FOODS EXAM
An individual's nutritional status is the ability of their body to take in, absorb and make use of nutrients.
5 NUTRITIONAL ASSESSMENTS:
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 is an abnormal or excessive fat accumulation that presents a health risk. The disease occurs when an individual's weight is higher than what is considered healthy for his or her height.
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
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' refers to any problem affecting the heart. They are also called cardiovascular problems which affect the heart and blood vessels.
Types of Heart Disease:
Arrhythmia: Abnormal heart rhythm
Cardiomyopathy: Difficulty of the heart muscle to pump blood in the body due to enlargement, stiffening, etc
Heart valve Disease: One or more heart valves don't function properly
Coronary artery: plaque build up causing arteries to be narrowed
Heart Failure: A progressive heart disease that affects pumping action of the heart muscles.
Congenital heart disease: Problems with the structure of the heart that exist since birth
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
Eat a HEART-HEALTHY diet.
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.
Hypertension can be described as having abnormally high blood pressure in your blood vessels or as “high blood pressure.”
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
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.
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 is when the body does not have enough healthy red blood cells.
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
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
Diabetes mellitus is a lifelong condition that affects your body’s ability to use the energy found in food. There are 3 types: Type One, Type Two and Gestational Diabetes
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:
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
A stroke, sometimes called a brain attack, occurs when something blocks blood supply to part of the brain or when a blood vessel in the brain bursts.
HEMORRHAGIC STROKE
A hemorrhagic stroke occurs when blood from an artery suddenly begins bleeding into the brain. This most often results in death.
ISCHEMIC STROKE
A blood vessel carrying blood to the brain is blocked by a blood clot.
Symptoms:
Sudden numbness or weakness of the face, arm or leg, especially on one side of the body.
Sudden confusion, trouble speaking or understanding.
Sudden trouble seeing or blurred vision in one or both eyes.
Sudden trouble walking, dizziness, loss of balance or coordination.
Sudden severe headache with no known cause.
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
Methods of cooking are classified according to how heat is transferred to the food. They are moist heat, dry heat, and 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 FryingThis 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 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 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
The set of activities that are designed to provide a group of individuals/population/community access to a safe, adequate and healthy diet.
Importance
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
Organizations Involved in Community Nutrition
World Food Programme (WFP)
Caribbean Food and Nutrition Institute (CFNI)
World Health Organization (WHO)
Food and Agriculture Organization (FAO)
The United Nations Children Emergency Fund (UNICEF)
Pan American Health Organization (PAHO)
Canadian Public Health Association (CPHA)
Food for The Poor (FFP)
Roles & Functions
Protect the rights of every child, everywhere, especially the most disadvantaged (UNICEF)
Relieve suffering during emergencies, and wherever children are threatened (UNICEF)
Protecting human, animal, plant and environment health (FAO)
Supporting management and conservation of natural resources. (FAO)
Prevent and control diet-related chronic diseases. (CFNI)
Reduce under-nutrition in children . (CFNI)
To work with countries throughout the region to improve and protect people's health. (WHO + PAHO)
To strengthen health systems (PAHO)
Providing leadership on global health matters (WHO)
Enhances nutrition in women and children (WFP)
Helps countries and communities prepare for and cope with climate-related shocks (WFP)
Provides school feeding programmes. (WFP)
Distribution of food, medicine, educational supplies and other needed items. (FFP)
What is Food Security?
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
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
Necessary for the clotting of blood
Needed for the formation of bones
Important for the proper functioning of the muscles
Excess
Hypercalcaemia:
* Hardened tissues
* Bleeding in digestive tract
* High blood pressure
Deficiency
Malformation of bones
Rickets
Osteoporosis
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.
Excess
Weak pulse
Confusion
Bluish skin from poor circulation or inadequate blood oxygenation)
Deficiency
Goitre
Cretinism:
Muscular flabbiness
Dry skin
Function
Needed for the formation of bones
Needed for the release of energy from foods
Linked with brain and nerve stimulation
Excess
Hyperphosphatemia:
Calcium deposits in your eyes, lungs, heart and blood vessels which increase your risk of heart attack, stroke and death over time.
