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Patrick Brown, Chief Executive Officer and Founder, Impossible Foods, USA 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
Here is a nutritious, enriched and healthy recipe of Triple Coconut Granola. They’re fantastic on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s an inexpensive and delicious way to start the day with some powerful antioxidants, including cancer-fighting ellagic acid. If you prefer a different filling, try adding diced strawberry or crushed, freeze-dried raspberries!
Satisfying and nutritious.. and pretty darn tasty, too. If the kids eat it up, it's a winner!
Please read more about this bento at my blog: happylittlebento.blogspot.com/2012/05/another-chili-bento...
Creme Egg with KitKat soldiers.The cornerstone of any nutritious breakfast.
Also used in January's Monthly Scavenger Hunt "Take the weight loss challenge" and August's clue "Scrumptious"
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
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.
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.
The Kiwi fruit is an unassuming fuzzy brown oval produced by a woody vine (Actinidia deliciosa) native to China, cultivated especially in New Zealand for its edible fruit.
Also called Chinese gooseberry, the fruit has a creamy-white central core, black-brown seeds, and a bright translucent green outer flesh surrounded by a light-brown fuzzy skin.
It was introduced into cultivation in New Zealand with seeds brought from China in 1904, making it one of the most recently domesticated fruiting plants. The principal kiwi fruit-growing countries are Italy, New Zealand, Japan, Chile, France, Greece, United States (California), and Australia.
The fruit is a source of vitamin C, minerals such as potassium, calcium, and phosphorus, and dietary fibre. The primary use is for the fresh market, although culled fruit is processed into canned and frozen fruit slices, wine, jam, juice, and dried products.
Magnolia asked if I would be keen to create a recipe using their new Oat Plus Milk and I accepted the challenge. These are the photos.
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
For more information on the conference, visit: biofortconf.ifpri.info Photo Credit: Joslin Isaacson (HarvestPlus)
he highly nutritious ‘quinoa’ is known to be the most sacred of grains to the Inca culture, who named it “Chesiya Mama”, meaning the “Mother Grain”.
It is said that the Inca emperor used a golden spade to plant the first quinoa seeds of the season and that offerings were made by high ranked priests to please the sun god Inti.
It’s for good reason that the Incas valued quinoa so much; it contains all 9 essential amino-acids, plus plenty of anti-oxidants, making it the only seed or grain that is a complete protein. 200 Grams of quinoa easily replaces the same serving of meat or eggs, with the added benefits of ingesting far less calories at a much cheaper price!
www.spanishschoolsblog.com/spanish-blog/2012/04/07/quinoa...
Peasant bread a a whole-grain bread. A local, family-owned bakery sells it for about $4.00 a loaf. We buy it as a treat and have it with any number of dinner possibilities.
The way we best like to eat peasant bread is with a small bowl of grape seed oil or olive oil. We just tear off a piece, dip it in the oil, and eat it with our fingers.
One of our favorite things!
A Participian at 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
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Magnolia asked if I would be keen to create a recipe using their new Oat Plus Milk and I accepted the challenge. These are the photos.
Landscape with cover crops, trees and wetlands keeps soil healthy to produce nutritious foods.
I did the baking and decoration part completely. I enjoy cooking and baking sometime in between data crumbling or writing manuscripts to have a break and clear my mind. The hardest part of this soil-profile cake was to get the ingredients as I always do not keep all the colors at home. Luckily, the dry-fruits and fruits were there as I am going to bake a fruit-cake very soon. The plant twigs are from my porch and kitchen-window.
Recipe:
It is a simple layer of three different cakes. The bottom ‘C’ horizon is a fruit cake. The middle yellowish and whitish ‘B’ and part of ‘C’ are spongy white cakes with yellow color. The top ‘A’ horizon is a chocolate cake to represent that we need to preserve organic carbon in the soil layer, definitely in the surface layer of soil.
Special Decoration within the Cake layers and as Toppings:
To represent nodules and organisms in A and E horizons and pebbles in C horizon, I have used ground coffee, chocolate chunks and dry fruits such as grated coconut, sesame seeds, colored pieces of dried pineapples and cherries, bits of almonds and hazelnuts. To reflect dynamicity and non-uniform soil texture, I have added the colors, chocolate bits and dry fruits by hand after I poured the cake mix into the pans. I also used separated egg yolk and egg white parts for different layers so that it helps condense the colors that I want. The egg yolk part was used for the top and the bottom layers while for the middle two layers I especially used egg white so that it does not get burned to a dark color. The top brownish layer is due to organic cocoa powder and a spoon of coffee powder.
The toppings are different food decorative powders and chocolate bits which represent a nice landscape of agricultural fields, flower garden, roads, wetland-pond area and a stream on the left. I have put some chocolate bits and black swirls on the body of the cake to represent the soil organisms.
I used cuttings of Rosemary and Mint plants as the trees and plants over the cake.
The landscape on the top includes a flower garden with trees on the background, a stream with islands, a wetland pond and agricultural fields with plants and cover crops.
Of course, it turned yummy. My son tasted it all the way from the beginning till the end when all the layers were put together ...Happy Mom :).
