Archive for February, 2009

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Can anyone tell me a site where I can get a diabetic diet chart?

February 26th, 2009 | Author: Alison
Diabetic Diet
ty t asked:

I need an interface that displays the nutritional values and the amounts I 'm supposed to eat daily. I 'm not really interested in the sample menu. If anyone could help really appreciate it.

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the BARF diet for diabetic dogs?

February 21st, 2009 | Author: Alison
Diabetic Diet
Scribbles asked:

S? project to communicate with my check on this. Now my dog diabetic? Innova about pi? raw meat but I'm thinking about switching to 100% crude oil. Anyone here Gradica B.A.R.F.'s diet? How? make your dog on it?

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How many carbs should a female on a 1500 calorie a day diabetic diet have?

February 20th, 2009 | Author: Alison
Diabetic Diet
babygrldog asked:

It is 1500 calories a healthy amount?

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Is A Vegetarian Diet Safe For My Child and Infant?

February 19th, 2009 | Author: Alison

You have possibly considered putting your child on a vegetarian diet, if you are vegetarian parent. Whatever the situation is, you may have doubt whether or not a vegetarian diet is sustainable, healthy choice for your child, putting your child on a vegetarian diet could potentially stunt their growth.

These concerns most likely prevented you from putting your child on a vegetarian diet up to this point.

If you aren’t well-prepared to put your child on a vegetarian diet, you definitely shouldn’t. Thought, if you have done your nutritional research and you are familiar with the nutrients vegetarians commonly lack, then you know that these problems can easily be overcome with some meal planning.

You also know that putting your child on a healthful vegetarian diet can greatly improve her health in both the short and long term. If you haven’t researched vegetarian diets thoroughly, but you are anxious to start your child on one now, you should start by ensuring that you plan meals to boost amounts of the following nutrients (that most vegetarians lack) :

If, for dietary or ethical reasons, you have decided that you want to put your infant on a vegetarian diet, you should be very careful in choosing formulas and solid food for your child.

If you plan to breastfeed the infant and you are also a vegetarian, you may need to supplement breastmilk with additional sources of nutrition, depending on your dietary restrictions. If you are a vegan, or an ovo-vegetarian, you should add sources of vitamin B-12 to your child’s diet.

If you plan to use formula rather than breastmilk, you should stick to commercial formulas, which contain the proper amounts and ratios of nutrients. If you opt for a homemade formula or soymilk over a commercial product, your child could experience developmental problems from a lack of proper nutrition.

If you want to keep your infant on a vegan diet, you can select a soy commercial formula, as long as it is nutritionally-adequate.

Nutritionists suggest that you keep your infant on a full-fat, high protein diet after age one, which includes vegetarian-friendly foods, such as mashed and pureed avocados, soy milk, nutrient-fortified tofu, and yogurt.

When you are ready to switch your infant to solid vegetarian foods, you can introduce solid tofu, pieces of vegetarian burgers, eggs, and cheese.

If you supplement what a nonvegetarian diet lacks, maintain a full-fat diet, and increase your infant’s sources of protein, you should have no problem maintaining a healthful vegetarian diet during your child’s crucial developmental stages.

1. Protein. Make sure your child is consuming enough protein by adding additional sources, such as wheat,soybeans, isolated soy protein, and nuts.

2. Calcium. Make sure your child is consuming enough calcium by adding calcium-fortified processed foods and leafy green vegetables to his diet.

3. Iron. Add more iron to your child’s diet by increasing servings of soybeans, pinto beans, tofu, and cereals.

4. Zinc. Enhance your child’s zinc intake by increasing his servings of almonds, peanut butter, and mushrooms.

If you concentrate on compensating for all of these common nutritional deficiencies, you absolutely can put your child on a vegetarian diet without any negative health consequences.

