PPT-Prasanta Choudhury Components of Food

PPT 7 Specific Aim i To know the meaning of Malnutrition Deficiency Diseases iiTo know about the importance of Nutrients and deficiency of Nutrients iiiTo know about the remedy to Deficiency Diseases . Recipes. . Webinar February 12, 2014. Recipes. Brought to You By:. Recipes. Purpose of the Webinar. Reinforce the importance of meeting the meal pattern with standardized recipes. Learn why we . calculate the contribution of foods in a standardized recipe toward the food components. The tools to being successful. Objective. Increase communication amongst food service staff members resulting in confidence with meal service operation.. Agenda. Offer versus Serve. Review of Regulations. Tajul Haque Choudhury Under the supervision of is a work, which gives a detailed historical and geographical narration of Koch-Bihar and Assam. The name of the author of historian is Shahabuddin Tal Adult Meal Patterns . Training Objectives. Successfully determine whether a meal contains all of the meal pattern components requirements. Develop two months’ worth of . menus that include all of the CACFP . . . Questions to . ask. How many people . . will be . providing . food for on a daily basis? How many during the breakfast/lunch/dinner rushes?. How many employees will be working in the kitchen during the busiest times of the day?. Adult Meal Patterns . Training Objectives. Successfully determine whether a meal contains all of the meal pattern components requirements. Develop two months’ worth of . menus that include all of the CACFP . Topics covered. Sodium. Fats. Saturated fatty acids. Trans. fatty acids. Cholesterol. Calories from solid fats and added sugars. Refined grains. Alcohol. Chapter 3. Foods and Food Components to Reduce . Meal Service Styles. Adult Care Component. Meal Service Styles. Pre-plated s. tyle . Minimum serving size of each component is placed on each plate and in each cup. Family-style Dining. Common serving dishes. year 2015-2016. Topics to Cover. Overview of Lunch Meal Pattern. General Requirements. Food Components. Offer versus Serve. General Requirements. Food based menu planning approach. Three age grade groups. Crediting Meal Components in the National School Lunch Program and School Breakfast Program Mary Jo McLarney MS RDN School Nutrition Programs Branch Lead Program Specialist FNS-USDA-NERO August 9, 2017 . Choudhury. Teaching Points: . . (a) Name of parts of a plant. . (. b) Definition of different parts of a plant. . (. c) Which part of the plants we eat?. . (. d) Examples of plant sources of food. . Choudhury. The five Stages of nutrition. Ingestion- The process by which an organism takes in its food is ingestion. Digestion- The Process by which the body breaks down the food that is eaten into Soluble nutrients that can be absorbed easily is called digestion. . choudhury. What is Nutrition. Life Processes. Nutrition. Autotrophs. Heterotrophs. Autotrophic nutrition. Photosynthesis . Chlorophyll. Life Processes. Life Processes- Living things breathe, eat, excrete, reproduce. All these process are essential for life And ate therefore called life process.. to Fabric-PPT-7. Teaching Points: . . (a) Where from do we get Silk?. . (. b) Obtaining Silk. (. i. ) Larvae. (ii) Caterpillar. (iii) Pupa/Cocoon. (iv) Sericulture .