Question about Cooking
According to LetsMove.gov, childhood obesity has tripled in the last three decades. Minority children, such as African Americans and Hispanics, have a higher rate of obesity than white children. With these alarming statistics, the government, schools and parents are taking steps to curb the trend of childhood obesity. Teaching children healthy eating habits in elementary school is one step toward reversing this trend. Encourage children to eat balanced meals and be conscious of portion sizes. Teach children about healthy eating both at home and at school to provide a consistent message for a healthy lifestyle.Read more:
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Posted on Jan 30, 2014
Msg (Monosodium glutamate) is the sodium salt of glutamic acid and is commonly used to enhance flavor.
Msg is often used in prepared foods to avoid the use of high amounts of salt in order to cover bad taste. Therefore, its presence in prepared foods is not what makes them unhealthy. The biggest problems with prepared foods are high levels of fats and salt rather than msg.
Posted on Jul 16, 2013
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Posted on Jan 02, 2017
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Here is a list of foods you need to avoid from giving your
Candy and Chocolate
Junk foods (chips, cookies, pastries)
Large amounts of dairy products
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Class I: is a food service establishment with commercially prepackaged foods and/or hot or cold beverages only. No preparation, cooking or hot holding of potentially hazardous foods is included except that commercially precooked foods may be heated and served in the original package within four (4) hours.
Class II: is a food service establishment using cold or ready-to-eat commercially processed food requiring no further heat treatment and/or hot or cold beverages. No cooking, heating or hot holding of potentially hazardous foods is included, except that commercially packaged precooked foods may be heated and served in the original package within four (4) hours and commercially precooked hot dogs, kielbasa, and soup may be heated if transferred directly out of the original package and served within four (4) hours.
Class III: is a food service establishment having on the premises exposed, potentially hazardous foods that are prepared by hot processes and consumed by the public within four (4) hours of preparation.
Class IV: is a food service establishment having on the premises exposed, potentially hazardous foods that are prepared by hot processes and held for more than four (4) hours prior to consumption by the public.
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