i need a good demonstration speech for my school class...it needs to deal with food...what can i do??

Answer 1

The first answer was a good one.

You could also connect your demonstration with the time of year we have right now.

How about peeling and seeding fresh tomatoes? This is the basis for many dishes like tomato sauce for pasta, and braising meats, etc.

I would have some pureed tomato sauce that you have seasoned with salt, pepper and fresh basil. Yum.

To peel and seed tomatoes, you wash each tomato, and make an x in the bottom with a sharp knife. This you could demonstrate to the class. Make sure the knife you choose is non-threatening.

Then explain that you bring water to boil on the stove and put the tomato in for about two or three minutes. Don't expect to demonstrate this part, simply have a pan and show how it is done.

Then have a tomato that has been through this process. Show how easily the skin peels from the x you cut in the bottom.

Then cut the tomato horizontally to reveal the seeds. Scoop the seeds out with a teaspoon, and you have a cleaned tomato ready to become any sauce you want.

Then let folks sample the sauce you brought in.

Answer 2

Pick a simple recipe but one that has several steps. You can bring a hot plate if it involves cooking over a burner (like melting chocolate). Be sure to list all the items and ingredients needed for the recipe. Write the steps out clearly on poster board to refer to for your audience. Also write notes to yourself on index cards and practice demonstrating the process (start to finish) SEVERAL times before your due date. Work to speak clearly, make eye-contact with the audience, and be as interesting as possible. Introduce your topic and add a good conclusion to bring your demonstration to a close.

Good Luck.

Answer 3

lol i had to do the same thing for my speech class! well i think you should do something easy... but will take up your time if you've got a time limit. Try chocolate chip cookies! have some already baked and some that you have to make.First make the cookie dough and make sure you thorougly explain every step... because if you had a teacher like i did last year, that would kill your grade. so anyway, get a recipe off of the internet... chocolate chip cookies shouldn't be hard to find since they're common. But like i said make the cookie dough and already have some made. That way you won't spend time waiting on the cookies to get done while you're doing your demo. hope i helped!

Answer 4

Bring the ingredients for a certain kind of salad, like a Waldorf or Caesar. Assemble the utensils you will need. Write out the steps on index cards and then follow them, be sure to make eye contact with the audience, maybe have little plactic bowls to dish it out so they can taste it, if there are not too many of them.

Answer 5

Food Pyramid
Diets - Fads vs. Weight Watchers vs. Jenny Craig etc.
FDA Food regulations & guidelines.

Answer 6

Forget anything you have ever been told about Diabetes.

And get this - it has nothing to do with insulin, exercise, diet or anything else you've heard in the past. It's all based on latest breakthrough research that Big Pharma is going Stir Crazy to hide from you.

Visit here : https://tr.im/WoLAv to find out what all the fuss is about.

Answer 7

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

well here is a good idea but since im not sure ill give u two...ok first of all u want an A and im a pro at bs to get an A. dealing with food why dont you look at the trend of fast food and obesity or heart disease. im gonna paste some info from different sitesHSPH Researchers Make Case for Removing Trans Fats from Industrial Food Supply

April 19, 2006

Removing trans fats from the industrial food supply could prevent tens of thousands of heart attacks and cardiac deaths each year in the U.S., according to researchers at the Harvard School of Public Health and Wageningen University.

In a review article published in the New England Journal of Medicine on April 13, 2006,(1) the researchers detail evidence linking trans fats consumption to increased risk of coronary heart disease, sudden cardiac death, and diabetes. Trans fats from partially hydrogenated oils have harmful effects on blood lipids, promote inflammation, and cause blood-vessel abnormalities, all of which are risk factors for heart disease.

"The effect and magnitude of adverse health effects of trans fatty acids are in fact far stronger on average than those of food contaminants or pesticide residues, which have in some cases received considerable attention," the authors write. "Complete or near-complete avoidance of industrially produced trans fats…may be necessary to avoid adverse health effects and would be prudent to minimize risks."

