Electronics scoreboard
Situation Brief & Aims Situation My Project is designed to resolve the problem of when you are playing snooker and you score a point you would have to put the points up one by one on an manual snooker scoreboard and you could make a mistake and put to fewer or to many points on the board. It also saves you having to stop from the game that you are playing to go over to the scoreboard and manually put the score up. It is also designed to resolve arguments between players and make sure it is all fair and there is no cheating going on. There are already scoreboards that are screwed on to table and stick up and ones you can clip to the table and they get in your way when you take a shot my scoreboard is designed to resolve this problem. Brief I intend to design a device that will improve scoring for snooker. I want to make the device screw able to the table so in a public place it would not get stolen, but I will try to have space so that the battery can be changed. I'm going to try to make the device portable and also make it look presentable and nice. Aims . Final product must look good 2. Device design must be small, portable and light 3. Must be easy to access batteries for changing 4. Device should be screw able to the table 5. Device must have rounded edges so that it is not sharp 6. Must be cost effective Task Analysis This is my task analysis. It
There has become an increasing demand for single portion food products - I will now need to think about all the relevant reasons as to what factors have caused this change, as well as the users.
As there has been a significant change in society regarding what people want to eat. There has become an increasing demand for single portion food products. I will now need to think about all the relevant reasons as to what factors have caused this change, as well as the users. I will carry out a brainstorm to assess the different changes in our society today which effect what people now wish to consume. Working mothers (no time to cook) Parties Now I will look at each point that I have risen regarding why we desire single portion foods. * The elderly Stereotypical older people, being those who cannot get around very much so rely on single portion foods. Which are usually easy to prepare and so not require a large amount of skills that the elderly have trouble with. But also, there are the older people nowadays that have a very active social life and so prefer not to spend their time cooking. It is also a well-known fact that people are living for a lot longer. Therefore there are more elderly people, resulting in more single portion food products. * Weight watchers The next point I raised was weight watchers, the reason that single portion foods are so popular with this category of people as they tell you exactly how many calories they contain as well as fat. This means that it is easy to know exactly how much they are eating without going to great lengths to find
A healthy diet when Pregnant.
4th Jan Choose title of coursework 5th Jan Spider diagrams (rough) 6th Jan Spider diagrams (neat) 0th Jan Analysis of the title 3th Jan Methodology 9th Jan Action Plan 20th Jan Begin gathering secondary information 25th Feb Continue gathering information and do practical exam time plan 7th March Practical exam 0th March Write evaluation of practical 1th March Gather primary information 20th March Final evaluation, conclusion 25th March Title page, bibliography 26th March Contents page 28th March Final deadline Nicola Richardson Home economics coursework What do we mean by a healthy diet? A healthy diet will benefit your baby even before it is conceived. A healthy diet can be achieved by following guidelines which are based upon the following 5 food groups: . Bread, other cereals and potatoes. * These foods should be the main part of your diet. * They are good sources of carbohydrate, protein and vitamin B. * Low in fat and filling. * Try and choose a high fibre variety, which contain more vitamins and minerals and breakfast cereals which have extra iron and folic acid added. 2. Fruit and vegetables. * Eat at least five portions per day. * They provide vitamin C, carotene and some of the B vitamins. 3.Meat, fish and alternatives. * Eat moderate amounts. * Choose lower fat versions. * They are major sources of protein, vitamins and
We are encouraged to consume 4-6 portions of fruit and vegetables each day. Investigate how this might be achieved.
