Assignment Title: School Lunch Menus

Transcription

1 Context Assignment Title: School Lunch Menus The supervisor of your school/college kitchen is concerned about the choices children are making from the lunch menus. They are aware of national concern about the rise in obesity in children, and want to encourage all pupils to choose healthy options, not just cake and chips. Task Overview You need you to produce a pack of materials that could be used in the school/college canteen to inform pupils about wise choices and to help inform the staff, to enable them to give pupils information and advice when choosing their lunches. Date of issue: Date of submission: Learning outcomes On completion of this unit, you should: 1. Know dietary needs of individuals at different life stages. 2. Understand effects of unbalanced diets on the health of individuals. 3. Know specific dietary needs of service users. 4. Understand principles of food safety and hygiene. Refer to the assignment task sheet and the criteria tick sheet to ensure that you meet the standards for pass, merit and distinction for Unit 11. There are FOUR tasks to complete for this unit.

2 Assignment Task Sheet Task Activities Assessment criteria 1 The Components of a Balanced Diet Deadline: Prepare an A4 glossary sheet of definitions related to a balanced diet that could be placed by the till in the school canteen. It will be used to inform pupils about what a balanced diet consists of and to encourage them to check whether they are eating a balanced diet. You need to start your list with: - intake - needs - dietary reference values - energy balance - nutrient deficiencies - malnutrition P1 Prepare a set of reference cards for the canteen staff, explaining the components of a balanced diet and their food sources you could produce these on PowerPoint and print off the slides as a handout. Remember to make the cards informative using clear explanations and relevant images. Part C Research the components of a balanced diet at all life stages. infancy 0 3 years; childhood 4 10 years; adolescence years; adulthood, including pregnancy and breast feeding years; old age 65+ years P2 Make a wheel of life or timeline showing the different life stages and the components of a balanced diet needed at each life stage. Part D Using your wheel or timeline from part A, draw a spider diagram on A3 paper describing how the components of a balanced diet (listed in part A) contribute to an individual s health at different life stages. Ensure you give a description for every life stage. This A3 sheet will be placed over the serving hatch in the canteen to enable staff to inform children about their choices of food at lunchtime. M1

3 2 The Effects of an Unbalanced Diet Deadline In a small group discuss which medical conditions can be related to unbalanced diets. Make your own notes during the discussion and then make a list of these medical conditions (you must identify at least 2 medical conditions). P3 Individually, choose two of the conditions from your list and research how an unbalanced diet can contribute to the development of these conditions. Using your research produce two leaflets for the canteen workers and pupils on the dietary aspects of these two medical conditions. Ensure you explain how an unbalanced diet can result in the development of these 2 medical conditions. Within your leaflet include: A description of their condition (signs and symptoms). An explanation of how an unbalanced diet can contribute to both conditions. 3 Dietary Needs Deadline Choose two service users (staff/pupils) with specific dietary needs and produce an outline of a two day diet plan for them both. E.g. a member of staff who has type 2 diabetes and a pupil who is lactose intolerant. NOTE: Ensure you maintain confidentiality of the service users and refer to them as Person A and Person B. P4 Within your plan you need to include: A description of the individuals specific dietary needs. A plan for breakfast, lunch, an evening meal, healthy snacks and drinks over two days. M2 Using suitable methods (such as text books and the internet), research both your two-day plans identifying how your plans meet the specific needs of your

4 individuals. Ensure you describe why each dietary need requires a dietary adjustment for the two service users. Write a short report for each service user justifying why your plan is appropriate to their specific needs. Make sure that you can clearly explain the reasons for the suggestions that you have made. Also include in the report how the food choices will help the service users to manage their condition. 4 Food Safety and Hygiene D1 Deadline Your school canteen staff have been asked to cook in a local Day Centre for people with learning disabilities. In preparation for this you have been asked to produce a number of resources related to food safety and hygiene. Research the safe practices necessary when preparing, cooking and serving food in a health and social care setting. Using your research, prepare a series of posters that can be displayed in the school or college kitchen, explaining to the kitchen staff safe practices necessary in preparing, cooking and serving food in a health and social care setting (e.g. hygiene control, temperature control and pest control). P6 The legislation, regulations and codes of practice covering food preparation are often quite difficult to understand. The supervisor of your school kitchen needs to ensure that the staff understand them and are able to demonstrate compliance with them when the environmental health officers make their annual inspection. Prepare a PowerPoint presentation that outlines the relevant legislation relating to preparing, cooking and serving food: P5 Food Safety Act 1990 Food Safety (General Food Hygiene) Regulations 1995 Food Safety (Temperature Control) Regulations 1995 Hazard Analysis Critical Control Point (HACCP)

5 Part C Include a section in your PowerPoint discussing the effects of unsafe practices when preparing, cooking and serving food in a health and social care setting: Food contamination Bacterial food poisoning M3 Part D Include a section in your PowerPoint where you assess the effectiveness of safe practices when preparing, cooking and serving food in a health and social care setting. D2 Useful websites for Unit 11 BBC Health BBC Healthy Living The British Dietetic Association British Occupational Hygiene Society Bupa Commission for Social Care Inspection Department of Health Food Standards Agency Health and Safety Executive Nestle Net Doctor Department of Health and Human Services NHS Direct American Society for Nutrition Principles of Nutrition Vegetarian Society Weight Watchers

6 Criteria Mark Sheet Pass Met Comment P1 Identify the components of a balanced diet. Task 1A and 1B P2 Identify different dietary needs at each life Task 1 C stage. P3 Explain two medical conditions related to Task 2A and Task 2B unbalanced diets. P4 Identify two service users with specific dietary Task 3A needs. P5 Outline relevant legislation relating to Task 4B preparing, cooking and serving food. P6 Explain safe practices necessary in preparing, Task 4A cooking and serving food in a health and social care setting. Merit M1 Discuss how the components of a balanced Task 1 D diet contribute to an individual s health at different life stages. M2 Outline a two-day diet plan for two service Task 3A users with specific dietary needs. M3 Discuss the effects of unsafe practices when Task 4C preparing, cooking and serving food in a health and social care setting. Distinction D1 Justify how the two-day diet plan meets the Task 3B dietary needs of the two service users. D2 Assess the effectiveness of safe practices when preparing, cooking and serving food in a health and social care setting. Task 4D