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Grains & Bread Food Service: more detail

Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More by the bakers of Hodgson Mill, 2007-06-15
AGRICULTURE: 'Waxy Wheat' Reduces Bread Fat.(Agricultural Research Service,North Dakota State University; durum wheat research)(Brief Article): An article from: Food Ingredient News
Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Zoe Francois, Jeff , MD Hertzberg, 2010-02-01
The Complete Library of Cooking Volume 1: Essentials of Cooking, Cereals, Bread, Hot Breads
Bread - cereal group (EFNEP) by Glenda L Warren, 1982
THE GOLDEN AGE COOK BOOK by HENRIETTA LATHAM DWIGHT., 2010-03-21
The Complete Library Of Cooking volume 1

lists with details

Document Title
service * FoodManufacturersBakery, Cookies, Crackers, bread, CakesHMR * FoodManufacturersFlour Grain ProductsHMR * FoodManufacturersNatural grains
http://asp.iowasmartidea.com/intl/grain/companydetail.asp?Company=3660
Grains :: Shopping Web Directory
Bobs Red Mill Packaged and bulk stone ground whole grain and natural foods insmall or large The bread Beckers, Inc. - Suppliers of grains, supplies, and
http://www.shopping.smartlook.com/Shopping/Food/Grains/
Nutrition Corner - A Service Of Metz & Associates, Ltd.
GUIDELINES FOR AMERICANS Choose a variety of grains daily, especially whole grains.Examples of wholegrain foods Brown Rice, Whole Wheat bread, Whole-Grain
http://www.metzltd.com/nc/nutrition/grain.htm

Extractions: Whole Grains Today, whole-grain products and other foods with fiber are in. ONE OF THE DIETARY GUIDELINES FOR AMERICANS : Choose a variety of grains daily, especially whole grains. Examples of whole-grain foods: Brown Rice, Whole Wheat Bread, Whole-Grain Ready-to-eat Cereal, Oatmeal Being brown doesnt make bread whole wheat. Whole-grain breads are browner than breads made with refined white flour. But, in some brown bread, the rich brown color comes instead from coloring, which is listed on the label, usually as caramel coloring. Whole-grain foods are rich in complex carbohydrates, dietary fiber, vitamins, and minerals. Also whole grain foods are low in fat and have little or no cholesterol. Visit this Website for more information: American Heart Association Wheat Food Council The Quaker Oats Company
Grains And Nutrition
Teff is a tiny grain (150 grains weigh only main ingredient in the traditional flatbread called injera Author Department of Nutrition and food service from an
http://www.breadwithoutborders.com/grains.htm

Extractions: Courtesy of www.aboutbread.com.au Great images and breakdown of nutrition for each ancient grain. Courtesy of all-creatures.org Clear images, descriptions of each grain with nutritional benefits and characteristics. Enjoy! Courtesy of Norton, Breadmaster Typical New England Grist Mill machinery diagrahm (animated)
Three Ways To Determine Grains/Breads Serving Equivalents
For products made using USDA recipes, refer to the chart titled grains/Breads ServingEquivalents from USDA s Quantity Recipes for School food service and A
http://www.dpi.state.wi.us/dpi/dfm/fns/grnguide.html

Extractions: Use one of these ways to determine the grains/breads serving equivalents for the products used in menus. For purchased and school-made grains/breads products, a serving can be determined by using the weights in Exhibit A of FCS Instruction 783-1, Rev. 2. For products made using USDA recipes, refer to the chart titled "Grains/Breads Serving Equivalents from USDA's Quantity Recipes for School Food Service and A Tool Kit for Healthy School Meals ." It outlines the serving equivalents for the Grains/Breads component for all USDA recipe files published since 1988. Items such as Chicken Noodle Soup are also included, since credit can be given for any food item contributing at least one-fourth serving of a Grains/Breads component. For school-made products not listed in Exhibit A, or when the menu planner senses that the product may have a greater credit than stated in Exhibit A, use the "Guidance for Calculating the Grains Contribution in Grains/Breads Crediting " shown below.
BakingBusiness.com: Home
grains still likely to increase. Specific serving requirements aside, now that schoolfood service directors will be free to plan their own menus, bread, cereal
http://www.bakingbusiness.com/co_article.asp?ArticleID=8848
BakingBusiness.com: Home
in actuality only 22% were serving whole grain bread. about the benefits of wholegrains is even that a significant portion of food service specialists and
http://www.bakingbusiness.com/archives/archive_article.asp?ArticleID=21984
Four Food Storage Plans, A Preparedness Guide For Families By Sue Gregg
Short Term food Reserves Compared Long Short Term food Cost Compared. DessertSuggestions Weekly Snack Beverage Plan grains bread Meeting Calorie
http://www.suegregg.com/cookbooks/fourfoodstorage.htm

