Sentences with phrase «key food sources»

That could extend their vulnerable larval period, or could jeopardize the timing of their development in relation to key food sources, researchers suggested.

Before that time, Barkai says, elephants had occupied the area for hundreds of thousands of years and were likely a key food source.

In the 1970s and 1980s, for example, researchers argued that reducing certain whale populations would aid stocks of krill, a ubiquitous crustacean in the Southern Ocean that is a key food source for baleen whales and other marine species.

The expansion uprooted a key food source — agave, the source of tequila — and a flower that towers over the plant when it blooms.

They are a key food source for many animals, including coyotes, foxes, hawks, eagles, snakes and ferrets.

In the 1970s and 1980s, for example, researchers argued that reducing certain whale populations would aid stocks of krill, a ubiquitous crustacean in the Southern Ocean that is a key food source for baleen whales and other marine species.

Not exact matches

The key is to use shakes in a pinch and rely on whole food sources for the rest of your meals.

Our goal is to be a key ingredient source for today's leading natural & organic food manufacturers.

Source leading suppliers of dietary supplements, functional food and beverages and high quality service and equipment providers from across the industry's four key sectors.

As a Registered Holistic Nutritionist having helped over 500,000 people to all - day energy and amazing health, I know that better absorption from whole - food sourced ingredients is the key.

For example, the key nutrients of the milk, yogurt, cheese and alternatives food group include calcium and protein, while the fruit group is a good source of vitamins, especially vitamin C.

It is one of the few natural food enterprises to produce an annual sustainability report, giving key indicators for sourcing, operations, products, packaging, employees, customers and the community.

For food - to - go operators looking for differentiation, innovative sourcing is key.

Independently verified at every stage, the voluntary program sees food manufacturers develop a plan that defines clear targets in key areas of sustainability, such as raw material sourcing, emissions, energy, waste, water, biodiversity and social sustainability.

Key facts from the State of the Industry 2015 report on the food, beverage and grocery sector, using the most up to date data from the ABS and other sources:

The key trend at fast casual restaurants is transparency in ingredients, a desire to be more socially responsible and a commitment to source local food whenever possible.

2 Research Methodology 2.1 Research Data 2.1.1 Secondary Data 2.1.1.1 Key Data Taken From Secondary Sources 2.1.2 Primary Data 2.1.2.1 Key Data From Primary Sources 2.1.2.2 Key Industry Insights 2.1.2.3 Breakdown of Primary Interviews 2.2 Factor Analysis 2.2.1 Introduction 2.2.2 Demand Side Analysis 2.2.2.1 Rising Population and Rising Diversified Food Demand 2.2.2.2 Increasing Consumer Preference for Convenience Foods & Ready - To - Eat Meals 2.2.2.3 Demand for Convenience Foods in Developing Economies 2.2.2.4 Rising Demand for Meat Substitutes 2.2.3 Supply Side Analysis 2.2.3.1 Growing Fruits & Vegetables Processing Industry 2.3 Market Size Estimation 2.3.1 Bottom - Up Approach 2.3.2 Top - Down Approach 2.4 Market Breakdown & Data Triangulation 2.5 Research Assumptions 2.5.1 Assumptions

The key is to make sure you're getting plenty of Omega - 3 fats as well from plant - based foods like flax and chia seeds, walnuts and greens, as well as animal sources like wild salmon and other seafood.

It's a key trading platform where top - level decision makers come to source new products, meet new and existing suppliers and keep up - to - date with trends and innovations in the fast growing «free from food and beverage» industry.

General News of Monday, 14 May 2018 Source: Myjoyonline.com File photo Governments and forest actors are about to meet in Ghana to address commodity - driven deforestation, an issue that has risen in global prominence since many major food and consumer goods companies committed to ending deforestation in key supply chains in 2010.

Polar cod fulfil a key role in the Arctic food web, as they are a major source of food for seals, whales and seabirds alike.

The Taimyr reindeer herd in the northernmost region of Russia is the largest wild reindeer herd in the world and a key of source of food for the indigenous population of the Taimyr Peninsula.

One key to success appears to have been the capacity to exploit many sources of food

Those marine worms play a key ecological role as an important source of food for other animals.

The low intensity amber light was shown to inhibit, rather than induce, flowering in greater bird's foot trefoil, a wild relative of peas and beans that is a key source of food for the pea aphid in grasslands and road verges.

As part of the conference, Matt Sclafani gives an interesting talk on the horseshoe crab its importance to medical research as well as it's key role as a food source to migrating shore birds.

Dr. Smarsh hopes her research will provide key information on bat movement ecology and behavior necessary to help determine how populations respond to environmental changes, such as disease, pollutants, hunting, and decimated food sources.

«Plankton, which are key consumers of algae and a food source for many fish, may be making a monumental tradeoff to tolerate increased road salt,» said Rick Relyea, Jefferson Project director, CBIS member, and co-author of the study.

