View allAll Photos Tagged nutritious!
File name: 10_03_000349b
Binder label: Baking
Title: Prof. Horsford's phosphatic baking powder. Healthful & nutritious [back]
Date issued: 1870 - 1900 (approximate)
Physical description: 1 print : chromolithograph ; 13 x 8 cm.
Genre: Advertising cards
Subject: Children; Books; Baking powder
Notes: Title from item.
Collection: 19th Century American Trade Cards
Location: Boston Public Library, Print Department
Rights: No known restrictions.
Nutritious and flavorful lunches and snacks are prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
Health Extension Worker from Gondar Zuria Woreda, Maksegnit town. Amhara._ Showing legumes and vegtables for nutritious meals_ UNICEFEthiopia2013Westerbeek
The only fat in this vegan recipe is whats naturally present in the spelt, and they're full of nutritious fresh ginger and molasses too. A dash of caramel-flavoured stevia really amps up the flavour.These are best eaten within a few days, though - the lack of oil dries them up quickly.
Recipe (makes 15):
2 tablespoons fresh gingerroot , chopped
3 tablespoons dark molasses
¼ cup dark brown sugar
1 packet caramel-flavoured stevia (I used Krisda)
3 tablespoons unsweetened pear puree or applesauce
1 teaspoon vanilla
1 ½ cups whole wheat flour or 1 ½ spelt flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon sea salt
Preheat the oven to 350F and line two baking sheets with pachment or silicone liners.
In a food processor, finely dice or puree the fresh ginger, then add the molasses, sugar, stevia (if using), pear puree and vanilla and blend in thoroughly.
Add the flour, baking soda, pie spice and sale and pulse in until blended.
Optional: scrape into a bowl, cover and chill 1-6 hours.
Scoop teaspoon-sized balls of batter and slightly flatten between your palms.
Bake, one sheet at a time, for 8 minutes. Cool completely on the sheets.
Per cookie:
Calories 68.5
Total Fat 0.3 g
Saturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 164.4 mg
Total Carbohydrate 15.5 g
Dietary Fiber 1.3 g
Sugars 5.8 g
Protein 1.6 g
7 Fruits that pump your breast with healthier and nutritiously delicious Milk For Babies
Lactating Mothers biggest problem is when the breast milk reduces and the Baby gets hungrier after each suck. It is not a funny thing to watch the Little champ whimpering because it is unsatisfied .
No one likes scarcity of Good things, do you? Baby Angel does not like its Breast milk supply in shortage too.
The False Belief About Breast Milk Supply According To Breast Size
Male Babies are known to crave more mama breast milk than their female counterparts.
It is a false belief to think breast size determines milk supply. That is true in the animal world. Cow produces more milk than Goats. However Goat milk beats that of Cow in nutrients, and health giving benefits .
Your breast is supposed to be fully loaded with milk enough to last Baby and Daddy(Giggles) for a year plus. Didn't you notice how your husband seems to be a bit jealous when he spots the baby sucking the milk hungrily in cute innocence. Only heaven can describe the cold little war that goes on in Men's hearts when they see babies sucking as if they want to drain out the boobs.
Your breast size does not determine your milk production, what you eat does.
Problems Associated With Not Having Enough Breast Milk For Babies
If your breast is not producing enough milk then Junior becomes a biting machine, nibbling on your nipples. Then your nipple will be sore. You will feel moody . Husband won't understand you. healfastfruits.com/2020/09/15/lactating-mothers-vital-fru...
File name: 10_03_000527a
Binder label: Beverages
Title: Ask for Royal Cream Chocolate, a highly nutritious article for immediate table use. [front]
Created/Published: N. Y. : Heffron & Phelps, Lithographers
Date issued: 1870 - 1900 (approximate)
Physical description: 1 print : chromolithograph ; 13 x 8 cm.
Genre: Advertising cards
Subject: Older people; Beverages
Notes: Title from item.
Statement of responsibility: Royal Food Co.
Collection: 19th Century American Trade Cards
Location: Print Department
Rights: No known restrictions.
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions.
The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species. In the developed world, millets are less important. For example, in the United States, only proso millet is significant, and it is mostly grown for bird seed.
While millets are indigenous to many parts of the world, it is believed that they had an evolutionary origin in tropical western Africa, as that is where the greatest number of both wild and cultivated forms exist. Millets have been important food staples in human history, particularly in Asia and Africa. They have been in cultivation in East Asia for the last 10,000 years.
DESCRIPTION
Consumption of the minor millets has been practiced since the beginning of the ancient civilizations of the world. Generally, the millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant to extreme weather conditions such as drought and are nutritious compared to the major cereals such as rice and wheat. They contain low phytic acid and are rich in dietary fiber, iron, calcium, and B vitamins. Moreover, these millets release sugar slowly in the blood and also diminish the glucose absorption. These properties of the minor millets made the present consumers attracted to the consumption of millet.
