21. About SFSP organization, a school district, or a commercial food service management company componentsare milk; vegetable, fruit, or juice; grains or bread; and meat http://www.health.state.mo.us/sfsp/about_sfsp.htm

Summer Food Service Program Food that’s in when school is out! What is the Summer Food Service Program (SFSP)? The SFSP is a program administered by the Missouri Division of Nutritional Health and Services, Bureau of Community Food and Nutrition Assistance (BCFNA) and funded by the U.S. Department of Agriculture (USDA) The SFSP provides nutritious meals to needy children age 18 and under during the summer months when school lunch and breakfast programs are not operating.  The program also provides meals to individuals over age 18 who are determined by a state educational agency to be mentally or physically disabled, and who participate in a school program for the mentally or physically disabled. SFSP Sponsors receive financial and technical support to operate and administer the program.

22. Food Service Recipes And Food Service Links, Growlies For Groups and baked goods formulas Flax bread Formulas Flaxseed grains Vegetarian Lentils Peas US Dry Pea also restaurant design) Variety Gordon food service, from 1 http://lotsofinfo.tripod.com/foodservicelist.html

Foodservice recipes, food service recipes, foodservice recipe, professional recipe formulas, institutional recipes, catering recipes, school recipes, hospital recipes, restaurant recipes, large quantity recipes, professional recipe formula, this is the best most all inclusive list on the internet!! More BIG recipes The biggest, most complete collection of foodservice recipes and professional recipe formulas links on the internet! This is a list of links to Food Service Recipes Links to various Food Companies or Marketing Boards who have posted larger quantity recipes on line for professional cooks and others to access. Each business is staking their reputation on it's recipes ..so they should be great! So if you are still looking for more recipes after visiting 'Growlies for Groups' , explore the many links below! Don't forget to bookmark (save to favorites) this page! Vegetables: Broccoli Recipes Mann's Broccoli, many for 50 servings Onion Recipes Just a few. Onion Recipes IEO Idaho Oregon Onions as few recipes Tomatoes California Tomatoes, 3 recipes to serve 24

23. The Food Guide Pyramid: A Guide To Daily Food Choices 1 slice of bread. grains Group. the Department of Family, Youth and Community Sciences,Florida Cooperative Extension service, Institute of food and Agricultural http://edis.ifas.ufl.edu/BODY_HE545

The Food Guide Pyramid: A Guide to Daily Food Choices Glenda L. Warren The Food Guide Pyramid emphasizes foods from the five major food groups shown in the three lower sections of the Pyramid. Choose a variety of foods from each of the major food groups every day. Each of these food groups provides some, but not all, of the nutrients you need. Foods in one group can't replace those in another. Variety is necessary for getting all the nutrients needed for good health. Use caution and choose only small amounts of foods from the tip of the Pyramid. Figure 1. How to Follow the Food Guide Pyramid Plan meals and snacks so everyone will get the suggested variety and number of servings every day. You should usually choose foods that are low in fat and low in sugar. Include 6-11 servings of Breads, Cereals, Rice, and Pasta; 3-5 servings of Vegetables; and 2-4 servings of Fruits. Add 2-3 servings from the Milk group and 2-3 servings from the Meat group. Use caution and choose small amounts when choosing foods from the tip of the Pyramid. What Counts As One Serving?

24. The Value Of Bread For Swine Feeding in a manner similar to rations containing cereal grains. factors such as removalof bread from wrappers Extension service, Institute of food and Agricultural http://edis.ifas.ufl.edu/BODY_AN030

The Value of Bread for Swine Feeding M.T. Coffey At times stale bread may be available as a feed ingredient for swine. When cheap enough, bread is an effective substitute for cereal grains in the ration. The composition of white enriched bread is shown ( Table 1 On a weight for weight basis the water content of bread (36%) is 3 times that of corn (10%). We should realize that water in feed ingredients is of no greater value to the animal than water from any other source. When compared to corn, the extra water in bread dilutes the energy and other nutrients. Here are the guidelines for utilizing bread for swine feeding: Bread is approximately 75-80% as valuable as corn for swine feeding. Therefore, if bread can be purchased for 75-80% of the price of corn, it may be economical. The higher moisture coupled with the lower fat content makes bread less valuable than certain other bakery wastes, such as doughnuts or cake for swine feeding. These factors (moisture and fat content) mean that bread contains less energy than other bakery products. Rations containing bread should be fortified by the addition of adequate vitamin and mineral supplementation in a manner similar to rations containing cereal grains.

