WTID Nutrition and Cooking Classes

In partnership with the VEC WTID has delivered Nutrition Level 5 FETAC to a group of 24 learners, 4 being members of the Travelling community.  This module was also delivered to 5 Childcare staff at WTIDs pre-school service. Staff of the Harmony Afterschool Service undertakes baking activities each week with the children. Group work has been facilitated with 16 men who were on a BTEI on salt, sugar, caffeine and fibre, as well as with a young girls group on food tasting of various fruits, cheeses and how to make healthy potato wedges and other healthy snacks. WTID as part of the local Traveller Interagency Group are writing a well-being manual to be used with community groups working with Travellers- Healthy Eating is a module of this manual. Plans are in place to run a First Instincts Men's Health programme which will run over an 8 week period with workshops, weigh ins and provision of a healthy breakfast on each morning. HSE West; FAS CE scheme; Involve: Senior Youth Worker; Department of Children and Youth Affairs: Childcare Service; Pobal Initiative Type Community Food Centres Nutrition Education and Training Programmes Location Galway Target Groups At risk youth Children ( 4-12 years) Children (0-4 years) Children (13-18 years) Families Lone parents Men Older people People with mental health difficulties Travellers Unemployed Women Funding HSE West; FAS CE scheme; Involve: Senior Youth Worker; Department of Children and Youth Affairs: Childcare Service; Pobal Partner Agencies Equal Ireland FÁS Galway County Council GCCCC GRD HSE Involve RAPID VEC Adult Education Service

Développement des connaissances et compétences alimentaires, culinaires et nutritionnelles chez les jeunes : le cas des Brigades Culinaires.

Contexte. Depuis quelques décennies, on constate une diminution des occasions d’observer et de transmettre le savoir-faire culinaire aux jeunes encourageant une évolution des compétences culinaires. Cette évolution a un impact sur les choix alimentaires des jeunes et probablement sur la santé de la population. Afin d’initier les adolescents des écoles secondaires du Québec à la cuisine et de les aider à développer leur autonomie alimentaire, un programme parascolaire de 24 ateliers culinaires, les Brigades Culinaires, a été initié par la Tablée des Chefs. Objectifs. L’objectif principal est d’évaluer l’atteinte d’objectifs spécifiques d’éducation nutritionnelle, culinaire et alimentaire visés par les ateliers, et de mesurer le potentiel des ateliers pour éveiller l’intérêt des jeunes pour un choix de carrière relié à la cuisine, à la nutrition ou à l’agriculture. Méthode. Lors du projet 2013-2014, une collecte de données à l’aide de deux questionnaires a été réalisée. Un questionnaire « pré », distribué en début d’année scolaire, a permis de mesurer les connaissances et l’intérêt de futurs participants à l’égard de l’alimentation, de la nutrition et de la cuisine. Un questionnaire « post », distribué aux participants des Brigades Culinaires à la fin des ateliers, a permis de mesurer l’atteinte des objectifs spécifiques en nutrition, cuisine et alimentation. L’intérêt des jeunes pour un choix de carrière relié à la cuisine, à la nutrition ou à l’agriculture a aussi été mesuré à deux reprises. Les données ont été analysées avec SPSS pour générer des statistiques descriptives. Le projet 2013-2014 regroupait 33 écoles à travers le Québec. Ce projet a reçu une approbation éthique par le Comité d’éthique de la recherche en santé de la faculté de médecine de l’Université de Montréal (CERES) et a reçu l’appui financier de Québec en Forme. Résultats. Les résultats des mesures d’évaluation colligées (325 questionnaires pré et 197 questionnaires post) auprès des jeunes participants aux Brigades Culinaires sont très prometteurs. Notamment, pour 68 % des objectifs de développement de connaissances en cuisine, la majorité des participants affichent des apprentissages. Il en est de même pour 82 % des objectifs de développement d’autres apprentissages alimentaires. Les participants ont un grand intérêt pour l’emploi dans des secteurs associés à la cuisine (67 %), la nutrition (39 %) et l’agriculture (25 %) et leur participation aux ateliers des Brigades Culinaires semble d’ailleurs avoir contribué à orienter leurs choix de carrières. D’autre part, les résultats suggèrent que la participation aux ateliers des Brigades Culinaires a un impact sur l’entourage. Conclusion. La participation aux ateliers des Brigades Culinaires contribue à élever le niveau d’implication des participants à l’égard de la nutrition, de la cuisine et de l’alimentation. Les résultats de cette étude permettent de cibler les forces du programme, de même que de proposer des pistes d’actions pour continuer à élever le niveau d’implication des jeunes Québécois à l’égard de leur alimentation.

