The document discusses the benefits of farm to school programs which connect local schools and farms. It outlines how these programs can improve school meal nutrition, support local farmers and economies, educate students, and reduce environmental impacts. Specific examples of successful farm to school initiatives are provided from different states. National data on school meal programs is also presented to support expanding local food procurement in schools.
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
Common Roots Vermont - Healthy Food, Healthy Kids, Healthy FarmsRobert Fish
Common Roots connects farmers, educators, youth, families, and the wider community in building a sustainable future through place-based education and service programs. By collectively growing food for our schools, families, and food shelves, we celebrate the soil and soul of community. Our stewardship provides food security, affirms our local environment, and nurtures our common roots.
With appreciation to Lindie Rheeder, for creating this presentation as part of her UVM Food Systems Internship experience, Winter Session, December 2015–January 2016.
Autumn 2008 School Gardening News ~ Massachusetts
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
A presentation of the Fresh Fruits and Vegetables: A Centerpiece for A Healthy School Environment Training. Day 2 Farm to School Programs and Building FFVP Snack Programs. www.healthyschoolenvironment.org
Matt Benson of the Virginia Cooperative Extension presents on Virginia's Farm to School program that sourced local foods for one week statewide. Presented during the workshop : 3 Places, 3 Approaches: Farm to School Weeks in Virginia, Maryland, and Washington, DC
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
Common Roots Vermont - Healthy Food, Healthy Kids, Healthy FarmsRobert Fish
Common Roots connects farmers, educators, youth, families, and the wider community in building a sustainable future through place-based education and service programs. By collectively growing food for our schools, families, and food shelves, we celebrate the soil and soul of community. Our stewardship provides food security, affirms our local environment, and nurtures our common roots.
With appreciation to Lindie Rheeder, for creating this presentation as part of her UVM Food Systems Internship experience, Winter Session, December 2015–January 2016.
Autumn 2008 School Gardening News ~ Massachusetts
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
A presentation of the Fresh Fruits and Vegetables: A Centerpiece for A Healthy School Environment Training. Day 2 Farm to School Programs and Building FFVP Snack Programs. www.healthyschoolenvironment.org
Matt Benson of the Virginia Cooperative Extension presents on Virginia's Farm to School program that sourced local foods for one week statewide. Presented during the workshop : 3 Places, 3 Approaches: Farm to School Weeks in Virginia, Maryland, and Washington, DC
Participant Melissa DeSa of Florida Certified Organic Growers and Consumers, Inc. shared this summary of the conference she put together for her community. It highlights the garden tours, speaker highlights and general information about the conference for those unable to attend. Share it around and thanks Melissa!
Presentation given by Loren LaCorte and Jaclyn Kupcha of the USDA Farm to School Team - used during the workshop titled "Procuring Food for the School Meals Programs 101"
Spring 2008 School Gardening News ~ Massachusetts
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Farm and Garden Education Case Studies: Feeding the Next Generation
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
A handout used during the workshop 3 Places 3 Approaches: Farm to School Week in DC, MD and VA. Highlights a week long celebration in DC schools of local agriculture products.
School Garden in Rwanda
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Summary of information on how the DC Local Food Week went including evaluation numbers. For more information contact Andrea Northup of the DC Farm to School Network.
Press release about Washington DC's Local Food Week. Handout given to participants in the workshop titled "3 Places, 3 Approaches: Farm to School Week in DC, MD and VA"
Growing School Gardens: A How-to Guide for Beginning Desert School Gardens
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Partnering Farm to School with the USDA Fresh Fruit & Vegetable ProgramF2C 2009 Conference
Power Point presentation prepared by Joanne Burke, Director of UNH Dietetic Internship Program, University of New Hampshire and El Farrell, Office of Sustainability, University of New Hampshire for the Partnering Farm to School with the USDA Fresh Fruit and Vegetable Program.
Gardens for Learning: Creating and Sustaining Your School Garden
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Participant Melissa DeSa of Florida Certified Organic Growers and Consumers, Inc. shared this summary of the conference she put together for her community. It highlights the garden tours, speaker highlights and general information about the conference for those unable to attend. Share it around and thanks Melissa!
