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This document provides information about three vegetables: broccoli, carrots, and spinach. For each vegetable, it discusses the vegetable's family, key nutrients, and common methods of preparation. Broccoli is in the cabbage family and is high in vitamins C and fiber. Carrots are a root vegetable rich in vitamin A. Spinach is an edible flowering plant extremely rich in antioxidants and vitamin A. All three vegetables are commonly boiled, steamed, or eaten raw.
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This document discusses foods from around the world, focusing on China, Korea, Vietnam, Peru, Russia, and Mexico. In China, some people consume dog meat which provides essential nutrients. In Korea, a popular drink is made by fermenting newborn mice in alcohol and has medicinal purposes. Vietnamese cuisine features soups like pho and bun bo hue. Peru has over 400 typical dishes featuring ingredients like potatoes, chili peppers, and dried llama meat. Popular Russian foods include soups and salads like borscht and olivie salad. Mexican cuisine originated before the conquest and features ingredients like corn, chili peppers, and chocolate in dishes like pozol.
Toxic Constituents of Pulses
This document discusses toxic constituents that can be found in pulses, including trypsin inhibitors, lathyrogens, hemagglutinins, cyanogenic glycosides, saponins, and goitrogens. Trypsin inhibitors interfere with protein digestion, while lathyrogens can cause the nervous disease lathyrism. Hemagglutinins reduce food intake and impair nutrient absorption. Cyanogenic glycosides produce hydrogen cyanide, while saponins cause nausea. Goitrogens interfere with iodine uptake in the thyroid gland. Proper cooking and preparation methods like soaking and boiling can reduce the levels of many of these toxic constituents in pulses.
Fermentation as a method of preparing and preserving food
This document discusses fermentation as a method of preparing and preserving food. It provides a brief history of fermentation, noting evidence that fermented foods were consumed as early as 7000 years ago. The document defines fermentation as the decay of materials by bacteria that results in a more desirable product. It describes how fermentation is used to prepare various foods, such as using bacteria to convert carbohydrates into pickles or raising bread with yeast. The document also explains how fermentation preserves foods by inhibiting spoilage bacteria and creating acidic environments unsuitable for harmful microorganisms. Additional benefits of fermentation include enhancing flavors.
Economic importance of algea
This document discusses the economic importance of algae. It describes how algae are used as food and fodder for humans and livestock due to their nutrient content. Algae also have many industrial uses as thickening agents, emulsifiers, and stabilizers. Certain algae can fix nitrogen in soil and increase crop yields, making them useful as biofertilizers. Algae play an important role in sewage treatment by producing oxygen and consuming ammonia. Some algae extracts have antibiotic properties and can be used to control bacteria and mosquitoes, demonstrating their value for medicine.
Traditional fungal food shoyu
1) Soy sauce is a fermented condiment made from soybeans, roasted grain, salt, and Aspergillus mold. It originated in China over 2,000 years ago and spread throughout East and Southeast Asia.
2) Traditional Japanese soy sauce, known as shoyu, involves fermenting a mixture of soybeans, wheat, salt, and Aspergillus mold cultures for months. Proteins are broken down into amino acids and sugars into simple sugars.
3) The fermented mixture is pressed to separate solids from liquid soy sauce, which is then pasteurized, aged, and bottled. Variations arise from different fermentation methods,
Fermentation as a method of preparing and preserving
Fermentation is an ancient method of preparing and preserving foods using bacteria. It involves bacteria converting carbohydrates into acids or alcohol which prevents spoilage. Common fermented foods include bread, pickle, wine and cheese. Fermentation improves nutrition, enhances flavors, and prevents growth of harmful bacteria by creating an inhospitable acidic environment. It has been used for over 7,000 years and continues to be important in producing traditional and modern foods through microbial conversion processes.
