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Farm To School
Farm to school is a program in the United States through which schools buy and feature locally produced, farm-fresh foods such as dairy, fruits and vegetables, eggs, honey, meat, and beans on their menus. Schools also incorporate nutrition-based curriculum and provide students with experiential learning opportunities such as farm visits, garden-based learning, and recycling programs. As a result of Farm to School, students have access to fresh, local foods, and farmers have access to new markets through school sales. Farmers are also able to participate in programs designed to educate children about local food and agriculture. Currently, school lunches are generally designed according to the guidelines put out by the USDA National School Lunch Program (NSLP). More than half of US children participate daily, which translates to approximately 28 million lunches distributed per day. The nutritional guidelines for the NSLP lunches are based on "Dietary Recommendations for Americans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy
A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also describe a dairy farm or the part of a mixed farm dedicated to milk for human consumption, whether from cows, buffaloes, goats, yaks, sheep, horses or camels. The attributive ''dairy'' describes milk-based products, derivatives, and processes, and the animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry. The word ''dairy'' comes from an Old English word for ''female servant'', as milking was historically done by dairymaids. Terminology Terminology differs between countries. In the United States, for ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calorie
The calorie is a unit of energy that originated from the caloric theory of heat. The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin). The small calorie or gram calorie is defined as the amount of heat needed to cause the same increase in one milliliter of water. Thus, 1 large calorie is equal to 1,000 small calories. In nutrition and food science, the term ''calorie'' and the symbol ''cal'' may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake, metabolic rates, etc. Some authors recommend the spelling ''Calorie'' and the symbol ''Cal'' (both with a capital C) if the large calorie is meant, to avoid confusion; however, this convention ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soft Drink
A soft drink (see #Terminology, § Terminology for other names) is a class of non-alcoholic drink, usually (but not necessarily) Carbonated water, carbonated, and typically including added Sweetness, sweetener. Flavors used to be Natural flavor, natural, but now can also be Artificial Flavoring, artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, Food coloring, colorings, preservatives and other ingredients. Coffee, tea, milk, cocoa, and unaltered fruit and vegetable juices are not considered soft drinks. Soft drinks are called "soft" in contrast with "hard" alcoholic beverages, alcoholic drinks. Small amounts of alcohol (drug), alcohol may be present in a soft drink, but the Alcohol by volume, alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities See §7.71, paragraphs (e) and (f). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vending Machine
A vending machine is an automated machine that dispenses items such as snacks, beverages, cigarettes, and lottery tickets to consumers after cash, a credit card, or other forms of payment are inserted into the machine or payment is otherwise made. The first modern vending machines were developed in England in the early 1880s and dispensed postcards. Vending machines exist in many countries and, in more recent times, specialized vending machines that provide less common products compared to traditional vending machine items have been created. History The earliest known reference to a vending machine is in the work of Hero of Alexandria, an engineer and mathematician in first-century Roman Egypt. His machine accepted a coin and then dispensed wine or holy water. When the coin was deposited, it fell upon a pan attached to a lever. The lever opened a valve which let some water flow out. The pan continued to tilt with the weight of the coin until it fell off, at which point a count ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. Tomato sauce typically has a thinner consistency than tomato paste and tomato purée,, however tomato sauces may use either as an ingredient. In dishes tomato sauces are common for meat and vegetables such as in stews, but they are perhaps best known as bases for Italian pasta or pizza dishes, or in Mexican Salsa (food), salsas. In countries such as the United Kingdom, India, Pakistan, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call ket ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term ''pizza'' was first recorded in 997AD, in a Latin manuscript from the Southern Italy, southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating the modern pizza in Naples.Arthur Schwartz, ''Naples at Table: Cooking in Campania'' (1998), p. 68. .John Dickie, ''Delizia!: The Epic History of the Italians and Their Food'' (2008), p. 186.Father Giuseppe Orsini, Joseph E. Orsini, ''Italian Baking Secrets'' (2007), p. 99. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium
Sodium is a chemical element; it has Symbol (chemistry), symbol Na (from Neo-Latin ) and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 element, group 1 of the periodic table. Its only stable isotope is 23Na. The free metal does not occur in nature and must be prepared from compounds. Sodium is the Abundance of elements in Earth's crust, sixth most abundant element in the Earth's crust and exists in numerous minerals such as feldspars, sodalite, and halite (NaCl). Many salts of sodium are highly water-soluble: sodium ions have been Leaching (chemistry), leached by the action of water from the Earth, Earth's minerals over eons, and thus sodium and chlorine are the most common dissolved elements by weight in the oceans. Sodium was first isolated by Humphry Davy in 1807 by the electrolysis of sodium hydroxide. Among many other useful sodium compounds, sodium hydroxide (lye) is used in Soap, soap manufac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated with lower risk of several diseases. Whole grains are a source of carbohydrates, multiple nutrients and dietary fiber. Varieties Whole grain sources include: Cereals * Wheat ( spelt, emmer, farro, einkorn, Kamut, durum) * Rice ( Black rice, brown, red, and other colored rice varieties) * Barley (hulled and dehulled but not pearl) * Maize or corn * Rye * Oats (including hull-less or naked oats) File:Reis - Sorte C roh.jpg, African rice in its inedible husk ''(seed rice, can sprout)'' File:Reis - Sorte C voll.jpg, The same rice, dehusked ( whole grain rice, colour varies by variety) File:Reis - Sorte C weiss.jpg, The same rice, with almost all bran and germ removed to make white rice Minor cereals * Millets * Sorghum * Te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saturated Fat
A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone, and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen. Saturated fats are generally solid. All fats, both saturated and unsaturated, contain 9kcal per gram making them more energy dense than both proteins and carbohydrates. Most animal fats are saturated. The fats of plant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipid
Lipids are a broad group of organic compounds which include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids include storing energy, signaling, and acting as structural components of cell membranes. Lipids have applications in the cosmetic and food industries, and in nanotechnology. Lipids are broadly defined as hydrophobic or amphiphilic small molecules; the amphiphilic nature of some lipids allows them to form structures such as vesicles, multilamellar/ unilamellar liposomes, or membranes in an aqueous environment. Biological lipids originate entirely or in part from two distinct types of biochemical subunits or "building-blocks": ketoacyl and isoprene groups. Using this approach, lipids may be divided into eight categories: fatty acyls, glycerolipids, glycerophospholipids, sphingolipids, saccharolipids, and polyketides (derived from condensatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein (nutrient)
Proteins are essential nutrients for the human body. They are one of the constituents of Tissue (biology), body tissue and also serve as a Fuel, fuel source. As fuel, proteins have the same energy density as carbohydrates: 17 Joule, kJ (4 Calories, kcal) per gram. The defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked by peptide bonds. During human digestion, proteins are broken down in the stomach into smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the absorption (small intestine), absorption of the essential amino acids that cannot be biosynthesized by the body. There are nine essential amino acids that humans must obtain from their diet to prevent protein–energy malnutrition, protein-energy malnutrition and resulting death. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iron
Iron is a chemical element; it has symbol Fe () and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, forming much of Earth's outer and inner core. It is the fourth most abundant element in the Earth's crust, being mainly deposited by meteorites in its metallic state. Extracting usable metal from iron ores requires kilns or furnaces capable of reaching , about 500 °C (900 °F) higher than that required to smelt copper. Humans started to master that process in Eurasia during the 2nd millennium BC and the use of iron tools and weapons began to displace copper alloys – in some regions, only around 1200 BC. That event is considered the transition from the Bronze Age to the Iron Age. In the modern world, iron alloys, such as steel, stainless steel, cast iron and special steels, are by far the most common industrial metals, due to their mechan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
