In him we see that the main communicative purpose of a recipe can be identified and understood by all members of the cooking fraternity because this is where it occurs. In this terms then the professional community will be the cooks and the chefs who are able to use the designed recipe in their professional capacity. However, this genre can be understood by people who are not of the profession, for example, the simple instructions that have been laid on Billy Kwongs Chinese cuisine. In addition to this, all writers of recipes have the cooking freedom to be able to choose from a range of linguistic resources for their own unique genre.
We found that multiple lifestyle changes were independently associated with long-term weight gain, including changes in the consumption of specific foods and beverages, physical activity, alcohol use, television watching, and smoking habits. Average long-term weight gain in nonobese populations is gradual — in the cohorts we studied, about 0.8 lb per year — but accumulated over time, even modest increases in weight have implications for long-term adiposity-related metabolic dysfunction, diabetes, cardiovascular disease, and cancer. Whereas weight changes associated with any single lifestyle factor were relatively modest in our three cohorts, in the aggregate, changes in diet and physical activity accounted for large differences in weight gain. The results were similar across the three separate cohorts, increasing our confidence in the validity and generalizability of the findings.
''I like being able to apply science to the everyday handling of food in practical terms. Food touches everyone’s life, and too many people probably consider themselves experts about food safety based on their own experiences. I like being able to teach people that there are scientific principles at play that can be learned and then generalized to other situations to help in their decision-making. I also like the relationship of food science to our current as well as historical foundations of agriculture in this country. The food industry is huge, and there is an ever-evolving body of data teaching us new things about our food supply and food processing possibilities.''
plastic wrap Plasticwrap is terrific for covering foods to be stored in the refrigerator or cookedin the microwave. It clings especially well to glass, ceramic, and chinadishes. You can also use it to wrap foods for short-term freezer storage,though you should use aluminum foil if you're storing something in the freezer for a longtime since foil is better at preventing moisture loss. plastic bags OR waxed paper (This is a good choice for separating layers of cookiesor candies, or for covering or wrapping foods before microwaving. Waxed paperdoesn't adhere well to food or containers and will let air in and steam out.) ORaluminum foil (Foil insulates food, making it slow to freeze or thaw. Aluminumalso reacts with salty or acidic foods, diminishing flavor or appearance.)