Microsoft office k3
Organic chicken breasts provide nutrients without additives or antibiotics. Under USDA standards, organic chickens must be raised without pesticides, antibiotics, or animal byproducts and have access to outdoor areas. This living environment may make organic chickens less susceptible to disease. While organic chicken may contain fewer toxins, its nutritional content is similar to conventional chicken and both are rich in protein, vitamins, and minerals.
Useful micro organisms ||8. Useful and Harmful Microbes
This document discusses several types of microbes and their uses. It describes how lactobacilli are used in fermenting milk to make yogurt and probiotic drinks by converting lactose to lactic acid. Rhizobium form a symbiotic relationship with beans and pulses by fixing nitrogen from the air and providing nitrogen compounds to the plants. Yeast converts sugar to carbon dioxide and alcohol through fermentation, as demonstrated through an experiment where yeast in water causes a balloon to inflate. Bread rises through the carbon dioxide produced during yeast fermentation.
Recommended
Ebook
This document discusses foods from around the world, focusing on China, Korea, Vietnam, Peru, Russia, and Mexico. In China, some people consume dog meat which provides essential nutrients. In Korea, a popular drink is made by fermenting newborn mice in alcohol and has medicinal purposes. Vietnamese cuisine features soups like pho and bun bo hue. Peru has over 400 typical dishes featuring ingredients like potatoes, chili peppers, and dried llama meat. Popular Russian foods include soups and salads like borscht and olivie salad. Mexican cuisine originated before the conquest and features ingredients like corn, chili peppers, and chocolate in dishes like pozol.
Toxic Constituents of Pulses
This document discusses toxic constituents that can be found in pulses, including trypsin inhibitors, lathyrogens, hemagglutinins, cyanogenic glycosides, saponins, and goitrogens. Trypsin inhibitors interfere with protein digestion, while lathyrogens can cause the nervous disease lathyrism. Hemagglutinins reduce food intake and impair nutrient absorption. Cyanogenic glycosides produce hydrogen cyanide, while saponins cause nausea. Goitrogens interfere with iodine uptake in the thyroid gland. Proper cooking and preparation methods like soaking and boiling can reduce the levels of many of these toxic constituents in pulses.
Fermentation as a method of preparing and preserving food
This document discusses fermentation as a method of preparing and preserving food. It provides a brief history of fermentation, noting evidence that fermented foods were consumed as early as 7000 years ago. The document defines fermentation as the decay of materials by bacteria that results in a more desirable product. It describes how fermentation is used to prepare various foods, such as using bacteria to convert carbohydrates into pickles or raising bread with yeast. The document also explains how fermentation preserves foods by inhibiting spoilage bacteria and creating acidic environments unsuitable for harmful microorganisms. Additional benefits of fermentation include enhancing flavors.
Economic importance of algea
This document discusses the economic importance of algae. It describes how algae are used as food and fodder for humans and livestock due to their nutrient content. Algae also have many industrial uses as thickening agents, emulsifiers, and stabilizers. Certain algae can fix nitrogen in soil and increase crop yields, making them useful as biofertilizers. Algae play an important role in sewage treatment by producing oxygen and consuming ammonia. Some algae extracts have antibiotic properties and can be used to control bacteria and mosquitoes, demonstrating their value for medicine.
Traditional fungal food shoyu
1) Soy sauce is a fermented condiment made from soybeans, roasted grain, salt, and Aspergillus mold. It originated in China over 2,000 years ago and spread throughout East and Southeast Asia.
2) Traditional Japanese soy sauce, known as shoyu, involves fermenting a mixture of soybeans, wheat, salt, and Aspergillus mold cultures for months. Proteins are broken down into amino acids and sugars into simple sugars.
3) The fermented mixture is pressed to separate solids from liquid soy sauce, which is then pasteurized, aged, and bottled. Variations arise from different fermentation methods,
Fermentation as a method of preparing and preserving
Fermentation is an ancient method of preparing and preserving foods using bacteria. It involves bacteria converting carbohydrates into acids or alcohol which prevents spoilage. Common fermented foods include bread, pickle, wine and cheese. Fermentation improves nutrition, enhances flavors, and prevents growth of harmful bacteria by creating an inhospitable acidic environment. It has been used for over 7,000 years and continues to be important in producing traditional and modern foods through microbial conversion processes.
