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A serving size or portion size is the amount of a food or drink that is generally served. A distinction is made between a portion size as determined by an external agent, such as a food manufacturer, chef, or restaurant, and a "self selected portion size" in which an individual has control over the portion in a meal or snack. [ 1 ]
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Gourmet's Diary of a Foodie (also known internationally as Food Lovers Guide to the Planet [1]) is a documentary television program focusing on food, the culture of food, cuisine, and gastronomy. [2] The show was affiliated with Gourmet magazine.
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).
Hash (food), beef and other ingredients mashed together into a coarse paste herb: culinary or medicinal herb, leaves of plants used to flavour food or treat ailments any herbaceous plant: highway (chiefly in official use) public road; see Highway Code (highway robbery) something too expensive; see also highwayman: main road (as between cities)
Heinrich Himmler inspecting prisoners of war in Russia during the Second World War. They show the contrast of Himmler's mundane daily life of having lunch and placing calls to family with the historical events he was involved in, in one instance issuing an order to place new dogs at Auschwitz capable of ripping prisoners to "shreds", in another taking a tour of the Sonderkommando at Majdanek ...
In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff.
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