View allAll Photos Tagged nutritious
A woman feeds to her child a nutritious porridge made from locally available products, at the health post in the village of Maderia, in Gemechis, a woreda (district) of Oromia Region. She and other women learned how to prepare the porridge during a session led by a health extension worker. 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.
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
A nutritious snack of peanut butter stuffed and raisins and carrot stuffed pears 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.
File name: 10_03_000411a
Binder label: Baking
Title: Prof. Hosford's Self Raising Bread Preparation. The healthful and nutritious baking powder. [front]
Created/Published: N. Y. : The Major & Knapp Lith Co.
Copyright date: 1884
Physical description: 1 print : chromolithograph ; 20 x 14 cm.
Genre: Advertising cards
Subject: Children; Baking powder
Notes: Title from item.
Statement of responsibility: Rumford Chemical Works
Collection: 19th Century American Trade Cards
Location: Boston Public Library, Print Department
Rights: No known restrictions.
A woman feeds her child a nutritious meal of fish, vegetables and rice in Rangpur, Bangladesh. Photo by Holly Holmes, 2013
Healthy and nutritious selections of fresh fruit, salads, vegetables and turkey and cheese sandwiches at Washington-Lee High School in Arlington, Virginia for lunch service on Wednesday, October 25, 2011. The fruit, salads, sandwiches, vegetables and wraps are made available through the National School Lunch Program. The National School Lunch Program is a federally assisted meal program administered by the United States Department of Agriculture, Food and Nutrition Service operating in public, nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. USDA Photo by Bob Nichols.
Taking healthy and nutritious diet is an essential part of being pregnant. View this infographic and know what the nutrition needs to take by Pregnant Women.for more visit www.motherszone.com/pregnancy-health
It's CNE time again in Toronto - en.wikipedia.org/wiki/Canadian_National_Exhibition - and I thought it the perfect opportunity to continue my 'home schooling' on night shooting. To be honest, I'm pretty sure I learned a thing or two mucking about last night but this morning I can't (for the life of me) remember what those things were. ;o)
Here's a shout out to neon lights, moving things and the food building!
fresh, dried or frozen.
juice, smoothie or yogurt.
colorful and nutritious, ripe or firm.
dessert, snacks or simply eat them naked.
love them all berries...
what about one cup.
1 cup of strawberries contains over 100 mg of vitamin C,
almost as much as a cup of orange juice. We need vitamin C for immune system function and for strong connective tissue. Strawberries also add a bit of calcium, magnesium, folate and potassium and only 53 calories.
1 cup of blueberries offers a smaller amount of vitamin C,
minerals and phytochemicals for only 83 calories.
1 cup of cranberries offers a smaller amount of vitamin C,
minerals and phytochemicals for only 44 calories.
1 cup of raspberries offers vitamin C and potassium for 64 calories.
IMG_5986
© 2010 All rights reserved by desertcrops
Beans from farm to shop shelf in Burundi: TOTAHARA is owned by Christella Di Ndayishimye. She turns beans into a nutritious bean flour sold in her shop. The Pan-Africa Bean Research Alliance works with the Institut des Siences Agronomique du Burundi (ISABU), to give farmers access to improved beans. The beans have been bred with characteristics like high iron; some yield more produce and some are more resilient to drought. Researchers at ISABU are working with key farmers, to produce more beans. And they are linking producers who are adding value, for example by grinding beans into bean flour, to feed to children as part of a school feeding program to tackle malnutrition with World Vision. Credit: Georgina Smith / CIAT For more information contact g dot smith at CGIAR.org or visit: www.ciat.cgiar.org or www.pabra-africa.org
The brown bear (Ursus arctos) is a large bear distributed across much of northern Eurasia and North America. It can weigh from 300 to 780 kilograms (660 to 1,700 lb) and its largest subspecies, the Kodiak Bear, rivals the polar bear as the largest member of the bear family and as the largest land-based predator.
There are several recognized subspecies within the brown bear species. In North America, two types are generally recognized, the coastal brown bear and the inland grizzly, and the two types could broadly define all brown bear subspecies. Grizzlies weigh as little as 350 lb (159 kg) in Yukon, while a brown bear, living on a steady, nutritious diet of spawning salmon, from coastal Alaska and Russia can weigh 1,500 lb (682 kg). The exact number of overall brown subspecies remains in debate.
While the brown bear's range has shrunk, and it has faced local extinctions, it remains listed as a least concern species by the IUCN, with a total population of approximately 200,000. Its principal range countries are Russia, the United States (mostly in Alaska), Canada, the Carpathian region (especially Romania, but also Ukraine, Slovakia, and so on), the Balkans, Sweden and Finland, where it is the national animal. The brown bear is the most widely distributed of all bears.