MILLET VARIETIES
MAJOR MILLETS (the most widely cultivated species)
Eragrostideae tribe:
- Eleusine coracana: finger millet (also known as ragi, nachani,mandua or Kezhvaragu in India), fourth-most cultivated millet
Paniceae tribe:
- Panicum miliaceum: proso millet (syn. : common millet, broom corn millet, hog millet or white millet, "chena" or Chin' in Hindi, "Pani-varagu" in Tamil, "Baragu" in Kannada), third-most cultivated millet
- Pennisetum glaucum: pearl millet (also known as Sajjalu in Andhra Pradesh, Sajje in Kannada and kambu as referred by other South Indian states and bajra in Hindi), the most cultivated millet
- Setaria italica: foxtail millet, the second-most cultivated millet (also known as korralu in Andhra Pradesh and thinai in Tamil Nadu and kang or rala in Maharashtra, kakum in Hindi)
Andropogoneae tribe : Sorghum is also counted as major millets and known as jonna in Andhra Pradesh, Jolla' in Kannada, cholam in Tamil Nadu and Jowar in Hindi
MINOR MILLETS
Andropogoneae tribe:
- Coix spp.: Job's tears
Eragrostideae tribe :
- Eragrostis tef: teff
Paniceae tribe :
- Digitaria spp.: white fonio, black fonio, raishan, Polish millet
- Echinochloa spp.: Japanese barnyard millet, Indian barnyard millet (syn.: sawa millet) (also known as kodisama in Andhra Pradesh and kuthirai vaali in Tamil Nadu and bhagar or varai in Maharashtra), burgu millet
- Panicum sumatrense : little millet (also known as samalu in Telugu and samai in Tamil Nadu)
- Paspalum scrobiculatum: kodo millet (also known as varigalu in Andhra Pradesh and varagu in Tamil Nadu)
- Urochloa spp. (also known as Brachiaria): browntop millet, Guinea millet
HISTORY
Foxtail Millet is known to have been the first domesticated millet. Chinese legends attribute the domestication of millet to Shennong, the legendary Emperor of China. Similarly, millets have been mentioned in some of the oldest extant Yajurveda texts, identifying foxtail millet (priyangava), Barnyard millet (aanava) and black finger millet (shyaamaka), indicating that millet consumption was very common, pre-dating to 4500 BC, during the Indian Bronze Age. Specialized archaeologists called palaeoethnobotanists, relying on data such as the relative abundance of charred grains found in archaeological sites, hypothesize that the cultivation of millets was of greater prevalence in prehistory than rice, especially in northern China and Korea. Millets also formed important parts of the prehistoric diet in Indian, Chinese Neolithic and Korean Mumun societies. Broomcorn (Panicum miliaceum) and foxtail millet were important crops beginning in the Early Neolithic of China. For example, some of the earliest evidence of millet cultivation in China was found at Cishan (north). Cishan dates for common millet husk phytoliths and biomolecular components have been identified around 8300–6700 BC in storage pits along with remains of pit-houses, pottery, and stone tools related to millet cultivation. Evidence at Cishan for foxtail millet dates back to around 6500 BC. A 4,000-year-old well-preserved bowl containing well-preserved noodles made from foxtail millet and broomcorn millet was found at the Lajia archaeological site in China.
Palaeoethnobotanists have found evidence of the cultivation of millet in the Korean Peninsula dating to the Middle Jeulmun pottery period (around 3500–2000 BC). Millet continued to be an important element in the intensive, multicropping agriculture of the Mumun pottery period (about 1500–300 BC) in Korea. Millets and their wild ancestors, such as barnyard grass and panic grass, were also cultivated in Japan during the Jōmon period some time after 4000 BC.
Millet made its way from China to the Black Sea region of Europe by 5000 BC. The cultivation of common millet as the earliest dry crop in East Asia has been attributed to its resistance to drought, and this has been suggested to have aided its spread.
Pearl Millet was domesticated in the Sahel region of West Africa, where its wild ancestors are found. Evidence for the cultivation of Pearl Millet in Mali dates back to 2500 BC, and Pearl Millet is found in South Asia by 2300 BC
Finger Millet is originally native to the highlands of East Africa, and was domesticated before the third millennium BC. It's cultivation had spread to South India by 1800 BC.
Research on millets is carried out by the International Crops Research Institute for the Semi-Arid Tropics in Telangana, India, and by the USDA-ARS at Tifton, Georgia, United States.
PRODUCTION
Pearl millet is one of the two major crops in the semiarid, impoverished, less fertile agriculture regions of Africa and southeast Asia. Millets are not only adapted to poor, droughty, and infertile soils, but they are also more reliable under these conditions than most other grain crops. This has, in part, made millet production popular, particularly in countries surrounding the Sahara Desert in western Africa.
Millets, however, do respond to high fertility and moisture. On a per hectare basis, millet grain produced per hectare can be two to four times higher with use of irrigation and soil supplements. Improved breeds of millet improve their disease resistance and can significantly enhance farm yield productivity. There has been cooperation between poor countries to improve millet yields. For example, 'Okashana 1', a variety developed in India from a natural-growing millet variety in Burkina Faso, doubled yields. This breed was selected for trials in Zimbabwe. From there it was taken to Namibia, where it was released in 1990 and enthusiastically adopted by farmers. Okashana 1 became the most popular variety in Namibia, the only non-Sahelian country where pearl millet – locally known as mahangu – is the dominant food staple for consumers. 'Okashana 1' was then introduced to Chad. The breed has significantly enhanced yields in Mauritania and Benin.
