Six basic food groups
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This document discusses dairy products and provides examples of foods made from cow or buffalo milk, including cheese, yogurt, butter, cream and others. Dairy products are generally defined as foods produced from cow or domestic buffalo milk and are usually high-energy yielding food products.
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Non commercial TYPEs OF FOOD SERVICE ESTBLISHMENTS
This document discusses different types of non-commercial food service operations including colleges and universities, healthcare facilities, industries, the military, and others. Within the non-commercial segment, food service is typically handled by contractors or done self-operatively by the institutions themselves. Specific types discussed include welfare catering for hospitals, schools, the armed forces, and industries; industrial catering which provides subsidized food to employees; and healthcare, military, old age homes, prisons, religious organizations, ships, and outdoor catering.
Introduction to nutrition
This document provides an introduction to nutrition, including defining key terms like nutrients, calories, and dietary reference intakes. It outlines the major classes of nutrients and their characteristics. Factors influencing food selection are explored, from cultural and social aspects to cost and health concerns. The four characteristics of a nutritious diet are described. The document also summarizes the digestive process and anatomy of the gastrointestinal tract.
Therapeutic diets by dt.seema kashyap
Therapeutic diets are modifications of normal diets prescribed by doctors and planned by dieticians to improve specific health conditions. They may change nutrients, calories, and texture of foods. Some common therapeutic diets include liquid diets used short-term after surgery; soft diets with easy to chew and digest foods; diabetic diets regulating carbohydrate intake; low-cholesterol diets limiting saturated fats; and sodium-restricted diets for conditions like hypertension. The document provides details on the goals and food restrictions of various therapeutic diets used to treat different medical issues.
Standard hospital diets
The document describes several different diets:
- A soft diet which is easy to chew and digest for those without teeth consisting of minced, ground or soft foods.
- A clear liquid diet allowing only clear liquids like water, gelatin and broths for gastrointestinal issues.
- A full liquid diet providing more calories than clear liquids through liquids or foods that become liquid at room temperature like yogurt and creamed soups.
- Low protein and low cholesterol diets restricting intake of specific foods and nutrients for medical conditions like kidney disease and heart health.
Menu, its types and menu planning
The document discusses menus and menu planning. It defines a menu as a list of food and beverage items offered by a food service establishment. Menus are important as they sell items, promote the restaurant's image and identity, contribute to the dining experience, and inform and guide guests. There are different types of menus including a la carte, table d'hote, and combination menus; as well as menus based on price, meal schedules, times, and specialties. Menu planning involves considering various factors such as food availability, customer habits and needs, budget, time, personnel, facilities, and more. Careful menu planning is essential for a successful food service operation.
Informatics infant nutrition
This document discusses infant nutrition from birth to one year. It defines newborns and infants, outlines their growth and nutritional needs, and provides guidelines for introducing solid foods and water. Proper infant nutrition is important for development as infants rely on caretakers to feed them. Nutritional needs change as infants grow, starting with frequent feedings of breastmilk or formula, then adding cereals and pureed foods before self-feeding table foods by 12 months. Guidelines recommend slowly introducing one new food at a time to identify allergies.
Types of meals
The document discusses various types of meals including breakfast, brunch, lunch, high tea, dinner and supper. It provides details on traditional breakfast foods and meals from different cultures like continental, English, American and Indian breakfast. Breakfast is usually the first meal of the day while dinner is the largest meal. Lunch is eaten midday and high tea is had in the late afternoon or evening. Elevenses refers to a morning snack taken around 11am.
Six basic food groups
The 6 Basic Food Groups are
1. Grains: Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.
2. Fats and Oils: • Fats and oils, sometimes categorized with sweets, is typically a very small category in nutrition guides, if present at all, and is sometimes listed apart from other food groups. Examples include cooking oil, butter, margarine and shortening.
3. Vegetables: All vegetables foods are included in the vegetable food group. There are a variety of different types of vegetables, including:
• dark green, leafy - broccoli, kale, lettuce (dark green, romaine), spinach, watercress
• orange - butternut squash, carrot, pumpkin, sweet potato
• starchy - corn, green peas, potato
• Cruciferous - brussels sprouts, cabbage, broccoli, cauliflower
• Nightshade - capsicum, eggplant, okra, peppers, potato, tomato
• Others - artichoke, asparagus, beets, celery cucumber, green beans, mushroom, onion, turnip, snow peas, zucchini.
