Healthy and Freshy – Srime Dotcom

Health Food Pyramid:

Good nutrition health food is the basis of good health. We must make healthy and conscious food choices for maximum health benefits. Fresh fruits and vegetables, whole grains, nuts and legumes – all of these must be a part of our everyday diet. They are rich in the photochemical that fight “lifestyle” health diseases like heart disease, osteoporosis and cancer.

To make healthy food choices, use the nutrition health food pyramid as a guide:

At the base of the health food pyramid includes all plant foods: vegetables, fruits, nuts, dried peas, beans and lentils, breads and cereals (preferably wholegrain). These foods contain many different nutrients and should make up most of the food that we eat.

At the middle of the health food pyramid include fish, lean meat, eggs, chicken (without skin), milk, cheese and yoghurt. These foods are called eat moderately foods.

6 to 4 servings in the first section and 1 to 2 servings in the second section in this nutrition health food should help to provide protein, minerals (especially iron and calcium) and B vitamins. And include foods at the top of the pyramid, to eat in small amounts, which should be limited because they lack a good supply of the nutrients for growth, good health and quick energy. Alongside encourage water consumption. 6-8 glasses each day is the recommendation. Smaller children about 4-5 glasses of water.

Health foods also called whole foods are those which are grown and prepared in a more natural way than most commercially processed foods. Health foods includes organic food, functional food and food for particular nutritional uses. These type of foods are becoming popular because, they are considered to be better than commercially produced foods.

Types of Nutrition Health Food:

Nutrition Health foods can be categorized into five main categories. The first includes stone-ground, whole wheat breads, cereals and flavours.The second category comprises cold pressed, unrefined oils and unsalted nuts.In the third category of Nutrition health food are yogurt and powdered milk made without preservatives. The fourth is free-range eggs, those not laid by battery hens. The fifth category of health food includes fruit and vegetables grown in soil fed with humans-decayed organic matter such as farmyard manure and leaves.

It is essential to ensure an adequate intake of nutrition health food on a daily basis. However, this does not mean totally cutting back on foods we enjoy, like barbecues, cakes, etc. These should be occasional treats. Adding variety by changing the foods we eat or experimenting with new flavors ensures we stick to eating healthy.

Healthy Food Shopping:

Healthy food shopping is an important part of making meals, because what we buy at the food store or supermarket determines our food intake. Food shopping requires a little planning beforehand. Following a few simple guidelines will help you make the most of your food shopping. Fruits and vegetables must be at the very top of the healthy food shopping list. Buy those in season to save money. Dark colored vegetables and fruits, for example, dark green and orange, are rich in vitamins. Green leafy vegetables do not keep well for long, so use them as soon as you buy them. Avoid prepackaged vegetables (or fruit). These are expensive and you have no control over the quality and freshness. Buy them loose. Buy frozen vegetables and fruits last, so that you can store them quickly in the freezer.

People shopping for food always go in for well-known, expensive brands. But supermarket brands (i.e., their own brands) can be an inexpensive alternative. The quality is not compromised and you can save a lot on your healthy food shopping bills. Buy different varieties of wholemeal breads, low-sugar cereals, different pasta varieties, wholegrain rice, and biscuits made of wholemeal flour, plenty of potatoes (to boil and bake) and dried fruits. Buy low fat alternatives to cream, mayonnaise, prepared sauces and high-fat salad dressings.

Use a variety of seasonings like black pepper, garlic, ginger and onion, spices and herbs (fresh and dried). Add some variety and spice to your everyday meals by experimenting with new flavors. While food shopping, choose healthy snacks for kids, like popcorn (air-popped), fresh yogurt, scones, pizza fingers, and nuts. Avoid sugary drinks and aerated drinks. Choose fresh fruit juices instead.

If you consume alcohol, try an alcohol-free wine or low alcohol beers. Try to dilute drinks with sugar-free mixes. Frequent consumption of alcoholic drinks is not good for health and also leads to weight gain.

Be Food Safe

Washington, DC (Vocus) May 19, 2009

After a long winter as Americans return to their barbeque grills, the Partnership for Food Safety Education urges consumers to locate one tool critical for a safe and delicious cook-out — a food thermometer.

Consumers cannot determine if food is fully cooked just by looking at it. The only way to make sure food has reached a safe minimum internal temperature is to use a food thermometer. Harmful bacteria like Salmonella and Escherichia coli O157:H7 might be present in food that does not reach a safe internal temperature.

“Food thermometers are important from both a food safety and a quality standpoint,” says Shelley Feist, Executive Director of the Partnership for Food Safety Education. “To ensure safety and prevent overcooking, use a food thermometer to check the internal temperature of meat and poultry toward the end of the cooking time.”

Two types of thermometers are best suited for home grilling: the digital instant-read thermometer and the thermometer-fork combination.

“Both of these thermometers are easy to read and can be used in most foods,” according to Heather Wade, NSF International Laboratory Calibration Officer, “Certified food thermometers are accurate to within plus or minus 2 to 3 °F.”

Before using any food thermometer, it is important to read the manufacturer’s instructions for care and use.

Here are some additional tips from the Partnership for Food Safety Education for using a food thermometer:

    
    Digital instant-read thermometers and thermometer-fork combinations are not designed to remain in food while it is cooking.

    To test the temperature of meat and poultry, the food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.

    Refer to the Be Food Safe Temperature Chart (http://www.befoodsafe.org/temperature) for safe minimum internal temperatures.

    Clean your food thermometer with hot water and soap before and after each use!

Grillmasters are also reminded that using a food thermometer is just one important part of protecting family and friends from foodborne illness. It is important to always follow the practices of Clean, Separate, Cook, and Chill to reduce the risk of illness.

Consumers can get more information on safe grilling and on using a food thermometer by

downloading a new grilling flier at www.befoodsafe.org.

The national Be Food Safe campaign was introduced in 2007 by the United States Department of Agriculture (USDA) and the Partnership for Food Safety Education. Be Food Safe is aimed at reducing foodborne illness by making sure consumers get the information they need to achieve and maintain safe food handling behaviors.

About the Partnership for Food Safety Education

The Partnership for Food Safety Education unites industry associations, professional societies in food science, nutrition and health, consumer groups and the United States Department of Agriculture, the Environmental Protection Agency and from the Department of Health and Human Services, the Centers for Disease Control and Prevention and the Food and Drug Administration, to educate the public about safe food handling and preparation. The Partnership, a non-profit organization, is the creator and steward of the Fight BAC!® campaign, a food safety education program developed using scientifically based recommendations and resulting from an extensive consumer research process. Fight BAC!® materials are fully accessible online at www.fightbac.org and utilized by consumers, teachers, dietitians, public health officials, and extension agents across the United States.

Contact:

Shelley Feist

Partnership for Food Safety Education

202-220-0651

sfeist(at)fightbac.org

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