STONE MOUNTAIN GEORGIA NEWS AND BLOG


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Lady Lions Fall Short at Minnesota


Whitted came alive for six points and Spann accounted for four points during the run. Kaliyah Mitchell (Stone Mountain, Ga.) and Waldner each added a basket. Minnesota responded with a 13-0 run over the next four minutes to establish a 50-49 lead with 8:41 ...

14-Year-Old Driver Likely to Face Charges in Fatal DeKalb Crash


A 14-year-old driver faces charges after his stolen vehicle crashed into oncoming traffic, killing a passenger, Sunday afternoon, DeKalb Police say. The crash happened about 1 p.m. Sunday on Rock Chapel Road near Rockbridge Road. The driver was seriously ...

10 things every Atlanta resident should do


(Helen, Ga) Come mid-summer, when air-conditioning is all you crave ...
Whatever you choose, don't leave before the sun goes down and the show begins. Stone Mountain's laser show, updated in 2014, has a more diverse show featuring historical favorites ...

"Devious Maids" Season 3 starts filming in Atlanta


Seasons 1 and 2 have shot at EUE/Screen Gems Studios south of downtown and Eagle Rock Studios in Stone Mountain, Ga, respectively. The cable networked reportedly dragged its feet on renewing the show for a third run because producer Marc Cherry wasn't sure ...

MLK’s words ring true in Kennett and the world


Let freedom ring from the curvaceous slopes of California! But not only that; let freedom ring from Stone Mountain of Georgia! Let freedom ring from Lookout Mountain of Tennessee! Let freedom ring from every hill and molehill of Mississippi. From every ...

Georgia Bulldogs assembling another top-10 class, add 26th committment Sunday


and Stone Mountain defensive end Chauncey Rivers (No. 87). Patrick and Ledbetter enrolled earlier this month. Georgia also is considered the school to beat for Roquan Smith (No. 77), a linebacker from Montezuma. Reasons for this year's highly rated Georgia ...

ESTELL D. SIMON


She leaves to cherished her memory, her husband, Jimmie "Sonny Boy" Simon of the home; Angela Denise Simon of Stone Mountain, Georgia; Jimmy Earl Simon of Lohnsseld, Germany; Terrance Orlando Simon of Dunwoody, Georgia; Cynthia L Simon of College Park ...

Ottley Wood


STONE MOUNTAIN Ottley Wood Ottley Lee Wood, age 86, of Stone Mountain, GA, passed away on Thursday, January 22, 2015. Mr. Wood was preceded in death by his son, Barry Ottley Wood. He is survived by his wife of 63 years, Lillian; daughters and sons in law ...

Cahill speaks at Reach Out event


Nationally known author and speaker Mark Cahill of Stone Mountain, Ga., (right) talks with Klay Kahle and Kaylee Marihugh, Tinora High School students and members of the Tinora Fellowship of Christian Athletes,...
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What a trip: Namibia’s scenic landscapes, fit for a king and queen of the desert


Our readers share tales of their rambles around the world. Who: Michael Washington (the author) of Stone Mountain, Ga., and Loleta Robinson of Germantown, Md. When, where, why: A week in Namibia in August. I had visited Namibia in 2011 and thought Loleta ...




SPECIAL INFORMATION FOR STONE MOUNTAIN

Beans and peas are excellent sources of plant protein, and also provide other nutrients such as iron and zinc

Beans and peas are unique foods

bowl of beansBeans and peas are the mature forms of legumes. They include kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas and lentils. They are available in dry, canned, and frozen forms. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Therefore, they are considered part of the Protein Foods Group. Many people consider beans and peas as vegetarian alternatives for meat. However, they are also considered part of the Vegetable Group because they are excellent sources of dietary fiber and nutrients such as folate and potassium. These nutrients, which are often low in the diet of many Americans, are also found in other vegetables. Because of their high nutrient content, consuming beans and peas is recommended for everyone, including people who also eat meat, poultry, and fish regularly. The USDA Food Patterns classify beans and peas as a subgroup of the Vegetable Group. The USDA Food Patterns also indicate that beans and peas may be counted as part of the Protein Foods Group. Individuals can count beans and peas as either a vegetable or a protein food. Green peas, green lima beans, and green (string) beans are not considered to be part of the beans and peas subgroup. Green peas and green lima beans are similar to other starchy vegetables and are grouped with them. Green beans are grouped with other vegetables such as onions, lettuce, celery, and cabbage because their nutrient content is similar to those 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.

  1. 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

  2. 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.

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    Capital to small businesses and entrepreneurs in STONE MOUNTAIN

    The U.S. Treasury Department’s 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. [23]




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:

  1. 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.
    Remember:
    • 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
  2. Eat you meals on a smaller plate. The smaller your plate, the smaller your portion.
  3. 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.
  4. 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!
  5. Buy or portion out treats and snacks in small, single-serving bags or packages.
  6. 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.

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