PPT-New foods for a new food list

Not these silly These are already on there 1012016 1 How about these 2 Lets talk about Why we changed the food list What has changed on the food list Assigning new foods in TWIST. AcidAlkalineDietcom Food Category Food Rating highly acidic highly alkaline Breads Corn Tortillas Breads Rye bread Breads Sourdough bread Breads White biscuit Breads White bread Breads Whole grain bread Breads Whole meal bread Condiments Ketchup C Foods . & Nutrition 1. Microbes Music Video. https://www.youtube.com/watch?v=1EkehFkhWf4&feature=related. . Cross Contamination. The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.. Exam Revision 2009. Research Context: EGGS. Design Theme: BUFFET PRODUCTS. Uses/functions of eggs in cooking. Emulsification:. Oil and water mixed together form an emulsion, but this will only last a short while then separate. The lecithin in egg yolks keeps the emulsion stable. Not these, silly! These are already on there.. 10/1/2016. 1. How about these?. 2. Let’s talk about…. Why we changed the food list. What has changed on the food list. Assigning new foods in TWIST. Module . 6. WINS AND LEARNINGS. What successes did you have this week?. What were your learning experiences?. How did you incorporate more healthy fats into your diet?. Which products have helped you the most?. Objectives. Review Approved Foods List survey results. Provide updates for:. The January 2016 Approved Foods List . Food Package Database changes. Formula changes. Approved Foods List Survey Results. What are the total annual sales for the foodservice industry? (6). 550 Billion Dollars. What percentage of foodservice managers are women? (6). 57%. What segment of the industry consists of 80% of the business? (7). Eating Right Every Day. Briefly describe the point of this lesson, which is that the class will be learning about the relationship between good nutrition and health. . . The Food Pyramid. Steps to a healthier you. Steps to a healthier . patient. Overview of Nutrients. Proteins (macronutrients)-. required for proper growth & development; composed of amino acids. . Adult recommended daily allowance (RDA) -0.8 grams/kg/day, 10% total calories. Food Poisoning. By: Sheila Tarrant. What is food poisoning?. Food poisoning is also known as foodborne illness or food borne disease. This is any illness that results from eating contaminated food. CDC . 1 of 4 Compiled in 2018 by EduChange with guidance from NUPENS, Sao Paulo. The NOVA Food Classification System The following reference was adapted from the NOVA Food Classification system, which wa Food provenance means . where. ingredients and the foods made from them originally come from.. Many consumers want to know where their food originated.. Where does our food come from?. Many ingredients and foods we eat are grown, reared or caught in the UK.. Food Borne Diseases (Unit - 5). Food – borne diseases are common-source diseases; a single contaminated food source at a food-processing plant or a restaurant, may affect a number of individuals. Failure to adequately decontaminate & preserve food may allow the growth of pathogens, resulting in diseases with significant morbidity and mortality. Class: Target Level:. Preparing & Cooking Food. When preparing & cooking food it is important to have . personal and food hygiene standards.. Personal Hygiene: . food handlers are a common source of pathogenic bacteria and contamination so personal hygiene must be of utmost importance: wear a clean apron, remove all jewellery, tie back hair, have short finger nails & no nail varnish..