GCSE Food and Nutrition Handbook
|
|
- Erik Wilkins
- 5 years ago
- Views:
Transcription
1 GCSE Food and Nutrition Handbook
2 Contents GCSE Food and Nutrition an overview Curriculum Plan Overview Year 9 Year 10 Year 11 Personalised Learning Checklists Written Exam (01) NEA Task 2 Rules and Expectations in GCSE Food Preparation and Nutrition Recommended Resources and Reading Lists Extended Curriculum Opportunities Links to Career Path s
3 GCSE Food and Nutrition An Overview Examining body: OCR Food Preparation and Nutrition (9-1) J309 Course overview: Food Preparation and Nutrition is a subject which teaches students about food; where it comes from, the choices we make related to diet and health, the science and safety of food and how to apply their understanding to practical cooking. Students will be taught high level food preparation and cooking skills, focusing on developing an interest in the creative aspects of food. There are four sections in this specification Nutrition Type, source and function of nutrients Nutritional guidelines The relationship between diet and health Dietary needs of groups of people Food provenance and food choice Food sources grown, caught and reared Food processing and production methods Food security moral, ethical and environmental issues related to food Technological developments Culinary traditions british food and 2 other international cuisines Factors Influencing Food Choice Cooking and Food Preparation Food science Sensory properties of food and sensory testing Food safety when buying, storing, preparing, cooking and serving food Skill Requirements; Preparation and Cooking Knife skills Preparation techniques Cooking methods Sauces Setting foods Raising agents including cakes Doughs bread, pastry and pasta
4 : Unit 1: Food Preparation and Nutrition (01) to be taken at the end of Year 11 1 hour 30 minute written examination paper 100 marks 50% of the total marks Unit 2: Food Investigation Task (02) Non-Examined to be carried out in September of Year marks 2000 word report 15% of the total marks Unit 4: Food Preparation Task (04) Non-Examined to be carried out in November of Year marks Written plan, 3 hour cooking exam and written evaluation 35% of the total marks
5 Objectives and how they relate to the Tasks
6 Year 9 Plan Topics Autumn Half-term 1 The Great British Bake Off Types of cake and how to make them How to decorate cakes Raising agents; their functional and chemical properties The source of sugar Typical British cooking Context: Cakes Autumn Half-term 2 How does soup contribute to a well-balanced diet? International cuisines Types and sources of fruit and vegetables Sensory properties and sensory tests Preparation of fruits and vegetables; knife skills Nutrition; sources and function of fibre and vitamins Context: Soup, salad and accompaniments Practical skills and ability to present and style finished products Exam questions about function of ingredients, sources of food, British cuisine Spring Term Practical knife skills and ability to manipulate sensory properties Exam questions about nutrition, international cuisine, knife skills, sensory properties Topics Where does our energy come from? Sources of carbohydrate foods Sauces and how to make them The TASK 1 NEA; investigating popcorn Context: carbohydrate foods and sauces Practice TASK 1 NEA investigation Prepare, cook and present foods for TASK 2 Analysis and evaluation of finished dishes for TASK 2
7 Topics Summer Half-Term 1 All about Eggs You will learn About functions of eggs in cooking The properties of eggs related to setting and aerating foods How to plan a TASK 1 assessment Context: Eggs and their uses Summer Half-Term 2 Practice NEA TASK 2 (35%) You will learn About the TASK 2 assessment How to plan for the assessment using task analysis techniques, costing of dishes, calculating the nutritional profile, identifying sensory properties and technical skills involved How to carry out the prepare, cook and present parts of the TASK 2 assessment How to analyse and evaluate your dishes and your performance in the task Context: Afternoon Tea Practice TASK 1 NEA Exam questions related to function of eggs Practice TASK 2 2 hours and 2 dishes but all criteria
8 Year 10 Plan Topics Autumn half term 1 All about Carbohydrates Definition, sources and types of carbohydrate foods; sugar, starch and fibre Growing and processing of cereals and tubers Nutrition of carbohydrate foods Science related to carbohydrate foods; caramelisation, dextrinization and gelatinisation Cooking of carbohydrate foods; pasta and setting agents Autumn half term 2 All about Fruit and vegetables Definition, sources and types of fruits and vegetables; vitamins and fibre Growing and processing of fruits and vegetables Nutrition of fruits and vegetables Science related to fruits and vegetables; Enzymic browning, colour changes in cooking Cooking of fruits and vegetables; soups and salad Exam questions related to carbohydrates Exam questions related to fruit and vegetables Topics Spring term All about Proteins Definition, sources and types of protein foods; meat, fish and alternatives Rearing and catching meat and fish and processing Nutrition of protein foods Science related to protein foods; Maillard browning, coagulation Cooking of protein foods; meat, fish and alternatives Practice NEA TASK 2
