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Nutrition and Food Hygiene

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Introduction

GNVQ Health & Social Care Intermediate Ara Hasratian Nutrition and Food Hygiene Unit 4 Introduction: I had chosen two real persons to interview. They are: John - 60 years old. He is retired, and has diabetes. Emma - 6 years old. She attends primary school. I need to explain accurately the nutritional needs of each client. Then I need to plan suitable menu for one day, using daily recommended daily allowance. I will also describe the food handling and preparation areas of each care setting chosen, and explain how food can be contaminated, how it can affect the clients. I need to visit Emma's primary school canteen, where food is prepared, and served to children. I already visited to John's house previously, as my UNIT2 assessment is based on his health and well being. I need to analyse the legislations which influences food handling and preparation. I had already recorded John's datary intake for one day and planned suitable menu for 4 days. I will choose from 4 day dietary plan on day and will demonstrate in this assessment. I will also spend one day with Emma and record her one day dietary intake. As I need to record dietary intake of two clients from different settings, I will chose to record home care setting for John, and educational setting for Emma. P1 Dietary Reference Value and Nutritional needs of my clients Energy * Energy is needed by the body to stay alive, grow, keep warm and be active. ...read more.

Middle

It is now known that some fibre can be fermented in the large intestine by gut bacteria, producing short chain fatty acids and gases (methane, hydrogen and carbon dioxide). After increasing the amount of fibre in the diet, some people experience symptoms such as abdominal distension, discomfort and wind. However, the large intestine and gut bacteria gradually adapt to the increased intake and problems with wind usually decrease. Dietary fibre is found in cereal foods, beans, lentils, fruit and vegetables. There are two types of fibre: insoluble and soluble. The main function of insoluble fibre is to help prevent constipation and keep the large intestines healthy. Wholegrain cereals and wholemeal bread are particularly good sources of this type of fibre. Soluble fibre eaten in large amounts can help reduce blood cholesterol levels. It can also help people with diabetes to control their blood glucose levels. Vegetables and pulses (beans, lentils, and chick peas) are good sources of soluble fibre. Most people do not eat enough dietary fibre. Eating a diet rich in fibre is associated with reduced risks of many gut diseases, the effect may not be due to fibre. Children need proportionally less. For preschool children introduction of more fibre should be done gradually. Too much fibre can make a young child's diet so bulky that they become full before they have eaten sufficient food to satisfy their need for essential vitamins, minerals and energy. ...read more.

Conclusion

Person can spread bacteria by touching his face, hair, or other parts of the body before handling food. Even clean, perfectly healthy people may carry pathogenic bacteria and viruses which can be spread to food by poor personal hygiene. Coughing and sneezing can spread pathogenic micro-organisms over wide area John tries not to touch his hair or other parts of the body, but sometimes he does, and I think it will not be a big danger, as he is very hygienic person. He cleans his hand by anti bacteria soap before handling food, or having meal. He cleans his hand after attending to toilet. I think this will affect to John not so much. In Emma's school personal hygiene, and hygiene is the most important rules, mostly of the canteen workers wear gloves, light coloured- white clothes that dirt will show easily, promoting into clean replacement clothing, they wear hair nets, non slip shoes, as the floor could be wet. It is against the rules to wear any jewellery at the food handling area, because bacteria can live on and under straps and rings, while gemstones and small parts could drop into food. In the school there is a very low risk of contamination from employers. Anyone who doesn't wear any gloves, the nails are clean hands are cleaned often. Although when pupils come into the canteen they bring millions of bacteria with them from outside. This can cause contamination. Employers of the canteen try their best to make food be not contaminated. All the food is covered or kept in appropriate place, temperature until it is served. ...read more.

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