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Major food processing companies like Nestle, Britannia, ITC, Parle and PepsiCo are running at low capacity as labours moved back to their villages. ·        Shortage of raw materials also resulted in low production rate. (...) As per the orders from the Women and Child Development Department of the state, the Anganwadi teachers are delivering raw materials on a weekly basis to the families.   (...) Lessons learnt   Important lessons learnt from COVID-19 responses in India are as below: 1)      As necessity is the mother of invention, certain measures like the supply of essential food kit by the government of Kerala is a great helping hand for all the people irrespective of the income group to survive emergencies like COVID-19 pandemic; supply of raw materials of mid-meal programs to the children under the Integrated Child Development Scheme.
Language:English
Score: 1319362.9 - https://www.fao.org/in-action/...amme/news/detail/en/c/1272232/
Data Source: un
Release 1.4 contains corrections to the values for soybean butter; soy flour, full fat, roasted; soybeans, immature seeds, raw (Edamame); and soybeans, mature seeds, dry roasted (soy nuts) – (April 2007). (...) The Soybean Detail file (Table 8) contains the individual data records aggregated to calculate the mean values for raw soybeans from different countries/regions presented in the Isoflavone Data file (Table 8) Table 8 –Soybean Detail File Format Field Name Description NDB No.* 5-Digit Nutrient Databank number. (...) Total isoflavones 0.59 9 0.25 0.00 0.91 B 61,73 Daidzein 0.00 4 0.00 0.00 0.00 B 50,89,99 Genistein 0.01 4 0.01 0.00 0.01 B 50,89,99 Glycitein 0.00 2 0.00 0.00 0.00 C 89,99 16006 Beans, baked, canned, plain or vegetarian Total isoflavones 0.01 4 0.01 0.00 0.01 B 50,89,99 Daidzein 0.01 3 0.01 0.00 0.02 C 2,24,31 Genistein 0.00 3 0.00 0.00 0.00 C 2,24,31 Glycitein 0.00 1 C 2 16014 Beans, black, mature seeds, raw Total Isoflavones 0.01 3 0.01 0.00 0.02 C 2,24,31 Daidzein 0.29 9 0.25 0.01 0.80 C 2,82 Genistein 0.30 9 0.17 0.04 0.60 C 2,82 Glycitein 0.00 3 0.01 0.00 0.01 C 2 99486 Beans, common, raw (Phaseolus vulgaris) Total isoflavones 0.59 9 0.42 0.09 1.40 C 2,82 Daidzein 0.00 1 C 2 Genistein 0.00 1 C 2 Glycitein 0.01 1 C 2 16019 Beans, cranberry (roman), mature seeds, raw Total Isoflavones 0.01 1 C 2 Daidzein 0.01 2 0.00 0.01 B 24,50 Genistein 0.01 2 0.00 0.01 B 24,50 16033 Beans, kidney, red, mature seeds, cooked, boiled, without salt Total isoflavones 0.01 2 0.00 0.02 B 24,50 Daidzein 0.01 2 0.01 0.02 B 50,57 Genistein 0.01 2 0.00 0.02 B 50,57 16032 Beans, kidney, red, mature seeds, raw Total isoflavones 0.02 2 0.01 0.04 B 50,57 Daidzein 0.01 2 0.00 0.01 C 24,57 Genistein 0.20 2 0.00 0.41 C 24,57 16037 Beans, navy, mature seeds, raw Total Isoflavones 0.21 2 0.00 0.42 C 24,57 Daidzein 0.01 3 0.01 0.00 0.02 C 24,31,57 Genistein 0.17 3 0.30 0.00 0.52 C 24,31,57 16042 Beans, pinto, mature seeds, raw Total Isoflavones 0.18 3 0.31 0.00 0.54 C 24,31,57 Daidzein 0.00 2 0.00 0.00 C 24,31 Genistein 0.16 2 0.00 0.31 C 24,31 99026 Beans, red, mature seeds, raw Total Isoflavones 0.16 2 0.00 0.31 C 24,31 Daidzein 0.04 1 B 50 Genistein 0.05 1 B 50 99493 Beans, scarlet runner, mature seeds, cooked Total isoflavones 0.09 1 B 50 Daidzein 0.05 5 0.07 0.00 0.17 B 50,73 Genistein 0.07 5 0.09 0.00 0.23 B 50,73 Glycitein 0.00 3 0.00 0.00 0.00 C 73 99492 Beans, scarlet runner, mature seeds, raw Total isoflavones 0.12 5 0.16 0.00 0.39 B 50,73 USDA Database on the Isoflavone Content of Selected Foods, Release 2.0 (Units = mg/100 g, edible portion for Mean, Standard Deviation, Min and Max; N = number samples analyzed; CC = Confidence Code) 19 NDB No.
