Development of a Food & Nutrient Coding Database for the Nigerian Food Consumption & Nutrition Survey
|
|
|
- Crystal Bailey
- 7 years ago
- Views:
Transcription
1 Development of a Food & Nutrient Coding Database for the Nigerian Food Consumption & Nutrition Survey R. Sue Day, PhD Deirdre Douglass, MS, RD, LD University of Texas School of Public Health, Houston, Texas Bussie Maziya-Dixon, PhD International Institute of Tropical Agriculture, Ibadan, Nigeria
2 Nigeria Nigeria has 130+ million people Most populous country in Africa
3 Nigeria 250 pure ethnic groups Coastline, agricultural land, industrial & commercial activities Africa s energy giant oil & gas 60% of people in food crops 2 seasons rainy & dry Tropical to sub-tropical temperatures
4 Background IITA collected food records in a national survey of pregnant women, mothers & children in 2001 Survey data entered into a database program In 2002, IITA chose Food Intake Analysis System (FIAS) to enter & analyze food intake data IITA came to UTSPH for FIAS training
5 Background During training IITA realized the food components needed for FIAS analysis did not exist IITA decided to develop a food & nutrient coding database Include ingredients specific in Nigeria Create recipes specific to Nigeria UTSPH agreed to Guide food, nutrient and recipe database development Re-structure & migrate survey data into FIAS format Conduct nutrient analysis & assist with quality control
6 Food Intake Analysis System - FIAS Data entry & nutrient analysis of dietary recalls & records USDA Food & Nutrient Database CSFII Public use version of SURVEYNET 60 food components Recipe modifications & development
7 Developed Reference Database Selected 214 foods from USDA reference database to match typical Nigerian foods Beef Water Apple Etc.
8 Nigerian Market
9 Added Foods to the FIAS Database Created 117 foods that did not exist in USDA data for Nigerian diet Created 14 new foods to add as modifications of USDA foods (different measures) Tuwo masara (corn paste) Total of 131 new foods were added
10 Measure Tools & Gram Weights Added 359 measure descriptions to USDA foods Added 164 Nigerian specific measure descriptions
11 Complete Nutrient Profiles Energy Protein Carbohydrate Total fat Dietary fiber Moisture Iron Zinc Calcium Phosphorus Vitamin A Carotene Thiamine Riboflavin
12 422 Nigerian recipes Recipes were kitchen tested to obtain weights before & after cooking
13 Survey Data Review 75,000+ foods 10,453 subjects Reviewed each line to determine if it was a food or a recipe ingredient Otong soup/paste
14 Assigned Food Codes Every unique food reported in the survey was assigned a code to match to a food in the new database 85 USDA foods 223 Nigerian foods & recipes 308 total unique foods For ingredients in recipes 87 Nigerian foods used 137 USDA foods used Puff puff (snack)
15 Reviewed Gram Weights Each food measure or weight reported in the survey reviewed to determine if it was compatible with the measures in FIAS Gram weights for measures differed by state Each state supervisor had entered a weight specific to what they had on the record State specific gram weights were accepted
16 Data Conversion & Nutrient Analysis Data fields matched to FIAS Nutrients per food Nutrients per day % contribution of foods to selected nutrients Bitter leaf soup/paste
17 Summary USDA foods can be used & modified to facilitate international nutrition research Standardization of food & recipe development databases allows between country comparisons Standardization of collection methods & nutrient analysis programs prior to survey is advised Edit the actual databases used by FIAS to exclude USDA foods & nutrients not needed Nigerian recipes will be refined & used for future Nigerian nutrition surveys
Nutrition Requirements
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are a series of estimates of the energy and nutritional requirements of
Understanding how Big Data can help nutrition professionals market good health to consumers
Understanding how Big Data can help nutrition professionals market good health to consumers Julie Meyer, RDN Founder, Eat Well Global, Inc Presented at: FoodMatters Live London, UK November 20, 2014 What
APA Update: A Focus on School Food. Janice M.W. Rueda, Ph.D. Director of Health & Nutrition American Pulse Association
