Sweet potatoes offer health benefits year-round, not just in the fall and in winter. Learn more about how to incorporate them into your diet, as well as their nutrient value.
Impressive health benefits of beet root A series of PresentationByMr. Al...Mr.Allah Dad Khan
Impressive health benefits of beet root A series of PresentationByMr. Allah Dad Khan former DG Agriculture Extension KP Province and Visiting Professor the University of Agriculture Peshawar allahdad52@gmail.com
This document discusses vitamins and vitamin deficiency diseases. It begins by defining vitamins and explaining their sources and history. It then categorizes vitamins as fat-soluble (A, D, E, K) or water-soluble and describes each group. For each vitamin, the document outlines its sources, functions, deficiency symptoms and diseases, risk factors, therapeutic uses, and toxicity risks. It emphasizes the pharmacist's role in counseling patients on safe vitamin consumption and supplements.
Health Benefits of Beetroot - If you are looking for health benefits of beetroot and beetroot juice then you are at right place. In this ppt we are going to share the important health benefits of beetroot which makes you to add beetroot in your daily diet.
This document lists various vitamins and minerals, their sources, and functions in the body. It discusses both fat soluble vitamins A, D, E, and K, as well as water soluble vitamins B1, B2, B3, B12, C, and folic acid. Additionally, it covers important minerals like iron, calcium, sodium, chloride, iodine, fluoride, and phosphorus - listing foods they are found in and the effects of deficiencies or toxicities. The document provides a comprehensive overview of essential nutrients, their roles, and potential health impacts of under or overconsumption.
BALANCED DIET & TREATMENT & PREVENTION OF DEFICIENCY DISORDERSRamesh Ganpisetti
This document discusses balanced diets and deficiency disorders. It defines a balanced diet as one containing the proper amounts of calories, vitamins, and minerals for good health. It then discusses carbohydrates, proteins, vitamins, and minerals and some deficiency disorders that can result from not getting enough of each, such as scurvy from vitamin C deficiency. The document focuses on protein deficiency disorders like kwashiorkor and marasmus. It also covers various vitamin deficiencies and their signs and symptoms, as well as dietary sources and treatment options.
Chemistry investigatory project 2k18 (12th isc): Vitamins and hormones and th...Student
This document provides an introduction to vitamins and hormones. It begins by classifying vitamins as either water-soluble or fat-soluble. It then discusses each major vitamin in more detail, including its structure, functions in the body, dietary sources, and deficiency diseases. For each vitamin, the summary includes the key roles and recommended daily intake amounts. The document concludes by discussing the structures and functions of some common hormones.
Lack of minerals like calcium, iron, chromium, and magnesium can lead to serious health conditions. Iron deficiency is the most common nutritional deficiency and causes iron-deficiency anemia with symptoms like fatigue, weakness, and decreased immune function. Calcium is important for bone health and deficiency can cause osteoporosis. Vitamin deficiencies can also cause diseases like scurvy with symptoms of bleeding gums and spots on the skin or rickets, a softening of the bones in children. Nutrition involves taking in nutrients from food for growth, tissue repair, and energy through absorption and assimilation.
The document discusses how maintaining proper pH balance in the body is important for health, as an acidic pH can lead to diseases, and outlines foods and diets that help restore alkalinity. It provides information on vitamins, minerals, and following a diet based on one's blood type or sun sign to promote health and prevent disease. Golden rules for a healthy diet emphasize consuming more alkaline-forming foods like fruits and vegetables compared to acid-forming foods like meat and grains.
This document discusses the relationship between nutrition and periodontal health. It defines key terms like diet, nutrition, and malnutrition. It also classifies nutrients and discusses the roles of macronutrients like proteins, carbohydrates, and fats as well as micronutrients like vitamins and minerals. Specific nutrient deficiencies are linked to periodontal diseases. The document also explores how nutrition can impact the oral microbiome and periodontal biofilm formation. Finally, it concludes that while nutritional deficiencies do not directly cause periodontal disease, they can alter the body's resistance and repair mechanisms, affecting periodontal health.
Fruits, nuts, and vegetables play an important role in human nutrition by providing vitamins, minerals, fiber, and other beneficial plant compounds. They contribute significantly to vitamin, mineral and fiber intake in the average US diet. In addition to basic nutrients, fruits and vegetables contain antioxidants and other phytochemicals that are associated with reduced risk of cancer, heart disease, and other chronic diseases. The nutritional quality and phytochemical content of produce can be affected by growing conditions, harvest maturity, and postharvest handling. Consuming a variety of fruits and vegetables each day is recommended for good health.
- Spirulina is a blue-green algae that is highly nutritious, containing nutrients like protein, iron, beta carotene, vitamins, and minerals in high amounts. Research shows it has benefits like reducing risks of cancer, heart disease, and viruses. It is about 60% complete protein and grows rapidly with high yields. Studies indicate spirulina may help conditions like anemia, diabetes, cardiovascular issues, neurodegenerative diseases, and more due to its antioxidants and anti-inflammatory properties. In conclusion, spirulina is a very nutritious supplement that can benefit various aspects of health.
This document summarizes a joint FAO/WHO workshop on promoting fruit and vegetable consumption for health. It provides background on the global burden of noncommunicable diseases and the estimated health benefits of increasing fruit and vegetable intake. The workshop brought together experts to develop a framework for cost-effective national interventions. Participants presented papers on topics like health effects, consumption trends, production, interventions and case studies. The workshop concluded by outlining guiding principles and components for a framework to promote fruit and vegetable consumption at the national level, including stakeholder engagement, goal setting, and monitoring implementation.
