My Projects

Juice Project

The Brain Stimulator
1 oranges

1 hard pears

1 yam

1 grapefruit

1 apple
Scientists have determined that we use only 10 percent of the brain. Living on coffee and donuts reduces that percentage to 2 percent. Here is a juice to stimulate all of that unused percentage back into activity. For this juice to be effective, you need a five-day juice fast to clear the coffee, donut and junk food residues out of the bloodstream. Once clear, this wide-spectrum, nutrient-rich juice will stir the brain into super-activity. Better memory, sharper thinking and good study techniques are the tools for great marks. No more morning brain fog. Now you can leap out of bed to study while brushing your teeth and preparing for the day.

info found at http://www.freedomyou.com/fasting_book/juice%20recipes.htm

the orange is traditionaly used for helping Anemia, Blood, Constipation,Gout,Indigestion,liver lungs scurvy skin problems and weight loss. oranges are a good source of Calcium,Chlorine, Iron, Vitamin E,vitamin K,

the pear is traditionaly used for,Bladder Problems,Liver,Constipation,Prostate,and Toxin Elimination. pears are a good source of Phosphorus,Potassium,Vitamin A ,Vitamin B-1 & 2, Vitamin C,Folic Acid, and Pectin.

the yam is traditionaly used for Complexion, and Eliminative System. yams are a good source of
Calcium,Potassium,Vitamin A, and Vitamin C.

the grapefruit is traditionaly used for Bruises,Colds,Gums,Indigestion,Scurvy,Skin Problems, Teeth,and Varicose Veins. the grapefruit is a good source of Calcium,Phosphorous,Potassium,

B Complex, Vitamin C, Vitamin E, Vitamin K, Biotin, and Inositol.

the apple is traditionaly used for Arthritis, Bowel Stimulator, Calming of Digestive System,
Cleanse Intestines of Toxins, Digestive Stimulant, Fingernails, Gout, Hair, Indigestion, Kidneys
Liver, Rheumatism, Skin, and Weight Loss

this information was found at http://www.juicingbook.com/

what i did was found a recipie off the first website and poasted what they said about the drink, then i went to the jucie website that we researched on alredy and found the second information. i then posted what the item was used for and what it had a good source of in it.

9/21/07

Grain Group

For this project the class was borken into 5 groups. my group was the grain group and it was me beth and madison. we divided up the questions. the first two where mine the third one was beths and the last two where madisons. my first question is What foods are in the grain group?

Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. some examples of those are bread, pasta, oatmeal, breakfast cereals, tortillas, and grits.

Grains can be devided into two groups, Whole grains, and refined grains.Whole grains contain the entire grain kernel -- the bran, germ, and endosperm. some examples of those are whole-wheat flour,bulgur (cracked wheat),oatmeal,whole cornmeal,and brown rice. Refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Some examples of refined grain products are white flour,degermed cornmeal,white bread, and white rice. Most refined grains are enriched. This means certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back after processing. Fiber is not added back to enriched grains. Check the ingredient list on refined grain products to make sure that the word “enriched” is included in the grain name. Some food products are made from mixtures of whole grains and refined grains.

The second question i had to research is How much is needed?

The amount of grains you need to eat depends on your age, sex, and level of physical activity. Recommended daily amounts are listed in the chart. Most Americans consume enough grains, but few are whole grains. At least ½ of all the grains eaten should be whole grains. click on the link below to see chart

