Professional Documents
Culture Documents
QUARTER I
Eating properly is important to all people. Good nutrition is especially important for
a person whose body is in a weakened condition. Food gives us energy to carry out
the days activities and is necessary to rebuild body tissue. Eating is also a social
activity. In some homes, it is the only time when all family members come together.
Many family and personal preferences and practices are associated with food. Do not
assume that each family is the same.
Home Management and Basic Technology IV, 3rd Ed.
Objectives:
At the end of the lesson, the students are expected to:
introduce basic nutrition;
apply basic therapeutic diet;
define and classify carbohydrates;
name the sources of carbohydrates;
state the function of carbohydrates;
describe the effects in the body when carbohydrates is inadequately/
excessively taken;
recommend daily allowance for carbohydrates.
apply Therapeutic Diet;
discuss principles, procedures , and ingredients in preparing cold
meals;
prepare and present a range of cold meals; and,
Store appetizers hygienically.
DRAFT
Test I:
Direction:
_____1.
TRUE OR FALSE
Read the statements below. Write TRUE if the statement is correct and
FALSE if it is incorrect. Use your answer sheet to accomplish this activity.
in preparing diet for the sick person, always bear in mind that he needs a
simple, easily digestible food.
A sick person has a good taste on food to be served.
Dietary requirements vary differ at different stages of life.
Fruits and juices will help a lot in regaining the lost appetite of the sick ones.
_____2.
_____3.
_____4.
_____5. Time is a very important factor in feeding the sick.
Test II:
MULTIPLE-CHOICE
Direction:
Choose the letter of the word that is best described in the
statement. Write the answers on your quiz notebook.
1.It is the period when a child is not over two years of age.
A) infant
B) adult
C) teenager
D) pregnant and lactating mother
2.This is the period when rapid growth, mental changes, and
emotional development happen.
A) infant
B) adult
C) teenager
D) pregnant and lactating mother
3.This is the period that an individual tends to be independent in terms
of his food choices.
A) infant
B) adult
C) teenager
D) pregnant and lactating mother
4. It is the period that needs high nutritional requirement because of the rapid
build-up of the fetus in the womb.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
5. The FNRI recommends that at this stage one has to eat four and a half to
six servings of rice, rice products, corn, bread or noodles.
A) infant
B) adult
C) teenager
D) pregnant and lactating mother
6. It is a statement that can best describe vitamins.
A) It cannot be synthesized by the body.
B) It is a macronutrient.
C) It supplies energy to the body.
D) It requires energy to be formed .
7. This food is a rich source of vitamin A.
A) liver
B) bread
C) broccoli
D) apricot
DRAFT
8. It is an important function of vitamin A in the human body.
A) helps with blood clotting
B) acts as an anticoagulant
C) helps maintain eyesight
D) prevents osteoporosis
9. A deficiency in vitamin A in the body may result in.
A) bile obstruction
B) rapid breakdown of cell membranes
C) color blindness
D) night blindness
10. An excellent natural food source of vitamin D is
A) oily fish
B) wheat germ oil
C) mineral oil
D) margarine
11. These are foods that are commonly fortified with vitamin D.
A) cereals and macaroni products
B) milk and margarine
C) flour and salt
D) vegetable oil and shortenings
12. The function of folic acid is to prevent
A) birth defects of the brain
B) visual disturbances
C) disease of the four Ds(diarrhea, dermatitis, dementia, and
death)
D) dry, cracked lips
13. Vitamin D is sometimes called the sunshine vitamin because:
A) The initial stage of synthesis occurs in the skin when exposed
to sunlight.
B) The sunlight stimulates synthesis of vitamin D in foods.
C) The vitamin is degraded when exposed to sunlight.
D) In its natural form the vitamin has a bright yellow appearance.
14. A deficiency of vitamin D in growing children will result in the of
malformation of skeletal tissues such as.
A) muscle diseases
B) bone disease
C) joint disorder
D) disease of growing bone
15. The fat- souluble vitamin that is responsible for the synthesis of
blood-clotting factors by the liver is:
A) A
B) D
C) E
D) K
DRAFT
Objectives:
You have probably heard the phrase you are what you eat. Well, it is
true - the food you eat does help determine your health, your energy level,
your feelings, and your body size. There is another similar saying that you
may never heard. The one is, you eat what you are. This saying is also
true. Your food choices reflect your personality, your family background,
and the world around you.
DRAFT
Categories
1. What does it taste like?
2. What does it look like?
3. What are the ingredients?
4. What food group/s does it
belongs to? (Go, Glow, Grow)
5. Why is this food popular?
Food 1 _____
Food 2 _____
Food 3_____
Nutrients are substances that our bodies need inorder to repair, to maintain,
and to grow new cells. Each nutrient comes from many sources. It does not
matter from which sources you get the nutrient as long as you get it in sufficient
supply. A person unable to get the proper amount of a nutrient from food takes
supplements. It is necessary
for proper bodily function that
a balance be kept among all
nutrients - not too much or too
less of one or the other.
Dietary requirements vary at
different stages of life. Children
need more protein and calories
than older persons need, but
older persons need more of other
nutrients.