4. Fruits: In broad terms, a fruit is a structure of a plant that contains its seeds. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state. Example carrots, berries, grapes, apples, banana, mangoes etc.
5. Dairy: Dairy products are generally defined as foods produced from Cow's or Domestic Buffalo's milk. They are usually high-energy-yielding food products.
6. Meats and Protein: Proteins are the building blocks of almost every part of your body
The meat and protein food group consists of the following foods (which are all high in protein):
eggs, fish, shellfish, meats, poultry, nuts, and legumes.
Recommended
Non commercial TYPEs OF FOOD SERVICE ESTBLISHMENTS
This document discusses different types of non-commercial food service operations including colleges and universities, healthcare facilities, industries, the military, and others. Within the non-commercial segment, food service is typically handled by contractors or done self-operatively by the institutions themselves. Specific types discussed include welfare catering for hospitals, schools, the armed forces, and industries; industrial catering which provides subsidized food to employees; and healthcare, military, old age homes, prisons, religious organizations, ships, and outdoor catering.
Introduction to nutrition
This document provides an introduction to nutrition, including defining key terms like nutrients, calories, and dietary reference intakes. It outlines the major classes of nutrients and their characteristics. Factors influencing food selection are explored, from cultural and social aspects to cost and health concerns. The four characteristics of a nutritious diet are described. The document also summarizes the digestive process and anatomy of the gastrointestinal tract.
Therapeutic diets by dt.seema kashyap
Therapeutic diets are modifications of normal diets prescribed by doctors and planned by dieticians to improve specific health conditions. They may change nutrients, calories, and texture of foods. Some common therapeutic diets include liquid diets used short-term after surgery; soft diets with easy to chew and digest foods; diabetic diets regulating carbohydrate intake; low-cholesterol diets limiting saturated fats; and sodium-restricted diets for conditions like hypertension. The document provides details on the goals and food restrictions of various therapeutic diets used to treat different medical issues.
Standard hospital diets
The document describes several different diets:
- A soft diet which is easy to chew and digest for those without teeth consisting of minced, ground or soft foods.
- A clear liquid diet allowing only clear liquids like water, gelatin and broths for gastrointestinal issues.
- A full liquid diet providing more calories than clear liquids through liquids or foods that become liquid at room temperature like yogurt and creamed soups.
- Low protein and low cholesterol diets restricting intake of specific foods and nutrients for medical conditions like kidney disease and heart health.
Menu, its types and menu planning
The document discusses menus and menu planning. It defines a menu as a list of food and beverage items offered by a food service establishment. Menus are important as they sell items, promote the restaurant's image and identity, contribute to the dining experience, and inform and guide guests. There are different types of menus including a la carte, table d'hote, and combination menus; as well as menus based on price, meal schedules, times, and specialties. Menu planning involves considering various factors such as food availability, customer habits and needs, budget, time, personnel, facilities, and more. Careful menu planning is essential for a successful food service operation.
Informatics infant nutrition
This document discusses infant nutrition from birth to one year. It defines newborns and infants, outlines their growth and nutritional needs, and provides guidelines for introducing solid foods and water. Proper infant nutrition is important for development as infants rely on caretakers to feed them. Nutritional needs change as infants grow, starting with frequent feedings of breastmilk or formula, then adding cereals and pureed foods before self-feeding table foods by 12 months. Guidelines recommend slowly introducing one new food at a time to identify allergies.
Types of meals
The document discusses various types of meals including breakfast, brunch, lunch, high tea, dinner and supper. It provides details on traditional breakfast foods and meals from different cultures like continental, English, American and Indian breakfast. Breakfast is usually the first meal of the day while dinner is the largest meal. Lunch is eaten midday and high tea is had in the late afternoon or evening. Elevenses refers to a morning snack taken around 11am.
