Meal plan – Kotisivu Robotti http://kotisivurobotti.net/ Sun, 10 Oct 2021 17:24:25 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://kotisivurobotti.net/wp-content/uploads/2021/06/icon-37.png Meal plan – Kotisivu Robotti http://kotisivurobotti.net/ 32 32 Mark St. Clair’s Chefs for Seniors Provides Nutritious Meals and Good Company https://kotisivurobotti.net/mark-st-clairs-chefs-for-seniors-provides-nutritious-meals-and-good-company/ https://kotisivurobotti.net/mark-st-clairs-chefs-for-seniors-provides-nutritious-meals-and-good-company/#respond Sun, 10 Oct 2021 16:36:04 +0000 https://kotisivurobotti.net/mark-st-clairs-chefs-for-seniors-provides-nutritious-meals-and-good-company/ As the owner of the Chefs for Seniors franchise in Volusia and Flagler counties, Mark St. Clair prepares meals for seniors. But while programs like Meals on Wheels deliver meals to homes, St. Clair delivers the chef. St. Clair buys the groceries, takes them to his customers’ homes and prepares four different meals, a total […]]]>

As the owner of the Chefs for Seniors franchise in Volusia and Flagler counties, Mark St. Clair prepares meals for seniors. But while programs like Meals on Wheels deliver meals to homes, St. Clair delivers the chef.

St. Clair buys the groceries, takes them to his customers’ homes and prepares four different meals, a total of 14 to 16 servings, in their kitchens.

“It’s a pretty unique service,” said St. Clair, 60. “I was actually looking for a business plan online to start a personal chef business and Chefs for Seniors kept talking. They are amazing people. I set up a business plan for them and after several months , I got the franchise. “

St. Clair opened his business in June. He has several clients in the Palm Coast and Ormond Beach areas. It begins with a free consultation in people’s homes, discussing dietary needs, health restrictions and tastes and planning a menu.

“We’re focusing on their big meal for the day,” said St. Clair. “The concept is to keep them healthy. Nutritious, quality food actually helps older people stay in their homes longer.

Chefs for Seniors offers four different menus per service. Courtesy photo

St. Clair, which has a ServeSafe certification, charges $ 149 on top of the cost of groceries for its typical service that provides meals for two for about a week or meals for one for about two weeks.

He brings groceries and his own equipment and spends about two and a half hours at home. He packages and labels meals with heating instructions and stores them in his client’s freezer and refrigerator.

It offers a $ 20 discount for each of the first two services if a customer commits to two services because often adjustments are made after the first service according to their tastes.

St. Clair said some of his customers are 55 and some 95. Some like to chat while cooking, some don’t. For some, socialization is as important as the meals themselves, he said. People use the service for different reasons.

“Some people, like a man whose wife has died, just never cooked,” said St. Clair. “Some just can’t get out.”

Barrett Allman and his son, Nathan Allman, started Chefs for Seniors in 2013 in Madison, Wisconsin. The company now has 60 franchises nationwide, in addition to St. Clair’s.

St. Clair doesn’t have any professional training as a chef, but said that was the job he was supposed to do.

“My mom was a wonderful cook, and that sparked my love for cooking,” he said. “I love to cook and I love helping people. I don’t feel like I’m working.”

St. Clair plans to hire two more chefs as his business grows.

“They don’t need to be trained leaders,” he said. “They just need to love cooking, appreciating old people, and being kind.”


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Staff shortages in UT dining halls have an impact on students https://kotisivurobotti.net/staff-shortages-in-ut-dining-halls-have-an-impact-on-students/ https://kotisivurobotti.net/staff-shortages-in-ut-dining-halls-have-an-impact-on-students/#respond Wed, 06 Oct 2021 22:25:17 +0000 https://kotisivurobotti.net/staff-shortages-in-ut-dining-halls-have-an-impact-on-students/ KNOXVILLE, Tennessee (WATE) – With more students on the University of Tennessee’s Knoxville campus this fall, mess halls and other restaurants on campus are feeling tense. There are simply not enough workers to meet the demand. Adam Albaba is a junior at UT. He said the lines he has experienced this year are much worse […]]]>

KNOXVILLE, Tennessee (WATE) – With more students on the University of Tennessee’s Knoxville campus this fall, mess halls and other restaurants on campus are feeling tense. There are simply not enough workers to meet the demand.

Adam Albaba is a junior at UT. He said the lines he has experienced this year are much worse compared to pre-pandemic times. “There’s usually a line, like usually triple what I’ve been used to since my first year here,” Albaba said.

Albaba added that outside of the dining halls, restaurants on campus are also limited. “For people who don’t have mess rooms, we get a specific amount to use for UT-owned restaurants, but it’s a little difficult to do.” He said he waited between an hour and an hour and a half for food. He says those long lines even made him late for class.

