Food Poisoning An illness caused by consuming food contaminated with dangerous levels - PowerPoint Presentation

1. Food PoisoningAn illness caused by consuming food contaminated with dangerous levels of bacteria.BacteriaAre a type of biological cell. Some forms of bacteria are harmful, hygiene processes kill the cells preventing illness.Binary FissionThe term used when bacteria multiplies.The 4C’sSteps taken to prevent the spread and multiplication of bacteria on food preparation surfaces. Cleaning, Cooking, Chilling and Cross-Contamination.HygieneConditions and practices that prevent disease and illness through the act of cleanliness. HazardA potential source of danger. E.g. not refrigerating raw meat.RiskThe level of exposure to danger. E.g. There is a high risk of food poisoning if you do not refrigerate raw meat.Cross-contaminationTransferring bacteria from raw to ready to eat foods. Often through not washing hands or equipment after handling raw foods.ConsumptionThe action of eating or drinking something.Shelf-life The amount of time a food product is at its best for consumption. Terms such as “Use By” and “Best Before” are used to indicate when a product should be eaten by or discarded.Use ByThe term used on products that must be eaten before or by the date stated. This term is used on high risk foods, where consumption past the stated date would cause illness.Best BeforeThe term used on products that degrade slowly and can be eaten past the date stated but may not taste or look as good.Binary FissionBacteria cellCell starts to split in twoCell is now two cells1.2.3.Scan to view a quick clip about “ Use By” and “ Best Before”.Topic: Health and Safety

2. How To Hold A KnifeKnife SafetyKnives are a hazard within the food preparation area. Failure to use knives safely increases the risk of injury. Always ensure your knife is sharp. A blunt knife causes more injury due to more pressure needed when using the knife.Never run with a knife, or try to catch it if it falls.Use the Bridge Grip or Claw Grip to cut ingredients.Never leave a sharp knife in the washing up bowl.Hold a knife by the handle when cleaning it.If moving around the room, hold the knife flat against your person and walk slowly.Equipment Required To Use A Knife SafelyKnife RollKnife BlockChopping BoardKnife SharpenerClaw GripUsed to hold long and narrow ingredients. Knuckles are used to guide the blade while pressure is pushed downwards to hold the ingredient in place.Bridge GripUsed to hold spherical and rounded ingredients. The knife can be placed safely between the arch of the hand. Topic: Knife Safety

3. BraisingDeep FryingSautéingFlambéingBoilingSimmeringWetSlowDryFastDryFastDryFastWetFastWetFastPieces of food are first browned in a little fat, then cooked with some liquid in a closed pan.Frying pieces of food in a deep pot or fryer with plenty of hot oil or fat.Cooking small or thin pieces of food in very hot oil or fat. The frying pan is shaken constantly to stop the food from burning.After frying, alcohol is added to the food in the frying pan and set on fire. This adds another flavour to the food.Food is cooked in deep boiling liquid (water, stock, wine etc) in an open or covered saucepan. Like boiling, but the liquid is kept just below boiling point in an uncovered pot.SteamingStewingPan-fryingBroiling/GrillingRoastingBakingWetFastWetSlowDryFastDryFastDrySlowDrySlowFood is placed in a container and cooked in the steam from boiling water in a covered pan or steamer.Cooking food in its own juices with a little additional liquid, in a covered pan at simmering point.Frying food in a little oil or butter using a frying pan over a moderate heat.Cooking food like steak or fish, over or under open heat, e.g. under the oven grill or on a barbeque or hot plate.Cooking food like meat or poultry with some fat in a hot oven (between 200-240 degrees centigrade)Cooking food like cakes, pies, bread etc. in a closed oven at a temperature of between 120-240 degrees centigrade.Topic: Cooking MethodsWet or Dry Cooking MethodsWet or dry refers to the texture of the cooked food so baking and frying are dry cooking methods and boiling and stewing are wet methods. Fast or Slow Cooking MethodsFast and slow methods refer to how long it takes. Generally less than an hour is a fast cooking method and over an hour is a slow cooking method.

