Nutrition facts for black beans

    • [DOC File]Lesson 1 - Central Dauphin School District

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      4. beans – black beans, kidney beans, chickpeas. 5. other veggies – zucchini, green peppers, cabbage, cauliflower, mushrooms, celery, cucumbers, eggplant, avocado. b. fresh or frozen is best! c. 2 ½ cups each day – 1 cup is 1 cup of raw or cooked vegetables, 2 cups leafy salad greens, or 1 cup 100% juice (stay away from juice cocktail) 3.

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    • [DOC File]Chapter 1 – Perspectives on Health and Nutrition

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      8. A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make this claim. 9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per ...

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    • [DOCX File]3. The Nutrients:

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      The first place to start when you look at the Nutrition Facts label is the serving size and the number of servings in the package. Serving sizes are standardized to make it easier to compare similar foods; they are provided in familiar units, such as: ... Black, kidney or navy beans. Low-sodium water-packed tuna . Other fish with omega-3 fatty ...

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    • [DOC File]Nutrition Facts .docx

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      Nutrition Facts for Grades K-5. An apple a day keeps the doctor away! Apples are packed with Vitamin C and . fiber to help keep you healthy. Beans, beans they’re good for your heart. Beans are high in fiber, which help to . keep your heart healthy and help your digestive system …

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    • [DOCX File]Cooking Matters for Adults Week 1 Nutrition Lesson

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      Food labels, MyPlate poster, large nutrition facts label (Note: all tools are . underlined. and. bolded . indicating when they are to be used) Objectives: Practice proper hand washing and basic knife safety. Prepare recipe with foods from multiple food groups. Discuss using recipes as a framework that can be adjusted to save money and improve ...

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    • [DOCX File]nutrition facts - The Pretzel Peddler

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      Enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sweet cream cheese filling (pasteurized milk and cream, sugar, salt, cheese culture, modified food starch, stabilizers [carob bean and/or guar and/or xanthan gums], vanilla, potassium sorbate [preservative], graham crumb topping (enriched wheat flour [wheat ...

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    • [DOC File]Name __________________________________________ PD ...

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      4. _____ – black beans, kidney beans, chickpeas. 5. other veggies – zucchini, green peppers, cabbage, cauliflower, mushrooms, celery, cucumbers, eggplant, avocado ... Look at the % Daily Value of the nutrition facts to tell whether the food is a good source of a _____ 2. This section show what percentage of your daily need for each nutrient ...

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    • [DOCX File]Traditional Lunch Menu

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      USDA-Authorized CN Label (provide a digital photo or photocopy of the CN Label and the nutrition facts with ingredient list) or ... 1 oz black beans. 2.9 oz. patty (2 oz black beans) 1/2 cup hummus – USDA recipe E-24. 1 slice (4.6 oz shredded Mozzarella cheese) …

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    • [DOCX File]WEEK #1

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      If no beverage is specified the beverage offered will be water.Children (age 12-24 months) are served whole milk. After 24 months, all children are served 1% milk. ~CN Label on file Mfr. Product Analysis Statement on file FUN NUTRITION FACTS: Proteins function as building blocks for bones, muscles, cartilage, skin, and blood.

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    • [DOC File]Healthier Eating for a Healthier You

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      Choose lean meats, skinless poultry, and nonfat or low-fat dairy products. Consider planning one or two meatless nights a week. This means, get your protein from plant based sources such as tofu, black-eyed peas, navy beans, black beans, kidney beans, nuts, and other soy based “meats”.

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