITE FLOUR WHITE BREAD WHITE PASTA CORNFLAKES
16. BAD LUCK! YOU NEED TO BRUSH UP ON STARCH! HIGH FIBRE LOW FIBRE CARBOHYDRATES PROVIDE THE BODY WITH A MAJOR SOURCE OF ENERGY. WE SHOULD INCREASE THE AMOUNT OF STARCHY, FIBRE RICH FOODS WE EAT. CARBOHYDRATES BACK TO QUIZ WHOLEMEAL BREAD BEANS AND LENTILS WHOLEMEAL PASTA HIGH FIBRE BREAKFAST CEREALS WHITE FLOUR WHITE BREAD WHITE PASTA CORNFLAKES
17. MANY FOODS CONTAIN HIDDEN SUGARS WHICH PROVIDE THE BODY WITH ENERGY BUT HAVE VERY LITTLE NUTRITIONAL VALUE. SUGARS WATCH OUT FOR SUGARS IN TINNED SOUPS, PASTA SAUCES AND TINNED VEGETABLES. HOW WELL DO YOU KNOW YOUR PROTEINS, FATS AND CARBOHYDRATES? CARBOHYDRATES FIZZY JUICE CAKES BISCUITS CHOCOLATE JAM SUGAR-COATED CEREALS
18. MANY FOODS CONTAIN HIDDEN SUGARS WHICH PROVIDE THE BODY WITH ENERGY BUT HAVE VERY LITTLE NUTRITIONAL VALUE. BAD LUCK! YOU NEED TO BRUSH UP ON SUGARS! WATCH OUT FOR SUGARS IN TINNED SOUPS, PASTA SAUCES AND TINNED VEGETABLES. BACK TO INTERACTIVE QUIZ CARBOHYDRATES FIZZY JUICE CAKES BISCUITS CHOCOLATE JAM SUGAR-COATED CEREALS
19. 1. The body needs protein for:- INTERACTIVE QUIZ Lets Test Your Knowledge! GROWTH AND REPAIR GOOD VISION
20. 1. Carbohydrates include both starches and sugars. Which food contains the most starch? INTERACTIVE QUIZ Lets Test Your Knowledge! PASTA BISCUITS
21. 1. Carbohydrates include both starches and sugars. Which food contains the most starch? PASTA INTERACTIVE QUIZ Lets Test Your Knowledge! 2. We should increase the amount of starchy foods in the diet, particularly those:- LOW IN FIBRE HIGH IN FIBRE
22. 1. Carbohydrates include both starches and sugars. Which food contains the most starch? PASTA INTERACTIVE QUIZ Lets Test Your Knowledge! 2. We should increase the amount of starchy foods in the diet, particularly those:- HIGH IN FIBRE 3. The main function of carbohydrates is to supply the body with a source of:- FATTY ACIDS ENERGY
23. 1. Carbohydrates include both starches and sugars. Which food contains the most starch? PASTA INTERACTIVE QUIZ Lets Test Your Knowledge! 2. We should increase the amount of starchy foods in the diet, particularly those:- HIGH IN FIBRE 3. The main function of carbohydrates is to supply the body with a source of:- ENERGY 4. Sweetened juices such as cola contain a considerable amount of:- SUGAR STARCH
24. 1. Carbohydrates include both starches and sugars. Which food contains the most starch? PASTA INTERACTIVE QUIZ Lets Test Your Knowledge! 2. We should increase the amount of starchy foods in the diet, particularly those:- HIGH IN FIBRE 3. The main function of carbohydrates is to supply the body with a source of:- ENERGY 4. Sweetened juices such as cola contain a considerable amount of:- SUGAR WELL DONE YOU HAVE COMPLETED THE QUIZ! TO RETURN TO THE MAIN MENU CLICK HERE.