4. ConductionConvectionRadiationThis only happens in liquids and gases. The molecules of liquid or gas nearest the hot base of the pan gain heat energy, and start to rise in the pan. As the liquid rises to the top of the pan, it will begin to cool again, so starts to drop back to the bottom, where it will be heated up again. There is a convection current moving in the pan. Convection currents also happen in ovens. Hot air rises and cooler air falls. A convection oven uses a fan to move the heat around, so every part of the oven is approximately the same temperature. This happens when heat is directly touching a piece of equipment, or a piece of food.If you put a metal pan on an electric or gas hob, the heat from the hob will heat up the base of the pan. There are good conductors of heat, and bad conductors of heat. Metal conducts heat very well, which is why saucepans and frying pans, along with baking trays and cake tins, are made of metal.Water is also a good conductor of heat, which is why boiling foods works well and cooks foods quickly Wood, plastic, cloth and glass are poor conductors of heat. This occurs through space or air. Radiation transfers energy through space by invisible electro-magnetic waves. The waves are either infra-red or microwaves Infra-red heat waves are absorbed by the food when they reach it, and they create heat inside the food which cooks it. This happens when you put food under a grill. Cooking foods in microwaves also uses radiation. The microwaves are created by a magnetron inside the oven. The microwaves are absorbed by the food, making the molecules vibrate and heat up, which then cooks the food. Microwaves pass straight through glass, china and plastic, and do not heat them up. Metal will reflect the microwaves and damage the magnetron so do not put metal object into a microwave oven.Topic: Cooking Methods

5. Topic: Electrical EquipmentOven/GrillHob The hob is used for heating sauce pans, frying pans, griddle pans etc. Dials The dials allow the user to change the settings of the hob, oven and grill.Grill The grill uses the radiation method of cooking with food placed on a wire rack below. Heat can be increased or decreased using the dials.Oven The oven uses the convection method of cooking. Food can be placed on different racks within the oven. The dials control the temperature.Using the Oven SafelyPreheat the oven to the correct temperature. Use oven gloves to put food in and take food out.Set the timer to ensure food does not burn or under cook.Remove food using oven gloves.SalamanderA salamander is a type of grill. Electric or gas heating elements that look like pipes produce a very high heat which cooks the food placed below it.It is used in catering due to how quick it can cook food. Specific cooking techniques include; grilling, toasting, browning of gratin dishes, melting and caramelising.Shelf Food is placed on a baking sheet on this shelf. Handles on the shelf make it safer and easier to place food under the grill.Food ProcessorA kitchen appliance that can cut, blend, grate and mince ingredients. A food processor is different to a blender because you can change the blades to complete different tasks. You can also fit more food into a food processor. Little or no water is required to ensure the food particles move around the blade. MicrowaveMicrowaves use radiation method of cooking. Particle's in the food are made to vibrate very fast which causes heat. Metal must never be placed in a microwave. Turn table Turns the food around to ensure radiation waves are evenly distributed.LatchEnsures the door is securely closed so that no radio waves escape.Dials Hand MixerThis equipment is used to mix dry and wet ingredients together. The mixer can be set to higher or lower speeds.Using the Electric Whisk SafelyWhen inserting the beaters or removing them, make sure the mixer is not plugged into the mains.Only switch the mixer on and off when the beaters are submerged in the mixture. Keep hands and utensils and the electrical wire way from the beaters when in use. When cleaning the device, remove and wash the beaters in hot water. Wipe the body of the mixer with a damp cloth only. Beaters