9 Topics Summer Half term 1 All about Fats Definition, sources and types of fats; saturated and unsaturated Growing and processing of fats; seeds, animal and fish fats Nutrition of fatty foods Science related to fatty foods; emulsifiers, hydrogenation, low fat spreads Cooking of fatty foods; pastry, salad dressings Summer Half term 2 All about Sugar Definition, sources and types of sugars; refined and unrefined Growing and processing of sugars; cane and beet, honey, syrups Nutrition of sugary foods Science related to sugary foods; crystallisation and sugar substitutes Cooking of sugary foods; sweets and sweet pastries Practice NEA Task 1 Practice NEA Task 1
10 Year 11 Plan Autumn Half-term 1 Autumn Half-term 2 Topics NEA TASK 1 Food Investigation NEA TASK 2 Food Preparation Task Revision and preparation for mock exam Task chosen from 2 set by OCR, published Sept 1st Spring Term Task chosen from 2 set by OCR, published Nov 1 st Mock Exam full 1.5 hour exam paper Topics This section of the course is to focus on theory for Unit 1. It will be taught using a series of short practical tasks, application of knowledge tasks and lots of practice of exam questions. Unit 1 questions about all aspects of the specification Summer Half-term 1 Topics Final preparation for the unit 1 exam Complete question papers
11 Personalised Learning Checklists Written Examination NUTRITION Notes Red Amber Green The relationship between diet and health A balanced diet to provide the correct combination of food and nutrients for good health The government s guidelines for a healthy diet and the inclusion of new regulations as they are issued Major diet-related health issues Nutritional and dietary needs of different groups of people Dietary needs for different stages of life Food allergies and intolerances The dietary reference values (DRVs) Macronutrients and micronutrients Calculation of nutritional values
12 Nutritional needs when selecting recipes for different groups of people Modifying recipes and meals to follow current dietary guidelines NEA TASK 2 Food Preparation Task
13 Rules and Expectations in GCSE Food Preparation and Nutrition 1. Enter the classroom with the right kind of thinking that you are in a lesson to work hard, to follow the rules (especially health and safety rules) and to focus on your learning 2. Work together with others in your team, especially when completing practical work. Understand that we have collective responsibility for clearing up the practical work 3. Be prepared to remove your jumper and blazer and wear an apron, to wash your hands well and to tie back your hair ready for practical work 4. Spend the full 2 or 3 hours a week in class focussing on your learning 5. Spend at least minutes per week on Independent Learning 6. Meet all classwork and IL deadlines 7. When you experience difficulty with a topic or particular skill, seek help straight away 8. See staff in advance if you are unable to attend a lesson 9. Catch up on work missed through absence, including IL 10. You will work with anyone in the class without argument. We are all in this together and will help each other when we can.
14 Resources and Useful Links Text books OCR GCSE Food Preparation and Nutrition by Val Fehners. ISBN Published by Hodder Education CGP GCSE Food Preparation and Nutrition Food Facts by Delia Clarke and Elizabeth Herbert. This book was written in 1986 and no longer in print but used copies are available from Amazon. It is especially useful for understanding the function of food ingredients and the science aspects TV Programmes Throughout the year there are various TV shows which are both entertaining and great for learning about food, for example The Great British Bake Off, Masterchef, programmes featuring celebrity chefs such as Jamie Oliver and Nigella Lawson, documentary programmes such as Rip Off Food Web Sites - has video clips covering a range of food related ideas for information about nutrition and healthy eating - for the most up-to-date information about food safety for information about food additives - lots of information about food, farming and cooking including videos - the exam board web site which has the full specification and example assessments This course handbook! This handbook gives you a definitive guide to what you need to do to get top marks in each unit. Ensure that you are familiar with these criteria. Revision guide During the course, you will be issued with a revision guide, which includes useful tips and strategies to help revise for exams or and to prepare for NEA. Past papers This is a new specification and as such there are no past papers. The OCR website has example papers and as you go through the course there will be past papers available. DVDs There are a variety of DVDs which show people cooking they are useful for ideas as well as how to do a specific technique, for example kneading bread. YouTube -
15 YouTube is a fabulous free way to watch cooking and food preparation, especially large scale production in factories. Get ideas, note your favourites and watch as much as you can! Extended Curriculum Opportunities Springboard Future Chef Competition during Year 10 One-off master class enrichment activities for selected students Possible Career Paths The food industry is one of the biggest employers in the country and this GCSE will give a basic understanding to prepare students for careers in food preparation, food production, research, and nutrition or food retail. - this web site is a specialist Food and Drink Industry site for careers. It has detailed information about the types of jobs, the training opportunities and job vacancies.