The U.S. now requires food manufacturers to list trans fat content on nutrition labels. But foods labeled "zero trans fat" may still contain up to 0.5 grams per serving of trans fat from partially hydrogenated oils. Restaurants, bakeries, and other food establishments are not required to have nutrition labels on the foods they sell, and trans fat content of commercially-prepared foods may be substantial: French fries and chicken nuggets from U.S. fast food restaurants have 5 to 10 g of trans fats per serving, according to research published in the same issue of New England Journal of Medicine.(2)

In Denmark, where the government has sharply restricted the use of industrially-produced trans fats, similar foods have negligible amounts of trans fats. The authors conclude that that the health risks posed by industrially-produced trans fats "can be eliminated without any noticeable effect for the consumer." (2)








References

1. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med. 2006 Apr 13;354(15):1601-13.

2. Stender S, Dyerberg J, Astrup A. High levels of trans fat in popular fast foods. N Engl J Med 2006;354:1650-1652.


Heart Disease and Diet
Heart disease is by far America's number one killer. SUDDEN DEATH is its most common first symptom. Sadly, one out of every three Americans is at high risk -- and most don't even know it.
American Heart Association recommends a "balanced diet" and says:
"When eaten on a regular basis as part of a low-fat, low-cholesterol diet, soluble fiber has been shown to help lower blood cholesterol."


The Realities of Getting a "Balanced Diet"
What are the challenges to a healthy diet? People today are typically crisis managers. We don't take steps to ensure good health until it is too late. Probably the major challenge to a better diet is inconvenience. Snacks and processed foods are convenient. Fruits and vegetables often need refrigeration and preparation. Try ordering carrot sticks or broccoli the next time you're in your favorite fast-food restaurant.

To get the recommended 25 to 35 grams of fiber per day probably means you need a supplement. But be label conscious. Major requirements to look for in a high fiber supplement are that it is low calorie, from multiple fiber sources, and contains no saturated fat.

Cost is also a factor. A WSDF supplement should cost no more than the snacks or other processed foods it is (hopefully) replacing in your diet, i.e. $2.00 to $3.00 per day. Too low a price can mean low quality and/or untested fiber sources. Taste is important too.

Read the journal abstracts and other references listed here and in the WellnessWeb Heart Center, Then figure out the value of the supplements versus the costs of the diseases a high fiber diet can help you avoid?

(Costs of Coronary Artery Disease: acute myocardial infarction -- $51,211; angina pectoris -- $24,980; unstable angina pectoris -- $40,581; sudden death -- $9,078; non-sudden death -- $19,697. Five year costs calculated in 1990 in 1986 dollars. Courtesy: American Journal of Cardiology).

In addition to water-soluble fibers, certain other dietary factors have been identified by medical science as vital to a healthy heart. Emphasis is put on anti-oxidants and other nutritional supplements as defenses against heart disease before aggressive interventions with surgery and drugs is recommended.

Water Soluble Dietary Fiber

Fructooligosaccharides

Anti-Oxidants

Minerals

Herbal Content

Realities of a "Balanced Diet"

WATER SOLUBLE DIETARY FIBERS (WSDF)

Ample levels of water soluble dietary fiber (WSDF) are missing in the diet of the average American. In addition to their role in heart disease, WSDF is thought to reduce the risk of colon cancer, alleviate constipation, prevent hemorrhoids, intestinal polyps and diverticulosis, help to control diabetes and, when added to a weight loss program, can help control hunger.

Psyllium Husk
Pectin
Guar Gum
Locust Bean Gum
Acacia
"Studies with guar gum, locust bean gum, pectin, oat bran, legumes, and psyllium have all shown significant cholesterol lowering effects. The practical implications of such studies, however, are limited because of the lack of palatable forms of many of these fibers." (Am J Clin Nutrition 1992;56:887-94)

A clinical study by Stanford researchers published in the American Journal of Cardiology (1992;60:433-439) "demonstrated that a mixture of WSDF sources (pysllium husk, pectin and guar and locust bean gums) can be practically incorporated into the diet and result in significant cholesterol lowering within 4 weeks."