6. PhotoOther large equipmentWhat is it used for?Safety precautionsHow to cleanDishes it can prepare/ finish    Conventional OvenUsed for roasting, baking, casseroling and heating pre made foods.Use oven gloves when putting food in and taking food out the oven. Move shelves before turning the oven on. Before you make a start, make sure that the oven is off and cool. Wearing rubber gloves, remove any bits of food that you see lying inside the oven. Next, remove the shelves from the oven and soak them in warm, soapy water. Next, spray or sponge the product into the corners of the oven. Meanwhile, use a scourer to scrub the oven racks clean. Turn them halfway through to make sure that they are clean on both sides. Rinse with warm water and set aside to dry.Meat, casseroles and baked goods such as bread, cake and other desserts.     Combination ovenA combi oven is an oven with three functions: convection, steam and combination cooking. In the convection mode, the oven circulates dry heat. The steam mode injects water into the oven. Use oven gloves when putting food in and taking food out the oven. Move shelves before turning the oven on.Don’t pour liquids, grease or food scraps/debris down the drain inside your combi oven. Doing so can cause the drain to block. Always ensure that the drain screen is always in place. Avoid using any abrasive cleaning equipment to clean your combi oven Put your oven through the cleaning cycle if it has one.pastries and breads but can also poach fish, rice and vegetables.Bratt PanBraising, boiling, steaming, poaching, stewing, roasting, deep-fat frying and shallow frying. They are typically used in mass catering establishments such as schools, hospitals etc. for producing large volumes of foodBe careful especially when tilting the pan to avoid oil or hot water spilling and scalding you. Tilt the pan. As bratt pans usually have a central spout, any remaining food is easily removed ready for cleaning. Degrease/ wash with hot soapy water.Chips, pasta, stews, poached or steamed vegetables. Rice cookerAn automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature and controls the heat.The rice cooker and lid will become hot during use. Use over gloves to handle the lid and allow to cool before cleaning.The inner pot can be removed and left to soak. Use soap and hot water. If there is a thick layer of rice stuck to the inside of the pot, remove it with a plastic spoon or spatula before soaking for optimal results.Wash the utensils of the rice cooker while the pot is soaking.If there are still some hard bits of rice stuck to the inside of the pot, you can take a spoon and carefully scrape them off.Rice. Some can steam other foods such as dumplings and vegetables too.Bain-MarieA type of heated bath, is a piece of equipment used to heat foods gently and gradually to fixed temperatures, or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.The main hazards are burns and scalds. Where oven gloves when removing compartments to avoid this. 1. Switch and allow to cool completely before attempting to clean.2. Remove all compartments and wash in Dishwasher wash by hand3. Dry the compartments, lids and dividers thoroughly.4. Wipe surfaces and sides of the Bain Marie with a clean disposable cloth/paper towel to remove food debris.6. Spray the surface to be cleaned with a sanitizer.7. Allow 30 seconds contact time then wipe down, rinse and dry. It is used to keep a wide range of food hot such as curry, pasta, custard, vegetables and casseroles. GriddleA flat cooking surface with a heat source underneath. A griddle can be a piece of cookware, such as a cast iron griddle that is heated over a hob, or it can be built into a rangeAlways use an oven mitt when working with a griddle. As the griddle gets hot. Also use a spatula. When you are finished cooking, scrape off all the food reside and cooked bits from your griddle. It can be helpful to follow that by wiping the griddle clean with a damp rag. Wear protective gloves, as the griddle will still be hot. Finally, add a thin coat of cooking oil, wipe it down with a rag.Bacon, pancakes, French toast, hash browns, burgers and other hot sandwichesMixerA kitchen utensil which automates the repetitive tasks of stirring, whisking or beating. When the beaters are replaced by a dough hook, a mixer can also knead.Always use the guard on the mixer as rotating attachments can cut, entangle or stab. Unplug the stand mixer before you begin the cleaning process.Immerse only the beaters into the sink and scrub them with a sponge.Wipe the rest of the commercial mixer using a soapy, soft cloth. Use the sponge to scrub off hard-to-remove material if necessary.Rinse off the beaters and the rest of commercial mixer and dry. Cakes, biscuits, breads and scones.