This document provides an introduction to nutrition and discusses various macronutrients and micronutrients. It defines nutrition and discusses dietary constituents such as proteins, vitamins, and minerals. It then classifies foods by origin, chemical composition, and predominant function. The document proceeds to describe the major macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins and minerals) in detail, outlining their sources, functions, deficiency symptoms, and requirements. It concludes by briefly mentioning the nutritional profiles of cereals, millets, and pulses.
This document discusses vitamins and minerals, their functions, sources, and deficiencies. It covers vitamins A, B, C, D and their water-soluble and fat-soluble properties. Minerals discussed include calcium, iron, sodium, fluoride and phosphorus. The document provides information on each vitamin/mineral's role in the body and recommends ways to avoid losing vitamins during food preparation like using little water and steaming rather than boiling.
This document defines vitamins and classifies them as either fat-soluble or water-soluble. It provides details on several key vitamins, including recommended daily allowances, functions, deficiency symptoms, diagnosis, and treatment. Key vitamins discussed include A, D, E, K, C, thiamine (B1), riboflavin (B2), niacin (B3), pyridoxine (B6), folate (B9), and cobalamin (B12). The document emphasizes the importance of vitamins for various metabolic processes and preventing deficiency diseases like scurvy, beriberi, rickets, and pellagra.
Black pepper, cardamom, and turmeric are some of the most commonly used spices worldwide. Black pepper contains antioxidants and compounds that can increase nutrient absorption. Cardamom contains compounds that may help prevent cancer and treat urinary issues. Turmeric has anti-inflammatory and liver-protective properties. These three spices have been used for centuries in traditional medicine due to their health-promoting properties.
This document discusses the production technology of sweet potato. It provides information on the scientific classification of sweet potato including its origin in tropical America. It describes two common varieties grown in Pakistan and the optimal climate and soil conditions for growth. Details are given on planting time, seed rate, spacing, manures, fertilizer, irrigation, diseases, harvesting, yield, medicinal importance and nutritional value of sweet potato.
Sweet potatoes provide many health benefits. They are high in fiber, which helps control blood sugar levels. They also contain vitamins B6 and C, potassium, beta-carotene, and manganese that are good for heart health, lowering blood pressure, preventing cancer and vision loss, supporting metabolism and energy levels. The antioxidants in sweet potatoes also promote skin and hair health.
Join us at Potato Variety Harvest Expo at the Hancock Ag. Res. Station, Wed Oct30 & Th31 8AM-4:30. More than 200 new varieties displayed. Help University of Wisconsin potato choose the winners for the Industry!
This recipe is for Mediterranean Stuffed Sweet Potato. It involves baking medium sweet potatoes for 45-60 minutes. While baking, ingredients like feta cheese, olives, tomatoes, parsley and oregano are mixed together. Once baked, the sweet potatoes are sliced lengthwise and topped with the feta mixture. The ingredients are baked in the oven and then stuffed with a Mediterranean cheese and herb filling.
Yams and sweet potatoes are often confused but are different plants. Yams are from the genus Dioscorea and are native to Africa and Asia, growing as vines up to 8 feet long. Sweet potatoes are from the genus Ipomoea and are native to Central and South America. While sometimes referred to as yams in North America, they are botanically distinct from true yams. Sweet potatoes have softer, starchy roots that can be white, yellow, or purple while yams have rougher skins and can grow over 150 pounds. Both are important agricultural crops, with yams particularly important for food security in West Africa.
The document discusses investing in the orange fleshed sweet potato value chain for cottage industry production in Nigeria. It outlines the economic importance of sweet potato as a root crop and its various uses for processing into products like flour, chips and bread. The document provides details on materials, equipment, and funds required to set up a processing facility. It also discusses certification requirements, potential processed product lines, and opportunities for partnerships and sponsorship. The overall aim is to generate employment, strengthen small businesses, and encourage investment in the agricultural sector through commercialization of the orange fleshed sweet potato.
This document discusses the nutritional value and uses of various vegetables. It notes that vitamins A, C, and B can be found in vegetables like broccoli, spinach, carrots, sweet potatoes, tomatoes, cabbage, peas, and lima beans. It also mentions that vegetables are a source of carbohydrates like starch, cellulose, and sugar. Protein is found in dried peas and beans, and vegetables are generally high in water and low in calories. Common vegetables include carrots, potatoes, lettuce, onions, cucumbers, and tomatoes in their fresh, frozen, and canned forms. Vegetables can be used in appetizers, juices, salads, soups, side dishes, casseroles, and main
Brittany Pinkos, a 54-year-old female with a history of gastrointestinal and mental health conditions including gastroenteritis, irritable bowel syndrome, bipolar disorder, and depression, presented with severe abdominal pain and vomiting. She had lost weight and appeared thin. Her medications could cause side effects like loss of appetite and diarrhea. The nutrition assessment found inadequate oral intake due to inability to consume enough due to pain. The plan was to continue her gluten-free and low milk protein diet, add a FODMAP diet, provide a nutritional supplement to prevent further weight loss and increase intake. Follow up would monitor weight and symptom changes but the patient was discharged before further evaluation.
This document summarizes a lab report on the proximate analysis of whole milk powder. Proximate analysis determines the percentages of major components (moisture, protein, fat, ash, carbohydrates) in a food. The lab report details the methods used to analyze each component in whole milk powder, including air oven method for moisture, Kjeldahl method for protein, Mojonnier method for fat, dry ashing method for ash. The results provided the percentages of each component and discussed the precision and accuracy of each method.
This document provides information and procedures for conducting a proximate analysis of a feed or food sample. It describes the key components that are determined in a proximate analysis including moisture, crude protein, ether extract, crude fiber, and ash. For each component, it outlines the general principle, necessary reagents, and step-by-step procedure for how to analyze a sample and calculate the percentage of that component. The overall document serves as a guide for setting up an analytical laboratory and conducting the various tests involved in a complete proximate analysis.