“This is what bothered me the most, students should never have to worry about being late for class because of the queues for food,” the deputy vice chancellor said by Acting University Operations, Brian Browning.

Browning said there were still 200 openings in campus food services. He added that this was a huge improvement since the start of the semester.

“We have defined expectations for our entrepreneur in terms of availability and quality of service. We have been working with the supplier since the start of the semester to improve the service and will continue these efforts. The vendor is actively working to hire more staff to extend restaurant hours across campus. Our residential catering units have extended hours of operation and are open 7 days a week. We take seriously our commitment to providing our students with fast, convenient and quality food options on campus.

Browning also shared the additional steps the university took in the first semester to alleviate the problem. They are described below.

  • Brought food trucks to campus that accommodate Dining Dollars, Flex and VolCard accounts
  • Added premium express take-out locations and increased additional meal options in national brands and POD markets
  • Gave each meal plan holder $ 300 in bonus meal dollars and each flexible plan holder $ 50 in bonus meal dollars.

Browning said it was these steps that cut the lines. “We started and focused on residential foodservice units, major campus retail locations on our main campus, and then we work from there. “

He hopes that these are all stages that will soon be able to provide them with a full staff.

An Aramark statement sent to WATE 6 On Your Side can be found below.

While the unprecedented nature of the pandemic has created national supply chain issues and workforce challenges that are unusual in scale and scope, the University of Tennessee’s restoration team ‘endeavor to do everything possible to mitigate these problems in a proactive manner. We are happy to say that we have made significant progress since the start of the semester: long lines have all but disappeared, our staff has steadily increased, our location and time changes are minimal, and the positive feedback from students indicate that they notice the improvement.

The University of Tennessee and Aramark are accepting applications for part-time and full-time positions. There are also several resources on campus for food insecure residential and non-residential students, including the Big Orange Pantry, which provides emergency food assistance.


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Stanford Resident Assistants are on strike – here’s why https://kotisivurobotti.net/stanford-resident-assistants-are-on-strike-heres-why/ https://kotisivurobotti.net/stanford-resident-assistants-are-on-strike-heres-why/#respond Wed, 06 Oct 2021 11:03:29 +0000 https://kotisivurobotti.net/stanford-resident-assistants-are-on-strike-heres-why/ “Frosh’s RAs know our job is hard work,” said one RA in a large freshman dorm who preferred to remain anonymous. Vogue teens. “We do it because we love the thrill. And it seems Stanford is too aware of this fact and is using it to take advantage of us. One of SCAARE’s biggest concerns […]]]>

“Frosh’s RAs know our job is hard work,” said one RA in a large freshman dorm who preferred to remain anonymous. Vogue teens. “We do it because we love the thrill. And it seems Stanford is too aware of this fact and is using it to take advantage of us.

One of SCAARE’s biggest concerns was what they saw as unfair compensation for residential staff to deal with rising room and board costs. RAs currently earn a salary of $ 11,400. Since housing at Stanford costs $ 3,722 per quarter, or $ 11,166 for the entire year (more for co-ops and apartments), RAs are not paid enough to cover the full cost of housing. and a meal plan (an additional cost of almost $ 6,700 per year). In the letter, the RAs demanded that the university pay them the allowance in addition to covering the full cost of housing and a meal plan. “Since student staff are required to live in the residence they work in and some residences require students to follow an undergraduate meal plan, this essentially means these students are paying to work, which is unacceptable.” , indicates the letter.

Many Stanford RAs have said Vogue teens that the lower pay was even more insulting this school year, as COVID-19 promises to add additional stress and liability to RA. Many of the co-op staff we spoke to, whose primary responsibility is to keep homes clean and functional for residents, also said they did not feel supported by Stanford at all as they tried. to make their homes safer. “I decided to strike because of the university’s constant disregard for the well-being of students, especially with regard to the treatment of student staff when the campus reopens,” Phillip Ipcock, a junior at Stanford who is part of the resident staff of a cooperative. on campus, says Vogue teens. “Our salary is ridiculously low considering the amount of work student staff in co-ops are supposed to do. Until now, this has meant that my colleagues and I were cleaning the pantries of dry items that had been on the kitchen shelves for over a year, advocating for better building fumigation, and dealing with changes to university politics that did not have a serious student. seize. ”Alimir also said that a request to the university for the fumigation of the cooperative’s buildings went unanswered.