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Score: 1318209.6 - https://www.fao.org/uploads/me...SDA_Isoflavonoid_DB__R2_02.pdf
Data Source: un
Ingredients only found in ultra-processed products include substances not commonly used in culinary preparations, and additives whose purpose is to imitate sensory qualities of un/minimally-processed foods or of culinary preparations of these foods, or to disguise undesirable sensory qualities of the final product. Raw/minimally-processed foods are a small proportion of or are even absent from ultra-processed products. » « Substances only found in ultra-processed products include some directly extracted from foods, such as casein, lactose, whey, and gluten, and some derived from further processing of food constituents, such as hydrogenated or interesterified oils, hydrolyzed proteins, soy protein isolate, maltodextrin, invert sugar and high fructose corn syrup. (...) The main purpose of industrial ultra-processing is to create products that are ready to eat, to drink or to heat, liable to replace both unprocessed or minimally processed foods that are naturally ready to consume, such as fruits and nuts, milk and water, and freshly prepared drinks, dishes, desserts and meals. Common attributes of ultra-processed products are hyper-palatability, sophisticated and attractive packaging, multi-media and other aggressive marketing to children and adolescents, health claims, high profitability, and branding and ownership by transnational corporations. »   Processed foods: « These are relatively simple products made by adding sugar, oil, salt or other culinary ingredients to raw or minimally-processed foods. (...) The main purpose of the manufacture of processed foods is to increase the durability of raw or minimally-processed foods, or to modify or enhance their sensory qualities.
Language:English
Score: 1314156.8 - https://www.fao.org/fsnforum/index.php/fr/comment/9250
Data Source: un
Ingredients only found in ultra-processed products include substances not commonly used in culinary preparations, and additives whose purpose is to imitate sensory qualities of un/minimally-processed foods or of culinary preparations of these foods, or to disguise undesirable sensory qualities of the final product. Raw/minimally-processed foods are a small proportion of or are even absent from ultra-processed products. » « Substances only found in ultra-processed products include some directly extracted from foods, such as casein, lactose, whey, and gluten, and some derived from further processing of food constituents, such as hydrogenated or interesterified oils, hydrolyzed proteins, soy protein isolate, maltodextrin, invert sugar and high fructose corn syrup. (...) The main purpose of industrial ultra-processing is to create products that are ready to eat, to drink or to heat, liable to replace both unprocessed or minimally processed foods that are naturally ready to consume, such as fruits and nuts, milk and water, and freshly prepared drinks, dishes, desserts and meals. Common attributes of ultra-processed products are hyper-palatability, sophisticated and attractive packaging, multi-media and other aggressive marketing to children and adolescents, health claims, high profitability, and branding and ownership by transnational corporations. »   Processed foods: « These are relatively simple products made by adding sugar, oil, salt or other culinary ingredients to raw or minimally-processed foods. (...) The main purpose of the manufacture of processed foods is to increase the durability of raw or minimally-processed foods, or to modify or enhance their sensory qualities.
Language:English
Score: 1314156.8 - https://www.fao.org/fsnforum/ru/comment/9250
Data Source: un
Ingredients only found in ultra-processed products include substances not commonly used in culinary preparations, and additives whose purpose is to imitate sensory qualities of un/minimally-processed foods or of culinary preparations of these foods, or to disguise undesirable sensory qualities of the final product. Raw/minimally-processed foods are a small proportion of or are even absent from ultra-processed products. » « Substances only found in ultra-processed products include some directly extracted from foods, such as casein, lactose, whey, and gluten, and some derived from further processing of food constituents, such as hydrogenated or interesterified oils, hydrolyzed proteins, soy protein isolate, maltodextrin, invert sugar and high fructose corn syrup. (...) The main purpose of industrial ultra-processing is to create products that are ready to eat, to drink or to heat, liable to replace both unprocessed or minimally processed foods that are naturally ready to consume, such as fruits and nuts, milk and water, and freshly prepared drinks, dishes, desserts and meals. Common attributes of ultra-processed products are hyper-palatability, sophisticated and attractive packaging, multi-media and other aggressive marketing to children and adolescents, health claims, high profitability, and branding and ownership by transnational corporations. »   Processed foods: « These are relatively simple products made by adding sugar, oil, salt or other culinary ingredients to raw or minimally-processed foods. (...) The main purpose of the manufacture of processed foods is to increase the durability of raw or minimally-processed foods, or to modify or enhance their sensory qualities.
Language:English
Score: 1314156.8 - https://www.fao.org/fsnforum/fr/comment/9250
Data Source: un
Ingredients only found in ultra-processed products include substances not commonly used in culinary preparations, and additives whose purpose is to imitate sensory qualities of un/minimally-processed foods or of culinary preparations of these foods, or to disguise undesirable sensory qualities of the final product. Raw/minimally-processed foods are a small proportion of or are even absent from ultra-processed products. » « Substances only found in ultra-processed products include some directly extracted from foods, such as casein, lactose, whey, and gluten, and some derived from further processing of food constituents, such as hydrogenated or interesterified oils, hydrolyzed proteins, soy protein isolate, maltodextrin, invert sugar and high fructose corn syrup. (...) The main purpose of industrial ultra-processing is to create products that are ready to eat, to drink or to heat, liable to replace both unprocessed or minimally processed foods that are naturally ready to consume, such as fruits and nuts, milk and water, and freshly prepared drinks, dishes, desserts and meals. Common attributes of ultra-processed products are hyper-palatability, sophisticated and attractive packaging, multi-media and other aggressive marketing to children and adolescents, health claims, high profitability, and branding and ownership by transnational corporations. »   Processed foods: « These are relatively simple products made by adding sugar, oil, salt or other culinary ingredients to raw or minimally-processed foods. (...) The main purpose of the manufacture of processed foods is to increase the durability of raw or minimally-processed foods, or to modify or enhance their sensory qualities.