Composition of food and proximate analysiskhehkesha
The document discusses the chemical composition of food. It states that the major chemical substances found in food are carbohydrates, fats, proteins, water, vitamins, and minerals. Carbohydrates include sugars like glucose, fructose, and galactose, as well as starches. Fats are made up of triglycerides containing fatty acids. Proteins are composed of amino acids. Water and minerals also make up a significant portion of foods. Vitamins are essential nutrients that must be obtained through diet.
This document discusses plans for a project to build a processing plant in Uganda to produce frozen sweet potato fries and vegetables for the European market. It notes that sweet potato has grown in popularity as a healthier alternative to traditional potatoes in European cuisine. The proposed plant would be located in Uganda near optimal growing conditions and transport infrastructure, and would have the capacity and certified food safety systems to process, package, store and distribute over 10,000 tons annually of frozen sweet potato fries and vegetables to markets in Northern and Eastern Europe.
How to Become a Thought Leader in Your NicheLeslie Samuel
Are bloggers thought leaders? Here are some tips on how you can become one. Provide great value, put awesome content out there on a regular basis, and help others.
Impressive health benefits of spinach A series of PresentationByMr. Alla...Mr.Allah Dad Khan
A series of PresentationByMr. Allah Dad Khan former DG Agriculture Extension KP Province and Visiting Professor the University of Agriculture Peshawar allahdad52@gmail.com
Nutrition refers to the process by which living organisms take in and metabolize food to build tissue and liberate energy. The study of human and animal food and liquid requirements for normal physiological functions is called nutrition. Food composition determines appearance, feelings, thoughts, and behaviors. Food contains nutrients like proteins, carbohydrates, fats, minerals, and vitamins that are essential for growth and functioning. Deficiencies in proteins, fats, carbohydrates, vitamins, or minerals can lead to various health issues. Certain diets can help reduce risks of diseases like coronary heart disease, hypertension, dental caries, diabetes, and some cancers.
Role of Nutraceutical in Treatment of Diabetes.pptxAnshuMishra171506
The document discusses the role of nutraceuticals in the treatment of diabetes. It defines nutraceuticals as foods or food components that provide medical benefits such as preventing or treating illness. Common nutraceuticals discussed include vitamins, minerals, herbs, probiotics, and dietary supplements. Specific nutraceuticals that may help treat diabetes include cinnamon, gymnema, and alpha-lipoic acid which can improve insulin sensitivity and blood sugar control. The document also examines the use of nutraceuticals to treat hypertension and atherosclerosis.
Glutathione is a natural antioxidant compound produced in the body from three amino acids. It plays important roles in detoxification, immune function, and protection against oxidative damage and aging. Supplementing with additional glutathione may benefit those with increased exposure to toxins, immune issues, liver problems, or other conditions associated with oxidative stress. The document provides details on glutathione's roles in the body and potential health benefits.
The Rainbow Diet aims to improve health and support weight loss by eating a variety of colorful fruits and vegetables each day. Unlike strict diets, it does not forbid any foods but encourages eating mostly low-calorie, high-nutrient options from each color group. Each color provides different antioxidants and nutrients - for example, reds contain lycopene and anthocyanins for heart and skin health while greens have chlorophyll for liver and kidney function. Following the Rainbow Diet can strengthen immunity, reduce cancer and diabetes risk, and aid digestion, circulation, and brain function through its diverse antioxidant and nutrient intake. While a healthy way to eat, it also requires portion control and exercise for effective weight loss.
Pecan: A nutrient dense nut (Health benefits and properties)GBPUAT Pantnagar
Developing countries are experiencing dramatic changes in the health needs of their populations.
Economic growth is also influencing the food choices and habits.
Over the past few decades the world has undergone a nutritional transition where individuals are more aware about the benefits and necessity of healthy lifestyle.
Changes in the food consumption pattern
Eating less sugar and salty foods
Healthy snacking is also a trend
Eating less saturated fats and oil and healthy eating
Impressive health benefits of pumpkin seeds A series of PresentationByMr...Mr.Allah Dad Khan
A series of PresentationByMr. Allah Dad Khan former DG Agriculture Extension KP Province and Visiting Professor the University of Agriculture Peshawar allahdad52@gmail.com
This document provides information about nutraceuticals from K.Sudheer Kumar of the Department of Pharmacognosy at Chilkur Balaji College of Pharmacy in Hyderabad. It defines nutraceuticals as nutrient and non-nutrient compounds in food that have health promoting or disease preventing properties. Some examples of nutraceuticals described include prebiotics, probiotics, dietary fibers, omega-3 fatty acids, and antioxidants. The document also discusses various nutrients and herbal compounds that are commonly used as nutraceuticals and provides examples of their health benefits.
Over half of Indians, especially women, eat an unbalanced diet lacking nutrients. This leads to health issues like diabetes and obesity. Most Indians eat too much rice with little curry, lacking proteins, vitamins, and minerals. Fried foods and junk foods are commonly eaten instead of fruits and vegetables. A balanced diet with enough proteins, fats, carbohydrates, vitamins and minerals is needed for good health. Proteins, vitamins like A, B, C, D, and minerals like calcium, iron and magnesium are essential nutrients the body needs. The Indian Council of Medical Research provides dietary guidelines and recommended nutrient intakes. Eating a variety of nutrient-dense foods in moderation while limiting sugars, saturated fats and sodium promotes
Over half of Indians, especially women, eat an unbalanced diet lacking nutrients. This leads to health issues like diabetes and obesity. Most Indians eat too much rice with little curry, lacking proteins, vitamins, and minerals. Fried foods and junk foods are commonly eaten instead of fruits and vegetables. A balanced diet with enough proteins, fats, carbohydrates, vitamins and minerals is needed. Proteins, vitamins like A, B, C, D, E, minerals like calcium, iron, magnesium are essential. The recommended daily intake of calories is 2000-2500. Educating people on balanced nutrition is needed to promote health.