India is the world's largest producer of millet. In the 1970s, all of the millet crops harvested in India were used as a food staple. By the 2000s, the annual millet production had increased in India, yet per capita consumption of millet had dropped by between 50% to 75% in different regions of the country. As of 2005, most millet produced in India is being used for alternative applications such as livestock fodder and alcohol production. Indian organizations are discussing ways to increase millet use as food to encourage more production; however, they have found that some consumers now prefer the taste of other grains.
In 2010, the average yield of millet crops worldwide was 0.83 tonnes per hectare. The most productive millet farms in the world were in France, with a nationwide average yield of 3.3 tonnes per hectare in 2010.
ALCOHOLIC BEVERAGES
Millets are traditionally important grains used in brewing millet beer in some cultures, for instance by the Tao people of Orchid Island and in Taiwan. Various peoples in East Africa brew a drink from millet or sorghum known as ajono, a traditional brew of the Teso. The fermented millet is prepared in a large pot with hot water and people share the drink by sipping it through long straws.
Millet is also the base ingredient for the distilled liquor rakshi in Nepal and the indigenous alcoholic drink of the Sherpa, Tamang, Rai and Limbu people, tongba, in eastern Nepal. In Balkan countries, especially Romania and Bulgaria, millet is used to prepare the fermented drink boza.
AS A FOOD SOURCE
Millets are major food sources in arid and semiarid regions of the world, and feature in the traditional cuisine of many others. In western India, sorghum (called jowar, jola, jonnalu, jwaarie, or jondhahlaa in Gujarati, Kannada, Telugu, Hindi and Marathi languages, respectively; mutthaari, kora, or pangapullu in Malayalam; or cholam in Tamil) has been commonly used with millet flour (called jowari in western India) for hundreds of years to make the local staple, hand-rolled (that is, made without a rolling pin) flat bread (rotla in Gujarati, bhakri in Marathi, or roti in other languages). Another cereal grain popularly used in rural areas and by poor people to consume as a staple in the form of roti. Other millets such as ragi (finger millet) in Karnataka, naachanie in Maharashtra, or kezhvaragu in Tamil, "ragulu" in Telugu, with the popular ragi rottiand Ragi mudde is a popular meal in Karnataka. Ragi, as it is popularly known, is dark in color like rye, but rougher in texture.
Millet porridge is a traditional food in Russian, German, and Chinese сuisines. In Russia, it is eaten sweet (with milk and sugar added at the end of the cooking process) or savoury with meat or vegetable stews. In China, it is eaten without milk or sugar, frequently with beans, sweet potato, and/or various types of squash. In Germany, it is also eaten sweet, boiled in water with apples added during the boiling process and honey added during the cooling process.
Per capita consumption of millets as food varies in different parts of the world with consumption being the highest in Western Africa. In the Sahel region, millet is estimated to account for about 35 percent of total cereal food consumption in Burkina Faso, Chad and the Gambia. In Mali and Senegal, millets constitute roughly 40 percent of total cereal food consumption per capita, while in Niger and arid Namibia it is over 65 percent (see mahangu). Other countries in Africa where millets are a significant food source include Ethiopia, Nigeria and Uganda. Millet is also an important food item for the population living in the drier parts of many other countries, especially in eastern and central Africa, and in the northern coastal countries of western Africa. In developing countries outside Africa, millet has local significance as a food in parts of some countries, such as China, India, Burma and North Korea.
The use of millets as food fell between the 1970s and the 2000s, both in urban and rural areas, as developing countries such as India have experienced rapid economic growth and witnessed a significant increase in per capita consumption of other cereals.
People affected by gluten-related disorders, such as coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers, who need a gluten-free diet, can replace gluten-containing cereals in their diets with millet.
It is a common ingredient in seeded bread.
Millets are also used as bird and animal feed.
GRAZING MILLET
In addition to being used for seed, millet is also used as a grazing forage crop. Instead of letting the plant reach maturity it can be grazed by stock and is commonly used for sheep and cattle.
Millet is a C4 plant which means it has good water efficiency and utilizes high temperature and is therefore a summer crop. A C4 plant uses a different enzyme in photosynthesis from C3 plants and this is why it improves water efficiency.
In southern Australia millet is used as a summer quality pasture, utilizing warm temperatures and summer storms. Millet is frost sensitive and is sown after the frost period, once soil temperature has stabilised at 14 °C or more. It is sown at a shallow depth.
Millet grows rapidly and can be grazed 5–7 weeks after sowing, when it is 20–30 cm high. The highest feed value is from the young green leaf and shoots. The plant can quickly come to head, so it must be managed accordingly because as the plant matures the value and palatability of feed reduces.
The Japanese millets (Echinochloa esculenta) are considered the best for grazing and in particular Shirohie, a new variety of Japanese millet, is the best suited variety for grazing. This is due to a number of factors: it gives better regrowth and is later to mature compared to other Japanese millets; it is cheap – cost of seed is $2–$3 per kg and sowing rates are around 10 kg per hectare for dryland production; it is quick to establish; it can be grazed early; and it is suitable for both sheep and cattle.
Compared to forage sorghum, which is grown as an alternative grazing forage, animals gain weight faster on millet and it has better hay or silage potential, although it produces less dry matter. Lambs do better on millet compared to sorghum. Millet does not contain prussic acid which can be in sorghum. Prussic acid poisons animals by inhibiting oxygen utilisation by the cells and is transported in the blood around the body — ultimately the animal will die from asphyxia. There is no need for additional feed supplements such as sulphur or salt blocks with millet.