Deficiency
Poor growth patterns
Issues with bone and tooth development
Joint stiffness
Function
Helps to regulate body fluids and muscular contraction
Required for the formation of hydrochloric acid in the stomach
Helps regulate acid balance in the body
Excess
High blood pressure
Deficiency
Severe stomach cramps
These are small bite-sized savoury foods that are usually served as an appetizer. They are typically eaten before the main course of a meal or on their own with beverages, such as at a cocktail party. There are HOT & COLD Hors D’oeuvres.
Used at restaurants to offer a preview of the chef’s style
Stimulate the appetite with enticing flavours, textures and aromas without being too filling
Add an element of fun and variety to the dining experience.
Served as social starters at parties and events
Presentation: They should look appetizing and inviting. Use garnishes, edible flowers, and creative plating techniques to enhance the visual appeal
Balance Proportions: Ensure proportions are size-appropriate. They should be small enough to be eaten in one or two bites, but substantial enough to satisfy and leave a memorable impression.
Temperature: Serve Hot Hors D'oeuvres hot and cold ones. Maintain the correct temperature to preserve the flavours and textures of the ingredients.
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.
DEFINITION
An arranged salad is a type of salad where ingredients are meticulously placed or organized in an aesthetically pleasing manner on a plate or platter. This presentation method enhances visual appeal and can include layers or sections of various components such as vegetables, fruits, proteins, and dressings.
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.
Methods of Cooking
Diet and Health
Nutrients
Community Nutrition
Nutritional Status
Lifestyle Diseases
Overnutrition definition, signs, symptoms
Calcium & Iodine: Improper intake, excess, deficiency
Iodine, Phosphorous & Sodium: Functions
Fiber sources & importance
H’ordeuvres
Principles of Salad Making
Arranged salad: Description, How to make
An individual's nutritional status is the ability of their body to take in, absorb and make use of nutrients.
5 NUTRITIONAL ASSESSMENTS:
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 is an abnormal or excessive fat accumulation that presents a health risk. The disease occurs when an individual's weight is higher than what is considered healthy for his or her height.
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
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' refers to any problem affecting the heart. They are also called cardiovascular problems which affect the heart and blood vessels.
Types of Heart Disease:
Arrhythmia: Abnormal heart rhythm
Cardiomyopathy: Difficulty of the heart muscle to pump blood in the body due to enlargement, stiffening, etc
Heart valve Disease: One or more heart valves don't function properly
Coronary artery: plaque build up causing arteries to be narrowed
Heart Failure: A progressive heart disease that affects pumping action of the heart muscles.
Congenital heart disease: Problems with the structure of the heart that exist since birth
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
Eat a HEART-HEALTHY diet.
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.
Hypertension can be described as having abnormally high blood pressure in your blood vessels or as “high blood pressure.”
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
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.
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 is when the body does not have enough healthy red blood cells.
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
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
Diabetes mellitus is a lifelong condition that affects your body’s ability to use the energy found in food. There are 3 types: Type One, Type Two and Gestational Diabetes
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:
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
A stroke, sometimes called a brain attack, occurs when something blocks blood supply to part of the brain or when a blood vessel in the brain bursts.
HEMORRHAGIC STROKE
A hemorrhagic stroke occurs when blood from an artery suddenly begins bleeding into the brain. This most often results in death.
ISCHEMIC STROKE
A blood vessel carrying blood to the brain is blocked by a blood clot.
Symptoms:
Sudden numbness or weakness of the face, arm or leg, especially on one side of the body.
Sudden confusion, trouble speaking or understanding.
Sudden trouble seeing or blurred vision in one or both eyes.
Sudden trouble walking, dizziness, loss of balance or coordination.
Sudden severe headache with no known cause.
