Northern virginia whole food nutrition meetup group,wind up garden hose,fruit jar dimensions - Try Out

Author: admin, 24.12.2013. Category: What Is Organic Food

Share knowledge and discover the joys and benefits of eating whole, nutrient-dense foods made the way nature intended.
For a list of local farms and resources and for more information about the group, please see our "About Us" page.
If interested in joining, please write a description about yourself in regards to your interest in whole food and nutrition before applying. Our mission is to teach people how to grow their own food or identify sources of locally grown, organic farm-grown food for a joyful and nutritious diet! A special thanks goes out to Karmalades, Oh So Good Organics, Seven Oaks Lavender Farm, Carin Kilby Clark, Beagles and Bargains, Goodie Godmother, Blue Crab Martini, Blooming Secrets, Mindful Healthy Life, Jeanne Grunert, Second Ave Photography, and the whole team at Grow Your Health! Women Impact Now(WIN) is a voice for women in need right here in our Loudoun County community. Vitamin A deficiency (VAD) is a serious public health problem in Ethiopia (Tsegaye et al., 2010). Orange flesh sweet potato (OFSP) is naturally biofortified crop and it has great potential to be used in food-based intervention programs to address VAD.
Among the ways to incorporate OFSP to foods, OFSP flour appears to be the most effective way for increasing the VA content of OFSP enriched products (Hagenimana and Low, 2000). Complete Randomized Design (CRD) was employed to observe the effect of the blend proportion on the nutritional compostion of the OFSP enriched breads. Other ingredients such as Wheat grain, Fenugreek, baker Yeast, Salt and cooking Oil were purchased from local market.
Pretest was done ahead of the actual laboratory work to test the instruments, method of fermenting, baking and all procedures needed for the laboratory work. Nutrient compositions such as moisture content, crude protein, crude fat, crude fiber and ash of the sample breads as well as flours of OFSP and Wheat were determined according to AOAC (2000) standard method at EHNRI laboratory. The content of carbohydrate with out fiber in the sample breads were determined by difference method that is by subtracting the sum of the percentages of moisture, crude protein, crude fat and ash content from 100 (Mathew and Saleh, 2006). Data were entered and analyzed using SPSS (version 16) and SAS (version 9) statistical software packages. Orange flesh sweet potato flour is rich in VA content as compared to WWF, which is devoid of VA.
Both Wheat and OFSP flours are easily blended ingredients for production of VA enriched breads. Flour derived from wheat is perfect for producing a wide range of confectionery and baked products (Pareyt and Delcour, 2008). General trends of the nutrient analysis showed that protein, fat, carbohydrate and energy content decreased as blending level of OFSP flour increased, while moisture, ash, fiber and ?-carotene increased as proportion of OFSP flour increased in the formulation. The crude fiber was observed to differ significantly between bread of the control and OFSP flour enriched breads. Increase in substitution of OFSP flour to WWF showed reduction in both carbohydrate and energy content of the breads.
The OFSP flour can retaine ?-carotene and contributed significant amount of VA; even if it had passed through many processings such as drying, storage and baking.
Owori and Hagenimana (2000) substituted Wheat flour up to 30% OFSP flour for Mandazi making and 100g of mandazi could meet 40% of the recommended intake of provitamin A for children, which was low as compared to the present study result (83.5%).
Analysis of all the sample breads was from 100g; hence all formulated breads did not fulfill the daily nutrient requirements of pre-school children. The present study attempted the possibility of using OFSP flour for the production of VA enriched breads by blending with locally available Wheat flour, it explores affordable option i.e.
The use of OFSP flour-WWF blends in bread formulation appeared to be promising from nutritional point of view as compared to the local breads. Orange flesh sweet potato is poor in protein; therefore addition of Fenugreek as protein enrichment is encouragable.
