6 pp. / Healthy Meetings (Publication AZ1379 3/2006) / For many Americans, meetings are a common occurrence which they either attend or facilitate, and often refreshments are served. Given today's health and obesity issues, food and beverages offered in community groups and organizations should follow current USDA guidelines which address those issues. This publication includes suggestions and recipes which reflect those guidelines of reducing fat, sugar, calories, and salt, and increasing fiber in whole grains, fruits and vegetables.

6 pp. / The Dietary Guidelines for Americans recommend 2 to 3 cups of vegetables daily for adults. The USDA reports that more than half of our vegetable intake comes from potatoes and tomatoes, whereas only 10% comes from bright, colorful vegetables, including carrots. This article focuses on many ways to enjoy carrots, introducing different types of dishes that utilize carrots and methods of preserving them for later consumption. The nutritional value and health benefits of carrots are also explained.

Thesis (M. A.)--University of Hong Kong, 2007. / Title proper from title frame. Also available in printed format.

Manuscript recipe books come in all shapes and sizes and run from tens to hundreds of pages. Those from the eighteenth century are not exclusively culinary, also incorporating medical, veterinary and household recipes. Surviving examples are almost all from genteel or elite households, the people who had time and resources to create them, and are preserved in local archives or dedicated collections. This thesis examines the medical recipes in particular and considers their role at a time when alternatives to domestic healthcare were proliferating: increasing numbers of physicians and surgeons, a growth in apothecaries’ shops, commercial offerings such as proprietary medicines and a variety of irregular practitioners. Advice and remedies in print were also widely available in books, periodicals and newspapers. This is the largest study of eighteenth-century manuscript medical recipes yet undertaken, encompassing 241 collections and a total of 19,134 recipes. It begins by considering the collections themselves as material objects, rather than merely text, which no other major study in this area has done. The range of recipes and ailments are assessed against prevalent illnesses and causes of death, and variations in recipe types identified regionally and temporally. Detailed case studies of coughs and colds, gout, hydrophobia, diet drinks and Daffy’s Elixir illustrate the variety of ingredients and methods, as well as regimens for health and differences by gender and age. Examination of compilers and contributors of recipes demonstrates that both women and men were involved in this practice. Recipe exchange is delineated as a form of social currency requiring trust and reciprocity, and case studies show how knowledge circulated through three forms of network: familial, sociable and political. Finally, a major contribution of this thesis is that it identifies manuscript medical recipe collections as fulfilling four important functions for their compilers: oeconomic, symbolic, personalised and instrumental.

5 pp. / Studies have shown the integration of whole grains into daily diet correlates with a reduced risk of many chronic diseases such as type 2 diabetes, coronary heart disease, and cancer. This article outlines the daily dietary nutritional benefits of whole grains, as well as the positive long-term health effects associated with consistent whole grain intake in diet. Also, this article provides how to find, prepare, and utilize whole grains in everyday dietary choices. Whole grain alternative cooking recipes are introduced using relatively new whole grains (quinoa, whole wheat couscous) in typical American diets.

8 pp. / Studies have demonstrated the health benefits of herbs and spices from antioxidant capacity, anti-inflammatory properties, and cancer-preventative or cancer-fighting properties. Additionally, herbs and spices are beneficial to reducing salt and fat intake by providing an alternative method for flavoring food. The addition or increase of herbs and spices in a regular diet may increase consumption of vegetables. This article explains the definitions of herbs and spices, as well as the positive health benefits associated with both. This article also outlines how to find and incorporate many herbs and spices available to Arizonans and the surrounding community into everyday diet, while including the affordability of each.

The goal of low-level vision is to estimate an underlying scene, given an observed image. Real-world scenes (e.g., albedos or shapes) can be very complex, conventionally requiring high dimensional representations which are hard to estimate and store. We propose a low-dimensional representation, called a scene recipe, that relies on the image itself to describe the complex scene configurations. Shape recipes are an example: these are the regression coefficients that predict the bandpassed shape from bandpassed image data. We describe the benefits of this representation, and show two uses illustrating their properties: (1) we improve stereo shape estimates by learning shape recipes at low resolution and applying them at full resolution; (2) Shape recipes implicitly contain information about lighting and materials and we use them for material segmentation.