http://www.mypyramid.gov/pyramid/grains_amount_table.html

Health Benefits and NutrientsEating

grains, especially whole grains, provides health benefits. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases. Grains provide many nutrients that are vital for the health and maintenance of our bodies.Health benefitsConsuming foods rich in fiber, such as whole grains reduces the risk of heart disease. Consuming foods rich in fiber, such as whole grains, as part of a healthy diet, may reduce constipation. Eating at least 3 ounce equivalents a day of whole grains may help with weight management. Eating grains fortified with folate before and during pregnancy helps prevent tube defects during fetal development. Grains are important sources of many nutrients, including dietary fiber, several B vitamins and minerals. Dietary fiber from whole grains helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as whole grains help provide a feeling of fullness with fewer calories. Whole grains are good sources of dietary fiber; most refined grains contain little fiber. B vitamins are also essential for a healthy nervous system. Many refined grains are enriched with these B vitamins. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy should consume adequate folate, including folic acid from fortified foods or supplements. This reduces the risk of tube defects, spina bifida, and anencephaly during fetal development. Iron is used to carry oxygen in the blood. Many teenage girls and women in their childbearing years have iron-deficiency anemia. They should eat foods high in heme-iron (meats) or eat other iron containing foods along with foods rich in vitamin C, which can improve absorption of non-heme iron. Whole and enriched refined grain products are major sources of non-heme iron in American diets. sources: http://www.mypyramid.gov/pyramid/grains_why.html

Tips to help you eat whole grains

At Meals:To eat more whole grains, substitute a whole-grain product for a refined product – such as eating whole-wheat bread instead of white bread or brown rice instead of white rice. It’s important to substitute the whole-grain product for the refined one, rather than adding the whole-grain product. For a change, try brown rice or whole-wheat pasta. Try brown rice stuffing in baked green peppers or tomatoes and whole-wheat macaroni in macaroni and cheese.Use whole grains in mixed dishes, such as barley in vegetable soup or stews and bulgur wheat in casserole or stir-fries. Create a whole grain pilaf with a mixture of barley, wild rice, brown rice, broth and spices. For a special touch, stir in toasted nuts or chopped dried fruit.Experiment by substituting whole wheat or oat flour for up to half of the flour in pancake, waffle, muffin or other flour-based recipes. They may need a bit more leavening. Use whole-grain bread or cracker crumbs in meatloaf. Try rolled oats or a crushed, unsweetened whole grain cereal as breading for baked chicken, fish, veal cutlets, or eggplant parmesan. Try an unsweetened, whole grain ready-to-eat cereal as croutons in salad or in place of crackers with soup. Freeze leftover cooked brown rice, bulgur, or barley. Heat and serve it later as a quick side dish.As Snacks:Snack on ready-to-eat, whole grain cereals such as toasted oat cereal. Add whole-grain flour or oatmeal when making cookies or other baked treats. Try a whole-grain snack chip, such as baked tortilla chips. Popcorn, a whole grain, can be a healthy snack with little or no added salt and butter. What to Look for on the Food Label:Choose foods that name one of the following whole-grain ingredients first on the label’s ingredient list:“brown rice”“bulgur”“graham flour”“oatmeal”“whole-grain corn”“whole oats”“whole rye”“whole wheat”“wild rice”Foods labeled with the words “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain,” or “bran” are usually not whole-grain products. Color is not an indication of a whole grain. Bread can be brown because of molasses or other added ingredients. Read the ingredient list to see if it is a whole grain. Read the food label’s ingredient list. Look for terms that indicate added sugars and oils that add extra calories. Choose foods with fewer added sugars, fats, or oils. Most sodium in the food supply comes from packaged foods. Similar packaged foods can vary widely in sodium content, including breads.Whole Grain Tips for ChildrenSet a good example for children by eating whole grains with meals or as snacks. Let children select and help prepare a whole grain side dish. Teach older children to read the ingredient list on cereals or snack food packages and choose those with whole grains at the top of the list.Sources: http://www.mypyramid.gov/pyramid/grains_tips.html

9/14/07

Eat these amounts from each food group daily. This plan is a 2800 calorie food pattern. It is based on average needs for someone like you. (A 17 year old male, 5 feet 9 inches tall, 183 pounds, physically active less than 30 minutes a day.) Your food needs also depend on your rate of growth and other factors. See a health care provider who can track your height and weight over time to identify your specific needs.