Syllabus Snapshot. by Amazing Brains. Exam Body: CCEA Level: GCSE Subject: Food and Nutrition
Syllabus Snapshot by Amazing Brains Exam Body: CCEA Level: GCSE Subject: Food and Nutrition 2 Specification at a Glance The table below summarises the structure of this GCSE course. Assessment Weightings
More informationFood Nutrition Revision Programme
Food Nutrition Revision Programme In order to ensure you achieve your full potential at the end of Y11, it is vital that you revise effectively throughout the year. The table below provides a guide that
More informationCurriculum (Food Preparation and Nutrition) Overview
Curriculum (Food Preparation and Nutrition) Overview 2018 Year 7 Food Preparation and Nutrition The Eatwell guide Heat transfer Structure and function of Eggs Food hygiene Macro nutrients Protein Milk
More information1: Food, nutrition and health Macronutrients Where to find in textbook Red Amber Green
PLC - GCSE - AQA - Food preparation and Nutrition Written Paper - 50% of GCSE - 1h 45mins Name 1: Food, nutrition and health Macronutrients Where to find in textbook Red Amber Green Protein low and high
More informationWJEC Hospitality & Catering Exam Revision Timetable 2018
This is the suggested timetable for your revision only 14 weeks until your exam. Plenty of time; as long as you use it wisely! Work your way through each topic below using the revision guide and your exercise
More informationFood Policy Approved by Local Governing Body Approved on November 2017
1. Introduction a. Turing House School understands the importance of healthy eating and the students education. At Turing House we aim to meet or exceed the government s food and nutrition standards. We
More informationChapter 3: Macronutrients. Section 3.1 Pages 52-55
Chapter 3: Macronutrients Section 3.1 Pages 52-55 Diet Terms Nutrients The substances in food that gives us structural materials and energy. Macronutrients Nutrients that are required in large amounts.
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationA model of how to eat healthily
Average adult A model of how to eat healthily Shows the different types of food we need to eat and in what proportions to have a well balanced and healthy diet Not a model of each meal Applies to most
More informationEating Healthy To Be Healthy
Just A Reminder what is healthy food? Healthy Eating Healthy To Be Healthy Fruit Vegetables Fish & Meat Eggs, Cheese & Milk Unhealthy Food Chocolate Crisps chips Cake Sweets A Guide To Healthy Eating Being
More informationHealthy Eating. Eating healthily is about eating the right amount of food for your energy needs. Based on the eatwell plate, you should try to eat:
Healthy Eating The eatwell plate shows the different types of food we need to eat and in what proportions to have a wellbalanced and healthy diet. It's a good idea to try to get this balance right every
More information1) Food, nutrition and health
GCSE Food Preparation and Nutrition- Revision list There are 5 main sections with separate topics within them. You should produce a mind map or revision cards for each of the listed topics in the tables.
More informationDepartment Curriculum Map
Department Curriculum Map 2018-19 Department Design Technology - and Nutrition Subject specific required in Year 11 Be able to demonstrate knife skills relating to the preparation of fruit, vegetables,
More information3.2.2 Micronutrients. AQA GCSE Food Preparation and Nutrition Specification course content.