Impressive health benefits of squashes A series of PresentationByMr. Al...Mr.Allah Dad Khan
A series of PresentationByMr. Allah Dad Khan former DG Agriculture Extension KP Province and Visiting Professor the University of Agriculture Peshawar allahdad52@gmail.com
35. Health benefits of plum fruit By Allah Dad Khan Mr.Allah Dad Khan
Plum is a fruit that comes in many colors and sizes depending on its origin. It grows on a small shrub and is widely cultivated around the world. Plums have many health benefits due to their nutritional composition that includes vitamins, minerals, and antioxidants. Regular plum consumption may help reduce blood sugar levels, fight infections, decrease anxiety, and reduce cancer and heart disease risk. Studies also show plums can improve bone density and vision, as well as support weight loss and digestive health.
This document provides nutrition information about several leafy green vegetables - Malabar spinach, Scotch kale, sweet potato leaves, amaranth, moringa and kang kong. It discusses the outstanding nutrients in each vegetable, including vitamins, minerals and other health benefits. It also provides sample recipes for preparing some of the vegetables. The document emphasizes that green leafy vegetables are a healthy part of a balanced diet and can help increase intake of nutrients while maintaining a healthy weight when consumed as part of an overall healthy lifestyle.
This document provides nutrition information about several green leafy vegetables - Malabar spinach, Scotch kale, sweet potato leaves, amaranth, moringa and kang kong. It discusses the outstanding nutrients in each vegetable, their taste, and includes some recipes. The document emphasizes that green leafy vegetables are highly nutritious sources of vitamins, minerals and fiber, but do not contain vitamins B12 and D, so a balanced diet is important.
Healthy foods for diabetes patients.pdfMuzammil Rao
Super Healthy foods for diabetes patients
Super healthy foods are nutrient-rich foods that are considered to be particularly beneficial for health and well-being. Examples of super healthy foods include berries, leafy green vegetables, salmon, nuts and seeds, and whole grains. These foods are often high in antioxidants, vitamins, and minerals, and may help to boost the immune system, reduce the risk of chronic diseases, and improve overall health.
Leafy green vegetables are low in calories and carbohydrates, making them a suitable option for diabetes patients who need to manage their blood sugar levels.
These vegetables are rich in fiber, which can help regulate the absorption of glucose in the body and slow down the release of sugar into the bloodstream.
Leafy greens are also a good source of vitamins and minerals, including vitamins A, C, and K, as well as iron, calcium, and magnesium, which are essential for maintaining good overall health.
Eating leafy greens may also help improve insulin sensitivity, which is important for managing diabetes.
In addition, leafy green vegetables are often high in antioxidants, which can help protect against chronic diseases like diabetes.
Home Nutrition Super Healthy foods for diabetes patients that are super healthy
Super Healthy foods for diabetes patients that are super healthy
Rao muzammilDecember 15, 2022
Super Healthy foods for diabetes patients
Super-healthy-foods-for-diabetes-patients
Super healthy foods are nutrient-rich foods that are considered to be particularly beneficial for health and well-being. Examples of super healthy foods include berries, leafy green vegetables, salmon, nuts and seeds, and whole grains. These foods are often high in antioxidants, vitamins, and minerals, and may help to boost the immune system, reduce the risk of chronic diseases, and improve overall health.
Leafy green vegetables
leafy-green-vegetables-for-diabetes-patients
Leafy green vegetables are low in calories and carbohydrates, making them a suitable option for diabetes patients who need to manage their blood sugar levels.
These vegetables are rich in fiber, which can help regulate the absorption of glucose in the body and slow down the release of sugar into the bloodstream.
Leafy greens are also a good source of vitamins and minerals, including vitamins A, C, and K, as well as iron, calcium, and magnesium, which are essential for maintaining good overall health.
Eating leafy greens may also help improve insulin sensitivity, which is important for managing diabetes.
In addition, leafy green vegetables are often high in antioxidants, which can help protect against chronic diseases like diabetes.
Fatty fish
fatty-fish-for-diabetes-patients
Fatty fish are fish that are high in omega-3 fatty acids, which are essential for good health. Examples of fatty fish include salmon, mackerel, herring, and tuna. These fish are often recommended as part of a healthy diet because they are low in saturated fat and provide nutrients.
Join Moringa Global Revolution!
Moringa also known as the "Miracle Tree" is an all in one nutrition for all ages.
It is proven to prevent and heal 300 disease according to the Indian Ayurveda. United Nations World Food Programme rolled out a campaign to plant Moringa to fight malnutrition.
Its easy to stay healthy , take Moringa daily!
Bill Bryson Competition 2013 Entry - Staying Healthy-How to have a healthy an...alicem99
A balanced diet contains the right amounts of carbohydrates, proteins, fats, minerals, vitamins and fiber. Carbohydrates are the most important source of energy and should make up 45-65% of one's diet. There are two types of carbohydrates - simple sugars and complex carbohydrates. Proteins are important for growth, repair and cellular function, and 10-15% of one's diet should come from proteins. Fats provide energy storage and are needed for vitamin absorption, but saturated fats should be limited to 10% of calories while unsaturated fats can be up to 30% of calories. Important minerals like calcium, iron, magnesium and potassium must be obtained through foods to support bone
- The document discusses various health issues like heart disease, stroke, diabetes and cancer that are preventable through proper nutrition. It notes that modern diets often lack sufficient nutrition for the body's needs.