Microsoft office k3
Organic chicken breasts provide nutrients without additives or antibiotics. Under USDA standards, organic chickens must be raised without pesticides, antibiotics, or animal byproducts and have access to outdoor areas. This living environment may make organic chickens less susceptible to disease. While organic chicken may contain fewer toxins, its nutritional content is similar to conventional chicken and both are rich in protein, vitamins, and minerals.
Useful micro organisms ||8. Useful and Harmful Microbes
This document discusses several types of microbes and their uses. It describes how lactobacilli are used in fermenting milk to make yogurt and probiotic drinks by converting lactose to lactic acid. Rhizobium form a symbiotic relationship with beans and pulses by fixing nitrogen from the air and providing nitrogen compounds to the plants. Yeast converts sugar to carbon dioxide and alcohol through fermentation, as demonstrated through an experiment where yeast in water causes a balloon to inflate. Bread rises through the carbon dioxide produced during yeast fermentation.
PTP Presentation 12-17-15
This document summarizes a community marketing wrap for Philadelphia events and organizations from October 2015 to December 2015. It discusses sponsorships and participation in events like the Philadelphia Film Festival, GLOW in the Park, the Philadelphia Marathon, and meetings with organizations like the Bicycle Coalition of Greater Philadelphia. Next steps include sponsoring additional events, strengthening current partnerships, and pursuing new relationships targeting young professionals.
Cooking vegetables Questions, Answers, Polls & Debates
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Vocabulary related to food
This document contains a list of common fruits with the headings "I like..." and "I don't like..." but no text is provided under the headings, so it does not contain enough information to summarize in 3 sentences or less.
Ways of cooking vegetables
This document discusses several methods for cooking vegetables: boiling, in which vegetables are drained and cooled after cooking to prevent overcooking, then reheated by sautéing; sautéing and pan-frying, which can be used to complete cooking precooked vegetables or fully cook raw vegetables; braising, where blanched or raw vegetables are placed in a pan with liquid and cooked slowly; baking, using the oven to cook starchy vegetables; and deep-frying, where large vegetables are breaded or battered and fried, or quick-cooking vegetables are fried raw or precooked briefly.
Vegetable & fruit cookery
This document provides information on fruit and vegetable cookery. It defines fruits as the ripened ovaries of flowering plants used to disseminate seeds, and vegetables as edible parts of plants. Various fruits like apples, berries, citrus fruits and tropical fruits are described in terms of texture, flavor and uses. Common vegetables are grouped into families like cabbage, gourds and alliums. Cooking techniques are outlined, such as bringing water to a boil before adding green vegetables and refreshing them in ice water.
Chapter 21
The document is an excerpt from a textbook about vegetables. It provides information on identifying different types of vegetables, purchasing and storing fresh vegetables, preserving vegetables through canning, freezing, and drying, and how cooking methods impact texture and color. The overall document aims to educate readers on a variety of vegetables and proper handling techniques.
Methods of cooking vegetable dishes
This document provides instructions for different cooking methods for vegetables: boiling, steaming, blanching, roasting, stir-frying, griddling, baking, sautéing, pickling, and braising/stewing. It explains that each method retains different nutrients and textures in the vegetables. Boiling is fast but can overcook vegetables; steaming retains more flavor and nutrients; blanching softens vegetables for salads or loosening skins; and roasting caramelizes sugars for intense flavor.
Vegetables
Powerpoint presentation of "Vegetables" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Biofortification and biofortified foods.pptx
This document discusses biofortification, which is the process of increasing micronutrients in food crops. It describes how biofortification can help address micronutrient deficiencies that affect billions of people. Specific examples are given of biofortified staple crops like rice, maize, cassava, and wheat that have been developed to increase vitamins A, C, and zinc through conventional breeding or genetic engineering. The document concludes that biofortified crops hold promise for improving nutrition and represent a sustainable way to prevent micronutrient malnutrition globally.