I tried to represent the soil “Coarse-loamy over sandy or sandy skeletal, mixed, mesic, Typic Dystrochrepts”, it has depth of about 65 inches to the bedrock. The soil is very fine sandy loam with 0 to 3 percent slopes, well drained, rapid to moderately permeable with low water holding capacity. The soil reaction is acid, and the parent material is very fine sandy loam eolian deposits, underlain by fluvial deposits.
In my cake the dark top layer represented the dark surface layer of the Ap horizon. The light-colored layer below represented the leached layer which formed light color followed by the little dark color layer which is the leached iron-oxide layer.
The bottom gravely layer is the dark fruit-cake layer in my cake, and it represents the ‘C’ horizon as I mentioned earlier. As the iron oxide leaches through the Ap and B horizon and gets hardened in a layer in this soil, the drainage class varies, and the soil profile interchanges from rapid to moderately permeable soil.
As the soil is acidic and the texture is sandy loam, less tillage and covers are always helpful practices to reduce erosion and improve soil-health status.
The soil series can be found in the north-east of the USA, for example in Plymouth County in the State of Massachusetts.
Nutritious mascot, Crunchy, helps out!
Eat Well Get Moving! is a fun program that encourages healthy eating and physical fitness as a way to build strong minds and bodies.
Find related story at www.viha.ca/news.
Malawi, Mzuzu, nurse preparing F75 nutritious milk to deal with his malnourished condition of young Moses Hara at at Ekwendeni Mission Hospital in Mzimba district
(c) Art in All of Us /Anthony Asael (a Corbis photographer)
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Peas for dinner -- nutritious and entertaining! (You know, I really think I could do a whole 365 just with fingers and toes.)
I debated on whether to crop to remove the bit of green and red bib in the corner -- what do you think?
Hamani Djibo, President of LIBO, visits the women's garden in Gorouberi, sponsored by Pencils for Kids. Now 15 women share manage the garden and share the profits.
Very tasty and nutritious! Well, I guess that I’m entitled to my own opinion. It might not be that good for your health!
Each year, the BLM burns off older, less nutritious grass to allow nutrient dense grass to regrow at Dean Creek Elk Viewing Area.
Megan Harper, BLM
#DidYouKnow that controlled fire can actually improve habitat for some #Oregon wildlife? 🔥
Once a year, our fire teams perform a prescribed burn at the Dean Creek Elk Viewing Area. This helps improve forage for the herd of 100 Roosevelt Elk who call the area home.
This year, firefighters from BLM and Diamond Fire successfully burned over 100 acres of pastureland. Afterwards, a small crew remained onsite to ensure the fire was completely out.
Around 150 visitors stopped by the Elk Viewing Area over the two day burn to learn about the operation and ask after the elk.
It usually takes about a week for the green grass to sprout through the blackened hay, creating a new, delectable buffet for the elk!
Quinoa is an incredibly nutritious grain that can fill you up while giving you tons of energy. Mix it into a pilaf with a side of summer squash and cherries. Finish off your lunch with a special, healthy sweet treat and you have got a real power lunch! Find it here: www.laptoplunches.com/rss/324/quinoa-pilaf-power-bento.html
Malawi, Mzuzu, Aided by his mother, Caroline Moyo, Moses receives F75 nutritious milk to deal with his malnourished condition
New solar Kenya’s first solar-powered “bubble” drier, improves bean quality and commercial value, retaining nutritious qualities before they are turned into a porridge flour. It has been donated to farmers and partners shown in a training session here at ICIPE campus in Nairobi on December 9th, as part of a project “Making Value Chains Work for Food and Nutrition Security of Vulnerable Populations in East Africa,” which aims to reach around five million small holder farmers in Uganda and Kenya benefiting 50,000 rural and urban consumers.
The project is supported by BMZ and GIZ; The CGIAR Research Program on Agriculture for Nutrition and Health and CGIAR donors. It is a joint project between the Pan-Africa Bean Research Alliance initiative and DAPA-Linking Farmers to Markets. The project is led by the International Center for Tropical Agriculture (CIAT), in collaboration with The University of Hohenheim (UHOH), University of Göttingen (UGOE), Kenya Agriculture and Livestock Research Organization (KALRO) and Ugandan National Agricultural Research Organization (NARO).
For more information visit: alliancebioversityciat.org/stories/first-solar-powered-bu...
Credit: ©2016CIAT/Georgina Smith
Please credit accordingly and leave a comment when you use a CIAT photo.
For more info: ciat-comunicaciones@cgiar.org
Paul Bulcke, Chairman of the Board, Nestlé, 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
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.
Light and nutritious, turnip soup makes a refreshing starter for a superb meal. Turnips, along with their greens, are cooked in bacon, leeks, garlic, olive oil, chicken or vegetable stock, and seasoned with salt and pepper. sites.google.com/site/fooduncovered2014/home/easy-healthy... (via Foodspotting)
Pantry - Nutritious meals are created with love and affection in a pantry. If the meals made in here are fit for a king, the kitchen should reflect the same