- It then summarizes the company's credentials including being debt-free for 40 years, having FDA and other international certifications, employing medical professionals for research and development, and being the number 1 food supplement company according to an award.
- The document provides information on antioxidants, free radicals, and recommends consuming at least 5 servings of fruits and vegetables daily for good health.
Similar to Whole food therapy the health benefits of sweet potatoes (20)
This document provides an overview of the Yin yoga practice and its health benefits. It describes several Yin yoga poses such as Melting Heart, Bound Angle, Camel, Child's Pose, and Frog and explains how each pose stretches different parts of the body and affects meridians and organs. It recommends holding Yin poses for 3-5 minutes to allow the tissues to relax and lengthen. The document aims to educate readers on Yin yoga and its health benefits through detailed descriptions of sample poses.
The document discusses Patanjali's eight-limbed path of Ashtanga Yoga, which provides a framework for ethical discipline and spiritual practice leading to self-realization. It outlines the eight limbs - Yamas (ethical disciplines), Niyamas (individual disciplines), Asana (postures), Pranayama (breathwork), Pratyahara (sensory withdrawal), Dharana (concentration), Dhyana (meditation), and Samadhi (blissful absorption) - and provides brief descriptions of each practice and the states they cultivate. The goal is to purify body and mind to realize one's true nature and merge individual consciousness with universal consciousness in Samadhi
A beginner yoga class will involve arriving early, bringing your own mat and any props needed. The class will start with seated meditation and breathing exercises to prepare the body. The main part of the class will consist of flowing through postures in a sun salutation sequence, including mountain pose, forward folds, plank and downward facing dog. The instructor will guide students through adjustments and breathing techniques for each pose. Classes typically end by returning to a seated meditation pose to relax the body.
Utkatasana, or chair pose, is described as an energizing and warming pose that builds strength, confidence, and focus. The document provides instructions for performing the pose safely, including engaging the core and thighs while drawing the shoulders back and chin in. It also lists health benefits such as improved muscle strength, circulation, and focus of the mind and diaphragm. References for additional information on the pose are included.
Holistic wellness system presentation massage therapyHeather Johnstone
Massage involves manipulating the soft tissues of the body and comes in many styles with different pressures and techniques. It provides benefits such as improved circulation, reduced stress and pain, increased relaxation, and accelerated recovery from injuries. The document discusses various massage types like Swedish, deep tissue, shiatsu, hot stone, Thai, and prenatal massage and their techniques and health effects.
Reiki is a healing technique that works on the subtle vibrational body to restore balance. It involves intuitive hand placements by a practitioner to direct life force energy. Reiki sessions typically begin with hands placed on the head and face then moving down the body over organs and glands to restore balance to vital systems. Reiki is guided by intuition and allows the universal life force energy to flow through the practitioner to the recipient.
The document describes the seven main chakras in the human energy system, plus the crown chakra. For each chakra it lists the associated planet, location in the body, color, symbol, sound, emotion, alignment statement, essential oils, active hours, and mudra or hand position. The chakras range from the Saturn chakra at the base of the spine to the Crown chakra above the head. Each chakra is represented by a different color, symbol, sound and emotion.
TECHNO-GUIDE FOR SEA CUCUMBER (Holothuroidea) POWDER AND AMPALAYA SEEDS-10-22...AmapolaCurayag1
A Thesis
Presented to
The Graduate School
CEBU TECHNOLOGICAL UNIVERSITY
Main Campus, M.J. Cuenco Ave., Cebu City
In Partial Fulfillment
Of the Requirements for the Degree
MASTER OF ARTS IN VOCATIONAL EDUCATION
AMAPOLA M. CURAYAG
December 2021
This thesis entitled, “TECHNO-GUIDE FOR SEA CUCUMBER (Holothuroidea)
POWDER AND Ampalaya (Momordica charantia) SEEDS POWDER PRETZELS”,
prepared and submitted by AMAPOLA M. CURAYAG in partial fulfillment of the
requirements for the degree MASTER OF ARTS IN VOCATIONAL EDUCATION
(MAVEd) has been examined and recommended for acceptance and approval for Oral
Examination.
ACCEPTED AND APPROVED in partial fulfillment of the requirement for the degree of
MASTER OF ARTS IN VOCATIONAL EDUCATION (MAVEd).
Comprehensive Examination: PASSED
Date of Oral Examination: December 2021
Whole food therapy the health benefits of sweet potatoes
1. Whole Food Therapy Presentations
Moira Khouri, NC, MH, HHP, CCP, RYT
The Health Benefits of Sweet Potatoes
Introduction
Sweet Potatoes are much overlooked and usually only found at dinner when prepared for
Christmas and Thanksgiving celebrations here in North America. Due to the increasing
awareness of the nutritional importance of complex carbohydrates in our diets this hearty
vegetable is enjoying a much deserved renaissance. The humble sweet potato is being
featured in many dishes including breads and desserts due to its sweet flavor. Its powerful
nutritional properties make this ancient vegetable a very healthy and economical addition to
your diet.
History
Commonly thought to be a root vegetable, the sweet potato is actually a tuber, from the
Convolvulaceae or morning glory family, Ipomoea batatas, not a member of the Solanaceae
family of potatoes or a root vegetable at all. It is actually one of over four hundred
varieties of sweet potatoes that range in color from white to yellow to orange. Its thin skin
may be colored white, yellow, orange, red or purple. Their shape may be potato-like, short
and bulky, or long and narrow with pointed ends. Sweet Potatoes are grouped into two
categories according to their texture when cooked, either firm, dry and mealy, or soft and
moist. Their taste is usually starchy and somewhat sweet, but can differ in the varieties.