Presentation given by Loren LaCorte and Jaclyn Kupcha of the USDA Farm to School Team - used during the workshop titled "Procuring Food for the School Meals Programs 101"
Spring 2008 School Gardening News ~ Massachusetts
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Farm and Garden Education Case Studies: Feeding the Next Generation
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
A handout used during the workshop 3 Places 3 Approaches: Farm to School Week in DC, MD and VA. Highlights a week long celebration in DC schools of local agriculture products.
School Garden in Rwanda
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Summary of information on how the DC Local Food Week went including evaluation numbers. For more information contact Andrea Northup of the DC Farm to School Network.
Press release about Washington DC's Local Food Week. Handout given to participants in the workshop titled "3 Places, 3 Approaches: Farm to School Week in DC, MD and VA"
Growing School Gardens: A How-to Guide for Beginning Desert School Gardens
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Partnering Farm to School with the USDA Fresh Fruit & Vegetable ProgramF2C 2009 Conference
Power Point presentation prepared by Joanne Burke, Director of UNH Dietetic Internship Program, University of New Hampshire and El Farrell, Office of Sustainability, University of New Hampshire for the Partnering Farm to School with the USDA Fresh Fruit and Vegetable Program.
Gardens for Learning: Creating and Sustaining Your School Garden
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Presentation by Allison Schaum regarding the Farm to School program in Anderson County, SC, and other related projects supporting local food systems in the Upstate.
Farm to Head Start in North Carolina and Oregonsswilliams
This presentation is from a workshop on farm to preschool presented at the 4th annual Farm to Cafeteria Conference held in Portland, Oregon in March, 2009. Presenters: Emily Jackson (Appalachian Sustainable Agriculture Project) and Stacey S. Williams (Ecotrust). Please do not duplicate without permission.
A Powerpoint presentation to Asheville's City Council regarding food security, the Asheville Buncombe Food Policy Council, and possible policies to make Asheville a food secure community.
Dal convegno "Alimentazione, stili di vita e salute dei bambini" - 4 maggio 2010, Roma. Childhood obesity in the United States: key administration initiatives - Suzanne Heinen
Fresh Fruit & Vegetable Program @ SC Dept. of Educationcrockerae
Presentation by Todd Bedenbaugh with the SC Department of Education related to the cost of providing school lunches and the Department's initiative to incorporate more local foods into the Fresh Fruit & Vegetable Program.
These slides were a part of a webinar featuring Stephanie Segave and Jillian McCallum of VON Canada, along with chef Robert Catherine and Mike Turnbull from the Unemployed Help Centre of Windsor. They present their exciting pilot farm-to-school projects in Windsor and southwestern Ontario that include a team of secondary students preparing food for the Meals on Wheels and Student Nutrition Programs as part of a culinary, co-operative learning program.
An introduction to The Ontario Farm to School Challenge program, initiated by FoodShare Toronto and Sustain Ontario with support from the Greenbelt Fund, encourages Ontario schools to increase local food procurement in school food programs.
Power Point by Cory Schreiber
Farm to School Program Manager
Oregon Department of Agriculture
Review of culinary training programs for
school food service administrators in
Oregon. March 11-12 2009
Western Culinary Institute
Portland, Oregon
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
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Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
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15. Health: Kids Win The choice of healthier options in the cafeteria through farm to school meals results in consumption of more fruits and vegetables with an average increase of one serving per day, including at home.
16. Agriculture: Farmers Win Farm to School programs can open up the expansive school food market, estimated at more than $12 billion a year, to socially disadvantaged farmers.
17. Economy: Communities Win For every dollar spent on local foods in schools, one to three dollars circulate in the local economy.
