طراحی وب سایت

... the american dietetic association (ada) recently published a position paper that urges local schools and their surrounding communities to work together to improve the nutritional quality of food in schools ... establishing a healthy diet and a pattern of regular exercise will also go a long way to prevent illness from developing later in children's lives ... congress reauthorized the national child nutrition programs with the help and input of the ada ... though somewhat conventional in approach, as it primarily follows the official dietary guidelines for americans, the programs are a good start towards improving the overall health and well-being of today's children ... these policies include revamped school lunch and breakfast programs designed to improve the nutritional quality of the food served, and better incentives for children to pick healthy options over less healthy ones ... another goal of the program is to link more nutrition experts to local schools where they can provide expertise and help support ongoing efforts to maintain the integrity of the various initiatives

... mcd technologies said that a key feature of its concentration and dehydration technology is its ability to preserve a product’s beneficial properties, including its nutrition, flavour, colour and aroma through its gentle approach to drying ... process the company explained that its refractance window (rw) process involves a slurry of liquid product being applied evenly to the top surface of a continuous sheet of impermeable, transparent plastic, which floats on hot water; infrared energy then passes from the water to the slurry at the speed of light ... “the infrared energy and conducted heat employed by rw drying deliver rapid drying at atmospheric pressure rather than under a vacuum, and also inhibits oxidation of the product due to the reduced surface area that results,” said karin bolland-magoon, president mcd technologies, she told foodproductiondaily ... com that the company is expanding into other markets and is currently working with a european based food ingredient manufacture to enhance its drying processes ... testing facility bolland-magoon encourages european manufacturers to send their products to the company’s washington state-based processing facility where large and small scale testing on foods can be undertaken prior to any commitment on the part of the manufacturer to purchase the equipment ... she said the rw method of drying can be used with a wide range of food and beverage products including fruit, vegetables, eggs, cocoa mix, tea, coffee, meat, fish and poultry ... according to bolland-magoon, the company received a grant in 1998 from washington technology center to work with washington state university to document qualitative aspects of rw drying ... “work done to date has demonstrated that rw dried strawberry retains more vitamin c than freeze-drying and similar levels of vitamin a,” she said ... low environmental impact bolland-magoon claims the rw technique outscores conventional freeze and spray drying techniques not only in terms of nutritional quality of food post process, but also in terms of the net savings to the end user with regard to initial equipment cost and reduced environmental impact