7. PhotoOther large equipmentWhat is it used for?Safety precautionsHow to cleanDishes it can prepare/ finishBlenderAn appliance that mixes foods together, in particular an electric mixing machine used for liquidizing, chopping, or pureeing.Fasten the lid firmly in place. Cool hot liquids before blending. Always open the lid away from your face after blending hot foods.Use care when washing your blender. Pour one drop of liquid dish detergent into the container base. Fill one third full with warm water and secure the lid. Blend on high for 35 to 45 seconds. After stopping the machine, rinse the container and lid well with hot water and wipe dry. You also can put your blender in the dishwasher, but don’t put it in with the blades still attached. Over time, blades get dull if they are washed in the dishwasher.Soups, smoothies and sauces. Chinese burner wok cookersThis type of cooker allows foods to be stir-fried at a very high heat. The wok is heated by a flame underneath a ring which holds the wok and provides stability and concentrates heat.The wok will become very hot and special long handled spatulas or ladles needs to be used to avoid being burnt. To clean the wok burner ring wait until it has completely cooled down after cooking. Remove from the stove top and clean in hot soapy water with wire wool or a scouring pad. Dry thoroughly afterwards. Remove any food debris from around the burner using a dish cloth and hot soapy water. Stir fries, curries, soup and dumplings.Open ring stovesThese stoves an open flame coming up directly from the centre of the burner which creates more direct heating to the pan. It results in more even and faster cooking than on the sealed burners.As with any open flame hob do not leave oven gloves or clothes on top which could catch fire. Wait until the stove has cooled down after use. Remove the burner and other components. Wash all in hot soapy water using wire wool or a scouring pad to remove burnt on food. Dry thoroughly afterwards. Remove any food debris from around the stove using a dish cloth and hot soapy water.Stir fries, pasta, potatoes, rice and eggs.Tandoori OvenAlso known as a tandoor; a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking at high temperatures (480 °C). Clean the burner twice a year. You can use a brass bristle brush for gentle scraping in cleaning process. Make sure that all of the burner openings are clear. Use a wire brush for ignitor cleaning. Use a stiff long handled brass brush to scrub the tandoor plates.Flatbreads, curries, kebabs and samosas.SteamerA small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. Can be made from bamboo, metal or plastic. Be careful when removing he lid as steam can escape and scald you. If using hardwater you will need to decalcify the steamer if it is made from metal or plastic. Just fill the water tank with 1/3 white vinegar and 2/3 distilled water. Run the steamer until half the mixture has steamed. Unplug and allow it to rest for 30 minutes. Rinse and repeat... as many times as necessary until steam returns to normal (could be 2-3 times).Dumplings, Chinese buns, vegetables, chicken and fish. Pasta machineSheets of pasta dough are fed into the machine by hand, and by turning a hand crank, rolls the pasta thinner incrementally. On the final pass through the pasta machine, the pasta may be directed through a machine 'comb' to shape the pasta noodles as they emerge.Keep finger away from rollers as they can become pinched. Tie long hair and dangling jewellery/ ties back to avoid them becoming entangled. Let parts air dry for one hour and then remove any dried dough using the Cleaning Brush.If dried dough cannot be removed, try hand-tapping the attachment. A toothpick can be used if necessary. Never use a knife or other sharp object to remove excess dough.Polish with a soft, dry cloth and store attachment pieces in a dry place at room temperature.Any fresh pasta.