DRAFT
Food Pyramid
A. Bread, Cereal, Rice, and Pasta
- These foods contribute complex carbohydrates and fiber plus riboflavin, thia
min, niacin, iron, protein, magnesium and other nutrients.
- Serving = 1 slice bread, cup cooked cereals, rice or pasta, 1 oz ready to
eat cereal, 3-4 small or 2 big crackers
B. 1) Vegetables
- These contribute fiber, vitamin A, vitamin C, folate, potassium and magnesium
- 3-5 servings per day (use dark leafy vegetables, legumes/dried beans several
times a week)
- Serving = cup cooked or raw vegetables, 1 cup leafy vegetables, cup
cooked legumes, cup vegetable juice.
2) Fruits
- These foods contribute fiber, vitamin A, vitamin C and potassium
- Serving = typical portion
C.1) Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
- These foods contribute protein, phosphorous, vitamin B6, B12, Zinc, magnesium, iron, niacin and thiamin
- Serving = 2 to 3 oz lean, cooked meat, poultry, fish (total 5-7 oz/day) 1 egg,
cup cooked legumes, 2 tbsp. peanut butter
DRAFT
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DRAFT
OXYGEN
HYDROGEN
NITROGEN
MINERALS
WATER
CARBOHYDRATES
FATS
PROTEIN
VITAMINS
MINERALS
Among the six classes of nutrients in foods is water, which is constantly lost from
the body and must constantly be replaced. Among the four organic nutrients, there
are energy-yielding nutrients The body can use the energy that these nutrients
contain.
Carbohydrates and fats are especially important energy-yielding nutrients. As
for proteins, it does double duty It can yield energy, and it also provides materials
that form structures and working parts of body tissues.
DRAFT
The fifth and sixth classes of nutrients are the vitamins and minerals. Minerals
serve as part of body structures (calcium and phosphorous, for example are major
constituents of bone), but all vitamins and minerals acts as regulators.
As regulators, vitamins and minerals assist in all body processesdigesting
food, moving muscles, disposing of wastes, growing new tissues, healing wounds,
obtaining energy from carbohydrates, fats and proteins and participating in every
other process necessary to maintain life.
Calorie Value of Energy Nutrients
Carbohydrates
4 cal/g
Protein
4 cal/g
Fat
9 cal/g
DRAFT
http://motherchildnutrition.org/malnutrition/index.html
10
Carbohydrates
The Food and Nutrition Research Institute (FNRI), the principal research arm of
the government in food and nutrition, is one of the research and development institutes
of the Department of Science and Technology (DOST). It was created under Executive
Order No. 128 signed on January 30, 1987. The Institute is committed to pursue the
goals and objectives of the National Science and Technology Plan (NSTP) and the
Philippine Plan of Action for Nutrition (PPAN).
For years, the Institute continues to provide relevant technologies and scientific
information on food and nutrition. Some of its major accomplishments include the
development and commercialization of nutritional food products, conduct of periodic
nationwide nutrition surveys, and development of analytical food quality and safety
assurance system, strategies and programs to address the malnutrition problem and
tools, guidelines and standards to serve the needs of nutrition and nutrition-related
workers. All these technologies are transferred to health and nutrition program
implementers as well as the households and communities with the end view of
improving the quality of life of Filipinos.
What is Carbohydrates?
Carbohydrate (C6H12O6) is a substance composed of carbon, hydrogen and
oxygen. It supplies the body with the energy it needs to function. In fact, the central
nervous system, including the brain and nerve cells, relies exclusively on glucose and
other simple carbohydrates for energy. Protein and fat can be burned for energy by
other cells, but the body uses carbohydrate first in part, because it is the most efficient
energy source. If there is not enough carbohydrate for energy, the body can burn
either fat or protein, but this is not desirable. When fat is burned for energy without
any carbohydrate present, the process is incomplete. It also results in the production
of Ketone bodies, which start to accumulate in the blood. An excessive level of Ketone
bodies can cause the blood to become too acidic (called ketosis). Ketosis can cause
dehydration and eventually leads to a fatal coma. About 100 grams of carbohydrates
is needed daily to spare protein from being burned for fuel to prevent Ketosis and
to provide glucose to the central nervous system. This amount represents what you
minimally need, not what is desirable.
DRAFT
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DRAFT
B. Fructose
Fructose is the sweetest of all sugars.
Fructose is known as fruit sugar because the sweetness of many fruits is due
to its presence.
The liver can convert fructose to glucose.
12
C. Galactose
Galactose is found as constituent of lactose, the sugar in milk.
Galactose is not normally found in nature in large quantities and it is less
sweet than glucose. It occurs as a part of complex molecules in pectin, gums,
mucilage, and agar-agar.
In the animal body, galactose is found in the brain and nervous tissue in the
form of glycolipids but they are not found in the general circulation of the blood.
Liver converts galactose to glucose.
Galactosemia is a genetic disease in which one of the required enzymes to
convert to glucose is absent. If not treated, infants who suffer from galactosemia
become mentally retarded.
DISACCHARIDES
Disaccharides are a group of compound sugars composed of two
monosaccharides linked together through a glycosidic bond with the loss of
water.
DRAFT
13
With a few minor exceptions, lactose is the only sugar in the milk and does
not occur elsewhere.
