Wise use of time spent in preparing meals can mean more time left for other activities and chores. Time is like money. It needs to be budgeted if you are to make the best use of it.
Here are some suggestions which may help:
What is Balanced Diet
Balanced Diet is a food preparation which provides complete nutrients as well as supplies carbohydrates, proteins, fats, vitamins, minerals and fiber in their normal proportions. It is the basis for all diet modifications.
Chilled Mango Shake
A very popular, warm weather quencher is, Chilled Mango Shake. Prepared with minimum effort, it serves as a lazy summer meal or brunch and sure rejuvenates on a hot day.
How to Prepare Arroz Caldo
Arroz Caldo literally translates to "hot rice" and this was one of my favorite dishes growing up in the Philippines. Ginger and a touch of safflower make this ultra-comforting porridge richly fragrant. It's the perfect dish for chilly nights.
Saturday, August 28, 2010
Friday, August 27, 2010
Having A Good Breakfast
7:33 AM
figtarist
One of the meals that needs the most careful planning is breakfast. Since it should be the heaviest meal of the day, the housewife should make sure that it contains all of the necessary nutrients. One mistake that is very commonly committed nowadays is the skipping of breakfast or the eating of too light a breakfast. Too many people eat nothing but one or two pieces of bread with one cup of rice coffee for breakfast because they are in a hurry. Then when they feel run-down at about ten o’clock, they wonder why.
Thursday, August 26, 2010
Variety in Meal Planning
7:22 AM
figtarist
Variety is sometimes the biggest factor in determining whether a meal will be a success or not. There are several ways of adding variety to meals. Here are some pointers toward that end:
Menu Making Pointers
7:17 AM
figtarist
Palatability is a factor to consider in menu making. This includes both the taste and the appearance of the food. For example, brewer’s yeast contains many of the B vitamins but it tastes horrible to many people. The palatability of brewer’s yeast can be improved by masking its disagreeable flavor with fruit juices, milk, or cocoa. It can also be added to mock meat loaf or patties.
Wednesday, August 25, 2010
Basic Six in Making Menus
7:05 AM
figtarist
Leafy green vegetables and fruits: one or more daily (1 serving – ½ cup cooked or 1 cup raw). Examples - malunggay (horse radish tree), kangkong, pechay (Chinese cabbage), squash (fruit, flowers and leaves), bitter gourd leaves, spinach, mangoes, carrots, and cabbage.
Vitamin C-rich foods: one or more servings daily (medium-sized fruit, or one slice of a big fruit). Examples – guava, papaya, orange, lemon, pomelo, raw cabbage, tomatoes, strawberries, and pineapple.
Provide Good Nutrition With Economy, Variety, And Attraction
6:58 AM
figtarist
The planning and preparation of meals is a very important subject for housewives and other people who work with food. The way in which a food is prepared can determine whether or not it will be eaten.
Depending on how you look at it, menu making may be lots of fun or lots of hard work. The truth is, it is just as easy to serve attractive, tasty meals as it is to fix the same old dreary tokwa (tofu) day in and day out. In planning meals, there are several points to consider. They are:
Tuesday, August 24, 2010
Protein Supplementation
7:50 AM
figtarist
Although meat, fish, and poultry are among the sources of protein, a vegetarian diet is more conducive to good health. We need to find a way to get as much protein from plant foods as we would get if we were to eat meat.
A complete protein is one that has all of the essential amino acids and is capable of maintaining life and producing growth. Many people, who follow a vegetarian diet, have the erroneous belief that gluten (a component of wheat flour) has everything that meat has. They try to exist on a diet of gluten. It is true that gluten is a protein food, but it is partially incomplete protein, for wheat is low in lysine, one of the essential amino acids.
Minerals in the Diet
7:46 AM
figtarist
Our bodies need certain elements which are known as minerals. Some of these are: calcium, iron, iodine, manganese, chlorine, magnesium, phosphorus, sulfur, zinc, potassium, and sodium. Aluminum, cobalt, fluorine, nickel, molybdenum, and silicon are needed in very small amounts and so are referred to as trace elements. All of these minerals make up less than five percent of the body weight but they are indispensable to the body functions.
The general functions of the minerals are:
Monday, August 23, 2010
How To Grease And Line Baking Pans
7:57 AM
figtarist
Greasing Baking Pans
• With shortening, oil, or butter and using a wide pastry brush, grease the bottom of the pan; sometimes the sides too if the recipe calls for it. Brush evenly and completely.
Lining Baking Pans
For Round Pans
• Cut a portion of waxed or greaseproof paper.
• Fold in half then fold again in half to make a quarter.
• Fold the quarter sheet into 4, forming a cone.
• Measure the diameter of the pan by placing the tip of the cone in the center of the round pan. Cut to fit.
• Unfold paper and place over greased pan. Press lightly so it sticks.
Vitamins and What They Can Do
7:50 AM
figtarist
The vitamins are a group of potent organic compounds which occur in small quantities in foods, and are necessary for certain specific body compounds.
In adding vitamins to the diet, we should remember the following points:
• It is better to use common food sources than concentrates in the form of tablets or powders.
• We should determine how often a certain food will be used and how much of it will be needed.
• The availability and the cost of the food must be considered.
In adding vitamins to the diet, we should remember the following points:
• It is better to use common food sources than concentrates in the form of tablets or powders.
• We should determine how often a certain food will be used and how much of it will be needed.
• The availability and the cost of the food must be considered.
All vitamins are necessary for growth and for the regulation of body processes.
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Sunday, August 22, 2010
Chocolate Chips – My Favorite Treat
7:29 AM
figtarist
I’ve always had a sweet tooth, and my favorite cookie is the chocolate chip – the more chips the better! By using different types of chocolate or by adding other ingredients like nuts, raisins, and oatmeal, you can make dozens of variations of this cookie. Experiment with chocolate-covered raisins or nuts, peanut butter or butterscotch chips, yogurt-coated raisins, and dried fruits. Trust me – they’re all good.
Here’s the basic recipe:
Water for the Body
7:23 AM
figtarist
Next in importance to oxygen, the body needs water. Around 70 percent of our body weight is made up of water.
Water is used by the body in many ways. It acts as a solvent for all of the products of digestion, it is used as a building material, it prevents friction between the moving parts of the body and it is the means by which food is carried to the cells and water products are carried out. Water is also important in that it helps regulate body temperature.
Water is used by the body in many ways. It acts as a solvent for all of the products of digestion, it is used as a building material, it prevents friction between the moving parts of the body and it is the means by which food is carried to the cells and water products are carried out. Water is also important in that it helps regulate body temperature.
Saturday, August 21, 2010
Elements of Good Nutrition
8:24 AM
figtarist
Next to the water we drink and air we breathe, food is basic to our existence. Food is necessary for our health and well-being. Without it, life ceases. With too much of it, the digestive organs are overworked and the person may be brought to an early grave. Moreover, it should be the right kind of food and the proper amount of each kind.
The main constituents of food may be classified into six groups: carbohydrates, proteins, fats, vitamins, minerals and water. Some knowledge of each of these is needed if we are to eat properly.