8. PhotoSmall equipmentMaterial/s it is made fromSafety precautionsStorageHow to cleanFoods it can prepare/ finishTeaspoon/ Dessert spoon/ Table spoonStainless steeln/aStore in a cutlery drawerClean with hot soapy waterAny baked goods for measuring ingredients Table KnifeStainless steeln/aStore in a cutlery drawerClean with hot soapy waterSpreading jams etc.Pallet KnifeStainless steel and plasticn/aStore in a cutlery drawerClean with hot soapy waterSpreading icing, picking up biscuits. Plastic SpatulaPlasticn/aStore in a cutlery drawerClean with hot soapy waterScraping cake mixture of a bowlPlastic SpoonPlasticn/aStore in a cutlery drawerClean with hot soapy waterStirring soups and saucesGraterStainless steel and plasticBe careful of the sharp edgeMake sure it is stored somewhere dry to avoid rust spotsClean with hot soapy water and a brushGrating cheese/carrots/ potato zesting lemons/ limes/ orangesVegetable PeelerStainless steel and plasticBe careful of the sharp edgeStore in a cutlery drawerClean with hot soapy waterCarrots/ apples/ potatoes/ parsnipsSievePlastic or Stainless steeln/aStore somewhere dryDo not get wet, knock off left over flourCakes/ biscuits/ roux based saucesJuicerPlasticn/aMake sure it is stored somewhere dryClean with hot soapy waterLemons/ limes/ orangesTopic: Small Equipment

9. Topic: Small EquipmentPhotoSmall equipmentMaterial/s it is made fromSafety precautionsStorageHow to cleanFoods it can prepare/ finishChopping boardPlastic or woodBe careful when cutting Store somewhere dry if woodenClean with hot soapy waterFruits and vegetables/ meat/ fishColanderStainless steelBe careful not to drip boiling water Make sure it is stored somewhere dry to avoid rust spotsClean with hot soapy water and a brushPasta/ potatoes/ fruit and vegetablesMixing bowlStainless steeln/aMake sure it is stored somewhere dry to avoid rust spotsMake sure it is stored somewhere dryCakes/ biscuits/ saucesBaking tinAluminiumBe care when it has been in the oven as it may still be hotMake sure it is stored somewhere dry to avoid rust spotsMake sure it is stored somewhere dryCakes/ tray bakes/ PiesBaking trayAluminiumBe care when it has been in the oven as it may still be hotMake sure it is stored somewhere dry to avoid rust spotsMake sure it is stored somewhere dryPies/ tarts/ cakes/ biscuits/ meringuesSaucepanStainless steel/ AluminiumTurn pan handles so they are not knocked offStore somewhere dryClean with hot soapy waterSauces/ soups/ biscuits/ cakesWokCast ironhold the handle of the wok to keep it steady when stir fryingStore somewhere dryWith a brillo pad then seasons with oil.Stir fries/ curries

10. Dishwasher Topic: CleaningWashing UpIt is extremely important that equipment is washed thoroughly once used to prevent binary fission (bacteria multiplying) and causing food poisoning. Washing up involves a 9 step process:SCRAPE – as much of the food off the plates and dishes as you can.SORT – Put all of the dirty dishes and pans neatly stacked by the sink. Not in the sink.STACK – Stack in order. Glasses, cutlery, china and lastly saucepansCollect washing up liquid, dishcloth, scourer, brush and tea towel.Fill the sink with HOT soapy water. It should be almost too hot for your hands to bear.Wash cleanest items first, one item at a time. Do not put all your washing up into the sink together.Wash in the order of glasses, cutlery, plates or dishes, then lastly saucepans.If the water is too dirty change it to clean hot water and continue.Drain the items upside down on the draining board. Then dry really well with a clean, dry tea towel. Nearly all commercial kitchens have a dishwasher, it is different to ones you may have at home because it is used more frequently (up 50 loads an hour). Commercial dishwashers need to be efficient enough to clean the items put through the machine, hot enough to kill bacteria and fast enough to cope with demand. Washing Up EquipmentScan to view a quick clip about cleaning work surfaces.Washing Up BrushDish ClothWashing Up LiquidScourerTea TowelBlue Paper Towel

