SKYwello™ is the restaurant industry's only hands-free solution to preventing foodborne illness. Speed up line checks, stop bare-hand contact for temperature checks during line checks.
SKYwello™ is the restaurant industry's only hands-free solution to preventing foodborne illness. Speed up line checks, stop bare-hand contact for temperature checks during line checks.
Vòng quanh Đại học Hoa Sen cung cấp toàn cảnh thu nhỏ về Đại học Hoa Sen từ nội dung và phương thức đào tạo các ngành học chính của các khoa, bộ môn, chương trình đến các hoạt động phục vụ, hỗ trợ các phòng, ban, trung tâm ...
This report was published on Economics Times 2nd Jan 2012, theme of this report that the global telecom services market to grow at a more modest 4% in 2012 as a result of the rising volatility and uncertainty facing the global economy. We expect total service revenue to reach $1.7 trillion - 2.4% of global GDP - in 2012. India will also witness similar trends: Emergence of mobile broadband, smart devices, more revenue from VAS, manufacturing Industrial setup etc.
OM Plus Mobile Web Client software from Plus Technologies can help you reduce the productivity and monetary costs associated with output problems. This presentation touches on all of the amazing features of our MWC.
New Social tips and trick for 2014/2015Tim Zuidgeest
An insight in our Masterclass course of Social Media & Branding. This short presentation was given at gcompany during the Social Collaboration Event 2014 (#sce14).
In this presentation we view some new insights and innovative uses of Social Media in 2014 and 2015. We look at it with our trademarked Social Media Grid.
Feedmesmart™ is the nutritionist’s and fitness trainers’ professional software for agile diet-writing, fitness training and customer management with real-time activity monitoring.
Vòng quanh Đại học Hoa Sen cung cấp toàn cảnh thu nhỏ về Đại học Hoa Sen từ nội dung và phương thức đào tạo các ngành học chính của các khoa, bộ môn, chương trình đến các hoạt động phục vụ, hỗ trợ các phòng, ban, trung tâm ...
This report was published on Economics Times 2nd Jan 2012, theme of this report that the global telecom services market to grow at a more modest 4% in 2012 as a result of the rising volatility and uncertainty facing the global economy. We expect total service revenue to reach $1.7 trillion - 2.4% of global GDP - in 2012. India will also witness similar trends: Emergence of mobile broadband, smart devices, more revenue from VAS, manufacturing Industrial setup etc.
OM Plus Mobile Web Client software from Plus Technologies can help you reduce the productivity and monetary costs associated with output problems. This presentation touches on all of the amazing features of our MWC.
New Social tips and trick for 2014/2015Tim Zuidgeest
An insight in our Masterclass course of Social Media & Branding. This short presentation was given at gcompany during the Social Collaboration Event 2014 (#sce14).
In this presentation we view some new insights and innovative uses of Social Media in 2014 and 2015. We look at it with our trademarked Social Media Grid.
Feedmesmart™ is the nutritionist’s and fitness trainers’ professional software for agile diet-writing, fitness training and customer management with real-time activity monitoring.
Looking for developers willing to make this dynamic recipe module for people who care for children, including parents! Who's interested? contact me: samantha@minutemenu.com
Reverse engineering, also known as back engineering, is a process of obtaining knowledge from a manufactured product and developing one with similar characteristics. In the food and beverage industries, reverse engineering is also called deformulation. By reverse engineering, food manufacturing start ups can learn how a product is made and update an existing product that meets consumer requirements.
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Dietary Analysis Project Instructions These instructions sho.docxlynettearnold46882
Dietary Analysis Project Instructions
These instructions should be used in conjunction with the Dietary Analysis Project Template,
available under Week 3 Content as a Word document. Please review the entire Dietary Analysis
Project requirements in this document before starting.
*Please submit all four parts of the Dietary Analysis Project under Assignments.
