Born in Pakistan and raised in Canada, Zariq Siddiqui attended the College at Brockport, State University of New York, where he obtained a bachelor’s degree in forensic science. Zariq Siddiqui currently serves as a senior sales manager at Abbott Laboratories Inc., an international health care company which recently introduced two nutrition drinks that can help patients’ recovery from surgical procedures.
Over 48 million surgical procedures are performed annually in the U.S., and a number of organizations, incuding the American College of Surgeons, have developed guidelines addressing the importance of immunonutrition to the recovery process. When consumed by the patient prior to and following their procedure, nutrients that boost the immune system like protein and omega-3 fatty acids can help reduce infections following surgery, resulting in a faster recovery, shorter hospital stay, and lower costs.
Additionally, it’s been reported that consuming carbohydrates approximately 2-hours before surgery reduces anxiety, insulin resistance, nausea and pain following the procedure, and the time spent in the hospital.
PediaSure Grow & Gain
Zariq Siddiqui serves as the senior manager of sales operations and strategy at Abbott Laboratories, Inc. Zariq Siddiqui is responsible for sales in Abbott’s Pediatric Nutrition Products Division, which produces PediaSure Grow & Gain, a nutritional supplement shake to help children grow.
The PediaSure shake comes in banana, vanilla, strawberry, chocolate, and berry flavors and includes 25 essential vitamins and minerals and seven grams of protein. The shake may be purchased in a ready-to-drink bottle or as a powdered mix.
While both the PediaSure bottled shake and the powdered mix contain 240 calories, there are marked differences in the products that affect how they can be used. The bottled shake may be taken as a supplemental source of nutrition or used as a child’s sole nutritional source if recommended by a doctor.
Because the powdered mix has higher levels of nutrients, it is intended for use as a supplement only. Children should drink no more than one (ages 1 to 3), two (ages 4 to 8), or three (ages 9 to 13) of the powdered-mix shakes per day.
PediaSure is not intended for infants under the age of 1. Parents should consult with their medical professional before providing the shake to children under 2 years old.
Chicago Deep Dish Pizza
Zariq Siddiqui is senior manager of sales operation and strategy with Abbott Laboratories, guiding company efforts throughout the Chicago area. Zariq Siddiqui is a fan of American cooking and particularly enjoys classic comfort foods such as hamburgers and pizza.
The home to many Italian immigrants from the late 19th century on, Chicago is known for a distinctive take on pizza, the deep-dish. With pizza well-rooted as a local cuisine by the 1940s, entrepreneurs Ric Riccardo and Ike Sewell launched Pizzeria Uno on the city’s North Side and featured a new style of pizza with a cracker-like crust and a deeper dish.
For a classic deep-dish pizza, the pan is similar to that used for cakes and gets covered with olive oil. A semolina and white flour dough is then pressed along the edges and bottom. The olive oil acts as a frying agent and provides the dough with its distinctively crunchy, golden texture.
Offering more depth than traditional pizza, the deep-dish pizza features inverted layers, with the cheese placed inside to prevent burning. The finished pizza requires serious cutting through successive layers of vegetables, meat, pizza sauce, and mozzarella, as well as the hard bottom crust.
Zariq Siddiqui began working for Chicago’s Abbott Laboratories, Inc., in 1999. Zariq Siddiqui particularly enjoys American food, especially the American version of pizza.
Inexpensive and easy to prepare, pizza probably originated in Naples, Italy, around the end of the 18th century. Italian immigrants to the United States brought their traditional foods with them, and in 1905 immigrant Gennaro Lombardi started selling pizza at his grocery store in New York City’s Little Italy neighborhood. He sold only one kind of pie; it had tomatoes and mozzarella cheese.
Although the number of restaurants serving pizza grew quickly within New York City, the first pizzeria outside the city didn’t open until 1925, when Frank Pepe started his Pizzeria Napoletana in New Haven, Connecticut. In the 1940s, the dish began to expand beyond New York and New England. One of the iconic establishments of American pizza, Pizzeria Uno opened in Chicago in 1943.
The pies offered at these early outlets were similar, though not identical. East Coast pizza generally consisted of a thin or thick crust with a topping of tomatoes and cheese, as well as optional additional toppings. Chicago pies were baked in a pan, not on a sheet, and featured much thicker layers of toppings that have been likened to a casserole.
Another major development in pizza occurred in California in the early 1980s, when Alice Waters sold pizza made with organic ingredients and gourmet toppings at her Chez Panisse Café in Berkeley. Other restaurants emulated her offerings, and California pizza quickly became known for its limitless variety of unconventional toppings, including such ingredients as pineapple, barbecued chicken, spinach, artichoke hearts, and truffles.