“University teams thoroughly cleaned the co-op residences before the students moved in and sanitized high touch points seven days a week during the early arrival period. The university has since trained house staff in cleaning and sanitizing, provided initial cleaning and sanitizing supplies and transferred these responsibilities to co-op residents, ”said Jocelyn Breeland, executive director of strategic communications at residential businesses. and restoration of Stanford. Vogue teens in an email. “The university worked closely with the students’ kitchen staff to provide additional support. We ordered all new plates, cutlery, pots and pans before the students arrived. The university addressed all of the issues raised by student staff, from the need for aprons to a new refrigerator. This includes assistance with any equipment repairs and the purchase of new small kitchen appliances requested by student kitchen staff.

After the positive test result, Residential Education (ResEd), the unit that hires and trains EAs, chose to do a training session on September 2 fully online. In their letter to the administration, the members of SCAARE had requested all training to have a virtual option to improve accessibility, minimize social anxiety and reduce exposure to COVID. Breeland said Vogue teens that Stanford students had a seven-day positivity rate of 0.14%, compared to Santa Clara County (1.2%) and California (2.6%), and that the university continued to monitor public health guidelines and make adjustments accordingly as the need arises.


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Market Square faces growing campus population and food demands https://kotisivurobotti.net/market-square-faces-growing-campus-population-and-food-demands/ https://kotisivurobotti.net/market-square-faces-growing-campus-population-and-food-demands/#respond Tue, 05 Oct 2021 21:05:00 +0000 https://kotisivurobotti.net/market-square-faces-growing-campus-population-and-food-demands/ Students explore dining options including a pizza station, sandwich station, salad bar, and more inside the market square. (Kyla Vogel / TCU 360). While the number of students looking for a meal has increased by around 4.9%, along with the increase in dietary demands, concerns and preferences, TCU’s only all-you-can-eat facility has changed little since. […]]]>
Students explore dining options including a pizza station, sandwich station, salad bar, and more inside the market square. (Kyla Vogel / TCU 360).

While the number of students looking for a meal has increased by around 4.9%, along with the increase in dietary demands, concerns and preferences, TCU’s only all-you-can-eat facility has changed little since. its opening in 2008.

The layout of the marketplace remains “true to the day it was built,” said Miles Oller, deputy facilities manager at Housing & Residence Life.

As TCU grows, there are concerns that Market Square has not been able to keep pace.

The dining room has a limited number of catering stations, so there is no way to guarantee against cross contamination in the kitchen. In addition, the number of seats is limited.

The convenience of Market Square, which is located in the Brown-Lupton University Union (BLUU), means some students depend on it despite food allergies.

Travis Bailey, a junior accounting graduate, said he ate there in first grade even though he had a nut allergy.

“I probably would have had more options and felt more comfortable not eating in Market Square, but living in the Commons makes you want to grab something quick and easy,” Bailey said. “I just had to be careful. Basically, I ate safe stuff over and over again to be safe.

Right next to the university residences, Market Square is also the primary eating spot for freshmen, but some say they have to go elsewhere due to food issues.

Magnolia is in the King Family Commons building. (Kathryn Lewis / TCU360)

Sarah Taylor, a first-year kinesiology major, said she’s a vegetarian and often struggles to find dining options in Market Square, so she heads to the King Family Commons instead.

Located in the middle of Worth Hills, the King Family Commons opened in January 2015 to take some of the pressure off Market Square and was also designed with food allergy-free cuisine.

Magnolia’s serves dishes free of soy, wheat, gluten, eggs, dairy, shellfish, tree nuts and peanuts.

TCU Dining chief executive Scott Majestic said the changes to the meal plan also gave students options outside of Market Square.

“We still operate in the same space for the most part,” said Majestic.

As TCU approaches a total of 12,000 registrations, there is talk of renovating the marketplace. The last upgrade took place in 2019 and included new furniture and rugs, as well as the removal of the stands.

The number of freshmen looking for a meal has increased by 57% since the dining hall opened in 2008.

Oller said expansion plans are underway.

“We would like the market place to be renovated by the fall of 2023,” he said. “It’s a goal”

Read more: TCU under pressure to find housing solutions

Oller said the university collects essential data to find out what students want, which can affect the completion date.

“It will be difficult to understand what we’re doing… we’re limited in this space,” said Craig Allen, director of Housing & Residence Life.

Allen said the goal of the expansion is to increase seating and food options.


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Argus Wesleyan | Ask the Argus: where and how to get the best food on campus https://kotisivurobotti.net/argus-wesleyan-ask-the-argus-where-and-how-to-get-the-best-food-on-campus/ https://kotisivurobotti.net/argus-wesleyan-ask-the-argus-where-and-how-to-get-the-best-food-on-campus/#respond Tue, 05 Oct 2021 03:10:37 +0000 https://kotisivurobotti.net/argus-wesleyan-ask-the-argus-where-and-how-to-get-the-best-food-on-campus/ c / o Sophie Griffin, Arts & Culture editor Welcome to Ask The Argus, a column featured in the Features section! Each week, we bring you the best tips from your wonderful, loyal and seasoned editors. Having trouble making friends? Is your relationship falling apart? Regretting your choice of major? Are you struggling to manage […]]]>

c / o Sophie Griffin, Arts & Culture editor

Welcome to Ask The Argus, a column featured in the Features section! Each week, we bring you the best tips from your wonderful, loyal and seasoned editors. Having trouble making friends? Is your relationship falling apart? Regretting your choice of major? Are you struggling to manage your time? Noisy side or silent side? Don’t worry, we’ve been there and are here to help.