The rapid growth of millet as a grazing crop allows flexibility in its use. Farmers can wait until sufficient late spring / summer moisture is present and then make use of it. It is ideally suited to irrigation where livestock finishing is required.
NUTRITION
In a 100 gram serving, raw millet provides 378 calories and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins and numerous dietary minerals, especially manganese at 76% DV (USDA nutrient table). Raw millet is 73% carbohydrates, 4% fat and 11% protein (table).
Millet contains no gluten, so is not suitable for raising bread.
WIKIPEDIA
The aye-aye is one of Madagascar's most endangered animal species.
Long persecuted in its native Madagascar as an omen of death and evil, the aye-aye, like most of its lemur relatives, faces imminent extinction because of the added pressure of deforestation.
The aye-aye prefers dense, tropical and coastal rainforest where there is plenty of cover but they are also known to inhabit secondary forest, bamboo thickets, mangroves and even coconut groves along the eastern coast of Madagascar.
This elusive species is the largest nocturnal primate and is the island’s answer to the woodpecker, as its specially adapted, flexible and skeletal third finger is used to find nutritious grubs and winkle them out from their woody burrows, in much the same way as a woodpecker’s beak.
The aye-aye is a primate that is most closely related to Lemurs but is one of the most unique animals on the planet due the fact that it possesses a number of very distinct adaptations. Their body and long tail are covered in coarse, shaggy black or dark brown fur with a layer of white guard hairs that helps them to blend into the surrounding forest in the dark. The aye-aye has very large eyes on its pointed face, a pink nose and rodent-like teeth with incisors that grow continuously to ensure that they never become blunt. Their large rounded ears are incredibly sensitive giving the aye-aye excellent hearing when listening for grubs beneath the tree bark and are able to be rotated independently. The aye-aye has long and bony fingers with sharp pointed claws on the ends to help when dangling from branches, but it is the middle fingers on their front feet which are their most distinctive feature. Much longer than the others, these fingers are opposable with a double-jointed tip and a hooked claw on the end and are used for both detecting grubs in dead wood and then extracting them.
The aye-aye is a nocturnal and arboreal animal meaning that it spends most of its life high in the trees. Although they are known to come down to the ground on occasion, aye-ayes sleep, eat, travel and mate in the trees and are most commonly found close to the canopy where there is plenty of cover from the dense foliage. During the day aye- ayes sleep in spherical nests in the forks of tree branches that are constructed out of leaves, branches and vines before emerging after dark to begin their hunt for food. The aye-aye is a solitary animal that marks its large home range with scent with the smaller territory of a female often overlapping those of at least a couple of males. Male aye-ayes tend to share their territories with other males and are even known to share the same nests (although not at the same time), and can seemingly tolerate each other until they hear the call of a female that is looking for a mate.
After a gestation period that lasts for about five months, a single infant is born and spends its first two months in the safety of the nest, not being weaned until it is at least 7 months old. Young aye-ayes will remain with their mother until they are two years old and leave to establish a territory of their own. A female aye-aye is thought to be able to start reproducing when she is between 3 and 3.5 years old where males seems to be able to do so at least 6 months earlier.
The aye-aye is an omnivorous animal that feeds on both other animals and plant matter, moving about high up in the trees and under the cover of night. Males are known to cover distances of up to 4km a night in their search for food, feeding on a variety of fruits, seeds, insects and nectar. They are however specially adapted to hunt in a very unique way as they use their elongated middle finger to tap dead wood in search of the hollow tunnels created by wood-boring grubs, listening for even the slightest sound with their sensitive bat-like ears. Once the aye-aye has detected its prey it uses its sharp front teeth to gnaw a hole into the wood before inserting the long middle finger, hooking the grub with its claw and extracting it (filling the same ecological niche as a Woodpecker). The aye-aye is also known to use this long digit to eat eggs and coconut flesh and is thought to be the only primate to use echolocation when searching for food.
Discover the perfect low carb breakfast with Cheesy Cauliflower Hash Browns. piersey.com/cheesy-cauliflower-hash-browns/ This keto, gluten-free recipe is nutritious, moderate in protein, and perfect for a vegetarian, healthy lifestyle.
Jessie made this for dinner - excellent + healthy + nutritious!
Recipe:
www.mayoclinic.com/health/healthy-recipes/NU00535
(You can't see the polenta, but there's a decent layer underneath)
Women learn how to cook for their children a nutritious porridge made from locally available products, during a session led by a health extension worker at the health post in the village of Maderia, in Gemechis, a woreda (district) of Oromia Region. Health extension workers are government-paid health workers, often working in their community of origin, who provide community-based health promotion and disease-prevention services..