Broccoli
The document discusses the health benefits of eating broccoli. It states that broccoli is one of the better foods to eat because it is healthy, nutrient-rich, and can help fight diseases. It contains many vitamins and minerals. Some key benefits mentioned include improving immune system and eye health, preventing birth defects, reducing risk of heart disease and colds. In conclusion, the document emphasizes that broccoli is a superfood that should be part of a healthy diet.
Biofortification analysis
This document discusses biofortification as a solution to micronutrient deficiencies affecting nearly half the world's population. It describes how scientists are breeding staple crop varieties such as cassava, sweet potatoes, rice and beans that are richer in nutrients like vitamin A, iron and zinc. Through conventional breeding or genetic engineering, these biofortified crops have the potential to significantly improve nutrition and reduce disease burden in developing nations in a sustainable and cost-effective way.
CHAPTER 7 VITAMINS.pptx
This document provides an overview of vitamins, including:
- Vitamins are essential nutrients that must be obtained through diet and can cause deficiencies if lacking or toxicity if consumed in large excess.
- They are classified as either fat-soluble (A, D, E, K) or water-soluble (B vitamins, C) based on how they are absorbed and transported in the body.
- The document outlines the key functions, dietary sources, deficiency and toxicity symptoms of many individual vitamins like A, D, E, K, thiamine, riboflavin and others.
- It also discusses vitamin classification, roles, how they can be impacted by food processing and storage, and
Usage of Bacteria in food industries
Bacteria are used in many aspects of the food industry. Lactobacillus and Streptococcus bacteria are used to make curd and yogurt by fermenting milk and converting lactose into lactic acid. Lactobacillus, Streptococcus, and Aspergillus bacteria are used in cheese making by fermenting milk. Bacillus bacteria are used in curing tea leaves by facilitating a fermentation process. Certain bacteria like Escherichia coli and Pseudomonas can synthesize vitamins like B12. In agriculture, bacteria fix nitrogen, enrich soil nutrients, stimulate plant growth, and control pathogens.
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GOLDEN RICE, the genetically modified crop of Oryza sativa. Major role in the protection from vitamin A deficiency and malnutrition.
Vitamins
This document provides an overview of vitamins, including what they are, why they are necessary, their classification and functions. It discusses the daily requirements and deficiency diseases associated with each vitamin (A, D, E, C, B-complex, K). Food sources are outlined for each vitamin, along with recommended daily intake amounts. The discovery dates and sources of each vitamin are also reviewed. In summary, the document serves as an educational guide covering the essential information about vitamins.
H177 Midterm Vo
The document proposes genetically modifying fast foods to make them more nutritious. It suggests engineering potatoes to contain vitamins and modifying buns and lettuce to contain iron, fiber, and other nutrients. This could help address nutrient deficiencies among many Americans who frequently eat fast food. Potential issues include high costs and unknown environmental and health impacts. Further research is needed but genetically modifying fast foods could help supplement diets in a cost effective way.
Andrea Vo Midterm
The document proposes genetically modifying fast foods to make them more nutritious. It suggests engineering potatoes to contain vitamins and modifying buns and lettuce to contain iron, fiber, and other nutrients. This could help address nutrient deficiencies among many Americans who frequently eat fast food. Potential issues include high costs and unknown environmental and health impacts. Further research is needed but genetically modifying fast foods could help supplement diets in a convenient and cost effective way.
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The document discusses vitamin C and bioflavonoids, noting their importance for immune system function, cardiovascular health, and other bodily processes. It recommends obtaining these nutrients through foods like citrus fruits, berries and peppers, but notes they can be lost through cooking, storage and preparation. The product C 300 PLUS with Rose Hips and Bioflavonoids is introduced as supplying vitamin C, rose hips and citrus bioflavonoids in a continuous absorption formula to provide these indispensable nutrients for those who may not get enough from diet alone.
