...Digestive Health Center Nutrition Services Low Fiber Diet for Diverticulitis Diverticulosis in the colon is where segments of the colon pushes out into pouches called diverticula. Diverticulitis occurs when the diverticula becomes inflamed and/or infected. A flare of diverticulitis can occur suddenly with abdominal pain usually arising in the lower left abdomen; fever, nausea, vomiting may also be present. Fiber is a component of complex carbohydrates that the body cannot digest, is found in plant based foods such as fruits, vegetables, whole grains, etc. Fiber promotes regular bowel movements and keeps stools soft and bulky. When there is not enough fiber in the diet, stools become hard and could be difficult to pass through the colon. This puts pressure on the walls of the colon, which then may give out to form diverticula. While a diet high in fiber may help prevent diverticulosis and thus diverticulitis; a diet low in fiber may help reduce GI discomfort during flares of diverticulitis by reducing frequency of stools. While with Diverticulitis: Follow a low fiber diet (usually 10-15 grams of fiber per day) until your flares subside. Once symptoms resolve, gradually add high fiber foods one by one back into the diet (goal is to reach 30-35 grams of fiber per day). It may help to limit the following foods ONLY IF you have problems with diarrhea (may occur from infection or inflammation in the colon) and/or have gas, bloating, cramping. o Foods that are greasy, fried and sugary...
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...The Renal Diet A Guide to Eating Healthier for Hemodialysis Patients Table of Contents Introduction Controlling Your Phosphorus Controlling Your Potassium Controlling Your Sodium Controlling Your Protein Controlling Your Fluid Intake Grocery List Suggestions Fast Food Facts for the Renal Patient Dining Out for the Dialysis Patient Smart Snacking Choices Renal Friendly Holiday Food List Cookbooks for the Kidney Patient Renal References Sources Cited Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 11 Page 16 Page 18 Page 19 Page 22 Page 24 Page 25 This information is a guide for you and your family. The purpose is to help you learn more about your health. Be sure to follow any instructions your healthcare provider gives you for your special needs. If you have any questions, or there is anything you do not understand, please ask your doctor or dietician. 2 Introduction Eating well is an important part of your treatment and can help you feel better. A new diet is essential part to your treatment process. Not only will it help you feel better, it can also help you avoid complications of your renal disease such as fluid overload, high blood potassium, bone disease, and weight loss. Because every individual is different and their needs unique, the following dietary advice should be given depending on a number of factors and discussion with your renal dietician. These factors include: stage of your renal disease, type of treatment you are on, laboratory results,...
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...GALWAY MAYO INSTITUTE OF TECHNOLOGY Food Studies 2 (September 2010 – December 2010) B.B 2 (Block release) HOTEL AND CATERING MANAGEMENT GROUP PROJECT: FRENCH COUSINE DATE: BY: TABLE OF CONTENST: 1. Introduction OK 2.Ingredients 3.Requisitions OK 4.Menu OK 5.Dishes,reciepes and method of work 6.Photos of dishes (on the day) 7.Party System OK 8.Time plan 9.inspection of incoming food 10.Portion Control 11.H.A.C.C.P flow chart Ok 12.Nutritional and dietary analysis 13.Cooking temperature (on the day) 14.Costing all dishes 15.Callculate Selling price (K.P @ 63%) 16.Reflection on the day 17. Conclusion 18.Acknowledgments 19.Bibliography Introduction The people of France consider cooking a fine art. A French saying describes the attitude of French cooks toward their art: “ L’excès en tout est défaut “ —“excess is always a fault.” In other words, you can have too much of a good thing. French cooks use strong flavors, such as garlic, in small amounts so that they will not overpower other flavors. In fact, the most important rule in French cooking is not to use too much of any one ingredient. History of French Cooking Hundreds of years ago, the chefs who worked for the kings and queens of France developed haute or grande cuisine. This kind of cooking featured huge, complicated meals that took hours of...
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...Macro-environment Demographic environment According to Eurostat's data, the population of the EU-27 is growing and is expected to continually grow in future decades. The age structure of population in the EU-27 is becoming older, the age pyramid is narrowing at the bottom while the ageing population grows. This implies that in the future we should be more focus on mature services and adapt our services to a wider range of consumers since our target market is mainly young people. The average age at marriage is increasing noticeably across the EU in recent years. This can be interpreted that people are more likely to travel in less conventional types of accommodation, conducive for meetings and sharing of experiences. Economic environment After the financial and economic crisis, the GDP growth is expected to reach 1,5 % for 2014. The inflation rate is forecast to slightly decrease in 2014 compared to 2013. The household saving rate increased sharply in respond by the crisis and reached 13,2 % in 2009 while it began to decrease in 2010, to reach 10,7% in the end of 2013. The unemployment rate is foreseen to remain stable for 2014. Furthermore, it is interesting to point out that despite the slowdown Europeans keep going on holidays even if they spend less. The slightly increase of the GDP and decrease of inflation rate can be seen as a better economic situation in the EU 27, as a general increase of the wealth of many Europeans and a higher purchasing power. Moreover...