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19. " All of a sudden, I’m watching the weather forecast to see how crops might fare ,” Clare Columbus Boston Food Service Director
20. “ For the six or eight weeks I get tomatoes, I get them for the same price, which helps stabilize my budget. For us, it’s a win-win situation. We get to support the farmers in our local area. We’re someone they can depend on. In turn our kids are saying, “ We really like this .” Mary Ann Lopez, South Windsor’s School Nutrition Specialist and Food Service Director
21. Inputs Food Consumption Food Distribution Food Processing Ingredient Production Natural Resources Waste and Recycling Food Transformation Schools Contracts with food manufacturers commissary kitchens prepared foods Contracts with national distributors and fast food chains Minimal preparation mostly heated and served surplus commodities from USDA constant and consistent supply
22. Food Consumption Food Distribution Food Processing Local / Regional Farmers / Ranchers Natural Resources Waste and Recycling Food Transformation School Local slaughterhouses Local food preservation Local commissary kitchen Regional aggregation sites and direct sales Seasonally-based cooking with all local menus direct partnerships with farmers for purchasing onsite growing contracted growing and farm visits by teachrs, students, and school food service staff school gardens classroom cooking , nutrition education, taste tetsts farm-based field studies Local foods in cafeterias Lesser food waste, reusables, compostable food trays, increased awareness Less pesticide / chemical use on land, water, air, less energy used Care for natural resources Healthier, local , less processed foods, Consumer knows where food is coming from
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24. Student: Why don’t we get fresh lettuce and local watermelon at school lunch ? Parent Food Service Director Principal National Food Distributor School Board Food Processor Teacher Nutritionist Contracted Food Service Provider
25. Chronology 1996-1997 California (Santa Monica-Malibu USD and The Edible Schoolyard, Berkeley) and Florida (New North Florida Marketing Cooperative). 2000 National Farm to School Program 2001 USDA AMS Small Farms/School Meals Initiative 2002 1st national Farm to Cafeteria conference 2004 National Farm to School Program authorized; 400 programs in 22 states Launch of www.farmtoschool.org.
26. Chronology 2005 2nd Farm to Cafeteria Conference in Ohio with over 350 attendees. 2005-2006 Regional meetings held across the country to gather feedback on need for a national network and setting priorities; national survey estimates 1000+ programs. 2007 3rd Farm to Cafeteria Conference in March in Maryland with over 400 attendees. National Farm to School Network established with 8 Regional Lead Agencies and 4 national staff 2009 4 th Farm to Cafeteria Conference in March in Oregon with over 650 attendees. Estimated over 2000 programs in 42 states
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32. Secretary of Agriculture Tom Vilsack: “My job is to listen to the president, who is the ultimate vision maker…The vision is, he wants more nutritious food in schools. In a perfect world, everything that was sold, everything that was purchased and consumed, would be local so the economy would receive the benefit of that. One thing we can do is work on strategies to make that happen.” Washington Post 2/11/09
38. “ I've learned that if it's fresh and grown locally, it's probably going to taste better. That's what I learned. And that's how I've been able to get my children to try different things, and in particular fruits and vegetables. So to make sure that we give all our kids a good start to their day and to their future, we need to improve the quality and nutrition of the food served in schools. We're approaching the first big opportunity to move this to the top of the agenda with the upcoming reauthorization of the child nutrition programs. In doing so, we can go a long way towards creating a healthier generation for our kids.” Michelle Obama Change is in the air (and soil!)
43. “ Dear Shcool Board, Well I herd that we only get crunch lunch on 2 days of the week. How do you expect us to stay helthey? How do you expect us to live with the meatlof? Well, I hope you do sumthing .” Student at Davis Joint Unified School District (CA) to the School Board supporting the Davis Farm to School Salad Bar Program
Every four or five years in the U.S, an opportunity arises for all concerned with the health of our nation’s children to evaluate, defend, and improve federal Child Nutrition Programs. These programs were born in the post-World War II era with the goal of improving national security through improving the nutritional status of future soldiers. They were expanded in the 1960s and 1970s as part of civil rights struggles to reduce hunger and poverty. Now, in 2009, with our nation’s health security and survival of family farming at risk, it is the perfect opportunity to revamp Child Nutrition programs to enable more schools—and more children—to benefit from the healthy meals and educational opportunities that farm to school programs can provide. The current Child Nutrition Act expired in September 2009 and received an extension until October 2010, thus, we are in the heat of the child nutrition policy battle at this very moment. School meals are a vital part of our responsibility to ensure the health and wellbeing of future generations. Improving the quality of school meals, and making them accessible to all children, is essential to our nation’s future. More than 30 million children eat school food five days a week, 180 days a year. Over the past 60+ years, school meals have helped our nation make impressive strides toward improving childhood nutrition and reducing childhood hunger. Yet in recent years, school meals are confronting new challenges. School food services are fighting an uphill battle to provide kids with healthy food. Soaring food and energy costs, the lure of fast food outside the school campus, budgetary pressures caused by tight state budgets and diminished tax revenues all stand in the way of food services being able to provide healthy and delicious meals to schoolchildren. School meals are an important way to turn around our nation’s burgeoning obesity epidemic.