11. Topic: Weighing and MeasuringAdvantagesDisadvantagesWeighingElectronic ScalesHighly accurate - measuring to 1/10th of a gram.Easy to read in a variety of imperial and metric measurements.Reliable, the user does not need to have knowledge of conversions.They require batteries to work .Will break if you get them wet which can make cleaning them difficult.Balance ScalesDo not require batteries.Easy to clean.Large bowl enables large quantities to me measured.Requires a separate set of weights to work.The user must have knowledge of how to set up the scales to use them.Weights are in metric and imperial which can be confusing.Spring Balance ScalesDo not require batteries.Easy to clean.Do not require separate sets of weights. Small bowl for weighing ingredients.Difficult to read measurements accurately from the small dials.The dials jump slightly due to the spring mechanism. MeasuringA measuring cup is a kitchen utensil used primarily to measure the volume (instead of weight like scales) of liquid or solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 floz) upwards. Usually used in US recipes. Measuring jugs can be used to measure large amounts of wet ingredients. They are available in metric or imperial units.Measuring spoons can be used to measure small amounts of wet or dry ingredients. They are available in metric or imperial units. You can buy purpose made sets (see right) but you can also use teaspoons, dessert spoons and table spoons.There are two systems of measurements; metric and imperial. Imperial is older and is different in different countries or even regions. Metric is newer and used internationally.ImperialMetricStone (st)Kilogram (kg)Pounds (lb)Grams (g)Ounces (ozs)Milligrams (mg)Pints (pt)Litres (l)Fluid Ounces (fl oz)Millilitres (ml)Inches (in)Centimetres (cm)Yards (yd)Meters (m)Scan to view a quick clip on how to use an electronic scale.

12. NutrientsChemicals found in food that enable the body to function correctly.MacronutrientsProteins, carbohydrates and fats which are needed by the body in large amounts. They are measured in grams.MicronutrientsVitamins and minerals which are needed by the body in very small quantities . They are measured in mg (milligrams).CarbohydratesFood belonging to the food group consisting of sugars, starch and cellulose. Carbohydrates are vital for energy in humans and are stored as fat if eaten in excess. In plants, carbohydrates are important for photosynthesis.ProteinsOrganic compound made up of amino acid molecules. One of the three main food groups, proteins are needed by the body for cell growth and repair.MineralsNaturally occurring, inorganic chemical substances. Minerals are necessary for both plant and animal health.VitaminsOrganic substances which are essential in small amounts to regulate the metabolism and maintain the immune system.FatsAre a source of essential fatty acids, which the body cannot make itself.Fatty AcidsFound in eggs, meat, oily fish and vegetable oils. CholesterolIs a fatty substance that is naturally occurring in blood. Our bodies make it. Raised Cholesterol is unhealthy. Amino AcidsOur bodies do not make these so we eat protein that contains them. Amino acids join together in different ways which makes different types of protein. DeficiencyNot having enough of a specific nutrient in our bodies to enable it to function correctly. This can result in health problems.Topic: Nutrition

13. Topic: Nutrients - CarbohydratesScan to view a quick clip about how carbohydrates help athletes when training.Functions Of Carbohydrates (What does it do?)Provide the body with energy for physical activity.Provide the body with energy for maintaining body functions.Provide the body with fibre (NSP) to help with digestion.Sweeten and flavour foods.What are Carbohydrates?Are used as our main source of energy.Carbohydrates are made from glucose which travels around the body in our blood to the pancreas.The pancreas produces insulin which allows the glucose to enter our cells and produce energy.Some carbohydrates job is to rid the body of waste (in the form of faeces).What happens if we eat too much carbohydrate?What happens if we eat too little carbohydrate?Excess is converted into fat and stored in the body. This leads to weight gain.Tooth decay from consumption of too much sugar.The body uses up energy stores instead so a person may lose weight.The body starts to use up some of the protein stores as a secondary energy source.Types of CarbohydratesStarchSugarDietary Fibre / NSPA complex carbohydrate gives slow release energy, which keeps us fuller for longer.Releases glucose very quickly, giving a short burst of energy. Also known as simple sugars.A non-starch polysaccharide which can be found in all plant cells, skins and seeds. It can not be digested. Its main function is to keep the bowel and colon healthy . It keeps us fuller for longer and helps control blood sugar levels.