APA Update: A Focus on School Food Janice M.W. Rueda, Ph.D. Director of Health & Nutrition American Pulse Association Why focus on schools? Cultivate customers for life Potential for multi-faceted exposure
Product Category: Similac
Similac Product Category: Similac Go & Grow by Similac Toddler Drink Updated 5/5/2016 Product Information: Go & Grow by Similac Toddler Drink 1 of 4 A milk-based drink for toddlers 12-24 months old. Designed
Nutrition Education Competencies Aligned with the California Health Education Content Standards
Nutrition Education Competencies Aligned with the California Health Education Content Standards Center for Nutrition in Schools Department of Nutrition University of California, Davis Project funded by
SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits
COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 40546 NEP-207B SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits The U.S. Department of Agriculture s Dietary
Introduction. Introduction Nutritional Requirements. Six Major Classes of Nutrients. Water 12/1/2011. Regional Hay School -- Bolivar, MO 1
Cattle and Horse Nutrition Dona Goede Livestock Specialist Introduction Many health, reproductive and production problems can be prevented with good nutrition. Poor nutrition results in: Poor conception
Food & Nutrition Security: Evidence from the UK Expenditure and Food Survey
Food & Nutrition Security: Evidence from the UK Expenditure and Food Survey UK Data Service Living Costs and Food Survey User Meeting Royal Statistical Society Tuesday 20 March 2012 Dr Christopher Deeming,
The Five Food Groups and Nutrition Facts
session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This
Workshop 1. How to use Moringa leaves and other highly nutritious plants in a medical or nutritional context
Workshop 1. How to use Moringa leaves and other highly nutritious plants in a medical or nutritional context Summary of discussions 1 Expected Results Product standards with acceptable range of variation
Food Groups To Encourage. chapter OVERVIEW
23 chapter 5 Food Groups To Encourage OVERVIEW Increased intakes of fruits, vegetables, whole grains, and fat free or low fat milk and milk products are likely to have important health benefits for most
Healthy life resources for the cancer community. Tonight: Healthy Eating with Diane B. Wilson, EdD, RD. January 18, 2012
Living Well after Cancer Healthy life resources for the cancer community Tonight: Healthy Eating with Diane B. Wilson, EdD, RD Yoga with Mary Shall, PhD, PT January 18, 2012 Optimizing i i the health
Committee on Medical Aspects of Food and Nutrition Policy
Nutrient Intakes Last updated: December 2014 This paper describes how nutrient intakes are calculated from food purchases and how they are compared to nutrient recommendations and other dietary guidelines.
what is Fibersol-HS? Physical Characteristics Typical Essential Properties Fibersol-HS can be used to reduce calories and sugars.
fiber fit for all! F ibersol- HS has been specially designed for applications where replacing liquid honey and sugar to reduce calories and adding fiber are beneficial! what is Fibersol-HS? Fibersol -HS
Pros and Cons of Dieting
Pros and Cons of Dieting If losing weight is your goal, here is some information on the top ten most popular diets. Knowing the outcomes, side effects and what to expect before changing eating habits can
Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center
Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertility Food Folklore Almonds a fertility symbol throughout the ages. The aroma
Boost Juice Nutritional Smoothie Creation Taste Test Lab
Boost Juice Nutritional Smoothie Creation Taste Test Lab Day 1 - Part A (Taste Test Competition) Goal - Come up with recipe for the world s best tasting, nutritional smoothie and understand the benefits
New Jersey School Nutrition Policy Questions and Answers
New Jersey School Nutrition Policy Questions and Answers FOR ALL GRADE LEVELS: Items that are prohibited to be served, sold or given out as free promotion anywhere on school property at anytime before
Save Time and Money at the Grocery Store
Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For
School Nutrition Policy Background
School Nutrition Policy Background Overview: From what s offered in lunch lines to what s stocked in vending machines, schools are in a powerful position to influence children s lifelong dietary habits.