The U.S. Surgeon General and other organizations recommend 25 to 35 grams of fiber a day. The typical American diet is high in processed foods and most Americans get only about 10-12 grams of fiber per day.

Fiber adds no calories to the diet and has been proven valuable in the management of weight loss, the prevention or treatment of appendicitis, breast cancer, candida, high cholesterol, colon and colorectal cancer, constipation, coronary heart disease, diabetes diverticular disease, gallstones, hemorrhoids, hiatus hernia, hypertension and stroke, infection, irritable bowel and /or gastrointestinal tolerance, prostate cancer, ulcers, varicose veins, and others including menstruation problems.

FRUCTOOLIGOSACCHARIDES (FOS)

Fructooligosaccharides (FOS) are naturally occurring sugars used as food additives due to their flavor and sweetener enhancing properties. FOS are non-digestible by humans and may possess some dietary fiber-like functions since they cause a decline in the hydrolysis of sucrose and maltose. FOS have been shown to suppress the formation of putrefactive products (noxious substances formed by intestinal microorganisms). Health benefits reported to be associated with FOS include production of volatile fatty acids, increase in bifidobacteria and other beneficial microorganisms in the intestine, lowering of intestinal pH, reduction in constipation, amelioration of antibiotic-associated diarrhea and a reduction in serum triglycerides and cholesterol.

ANTI-OXIDANTS

Vitamin E
Vitamin C
Selenium
Oxidants, or "free radicals" have been linked to cancer, high blood pressure, heart disease, atherosclerosis, cataracts, aging, stroke, asthma, pancreatitis, Parkinson's disease, and inflammatory bowel disease, to name a few. Free radicals, or oxidants, are unstable molecules. They were described at a recent UCLA conference on aging as "grenades exploding inside normal cells."

Free radicals come from sources such as tobacco smoke, air pollutants, organic solvents, anesthetics, pesticides, certain medications and radiation.

Anti-oxidants are vitamins acting in conjunction with minerals and other agents that help to neutralize free radicals before they can damage the body. The body does not manufacture anti-oxidants, they must come from our diet. When vitamins and minerals are taken as anti-oxidants to supplement a less than perfect diet, they should be taken in combinations that have been found to be synergistic.

Although we know that it is Low Density Lipoproteins (LDL), the "bad" cholesterol, which is linked to heart disease, medical science has recently discovered that it is only "oxidized" LDL which is, in fact, atherogenic. Normal, un-oxidized LDL is not in itself directly associated with heart disease. A cardiac prevention program thus should have two goals:

Lower LDL cholesterol to safe levels.
Prevent any LDL that is present from becoming oxidized.
A carefully selected formulation of anti-oxidant vitamins and minerals has the potential to reduce the oxidation of LDL cholesterol. Since the oxidation of LDL cholesterol occurs inside the artery wall, which is a fat environment, "fat-soluble" vitamins are sometimes recommended

MINERALS

Chromium
Magnesium
Calcium
Certain minerals essential for proper metabolism and related to a healthy cardiovascular system. Chromium deficiency may cause insulin resistance, hyperinsulinemia, impaired glucose tolerance and hyperlipidemia, which may be reversed by chromium supplementation. Magnesium deficiency may lead to coronary arteriosclerosis and the levels of magnesium in the blood and have been reported to be inversely correlated with the severity of coronary artery disease. Calcium deficiency, especially in the elderly, has been linked to arteriosclerosis and hypertension.

Some of the vitamins and minerals which may be associated with a healthy heart are chromium, selenium, vitamin E, magnesium, vitamin C, and calcium.

NOTE: Be sure to check all supplements you take for dosages. When combined they may put you over recommended limits.

HERBALS

Throughout the world, especially in Europe and Asia, there has been a rebirth in the use of herbal medicines based in part on an increasing number of scientific studies and information concerning plants, crude plant extracts and various other substances from plants used as medicinal agents.

