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Alberta Women’s Institutes
6
Agriculture
Brenda Willsie, Convener
Health Report
Maxine Allen, Convener
Food Label Facts
Learning to read food labels can help you make
healthier food choices.
The information in this panel is based on one serv-ing
of food. Look at the serving size listed on the nutrition
facts panel. If you eat more or less than the listed serving
size you have to adjust the nutrient content listed below. For
example, if you were to eat half of this cereal you would
divide all the nutrient values in half.
CALORIES are the amount of energy in one serving.
FAT is the total amount of fat in one serving. 5g of fat is equal to 1 tsp
of fat.
SATURATED and TRANS FATS are part of the total amount fat. These
fats raise the “ bad” blood cholesterol. Choose foods that are lower in saturated
and trans- fats.
CHOLESTEROL is the amount of dietary cholesterol in one serving.
A product may have no cholesterol but still be high in saturated and trans- fat.
SODIUM is the amount of salt in one serving. 2300 mg of sodium is
equal to one tsp ( 5ml) of salt.
CARBOHYDRATE is the total amount of starch, sugar and fibre in
one serving. NOTE: 15 g of carbohydrate is about one serving of grain products,
vegetable and fruits or milk products from Canada’s Food Guide.
FIBRE helps to promote a healthy heart and control blood sugars. Choose
foods that are higher in fibre.
Use the percent daily value to see if a food has a little or a lot of a nutri-ent
compared to what nutrition is recommended.
Quick guide to % DAILY VALUE:
5% or less is low; use for fat, sodium and cholesterol.
10% or less is low; use for saturated and trans- fat.
15% or more is high; use for fibre, calcium, iron, and vitamins A and
C.
Canada’s new Food Guide is available on line and can be printed di-rectly
from the Government site - search using ‘ Canada’s Food Guide’ or it can
be ordered by telephone at 1- 800- 622- 6232. Get your copy now.
I found this article particularly
interesting. Irene Sturgeon
presented it.
Regulate your Blood Sugar and
Reduce Cholesterol with an Alberta
Product
Barley has many health
benefits and is a great addition to a
healthy diet. The Engineer at the cen-tre
for agri- Industrial Technology in
Edmonton heads up a project that has
reduced cooking time of barley to just
15 minutes. Barley is a low fat grain
and contains many beneficial elements.
One is beta glucan, a soluble fibre that
has been shown to regulate blood sugar
levels and reduce cholesterol. In ad-dition
to soluble fibre, barley contains
insoluble fibre which protects against
colon cancer. Barley also contains B
Vitamins for all around health. It also
contains natural antioxidants that are
thought to play a role in preventing
cancer, heart disease and stroke.
Barley has always taken
a long time to prepare so this new
technology should should be a great
benefit, as many of us need to prepare
meals quickly. It can be used in salads,
soups, breakfast cereals or bars. This
work opens a window of opportunity to
successfully market barley to consum-ers.
This should be a win
– win situation for everybody. wi
Handicrafts 2007
Bernice Willsie
H ere it is time to be planning
another Provincial Handicraft
Competition, it seems so
long ago we last had one. Hopefully
everyone has been busy crafting.
Remember for 2007 you can enter
anything you finished in the last two
years. With no competition in 2006
any item you have finished since the
competition in 2005 can be entered
in 2007.
All entry sheets must to be
sent to me at Box 373 Bowden AB.
T0M 0K0 post marked no later than
April 20, 2007. Your entry sheets and
information will be in the next mail
out. We will be using the Handicraft list
printed on the purple paper. All entrys
must be tagged with the blue entry tags.
Obtain tags from the A. W. I. Office for
$ 7.50 per 100 tags.
This year to help cover the
cost of the Handicraft competition The
Provincial Executive and Council ask
the Branches to contribute toward these
costs. I understand a few Branches
have answered the call. Thank you very much. Branches please think over this
request. I have also sent out some requests asking for Corporate Sponsorship.