Six basic food groups
The 6 Basic Food Groups are
1. Grains: Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.
2. Fats and Oils: • Fats and oils, sometimes categorized with sweets, is typically a very small category in nutrition guides, if present at all, and is sometimes listed apart from other food groups. Examples include cooking oil, butter, margarine and shortening.
3. Vegetables: All vegetables foods are included in the vegetable food group. There are a variety of different types of vegetables, including:
• dark green, leafy - broccoli, kale, lettuce (dark green, romaine), spinach, watercress
• orange - butternut squash, carrot, pumpkin, sweet potato
• starchy - corn, green peas, potato
• Cruciferous - brussels sprouts, cabbage, broccoli, cauliflower
• Nightshade - capsicum, eggplant, okra, peppers, potato, tomato
• Others - artichoke, asparagus, beets, celery cucumber, green beans, mushroom, onion, turnip, snow peas, zucchini.
4. Fruits: In broad terms, a fruit is a structure of a plant that contains its seeds. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state. Example carrots, berries, grapes, apples, banana, mangoes etc.
5. Dairy: Dairy products are generally defined as foods produced from Cow's or Domestic Buffalo's milk. They are usually high-energy-yielding food products.
6. Meats and Protein: Proteins are the building blocks of almost every part of your body
The meat and protein food group consists of the following foods (which are all high in protein):
eggs, fish, shellfish, meats, poultry, nuts, and legumes.
Introduction to nutrition
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Weaning Food For Infants
This document provides information on weaning foods for infants, including:
- Breastfeeding is recommended exclusively until 6 months when weaning should begin by introducing semi-liquid complementary foods.
- Weaning is important to transition infants to other foods as breast milk alone does not provide enough nutrients for rapid growth after 6 months.
- The document outlines appropriate foods, consistencies, frequencies and volumes to introduce during weaning from 6-12 months as infants' abilities develop. Maintaining nutrition, hygiene and gradual introduction of tastes is emphasized.
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There are three types of food service operations: commercial, non-commercial, and non-traditional. Commercial operations sell food solely to make profits, like restaurants and hotels. Non-commercial operations serve food as a support service for institutions like schools and hospitals. Non-traditional operations include informal street vendors. Food service quality is monitored through approaches like total quality management and continuous quality improvement that focus on standards, procedures, training, and process improvement.
Diet and nutrition
This document discusses dietetics and nutrition, defining key concepts and classifying foods. It outlines the proximate principles of foods, dietary guidelines, and food pyramids. It also describes the personalities and foods associated with sattvic, rajasic, and tamasic diets. The conclusion emphasizes that food impacts health and one should eat to live rather than live to eat.
Biochemical Assessment PowerPoint
This document provides an overview of biochemical tests used to assess nutritional status. It discusses static tests that directly measure nutrients and functional tests that indirectly reflect nutrient deficiency. Protein status is challenging to evaluate but can be assessed via creatinine height index, nitrogen balance, albumin, prealbumin, and immunocompetence. Iron status involves ferritin, transferrin, hemoglobin, hematocrit, and red blood cell indicators. Common blood panels include CBC, metabolic, and lipid to evaluate nutrients, minerals, enzymes, and metabolites. Biochemical tests are useful but have limitations, so a comprehensive evaluation is best.
Nutrition Counselling Presentation
The document outlines the role of nutrition counselling provided by a dietitian as part of a family health team. It describes various services provided including individual client consultations, group education, developing resources for health professionals and clients, interdisciplinary planning and teaching. It then provides details on documentation procedures and conditions that may warrant a dietitian referral such as cardiovascular disease, celiac disease, and irritable bowel syndrome. Standard counselling components are described for several conditions.
Principles of cooking
Cooking is defined as using heat energy to alter a food's molecular structure and change its taste, aroma, and appearance. There are three main methods of heat transfer for cooking: conduction, convection, and radiation. Conduction involves direct contact between the heat source and food, convection uses circulating air or liquid to transfer heat, and radiation transfers heat through electromagnetic waves. The specific cooking method, such as baking, sautéing, or steaming, determines the food's final texture, appearance, and flavor.