Herbs that may have a synergistic action in the lowering of cholesterol and improving the health of the cardiovascular system include:

1. Gugulipid -- an extract of the mukuk myrrh tree native to India -- based on its apparent ability to increase the liver's metabolism of LDL-cholesterol and the uptake of LDL-cholesterol from the blood by the liver.

2. Citrium

3. Triphala -- which consists of equal parts of emblic, chebulic and belleric myrobalan, deciduous trees found throughout India -- is used to promote the function of the liver and gastrointestinal tract, aid in digestion and liver metabolism, and may help in the treatment of heart disease, diabetes and constipation.

4. Trigonella -- from fenugreek seeds -- may lower blood lipids. Fenugreek seeds contain hypocholesterolemic components which appear to be saponins that interact with bile salts in the digestive tracts and exhibit a strong inhibitory effect on bile salt absorption. A diet containing fenugreek seeds may result in reductions of serum total cholesterol, LDL and VLDL cholesterol, and triglyceride levels without altering HDL cholesterol.

5. Terminalia may have preventive features by their potential to reduce lipids. One study showed that patients treated with terminalia for refractory chronic congestive heart failure showed improvement in symptoms and signs of heart failure when compared to the placebo group.

6. Allium -- garlic -- has been shown to have broad-spectrum antimicrobial activity against certain types of bacteria, viruses, worms and fungi. It is also considered useful in cardiovascular applications. Clinical studies have shown allium to impact factors involved in atherosclerosis, including an ability to lower blood pressure, LDL-cholesterol, triglycerides and platelet aggregation while increasing HDL-cholesterol and fibrinolysis.

7. Gentiana -- a common plant -- has an intensely bitter root containing glucosides. Gentiana is sometimes prescribed as a treatment for the liver, especially in cases of jaundice, and to promote digestion. Clinical studies have shown that gentiana protects against hepatitis by significantly suppressing the increase of tumor necrosis factor in serum.

8. Crataegus -- an extract from the hawthorn plant -- is widely used by physicians in Europe and Asia for its potential effect on the cardiovascular system due to the presence of procyanidin flavonoids. Flavonoid glycosides are thought to work in a similar way to the vasodilator drug digitoxin. Studies have demonstrated hawthorn extracts are effective in reducing angina attacks, as well as lowering blood pressure and serum cholesterol levels.

9. Leonuris Cardiaca -- an herb derived from the plant Motherwort -- has traditionally been used to strengthen the function of the heart. (A Modern Herbal)

10. Ginkgo Biloba -- the world's oldest living tree species -- traces its medicinal use back to the oldest Chinese medicines. Ginkgo leave extracts are among the leading prescription medicines in both Germany and France (1.0% and 1.5% of all prescriptions respectively). Ginkgo Biloba has been extensively studied for its vascular, antioxidant and free radical scavenging effects. Ginkgo Biloba is prescribed as a treatment for symptoms and underlying pathophysiology of arterial insufficiency and may be effective against the development of Alzheimer's disease, hearing loss and stroke.

11. Capsicum -- a pungent irritant present in peppers of the Capsicum family is believed to prolong cardiac action potential in the atrial muscle. Research indicates that capsicum has fibrinolytic activity, breaking down blood clots through an enzymatic mechanism. Daily ingestion of capsicum is associated with a low incidence of thromboembolic (potentially fatal blood clotting) diseases.

12. Rosmarinus -- derived from the leaves of the commonly used spice and flavoring agent, rosemary -- displays antioxidant and antihepatotoxic properties. Rosmarinus is a potential inhibitor of the initiation and tumor promotion phases of carcinogenesis, and may inhibit lipid peroxidation and protect red blood cells against oxidative hemolysis.





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All material provided on WellnessWeb is for educational purposes only, and is not intended as a substitute for a physician's consultation. Material posted online by users does not represent the positions of WellnessWeb or its participating health care practitioners.

