FOODS EXAM

Nutritional Assessment & 5 types

Nutritional Assessment & 5 types

The body’s ability to take in, absorb and use nutrients

• Anthropometric (Body measurements)

• Biochemical (Medical tests and procedures)

• Clinical (Questioning and physical observation)

• Dietary (Record of food intake)

• Epidemiological (nutritional and dietary factors relating to disease/ health problems in a community/population

Obesity

The excessive accumulation of fat in the body that presents a health risk.

3 Causes & Symptoms of Obesity

Causes: 

• Diet 

• Eating Disorders

• Lack of Physical Activity 

• Genetics

Symptoms: 

• Shortness of breath 

• Difficulty doing physical activity 

• Increased perspiration (sweating) 

• Fatigue 

• Infections in Skin Folds

• Joint Pain

Who uses a low-fat/calorie diet and describe 3 characteristics?

A LOW-FAT/LOW-CALORIE Diet is used for obese persons.

Prevention: 

• Limit processed food intake 

• Cut down on sugary foods and drinks

• Increase physical activity

Heart Disease

'Heart disease' refers to any problem affecting the heart.

6 Types of Heart Diseases

1.  Arrhythmia: Abnormal heart rhythm 

2.  Cardiomyopathy: Difficulty of the heart muscle to pump blood in the body due to enlargement, stiffening, etc

3.  Heart valve Disease: One or more heart valves don't function properly 

4.  Coronary artery: plaque build up causing arteries to be narrowed

5.  Heart Failure: A progressive heart disease that affects pumping action of the heart muscles.

6. Congenital heart disease: Problems with the structure of the heart that exist since birth

3 Causes and Symptoms of Heart Diseases

Causes: 

• High blood pressure

• Family History

• High Cholesterol

• Diabetes, 

• Smoking and secondhand Smoke exposure

• Obesity

• Physical inactivity.

Symptoms: 

• Chest pain, chest tightness, chest pressure and chest discomfort (angina). 

• Shortness of breath.

• Pain in the neck, jaw, throat, upper belly area or back.

• Pain, numbness, weakness or coldness in the legs or arms if the blood vessels in those body areas are narrowed.

• Indigestion

• Dizziness

Characteristics of a heart healthy diet & How to prevent heart disease

Characteristics

• Eat plenty of fresh fruits and vegetables 

• Eat fewer processed foods. 

• Eat less of foods high in saturated fat and trans fat 

• Eating foods high in fiber and low in saturated fats, trans fat, and cholesterol 

Prevention:

• Don't smoke or use tobacco 

• Eat a heart-healthy diet

• Maintain a healthy weight.

What is hypertension & its causes, symptoms

Having abnormally high blood pressure in your blood vessels

Causes: 

• Older age 

• Genetics 

• Being overweight or obese

• Not being physically active

• High-salt diet

• Drinking too much alcohol

Symptoms: 

• Blood in urine

• Severe Headache 

• Difficulty breathing 

• Blurred vision

• Confusion 

• Buzzing in ears 

• Nose bleeds 

How to control hypertension

One can control his/her blood pressure by consuming prescribed beta blockers.

Beta blockers are medications that are used particularly to manage cardiac arrhythmias and to protect the heart from a heart attack.

What is a dash diet & its characteristics

A D.A.S.H Diet (Dietary Approaches to Stop Hypertension) is used for hypertensive patients.

Avoid:

• Salted snacks 

• Canned soup and vegetables 

• Dried soup mixes

• Deli Meat

• Fast Food 

• Butter/Margarine

• Dairy Products 

• Pickled Food in Brine

To do:

• Consume lots of vegetables, fruits and whole grains. 

• Eat fat-free or low-fat dairy products, fish, poultry, beans and nuts.

• Limit foods that are high in salt, also called sodium. 

• Limit added sugar and saturated fat, such as in fatty meats and full-fat dairy products.

Anaemia & Its related diet and characteristics

Anaemia is when the body does not have enough healthy red blood cells.

An Iron Rich Diet is used for anemic persons.