The queues at Usdan during lunch are incredibly long and I don’t have enough points to go to other restaurants on campus on a regular basis. How can I make sure I am getting enough food during the day?

The queues in Usdan for lunch actually seem extremely long, and you are certainly not the only one having to choose between standing in line and going hungry! Since we always use take out boxes, saving food for later can be an easy way to space out your meal time. Wesleyan gets enough money from your meal plan that you are more than entitled to enjoy all that Usdan has to offer. So when you manage to get to Usdan, grab some extra food that you can save for later. If you’re worried about food spilling into your bag, carrying a small roll of duct tape to seal the box could help ensure your meal or snack stays intact. It can also be helpful to plan your meal schedule for each day based on your other commitments. dinner to narrow the gap between meals a bit. And don’t forget the lunch line is much shorter before and after the rush between classes, so if you can squeeze closer to 11am or 1pm, take advantage of the reduced wait times!

Many smaller cafes and restaurants on campus also offer meal combos. Usdan cafe will give you a sandwich, drink and fries for a lunch meal, and Pi has a breakfast deal for a drink and pastry / sandwich of your choice. Weshop also offers crisps, sushi, champagne, cookies and fruit for a meal. All it takes is a little creativity. Enjoy your lunch!

Usdan, Summies or “Swings?

The million dollar question! The answer for many people often depends on convenience. If you’re a freshman living in the Butts with no meal point, Summies is probably the go-to (although probably not your first choice). If you live in high or low neighborhoods and the thought of climbing the giant hill chills your spine, you probably indulge in the Swings specials quite often. And if you’re a people watcher and a flashback fan for a few seconds, Usdan is probably your most frequented destination.

Usdan is the best place to meet everyone you know, so if you’re in the mood to be seen then go for it. You can say hello to Pasta Tom and collect a large assortment of snacks to eat now or save for later. Plus, Usdan lunch on a Friday is an absolute must – vegan apple crisp is the perfect way to kickstart your weekend. If you are someone who feels the need to stock up on veg, we recommend Usdan as other restaurants require you to order salads or veg separately. Finally, if you are a student athlete, Usdan is the perfect place to eat with your team and make sure you get enough food after a grueling workout. We have a special place in our hearts for Usdan, however imperfect it is. Plus, their chocolate chip cookies are simply the best.

“Swings is the place to go if you are either a) an upper class man hoping to meet other upper class students or b) a lower class man who gives himself a point-rich experience. When the weather is nice, the outdoor seating area can really feel like one of the happiest places on campus, with people sprawled out on picnic tables or on the grass chatting and eating their penne. al vodka. Swings specials still hit the mark (Hangover Special, we’re looking at you), but the old regular menu has some exciting elements to it as well, though it lacks a bit of vegetarian and vegan options.

And, of course, there’s Summies. Summies has had a bad reputation over the years (see: “Summies tummy”), but it has a unique charm and is an especially attractive option when it’s minus 19 degrees, you live in Butts C and the idea of trekking to Usdan is enough to get you frozen for days. Summies might not be your first choice, but like it or not, her presence is heartwarming and constant. In an otherwise uncertain world, it is predictably mediocre, so we have to give it some credit for it.

To submit a question to Ask The Argus, click here.


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A Healthy Festive Meal Plan Has Arrived: Add Cooking Spices, Curds, Greens, And Fruits To Your Daily Diet – Vegetables, Spices And All That Is Nice https://kotisivurobotti.net/a-healthy-festive-meal-plan-has-arrived-add-cooking-spices-curds-greens-and-fruits-to-your-daily-diet-vegetables-spices-and-all-that-is-nice/ https://kotisivurobotti.net/a-healthy-festive-meal-plan-has-arrived-add-cooking-spices-curds-greens-and-fruits-to-your-daily-diet-vegetables-spices-and-all-that-is-nice/#respond Mon, 04 Oct 2021 05:28:00 +0000 https://kotisivurobotti.net/a-healthy-festive-meal-plan-has-arrived-add-cooking-spices-curds-greens-and-fruits-to-your-daily-diet-vegetables-spices-and-all-that-is-nice/ A Healthy Festive Meal Plan Has Arrived: Add Cooking Spices, Curds, Greens, And Fruits To Your Daily Diet – Veggies, Spices, and All That Nice | Economic times Updated: 04 Oct 2021, 10:58 AM IST 1/7 Vegetables, spices and all that is nice The second year of the pandemic festivities is fast approaching. It can […]]]>
A Healthy Festive Meal Plan Has Arrived: Add Cooking Spices, Curds, Greens, And Fruits To Your Daily Diet – Veggies, Spices, and All That Nice | Economic times

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Vegetables, spices and all that is nice

The second year of the pandemic festivities is fast approaching.