Brown bears have very large and curved claws, those present on the forelimbs being longer than those on the hind limbs. They may reach 5 to 6 centimetres (2.0 to 2.4 in) and sometimes 7 to 10 centimetres (2.8 to 3.9 in) along the curve. They are generally dark with a light tip, with some forms having completely light claws. Brown bear claws are longer and straighter than those of American black bears. The claws are blunt, while those of a black bear are sharp.
Adults have massive, heavily built concave skulls, which are large in proportion to the body. The forehead is high and rises steeply. The projections of the skull are well developed when compared to those of Asian black bears: the latter have sagittal crests not exceeding more than 19–20% of the total length of the skull, while the former have sagittal crests comprising up to 40–41% of the skull's length. Skull projections are more weakly developed in females than in males. The braincase is relatively small and elongated. There is a great deal of geographical variation in the skull, and presents itself chiefly in dimensions. Grizzlies, for example, tend to have flatter profiles than European and coastal American brown bears. Skull lengths of Russian bears tend to be 31.5 to 45.5 centimetres (12.4 to 17.9 in) for males, and 27.5 to 39.7 centimetres (10.8 to 15.6 in) for females. The width of the zygomatic arches in males is 17.5 to 27.7 centimetres (6.9 to 11 in), and 14.7 to 24.7 centimetres (5.8 to 9.7 in) in females. Brown bears have very strong teeth: the incisors are relatively big and the canine teeth are large, the lower ones being strongly curved. The first three molars of the upper jaw are underdeveloped and single crowned with one root. The second upper molar is smaller than the others, and is usually absent in adults. It is usually lost at an early age, leaving no trace of the alveolus in the jaw. The first three molars of the lower jaw are very weak, and are often lost at an early age. Although they have powerful jaws, brown bear jaws are incapable of breaking large bones with the ease of spotted hyenas.
The dimensions of brown bears fluctuate very greatly according to sex, age, individual, geographic location, and season. The normal range of physical dimensions for a brown bear is a head-and-body length of 1.7 to 2.8 meters (5.6 to 9.2 ft) and a shoulder height of 90 to 150 centimeters (35–60 in). The smallest subspecies is the Eurasian brown bear, whose mature females weigh as little as 90 kg (200 lb). Barely larger, grizzly bears from the Yukon region (which are a third smaller than most grizzlies) can weigh as little as 100 kg (220 lb) in the spring and the Syrian brown bear, with mature females weighing as little as 150 kg (330 lb). The largest subspecies are the Kodiak bear, Siberian brown bear, and the bears from coastal Russia, Alaska, and British Columbia. It is not unusual for large males in coastal regions to stand over 3 m (9.8 ft) while on their hind legs, and to weigh up to 680 kg (1,500 lb). The heaviest recorded brown bear weighed over 1,150 kilograms (2,500 lb).
Brown bears have long, thick fur, with a moderately long mane at the back of the neck. In India, brown bears can be reddish with silver tips, while in China, brown bears are bicolored with a yellow-brown or whitish cape across the shoulders. North American grizzlies can be dark brown (almost black) to cream (almost white) or yellowish brown. Black hairs usually have white tips. The winter fur is very thick and long, especially in northern subspecies, and can reach 11 to 12 centimetres (4 to 5 in) at the withers. The winter hairs are thin, yet rough to the touch. The summer fur is much shorter and sparser, and its length and density varies geographically.
The brown bear is primarily nocturnal. In the summer, it gains up to 180 kilograms (400 lb) of fat, on which it relies to make it through winter, when it becomes very lethargic. Although they are not full hibernators, and can be woken easily; both sexes like to den in a protected spot, such as a cave, crevice, or hollow log, during the winter months. Brown bears are mostly solitary, although they may gather in large numbers at major food sources and form social hierarchies based on age and size. Adult male bears are particularly aggressive and are avoided by adolescent and subadult males. Female bears with cubs rival adult males in aggression, and are more intolerant of other bears than single females. Young adolescent males tend to be least aggressive, and have been observed in nonagonistic interactions with each other. In his Great Bear Almanac, Gary Brown lists 11 different sounds bears produce in 9 different contexts. Sounds expressing anger or aggravation include growls, roars, woofs, champs and smacks, while sounds expressing nervousness or pain include woofs, grunts and bawls. Sows will bleat or hum when communicating with their cubs.