25. Teach English In South Korea, World English Service Ltd. - Food sells good French sticks, and finding normal tasting bread takes a bit Types of KoreanFood, Top of Page. or rice mixed with barley, corn, or other grains, is a http://www.teachkoreanz.com/living/food.htm

Home About Us Sitemap Our Program ... Families Food Foreign Embassies Geography Health Care History ... Living in Korea FAQs Food in Korea Kimchi Eating Out Supermarkets Types of Korean Food Most Korean food is quite spicy, or if it is not spicy, it has a seafood or earthy taste. It is not similar to Chinese or Japanese; although both can be readily found here. A lot of chili peppers and garlic are used. If you have tried Korean food, namely kimchi, before and liked it then you will love eating in Korea as that and rice are the staple foods. Kimchi Top of Page If you have tried Kimchi and decided that you'd rather eat your socks, don't despair we are proof that you can survive just fine without a single mouthful of that chillied cabbage with fish by-products mixture. Having been involved in a 'Kimchi' making session and watching the raw oysters being wrapped up in a cabbage and put in an outside pot to "mature" for six months, we decided against incorporating the stuff into our regular diet! The Korean's however swear by it, and you may well take to it like a fish to water! This is a personal viewpoint and is not in anyway associated with World English Service Ltd, so hopefully no Koreans sue us for these comments. Just thought you should be warned. That first mouthful, proceed with caution - take only a SMALL bite. Eating Out Top of Page So where can you eat out? There are many Western STYLE restaurants, and some good Western restaurants - there is a big difference. Wherever you are placed in Seoul (

26. Food Directory UK and information about UK foods such as wheat, grains, bread flours, cereals andcookies from Doves Farm. Turpin Smale, food service, food service consultants uk http://www.business-directory-uk.co.uk/food.htm

Directory Index About Us Add your link Contact Us ... Report a Broken Link Welcome to the online UK business directory offering free listings to UK businesses and companies in exchange for a link from your company website linking to the UK business directory. There are no costs or hidden fees. To add you business to our website CLICK HERE To navigate our site follow the links from our main directory index to locate your chosen business. Review Organic Farming organic farming, organic food, uk, organic products, organic recipes, flour, wheat, bread, baking, cookies, cakes, flapjacks, bars, baking and gluten free foods by Doves Farm UK - Soil Association certified Gluten Free gluten free recipes, diets, intolerance, tips, advice and information about UK foods such as wheat, grains, bread flours, cereals and cookies from Doves Farm Turpin Smale food service, food service consultants uk, Turpin Smale for foodservice Operational reviews, performance audits, catering tenders and advice for visitor attractions, facilities managers, universities, hospitals, councils and operators of bars, restaurants, cafés and fast food outlets Swaddles Green Farm Huge Cheese one of the UK's bigest suppliers of cheeses.

27. Atlantic Publishing Company - Culinary And Food Service Posters Culinary and food service Posters. grains 24” x 36” By Steven Petusevsky Item GRNPS $19.95. European bread 24” x 36” Classic loaves from the hearths of http://www.atlantic-pub.com/poster.htm

Home Free Subscription New Releases Free Books ... Search our Site Welcome to Atlantic Publishing Company - Publishers of the Food Service Professional Magazine Professional Cook Books Professional Book Main Page Professional Cook Books I Professional Cook Books II ... Search our Site Culinary and Food Service Posters Posters I Posters II Posters III Posters IV Note: All posters are 24" X 36" unless otherwise indicated “Crazy Kitchen” Item #HKP-PS $34.95 Roots Poster Item# ROT-PS $19.95 Stone Fruits Item #SF-PS $19.95 Periodic Table of Vegetables Item #PTV-PS $19.95 Apple Modern Black Item #AMB-PS $19.95 Chile Pepper Passion - 70% OFF!! Item #CHL-PS Special Sale Only $14.95 Item #SPC-PS $19.95 Donuts Item #DON-PS $19.95 Cultivated Edible Mushrooms 24” x 36” Item #CEM-PS $19.95 Grains 24” x 36” By Steven Petusevsky Item #GRN-PS $19.95

