Hibbing has made a commitment to provide opportunities for physical activity to people who live, work and play within the city.
Tuesday, April 29, 2014
Groundbreaking Good Gardens by Niki Jabbour
Niki Jabbour set out to discover how and why popular gardeners are growing vegetables, fruits, mushrooms, grains, and herbs. Here are 73 garden designs from horticulturists, community gardeners, bloggers and print writers, television and radio hosts and other professional gardeners.
635 JABBO
Tuesday, April 22, 2014
Food's Texture May Sway Perception of Calories: When study participants were thinking about calories, they ate more of the crunchier items, less of the soft
WebMD News from HealthDay
WEDNESDAY, April 16, 2014 (HealthDay News) -- Creamy butter or ice cream versus a crunchy granola bar: A new study suggests that the texture of foods influences people's dieting choices.
"We studied the link between how a food feels in your mouth and the amount we eat, the types of food we choose, and how many calories we think we are consuming," wrote study authors Dipayan Biswas and Courtney Szocs, both from the University of South Florida, and others.
In one experiment, participants were asked to sample foods that had soft, smooth, hard or rough textures and then estimate their calorie amounts.
In another test, volunteers were asked to watch and rate a number of television ads, thinking that was the test. But they were also given cups with bite-sized brownies as a "thank you" for their time. Half of the participants were also asked about the amount of calories in the brownies.
Some of the participants received softer-textured brownies while the other half got crunchier brownies. People who had been asked about the calories in the brownies which forced them to focus on caloric intake -- ate more of the crunchy brownies than soft.
On the other hand, those whose minds weren't focused on calories tended to eat more of the soft brownies, the investigators found.
"Understanding how the texture of food can influence calorie perceptions, food choice, and consumption amount can help nudge consumers towards making healthier choices," the researchers concluded.
The study will be published in the August issue of the Journal of Consumer Research.
WEDNESDAY, April 16, 2014 (HealthDay News) -- Creamy butter or ice cream versus a crunchy granola bar: A new study suggests that the texture of foods influences people's dieting choices.
"We studied the link between how a food feels in your mouth and the amount we eat, the types of food we choose, and how many calories we think we are consuming," wrote study authors Dipayan Biswas and Courtney Szocs, both from the University of South Florida, and others.
In one experiment, participants were asked to sample foods that had soft, smooth, hard or rough textures and then estimate their calorie amounts.
In another test, volunteers were asked to watch and rate a number of television ads, thinking that was the test. But they were also given cups with bite-sized brownies as a "thank you" for their time. Half of the participants were also asked about the amount of calories in the brownies.
Some of the participants received softer-textured brownies while the other half got crunchier brownies. People who had been asked about the calories in the brownies which forced them to focus on caloric intake -- ate more of the crunchy brownies than soft.
On the other hand, those whose minds weren't focused on calories tended to eat more of the soft brownies, the investigators found.
"Understanding how the texture of food can influence calorie perceptions, food choice, and consumption amount can help nudge consumers towards making healthier choices," the researchers concluded.
The study will be published in the August issue of the Journal of Consumer Research.
Wednesday, April 16, 2014
The How Can it Be Gluten Free Cookbook
America's Test Kitchen doesn't settle for second best and why should you? Giving up gluten doesn't mean you have to give up the dishes you love, or make do with second-rate approximations. Our test kitchen experts re-engineered "must-have" recipes from the ground up so they look (and taste) like the real deal. Cooking without wheat was never so easy or so good. from the book
Find in new books: 641.3 HOW
Monday, April 14, 2014
Pickles & Preserves by Andrea Weigl
Today, a canning revival is under way. Blogs are devoted to canning, introductory classes are offered at farmers' markets and sales of canning supplies are on the rise. This canning resurgence appears to have many causes, including an increased interest in eating seasonally, shopping at farmers' markets, and reducing the preservatives in food. from the introduction
Find in new books: 641.462 WEIGL
Harvest: Field Notes From A Far-Flung Pursuit of Real Food by Max Watman
After an epiphany caused by a harrowing bite into a pink-slime burger, Max Watman resolves to hunt, fish, bake, butcher, preserve, and pickle. He buys a thousand-pound-steer whom he names Bubbles raises chickens, gardens, and works to transform his small-town home into a gastronomic paradise. In this compulsively readable memoir, Watman records his experiments and adventures as he tries to live closer to the land and the source of his food. from the cover
Find in new books: 641.302 WATMA
Find in new books: 641.302 WATMA
Wednesday, April 09, 2014
Gutbliss by Robynne Chutkan
Dr. Robynne Chutkan, one of the leading gastroenterologists in the country, offers a groundbreaking, one-stop guide to digestive wellness, and a program to finally give women the tools they need for true and lasting relief. Find in new books: 616.330654 CHUTK
Friday, April 04, 2014
The Farmstead Egg Guide & Cookbook by Terry Golson
Everything you need to know about fresh eggs and even how to keep your own hens!
100 delicious egg recipes for scrambled eggs, omelets, and quiches, as well as luscious puddings, pies, and tarts, and savory and sweet souffles. Find in new books under 641.675 GOLSO
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