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One-pan meals : sheet pan and skillet dinners for the whole family
\"One-Pan Meals is really cooking at its simplest. Prepare entire family meals in a single pot, sheet pan, skillet, or casserole in the oven that will save you time on prep work, cooking, and cleaning--perfect for a hectic Monday or a busy weekend.\"--Back cover.
Book
Universal School Meals and Associations with Student Participation, Attendance, Academic Performance, Diet Quality, Food Security, and Body Mass Index: A Systematic Review
The school environment plays an important role in children’s diets and overall health, and policies for universal free school meals have the potential to contribute to positive child health outcomes. This systematic review evaluates studies examining the association between universal free school meals and students’ school meal participation rates, diets, attendance, academic performance, and Body Mass Index (BMI), as well as school finances. The search was conducted in accordance with the Preferred Reporting Items for Systematic Review and Meta-Analyses (PRISMA). A search for studies published in economically developed countries published through December 2020 was performed in PubMed, Education Resources Information Center (ERIC), Thomson Reuters’ Web of Science, and Academic Search Ultimate, followed by examining the references in the resultant literature. A total of 47 studies were identified and the Newcastle-Ottawa Scale (NOS) was applied to assess bias. Nearly all studies examining universal free school meals found positive associations with school meal participation. Most studies examining universal free school meals that included free lunch found positive associations with diet quality, food security, and academic performance; however, the findings of studies examining only universal free breakfast were mixed. Research findings were similarly mixed when examining attendance as an outcome. Concerns about adverse outcomes on student BMI were not supported by the literature; in fact, several studies detected a potentially protective effect of universal free school meals on BMI. Research examining the impact of universal free meals on school finances was limited, but suggest that lower-income school districts in the U.S. may have positive financial outcomes from participation in universal free school meal provisions. Additionally, providing free meals to students may be associated with improved household incomes, particularly among lower-income families with children. Further research is needed to examine the financial implications of universal free meals for both school districts and families. Overall, universal free school meals may have multiple benefits for students and countries should consider universal free school meal provisions with strong nutrition guidelines. (PROSPERO registration: CRD42020221782).
Journal Article
EatingWell one-pot meals : easy, healthy recipes for 100+ delicious dinners
Presents recipes for one-dish meals to be prepared in the salad bowl, wok, skillet, roasting pan, casserole, slow cooker, and dutch oven.
Book
The world's best bowl food : where to find it & how to make it
\"Discover 100 one-pot recipes from all over the globe, from sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet's most comforting dishes.\"--Back cover
Book
Kitchen Wars, A Narrative Poem
Mom burned so much cooking I came to prefer its taste- Not so my dad, who muttered In a matter of fact voice, His teeth clasped together: \"Don't I work hard enough to come Upstairs for a better meal than this?\" I could feel his held-back fury He might eat what mom prepared, Or simply leave the table and Take a nap on the living room couch. Late Sunday mornings were A rare, regular, and longer reprieve From the relentless high tide of torment A burst of joy when dad returned home, Refreshed from the synagogue And the Turkish bath In Pittsburgh's Jewish district To our factory town, Ten miles west on the Ohio River, His arms heaped with paper-bagged Groceries, breads, and pastries- Kosher corned beef, pastrami, A jar of chicken fat, lox, Pickled herring, smoked fish, Challah, \"heavy\" Russian rye bread, A sticky pecan cake, creampuffs, bagels, Whitefish for Friday night, Provisions to last us a week- Their combined aromas, divine. Salt and pepper shakers, a sugar bowl, A cold cereal box, a butter dish, Abottle of ketchup, a salad bowl, Ajar of peanut butter and one of jelly, Abanana or orange, nothing conspicuous Or obvious, but a way to fend off Their surprise attacks upon each other, Or their faces turned away from each other, Each silently moving around in the kitchen To get the coffee pot or a piece of toast.
Journal Article
Composition of amino acids in feed ingredients for animal diets
Dietary amino acids (AA) are crucial for animal growth, development, reproduction, lactation, and health. However, there is a scarcity of information regarding complete composition of “nutritionally nonessential AA” (NEAA; those AA which can be synthesized by animals) in diets. To provide a much-needed database, we quantified NEAA (including glutamate, glutamine, aspartate, and asparagine) in feed ingredients for comparison with “nutritionally essential AA” (EAA; those AA whose carbon skeletons cannot be formed by animals). Except for gelatin and feather meal, animal and plant ingredients contained high percentages of glutamate plus glutamine, branched-chain AA, and aspartate plus asparagine, which were 10-32, 15-25, and 8-14% of total protein, respectively. In particular, leucine and glutamine were most abundant in blood meal and casein (13% of total protein), respectively. Notably, gelatin, feather meal, fish meal, meat and bone meal, and poultry byproduct had high percentages of glycine, proline plus hydroxyproline, and arginine, which were 10-35, 9.6-35, and 7.2-7.9% of total protein, respectively. Among plant products, arginine was most abundant in peanut meal and cottonseed meal (14-16% of total protein), whereas corn and sorghum had low percentages of cysteine, lysine, methionine, and tryptophan (0.9-3% of total protein). Overall, feed ingredients of animal origin (except for gelatin) are excellent sources of NEAA and EAA for livestock, avian, and aquatic species, whereas gelatin provides highest amounts of arginine, glycine, and proline plus hydroxyproline. Because casein, corn, soybean, peanut, fish, and gelatin are consumed by children and adults, our findings also have important implications for human nutrition.
Journal Article
Buddha bowls : grain + green + protein
\"Buddha Bowls are the plant-based, perfectly balanced, fun way to eat. They follow a very simple formula: Grain + Green + Protein (+ Zen) And are tasty, nourishing and easy to make. The new 'meat and two veg' dinner, Buddha Bowls ensure you get all the nutrients you need with no-fuss and no need for meat protein. Bowls On The Go are perfect for work lunch, Cosy Bowls offer comfort on cold winter days, Summer Bowls are no-cook for hot days; Sharing Bowls are for eating with friends and Fast Bowls offer deconstructed take-away favourites made healthy! Learn how to build a perfectly balanced bowl and customize it with a host of fresh ingredients, dressings, toppings and sauces. Plant-based eating has never been so simple.\"-- Provided by publisher.
Book
Accessing Meals on Wheels: A qualitative study exploring the experiences of service users and people who refer them to the service
Aims This study aimed to explore the perceptions of Meals on Wheels (MoWs) service users (SUs), and people who refer them to MoWs (‘referrers’), with accessing and commencing the service in England, the barriers that might hinder service uptake, and what information would be valued when considering accessing the service. Methods Semistructured interviews were conducted in May–July 2022 with seven SUs and 21 referrers, recruited from four MoWs providers across England. Data were analysed using inductive thematic analysis. Results Participants indicated various pathways into the service, but referrers (family members) were more likely to be the ones enquiring about, and commencing, MoWs for SUs. Once an enquiry about MoWs had been made, the service was perceived as straightforward to set up. However, existing preconceptions and stereotypes were perceived to act as barriers to accessing MoWs. Information that participants deemed important to have available when deciding on whether to access MoWs related to the meals, the specific services provided, the reliability and flexibility of delivery and the cost of services. Conclusion These findings could inform MoWs service providers' public awareness strategies about MoWs, to facilitate referrals to the service for adults with care and support needs. Patient or Public Contribution An advisory group of people with lived experience of MoWs (users of the service and their family referrers) extensively discussed the findings of the research and advised on the implications and future dissemination steps.
Journal Article