28. H.A.R.M.S., High Altitude Radiation Monitoring Service instead of two); or make a deal with yourself that if you eat this unhealthy food,you'll And choose whole grains over whites (wheat bread instead of http://www.healthycrew.org/health.shtml

NOAA Links: Latest Advisories Real Time Solar Report Solar Forecast H.A.R.M.S. Links: Crew Health Radiation Monitoring Finding Answers Newsletter (Spring 2001) Aviation Links Radiation Links Order Form Contact Us ... Home Sarah Feather is a freelance writer with an upbeat approach to technical and not-so-technical subjects. sarahfeather@rcn.com The first half of this two-part article will talk about the basics of good nutrition for healthy, busy adults, and the second part will give hints and suggestions for how to incorporate healthy eating habits into a busy lifestyle, even when you're on the road. Healthy Eating for Busy People By Sarah Feather Sorry to sound like your mom, but you are what you eat. Too many Americans have forgotten the basics of good nutrition that they learned in school, and how eating well can make such a difference in their daily lives. Not to mention how long-term health and vitality are affected. It's not as complicated as you might think to get the nutrients you need from food, and still have time to live your life. In a perfect world, we'd all have the time (and taste buds) to eat well-balanced meals every day. The US Department of Agriculture's guidelines for proper nutrition are laid out in The Food Guide Pyramid (no longer the "four food groups" you may remember from school). The Pyramid also includes information on their recommended numbers of servings of each food type per day. By eating foods in the recommended quantities from all of the listed food groups, you optimize your intake of crucial vitamins, minerals, and energy to keep your body healthy and strong.

29. SFSP Meal Patterns Summer food service Program Meal Patterns. For purpose of this table, a cup meansa standard measuring cup. food Components. grains and breads 5. bread. 1 slice. http://www.dpi.state.nd.us/child/sfsp/SFSPpatt.shtm

Programs and Services 21st Century Community Learning Centers Adult Education and Literacy Character Education ... Title I - Compensatory Education Summer Food Service Program Meal Patterns For purpose of this table, a cup means a standard measuring cup. Food Components Breakfast Lunch/Supper Snack¹ Milk Milk, fluid 1 cup² (8 fl oz) 1 cup³ (8 fl oz) 1 cup² (8 fl oz) Vegetables and/or fruit Vegetable(s) and/or Fruit(s) 1/2 cup 1/2 cup (4 fl oz) 3/4 cup 3/4 cup 3/4 cup (6 fl oz) or Full-strength vegetable or fruit juice or an equivalent quantity of any combination of vegetable(s), fruit(s), and juice Grains and Breads Bread 1 slice 1 slice 1 slice or Cornbread, biscuits, rolls, muffins, etc. 1 serving 1 serving 1 serving or Cold dry cereal 3/4 c or 1 oz 3/4 c or 1 oz 3/4 c or 1 oz or Cooked pasta or noodle product 1/2 cup 1/2 cup 1/2 cup or Cooked cereal or cereal grains or an equivalent quantity of any combination of grains/breads 1/2 cup 1/2 cup 1/2 cup Meat/Meat Alternates (Optional) Lean meat or poultry or fish 1 oz 2 oz 1 oz or Alternate Protein Product 1 oz 2 oz 1 oz or Cheese 1 oz 2 oz 1 oz or Eggs 1 large 1 large 1 large or Cooked dry beans or peas 1/2 cup 1/2 cup 1/2 cup or Peanut butter or soynut butter or other nut or seed butters 2 tbsp 4 tbsp 2 tbsp or Peanuts or soynuts or tree nuts or seeds 1 oz 1 oz=50% 1 oz or Yogurt, plain or sweetened and flavored

30. Dr.Schnitzer's Health Secrets Service: Our Daily Bread From T'eff the Ethiopian flat bread, Enjera, is made. sorghum, amaranth, rice, maizeand other food crops and Seeds like grains of cereals are living preserves http://www.dr-schnitzer.de/vkeint01.html