• Red meat, pork and poultry

• Seafood

• Beans

• Dark green leafy vegetables, such as spinach

• Dried fruit, such as raisins and apricots

• Iron-fortified cereals, breads and pastas

3 Causes & Symptoms of Anaemia

Causes: 

• Bleeding in your gastrointestinal tract (GI tract) from an inflammatory bowel disease, ulcer, colon cancer, or a or other GI disorders such as celiac disease.

• Traumatic injuries or surgery.

• Heavy menstrual periods or bleeding during childbirth

Symptoms: 

• Tiredness 

• Giddiness 

• Headaches

• Weakness.

• Pale skin

• Cold hands and Feet

• Dizziness

Diabetes Mellitus & 3 types

Diabetes mellitus is a lifelong condition that affects your body’s ability to use the energy found in food.

TYPE ONE

This occurs when your body attacks its own pancreas without antibodies. People with type one diabetes have damaged pancreas causing it to make little to no insulin.

• This type may be caused by genetic conditions.

• It can be a result of family beta cells in the pancreas that produce insulin.

TYPE TWO DIABETES

Type 2 diabetes occurs when the pancreas is producing insulin but the body’s cells are resistant to it.

Insulin resistance or lack of sensitivity to insulin, happens

primarily in fat liver and muscle cells.

• People who are obese are at particular high risk of developing this type of diabetes.

GESTATIONAL DIABETES

Gestational diabetes mellitus (GDM) is a condition in which a hormone made by the placenta prevents the body from using insulin effectively. It can also start when the mother’s body is not able to make and use all the insulin it needs for pregnancy.

Symptoms and Preventions of Diabetes

Symptoms: 

• Increased thirst

• Frequent urination

• Fatigue

• Blurred vision

Prevention:

• Eat healthy foods. Plan meals that limit (not eliminate) foods that contain carbohydrates, which raise your blood sugar. ...

• Exercise. Blood sugar is the body's basic energy source. ...

• Lose weight. ...

• Get more rest. ...

• See your doctor regularly

Define Overnutrition and its Signs and Symptoms

OVERNUTRITION

Overnutrition is a form of malnutrition in which the intake of nutrients exceeds the amount required for normal growth, development, and metabolism.

Signs & Symptoms

• Excessive Weight gain

• High blood pressure

• High blood cholesterol

• Digestive issues (e.g., diarrhea)

• Fatty liver

• Cardiovascular problems

• Joint problems

• Strain on the Liver and Kidneys 

• Promotes bone loss and chances of fractures

What are 3 methods of cooking

Frying, Dry heat, moist heat

Frying

This is a quick method of cooking that is used for foods which require a short cooking time.

Dry Fat Frying

The frying pan is heated and a food rich in fat is placed in it to cook. During cooking, oil is produced by the food and sticking will not occur. 

Suitable Foods: Pork Chops, Sausages, Bacon 

Shallow-Fat Frying 

The frying pan is heated and a small amount of fat is added, just enough to glaze the pan used. The food is cooked until brown on one side and then flipped to repeat the process on the other side. 

Suitable Foods: Pancakes, Eggs, Vegetables, Steak

Deep-Fat Frying 

This is done in a deep pan filled with ⅓ its capacity of oil. The oil is heated until a blue haze rises. The food is completely immersed and cooked rapidly till golden brown. Foods that are deep fried are usually coated to prevent excess absorption and to form a crisp crust. 

Suitable Foods: Fritters, Potatoes, Fish Cakes, Donuts 

Stir Frying/ Sauteing 

Food is cooked inside a deep frying pan or wok with little oil really quickly and then removed from the heat. 

Suitable Foods: Mushrooms, Vegetables, Thin Cuts of Meat 

DRY HEAT

Dry heat cooking is any technique that transfers heat to food without extra moisture

Grilling 

Food is placed on a greased grill rack which is placed over radiant heat produced from e.g. coal. When cooked on one side, food is turned and the process is repeated. 

Suitable Foods: Steak chops, Chicken, Vegetables, Potatoes 

Baking 

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.

Suitable Foods: Casseroles, Bread, Cake 

Roasting  

Cooking is done on a turning spit over radiant heat or in an oven. 

