Early Feeding And the Infant
Published: 30 April, 2008
The importance of providing good nutrition in a child's life cannot be overstressed. Many children attending daycare centers are relying on these centers to provide a significant portion of their nutritional needs from the feeding they offer.
The acceptability of food and its quality is important. The quality of food is evaluated by a combination of factors. These include appearance, texture and flavor. If food looks unappetizing it may be rejected no matter how flavorful or nutritious it may be.
Early Feeding and the Infant
Published: 16 April, 2008
The importance of providing good nutrition in a child's life cannot be stressed enough. Many children attending daycare centers are relying on these centers to provide a significant portion of their nutritional needs from the feeding they offer.
Before You Cook Be Smart
Published: 09 April, 2008
The key to a successful meal preparation at home lies in planning. Timing is one of the most difficult skills in meal preparation. That is having all your food ready and at the right temperature at serving time. You can only achieve this goal, if you carefully schedule your work.
Consequences of Over eating
Published: 19 March, 2008
Overeating disrupts entire networks of genes in the body, causing not only obesity, but diabetes and heart disease, in ways that may be possible to predict, researchers reported.
Government of Liberia has signed the Inter-Country Coordination for West Africa Food Security Projects. The project, being funded by the Government of Italy, is a trust fund for food security and safety, valued at 1.5 million euros (over US $2-million).
Food and Food Service in Healthcare Facilities
Published: 27 February, 2008
Hospitals, rehabilitation centers and long-term healthcare centers provide foods for clients with a variety of medical conditions. This causes the food services department with a challenge in planning, producing and delivering appetizing nutritious meals designed to accommodate dozens of special diets and food preference.
Early Feeding and the Infant
Published: 20 February, 2008
Solid Food Introduction Pattern:
The importance of providing good nutrition in a child's life cannot be overstressed. Many children attending daycare centers are relying on these centers to provide a significant portion of their nutritional needs from the feeding they offer.
Review of Past Articles
Published: 06 February, 2008
The year 2007 was a year given to much thought about how to plan a nutritious meal, and its preparation. We also highlighted food supplements, their values and proper usage.
Getting the Most Out Of Your Food Dollars
Published: 30 January, 2008
Getting the most out of food dollar is the aim of every housewife or shopper. Equally so, being health-conscious, we want the most nutritive value from food. It takes a wise shopper to save money at the market or supermarket; similarly, it takes some sagacity to get the most nutritional food out of those purchased once the food is at home.
Review of Past Articles
Published: 16 January, 2008
Two thousand and seven was a year given too much thought about how to plan a nutritional meal and its preparation. We also talked about supplements, their values and proper usage.
Hunger and Malnutrition in Children
Published: 02 January, 2008
Good meal plans for children include eating meals throughout the day. But when children cannot get a meal, and hunger sets in and becomes chronic, they become malnourished and suffer growth retardation. Many of our children suffered malnutrition during our civil war. Many died because of malnutrition especially among the one to five years old children.
You've probably seen adverts for low-carbohydrate foods and diets, but kids and adults need carbohydrates. Most foods contain carbohydrates, which the body breaks down into simple sugars - the major source of energy for the body.
We have discussed management skills in preparing food, your nutritional needs when planning your meals, but have left out one important aspect of food. That most important aspect is how to purchase food.
Nutrition for Sports Performance
Published: 14 November, 2007
Good daily nutrition provides athletes with an ongoing foundation for peak performance. Athletes need to choose foods high in carbohydrate, moderate in protein, and low in fat. Carbohydrate is the preferred source of energy.
Location Vegetables grow best in a level area with loose, well-drained soil, and at least 6 hours of sun (8 to 10 hours is ideal). For ideal location, use contour rows or terraces on sloped or hillside sites to avoid erosion. South-facing slopes are warmer and less subject to damaging frosts.
Selenium is an essential mineral and is one of the body's antioxidant nutrients, working as a part of the enzyme glutathione peroxides; it works along with vitamin E.
Hunger and Malnutrition in Children
Published: 17 October, 2007
Good meal plans for children include eating meals throughout the day. But when children cannot get a meal, and hunger sets in and becomes chronic, they become malnourished and suffer growth retardation. Many of our children suffered malnutrition during our civil war. Many died because of malnutrition especially among the one to five years old children.
Selenium is an essential mineral and is one of the body's antioxidant nutrients, working as a part of the enzyme glutathione peroxides; it works along with vitamin E.
There are major and trace minerals found in the body. The distinction between the major and trace minerals does not reflect the importance of one group over another. All minerals are vital. The major minerals are so named because they are present, and needed, in larger amounts in the body.
There are major and trace minerals found in the body. The distinction between the major and trace minerals does not reflect the importance of one group over the other, all minerals are vital. The major minerals are so named because they are present, and needed, in larger amounts in the body.
“Bread, Cakes and Cookies the Staff of Life”
Published: 22 August, 2007
Breads, cookies and cakes are eaten in every country worldwide. They are easy to prepare and very cheap on the market. Everyone loves eating bread, cookies and cakes.
Using a formal style of meal service and setting an attractive table can make any meal a special occasion. The easiest way to make dinning truly enjoyable is to use proper etiquette.
“When (and How) to Take your Vitamin and Mineral Supplements”
Published: 08 August, 2007
Sometimes our doctor recommends that we supplement our diet with minerals and vitamins to help bolster a diet that's sometimes not as nutritious as we would like it to be.
A fruit is a plant's seed envelope. This soft, juicy part holds the plant seeds. Some fruits, such as plums and mangos, have large seeds that are not eaten. Monkey apple, catnut, sour sop and melons have many tiny seeds.
Economics of Food Preparation
Published: 11 July, 2007
Today in Liberia people are referring to the country as “Liberia is on one bridge,” which means times are very hard and there are no other ways to make ends meet.
“Nutrition During Infancy”
Published: 04 July, 2007
An infant for the first six to seven months of his life needs only breast milk. Selection of infant food and nurturing as well as being in a relaxed environment go far to promote an infant's health and well being.
Treatment plans for Preventing and Treating Coronary Heart Disease (CHD), including medial nutrition therapy, aim at normalizing blood lipids and blood pressure, altering modifiable risk factors and preventing complications.
Nutrition and Osteoporosis
Published: 06 June, 2007
Osteoporosis is a prevalent condition involving both low mass and architectural deterioration of bone that leads to bone fragility and enhanced fracture risk. These changes can be assessed indirectly by bone mineral density measurements.
As we drink a glass of milk or our coffee or tea with milk, we feel its refreshing taste. Milk is considered to be nature's most nearly perfect food. It provides the minerals, calcium and phosphorous, for building strong bones. Calcium is needed for the proper function of nerves and muscles and for clothing of the blood. Your chief source of calcium is milk.
“Keeping 'Meals to go' Safe to Eat”
Published: 15 May, 2007
Foods must be kept fresh until ready to eat
Meals for lunch and snacks to go should be safe to eat. Safety starts at home with clean kitchen equipment and lunch kits. Keeping food safe to eat means keeping cold foods cold and hot foods hot. Cold foods must be kept in an insulated container until ready to serve. Don't set the container in the sun; place it in a cool place. Put some ice cubes in a strong plastic bag and place it next to food wrapped to keep it cold if you don't have a cold pack in which to keep the food cold.
“Vitamin and Mineral Supplements”
Published: 08 May, 2007
We are dealing with the above topic because of the many groups selling Vitamin supplements in the country today. You have the Chinese and now the American groups selling vitamins and minerals as a cures for various illnesses and not as aids to people's diet for reducing the risk of diseases.
Knowing the Terms Used in Food Preparation
Published: 02 May, 2007
Each day we read or hear over radio recipes given for preparing some kind of food. We also find some terms or words used for preparing dishes. We sometimes wonder what is the meaning of some of the words we hear. Most of the words we hear or read mean something different.
“Delicious Dessert Cakes”
Published: 04 April, 2007
Sometimes, our taste buds cry out for something sweet, so we think a piece of cake is just what we need. But do we know there are many kinds of cakes and different methods of preparation and sizes?
How Is Food Digested?
Published: 28 February, 2007
Digestion involves the mixing of food, its movement through the digestive tract, and chemical breakdown of the large molecules of food into smaller molecules. Digestion begins in the mouth, when we chew and swallow, and is completed in the small intestine. The chemical process varies somewhat for different kinds of food.
“Esthetics Of Food Preparation”
Published: 21 February, 2007
The preparation of nutritious and appealing food that will be enjoyed by all who eat it is no small achievement. High quality food is not only satisfying to the appetite and to the esthetic sense, it also play’s an important role in good health. Food that is well prepared, perfectly flavored and attractively served at the right time is enjoyed.
“Oats Not Only A Cereal”
Published: 14 February, 2007
Oats is an effective cholesterol lower high fiber diet, when you are eating right. Once my boss lady told me, to bring your day of stress under control, eat a bowl of oats in the morning and you will not be stressful during the day.
Food Additives What They Are
Published: 13 September, 2006
Most people today have mixed feelings about food additives in food. They want only chemical-free food. Some even believe in eating only organic food, (no fertilizer or pesticide).
Good news from Triangle Nutrition Center is that a little bit of cinnamon might spice up your health. This is a finding that was conducted at the Nutrition Research Center in Beltsville, Maryland, USA.