February 2006. 23 Best Foods for Athletes
23 Best Foods for Athletes February 2006 1. Beans Legumes a. Excellent source of fiber (important for keeping blood sugar and cholesterol levels under control). b. High in protein and a good source of
Micronutrient. Functio. Vitamin A
EHPM Leaflet UK 25/4/00 14:50 Page 1 (1,1) Vitamin and mineral intake We cannot, however, afford to be complacent about our intake of vitamins and minerals. Poor diets with low quantities of fruit and
A POWERFUL COMBINATION. This educational resource is intended for healthcare professionals.
A POWERFUL COMBINATION This educational resource is intended for healthcare professionals. 1 oats dairy= FILLING FOOD GAPS essential NUTRIENTS OATS + DAIRY = BETTER TOGETHER Dairy products and oats contain
Nutrition Information from My Plate Guidelines
Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information
BURNETT CENTER INTERNET PROGRESS REPORT. No. 12 April, 2001. Summary of the 2000 Texas Tech University Consulting Nutritionist Survey
BURNETT CENTER INTERNET PROGRESS REPORT No. 12 April, 2001 Summary of the 2000 Texas Tech University Consulting Nutritionist Survey M. L. Galyean and J. F. Gleghorn Department of Animal Science and Food
Dietary Reference Intakes (DRIs): Estimated Average Requirements Food and Nutrition Board, Institute of Medicine, National Academies
Dietary Reference Intakes (DRIs): Estimated Average Requirements Life Stage Group Calcium CHO Protein (g/kg/d) Vit A a Vit C Vit D Vit E b Thiamin Riboflavin Niacin c Vit B 6 0 to 6 mo 6 to 12 mo 1.0 6.9
Nutrient Reference Values for Australia and New Zealand
Nutrient Reference Values for Australia and New Zealand Questions and Answers 1. What are Nutrient Reference Values? The Nutrient Reference Values outline the levels of intake of essential nutrients considered,
My Diabetic Meal Plan during Pregnancy
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough
Recipe Companion. The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine. Dr Terry Wahls LLC 2/15/2014
Recipe Companion The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine Dr Terry Wahls LLC 2/15/2014 Supplementary Food and Nutrition Information for Recipes Published
Product Information: PediaSure
Product Information: PediaSure 1 of 5 PEDIASURE is a source of Complete, Balanced Nutrition especially designed for the oral feeding of children 2 to 13 years of age. May be used as the sole source of
World Cocoa Foundation
World Cocoa Foundation Promoting Health Benefits of Cocoa Sona Ebai Chief of Party WCF African Cocoa Initiative Africa produces 71% of the world cocoa However, Africa consume only 3% of world cocoa Asia
Reviewing and Cleaning ASA24 Data
ASA24 data may be reviewed to determine if the analysis files contain missing data, incorrect matches for text entries, or outliers. Any of these may require recoding and reanalysis of the data, which
Australian Health Survey
Australian Health Survey Louise Gates Director, ABS Health section louise.gates@abs.gov.au Paul Atyeo Assistant Director, Health section Susan Shaw Senior Analyst, Health Surveys Section July 2014 Structure
Let s Talk Oils and Fats!
Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson: Short, face-to-face training session
School Nutrition Programs
Nutrition Programs nutrition programs have a long hisry of meeting the food and nutrition needs of children. Children need be well nourished and school meals help meet this goal. nutrition programs must
Sheep Nutrition. Sheep Nutrition. Nutrient Needs. Sheep Nutrition Water. Products Produced. Use of Pasture\Range and Forages.
