Fruit and vegetables should make Chopping boards their

Fruit and vegetables should make Chopping boards & their uses cuts up over a third of the food we eat each day. Macro means big Micro means small The body needs macro nutrients in large Eat at least five portions of a Chiffonade amounts these are; variety of fruit and veg each day. q Fat Can be fresh, frozen, tinned, q Protein dried or juiced. q Carbohydrates (starchy) Baton Vitamins A, C and E The body needs small amounts of micro Carbohydrates nutrients , these are; Fibre q Vitamins q Minerals Some minerals Dice Benefits Key words 1. Prevent constipation and digestive q Malnutrition - a diet that does not problems provide enough nutrients or the right Julienne 2. Lower blood pressure, balance for optimum health Recipe adaptation 3. Reduce the risk of heart disease q Nutrition-A substance that provides Recipes can be changed for a number of Dietary nourishment essential for the maintenance and stroke reasons; of life and for growth 4. Prevent some types of cancer Substitution of an ‘unliked’ ingredient. q Balanced diet – a diet that has all the 5. Make you feel fuller for longer Making a dish healthier e. g. white flour Coeliac nutrients in the right amounts replaced with wholemeal flour. q Maintenance – to keep something working Versatility- eaten raw/cooked/steamed q Diet – the foods we eat Making use of foods in season e. g. /baked/roasted/fried/pureed/dried strawberry cheesecake in June. Nutritional needs depend on Used in food styling – Making recipes suitable for different Age scissored/sliced/diced/carved/sprinkle And change dietary needs e. g. lactose intolerant Gender through each d will use almond milk instead of cows’ Occupation stage of our Activity level milk. lives. Vegan Developing ‘new’ recipes by making All groups need a balanced diet and should changes to ‘old’ ones. follow the Eatwell Guide. Except children Nutrition Macro and micro nutrients Food temperatures 75°C reheat food once above this temperature 5°C-63°C =Danger zone where bacteria multiply rapid 0 -5°C fridge temperature bacterial growth slows down -18°C Bacteria become dormant, on defrosting they start to multiply groups Requirements cannot eat foods with gluten (protein in flour) Must avoid Wheat, barley & rye. Need to avoid biscuits , cakes, sauces, bread and use alternative flours e. g. coconut. Chooses not to eat anything animal-based , no milk & dairy, eggs, meat, fish. May be deficient in iron & vitamin B 12 Functions of ingredients under 2 years Ingredient Function Lacto-ovo vegetarian SR flour Provides structure in cakes, dry heat causes Dextrinisation, moist heat and liquid result in gelatinaisation when starch grains burst open and thicken sauces. Consumes milk, dairy & eggs. No meat or fish Lacto vegetarian Consumes milk & dairy. No eggs, meat or fish Eggs Children grow quickly and are very active, so there is an extra demand for energy and nutrients-they need more than adults (in proportion to their body size) Sugar Teenagers - Adolescence is a period of rapid growth and is when puberty occurs & need good amounts of; Protein – to cope with growth spurts, boys tend to need more than girls as muscular tissue Yeast develops. Iron & Vitamin C – teenager girls lose iron when they have their period so it needs to be replaced or they could become anaemic. Vitamin C helps the body absorb iron. Calcium & vitamin D –The skeleton grows quickly during this time , these nutrients help the skeleton reach peak size and bone density. Strong flour Pregnancy- folic acid, a B vitamin, is needed before and during pregnancy to help prevent spina bifida. Baby’s bones require a good supply of calcium from the mother’s diet. Iron is needed for the production of Cream additional blood supply and to lay down an iron store in the baby’s liver. Adulthood – Growth & development stops, so adults should focus on maintaining a healthy lifestyle. Follow the Eatwell guide to keep the body disease–free. Men usually require more calories than women because they have lean muscle (muscles need lots of energy to function properly) Iron is still important to women as they continue to lose it through periods. Calcium & vitamin D are important to reduce the chance of bone disease in later life(osteoporosis) Religious beliefs Coagulates on heating (sets) an irreversible process. BEEF PORK POULTRY & GOAT FISH& SHELLFISH X Some Sweetens & improves flavour , on heating caramelises (golden colour) helps improve texture in cakes. Buddhism X X Is a living organism, it is used to make bread, beer &wine. It needs food, warmth, time and moisture to work well Hinduism X X Judaism kosher x Islam halal x Has a high gluten content which makes the flour stretch. It can be used to make bread, pasta and pastries like flaky & rough puff Enriches foods and can be used When cream is whipped, it changes from a liquid to a foam, when the proteins denature and surrounds the air bubbles. It means the structure is stabilised. Year 9 FOOD KNOWLEDGE ORGANISER Restricted/avoided EGGS MILK x kosher Not with meat