Extractions: The Urban Homemaker Devastation comes in many formshurricanes, tornados, floods, blizzards, earthquakes, fire, landslides, drought, strikes, job loss, divorce, death of wage earner, bankruptcy, crime, famine, war, Chernobyl, and, perhaps, economic threats like the gas crunch crisis, Y2K, or terrorists' threats. This book shows you how to prepare to meet the needs of your family and to become a resource for others who may find their reserves depleted and their lives devastated. Four Food Storage Plans starts with the assumption: Eat what you store, and store what you eat. Beginning with a basic stock of canned goods found in any supermarket the four plans introduce an increasing variety of recipes that will help you adapt to the kinds of whole foods such as whole grains and beans found in long term food storage programs but at much lower cost. Economize by building your own storage plan for $1.70 to $1.75 per meal at 2,200 calories per day per person. Coping On a Tight, Tight Budget? 27 selected main dishes at $.20 to $1 per serving will fill stomachs and stretch $$$. Menus, recipes, and extensive shopping lists
Atlantic Publishing Company - Breads, Flatbreads, Baking & Baking Videos
traditional method and wholesome whole grains with sometimes wild guide to creatingcountrystyle breads that have food service Professional Guide TO Series.
http://www.atlantic-pub.com/breads.htm

Extractions: This book has marvelous recipes and encompasses more that just your daily bread. Includes ciabatta, challah, sourdough, multigrain, whole-wheat, sticky buns, pizza, chapatis, scones and much more. Combines traditional method and wholesome whole grains with sometimes wild creativity to create breads that are beyond belief!Color Photos. 212 Pgs.
DCCDA Food Program
No reimbursements for tubular meats, peanut butter or any choking food. Meal alternate.grains or bread, grains or bread, grains or bread. Two
http://www.dccda.org/foodprogram.shtml

Extractions: Wednesday Jun 09, 2004 05:05 AM CDT The Child and Adult Care Food Program (CACFP) is a Federal program that provides healthy meals and snacks to children and adults receiving day care. Each day more than 2.6 million children participate in CACFP. The program plays a vital role in improving the quality of child care. If you choose to join DCCDA's food program, here are some of the extra services you will receive: CACFP reimburses participating day care homes for serving nutritious meals. It is administered at the Federal level by the U.S. Department of Agriculture (USDA) and at the State level by the Kansas State Department of Education. Any child care provider who is licensed or registered by the Kansas Department of Health and Environment is eligible to participate in the CACFP. There is NO cost to a child care provider who may choose to participate. All family or group day care homes must come into the program under a sponsoring organization. Sponsoring organizations play a critical role in supporting home child care providers through training, technical assistance, and monitoring. The Douglas County Child Development Association is a sponsoring organization. The following are services DCCDA provides:
Prairie Grains Feb 99
Prairie grains is the official publication of the Minnesota Association the New YorkBoard of Educations food and Nutrition How much bread does a farmer make
http://www.smallgrains.org/springwh/feb99/newyork.htm

Extractions: South Dakota Wheat, Inc., and the Minnesota Barley Growers Association. F rom fashion to food to art, New Yorkers consider themselves national trendsetters. The bagel, for example, originated in the Big Apple, and now the spring wheat-laden cuisine enjoys nationwide popularity. The sandwich: meal in a New York minute "Specialty breads are the ‘old-new’ trend in New York," says Stephen Dew, vice president of sales and customer service for Voila Bakeries, headquartered in Brooklyn. "New York has always loved sandwiches. The new news is to use specialty bread instead of regular bread." Pre-made sandwiches on gourmet breads like focaccia or a hard crust seven-grain can be found in delis and corner groceries throughout the city. Dew points out that, although the number and variety of European breads in U.S. stores are on the rise, these gourmet loaves are not escaping Americanization when they hit the mainstream. "In Europe, people buy loaves and rolls to eat plain. Not so here. Americans, especially New Yorkers, have to have something on the bread."
H.A.R.M.S., High Altitude Radiation Monitoring Service
As you can see in the image above, the vast majority of your daily food intakeshould be made up of complex carbohydrates (grains and breads), fruits and
http://www.healthycrew.org/health.shtml

