Food Laws In the Jewish Tradition.
The Law for Jewish people and food is told in Leviticus "These are the animals which you may eat.... Anything which has a completely split hoof and chews the cud, this you may eat..." (Leviticus 11: 2-3) This quote means that only animals that have a complete split between their hooves and chew the cud are allowed to be eaten by Jews. This includes cows, sheep, chicken, goose, cod, plaice and winged insects that hop e.g. locusts. These foods are known as kosher foods. Kosher translates to fitting or appropriate food which a Jewish person is allowed to eat. When you are Kashrut, you are in a state of keeping the kosher rules. It is also the study of the laws relating to kosher food. Treifah is the opposite of kosher, and translates to "Torn". There are then parve foods. Parve foods are "neutral" foods such as bread, fruit, vegetables and soft drinks. They are neither meat nor dairy. These foods can be eaten with kosher dairy or meat products. "The blood is the life" (Deuteronomy 12:23) This quote explains that the blood of an animal is the life of the animal, and so is too sacred to be eaten. Therefore when preparing meat, as much blood as possible is removed, using the salting process. First the meat is soaked in water for 30 minutes. This removes any congealed blood on the surface and softens the meat. It is then placed on thin boards.
Diet and Health.
Diet and Health. Enjoying your food is perfectly normal, after all you need to eat to live. But occasionally, this natural pleasure can go wrong leading to problems known as eating disorders. Children and young people have many worries - school work, parents, fitting in with friends, coming to terms with growing up, not to mention the unreasonable pressure from society to have and to keep a slim figure. Some people use food as a way of dealing with there problems - they may refuse to eat properly because they want to stay thin, or they may eat for comfort - either way they become obsessed with food. Anorexia nervosa Anorexia comes from the Greek term for "loss of appetite" and involves problems maintaining a normal body weight all four symptoms above must be shown to make a diagnosis of this condition. Behavioral symptoms- a refusal to maintain a body weight normal for age and height (weight itself is less then 85% of what is expected) Emotional symptoms- an intense fear of gaining weight, even though obviously under-weight Cognitive symptoms- distorted self-perception of body shape (over estimation of body size) and over estimate of its importance for self esteem. Denial of seriousness of weight loss. Somatic symptoms - loss of body weight and absence of menstruation for 3 consecutive months. Bulimia nervosas Bulimia is derived from the Greek for ox
Food Technology Report - packaging and nutritional labelling
Food Technology Report The main purposes of food packaging are: To preserve the product To protect the product from damage, both accidental or malicious damage (where someone damages the product on purpose) To make the product more attractive to the consumer To make it easier to transport the product Packaging: materials Plastics Plastics are widely used in food packaging because they are: versatile - in particular, they can be either flexible or rigid resistant to acids and other chemicals easy to print on lightweight, and cheap to produce (NB: not all plastics have all the above qualities.) Types of plastics used in food packaging. Name Uses and properties Polyvinyl Chloride (PVC) Bottles for juice and mineral water High-Density Polythene (HDPE) Bottles for milk Polystyrene (PS) Bin-liner bags and containers for frozen foods PS can stand extreme cold Low-Density Polythene (LDPE) Egg cartons and yoghurt pots LDPE can withstand heat and provide insulation Polypropylene (PP) Biscuit and crisp wrappers; squeezable bottles for sauces PP is used for chilled products, but not frozen ones Polypropylene Terephthalate (PET) Oven-ready packaging and fizzy-drink bottles A special packaging technique is Modified-Atmosphere Packaging (MAP). Here food products are contained in a plastic container, in which the air has been modified to prolong the shelf-life
Report into Electricity Generation and Sustainable Energy
Tyler DhaliwalSustainable Energy Project ReportFri/Dec/7th/12 ________________ Table of Contents Table of Contents1 List and Pictures of Tools and Materials2 Introduction3 Evaluation Questions and Answers3-13 Research Questions3 Research Answers4, 5, 6, 7 Summary of Observations8, 9, 10, 11 Additional Research and Diagrams12, 13 Drawings Pertaining to the Project14-17 Thumbnail Sketches14 Isometric Drawing 15 Electrical Schematic ………………………………………………………………………..16 Overhead Map of Consumer…………………………………………………………….17 Activity Log and Rubric18 Additional Pictures19 Works Cited20 Materials The following tools and materials were utilised in both the construction and operation of our consumer (Air Canada Centre) and generators: - 1 Coping saw and 1 back saw - 2 files and 2 rasps - 4 3’ by 3’ pieces of sandpaper - 1 soldering iron - 450 mL of carpenter’s glue - 6’’ of solder - 2 wooden clamps - 200 mL of Phytoplankton - 1.5 grams of yeast and sugar - 1 12’’ ruler - 2 alligator clips - 1 ½ hp centrifugal pump - 1 gear kit ad 1 check valve - 103 Lego pieces - 20 hot glue sticks - 1 hot glue gun -2 pairs of scissors - 2 paint brushes - 18 2.5’’ nails - 4 screws -10 hose clamps - 3’ of plastic tubing - 6’’ of PVC pipe - 10
Should my child have school dinners instead of packed lunches?