The Six Food Groups
The document summarizes the six main food groups: meats and proteins, grains, fruits, vegetables, dairy, and fats and oils. Meats and proteins provide building blocks for the body from sources like meat, poultry, fish and legumes. Grains contain bran, germ and endosperm and can generally be sprouted. Fruits contain seeds and have sweet flesh like apples and oranges. Vegetables are edible plant parts other than sweet fruits and can be eaten raw or cooked. Dairy products come from cow or buffalo milk and are high in energy. Fats and oils provide energy and improve texture and flavor.
Healty food vs junk food
The document provides vocabulary and arguments for debating whether healthy or junk food is better. It defines key terms like vegetarian, vegan, and wholemeal bread. It lists arguments for healthy food like weight loss and more nutrients, and against junk food like obesity and diseases. Arguments for junk food include it being cheap and easy to prepare. The document also discusses phrases to use in a polite debate.
Food and nutrition
"Food and Nutrition" PPT is prepared for Classes III, IV & V . PPT is prepared by M PADMA LALITHA SHARADA
Menu Planning
Here are the answers to the tutorial questions:
1. What is menu planning? (6 marks)
Menu planning is the process of selecting the dishes, meals and beverages that will be offered to customers. It involves deciding on the types of menus, number of courses, ingredients and recipes for each dish. A good menu plan balances taste, nutrition, cost, availability and popularity. It is designed keeping in mind factors like season, occasion, target customers and restaurant facilities. The menu plan forms the basis for food production, ordering ingredients and staff training.
2. Why menu planning is important? (9 marks)
Menu planning is important for the following reasons:
- It leads to customer satisfaction by offering dishes they will
Exchange list
The document provides an overview of the exchange list system, which is a tool used for meal planning, calorie control, and meeting nutritional recommendations. It explains the various food groups in the exchange list system including starches, fruits, vegetables, dairy, proteins, fats, and other foods. Each food group listing provides examples of serving sizes that constitute one exchange. The document compares the exchange list system to the food pyramid and discusses how they can be used together. Resources for further information on the exchange list system and diabetes nutrition are also included.
Egg preparations ( food production )
An egg is defined as a round or oval body laid by female animals consisting of an ovum surrounded by membranes and an outer shell. Most edible eggs contain an eggshell, albumen (egg white), vitellus (egg yolk), and thin membranes. Eggs are laid by various animals including quail, guinea fowl, pheasant, hen, turkey, duck, and goose. Boiled eggs are cooked in their shells by boiling water, while scrambled eggs are stirred and heated in a pan. Fried eggs are cooked whole with minimal additions, and poached eggs are cooked outside their shells by poaching or steaming. Egg benedict is a traditional American breakfast consisting of an English muffin topped with
Cooking preservation, types of cooking and methods of cooking
Cooking food involves applying heat through various methods like conduction, convection and radiation. This causes chemical and physical changes in foods that make them safer, easier to digest and more palatable. The main cooking methods are moist heat cooking using boiling, simmering and steaming, and dry heat cooking like baking, roasting and frying. Each method impacts foods in different ways like making meat tender through braising or keeping vegetables nutritious by blanching. Proper application of heat during various cooking processes helps prepare tasty, nutritious meals.
Basic nutrition (pdf)
This document provides an overview of basic nutrition concepts. It defines key terms like nutrition, food, nutrients, digestion, and absorption. It also describes the digestive system and the roles of the mouth, esophagus, stomach, small intestine, and large intestine. Additionally, it covers food groups, dietary guidelines, food guides like the USDA food pyramid, recommended dietary allowances, food exchange lists, nutritional labeling, and concepts like basal metabolism, basal metabolic rate, and factors that affect metabolism. The document serves as an introductory compilation on basic nutrition.
Food and nutrition
This document discusses the definitions and roles of nutrition and nutrients in relation to health. It defines nutrition as the science of food and nutrients and their interactions and balance in the body in relation to health and disease. Health is defined as complete physical, mental and social well-being, not just the absence of disease. The nutritional status of one's body is influenced by the foods consumed and their nutrient contents. Intakes of essential nutrients between deficient and excessive levels can impact health and toxicity. Maintaining adequate nutrient intake through diet is important for health.