Suitable Foods: Pork, Potatoes, Turkey, Chicken, Sirloin  

Moist Heat

Moist heat cooking refers to various methods for cooking food with, or in, any type of liquid—whether it's steam, water, stock, wine or something else.

Boiling 

Food is cooked completely immersed in water at 100 degrees celsius and kept at boiling point. This method is usually used for foods that require extensive cooking to become palatable. 

Suitable Foods: Yam, Salted Meat, Fish, Jams, Grains, Starchy Vegetables 

Steaming

This is the moist gentle method of cooking where steam is generated by boiling water which is the medium of cooking. 

Suitable Foods: Fish, Chicken, Vegetables, Puddings Only tender meats can be prepared 

Stewing 

Food is cooked completely immersed in water a little below boiling point (at simmering point).

Suitable Foods:

Poaching 

The simmering of food in a shallow pan of water for a short period of time. Only quick 11 cooking foods may be used. 

Suitable Foods: Fish, Egg

Sources & Importance of fiber

Sources

• Fruits

• Vegetables

• Whole grains

• Legumes (beans, lentils, peas)

• Nuts and seeds

Importance of Fiber:

• Promotes digestive health

• Prevents constipation

• Helps maintain a healthy weight

• Lowers cholesterol levels

• Regulates blood sugar levels

Functions of Calcium

• Necessary for the clotting of blood

• Needed for the formation of bones

• Important for the proper functioning of the muscles

Excess of Calcium

• Hypercalcaemia:

  • * Hardened tissues

  • * Bleeding in digestive tract

  • * High blood pressure

Calcium Deficiency

• Malformation of bones

• Rickets

• Osteoporosis

Iodine Functions

• Thyroid Hormone Production: It is needed for the formation of the hormone thyroxin needed for proper function of the thyroid gland.

• Metabolic Rate Regulation: Thyroid hormones influence the body's metabolic rate, helping to regulate how quickly the body uses energy and burns calories.

• Brain Development: Adequate iodine during pregnancy and infancy is critical for normal brain development and cognitive function in children.

Iodine Excess

• Weak pulse

• Confusion

• Bluish skin from poor circulation or inadequate blood oxygenation)

Iodine Deficiency

• Goitre

• Cretinism:

  • Muscular flabbiness

  • Dry skin

Phosphorus Function

• Needed for the formation of bones

• Needed for the release of energy from foods

• Linked with brain and nerve stimulation

Excess Phosphorus

• Hyperphosphatemia:

  Calcium deposits in your eyes, lungs, heart and blood vessels which increase your risk of heart attack, stroke and death over time

Phosphorus Deficiency

• Poor growth patterns 

• Issues with bone and tooth development

• Joint stiffness

Sodium Functions

• Regulating bodily fluids and muscle contraction

• Production of hydrochloric acid in stomach

• Helps regulate acid balance

Excess & Deficiency of Sodium

Excess

Hypertension (High blood pressure)

Deficiency

Severe stomach cramps

Hors D’oeuvres

Small bite sized savoury foods typically eaten as appetizers before the main course, or served alone with beverages

Purposes & Points to Consider with H’ordeuvres

Purpose

• To show a preview of the chef’s style

• To stimulate the appetite without being filling

• To serve as a social starter at parties/events

Points

1. Presentation

2. Balance Proportions

3. Temperature

Principles of Salad Making

• Ingredients must be crisp, fresh, well cleaned and refreshing 

• Ingredients must be prepared just before consumption to preserve freshness, crispness and nutritive value. 

• Use a variety of colors, shapes, flavors and textures to make the salads interesting to eat 

• The ingredients should be attractively and neatly served with the minimum handling 

• The salad should be easy to serve and eat. 

Define Arranged Salad & how to make

A type of salad where ingredients are meticulously organized in an aesthetically pleasing manner on a plate/platter

How to make

1. Choose a variety of fresh ingredients.

2. Wash and prepare them.

3. Arrange them neatly on a platter or plate.

4. Add toppings like nuts or seeds.

5. Drizzle with dressing.

6. Optionally garnish.

7. Serve immediately.

3 Methods of Cooking

Dry heat, moist heat, frying

4 methods of frying

Dry Fat Frying

The frying pan is heated and a food rich in fat is placed in it to cook. During cooking, oil is produced by the food and sticking will not occur. 