As a side note, its darker sweeter cousin, the Yam, is actually named from the African word
nyami, for the root from the Dioscorea family of plants. Their taste and texture are distinctly
different from the many varieties of sweet potatoes.
With a very long culinary history sweet potatoes were native to Central America. It is
estimated that they have been around since prehistoric times, for about 8,000 to 10,000
years. They have been found in Peruvian caves dating back 10,000 years ago which makes
them possibly one of the oldest vegetables. Christopher Columbus is credited with being
the first explorer who transported them to Europe. Later, in the sixteenth century the
Portuguese and Spanish explorers brought them to Africa, India, Indonesia and southern
Asia. By the mid-twentieth century the sweet potato was being cultivated in North America
as a staple vegetable food and misnamed “yam” to distinguish it from the commonly
consumed white potatoes.
Sweet potatoes have also risen to popularity in the cuisines of Latin America and India, and
are also commercially produced in China, Indonesia, Vietnam, Japan, India and Uganda.
2. The Many Nutritional Properties of Sweet Potatoes
Vitamins and Minerals
Nutritional power foods prized for their vitamin, mineral and anti-oxidant properties, sweet
potatoes are an excellent source of beta-carotene (Vitamin A). The high amount of beta-
carotene found in sweet potatoes, between 100-1600 mcg in 3.5 ounces, has been found to
increase blood levels of Vitamin A substantially. Uptake of beta-carotene has been found
improve with about 3 to5 grams of fat eaten at the same meal (think extra virgin olive oil,
organic coconut oil, organic butter). Sweet potatoes are also a good source of Vitamin B2
(Riboflavin), B6 (Pyridoxine), Vitamin C, and the minerals manganese, potassium, copper, biotin,
B5 (pantothenic acid) and dietary fiber. Here’s a brief list of the biological actions these
vitamins and minerals assist in:
Vitamin A - Antioxidant and immunity booster. Helps form collagen in the bone matrix.
Necessary for healthy skin inside and out, and adrenal function. Protects against many forms of
cancer. Essential for night vision.
Vitamin B2 – Helps convert fats, sugars and protein into energy. Helps repair and maintain
healthy skin, inside and out. Helps regulate body acidity and important for the growth of hair
and nails.
Vitamin B5 –Involved in energy production. Controls fat metabolism. Essential for brain and
nerves. Helps make anti stress hormones (steroids). Maintains healthy skin and hair.
Vitamin B6 - Essential for protein digestion and utilization, brain function and hormone
production. Helps balance sex hormones, normalizes progesterone. Antidepressant and
diuretic. Helps control allergic reactions. Improves liver detoxification.
Vitamin C – Antioxidant. Strengthens immunity and helps to fight infections. Detoxifies
pollutants, and protects against cancers and heart disease. Protects against PCB and heavy
metal toxicity. Helps to reverse atherosclerosis. Helps form collagen in the bone, skin and
veins, and keeps joints firm and strong. Reduces risk of bone fracture in smokers.
Manganese - Helps form collagen in the bone matrix, cartilage, tissues and nerves. Activates
more than 20 enzymes, including the antioxidant system and increases superoxide dismutase
which eliminates free radicals. Stabilizes blood sugar, promotes healthy DNA and RNA.
Essential for reproduction and red blood cell synthesis. Important for insulin production,
reduces cellular damage and is required for brain function.
Potassium - Decreases blood pressure; helps to prevent stroke. Enables nutrients to move into
and waste products to move out of cells. Promotes healthy nerves and muscles, maintains fluid
balance in the body, and relaxes muscles. Helps with the secretion of insulin for blood sugar
3. control and helps produce constant energy. Involved in metabolism, maintains heart
functioning, and stimulates gut movements to encourage proper elimination.
Copper - Improves cholesterol metabolism. Helps form collagen in the bone matrix. Needed for
formation of the myelin sheath around nerves. A constituent of an antioxidant enzyme involved
in some inflammatory reactions (copper/zinc superoxide dismutase) by increasing superoxide
dismutase which eliminates free radicals.
Biotin – Lowers blood sugar levels. Improves insulin resistance. Helps the body utilize fats.
Assists in promoting healthy skin, hair and nails.
A 3.5 ounce (100 gram) serving provides 120 calories, 2 grams of protein, 24 grams of
carbohydrate, 3 - 4 grams of fiber and only 8.4 grams of sugar, 13 mg sodium with Vitamin A
20,063 IU, Vitamin B6 0.3mg, Beta Carotene 12 mg, Vitamin C 23 mg, Copper 0.2 mg and
Manganese 0.4mg.
Frozen or canned sweet potatoes have greatly reduced nutrient values of Vitamin B
and C. A baked frozen sweet potatoe will have 50% less Vitamin C and 25% less beta
carotene than a fresh one.
Antioxidants
Carotenoids act as antioxidants that neutralize free radicals and enhance immunity. High
intake is associated with lower rates of several cancers. Choose darker orange sweet
potatoes or the dark purple variety for a higher carotenoid intake.
The purple fleshed variety is very high in anthocyanin pigments. These cyanidins and peonidins
are found in concentrated amounts in their starchy core, and are even more concentrated in
the skins. These are believed to increase the activity of two key anti-oxidant enzymes,
copper/zinc superoxide dismutase and catalase. In one study the antioxidant activity was 3.2
times higher than in blueberries. While transiting the digestive system these may be able to
lower the health risks of exposure to heavy metals such as mercury, cadmium and arsenic, and
oxygen radicals, important for all of us, but especially to those at risk for irritable bowel
syndrome and ulcerative colitis.
