41. Child & Adult Care Food Program l Milk l Meat or Meat Alternate l grains or bread l Fruit All meals served to childrenand/or adults under the Child Adult Care food Program are served at http://childnutrition.doe.state.de.us/childnutrition/child_adult_foodprog.htm

Integrating Nutritious Meal Service In Child Care Centers Family Day Care Homes Head Start Programs Outside-School-Hours Care Centers Homeless Child Nutrition Programs At-Risk Afterschool Programs Adult Day Care Centers Who Can Participate? Who Benefits? Meal Service Who to Contact ... FY02 Participants Child and Adult Care Food Program (CACFP) The CACFP is a meal reimbursement program, administered in Delaware by the Department of Education and funded by the United States Department of Agriculture (USDA), Food and Nutrition Service (FNS). The CACFP serves children and certain adults. Who Can Participate? Public or private non-profit organizations providing licensed, non-residential child care services. Family day care homes that have been licensed to provide non-residential child care. For-profit child care centers receiving compensation under Title XX of the Social Security Act for at least twenty-five percent (25%) of enrolled children or twenty-five percent (25%) of the center license capacity, whichever is less. Or in which 25% of the enrolled or participating children are eligible for Free or Reduced price meals. For-profit child care centers in which 25% of the enrolled or participating children are eligible for Free or Reduced price meals.

42. National And State School Food Service Certification OrganizationsChild Nutritio Criollos food Packaging services of service and finished service many prestigious companies, such as Bestfoods, Goya foods of Florida, Daily bread food Bank, Inc. and Guixens food http://cnp.sde.state.ok.us/documents/FA2001.pdf

43. Health & Nutrition about 2,200 calories. 2,800 calories. food Group. Number of Servings. grains Group(bread, Cereal, Rice, and Pasta)—especially whole grain. 6. 9. 11. Vegetable Group. http://www.calstrawberry.com/health/foodguide.asp

Introduction Nutrition Folic Acid Facts Food Guide Pyramid ... Nutrition Fact Sheets Search Get regular physical activity. To be at their best, adults need to avoid gaining weight, and many need to lose weight. Being overweight or obese increases your risk for high blood pressure, high blood cholesterol, heart disease, stroke, diabetes, certain types of cancer, arthritis, and breathing problems. A healthy weight is key to a long, healthy life. No single food can supply all the nutrients in the amounts you need. To make sure you get all the nutrients and other substances you need for health, build a healthy base by using the Food Guide Pyramid as a starting point. Choose the recommended number of daily servings from each of the five major food groups. Let the Food Guide Pyramid guide you so that you get the nutrients your body needs each day. Make grains, fruits, and vegetables the foundation of your meals. This forms a base for good nutrition and good health and may reduce your risk of certain chronic diseases. Be flexible and adventurous—try new choices from these three groups in place of some less nutritious or higher calorie foods you usually eat. Category Children ages 2 to 6 years, women, some older adults

44. NRE: Trade And Investment: Agri-food Opportunities In South Korea - Grains in the noodle industry could see other grains used in Competition and labour costsin the bread industry are This is part of Agrifood opportunities in South http://www.nre.vic.gov.au/web/root/domino/cm_da/NRECTI.nsf/TOC/8FCF42262EB7565D4

Agri-food opportunities in South Korea 2000 Contents Grains Domestic Production Rice is by far the most important domestically produced crop in Korea. Most rice is grown on small farms and accounts for about 30 per cent of total agricultural production. Barley production has been decreasing due to higher returns from other crops, particularly fruit and vegetables. Wheat production has also decreased substantially since deregulation in 1984. Korea is now almost totally dependent on wheat imports. Most soybeans grown in Korea are used for human consumption, increasingly as oil. Corn is grown mainly as a feed grain. About 1.6 million tonnes of wheat flour is produced each year in South Korea using wheat imported from the USA, Australia and Canada. Flour is used in noodles, household baking, bread manufacturing, cookies and fried foods. By-products of wheat processing are used in animal feeds and animal medicines. The bread industry is maturing in South Korea with companies trying to develop new products incorporating natural ingredients such as pumpkin, barley, nuts, raisins and vegetables. Edible oil manufacturing in South Korea is dominated by soybean oil. Manufacturers import both soybeans and crude soybean oil for further processing.