This study investigated the relationship between varied amounts of wheat bran incorporated into peanut butter cookies, and the objective and sensory qualities of the cookies. Bran was incorporated at 0 percent, 10 percent, 30 percent and 50 percent of the weight of the flour. The researcher conducted objective evaluations. The data indicated that as bran was increased the cookies became less tender and height decreased slightly. Neither volume nor spread were consistently affected by bran level. A panel of 11 home economists taste-tested the cookies with the different bran levels and completed a rating card for each on various sensory qualities. Another panel of 11 fifth grade students rated the cookies on the basis of overall acceptability and willingness to eat the various cookies. The 10 percent bran level cookie was given the highest rating by both panels. None of the cookies were found to be unacceptable.

4 pp. / Mesquite trees can be used as a food source. There are forty-four species of mesquite tree found throughout the world. The Sonoran desert region has three native species of mesquite: the honey, screwbean, and velvet mesquite. Mesquite pods have been used by indigenous groups in the area as a food source for many generations. The pods can be ground into flour or cooked whole in water to produce beverages. The article provides the best practice guide for making your own mesquite flour and introduces several original cooking recipes.

The present paper focusses on the genre of recipes, its structure and multimodality. The aim of this thesis is to present the genre of recipes from theoretical perspective and to make a practical analysis about the structure of recipes and multimodality based on Oliver’s and Nicholson’s recipes. For the practical part Jamie Oliver’s recipe book Happy Days with the Naked Chef, Beata Nicholson’s recipe book Beatos Virtuvė: Kepinių Knyga and their websites are analysed. Recipes for the analysis are chosen randomly and qualitative method is used as all of them are described and compared in order to find differences and similarities. The paper presents the concept of genre and genre analysis that is discussed by many authors and explained in great details. Further, the genre of recipes and its historical change is looked at thus the influence on the structure of recipes made by new innovations can be noticed. In addition, the ideas suggested by various authors show that this genre is structured and has clearly distinguished parts that should be included in every recipe. Finally, the issue of multimodality is presented and it is of special importance today since not only textual but also visual information is found in books and web-sites. The structural analysis of Oliver’s and Nicholson’s recipes supports the ideas of various scholars that this genre is highly structured. The main difference is found between the recipes in printed and online sources. In recipe books the... [to full text] / Šiame darbe apžvelgiamas receptų žanras, jo struktūra ir multimodalumas. Darbo tikslas yra pristatyti receptų žanro teoriją ir analizuoti receptų struktūrą ir multimodalumą, remiantis Džeimio Oliverio ir Beatos Nicholson receptais. Praktinėje dalyje analizuojama Oliverio receptų knyga „Happy days with the naked chef“ ir Nicholson receptų knyga „Beatos virtuvė: Kepinių knyga“ bei šių autorių internetiniai puslapiai su receptais. Receptai yra pasirinkti atsitiktinai ir kokybinė analizė yra pritaikyta, nes jie visi yra apibūdinami ir palyginami tam, kad būtų galima atrasti skirtumus ir panašumus. Šiame darbe pristatomas ir išsamiai apibūdinamas daugelio autorių aptartas žanro terminas ir žanro analizė. Taip pat apžvelgiamas receptų žanras ir jo istorinė kaita ir čia galima pastebėti, kad patobulinimai technikos srityje padarė įtaką receptų struktūrai. Be to, įvairių autorių mintys, kaip turėtų atrodyti receptai, atskleidžia, kad šis žanras turi aiškią struktūrą ir jo dalys gali būti gana tiksliai apibrėžtos. Galiausiai yra pristatoma multimodalumo tema, kuri šiandien yra labai svarbi, nes vaizdinės informacijos yra vis dažniau pateikiama knygose ir internetiniuose puslapiuose. Oliverio ir Nicholson receptų, esančių knygose ir internetiniuose puslapiuose, struktūros analizė patvirtina įvairių autorių mintis, kad šis žanras turi aiškias dalis. Daugiausiai skirtumų randama tarp receptų, esančių knygose ir internetiniuose puslapiuose. Receptų knygose tekstas susideda iš šių dalių... [toliau žr. visą tekstą]