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In July/August 2014, Ethiopia is nearing the end of a joint European Union (EU)-UNICEF national nutrition security programme that is building on government-led efforts to permanently reduce the rates of under-five child and maternal under-nutrition. The programme is part of a four-year (2011–2015) UNICEF/EU global initiative, with multiple regional, national and community partners. It focuses on four countries in sub-Saharan Africa and five in Asia but aims to influence nutrition-related policies throughout these regions. The Africa programme – Africa’s Nutrition Security Partnership (ANSP) – focuses on Burkina Faso, Ethiopia, Mali and Uganda. It is intended to benefit directly 1 million children and 600,000 pregnant and lactating women – and to benefit indirectly 25 million children and 5.5 million pregnant or lactating women across the continent over the long term. At the macro level, the programme builds policy capacity for nutrition security; institutional capacity; data and knowledge sharing; and the scale-up of nutrition interventions. At the national and district levels, it promotes government and community ownership of development processes, including training, mapping and the mobilization of intra-community networks, such as women’s groups. And it utilizes a cross-sector approach, combining nutrition, health, water and sanitation, agriculture and social protection interventions to maximize the positive effects on child and maternal nutrition. ©UNICEF Ethiopia/2014/Nesbitt
Looking for the best summer day camp? What to ensure that you child has a
great summer, meets new friends while building self-confidence and responsibility? Look NO FURTHER! Willow Grove Day Camp is the best there is!
Our Camp provides a friendly, safe, comfortable and clean environment for all our campers. We have tons of activities that kids of all ages love to do. Some activities include baseball, basketball, hockey, dance, theater, ceramic, swimming, and so much more!
What makes Willow Grove Day Camp stick out from the rest is our Modern restrooms in all camper cabins and other camp buildings, Air conditioned facilities, 4 heated pools and large wading pool, Plentiful shaded trees, Registered nurses on premises, American Camping Association accredited, Nutritious and delicious lunches and snacks, Transportation and Extended hours — a.m. and p.m..
So what are you waiting for? Sign your child up today to be a part of the best summer day camp! Visit our website at: willowgrovedaycamp.com
Looking for the best summer day camp? What to ensure that you child has a
great summer, meets new friends while building self-confidence and responsibility? Look NO FURTHER! Willow Grove Day Camp is the best there is!
Our Camp provides a friendly, safe, comfortable and clean environment for all our campers. We have tons of activities that kids of all ages love to do. Some activities include baseball, basketball, hockey, dance, theater, ceramic, swimming, and so much more!
What makes Willow Grove Day Camp stick out from the rest is our Modern restrooms in all camper cabins and other camp buildings, Air conditioned facilities, 4 heated pools and large wading pool, Plentiful shaded trees, Registered nurses on premises, American Camping Association accredited, Nutritious and delicious lunches and snacks, Transportation and Extended hours — a.m. and p.m..
So what are you waiting for? Sign your child up today to be a part of the best summer day camp! Visit our website at: willowgrovedaycamp.com
In Sri Lanka, our affordable milk Nespray Everyday is fortified with vitamin A and aimed at low income families.
U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) provides USDA Foods to the Five Sandoval Indian Pueblos, Inc. (Five Sandoval) where Food Distribution Program Director Florence Calabaza is responsible for the efficient food distribution of food to those in need; supplying nutritious and culturally respectful foods to their distribution center (SEEN) in Bernalillo, NM; those who can walk to a tailgate pick-up point, such as in the parking lot of the Pueblo of Isleta Assisted Living Facility Elder Center; and for those who are homebound, USDA Food is delivered to those in the five Pueblo tribal members of Cochiti, Jemez, Sandia, Santa Ana and Zia and its surrounding tribal and non-tribal communities, on September 10, 2019.
For almost 50 years, Five Sandoval has enhanced the lives of tribal members through the important and longstanding services. Five Sandoval does this by sustaining and evolving their services and programs by offering employment, education, human and health services. The services are provided in such a manner that the values of tribal sovereignty, traditional culture, and community integrity are respected and preserved. Five Sandoval is proud to be a primary resource to the communities and are committed to partnering with both, tribal and non-tribal entities to maximize the opportunities for the people served. For more information, please see: fsipinc.org/about-five-sandoval
The Five Sandoval Food Distribution Program is a federal program that provides USDA food assistance to Native American and non-Native American households living on a reservation and to households living in designated areas near a reservation that contain at least one person who is a member of a federally recognized tribe. For more information, please see fsipinc.org/food-distribution, and click on the brochure link.
The USDA Food Distribution Program on Indian Reservations (FDPIR) provides USDA Foods to income-eligible households living on Indian reservations and to Native American households residing in designated areas near reservations or in Oklahoma. USDA distributes both food and administrative funds to participating Indian Tribal Organizations and state agencies to operate FDPIR. These Indian Tribal Organizations and state agencies determine applicant eligibility, distribute the foods, and provide nutrition education to recipients. For more information, please see fns.usda.gov/fdpir/fdpir-fact-sheet.
The FNS mission is to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. For more information, please see: fns.usda.gov
USDA Photos by Lance Cheung with permission of Five Sandoval and Pueblo of Isleta.
A nutritious lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
Patrick Brown, Chief Executive Officer and Founder, Impossible Foods, USA and Paul Bulcke, Chairman of the Board, Nestlé, Switzerland and Mariam Mohammed Saeed Hareb Al Mehairi, Minister of State for Food Security of the United Arab Emirates and Jennifer Morgan, Executive Director, Greenpeace International, Netherlands and Frances Seymour, Distinguished Senior Fellow, World Resources Institute, USA and Patrik Müller, Editor-in-Chief, az Nordwestschweiz & Schweiz am Wochenende, Switzerland speaking during the Session: On the Menu: Sustainable and Nutritious Food at the Annual Meeting 2018 of the World Economic Forum in Davos, January 23, 2018. Copyright by World Economic Forum / Walter Duerst
File name: 10_03_000347b
Binder label: Baking
Title: Prof. Horsford's self-raising bread preparation. Our pet. The healthful & nutritious baking powder. [back]
Created/Published: N. Y. : The Major & Knapp Lith Co.