It can be difficult to stop yourself from savoring the sweet and savory dishes during Dussehra and Diwali, but it is wise to be mindful every step of the way.

While abstaining from delicious treats altogether may be an impossible task, adding a few essentials to your plate can go a long way.

Fibrous vegetables and fruits, kitchen cupboard spices and meat foods will ensure strong immunity in your festive celebration.

In an interaction with Digital ETPanache, Ayurvedic Doctors and Consultants from the Kapiva Academy of Ayurveda, Dr Aswathy and Dr Anand Dwivedi, and Deepti Khatuja, Assistant Director and Clinical Nutritionist at Fortis Memorial Research Institute, shared much needed foods during this time.

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From the Organic Garden

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From the Organic Garden

People find it difficult to understand the key to finding a balanced diet that provides all of the macro and micro nutrients the body needs for good health.

Look no further. Vegetables hold the answer.

All seasonal vegetables have a rich source of micronutrients and multiple antioxidants that can help improve immune function, regulate the gut microbiota, and reduce inflammation.

Green leafy vegetables are rich sources of beta-carotene (a precursor to vitamin A), vitamins C and E, antioxidants, and fiber.

Red peppers are also rich in vitamin C.

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Fruit explosion
Always try to add common and seasonal foods to your diet, as they can be a great source for boosting immunity.

Like its green counterparts, fruits like papaya, guava, apple, grape, mango and many more are also rich in beta-carotene, vitamin C, potassium, 13 vitamins and folate which help in the overall maintenance of health and immunity.

Citrus fruits like oranges, tangerines, lemons, lime, and gooseberries (amla) are good sources of vitamin C.

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Something fishy
Try to add a lot of fish to your diet if you are not a vegetarian. They have a rich source of protein, vitamin A, vitamin E, and essential fatty acids.

When it comes to meat, go for lean cuts and red junk food. Meat foods are packed with nutrients like iron, zinc, and essential amino acids.

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Spicy delight
The spices in your kitchen cabinet are herbal remedies that have been used for centuries in Indian homes.

These beneficial spices are packed with micronutrients and antioxidants that will give your body the strength it needs.

Turmeric (Haldi) is considered to be one of the best sources for solving cough problems and boosting immunity.

Clove and dry ginger (sunthi) are good for digestive disorders and for those who suffer from prolonged coughing.

Fenugreek (methi) shows immediate action on stomach related problems. Cinnamon has antiviral properties. It can aid digestion and regulate high cholesterol issues.

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Bowel care
Taking care of the gut during the festivities is of paramount importance.

Try adding fibrous millets to your diet as they are high in micronutrients.

A bowl of sour milk can also work wonders. It contains many nutrients and improves gut health by regulating gut bacteria. It also helps immune function and reduces inflammation.

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The magic of the decoction
Try a decoction with heart-leaved moon seeds (giloy), basil leaves (tulsi), ginger and pepper. This mixture helps digestion and strengthens immunity.

Including more turmeric, ginger, garlic, and cilantro in your daily cooking can also speed up digestion.

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Adlen Robinson: Teaching Your Children to Cook https://kotisivurobotti.net/adlen-robinson-teaching-your-children-to-cook/ https://kotisivurobotti.net/adlen-robinson-teaching-your-children-to-cook/#respond Sun, 03 Oct 2021 09:00:00 +0000 https://kotisivurobotti.net/adlen-robinson-teaching-your-children-to-cook/ Teaching your children how to cook is such an important life skill to pass on. Even if you don’t think of yourself as a chef, you can still teach your kids the basics. Sure, young children need constant supervision, but when they show an interest in cooking from the youngest age, encourage their interest by […]]]>

Teaching your children how to cook is such an important life skill to pass on. Even if you don’t think of yourself as a chef, you can still teach your kids the basics.

Sure, young children need constant supervision, but when they show an interest in cooking from the youngest age, encourage their interest by letting them “help” you as much as possible. Tweens and teens are certainly capable of preparing and cooking a meal. Just be sure to give them some simple recipes that won’t overwhelm them.

One of the best things to encourage your kids to cook is to learn about real food. Anyone can open a can of soup and reheat it in the microwave.

But cutting vegetables and making vegetable soup isn’t much more difficult and tastes infinitely better. In fact, once you’ve tasted a homemade soup of any sort, you’ll have a hard time eating the canned versions.