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Overview Of 10 Key Vegetables And Their Nutritional Value

February 19th, 2009 | Author: Alison

fruits_and_vegetablesScientists and nutritionists stay to dispute over what constitutes a vegetable. Severely words, a vegetable is any part of a herbaceous plant eaten by humans as food. Thus, in this meaning, lettuce leaves are vegetables, asparagus is a vegetable, carrots are a vegetable, as are garlic, peas and beans, squash, peppers and tomatoes. Tomatoes, though are also consider fruits under the botanical classification and below the legal definition. For the intention of this argument, botanical and culinary fruits such as green peppers or pumpkins and nuts, herbs, seeds, and grains and fungi such as mushrooms will be ignored to focus on culinary vegetables.

Broccoli
Broccoli is high in dietary fiber and is missing only vitamin B and vitamin D to have a full range of vitamins. Broccoli has no saturated fat and only some sodium. Cholesterol in broccoli is non existent, so this  is one of those foods that is good to choose when trying to lose weight  even is a good source of protein. This is useful to know when one is combining vegetables to form a complete protein source.

Spinach

Cooked spinach is one of the highest ranking vegetables in providing complete nutrition. It is high in dietary fiber and gets top marks for every other nutrient identified in the diet with the exception of vitamin D and vitamin B12. It is low in saturated fat and fairly low in cholesterol.  The most outstanding negative feature in consuming spinach is that is contains a significant amount of sodium.

Carrots

Nearly everybody is conscious that carrots are one of the highest nutritional sources for vitamin A, but carrots are also an source rated as excellent for antioxidants. Reduced heart disease, cancer protection and increased night vision are all positive qualities associated with this root vegetable. A lot of people do not realize that a diet rich in carrots will help to protect a person exposed to second hand smoke from contracting cancer and other diseases associated with cigarette smoking.

Cabbage

Cabbage is part of the cruciferous family of vegetables named because of the cross (crucifix) shaped flowers. Medical researchers have found that the phytochemicals in cabbage known as indoles inhibit the growth of colon, stomach and breast cancer. On the down side, excessive amounts of cabbage in the diet may lead to problems with the thyroid gland. Cabbage prepared in coleslaw has significant amounts of iron, vitamin C, potassium and calcium.

Celery

Celery is one of those foods that most people like or they hate, but there is no question that it is a dieter’s friend. In addition to it’s very high fiber content, celery is excellent in providing phosphorus, magnesium, calcium, pantothenic acid, vitamin B6, riboflavin, manganese, potassium, folate, and vitamins K, C, and A. Unfortunately, celery is also high in sodium content which is not the best nutrition happening. Dieters love the food because it contains negative calories.  It actually uses more calories to digest it than you take in by eating it.

Asparagus

Providing almost 60 % of the suggested daily allowance of folic acid, asparagus plays a starring role of vegetables helpful in prevention of spina bifida. Asparagus has a wealth of nutrients, dietary fiber and it is low in sodium. Asparagus is another vegetable that contains no cholesterol or fat, making it a dieter’s friend.

Sweet Corn

Consuming a diet that consist of corn and other foods high in beta-cryptoxanthin, a carotenoid also found in pumpkins and red bell peppers may significantly reduce one’s chances of developing cancer in the lungs. This is true even if the person is a smoker. Corn is also valuable in the amount of fiber that it adds to the diet and in the folate found in corn.

Radish

Radishes are recognized for the ability to add spiciness to a salad, but they are as well good for optimum health in that they contain high dietary fiber, very low fat and cholesterol. Consuming three radishes raw provides potassium, folate and vitamin C, calcium, vitamin B6 and riboflavin. Additionally, radishes provide manganese, copper and magnesium.

Green Beans

Some would disagree that green beans are not a vegetable, but a fruit in that they contain the seeds inside the pod in the same way that apple seeds are found within the apple. Nevertheless, few people would accept green beans as a fruit. They are excellent choices for obtaining vitamin K, vitamin C, manganese and vitamin A to your diet. In addition, green beans are high in dietary fiber.

Lettuce

Romaine lettuce contains a important portion of the daily recommended allowance of vitamins K, C and A. It is also noted for the presence of manganese and folate. While a one cup serving adds only 15 calories to your daily intake, lettuce is an excellent choice for weight reduction.