Heart disease and food


Heart disease is the leading cause of death in Australia, causing nearly 36 per cent of all deaths in Australia in 2004.

Food is directly involved in many of the risk factors for coronary heart disease. Paying attention to what you eat is one of the most important preventative measures you can take.

The characteristics of heart disease
Coronary heart disease is characterised by a narrowing of the arteries (atherosclerosis). Fatty deposits, or plaques, cling to the artery walls and can clog the arteries, making it more likely that a blood clot will form.

A heart attack occurs when a blood clot blocks one of the arteries of the heart. This prevents the flow of blood, cuts off the oxygen supply to the heart and damages or kills the heart cells.

Risk factors for heart disease
A number of factors are associated with the build-up of fatty deposits in the coronary arteries, including cigarette smoking, lack of physical activity and a family history of the disease.

Other risk factors include:

Type of fat eaten – saturated and trans fats increase blood cholesterol and heart attack rates. Polyunsaturated and monounsaturated fats lower the risk of heart attacks.
Obesity – many overweight and obese people have diets high in fat, particularly saturated fat. A person who carries the bulk of their body fat around their stomach (an ‘apple’ shaped body) is at greater risk of heart disease than someone whose body fat tends to settle around their bottom, hips and thighs (a ‘pear’ shaped body).
High blood pressure (hypertension) – blood pressure is the amount of pressure within the arteries (blood vessels that carry blood around the body). High blood pressure, or hypertension, means that the pressure in the arteries is higher than normal. This may be because the arteries are less elastic, there is more blood volume or more blood is being pumped out of the heart.
Uncontrolled diabetes and impaired glucose tolerance
In healthy people, insulin keeps the blood sugar level relatively constant. However, for the 25 per cent of Australians vulnerable to type 2 diabetes, the body gradually loses its sensitivity to insulin. This leads to chronically elevated blood sugar levels, also known as impaired glucose tolerance.

Uncontrolled diabetes can damage the artery walls and contribute to coronary heart disease. People who are obese are more likely to develop type 2 diabetes than people of normal weight. Australian Aborigines and Torres Strait Islanders have much higher rates of diabetes than other Australians, even at lower body weights.

Cholesterol levels and dietary fats
Cholesterol is a fat that is crucial to many metabolic functions and is an essential part of all the body’s cell membranes. Cholesterol is produced in the body from the food we eat and is produced in the liver.

Blood lipids that contain cholesterol include low density lipoprotein (LDL) and high density lipoprotein (HDL). LDL cholesterol can lead to plaque forming on arteries. HDL cholesterol helps the body to remove cholesterol from the body and makes it harder for plaque to form in the arteries.

Saturated and trans fats in the diet tend to increase LDL cholesterol in the blood. Common sources of saturated fats include animal products (butter, meat fat, beef, lamb, chicken skin and full cream dairy foods) and processed foods like pastries and biscuits.

Trans fatty acids and saturated fats, such as elaidic acid, are formed when monounsaturated or polyunsaturated vegetable oils are hydrogenated and hardened to form margarines. This applies particularly to the harder vegetable fat and shortening used by the food industry in products such as cakes and biscuits.

Most monounsaturated and polyunsaturated table margarines sold in Australia have very low levels of trans fatty acids. The small amounts present in table margarines are not significant and do not negate the benefits of substituting these margarines for saturated fats like butter. Trans fatty acids also occur naturally in some meats, butter and dairy products. These trans fats tend to increase the LDL cholesterol.

Foods that help prevent heart disease
There is no ‘magic’ food to decrease the risk of developing heart disease. You need to eat a healthy diet and have plenty of exercise.