For the Children: Childhood obesity is a critical public health problem in the United States. One-third of U.S. children are obese or overweight. Over the past three decades, obesity rates have quadrupled in 6-11 year olds and tripled in 12-19 year olds.
Obese children are more likely to develop Type 2 Diabetes, high blood pressure and high blood lipids. It is now predicted that 1 out of 3 children will develop diabetes in their lifetime, make that one in two if the child is Hispanic or African American. Diabetes cost $218 Billion in 2007 in U.S. We can prevent Type II Diabetes. For example, in American Indian youth, 86% of the diagnosed diabetes is now Type 2, which used to be almost nonexistent in children.. Only 2% of children meet the Food Guide Pyramid serving recommendations. Regular access to healthy food has been proven to be one of the strongest predictors of improved school performance.
For the Farmers: The number of U.S. farms has plunged from 3.7 million in 1959 to just 1.9 million today. There are more prisoners than farmers in the U.S. The farmer’s share of every food dollar has dropped to 19 cents from 41 cents in 1950. As a result, family farmers have a hard time just breaking even. Three hundred thirty farm operators leave the farm every week, and the average age of farmers nationally is 57 years.
The Farm to School program teaches students about the path from farm to fork, and instills healthy eating habits that can last a lifetime by introducing children to juicy, local apples and freshly harvested, crunchy carrots. At the same time, use of local produce in school meals and educational activities provides a new direct market for family farmers in the area and mitigates environmental impacts of transporting food long distances. If school lunch can taste great, and support the local community, it is a win-win for everyone.
Farm to School is a comprehensive program that extends beyond farm fresh salad bars and local foods in the cafeteria to include waste management programs like composting, and experiential education opportunities such as planting school gardens, cooking demonstrations and farm tours. The Farm to School approach helps children understand where their food comes from and how their food choices impact their bodies, the environment and their communities at large.
Jr. Iron Chef, Cooking Up Change, etc.
Activities to involve parents and community members – parents invited to a meal cooked by students
HEALTH —KIDS WIN The choice of healthier options in the cafeteria through farm to school meals results in consumption of more fruits and vegetables at school and at home. For example, studies in Portland, OR, and Riverside, CA, have found that students eating a farm-fresh salad bar consume roughly one to one and a half additional serving of fruits and vegetables per day. Farm to school programs have increased the willingness of students to try out new foods and healthier options. In one school in Ventura, CA, on days in which there was a choice between a farmers’ market salad bar and a hot lunch, students and adults chose the salad bar by a 14 to 1 ratio.
AGRICULTURE —FARMERS WIN In March 2005 the Riverside Unified School District (RUSD) in Riverside, California launched its Farm to School Salad Bar Program which now operates in 22 schools. An unexpected result of the program at Jefferson has been a nearly 9% increase in overall school meal participation, including exponential growth in the number of teacher meals served. Rodney Taylor, the Child Nutrition Director, spends about $250,000 per year in food purchases from local farms. Worcester Public Schools have seen a fifteen percent increase in school lunch purchases since the district began buying locally through the Massachusetts Farm to School Program. But these benefits are not limited to the schools. The sixty farms providing products to local schools in Massachusetts are generating more than $700,000 in additional revenue each year . One of the pioneers of the farm to school approach, the New North Florida Cooperative Association, Inc. has been working with school districts since 1995 to provide fresh produce for school meals. This group of innovative African-American farmers—60 to100 farmers based in Florida, Georgia, Alabama, Mississippi, and Arkansas—has served collard greens and other vegetables to more than a million students in 72 school districts.
