Protein
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The document discusses protein and its importance for the human body. It states that protein is found in foods made from meat, poultry, seafood, beans, peas, eggs, soy, nuts and seeds and is used by the body to build tissues, enzymes, hormones and other important structures. It recommends that children aged 4-8 eat 4 ounces of protein per day, while boys and girls aged 9-13 should eat 5 ounces, and provides examples of what counts as 1 ounce of protein, such as 1 ounce of meat or 1 egg.
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Common Sources of Various Nutrients and Nutritional Requirements According to...
FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(3).pptx
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(3).pptx
DEVELOPMENTAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
DEVELOPMENTAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
DEVELOPMENTAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
DEVELOPMENTAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
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The classroom observation protocol from the Louisiana Department of Education provides guidance for observing classroom instruction. It outlines categories for observation including learning environment, instruction, and student engagement. Observers are directed to take notes on teacher and student behaviors and interactions according to these categories to evaluate the effectiveness of instruction.
Appendix B.pdf
This document appears to be a rubric from the BASC assessment measuring a student's sense of inadequacy. It lists the participant's age and disability label. It then provides categories for average, at-risk, and clinically significant ratings for the student's sense of inadequacy based on the assessment.
APPENDIX A.pdf
This document contains a 12 question interview protocol for understanding the experiences of secondary students with high incidence disabilities at Valley High School. The questions are designed to gather information about the student's background, their motivations for transferring to Valley High, their daily experiences and coursework, interactions with teachers and other students, opportunities provided by the school, and advice they would give to a new student.
Explor careeroption2020
This document provides guidance to help readers discover their preferred career path by exploring their interests and related occupations. It discusses four key questions: identifying your interests through a interest inventory, matching interests to potential occupations, exploring the education and training requirements for occupations of interest, and identifying skills needed for career success. The document provides interest profiles that match interests to career environments. It includes tables listing common occupations for each interest area and typical education levels required. Readers are guided to identify occupations of interest and the pathways, such as community college or four-year university programs, to enter those fields. The goal is for readers to develop a initial career action plan by putting all the pieces together.
Wk. 6 blog
The document discusses making decisions about career paths and goals. It notes that most people do not know what career they want from a young age and that having more information makes decisions easier. While people may set long-term goals, circumstances often change and new opportunities arise, so the most important thing is moving in the direction of your interests. Careers and goals may change throughout life as a person grows and learns more about themselves.
PBIS Community Cares Vineyard Alternative School
Vineyard Alternative School is located in Livermore, California and is part of the Livermore Valley Joint Unified School District. We offer a variety of learning models such as one-on-one instructional time with teachers, small group instruction and blended learning using online options. This balance helps meet the personal and educational needs of each student and help them to attain their goals.
Our unique model of personalized instruction has been amplified during the Covid-19 Shelter in Place Emergency Response and remote learning period, to include community partners and expansion of school services to enhance the spirit of interconnectedness that is so critical during this time of uncertainty.
Who is Rainbow Chefs
Rainbow Chefs teaches health, wellness and nutrition to students and consumers through culinary arts classes, camps and events. Their vision is to educate people on living a healthy, sustainable lifestyle through an emphasis on nutrition and cooking. They create curriculum-based lessons that make learning exciting while teaching students to cook healthy, tasty recipes and develop good eating habits.
Calories
This document provides calorie recommendations for moderately active and inactive boys and girls between the ages of 7-11 years old. The number of daily calories needed depends on a child's age, sex, and activity level. Moderately active is defined as 60 minutes of physical activity per day for at least 5 days a week. Being physically active is important for health regardless of weight.
Dairy
The dairy group includes fluid milk products and foods made from milk that retain calcium content, such as cheese. While most dairy choices should be fat-free or low-fat, cream, butter, and cream cheese are not part of the dairy group. The amount of dairy recommended depends on age, with children ages 4-8 needing 2.5 cups per day, and girls and boys ages 9-13 requiring 3 cups per day. One cup of milk, yogurt, or soy milk, 1.5 ounces of natural cheese, or 2 ounces of processed cheese counts as one cup from the dairy group.
Fruits
Fruits can be fresh, canned, frozen, or dried and include whole fruits as well as cut up or pureed varieties. The amount of fruit one should eat depends on age, sex, and activity level but children ages 4-8 should aim for 1-1/2 cups per day. A cup of fruit or 100% fruit juice or 1/2 cup of dried fruit counts as one cup from the fruit group. For optimal nutrition, choose whole or cut up fruits over juice and select fruits high in potassium like bananas and oranges.
Veggies
The document discusses the Vegetable Group and provides details about what foods are considered vegetables, how vegetables can be prepared and organized into subgroups, the recommended daily amounts of vegetables for people of different ages and sexes, and what counts as a cup of vegetables. It emphasizes the importance of eating a variety of colored vegetables to get different vitamins and minerals.