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How To Keep Food Cold ?

February 17th, 2009 | Author: Alison

Safe food handling practices do not stop once food is put away. Food needs to be stored safely, at the right temperature and not past
their “use by” date. Younger children can help clean out the refrigerator and older children can practice taking the temperature
readings of the refrigerator and freezer. Follow these safe food storage tips:

• Keep your refrigerator at 40°F or below and the freezer unit at 0°F. In general, keep your refrigerator as cold as possible without
freezing your milk or lettuce.
• Label wrapped leftovers with the current date. Eat or freeze within two or three days.
• Pick one day each week to clean out your refrigerator. Throw out old or questionable food and wash down the interior walls
and the handles of your refrigerator with warm soapy water.
• Never leave highly perishable foods out of the refrigerator for more than two hours (or one hour in warmer weather). Milk
should be returned to the refrigerator immediately after it is poured. Milk in individual containers at a picnic or buffet should
be stored on ice.
• Never defrost (or marinate) food on the kitchen counter. Thaw food in the refrigerator or in the microwave oven on the defrost
setting. Cook defrosted food right away.

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How To Keep Food Hot ?

February 17th, 2009 | Author: Alison

Meats, poultry, eggs, fish and seafood require special care in the kitchen because they are susceptible to illness-causing bacteria. While
cooking with your children, talk about these tips for handling meats, poultry and seafood:

• Cook meats, poultry, eggs and seafood thoroughly. Most meats should be cooked to at least 165°F and poultry to 180°F. Teach
your children to check doneness with a meat thermometer.
• Don’t interrupt cooking. Cook foods completely at one time. Partial cooking may allow bacteria to grow.
• After cooking, refrigerate leftovers immediately. Divide into shallow containers for faster cooling in the refrigerator.
• Thoroughly reheat all leftovers until bubbly hot and steaming.

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Food Preparation Terms Use in Recipes

February 17th, 2009 | Author: Alison

Sometimes the methods described in a recipe can be confusing. Here are some common food preparation terms and their meanings.

Bake – To cook in an oven. When applied to meats in uncovered containers, it is generally called roasting.

Baste – To moisten the foods during cooking to add flavor and to prevent drying of the surface. The liquid is usually melted fat, meat drippings, fruit juice, sauce, or water.

Beat – To stir a mixture using rapid, regular motions, use a wire whisk, spoon, hand beater or mixer.

Method incorporates air and makes mixture light, fluffy or smooth.

Blend – To mix two or more ingredients thoroughly.

Boil – To cook in a liquid that is at boiling temperature. Bubbles will rise continually and break on the surface.

Bread – To coat a food with bread or cracker crumbs or other food. The surface may first be coated with beaten egg or other liquid.

Broil – To cook by direct heat on a rack or spit.

Brown – To cook food with moderate or high heat until brown in color.

Chop – To cut into pieces with a knife or other sharp tool, blender, or food processor.

Coat – To spread food with or dip it into a substance such as flour or a sauce until it is covered.

Combine – To stir two or more ingredients together until the mixture looks uniform.

Cream – To mix fat and sugar with a spoon or mixer until soft and smooth.

Cube – To cut food into small cubes.

Cut – To divide food with a knife or scissors.

Cut In – To mix fat throughout with dry ingredients using two knives or a pastry blender until fat has coated the dry ingredients. Pieces should be the size of peas.

Dice – To cut into small cubes.

Dredge – To cover or coat with flour or other fine substances such as bread crumbs or corn meal.

Fold – To combine one ingredient with another by gently turning the mixture with a spoon.

Fry – To cook in fat. A small amount of fat is used for pan-frying, sauteing, or stir-frying; deep-fat fried foods are submerged in fat.

Glaze – To coat with a glossy mixture that adds to flavor and appearance.

Grate – To produce pieces of a specific size by rubbing food (such as carrots or cheese) on a grater or chopping in a blender or food processor.