Date issued: 1870 - 1900 (approximate)
Physical description: 1 print : chromolithograph ; 12 x 8 cm.
Genre: Advertising cards
Subject: Girls; Baking powder
Notes: Title from item. Retailer: J. S. Jewett, Warren, N. H.
Collection: 19th Century American Trade Cards
Location: Boston Public Library, Print Department
Rights: No known restrictions.
File name: 10_03_000351b
Binder label: Baking
Title: Prof. Horsford's self-raising bread preparation. Our pet. The healthful & nutritious baking powder. [back]
Created/Published: N. Y. : The Major & Knapp Lith Co.
Date issued: 1870 - 1900 (approximate)
Physical description: 1 print : chromolithograph ; 12 x 8 cm.
Genre: Advertising cards
Subject: Girls; Baking powder
Notes: Title from item.
Collection: 19th Century American Trade Cards
Location: Boston Public Library, Print Department
Rights: No known restrictions.
A nutritious and flavorful lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
Delicious, simple am nutritious keto breakfast, lunch and dinner recipes. Wholesome meals that satisfies anyone's cravings even while on a diet.
Get your cook book here linktr.ee/Weightlossmirh
...with nutritious dust. Brisbanes dust storm on September 23 2009. View from 111 George St Brisbane QLD
HDR of the sun setting engulfed in dust.
Yummy.
Women learn how to cook for their children a nutritious porridge made from locally available products, during a session led by a health extension worker at the health post in the village of Maderia, in Gemechis, a woreda (district) of Oromia Region. Health extension workers are government-paid health workers, often working in their community of origin, who provide community-based health promotion and disease-prevention services..
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In July/August 2014, Ethiopia is nearing the end of a joint European Union (EU)-UNICEF national nutrition security programme that is building on government-led efforts to permanently reduce the rates of under-five child and maternal under-nutrition. The programme is part of a four-year (2011–2015) UNICEF/EU global initiative, with multiple regional, national and community partners. It focuses on four countries in sub-Saharan Africa and five in Asia but aims to influence nutrition-related policies throughout these regions. The Africa programme – Africa’s Nutrition Security Partnership (ANSP) – focuses on Burkina Faso, Ethiopia, Mali and Uganda. It is intended to benefit directly 1 million children and 600,000 pregnant and lactating women – and to benefit indirectly 25 million children and 5.5 million pregnant or lactating women across the continent over the long term. At the macro level, the programme builds policy capacity for nutrition security; institutional capacity; data and knowledge sharing; and the scale-up of nutrition interventions. At the national and district levels, it promotes government and community ownership of development processes, including training, mapping and the mobilization of intra-community networks, such as women’s groups. And it utilizes a cross-sector approach, combining nutrition, health, water and sanitation, agriculture and social protection interventions to maximize the positive effects on child and maternal nutrition. ©UNICEF Ethiopia/2014/Nesbitt
Fresh out of the oven! These tasty, moist Raspberry Bran Muffins are a great breakfast muffin. They are especially delicious still warm with a dollop of homemade raspberry jam. Full of wheat bran, oat bran, wheat germ, dark brown sugar, molasses and raspberries, they are a delicious and hearty kickstart to the day.
It's the weekend! So just relax. Put your feet up and I'll bring you a warm muffin, a freshly brewed tea or coffee and a great big Happy Good Morning smile! :))
Happy Weekend All! :))
Cups of nutritious yogurt are being prepared for young children who are also participating in HIV prevention education activities.
The yogurt plus prevention education is carried out in partnership with the President’s Emergency Plan for AIDS Relief. In February, USAID launched a public-private partnership in cooperation with Standard Bank, the largest bank on the African continent; Namibia Dairies, that country’s leading dairy company; and the Namibia Business Coalition on AIDS.
Photo Credit: Mary Jordan (USAID)
Just about this time every year, Catnip Candy takes off her ears and whiskers, stops harvesting catnip and her fancy turns to pumpkins. Pumpkins? Yes, nutritious, delicious pumpkins! EVERYBODY except the finiky felines (that includes all 659 of them) and most of the doggies absolute love Pumpkin Season. The cows, horses, goats, sheep, pigs (all kinds the pots the farms and the guinea), rabbits, chickens, peacocks, swans, pigeons, emus and on and on. 20 out of 22 species can’t be wrong!
After the pumpkin selling season is over for Halloween, many pumpkin stands, produce markets, farms, churches and others who sell pumpkins as a fundraiser, will give them to our animals. In the beginning, before we had great volunteers like Candy, we’d load the few pigs, rabbits, goats and chickens we had up into the van and head out to the pumpkin places. Unfortunately many of them called and then wanted the manure raked up. No sense of humor. Nobody laughed when I suggested selling that as a second fundraiser.
So we figured out that if we can’t take the animals to the pumpkins, we’ll have to haul the pumpkins to the animals. And that’s what we do now. For the next month or so a dozen or more volunteers will be busy hauling in pumpkins. Lots of places let us start taking the ones getting soft that they can’t sell way before Halloween. After Halloween almost everybody wants them GONE.
