Sentences with phrase «per standard food»

Calcium: Food Sources Ranked by Amounts of Calcium and Energy per Standard Food Portions and per 100 Grams of Foods

Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber and Energy per Standard Food Portions and per 100 Grams of Foods

Not exact matches

Products that contain 1.5 g or less saturated fat per 100g can be classified «low in saturated fat» according to food standards.

Like many other foods, the standard American sweet potato has been bred for sweetness — 100g contains about 6.5 g of sugar (compare this to grapes which contain 15.5 g of sugar per 100g).

While certified organic food products contain at least 95 per cent organic ingredients certified under several international organic standards, they also contain a small proportion of natural ingredients sourced from vegetable, mineral or marine renewable sources.

Based on the Codex Alimentarius Standard for gluten free, the law stipulates that only foods containing a maximum of 20 parts per million (ppm) gluten content or less can be labelled as» gluten free».

These beers test to less than 6 parts per million (ppm) gluten after processing, * qualifying them as «gluten - free» under both the Codex Alimentarius («Book of Food») European standard, as well as the U.S. FDA's proposed standard.

Twenty parts per million, or 20 parts of gluten per one million parts of food sample, is an accepted standard in many parts of the world for products that are labeled gluten - free, says Dr. Fasano.

A spokesman for the Australian Food and Grocery Council said 90 per cent of the surveyed products met the researchers» and government's standard for healthiness.

In Australia, all energy drink manufacturers and distributors are required by law to comply with the Food Standards Code administered by Food Standards Australia New Zealand — most importantly Standard 2.6.4 (Formulated Caffeinated Beverages) which: • sets the maximum levels of ingredients (including caffeine) for energy drinks; • imposes mandatory advisory statements that these products are not recommended for children, pregnant or lactating women or caffeine sensitive persons; • requires all energy drinks to include an advisory statement that recommends consumption of a maximum of two 250mL cans per day (being 500mL total).

Size, number of locations, and type of food establishment are taken into consideration and unique standard operating procedures are established per client.

One test found one of the samples of Chinese imported peaches contained.2 mg per kilogram of lead, twice the Australian and New Zealand food standard requiring lead levels in fruit products be at or below 0.1 mg / kg.

Consumer Reports tested samples of apple and grape juice and found that 10 percent of the samples had total arsenic levels that exceeded federal drinking - water standards of 10 parts per billion (ppb) and 25 percent of the samples had lead levels higher than the Food and Drug Administration's (FDA) bottled - water limit of 5 ppb.

Beyond federal Section 204 requirements, the policy sets nutritional standards for foods outside the National School Lunch Program concerning fat, sodium, sugars, and serving size limits; prohibits certain foods of minimal nutritional value during the school day; requires minimum eating times of at least 15 minutes for breakfast and 20 minutes for lunch; requires there be at least 30 minutes for physical activity per day; and includes minimum data collection and reporting requirements.

It found that after the healthier standards were in place, the overall nutritional quality of the foods chosen by students increased by 29 percent, and the calorie content per gram decreased by 13 percent.

As discussed at length here on TLT, the new school food legislation provides schools with only an additional six cents per meal served and it's unclear whether schools will be able to meet the new nutritional standards with that level of funding.

«Taking a standard prostate cancer drug with food boosts impact, lowers cost: Savings per patient could reach as high as $ 300,000.»

Since there is no federal standard for arsenic in most food, Consumer Reports compared the samples with the standard set for drinking water in New Jersey: 5 micrograms per liter, the strictest regulation in the nation.

Of the food sampled, 98 per cent of fruit and 97 per cent of vegetables met this standard.

The new standard will now ensure our produce is 100 per cent certified organic, but there is still a range of confusing food labels on the market.

-- Low Fat, Low Sodium, Light, or Reduced: While food labeled low fat (3 g of fat or less per serving) and / or low sodium (140 mg or less of sodium per serving) must meet a set standard to stamp this claim on packages, foods labeled as «reduced» or «light» simply has less than the original amount.

When I look up the selenium content of the referenced foods in the USDA National Nutrient Database for Standard Reference I find the following per 100 grams of each wheat germ 79.2 mcg raw herring 36.5 mcg butter 1 mcg

The foods in lists below are classified as «extra-lean» according to USDA and FDA standards: containing less than 5 g total fat, less than 2 g saturated fat, and less than 95 mg cholesterol per 100 grams (3.5 oz) of food weight.

