Meysemek
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Meysemek is a nutritious bread made by students in a Food Technology Department with the aim of providing benefits to children and youth. It contains vegetables, fruits, and pulses to increase nutrients and antioxidants while addressing issues like malnutrition, physical and mental development deficiencies, and disease risk. The bread was formulated, tested, tasted and evaluated to be appropriate for regulations.
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This document discusses healthy packed snacks for preschoolers. It identifies that children currently receive unhealthy snacks that can lead to issues like obesity. A healthy snack is important for focusing children in school. Suggested snacks include portions of grains, fruits and vegetables, dairy or calcium alternatives, and protein foods. Providing a variety of flavors, textures and ready-to-eat items can make snacks more appealing. The overall importance of giving children balanced, nutritious snacks for proper growth and development is emphasized.
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This document provides information on establishing healthy food habits in children. It discusses the importance of nutrition for physical, mental and immune system development in childhood. It recommends that children eat a balanced diet consisting of carbohydrates, proteins, fats, vitamins and minerals from foods like fruits, vegetables, dairy and whole grains. The document also provides dietary recommendations for conditions like anemia and constipation. Additionally, it suggests establishing regular meal and snack times while limiting unhealthy processed foods and drinks.
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The document discusses sustainability in the context of a GCSE Food Technology course. It outlines the objectives of understanding the 6 R's of sustainability: reduce, reuse, recycle, refuse, repair, rethink. Students should be able to identify environmental issues with food products and how to modify products to improve their environmental impact. The 6 R's are then defined in more detail with examples given for each. Further sections discuss topics like organic food, fair trade, genetically modified foods, nano foods, and food miles in relation to sustainability. Students are given tasks to complete sensory evaluations of products and exam questions.
Nutritional Assessment thr.docx
Master Saurabh, age 12, was admitted to the paediatric ward on May 31st, 2022 and diagnosed with failure to thrive. The nurse assessed his nutritional status and developed a nutritional plan, providing health education to the family on nutrition and maintaining a proper diet. The nurse found Saurabh to be moderately built but less active and lethargic. His weight and BMI were subnormal. The nurse counselled the family on the importance of a balanced diet with adequate proteins, fats, carbohydrates, vitamins and minerals to promote Saurabh's nutritional status and prevent deficiency diseases. A sample diet plan for one day was also provided.
Healthy Eva D2C English
The document describes a baby food company called Healthy Eva that was created by Alex Vassiliev to produce natural and nutritious baby food. It discusses the company's philosophy of using high-quality ingredients sourced from around the world and production facilities that are certified to the highest food safety and quality standards. The document also outlines the company's portfolio of fruit and vegetable purees as well as meat and fish purees for babies 6 months and older that contain no added sugars, preservatives, artificial flavors or colors.
Nutrition & oral health
A diet high in carbohydrates promotes tooth decay for all ages. Decreased intake of vitamins and minerals can lead to mouth sores and gum disease. Poor diet also affects immune function and increases risk of gum disease. The document provides tips for healthy eating and snacks at different life stages to promote oral health, such as limiting added sugars, choosing calcium-rich foods, and selecting tooth-friendly snacks over acidic drinks.
Nourishing Children Sustainably Using Locally Prepared Complementary Foods by...
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Children under 5 years old in sub-Saharan Africa experience high rates of stunting, wasting, and overweight. This is likely due to poor nutritional quality of complementary foods relative to nutritional requirements. Complementary feeding should begin between 6-24 months and provide nutrient-rich, diverse foods without excess energy, fats, sugars, or salt. Sustainable, locally prepared complementary foods can be made more nutritious through techniques like mixing starchy foods with legumes, fermentation, malting, and roasting. Improving the nutritional quality of indigenous complementary foods makes them more nourishing for children.Nutrition Nutritional Needs of Adolescents ppt q2 g7.pptx
Adolescents have specific nutritional needs during puberty to support growth and development. They should eat a variety of healthy foods from the five food groups which include vegetables, grains, protein, fruits, and dairy. In particular, adolescents need calcium for strong bones, protein for muscle and tissue growth, and nutrients like iron. They should avoid excess sugar, salt, and fast food in favor of balanced meals and snacks containing whole grains, fruits, and vegetables. Staying hydrated with water is also important for adolescents. Meeting nutritional needs during puberty through diet helps adolescents achieve a healthy lifestyle.
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