Beans and peas are unique foods
How to count beans and peas in the USDA food patterns:Generally, individuals who regularly eat meat, poultry, and fish would count beans and peas in the Vegetable Group. Vegetarians, vegans, and individuals who seldom eat meat, poultry, or fish would count some of the beans and peas they eat in the Protein Foods Group. Here´s an example for both ways:
Count the number of ounce-equivalents of all meat, poultry, fish, eggs, nuts, and seeds eaten.
If the total is equal to or more than the suggested intake from the Protein Foods Group (which ranges from 2 ounce-equivalents at 1000 calories to 7 ounce-equivalents at 2800 calories and above) then count any beans or peas eaten as part of the beans and peas subgroup in the Vegetable Group.OR
If the total is less than the suggested intake from the Protein Foods Group, then count any beans and peas eaten toward the suggested intake level until it is reached. (One-fourth cup of cooked beans or peas counts as 1 ounce equivalent in the Protein Foods Group.) After the suggested intake level in the Protein Foods Group is reached, count any additional beans or peas eaten as part of the beans and peas subgroup in the Vegetable Group.
STONE MOUNTAIN GEORGIA tspan:3m STONE MOUNTAIN GEORGIA
Capital to small businesses and entrepreneurs in STONE MOUNTAINThe U.S. Treasury Departments State Small Business Credit Initiative (SSBCI) today released a new Quarterly Report detailing how the program continues to help small businesses grow and create jobs. Since the beginning of the program, the Treasury Department has disbursed more than $1.1 billion to participating states.
Through the State Small Business Credit Initiative, the Treasury Department, states, and private sector lenders and investors are supporting small businesses and creating a lasting impact on the economy, said Clifton Kellogg, Director of the SSBCI program. More than $1 billion in State Small Business Credit Initiative funds have been distributed, making a real difference at the local level. Because of these funds, businesses have been able to buy new equipment, expand their facilities, and hire workers.
Small businesses and entrepreneurs need capital to build their businesses, and SSBCI is designed to help spur new private sector lending or investment in small companies by leveraging private capital along with the federal support offered by the program. Through SSBCI, the Treasury Department will award nearly $1.5 billion to state programs across the country that support small businesses, including small manufacturers. SSBCI funding is not repaid by participating states to the federal government. Instead, to help even more small businesses, repaid loans and investments remain with participating states to be redeployed locally. The SSBCI Quarterly Report shows that as of September 2014, participating states have recycled more than $60 million to support additional investments.
States have made considerable progress in deploying these funds to support economic growth locally. The states that have deployed the most SSBCI funds by percentage of allocation include: North Dakota (Mandan Consortium), Idaho, Arkansas, Colorado, Montana, South Carolina, New Hampshire, Michigan, Kansas, and Alabama. The states that have deployed the most SSBCI funds by dollar amount include: California, Michigan, Florida, Illinois, Alabama, North Carolina, Texas, New York, Ohio, and Georgia.
SSBCI was created when President Obama signed into law the Small Business Jobs Act on September 27, 2010. The Treasury Department awarded allocations to all fifty states by early 2012, based on a formula set by the Small Business Jobs Act that considered population and unemployment levels. Each state designs its own small business programs, and five types of programs are eligible for SSBCI funds: Capital Access Programs, Loan Guarantee Programs, Loan Participation Programs, Collateral Support Programs, and Venture Capital Programs. In the SSBCI 2013 Annual Report business owners reported that more than 95,000 jobs will be created or saved as a direct result of SSBCI support. 
6 Tips for Managing Portion Size
Eating healthy is about enjoying your food while also managing portion size. Most people eat and drink more than their bodies need especially when they are served larger portions. So, choosing smaller portions to begin with is important for maintaining your overall health and well-being.
Here are some tips to help you manage your portion size:
- Measure out 1 cup, 1/2 cup, or 1 ounce of some different foods onto the bowls, glasses, cups, and plates you usually use to see what these portion sizes look like on them.
- 1/2 cup = light bulb
- 1 cup = baseball
- 1 oz. or 2 tbsp. = golf ball
- 3 oz. of chicken or meat = deck of cards
- 3 oz. fish = checkbook
- Eat you meals on a smaller plate. The smaller your plate, the smaller your portion.
- Finished your plate but think you’re still hungry? Wait 10 minutes before going back for seconds. You might not want them after all. If you do go back for seconds, aim for the same balance you had with your first serving and start with veggies.
- When ordering at a restaurant, ask for a take-home container as soon as your meal comes. Put half of the meal in the take-home container so you’re sure to let your stomach—instead of your eyes—be your guide. Or share the meal with a dining companion. Many restaurants offer a smaller or “appetizer size” of entrees, so when a smaller portion is available, go for it!
- Buy or portion out treats and snacks in small, single-serving bags or packages.
- Check out the food label for serving size info
Try This: Small changes like these can make a big difference. Commit to making at least one change to reduce your portion sizes this week.