45. Cheney Brothers - Food Service Distributor BarB-Que Salmon Strata Ingredients 10 round pyrex dish sprayed with Pam 6 largeslices or 12 regular sized slices massa dolce bread (sweet egg bread) 3/4 http://cheneybrothers.com/foodideas.shtm

site index directions Fish ... Pasta FISH " Raspberry Beurre Blanc Sauce" Ingredients 2 shallots, finely diced 1 cup white wine 2 sprig of fresh dill or tarragon or 1/2 teaspoon dried dill weed or tarragon 1 cup creme fraiche or whipping cream 2 Tablespoons seedless red raspberry jam 2 cubes unsalted butter (1/2 pound) - keep cold until ready to use. 1 pint red raspberries (fresh or frozen) 2 Tablespoons fresh dill or tarragon, leaves only, finely chopped or 1 teaspoon dried dill weed or tarragon Put shallots in heavy sauce pan with wine and herbs. Boil over medium heat until the liquid is reduced to 1 tablespoon or less. Be careful to avoid boiling dry! Add creme fraiche or whipping cream and continue to boil to reduce by 1/2. Remove sprigs if you used fresh herbs. Add raspberry jam and whisk into cream mixture. Cut butter into Tablespoon-size slices and over very low heat whisk the butter into the cream one Tablespoon at a time, allowing each slice to melt into the sauce. Continue until all butter is incorporated into sauce. Add 1/2 of raspberries and whisk in. Add herbs and whisk in. Keep over very low heat until ready to serve. (If sauce gets too hot, the butter will start to melt out. If this happens, add 1 tablespoon of cold butter and whisk in to rebind sauce). Just before serving, add remaining raspberries and gently stir in. Serve over salmon, swordfish, or any firm white fish. YUM!

46. 1997 Food Grains DISCARD THE MYTHS FOR grains OF TRUTH. TRUTH White bread is a good source of iron,thiamin, niacin that three of your servings from the grain food group be http://virtual.clemson.edu/groups/FieldOps/Cgs/f_grains.htm

DISCARD THE MYTHS FOR GRAINS OF TRUTH The way to good eating habits is paved with many a good intention based on myth. Consider the following myths and the kernels of truth that give lie to the myths: MYTH 1 Filling up with breads and high-carbohydrate foods will make you fat. TRUTH Carbohydrate-rich foods should be the mainstay of all diets. Bread, cereal, pasta, crackers and other grain-based foods are not fattening because most of their calories are from complex carbohydrates. These carbohydrate calories fuel your body and are less likely to be stored as body fat than calories from fat. Obviously, you don't want to overeat any food, but most Americans eat much less than the recommended 6 to 11 servings of grain foods each day. Gram for gram complex carbohydrates contain less than half the calories found in fat. MYTH 2 White bread is filled with empty calories. TRUTH White bread is a good source of iron, thiamin, niacin, and riboflavin, as well as complex carbohydrates. The American Dietetic Association recommends that three of your servings from the grain food group be whole grain, because whole-wheat products provide more fiber. Eat a variety of foods to achieve a good balance. MYTH 3 All calories are created equal.

47. MNN - Grain Up Sample Press Release A food Guide Pyramid serving is one slice of bread, one small portions counting astwo or more servings, it's easy to eat six11 servings of grains a day. http://www.dhss.state.mo.us/mnn/PR3.htm

FOR IMMEDIATE RELEASE For More Information contact: (Sample) Build Meals from the Grain Up! Missouri Nutrition Network Emphasizes the Importance of Grain Foods for Healthy Eating (Jefferson City, MO. (June, 2003) - The Missouri Nutrition Network encourages Missourians to build their meals from the grain up. Foods made from grains, like wheat, rice and oats, are the foundation for healthy eating patterns around the world. If you eat plenty of whole grains, such as whole wheat bread or oatmeal, you may reduce your risk of heart disease, bowel disease, and possibly certain types of cancer. The Missouri Nutrition Network encourages Missouri families to plan their meals based on grains. Follow the Food Guide Pyramid by starting with grains, adding fruits and vegetables, then the meat or meat alternates, and milk products. Breakfast is the most important meal of the day, as you are truly breaking-the-fast after your slumber. Grab quick grains such as whole grain cereal, bagels, or muffins for a quick jump-start for your day. Not only will breakfast wake you up and keep you going all morning long, it will make it easier to get the grains you need.