Anti-inflammatory
Anthocyanins and other colorful pigments in sweet potatoes have important anti-inflammatory
properties that act specifically by reducing the activation of nuclear factor-kappa (NF-I0B),
cyclooxygenase-2 (COX-2), and formation of malondialdehyde (MDA). This plays a key role
preventing unwanted inflammation. While inflammation when needed for healing is good,
4. excess inflammation leads to heart diseases, including atherosclerosis, arthritis, diabetes and
other inflammatory conditions.
Steaming preserves the anthocyanins, by deactivating the peroxidase enzymes that
can break down anthocyanins.
Roasting or boiling gives better effects on blood sugar management such as a lower
glycemic index, or GI value.
Another health benefit from the phytonutrients in sweet potatoes is their positive effect on
fibrinogen, one of the key glycoproteins required for blood clotting. A blood clotting factor,
thrombin, works with fibrinogen in the conversion to fibrin. The balance of these three aids in
blood clotting to close off wounds and prevent loss of blood. An excess fibrin can trigger
inflammation and damage to the central nervous system, contributing to health conditions such
as multiple sclerosis in which there is a breakdown of the myelin nerve sheath, and researchers
are hopeful such damage can be reduced through the balancing effects of sweet potato
pigments to reduce inflammation and fibrinogen levels.
Anti Diabetic
Sweet potatoes have the ability to improve blood sugar regulation, even in people with Type
2 diabetes. They contain a good amount of dietary fiber, over 3 grams in a medium sweet
potato, which slows down the delivery of sugars into the blood stream, and have a glycemic
index rating or 50 when boiled or steamed. While this is all good, it is also their ability to
significantly increase blood levels of adiponectin in people with Type 2 diabetes.
Adiponectin is a protein hormone produced by our fat cells that is a modifier of insulin
metabolism. People with poorly regulated insulin metabolism and insulin insensitivity have
lower levels of adiponectin which may be helped by eating sweet potatoes.
Antibacterial and Antifungal
Another nutrient found in sweet potatoes is the resin glycosides, sugar-related and starch-
related molecules that are unusual in two ways, their arrangement of carbohydrate-related
compounds, and their inclusion of non-carbohydrate molecules. One group of resin
glycosides called batatins (batatin I and II) and a related group called batatosides
(batatosides III, IV and V) have been shown to have antibacterial and antifungal properties.
These need further study to determine the extent of their potential to provide health
benefits.
5. Glycemic Load
Sweet Potatoes have a glycemic load of 17 per a 5.3 ounce serving. Glycemic load refers to how
fast carbohydrates convert into glucose and determines whether a food is slow releasing or fast
releasing. Foods with a GL of 10 or less are considered the best to manage blood sugar, with
the ideal consumption being no more than a total of 50 GL points per day or 40 GL points per
day if you wish to lose weight. Fiber content slows down the conversion to glucose.
ORAC Rating
Sweet potatoes have an ORAC rating of 301 per 1/2 cups, cooked. ORAC units stand for Oxygen
Radical Absorbance Capacity, the antioxidant power of a food, the foods ability to counteract
free radicals to protect against cancer, heart disease and aging. It is estimated that we should
ideally have 3500 ORAC units daily, however a higher amount of 5000 – 6000 will provide
greater protection.
Contraindications
Sweet potatoes contain high levels of Oxylate. Individuals with a history of Oxylate-
containing stones should not consume large amounts of sweet potatoes.
Do not buy those with a greenish tint that may indicate that the toxic alkaloid solanine may
be present. Solanine has an unpleasant taste and may also cause health problems such as
circulatory and respiratory depression, headaches and diarrhea.
Selecting, Harvesting and Storing
Choose high quality sweet potatoes that are firm and have the characteristics of their
variety, are heavy for their size and are smooth, hard and free of bruises and black spots
which may be mold. Check the tips as this is where decay will usually begin. For higher
carotene content choose darker skins. Do not buy wilted, soft, leathery or discolored sweet
potatoes.
Store sweet potatoes in a cool, dark, well ventilated place and they will keep fresh for up to
ten days. Store loose, not in plastic bags. Keep away from sunlight exposure and
temperatures above 60 degrees F to prevent sprouting and fermentation. Do not store raw
sweet potatoes in the fridge as this may cause them to easily mold. Store refrigerated
cooked sweet potatoes for between three to five days.
To prepare, wash under cold running water scrubbing gently with a soft vegetable brush
right before cooking. If using organic sweet potatoes soak them in a mild veggie wash
solution then scrub or peel under cool running water. Remove deep bruises and peel with a
vegetable peeler removing only a thin layer of skin to retain nutrients. Do not cut with a
carbon steel-knife, or cook in aluminum or iron pot as these metals can cause discoloration.
6. Do-It-Yourself Veggie Wash
1 tbls. organic lemon juice
10 drops grapefruit seed extract
2 tbls. baking soda
1 cup filtered water
3/4 cup white vinegar
Mix well in a sprayer bottle. Shake before use. Spray produce (except mushrooms, because
they absorb and retain water) and let sit for 5-10 minutes. Rinse well before eating.
Recipes From Around the World
Roasted Sweet Potatoes & Carrots
Roasting intensifies the natural sugars in both vegetables, and the added spice makes this a
perfect holiday side dish you will be asked to make time and again. It is my own family
favorite tradition for Christmas dinners here in Canada.
