All animal and plant cells contain some protein but the amount of protein present in food varies widely. It is not just the amount of protein that needs to be considered - the quality of the protein is also important and that depends on the amino acids that are present. If a protein contains the indispensable amino acids in the estimated amount required by humans, it is said to have a high biological value. If it is comparatively low in one or more of the essential amino acids it is said to have a low biological value. In general, proteins from animal sources have a higher biological value than proteins from plant sources. Among the vegetable sources, soya protein is the most complete.
It is preferably better to have proteins from vegetable sources, than from animal products.
The Protein requirement:
Girls
Age 4-6 20g
It is necessary for the growth and repair of body tissues. There is an extra requirement for growth in infants and children, and for pregnant and breast feeding women.
For normal growth, Emma needs some extra more protein. Some extra amount of protein will not effect Emma’s growth; instead it will insure normal growth.
Men
Age 55+ 56g
Protein is one of the main sources of energy. As the size of individual increases person needs more energy, so s/he need more proteins obviously. John is trying to loose weight, so if he decreases protein intake, he will loose weight quicker.
Fat
- Fat provides energy; 1 gram provides 37 kJ (9 kcal). Foods that contain a lot of fat provide a lot of energy.
- Fat is made up of different types of fatty acids. A high intake of saturates can have an adverse effect of health.
- Fat provides essential fatty acids. It is a carrier of fat-soluble vitamins and is necessary for their absorption.
- Fat is needed for health but only in small amounts. No more than about one third of our energy intake should come from fat.
All fats contain both saturated and unsaturated fatty acids but are sometimes described as ‘saturated’ or ‘unsaturated’ according to the proportions of fatty acids present. For example, butter is often described as a ‘saturated fat’ because it has more saturated fatty acids than unsaturated fatty acids, while most vegetable oils are described as ‘unsaturated fats’ as they have more mono- and polyunsaturated fatty acids than saturated.
- It is a concentrated source of energy. 1g of fat provides 37kJ (9kcal), more than double that provided by either protein or carbohydrate which provide 17kJ/g (4kcal) and 16kJ/g (3.75kcal), respectively.
- It is a carrier for fat-soluble vitamins A, D, E and K.
Girls
Age 4-6 33g
It is recommended to use more unsaturated fat than saturated.
Emma is growing so she needs full amount of fat required by Dietary Reference Value for normal growth.
Men
Age 55+ 35g
The aim for John is to loose weight. Fat is another source of energy, so if he decreases the amount of fat intake, he will loose weight much quicker.
Fibre
- Dietary fibre is found in cereal foods, beans, lentils, fruit & vegetables
- It can not be broken down by human digestive enzymes
- A low fibre intake is associated with constipation and some gut diseases such as bowel cancer
Dietary fibre used to be known as ‘roughage’, and was used to refer to a group of substances in plant foods which cannot be completely broken down by human digestive enzymes. Originally it was thought that dietary fibre was completely indigestible and did not provide any energy. 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.
A diet rich in fibre is usually lower in fat and contains more starchy foods, fruit and vegetables.
The amount of vitamins and minerals lost through eating a diet rich in fibre is not likely to be significant unless an individual’s diet is already poor.
Girls
Age 4-6 12g
Children need proportionally less. As Emma grows the introduction to more fibre must be done gradually. Eating fibre will decrease the risk of getting type 2 diabetes, gut diseases, e.t.c
Men
Age 55+ 18g
The average fibre intake in UK daily is 12g, instead of 18.
John is diabetic, this means the level of sugar in his blood is high, and eating more soluble fibre will help to control the glucose level. This how it works; soluble fibre slows the absorption of glucose from the digestive tract after meal, helping keep glucose level under control and decreasing insulin requirements.
Vitamins
Vitamins are complex organic substances that are needed in very small amounts for many of the processes carried out in the body. Usually only a few milligrams (mg) or micrograms (μg) are needed per day, but these amounts are essential for health. Most vitamins cannot be made by the body, so have to be provided by the diet, although vitamin D can be obtained by the action of sunlight on the skin, and small amounts of a B vitamin (niacin) can be made from the amino acid.
I will speak only about Vitamin C, because I couldn’t analyse the daily intake of other vitamins. Vitamin C is mostly found in fruits. It helps the body absorb iron from plant sources. Severe deficiency leads to scurvy. This disease is characterised by bleeding gums, poor wound healing and damage to bone and other tissues
The intakes at levels of 20 times RNI, or more, have been associated with diarrhea and increased risk of oxalate kidney stones in susceptible people. There is no evidence that amounts of 1g or more of vitamin C offer protection against common cold, but if person has cold vitamin C will help to recover quicker.
Girls
Age 4-6 32mg
Men
Age 55+ 40mg
The body requires different amounts of each vitamin because each of them has a different function. People have different requirements too, according to their age, sex, level of activity and state of health.
Certain groups of people may have higher requirements for specific vitamins, eg those suffering from medical conditions, recovering from illness, smokers, athletes and pregnant women. Those people need to ensure they obtain adequate intakes by eating foods rich in particular vitamins. Occasionally vitamin supplementation will be useful.
P2 & M2
I had recorded a day’s dietary intake for each client, and then I need to plan a suitable menu for one day, using the recommended daily allowance correctly.
John’s one day diet:
Emma’s one day diet:
I had analysed on day dietary intake of each client.
I had used computer program call Food Analyser. This gave me detailed comparisment to Dietary Reference Values.
John’s diet is less in energy so it is less in fat. Johns is overweight. Having a low energy foods, will make him to loose some weight.
John started attending to Gym.
P3
Food Handling and Preparation Area
I will describe John’s kitchen and Emma’s school canteen as a food handling and preparation area.
John kitchen is located in firs floor. It has an open door to garden, which usually is open for ventilation. When the door is the air and dust can settle on uncovered food, on preparation area. Air and Dust carry millions of microscopic particles of dead skin, food and other debris that carry pathogenic micro-organisms.
Most cases of food poisoning result from eating large numbers of pathogenic bacteria. Air and dust carry millions of them, so there is a high risk of food poisoning.
The canteen and food preparation area are in the same area, at lunch or break time the canteen is full of pupils. Hence they bring Air and Dust with them by coming into canteen, but all the foods are prepared before the break or lunch time and are kept in appropriate places, where bacteria will not be able to reach.
Another cause of contamination can be pests and pets.
As the kitchen door sometimes is open insect such as flies and cockroaches, animals, including mice, cats, hamsters, reptiles, amphibians, rats, mousse, can get into the kitchen, and be cause of some serious illnesses. These pests and pets carry harmful bacteria on and in their bodies
Food also can be contaminated from people.
Pathogenic bacteria can be found on hands and in ears, the throat and hair. They are also in cuts, spots and boils. 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.