Drying and utilization of OFSP in flour form is recommended for post harvest loss reduction, storage, year round use and alleviation of VAD. The newly formulated breads can be used as valuable formula for the development of high fiber low gluten breads, particularly for those who have allergy of Wheat. Jemal Haidar, Tsegaye Demisse, Haile-Michael Gebre-Sillasie, Habtamu Fufa, Eskinder Biratu & Hana Nekatibeb.
About the Series: Each month, we will be sharing a DVD presentation from the 2011 Weston A. Our first meeting, held on February 18th, was attended by 60 people, and we hope many of you will return for this more indepth presentation on nutrition and health. We reserve the right to not approve or remove individuals joining for the main purpose of promoting products or services. My kids are looking forward to the "Gardening with Kids" class where their will be activities and gardening information geared specifically towards youngsters.
There will be healthy dining options available for you and your family courtesy of Bonita Woods Wellness Institute and other carefully sourced vendors. Periodic supplementation of vitamin A (VA) capsules has developed as a short-term life saving intervention.
Nutritional Analysis of Vitamin A Enriched Bread from Orange Flesh Sweet Potato and Locally Available Wheat Flours at Samre Woreda, Northern Ethiopia.
However, animal and plant VA rich foods are only seasonally available, unpalatable to young children and often absent from the diets of low-income households. Most of the time sweet Potato is consumed in the study area in boiled form, however this is seasonal consumtption. All CRD with one primarily factor is defined by three numbers: K= number of factor (proportion), L= number of blending levels, R= number of replications. However, ?-carotene was analyzed using Gyorgy (1950) vitamin methods (manual column chromatography). The energy content was determined by multiplying percentages of crude fat, crude protein, and carbohydrate by factors of 9, 4 and 4, respectively (Shrestha and Noomhorm, 2002). Moreover, Sweet potato variety selection, washing, peeling, slicing, soaking, drying, packing of dried chips, milling, mixing of ingredients, fermenting and baking methods were checked and followed by the researcher.
One way analysis of variance (ANOVA) was used to test the main effect of proportions in the formulation at 5% level of significance. Flour from OFSP is also rich in fiber and ash content than WWF but low in protein content (Table 1). The requirement for a 1-3 and 4-6 years old child is also given to assist the interpretation of the nutrient values per 100g of the breads.

Because, the staple crop (Wheat) can contribute ingredients such as gluten (absent in OFSP) and protein (low in OFSP) for quality bread making (Burri, 2011 and See, 2008).
Both ash and fiber results had similar pattern with the reports of Abinet (2009) who did on Taro and Wheat flours. Moisture content of the prepared breads was increased, as blending level of OFSP flour increased. This was due to more fiber content in OFSP than Wheat as mentioned by Anthon (2008) and Singh et al. This observed variation might be due to difference in type of product, variety and processing methods used in the formulation. However, daily requirement can fulfill by increasing pre-school children’s consumption frequency of the formulated breads (increase portion size of the formulated breads). Generally, the OFSP flour enriched breads provided significant amount of VA to pre-school children daily requirement as compared to the local bread.
My name is Krystal and I spend way too much time thinking about, reading about, and making real food for my family.
Within the last 5 years my interests have turned to cooking with all natural, whole, healthy & local foods.
Price Foundation.) There will be several handouts distributed electronically after the meeting. Check out the scheduled classes in advance so you do not miss the topics that interest you the most! If you are a gardener or a wellness enthusiast in Northern Virginia, then you cannot miss the Grow Your Health Festival! We are not only talking about poverty-stricken women that would benefit from immediate basic necessities. WIN is a network of resources that give these women a chance not only at survival, but a thriving fresh start.
However, it is important to shift from a subsidized periodic capsule distribution to a more sustainable food-based intervention, which could supply VA in the diet of low income rural communities.
The exception crop is OFSP, which is a promising solution to VAD, because it is rich in ?-carotene, substantially better absorbed than others leaves and vegetables (Jalal et al., 1998). The amounts of ingredients required to the formulation were incorporated based on Owori et al.