Opening a jar of marinara sauce or spaghetti sauce is quick, but making the homemade version only takes a little longer and is so much tastier. Plus, the homemade type has half the amount of sodium as the store-bought variety – and of course, doesn’t have all kinds of additives and preservatives.

You can find quality marinara and spaghetti sauces in grocery stores now, but don’t even get me started on their price tags! Just make your own! Once you make it yourself a few times, you’ll marvel that you’ve already purchased the sauce – plus it freezes wonderfully.

Speaking of sodium, teaching your kids how to cook is a great time to teach them how to read ingredient labels. A good rule of thumb when it comes to ingredients is simple: if you can’t pronounce an ingredient, you don’t want to consume it. Also look for ingredient lists that don’t contain more than four or five ingredients. For example, the best type of peanut butter has one ingredient: peanuts. The best type of applesauce has one ingredient: apples. You got the idea.

So where to start ? Start by preparing an action plan for a cooking lesson. When making your weekly meal plan, choose days when dinner time is not very busy – a night when no one has extracurricular activities, for example. Also choose a meal you know your child loves (spaghetti and meatballs are good) or cheeseburgers and roasted potatoes.

For novice cooks, it’s best to wait for dishes that have multiple steps – lasagna is a family favorite and isn’t difficult to make, but it takes a lot of prep steps and might frustrate someone. one that begins in the kitchen.


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Students Are Not Getting Enough Cougar Cash https://kotisivurobotti.net/students-are-not-getting-enough-cougar-cash/ https://kotisivurobotti.net/students-are-not-getting-enough-cougar-cash/#respond Sat, 02 Oct 2021 15:06:52 +0000 https://kotisivurobotti.net/students-are-not-getting-enough-cougar-cash/ By Michael King October 2, 2021 Juana Garcia / The Cougar Although students pay thousands of dollars each semester for a meal plan, the amount of Cougar Cash received is simply not enough. Living on campus doesn’t come cheap. While some may dispute the dorm fees themselves are relatively more bearable compared to the overall […]]]>


Juana Garcia / The Cougar

Although students pay thousands of dollars each semester for a meal plan, the amount of Cougar Cash received is simply not enough.

Living on campus doesn’t come cheap. While some may dispute the dorm fees themselves are relatively more bearable compared to the overall cost of an apartment, the mandatory meal plan for most dorms is the nail in the financial coffin.

The cheapest plan, the Bronze, will cost someone $ 2,209.86 per semester, from the academic year 2020-21. However, such a high price only comes with $ 150 in Cougar Cash, which is too little compared to the overall cost.

Cougar Silver allow students to branch out and dine at restaurants other than the Moody Towers and Cougar Woods Dining Commons, such as those at Student Center South. Students can also use it in markets located on campus, as well as food trucks that visit.

There are some inconsistencies with the Cougar Cash provided by Meal Plan. The next meal plan after Bronze, the Money, allows 24/7 access to the common dining room as opposed to the Bronze 24/5, as well as three meal swaps per week for one. However, the amount of Cougar Csh received with the Money does not change, remaining at a low $ 150.

SSome students have taken it upon themselves to save as much Cougar Cash as possible, spending it only on the necessities or just to have fun every once in a while, like Lemarc Wincher, a freshman in computer science, who has the Silver meal plan.

“I spent $ 30 on Cougar Cash. Even though I’ve been frugal, it goes away pretty quickly, ”said Wincher. “Students should receive over $ 150 for the entire semester. “

While many students with the Silver Meal Plan take advantage of the three meal swaps per week, sometimes that is not enough.

“I’m tired of eating chicken strips and fries at Moody’s,” said Ayris Cole, a freshman petroleum engineering student. “The amount [of Cougar Cash] we get is pretty nonsense. Especially considering the fact that I pay over two thousand dollars per semester.

Students with Gold and Platinum Meal Plans receive significantly more Cougar Cash than lower options, despite having access to unlimited meal swaps. While they deserve it because of the much higher prices, the Silver and Bronze plans still don’t have enough Cougar Cash to last an entire semester.

The best solution to this problem would be to provide inferior meal plans with more Cougar Cash to spend outside of the often repetitive dining options. This is especially useful for those on the Bronze plan, who can’t even access mess rooms on weekends but have to ration lightly.

With as much as students spending on their meal plan, they should be getting over $ 150 in Cougar Cash.