Cookware, Bake-ware and Cooking Tools
Published: 16 August, 2006
Sometimes when we are using a cook book or a recipe, we come across many kinds of utensils and equipment, whose uses we may not be aware of; we then become confused. We even try to substitute the utensil or even skip the recipe. Today, therefore, we will try to explain a few of the cookware, bake-ware, equipment and some cooking tools.
The problem of food and nutrition in Africa
Published: 02 August, 2006
The report summarized here describes the situation as a deteriorating human tragedy with protein-energy malnutrition (PEM), that is, children weighing less than 80% of standard weight for age, affecting about 30% of children under five years of age. Fifteen countries show areas with PEM prevalence over 50%. PEM is also manifested in starvation caused by drought, social conflict, and other factors. Apart from reducing work output, PEM in pregnant and lactating women leads to low birth weight infants and poor growth in children. PEM of the deficiency type was reported in all the African countries, but obesity is now attaining a significant level in a number of countries. Next to PEM, and of equal magnitude, is anaemia, with a prevalence rate of 30% to 50% in pregnant women and lactating mothers, and 20% to 30% in children under five years. Iodine deficiency disorders (IDD) and vitamin A deficiency, apart from retarding growth and causing blindness, respectively, also worsen the effect of PEM and anaemia, and increase mortality and morbidity. Only eight African countries, mainly islands, are unaffected by IDD, while vitamin A deficiency was reported in 22 countries.
“Health Questions Related To Carbohydrates”
Published: 24 May, 2006
MONROVIA, May 24 --Some months ago we talked about carbohydrates and their role played in the health of the individual. We discussed the three chemical elements they are made of carbon, hydrogen and oxygen, and how these elements combine to form various types of carbohydrates.
“Having A Safe Food Supply”
Published: 22 February, 2006
MONROVIA, February 22 --Government and food producers must make every effort to provide a safe food supply to the people they are serving. They should do food testing of food additives used in food to be sure they will cause no harm to humans. (Food additives are chemicals added to food to preserve or enhance color or favor).
“Nutritional Requirement For Infant”
Published: 15 February, 2006
The human breast milk is the best for you and the infant
MONROVIA, February 15 --Mothers, are you aware that the human breast milk is the best for you and the infant? Research shows breast milk provides numerous benefits to both mother and infant. These include the nutritional and immunologic benefits of human milk, for the infant and the psychological, physiologic, social and hygienic benefits of the breast feeding process for the mother and baby. The composition of the mother breast milk averages, 7 percent protein, 55 percent fat (4% essential fatty acids) and 38 percent carbohydrate. Human milk supplies approximately 20 kilocalories per ounce per 100 ml.
Preserving Fruits and Vegetables
Published: 25 January, 2006
MONROVIA, January 25 --Vegetables, such as cucumbers, cabbages, and onions, are fermented by lactic acid bacteria, which can grow in low concentrations of salt. The bacteria ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning bacteria and moulds or other spoilage microorganisms. The amount of salt added controls the type and rate of the fermentation. If a higher amount of salt is used, a different product called salt-stock pickle is produced, which means, this product was preserved by salt and not by fermentation. Fruits and vegetables can be preserved this way to serve as an intermediate storage over several months throughout the year.
Preserving Fruits and Vegetables
Published: 18 January, 2006
Fruits and vegetables provide abundant and cheap source of vitamins, minerals and fiber. Their importance in the diet is largely determined by one's culture; e.g., some Liberians serve vegetables as accompaniments to their main meal and fruits as treats or desserts.
Canning can be a safe and an economical way to preserve quality food at home. Canning home grown food can save you half the cost of buying foods that are seasonal or commercially canned. Canning your favorite and special products can be a source of pride for you, as your family and friends might enjoy them.
Techniques in Making Yeast Bread
Published: 30 November, 2005
Yeast bread and hot rolls are both made by using five simple procedures. They are: (1) mixing the dough, (2) kneading it, (3) letting it rise, (4) shaping it and, (5) baking it.
Ingredients and Techniques For Baking
Published: 16 November, 2005
The ingredients common to all baking are flour, liquid, leavening agents, fat, sweeteners, eggs and flavoring. Baked goods are nutritious, but many are high in fat, sugar and calories.
Secrets Of Using Seasoning
Published: 09 November, 2005
Seasonings are ingredients that are used in small amounts to flavor food. They include herbs, spices and condiments. Seasoning can be helpful for health conscious people who are limiting their use of salt and fat by providing flavor.
Making Decisions In The Market
Published: 26 October, 2005
Your spending patterns depend on the family's income and how much must be budgeted for food spending. The way people spend their money depends on their income and interests. People with more money spend more on food and personal interest.
ARS Boosts Food Production in Nimba
Published: 05 October, 2005
MONROVIA, October 5 – In order to increase food production in Nimba County, a Sanniquellie based Agriculture Relief Services (ARS) has embarked on the cultivatio