Nutrition case study
This document provides an overview of a 58-year-old female patient who underwent a sleeve gastrectomy surgery in July 2013 and experienced complications including a persistent gastric leak. It discusses her medical and surgical history, the nutrition care process being followed including assessments, diagnosis of altered GI function, interventions of initiating TPN and monitoring, and follow-up evaluations showing tolerance of TPN and a full liquid diet. The summaries provide the high-level details about the patient's history, surgery, complications, nutrition care and progress.
Food Groups Slide Show
The document discusses food groups and their importance for a balanced diet. It mentions that to obtain a balanced diet, one must eat the right amounts of foods from each food group which provide energy, growth and repair, vitamins, and a healthy body.
FOOD GROUPS POWER POINT
This document discusses a food pyramid activity created by students at El Carmen School to learn the different food groups in English. The students named various foods and identified which food group each belonged to such as tomatoes being a fruit and vegetable, bread being made from cereals, chicken being meat, and milk being part of the dairy group. They then glued pictures of the foods under the correct food group section of the pyramid.
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This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Weaning Food For Infants
This document provides information on weaning foods for infants, including:
- Breastfeeding is recommended exclusively until 6 months when weaning should begin by introducing semi-liquid complementary foods.
- Weaning is important to transition infants to other foods as breast milk alone does not provide enough nutrients for rapid growth after 6 months.
- The document outlines appropriate foods, consistencies, frequencies and volumes to introduce during weaning from 6-12 months as infants' abilities develop. Maintaining nutrition, hygiene and gradual introduction of tastes is emphasized.
Nutritional status types
Presentation covers the different types of nutritional status in individuals; undernutrition, malnutrition, and over nutrition. Also discusses different causes of those types.
Soups, Salads & Casseroles PowerPoint
This document provides information about soups, salads, and casseroles. It discusses different types of soups such as stock, bouillon, consommé, cream, and bisque. It also discusses convenience soups, storing soups, and common soup questions. The document describes types of salads including vegetable, fruit, protein, and gelatin salads. It discusses the three main parts of a salad - the base, body, and dressing. It also lists common salad greens and washing lettuce. Finally, the document defines casseroles and why they are popular, and discusses herbs, spices, and food blends.
Food exchange
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
2. Classification of Foodservice Operations.pptx
There are three types of food service operations: commercial, non-commercial, and non-traditional. Commercial operations sell food solely to make profits, like restaurants and hotels. Non-commercial operations serve food as a support service for institutions like schools and hospitals. Non-traditional operations include informal street vendors. Food service quality is monitored through approaches like total quality management and continuous quality improvement that focus on standards, procedures, training, and process improvement.
Diet and nutrition
This document discusses dietetics and nutrition, defining key concepts and classifying foods. It outlines the proximate principles of foods, dietary guidelines, and food pyramids. It also describes the personalities and foods associated with sattvic, rajasic, and tamasic diets. The conclusion emphasizes that food impacts health and one should eat to live rather than live to eat.
Biochemical Assessment PowerPoint
This document provides an overview of biochemical tests used to assess nutritional status. It discusses static tests that directly measure nutrients and functional tests that indirectly reflect nutrient deficiency. Protein status is challenging to evaluate but can be assessed via creatinine height index, nitrogen balance, albumin, prealbumin, and immunocompetence. Iron status involves ferritin, transferrin, hemoglobin, hematocrit, and red blood cell indicators. Common blood panels include CBC, metabolic, and lipid to evaluate nutrients, minerals, enzymes, and metabolites. Biochemical tests are useful but have limitations, so a comprehensive evaluation is best.
Nutrition Counselling Presentation
The document outlines the role of nutrition counselling provided by a dietitian as part of a family health team. It describes various services provided including individual client consultations, group education, developing resources for health professionals and clients, interdisciplinary planning and teaching. It then provides details on documentation procedures and conditions that may warrant a dietitian referral such as cardiovascular disease, celiac disease, and irritable bowel syndrome. Standard counselling components are described for several conditions.
Principles of cooking
Cooking is defined as using heat energy to alter a food's molecular structure and change its taste, aroma, and appearance. There are three main methods of heat transfer for cooking: conduction, convection, and radiation. Conduction involves direct contact between the heat source and food, convection uses circulating air or liquid to transfer heat, and radiation transfers heat through electromagnetic waves. The specific cooking method, such as baking, sautéing, or steaming, determines the food's final texture, appearance, and flavor.
