• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Nutrition and Food Hygiene

Extracts from this document...

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.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. In this task I will be investigating the possibilities of providing a healthy, nutritious ...

    Practical Lesson's Through out my practical lessons, I feel that all three dishes went really well. I felt I had many strengths during the practical's of my produces, in every practical I was well organized, I had my time plan out and followed it carefully and I felt that I worked very well to time in each practical.

  2. Free essay

    Basic hygiene practices for food preparation and cooking

    is created, the aim of this is to prevent cross contamination and to keep work areas clean and tidy. Examples of this might be Washing and sanitising of a chopping board straight after use and Cleaning up a floor spillage immediately after it has happened.

  1. Food Technology - Healthy School Meals

    It will be nice to be able to reduce or at least hold prices as they are but we have to accept that food prices are still going up, however in comparison to buying food out of school, the school option is slightly cheaper.

  2. Food Hygiene

    Only a few of the bacteria around us are harmful. These are called pathogenic bacteria and cannot be detected by any changes in the taste or smell of food. An important part of quality assurance in food production is a system, which will protect the consumer from food poisoning by controlling the growth of bacteria.

  1. heal and social unit 2

    broken relationships can lead to things like stress or they might harm themselves or they might loose their self confidence etc. this mean relationships can be looked in many ways like positive and negative. Going to holidays, screening will help an individual prevent from being ill.

  2. I have been asked to produce an A4 booklet describing the components of a ...

    It used to be the same that F1 cars and teams were sponsored by alcohol and cigarette bands which is bad as it is a highly popular sport which many watch and its not good promoting things so damaging to your health.

  1. Describing the Nature of the FAO Report "The State of Food Insecurity in the ...

    of the MDG's but also as a crucial condition for reaching the other MDGs. As a consequence of thorough scientific research the report revealed proof to the statement that hunger and malnutrition are the main reasons why the targets of the other MDGs have not been successfully achieved.

  2. My aim is to prepare a meal and compare each component with a readymade ...

    Apple: £1.31 2. Flour: £0.27 3. Butter: £1.20 4. Sugar: £0.05 ________________ Ingredients: 1. 4 large cooking apples 1. 1 tbsp water 2. 2 tsp cinnamon 3. 3 tbsp sugar, plus extra, to taste 1. 75g/2½oz butter 2. 75g/2½oz Demerara sugar 3. 170g/6oz plain flour Equipment: 1. Peeler 2. Knife 3. Chopping board 4. Bowl 5.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work