Overview:
The Dietary Analysis Project is a four-part project. The project is divided into four parts
over five weeks to make it more manageable. Parts I-III will use the “Dietary History
Project Template” to help organize your project for the final submission and each part
will be submitted weekly for feedback and points (see details for each section below):
• Part I (Due end of Week 3): Complete p 1-2 of the template. Here you will
interview someone to obtain a 24-hour diet recall (or document what you've
consumed over a 24-hour period) and make predictions about the nutrient content
of the diet recall. Your submission should remain in the template format.
• Part II (Due end of Week 4): Revise Part I based on feedback from the instructor
and then complete p 3-6 of the template. Part II will include entering the diet
recall into the on-line USDA SuperTracker, generating charts, graphs and a
nutrient report; compare predictions to findings; and analyze the information.
Your submission should remain in the template format & you should also
submit the Nutrient Intake Report.
• Part III (Due end of Week 5) – Revise Part II based on feedback from the
instructor and then complete p 7-10 of the template. For Part III, you will create a
revised 24-hour menu in order to meet the individual’s nutrient targets and project
requirements. Your submission should remain in the template format.
• Part IV (Due end of Week 7) – Pull together all instructor feedback and
information collected within the template to create a final presentation using
Power Point or another media format (see options below). Part IV is worth 130
points. The original and revised Nutrient Intake Reports should be submitted
with Part IV.
Part I: Food Recall & Interview Process
Interview an adult you know (spouse, friend, neighbor) and obtain a 24-hour diet recall
from this person. You will also need to record their gender, height, weight, age, and
activity level.
Note: If you wish, you may select yourself, but please be honest and accurate in your
report.
Next, conduct the interview; it should only take 15 to 20 minutes to complete. Ask the
following questions, in order to obtain complete and accurate information.
• “At what time did you first have something to eat or drink yesterday?”
o Note the time on the food recall chart of the Part I template
• “Please tell me what you had to eat or drink (including any condiments) at
this time, complete with product/brand name (if you can remember) and
portion sizes.” If they can’t tell you how much ask them in common
m.
Welcome to the Program Your Destiny course. In this course, we will be learning the technology of personal transformation, neuroassociative conditioning (NAC) as pioneered by Tony Robbins. NAC is used to deprogram negative neuroassociations that are causing approach avoidance and instead reprogram yourself with positive neuroassociations that lead to being approach automatic. In doing so, you change your destiny, moving towards unlocking the hypersocial self within, the true self free from fear and operating from a place of personal power and love.
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1. SQ RecipesOnDemand Main Screen The user-friendly and attractive interface will help you manage and edit all of your recipes. From the Main Screen, you can access all functionality for recipes via the Master Recipes thru Tools buttons.
2. Ingredients and Prepared Foods Listing by Category Ingredients are immediately available to you with nutrient analysis from the USDA. Ingredients described as “User Defined” have user entered nutritional information specific to the product or brand. Each Prepared Food item is complete with the associated preparation steps for you to quickly get started. These items include nutritional information from the USDA or defined specifically according to the product or label.
3. Selecting the Recipe Box Your software comes with 5000+ recipes ready for immediate use and including HACCP guidelines with critical control points. These recipes can be used as a base and then altered to suit your organization’s needs. You are also able to start “from scratch” and add your own recipes. Recipes are sorted into recipe boxes by category for ease of use. To the right is an example report of the recipes available to you, sorted by category then alphabet.
4.
5. Custom Selected Multi-Yield Recipe Multi-Yield Recipes are automatically scaled for up to 4 quantities of your choosing. Scaled Recipes are ideal for actual production as the Amount for each Ingredient is listed beside the actual Preparation Step. Makes instructions easy to follow!
6. Sample Alphabetical Recipe Index Recipe indexes can be sorted by category or alphabetical order, depending on user preference.
7. Creating Nutrition Facts Labels and Nutrient Analysis for Selected Recipes Nutrition facts labels and nutrition analysis can be generated for any recipe based upon the nutritional information of the ingredients. Labels can be placed on items for sale and/or posted for customer access to nutritional information.
8. Nutrition Facts Label A single nutrition facts label can be used for take out meals, snacks, or meals on wheels. The nutritional analysis features macro- and micro-nutrient amounts, including percentage of carbohydrates, fats, and proteins as well as available vitamin and mineral content.