Lactose is an essential food in the diet of an infant to furnish galactose needed
for the formation of galactolipids or cerebrosides present in the brain and nerve
tissues. Lactose digests more slowly than sucrose and maltose. It is the least
fermentable of the sugar and for that reason is an ideal component of milk.
Lactose solution is not fermented by ordinary yeast. However, the lactose in
milk undergoes lactic acid fermentation when milk sours or when treated with
certain wild yeast cultures like in the making of yogurt. If milk contains glucose
in place of lactose it will not keep so well and will ferment rapidly in the stomach,
causing digestive disturbance in infants.
Lactose intolerance is a condition where a person has the inability to digest
right amount of lactose in the body.
Lactase is an enzyme that hydrolyzes lactose.
C. Sucrose
Sucrose is commonly called sugarcane or table sugar.
Glucose + Fructose = Sucrose
Sucrose can be found in sugarcanes, sugar beets, and maple sugar.
Sucrose is widely distributed in nature and is universally used, highly soluble in
water over a wide temperature range and excellent preservative. It is used in
sweetening food, in making candies, cakes, and other types of sweet.
DRAFT
POLYSACCHARIDES
Polysaccharides are sugar complex carbohydrates with high molecular weight,
composed of many monosaccharide units combined through the loss of molecule of
water.
Most important polysaccharides:
A. Starch
Starch is sometimes called amylum the most important form of carbohydrates
in the diet. It is a major form of food storage in plants.
Sources of starch are cereals, grains, beans, peas, and tubers such as
potatoes. Green fruits such as apples and bananas contain as much just starch
as, wheat, bread, and pasta.
Starch occurs in plants in the form of granule.
B. Dextrin
The dextrin is a group of glucose polysaccharides which are intermediate
products in the hydrolysis of starch to maltose.
It is soluble in water.
Dextrin is also added to give smoothness to the product.
14
C. Glycogen
Glycogen is also known as animal starch.
It is a glucose polysaccharide found in animal tissue, and it is the storage of
polysaccharide of animals.
The liver and muscles are the major depots of glycogen. The sweetness of
liver can be attributed to glycogen. There is some evidence that extensive
exercise and high carbohydrate diet can increase the reserves of glycogen in
the muscles, and thus may help marathoners work their muscles, somewhat
longer and harder than others. But for most of us, carbohydrate leads to
increase deposits of fats.
Glycogen can also be found in oyster and scallops. Because of high content
of glycogen in the liver and oysters, they are usually restricted in the diets of
diabetics. The glycogen in the liver is used up rapidly in emotional reactions
like fear and anger and in excessive exercise.
D. Cellulose / Dietary Fiber
Cellulose / dietary fiber is found in the cell walls and woody fibers of all plants,
where it forms the skeletal structure.
Cellulose is composed of glucose. It has no value as a food for man
because humans do not have the enzyme to digest cellulose. Human are
not like herbivorous animals, like horses, carabaos, cow, and sheep which
have fermenters in their intestines capable of hydrolyzing cellulose into
monosaccharide. This is why herbivorous animals are able to obtain caloric
food value from cellulose.
DRAFT
They are important carbohydrates for several reasons. Soluble dietary fibers
like pectin gum and mucilage pass undigested foods through the small intestine
and are degraded into fatty acids and gases by large intestine. The fatty acids
produced this way can either be used as a fuel for the large intestine or be
absorbed into the blood stream. Therefore, dietary fiber is essential to proper
intestinal health.
In general, the consumption of soluble and insoluble fiber makes the elimination
of waste much easier. Since dietary fiber is both indigestible and an attractant
of water, stools become large and soft. Feces then can be expelled with
less pressure. Beside the prevention of intestinal disease, diets high in fiber
have other benefits. (High fiber intake reduces the risks of developing obesity
by increasing the bulk of meal without yielding much energy). An expanded
stomach leads to a feeling if satisfaction despite the fact that the calorie intake
has decreased.
Diabetics can also benefit from consuming a regular amount of dietary fiber.
Once in the intestine, it slows the absorption of glucose to prevent a sudden
increase in blood glucose levels.
15
A relatively high intake of fiber will also decrease the absorption of cholesterol, a
compound that is thought to contribute to atherosclerosis or scarring the arteries.
Sufficient, dietary fiber intake help prevent colon cancer by diluting potential
carcinogens through increased water retention, binding carcinogens to the fiber
itself and speedup the passage of food through the intestinal tract so the cancercausing agents have less time to act.
High fiber (high cellulose) vegetable food are the healthiest choices for human
nutrition and intake of these food is associated with lowered incidences of
hypertension, cancer, arthritis, diabetes, etc.
DRAFT
Functions of Carbohydrates
Can you live on a diet without carbohydrate foods like rice and other cereals,
breads, noodles, etc.? Other nutrients like protein and fats will not suffice to give variety,
satisfaction, and palatability to our diet. Therefore, carbohydrates are indispensable
nutrients in our diet. Along with other nutrients, they keep us healthy and strong.
To convince you on how important carbohydrates are in our diet, Let us take up the
following functions of carbohydrates.
1. Chief Source of Energy
Although there are other nutrients which supply the body with energy, like
protein and fats, carbohydrates are considered as the main source of energy. A
gram of carbohydrates yields four calories.