Mixing
The document provides guidelines for proper use and care of a hand mixer. Key points include: keeping the mixer unplugged when not in use to avoid accidental turning on; starting and stopping the mixer at its lowest speed; gradually increasing the speed to achieve the right consistency; cleaning the mixer and attachments after each use; avoiding getting water near the cords or buttons; and storing the mixer in its case or a protected box when not in use.
Pioneers
The document discusses different types of pioneers who settled the American West. Thousands of pioneers helped build towns and cities, seeking farmland or their own land. While the land was originally home to Native Americans like the Mandan Indians, the pioneer settlement destroyed their traditional ways of life and often broke treaties. Different groups of pioneers came for various reasons, such as looking for gold in California, working on the first transcontinental railroad, or escaping the law and wanting a fresh start. After the Civil War, former slaves like Benjamin Singleton also pioneered journeys west to start new lives, with many following him to establish an all-black community in Kansas in 1877.
Pizza planning activity
This document provides instructions and information for making pizza. It lists the ingredients needed for pizza, including flour, yeast, tomatoes, sugar, garlic, herbs, milk, pepperoni, ground beef, and various vegetables. It emphasizes the importance of safety procedures when preparing the ingredients, such as washing hands and surfaces. The document explains where the main ingredients come from, such as wheat for the crust, tomatoes for the sauce, cows for the milk and beef, and farms for the vegetables. It encourages students to make their own personal pizzas following the safety guidelines.
FBI
This document discusses the top 5 causes of foodborne illness:
1. Salmonella - Associated with raw meats and eggs. Symptoms include diarrhea and vomiting. Cook all foods thoroughly to 165F.
2. Listeria - Associated with deli meats and soft cheeses. Symptoms resemble the flu. Reheat all meats and leftovers to 165F.
3. Clostridium botulinum - Associated with improperly canned foods. Can cause paralysis or death. Only can foods using proper sterilization methods.
4. Staphylococcus aureus - Associated with moist foods like salads. Symptoms include diarrhea and vomiting. Always wash hands and surfaces thoroughly.
5. Clo
FBI
This document discusses the top 5 causes of foodborne illness: Salmonella, Listeria monocytogenes, Clostridium botulinum, Staphylococcus aureus, and Clostridium perfringens. It provides details on the symptoms and sources of each illness and recommends proper food handling and cooking temperatures to prevent contamination. Key advice includes thoroughly cooking all meats and poultry to 165F, refrigerating foods quickly, washing hands and surfaces often, and discarding cans that appear damaged or swollen. When in doubt, the document concludes it's best to throw food out.
Bacteria
This document provides an introduction to the topic of food science. It defines food science as the science behind food, including chemical reactions in foods and how bacteria and mold can grow. The document then discusses food science safety, specifically the importance of handwashing. It notes that while bacteria is often associated with something bad, some bacteria in foods like yogurt can actually be good for health by aiding digestion and boosting the immune system. Yogurt is highlighted as a food that contains "good" bacteria that supports bone, immune, digestive and oral health when consumed in moderation. The document concludes by stating that a healthy yogurt recipe will be made.
Blender use
Blenders can be used to chop, blend, puree, and liquify ingredients, as well as whip air into foods to create foams. For safety, blenders should always be unplugged before and after use, and the base should never be submerged in water. When blending, the lid must be securely covered and solids added before liquids to prevent splashing, leaving room in the container for the contents to blend properly. Blenders should not be touched or have objects inserted while in use, and hot liquids should never be blended.
Stinky cheese man book
A lonely old couple makes a man out of stinky cheese to keep them company. When the cheese man is baked in the oven, the smell knocks the old lady back and he comes alive, running away while taunting those who try to catch him. He encounters a cow, some children, and finally a fox who tricks him into hopping on his back to cross a river. However, once in the water, the fox can't handle the smell and sneezes the cheese man off, causing him to fall apart in the river.
Chef box inventory sheet 2
This inventory form from Rainbow Chefs lists the items and quantities in their box along with prices and totals. It includes items from stores like Costco, Home Depot, Amazon, and dollar stores. There are 89 total items with a total cost of $282.95. Common kitchen items listed include cutting boards, knives, pots, pans, bowls, and utensils. Large appliances include a hand blender and hotplate.
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Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Protein
- 1. Protein
- 2. What foods are in the Protein Group? All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas are also part of the Vegetable Group. c
- 3. Protein Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood. Source: Webmd.com
- 4. How much Protein should you eat? The amount of food from the Protein Foods Group you need to eat depends on age, sex, and level of physical activity. Most Americans eat enough food from this group, but need to make leaner and more varied selections of these foods.
- 5. How much Protein should you eat? • Children 4-8 years old should eat 4 ounces of Protein per day. • Girls age 9-13 should eat 5 ounces of Protein per day. • Boys age 9-13 should eat 5 ounces of Protein per day.
- 6. What counts as an ounce of Protein? In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce- equivalent from the Protein Foods Group. Source:choosemyplate.gov