Vit&min
Vitamins are organic compounds found in small amounts in foods that are essential for growth and maintenance of the human body. They are divided into two groups: fat-soluble vitamins (A, D, E, K) and water-soluble vitamins. Fat-soluble vitamins are absorbed with fats and can be stored in the body, while water-soluble vitamins dissolve in water, are not stored, and their regular dietary intake is essential to prevent deficiency diseases. The document then provides details on specific vitamins, their sources, functions, deficiency and toxicity symptoms.
Vitamins fat soluble
This document provides information about various vitamins. It discusses that vitamins are organic compounds found in food or made in a lab that are essential micronutrients for the diet. It then classifies vitamins as either fat-soluble or water-soluble and provides details on specific vitamins like A, D, E, K, and B group. For each vitamin, it outlines their properties, food sources, functions in the body, and potential deficiency diseases.
Health benefits of baby corn
Baby corn provides several health benefits. It contains folate and vitamins B which are important for overall health. Baby corn also contains essential minerals like zinc, magnesium, copper, iron, and manganese. While baby corn can help control blood sugar, consuming too much can contribute to weight gain. The document introduces a recipe for chili baby corn, a fried starter dish coated in corn flour, sesame seeds, and Chinese five spices.
Lesson 2
Eating fish was important for human evolution by providing nutrients like DHA that supported the development of larger brains. Cooking foods also allowed early humans to access more nutrients with less effort. While diets of hunter-gatherers varied, the inclusion of at least some animal foods was essential for obtaining critical nutrients. Vegans are more at risk of deficiencies in calcium, zinc, iron, and omega-3 fatty acids due to the lack of animal foods in their diets and other factors that reduce nutrient absorption from plants. Maintaining a balanced intake of omega-3 and omega-6 fatty acids is also important for vegans.
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This document summarizes a community marketing wrap for Philadelphia events and organizations from October 2015 to December 2015. It discusses sponsorships and participation in events like the Philadelphia Film Festival, GLOW in the Park, the Philadelphia Marathon, and meetings with organizations like the Bicycle Coalition of Greater Philadelphia. Next steps include sponsoring additional events, strengthening current partnerships, and pursuing new relationships targeting young professionals.
Cooking vegetables Questions, Answers, Polls & Debates
Is there any way to make Brussels sprouts taste good without using any sodium or butt...
Vocabulary related to food
This document contains a list of common fruits with the headings "I like..." and "I don't like..." but no text is provided under the headings, so it does not contain enough information to summarize in 3 sentences or less.
Ways of cooking vegetables
This document discusses several methods for cooking vegetables: boiling, in which vegetables are drained and cooled after cooking to prevent overcooking, then reheated by sautéing; sautéing and pan-frying, which can be used to complete cooking precooked vegetables or fully cook raw vegetables; braising, where blanched or raw vegetables are placed in a pan with liquid and cooked slowly; baking, using the oven to cook starchy vegetables; and deep-frying, where large vegetables are breaded or battered and fried, or quick-cooking vegetables are fried raw or precooked briefly.
Vegetable & fruit cookery
This document provides information on fruit and vegetable cookery. It defines fruits as the ripened ovaries of flowering plants used to disseminate seeds, and vegetables as edible parts of plants. Various fruits like apples, berries, citrus fruits and tropical fruits are described in terms of texture, flavor and uses. Common vegetables are grouped into families like cabbage, gourds and alliums. Cooking techniques are outlined, such as bringing water to a boil before adding green vegetables and refreshing them in ice water.
Chapter 21
The document is an excerpt from a textbook about vegetables. It provides information on identifying different types of vegetables, purchasing and storing fresh vegetables, preserving vegetables through canning, freezing, and drying, and how cooking methods impact texture and color. The overall document aims to educate readers on a variety of vegetables and proper handling techniques.
