Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
Unit 4222-222 Supporting Individuals to eat and drink (HSC 2014) Outcome 1 – Be able to support individuals to make choices about food and drink 1. Establish with an individual the food and drink they wish to consume Before offering an individual any food or drink, you should first check their care plan to see if they have any limitations / risk assessments with regards to the consumption of any food and drink. For example, the individual may be allergic to nuts. Therefore the care/support worker should not give this individual nuts. If they do so, they may cause danger to the individual and be liable for this.
Another activity for the children could be involved in a session tasting the many different foods of the cultural groups making them aware of the diversity. I would arrange little pieces of food including, ‘mithai’, an Indian sweet made from thickened milk, freshly grated coconut (or carrots or white pumpkin), cardamom, nutmeg, nuts and raisins and are shaped into colourful squares and rounds. Savoury and sweet snacks like crisp poories (deep-fried poppadom-like breads) and crescent moon-shaped pasties, known as 'ghugara', stuffed with fresh coconut, raisins, nuts and spices. I would also let the children taste a simple curry. With the tasting session I would have to take into account children’s allergies and dislikes, no
Unit 672 Promote nutrition and hydration in health and social care settings Hazel Marsh 1.1 There are main food groups which an individual must include in their diet in order for it to be balanced, they consist of; * Fruit and vegetables * Bread, rice, potatoes, pasta, and other starchy foods * Meat, fish, eggs, beans, and other non-dairy sources of protein * Milk and dairy foods * Food and drinks high in fat and/or
Page 5-9. Discuss the effects of unsafe practices when preparing, cooking and serving food in a Health and Social Care setting. Page 10-11. Assess the effectiveness of safe practices en preparing, cooking and serving food in a Health and Social Care setting. Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control.
Task C I would like you to create a reflective account of a time where you provided the children with snack or a meal. Within this explain the codes of conduct when the children are at the table (noise level, cleaning away, manors) including hygiene and why this is important. I would then like you to give a brief summary of the food policy within your setting. An example of a time when I have provided the children with a snack or meal would be providing lunch in the toddler room. Before the meal we had been outside, so when we returned to the room each child was asked to go to the toilet – or we checked their nappies – and to wash their hands even if they didn’t need the toilet.
Question 1 What assistance could your client need to enable them to eat and drink, and explain how certain conditions can affect what and how they eat? Residents should be given appropriate help and support to enable them to enjoy eating and drinking, at a time and place accordance with agreed care plans. In such cases, take your time to make your clients comfortable and encourage them to eat as much as they desire. You should consult the residents regarding his/her preferences as to food and drink and time and place of meals. Check the care plan for any specific dietary instructions.
Foods made from milk that retain their calcium content are part of the group 2) Identify sources of essential nutrients • Carbohydrates - fruits, breads and grains, starchy vegetables and sugars • Protein – meat, fish, cheese, tofu, beans, lentils, yogurt, nuts, and seeds • Fat – omega-3-rich foods like fish, walnuts and vegetable-based oils • Vitamins –citrus fruits, strawberries and peppers • Minerals –bananas, potatoes and tomatoes. • Water – water , vegetables, fruit, meat, fish, eggs, soups 3) Explain the role of essential nutrients for health • Carbohydrate - supplies energy ,assists in the utilization of fats • Protein - helps build and repair body tissue, helps build antibodies • Fat - supplies energy, aids in the absorption of fat-soluble vitamins • Vitamins - Vitamins help to regulate chemical reactions in the body • Minerals - contains calcium and magnesium are important for bone structure, and
I observed S ask the service user what support she wanted from her with her meal; the service user said that she wanted her to make sure her food was in easy and small pieces for her to eat, S explained that she would support her with this. S added that according to her plan that she would also remind her to eat her food slowly to avoid any risks of choking – the service user agreed with S and asked her to sit down next to her. S placed an easy grip fork and knife in front of the service user on the table, a
1.1 Outline the nutritional requirements of a healthy diet for children and young people The nutritonal requirements of a healthy diet for children and young people include: vitamins, minerals and protein, mixed with fibers which dont include salt and sugar. This ensures that the childs body is getting the correct amount of healthy foods. 1.2 Describe examples of healthy meals and snacks for children and young people For healthy meals and snacks for children we could provide lots of choice. Lots