AQA 85852 GCSE Food Preparation and Nutrition Specification course content. 3.2 Food Nutrition and Health 3.2.1 Macronutrients 3.2.1.1 Protein low and high biological value proteins protein complementation
More informationWhat s. on your plate? ChooseMyPlate.gov. Vegetables. Fruits. Protein. Grains. Dairy. plate fruits and vegetables. Make half your
What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your protein food choices. Make at least half your grains whole. Before you
More informationPreparing to cook. I have made my revision notes on this topic. I am confident on this topic. I have revised this topic. Evidence
UNIT 01 04 Food and Cooking Mark on how you are with each and what you do, use this as a checklist for your revision and then to keep track of the s you have. Tick and date once you have completed the
More informationSUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH. THE HEALTHY MENU (Including the MyPlate Information)
SUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH THE HEALTHY MENU (Including the MyPlate Information) Training Program Specialists, LLC 9864 E. Grand River, Suite 110-320 Brighton, Michigan 48116 Phone:
More informationMonday 1 June 2015 Afternoon
Oxford Cambridge and RSA Monday 1 June 2015 Afternoon GCSE DESIGN AND TECHNOLOGY Food Technology A525/01 Sustainability and Technical Aspects of Designing and Making *1107519495* Candidates answer on the
More informationCreate your own diet Healthy eating with the Wheel of Five
Create your own diet Healthy eating with the Wheel of Five Go your own way with the Wheel of Five Your body is with you for life, so you should take proper care of it. But how? Following the Wheel of Five
More informationProfessor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn
Professor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your
More informationCarbohydrates and diabetes. Information for patients Sheffield Dietetics
Carbohydrates and diabetes Information for patients Sheffield Dietetics There are many things that can affect your blood glucose levels. These include what you eat, activity, stress, illness, alcohol and
More informationFOODS COURSE SUMMARIES
FOODS COURSE SUMMARIES INTRODUCTORY FOD1010: FOOD BASICS Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.
More informationA Fact Sheet for Parents and Carers Healthy Eating for Diabetes
A Fact Sheet for Parents and Carers Healthy Eating for Diabetes Healthy eating is important for children of all ages, including those living with diabetes. Children and teenagers with diabetes have the
More informationTechnical Appendix to Working Paper 10-WP 518. Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity
Technical Appendix to Working Paper 10-WP 518 Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity Zhen Miao, John C. Beghin, and Helen H. Jensen This Technical Appendix
More informationYEAR 7 KEY STAGE THREE CURRICULUM KNOWLEDGE AND SKILLS MAPPING TOOL
YEAR 7 KEY STAGE THREE CURRICULUM KNOWLEDGE AND SKILLS MAPPING TOOL KNOWLEDGE SUBJECT: Food and SKILLS Food safety and hygiene. Applying The Eat Well Guide and the 8 tips for healthy eating; Learn about
More informationName: Date FOD1060 started: Date FOD1060 completed: Final Mark FOD1060: 1 Credit Submitted:
Date FOD1060 started: Date FOD1060 completed: Final Mark FOD1060: 1 Credit Submitted: Introductory Theme: Social and Cultural Course FOD 1060: Canadian Heritage Foods Students become aware of how food
More informationNo. of products >=3.5 Health Star Rating ineligible to display health claim (%)
Table S1: Agreement between the number of products scoring >=3.5 stars using the Health Star Rating and the proportion of products eligible to display a health claim using the Nutrient Profiling Scoring
More informationEstimated mean cholestero intake. (mg/day) NHANES survey cycle
320 Estimated mean cholestero intake (mg/day) 300 280 260 240 220 200 2001-02 2003-04 2005-06 2007-08 2009-10 2011-12 2013-14 NHANES survey cycle Figure S1. Estimated mean 1 (95% confidence intervals)
More informationNORTH VISTA SECONDARY SCHOOL CREATIVE CONSORTIUM FCE / F&N DEPT 2017 Secondary 2 (Express / Normal Academic / Normal Technical) Key Objectives:
NORTH VISTA SECONDARY SCHOOL CREATIVE CONSORTIUM FCE / F&N DEPT 2017 Secondary 2 (Express / Normal Academic / Normal Technical) The Food & Consumer Education Curriculum and Approaches to Learning The Food
More informationPrepare to Perform Nutrition
Prepare to Perform Nutrition Power yourself to Perform Power to Perform is all about what students are eating and how we can use food to enhance their performance, concentration and energy. Exams are like
More informationYOUR ULTIMATE BODY SHAPING GUIDE HOW TO SHOP, HOW TO COOK AND WHAT TO EAT FOR WEIGHT LOSS SUCCESS AND OPTIMUM HEALTH TERESA CUTTER
YOUR ULTIMATE BODY SHAPING GUIDE HOW TO SHOP, HOW TO COOK AND WHAT TO EAT FOR WEIGHT LOSS SUCCESS AND OPTIMUM HEALTH TERESA CUTTER Keeping your weight in check provides many benefits for your mind and
More informationFacts that you need to know
NUTRITION This article explores the basic concepts of nutrition and provides useful tips on healthy diet My neighbor walks up to me asking whether I am aware of the nutritional value of a new food product
More informationThe eatwell plate is based on the Government s Eight Guidelines for a Healthy Diet, which are:
The eatwell plate The eatwell plate is a pictorial food guide showing the proportion and types of foods that are needed to make up a healthy balanced diet. The plate has been produced by the Food Standards
More informationHealthy You Teleseminar. A Tour of the Food Guide Pyramid
Healthy You Teleseminar A Tour of the Food Guide Pyramid Welcome. This overview is a convenient take-away for the UMR Health and Wellness teleseminar you just finished viewing. It includes the key information
More informationCheat Sheet: Guidelines for Healthy Eating
Cheat Sheet: Guidelines for Healthy Eating While some people need a bit more support making dietary changes, others need just a quick outline like this one. The basic tenets of eating well are this: Intake
More informationDiet and health. I can make healthy food and drink choices.