Of the energy foods, carbohydrates are the cheapest and most widely
distributed sources of energy. You will not find any difficulty getting your energy
foods even if you rely on carbohydrates alone because they are always available
in the market. In fact, you can even raise camote, ube, gabi, bananas, etc. in your
very own backyard. Money wise, it is even cheaper than fats and protein.
16
2. Protein-sparer
You learned that protein supplies us with energy aside from building and
repairing body tissues. Thus, it must be saved or spared by adequately supplying
carbohydrates in your body. If carbohydrates and fats are inadequately supplied,
protein cannot perform its main function properly, as it will be metabolized to
provide heat and energy.
3. Regulator of Fat Metabolism
Carbohydrate is not only a protein-sparer, but a fat-sparer, too. If carbohydrate
is not adequately supplied, the metabolism of fat is so fast that the body cannot
tolerate it. Ketone bodies are then formed and acidosis occurs.
4. Storage Form of Energy as Glycogen
Have you experienced being hungry for a day or two and still manage to
survive? The remaining energy that your body is holding on can be attributed to
your carbohydrates reserve, which is stored in the liver and muscle tissues in
the form of glycogen. This animal starch is about 1/3 of a kilogram (355 gm) which
provides an immediate source of energy.
5. Regulator of Intestinal Peristalsis and Excretion
The indigestible carbohydrates, cellulose, and hemicelluloses provide bulk in
the intestinal tract. The daily inclusion of such carbohydrates which are called fiber
or roughage will help ease regular bowel movement since they act as broom in the
stomach. This result in a healthy digestive system.
DRAFT
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18
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19
Fats
Fats are the bodys chief storage form for the excess energy from food eaten.
The storage of fat is a valuable survival mechanism for people who must live a feastor-famine existence. Stored during times of plenty, fats enables them to remain alive
during times of famine. Fats provide most of the energy needed to perform much of the
bodys work, especially muscular work.
Fats serve many other purposes in the body. Pad of fats surrounding the vital
organs serve as shock absorbers. The fat blanket under the skin also insulates the
body from extremes of temperature, thus assisting with internal climate control.
Some essential nutrients are soluble in fat, and therefore are found mainly in foods
that contain fat and are absorbed most efficiently from them. These nutrients are the
fat-soluble vitamins A, D, E, and K. Other essential nutrients, such as essential fatty
acids, constitute parts of the fats themselves.
Effects of Fats on Peoples Health
High dietary fat intakes are associated with serious disease. Obesity carries
serious risks to health. Fats energy density makes it likely that people who eat high-fat
diets will exceed their energy needs. This makes them gain weight.
A person who chooses a diet too high in certain fats may be inviting the risk of
heart and artery disease. The person who eats a high-fat diet also incurs a greaterthan-average risk of developing some forms of cancer. There is a Medical test which
can be used in monitoring fats in the body and diseases related to it. The blood lipid
profile reveals the amounts of various lipids, especially triglycerides and cholesterol,
in the blood. It also identifies the protein carriers with which these lipids are travelling.
The results of this tell much about a persons risk of having cardiovascular disease.
DRAFT
The most important in checking for CVD is blood cholesterol. A persons blood
cholesterol concentration is considered to be a predictor of that persons likelihood
of suffering a fatal heart attack or stroke. The higher the cholesterol, the earlier the
episode is expected to occur. Blood cholesterol is one of the three major risk factors
of CVD.
20
SELF-CHECK
Choose the letter that is best described in the following statements.
Write the answer in the answer sheet.
1. Carbohydrate is composed of these substances.
A) calcium, hydrogen, oxygen
B) oxygen, carbon, hydrogen,
C) carbon, potassium, oxygen
D) calcium, potassium, oxygen
2. Glycogen is also known as this term.
A) malt sugar
B) animal starch
C) high fiber
D) glycosidic bond
DRAFT
21
Activity 4.
Direction:
Symptoms
Symptoms
Symptoms
Symptoms
Symptoms
Carbohydrate
Deficiency
Activity 5.
Direction:
Name
DRAFT
AN INTERVIEW
Interview at least five older in your family members or people
neighborhood regarding their carbohydrate intake. Use the matrix
below as your guide. Use the answer sheet to accomplish this activity.
Source of
Carbohydrate
Amount of
Intake
(per gram)
22
Remarks
(Inadequate,
Adequate,
Excessive)
Recommendation
Activity 6.
Direction:
Suggested Reference
( h t t p : / / w w w. c n p p . u s d a . g o v / p u b l i c a t i o n s / m y p y r a m i d /
originalfoodguidepyramids/fgp/fgppamphlet.pdf)
(http://www.fremont.k12.ca.us/cms/lib04/CA01000848/Centricity/
Domain/254/Chapter_1_Food_Guide_Pyramid.pdf)
(https://student.societyforscience.org/article/question-sheet-buildingfood-pyramid)
1.
2.
3.
4.
Do you think that you eat a healthy diet? Why or why not?
What sorts of foods that are considered healthy do you enjoy eating?
Why do you think there are so many overweight kids?
Why do you think the U.S. government provides advice on what people should
eat?
5. Why do you think there seems to be a connection between watching TV and
eating unhealthily? Based on your own observations, does this finding make
sense? Why or why not?
