Download or read book Elementary Food Science written by Ernest R. Vieira and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Download or read book Food and Health an Elementary written by Helen Kinne and published by Forgotten Books. This book was released on 2015-06-26 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Food and Health, an Elementary: Textbook of Home Making This volume, like its companion, Clothing and Health, is intended tor use in the elementary schools in those sections of the country where the home life is of the type described. It is hoped that both volumes will be used by the home people as well as by the school children. This volume treats largely of food problems, including something of raising food and of selling it, in addition to the preparation of food at school and at home. Such topics as the water supply, disposal of waste, and other sanitary matters are woven in with the lessons on nutrition and cookery. There are a number of simple recipes, all of which have been carefully tested, and some of which have been taken from Foods and Household Management, Kinne-Cooley. The authors again acknowledge their indebtedness to Mrs. Lincoln, Miss Farmer, and Miss Barrows. Several recipes are adapted from Just How, a key to the cook hooks, by Mrs. A. D. T. Whitney; and others are original and have been contributed by other friends. A number arc borrowed from Home Economics Recipes by Miss Mary Beals Vail, now of Mills College, California, formerly of Teachers College, Columbia University. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Food and Health written by Helen Kinne and published by . This book was released on 1916 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eat Well Keep Moving written by Lilian W.Y. Cheung and published by Human Kinetics. This book was released on 2015-12-23 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: In North America obesity continues to be a problem, one that extends throughout life as children move into adolescence and adulthood and choose progressively less physical activity and less healthy diets. This public health issue needs to be addressed early in childhood, when kids are adopting the behaviors that they will carry through life. Eat Well & Keep Moving, Third Edition, will help children learn physically active and nutritionally healthy lifestyles that significantly reduce the risk of obesity, heart disease, high blood pressure, type 2 diabetes, and other diseases. BENEFITS This award-winning evidence-based program has been implemented in all 50 states and in more than 20 countries. The program began as a joint research project between the Harvard School of Public Health (currently the Harvard T.H. Chan School of Public Health) and Baltimore Public Schools. In extensive field tests among students and teachers using the program, children ate more fruits and vegetables, reduced their intake of saturated and total fat, watched less TV, and improved their knowledge of nutrition and physical activity. The program is also well liked by teachers and students. This new edition provides fourth- and fifth-grade teachers with the following: • Nutrition and activity guidelines updated according to the latest and best information available • 48 multidisciplinary lessons that supply students with the knowledge and skills they need when choosing healthy eating and activity behaviors • Lessons that address a range of learning outcomes and can be integrated across multiple subject areas, such as math, language arts, social studies, and visual arts • Two new core messages on water consumption and sleep and screen time along with two new related lessons • A new Kid’s Healthy Eating Plate, created by nutrition experts at the Harvard T.H. Chan School of Public Health, that offers children simple guidance in making healthy choices and enhances the USDA’s MyPlate Eat Well & Keep Moving also offers a web resource that contains numerous reproducibles, many of which were included in the book or the CD-ROM in previous editions. A separate website, www.eatwellandkeepmoving.org, provides detailed information for food service managers interested in making healthful changes to their school menus; this information includes recipes, preparation tips, promotional materials, classroom tie-ins, and staff training. The web resource also details various approaches to getting parents and family members involved in Eat Well & Keep Moving. A Holistic Approach Eat Well & Keep Moving is popular because it teaches nutrition and physical activity while kids are moving. The program addresses both components of health simultaneously, reinforcing the link between the two. And it encompasses all aspects of a child’s learning environment: classroom, gymnasium, cafeteria, hallways, out-of-school programs, home, and community centers. Further, the material is easily incorporated in various classroom subjects or in health education curricula. Eight Core Principles Central to its message are the eight core Principles of Healthy Living. Those principles—at least one of which is emphasized in each lesson—have been updated to reflect key targets as defined by the CDC-funded Childhood Obesity Research Demonstration partnership. These are the principles: • Make the switch from sugary drinks to water. • Choose colorful fruits and vegetables instead of junk food. • Choose whole-grain foods and limit foods with added sugar. • Choose foods with healthy fat, limit foods high in saturated fat, and avoid foods with trans fat. • Eat a nutritious breakfast every morning. • Be physically active every day for at least an hour per day. • Limit TV and other recreational screen time to two hours or less per day. • Get enough sleep to give the brain and body the rest it needs. Flexible, Inexpensive, Easy to Adopt The entire curriculum of Eat Well & Keep Moving reflects the latest research and incorporates recommendations from the latest Dietary Guidelines for Americans. It fits within school curricula, uses existing school resources, is inexpensive to implement, and is easy to adopt. The content is customizable to school and student population profiles and can help schools meet new criteria for federally mandated wellness policies. Most important, armed with the knowledge they can gain from this program, elementary students can move toward and maintain healthy behaviors throughout their lives.