make healthy food and drink choices. being healthy is about: having a balanced diet, looking after my teeth and being active. Follow the Eatwell Guide Brush my teeth twice a day Be active for at least
More informationCENTRAL TEXAS COLLEGE CHEF 1302 PRINCIPLES OF HEALTHY CUISINE. Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: I. INTRODUCTION
CENTRAL TEXAS COLLEGE PRINCIPLES OF HEALTHY CUISINE Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: I. INTRODUCTION A. Introduction to the principles of planning, preparation, and presentation of nutritionally
More informationNational Hospital for Neurology and Neurosurgery. Healthy eating after a spinal cord injury Department of Nutrition and Dietetics
National Hospital for Neurology and Neurosurgery Healthy eating after a spinal cord injury Department of Nutrition and Dietetics If you would like this document in another language or format, or require
More informationFresh BaBy s eat Like a MyPlate Super HERO
Audience 3 rd and 4 th Grade Setting Small Group Fresh BaBy s eat Like a MyPlate Super HERO MyPlate Messages Eating a variety of foods provides the body with a variety of essential vitamins, minerals and
More informationHeart health and diet. Our Bupa nurses have put together these simple tips to help you eat well and look after your heart.
Heart health and diet Our Bupa nurses have put together these simple tips to help you eat well and look after your heart. What you eat can have an impact on the health of your heart. Eating a healthy diet
More informationInstructions continue on the next page, please turn over.
External Assessment NCFE Level 2 Certificate in Food and Cookery (601/4533/X) Unit 03 Exploring balanced diets (K/506/5038) Paper number: P000436 Assessment Date: 1 March 2017 Assessment Time: 9.30am Complete
More informationNutritional Standards Policy
Nutritional Standards Policy This policy has been written with reference to DfE guidance School food in England, departmental advice for governing boards, July 2016. The DfE guidance makes clear the primary
More informationDiet & Diabetes. Cassie Ricchiuti Diabetes Dietitian. Lives In Our Communities. Improving
Diet & Diabetes Cassie Ricchiuti Diabetes Dietitian Improving www.shropscommunityhealth.nhs.uk Lives In Our Communities www.shropscommunityhealth.nhs.uk Dietary management of diabetes Type 1 Consistent
More informationSAMPLE COURSE OUTLINE FOOD SCIENCE AND TECHNOLOGY ATAR YEAR 11
SAMPLE COURSE OUTLINE FOOD SCIENCE AND TECHNOLOGY ATAR YEAR 11 Copyright School Curriculum and Standards Authority, 2014 This document apart from any third party copyright material contained in it may
More informationNew Food Label Pages Chronic Disease Self-Management Program Leader s Manual
New Food Label Pages Chronic Disease Self-Management Program Leader s Manual The FDA has released a new food label, so we have adjusted Session 5 and provided a handout of the new label. Participants use
More informationCoach on Call. Please give me a call if you have more questions about this or other topics.
Coach on Call It was great to talk with you. Thank you for your interest in learning about the fats you eat. I hope you find this tip sheet helpful. Please give me a call if you have more questions about
More informationLive Healthier, Stay Healthier
Live Healthier, Stay Healthier Introduction kk In order to live healthier and stay healthier we have to eat healthier. kk To do this we need to manage the amount of fat salt and sugar we have in our diets.