Products Produced Muscle (Meat) Milk Fiber (wool, mohair, cashmere) Use of Pasture\Range and Forages Able to produce acceptable product on forage Nutrient Needs Water Energy (TDN, ME, or NE) Protein (CP
Advanced Carbohydrate Counting
Advanced Carbohydrate Counting Living Well with Your Health Conditions What is Carbohydrate Counting? Carbohydrate counting focuses on the amount of carbohydrate (carbs) in your diet. Carbohydrate is the
WHOLE GRAINS FOR GOOD HEALTH
WHOLE GRAINS FOR GOOD HEALTH Section 1: What are Whole Grains? Whole grains are nutritious, delicious, and are included in the WIC program! Whole grains contain the entire grain kernel. That means whole
Growth & Feeding Puppies Karen Hedberg BVSc 2007. Growth
Growth & Feeding Puppies Karen Hedberg BVSc 2007 Size and End Weight : Growth Dogs come in all sizes and shapes and have enormous variation in their final body weights. Dogs generally can be fed a very
Food Composition Database Activities Portugal
Food Composition Database Activities Portugal Maria da Graça Dias, Luísa Oliveira Departamento de Alimentação e Nutrição (DAN), Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. (INSA) Av. Padre Cruz,
Selection and Preparation of Foods Management of the Food Budget*
Selection and Preparation of Foods Management of the Food Budget* Healthy meals on a limited budget! How can you serve healthy meals on a limited budget? It takes some time and planning, but you and your
Diet Analysis Project (DAP) using NutritionCalc Plus 3.2 (NC+) FSHN 150 Section 2 Spring 2010 (12% of Final Grade)
NAME: SECTION: Diet Analysis Project (DAP) using NutritionCalc Plus 3.2 (NC+) FSHN 150 Section 2 Spring 2010 (12% of Final Grade) DUE by 5:00 PM, on Fri, March 5. Bring to class or 216 Gifford. Computer
NORTH CAROLINA COOPERATIVE EXTENSION SERVICE. North Carolina State University. College of Agriculture & Life Sciences
1 of 14 2/12/2013 2:13 PM NORTH CAROLINA COOPERATIVE EXTENSION SERVICE North Carolina State University College of Agriculture & Life Sciences In our health-conscious society, consumers are becoming increasingly
The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions
The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions K AT I E L. H O W E H E A LT H E D U C AT O R D I V I S I O N O F S T U D E N T A F FA I R S U S C U P S TAT
School Nutrition Programs
School Programs School nutrition programs have a long history of meeting the food and nutrition needs of children. Children need to be well nourished and school meals help meet this goal. School meals
Section C. Diet, Food Production, and Public Health
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike License. Your use of this material constitutes acceptance of that license and the conditions of use of materials on this
Development of a Glycemic Index Database for Dietary Assessment. Sally F. Schakel, Rebecca Schauer, John H. Himes, Lisa Harnack, Nancy Van Heel
Development of a Glycemic Index Database for Dietary Assessment Sally F. Schakel, Rebecca Schauer, John H. Himes, Lisa Harnack, Nancy Van Heel What is glycemic index? Applies only to carbohydrate foods.
Challenges in the Development of Micronutrient-rich Food Ingredients from Soya Beans and Moringa Oleifera Leaves
Abstract Challenges in the Development of Micronutrient-rich Food Ingredients from Soya Beans and Moringa Oleifera Leaves Leonard M. P. Rweyemamu Department of Chemical & Process Engineering University
SCHOOL FOOD SERVICE SOFTWARE SYSTEM (SFSSS)
SCHOOL FOOD SERVICE SOFTWARE SYSTEM (SFSSS) Specifications and Functional Requirements Document For Nutrient Standard Menu Planning Software Programs USDA, Food and Nutrition Service 2 nd edition, October
Ready, Set, Start Counting!
Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range will help you feel your best today and in
Selection, Preparation, Nutrition
Dry Beans and Peas Georgia Lauritzen, Nutrition and Food Sciences Specialist Selection, Preparation, Nutrition FN 207 Varieties of Beans Navy Beans Navy beans are also known as pea beans, a small white
Product Information: Jevity 1.5 Cal
Product Information: Jevity 1.5 Cal 1 of 5 JEVITY 1.5 CAL is a calorically dense formula with a unique fiber blend that provides Complete, Balanced Nutrition. For tube feeding. For supplemental or sole-source
THE DUE DILIGEnCE CHaLLEnGE a Guide to accurate Database nutrition analysis
Food THE DUE DILIGEnCE CHaLLEnGE a Guide to accurate Database nutrition analysis Karen C. Duester, ms, RD, president Food Originally presented to National Restaurant Association Revised November 2012 DUE
Procedures for Estimating Nutrient Values for Food Composition Databases
JOURNAL OF FOOD COMPOSITION AND ANALYSIS 10, 102 114 (1997) ARTICLE NO. FC970527 Procedures for Estimating Nutrient Values for Food Composition Databases Sally F. Schakel,*,1 I. Marilyn Buzzard, and Susan
Cornerstones of Care DIET/HEALTHY ACTIVITIES WELLNESS PLAN
Cornerstones of Care DIET/HEALTHY ACTIVITIES WELLNESS PLAN Committee Members: 05-17-2016 Director of Health services integration Cheryl Carson MS RD LD Nutritional Health Services: Personnel Manager, Administrative
a. Be responsible for orientation, training, scheduling and supervision of dietary employees on all shifts; (1-1-88)
107.DIETARY SERVICE. 01. Dietary Supervision. A qualified food service supervisor shall be designated by the administrator to be in charge of the dietary department. This person shall: (1-1- a. Be responsible
chocolate milk Tasty Nutrition
chocolate milk Tasty Nutrition Nutrition is everything. Good nutrition is vital to our children. Moms want it. Schools want it. Everyone agrees. But are they getting it? Many kids are still falling short
Product Information: Jevity 1.5 Cal
Product Information: Jevity 1.5 Cal 1 of 5 JEVITY 1.5 CAL is a calorically dense formula with a unique fiber blend that provides Complete, Balanced Nutrition. For tube feeding. For supplemental or sole-source
USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES
USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES FOOD LABELS Food Nacho chips label Although one serving of chips (1 ounce) meets the calorie guideline, 3 ounces of chips
Relationship of School Breakfast Environment and Participation to Child Dietary Intake and Body Weight in Five Rural Appalachian Schools
University of Tennessee, Knoxville Trace: Tennessee Research and Creative Exchange Masters Theses Graduate School 12-2005 Relationship of School Breakfast Environment and Participation to Child Dietary
Product Information: Jevity 1.2 Cal
Product Information: Jevity 1.2 Cal 1 of 5 JEVITY 1.2 CAL is a high-protein, fiber-fortified formula that provides Complete, Balanced Nutrition for long- or short-term tube feeding. For tube feeding. For
2012 Executive Summary
The International Food Information Council Foundation s 2012 Food & Health Survey takes an extensive look at what Americans are doing regarding their eating and health habits and food safety practices.
Hill s Evidence-Based Clinical Nutrition for Dermatology Specialists
Hill s Evidence-Based Clinical Nutrition for Dermatology Specialists Discover the most complete and clinically proven line of dermatologic nutrition from Hill s Hill s Prescription Diet d/d Formulated
Dietary Sources of Iron in Uganda
Dietary Sources of Iron in Uganda Data from the 2009/2010 Uganda National Panel Survey Jack Fiedler, Leanne Dougherty, Celeste Sununtnasuk Uganda National Panel Survey 2009/10 UNPS A national survey representative
Participant Group Nutrition Education outline: Get the Skinny on Milk
Participant Group Nutrition Education outline: Get the Skinny on Milk Lesson Plan adapted from California WIC This group NE outline uses a facilitated discussion format, including a tasting activity. Select
Source: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. Provided by Cattlemen s Beef Board and National Cattlemen s Beef
Source: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. Provided by Cattlemen s Beef Board and National Cattlemen s Beef Association. May be duplicated for instructional purposes.
NUTRIENTS: THEIR INTERACTIONS
NUTRIENTS: THEIR INTERACTIONS TEACHER S GUIDE INTRODUCTION This Teacher s Guide provides information to help you get the most out of Nutrients: Their Interactions. The contents in this guide will allow
MILK It does a body good
MILK It does a body good September 2007 In the early 90 s an ad campaign began that reminded Americans of the benefits of drinking milk. Besides the obvious benefits of strong teeth and bones milk provides
The Effect of Whole Wheat Flour on Banana Bread
The Effect of Whole Wheat Flour on Banana Bread Kathryn Slaboski F&N November 9, Abstract: Eating a diet rich in whole grains has proven to reduce the risks of heart disease, diabetes, and obesity, among
Chicago Public Schools Policy Manual
Chicago Public Schools Policy Manual Title: HEALTHY SNACK AND BEVERAGE Section: 407.3 Board Report: 12-1114-PO1 Date Adopted: November 14, 2012 Policy: THE CHIEF EXECUTIVE OFFICER RECOMMENDS: That the
Phase Out Artificial Trans Fat In King County Food Service Establishments
The Regulation to Phase Out Artificial Trans Fat In King County Food Service Establishments (Chapter 5.10 of the Code of the King County Board of Health) How to Comply: What Restaurants, Delis, Bakeries,
What impacts blood glucose levels?