Extractions: (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. 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.
University Of Kentucky Health Service Multivitamin
One serving equals one slice of bread, onehalf number of servings from the foodguide pyramid. get enough folate from fruits, vegetables, beans, and grains.
http://www.mc.uky.edu/ukhealth/Multivitamin.asp

Extractions: Do You Need a Multivitamin/Mineral Supplement? Nutrition experts agree that the Food Guide Pyramid offers a reliable and easy-to-follow plan for healthful eating. Eating the "pyramid way" means choosing the appropriate number of servings and a variety of foods from each of the five Food Guide Pyramid food groups. This is generally the best way to get all the vitamins, minerals, and other nutrients you need. On most days do you: Eat six to 11 servings of grains, such as breads, cereal, rice, pasta, and
Food And Beverages To Russia - Major Products And Services - For Australian Expo
poultry products. soy beans and processed soy. food ingredients; convenience andluxury foods; wheat, wheat flour, grains bread and bakery products
http://www.austrade.gov.au/australia/layout/0,,0_S2-1_CLNTXID0019-2_-3_PWB169887

Extractions: Print all sections Select an industry Agribusiness Aquaculture Automotive Biotechnology Building and Construction Business and Finance Consumer Goods Cosmetic and toiletries Culture Media and Entertainment Dairy Products Ecommerce Education and Training Electric Energy Environment Fibre Film Services Flowers and Plants Franchising Fruit and Vegetables Furniture Giftware Horticulture ICT Infrastructure Jewellery Legal Livestock (cattle) Marine Meat Mining and Metals Multilateral Projects Oil and Gas Organic Petfood Processed Food Railways Seafood Shipbuilding Sport and Recreation Sugar Telecommunications Transport and Storage Water Wheat Wine Select a country Afghanistan Algeria Argentina Austria Bahrain Bangladesh Belgium Bermuda Brazil Brunei Bulgaria Burma Cambodia Canada Chile China Croatia Cuba Cyprus Czech Rep Of Denmark East Timor Egypt Arab Republic Of Fiji Finland France Germany Ghana Greece Guam Honduras Hong Kong Hungary Iceland India Indonesia Iran Iraq Ireland Israel Italy Jamaica Japan Jordan Kiribati Korea D.P.R(North Korea)
Bangor Area School District - Food Services Main
The Type A lunch contains 35 different, healthy items from the food pyramid. 1 servingof grains, such as a roll, cereal, bread boule, rice, pasta or bread.
http://www.bangor.k12.pa.us/cgi-bin/displaypage.asp?DeptPageID=12851683246
School Food Service Certificate
School food service Certificate and food Preparation Fundamentals of food PreparationEquipment Use Fruits, Vegetables, and Salads Breads, grains, and Baked
http://www.morainepark.edu/ccs/continue-ed/foodservice.shtml
Foods, Nutrition And Health Publications From The NDSU Extension Service
FN149, Harvesting and Storing Garden Vegetables, 1989, HE152, Breads from Wheat (PDF Version 85KB), 1991, HE496, food Safety For Temporary service, 1992,
http://www.ext.nodak.edu/extpubs/foods.htm

Extractions: North Dakota State University Foods, Nutrition and Health Publications Number Title Year Cost Wild Side of the Menu-No. 1 Care and Cookery - (PDF) Wild Side of the Menu-No. 2 Field to Freezer - (PDF) Harvesting and Storing Garden Vegetables Breads from Wheat - (PDF Version 85KB) Wild Side of the Menu-No. 3 Preserving Game and Fish at Home - (PDF) Vitamins and Minerals ... PDF Version (106KB) Safety Awareness in the Home Chair Exercises Beginning Stretch Exercises Intermediate Stretch Exercises Food Freezing Guide - PDF Version (261KB Salmonellosis Good Snacks for After School Drinking Water and Health Food for Health: Revitalize Your Recipes for Better Health (PDF Version 79KB) Let's Preserve Sauerkraut PDF Version (30KB) ... Let's Preserve Fruit Pie Filling How to Include Beef and Pork in a Heart-Healthy Diet Fascinating Food Safety Facts Cooking For the Nineties Harvest Health at Home: Eating for the Second 50 Years Fiber and Your Health: It Does Make A Difference PDF Version (81KB) Harvest Health at Home: Eating for the Second 50 Years Your Habits Do Make A Difference Vegetarian Diets Steps To Take to Eat Well For Less Good Sources of Nutrients Dietary Fiber Good Sources of Nutrients Potassium Good Sources of Nutrients Vitamin C (Ascorbic Acid) Good Sources of Nutrients Calcium Good Sources of Nutrients Iron Creative Vegetable Cookery PDF Version (239KB) Is Food In My Kitchen a Safety Hazard?
Nutrition Services - Child Caring Online - Grains Breads Requirements
by providing quality services and resources for the people of Nebraska. CHILD ANDADULT CARE food PROGRAM CHILD CARING ONLINE. grains/BREADS REQUIREMENTS
http://www.nde.state.ne.us/NS/caring/grains_breads1.htm