The Six Food Groups
The document summarizes the six main food groups: meats and proteins, grains, fruits, vegetables, dairy, and fats and oils. Meats and proteins provide building blocks for the body from sources like meat, poultry, fish and legumes. Grains contain bran, germ and endosperm and can generally be sprouted. Fruits contain seeds and have sweet flesh like apples and oranges. Vegetables are edible plant parts other than sweet fruits and can be eaten raw or cooked. Dairy products come from cow or buffalo milk and are high in energy. Fats and oils provide energy and improve texture and flavor.
Healty food vs junk food
The document provides vocabulary and arguments for debating whether healthy or junk food is better. It defines key terms like vegetarian, vegan, and wholemeal bread. It lists arguments for healthy food like weight loss and more nutrients, and against junk food like obesity and diseases. Arguments for junk food include it being cheap and easy to prepare. The document also discusses phrases to use in a polite debate.
Food and nutrition
"Food and Nutrition" PPT is prepared for Classes III, IV & V . PPT is prepared by M PADMA LALITHA SHARADA
Menu Planning
Here are the answers to the tutorial questions:
1. What is menu planning? (6 marks)
Menu planning is the process of selecting the dishes, meals and beverages that will be offered to customers. It involves deciding on the types of menus, number of courses, ingredients and recipes for each dish. A good menu plan balances taste, nutrition, cost, availability and popularity. It is designed keeping in mind factors like season, occasion, target customers and restaurant facilities. The menu plan forms the basis for food production, ordering ingredients and staff training.
2. Why menu planning is important? (9 marks)
Menu planning is important for the following reasons:
- It leads to customer satisfaction by offering dishes they will
Exchange list
The document provides an overview of the exchange list system, which is a tool used for meal planning, calorie control, and meeting nutritional recommendations. It explains the various food groups in the exchange list system including starches, fruits, vegetables, dairy, proteins, fats, and other foods. Each food group listing provides examples of serving sizes that constitute one exchange. The document compares the exchange list system to the food pyramid and discusses how they can be used together. Resources for further information on the exchange list system and diabetes nutrition are also included.
Egg preparations ( food production )
An egg is defined as a round or oval body laid by female animals consisting of an ovum surrounded by membranes and an outer shell. Most edible eggs contain an eggshell, albumen (egg white), vitellus (egg yolk), and thin membranes. Eggs are laid by various animals including quail, guinea fowl, pheasant, hen, turkey, duck, and goose. Boiled eggs are cooked in their shells by boiling water, while scrambled eggs are stirred and heated in a pan. Fried eggs are cooked whole with minimal additions, and poached eggs are cooked outside their shells by poaching or steaming. Egg benedict is a traditional American breakfast consisting of an English muffin topped with
Cooking preservation, types of cooking and methods of cooking
Cooking food involves applying heat through various methods like conduction, convection and radiation. This causes chemical and physical changes in foods that make them safer, easier to digest and more palatable. The main cooking methods are moist heat cooking using boiling, simmering and steaming, and dry heat cooking like baking, roasting and frying. Each method impacts foods in different ways like making meat tender through braising or keeping vegetables nutritious by blanching. Proper application of heat during various cooking processes helps prepare tasty, nutritious meals.
Basic nutrition (pdf)
This document provides an overview of basic nutrition concepts. It defines key terms like nutrition, food, nutrients, digestion, and absorption. It also describes the digestive system and the roles of the mouth, esophagus, stomach, small intestine, and large intestine. Additionally, it covers food groups, dietary guidelines, food guides like the USDA food pyramid, recommended dietary allowances, food exchange lists, nutritional labeling, and concepts like basal metabolism, basal metabolic rate, and factors that affect metabolism. The document serves as an introductory compilation on basic nutrition.
Food and nutrition
This document discusses the definitions and roles of nutrition and nutrients in relation to health. It defines nutrition as the science of food and nutrients and their interactions and balance in the body in relation to health and disease. Health is defined as complete physical, mental and social well-being, not just the absence of disease. The nutritional status of one's body is influenced by the foods consumed and their nutrient contents. Intakes of essential nutrients between deficient and excessive levels can impact health and toxicity. Maintaining adequate nutrient intake through diet is important for health.