Michael King is a first year history student who can be contacted at [email protected]

Key words: Cougar Cash, dining, uh dining



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How USAF Flight Attendants Earn Their Wings> Air Education and Training Command> Post Display https://kotisivurobotti.net/how-usaf-flight-attendants-earn-their-wings-air-education-and-training-command-post-display/ https://kotisivurobotti.net/how-usaf-flight-attendants-earn-their-wings-air-education-and-training-command-post-display/#respond Fri, 01 Oct 2021 22:01:26 +0000 https://kotisivurobotti.net/how-usaf-flight-attendants-earn-their-wings-air-education-and-training-command-post-display/ JOINT BASE SAN ANTONIO-LACKLAND, Texas – You won’t find them on a cargo plane or fighter plane, but flight attendants are important crew members on distinguished visiting planes. They begin their journey here at the 344th Training Squadron Career Airmen Center of Excellence. Approximately 42 students become certified U.S. Air Force flight attendants each year […]]]>

JOINT BASE SAN ANTONIO-LACKLAND, Texas – You won’t find them on a cargo plane or fighter plane, but flight attendants are important crew members on distinguished visiting planes. They begin their journey here at the 344th Training Squadron Career Airmen Center of Excellence.

Approximately 42 students become certified U.S. Air Force flight attendants each year through the Basic Flight Attendant course.

The BFA course lasts 25 academic days and is divided into three blocks: General Flight Attendant Knowledge, Mission Scenarios (Culinary) and Aircraft Emergency Procedures. Each class has a maximum of six students.

“It allows us, as instructors, to give the right amount of attention to all students,” Tech said. Sgt. Becca Rumsey, student teacher of the BFA course.

When learning outside of the classroom, students receive hands-on training in a static Boeing VC-135E aircraft located outside of the school. The plane has already flown military leaders and their guests around the world.

“Having this plane allows them to practice playing,” Rumsey said. “They can see and feel how it’s going to work on an airplane.”

At the end of August, the six students in class 21-008 were on their last block of training – emergency procedures or plane exit.

“This block is where they learn their main job of getting passengers off the plane safely,” Tech said. Sgt. Autumn Murphy, Section Head and BFA Course Instructor.

During the evacuation training, the six students took turns going through the procedures for planned and unplanned evacuations. Rumsey acted as a pilot or aircraft commander during practice. During the planned evacuations, she provided specific instructions to the students. The unplanned evacuations began with a strong “BRACE, BRACE, BRACE” command from Rumsey.

Most of the students trained in other Air Force career areas. The 21-008 class was an even mix of NCOs and Airmen.

“Recently we have started to take Airmen out of basic military training,” Rumsey said. “It was an adjustment; we had to fill these roles as mentoring and teaching non-commissioned officers.

“This is the second step on their journey to becoming a certified flight attendant,” said Murphy. “Prior to this course, they were following the fundamentals of flight attendants, which last for nine days. “

The foundation course is also offered at the 344th TRS here.

“The first block concerns the flight attendant mission. We inform them of the different planes, crew positions and bases where they might be stationed, ”said Rumsey.

During mission scenarios or cooking blocks, students learn to plan, prepare, cook, and create their own meal plans. Student meal plans should include a boarding drink, salad, soup, main course, and dessert. They also learn the importance of food storage, food safety and how to manage food allergies in passengers.

“We take the students shopping for the meals they are planning,” said Rumsey. “As flight attendants, we will plan and shop our meals. We make everything from scratch, so everything we serve is fresh.

“We also teach them how to interact with passengers,” Murphy said. “They have to remember that they are the flight attendant and that it is their job to protect the passengers. “

After completing the BFA, students take Survival Escape Resistance and Escape Courses at Fairchild AFB, Washington. Once they have completed the SERE, they will receive additional training at their duty station.

“We are face to face with world leaders,” said Rumsey.

“It’s the hardest job I’ve ever had, but definitely the most rewarding,” Murphy said.

All six students in class 21-008 have successfully completed the BFA course and are on their way to becoming fully qualified flight attendants in the Air Force.

“I’m so happy with how far we’ve come,” said Rumsey.


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Weight Loss: Man Loses 4 Stone In 12 Weeks With Dr Michael Mosley’s Diet https://kotisivurobotti.net/weight-loss-man-loses-4-stone-in-12-weeks-with-dr-michael-mosleys-diet/ https://kotisivurobotti.net/weight-loss-man-loses-4-stone-in-12-weeks-with-dr-michael-mosleys-diet/#respond Fri, 01 Oct 2021 07:23:00 +0000 https://kotisivurobotti.net/weight-loss-man-loses-4-stone-in-12-weeks-with-dr-michael-mosleys-diet/ Peter Markwick, 58, of East Sussex “changed his life” when he embarked on Dr Michael Mosley’s Fast 800 program. Feeling “exhausted, tired and lethargic” Peter was “frequently suffering from colds and chest infections”. After struggling at work, she was prescribed blood pressure tablets and cholesterol medication in January of this year. Having tried to lose […]]]>

Peter Markwick, 58, of East Sussex “changed his life” when he embarked on Dr Michael Mosley’s Fast 800 program. Feeling “exhausted, tired and lethargic” Peter was “frequently suffering from colds and chest infections”. After struggling at work, she was prescribed blood pressure tablets and cholesterol medication in January of this year. Having tried to lose weight before, Peter was bored with the diet and after a serious conversation with a healthcare professional about the condition of his liver, Peter decided to change his life. In just 12 weeks Peter lost 3.7 stones, dropping his weight from 17.7 to 14 stones and hasn’t looked back since.

