THE IMPACT OF HERBS AND SPICES ON ACCEPTANCE, SELECTION, AND INTAKE OF VEGETABLES SERVED WITHIN A RURAL PENNSYLVANIA MIDDLE AND HIGH SCHOOL LUNCH PROGRAM. PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download THE IMPACT OF HERBS AND SPICES ON ACCEPTANCE, SELECTION, AND INTAKE OF VEGETABLES SERVED WITHIN A RURAL PENNSYLVANIA MIDDLE AND HIGH SCHOOL LUNCH PROGRAM. PDF full book. Access full book title THE IMPACT OF HERBS AND SPICES ON ACCEPTANCE, SELECTION, AND INTAKE OF VEGETABLES SERVED WITHIN A RURAL PENNSYLVANIA MIDDLE AND HIGH SCHOOL LUNCH PROGRAM. by Juliana Fritts. Download full books in PDF and EPUB format.
Author: Juliana Fritts Publisher: ISBN: Category : Languages : en Pages :
Book Description
While vegetables play a vital role in a healthy diet, intake remains below recommendations for all age groups. Because the National School Lunch Program provides 30 million children with meals throughout the school year, it is a critical setting in which to influence the development of healthy dietary habits. As students participating in the National School Lunch Program are now mandated to take a fruit or vegetable daily, schools have worked to improve vegetable options to ensure they are consumed and plate waste is reduced. In this series of studies, we investigated whether the use of herbs and spices might improve vegetable acceptance, selection, and intake of vegetables within a rural middle and high school lunch program. Before recipe development, surveys conducted found herb and spice exposure to be limited within this population of students and that the lack of recipes compliant with federal regulations were a barrier to the preparation of palatable school vegetables by cafeteria staff. A set of seasoned and plain vegetable recipes that met federal nutrition guidelines for schools were developed by a research chef and evaluated by high school students at their school during lunch. For broccoli (P=0.02), vegetable dip (P
Author: Juliana Fritts Publisher: ISBN: Category : Languages : en Pages :
Book Description
While vegetables play a vital role in a healthy diet, intake remains below recommendations for all age groups. Because the National School Lunch Program provides 30 million children with meals throughout the school year, it is a critical setting in which to influence the development of healthy dietary habits. As students participating in the National School Lunch Program are now mandated to take a fruit or vegetable daily, schools have worked to improve vegetable options to ensure they are consumed and plate waste is reduced. In this series of studies, we investigated whether the use of herbs and spices might improve vegetable acceptance, selection, and intake of vegetables within a rural middle and high school lunch program. Before recipe development, surveys conducted found herb and spice exposure to be limited within this population of students and that the lack of recipes compliant with federal regulations were a barrier to the preparation of palatable school vegetables by cafeteria staff. A set of seasoned and plain vegetable recipes that met federal nutrition guidelines for schools were developed by a research chef and evaluated by high school students at their school during lunch. For broccoli (P=0.02), vegetable dip (P
Author: Steve Martinez Publisher: DIANE Publishing ISBN: 1437933629 Category : Social Science Languages : en Pages : 87
Book Description
This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.
Author: Nigel P. Brunton Publisher: John Wiley & Sons ISBN: 1119036631 Category : Technology & Engineering Languages : en Pages : 400
Book Description
The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.
Author: Iris F. F. Benzie Publisher: CRC Press ISBN: 1439807167 Category : Health & Fitness Languages : en Pages : 500
Book Description
The global popularity of herbal supplements and the promise they hold in treating various disease states has caused an unprecedented interest in understanding the molecular basis of the biological activity of traditional remedies. Herbal Medicine: Biomolecular and Clinical Aspects focuses on presenting current scientific evidence of biomolecular ef
Author: Nigel H. Banks Publisher: Academic Press ISBN: 0080920780 Category : Technology & Engineering Languages : en Pages : 637
Book Description
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables
Author: Publisher: ISBN: Category : Languages : en Pages : 216
Book Description
Indianapolis Monthly is the Circle City’s essential chronicle and guide, an indispensable authority on what’s new and what’s news. Through coverage of politics, crime, dining, style, business, sports, and arts and entertainment, each issue offers compelling narrative stories and lively, urbane coverage of Indy’s cultural landscape.
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309148057 Category : Medical Languages : en Pages : 506
Book Description
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Author: Juliana Fritts
Author: Juliana Fritts
Author: Steve Martinez
Author: Nigel P. Brunton
Author: 
Author: 
Author: Iris F. F. Benzie
Author: Nigel H. Banks
Author: 
Author: Institute of Medicine
Author: Dennis L. Drake