Contact Candy Pumpkin Princess #1 paulcandy214@verizon.net to find out how you too can have fun hauling pumpkins in for the piggies and friends. We have donors all over Virginia. And you can ask every stand you see if they’ll donate. Many are so happy to have a place for the pumpkins to go instead of having to haul them away. So get involved. Do everybody a favor. Help your local merchant, church, boy scout troop, or who ever and help the animals of Rikki’s.
So what’s the deal with Miss Blue Dog? Annie and Arthur McWilliams are the proud owners of Miss Blue Dog they are happy to lend her to Candy for the great pumpkin harvest. THANK YOU Annie and Arthur, from all the critters (except the finicky cats). If they only listened instead of being stubborn cats they’d realize the great pumpkin haul benefits them too. The money we save on feed for the other animals, can now be spent on kitty chow.
The optimal nutritional balance is important during pregnancy as this will affect the development of baby. The nutritional needs of pregnant women are increased during pregnancy. Eating good nutritious food also develop good eating habits for the growing child. For the first few weeks you may not have good appetite and you may not feel like to have proper meals this may be possible when you suffer from morning sickness or nausea. It is better to have small frequent meals in order to counter the effect of morning sickness. It is not true that you need to eat for 2 people, but pregnant women should only increase calorie intake by 300 calories. During second and third trimester the nutritional needs of the pregnant women is to be increased as the fetus grow rapidly. The total weight gain of pregnancy at full term should be around 10 to 12 kgs.
Distribution of pregnancy weight gain:
The baby amounts to 7-9 pounds
Amniotic fluid amounts to 2 pounds
Enlarged uterus amounts to 2 pounds
Increased volume of blood amounts to 4-5 pounds
Fluid present in maternal tissue amounts to 3-4 pounds
Placenta amounts to 2 pounds
Enlarged breasts for breastfeeding amount to 1 pound
The remaining pounds are fat deposits that are needed by the body for energy and breastfeeding.
Weight gain during pregnancy:
First trimester: 2 – 3 pounds
Second trimester: 3 – 4 pounds/ month
Third trimester: 3 – 4 pounds/month
Recommended weight gain during pregnancy:
BMI (kg/m2) Recommended Weight Gain
Low (BMI <19.8) 12.5-18 kg (28-40 lb)
Normal (BMI 19.8-26) 11.5-16 kg (25-35 lb)
High (BMI 26-29) 7-11.5 kg (15-25 lb)
Nutritional requirements during pregnancy:
Nutritional needs are increased during pregnancy.
Energy + 300 kcals/day
Protein + 15 gms/ day
Iron 38 mg/day
Calcium 1000mg/day
Folic acid 400 mcg/day
Thiamine + 0.2mg/day
Riboflavin + 0.2mg/day
Nicotinic acid + 2 mg/day
Energy: Due to increased metabolic activity there is increase in basal metabolism and calorie needs are increased at around + 300 kcals per day that is in second and third trimesters. The first trimester the calorie level is no need to increase. But the choice of foods should be nutritious and healthy.
Protein: During pregnancy extra protein requirement is needed. As protein is required for placenta, amniotic and maternal tissues. It is also needed to produce new blood cells. During pregnancy the protein requirement is around 15 gms per day. Especially in second and third trimester increased protein intake is necessary as the baby’s growth and development is fast in this period. The blood volume increases by 50% during pregnancy and body requires protein to increase blood volume. It is very important to get good quantity and quality of protein in order to meet nutritional needs.
Fats: Fats are essential part of healthy balanced diet. During pregnancy fats play an important role to support development of baby’s brain and eye. Monounsaturated and polyunsaturated fats are good choices of fats. Monounsaturated fats are good as they decrease LDL levels. Polyunsaturated fats contain omega 3 and omega 6 fatty acids.
Iron: Iron is very important nutrient during pregnancy. It is needed for the formation of red blood cells. Iron improves hemoglobin level during pregnancy. Especially in second and third trimesters extra amount of iron is needed for new growing baby and placenta. If there is deficiency of iron during pregnancy then it is associated with preterm delivery low birth weight and infant mortality.
Vitamin C: It helps in absorption of Iron. Vitamin C helps in healing of damaged tissues. It also improves immunity of pregnant women.
Folic acid: Folic acid helps in formation of red blood cells. And it plays a vital role in formation of genetic material called DNA that aids in proper formation of the cells and tissues. If there is deficiency of folic acid in pregnancy then there is risk of major birth defects. Severe folic acid deficiency can lead to megaloblastic anemia. It is good to have folic acid fortified breakfast cereals. Good sources of folic acid include green leafy vegetables, beans, nuts, citrus fruits and berries. Folic acid supplements to be taken during pregnancy.
Calcium: Calcium is required in diet during pregnancy. Calcium absorption and calcium excretion is high during pregnancy. Increased calcium requirement is needed for skeletal growth of fetus.
Fluids: Pregnant women should drink at least 6 to 8 glasses of water. Drinking water can prevent morning sickness. The fluid acts as the transport system it carries nutrients through the blood to the baby. Drinking water also improves bowel movement.
Foods to eat: Eggs, milk, milk products like cheese and yogurt as these are good sources of protein and calcium.
Fruits and vegetables are good for health. Fruits like cantaloupe, apricots, mangoes, orange, grapes, bananas and vegetables like green leafy vegetables, potato, sweet potato, pumpkin, carrots, capsicum.