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
Methods of cooking are classified according to how heat is transferred to the food. They are moist heat, dry heat, and 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 FryingThis 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 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 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
The set of activities that are designed to provide a group of individuals/population/community access to a safe, adequate and healthy diet.
Importance
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
Organizations Involved in Community Nutrition
World Food Programme (WFP)
Caribbean Food and Nutrition Institute (CFNI)
World Health Organization (WHO)
Food and Agriculture Organization (FAO)
The United Nations Children Emergency Fund (UNICEF)
Pan American Health Organization (PAHO)
Canadian Public Health Association (CPHA)
Food for The Poor (FFP)
Roles & Functions
Protect the rights of every child, everywhere, especially the most disadvantaged (UNICEF)
Relieve suffering during emergencies, and wherever children are threatened (UNICEF)
Protecting human, animal, plant and environment health (FAO)
Supporting management and conservation of natural resources. (FAO)
Prevent and control diet-related chronic diseases. (CFNI)
Reduce under-nutrition in children . (CFNI)
To work with countries throughout the region to improve and protect people's health. (WHO + PAHO)
To strengthen health systems (PAHO)
Providing leadership on global health matters (WHO)
Enhances nutrition in women and children (WFP)
Helps countries and communities prepare for and cope with climate-related shocks (WFP)
Provides school feeding programmes. (WFP)
Distribution of food, medicine, educational supplies and other needed items. (FFP)
What is Food Security?
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
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
Necessary for the clotting of blood
Needed for the formation of bones
Important for the proper functioning of the muscles
Excess
Hypercalcaemia:
* Hardened tissues
* Bleeding in digestive tract
* High blood pressure
Deficiency
Malformation of bones
Rickets
Osteoporosis
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.
Excess
Weak pulse
Confusion
Bluish skin from poor circulation or inadequate blood oxygenation)
Deficiency
Goitre
Cretinism:
Muscular flabbiness
Dry skin
Function
Needed for the formation of bones
Needed for the release of energy from foods
Linked with brain and nerve stimulation
Excess
Hyperphosphatemia:
Calcium deposits in your eyes, lungs, heart and blood vessels which increase your risk of heart attack, stroke and death over time.
Deficiency
Poor growth patterns
Issues with bone and tooth development
Joint stiffness
Function
Helps to regulate body fluids and muscular contraction
Required for the formation of hydrochloric acid in the stomach
Helps regulate acid balance in the body
Excess
High blood pressure
Deficiency
Severe stomach cramps
These are small bite-sized savoury foods that are usually served as an appetizer. They are typically eaten before the main course of a meal or on their own with beverages, such as at a cocktail party. There are HOT & COLD Hors D’oeuvres.
Used at restaurants to offer a preview of the chef’s style
Stimulate the appetite with enticing flavours, textures and aromas without being too filling
Add an element of fun and variety to the dining experience.
Served as social starters at parties and events
Presentation: They should look appetizing and inviting. Use garnishes, edible flowers, and creative plating techniques to enhance the visual appeal
Balance Proportions: Ensure proportions are size-appropriate. They should be small enough to be eaten in one or two bites, but substantial enough to satisfy and leave a memorable impression.
Temperature: Serve Hot Hors D'oeuvres hot and cold ones. Maintain the correct temperature to preserve the flavours and textures of the ingredients.
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.
DEFINITION
An arranged salad is a type of salad where ingredients are meticulously placed or organized in an aesthetically pleasing manner on a plate or platter. This presentation method enhances visual appeal and can include layers or sections of various components such as vegetables, fruits, proteins, and dressings.
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.
Methods of Cooking
Diet and Health
Nutrients
Community Nutrition
Nutritional Status
Lifestyle Diseases
Overnutrition definition, signs, symptoms
Calcium & Iodine: Improper intake, excess, deficiency
Iodine, Phosphorous & Sodium: Functions
Fiber sources & importance
H’ordeuvres
Principles of Salad Making
Arranged salad: Description, How to make