Should my child have school dinners instead of packed lunches? Do you ask yourself that question every morning when you set out to make your child’s lunch for school? Many parents ask the same question, and here is my answer: yes! There are lots of benefits of having school meals and this leaflet will answer and explain your questions, but first, let’s delve into the past so that we can understand the position of school meals today. The Past School meals were first set up in the 1870s in England, and in 1944 it was made compulsory for school dinners to be provided by the local authorities with legal nutritional requirements. Free school meals were also given to children who came from a background of low income. However, in the 1980s the government stopped free meals for thousands of children which was planned to reduce the cost of school meals supplied by the local authority, but this caused an enormous drop in the standard of the food instead. Surveys suggested that children in 1950 had healthier diets than in the 1990s, with more nutrients and less fat and sugar. Schools sold ridiculous deep-fried fast-food like chips, fried nuggets, pizza and pies. Then in 2004, thanks to Jamie Oliver, a campaign was run to improve the quality of school meals. School meals have come a long way since then, with fatty, unhealthy and musty food replaced with fresh, high-quality and
This task will describe three examples of food contamination and explain the safe practises when preparing, cooking and serving
UNIT 11, Task 3, group 1 This task will describe three examples of food contamination and explain the safe practises when preparing, cooking and serving and will describe one effect of unsafe practises. . Describe at least three types of food contamination. 2. Identify at least one effect of unsafe practices. 3. Explain safe practise when preparing, cooking and serving food. This must include hygiene control, temperature control and pest control measures. Give 7 top tips. Food contamination is when something makes the food inedible or can cause illness when consumed. There are few examples on what contamination can be: - Biological such as bacteria, parasites, viruses - Chemical such as cleaners, sanitizers, additives - Physical such as glass, metal Protection against infection - Limit the time food storage at room temperature to a minimum - Cover the containers with food where possible - Wash and disinfect all surfaces that come Into direct contact with food - Limit your hands touching the food to a minimum - At all stages of production and distribution of store raw food and cooked separately - Separate the equipment for the processing of raw materials and finished products for consumption - Wash your hands before starting work and after completion, after using the toilet and in any case of suspicion of infection - Remove food waste from the production
Chocolate. 1) Who first created or discovered chocolate? 2) How does chocolate affect the different parts of the body, such as the brain? 3) What do nutritionists and health experts say about chocolate?