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...activities (24 hour period). Write down your activities and the time spent on each throughout your day. Include time sleeping or sitting quietly – all activities, including sedentary ones, burn calories. Use the website: choosemyplate.gov and the “Super Tracker” feature to analyze your diet and physical activity. Create a profile for yourself and enter your foods and beverages (item and quantity consumed) for analysis. Substitute a food of similar nutrient content if you can’t find a match within the database. Or, enter ingredients separately for mixed food items. For example, a taco might have: a corn shell, beef, lettuce, cheese, tomatoes etc. See the last page of this document for more detailed instructions for setting up your profile within Super Tracker. Enter your 24 hours of activity into the “Activity Tracker” portion of the program. Refer to the Rate Your Plate Grading Guidelines Rubric for specific grading information for this project – attached at the end of this document. The time required to complete the diet records, data analysis, and evaluation is approximately 5-10 hours. Start early. Page numbers and appendix references refer to information found in your textbook. Part #1.) MyPlate Comparison: Compare one day of your intake to the MyPlate guidelines. Look at your serving sizes, foods consumed, and any patterns in your intake. 1a.) Describe...
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...MP-APPENDIX B STUDENT MARKETING PLAN FOR “BAGELS BY THE BAY” A Marketing Plan Presented by: Jamie Johnson And Amy Smith Table of Contents Page 1. Background 1 2. Strategic Focus and Plan 1 Mission Statement 1 Goals 1 Competitive Advantage 2 3. Situation Analysis 2 SWOT Analysis 2 Competitor Analysis 3 Company Analysis 3 Customer Analysis 4 Customer Analysis 4 4. Market-Product Focus 4 Marketing and Product Objectives 4 Market-Product Grid 5 Target Markets 6 Points of Difference 6 Positioning 6 5. Marketing Program 7 Product Strategy 7 Price Strategy 7 Promotion Strategy 8 Place Strategy 8 6. Financial Projections 9 Break-even Analysis 9 7. Organization 9 8. Implementation Plan 9 9. Evaluation and Control 10 Possible Deviations 10 Possible Solutions 10 10. Bibliography Appendices Appendix A: Bagels by the Bay Menu 11 Appendix B: Bagels by the Bay Flyer 13 Appendix C: Bagels by the Bay Coupon 14 Appendix D: Bagels by the Bay Survey 15 1. Background Bagels by the Bay is a new eating establishment located in Three Harbors, Michigan. After surveying the selection of fast food restaurants in the Three Harbors area, Jamie Johnson and Amy Smith discovered the need for a healthier eating option. Three Harbors is located on the...
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...Carbohydrates Carbohydrates: Good Carbs Guide the Way ------------------------------------------------- Top of Form What Are Carbohydrates? Carbohydrates are found in a wide array of foods—bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of forms. The most common and abundant forms are sugars, fibers, and starches. The basic building block of every carbohydrate is a sugar molecule, a simple union of carbon, hydrogen, and oxygen. Starches and fibers are essentially chains of sugar molecules. Some contain hundreds of sugars. Some chains are straight, others branch wildly. Carbohydrates were once grouped into two main categories. Simple carbohydrates included sugars such as fruit sugar (fructose), corn or grape sugar (dextrose or glucose), and table sugar (sucrose). Complex carbohydrates included everything made of three or more linked sugars. Complex carbohydrates were thought to be the healthiest to eat, while simple carbohydrates weren’t so great. It turns out that the picture is more complicated than that. The digestive system handles all carbohydrates in much the same way—it breaks them down (or tries to break them down) into single sugar molecules, since only these are small enough to cross into the bloodstream. It also converts most digestible carbohydrates into glucose (also known as blood sugar), because cells are designed to use this as a universal energy source. Fiber is an exception. It...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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...“COMPARATIVE STUDY BETWEEN BRITANIA & PARLE - G BISCUIT” INTRODUCTION [pic] Biscuit is a kind of crisp, dry bread product that, if leavened, is usually made with a chemical leavener. The exact meaning varies markedly in different parts of the world. The origin of the word "biscuit" is from Latin via Middle French and means "cooked twice," hence biscotti in Medieval Italian (similar to the German Zwieback, and still present in Dutch "beschuit"). In modern Italian usage the term biscotti is used to refer to any type of cookie or cracker. Some of the original biscuits were British naval hard tack; such hard tack was made in the United States through the 19th century. Throughout most of the world, the term biscuit still means a hard, crisp, brittle bread, except in the USA and Canada, where it now denotes a softer bread product baked only once. Biscuits derive its name from a French word meaning twice backed bread; Biscuits in general have a good shelf life, which is higher than all other snack items available in the market. A biscuit is a hard baked sweet or savory product like a small, flat cake, which in North America may be called a "cookie" or "cracker". The term biscuit also applies to sandwich-type biscuits, where a layer of 'cream' or icing is sandwiched between two biscuits. In the UK, "cookie" is usually only used in specific terms such as "chocolate chip cookie" or to refer to larger, softer...
