Easy Tips for Planning a Healthy Diet and life - medicorx spMedicorx SP
Helps people gain and manage a healthy weight; Minimizes feelings of stress, anxiety & depressive disorders; Builds and keeps healthy bones, muscles & joints.
This document describes importance of food preservation.
It clears basic concepts regarding factors responsible for food spoiling and importance of preserving food products
Easy Tips for Planning a Healthy Diet and life - medicorx spMedicorx SP
Helps people gain and manage a healthy weight; Minimizes feelings of stress, anxiety & depressive disorders; Builds and keeps healthy bones, muscles & joints.
This document describes importance of food preservation.
It clears basic concepts regarding factors responsible for food spoiling and importance of preserving food products
Why the Nutritional Supplements Need for Our Body?Jeff Crown
Nutritional supplements take a big part to keep you fit for a long time. If you can do proper exercise and take good quality of supplements, these will give you the longer healthy life. Supplement helps to increase energy, strength & stamina of body and mind for long period. It can heal the injury, strengthen your body muscle and bone. For more information visit our website : http://www.ultimatesupplements.com.au/
Effect of food processing and Irradiation on value of foods. Various food processing techniques are included in the presentation. It also includes the effect of these on the health and can educate an individual about the nutritional information.This presentation is for the masters level students in food science and nutrition and help to clear the basic of a student.
Nutrition and Aging (Presented by Carmen Blanco, Greenville SC)Carmen Blanco
As we age, so do our dietary needs both in terms of macronutrients (proteins/carbs/fats) and micronutrients (vitamins/minerals). The following is a presentation on common nutrient deficiencies in older adults.
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
1. Nutrients in food
NATURAL SCIENCES: LIFE & LIVING
Grade 6
1½ weeks
Enquiries: G.N. Tibane
Contact number: 0825565022
thulisaps@gmail.com
2. Food Groups
foods can be grouped according to their functions in the body
and the main nutrients they supply:
- carbohydrates - foods for growth and repair – proteins
- foods for storing energy (in the form of body fats) and
providing insulation and protection for nerves and organs
- fats and oils - foods for building bones and teeth, and
maintaining a healthy immune system- vitamins and
minerals
• most natural foods contain a mixture of more than one
nutrient group
• most processed (manufactured) foods have added salt,
sugar, preservatives, flavourings and colourings
3. Class-work
1. Sorting foods into the four different nutrient groups
carbohydrates in foods such as bread, sugar, mealie meal,
potato, rice, pasta
proteins in foods such as eggs, beans, meat, fish, cheese
fats and oils in foods such as margarine, cooking oil, butter
vitamins and minerals in foods such as fresh fruits and
vegetables, milk (source of calcium)
7. Balance diet
• a diet refers to the selection of foods we eat everyday
• a balanced diet contains sufficient quantities of food from all
four nutrient groups, as well as water and fibre
• some diseases can be related to diet
9. Class- work
some diseases can be related to diet
1. finding out about a disease that could be diet
related, such as tooth decay, obesity, diabetes
or deficiency diseases
10. Topic: Some diseases can be
related to diet NOTES
Compiled by Mr.: MONDLANE.J
GRADE 6
11. Obesity
Obesity severely fat or
overweight .
People who eat more than
they need, especially sugary
and fatty foods will get fat.
12. Kwashiorkor
Kwashiorkor a deficiency disease with
symptoms of swollen tummies and legs
caused by a lack of protein.
It is caused by a diet with a lot of
carbohydrates but lack of protein.
13. Tooth decay
Tooth decay action of acids produced by
bacteria in the mouth that damage teeth.
When we eat , food gets trapped in the
small spaces between our teeth. Bacteria in
the mouth attack the food produce acid.
14. Rickets
Rickets is deficiency disease caused by not
eating enough foods containing calcium or
vitamin D
Symptoms include bowed legs, stunted
growth, bone pain, large forehead, and trouble
sleeping. Complications may include bone
fractures, muscle spasms, an abnormally
curved spine, or intellectual disability
15. Diabetics
Diabetes is a disease where
high levels of sugar are present
in the blood.
This can damage the brain,
the eyes and they kidneys and
eventually shorten life.
Insulin is a chemical
produced by the body that
decreases the amount of blood
when the levels of sugar get
high, so it helps to keep the
correct levels of sugar in the
blood.
17. Food processing
Need for processing food
• food is processed to:
- make it edible (preparing, cooking)
- make it last longer (preserving)
- improve its nutrient value (fermenting)
• during processing many foods may lose some
of their nutrients
18. Food processing
Methods for processing
food
• there are many different
methods (ways) to process
food
Combining
• When we mix different
foods together, we
combine them to new food
19. Cooking
Cooking
When we heat food we
cook it and change it.
Cooking certain makes it
more edible.
For example when we
cook a potato it becomes
soft and easy to eat.
20. Freezing
Freezing
When we make food very
cold it freezes.
Frozen food does not go off
as quickly. Freezing is a way
to preserve food to make it
last longer.
21. Pickling
Pickling is when we
use vinegar or salt water
to preserve food.
Pickled onions are
made this way.
22. Fermenting
Fermenting
Using bacteria or yeast
to change a food is called
fermenting or
fermentation.
Fermenting can be used
to make bread rise, to
make drinks like beer and
wine.
E.g maas and yoghurt
23. Drying
Drying
When we let all the water in
the food evaporate so the food
becomes dry, we call this
drying.
Drying makes food last
longer. Rice, samp, which is a
type of dried maize, and beans
are dried foods.
24. Salting
Salting
Salting is the process during
which we cover food with salt
to draw the water out of the
food and make it dry.
Salting preserves foods.
We make foods such as
biltong and bokkems (fish) by
salting.
25. Class work
• researching how to process food (raw material)
by combining, cooking, freezing, pickling,
fermenting, drying and salting to make a
product, including indigenous ways of
processing of food in different communities
• choosing a food and processing it in some way
26. Class-work
Column A Column B
1. Combining A. Methods to make food last longer and no go bad quickly
2. Freezing B . Changing food to make it more edible or last longer
3. Salting C. Using vinegar to make foods last longer
4. Pickling D. Breaking food into very small, fine bits
5. Cooking E. Making foods very cold so they do not go bad
6. Fermenting F. Mixing different foods together to make a new food
7. Drying G. Using heat to change food
8. Preserving H. Using yeast or bacteria to change foods and make them sour
9. Grinding I. Covering foods with salt to dry them.
10. Processing J. Removing all the water from foods
Methods for processing foods
Match each of the processes in Column A with column B