Nuts can also be included as a part of diet as they are rich in carbohydrates.
Rice, Breads, Pasta and cereals are also good as they are rich in carbohydrates and provide calories.
Fortified breakfast cereals.
Foods to avoid during pregnancy:
Raw eggs as they may contain salmonella.
Uncooked meat or poultry as there may be risk of salmonella bacteria.
Avoid alcohol.
Avoid raw fish.
Limit your cholesterol intake to about 300 mg per day.
Limit intake tea and coffee as they contain caffeine.
Unpasteurized milk or juice. www.clinnovo.com
Near Zewai, in the maize belt of Ethiopia’s Central Rift Valley, a mother and daughter transport maize grain to market by donkey cart. In this maize-dominated area, lysine inadequacy is a potential risk for weaning infants and young children, who could benefit
from quality protein maize. The southern maize belt is a target area for the Nutritious Maize for Ethiopia (NuME) project, funded by the Canadian Department of Foreign Affairs, Trade and Development (DFATD).
Adefris Teklewold/CIMMYT
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(Our Daily Challenge - STACKS)
(112 in 2012 - #60 - SOMETHING BEGINNING WITH G)
A stack of pancakes is not good without the ooeey gooey syrup (and butter of course) that accompanies it!
From Wikipedia: (Who knew?? :-))
Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff. In the medieval and modern Christian period, especially in Britain, pancakes were made to use up stored items prior to the period of Lent fasting beginning on Shrovetide. Since eggs were forbidden foods during Lent, making pancakes on Shrove Tuesday was a good way to use up eggs before Lentern fasts began.The pancake's shape and structure varies worldwide. There are numerous variations of them throughout Europe. In Germany, pancakes can be made from potatoes. A crêpe is a Breton variety of thin pancake cooked on one or both sides in a special crepe pan to achieve a network of fine bubbles often compared to lace – a savory variety made from buckwheat is usually known as a galette.
Salmon eggs are nutritious and can be preserved by hanging the masses on old fishing nets to dry in the sun. Residents of the villages around Kobuk Valley National Park harvest many chum salmon to eat throughout the winter.
Cluster of red fish eggs
Ingredients:
1 cup soy flour
6 tbsps granulated Splenda
3 tbsps unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
2 large eggs (beaten)
3 tbsps (1.5 oz/42 g) unsalted butter (melted)
Instructions and more photos at www.dietplan-101.com/chocolate-soy-pancakes-atkins-diet-p...
Video Recipe: youtu.be/t_LWdRxjxK8
Food refugees are buying with their e-vouchers at local stores. Ecuadorian business owners are now benefiting from the refugees buying at their stores.
Credit: Bobbi Kraham, USAID
This beautiful couple share a wonderful spiritual love. They also share eating plenty of dark green, leafy vegetables. They use and recommend green superfoods from Pines International for additional servings.
Jacqueline is a neonatal/pediatric nurse. She is healthy woman who works out regularly and eats nutritious food. She knows that studies show 9 out of 10 people do not eat enough green #vegetables. To increase her servings, she mixes #MightyGreens with water for a delicious beverage. She also takes #GreenDuo capsules when traveling. As a nurse, she sets an example and shares nutrition tips for every new mom she meets.
Elijah is a mixed martial arts strength coach (Instagram @fightfitnessllc.sbw). As a certified and licensed personal #trainer, he says, “I train models, #dancers, #bodybuilders, as well as #JuJitsu, #MuayThai and #boxing #athletes. I also train everyday people. In my opinion, nutrient-dense vegetables assist with muscle #recovery and maintaining #immune systems. Pines grows food rich in #antioxidants such as Pines Wheat Grass tablets (for on the go). They grow #PinesWheatGrass powder and Mighty Greens powder (for home/gym smoothie and shaker recipes).”
“Whether you train or not, your immune system’s strength determines how fast you heal and recover from colds, stress, flu, injuries and diseases. That’s why you need to eat your vegetables. Pines can help increase your green nutrition.”
Pines introduced the original #greensuperfood over 40 years ago with more than 100 small investors (average $200 each). They named the company after the pine tree because it is an international symbol of the peace in nature.
Pines is unique in the natural foods marketplace. That's because our products are not an “organic sideline” for a pesticide-based agribusiness or a major GMO based food corporation.
Instead, Pines grows its 100% Certified #Organic foods on small family farms. Our products are #Kosher, #glutenfree, #vegan, #raw and #NonGMOProject Verified as #GMOfree. Please use the locator at wheatgrass.com to find stores that carry Pines. You may also order direct.
Full Article: wheatgrass.com/beautiful-couple-teach-nutrition/
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
More tags: #Paleo #stamina #endurance #triathlon #marathon #ocr #mma
I got a few of those compressed corn logs that are made specifically for these metal squirrel chairs for Christmas. I had never bothered to order them before, figuring it would be too pricey to keep them stocked with this treat all winter long. You know how fast they devour things! But I'm really amazed! It is made out of some REALLY hard material. They REALLY have to gnaw on it to get any off.LOL.......I could hear this guy chomping away all the way across the yard! He sounded like he was chewing on rocks! They've been working on this one for just about a week, and you can see that they have just managed to finish off a little of the top
(.I'm still trying to get the hang of editing photos in Picasa, but slowly getting the hang of things). .
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