ECONOMICS —COMMUNITIES WIN An Oregon pilot "Farms to Schools" program in Portland and Gervais school districts that provided an additional seven cents per meal for schools to purchase local agricultural products has proved successful and demonstrated potential for not only providing healthier food to students but also for stimulating Oregon's economy. A preliminary analysis by Ecotrust, a Portland-based organization promoting use of local products in public schools, indicated that the $66,000 provided to the schools resulted in $225,000 in local purchases and that for every dollar the schools spent, an additional 87 cents was spent in Oregon. Chicago Public Schools are working with farmers and processors located within 150 miles of the city, including in Michigan, to serve fresh local fruit and vegetables to more than 300,000 students throughout the year. Chicago has found a cost-effective way to make fresh local produce including apples, corn, peas, carrots, and green beans, frozen within 48 hours of harvest, accessible and available to students year round.
who was digging potatoes at a Farm to School harvest.
What can farm to school do in our vision of the Food System Important to keep in mind that we are working under the current food system – tweaking it. Inputs and Natural Resources (less pesticides, fertilizers, oil to produce food) – Processing (opportunities for local processing , direct relationships ) – Distribution (local and regional systems, shorter distances, less oil use – Locavore movement ) – Transformation (need kitchen staff training, equipment, systems in place) – Consumption (healthier, better for the food system) SCHOOLS CAN PLAY A ROLE IN TRANSFORMING THE FOOD SYSTEM
The Farm to School Movement is sweeping across the country. Growing from a handful of programs just ten years ago, there are now approximately 2,000 Farm to School programs in over 10,000 schools across 42 states. 1996-1997 Birth of farm to school through pilot projects in California (Santa Monica-Malibu USD and The Edible Schoolyard, Berkeley) and Florida (New North Florida Marketing Cooperative). 2000 USDA IFAFS supports the establishment of the National Farm to School Program enabling program development, research, and policy. 2001 USDA AMS began organizing farm to school workshops around the country as part of the Small Farms/School Meals Initiative. Groundbreaking meetings brought farmers and food service together for the first time to discuss how to implement farm to school programs in Kentucky, Iowa and Oregon. Estimated 6 pilot programs operational* 2002 1st regional Farm to Cafeteria conference organized at Cornell University (with support from University of New Hampshire). 1st Farm to Cafeteria Conference in October in Seattle, Washington with approximately 200 attendees. 2004 National Farm to School Program authorized in statute in the 2004 Child Nutrition Reauthorization. (While the program has been established, it has not yet received any federal funding.) National survey of farm to school projects with an estimated 400 programs in 22 states.* Launch of www.farmtoschool.org. Informal discussions about a National Farm to School Network begin.
2005 Planning grant received for National Farm to School Network from Kellogg. 2nd Farm to Cafeteria Conference in June in Gambier, Ohio with over 350 attendees. 2005-2006 Regional meetings held across the country to gather feedback on need for a national network and setting priorities; national survey estimates 1000+ programs.* 2006 National Farm to School Network proposal submitted to Kellogg in July. 2007 3rd Farm to Cafeteria Conference in March in Baltimore, Maryland with over 400 attendees. Kellogg grant approved in May. Regional Lead Agencies in eight regions established; national staff hired, plans for developing the network over next 3 years in place in September. Updated National Farm to School website launched in October. 2008 15 national leaders involved as “Partners of the National Network” and “Program Strategy Advisory Committee” to guide national efforts. Regional Farm to School Steering Committees established. Estimated over 2000 programs in 39 states*
Started in 2000, one school- brought together three non-profits that work with different populations A community-based approach to school food systems change through 3 C’s:
In Philadelphia currently, the KI runs in 27 schools – 3,510 dollars a week going back to independent locally owned businesses – Lancaster Farm Fresh Cooperative is a cooperative of organic fruit and vegetable farmers- started with 5 farmers and sold only to high end restaurants, they needed to find a market for farmers that had a couple of items that weren’t so high end- and in quantity- they now are our sole source of produce they have 47 farmers- and are part of a pilot in 5 high schools the first time ever Philadelphia school district has written a contract for fresh fruits and vegetables Joe was a independent coffee bar in a city full of star bucks – sourced sustainable beans and was struggling to make ends meet- he worked with us to develop healthy baked products- such as butternut squash muffins and fruit leathers- out of local product- he loved developing the recipes and started sourcing local product for his store as well developing soups etc. but developed the baked goods into a product he now sells across the city at farmers markets and directly to schools and aftercare programs- schools now hire him for recipe development and directly purchase his product Pequea Valley Yogurt is an grass based Amish dairy that was selling their yogurt in specialty shops, we contacted them and tried their yogurt- we loved it but they only had a high fat version and were using a higher sugar fruit base- for the KI they developed a low fat yogurt in a smaller container- 20,000 yogurts were sold last year and many schools are interested if they can increase capacity Iovine brothers had a large produce stand- they process all of our fruits and vegetables and provide us with tropical produce in the winter- we also serve pineapple, mangoes, and citrus fruits to demonstrate what does not grow local - they have started sourcing locally for their stand and purchased a truck for distribution- with the new fresh fruit and vegetable dollars schools are now contracting with Bovines- an independent and locally owned family business for the FFV program- and Bovines knows exactly how to source locally when possible
