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Backward Design model. Backward design is a method of designing an educational curriculum by setting goals before choosing instructional methods and forms of assessment. Backward design of curriculum typically involves three stages: [1] [2] [3] Identify the results desired (big ideas and skills) What the students should know, understand, and be ...
MyPlate. MyPlate is the current nutrition guide published by the United States Department of Agriculture 's Center for Nutrition Policy and Promotion, and serves as a recommendation based on the Dietary Guidelines for Americans. [1] It replaced the USDA's MyPyramid guide on June 2, 2011, ending 19 years of USDA food pyramid diagrams.
The Mid Day Meal Scheme is a school meal programme in India designed to better the nutritional status of school-age children nationwide. The scheme has been renamed as PM-POSHAN Scheme. [2] The programme supplies free lunches on working days for children in government primary and upper primary schools, government aided Anganwadis , Madarsa and ...
October Weekly Meal Plans. Fall is in full swing, and we are loving seasonal ingredients. This month, incorporate pumpkin, squash, Brussels sprouts and more autumnal produce into your meals. This ...
Limit intake of fats to no more than 30% of total caloric intake, preferring unsaturated fats to saturated fats. Avoid trans fats. Eat at least 400 grams of fruits and vegetables per day (not counting potatoes, sweet potatoes, cassava, and other starchy roots). A healthy diet also contains legumes (e.g. lentils, beans), whole grains, and nuts.
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Apr. 17—At next Tuesday's Odessa College Board of Trustees meeting, a program offering full-time students a unique meal program will be proposed. Vice President for Student Services Kim McKay ...
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.