DRAFT
THINK-A-LOUD
Read and reflect on the word inside the circle. Then, think of related
words as many as you can. Use answer sheet to accomplish this
activity.
FATS
23
DRAFT
IUPAC Name
(International Union
of Pure and Applied
Chemistry)
Chemical
Formula
Common
Location or Use
Formic acid
Methanoic acid
HCOOH
insect sting
Propionic acid
Propanoic acid
CH3CH2COOH
Butyric acid
Butanoic acid
CH3(CH2)2COOH
Valeric acid
Pentanoic acid
CH3(CH2)3COOH
Caproic acid
Hexanoic acid
CH3(CH2)4COOH
Enanthic acid
Heptanoic acid
CH3(CH2)5COOH
Caprylic acid
Octanoic acid
CH3(CH2)6COOH
Pelargonic acid
Nonanoic acid
CH3(CH2)7COOH
Capric acid
Decanoic acid
CH3(CH2)8COOH
Lauric acid
Dodecanoic acid
CH3(CH2)10COOH
coconut oil
Palmitic acid
Hexadecanoic acid
CH3(CH2)14COOH
palm oil
Stearic acid
Octadenoic acid
CH3(CH2)16COOH
animal fat
No. of
Carbon Atom
Common
Name
1
3
4
5
6
7
8
9
10
12
16
18
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butter
Classification of Fats
1. Cholesterol: A yellowish, fatlike substance produced mostly in the liver and in
lesser amounts in the intestines and specialized cells throughout the body.
Cholesterol is necessary for the production of sex hormones, synthesis of vitamin
D, and is a vital part of the production of cell membranes and nerve coatings.
The body actually produces enough cholesterol on its own, without additional
food intake, so cholesterol-free diet is not hazardous to your health. Excesses of
cholesterol cause the formation of plaque which attaches itself to arterial pathways
and causes clogs in the blood flow leading to heart attacks and other heart-related
diseases.
2. LDLs: The acronym represents low-density lipoprotein. The liver breaks down
fats into bad LDLs and its good, HDLs. It carries cholesterol to cell membranes
for production and repair and also to the production center for sex hormones. But,
it is also the target enemy as bad cholesterol, which clogs arteries and causes
heart attacks due to poor blood flow. When the body has enough cholesterol
for its need, it refuses to accept any more, and lets it ride in the bloodstream. It
eventually attaches itself to the wall of blood vessels, causing plaque deposits.
Carrots, alfalfa sprouts, and oatmeal have been shown to be good eliminators of
those nasty LDLs.
DRAFT
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DRAFT
26
MULTIPLE-CHOICE
Choose the letter that is best described in the statement. Write the
answers on your quiz notebook.
1. A yellowish, fatlike substance produced mostly in the liver and in lesser amounts in
the intestines and specialized cells throughout the body.
A) HDLs
B) LDLs
C) holesterol
D) one of the above
2. Classification of polyunsaturated fats which is the most highly-discovered health
find in recent years.
A) Omega-3 Oil
B) triglycerides
C) monounsaturated Fats
D) polyunsaturated Fats
DRAFT
3. Carrots, alfalfa sprouts, and oatmeal have been shown to be good eliminators of
this bad substance.
A) HDLs
B) LDLs
C) Omega-3 Oil
D) triglycerides
4. Fats that have been shown to reduce LDLs but have relatively no effect on HDLs;
except for olive oils which can increase the beneficial HDLs.
A) unsaturated fats
B) monounsaturated fats
C) polyunsaturated fats
D) Omega-3 Oils
5. This kind of fats are derived from plants. Sources are safflower, corn, and sunflower
oils; nuts and seeds.
A) monounsaturated fats
B) unsaturated fats
C) saturated fats
D) polyunsaturated fats
27
Activity 3.
Direction:
Mealtime
SELF INVENTORY
Observe your daily food intake. Follow the succeeding format in
accomplishing this activity. Leave the REMARKS portion blank. Your
teacher will help you decide whether your food intake is Healthy or
Unhealthy.
Food Intake
Type of
Cholesterol
Content
Remarks
(Healthy or
Unhealthy)
Steps to
Undertake
(for making
the unhealthy
cholesterol
intake healthy)
DRAFT
Activity 4.
Direction:
FAMILY/COMMUNITY INVENTORY
List down the daily food intake of someone in your family. Follow the
format (Activity B) in accomplishing this activity.
Activity 5.
Direction:
REFLECTION
Answer the following questions.
What are essential fatty acids?
Why is it called essential?
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PROTEIN
Activity 1.
Direction:
KNOWLEDGE POWER
Activate your prior knowledge about PROTEIN by answering the three
questions below. Present the answers in class.
What I KNOW
What I WANT TO
KNOW
What I LEARNED
PROTEIN
Protein arrives from Greek word proteios which means of prime importance
Proteins have revealed countless secrets of life processes, and they account for
many nutrition concerns. One key difference from carbohydrates and fats, which
contain carbon, hydrogen and oxygen atoms, is that proteins also contain NITROGEN
ATOMS. These nitrogen atoms give the name ANIMO (nitrogen containing) to the
amino acids, the building blocks of proteins. Another key difference is that in contrast
to the carbohydrates, whose repeating units, glucose molecules, are identical, the
amino acids in a strand of protein are different from one another.