25. 1. Fats have many functions. The main function is to supply the body with a source of energy. INTERACTIVE QUIZ Lets Test Your Knowledge! TRUE FALSE
26. 1. Fats have many functions. The main function is to supply the body with a source of energy. INTERACTIVE QUIZ Lets Test Your Knowledge! TRUE 2. Fat is required for growth and repair of body tissues. TRUE FALSE
27. 1. Fats have many functions. The main function is to supply the body with a source of energy. INTERACTIVE QUIZ Lets Test Your Knowledge! TRUE 2. Fat is required for growth and repair of body tissues. FALSE 3. The main sources of fat from animal origin are butter, cream, milk and cheese. TRUE FALSE
28. 1. Fats have many functions. The main function is to supply the body with a source of energy. INTERACTIVE QUIZ Lets Test Your Knowledge! TRUE 2. Fat is required for growth and repair of body tissues. FALSE 3. The main sources of fat from animal origin are butter, cream, milk and cheese. TRUE 4. Rich sources of fat also includes carrots, potatoes and beans. TRUE FALSE
29. 1. Fats have many functions. The main function is to supply the body with a source of energy. INTERACTIVE QUIZ Lets Test Your Knowledge! TRUE 2. Fat is required for growth and repair of body tissues. FALSE 3. The main sources of fat from animal origin are butter, cream, milk and cheese. TRUE 4. Rich sources of fat also includes carrots, potatoes and beans. FALSE WELL DONE!! TO CONTINUE WITH QUIZ CLICK HERE
30. 1. The body needs protein for:- GROWTH AND REPAIR INTERACTIVE QUIZ Lets Test Your Knowledge! 2. Excess protein can be used as a secondary source of:- ENERGY HEAT
31. 1. The body needs protein for:- GROWTH AND REPAIR INTERACTIVE QUIZ Lets Test Your Knowledge! 2. Excess protein can be used as a secondary source of:- ENERGY 3. Vegetable sources of protein includes:- PEAS, BEANS AND LENTILS OLIVE OIL AND MARGARINE
32. 1. The body needs protein for:- GROWTH AND REPAIR INTERACTIVE QUIZ Lets Test Your Knowledge! 2. Excess protein can be used as a secondary source of:- ENERGY 3. Vegetable sources of protein includes:- PEAS, BEANS AND LENTILS 4. Animal sources of protein includes:- CARROTS AND BROCCOLI MEAT, FISH AND POULTRY
33. 1. The body needs protein for:- GROWTH AND REPAIR INTERACTIVE QUIZ Lets Test Your Knowledge! 2. Excess protein can be used as a secondary source of:- ENERGY 3. Vegetable sources of protein includes:- PEAS, BEANS AND LENTILS 4. Animal sources of protein includes:- MEAT, FISH AND POULTRY WELL DONE!! TO CONTIUNE CLICK HERE
34. VITAMINS Vitamins are VITAL for life. The body requires them in small quantities. There are two groups of vitamins. Click on a vitamin to find out more information. FAT SOLUBLE VITAMINS WATER SOLUBLE VITAMINS MAIN MENU FOR INFORMATION ON MINERALS AND QUIZ VITAMIN A VITAMIN D VITAMIN E VITAMIN K VITAMIN C FOLIC ACID VITAMIN B1 VITAMIN B2
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37. VITAMIN D Also promotes quicker healing of bone fractures. Vitamin D helps CALCIUM to be absorbed by the small intestine. We can obtain VITAMIN D mainly through the action of SUNLIGHT on the SKIN. BACK TO VITAMINS MENU Works with CALCIUM and PHOSPHORUS to form healthy BONES and TEETH. Food sources includes liver, oily fish, margarine and egg yolks.
38. VITAMIN D Also promotes quicker healing of bone fractures. Vitamin D helps CALCIUM to be absorbed by the small intestine. We can obtain VITAMIN D mainly through the action of SUNLIGHT on the SKIN. BAD LUCK! YOU NEED TO BRUSH UP ON VITAMIN D! CONTINUE QUIZ Works with CALCIUM and PHOSPHORUS to form healthy BONES and TEETH. Food sources includes liver, oily fish, margarine and egg yolks.
39. VITAMIN E BACK TO VITAMINS MENU VITAMIN E IS AN ANTI-OXIDANT VITAMIN WHICH MAY HELP TO PROTECT AGAINST HEART DISEASE AND CERTAIN CANCERS. NUTS AND SEEDS EGGS VEGETABLE OILS CEREALS, OATMEAL
40. VITAMIN K THE MAIN FUNCTION OF VITAMIN K IS IN THE CLOTTING OF BLOOD BACTERIA IN THE BODY HELPS MAKE VITAMIN K FOOD SOURCES INCLUDE LEAFY GREEN VEGETABLES, EGGS AND MILK BACK TO VITAMINS MENU
41. VITAMIN C HELPS PREVENT INFECTIONS HELPS TO ABSORB IRON IN THE DIET IS AN ANTIOXIDANT WHICH CAN HELP TO PREVENT HEART DISEASE AND CERTAIN CANCERS THE MAIN SOURCES OF VITAMIN C ARE FRUIT AND VEGETABLES:- STRAWBERRIES, ORANGES, LEMONS, BLACKCURRANTS, GREEN VEGETABLES AND POTATOES BACK TO VITAMINS MENU
42. VITAMIN C HELPS PREVENT INFECTIONS HELPS TO ABSORB IRON IN THE DIET IS AN ANTIOXIDANT WHICH CAN HELP TO PREVENT HEART DISEASE AND CERTAIN CANCERS THE MAIN SOURCES OF VITAMIN C ARE FRUIT AND VEGETABLES:- STRAWBERRIES, ORANGES, LEMONS, BLACKCURRANTS, GREEN VEGETABLES AND POTATOES CONTINUE QUIZ BAD LUCK! YOU NEED TO BRUSH UP ON VITAMIN C!