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...International Markets Bureau MARKET INDICATOR REPORT | APRIL 2010 Health and Wellness Trends In India EXECUTIVE SUMMARY INSIDE THIS ISSUE DID YOU KNOW? PAGE 2 ALTERNATIVE BEVERAGES TO CARBONATED DRINKS ARE ENJOYING GREAT SUCCESS IN THE INDIAN MARKET. “ ” Health and Wellness in India Market Data 3 Fortified/Functional 4-5 Better-For-You 6-8 Nutraceuticals 8-11 Organics 11-12 Definitions 13 Reducing fat intake is the most important and frequently practiced dietary approach by Asia Pacific consumers. Health-conscious urbanites have increased spending on the services of dieticians, nutritionists, weight-loss centres and gyms. This report uses definitions for fortified/functional, better-for-you, nutraceutical and organic foods as defined in Annex “A”. India’s population of 1.1 billion, second highest in the world, is expected to reach 1.3 billion by 2015. India also has one of the youngest populations in the world, with the proportion of under-29s projected to reach 56% by 2015. This group views shopping as a form of entertainment and is brand-conscious. With more than half of the population young and single, the processed food, eating out, leisure, and health and fitness sectors have experienced high consumer spending. Middle-aged adults (ages 45-55) currently form the second largest proportion of the Indian population (21.2%), a share expected to increase to 23.4% by 2015. Health related products are an important part of this group’s...
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...IRWIN PHILOSOPHY/POP CULTURE S E R I E S R Can drugs take us down the rabbit-hole? R Is Alice a feminist icon? curiouser To learn more about the Blackwell Philosophy and Pop Culture series, visit www.andphilosophy.com and WILLIAM IRWIN is a professor of philosophy at King’s College in Wilkes-Barre, Pennsylvania. He originated the philosophy and popular culture genre of books as coeditor of the bestselling The Simpsons and Philosophy and has overseen recent titles, including Batman and Philosophy, House and Philosophy, and Watchmen and Philosophy. curiouser RICHARD BRIAN DAVIS is an associate professor of philosophy at Tyndale University College and the coeditor of 24 and Philosophy. R I C H A R D B R I A N D AV I S AND PHILOSOPHY Alice’s Adventures in Wonderland has fascinated children and adults alike for generations. Why does Lewis Carroll introduce us to such oddities as a blue caterpillar who smokes a hookah, a cat whose grin remains after its head has faded away, and a White Queen who lives backward and remembers forward? Is it all just nonsense? Was Carroll under the influence? This book probes the deeper underlying meaning in the Alice books and reveals a world rich with philosophical life lessons. Tapping into some of the greatest philosophical minds that ever lived— Aristotle, Hume, Hobbes, and Nietzsche—Alice in Wonderland and Philosophy explores life’s ultimate questions through the eyes of perhaps the most endearing ...
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...Southwestern University The Graduate School of Health Science, Management and Pedagogy In Compliance for the Course Requirement in MBA 518 FOOD AND NUTRITION MANAGEMENT Submitted to: Prof. Israel N. Abarratigue Course Adviser Submitted by: Tisha Marie R. Ongcoy MBA- HRM – 1 ASSIGNED TOPIC OUTPUT AND COMPILATION TOPIC : Maintenance of Health through Good Nutrition and Safety Food Practices CONTENTS: 1. Food Related Illness and Allergies 2. Hygiene, Sanitation and Safety Control in Food REFERRENCES: * US NRA ServSafe® Food Manager Certification Course 2011 Module 1. FOOD RELATED ILLNESS AND ALLERGIES 2.1 CLASSIFYING FOODBORNE ILLNESS a. Foodborne Infections * Results when a person eats food contaminating pathogens, which then grow in the intestines and cause illness b. Foodborne Intoxications * Results when a person eats food containing toxins that cause illness c. Foodborne Toxin-Mediated Infections * Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2.2 BACTERIA THAT CAUSE FOODBORNE ILLNESS a. Bacteria: Basic Characteristic * Living, single-celled organism * Can be carried by food, water, soil, animals, humans or insects * Can be reproduced very rapidly under favorable conditions * Some survive freezing * Some change into a different from called spores to...
