I would also support infection control by cleaning up any spills immediately. A Dietician will also work within the care home and will have roles and responsibilities within the structure. They will evaluate the daily food intake of the residents and then use mathematical calculations to determine the appropriate diet for that individual. They may change the diets for the residents to add more proteins or to change the amount of water they intake. After the dietician calculates a suitable diet they will make recommendations to a physician so he can write the dietary order.
The food guide pyramid developed and issued by the U.S. Department of Agriculture (USDA) in 1992 recommends using all fats and oils “sparingly.” However, according to Michael Mason, a staff writer for Health magazine, this advice is misguided because it fails to differentiate between kinds of fat. While saturated fat has been linked to heart disease, Mason notes, monounsaturated fat may actually benefit the cardiovascular system. Mason argues that by lumping all fats and oils together, the USDA calls for cutting olive oil, which is a source of monounsaturated fat. Simultaneously, according to Mason, while the pyramid advises cutting fats and oils, it allows for two to three servings per day of red meat, which is high in saturated fat. To rectify these inconsistencies, Mason endorses an alternative pyramid that was developed in 1994 by the Harvard School of Public Health, Old ways Prevention & Ex-change Trust, and the world Health Organization.
I personally would never even think about eating ants, dogs, cats and especially not raw monkey brains. I have eaten frog legs and would say that I probably wouldn’t eat them again. When we look at history and focus on recessions and depressions we can see how those cultural times have prohibited people from waste anything when it comes to food. They had a limited variety of food items and learned to make meals from whatever was available. Some southern people would consider wasting any part of the animal a crime.
They cant eat pork, rabbit, reptiles, or even animals who have died of natural causes, wines or grape juice which have not been supervised as being produced, and they cannot eat most hard cheeses. It is clear that Jewish people spend more time in the kitchen, as they need to be very precautious about what they eat. This is evident in the law that states “Not to boil meat with milk”. This justifies that meat and dairy products cannot be consumed
| |Storage and preparation of food | |When storage and preparation of food it is the child-minder responsibility to ensure the healthy and safe of the children and business. Storage are essential | |to prevent food borne illness and for providing healthy food for the children. The child-minder should have a guide identifies licensing requirement of food | |handling to help prevent food from spreading illness to the child-minder , children and staff in their care. It is ideally to store raw and ready to eat food | |separately. If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts.
This Act is aimed at protecting the human and animal health by using manure in a safe and effective manner by improving the use of manure nutrients through more refined management, exploiting the value of manure through improved collection and storage and treatment options. The Humane Slaughter Act has also helped to decrease suffering of livestock during slaughter. It enables Food Safety and Inspection Service inspectors at slaughtering plants, to take responsibility for overseeing compliance, and have the authority to stop slaughter lines and order plant employees to take corrective actions. In early 2002, there was news report on non-compliance of these Acts, which the Food Safety and Inspection Service, FSIS assigned additional veterinarians to its district offices specifically to monitor humane slaughter and handling procedures and to report to headquarters on compliance. Earlier concerns about humane treatment of non-ambulatory (downer) cattle at slaughter houses became irrelevant when FSIS issued regulations in January 2004 to prohibit them from being slaughtered and inspected for human consumption.
Part 1 Location: Planet Mato Biome: Treelantus Average Temperature: 85-115 F Average Precipitation: 75-150 cm Types of plants: Carnivorous plants, tall tree like plants, grass, etc. Seasons: Spring, summer, fall, and winter Interesting facts/features: Most Mato citizens are banned from entering most Treelantus biomes so they can preserve and protect the biome animals and plants. Part 2 Predator and Prey relationship: * Flyhip and metafish * The flyhip has keen night vision to catch the metafish because the metafishes usually comes out at night. While the flyhip has keen night vision, the metafish uses camouflage to blend in with the water. * This relationship affects the ecosystem by population control.
The Department of Agriculture and Food carries out monitoring to ensure compliance and correct use of the logo by the food industry. This includes regular random checks at both the retail and manufacturing level. They have to undergo certain test and fit certain criteria’s to allow them the use of this brand. Businesses must apply to the Department of Agriculture and Food, Western Australia to use the logo; they must also meet all of the criteria before being registered. Depending on the type of product also impacts on whether or not certain companies can use the Buy West Eat Best logo.
P2- Outline how legislation, policies and procedures relating to health, safety and security influence health and social care The 1995 Food Safety (General Food Hygiene) Regulations The Food safety regulations must be followed as part of basic food safety in establishments that prepare or come into contact with food. This is enforced by Environmental Health Officers who regularly and unexpectedly check all food premises; taking food off site for testing where necessary. The food safety regulations cover the three main areas; these are food premises, personal hygiene of employees and hygienic practices. This is to make sure food is safe for customers to eat, and to primarily prevent outbreaks of food poisoning such as E-Coli and Salmonella. In order to comply with the food safety regulations, food premises must be well maintained and regularly cleaned.
Nutritional Medicine “To eat is a necessity, but to eat intelligently is an art.” (La Rochefoucauld, http://www.naturalhealers.com/qa/nutrition-history.html) Nutritional medicine is the study of food as medicine. It encompasses and collaborates with findings and discoveries in modern science and human biology to understand the impact good food and nutrition can have on the body in both a preventative and recuperative sense. Again, Hippocrates was the original founder of the power of food and it’s medicinal qualities for health and wellness. A British Navy physician, Dr. James Lind experimented with different food groups and their effect on disease manifestation. Many developments over the last 200 years have led to underline the fact that certain foods (and food chemistry) were linked to good health.