48. Untitled Document activities on various topics including food and nutrition Federation of Bakers Allabout bread including history senior students all about grains, cereals and http://www.bakeinfo.co.nz/cyberguide/websites/websites.htm

The World Wide Web contains a vast amount of information on many different topics. Searching for a particular piece of information can be both rewarding and frustrating. To help you in your search for information related to Milling and Baking, we have provided the list of links below. Don't forget to search for more information yourself - there's lot out there! All Recipes Hundreds of recipes on bread, cakes, cookies, pasta, pies and pastries plus information sheets on types of flour, yeast and sugar. Has a search site to match recipes to an ingredient eg. oats. This is an excellent site. Wheat Mania An awesome website with childrens recipes, activities. Print pages of activities for younger children. Kansas Wheat Commission Contains recipes using flour and wheat products. Print off food fact sheets. These are suitable for school children. They cover topics from bagels to wheat and grain information. Bread bytes give hints weekly on using bread machines. The PastryWiz Food Resource Centre Excellent theme pages including recipes, halloween baking and cake decorating. Food storage and safety information.

49. Miller Foods Links bread Research Institute, Visit Site. Leading Edge Bakery food service Journalis the largest circulated Bakery Journal within Australia New Zealand. http://www.byfordflour.com.au/links/showlinks.asp?catid=187&cattitle=Association

50. INTRODUCTION TO VEGETARIAN FOOD SERVICE -- By Chef Nancy Berkoff You can also mix other grains. The package should say whole wheat. Be sure breadingredients do not list food sampling often wins support and relieves anxiety http://www.vrg.org/berkoff/lecture16.htm

Lecture 16: Vegetarian School Food Service Required: Vegan in Volume, Chapter 5, 9 and 10 Simply Vegan - review child nutrition information Recommended: Look in your local newspaper and see if you can find the “school lunch” menus (or visit a local school or college). See if vegetarian offerings are available. ****It’s Here!! Last Project Due!!! Three Projects Down, One Exam to Go***** By the end of this lecture, the student should be able to: Identify the nutritional needs of vegetarian school-age children Explain how to incorporate these needs into a school lunch program Identify some of the preferences of vegetarian college students Tofu Beenie Weenies and Other Culinary Delights Ah yes, remembering the culinary wonders of yesteryear. The mysteries of the “cafeteria lady,” food fights, and dixie cups of canned peaches. And who can forget the magical pronouncement that ketchup was indeed a vegetable! There are federal government guidelines covering the provision of meals for school age children in the United States. At the time of this writing, children from preschool through grade 12 were to be provided with a certain level of nutrition through the public school system. Covered meals might include breakfast, mid-morning, mid-afternoon and after school snacks and lunch. The Federal Story The US government has mandated school meals since 1912. And the meals have been controversial ever since then. For some of the readers, school lunch is an old story, a battleground between nutrition, vegetarianism and bureaucracy. For some of you, school lunch may not be an issue.

51. Bread, Food Resource [http://food.oregonstate.edu/], Oregon State University, Co awareness of and demand for bread and other of bakeries to provide superior service,products and Site includes recipes, food and health information, news and http://food.oregonstate.edu/ba/bread.html

BAKED PRODUCTS: BREAD Educ. Serv. Tech Serv. Market Serv. E-Commerce Serv. Be descriptive for better search results. Limit results to this site. REPRINTS, COPIES Return to Baked Product Index Contact Us FREQUENTLY ASKED QUESTIONS (FAQ) to Top How can I determine the nutritive value or food composition of an ingredient or food? How can I obtain a reference or publication on this page? REFERENCES to Top LINKS to Top http://taygate.au.ac.th/web/cosmo/index.html ALTERNATIVE Projects and Business in S.E.Asia http://www.americanflatbread.com/ American Flatbread http://food.oregonstate.edu/ba/breadtypes.html"> Bread Types http://goole.octacon.co.uk/bothams/bread.htm Bothams Plum Bread for sale http://www.bbga.org/ The Bread Bakers Guild of America http://www.pbs.org/ktca/newtons/12/bread.html Bread Chemistry http://www.brolite.com/ Brolite has natural and fermented sours, multi-grain blends and bases for making "European" falvor and style breads. Site has company history, product information, new items and masterpieces. Masterpieces are particularly great food-related images. http://www.bread.com/