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45. VITAMIN B1 THIAMIN BACK TO VITAMINS MENU HELPS THE RELEASE OF ENERGY FROM CARBOHYDRATES IN THE BODY. REQUIRED FOR THE GROWTH AND NORMAL FUNCTIONING OF THE NERVOURS SYSTEM. HELPS TO MAINTAIN MUSCLE TONE. MEAT, LIVER AND KIDNEY MILK AND MILK PRODUCTS, EGGS CEREALS AND RICE
46. VITAMIN B1 THIAMIN CONTINUE QUIZ BAD LUCK! YOU NEED TO BRUSH UP ON VIT B1 HELPS THE RELEASE OF ENERGY FROM CARBOHYDRATES IN THE BODY. REQUIRED FOR THE GROWTH AND NORMAL FUNCTIONING OF THE NERVOURS SYSTEM. HELPS TO MAINTAIN MUSCLE TONE. MEAT, LIVER AND KIDNEY MILK AND MILK PRODUCTS, EGGS CEREALS AND RICE
47. VITAMIN B2 RIBOFLAVIN MILK AND MILK PRODUCTS ARE EXCELLENT SOURCES OF VITAMIN B2. OTHER SOURCES INCLUDE MEAT AND LIVER, GREEN VEGETABLES AND EGGS. HELPS THE BODY RELEASE ENERGY FROM PROTEIN, CARBOHYDRATE AND FATS. ALSO REQUIRED FOR GROWTH IN CHILDREN AND FOR HEALTHY SKIN. BACK TO VITAMINS MENU
48. VITAMIN B2 RIBOFLAVIN MILK AND MILK PRODUCTS ARE EXCELLENT SOURCES OF VITAMIN B2. OTHER SOURCES INCLUDE MEAT AND LIVER, GREEN VEGETABLES AND EGGS. HELPS THE BODY RELEASE ENERGY FROM PROTEIN, CARBOHYDRATE AND FATS. ALSO REQUIRED FOR GROWTH IN CHILDREN AND FOR HEALTHY SKIN. BAD LUCK! YOU NEED TO BRUSH UP ON VIT B2 CONTINUE QUIZ
49. IRON THE MAIN FUNCTION OF IRON IS IN THE FORMATION OF RED BLOOD CELLS. RED BLOOD CELLS HELP CARRY OXYGEN AROUND THE BODY. OTHER SOURCES INBCLUDE GREEN LEAFY VEGETABLES AND CEREAL PRODUCTS. AN IRON DEFICIENCY IS KNOWN AS ANAEMIA. BACK TO MINERALS MENU THE MAIN SOURCE OF IRON IS RED MEAT.
50. IRON THE MAIN FUNCTION OF IRON IS IN THE FORMATION OF RED BLOOD CELLS. RED BLOOD CELLS HELP CARRY OXYGEN AROUND THE BODY. OTHER SOURCES INBCLUDE GREEN LEAFY VEGETABLES AND CEREAL PRODUCTS. AN IRON DEFICIENCY IS KNOWN AS ANAEMIA. CONTINUE QUIZ THE MAIN SOURCE OF IRON IS RED MEAT. BAD LUCK! YOU NEED TO BRUSH UP ON IRON!
