• 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. Marked by a teacher

    The Importance of Vitamins and Minerals In the Human Body.

    4 star(s)

    synthesized by plants, and menaquinone-n (K2) synthesized by animals and humans. The deficiency of vitamin K can produce hemorrhaging which are bleeding problems. Vitamins K are found in: green leafy vegetables, cabbage, cauliflower, liver, made by bacteria in intestines.9 The five minerals that will be explained in this paper are: calcium, chromium, copper, magnesium, and potassium.

  2. Nutrients and a Healthy Diet Dietary Intake

    with each main meal and 10 to 20 grams with each snack. The amount of carbohydrate will vary greatly, mainly depending on the your workload. It may be in the region of 40 to 60 grams for main meals and 20 to 30 grams for snacks.

  1. Explain the need for nutrition by living organisms.

    These include fresh fruits and vegetables. There are two main types of vitamins a) water soluble vitamins including B and C and b) fat soluble vitamins A, D, E, and K. If the body does not receive sufficient supply of vitamins, it could lead to vitamin deficiency diseases.

  2. Measuring the Amount of Energy in Food.

    fire, when it did, it created a constant flame which burned rather strongly and for quite some time.

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

    2-3 minutes The fruits that are to be for the Smoothie put in the blender and add milk. Make sure all the attachments are correctly on. 2 minutes Once the fruit is blended, prepare in a glass. Careful not to spill anyway.

  2. A healthy diet when Pregnant.

    When you're pregnant, your need for certain nutrients does increase - and even doubles in the case of vitamin C and calcium. Although you are supporting a growing baby, the old adage 'eating for two' doesn't necessarily mean literally eating twice as much food, for a number of reasons: * A baby or foetus isn't as big as an adult!

  1. 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.

  2. We are encouraged to consume 4-6 portions of fruit and vegetables each day. Investigate ...

    and copy every thing that they do. I asked Lindsey what she thought of what she thought of this idea. She said "This type of encouragement would only work for certain types of people, but not me." According to this, this may not be the best idea but it may help slightly.

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