Article: Most marketing claims aren't backed up by official definitions or held to regulatory standards, so these might just be catchy advertising phrases. For example, "natural" could mean that artificial colors or flavors haven't been added, but since this word isn't regulated, there's no telling exactly what it means. Other words to watch out for include "premium," "wholesome," or "gourmet." If you see a product labeled as "organic," you should also see the official USDA seal of approval on the bag. The Association of American Feed Control Officials (AAFCO) warns that labeling and marketing information is designed to appeal to consumers. This means that pet foods might follow the latest food trend, so people are more likely to buy them even though the product might not be all that beneficial for your pet. Instead of focusing on marketing and labels, read up on the nutrition of the pet food. This is one of the most important aspects of a pet food label because it shows that the pet food meets all the nutrition requirements for the pet it's designed for. You should see the statement appear near the guaranteed analysis of the diet. For example, you may see "(Name of product) is formulated to meet the nutritional levels established by the AAFCO or National Research Council (NRC) food nutrient profiles." A pet food label that says "light" or "low-calorie" must have significantly lower calories compared to a similar pet food. If you see a label that says "lean" or "low-fat," the pet food must be below a certain fat content level that's regulated by the AAFCO. For example, a low-calorie dog food can't have more than 3,100 kilocalories per kilogram if it's labeled "light."
Question: What is a summary of what this article is about?
Research marketing claims. Remember that nutrition is more important than advertising claims. Look for the nutrition adequacy statement. Recognize the difference between low-calorie and low-fat pet foods.
Article: Tap out any excess flour. Whisk until blended well. In a large bowl, combine the vegan butter and sugar. Beat with an electric mixer (with paddle attachment for stand mixers) on medium speed, or with a fork and some gumption if you don't have an electric mixer. Using a rubber spatula, fold the dry ingredients into the butter mixture in three batches alternating with the sour cream, beginning and ending with the dry ingredients. Scrape the batter into the greased-and-floured pan and spread evenly. Bake for 10 minutes. In a small bowl, combine the blueberries, sugar, cinnamon and flour. Mix with a fork, lightly crushing the blueberries. After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 minutes longer. The sides will brown a little. Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands, invert a large, flat plate on top of the cake pan and, holding both the pan and plate, invert them together. Lift the pan off, then invert a flat serving plate on the bottom of the cake and invert the cake once more so the blueberries are on top.
Question: What is a summary of what this article is about?
Place an oven rack on the middle rung, then heat the oven to 350F/180C. Lightly grease and flour the bottom and sides of the cake pan. Combine the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Mash the bananas together with a fork ina small bowl until it resembles baby food. Add half of the banana mush to the butter-sugar blend and beat until just blended, then add the vanilla and the remaining banana together. Put into the oven. Make the topping. Add the topping. Transfer the cake to a rack to cool for 10 minutes. Serve warm or at room temperature.
Article: Turn the burner back to medium-high so the chicken stock and water in the pan comes to a boil. Then, turn the burner down to medium so the liquid bubbles gently. Stir the mixture occasionally as it cooks. Avoid covering the pan as the paella simmers. Some of the liquid should evaporate as it cooks. At this point, you can taste the liquid and stir in the remaining 1 teaspoon (5.5 g) of salt if you like. Let the liquid boil vigorously so the rice cooks and softens a little. Avoid stirring the rice as the paella cooks since it should develop a crust on the bottom. If you can, remove the paella pan from the stove so it doesn't continue to cook. The rice will finish cooking as the paella rests. Then, bring the paella to your serving table and let your guests help themselves. Store leftover paella in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the crispy rice will soften as it's stored, but the flavors will improve.
Question: What is a summary of what this article is about?
Simmer the mixture for 20 to 25 minutes. Boil the uncovered paella for 10 minutes. Turn off the burners and rest the paella for 5 minutes before you serve it.