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The following outline is provided as an overview of and typical guide to drawing and drawings: Drawing – activity of making marks on a surface so as to create some images, form or shape. A drawing – product of that activity.
It was updated in 2005 with black and white vertical wedges replacing the horizontal sections and renamed MyPyramid. MyPyramid was often displayed with the food images absent, creating a more abstract design. In an effort to restructure food nutrition guidelines, the USDA rolled out its new MyPlate program in June 2011. My Plate is divided into ...
Cereals are edible seeds that are used to create many different food products. An edible seed [ n 1 ] is a seed that is suitable for human or animal consumption. Of the six major plant parts, [ n 2 ] seeds are the dominant source of human calories and protein . [ 1 ]
Forestry – interdisciplinary profession embracing the science, art, and craft of creating, managing, using, and conserving forests and associated resources in a sustainable manner to meet desired goals, needs, and values for human benefit. Outline of wood science – Theoretical production ecology – quantitatively studies the growth of crops.
Detailed illustration of the different parts constituting a wheat kernel. The germ of a cereal grain is the part that develops into a plant; [1] it is the seed embryo. [2] Along with bran, germ is often a by-product of the milling [3] that produces refined grain products.
General Mills. Nutritional Info: 140 calories, 2.5g fat, 29g carbs, 2g sugar, 5g protein, 4g fiber Grams of Sugar Per Serving: 2g Why We Love It: kid-friendly, gluten free, high in whole grains ...
Harvesting a cereal with a combine harvester accompanied by a tractor and trailer. Cereal grains: (top) pearl millet, rice, barley (middle) sorghum, maize, oats (bottom) millet, wheat, rye, triticale. A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods.
Bran is highly nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid. As such, it is typically removed from whole grain during the refining process - e.g. in processing wheat grain into white flour, or refining brown rice into white rice.