What you eat and how much you eat has an impact on your blood glucose levels. Your blood glucose level reflects how well your diabetes is controlled. There are many aspects to eating for target BG (Blood
PATIENT INFORMATION LEAFLET: CENTRUM. Read the contents of this leaflet carefully before you start using CENTRUM, because it
PATIENT INFORMATION LEAFLET: CENTRUM Page 1 of 7 This leaflet tells you about CENTRUM tablets. Read the contents of this leaflet carefully before you start using CENTRUM, because it contains important
Nutrition & Age-Related Macular Degeneration (AMD)
Age-related macular degeneration (AMD) is a serious and currently untreatable disease that is the leading cause of acquired blindness among aging Americans. Both the severity and irreversibility of AMD
Shakeology FAQs. Is Shakeology vegetarian? The only non-vegetarian ingredient is whey protein, which comes from milk.
Shakeology FAQs INGREDIENTS Is Shakeology vegetarian? The only non-vegetarian ingredient is whey protein, which comes from milk. With what kind of protein is it made? The primary source of protein is from
Where do I begin? Shopping at the. Start with a Plan. Find the Deals
Shopping at the Grocery by Sarah Muntel, RD Where do I begin? S hopping for groceries can be a daunting task. Many people feel overwhelmed the minute they pull up to the store. For some, the goal is to
National Food Safety Standard Standard for nutrition labelling of prepackaged foods
National Standards of People s Republic of China GB 28050 2011 National Food Safety Standard Standard for nutrition labelling of prepackaged foods (Nota: traducción no oficial) Issued on: 2011-10-12 Implemented
FEEDING THE DAIRY COW DURING LACTATION
Department of Animal Science FEEDING THE DAIRY COW DURING LACTATION Dairy Cattle Production 342-450A Page 1 of 8 Feeding the Dairy Cow during Lactation There are main stages in the lactation cycle of the
PowerPoint Presentation Script
PowerPoint Presentation Script This presentation script can be used when giving the PowerPoint slide presentation. The script may be read as is or you can edit as necessary to provide your audience with
Detailed Course Descriptions for the Human Nutrition Program
1 Detailed Course Descriptions for the Human Nutrition Program Major Required Courses NUTR221 Principles of Food Science and Nutrition Credit (Contact) Hours 2 CH(2 Theory) Prerequisites Course Description
ChildcareNashville.com
ChildcareNashville.com childcare nashville/cooks academy We started with 12 child care centers... We have grown to 27 Cooks Academy participants and over 90 Childcare Nashville providers. The following
May 8, 2015. U.S. Department of Health and Human Services 1101 Wootton Parkway, Suite LL100 Tower Building Rockville, MD 20852
May 8, 2015 Richard D. Olson, M.D., M.P.H. Designated Federal Officer, 2015 Dietary Guidelines Advisory Committee Office of Disease Prevention and Health Promotion Office of the Assistant Secretary for
Everything You Need to Know About Sucralose
S u c r a l o s e Everything You Need to Know About Sucralose With obesity rates among Americans at an all-time high, many people may think they have to give up sweets in order to lose weight. But there
Relationships of Meal and Recess Schedules to Plate Waste in Elementary Schools
Relationships of Meal and Recess Schedules to Plate Waste in Elementary Schools National Food Service Management Institute The University of Mississippi NFSMI Item Number R-71-03 2003 This publication
Housing & Home Management
Food Management: Grocery Shopping and Food Preparation In this section, youth will learn how to develop a weekly menu with nutritious meal options, create a grocery shopping list within a budget, save