Fruit and Vegetable consumption increased 30%, participation 16% To protect farmland, improve kid’s health, and reduce energy and waste, all by promoting local foods
Even though this was initiated under a farm to school guise- the policy was far reaching and applied to many of washingtons public food services and state contracts- an example of an initiative – by using farm to school- worked on increasing access to local foods for low income participants $600,000 for Fresh Fruit and Vegetable Program all together Expands and increases funding for the Farmers Market Nutrition Program- WIC and low-income seniors Washington Fresh Fruit and Vegetable Program to low-income schools Farmers Market Technology Program- for wireless EBT cards Food Bank Pilot for fresh, locally grown product
For example, Rhode Island farmers obtain a 5% income tax credit, based on the cost of production, if they sell to local schools, offering incentive for farmers to participate in farm to school programs. In Vermont, HB 456 encourages farm to school initiatives through improvements to local infrastructure and education. The Commissioner of Education is to award small grants from the education fund to schools that use Vermont products in their school meals and provide nutrition education for students. It also establishes a mini-grant program, with maximum awards being $15,000, to assist with purchasing equipment, resources and materials that increase local purchasing and education regarding nutrition and agriculture. Grants may also be used for professional development for teachers to learn more about farm to school connections. The Department of Agriculture is to make one-time awards to local processors who are processing local produce for Vermont schools or institutions, while the food service personnel and Commissioner of Education are to provide training in local purchasing and processing for food service providers. This bill also requires that a report be submitted to appropriate legislative committees on how to increase local purchasing by state entities. The federal government can learn from the example of these states. The 2004 Child Nutrition Act reauthorization included just one provision on farm to school: a seed grant program with $10 million in discretionary funding that has failed to receive an appropriation. But farm to school projects are growing explosively, and multiple policy strategies are needed to capture this momentum and propel them to the next level.
The National School Lunch Program is the nation’s second largest food and nutrition assistance program with over 214 billion lunches served since it’s inception in 1946. In 2007, it operated in over 101,000 public and non-profit private schools and provided over 30.5 million low-cost or free lunches to children on a typical school day at a Federal cost of 8.7 billion for the year. The Food and Nutrition Service administers the program at the Federal level and at the State level, State education agencies operate the program through agreements with School Food Authorities. For a quick 101 on how the NSLP works: schools get cash subsidies and donated commodities from the USDA for each meal they serve. Children from families with incomes at or below 130% of the poverty level are eligible for free meals, that is $27,560 for a family of four. Those with incomes between 130% and 185% of the poverty level are eligible for reduced-priced meals, which students can be charged no more than 40 cents. In addition to the cash reimbursements, schools receive commodity foods, called “entitlement” foods, at the value of $0.20.75 cents for each meal served in 08-09. The lunches must meet Federal requirements, and they must offer free or reduced price lunches to eligible children. The question we have the opportunity to answer during the reauthorization process is “Does the NSLP achieve the original purpose of the program, which is “to promote the health and well-being of the Nation’s children”
The National Farm to School Network sprouted from this desire to support community-based food systems, strengthen family farms, and improve student health by reducing childhood obesity. Eight regional lead agencies and national staff provide free training and technical assistance, information services, networking, and support for policy, media and marketing activities.
We are making a difference one classroom, cafeteria and community at a time, because all children deserve healthy food. Farm to School programs are a model for improving the school food environment by providing farm fresh and healthy foods, as well as providing alternative marketing avenues for small farmers, and tying in educational opportunities that touch upon nutrition and health, food systems, agriculture and the environment.