52. Baked Products, Food Resource [http://food.oregonstate.edu/], Oregon State Unive breadworld.com./ Fleischmann's Yeast discusses the yeast products, bread machines,recipes ready to bake and prepared products, for consumer and food service. http://food.oregonstate.edu/ba.html

BAKED PRODUCTS Educ. Serv. Tech Serv. Market Serv. E-Commerce Serv. Be descriptive for better search results. Limit results to this site. Baked Products Biscuit Bread Cake Cereals, Grains ... Contact Us FREQUENTLY ASKED QUESTIONS to Top What are critical factors in choosing a low water activity filling for baked product fillings? What are general factors affecting the quality of flour mixtures? Can I substitute buttermilk for fresh milk in quickbreads? REFERENCES to Top LINKS to Top http://www.scisoc.org/aacc/pubs/journ/cfw/specrprt.htm AACC Special reports on the state of the breakfast cereal industry and the baking industry. http://www.aaccnet.org American Association of Cereal Chemists is an update of the services and publications available from this organization. http://www.americanflatbread.com/ American Flatbread is a pizza making place. contains a history of flatbread and where it can be purchased. http://www.aibonline.org/ American Institute of Baking at Manhattan, Kansas was a review of their purpose, courses, services, publications, research and a table of contents. http://www.bakery-net.com

53. California Rice Commission: Recipes professional, rice is a naturally great food that provides meet expanded USDA grainand bread requirements. Its grains are soft, slightly translucent and cling http://www.calrice.org/recipes/fun_food.html

California Rice. Fun food. Smart choice. For healthy, happy kids, choose a healthy food they love to eat. Cook up some rice from California. Kids like to eat fun food. As a food service professional, you want to serve nutritious foods that give young people the energy they need to get the most from school. California rice is the perfect food to meet both these requirements. Long Grain rice (left) is four times longer than it is wide. Medium grain rice (right) like that from California, is about two to three times longer than it is wide. California rice adds variety and fun to every menu. Ethnic cuisine like Asian, Mexican and Italian are now part of many kids' fare every day. As school demographics change, you have a greater opportunity to make California rice available on the school menu. For the food service professional, rice is a naturally great food that provides complex carbohydrates, vitamins and minerals - without all the fat of other foods. In fact, only a trace of fat is found in brown and white rice. Best of all, rice is the ideal way to meet expanded USDA grain and bread requirements. Some facts about California medium grain rice The world knows three basic types of rice - long grain, medium grain and short grain. The predominant type of rice grown in California is medium grain japonica rice. Medium grain rice is typically two to three times as long as it is wide. Long grain rice, by comparison, is long and narrow - almost four times as long as it is wide.

54. Four Food Storage Plans, A Preparedness Guide For Families By Sue Gregg Short Term food Reserves Compared Long Short Term food Cost Compared. DessertSuggestions Weekly Snack Beverage Plan grains bread Meeting Calorie http://www.suegregg.com/cookbooks/fourfoodstorage.htm

SueGreggCookbooks A Comprehensive Wholefoods Cooking System Balancing HOME DIRECTORY ABOUT RECIPES ... CONTACT Four Food Storage Plans A Preparedness Guide for Families The ultimate preparedness cookbook. Thoroughly detailed grocery lists, a phenomenal undertaking that will save you hours... Marilyn Moll The Urban Homemaker Devastation comes in many formshurricanes, tornados, floods, blizzards, earthquakes, fire, landslides, drought, strikes, job loss, divorce, death of wage earner, bankruptcy, crime, famine, war, Chernobyl, and, perhaps, economic threats like the gas crunch crisis, Y2K, or terrorists' threats. This book shows you how to prepare to meet the needs of your family and to become a resource for others who may find their reserves depleted and their lives devastated. Four Food Storage Plans starts with the assumption: Eat what you store, and store what you eat. Beginning with a basic stock of canned goods found in any supermarket the four plans introduce an increasing variety of recipes that will help you adapt to the kinds of whole foods such as whole grains and beans found in long term food storage programs but at much lower cost. Economize by building your own storage plan for $1.70 to $1.75 per meal at 2,200 calories per day per person. Coping On a Tight, Tight Budget? 27 selected main dishes at $.20 to $1 per serving will fill stomachs and stretch $$$. Menus, recipes, and extensive shopping lists