Our daily Bread by Dr. Johann Georg Schnitzer Bread is much more than bread. Since thousands of years it has been the symbol of food, physical and spiritual power, life-force. This is expressed e.g. by the prayer "Give us this day our daily bread" (Matt 6:11), by the Lord's Supper: "And as they were eating, Jesus took bread, and blessed it, and brake it, and gave it to the disciples, and said, Take , eat; this is my body" (Matt 26:26) - and by goals and names of organisations like "Bread for the World". Bread is made from cereals. It was the cereals, which allowed mankind to grow to the present huge population of living individuals. This has been proven by natural science as well as it is biblical order: "And God said 'Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree-yielding seed; to you it shall be for food*)'" (Genesis, 1.Mose 1,29). *) When I got the American Bible translation of this sentence, I was shocked, finding the word " food " being replaced by the word " meat ". Already by a logic question, doubts about a correct translation raise: If God would have created man as a meat-eater - why He should give

31. Child Care the established guidelines on the Meal Chart for children ages 1 through 12 withthe grains/bread Requirements, and American School food service Association. http://www2.isbe.state.il.us/nutrition/childcar.htm

Program Basics How to Apply FAQ's Resources ... ISBE Homepage Program Basics The Illinois State Board of Education administers the child care portion of the Child and Adult Care Food Program (CACFP). The purpose of the program is to encourage child care centers, outside-school-hours programs, and day care homes to provide more nutritious meals to children twelve years of age and under in nonresidential day care settings. The type and amounts of food served to children must meet the established guidelines on the Meal Chart for children ages 1 through 12 with the Grains/Bread Requirements , and the Infant Meal Pattern Chart Eligible sponsors of child care centers and family day care homes can receive reimbursement ( Centers Homes ) for breakfast, lunch, supper, and snacks served to enrolled children. The maximum number of meals claimable in the CACFP for each enrolled child per day are two meals and one snack OR one meal and two snacks. Eligibility: Child Care Centers must be: Licensed by the Department of Children and Family Services (DCFS) as a child care center and/or outside-school-hours center and be a federally tax exempt non-profit organization or be in the process of obtaining federal tax exempt status under the Internal Revenue Code.

32. Director's Memo IA-98-014 Subject food service Index Code EF grains/breads Crediting Requirements. can becredited as a grain/bread and its must be made from enriched or whole grains. http://cnn.k12.ar.us/Topics of Interest/Program Operations/Directors Memos/1998

33. Culinary Links Flour. Chocolate. Fleischmann’s Yeast bread World. Pure grains. Grain Bin. UnitedNations. International food service Executives Assoc. food Science Australia. http://www.brookdale.cc.nj.us/fac/culinary/links.htm

C U L I N A R Y A R T S P R O G R A M HOME WELCOME VISION VIRTUAL TOUR PROGRAMS COURSES FACILITIES ... RESOURCES Website Addresses BAKING/PASTRY King Arthur Flour White Lily Baking Flour Quaker Kitchen Baking Industry ... Popcorn Board DAIRY Specialty Butters International Dairy Foods American Dairy Science Association American Egg Board ... Milk VEGETABLES/FRUITS California Artichoke Advisory Vegetarian Resource Group Produce Information Industry Chili-Heads Peppers ... Agriculture Internet Resources ETHNIC FOODS The Global Gastronomer International/regional foods Ethnic Recipe Index Arabic Cuisine ... Ethnic and International Recipes BEVERAGES National Soft Drink Association World of Tea Specialty Coffee Association ... Brandy NUTS Fruit /Nut Research Center Pistachios Georgia Pecans All About Almonds MEATS American Meat Institute National Meat Association Beef Veal ... National. Turkey Federation

34. Food Service the Eucharist we celebrate as the bread of life be creatively engaged in sharing thefood that sustains source the farmers who produce our grains, produce, and http://www.uscatholic.org/1999/11/featb9911.htm

E-mail this article! Corporal works of mercy: How Catholics find creative ways to make the Word flesh Food Service Marianne Comfort Matthew 25:35 says, "For I was hungry and you gave me food." In the final installment of a series on the corporal works of mercy, U.S. Catholic looks at how modern Christians feed the hungry. Anyone at all familiar with scripture can't escape the call to feed the hungry. We read about Yahweh providing manna for the Israelites in the desert after their flight from Egypt. We learn that Jesus regularly shared meals with his friends and once turned a few loaves and fishes into a feast for a crowd. Today many U.S. Catholics, nourished physically and spiritually with the Body and Blood of Christ at each Mass, say they are trying to live out this mandate to meet the needs at the close of the 20th century. They are distributing free groceries and serving hot meals at parish food pantries and soup kitchens. They are forging relationships between farmers and city dwellers to strengthen community food security. They are advocating for just public policies that consider the needs of the poorest of the poor both at home and abroad. "The problem of hunger has a special significance for those who read the scriptures and profess the Christian faith," the U.S. bishops wrote in their 1986 pastoral letter

