Moderation is the key and smart eating can go a long way in helping a dieter achieve their healthy goals. Late night television infomercials, book stores and the internet abound with fad diets, but what really needs to be done can be accomplished with simple and straight-forward eating habits. One’s diet should be packed full of fresh fruits and vegetables. Poultry, legumes and seafood are excellent sources of lean protein. Servings of nuts and cooking with olive oil are great examples of unsaturated (healthy) fats.
Cheeses can be the devil, the healthiest cheese you can choose is provolone so I always use this, there are fewer fats from milk added. The obvious healthy choice of the three is a wrap, so do yourself a favor and grab wraps from the grocery store and learn how to fold those bad boys up. Tuna and chicken salad are also essential meat
There is a need for expansion; however, there is also a need to meet the requirements put in place about locally grown and produced products as well as high wages for workers. There is also a lack of ability to make “SMART” business growth decisions by the owner. Analysis Current Situation Monforte Dairy (Monforte) is a specialized cheese company currently being run by Ruth Klahsen whose background is in the culinary industry. Her business background comes from this foundation and has thus set up Monforte in a similar fashion. She has grown to have a loyal customer base as her cheeses are agriculturally sustainable, use locally produced products and uses healthy methods of producing her cheeses that does not harm the environment.
Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. • Protein Foods - All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. • Dairy - All fluid milk products and many foods made from milk are considered part of this food group. Most Dairy Group choices should be fat-free or low-fat. Foods made from milk that retain their calcium content are part of the group 2) Identify sources of essential nutrients • Carbohydrates - fruits, breads and grains, starchy vegetables and sugars • Protein – meat, fish, cheese, tofu, beans, lentils, yogurt, nuts, and seeds • Fat – omega-3-rich foods like fish, walnuts and vegetable-based oils • Vitamins –citrus fruits, strawberries and peppers • Minerals –bananas, potatoes and tomatoes.
The current national guideline shows an eat well plate which demonstrates what a healthy balanced diet should consist of (Image 1) this shows that a human should consume 33% fruit and vegetables, 33% bread, rice, potatoes pasta and other starchy foods, 15% milk and other dairy products, 12% meat, fish, beans and other non-dairy sources of protein and 7% foods and drinks that are high in fat or sugar. (Image 1) 2.2 Additional support and information relating to nutrition and hydration can be received from many forms. Other health care professionals such as nurses, dieticians, occupational therapist, doctors and speech therapists can help with information on the right guidance to nutrition and hydration. Also information can be received from the national government who run campaigns such as Change4Life and Be Food Smart can give lots of additional information on how to change eating habits and also on how to improve someone’s diet and
Fiber, also known as roughage, contains many properties that aid our digestion tract, and allow us to process waste products more efficiently. According to Nutrition.gov (2013) fiber can be found in many of our favorite foods including whole grains, vegetables, and fruits. There are two types of fiber, soluble and insoluble. Soluble fibers dissolve in water, and when digested, “form viscous solutions in the intestines” (Grosvenor & Smolin, 2006). “Fibers that cannot be digested by bacteria in the large intestines are called insoluble fibers because they do not dissolve in water.” (Grosvenor & Smolin, 2006) High fiber diets can produce many benefits, including higher nutrient absorption levels, and better waste output.
How to Make a Peanut Butter and Jelly Sandwich The classic sandwich that every American should know how to make is the Peanut Butter and Jelly sandwich. This classic sandwich is very tasty and is quite easy to make; however there are many steps. The materials the consumer should need to make a peanut butter and jelly sandwich are bread, peanut butter, jelly, knife, cutting board, a drawer, and a cutting board. In the first step, you want to make sure you have all the materials out and ready to go. The consumer must first open the cabinet and grab the peanut butter.
This will make for a more comfortable read – having knowledge on the background of the topic at hand, and will allow for a more complete dissection and analysis of dairy. Also knowing the context of the dairy industry will help you formulate your own notion and stand on the dairy industry. The history of dairy both in a human and industry spectra is very extensive – but did not begin when time itself began as many people seem to think. In 1939 the Temporary National Economic Committee (TNEC) stated that, “Since the beginning of recorded history the food elements contained in milk have placed milk and milk products among man’s most essential and nutritious foods”. The only thing that could instill validity in that statement is if we hold to the premise that they were referring to women’s (their mother’s) breast milk.
There are many food products being sold today that are lactose-free. Some of these items are, Silk soymilk, coconut milk, almond milk, and many special types of cheeses and yogurt. By switching your regular, lactose-filled food products with some of these, can not only keep your love for all of these items within reach, but it can also keep your body healthy. If switching your cow’s milk for some soybean milk doesn’t sit well with your budget or you just can’t get over the taste/smell, do not lose hope. There is another option.
(1) 3 quart pot of boiling water with about 1 tablespoon of salt, a 8 quart stock pot, a knife, cutting board, a faux wooden spoon or something comparable, a whisk metal or silicone (I prefer silicone due the fact it doesn’t scratch the surfaces of Teflon pots) and most importantly an immersion blender or a regular blender (my preference is using the immersion blender as it cuts down on time and safety when transferring the soup back and forth from the pot to the blender, not to mention clean up). Other things to have are microwaveable bowls and some plastic spoons for tasting. Make sure you have a side towel or a bar mop, you want to make sure you clean as you go. The list of ingredients you will need is as follows, chicken stock/broth approx. 36 ounces, broccoli about 1 pound, about 4 ounces of evenly chopped onions, 2 ½ ounces of butter, and 2 ½ ounces of all-purpose flour, hot milk, salt (kosher salt), white pepper, heavy cream 6 ounces, and finally 1 ½ cups of shredded cheddar cheese.