All analyses were carried out in duplicates and in dry basis forms except ?-carotene for the sample breads were in wet basis. To ensure that these procedures were practical; the researcher and supervisors were seriously involved in the research work.
In addition, OFSP also contributes primarily VA and fiber to the formulation (present result).
The present study confirmed that WWF was devoid of VA, which is in agreement with the Ethiopian food composition report data (1997).
The level of crude protein in OFSP flour was lower than that of WWF, which is agreed with the Ethiopian food composition (1997).
Lowest and highest moisture content was found from local bread and 30% OFSP flour contained bread, respectively.
As expected, the bread with the highest percentage of WWF (100% WWF) had the highest protein content.
This was due to the lower fat content in OFSP flour as compared to the Wheat flour as mentioned by Lyimo (2007). The local bread (control) has provided insignificant amount of VA content as compared to OFSP flour enriched breads. Kosambo (2004) reported 30% of the recommended intake of provitamin A for children from 100g of Jonathan Sweet potato variety flour enriched porridge. However, it might not be must to get the child’s daily requirements from one types of food (bread). Flour from OFSP can be blended with WWF to produce nutritious bread products with increased VA content. The effect of blend proportion and baking condition on the quality of cookies made from taro and Wheat flour blend.
Effect of storage and processing on all trans-? carotene content in fresh Sweet potato (Ipomoea batatas Lam) roots and its products. Nutritional evaluation of composite flour based on root and tuber crops and sensory acceptability of the developed products. Utilization and evaluation of Wheat, potato and cocoyam flour composite for bread preparation. Physico-chemical and organoleptic evaluations of Wheat bread substituted with different percentage of pumpkin flour (cucurbita moschata).
There will be many exhibitors showcasing everything from doTerra essential oils to local wellness centers, but the main focus of Grow Your Health is teaching.
The Virginia Bloggers Club will also be there sharing our top DIY, gardening, and wellness topics.
We are also talking about women who need that extra boost of encouragement, help with building a resume, help in finding a job, and help with finding hope. Orange flesh sweet potato (OFSP) was selected in this study as a potential raw material that used in food-based intervention, because of its high ?-carotene content (naturally biofortified food).
Periodic and massive dose supplementation strategy was developed as a short-term life-saving intervention to deal with VAD. A small modification of the already existed staple local food is more acceptable than introduction of new food type. The value of ?-carotene and proximate composition were calculated and the results were expressed in mean ± SD. The OFSP flour enriched breads contributed significant amount of VA to pre-school children’s daily requirement as compared to the local bread which provided small percentage contribution (Figure 3).
Therefore, adding OFSP flour to locally available ingredient (WWF) for bread making improves VA content of the local breads. Selection of different OFSP cultivars and maturation of the crop might be the reasons for the observed differences. Similarly, Wang and Kays (2001) described that, higher total fiber in the non-Wheat flour interact relatively well with a large amount of water through the hydroxyl group existing in the fiber structure. Lyimo (2007) reported that in composite flour formulations of Sweet potato, Wheat and soybean for bread making was found highest protein level (12.2%).

The ash compositions in the OFSP flour enriched breads were found to be significantly higher as compared to those of the control.
With an increase in the proportion of OFSP flour, a decrease in the gross energy level was observed.
This indicated that OFSP is rich in ?-carotene content, which is basically very low in WWF. In the present study, OFSP flour contained breads contributed significant amount of VA in the diet of pre-school children. For example, in the present study, the pre-school children RDA can be fulfilled 25-70% from breads which were enhanced with 10-20% OFSP flour. The bulky and perishable nature of OFSP tuber can be dried to stable flake that can be consumed year round to reduce post harvest loss and alleviate VAD. A research project sponsored by the government of Ethiopia through former Ethiopian Nutrition Institute (ENI) and EHNRI.
Serum retinol concentrations in     children are affected by food sources of ?-carotene, fat intake, and anthelminthic drug  treatment.