Chocolate Jenna Hulme Ms. Addabbo RISE, period 2 November 28, 2010 Chocolate Chocolate. Just that word makes most peoples’ mouth water. It is a delectable substance that can be made into flakes that melt on your tongue, or into a delicious candy bar with nuts and marshmallow, or even just a plain old bar of straight chocolate. All contribute to the mild addiction some people feel towards chocolate. I am researching this topic because I too love chocolate and I am wondering why people like it so much. I went to Ghirardelli Square in San Francisco with my family a couple years ago. In the store, there was a place where they showed how chocolate is made. I don’t remember exactly how they do it, but I still know a few things about this substance. It has milk and powder from the cacao bean, and it is churned into a froth and then cooled down. A few things I would like to learn about chocolate, however, are: 1) Who first created or discovered chocolate? 2) How does chocolate affect the different parts of the body, such as the brain? 3) What do nutritionists and health experts say about chocolate? 4) How do milk chocolate, white chocolate, dark chocolate, and bittersweet chocolate compare in nutrition? 5) Generally, do men or women admit to craving, or at least liking, chocolate? These questions I hope will contribute to my understanding of this amazing treat and also to my
Product Analysis - Cree LED Torch
Product Analysis: Cree LED Torch Form: The Longer section makes it easier to yet it is still compact, which allows it to be transported around or kept in a bag/pocket. The cylindrical design as well as making it easy to hold, makes it stronger as it is hard to compress this shape. A raised lip above the lens protects the glass from being scratched or cracked as well as making it easier to stand up. Materials and Component Requirement: The Cree LED should efficiently emit 200 lumens. The wires are made of conductive materials to allow electricity to flow through it. Inside there is a battery holder, which holds 3 AAA batteries to provide power for the light. The reflective cone should also spread out the light from the one Cree LED. For Materials, the outside case is made out of metal for strength and the handle area is textured for better grip. The pushbutton switch enables the torch to cycle between 3 different modes (low intensity light, high intensity light and strobe lighting) and off. Sustainability: The aluminium housing is widely recyclable, and Cree LEDs can run for several thousand hours meaning they hardly need replacing, meaning less waste going into land fills. However, the batteries aren’t rechargeable, and will have to be disposed when the batteries depleted. The life span of the product in whole is very long compared to other torches because of the type
Eating disorders.
Eating disorders Hypothesis The media are inducing eating disorders by exhibiting pictures of 'stick´ like models. Personal Reasons for Research My own personal reason for choosing to research and find out about eating disorder is my ex-girlfriend suffered from bulimia, and I witnessed first hand how badly it affects the sufferer, and their loved ones. I would like to use this opportunity to find out how to help people who suffer, and to learn more about the diseases, so that if I ever encounter somebody who suffers, then I´ll be able to help them more. I am also interested in the main reasons for why people develop eating disorders; because they feel that they´re 'fat´? Depression? Stress? or maybe a combination of different things. Anorexia Nervosa People suffering from anorexia nervosa think about what they eat and how many calories are in their food all the time. They hardly ever eat carbohydrate or fat in their diet, and attempt to skip meals. They are afraid that if they eat normally they will become 'fat´ and/or that people will laugh or tease them. This fear leads them to want to be less than what to others is a normal weight. They are tremendously afraid of not being loved and not having the approval of others. At the same time as doing this they may build a barrier between themselves and others that care for them to avoid letting others get emotionally
The Importance of Water.
The Importance of Water All cells contain water even bone and blood cells. Your body needs water to function not function better. In our society it is so easy to forget to drink water - why? Water: * Makes up 80% of total body weight * Is a bio-chemical solvent - it participates in the tens of thousands of chemical reactions within our bodies at one time * Helps maintain electrical balance and acid-alkali balance * Regulates body heat * Acts as a lubricant * Makes up the bulk of the lymphatic and blood systems * There is no part of our anatomy or physiology which is not water dependant * Eliminates toxic substances from the body * Necessary to maintain healthy skin, hair and organs Circulation: * A car needs fuel * Circulation needs water * Water delivers oxygen and nutrients via bloodstream to muscles * Muscles are 75% water Digestion: * Poor digestion of proteins (poor levels of gastric fluid) will compromise hydration levels * Proper hydration of blood involves correct protein digestion * Protein structures help to retain plasma concentrations (viscosity) Tap water is better than no water A filter is a good idea but initially it may be expensive Bottled water is fine as an alternative Thirst is: * Regulated by the hypothalamus which is in the brain * Sensitive to body salts * Water levels drop - salt level increases - sets off thirst alarm * Salt