DRAFT
29
3. Building Antibodies
Antibodies recognize every protein that belongs in their body and leave it alone
but they attack foreign particles (usually proteins) that invade the body. The foreign
protein may be part of bacteria, virus or a toxin.
Each antibody is designed to destroy one specific invader. An antibody active
against one strain of influenza will be of help to a person ill with another strain. The
next time the body encounters that same invaders, it destroys the invaders even more
rapidly. In other words, the body develops immunity to the invader.
4. Maintaining Fluid and Electrolyte Balance
Protein helps maintain the fluid and electrolyte balance by regulating the
quantity of fluids in the compartments of the body. To remain alive, cells must contain
a constant amount of fluid. By maintaining stores of internal proteins and also some
minerals, cells retain the fluid they need. The cells also keep the fluid volume constant
in the space between them by secreting proteins into those spaces. The protein called
albumin maintains this balance. Should this system fail, too much fluid would collect
outside the cells causing edema.
5. Maintaining Acid-Base Balance
Normal processes of the body continually produce acids and their opposite,
bases that must be carried by the blood to the organs of excretion. The blood must
do this without allowing its own acid-base balance to be affected. This feat is another
trick of the blood proteins, which acts as buffers to maintain the bloods normal pH.
Blood pH is one of the most rigidly controlled in the body. If it changes too much,
the dangerous condition acidosis or the opposite, basic condition alkalosis can cause
coma or death.
DRAFT
6. Providing energy
Proteins provide fuel for the bodys energy needs. Amino acids can be converted
to glucose. If need be, protein can help to maintain a steady blood glucose level and to
so serve the glucose need of the brain.
Summary of Function of Proteins
Growth and Maintenance serves as building material for growth and repair
of body tissues.
Enzymes facilitate needed chemical reactions.
Hormones regulates body processes. Some hormones are proteins or are
made from amino acids.
Antibodies form the immune system molecules that fight diseases.
Fluid and electrolyte balance helps maintain the fluid and mineral composition
of various body fluids.
30
PROTEIN DEFICIENCY
According to RDA, a healthy adult must consume 0.8 g/kg of body weight daily.
Consumption of protein still varies according to the need of the person for. Example,
for infant and growing child, the protein recommendation is higher per unit of body
weight.
Over 500 million children face imminent starvation and suffer the effects of
severe malnutrition and hunger. Protein-energy malnutrition (PEM) is the most
widespread form of malnutrition and prevalent in Africa, Central and South America,
Middle East and East and Southeast Asia.
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31
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32
Activity 3.
Direction:
MEAL INVENTORY
Below is a worksheet regarding the topic PROTEIN. Answer the
matrix except the column on remarks. Submit the worksheet to your
teacher for validation.
Food Intake
Remarks
-Carbohydrates(Sufficient or Insufficient)
Steps to Undertake
(for making the insufficient
intake of carbohydrate
sufficient)
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Activity 4.
Direction:
Situation:
GRASP
Read and analyze the given situation below. Then, accomplish the
table.
One day, a friend of yours requested you to suggest a-three day meal
without milk, egg, meat or fish since he is strictly vegetarian. What
meals will you recommend?
First Meal
Activity 5.
Direction:
Second Meal
FURTHER READINGS
Create a group to discuss the topics below.
Third Meal
33
WORD ARITHMETIC
Unfold the mystery word behind the mind game that follows. Then,
say a word or a phrase or even a sentence that can best describe it.
ute
gen
MAJOR MINERALS
o CALCIUM
-
Only 1 % of the bodys calcium is in the blood.
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Functions:
regulates the transport of ions across cell membrane and is particularly
important in nerve transmission
maintains normal blood pressure
essential for muscle contraction and therefore for the heartbeat
allows secretion of hormones, digestive enzymes and neurotransmitters
essential role in blood clotting
Calcium balance
Blood calcium is regulated by hormones sensitive to blood calcium.
Calcitonin, made in thyroid glands, is released during times of increase blood
calcium. It stimulates bone calcium re-absorption.
Parathormone, made in parathyroid glands, is released during times of decrease
blood calcium. It stimulates bones to release calcium, called osteoclast.
Osteoporosis is a problem occurring in age where bones become fragile. This
is a result of calcium-poor diet during growing years that prevent a persons
achievement of maximum peak-bone mass.
Vitamin D is essential for increase in calcium absorption.
34
PHOSPHOROUS
- 85% is combined with calcium crystals of the bones and teeth
Functions:
helps maintain acid-base balance of cellular fluids
essential for growth and renewal of tissues
carry, store and release energy
RNA and DNA structures
o
Phosphorous balance
The main source of phosphorous is meat
MAGNESIUM
- 1 oz is present in the body of a 130 lbs. person and 1 % in the body fluid.
Kidneys act to conserve magnesium.
Functions:
directly affects the metabolism of potassium, calcium and vitamin D
works with calcium in contracting and relaxing muscles
o
Magnesium balance
Deficiency may occur as a result of inadequate intake, vomiting, diarrhea,
alcoholism, protein malnutrition.
Low level of magnesium can cause muscle spasm of the heart causing
heart attack and death.