Ingredients
2 ½ pounds of organic sweet potatoes, preferably the darkest orange available
1-2 pounds of organic carrots
2 Tbsp. coconut oil, melted, plus oil to cover baking dish lightly
1 tsp. raw honey
1 tsp. ground cinnamon
½ tsp. ground Cardamom
sea salt and fresh ground pepper to taste
Preheat the oven to 450 F and lightly oil a glass rectangle baking sheet. Slice the sweet
potatoes and carrots into rounds about ¼ - ½ inch thick. If working with large sweet
potatoes you may want to cut each round in half to reduce cooking time. Mix oil, spices and
honey. Place vegetables in a large bowl and toss with the oil and spice blend until all are
well covered. Layer vegetables evenly in the oiled baking dish, and place in oven to roast
for 10 minutes. Remove from oven and stir carefully turning over vegetables. Return to
oven and continue to roast until tender, checking every 5 minutes. Once they begin to turn
a light golden color on top remove from oven and serve.
7. Two Potato Gratin
This recipe is from the book Moosewood Restaurant Simple Suppers, Fresh Ideas for the
Weeknight Table, by The Moosewood Collective, a group of 19 people who own and operate
the Moosewood Restaurant, a famous natural foods vegetarian restaurant since 1973
located in Ithaca, New York. They develop recipes and write cookbooks, and are winners of
the James Beard awards. The recipe combines white and sweet potatoes for color and
flavor.
Ingredients
2 eggs
3 cups grated sweet potatoes and white potatoes
½ cup chopped scallions
2 tbsp. unbleached white flour
1 tsp. salt
¼ tsp. black pepper
1 cup grated dilled Havarti cheese
1 tbsp. butter
1 tbsp. vegetable oil
Preheat oven to 375 F. Beat the eggs in a large bowl. Add the potatoes, scallions, flour,
salt, pepper and half of the cheese and mix well. Heat the butter and oil in an ovenproof
skillet (10-12 inches) on medium-high heat. Spoon the potato mixture into the skillet and
spread evenly. Reduce heat to medium-low and cook for 10-12 minutes, until bottom is
nicely browned. Do not stir.
Transfer skillet to oven and bake for 15 minutes, until top is golden. Sprinkle the gratin
with the remaining cheese and continue to bake until the cheese is melted, about 5
minutes. Cut the gratin into wedges and serve hot.
Classic Indian Sweet Potato Pickle
This classic East Indian condiment is eaten with the main meal to accompany any meat or
fish, but also compliments vegetable dishes. It is called a pickle because like other Indian
pickles you eat a very small amount. The recipe is from the book Elegant & Inspired by
Vikram Vij, the owner of the famous Vij’s Indian Cuisine restaurants. The turmeric and
cayenne pepper in this recipe are also anti-inflammatory spices commonly used in Ayurvedic
Medicine.
Ingredients
1 ½ pounds sweet potatoes, cut in 1 ½ inch or 2 inch pieces
1/3 cup demerara sugar
3 Tbsp. Ghee (clarified butter)
½ tsp. Turmeric
8. ½ Tbsp. salt
½ Tsp. ground cayenne pepper
Preheat oven to 450 F. Combine sweet potatoes, sugar, ghee, turmeric, salt and cayenne in
a large bowl. Stir well and make sure the potatoes are well covered in the spice mixture.
Pour potatoes onto a baking tray, cover with aluminum foil and bake for 20 minutes.
Carefully remove the tray from the oven and remove the foil. Lightly stir to distribute ghee
and sugar evenly. Poke sweet potato with a knife to see if it is cooked. If sweet potato is
still slightly raw in the middle, replace foil and bake for another 5 minutes. Be very careful
not to overcook the sweet potatoes. Remove from oven, uncover immediately and stir
carefully.
Lebanese Sweet Potato and Okra Kebobs
This vegetable side dish recipe is from Lebanon, and combines the traditional vegetables,
Okra and onions with the more recently introduced sweet potato, and a time honored
cooking method. The recipe is from the book Lebanese Cooking, An Introduction to This
Special Middle Eastern Cuisine by Susan Ward.
Ingredients
24 small okra
3 medium sized sweet potatoes, peeled and each cut into eight pieces
24 small pickling onions
4 ounces olive oil
1 Tbsp. honey
Salt and freshly ground black pepper
½ tsp. ground cumin
Trim off the stem end of the okra, being careful not to cut into the seed chambers. Bring a
large saucepan of water to the boil. Drop in the sweet potato pieces and cook for 5
minutes. Add the onions and cook for 4 minutes, the add the okra and continue cooking
for 1 more minute. Drain the vegetables and plunge them into cold water to stop the
cooking. Leave to cool for a few minutes, then drain again and peel the onions.
Thread vegetables alternately on to 6 large or 12 small skewers. In a bowl, whisk together
the olive oil, honey, salt and pepper, and ground cumin. Baste kebobs with this mixture
and place them on a medium to hot grill over grey-ashed coals (or under a pre-heated grill).
Cook for 8 – 10 minutes, or until all the vegetables are tender, turning once and basting
with the oil and spice mixture occasionally. Serve immediately.
Mexican Camotes - “The Perfect Breakfast” (Ipomoea batatas)
This recipe is from the book The Art of Mexican Cooking, Traditional Mexican Cooking for
Aficionados by Diane Kennedy. The author credits this recipe to Senorita Esperanza, “her
9. oracle on all things sweet and an herbalist”. Her Camote is served as breakfast with a glass
of milk and considered to be the “perfect breakfast”.
When the camotes are dug up in the fall, spread them out, earth covered as they are, in the
sun for 5 days, turning them over from time to time. Then scrub them clean, spread them
out on a baking sheet, and bake in a 400 F oven until they are soft and their syrup starts to
exude, about 1 hour depending on size.
While the camotes are still hot, pack them down in an earthenware casserole (or if you are
in Michoacán you pack them down between layers of banana leaves), cover, and let them sit
overnight. The next day they should be soft with plenty of syrup. Eat them, skin and all.
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