Sentences with phrase «e.g. meat or fish»

Two of the thirds should be a carbohydrate source, e.g. rice or potatoes and one third should be a protein source, e.g. meat or fish.

Not exact matches

When considering the protein source, for example, one must not only consider whether an animal - or plant - based protein will be used, but the specific organism from which it is derived (e.g., animal: chicken, beef, lamb, pork, etc.; fish: salmon, menhaden, etc.; plant: corn gluten meal, soybean meal, etc.), what part (s) of that organism will be included (e.g., plant: whole wheat vs. wheat germ vs. wheat bran; animal: entire animal vs. skeletal muscle vs. organ meats), and the form in which it will be added (animals: frozen, fresh, meal), all of which affect the diet in terms of cost, nutrient composition and stability, manufacturing requirements, and ingredient handling, transport, and storage.

Once they are getting some protein from their food (e.g. eating meat / eggs / fish — even a couple of teaspoons full a day), then you can use almond or rice milk or even fruit juice to give them some extra calories and nutrients and fill out their menu, because they don't need the proteins and nutrients that are packed into a formula.

The latest research highlights the need to reduce inadvertent exposure to PBDEs in the home and office environment (e.g., via dust), and in diet (e.g., via fish or meat products), to avert potential developmental neurotoxicity in pregnant women and young children.

Think 1/4 plate lean protein (e.g. meat / chicken / fish / legumes / lentils), 1/4 plate of low - GI, complex carbohydrates (e.g. sweet potato / pumpkin / corn / brown rice / quinoa) or 1/2 a plate of low - starch vegetables topped with avocado or extra-virgin olive oil.

• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts

The Academy of Nutrition and Dietetics describes it as the following: 7 to 12 servings of fruits and vegetables, 6 to 11 servings of grains (e.g., whole - wheat bread, oatmeal, brown rice); 2 to 3 servings of low - fat dairy products; 6 or fewer servings per day of lean meat, poultry and fish; 2 to 3 servings per day of fats and oils (avoid trans fats and limit saturated fat); 3 to 5 servings per week of nuts, seeds and legumes.

• Soup stock made from vegetables, mushrooms as well as cooling herbs and spices (e.g. Garden Vegetable Soup, p. 150) • Lean cuts of meat, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Herb Poached Wild Salmon, p. 166) • Leafy greens and other vegetables, steamed or eaten raw • Whole grains and legumes, prepared as soups and stews with cooling herbs and spices (e.g. Goji Quinoa Pilaf, p. 184) • Raw milk, fresh yogurt, buttermilk (e.g. Khadi, p. 177) • Fresh fruit, with minimal citrus and sour varieties • Cooling fats and oils, such as coconut and ghee • Cooling herbs and spices, e.g. coriander, fennel, turmeric, clove, mint, cumin, licorice • Cane sugar (jaggery, gur) in limited amounts

We get most of our creatine naturally from red meat and fish, so the less of these you eat, the more you will benefit from creatine supplementation (e.g. especially vegans or vegetarians).

Here are some foods that physicians tell their patients to avoid when trying to limit their iodine intake: iodized salt, sea salt, aged cheeses, egg yolk, sea - products, including kelp, cured meats, bread and pasta that contain iodated dough conditioners or iodized salt, foods and medications that contain dyes (e.g. FD&C red dye # 3, erythrosine etc.), molasses, soy sauce, soy milk, meats injected with flavor enhancers, fish oils — including cod liver oil.