Magnesium is readily available in leafy vegetables and fruits but easily
damaged from food during processing.
Magnesium toxicity can cause death from heart failure and kidney problem.
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SODIUM
- A person consumes a gram of salt which contains 400 mg of sodium.
Functions:
maintain acid-base balance
maintain the volume of fluid outside the cell.
essential in muscle contraction and nerve impulses.
(N) = amount of sodium intake is equals to sodium you excrete per day.
o
Sodium balance
If blood sodium increase, thirst mechanism is stimulated thus the person
try to drink water until sodium-to-water ratio is restored.
If blood sodium drops, body water is lost and both water and sodium must
be replenished to avert an emergency.
35
DRAFT
Potassium balance
Dehydration, Kwashiorkor, or people with eating disorders, died due to
heart failure caused by potassium loss.
Richest source of potassium are fresh foods of all kinds
Fruits and vegetables are outstanding source of potassium
Potassium from foods is safe, but potassium injected into vein can stop
heart.
36
TRACE MINERALS
o IODINE
- Iodine is part of thyroxine, hormone responsible for regulating basal
metabolic rate. This must be available for thyroxine to be synthesized.
Low Level of Iodine in Blood:
Thyroid gland will compensate and works double time in attempt to trap
much iodine possible, thus becomes enlarge until it makes visible lump in
neck called goiter.
Cretinism is a condition called to a child born with mother that has low
iodine level in blood during pregnancy. Children with this condition suffer
extreme and irreversible mental and physical retardation.
High Level of Iodine in Blood
can cause enlargement of thyroid gland, which infact can block airways
and cause suffocation
toxic level is 2000 mcg/day for an adult
Sources
Seafood is a dependable source of iodine and in food grown on land that
was once covered with oceans.
Iron
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37
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38
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Food
available in
the kitchen
Activity 4.
Direction:
Dish
Mineral
Content
Quantity
Remarks
SufficientInsufficient
Food
Source
39
Quantity
(mg)
REMARKS
(SufficientInsufficient)
MYTH OR FACT
Classify each statement as a Myth or fact. Use your quiz notebook
in accomplishing this activity.
1. You can get the same benefits from most vegetables by feeding on supplements.
2. Supplements with the term all natural are safe and healthy.
3. Vitamins are usually stored in tight bottles, so it does not matter where we store
them.
4. It is good when we increase the amount of vitamins when we take vitamins.
5. Taking vitamins along with food prevents any stomach upset that it may cause.
Different Vitamins Needed by the Body
Vitamins are organic nutrients found in foods that are essential in small quantities
for growth, normal functioning of our bodies, vitality, and general well-being.
Most vitamins are obtained through food. There are some that are also produced
by bacteria in the intestine and are absorbed into the body. Absence of a vitamin stunts
growth and leads to a specific deficiency. There is no perfect food that contains all
the vitamins in just the right amount. The best way to assure an adequate intake of
vitamins is by eating a balanced diet.
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Classification of Vitamins
1. Fat soluble vitamins
include vitamins A, D, E, and K
stored in the body as fat and in some body organs like liver
dissolve in lipids
stored in tissues
may be toxic in excess
2. Water-soluble vitamins
include C and eight B vitamins
Dissolve in water so cooking and washing may leach them out.
easily absorbed and excreted
not stored extensively in tissues (except B12)
seldom reach toxic levels
40
Vitamins
Importance
Deficiency Symptoms
A
Beta-Carotene
B1
Thiamin
B2
Riboflavin
B6
Pyridoxine
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41
Vitamins
Importance
Deficiency Symptoms
B12
Cobalamin,
Cyanocobalamin
Niacinamide
NiacinVitamin B3,
Nicotinic Acid,
Nicotinamide
Pantothenic Acid
Folic Acid,
Folate
C
(Ascorbic Acid)
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Biotin
42
Vitamins
Deficiency
Symptoms
Importance
loss of appetite,
muscular weakness, skin
hemorrhages, capillary
weakness, anemia, and
impaired digestion. May
lead to rickets, tooth decay,
softening of bones, improper
healing of fractures, lack of
vigor, muscular weakness,
inadequate absorption of
calcium, and retention of
phosphorous in the kidneys.
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E
Type
A
(BetaCarotene)
Sources
Quantity
43
Type
Sources
Quantity
vitamin A supplements if you
are taking isotretinoin (such as
Accutane) for acne or other skin
problems.
Oral acne medicines are
vitamin A supplements,
and a continued excess of
vitamin A can build up in the
body, causing headaches,
skin changes, or even liver
damage. Adult: 10,000-15,000
International Unit (IU) is the
normal dosage. Vit A toxicity can
result to brittle nails, hair loss,
gingivitis, anorexia, nausea, and
vomiting.
C
(also called
ascorbic acid)
B12
B6
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44
Type
Thiamin
(also called
vitamin B1)
Sources
Quantity
Niacin
(also called
vitamin B3)
Riboflavin (also
called vitamin
B2)
Folate
(also known as
vitamin B9, folic
acid, or folacin)
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http://kidshealth.org/teen/misc/vitamin_chart.html
Vitamin K
45
DRAFT
Activity 3.
