In Part 2 of 2 of this latest two-part series referencing Pakistani cuisine, we focus in on a glimpse of a typical Pakistani cultural dietary pattern. Once again, for National Nutrition Month (NNM), we feature our Guest Author, Pakistani Registered Dietitian, Teba Abdul Lateef. Teba shares details of her observations of some of the traditional food ingredients utilized in preparing Pakistani cuisine. She compiled the listing based on her experience living in Karachi, thus it is not meant to be all-inclusive. In Part 1, Teba shares details about the wonderful nuances of some of the better known cultural dishes and spices that help
COOL identification for covered food items is something all consumers should be familiar with, yet many still are not. Regulations regarding COOL identification went into effect back on March 16, 2009. USDA’s Agricultural Marketing Service (AMS) maintains responsibility for the implementation, administration and enforcement of COOL regulations. Just how familiar are you with COOL food regulations?