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Food habits --- Dietaries
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The Child and Adult Care Food Program (CACFP) is a federally-funded program designed to provide healthy meals and snacks to children and adults while receiving day care at participating family day care homes, traditional child care centers, afterschool facilities, adult care facilities, and emergency shelters. CACFP has the broadest scope of any of the U.S. Department of Agriculture (USDA) food program, serving more than 3 million children and 114,000 adults across the nation. To receive reimbursement for the foods served, participating programs must abide by requirements set by the USDA. Child and Adult Care Food Program assesses the nutritional needs of the CACFP population based on Dietary Guidelines for Americans and the Dietary Reference Intakes (DRIs) and makes recommendations for revisions to the CACFP meal requirements. The book outlines meal requirements that include food specifications that could be used for specific meals and across a full day, covering all age groups from infants to older adults and meal patterns designed for use in a variety of settings, including in-home care and in large centers. By implementing these meal requirements, consumption of fruits, vegetables, and whole-grain rich foods will increase while consumption of solid fats, added sugars, and sodium will decrease. Not only will this address the high prevalence of childhood obesity, it will also help to achieve consistency with the standards and regulations of other USDA nutrition assistance programs, particularly the Supplemental Nutrition Program for Women, Infants, and Children (WIC), and the National School Lunch and School Breakfast programs. Child and Adult Care Food Program makes practical recommendations that would bring CACFP meals and snacks into alignment with current dietary guidance. This book will serve as a vital resource for federal and state public health officials, care providers working in child and adult day care facilities, WIC agencies, officials working with the National School Lunch and School Breakfast programs, and other organizations serving at-risk populations.
Children --- Dietaries. --- Nutrition. --- Child & Adult Care Food Program (U.S.)
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Food. --- Gastronomy. --- Eating --- Diet --- Cooking --- Dinners and dining --- Food --- Foods --- Home economics --- Table --- Dietaries --- Gastronomy --- Nutrition
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Food law and legislation --- Dietaries --- Food handling --- Aliments --- Alimentation --- Hygiène alimentaire --- Standards --- Droit --- Normes --- Normes
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Food --- Food industry and trade --- Marketing --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Primitive societies
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La bonne alimentation et la chimie seraient incompatibles. Le livre montre que c'est pourtant grâce à la chimie que l'industrie agro-alimentaire peut garantir la sécurité sanitaire de ses produits et qu'elle peut de mieux en mieux satisfaire les demandes des consommateurs. Les experts scientifiques et industriels donnent toutes les informations qui permettent de se forger une opinion personnelle sur la place de la chimie dans une " bonne alimentation " et de comprendre son rôle dans les processus de transformation, de conservation et d'assimilation des aliments.
Chemistry. --- Food. --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Physical sciences --- Primitive societies --- Food
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Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain.--
Food --- Packaging. --- Packaging --- Quality control. --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Groceries --- Primitive societies
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Food safety. --- Food --- Safety measures --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Primitive societies
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Covering all aspects of Sensory Panel Management, this volume describes the different types of sensory panels (for example, panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing and gives detailed information about sensory panel recruitment, training and ongoing management--back cover.
Food --- Sensory evaluation --- Management --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Primitive societies
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Food --- Food industry and trade --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Aeration --- Primitive societies
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