Lake of the Ozarks, Mo. — How you feel can be directly related to what you eat. If you frequently feel stressed out, you know how tempting it is to grab a comfort food, like ice cream, cookies or even mashed potatoes or macaroni and cheese, to make yourself feel better. These are simple carbs that actually can aggravate your stress. Instead, try some changes to your diet to include some of these stress-reducing foods.
HSC2029 1. It is important to implement food safety measures when providing food and drink for individuals to reduce the risk of food poisoning, you must comply with health and safety legislation and follow the trusts policies and procedures. It is important to understand the importance of food safety measures and the potential hazards when preparing, serving, and clearing away food and drink. 2. Personal protective clothing should be used when handling food and drink to protect food from contamination such as dust, hairs and fibres.
Nutrition and Supplements These nutritional tips may help reduce symptoms: * Eliminate all suspected food allergens, including dairy, wheat (gluten), soy, chocolate, corn, preservatives, and food additives. Your health care provider may want to test you for food allergies. * Eat more antioxidant rich foods (such as green, leafy vegetables and peppers) and fruits (such as blueberries, tomatoes, and cherries). * Avoid refined foods, such as white breads, pastas, and sugar. * Eat fewer red meats and more lean meats, cold water fish, tofu (soy, if no allergy) or beans for protein.
Explain safe practices necessary in preparing, cooking and serving food in a Health and Social Care setting. 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.
Bacteria will not multiply in dry areas, but as soon as liquid is added, for instance to dried food like powdered milk and dried eggs, the products will provide ideal conditions for bacteria to multiply. However, if enough salt or sugar have been added to foods such as bacon, savoury biscuits, jam and confectionery, this will absorb the available moisture in the food so the bacteria cannot multiply as easily. It is not only moist foods that provide the right environment for bacteria, though. Moist skin or damp areas of an environment will also provide the right atmosphere for bacterial growth. Nutrients Bacteria, like all living things, need nutrients to survive.
“Diabetes can be tackled in different ways- by insulin and diet” (Rudy, 1999, page 19) Diet, when someone had diabetes it is best for their health to cut right down on the unhealthy foods, and stick to the health foods, this is due to the effectiveness of the medication you are on. If you eat junk food and do not eat healthy then your medication will not be as effective as it could be. Sticking to regular mealtimes is also another thing that could help you feel better as it will keep your “blood glucose levels under control”. (Rudy, 1999, page 20) There are 2 types of carbohydrates, 1 that is good for controlling diabetes and 1 that is really bad, these are starchy and sugary. Sugary- this is the 1 that people with diabetes should stay clear of, this is due to the “glucose getting into your bloodstream fast, this could cause a sudden rise in blood glucose levels”.
Unit 21 Nutrition for Health & Social Care Task 3 P3 This is a report on the wide range of possible influences on dietary intake and nutritional health ranging from health conditions which dictate what a person can and can’t eat to lifestyle. Medical Disorders There are lots of medical disorders that dictate what we eat, such as : • Non-insulin Dependent Diabetes (Type 2 Diabetes) is not as severe as Insulin Dependent Diabetes (Type 1 Diabetes) as it can be controlled by diet alone. It’s very important that they follow a strict healthy diet to avoid the condition worsening which can lead to all sorts of problems such as blindness, kidney failure, gangrene and even amputation of limbs. • Coeliac Disease is a condition when someone is intolerant to the protein gluten so they must avoid all foods containing wheat, rye and barley. Failure to do so results in their immune system producing antibodies which attacks the lining of their bowel causing them to have abdominal pains, constipation/diarrhoea, bloating, difficulty in gaining weight in childhood or maintaining weight in adulthood and anaemia.
Fiber, also known as roughage, contains many properties that aid our digestion tract, and allow us to process waste products more efficiently. According to Nutrition.gov (2013) fiber can be found in many of our favorite foods including whole grains, vegetables, and fruits. There are two types of fiber, soluble and insoluble. Soluble fibers dissolve in water, and when digested, “form viscous solutions in the intestines” (Grosvenor & Smolin, 2006). “Fibers that cannot be digested by bacteria in the large intestines are called insoluble fibers because they do not dissolve in water.” (Grosvenor & Smolin, 2006) High fiber diets can produce many benefits, including higher nutrient absorption levels, and better waste output.
| |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.
Pollan’s enticing style of the book kept something that could have been extremely boring very engaging. He also took a complex subject and made it easier for readers to understand what he was trying to convey. You can say it is a modern twist to a dietary guideline book of dos and don’ts with a little bit of politics involved. Pollan explains that the government, scientist, and even nutritionist have been distorting, and confusing consumers with the foods that are out in market these days. For example, Pollan talks about margarine, and how scientists “claim” that it is a better, and cheaper substitute for butter, but it contains all these unnecessary ingredients that could be more harmful to the human body.