Suitable Foods: Pork Chops, Sausages, Bacon 

Shallow-Fat Frying 

The frying pan is heated and a small amount of fat is added, just enough to glaze the pan used. The food is cooked until brown on one side and then flipped to repeat the process on the other side. 

Suitable Foods: Pancakes, Eggs, Vegetables, Steak

Deep-Fat Frying 

This is done in a deep pan filled with ⅓ its capacity of oil. The oil is heated until a blue haze rises. The food is completely immersed and cooked rapidly till golden brown. Foods that are deep fried are usually coated to prevent excess absorption and to form a crisp crust. 

Suitable Foods: Fritters, Potatoes, Fish Cakes, Donuts 

Stir Frying/ Sauteing 

Food is cooked inside a deep frying pan or wok with little oil really quickly and then removed from the heat. 

Suitable Foods: Mushrooms, Vegetables, Thin Cuts of Meat 

3 Methods of dry heat cooking

Grilling 

Food is placed on a greased grill rack which is placed over radiant heat produced from e.g. coal. When cooked on one side, food is turned and the process is repeated. 

Suitable Foods: Steak chops, Chicken, Vegetables, Potatoes 

Baking 

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.

Suitable Foods: Casseroles, Bread, Cake 

Roasting  

Cooking is done on a turning spit over radiant heat or in an oven. 

Suitable Foods: Pork, Potatoes, Turkey, Chicken, Sirloin  

4 methods of moist heat

Boiling 

Food is cooked completely immersed in water at 100 degrees celsius and kept at boiling point. This method is usually used for foods that require extensive cooking to become palatable. 

Suitable Foods: Yam, Salted Meat, Fish, Jams, Grains, Starchy Vegetables 

Steaming

This is the moist gentle method of cooking where steam is generated by boiling water which is the medium of cooking. 

Suitable Foods: Fish, Chicken, Vegetables, Puddings Only tender meats can be prepared 

Stewing 

Food is cooked completely immersed in water a little below boiling point (at simmering point).

Suitable Foods:

Poaching 

The simmering of food in a shallow pan of water for a short period of time. Only quick 11 cooking foods may be used. 

Suitable Foods: Fish, Egg

Define Community Nutrition & Its importances

The set of activities designed to provide a group of people access to a safe, adequate and healthy diet

Importances

• Enhances the nutritional status of a community

• Helps reduce deficiencies in a population 

• It can prevent undernutrition 

• Ensures access to quality and adequate food resources

• Provides nutrition information to the population

3 organizations involved in community nutrition

• UNICEF (The United Nations Children Emergency Fund)

• WHO (World Health Organization)

• WFP (World Food Programme)

Roles & Functions of UNICEF, WHO, WFP

UNICEF

• Protect the rights of every child, everywhere, especially the most disadvantaged (UNICEF) 

• Relieve suffering during emergencies, and wherever children are threatened (UNICEF)

WHO

• Providing leadership on global health matters

• To work with countries throughout the region to improve and protect people's health.

WFP

• Provides school feeding programmes.

• Helps countries and communities prepare for and cope with climate-related shocks

Food Security & Factors affecting it

The state of having reliable access to a sufficient quantity of affordable, nutritious food to meet dietary needs and preferences leading to a healthy life.

Factors affecting Food Security 

• Economic Stability 

• Natural Disasters 

• Fuel/Gas Shortage 

• Infectious Disease

Vulnerable Groups & Their Nutritional Problems

Infants 

•  Anaemia 

•  Obesity 

•  Underweight 

• Insufficient Intake of Food 

• Diarrhea 

Preschool Aged Children

•  Protein Energy Malnutrition - Deficiency of energy, protein, and micronutrients. PEM manifests as underweight (low body weight compared with healthy peers), stunting (poor linear growth), wasting (acute weight loss), or edematous malnutrition (kwashiorkor).

Adolescence 

• Lack of Calcium

• Anaemia

• Obesity

Pregnant and Lactating Women

• Morning Sickness

• Constipation 

Elderly

• Obesity 

• Constipation 

• Anemia