More informationHealthy Foods for my School
, y Healthy Foods for my School Schools are an ideal place for children and youth to observe and learn about healthy eating. Children learn about nutrition at school and they often eat at school or buy
More informationThe key to a healthy balanced diet is eating the right amount of food for how active you are and eating a range of foods including:
FACTSHEET No. 22 BREAD AS PART OF A HEALTHY DIET Background There is increasingly persuasive evidence that our diets have a significant effect on our long term health. Not only does being over or underweight
More informationYear 11 GCSE Revision - Food Technology Topics for revision Re-visit work Suggested activities
Week beginning 6 th Year 11 GCSE Revision - Food Technology Topics for revision Re-visit work Suggested activities Understand the functional properties of food functional properties of: starch, sugar,
More informationWJEC Catering Revision Booklet
WJEC Catering Revision Booklet Name.. Target Grade.. GCSE Catering Revision Checklist Make sure you are confident about the topics listed below. Use the revision sheets, past exam questions and revision
More informationWhat is food made of?
What is food made of? Food: Nutrients and Food Any substance that is ingested (eaten) and sustains life Meat, fish, nuts, fruits, vegetables, grain products, etc. Nutrients: Food is broken down into substances
More informationJIGSAW READING CARBOHYDRATES
Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.
More informationEat Well Live Well. Primary School Educational Workshops
Eat Well Live Well Primary School Educational Workshops Eat Well Live Well Inspiring Minds There is currently a real focus on the importance of equipping children with the key life skills necessary to
More informationHistory of the. Food Guide Systems
History of the Food Guide Systems 1940 A guide to good eating, the basic 7 Focus on nutritional adequacy, specific servings from each food group 1956-1970 Food For Fitness: Daily Food Guide Basic 4 1979
More informationDietary information for people with polycystic kidney disease. Information for patients Sheffield Dietetics
Dietary information for people with polycystic kidney disease Information for patients Sheffield Dietetics Introduction What is Polycystic Kidney Disease (PKD)? PKD is a genetic disorder where your body
More informationA healthy cholesterol. for a happy heart
cholesterol A healthy cholesterol for a happy heart cholesterol A healthy cholesterol for a happy heart You probably already know that cholesterol has something to do with heart disease. But like many
More informationNutrition After Weight Loss Surgery
Nutrition After Weight Loss Surgery Gastric Bypass Sleeve Gastrectomy Gastric Banding Duodenal Switch BASIC NUTRITION PRINCIPLES SAGE BARIATIC INSTITUTE Overview Principles of Weight Loss Macronutrients
More informationKnow the Limits for Every Body
Know the Limits for Every Body Unit Facilitator s Guide Length of Lesson: 45 minutes 1 hour Unit Objectives As a result of this lesson, individuals will: Understand that limiting fats, sugars and oils
More informationProve You Are Ready For Healthier Living - Kick the Fat, Sugar, and Salt Food Trifecta
Adult food challenge Prove You Are Ready For Healthier Living - Kick the Fat, Sugar, and Salt Food Trifecta If you are serious about improving your health and life span, you are ready to kick the treacherous
More informationFunctions of Food. To provide us with energy and keep us active. For growth and repair of the. body. To stop us from feeling hungry.
Functions of Food To provide us with energy and keep us active. For growth and repair of the body. To stop us from feeling hungry. To keep us healthy and fight diseases. Nutrients Macro/Micro Nutrient
More informationFood labels made easy
Food labels made easy 1 Food labels made easy Healthy eating is important for everyone, whether you ve got diabetes or not. That means eating more wholegrains, beans, peas, lentils, dhal, nuts, fish, fruit
More informationGo NAP SACC Self-Assessment Instrument
Go NAP SACC Self-Assessment Instrument Date: Program Name: Enrollment ID#: Child Nutrition Go NAP SACC is based on a set of best practices that stem from the latest research and guidelines in the field.
More informationDiet, physical activity and your risk of prostate cancer
Diet, physical activity and your risk of prostate cancer This leaflet is for men who want to find out more about healthy eating and physical activity. A healthy diet and regular exercise are important
More informationSNAP-Ed Webinar Series Dietary Guidelines
SNAP-Ed Webinar Series 2015-2020 Dietary Guidelines Joan Doyle Paddock, MPH, RD Senior Extension Associate Division of Nutritional Sciences Cornell University jed36@cornell.edu Pre-recorded webinar Send
More informationLESSON 3 WINNING THE BALANCE GAME
LESSON 3 WINNING THE BALANCE GAME DEVELOPED AT THE OHSU BOB AND CHARLEE MOORE INSTITUTE FOR NUTRITION & WELLNESS Lesson Plan 3: Winning the Balance Game Finding the right fit for fats and sugars, evaluating
More informationShort Course STUDY GUIDE
Short Course STUDY GUIDE HOW TO WORK THROUGH THIS COURSE Over the following pages, you will move through a logical, self-paced learning experience that can enlighten and educate you in Human Nutrition.