Methods of cooking vegetable dishes
This document provides instructions for different cooking methods for vegetables: boiling, steaming, blanching, roasting, stir-frying, griddling, baking, sautéing, pickling, and braising/stewing. It explains that each method retains different nutrients and textures in the vegetables. Boiling is fast but can overcook vegetables; steaming retains more flavor and nutrients; blanching softens vegetables for salads or loosening skins; and roasting caramelizes sugars for intense flavor.
Vegetables
Powerpoint presentation of "Vegetables" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Cooking vegetables Questions, Answers, Polls & Debates
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Biofortification and biofortified foods.pptx
This document discusses biofortification, which is the process of increasing micronutrients in food crops. It describes how biofortification can help address micronutrient deficiencies that affect billions of people. Specific examples are given of biofortified staple crops like rice, maize, cassava, and wheat that have been developed to increase vitamins A, C, and zinc through conventional breeding or genetic engineering. The document concludes that biofortified crops hold promise for improving nutrition and represent a sustainable way to prevent micronutrient malnutrition globally.
Broccoli
The document discusses the health benefits of eating broccoli. It states that broccoli is one of the better foods to eat because it is healthy, nutrient-rich, and can help fight diseases. It contains many vitamins and minerals. Some key benefits mentioned include improving immune system and eye health, preventing birth defects, reducing risk of heart disease and colds. In conclusion, the document emphasizes that broccoli is a superfood that should be part of a healthy diet.
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This document discusses biofortification as a solution to micronutrient deficiencies affecting nearly half the world's population. It describes how scientists are breeding staple crop varieties such as cassava, sweet potatoes, rice and beans that are richer in nutrients like vitamin A, iron and zinc. Through conventional breeding or genetic engineering, these biofortified crops have the potential to significantly improve nutrition and reduce disease burden in developing nations in a sustainable and cost-effective way.
CHAPTER 7 VITAMINS.pptx
This document provides an overview of vitamins, including:
- Vitamins are essential nutrients that must be obtained through diet and can cause deficiencies if lacking or toxicity if consumed in large excess.
- They are classified as either fat-soluble (A, D, E, K) or water-soluble (B vitamins, C) based on how they are absorbed and transported in the body.
- The document outlines the key functions, dietary sources, deficiency and toxicity symptoms of many individual vitamins like A, D, E, K, thiamine, riboflavin and others.
- It also discusses vitamin classification, roles, how they can be impacted by food processing and storage, and
Usage of Bacteria in food industries
Bacteria are used in many aspects of the food industry. Lactobacillus and Streptococcus bacteria are used to make curd and yogurt by fermenting milk and converting lactose into lactic acid. Lactobacillus, Streptococcus, and Aspergillus bacteria are used in cheese making by fermenting milk. Bacillus bacteria are used in curing tea leaves by facilitating a fermentation process. Certain bacteria like Escherichia coli and Pseudomonas can synthesize vitamins like B12. In agriculture, bacteria fix nitrogen, enrich soil nutrients, stimulate plant growth, and control pathogens.
GOLDEN RICE; The genetically modified crop in India
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This document provides an overview of vitamins, including what they are, why they are necessary, their classification and functions. It discusses the daily requirements and deficiency diseases associated with each vitamin (A, D, E, C, B-complex, K). Food sources are outlined for each vitamin, along with recommended daily intake amounts. The discovery dates and sources of each vitamin are also reviewed. In summary, the document serves as an educational guide covering the essential information about vitamins.
H177 Midterm Vo
The document proposes genetically modifying fast foods to make them more nutritious. It suggests engineering potatoes to contain vitamins and modifying buns and lettuce to contain iron, fiber, and other nutrients. This could help address nutrient deficiencies among many Americans who frequently eat fast food. Potential issues include high costs and unknown environmental and health impacts. Further research is needed but genetically modifying fast foods could help supplement diets in a cost effective way.