55. About Sue Gregg, Cookbook Author is her use of multiple whole grains and the baking equipment for baking whole grainbread is eliminated She also provided food service at camps and retreats on http://www.suegregg.com/about/abouttheauthor.htm

SueGreggCookbooks A Comprehensive Wholefoods Cooking System Balancing HOME DIRECTORY RECIPES COOKBOOKS ... CONTACT Kamut® Grain The distinctive of Sue Gregg's cooking style is her use of multiple whole grains and the blender batter baking method. Her quick bread recipes use an ordinary blender. It is convenient and cheap. The obstacle of having to purchase $500 worth of bread baking equipment for baking whole grain bread is eliminated. Meet The Author After a family health crisis Sue Gregg began to question how to improve the nutritional value of the food she served her famil y. Nine months on a rigorous, restrictive healthfood diet, while successful in weight control and health renewal, presented too many obstacles and evoked too much resistance from her family. That experience convinced her that few meat and potatoes eaters would tolerate drastic dietary diversions. For two years she waited, researched, and prayed. One day standing at her kitchen sink she wondered, "Would it be possible to transform familiar family recipes?" Sue began experimenting with better quality ingredients (white flour to whole grain, refined white sugar to honey, hydrogenated fats to nonhydrogenated) to convert old favorites such as minute bran muffins and cinnamon rolls. Trial and error testing eventually achieved the results she was looking for.

56. Welcome To AAOOB Storable Foods For Bulk Food, Grains & Beans, Ezekiel Bread, De Selling dehydrated and bulk foods, whole grain staples, water filters and camping supplies. Also recipes Category Shopping food Dried and Emergency Supplies...... foods, Basic and Deluxe One Year food Supplies, Hardware Our Mixes are whole grainsand beans, you would need to grind the mixture into flour for making bread. http://www.aaoobfoods.com/

Welcome to AAOOB Storable Foods sales@aaoobfoods.com Home Gifts Monthly Specials ... Contact Us Welcome All ! New Items Potassium Iodide Chemical Protective Suits Adult, Infant and Child Gas Masks NBC Nuclear, Biological and Chemical Protection ... Retort Water New page: Bread Making Tips - Grains, Milling, Yeasts See: Monthly Specials Monthly Specials Plus, 10% Off of our already discounted low priced size #2.5 and #10 Canned Dehydrated Grains, Beans, Mixes, Desserts, Vegetables and Fruits only at AAOOB! Our Foods are roughly grouped in categories. The categories are: They are color coded in the left hand margin navigation system. Wow! For Low Cost Food Storage check out our new FEMA Units . These FEMA Units are conformed to the Federal Emergency Management Recommendations for feeding your family or group healthy wholesome whole grains at minimal cost. Or you can Mix and Match your own pallets of healthy foods, even add

57. The Base Of The Pyramid -- Breads And Grains the structure and elasticity of the bread dough Flours milled from grains other thanwheat form little of Agriculture's food Guide Pyramid illustrates the types http://www.ext.nodak.edu/extpubs/yf/foods/fn560w.htm

North Dakota State University NDSU Extension Service The Base of the Pyramid Breads and Grains FN-560, August 1996 Pat Beck , Nutrition Specialist Grains are an extremely important part of both the North Dakota economy and of our daily diets. If everyone ate the minimum six servings of grain foods daily recommended in the U.S. Dietary Guidelines for Americans, another 300 million bushels of wheat could be sold in the United States. A bushel of wheat translates into: 60 pounds wheat as harvested and gives 42 pounds of ground flour which gives 42 pounds of pasta or 42 one-and-a-half pound loaves of bread which have 24 slices each. Thus a bushel of wheat equals 1008 slices of bread, and if you ate sandwiches three times a day, it would take you 168 days to eat all the bread from one bushel of wheat. Wheat flour is an important ingredient in yeast breads because it provides the gluten which is essential for the structure and elasticity of the bread dough. Flours milled from grains other than wheat form little or no gluten; therefore, these flours are usually combined with wheat flour in yeast breads to ensure good volume and appearance. A recent Gallup survey reveals that over 90 percent of Americans aren't eating enough grain foods. The U.S. Dept. of Agriculture's