Download or read book A Tentative Course of Study in Nutrition and Health for the Elementary School written by Alma Dale Newell and published by . This book was released on 1930 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book An Outline for the Teaching of Nutrition and Health in the Elementary Grades written by Merrill-Palmer Institute and published by . This book was released on 1928 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food and Health an Elementary Textbook of Home Making written by Helen Kinne and published by Gayley Press. This book was released on 2009-02 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Download or read book Straight Talk The Truth About Food written by Stephanie Paris and published by Teacher Created Materials. This book was released on 2012-09-01 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores some of what readers know about healthy eating and offers some fun facts along the way.
Download or read book School Lunch Program written by United States. General Accounting Office and published by . This book was released on 2003 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food and Health written by Helen Kinne and published by . This book was released on 1917 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Workshop Report on Health and Nutrition in the Elementary School written by Central Washington State College and published by . This book was released on 1945 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Implementation of an Elementary School based Nutrition and Healthy Eating Curriculum written by Justin Robbins and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proper nutrition is a key component that can significantly improve children's overall health. Many elementary schools do not include adequate nutrition education in their curricula. This Doctor of Nursing Practice (DNP) project implemented a nutritional curriculum for fifth graders to develop foundational knowledge and gain experience in choosing essential nutrition options to promote healthy eating behaviors and improve well-being. Fourteen nutrition lessons focusing on nutrition core standards from the Utah Education Network were delivered to 93 5th-grade elementary school students. Lessons taught the importance of consuming fruits and vegetables, avoiding sugar-sweetened beverages, avoiding nutrient-poor energy-dense foods, and applying practical healthy eating strategies. Project assessment included student attendance and participation in each lesson, pre-and post-test questionnaires, weekly interactive quizzes, and comments gathered from students and educators. Lessons had a 94% attendance rate, with an average post-lesson completion rate of 97%. Pre- and post-assessment quiz mean scores improved by 27%. 89% of students liked the nutrition lessons and 91% answered they would improve their food choices because of the lessons. Students’ comments on what they learned included statements about choosing healthier food options, MyPlate, and Utah agriculture. A nutritional curriculum specific to elementary-aged school children leads to increased knowledge and gained experience in choosing essential nutrition to promote well-being and the prevention of diseases. A DNP-FNP is crucial at promoting health and wellness and can serve as a resource for nutrition education that may improve community health outcomes.
Download or read book A Brief Guide to the Teaching of Nutrition written by Minneapolis Public Schools. Board of Education. Department of Elementary Education and published by . This book was released on 1942 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Practical Guide to Healthy Cooking in the Primary School written by Maureen Glynn and published by Routledge. This book was released on 2022-01-27 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: As part of the national curriculum, cooking provides children with a variety of skills, from learning the science behind where food comes from to what good health is and understanding how ingredients can be turned into something tasty to eat. Packed full of practical advice, colourful recipes, and nutritional guidance, this book will provide: Guidance to teach children a range of cooking skills, using a variety of ingredients from varying sources. An understanding as to where our food comes from; seasonal and all-year-round produce; how food is grown and transported to our shops and markets. The basic skills to make food safe, nutritious, and palatable to eat. Links to STEM, PSHE, and D&T primary school curriculum subjects. Ideal for group work for any primary classroom that has access to a school kitchen, either in mainstream primary or special school settings, this book offers teachers, parents, and other practitioners a useful, photocopiable resource for delivering practical and hands-on lessons with scientific grounding. With clear, easy to read, step-by-step, written, and illustrated recipes, this book provides all of the information needed to enable children, with supervision, to prepare and make tasty food, to share with family and friends, particularly on social and special occasions.
Download or read book Eating to Learn Learning to Eat written by Andrew R. Ruis and published by Rutgers University Press. This book was released on 2017-07-03 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Eating to Learn, Learning to Eat, historian A. R. Ruis explores the origins of American school meal initiatives to explain why it was (and, to some extent, has continued to be) so difficult to establish meal programs that satisfy the often competing interests of children, parents, schools, health authorities, politicians, and the food industry. Through careful studies of several key contexts and detailed analysis of the policies and politics that governed the creation of school meal programs, Ruis demonstrates how the early history of school meal program development helps us understand contemporary debates over changes to school lunch policies.
Download or read book Healthy Eating in Primary Schools written by Sally Robinson and published by SAGE. This book was released on 2006-02-08 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed with the support of the Kent Healthy Schools Programme to encourage primary schools to promote healthy eating, this resource takes a whole-school, holistic approach towards children′s eating and relates to the PSHE Curriculum and the Healthy Schools Programme. There is a good blend of easily accessible information on healthy eating supported by individual case studies. The three sections cover: " a summary of the range of children′s eating issues " strategies for promoting healthy eating and preventing, recognising and dealing with eating problems " examples of lesson plans related to the physical, emotional and social aspects of children′s eating. Dr Sally Robinson is principal lecturer in the Department of Health and Social Welfare Studies at Canterbury Christ Church University.
Download or read book Moral Foods written by Angela Ki Che Leung and published by University of Hawaii Press. This book was released on 2019-10-31 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.