Peter said Express.co.uk about her weight loss journey: “I had drunk too much beer for 40 years, so the GP prescribed me cholesterol and high blood pressure medication. I was also taking medication for psoriasis and arthritis.

“What really touched me was a phone call with a nurse at the hospital, who was very concerned about my high liver count after a blood test. She said if I continued to drink at this level I would end up in the hospital with severe liver problems.

Realizing that he had to take his health seriously, Peter chose the Fast 800 online program.

“When I lost a stone, I started to receive beautiful comments from friends and customers,” he explained. “Interestingly, a lot of them said ‘You look good’ rather than commenting on my weight loss.

“The most fantastic improvement, outside of the weight loss, is that my doctor was able to take all of the medication off me,” he added.

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“My psoriasis has improved considerably and my arthritis causes me little pain now.”

Peter first took The Very Fast 800, a short-term intensive approach designed for those who need to lose a lot of weight fast.

Fans eat 800 calories per day for up to 12 weeks, using the healthy Mediterranean-style recipes high in protein, fiber, and healthy fats provided in the online program’s meal plans.

“The Fast 800 really opened my eyes to delicious Mediterranean style food,” said Peter. “Although I ate 800 calories for the first 12 weeks, my energy level was high.

“Now, after completing the Very Fast 800 approach, I can see how much better I feel mentally and physically.”

He has now switched to one of the Fast 800’s long-term sustainable approaches, The Way of Life, by following a moderately low-carb Mediterranean diet.

Peter sometimes incorporates an 800 calorie day with a time-limited diet where he fasts daily until 4 p.m., usually overnight.

This approach is intended for those looking to maintain their weight while further improving their fitness and metabolic health.

For people with only a small amount of weight to lose or those who want to lose weight more gradually, The Fast 800 online program also offers The New 5: 2 approach, which takes into account two days of fast of 800 calories per week and five days without fasting days.

Peter continued, “The benefit of The Very Fast 800 approach, along with the constant support and information available through the program online, is that when you have completed 12 weeks of it, you feel confident and educated enough to. switch to the longer program. -term approaches.

“When you upgrade to The New 5: 2 or Way of Life, you’re just eating even more of the delicious foods you’ve enjoyed over the past 12 weeks, along with the know-how to make good choices in the real world. . “

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Looking back on how far we’ve come, Peter said, “I’m amazed at how much energy I have now. My brain has become much sharper and I have an excitement about life.

“I realized after about seven weeks in the Fast 800 that I could get used to this lifestyle.

“The diet works because all you do is eat the right food. And once you’ve reached your goal, all you have to do is increase the volume of the delicious food you ate for 12 weeks.

As for his social life: “I have no trouble going out for a drink with my friends. I still have beer from time to time, but I have full control now, unlike before.

“My weight loss also inspired my wife to change her lifestyle. She has been very supportive of me and has recently started her journey now. “

Peter’s final piece of advice is, “Start by making a commitment for weeks of your life, because it can completely change your life.” “

The Fast 800 online program offers a sustainable plan for the growing number of people. who struggle with weight loss and want to keep eating real, satisfying meals.

The platform guides them to a Mediterranean-style diet, scientifically proven to be one of the best ways to eat for long-term health, so that the results they get are sustainable in the long run and their health is improved. to support an active lifestyle. well in the future.

But that’s only part of the program.

The online program hosts a peer community for members sharing their own trips,

with professionally trained health coaches offering advice and support.

In addition to meal plans and recipes, users receive weekly exercise plans and mindfulness resources for a holistic solution.

A 12 week program at www.thefast800.com costs £ 99 and includes:

– Meal plans for The Very Fast 800, The New 5: 2 and Med-style diets, with vegetarian options

– Three calorie counted meals per day based on healthy Mediterranean style foods that respect the intestines

– Over 400 tasty and easy-to-make recipes unique to the online program

– Shopping lists – just print and go, or use the list to help you with your online grocery shopping

– Guided exercise plans – all suitable for home, no equipment needed

– Lots of advice and support to adapt your routine

– Health coaches at your service to advise, support and motivate you

– A cohort of living and inspiring members, united by a common goal of improving health

– Weekly motivational articles and videos, so you can make those changes for life!


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