More informationThe Good Food Movement : Catalyzing A Healthy, Local Food System. By Community Health Improvement Partners
The Good Food Movement : Catalyzing A Healthy, Local Food System By Community Health Improvement Partners Levels of Processed Foods 1: Unprocessed or minimally processed foods 2: Processed culinary ingredients
More informationRed Meat & Fat. InsIde. The role of red meat in a balanced diet. EatWelshLamb.com EatWelshBeef.com MeatandHealth.com. Great Tasty Recipe
Red Meat & Fat The role of red meat in a balanced diet InsIde Great Tasty Recipe EatWelshLamb.com EatWelshBeef.com MeatandHealth.com Get the facts Other meaty facts booklets in the series; red meat and
More informationFood Specialisations
Food Specialisations Technologies: Design and Technologies Technologies and Society How people use and develop food related technologies: Reducing food waste Food processing Packaging/Transport Growing
More informationEducator Self-Assessment Supervisor Assessment Fidelity Team Assessment. Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson:
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eat Healthy, Be Active Community Workshops: Workshop 1 Enjoy Healthy Food That Tastes Great Educator Self-Assessment
More informationNutrition for sport and exercise. Our Bupa nurses have put together these simple tips to help you eat well for sport and exercise.
Nutrition for sport and exercise Our Bupa nurses have put together these simple tips to help you eat well for sport and exercise. Whether you re doing a casual workout or training for a major sporting
More informationIntroduction to Culinary Arts 10
Introduction to Culinary Arts 10 Introduction to Culinary Arts 10 In this semester course, students will develop the fundamental skills and techniques necessary for independent meal preparation in kitchen
More informationSt. Catherine High School, Pembroke Home Economics Food, Nutrition and Health Revision Pack
St. Catherine High School, Pembroke Home Economics Food, Nutrition and Health Revision Pack Name: Class: Food, Nutrition and Health 1. Many people think that health is about not being sick. But the World
More informationShop smart. A new way of spending your money on food to balance your diet and your food budget.
Shop smart. A new way of spending your money on food to balance your diet and your food budget. What is FOODcents? FOODcents uses the 10-Plan to help you balance your diet and a KILOcents Counter to help
More informationABLE TO READ THE LABEL?
ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/
More informationFood preparation and nutrition. GCSE subject content
Food preparation and nutrition GCSE subject content February 2015 Contents The content for food preparation and nutrition GCSE 3 Introduction 3 Aims and learning outcomes 3 Subject content 4 A. Nutrition
More informationMY PLATE is the food guide we use in planning our nutritional needs each day. It was adopted for use in 2011 by the United States Department of
MY PLATE is the food guide we use in planning our nutritional needs each day. It was adopted for use in 2011 by the United States Department of Agriculture. It has 5 food group sections. Meeting your daily
More informationFairfield Public Schools Family Consumer Sciences Curriculum Global Foods 20
Fairfield Public Schools Family Consumer Sciences Curriculum Global Foods 20 Global Foods 20 BOE Approved 05/09/2017 1 Global Foods 20 Global Foods 20 Students will experience the aromas, flavors, and
More informationWorkbook GET YOUR BODY BUZZING. Module Seven Nutrition on the Go. Reading Food Labels and Eating Out
GET YOUR BODY BUZZING Module Seven Nutrition on the Go Reading Food Labels and Eating Out Workbook Julie Meek. Performance Specialist. julie@juliemeek.com.au. www.juliemeek.com.au Peak Nutrition on the
More informationIMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES
IMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES MISSION STATEMENT We, the members of the Home Economics Department at the Immaculate Conception High School, inspired by the teachings
More informationSECONDARY SCHOOLS HALF-YEARLY EXAMINATIONS Form 3 Home Economics Level Time: 1 ½ hrs
SECONDARY SCHOOLS HALF-YEARLY EXAMINATIONS 2015-16 Form 3 Home Economics Level 5-6-7-8 Time: 1 ½ hrs Name: Class: Answer all the questions in the spaces provided. 1. The Healthy Plate gives us a guide
More informationHEALTHY FAMILIES MAKING HEALTHY CHOICES
HEALTHY FAMILIES MAKING HEALTHY CHOICES HEALTHY FAMILIES MAKING HEALTHY CHOICES We know that keeping your family healthy is important to you. Eating right and being active are big parts of staying healthy.