They are omnivores and feed on a variety of plant products, including berries, roots, and sprouts, and fungi, as well as meat products such as fish, insects, and small mammals. Despite their reputation, most brown bears are not highly carnivorous, as they derive up to 90% of their dietary food energy from vegetable matter. Their jaw structure has evolved to fit their dietary habits. Their diet varies enormously throughout their differing areas based on opportunity. For example, bears in Yellowstone eat an enormous number of moths during the summer, sometimes as many as 40,000 in a day, and may derive up to half of their annual food energy from these insects. In some areas of Russia and Alaska, brown bears feed mostly on spawning salmon, whose nutrition and abundance explain the enormous size of the bears in these areas. Brown bears also occasionally prey on large mammals, such as deer (including elk, moose and caribou), bighorn sheep, mountain goats, bison and muskoxen. When brown bears attack these animals, they tend to choose the young ones, as they are easier to catch. When hunting, the bear pins its prey to the ground and then tears and eats it alive. On rare occasions, bears kill by hitting their prey with their powerful forearms, which can break the necks and backs of large prey, such as moose. They also feed on carrion, and use their size to intimidate other predators, such as wolves, cougars, tigers, and black bears from their kills.
Bronx Zoo New York
It's tough to take quick pics of this before eating it :) I didn't have fresh tomatoes on hand today, so I strained a half-can of Rotel habanero tomatoes really well and added them to the turkey pepperoni & cheese. So tasty! Recipe at 28may.net/recipes
In these highly inflationary times I made this extravagant and deliciously nutritious and satisfying soup meal for less than CDN$1.50 per bowl (US$1.09; €1.02). And the best part is it is made without the use of animals or animal products so it is aligned with my moral values. [The white vegetable, by the way, is parsley root. It adds a very subtle yet unique flavour and texture. Look for it.]
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The recipe:
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Add 1/2 a pack of Butler soy curls to the following marinade in a large bowl and set aside for 10 minutes:
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1 Tbsp dried parsley
1/2 tsp dried thyme
1/2 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp celery seed
1/2 tsp paprika
1 bay leaf
1/4 tsp black pepper
1 tbsp low salt soy sauce (recommend Bragg's Aminos)
1 low salt vegan vegetable bouillon cube (optional)
2 cups boiling water
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Prepare the broth:
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2 medium carrots coarsely chopped
1 large or 2 medium onions whole or quartered
3 sticks celery sliced
2 cloves garlic finely chopped
1 bunch parsley root (3 - 4 large or 5 - 6 small) coarsely chopped
1 small bunch of the parsley root leaves tied with kitchen string
1 tbsp nutritional yeast flakes
7 cups water
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After the soy curls have rehydrated, cut them with kitchen scissors to bite-sized pieces and add them together with the marinade to the simmering broth. Continue simmering covered for 20 to 30 minutes.
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When the vegetables are fork tender, remove from heat and stir in 1 heaping tablespoon white miso dissolved in warm water. Optionally garnish the pot with 1 Tbsp olive oil and 1/2 tsp toasted sesame oil (adds a toasted element). Enjoy.
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Being vegan assures your behaviour is consistent with your moral values. For help (and tons of recipes) visit www.HowDoIGoVegan.com
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A woman winnows high-iron Dhanashakti pearl millet in Andhra Pradesh, India. A recently published study shows that this new, conventionally-bred variety of pearl millet can provide the full daily iron needs of young children. Photo: Alina Paul-Bossuet (ICRISAT)
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.
These blue potatoes are amazingly delish. I think they originate from South America. You can find these beauties in a tri-color potato assortment (net bag) from Trader Joes. Ground turkey is also the perfect base to load up on more finely chopped veggies - kale, onions, garlic, celery...
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
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
This moist, sweet vegan loaf is all kinds of nutritious - from organic, homegrown zucchini to stevia, whole grains, dark chocolate, blueberry-pomegranate butter and hemp seeds! Whether for a power breakfast on the go or warmed slightly to cap off a dinner, it's a winner in every respect.
www.yummysmells.ca/2013/11/chocolate-blueberry-and-hemp-z...
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
In Hawassa, southern Ethiopia, maize is eaten as corn bread, baked on a big clay plate. This bread, made only with water, maize flour, and salt, is the major food in the area (along with ensete, a starchy food made from the roots of the Ensete plant, commonly known as the false banana). The Nutritious Maize for Ethiopia (NuME) project aims to reduce malnutrition and increase food security and household income of resource-poor smallholder farmers in Ethiopia through the widespread adoption, production, and utilization of quality protein maize (QPM). To ensure that the QPM bread tastes as good as the conventional maize bread, the project teamed up with two lecturers of the Hawassa University, Tafese and Debebe (left and right in the photo), who are organizing taste tests.
Photo credit: H. De Groote/CIMMYT.
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..
.
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