58. DCCDA Food Program No reimbursements for tubular meats, peanut butter or any choking food. Meal alternate.grains or bread, grains or bread, grains or bread. Two http://www.idir.net/~dccda/foodprogram.shtml

Food Program Child and Adult Care Food Program Tuesday Apr 08, 2003 12:33 AM CDT Introduction The Child and Adult Care Food Program (CACFP) is a Federal program that provides healthy meals and snacks to children and adults receiving day care. Each day more than 2.6 million children participate in CACFP. The program plays a vital role in improving the quality of child care. If you choose to join DCCDA's food program, here are some of the extra services you will receive: Nutrition Notes newsletter with nutrition information, recipe and meal planning ideas How does CACFP work? CACFP reimburses participating day care homes for serving nutritious meals. It is administered at the Federal level by the U.S. Department of Agriculture (USDA) and at the State level by the Kansas State Department of Education. Any child care provider who is licensed or registered by the Kansas Department of Health and Environment is eligible to participate in the CACFP. There is NO cost to a child care provider who may choose to participate. All family or group day care homes must come into the program under a sponsoring organization. Sponsoring organizations play a critical role in supporting home child care providers through training, technical assistance, and monitoring. The Douglas County Child Development Association is a sponsoring organization. The following are services DCCDA provides:

59. Nebraska's Child And Adult Care Food Program, NF98-393 (or 1/4 cup), 4 oz. (or 1/2 cup). bread and grains, 1/2 slice, 1/2 slice, 1 slice.Lunch/Supper. 1 1/2 oz. 2 oz. or cottage cheese, cheese food, 2 oz. 3 oz. http://www.ianr.unl.edu/pubs/foods/nf393.htm

Nebraska Cooperative Extension NF98-393 Nebraska's Child and Adult Care Food Program Darlene Martin, Extension Nutrition Specialist Previous Category Catalog Order Info Child Nutrition Programs, funded by the United States Department of Agriculture, include: Child and Adult Care Food Program, National School Lunch, School Breakfast, Special Milk and Summer Food Service Program. The Child Care Food Program was established in 1968 to provide adequate nutrition to a growing number of children in day care. In 1987, eligible adults were included in the program, which is now referred to as the Child and Adult Care Food Program. The goal of the Child and Adult Care Food Program (CACFP) is to improve the health and nutrition of children and adults participating while promoting the development of good eating habits and to advance nutrition education. The CACFP is administered by the Nebraska Department of Education. Funding for the program is provided through the U.S. Department of Agriculture. The Nebraska Department of Education reimburses child and adult care centers and family day care home sponsoring organizations participating in the CACFP for the meals served to participants. Eligibility requirements to participate in the CACFP in Nebraska are: Institutions must meet licensing standards.

60. Food Guide Pyramid: Breads, Cereals, Rice And Pasta, NF93-119 grains at Different Life Stages. 1 slice of bread 1/2 hamburger bun or English muffin1 ounce of dry cereal The food Guide Pyramid, Home and Garden Bulletin No. http://www.ianr.unl.edu/pubs/foods/nf119.htm

Nebraska Cooperative Extension NF93-119 Food Guide Pyramid Breads, Cereals, Rice and Pasta Linda Boeckner, Extension Nutrition Specialist, Panhandle Research and Extension Center Previous Category Catalog Order Info Overview The United States Department of Agriculture's Food Guide Pyramid outlines foods that individuals aged two and over should eat each day. This general nutrition guide encourages Americans to eat a variety of foods from each of five basic food groups. Foods in each group provide important nutrients, and individuals need to eat foods from each group daily in order to get the necessary amounts of these essential nutrients. This fact sheet provides a closer look at the Breads, Cereals, Rice and Pasta Group . The Pyramid recommends getting six to 11 servings of breads, cereals or other grain products each day. Fitting Grains Into Your Daily Plan Foods in the bread and cereal group come in a variety of forms from crackers, rolls and pancakes to spaghetti. If you are looking for variety in your food choices, this food group can certainly provide it. Breads and other grain foods have been labeled by some as "fattening". However, it is what you add to these foods that adds fat and extra calories. Use spreads, sauces and gravies sparingly with bread and cereal products, or use low-fat or fat-free products. Concentrate on selecting a wide variety of breads, rolls, pasta and rice dishes that are made with less fat.

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