More informationMediterranean Diet. The word Mediterranean refers to the origins of the diet, rather than to specific foods such as Greek or Italian foods.
Mediterranean Diet http://patient.info/health/mediterranean-diet The Mediterranean Diet is rich in vegetables, fruit, peas and beans (legumes) and grains. It also contains moderate amounts of chicken and
More informationHealthy Eating for Kids
Healthy eating and being active are very important for your child to grow up in a proper way. The food plate is a guide to help you and your child know what and how much should be eaten every day. The
More informationHealthy Eating & Drinking Policy
Spinney Avenue Church of England Primary School Healthy Eating & Drinking Policy Approved Spring Term 2018 Review date Spring Term Healthy Eating and Drinking Policy Overview As part of our commitment
More informationFood Policy. Introduction
Food Policy CC Committee Spring 2016 Full Governors Spring 2016 Review Spring 2019 Cherish every child that they may love God, serve others and enjoy life in all its fullness (John 10:10) Confirmation
More informationEating Well for Wound Healing
Eating Well for Wound Healing 2 Introduction The aim of this leaflet is to help you to have the correct diet to enable your wound to heal. What you eat plays an important role in: Looking after your skin
More informationFood for thought. Easy read information
Food for thought Easy read information A member of staff or a carer can support you to read this booklet. They will be able to answer any questions that you have. About this leaflet This leaflet is for
More informationWEEK 1 GOAL SETTING & NUTRITION 101. with your Supermarket Registered Dietitian
WEEK 1 GOAL SETTING & NUTRITION 101 with your Supermarket Registered Dietitian Welcome to Week 1! We are excited you have decided to join us on this wellness journey! Please note that you should consult
More informationMy Diabetic Meal Plan during Pregnancy
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and s throughout the day to help control your blood sugar. This also helps you get in enough
More informationThe School is committed to safeguarding and promoting the welfare of children and expects all staff and volunteers to share this commitment.
November 2016 FOOD POLICY The School is committed to safeguarding and promoting the welfare of children and expects all staff and volunteers to share this commitment. Date approved by Governors: 23 rd
More informationWeight loss guide. Dietetics Service
Weight loss guide Dietetics Service Contents Section 1 - thinking about losing weight? Section 2 - Carbohydrate Section 3 - Fruit and vegetables Section 4 - Protein & Dairy Section 5 - Fatty foods Section
More informationGo NAP SACC Self-Assessment Instrument for Family Child Care
Go NAP SACC Self-Assessment Instrument for Family Child Care Date: Your Name: Child Care Program Name: Child Nutrition Go NAP SACC is based on a set of best practices that stem from the latest research
More informationCCEA GCSE HOME ECONOMICS FOOD AND NUTRITION. Nicola Anderson Claire Thomson
CCEA GCSE HOME ECONOMICS FOOD AND NUTRITION SAMPLE MATERIAL We are working closely with CCEA for endorsement of this Student Book for the new GCSE in Home Economics Nicola Anderson Claire Thomson Fully
More informationUnderstanding Nutrition and Health Level 2 SAMPLE. Officially endorsed by
Understanding Nutrition and Health Level 2 Officially endorsed by Explore the principles of healthy eating SA M PL E R/505/2204 SECTION 2: COMPONENTS OF A HEALTHY DIET The five food groups It is not easy
More informationUNIT TITLE: DEVELOP AND MAINTAIN FOOD & BEVERAGE PRODUCT KNOWLEDGE NOMINAL HOURS: 55 UNIT NUMBER: D1.HBS.CL5.02
UNIT TITLE: DEVELOP AND MAINTAIN FOOD & BEVERAGE PRODUCT KNOWLEDGE NOMINAL HOURS: 55 UNIT NUMBER: D1.HBS.CL5.02 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to develop and maintain
More informationACF Culinary Arts Certification
Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationNutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients.
Lesson 1 Nutrition and Your Health What Is Nutrition? Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Nutrition Nutrition is the
More informationReading Food Labels A few questions before we start. Questions Continued. After this session, you will be able to:
A few questions before we start Reading Food Labels 1. A healthy food might have lots of: a) Cholesterol b) Sugar c) Fibre d) Saturated fat Questions Continued 2. Fibre is healthy because it: a) Helps
More information