Introduction We are encouraged to consume 4-6 portions of fruit and vegetables each day. Investigate how this might be achieved. At each stage of the life cycle we are encouraged to consume 4-6 portions of fruit and vegetables a day. As it would be too hard to investigate all the stages of the life cycle. I am only going to choose one. The group that I have chosen to base my investigation on is teenagers. I chose this particular group as I, myself am a teenager and therefore I have a fairly good idea on what we, as teenagers like and dislike to eat. Another reason is that I am constantly surrounded by teenagers in school and that means that I will be able to retrieve the information and view points that I need to complete my investigation. THE ISSUES: * How can teenagers be encouraged to eat 4-6 portions of fruit and vegetables? * What is a teenagers daily eating habits? * Do they eat more fruit than veg or vice versa? * Do teenagers like fruit and vegetables? why? * How much fruit and veg do they consume daily? * Are fruit and veg readily available? * Do they have a large variety of fruit and veg? * Are teenagers encouraged to eat fruit and vegetables at home, school? * Who influences their eating habits? * Does colour/ texture/ and packaging matter when they buy food? * What is a portion? * Does it matter if fruit/ veg is fresh/ frozen/ liquid? * How
The Cook-Chill Process - Research
THE COOK-CHILL PROCESS - RESEARCH Cook-chill foods are food which have been half cooked and then chilled very quickly to be sold in the shops. Consumption of cook-chill foods from the manufactures should be within 5 days maximum. * Storage temp: To avoid danger zone (5'c-63'c) store at 3.4'c cooked at 70'c or above. * Advantages: Excellent flavour (similar to home made) Excellent colour ) Excellent texture ) from cooking - chilled for 90 minutes Retains nutrients ) There are 2 types of chilling: Blast: The plates are very cold so the temperature goes down in 90 minutes. Or Spiral ADDITIVES Reasons for using additives: The uses of additives in food is controlled by the government department including The Food Advisory Committee (FAC) The Ministry of Agricuture, Fisheries and Food (MAFF) and The Committee on Toxicity of Chemicals in food, consumer products and the environment (COT). There are many specific regulations controlling additives used, including for example, the preservatives in food regulation (1974), the sweetners in food regulation (1984), the general principles which decide whether or not an additive can be permitted. Approximately 6000 food additives (mainly flavourings) are used by the food manufacturing industry in the UK, amounting to about 200,000 tonnes of additives per year. More than three
Food Technology - Healthy School Meals
Contents Page Brief Page 3 Plan of Action Page 4 Introduction Page 5 Background Research Pages 6 to 14 Extra Background Research Pages 15 and 16 Primary Research Pages 17 to 25 Conclusion Page 26 and 27 Evaluation and Review Page 28 Bibliography Page 29 Brief Catering for the healthy eating guidelines is the focus of this project. It is to be an investigation into whether school canteens are in line with new government guidelines or still working in the old ways. Do we need to be told how to eat healthily or should we go our own way? I will review from both sides. Plan of Action Background Research The history of school meals and their change from 1906 to date. The increase of dietary problems - what is the cause? Teenage dietary and nutritional needs. What are the healthy eating guidelines? Present day school meals Vs healthy eating guidelines - how do they compare? Extra Background Research Shop bought ready meals Vs School meals - which is healthier? Primary Research Evaluate questionnaire from year 8 and own research from a junior school - years 3 and 4. Comparison graphs and comments. Select, make, taste, analyse and photograph a healthy recipe which could be used as a school meal. Conclusion From own personal view point - what has been found? What does it mean? What is own opinion?
An Investigation into Convenience Foods
Food & Nutrition Coursework An Investigation into Convenience Foods Introduction For this project I have chosen to investigate convenience foods particularly frozen ready meals as we often have these at home. I will need to find out some initial information Task Analysis WHAT TYPES OF CONVENIENCE FOODS - READY MEALS - FROZEN - CHILLED- DRIED TYPES OF MEALS AVAILABLE - PIZZA, PASTA, CHICKEN, MEAT, FISH RICE POTATOES, SWEET FOODS. WHO CHILDREN, ADULTS, OLDER PEOPLE, WORKING PEOPLE, SINGLE PEOPLE, TEENAGERS, WHERE SOLD IN SUPERMARKETS, LOCAL SHOPS, TAKE AWAYS STORES. EATEN AT HOME, WORK, WHILST TRAVELLING. WHEN DIFFERENT MEAL TIMES - BREAKFAST, LUNCH, DINNER, SNACK AFTER WORK, WEEKENDS DAYS OFF HOW CARRY OUT RESEARCH, SURVEYS, QUESTIONNAIRES WHY TO FIND OUT IF READY MEALS ARE GOOD FOR US? ARE HOME MADE DISHES BETTER? DO THEY SAVE TIME? DO THEY SAVE MONEY? Research for my investigation I will need to use a variety of methods for my research including primary research such as surveys, interviews and questionnaires also the secondary research will be from books, magazines, journals, leaflets and the internet I will be investigating the following using the methods indicated Investigate Method What are convenience foods? Books Types? Do questionnaires and surveys Popularity? Magazines, newspapers, leaflets, shops Nutritional content,
Vegetarian/High fibre
Vegetarian/High fibre NSP (non-starch polysaccharide) Lacto Vegetarian Ovo - Lacto Vegetarian Vegan Contents . What are Vegetarian and NSP? 2. Questionnaire sample and results Refer to Appendix 1 3. Tasting on existing products 4. Prototypes for product 1 5. Taste panel 1 6. Evaluation 1 7. Prototypes for product 2 8. Taste panel 2 9. Evaluation 2 0. Prototypes for product 3 1. Taste panel 3 2. Evaluation 3 3. Prototypes for product 4 4. Taste Panel 4 5. Evaluation 4 6. Prototypes for product 5 7. Taste panel 5 8. Evaluation 5 9. Prototypes for product 6 20. Taste panel 6 21. Evaluation 6 Appendix and discography Symbol display on supermarket shelf food, to help people distinguish which food is suitable for vegetarian. What is Vegetarian and Fibre? * Vegetarian Vegetarian is someone who definitely doesn't eat any meat, poultry, game, fish, shellfish or crustacean, they live their diet mainly on Vegetables, Fruits, Nuts, Seeds and Grains, most of them include dairy products and eggs in their diet. They usually prefer free range and organic farming method, and against intensive farming method. People go on Vegetarian, because of different reasons, and here I've listed some main reason. * Health: They become Vegetarian because they're worrying or suffering from
Design and build an electrical toy for children aged 5 years and over.
GCSE Technology Coursework 2002-2003 Section One: Introduction Brief I intend to design and build an electrical toy for children aged 5 years and over. Children enjoy playing with electrical toys especially electrical pets, electrical cars and electrical trains. However having performed a study into the types of electrical toys on the market I have found a few that as to my knowledge do not exist. So I believe there is a need for a fresh idea in the electrical toy industry. The marketable product I intend to design and build will probably be made of plastic and/or wood with some form of a system inside. Section Two: Research Ideas . A remote controlled 'low-rider' car. 2. A Scalextric 'Smoke Start' System. 3. A mobile. 4. An electrical gear ratio demonstrator. 5. A pull-back car with lights working on a dynamo. 6. A remote controlled racing car. 7. A toy car launcher. 8. A mechanised pinball machine. 9. A mechanised fruit machine. 0. A mechanised 'ball' game. Explanation of My Ideas A Remote Controlled 'Low-rider' Car This is a car that is powered by batteries. The controller would be on a lead attached to the car. A button or some sort of trigger would be on the controller to activate the motor in the car similar to the type used in Hornby Railway trains and Scalextric cars. The 'Low-rider' suspension will either be a very simple form of hydraulics or gas.
I have been asked to produce an A4 booklet describing the components of a healthy diet and the factors that affect weight management. As well as describing the components of a healthy diet for maintaining and improving sports performance
Nutrition in sport- Healthy diet and Nutrition professionals. In this assignment I will give nutritional advice by looking at the six components of a healthy diet and the factors that affect weight management. I have been asked to produce an A4 booklet describing the components of a healthy diet and the factors that affect weight management. As well as describing the components of a healthy diet for maintaining and improving sports performance I will describe the dietary issues that affect sports performance and the role of different professionals who give advice and support. Task) . Produce a 6 page booklet describing components of a healthy diet 2. Produce a handout that provides information on dietary issues that affect sports performance 3. Looking at the Case study discuss the role of different nutrition professionals in giving advice to sports performers. Components of a healthy diet Carbohydrates Carbohydrates are an ideal source of energy for the body as they can be converted easily into glucose, which is the sugar that is transported round the body and used for energy. A diet too high in Carbohydrates though can upset the delicate balance of your body's blood sugar level, which results in fluctuations in energy and mood leaving you tired and irritated so you must balance your diet with proteins a little fat and fibre. We are advised that we should get half
