'Raw fruits' diaporamas de présentation

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Mrs. Ballew VBHS

Mrs. Ballew VBHS. Introduction. More accidents occur in the kitchen than any other room of the home. Most accidents can be prevented with some thought, pre-planning and attention to detail. We will be covering: How to prevent injuries in the kitchen. How to prevent food-borne illness.

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Chapter 4 Nutrition

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Chapter 2 ??????? Concepts

Chapter 2 ??????? Concepts. There are many types of nutrition recommendations designed to promote health The Dietary Reference Intakes are a set of reference values for the amounts of calories, nutrients, and food components needed in healthy diets

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FDA/NSTA Web Seminar: Food Safety and Nutrition

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GASTROENTERITIS

GASTROENTERITIS. Charles E. Henley D.O.,M.P.H. Professor and Chairman Department of Family Medicine OSU Center for Health Sciences College of Osteopathic Medicine (10/2002). Causative Agents. Rotavirus Norwalk virus Enteric Adenovirus. Causative Agents. Rotavirus

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Keep it Simple: The Power of Raw Fruits and Vegetables

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Eating Globally

Eating Globally. Overview. Issues related to cultural awareness Foodborne illness Causes and treatment Foods to avoid Traveler's diarrhea Water purification Making wise food selections. Cultural Awareness. Culture involves:

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Therapeutic Diets

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Holiday Eating, the Healthy Way

Holiday Eating, the Healthy Way. Presented by: Jessica Galtelli Katelyn Hart. Remember your Fruits and Vegetables. While the holidays are a great time for turkey, ham, or other meat products, it is also a great time to incorporate fruits and vegetables.

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Nursing Interventions to Encourage Normal Urinary Elimination

Nursing Interventions to Encourage Normal Urinary Elimination. Heather Nelson, RN. Interventions to maintain normal urinary elimination include:. Maintain an adequate fluid intake. Promote normal voiding habits. Fluid Intake. Increasing fluid intake increases urine production.

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Cholesterol – a fatty, waxy substance that sticks to your arteries, from fried or high-fat foods. Causes blockages in arteries which result in stroke, heart attack, etc . Nutrients that provide energy – carbohydrates, proteins, fats

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