Language:English
Score: 1314156.8 - https://www.fao.org/fsnforum/index.php/ru/comment/9250
Data Source: un
In the galley, it is essential to ensure that there is enough workspace to keep raw ingredients separate and to keep food off the floor. 42. (...) Ships’ cooks require competencies in order to meet expec- tations of the shipowner and master and seafarers with respect to food being made from scratch using raw ingredients. Nutritionally balanced ready meals or semi-processed products should only be used for a short period of time. 56. (...) The ship’s cook should: y be familiar with the various types of menus and their differ- ences; y be able to read, understand and follow a recipe, have know- ledge regarding nutrition, raw ingredients, preparation tech- niques and cultural and religious requirements, and be able to apply these skills in menu planning; Competencies for ships’ cooks 23 y be familiar with the company menu book, if applicable; y be familiar with the rules of menu composition; y be able to estimate the amount of leftovers and include their use in menus, reducing food wastage both in the longer term and in day-to-day planning; y take into account the role of all the senses, the need for vari- ation and the importance of nutritional value when planning; y be able to understand the importance of weekly menus, and to be able to organize and prepare the weekly menus; y be able to prepare a meal so that the ingredients retain their nutritional content while still maintaining a tempting appearance; y be aware of the social aspect of mealtimes and of the practical consequences of this on menu planning, including with regard to special traditions, celebrations and occasions; y have an understanding of the interaction between mealtimes and the daily rhythms of work on board and the importance of such interaction in terms of the practicalities of serving meals and snacks; y be familiar with what constitutes a healthy diet. 58.
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Score: 1313214.5 - https://www.ilo.org/wcmsp5/gro...tiveinstrument/wcms_218575.pdf
Data Source: un
. • FAV are associated with functional or sensory attributes, and therefore are only consumed during certain meals. For instance, in Malaysia, FAV are classified in four groups (Cold, Hot, Sharp, Windy) and will be consumed at certain time of the day (e.g. some fruits are considered “windy” and are therefore not consumed in the morning). • In Korea, the majority of the FAV consumption is essentially coming from processed commodities (Kimchi) and raw FAV are not readily consumed. • Some countries will mostly consume FAV only in the cooked form and resent eating them in the raw form. • A country like Korea, which ranks among the highest in the world in terms of FAV consumption, is currently undergoing an important nutrition transition which jeopardize the already high FAV consumption. (...) Establishing a similar quote system for the number of portion of FAV contained in a meal should be easy to implement and a might be powerful tool to promote an increased consumption of FAV. • Promotion programs to stimulate the consumption of FAV should not be restrictive to their nutritional aspects only but should also aim at increasing the awareness of the targeted population to the health functionality of FAV.
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Score: 1312019 - https://www.fao.org/fileadmin/...ture/WHO/seoul/WG2_summary.pdf
Data Source: un
Benefits The measures identified within the framework of the MED TEST project will enable the company to save $US 153,000in energy, water and raw materials with an investment of approximately $US 68,000. Moreover, the company has also planned an important project to valor- ize fish waste extracting proteins and producing fish meal. This project has an investment of $US 3,8 Millions and a PBP of approximately 3.5 years. (...) Fish waste valorization: The company has decided to realize a large investment project to extract proteins and produce fish meal from fish waste, which roughly represent 60% of the incoming raw material.
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Score: 1312019 - https://www.unido.org/sites/de..._Factsheet_CUMAREX_Ebook_0.pdf
Data Source: un
Comment view | 全球粮食安全与营养论坛 (FSN论坛) 跳转到主要内容 FAO Header menu 关于粮农组织 在行动 国家 主题 媒体 出版物 统计资料 伙伴关系 English Español Français العربية 中文 Русский 全球粮食安全与营养论坛 (FSN论坛) 全球粮食安全与营养论坛 (FSN论坛) Main navigation Homepage 背景 活动 资源 新闻 会员 合作伙伴 教授 Pathawit Chongsermsirisakul Chulalongkorn University and SiPa Research Organization 泰国 08.10.2020 In the crisis of the COVID epidemic, there is a shift in the raw materials and ingredients businesses that will be used for cooking across the country. (...) All countries have turned to domestic or regional consumers as humans still have to consume three meals a day to survive. Local food is the only way for all countries, even higher or more expensive than ever. (...) Therefore, Real-time monitoring should be designed and utilized to strengthen of existing local food production such as the cop strategies, climate, conflict data of local food raw materials and ingredients, price information, and other factors to identify the likelihood of acute food insecurity and help policy makers enact timely policy responses for early warning systems and support preventative policy responses to food crisis risk in each local area.
Language:English
Score: 1308689.55 - https://www.fao.org/fsnforum/index.php/zh-hans/comment/10235
Data Source: un