Grease – To rub the surface of a pan or dish with a small amount of fat to prevent food from sticking. Use a brush or a bit of waxed paper or use cooking spray.

Grill – To cook food on a rack with direct heat.

Macerate – To soak foods in a liquid to soften them and to absorb flavor.

Marinate – To let food stand in a liquid.

Mince – To chop or cut into very small pieces.

Pare – To cut off the outside covering such as skins of vegetables or fruits.

Peel – To remove the outer covering of foods such as oranges or bananas.

Pinch – The amount of a substance that can be held between the thumb and forefinger and is smaller than ¼ teaspoon.

Reduce – To decrease volume of liquid by rapidly boiling.

Roast – To cook uncovered in an oven.

Saute – To cook in a small amount of fat.

Scald – To heat liquid to just below the boiling point.

Score – To cut shallow slits on the surface of food.

Simmer – To cook food over low heat in a liquid just below the boiling point. Bubbles will form slowly and break apart just below the surface.

Steam – To cook food in steam over boiling water in a closed container.

Stew – To simmer food in a liquid.

Stir – To mix ingredients with a circular motion.

Stir-fry – To fry thinly sliced food quickly in only a little oil, continuously stirring with a tossing motion.

Toast – To brown by direct heat or in a hot oven.

Toss – To mix foods lightly with a lifting motion.

Whip – To beat food to incorporate air and increase volume.

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Ways to Increase Fiber

February 17th, 2009 | Author: Alison

Fiber, a important minerals we should consider to increasing in our body, try this tips to increasing fiber minerals in your daily living :

Instead this :                                                   Try to using this :

White rice, enriched grains Whole grain, brown rice, wild rice, whole cornmeal (not degermed), whole barley, bulgur, kasha, quinoa, or whole wheat couscous.
All purpose flour Substitute whole wheat flour for up to ½ of the flour. For example, if a recipe calls for 2 cups flour, try 1 cup all purpose flour and 1 cup minus 1 tablespoon whole wheat flour. Use “white whole-wheat flour” or “whole wheat pastry flour” for total amount of all-purpose flour.
Pastas, crackers, cookies, cereals Whole grain pastas, crackers, cookies, and cereals.
White bread 100% whole wheat bread and 100% whole grain bread.
Iceberg lettuce Romaine lettuce, endive, and other leafy lettuces, or baby spinach.
Meat Use more dried beans and peas. Add legumes and lentils to many different dishes: try adding lentils to your spaghetti sauce.
Peeled fruit and vegetables Add extra fruits and vegetables, such as adding carrots to spaghetti sauce, leaving apple peels in apple crisp, zucchini bread, etc. Add extra fruits and vegetables to recipes and include the peel when appropriate.
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Tips to reduce the amount of sugar

February 17th, 2009 | Author: Alison

Sweetness of sugar is good, but as you know well too much sugar in your body will starting bad effect for your health like diabetic, if you are in this situation and want to reducing the amount of sugar in your body, try this :

Instead of this :                                     better trying this :

Sugar Reducing sugar by ¼ to 1/3 in baked goods and desserts. If recipe calls for 1 cup, use 2/3 cup. Cinnamon, vanilla, and almond extract can be added to give impression of sweetness. (Do not remove all sugar in yeast breads as sugar provides food for the yeast.)
Sugar Replacing sugar with amounts of sucralose (*SplendaTM), works well for most baked products. Add ½ teaspoon baking soda in addition to each cup of SplendaTM used. Baking time is usually shorter and product will have a smaller yield. Try using aspartame (*NutraSweetTM), saccharin, or acesulfame potassium in other products that are not baked. The sweet taste will vary with product combination or amounts of each sweetener used.
Fruit-flavored yogurt Plain yogurt with fresh fruit slices or use light versions of yogurt.
Syrup Pureed fruit, such as no sugar added applesauce, or sugar-free syrup
Sugar in canned or frozen fruits Decrease or eliminate sugar when canning or freezing fruits or buy unsweetened frozen fruit or fruit canned in its own juice, water, or light syrup.
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