14. Topic: Nutrients - ProteinScan to view a quick clip about how protein helps athletes when training.Functions Of Protein (What does it do?)Builds and repairs your body.Provides all the chemicals needed to make the body grow and repair any damage after accident or injury.Maintains the body to keep it working well.Provides a second source of energy for the body.What is Protein?Large molecules made from small units called amino acids.It is the main component of your muscle tissue and your organs.What happens if we eat too much protein?What happens if we eat too little protein?Child – Stop growing or grow slowlyMay have thinning hair or hair lossMay experience a change in skin colour and become palerCannot digest food properly and may have diarrhoeaEasily catch infections e.g. coldsHave low energy levelsLose weight and become thin and weakMay have a build –up of fluid under the skin (called oedema)Adult –Fat and muscle will be lost from the bodyFluid may build up under the skin (oedema)Weight loss will occurCuts and bruises may be slow to heal A lack of energyHair and skin becomes dryInfections will be caught more easilyProtein is processed by the kidneys and liver, so too much protein will put a strain on these organsYou may put on weight; as extra protein is converted into fat which is then stored in the bodyHBV Protein LBV ProteinFound in animal protein and also soya products.Contains all the essential amino acids needed in the body. Found in vegetables. They lack one or more essential amino acids.

15. Saturated FatMonounsaturated fatPolyunsaturated fatSaturated fats have all the carbon atoms in each molecule joined (saturated) with hydrogen atoms. These are foundmainly in animal fats and are linked with raised low density lipoproteins (LDL) cholesterol levels associated with coronaryheart disease. Examples are butter, ghee, cram, cheese and meat fat.Monounsaturated fatThis has one carbon atom in each molecule joined to one other carbon atom, forming a double bond.. The double bondblocks any hydrogen molecule form joining the two carbon atoms. This fat helps to reduce LDL blood cholesterol andincrease high density lipoprotein (HDL) cholesterol. Examples include avocado and olive oil.This is where several carbon atoms form double bonds, thus reducing the hydrogen atoms available in the molecule. Thisprovides HDL cholesterol and is a good source of omega 3 and omega 6 fatty acids. Examples are sunflower, soya beans,and oily fish.Topic: Nutrients – Fats and OilsScan to view a clip about how fats help athletes.Functions Of Fats and Oils (What do they do?)Insulates the body for warmth.Protects the vital organs e.g. heart, liver, kidneys and lungs.Acts as a carrier for vitamins A, D, E and K.Is used in hormone production.Supplies essential fatty acids which the body is unable to make itself.What happens if we eat too much fats and oils?What happens if we eat too little fats and oils?Weight gain (fat is a high energy source: if we do not use up the energy consumed from fat, it is stored in the body as fat)Excess fat may be stored in the liver and may cause health problemsIncreased risk of strokeEating food high in saturated fat can raise blood cholesterol levels and increase the risk of heart diseaseHydrogenated fats can increase the risk of cancer, diabetes, obesity and bone problemsIf babies and children lack essential fatty acids their normal growth will be affectedIf we do not get enough energy from fat or carbohydrate, we will use up our fat stores and become thinnerWe may feel colderComposition of fatsAll fat molecules contain carbon, hydrogen and oxygen, but how the molecules are arranged will determine what type offat it is.What are Fats and Oils?Fats - These are solid at room temperature. Butter and cheese are high in fat.Oils - These are liquid at room temperature. Examples include oils from nuts, seeds and fish.Scan to view a clip about how fats work.

