Nutrition Coordinator- Nigeria 13-344

BS in Nutrition required with 8-10 years of field experience or Masters Degree required in Nutrition or other relevant field, 6-8 years of international experience in nutrition response, including experience in emergency response and recovery following natural disaster. Experience in assessment, program design and evaluation and technical training and support. 2. An up-to date understanding of nutrition, risk reduction, emergency response, and sustainable development concepts.
For the original version including any supplementary images or video, visit http://reliefweb.int/job/596658/nutrition-coordinator-nigeria-13-344

Nutrition: What does a ‘gluten-free’ label really mean?

While these folks do not have a diagnosis of CD, they report feeling better off foods with gluten. Following a gluten-free diet can prove to be a serious challenge as it requires the elimination of common staple foods like breads, cereals and pasta made from wheat and other gluten-containing grains, as well as avoidance of all foods with any gluten-containing ingredients such as soy sauce and malt vinegar. Those who are sensitive to gluten need to avoid gluten cross contamination, which can occur at restaurants and in food processing. The new ruling sets the limit for gluten at 20 parts per million in products labeled gluten-free. Those with celiac disease can get sick from consuming even trace amounts of gluten. Now people who cannot consume gluten can manage their diet more carefully knowing that there is a uniform definition for gluten-free across all food companies and products.
For the original version including any supplementary images or video, visit http://www.dailynews.com/health/20130819/nutrition-what-does-a-gluten-free-label-really-mean

Recipe: Gluten-free banana waffles from nutrition expert Allen Lim

Time: 20 minutes Ingredients 1 cup coarse gluten-free bread crumbs cup white rice flour cup ground almonds Heat the waffle iron. Place the dry ingredients in a food processor and pulse quickly to combine. In a small bowl or measuring cup, combine the eggs and almond milk and stir briskly. Pour this into the food processor, add the banana, and pulse. Batter should be smooth and somewhat dense. Pour enough batter into each waffle form to nearly fill all the squares (the batter will expand when pressed).
For the original version including any supplementary images or video, visit http://www.denverpost.com/fitness/ci_23895884/recipe-gluten-free-banana-waffles-from-nutrition-expert

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