The authors of the paper, New feed sources key to ambitious climate targets, argue that algae could become an important feed for livestock that would help reduce carbon concentrations to pre-industrial levels in the next 80 years by changing land - use patterns and providing critical food inputs.

A dearth of grain foods, which are key sources of fibre in a balanced diet, may also cause constipation, McGrice warns.

Minimizing processed foods, sugar, and other sources of inflammation are key to reducing fat build up.

And for a vegan bodybuilder who must unfortunatelly play tetris with the food sources that he choses in order to give to his body the right ammounts of aminos, restricting SPI and soy foods so much does not make his goal any easier.There are sometimes that you need a meal thats complete with aminos and soy provides that meal with the additional benefits of lacking the saturated fats trans cholesterol and other endothelium inflammatory factors.I'm not saying that someone should go all the way to 200gr of SPI everyday or consuming a kilo of soy everyday but some servings of soy now and then even every day or the use of SPI which helps in positive nitrogen balance does not put you in the cancer risk team, thats just OVERexaggeration.Exercise, exposure to sunlight, vegan diet or for those who can not something as close to vegan diet, fruits and vegetables which contains lots of antioxidants and phtochemicals, NO STRESS which is the global killer, healthy social relationships, keeping your cortisol and adrenaline levels down (except the necessary times), good sleep and melatonin function, clean air, no radiation, away from procceced foods and additives like msg etc and many more that i can not even remember is the key to longevity.As long as your immune system is functioning well and your natural killer cells TP53 gene and many other cancer inhibitors are good and well, no cancer will ever show his face to you.With that logic we shouldn't eat ANY ammount of protein and we should go straight to be breatharians living only with little water and sunlight exposure cause you like it or not the raise of IGF1 is inevitable i know that raise the IGF1 sky high MAYBE is not the best thing but we are not talking about external hormones and things like this.Stabby raccoon also has a point.And even if you still worry about the consumption of soy... http://www.ncbi.nlm.nih.gov/pubmed/21711174.

Thus, keeping track of your calorie intake and the food you eat is key to making sure you get your calories from the right sources.

When reaching for something sweet, therefore, it is key (as with all of the foods mentioned above) to find the most natural source to satisfy this hunger.

If structured properly, a key reason that the following protocols help people, people tend to decrease their food cravings, their dependence on sugar as primary fuel source and some of their excess bodyfat as well.

I follow a few simple rules and discard the rest: eat real, traditional foods as prepared and consumed by our ancestors, eat a lot of healthy fats (animal foods are key) from healthy sources, avoid sugar and anything processed.

The key to great health is sourcing and preparing the food in a way that will provide maximum nourishment for the body and mind.»

The food source from which it comes, and the quality of its ingredients can either be your key to stable blood sugar, or downfall to imbalance.

But we know that kale is a spectacular source of vitamin K (one cup of kale provides far more micrograms of vitamin K than any of our World's Healthiest foods) and we also know that vitamin K is a key nutrient for helping regulate our body's inflammatory process.

The key to eating a balanced diet as a vegetarian is to know what foods give you the vitamins and nutrients that most people get from animal sources.

