KGF undergoes rigorous Food Safety Assessment every 3 months by an independent food safety consultant, Stephen Davidson of Food Safety Management Solutions. The Food Pyramid shown is a simple tool to demonstrate the consideration that is given to menu preparation in conjunction with the “Nutrition Checklist for the Long Day Care Menu Planning”. All children must eat a certain amount of carbohydrate (pasta, bread etc), lean protein, fresh vegetables, fruit and dairy per day. Our morning and afternoon tea items are made with a high percentage of wholemeal flour and grains and are heavily fruit based. There is a very minimal amount, if any, of sugar or salt added to our menu items.
Livina Ekwes Assignment – Unit 1.1 Task 1 (assessment criteria 1.1, 1.2 and 1.3): * Food and nutrition can impact on the health and development of children. * Produce a fact sheet to promote understanding of the impact of food and nutrition on children’s health and development. 1. What is meant by healthy eating? Healthy Eating is about making food choices that will provide the body with what it needs to keep healthy.
PTA Meeting—The first PTA meeting of the school year will be held on Thursday, September 20, 2012 at 3:00 in the cafeteria. We will be voting for parents who have volunteered to serve on school site council. Please be sure to attend this important meeting. Mileage Club—Be sure to be listening to get more information on this new club that will be occurring for all students every Tuesday and Thursday morning on
Every day in school cafeterias across the country, students are choosing healthier options. According to the revised lunch menus, instead of a breaded beef patty with ketchup, a frozen fruit ice pop, and whole milk, students can now select a chef salad with grilled chicken, low-fat mozzarella, accompanied by a whole-wheat soft pretzel and low-fat chocolate milk. These new offerings are the result of the “Healthy, Hunger-Free Kids Act of 2010,” (HHFK) which provides $4.5 billion in new funding for the federal school lunch program. In order to receive this funding, school districts must offer menus that meet certain nutritional standards. These federally-mandated nutritional standards for school lunch menus will create a healthier generation
Meal and snack times are fulfilled with nutrion that the children enjoy and it is made to be an enjoyable time of the day for the children. Drinking water is available. It is important to inform parents about the food and snacks provided and nutritional guidelines which are followed. Parents can see what we provide and if their child has any dietary needs, we can alter the meals prepared for them. If children do not like the first choice of food given to them they will have another nutrious alternative to enjoy.
Lab Report for Experiment #9 Caloric Content of Foods Purpose: (copy from lab; 1 point) • To measure the energy content of various food items, and • To become familiar with energy units like calories and joules Describe any changes to the procedure here in detail here: For example: I weighed the marshmallow directly without the holder. Or I used the following food instead: The food items that I used for this experiment were mini marshmallow, a peanut, and small potato chip. Observations: Keep notes on any observations you make while working on this experiment, copy them into the space below. Be detailed. The mini marshmallow burned very quickly, but did not burn all the way.
Unit 11 Task 3 P5, P6, M3, D2. Unit 11 Task 3 P5, P6, M3, D2. Outline relevant legislation relating to preparing, cooking and serving food. Page 3-4. Explain safe practices necessary in preparing, cooking and serving food in a Health and Social Care setting.
Carbohydrates were in the sodas, mash potatoes also, toast, green beans, potato salad, bake beans, soba noodles, macaroni salad, and fried rice. Just about every food you eat has some sort of carbs. Lipids are also everywhere something is always made out of sugars, oils and fatty product. Most of the lipids intake was in the production of the food, based on the sauce they were in like the teriyaki sauce for my lunch on Sunday, the brown sugar in the bake beans, and lipids are in instant mash potatoes because I used butter. When I noticed my
| |Make preparations to support individuals to eat and drink | |You must be able to: | | | |examine the care or support plan to confirm the individual’s nutritional requirements and preferences | | |work with the individual, key people and others to identify the level of support the individual requires and prefers | | |when eating and drinking | | |support the individual to communicate preferences for food and drink options, taking into account religious, cultural| | |and dietary requirements and the individual’s plan of care | | |acquire any specialist equipment and protective coverings that are required to enable the individual to eat and
you examine the plan of care to confirm the individual’s nutritional requirements 2. you work with individuals, key people and others to identify the level of support and type of nutrition the individuals require 3. you identify any preferences and support individuals to choose food and drink, ensuring that you take into account religious, cultural, other dietary wishes and preferences and the plan of care 4. you identify and acquire any specialist equipment and protective coverings that are required to enable the individuals to eat and drink 5. you prepare the environment so that it makes eating and drinking enjoyable, safe and allows maximum interaction between individuals and other people 6. you put on protective garments, wash your hands and prepare yourself to provide food and drink for individuals HSC214b Support individuals to get ready to eat and drink Performance Criteria You need to show that, 1. you identify with individuals, key people and others the support individuals need to prepare them to eat and drink 2. you provide active support to enable individuals to prepare to eat and drink in comfort and with dignity 3. prior to and following eating and drinking, you support individuals to meet their hygiene needs, according to their personal beliefs and preferences 4. you respond appropriately to questions and issues raised about the food and drink individuals are about to consume, their diet and any dietary requirements 5. you take appropriate action when questions and issues are outside your competence HSC214c Help individuals consume food and drink Performance Criteria You need to show that, 1. you work with individuals and others to identify the level and type of support they require to enable them to consume food and drink 2. you provide active support for individuals when they are consuming their food and