Nutrition case study
This document provides an overview of a 58-year-old female patient who underwent a sleeve gastrectomy surgery in July 2013 and experienced complications including a persistent gastric leak. It discusses her medical and surgical history, the nutrition care process being followed including assessments, diagnosis of altered GI function, interventions of initiating TPN and monitoring, and follow-up evaluations showing tolerance of TPN and a full liquid diet. The summaries provide the high-level details about the patient's history, surgery, complications, nutrition care and progress.
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FOOD GROUPS POWER POINT
This document discusses a food pyramid activity created by students at El Carmen School to learn the different food groups in English. The students named various foods and identified which food group each belonged to such as tomatoes being a fruit and vegetable, bread being made from cereals, chicken being meat, and milk being part of the dairy group. They then glued pictures of the foods under the correct food group section of the pyramid.
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Here is a balanced meal plan for 10 people:
Rice: 2 kilograms
Chicken: 2 whole chickens, cut into pieces
Fish: 1 kilogram of tilapia or salmon
Vegetables:
- 1 head of cabbage, sliced
- 1 bunch of carrots, sliced
- 1 bunch of string beans
- 1 package of spinach
- 1 package of mixed bell peppers
Fruits:
- 2 pineapples, sliced
- 1 watermelon, sliced
- 1 bag of apples
- 1 bag of oranges
Dairy: 1 liter of milk
Beverages: 10 bottles of water
This meal plan provides a variety of proteins (chicken, fish), carbohydrates
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This was an assignment for my Technology in Education class at CMU. We had to make a presentation that covered one of the K-8 Curriculum Standards.
Learning Object: Food Groups
This document provides information about food groups for grade 2 students. It discusses foods that are rich in carbohydrates, proteins, and vitamins and minerals. Foods rich in carbohydrates include rice, breads, root crops, and grains. Foods rich in protein include meat, milk, eggs, and poultry. Foods rich in vitamins and minerals include vegetables and fruits. It includes an interactive activity to sort foods into the correct categories.
Three basic food groups
The document outlines three basic food groups - energy-giving foods like carbohydrates and fats, body-building foods high in protein, and body-regulating foods containing vitamins and minerals. It then discusses eating disorders like anorexia and bulimia, describing their causes as an unnatural concern about weight and obsession with calories. The signs, serious signs, and treatments of eating disorders are also summarized.
Lesson plan food pyramid
This free teaching resource is from Innovative Teaching Resources. You can access hundreds of their excellent resources here. https://www.teacherspayteachers.com/Store/Innovative-Teaching-Ideas
Presentation on Healthy Eating
The document discusses strategies for healthy eating. It recommends eating enough calories from a variety of foods including fruits, vegetables, grains and legumes while keeping portions moderate. It also recommends limiting sugary foods, salt and refined grains, staying hydrated, and being physically active. The healthiest foods to eat include fruits, vegetables, nuts and seeds, whole grains, eggs, dairy, seafood, poultry and lean meats. A healthy diet should be guided by the healthy diet pyramid. Eating smart involves chewing food slowly, avoiding eating while distracted, listening to hunger/fullness cues, and eating small frequent meals.
Food pyramid power point presentation
The document outlines the essential food groups that make up a healthy diet according to the food pyramid. It recommends drinking 8 glasses of water per day for hydration and organ function. The food pyramid is then broken down into 6 groups: grains, vegetables, fruits, dairy, proteins, and sweets/fats. Each group provides different nutrients and is recommended to be consumed in varying daily servings, with sweets and fats only in small amounts, to maintain a balanced and nutritious diet.
Nutrition, Health, And Food Pyramid Presentation
This document discusses nutrition and the food pyramid. It explains that nutrients from food provide energy and materials for growth and cell development. The six classes of nutrients are proteins, carbohydrates, minerals, vitamins, fats, and water. It then provides details on each nutrient class and their functions. The document also explains calories and how the amount varies depending on the food. It concludes by introducing the USDA food pyramid to help people maintain a balanced diet for health.
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Syllabus
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