CHAPTER 1 Indications, Screening, and Contraindications Associated with Bariatric Surgeries Obesity Trends and Consequences Criteria for Bariatric Surgery in Adults Contraindications to Bariatric Surgery CHAPTER 2 Types and History of Bariatric Surgery Broad Categories of Bariatric Procedures History and Time - line of Bariatric Surgery Procedures Restrictive - Malabsorptive Surgery: Roux - en Y Gastric Bypass Purely Restrictive Bariatric Procedures Purely Malabsorptive Procedures Experimental or Investigational Procedures CHAPTER 3 Benefits and Risks of Bariatric Surgery Benefits of Bariatric Surgery Complications of Bariatric Surgery Consequences of Surgery Which May Impact Nutritional Status CHAPTER 4 Perioperative Nutrition Recommendations for Bariatric Surgery Patients Multidisciplinary Approach Prior to Surgery Preoperative Nutrition Guidelines Postoperative Nutrition Assessment and Follow - up Diet Progression Recommendations for Adjustable Gastric Band Diet Progression Recommendations for Roux - en Y Gastric Bypass or Sleeve Gastrectomy Diet Progression Recommendations for Biliopancreatic Diversion (BPD) Vitamin and Mineral Supplementation Exercise CHAPTER 5 The Power of Protein: What the Nutrition Professional Should Know Overview Role of Protein in the Body Sources of Protein Digestion and Absorption of Protein Digestion Rate Upper Limits of Protein Digestion Liver Processing and Elimination Protein Requirements in Humans Beneficial Roles of Protein: Muscle Protein Synthesis, Glucose and Lipid Homeostasis, Thermogenesis and Satiety Muscle Protein Synthesis and Maintenance of Lean Body Mass Glucose and Lipid Homeostasis Thermogenesis and Satiety Protein Malnutrition Preoperative Risk of Protein Malnutrition Postoperative Risk of Protein Malnutrition Protein Prescription for the Bariatric Patient Treatment for Protein Malnutrition in the Bariatric Patient The «30 gram» Protein Myth Liquid or Powder Protein Supplements The Patient's Role Conclusions CHAPTER 6 Micronutrient Deficiencies Associated with Bariatric Surgery Overview Water Soluble Vitamins Thiamin: Overview, Food Sources, Digestion and Metabolism Thiamin Deficiency: Signs and Symptoms Thiamin: Assessment and Treatment of Deficiency Vitamin B12: Overview, Food Sources, Digestion and Metabolism Vitamin B12 Deficiency: Signs and Symptoms Vitamin B12: Assessment and Treatment of Deficiency Folate (folic acid): Overview, Food Sources, Digestion and Metabolism Folate Deficiency: Signs and Symptoms Folate: Assessment and Treatment of Deficiency Fat Soluble Vitamins Vitamin A: Overview, Food Sources, Digestion and Metabolism Vitamin A Deficiency: Signs and Symptoms Vitamin A: Assessment and Treatment of Deficiency Vitamin D and Calcium: Overview, Food Sources, Digestion and Metabolism Vitamin D and Calcium Deficiency: Signs and Symptoms Vitamin D and Calcium: Assessment and Treatment of Deficiency Minerals Iron: Overview, Food Sources, Digestion and Metabolism Iron Deficiency: Signs and Symptoms Iron: Assessment and Treatment of Deficiency Zinc: Overview, Food Sources, Digestion and Metabolism Zinc Deficiency: Signs and Symptoms Zinc: Assessment and Treatment of Deficiency Copper: Overview, Food Sources, Digestion and Metabolism Copper Deficiency: Signs and Symptoms Copper: Assessment and Treatment of Deficiency Selenium: Overview, Food Sources, Digestion and Metabolism Selenium Deficiency: Signs and Symptoms Selenium: Assessment and Treatment of Deficiency Conclusions References Abbreviations and Acronyms Glossary Self Assessment Questions Answer Key to Self Assessment Questions Explanations to Self - Assessment Questions About The Author About Wolf Rinke Associates, Inc..

The key is to get more protein from high quality food sources like lean meats or plant protein rather than the high fat, processed variety.

The key to losing weight is controlling that insulin response by avoiding sugary and high - starch foods so that your body will go to the next available energy source — your stored fat — and break that down for fuel.

She commended the 2000 edition of the Dietary Guidelines for acknowledging the cultural diversity in American food choices and presenting plant - based foods, such as soyfoods, as a good source of several key nutrients.

One of my key sources of water ran out, my local food and resource production was exposed as being nowhere near good enough for self sufficiency, and my colonists started starving to death.

Year 4 Science Assessments Objectives covered: Recognise that living things can be grouped in a variety of ways Explore and use classification keys to help group, identify and name a variety of living things in their local and wider environment Recognise that environments can change and that this can sometimes pose dangers to living things Describe the simple functions of the basic parts of the digestive system in humans Identify the different types of teeth in humans and their simple functions Construct and interpret a variety of food chains, identifying producers, predators and prey Compare and group materials together, according to whether they are solids, liquids or gases Observe that some materials change state when they are heated or cooled, and measure or research the temperature at which this happens in degrees Celsius (°C) Identify the part played by evaporation and condensation in the water cycle and associate the rate of evaporation with temperature Identify how sounds are made, associating some of them with something vibrating Recognise that vibrations from sounds travel through a medium to the ear Find patterns between the pitch of a sound and features of the object that produced it Find patterns between the volume of a sound and the strength of the vibrations that produced it Recognise that sounds get fainter as the distance from the sound source increases Identify common appliances that run on electricity Construct a simple series electrical circuit, identifying and naming its basic parts, including cells, wires, bulbs, switches and buzzers Identify whether or not a lamp will light in a simple series circuit, based on whether or not the lamp is part of a complete loop with a battery Recognise that a switch opens and closes a circuit and associate this with whether or not a lamp lights in a simple series circuit Recognise some common conductors and insulators, and associate metals with being good conductors

«A key approach to training employees on food labeling is understanding the order in which ingredients are listed, where the ingredients are sourced, and what the nutritional value and health benefits of these various ingredients are,» she said.

The key here is to make the change gradually, slowly decreasing one food source while upping the new food in parallel.

It is always better to see natural sources for key nutrients in a quality dog food recipe, but it is good that this formula contains several chelated minerals.

They recognize that great pet food starts at the source so they design their recipes with just 3 to 6 key ingredients, using animal - based protein as the top ingredient and avoiding any artificial flavors, colors, or preservatives.