35. Hubertus Export - Import Bread Products A finely textured mild hearthbaked loaf, food service and catering Organic rye flour,whole rye grains, spring water 100% Rye bread (red label) made with 100 http://www.canadianrye.com/product2.htm

Rudolph’s Specialty Bakeries makes more than 25 varieties, ranging from very light to very dark real rye breads. Never are they rushed for the sake of shortcuts. No sugar, fat, or other chemicals are introduced to the breads. Only natural taste and flavor. Here is a partial list of Real Sour-Dough Rye Breads. Tiefenfurter Farmers Rye - (70% Rye Flour) The "original" Farmers Loaf 4 lb (unsliced) #141 The "original" Schlesier Loaf 2 lb (unsliced) #124 The Tiefenfurter slices 1 lb (sliced) #111 One half of the original loaf 2 lb (sliced) #123 Hearty rye sliced (herzhafte Stulle) 1 lb (sliced) #112 (rectangular sandwich slices) Fibre Rich * Whole Grain Sour-dough Rye Holsteiner # 113-Sliced 1 lb. whole course rye, hearty sour-dough bread, high in natural dietary fibres,* identified with Fibre Rich symbol. Linseed Rye #115- Sliced 1 lb. Multi-grain, nut-like tasting whole rye bread with linseeds, high in natural dietary fibres,* and natural laxative property of linseed, Fibre-Rich. Schinkenbrot #116- Sliced 1 lb. Multi-grain, course whole rye bread, high in natural dietary fibres,* Fibre-Rich.

36. Food Services or a check, made out to WUSD food service, to put must be offered a variety of food;a diet meat/meat alternative, vegetables, fruit, grains/bread, and milk. http://www.westside.k12.ca.us/fs/default.htm

Effective April 21, 2003 we will be eliminating the breakfast program at Quartz Hill and Valley View Elementary Schools. We will also be increasing the lunch prices by .25, so the elementary lunches will cost $1.75 and the middle school lunches will cost $2.00. An increase of .25 will also go into effect for adult lunches and salads. The District operates a lunch program district-wide and offers a breakfast program at Quartz Hill Elementary and Valley View Elementary Schools. Each day the district serves in excess of an average of 2,700 meals to its students and staff. Meals are prepared in central kitchens and delivered on hot carts to schools daily. Our food sales are completely computerized, and we are proud to offer pre-paid lunch tickets for the convenience of our students and their families. We are also fully aware of the concerns of our parents and students regarding health issues and take care to ensure that food allergies are addressed at all levels of our process. We also offer free and reduced price meals to those who qualify. For more information on any of the following projects or areas of interest, please click below on the subject in which you are interested.

37. Draft FS Q recommended amounts of protein, fruits, vegetables, and grains. requires 8 servingsof bread/grain per government reimburses the school food service money in http://www.dpcpitt.org/SFSQ&A.htm

F OOD SERVICE QUESTION AND ANSWERS ON THE NATIONAL SCHOOL LUNCH PROGRAM Back to Food Service Home Page Back to menu The following are questions that are commonly asked by parents, volunteers and school staff. If you have any other questions, please do not hesitate to contact Sherry 1.- Does the cafeteria deep fry foods like French fries, chicken patty, and chicken nuggets? In 1995, the USDA established the "School Meals Initiative for Healthy Children" creating strict regulations on the nutritional content of the national school lunch program. These regulations provide for minimum levels of 6 nutrients (calories, protein, vitamin A, vitamin C, iron, and calcium) as well as limiting the fat percentage of the meal to no more than 30% of the meal's calories. Today, DPC and other schools concerned about the fat content of their school lunches, bake their French fries, chicken nuggets, and other like foods instead of deep-frying them. If you would like further information please contact Sherry 2.- Why can't my child have juice instead of milk, my child does not like milk?

