Broccoli SalasK F2T
Transcript of Broccoli SalasK F2T
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Wellness book & Farm
to table festival
Kathleen Salas
Nutrition 210
Fall 2012
11:10am
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WELLNESS NUTRIENT & ACTIVITY STRATEGIES
CARBOHYDRATE PROTEIN LIPIDS FLUIDS ACTIVITY
one of my stratiges for carbohydratesis to introduce more wheat into my
diet and less white flour
I plan to eat no more than therecommonded daily allowance
I plan to focus more on omega's forthe good fats.
I plan to eliminate all beveragesexcept for water from my diet.
I am on the fullerton collegeswimteam and practice every
morning at 7am and will continue todo so.
I plan to eat no more than therecommonded daily allowance for
carbohydrates
I plan on introducing chicken, dairy,eggs, and few red meats back into my
diet.
I plan to eat no more than therecommonded daily allowance.
I plan to carry with me a water bottleor a jug that will allow me to keep
track of the water I drink throughoutthe day.
I recently picked up paintballing andairsoft, which are very active gamesthat reqire much endurace and leg
strenght.
I plan to follow the DRI regulationsand Continue to use the WellnessBook once i complete the course.
When I eat ceral, I plan to eat it with
silk or almond milk
I plan to follow the DRI regulationsand Continue to use the WellnessBook once i complete the course.
I plan to no longer drink my nutrientsbecause I have learned that is theleast recommended way to ingest
them and to stay full and feelsatisfied.
During the Haunt Season I am amonster which can easily be a
workout on its own, I usually loos upto 10lbs in a month from all the
runing around.
Focus on eating the right carbsI plan to follow the DRI regulationsand Continue to use the WellnessBook once i complete the course.
I plan to eat more nuts as a exchangefor chips because nuts are healthy
fats.Eat more fruits and vegetable
I live right by a shopping centercalled Victoria Gardens which I goalmost daily to, so instead of a 20
second car ride I have traded it into a20 min walk.
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Broccoli A cabbage of a variety similar to
the cauliflower, bearing heads ofgreen or purplish flower buds.
The flower stalk and head eaten
as a vegetable.
Grows from the ground up.
A cool-season crop that can be
BEST grown in the spring or fall.
Most of the broccoli produced in
the United States comes from
California and Arizona In California it is grown in: Monterey,
Santa Barbara, Imperial, San Luis
Obispo and Fresno County.
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DID YOU KNOW? The word broccoli is the Italian plural of
broccolo, refers to "the flowering top of acabbage
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SINCE THE ROMAN EMPIREBROCCOLI HAS BEEN VIABLE
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FUN FACTS
its rich vitamin A content--broccoli's dark green color as anindicator of its hearty carotene content. One cup of broccoli gives you 10% of your daily iron
requirement, Vitamin C content helps the body to absorb the iron. Broccoli counts as only 22 calories for one-half cup
chopped and boiled and 12 calories for one-half cup raw
chopped. Contains all the nutrients mentioned above in addition tovitamins B1, B2, B3, B6, iron, magnesium, potassium, andzinc.
Could help to prevent cancer, diabetes, heart disease,osteoporosis, and high blood pressure, that help to detoxifythe body.
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The Hard Facts Planting
Broccoli can be bot direct seeded or
transplanted.
Almost all broccoli is grown on double rowson raised beds.
A typical broccoli planting is about 40,00
plants per acre.
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The Hard Facts
(cont.)
Harvesting and Handling
Grown for both fresh and processed
markets.
a packed carton consists of 34 to 38 bulked
crowns.
Requires rapid cooling to preserve quality
and shelf life.
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Recipe:Kats Homemade
PIZZA What's inside?
Cheese, Mozzarella, Part Skim Milk 7 oz.
Broccoli 4 c.
Pizza Crust 1 wheat dough ball
Secret Pizza sauce 1 c.
HOW ITS DONE:
1. Preheat the oven to 350
2. Boil broccoli
3. Take dough ball and roll it out and rub olive oil on it, put on the oven while heating
4. Once oven is heated take out the crust, spread the sauce place, drain and addbroccoli, and top with cheese
5. Put in oven for 13 minutes6. EAT AND ENJOY!
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INDEX
http://www.farmology.com/broccoli.html
http://anrcatalog.ucdavis.edu/pdf/7211.pdf
http://www.farmology.com/broccoli.htmlhttp://anrcatalog.ucdavis.edu/pdf/7211.pdfhttp://anrcatalog.ucdavis.edu/pdf/7211.pdfhttp://anrcatalog.ucdavis.edu/pdf/7211.pdfhttp://anrcatalog.ucdavis.edu/pdf/7211.pdfhttp://anrcatalog.ucdavis.edu/pdf/7211.pdfhttp://www.farmology.com/broccoli.htmlhttp://www.farmology.com/broccoli.html