Heikinpäivä in Hancock

Each January in Hancock, Michigan, the Heikinpäivä Midwinter Festival offers local residents three weeks of activities highlighting the continuing role Finnish culture has in the area. Utilizing a set of fading Finnish midwinter traditions surrounding the day of Heikki, or Henrik, this festival has grown from a brief day-long gathering to a long period of activity incorporating films, craft and cooking classes, religious services, and more traditional festival events such as a parade, games, feasting, music, and dancing. This festival has complex origins in more commonplace agricultural traditions brought from Finland by immigrants, which are often no longer commonly remembered in Finland to this day. In this paper, I will examine the complex history of this festival both through its Finnish origins and through its current incarnation in Michigan. Through this festival, we can see the role Finnish heritage has as a simultaneous marker of cultural pride and deprecation. The place Finnish heritage has as a tool in community and economic development in the City of Hancock and the wider region will also be explored. Finally, the function of the festival as a means of maintaining traditions seemingly doomed to fade with time will also be explored.

Escuela infantil de cocina CookLand

El objetivo de este documento es desarrollar un plan de negocio, para analizar la viabilidad de la puesta en marcha de una nueva empresa, una escuela de cocina infantil. Inicialmente la empresa se plantea con la opción de venta de dos productos, uno que serían las propias clases de cocina, con diversas temáticas y un segundo producto, que aprovechando las instalaciones consistirá en la opción de celebrar cumpleaños o fiestas infantiles, donde los niños cocinaran su propia merienda. La escuela se abriría en el municipio de Coslada, en la comunidad de Madrid, por lo que todos los reglamentos o requerimientos legales e impuestos se analizaran dentro del prisma de dicho municipio y comunidad autónoma. El Plan de negocio analizara los siguientes aspectos: - Estrategia: creación del plan estratégico de la empresa: Análisis y selección de las estrategias (misión, visión, etc, de la empresa), estudio de competencias, etc. - Marketing: Definición de productos, canales de comunicación con los posibles clientes y desarrollo del pricing de los productos. - Financiero: Análisis del impacto financiero de la apertura y funcionamiento del proyecto.---ABSTRACT---The aim of this document is to develop a business plan to analyze the feasibility of launching a new business, a school for children kitchen. Initially the company raises two products, own cooking classes, with different themes and a second product through which the facilities for children's birthday celebration where children can take advantage cook their own snacks. The school would open in the town of Coslada, in Madrid, so that all regulations and legal requirements and fees will be analyzed within the prism of that community. The Business Plan will analyze aspects of: - Strategy: creation of the strategic plan of the company: Analysis and selection of strategies (mission, vision, etc, of the company), study skills, etc. - Marketing: Definition of products, channels of communication with potential customers and development product’s pricing. - Financial Analysis of the financial impact of the opening and operation of the project.

The easiest way in housekeeping and cooking : adapted to domestic use or study in classes /

Includes chapters for use in cooking schools, such as "Lessons for practice class" and "Examination questions."

Manuel de gastronomie : contenant particulièrement la manière de dresser et de servir une table, et d'observer la symétrie des mets : la nomenclature alphabétique de 54 potages, 27 relevés de potage, 40 hors-d'oeuvres, 600 plats d'entrée, 100 plats de rôt, 350 plats d'entremets, et 100 articles de dessert, avec la manière de les préparer et de les servir : ouvrage mis à la portée de toutes les classes de la société, indispensable aux ménagères, et surtout aux personnes qui habitent la campagne, etc., etc.

Mode of access: Internet.

High school classes: boys making pizza

Inscription: Verso: boys making pizza, 7th grade home economics class, Thompson Jr. High School, Syosset, New York.

Minimal Nielsen Root Classes and Roots of Liftings

Given a continuous map f : K -> M from a 2-dimensional CW complex into a closed surface, the Nielsen root number N(f) and the minimal number of roots mu(f) of f satisfy N(f) <= mu(f). But, there is a number mu(C)(f) associated to each Nielsen root class of f, and an important problem is to know when mu(f) = mu(C)(f)N(f). In addition to investigate this problem, we determine a relationship between mu(f) and mu((f) over tilde), when (f) over tilde f is a lifting of f through a covering space, and we find a connection between this problems, with which we answer several questions related to them when the range of the maps is the projective plane.

The game inside the school: a representation of 5(th) graders physical education classes

Since the beginning of Physical Education entrance in the brazilin public schools, the game has been frequently used as content, and in the course of time that practice seems to be intensified. In spite of many approaches of different purposes to justify its pedagogic usefulness, the game has been used as an indiscriminate way due to the fascination that it provides to the students. The present study searches for a description and analysis of children`s (10-12 years old) attitudes behaviors in games, on Physical Education classes, inside a public school. The study was accomplished with the researcher also attending as a teacher (action research). For the accomplishment of the study 55 children were filmed in four different games, of different kinds (exposed, transformed, and spontaneous). The classes` description and analysis were focused in the attitude axis and it was defined four topics for the discussion: Conflicts, Respect of rules, Expressiveness, and Competitiveness. The relationship between the individual with the game and its culture were pointed as the main characteristics in the configuration of the ludicrous activity atmosphere. It was also possible to observe specific situations of this relationship, once the games were limited to the social games (Piaget category), in a school atmosphere where children have students roles. Due to the obtained results, the study proposes a reflexive practice in which the students notice their own attitudes and try to adapt the game to their needs and not he other way around. In this perspective, the teacher has an important mediator roll, once he will be responsible to point out the students` difficulties and promote discussions in favor to provide teamwork.

Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars

The effects of different cooking conditions such as soaking, atmospheric (100 degrees C) or pressure boiling (121 degrees C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH radical scavenging capacity from two selected Brazilian bean cultivars (black and yellow-brown seed coat color) were investigated using a factorial design (2(3)). Factors that significantly reduced the total phenolic contents and antioxidant capacity in both cultivars were the soaking and draining stage. Independent of cooking temperature, total phenolics and antioxidant capacities were enhanced in treatments without soaking and where cooking water was not discarded, and this was likely linked to an increase of specific phenolic compounds detected by high performance liquid chromatography such as flavonols and free phenolic acids in both cultivars. Cooking of beans either at 100 or 121 degrees C, without a soaking stage and keeping the cooking water, would be recommendable for retaining antioxidant phenolic compounds.

Effect of cooking on non-starch polysaccharides of hard-to-cook beans

Experiments carried out to study changes induced by hard-to-cook (HTC) phenomenon in the non-starch polysaccharides of beans stored at 30 degrees C and 75% RH for 8 months showed that the development of HTC did not affect the amounts of soluble and insoluble fibre in cooked seeds but changed their carbohydrates physical properties. Aged beans non-starch polysaccharides presented lower water-solubility and underwent lower degradation of galacturonans and arabinose-rich polysaccharides when submitted to cooking. The decrease in non-starch polysaccharides water-solubility produced a shift in the polymers fractionation profile which resulted in an increase of weak and middle-alkali soluble polymers bulk as well as in their arabinose and uronic acid contents. Uronic acid contents were higher in polymers released by 1 M NaOH and in the cellulose-rich residues while the arabinose contents were higher in the mild-alkali soluble polymers of aged seeds. Methylation analysis showed no evident alterations in the xyloglucans and arabinans branching degree with beans ageing. However, both, the molecular mass of water-soluble pectins and CDTA-soluble pectins, increased. Even though changes in the non-starch polysaccharide solubility were not related to the decrease in the arabinan and xyloglucan degree of branching they may be related to the formation of new chemical interactions other than hydrogen bond. There was a correlation between acidic and neutral polysaccharides insolubilisation in beans ageing and probably in beans hardening. After processing, aged seeds present higher amounts of insoluble fibre when compared to normal beans. (C) 2008 Elsevier Ltd. All rights reserved.

Nine classes of integrable boundary conditions for the eight-state supersymmetric fermion model

Nine classes of integrable boundary conditions for the eight-state supersymmetric model of strongly correlated fermions are presented. The boundary systems are solved by using the coordinate Bethe ansatz method and the Bethe ansatz equations for all nine cases are given.

Myeloproliferative disorder and leukaemia in mice induced by different classes of constitutive mutants of the human IL-3/IL-5/GM-CSF receptor common beta subunit

Several constitutively active mutant forms of the common β subunit of the human IL-3, IL-5 and GM-CSF receptors (hβc), which enable it to signal in the absence of ligand, have recently been described. Two of these, V449E and I374N, are amino acid substitutions in the transmembrane and extracellular regions of hβc, respectively. A third, FIΔ, contains a 37 amino acid duplication in the extracellular domain. We have shown previously that when expressed in primary murine haemopoietic cells, the extracellular mutants confer factor-independence on cells of the neutrophil and monocyte lineages only, whereas V449E does so on all cell types of the myeloid and erythroid compartments. To study the in vivo effects and leukaemic potential of these mutants, we have expressed all three in mice by bone marrow reconstitution using retrovirally infected donor cells. Expression of the extracellular mutants leads to an early onset, chronic myeloproliferative disorder marked by elevations in the neutrophil, monocyte, erythrocyte and platelet lineages. In contrast, expression of V449E leads to an acute leukaemia-like syndrome of anaemia, thrombocytopaenia and blast cell expansion. These data support the possibility that activating mutations in hβc are involved in haemopoietic disorders in man.

Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)

A storage trial of two varieties of adzuki (Vigna angularis), Bloodwood and Erimo, produced in Australia, was conducted to determine the effect of various combinations of temperature, humidity and length of storage on bean quality. The beans were stored for up to 6 mo under the following conditions: temperature (10, 20 and 30degreesC), relative humidity (RH) (40 and 65%). Storage of adzuki at elevated temperature (30degreesC) and low relative humidity (40%) resulted in the greatest loss of bean moisture, increase in hydration times and decrease in bean cooking quality, i.e. increased hardness of cooked beans. The best storage conditions for the preservation of adzuki quality were 10degreesC and 65% RH.