38. ONTHERAIL [ RESOURCES ] Custom Blended Batters, breadings and bread Crumbs for Indian Harvest gourmet rice,grains and beans US Based food service Company Superior Coffee 990 Supreme http://www.ontherail.com/site/links/manufacturer.asp

A place for chefs, waiters, wine stewards, sommeliers, workers in the restaurant industry to find chef jobs, jobs, read stories about restaurants, view multimedia in flash, play games and have fun. MANUFACTURERS Home Page associations baking beverage ... Batters, Breadings and Bread Crumbs from Texas Crumb and Food Products... A complete line of Standard and Custom Blended Batters, Breadings and Bread Crumbs for Restaurants, Concessionaires, Food Service Distributors, Food Manufacturers and the home cooking enthusiast.... http://www.dasbrot.com Cabot Cheese... 22nd Biennial World Championship Cheese Contest Green Bay, Wisconsin Go Shopping! Visit our on-line shopping system and send cheese to a friend. Contact Us! Win a free Cabot Gift Box by filling out o... http://www.cabotcheese.com Chocolate by Godiva... http://www.godiva.com Flying Noodle - gourmet food, pastas and sauces from Italy and America mak... The Flying Noodle Pasta Club - gourmet food - pastas and sauces from Italy and America make a great gift - Pasta Club serves good food fast. Filled with fun graphics and down to earth information on p... http://www.flyingnoodle.com

39. The Story Of Africa| BBC World Service produced their own distinctive grains such as the Ethiopian highlands where thestaple food 'tef' is still used to make the spongy traditional bread, injera. http://www.bbc.co.uk/worldservice/africa/features/storyofafrica/2chapter3.shtml

Contact Us Help Text Only HOME ... INDEX From Hunting to Farming One of the more immediate ancestors of modern humans, Homo erectus, lived between 500 thousand and 1.5 million years ago and it is with this species that we see the first signs of organised hunting activity based around communities. They tended to live near water sources - along the banks of rivers or lakes. On the basis of evidence found at one of Africa's most important geological sites, Olduvai Gorge in Tanzania, we know they constructed small structures made out of tree branches as shelter. EVERYDAY LIFE "The size of the shelters would suggest they lived in small family groups, and that each family would have its own residential unit. The men would go out to hunt, and the women would have gone out to collect vegetable foods - roots, fruits, nuts and insects - that formed an important component of the diet. We know that boys were taught to become hunters and the girls gatherers." Simiyu Wandibba, Professor of Anthropology at the University of Nairobi. Listen to Professor Simiyu Wandibba on the early division of labour Much of the evidence of the likely way of life in these early settlements comes from the study of communities such as the Khoisan of Botswana who still retain some elements of the hunting and gathering lifestyle.

40. Food Service Resource List Meal Planning/Preparation restaurateurs, food service managers, hospitality food service assistant with food service regulations and requirements, food sanitation, and safety and first aid concerns. bread http://www.nal.usda.gov/fnic/service/foodmp1.htm

Food and Nutrition Information Center National Agricultural Library/USDA 10301 Baltimore Avenue, Room 304 Beltsville, MD 20705-2351 Food Service Resource List Meal Planning/Preparation August 1997 The resources selected for this list contain reliable information and are available nationwide. Your local library or bookstore can help you locate these books, journals, and audiovisuals. Other items can be obtained from the source listed. The call numbers provided are for the National Agricultural Library. Lending information is provided at the end of this document. In alphabetical order: Advanced professional cooking Gisslen, Wayne New York: Wiley, c1992. 645 p., 16 p. of plates CALL NO: TX820.G52 1992 Summary: Discusses the development of modern cookery and contains information on the preparation of and recipes for sauces, soups, salads, pastas and other first courses, fish and other seafood, poultry and feathered game, beef, lamb, pork, veal, miscellaneous meats, vegetables, and various cold foods. The theme is contemporary North American cuisine. Contains over 200 photographs and over 600 recipes. This book is an advanced food-preparation text designed to help prepare students for careers, and to help professional cooks advance their careers, in the culinary arts as practiced today in top-quality American food-service operations. The art of nutritional cooking Baskette, Michael and Mainella, Eleanor M.

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