As a high carb raw food diet is typically lower in calories per bite than a standard western diet, you have to make sure that you are eating enough calories every day.

Wild or uncultivated plants provide about four times the fiber of commercial plants (13.3 grams of fiber per 100 grams versus 4.2 grams of fiber per 100 grams, respectively).4 Certainly, there are some benefits to switching from a standard Western diet to a paleo - type diet — highly processed foods, refined carbohydrates, fried foods, and fast foods are eliminated, and fresh fruits, vegetables, nuts, and seeds are encouraged.

Food Sources of Dietary Fiber ranked by grams of dietary fiber per standard amount; also calories in the standard amount.

These standards are 250 parts per billion (ppb) in brown rice (husked rice) or parboiled rice, 200 ppb in white rice (polished rice), 300 ppb in rice crackers and rice cakes, and 100 ppb in rice destined for the production of food for infants and young children3.

The Catering Mark bronze standard requires 75 per cent of dishes to be freshly cooked, with no undesirable additives or trans fats and seasonal food is encouraged.

Despite this, a 2010 report commissioned by the Food Standards Agency found only 1 per cent of lunchbox meals met the same healthy standards as school canteen meals.

As a standard practice, puppies need to be fed with one ounce of food per pound of body weight and adult Shih Tzu need to be fed with half ounce of food per pound of body weight.

As a more cost effective option apartment accommodation is becoming more popular year on year - with similar standards of luxury as 4 - 5 star hotels the edinburgh apartments offer cheaper per person costs without the expensive add ons of hotel food room service and inflatted on site bar prices.

With FHR, you'd get all of the standard perks — room upgrade ($ 100 a day), early check - in and check - out, daily continental breakfast for two ($ 26 a day) along with a $ 100 food and beverage credit per stay.

All guests making reservations with Five Star Alliance, except for the standard room category, will receive a $ 100 USD food and beverage credit per room.

They effectively control food preparation duties as per institute's standards.

Responsibilities: Running the daily operations of the kitchen, developing the menu and preparing the food items, overseeing as well as participating in the preparation of the food, calculating the quantities of food to be prepared and served per day, make sure that the expenditures for the food and necessities were within the budget, teach, train, coach, and help the kitchen staff, make sure that the proper standards of sanitation were being followed.

• Prepare food items such as vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food items on plates and platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and ensure that they look aesthetically pleasing • Clear and clean work areas on a constant basis and ensure that appropriate hygiene and sanitation standards are maintained • Handle kitchen staffing issues and fill in for absent staff • Maintain knowledge of portion sizes and spice levels for each item on the menu • Assist head chef in developing recipes and deciding on which menu items to be incorporated into existing menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to ensure consistent supply of food items • Handle food inventory and storage duties

Bakery Aide SUSIE CAKES, Springfield, MO 2011 — 2013 • Assisted in implementing HACCP kitchen hygiene standards • Stored leftover food and raw material in a safe manner • Mixed, rolled and molded bread and biscuits as per given recipes • Scaled cakes, sweet rolls, bread, and cookies • Assisted bakers in the ordering of bakery supplies

PROFESSIONAL HIGHLIGHTS • Over 1 year experience as a Dietary Aide • Highly skilled in preparing and serving food and beverages per recipe or facility procedure • In - depth knowledge of performing a variety of food preparation tasks • Hands - on experience in arranging tray and table setting with appropriate tableware and condiments • Able to assure that cleanliness and quality standards are met • Proven ability to complete daily responsibilities and assignments • Track record of meeting objectives of the facility for future growth • Thorough understanding of safety and legal requirements at the facility • Demonstrated ability to interact helpfully with persons of different social and economic backgrounds

They help kitchen workers in the preparation of food items and set up allocated stations for the menu, as instructed by Chef per set standards.

Audit production line personnel for Food Safety and Quality practices and procedure implementation per GQMS (GMPs, sampling methods, sampling results, QC test review, active documentation, calibration, etc.) Documents and elevate any which do not conform to standards (Internal and external)

Inspection of a air line food catering facility with recommendations to increase production per hour, menu development, HACCP standards and training standards.