Andrea Vo Midterm
The document proposes genetically modifying fast foods to make them more nutritious. It suggests engineering potatoes to contain vitamins and modifying buns and lettuce to contain iron, fiber, and other nutrients. This could help address nutrient deficiencies among many Americans who frequently eat fast food. Potential issues include high costs and unknown environmental and health impacts. Further research is needed but genetically modifying fast foods could help supplement diets in a convenient and cost effective way.
C 300 plus + Rose hips & Bioflavonoids
The document discusses vitamin C and bioflavonoids, noting their importance for immune system function, cardiovascular health, and other bodily processes. It recommends obtaining these nutrients through foods like citrus fruits, berries and peppers, but notes they can be lost through cooking, storage and preparation. The product C 300 PLUS with Rose Hips and Bioflavonoids is introduced as supplying vitamin C, rose hips and citrus bioflavonoids in a continuous absorption formula to provide these indispensable nutrients for those who may not get enough from diet alone.
Vit&min
Vitamins are organic compounds found in small amounts in foods that are essential for growth and maintenance of the human body. They are divided into two groups: fat-soluble vitamins (A, D, E, K) and water-soluble vitamins. Fat-soluble vitamins are absorbed with fats and can be stored in the body, while water-soluble vitamins dissolve in water, are not stored, and their regular dietary intake is essential to prevent deficiency diseases. The document then provides details on specific vitamins, their sources, functions, deficiency and toxicity symptoms.
Vitamins fat soluble
This document provides information about various vitamins. It discusses that vitamins are organic compounds found in food or made in a lab that are essential micronutrients for the diet. It then classifies vitamins as either fat-soluble or water-soluble and provides details on specific vitamins like A, D, E, K, and B group. For each vitamin, it outlines their properties, food sources, functions in the body, and potential deficiency diseases.
Health benefits of baby corn
Baby corn provides several health benefits. It contains folate and vitamins B which are important for overall health. Baby corn also contains essential minerals like zinc, magnesium, copper, iron, and manganese. While baby corn can help control blood sugar, consuming too much can contribute to weight gain. The document introduces a recipe for chili baby corn, a fried starter dish coated in corn flour, sesame seeds, and Chinese five spices.
Lesson 2
Eating fish was important for human evolution by providing nutrients like DHA that supported the development of larger brains. Cooking foods also allowed early humans to access more nutrients with less effort. While diets of hunter-gatherers varied, the inclusion of at least some animal foods was essential for obtaining critical nutrients. Vegans are more at risk of deficiencies in calcium, zinc, iron, and omega-3 fatty acids due to the lack of animal foods in their diets and other factors that reduce nutrient absorption from plants. Maintaining a balanced intake of omega-3 and omega-6 fatty acids is also important for vegans.
Lesson 4
This document discusses vitamins A, D, K1, and K2. It notes that a vegan diet is nearly devoid of fat-soluble vitamins A and D, which are mainly found in animal foods. It also explains that vitamin K2 works synergistically with vitamins A and D and is important for bone and cardiovascular health, but is mostly found in animal products like cheese and eggs. The document concludes that fat-soluble vitamins are critical to human health and that vitamin D and K2 levels tend to be lower in vegans compared to omnivores.
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Chapter 6 lecture outline
Vitamins are essential carbon compounds that regulate bodily processes. They are either fat-soluble and stored in the body, or water-soluble and must be consumed regularly. Vitamins can be destroyed by various cooking methods like heat, light, air, and alkaline water. Vitamins A, D, and K protect tissues while vitamins E and C act as antioxidants. The B-vitamins help generate energy through their roles as coenzymes in metabolizing carbohydrates, proteins, and fats. While dietary supplements are widely available, they are not strictly regulated for safety by the FDA.
Beetroot Benefits and Nutrition
- Beetroot, also known as beet, is a vegetable that is believed to have originated in prehistoric times in North Africa.
- It is a highly nutritious food that is rich in iron, fiber, folate, and antioxidants. It can help prevent anemia and supports heart, brain, and liver health.
