Nutrition in 1 cup of rice
Calories in 1 cup of cooked White Rice and Nutrition Facts
1/3 cup rice or pasta is considered 1 CHO exchange. 1 cup rice is 3 CHO exchanges and 2 cups pasta is 6 CHO exchanges = 9 CHO exchanges. American Dietetic Association and American Diabetes Association Exchange Lists for Meal Planning most recent edition states 1/3 cup of pasta is now 1 CHO exchange, in the past 1/2 cup pasta was considered 1 ...
[DOC File]To promote heart health you should: - Nutrition and Food ...
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a. 10 glasses per day c. 1 oz of water per 3 lbs. b. 8- 8 oz glasses per day d. 5 glasses per day. 26. Soft drinks, chips, coffee, and cookies are. a. empty-calorie foods c. rich in vitamins. b. low-calorie foods d. high in protein. 27. Cake is served at birthdays primarily because of . a. advertising c. culture. b. cost d. nutrition. 28. Food ...
[DOC File]Module 1 – Domain I
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Menus for Nutrition Guidance. Breakfast: 1 serving milk (8 oz.); ½ cup fruit, vegetable, or full-strength juice; ½ cup cooked cereal, ¾ cup cold cereal, or one serving of bread, cornbread, muffins, biscuits, rolls, etc.; and (optional) meal or meat alternate from: 1 oz. lean meat or poultry, cheese, ½ large egg, ¼ cup dry beans or peas, 2 tbsp. peanut butter, 1 oz. nuts, ½ cup (4 oz.) …
[DOC File]Lesson 1 - Central Dauphin School District
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1 slice of whole-wheat bread. 1 cup ready-to-eat whole-grain cereal. ½ cup cooked brown rice. All of the above. The amount of whole grains you need to eat depends on your age, sex, and level of physical activity. Most Americans consume enough grains, but few are whole grains. At least half of all of the grains eaten should be whole grains.
[DOC File]Rice Pilaf with Toasted Flaxseed - Veterans Affairs
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measure different serving sizes and are numbered to differentiate the sizes such as #8(1/2 cup), #16(1/4 cup) etc. We use these to serve foods like fruits, mashed potatoes, rice and so on. Ladles: are used for liquid-type servings of soups, gravies, sauces, stews and creamed foods.
Colorado Department of Education Home Page | CDE
- 1/2 cup cooked cereal, rice, or . pasta. Whole grain breads, rolls, buns, bagels, pita breads, and English muffins. Soft tortillas, rice cakes, breadsticks. Oatmeal, dry whole oat cereals. Brown rice and whole grain pasta. Tip: Choose more whole grain foods. The words “whole” or “bran” should be listed first on the ingredient label.
[DOC File]Menus for Summer Food Service Program Nutrition Guidance
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1 lb. 2 cups. ½ cup. ¼ cup. ¼ cup Critical Control Point (CCP): Before handling ready-to-eat foods, such as fresh fruits and vegetables, hands must be washed and clean gloves must be worn. Prepare rice according to instructions. Remove thawed turkey form the bag and divide it equally in 2” pans. Break apart with a fork.
[DOC File]What's the Scoop on Portion Control
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5. Breakfast: 1 cup cooked whole-grain oatmeal with 1 ounce walnuts, 1 cup fat-free milk. Snack: peanut butter and apple. Lunch: sandwich made with whole-grain bread, 2 ounces turkey, lettuce, and tomato. Dinner: 1 cup brown rice, 1 cup cooked broccoli, 3 oz cooked salmon. Snack: 1 cup yogurt with blueberries. 6.
[DOC File]Nutrition Test #1
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d. 6 oz equivalents each day– 1 oz = 1 slice of bread, 1 oz cereal, or ½ c cooked rice, pasta, or cereal. 2. Vegetables – eat the rainbow with veggies. a. aim for a variety every day from all the subgroups. 1. dark green – broccoli, spinach, kale, lettuce. 2. red and orange – peppers, pumpkin, sweet potatoes, butternut squash, tomatoes
[DOC File]WIC Nutrition Quiz Games - Missouri
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1/3 cup flaxseed. 2 teaspoons olive oil. 3/4 cup chopped onion. 1 cup uncooked basmati or long-grain rice. 1 (16-ounce) can fat-free, less-sodium chicken broth. 1/4 cup chopped fresh parsley. 2 teaspoons grated lemon rind. 1 tablespoon fresh lemon juice. 1…
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