51. CALCIUM THE MAIN FUNCTION OF THIS MINERAL IS IN THE GROWTH AND DEVELOPMENT OF BONES AND TEETH. IT IS ALSO REQUIRED FOR THE CLOTTING OF BLOOD. HAS A ROLE TO PLAY IN THE FUNCTIONING OF MUSCLES. BACK TO MINERALS MENU MILK YOGHURT CHEESE
52. CALCIUM THE MAIN FUNCTION OF THIS MINERAL IS IN THE GROWTH AND DEVELOPMENT OF BONES AND TEETH. IT IS ALSO REQUIRED FOR THE CLOTTING OF BLOOD. HAS A ROLE TO PLAY IN THE FUNCTIONING OF MUSCLES. CONTINUE QUIZ BAD LUCK! YOU NEED TO BRUSH UP ON CALCIUM! MILK YOGHURT CHEESE
53. FLOURIDE FLOURIDE IS FOUND IN TOOTHPASTES. IT IS ESSENTIAL FOR THE HARDENING OF TOOTH ENAMEL. IT ENSURES THAT BONES HAVE THE CORRECT AMOUNT OF MINERALS. DRINKING WATER AND SEAFOOD ARE ALSO GOOD SOURCES OF FLOURIDE. BACK TO MINERALS MENU
54. FLOURIDE FLOURIDE IS FOUND IN TOOTHPASTES. IT IS ESSENTIAL FOR THE HARDENING OF TOOTH ENAMEL. IT ENSURES THAT BONES HAVE THE CORRECT AMOUNT OF MINERALS. DRINKING WATER AND SEAFOOD ARE ALSO GOOD SOURCES OF FLOURIDE. CONTINUE QUIZ BAD LUCK! YOU NEED TO BRUSH UP ON FLOURIDE!
55. SODIUM ALT BACK TO MINERALS MENU HELPS TO MAINTAIN THE CORRECT BALANCE OF BODY FLUIDS. EXCESS SALT IN THE DIET IS LINKED TO INCREASED BLOOD PRESSURE. TABLE SALT, BACON, CHEESE, SAVOURY SNACKS SUCH AS CRISPS ARE ALL RICH SOURCES OF SODIUM.
56. SODIUM ALT BAD LUCK! YOU NEED TO BRUSH UP ON SODIUM! CONTINUE QUIZ HELPS TO MAINTAIN THE CORRECT BALANCE OF BODY FLUIDS. EXCESS SALT IN THE DIET IS LINKED TO INCREASED BLOOD PRESSURE. TABLE SALT, BACON, CHEESE, SAVOURY SNACKS SUCH AS CRISPS ARE ALL RICH SOURCES OF SODIUM.
57. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 1. What is the main function of vitamin A? ASSISTS WITH GOOD VISION PREVENTS INFECTIONS
58. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 6. What is the main function of iron? RED BLOOD CELL FORMATION MAINTAINING FLUID BALANCE
59. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 6. What is the main function of iron? 7. Calcium is mainly found in:- RED BLOOD CELL FORMATION FRUIT AND VEGETABLES MILK, CHEESE AND YOGHURT
60. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 6. What is the main function of iron? 7. Calcium is mainly found in:- RED BLOOD CELL FORMATION 8. Which mineral is often found in toothpaste and drinking water? MILK, CHEESE AND YOGHURT FLOURIDE SODIUM
61. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 6. What is the main function of iron? 7. Calcium is mainly found in:- RED BLOOD CELL FORMATION 8. Which mineral is often found in toothpaste and drinking water? MILK, CHEESE AND YOGHURT 9. Table salt, bacon and crisps are rich sources of which mineral? FLOURIDE FLOURIDE SODIUM
62. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 6. What is the main function of iron? 7. Calcium is mainly found in:- RED BLOOD CELL FORMATION 8. Which mineral is often found in toothpaste and drinking water? MILK, CHEESE AND YOGHURT 9. Table salt, bacon and crisps are rich sources of which mineral? FLOURIDE 10. Vitamin B1 (Thiamin) helps to release energy from nutrients. SODIUM TRUE FALSE
63. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 6. What is the main function of iron? 7. Calcium is mainly found in:- RED BLOOD CELL FORMATION 8. Which mineral is often found in toothpaste and drinking water? MILK, CHEESE AND YOGHURT 9. Table salt, bacon and crisps are rich sources of which mineral? FLOURIDE 10. Vitamin B1 (Thiamin) helps to release energy from nutrients. SODIUM TRUE CONGRATULATIONS YOU HAVE COMPLETED THE QUIZ! RETURN TO MAIN MENU
64. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 1. What is the main function of vitamin A? 2. Which vitamin can be obtained from sunlight? ASSISTS WITH GOOD VISION VITAMIN C VITAMIN D
65. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 1. What is the main function of vitamin A? 2. Which vitamin can be obtained from sunlight? ASSISTS WITH GOOD VISION 3. Vitamin C helps absorb iron in the diet. VITAMIN D TRUE FALSE
66. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 1. What is the main function of vitamin A? 2. Which vitamin can be obtained from sunlight? ASSISTS WITH GOOD VISION 3. Vitamin C helps absorb iron in the diet. VITAMIN D 4. Which vitamin is essential for pregnant women? TRUE FOLIC ACID VITAMIN E
67. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 1. What is the main function of vitamin A? 2. Which vitamin can be obtained from sunlight? ASSISTS WITH GOOD VISION 3. Vitamin C helps absorb iron in the diet. VITAMIN D 4. Which vitamin is essential for pregnant women? TRUE 5. An excellent source of vitamin B2 (Riboflavin) is :- FOLIC ACID ORANGES AND APPLES MILK AND MILK PRODUCTS
68. INTERACTIVE QUIZ LETS TEST YOUR KNOWLEDGE! 1. What is the main function of vitamin A? 2. Which vitamin can be obtained from sunlight? ASSISTS WITH GOOD VISION 3. Vitamin C helps absorb iron in the diet. VITAMIN D 4. Which vitamin is essential for pregnant women? TRUE 5. An excellent source of vitamin B2 (Riboflavin) is :- FOLIC ACID MILK AND MILK PRODUCTS CLICK HERE TO CONTINUE
69. MINERALS MINERALS ARE REQUIRED BY THE BODY IN SMALL QUANTITIES. THE MINERALS YOU SHOULD KNOW ABOUT ARE LISTED BELOW. TO FIND OUT ABOUT EACH MINERAL JUST CLICK ON THE BOX. BACK TO MAIN MENU INTERACTIVE QUIZ IRON CALCIUM SODIUM FLOURIDE
70. INDIVIDUAL DIETARY NEEDS BACK TO MAIN MENU INFANTS CHILDREN ADOLESCENTS ADULTS AND ELDERLY PREGNANT WOMEN VEGETARIANS
71.
72. CHILDREN RETURN TO GLOSSARY During childhood there is an increased demand for nutrients, especially PROTEIN which is required for rapid growth and development. Children are very ACTIVE and therefore require ENERGY . Starchy CARBOHDRATES should be the main source of energy e.g. Wholemeal Bread, Beans, Jacket Potatoes, Pasta. To ensure correct bone and teeth development, CALCIUM, VITAMIN D and PHOSPHORUS are essential in the diet. Foods such as cheese, full fat milk, bread and vegetables will provide these nutrients. Children are prone to cuts and grazes therefore more VITAMIN C is required to maintain the body’s Connective Tissue. Children’s teeth need to be looked after to avoid tooth decay. Sugary drinks must never be given in bottles as this will rot developing teeth. FLOURIDE in toothpaste and water will help reduce decay.
73. ADOLESCENTS Teenagers are growing fast and have higher ENERGY requirements than adults. PROTEIN is essential for rapid growth, maintenance and repair of body tissues. IRON is particularly important for teenage girls due to the onset of menstruation. RETURN TO GLOSSARY
74. Adults have a lower energy requirement than teenagers, since they have stopped growing and are often less active. Nutrients are required for maintenance and repair purposes only. ADULTS AND ELDERLY PEOPLE There is a higher risk of diet related problems later on in life. A diet with high fibre starchy foods will help keep the digestive system healthy and prevent CONSTIPATION. Drinking plenty of fluid will also prevent this. OSTEOPOROSIS is a disease which affects the bones. Eating plenty of foods rich in calcium, vitamin D and phosphorus will help prevent bone disorders. Elderly people should be encouraged to eat iron rich foods such as red meat, oily fish, breads and pulses, to help prevent anaemia. VITAMIN C should be included in an iron rich diet to increase iron absorption. RETURN TO GLOSSARY
75. PREGNANT WOMEN Pregnant women should follow a healthy diet . PROTEIN requirements increase during pregnancy for the development of the foetus’s body cells. Foods such as meat, fish, milk, cheese, breads and cereals must be eaten every day. ENERGY increases during the last three months of pregnancy to allow for rapid growth of the developing baby. Starchy CARBOHYDRATES should be the main sources of energy. FOLIC ACID is vital in the early stages of pregnancy to reduce the risk of a baby being born with a NEURAL TUBE DEFECT such as SPINA BIFIDA. Good dietary sources of Folic Acid include fortified breakfast cereals, wholemeal bread and green leafy vegetables. Adequate intakes of CALCIUM are important for the development of the babies bones. VITAMIN D should also be included to help calcium absorption. Pregnant women should avoid certain foods. These include soft cheeses such as Brie, pate and foods containing raw eggs such as home-made mayonnaise, all of which may contain harmful bacteria. Vitamin A foods such as liver must be avoided as large amounts of vitamin A are harmful to the developing baby. RETURN TO GLOSSARY