- Beets can be eaten raw or cooked in various ways like boiling, roasting, or canning. They are commonly used in salads but also make traditional dishes like borscht soup.
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Endocrine Therapy
Endocrine therapy is the cornerstone of treatment for HR+ breast cancer in postmenopausal women. The primary goal is to reduce the levels of estrogen or block its effects on cancer cells. Commonly used agents include:
Selective Estrogen Receptor Modulators (SERMs): Tamoxifen is a SERM that binds to estrogen receptors, blocking estrogen from stimulating breast cancer cells. It is effective but may have side effects such as increased risk of endometrial cancer and thromboembolic events.
Aromatase Inhibitors (AIs): These drugs, including anastrozole, letrozole, and exemestane, lower estrogen levels by inhibiting the aromatase enzyme, which converts androgens to estrogen in peripheral tissues. AIs are generally preferred in postmenopausal women due to their efficacy and safety profile compared to tamoxifen.
Selective Estrogen Receptor Downregulators (SERDs): Fulvestrant is a SERD that degrades estrogen receptors and is used in cases where resistance to other endocrine therapies develops.
Combination Therapies
Combining endocrine therapy with other treatments enhances efficacy. Examples include:
Endocrine Therapy with CDK4/6 Inhibitors: Palbociclib, ribociclib, and abemaciclib are CDK4/6 inhibitors that, when combined with endocrine therapy, significantly improve progression-free survival in advanced HR+ breast cancer.
Endocrine Therapy with mTOR Inhibitors: Everolimus, an mTOR inhibitor, can be added to endocrine therapy for patients who have developed resistance to aromatase inhibitors.
Chemotherapy
Chemotherapy is generally reserved for patients with high-risk features, such as large tumor size, high-grade histology, or extensive lymph node involvement. Regimens often include anthracyclines and taxanes.
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- 2. Vegetables BROCCOLI CARROT SPINACH Family Family Family Nutrients Nutrients Nutrients Preparation Preparation Preparation
- 3. Broccoli: Family Broccoli is a plant in the cabbage family, whose large head is used as a vegetable. QUIZ http://upload.wikimedia.or g/wikipedia/commons/0/0 3/Broccoli_and_cross_secti on_edit.jpg
- 4. Broccoli: Nutrients Broccoli is high in VITAMIN C as well as dietary fiber. QUIZ http://findmeacure.com/wp- content/uploads/2010/08/vitamin-c- source-picture.jpg
- 5. Broccoli: Preparation Broccoli is usually boiled or steamed but it may be eaten raw. QUIZ http://blog.ricknroxy.com/wp- content/uploads/2009/08/Steamed- Broccoli-DSC058191.jpg
- 6. Carrot: Family The carrot is a root vegetable because of its growth in the ground. QUIZ http://upload.wikimedia.org/wikipedia /commons/f/ff/CarrotRoots.jpg
- 7. Carrot: Nutrients Carrotsare rich in VITAMIN A QUIZ http://www.health- fitness.com.au/images/vitamin-a-rich- food-sources.jpg
- 8. Carrot: Preparation Carrots are prepared steamed or eaten raw. They are great as a garnish due to the color. QUIZ http://2.bp.blogspot.com/- EFaUMrZp8rI/TjDdVGHLGtI/AAAAAAAAABI/15y conZiMYo/s1600/DSCN9150.JPG
- 9. Spinach: Family Spinach is an edible flowering plant. QUIZ http://upload.wikimedia.org/wikipedia /commons/3/37/Spinacia_oleracea_Sp inazie_bloeiend.jpg
- 10. Spinach: Nutrients Spinach is extremely rich in antioxidants as well as VITAMIN A, and many other vitamins. QUIZ http://www.thecaptainslog.org/wp- content/uploads/2011/04/20071107_S M_Foods1.jpg
- 11. Spinach: Preparation Spinach is fantastic raw in salads! It is also very good steamed, sauted, o r added to dishes. QUIZ http://www.oceanmist.com/products/s pinach/spinachprep.aspx