However there is evidence that plant foods – especially wholegrain cereals, legumes, nuts, fruits and vegetables – may decrease the risk of heart disease. The foods that best protect against heart disease include:
Oily fish – such as mackerel, sardines, tuna and salmon, which contain omega-3 fatty acids. This type of fat lowers cholesterol, improves blood vessel elasticity and thins the blood, making it less likely to clot and block blood flow.
Some vegetables oils – such as corn, soy and safflower, which contain omega-6 fatty acids, and those containing omega-3 fatty acids such as canola and olive oil. All of these can help to lower LDL cholesterol when used instead of saturated fats such as butter.
Fruit and vegetables – antioxidants in fruit and vegetables offer protection against heart disease. Fruit and vegetables are also important sources of folate, which helps lower the blood levels of the amino acid homocysteine, which appears to be linked to an increased risk of heart disease.
Fibre from wholegrain cereals – offers greater protection against the risk of heart attack than fibre from fruits and vegetables.
Unrefined carbohydrate sources with a low glycaemic index – foods such as wholegrain breads and breakfast cereals, legumes, certain types of rice and pasta are important for people prone to diabetes because they help keep blood sugar levels in check.
Legumes and soy – soy protein has been shown to lower LDL cholesterol levels, especially if blood cholesterol levels are high.
Nuts and seeds – nuts can protect against heart disease. They should be eaten in small quantities, as they are high in kilojoules.
Tea – some evidence suggests that the antioxidants in tea can help prevent the build-up of fatty deposits in the arteries, and that it may act as an anti-blood clotting agent and improve blood vessel dilation to allow increased blood flow.
Alcohol – a moderate intake (no more than two drinks per day for men or one drink per day for women) is associated with reduced risk of heart disease in men over the age of 40 and women over the age of 50. Some types of alcohol, such as red wine, may contain other protective factors like antioxidants although this is still being researched. However, a high intake of alcohol increases blood pressure and also tends to increase triglycerides (a type of fat) in the blood and increasing the risk of heart disease. Alcohol however does increase the HDL cholesterol and this helps clear cholesterol from the body so there may be some benefits provided it is consumed in moderation.
Foods containing vitamin E – some studies indicate that vitamin E acts as an antioxidant, helping to protect against ‘bad’ cholesterol. Good sources of vitamin E include avocados, dark green vegetables, vegetable oils and wholegrain products. It is better to eat foods containing vitamin E rather than take supplements, which do not have the same protective effects.
Garlic – a compound in fresh garlic called allicin has been found in some studies to lower blood cholesterol.
Foods enriched with plant sterols – may be useful for people who have trouble lowering their blood cholesterol – around 2g plant sterols daily (found in 1 tablespoon of sterol-enriched margarine) may help.
General recommendations
To substantially reduce your risk of developing coronary heart disease:
Avoid fried fast food and processed foods containing vegetable shortening.
Choose a variety of oils (extra virgin olive oil, canola, peanut) and foods containing natural fats (nuts, seeds, avocado, olives, soy, fish).
Switch to low fat or non-fat dairy products.
Increase the amount and variety of plant foods consumed – eat more unrefined vegetables, fruits and wholegrain cereals. Reduce intake of refined sources of carbohydrates with higher glycaemic indices.
Include legumes (like baked beans, soybeans, lentils and tofu) in your diet.
Have a handful of a variety of raw, unsalted nuts on most days of the week, especially walnuts and almonds.
Eat oily fish at least once per week.
If you drink alcohol, have no more than two drinks per day.
Trim all visible fat from meat.
Remove poultry skin and eat only the meat.
Don't forget physical activity
Exercise is vital to reduce the risk of heart disease. Walking at least 30 minutes each day at a vigorous pace (at least 3km per hour) reduces heart disease risk by 30 per cent. How do you measure how briskly you are walking? Rule of thumb – walk as fast as you can, so you can still talk but not sing.

If you are over 40, have a heart condition or haven’t exercised for a long time, see your doctor before you start any exercise program.

Where to get help
Your doctor
An accredited practising dietitian.
Things to remember
Diet is an important risk factor in coronary heart disease.
Food-related risk factors include obesity, high blood pressure, uncontrolled diabetes and a diet high in saturated fats.
A low saturated fat, high fibre, high plant food diet can substantially reduce the risk of developing heart disease.