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...Desserts Buffet Restaurant A. Ruste Drive, San Jose Road, Zamboanga City A Feasibility Study Presented to The College Faculty of the Business Finance Administration Program Pilar College of Zamboanga City In Partial Fulfillment of the Requirements for the Subject TC105 – Entrepreneurship and Feasibility Study BY: ARCILLAS, EDEL JOY BAHANI, DONNA MARIE DULATRE, PRECIOUS MAE JUMAO-AS, MIKEE SHEEN PAMPORA, NIKKA A. Executive S ummary Proposed Subject Eat All You Can Desserts Buffet Restaurant Proposed Project Name Desserts Buffet Restaurant Location Ruste Drive, San Jose Road, Zamboanga City Project Proponents Arcillas, Edel Joy Bahani, Donna Marie Dulatre, Precious Mae Jumao-as, Mikee Sheen Pampora, Nikka Form of Business Organization Partnership Type of Industry Food Industry Project Objective Determine the Feasibility of Eat All You Can Desserts Buffet Restaurant in A. Ruste Drive, San Jose Road, Zamboanga City Project Beneficiaries The Proponents, the target market, the local residents of Zamboanga City and the Local Government Proposed Target Market Students of Pilar College Zamboanga City, Inc., Brent Hospital and Colleges, and Western Mindanao State University Proposed Potential Market High School and College Students of Zamboanga City, and others Proposed number of employees Ten (10) employees: Manager/Supervisor (1); Pâtissier (1); Commis (2); Steward (1); Cashier (1); Waiters (5);...
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... strategy *Marketing Mix 3.CHAPTER ± III *Research Methodology 4.CHAPTER ± IV *Marketing survey & Data Analysis 5. CHAPTER ± IV *SWOT Analysis *Recommendations *Suggestion 6.CONCLUSION 7.LIMITATION 8.BIBLIOGRAPHY 9.QUESTIONNAIRE [pic] [pic] [pic] CHAPTER-I INTRODUCTION A soft drink is a beverage, often carbonated, that does not contain alcohol. (Carbonated soft drinks are more commonly known as soda,pop, tonic,or soda pop in parts of the United States and Canada, or fizzy drinks in the U.K.; sometimes called minerals in Ireland) The name "soft drink" specifies a lack of alcohol by the way of contrast to the term "hard drink". The term "drink", while nominally neutral, often carries connotations of alcoholic content. Beverages like colas, sparkling water, iced tea, lemonade, squash, and fruit punch are among the most common types of soft drinks, while hot chocolate,hot tea, coffe, milk,tap water, alcohol, and milkshakes do not fall into this classification. Many carbonated soft drinks are optionally available in versions sweetened with sugars or with non- caloric sweeteners SCOPE OF PROJECT 1. Detailed study of the non carbonated soft drinks industry in India 2. Analysis of Frooti’s performance against the other prevailing noncarbonated soft drinks brands in the country. 3. Analyzing consumer...
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...| Assignment Title : Business Environment Learner’s Name : Mohammed Asif Shaffi Table of Content Contents ACKNOWLEDGEMENT 3 Introduction to Bakery stop 4 Vision 4 Mission statement 4 Company’s objectives 4 Goals 4 Business environment in which Bakery stop operates 5 Stakeholders 7 Internal stakeholders include: 7 External stakeholders include: 7 Managers 8 Employees 8 Suppliers 8 Government 8 Banks 9 Customers 9 Competitors 9 Bakery stop’s new business venture 9 Objectves of new venture 9 Diversification strategy 10 Worldwide luxury goods 11 Choco industry Analysis 11 Chocolate leads the way 11 Chocolate industry opportunities 12 Market share of chocolates 13 Global chocolate industry 13 Chocolate industry expected growth rate 14 Financial prospectus of new venture 15 Pricing strategy 19 Breakeven analysis for Chocolicious 20 Detailed documentation of new venture of Bakery stop 21 Marketing of Chocolicious 21 Ethical responsibilities 22 Social responsibilities 22 Health and safety responsibilities 22 Bibliography 23 ACKNOWLEDGEMENT I want to thank Mr.Richard and East End College who has supported me in my work and always guided me in any problem. Without this support I would not have been able to do my assignment. The company which I have selected is BAKERY STOP Introduction to Bakery stop Bakery stop started its operations as a bakery and confectioner shop in 1990 in Lahore. The...
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