NUTRITION CAMPAIGN: ARMY FOOD SERVICE PROGRAM
NUTRITION CAMPAIGN: ARMY FOOD SERVICE PROGRAM Renita Graham, MS, RD, LD Dietitian, Quality Assurance Division Joint Culinary Center of Excellence Fort Lee, Virginia Why Nutrition? Soldier Fueling Tiger
PURECHIA 2013 PARTNERSHIP BROCHURE. Rich Source of Omega-3, Protein, Fiber & Antioxidants. Next Big Thing in Food. www.purechia.co
PURECHIA 2013 PARTNERSHIP BROCHURE Rich Source of Omega-3, Protein, Fiber & Antioxidants. Next Big Thing in Food. Pure Chia : Next Big Thing in Food Sustainable Agribusiness that Sources, Grows and Markets
U.S. Cholesterol Guidelines and Government Food Programs
U.S. Cholesterol Guidelines and Government Food Programs Jay Hirschman, M.P.H., C.N.S. Director, Special Nutrition Staff Office of Research and Analysis Food and Nutrition Service, USDA Life Science Research
Nutrition Support Service
Frequently Asked Questions 1 Our customized approach means that all cases receive individualized attention. Each case undergoes extensive medical record review, as well as evaluation of the dietary history
GRADUATE PROGRAMS IN HUMAN NUTRITION COURSE DESCRIPTIONS 2014-2015
GRADUATE PROGRAMS IN HUMAN NUTRITION COURSE DESCRIPTIONS 2014-2015 The following table shows the planned course offerings for the 2014-2015 academic year. Courses are subject to change. Summer 2014 Fall
20th ANNUAL. About Nutrition INSIGHTS INTO NUTRITION, HEALTH AND SOYFOODS UNITED SOYBEAN BOARD
20th ANNUAL About Nutrition INSIGHTS INTO NUTRITION, HEALTH AND SOYFOODS UNITED SOYBEAN BOARD 20th Annual Survey Consumer Attitudes about Nutrition 2013 Healthcare professionals can utilize this study
Maize Seed Production Manual
Youth Agripreneurs Agriculture is the future Maize Seed Production Manual Produced by IITA Youth Agripreneurs Maize Seed Production Manual Produced by IYA Cassava Value Chain Members International Institute
Maintaining Nutrition as We Age
SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging
The Ultimate Guide to Pigeon Feed
The Ultimate Guide to Pigeon Feed Learn the champions secret winning formula, click the link below to learn more www.pigeonracingformula.com Table of Contents Ingredients... 3 Peas... 3 Corn... 3 Pop Corn...
Carbohydrate Counting for Patients with Diabetes. Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator
Carbohydrate Counting for Patients with Diabetes Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator Program Purpose To increase knowledge of carbohydrate counting skills for nurses
Banana-Cinnamon French Toast (#70)
Banana-Cinnamon French Toast (#70) 25 slices whole wheat bread 8 eggs 5 bananas 2 ½ cups milk, low fat, 1% 1 ½ tsp vanilla extract ¼ cup vegetable oil 3 Tbsp brown sugar 1 ½ tsp cinnamon Serving size:
Smoothies Offered in Child Nutrition Programs Guidance
Smoothies Offered in Child Nutrition Programs Guidance 1. Can smoothies be offered to meet the fluid milk, meat/meat alternate, vegetable, fruit, and grain components? a) Milk and fruit can be credited
OMEGA 3 REPORT. Source: www.omega-3-forum.com and www.myfoodforhealth.com
OMEGA 3 REPORT Source: www.omega-3-forum.com and www.myfoodforhealth.com BACKGROUND INFORMATION AURI has received several requests for technical assistance related to omega 3 and omega 6 fatty acids and
Nutritional Glossary. Index of Contents
Nutritional Glossary This glossary provides nutrition information about the nutrients commonly found in fruits, vegetables, and other plant foods Each glossary definition has a long and a short version.
DIABETES & HEALTHY EATING
DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar