Foods Modules Revise

• 1 gram of fat

  9 kcal
• 1 gram of protein

  4 kcal
• 1 gram of carbs

  4 kcal
• Recommended Kcal intake per day

  • 2000-2200
• Recommended macronutrient intake


  • Fat: 20-30%
  • Protein: 10-20%
  • Carbs: 45-60%
• STORAGE

  1. Grating, mashing, whipping and storing fruits and vegetables in oversized containers

  2. Metals (iron n copper) catalyze chemical reactions and speed up oxidation

  3. UV Light catalyzes chemical changes and destroys riboflavin and saturated fats

  4. Bruising destroys cell walls and allows heat and moisture to be exposed to enzymes

  5. If you leave fruits and vegetables to soak, water soluble vitamins will be leached from them

  6. Store perishable items in containers that keep out moisture (keep them slightly moist)

  7. Wrap green leafy vegetables in towels (loosely) and keep in plastic bag

  8. Avoid long storage times

  9. Prepare vegetables close to cooking time
• MEAL PLANNING


  1. Multi mix principle

  2. Remember conditions of family members

  3. Draw knowledge from food composition tables

  4. Vitamin D helps with calcium absorption

  5. Have fibre
• FOOD LABELS - General Info

  • Ingredients should be in order of predominance by weight
  • Name and Location of distributor and manufacturer
  • Net contents
  • Best before
  • Expiry
• FOOD LABELS - Nutritional Info

  • Calories, cal from fat, nutrient amounts, serving size, serving per container
• FIRST AID - BURNS/SCALDS


  1. Remove source of injury

  2. Soak burn area in cool water/running water

  3. Over the counter painkillers

  4. Cover burn with sterile bandage

  5. DO NOT burst blisters

  6. Keep the injured calm
• FIRST AID - PREVENTION

  1. Do not wear loose clothing

  2. Use dry flameproof potholders

  3. Keep the stovetops free of grease

  4. Wear gloves and aprons
• FIRST AID - CUTS/BRUISES

  1. Find out extent of wound

  2. Apply pressure

  3. Elevate injury above heart level if you can

  4. If minor, wash with mild soap and apply antibiotic cream
• FIRST AID - PREVENTION

  1. Cut away from body

  2. Use correct knife

  3. Handles should be ergonomic

  4. Do not use knives for other purposes

  5. Keep sharp knives in knife holder /if in a draw, put them in a rack
• SERVING


  1. Hot food should be served soon after removed from source of heat

  2. Hot food should be served hot, cold foods served cold

  3. Keep garnishes simple

  4. Equally space utensils/ should not be crowded

  5. Have a centerpiece but it should not block the persons sight

  6. Serve food from left and drinks from right

  7. Clean table from the left
• Effects of heat on foods

  • Protein coagulates
  • Fat melts, smokes, ignites
  • Carbohydrates swell, burst, gelatinize
• Overcooked foods affect digestability of proteins, absorbing, taste, decreases nutrition value by destroying nutrients
• Cooking foods in skin retains nutrients
• Discarding water/gravy loses nutrient value
• Types of proteins


  • High Biological Value (HBV) - contains all the essential amino acids
  • Low Biological Value (LBV) - lack one or more of essential amino acids
• Methods to assess nutritional status

  • Anthropometric
  • Clinical
  • Dietary
  • Chemic
• Factors that affect toddler growth


  • Failure to introduce foods at an early age
  • Failure to provide an balanced diet
  • Insanitary conditions
  • Force feeding by giving them what they do not want
  • Develop food jives (picky eating)
  • Poor hygiene practices
  • Exposure to toxic substances
  • Lack of a good caregiver
  • Allergies
• How to promote healthy eating habits in toddlers

  1. Make food more appealing (choice, colour, texture)

  2. Eat with them (socialize them to eat healthy)/ Make if family time

  3. Allow them to explore the food

  4. Do not force new foods suddenly on the children

  5. Let them help you cook or prepare

  6. Strongly flavored/ spicy foods suddenly

  7. Do not bribe children to eat food

  8. Do not give them unhealthy snacks
• BREASTFEEDING


  1. Position breast for a good latch

  2. Find a good nursing position

  3. Stay hydration- more fluids, more milk

  4. Eat healthy- to give baby extra nutrients (AVOID CAFFEINE AND ALCOHOL INTAKE)

  5. Have adequate rest

  6. Inverted nipples- use a warm towel

  7. Have confidence- breast feeding mothers need the support of their spouses and need to believe they can produce milk. Anxiety and stress reduces milk production

  8. Suckling allows for milk formation
• Benefits of breastfeeding for the baby

  • Provides nutrients for growth
  • Consistency is right
  • Maternal bond
  • Action of sucking produces hormones that help with absorption
  • Gives feeling of satiety/drowsiness
  • There is no over feeding
  • Received immunity
  • Readily available
  • Less likely to have gastric infections (milk is sterile)
  • Less likely to have eczema
  • Tend to have a high IQ
• Factors for successful breastfeeding

  • Nurse early and often, for connection (start nursing an hour after birth)
  • Proper latching
  • Attitude. Positive attitudes toward breastfeeding provides good quality n quantity milk
• HIV/AIDS and how it affects nutrition

  • Reduces absorption of nutrients
  • Reduces the amount of foods consumed
  • Changes metabolism
• How to help HIV/AIDS with digestion and absorption (protein and caloric value)

  1. Add fruit or cereal

  2. Add evaporated milk, powdered milk to foods to increase caloric value

  3. Add ice cream or whipped cream, sauces to deserts

  4. Use excessive amounts of butter, cream cheese, mayonnaise

  5. Make cream soups

  6. Avoid leftovers

  7. Avoid foods that will affect the absorption of the drugs they take
• HIV individuals suffer from lack of appetite, vomiting, diarrhoea, malnutrition and stomach issues/irritations
• Vomiting and diarrhoea depletes the body of water and nutrients causing malnutrition. Synergy refers to a dangerous cyclical operation of 2 or more factors that depletes health or has an overall negative effect(vomiting and diarrhoea cause malnutrition and that cause weakness in terms of fighting infections which can lead of more dangerous diseases)
• Benefits of dietary fibre

  • Controls weight
  • Helps with constipation
  • Relieves diarrhoea
  • Prevents hemorrhoids
  • Increases satiety
  • Prevents compaction in intestines
  • Prevents cardiovascular diseases
  • Controls insulin levels (helps to manage diabetes)
• Mother sauces


  • Bechamel
  • Veloute
  • Tomato Sauce
  • Hollaindaise
  • Espangole
• Iron inhibitors found in plant based diets

  • Calcium
  • Polyphenolds
• Iron enhancers


  • Proteins
  • Ascorbic acids
• Benefits of salt


  • Salt gives flavour
  • Provides minerals (sodium and chlorine)
  • Salt can absorb and rentain water (think about osmosis)
• Signs


  Something you see
• Symptoms


  Something you feel
• Physical signs of good nutrition

  • Good blood pressure
  • Good blood sugar level
  • Good cholesterol
  • Good glucose level in the urine
  • Healthy BMI
  • Healthy skin
• Fortification


  Add in new nutrients
• Enrichment


  Add nutrients that were not present before
• HACCP


  Systemic approach to food safety. Reducing the risk of physical, chemical and biological factors that affect food safety