I will be contacting the Branches near Camrose for help in unpacking and on
judging day. These Branches have been very generous in the past. Thank you for
your help in years past it was a pleasure to work with you then and I am looking
forward to working with you again. wi
Object Description
Description
| Title | Page 6 |
| Format | application/pdf |
| Source | AWI Collection |
| Collection | Alberta Women's Institutes - Collective Memory |
| Repository | AU Digital Library |
| Copyright | For Private Study and Research Use Only |
| Transcript | Alberta Women’s Institutes 6 Agriculture Brenda Willsie, Convener Health Report Maxine Allen, Convener Food Label Facts Learning to read food labels can help you make healthier food choices. The information in this panel is based on one serv-ing of food. Look at the serving size listed on the nutrition facts panel. If you eat more or less than the listed serving size you have to adjust the nutrient content listed below. For example, if you were to eat half of this cereal you would divide all the nutrient values in half. CALORIES are the amount of energy in one serving. FAT is the total amount of fat in one serving. 5g of fat is equal to 1 tsp of fat. SATURATED and TRANS FATS are part of the total amount fat. These fats raise the “ bad” blood cholesterol. Choose foods that are lower in saturated and trans- fats. CHOLESTEROL is the amount of dietary cholesterol in one serving. A product may have no cholesterol but still be high in saturated and trans- fat. SODIUM is the amount of salt in one serving. 2300 mg of sodium is equal to one tsp ( 5ml) of salt. CARBOHYDRATE is the total amount of starch, sugar and fibre in one serving. NOTE: 15 g of carbohydrate is about one serving of grain products, vegetable and fruits or milk products from Canada’s Food Guide. FIBRE helps to promote a healthy heart and control blood sugars. Choose foods that are higher in fibre. Use the percent daily value to see if a food has a little or a lot of a nutri-ent compared to what nutrition is recommended. Quick guide to % DAILY VALUE: 5% or less is low; use for fat, sodium and cholesterol. 10% or less is low; use for saturated and trans- fat. 15% or more is high; use for fibre, calcium, iron, and vitamins A and C. Canada’s new Food Guide is available on line and can be printed di-rectly from the Government site - search using ‘ Canada’s Food Guide’ or it can be ordered by telephone at 1- 800- 622- 6232. Get your copy now. I found this article particularly interesting. Irene Sturgeon presented it. Regulate your Blood Sugar and Reduce Cholesterol with an Alberta Product Barley has many health benefits and is a great addition to a healthy diet. The Engineer at the cen-tre for agri- Industrial Technology in Edmonton heads up a project that has reduced cooking time of barley to just 15 minutes. Barley is a low fat grain and contains many beneficial elements. One is beta glucan, a soluble fibre that has been shown to regulate blood sugar levels and reduce cholesterol. In ad-dition to soluble fibre, barley contains insoluble fibre which protects against colon cancer. Barley also contains B Vitamins for all around health. It also contains natural antioxidants that are thought to play a role in preventing cancer, heart disease and stroke. Barley has always taken a long time to prepare so this new technology should should be a great benefit, as many of us need to prepare meals quickly. It can be used in salads, soups, breakfast cereals or bars. This work opens a window of opportunity to successfully market barley to consum-ers. This should be a win – win situation for everybody. wi Handicrafts 2007 Bernice Willsie H ere it is time to be planning another Provincial Handicraft Competition, it seems so long ago we last had one. Hopefully everyone has been busy crafting. Remember for 2007 you can enter anything you finished in the last two years. With no competition in 2006 any item you have finished since the competition in 2005 can be entered in 2007. All entry sheets must to be sent to me at Box 373 Bowden AB. T0M 0K0 post marked no later than April 20, 2007. Your entry sheets and information will be in the next mail out. We will be using the Handicraft list printed on the purple paper. All entrys must be tagged with the blue entry tags. Obtain tags from the A. W. I. Office for $ 7.50 per 100 tags. This year to help cover the cost of the Handicraft competition The Provincial Executive and Council ask the Branches to contribute toward these costs. I understand a few Branches have answered the call. Thank you very much. Branches please think over this request. I have also sent out some requests asking for Corporate Sponsorship. I will be contacting the Branches near Camrose for help in unpacking and on judging day. These Branches have been very generous in the past. Thank you for your help in years past it was a pleasure to work with you then and I am looking forward to working with you again. wi |
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