'Servings' diaporamas de présentation

The Food Pyramid

The Food Pyramid. Grains. Dairy and Protein. Fruits And Veggies. Fats and Oils. Credits. http://www.girlshealth.gov/nutrition/healthy_eating/pyramid.cfm http://www.wholegrainscouncil.org/whole-grains-101/how-much-is-enough http://www.nal.usda.gov/fnic/Fpyr/pmap.htm

1k views • 84 slides

Common methods and instruments for essential oral health indicators WP6

825 views • 56 slides

Section 4: Quantities (Step 3)

640 views • 51 slides

Production Records

Production Records . Maine Department of Education Child Nutrition Services . Production Records- Overview. A federal requirement for all schools participating in the NSLP Provides documentation that meals planned were actually served

867 views • 48 slides

Underweight vs. overweight

Dr Yasmin Ooi Public health nutritionist University Malaysia Sabah. Underweight vs. overweight. Eating food for fuel. Food Carnival 9 August 2008. Prevalence of overweight and obesity in Malaysia adults. Data from MANS 2003 (MOH, 2007). School children?.

1.04k views • 36 slides

Hearty Quiz

453 views • 31 slides

The major objectives

The major objectives. I. Why math is needed in the kitchen? II. Handouts, books, and posters. III. Find the amount of an item to serve to your grade mix of children.

570 views • 30 slides

Personal Nutrition Unit

357 views • 21 slides

30 Days to Feeling Fit with

30 Days to Feeling Fit with. Detox + Our Diets + Exercise = Health. The problem is TOXINS. Toxins are everywhere In the air we breathe In the water we drink Processed foods are full of them Our livestock and poultry are fattened up with toxins Pesticides are sprayed all over our produce

350 views • 20 slides

Nutrition Guidelines

463 views • 19 slides

Portion Control

Portion Control. developed by Karen Mason University of Kentucky Dietetic Intern. Portion Patrol . What is a healthy diet? Proper serving sizes Portion sizes today Tips for controlling portions . Why should I eat healthy?.

499 views • 18 slides

386 views • 17 slides

NUTRITION

NUTRITION. Food Guidelines Serving Size and Pointers. Sweets 5 a week. Doughnuts, candy, cookies,brownie, cake, pop, sugar. Fats and Oils 3 Servings. 1 tsp margarine 1 tbsp low-fat mayonnaise 1 tsp oil 1 tbsp salad dressing. Meat, Fish, Poultry 2 or less servings. 3 ounces of meats

245 views • 14 slides

Dividing Fractions Review

341 views • 14 slides

Diabetes Mellitus

Diabetes Mellitus. By Anna McQuaid. Definition of diabetes mellitus. Diabetes mellitus ( also called sugar diabetes ) is a condition that occurs when the body can't use glucose ( a type of sugar ) normally. . When ??. When Blood Sugar Is Too High.

805 views • 12 slides

??? ?

??? ?. Class: ???? Name: ??? Number:4A1M0017 Teacher : ???. Open Hour. AM 11:00 ~ PM 2:00 PM 5:00 ~ PM 8:00 Weekend Breaks. Menu. Comprehensive fried rice. Cheap and big bowl. Servings can make you eat very full. It is a favorite of students and office workers. Black Pock.

238 views • 12 slides

Reading and Using Recipes

Reading and Using Recipes. What is a Recipe?. A set of directions for making food or beverage . A recipe includes : Name Ingredients Yield (servings) Equipment Directions Prep Time Cook Time Nutritional Facts (Optional). Lasagna

1.33k views • 10 slides

Bottle Glorifier

460 views • 7 slides

food gude summary questions

Use the Canada Food Guide to determine the number of food servings you consumed in each meal on your tracking sheet table Determine your total number of food servings consumed for each column – summarise these results on the back of your sheet Complete the checklist of 13 healthy habits.

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*Food Groups # Number of Servings*

*Food Groups # Number of Servings*.

103 views • 1 slides