Extractions: To effectively administer USDA Child Nutrition Programs by providing quality services and resources for the people of Nebraska. CHILD AND ADULT CARE FOOD PROGRAM - CHILD CARING ONLINE INSIDE CHILD CARING ONLINE CURRENT NEWS INTEGRITY IN THE CACFP RECORD KEEPING USDA UPDATES ... CACFP HOME GRAINS/BREADS REQUIREMENTS [NOTE: In 1996, the U.S. Department of Agriculture issued an instruction that affected all Child Nutrition programs. The elements affecting the CACFP are summarized below. These changes were a result of the School Meals Initiative for Healthy Children and became effective July 1, 1996. Source: U.S. Department of Agriculture] GRAINS/BREADS REQUIREMENT IN CHILD NUTRITION PROGRAMS The traditional meal pattern for Child Nutrition Programs contains a grains/bread requirement. This instruction sets forth the foods that meet the grains/breads requirement of meals served in the programs, the criteria to be used to determine crediting, and the suggested equivalent minimum serving size for a wide variety of items that meet the grains/breads requirements. This Instruction applies to all Child Nutrition Programs. FOODS THAT QUALIFY AS GRAINS/BREADS Foods which qualify as grains/breads for the Child Nutrition Programs include but are not limited to:
Safe Food For The Hungry Web Site--The Food Guide Pyramid-The Bread And Grains G
Safe food for the Hungry Web Site, this site contains food safety and nutrition information designed for notfor- profit food assistance organizations. The general information is valid for anyone .
http://www.cfs.purdue.edu/safefood/nutrition/breadgrp.html

Extractions: The base or bottom of the Food Guide Pyramid is the Bread, Cereal, Rice and Pasta Group. This group forms the foundation of healthful diets. Grains and cereals have vitamins, minerals, and fiber, are low in fat, are filling, there are many to choose from, and they are generally inexpensive and widely available. Preferences for grain products are different around the world. European-Americans use mostly wheat. People from Puerto Rico and Cuba eat rice and wheat products like bread. Families with children like cold cereals, bread, and noodles. Nutrition Pointers For more nutritious ramen noodles, add vegetables, egg, meat, or fish. Whole grain foods (whole wheat bread, oatmeal, etc.) have the most fiber and may contain vitamins and minerals that are missing from more refined foods. Choose them whenever possible. Wheat bread is similar in fiber content to white bread.
Nutrition Services - Child Caring Online - Grains Breads
services and resources for the people of Nebraska. CHILD AND ADULT CARE food PROGRAM CHILD CARING ONLINE. CRITERIA FOR DETERMINING ACCEPTABLE grains/BREADS
http://www.nde.state.ne.us/NS/caring/grains_breads2.htm

Extractions: To effectively administer USDA Child Nutrition Programs by providing quality services and resources for the people of Nebraska. CHILD AND ADULT CARE FOOD PROGRAM - CHILD CARING ONLINE INSIDE CHILD CARING ONLINE CURRENT NEWS INTEGRITY IN THE CACFP RECORD KEEPING USDA UPDATES ... CACFP HOME CRITERIA FOR DETERMINING ACCEPTABLE GRAINS/BREADS The following criteria are to be used as a basis for crediting items to meet the grains/breads requirement: 1. The items must be whole-grain or enriched or made from whole-grain or enriched meal or flour; or if it is a cereal the product must be whole-grain, enriched or fortified. 2. If it is enriched, the item must meet the Food and Drug Administration's Standards of Identity for enriched bread, macaroni and noodle products, rice cornmeal or corn grits. 3. The item must contain enriched flour and/or whole-grain as specified on the label or according to the recipe, or must be enriched in preparation or processing and labeled "enriched."

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