16. VitaminFat/Water-solubleFood sourcesWhy is it needed?Not enough of it?Too much of it? A (Retinol) FLiver, fish liver oils, eggs, milk, butter, cheese Leafy green vegetables, orange and yellow vegetables, tomatoes, fruitsHealthy immune systemHelps us to see in dim lightRare, but can cause night blindness and stunted growth in children.Fractures in old agePregnant women eating too much can cause birth defects.B1 (Thiamin)W Liver, pork, wholegrains, legumes, nuts, sunflower seeds, fruits, vegetablesReleasing energy from foodNervous systemGrowth in childrenMuscle wastage; dry and sore skinSome anaemiasUnlikely as flushed out in urineB2 (Riboflavin)W Liver, kidney, eggs, milk, rice, legumes, wholegrains, green vegetablesB3 (Niacin)WFish, poultry, meat, milk, wholegrainsB5 (Pantothenic acid)WLiver, kidney, eggs, wholegrains, fortified breakfastcerealsB6 (Pyridoxine)WMeat, fish, wholegrains, vegetablesB9 (Folic Acid)W Liver, legumes, leafy green vegetables, wholegrains, yeast extractB12 (Cobalamin)WMeat, poultry, liver, kidney, fish, eggs, dairy products C (Ascorbic Acid) WCitrus fruits, bell peppers, strawberries, broccoliCollagen formationWound healingHelps absorption of ironBleeding gums; wounds not healingAnaemia if not enoughiron is absorbedExcess is flushed out inurine D (Calciferol) FOily fish, fish liver oils, egg yolk, dairy productsFormation of bones and teethControls calcium AbsorptionRickets (in children) and osteomalacia (in adults)Heart failureKidney damage E (Alpha-Tocopherol) FNuts, seeds, vegetable oils, wheat germAntioxidant to preventdiseaseHealthy skin and eyes Deficiency is unlikelyAffects blood coagulation K F Leafy green vegetables, rapeseed and soya bean oil, wholegrain cerealsBlood clotting; woundhealingGood bone healthDeficiency is unlikely Stored in the liverTopic: Nutrients - VitaminsFunctions Of Vitamins (What do they do?)Each vitamin has specific jobs, but in general, they:Release energy, prevent some diseases and assist in cell function.What are Vitamins?Essential nutrients which enable your body to work properly and to stay healthy

17. Topic: Nutrients - MineralsFunctions Of Minerals (What do they do?)Each vitamin has specific jobs, but in general, they:Release energy, prevent some diseases and assist in cell function.What are Minerals?Are micronutrients which are essential in very small quantities. They are measured in units of milligrams (mg) or even smaller micrograms (μg). They are found in most foods.MineralFood sourcesWhy is it needed?Not enough of it?Too much of it?  CalciumMilk and milk products; canned fish with bones (salmon, sardines); fortified tofu and fortified soy beverage; greens (broccoli, mustard greens); legumesImportant for healthy bones and teeth; helps muscles relax and contract; important in nerve functioning, blood clotting, blood pressure regulation, immune system healthRickets in childrenOsteoporosis in adults A build-up in the kidneys can be fatal  IronOrgan meats; red meats; fish; poultry; shellfish (especially clams); egg yolks; legumes; dried fruits; dark, leafy greens; iron-enriched breads and cereals; and fortified cerealsPart of a molecule (hemoglobin) found in red blood cells that carries oxygen in the body; needed for energy metabolismAnaemia – tired lethargic and very pale eye margins Constipation and nausea SodiumTable salt, soy sauce; large amounts in processed foods; small amounts in milk, breads, vegetables, and unprocessed meatsNeeded for proper fluid balance, nerve transmission, and muscle contractionRareHigh blood pressure and strokes

18. Topic: Food Intolerance and AllergiesThe 8 Main Allergens:Milk, Egg, Fish, Shell Fish, Wheat, Soy, Peanuts and Seeds.