Proceedings of the 13th ISTRC symposium, May 2007, Sokoine University of Agriculture, Department of Food Science and Technology, Faculty of Agriculture, Morogoro, Tanzania. Effect of extrusion cooking in total carotenoids contents in Cream and Orange flesh sweet potato cultivars. Selected physicochemical properties of flour from the root of African Fan Palm (Borassus aethiopum).
Quality evaluation of Sweetpotato flour processed in different agroecological sites using small scale processing technologies.
The role of Wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies.
Effect of Fenugreek flour blending on physical, organoleptic and chemical characteristics of Wheat bread.
Comparison of physico-chemical properties of biscuits supplemented with Soy and Kinema flour. Effect of incorporating Sweetpotato flour to Wheat flour on the quality characteristics of cookies. Ethiopian Health and Nutrition Research Institute, Addis Ababa, Food nutrition Bulltin, 31 (2): 234-241.
This is why it is my privilege and honor to support and announce the launch of Women Impact Now on Saturday, March 28th from 10:00am to noon. Therefore, this study aimed to analyze nutritional compostion of the VA enriched breads for pre-school children from OFSP and locally available Wheat flours of the study area.
Though supplementation has been playing a great role in preventing VAD, people living in the remotest villages are sometimes beyond the reach of conventional supplementation programs as limited infrastructures make it less possible to establish and maintain reliable distribution (Asefa et al., 2007). For successful product development acceptability of the food by the target groups is not sufficient, however nutritional content of the food is a critical issue.
Regular follow up of laboratory activities was carried out and corrective actions were taken when deviation occurs. This entails that incorporation of OFSP flour in the process of bread making could enhance the mineral intake, as ash is indicative of the amount of minerals contained in any food sample (Olaoye et al., 2007). This might be due to decrease in fat, protein and carbohydrate content in the formulation when Wheat proportion was reduced.
Blending of OFSP flour with whole Wheat flour (WWF) was conducted at laboratory by employing Complete Randomized Design (CRD).
Therefore, it is now set for a food-based intervention, proposed in the Ethiopia national VAD control framework as the long term option. Therefore, the objective of this peper is to analyze ?-carotene and proximate compositions of the developed bread from Orange flesh sweet potato and locally available Wheat flours. Because OFSP is poor in protein content as well as Wheat is deficient in essential amino acids such as lysine and threonine (Shalini and Sudesh, 2005). Moisture content was determined by oven drying a sample at 60?C for 12 hours (AOAC, method 925.40). Selection of cultivars and drying environment might be the reason for the absorbed difference. This is probably due to the addition of Fenugreek which has high amount of protein (19.3%) (Ethiopian food composition, 1997). Get ready to kick off Spring with a fun, entertaining, and educational experience at the 3rd Annual Grow Your Health Festival.
This is a community celebration for the many women who are fortunate enough to find and receive these valuable resources.
This is important in order to make the gradual transition from a subsidized periodic capsule-distribution effort to a more sustainable agriculturally food-based intervention, which could supply other vital nutrients as well as VA in the diet of rural communities. Difference in wheat variety and method of preparation may be also other reason for the observed variations. Hence, incorporation of OFSP flour in bread resulted in reduction of Wheat protein, and fat content due to the declining amount of WWF in the formulation, in agreement with those reported by See et al. Cheers to the launching of WIN and to the strong women who are supporting and nurturing each other!
For proximate and ?-carotene analysis AOAC (2000) standard method and manual column chromatography were used, respectively. Therefore, WWF can be substituted by 30% OFSP flour for pre-school children’s bread making.
Therefore, OFSP flour enriched breads have added advantages nutritionally, especially in ?-carotene. This will give responsible individuals, policymakers and donors more confidence to invest and work in OFSP for alleviation of VAD. After rising, the dough was sheeted and baked in an electric stove (‘Mitad’) as usual traditional baking system.
However, to make the traditional baking system adoptive standard, the temperature of the stove was measured. Then the sample breads were baked at constant time (10 minutes) and maximum temperature of 78 oc.

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