Drizzle with glaze. For glaze: Stir together 3/4 cup powdered sugar and 2 Tbs. skim milk. Nutrition information: 67 calories; 13 g carbohydrate; 1 g protein; 1.2 g fat; 0.1 g saturated fat; 6 mg cholesterol; 49 mg sodium. Editors Note: This recipe has been provided courtesy of Debbie McPherson, MS, RD, LD, CDE. Nutrition Know-How from Medical Center Hospital dietitian Mia Gibson appears Wednesdays. If you have a medical condition, certain items may need to be reduced or eliminated.
For the original version including any supplementary images or video, visit http://www.oaoa.com/people/food/nutrition_know_how/article_d731563c-0476-11e3-a046-0019bb30f31a.html
Nutrition Projects Manager
Conducting regular staff evaluation for capacity building purposes providing the country head office with recommendations on areas of training support. Providing lead technical support for recruitment of program staff including conducting interviews and evaluation of prospective staff. Organizing for and delivering in-service training for MOH/Program staff with support from KHI country office. Contributing to designing and effectively implementation of community mobilization/sensitization strategy for use in enhancing the performance of community based approaches to nutrition management by ensuring partner community mobilization staff are able to deliver appropriate and consistent health and nutrition education messaging to mothers and other caregiver at IMAM sites and in the community Participating in development of nutrition protocols and material and translate these into action at field level. This involved dissemination of information on new approaches and trends in the integrated management of acute malnutrition (IMAM) and providing input into developing the organizations plan of action and implementation at field/site level.
For the original version including any supplementary images or video, visit http://reliefweb.int/job/595351/nutrition-projects-manager
Nutrition Seminar/CrossFit Inclusive
-A 3-Hour Digestion Experiment (optional). Determines how much food an individual should be eating at each meal. (for more information contact CrossFit Inclusive prior to the day of the seminar) -Discuss the importance of keeping a foodlog and how to do it. -What to buy at the grocery store – Provide an education that will prepare the individual with the ability to control hormones, body composition and performance through nutrition -Explain the interaction of food with our hormones and how it can be controlled to lose fat, gain muscle, decrease inflammation, etc -Leave the individual wondering why nobody has ever Put It That Way Before If you are interested in attending this seminar a response is needed by the end of Tuesday, August 13, 2013. Reservations are required. Please email Karen Mead at firstname.lastname@example.org. CrossFit Inclusive is located at 361 South Street.
For the original version including any supplementary images or video, visit http://rochester.patch.com/groups/announcements/p/nutrition-seminarcrossfit-inclusive
Nutrition Guidelines for Endurance Training
Many athletes choose gels or 6 percent carbohydrate solutions (in my casejelly beans) Post-exercise meal (within 2 hours): 1g/kg starchy carbohydrates with a variable amount of protein At higher altitudes, increase your carbohydrate intake by an additional 1-2g/kg. The body’s metabolic rate increases with altitude, causing it to burn more calories and rely more on carbohydrates as fuel. Increase caloric consumption to maintain your weight and prevent muscle loss. Protein Protein is often considered less important than carbohydrates, but it’s essential to muscle repair and growth. It helps offset muscle damage from competition, maintain muscle mass, optimize hormones, reduce overtraining markers and resynthesize glycogen. As glycogen levels decrease, the body uses more protein for energy. Endurance athletes should consume 1.2-1.4 g/kg of protein at every meal.
For the original version including any supplementary images or video, visit http://www.stack.com/2013/08/12/endurance-training-nutrition/