Grains= 10 ounces

vegatables= 3.5 cups

fruits= 2.5 cups

milk= 3 cups

meat and beans= 7 ounces

1 Make Half Your Grains Whole Aim for at least 5 ounces of whole grains a day

2 Vary Your Veggies
Aim for this much every week:Dark Green Vegetables 3
cups weeklyOrange Vegetables =2 1/2
cups weeklyDry Beans & Peas =3 1/2
cups weeklyStarchy Vegetables =7
cups weeklyOther Vegetables =8 1/2

9/13/07

the first vegatable i had was red cabbage. it is used for many things such as, helping asthma, high blood pressure, hairloss and long problems. it is a good source of Chlorine,Iodine,Potassium, Sulfur,Vitamin B-6,Vitamin C, and Vitamin U. for the freshness test you look for a heavy solid cabbage with the leaves that are full of color. it is important that you remember that sense cabbage is a green juice that your drink only consist of 1/4th green juice to be benaficial. other things to remember is that cabbage can cause some people to have gas and it can also cause mild cramping in the intestains. this happens because cabbage is high in sulfur.some general things, cabbage is cheap and high in nutrients, also it is better for you raw then cooked.

the second vegatable i have is collard greens. this vegatable is known for helping with Asthma, Scurvy,Cancer,Capillary Strength, andCataracts. this vegatable is a good source of Magnesium,
Vitamin A, andVitamin C. for the freshness test you want to look for smaller leaves and you want to stay away from yellow looking leaves. important things to know are the collard greens are another green juice so you dont want your drink to consist of more then 1/4th of them. other important things are are high in oxalic acid and should be avoided by those who suffer from or are at risk for kidney stones, gout, rheumatoid rthritis, osteoporosis and those whose stomach is easily irritated. general information on collard greens, Greens are very nutritious foods. Greens are generally speaking harder to digest when you eat them raw due to cellulose walls. When you juice the greens, you extract the nutrients thus bypassing the cellulose walls.

9/12/07

my vitamin was B-2 and useing the link provided i found the following infomation.

http://www.vitamins-nutrition.org/vitamins-guide/vitamin-b-2-riboflavin.html

Overview:Vitamin B-2, otherwise known as riboflavin, is readily absorbed from foods, such as meat, dairy products, and fortified grains. This vitamin is essential to energy generation, nerve development, blood cell development, and the regulation of certain hormones.
How This Vitamin Works in Your Body:Releasing food energyNormal growth and developmentKeeps healthy mucous membranes linings together with vitamin AKeeps healthy brain and nervous system, skin, hair, and blood cellsEssential for iron, pyridoxine, and niacin functionsCould increase growth of body during development stagesPotential treatment for cheilitis
The following may benefit from this supplement:People with needed nutritional supplementsPregnant or breastfeeding womenSubstance abusersPeople with excess stress or who have undergone recent surgeryHyperthyroidism sufferersParticipants in vigorous physical activity
Where This Vitamin is Found:BananasBeef liverDairy productsEggsEnriched breadsFortified cerealsHamMixed vegetablesPorkTunaWheat germ
How to Use:Available as:Liquid: the best form due to its high bioavailability and fast absorption. Always choose liquid as your first choice when supplementing your diet.
Tablets: available
Recommended Daily IntakesMen: 1.3 mgWomen: 1.1 mgPregnancy: 1.4 mgLactation: 1.6 mg
Cautions:Consult your doctor if you have:Are or planning to be pregnant.
Over 55:Increased need for riboflavin.
Pregnancy:Keep within DRI.
Breastfeeding:Keep within DRI.
Storage:Heat and/or moisture may alter the vitamin. Refrigeration is recommended.
Symptoms of Deficiency:Symptoms include red, swollen, cracked mouth and tongue; fatigue; depression; anemia; and greasy, scaly skin. The formation of cataracts may be a result of this vitamin deficiency.
Overdose:Signs of Overdose:None expected in individuals with normal kidney functioning. However, in rare cases, symptoms may be itching, numbness, a burning sensation, or light sensitivity.
Side Effects:Reaction or effect : What to doYellow urine (in large doses) : No needed action. Interactions:Interacts with : Combined effectAntidepressants (tricyclic) : Reduces B-2 efficacy. Phenothiazines : Reduces B-2 efficacy.Probenecid : Reduces B-2 efficacy. Alcohol/Tobacco products : Reduces B-2 efficacy.