Direction:
KITCHEN INVENTORY
Visit your kitchen at home and make an inventory of food items
available. Below is the worksheet for you to fill in with the necessary
answers. Use your activity notebook in accomplishing this activity.
Food available
in the kitchen
Quantity
Vitamin Content
46
Remarks
SufficientInsufficient
Activity 4.
Direction:
Dish
Activity 5.
Direction:
Food
Source
Quantity
(mg)
Remarks
(SufficientInsufficient)
VENN DIAGRAM
Collect two labels of common snack food. Then, compare salt/
sodium content. Follow the illustration below.
1. Which has a higher
sodium content? lower
content?
2. What do the figures
imply?
3. Which of the two
products would you like
to have?
4. What makes you choose
the product?
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Questions:
1. What comes first in your mind upon seeing the pictures/words?
2. Can you recall foods that belong to each word?
3. What is the meaning of each food group shown above?
47
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48
f. Egg - is packed with protein, which builds and repairs muscles, and vitamin D,
which helps the body absorb calcium. One-half cooked eggyolk is usually given
when the baby is seven months old. Because of allergy-producing qualities of
eggwhite it should not be give it to the baby until he/she is 11 months old.
g. Legumes/beans - are relatively cheap sources of protein and are good sources
of B-complex vitamins and iron. Prepare mashed beans for the 10-11 monthold baby e.g. when you are serving munggo gisado to your family. Set aside a
small amount of unseasoned munggo, mash it and enrich it with milk.
h. Meat/Fish/Poultry - an excellent source of protein for growth and repair of
body tissues, highly absorbable iron for healthy blood, as well as vitamins and
other minerals, such as zinc for immunity. At six months, introduce foods with a
chewier texture like minced or finely chopped meat, fish, and poultry.
i. Other foods like custards, simple puddings, plain gulaman or jelly for extra
fiber; biskotso, biscuits or any crisp toast is good when the baby starts teething.
j. Water and beverages - the baby can begin learning to drink from a cup around
six to seven months, water and juice are acceptable choices. Put an ounce
of water or 3-4 ounces of natural or fortified juice in the cup. Feeding juice in
bottles or putting your baby to bed with bottles can contribute to early childhood
tooth decay. Fruit juice should be served as part of a meal or snack, not sipped
throughout the day. the baby does not digest juice well and may have diarrhea
from drinking too much of it.
k. Fats and oils may be incorporated to the prepared diet by adding them to the
rice gruel or mashed vegetables or serve in either sauted or fried dishes for
your baby after six months of age.
l. By 12 months, the child can already eat the family diet. Soft foods and processed
foods fortified with vitamins and minerals are appropriate. http://www.fnri.dost.gov.ph/
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index.php?option=content&Activity=view&id=49
Preschoolers
The period between two and six years old constitute the pre-school age. This is the
period of formative years when the child is receptive to all forms of behavior.
a. Choose and prepare a variety of nutritious, healthy, safe, and good tasting
food. The child may refuse new foods the first time they are offered. Encourage
tasting and exploring new foods, but do not be dismayed if the child refuses
new food the first time. Serve it again some other time.
49
b. Regulate the timing of meals and snacks. Children need small amount of food
frequently throughout the day. This need is usually best met by three meals
and in-between snacks.
c. Make food easy to eat. Children generally like certain foods specially those that
are crispy in texture and mild in flavor. Young children are especially sensitive
to hot temperature and spicy foods. Serve foods near to room temperature.
d. Present the food in the form the child can handle. The child can eat the family
meal with just a little modification. His chewing and swallowing are not well
developed. He may find difficulty chewing tough meat or swallowing dry food.
Try cutting foods into bite size pieces and add little sauce or gravy to make it
tasty and easy to swallow. Modify foods to reduce the risk of choking. Avoid
nuts, gums and other slimy foods that are hard to control in the mouth.
e. Eat meals with the child. He needs to be included at the family table. Have him
sit at a comfortable chair. Allow him to choose from the family meal the food he
wants to eat and the quantity he can consume.
f. Relax and enjoy this short time of your preschool child. Children grow very fast.
The family meal is the good time for children to develop the liking for nutritious
and healthy food, and to acquire good eating habits and proper table manners.
http://www.fnri.dost.gov.ph/index.php?option=com_content&Activity=view&id=883
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Good nutrition is important during pregnancy. A nutritious diet will help you meet
the rapidly growing needs of your baby, maintain your health and prepare you for
lactation. However, you do not have to eat for two. All you need is a well-balanced diet.
Mothers should eat a variety of food from the 4 food groups, namely, rice and
alternatives, fruits, vegetables, and meat and alternatives. This is because different
food groups contain different types of nutrients. For instance, meat and alternatives
are rich in protein but have no vitamin C. Choosing variety of foods ensures that you
get the right balance of nutrients from the 4 food groups.
The table serves as a guide for pregnant mothers on the types and portions of food
to consume.
Foods in this group provide energy as well as fiber, vitamins and minerals. The
amount of energy an individual needs varies with age, weight and activity level.
Usually, 6 - 7 servings will be required.
The requirement for most minerals and vitamins increases during
pregnancy. These are necessary for the normal functioning of the
50
body such as blood formation and the building of body resistance. Fruits are
good sources of vitamins and minerals, as well as dietary fiber. servings a day
are required.
Like fruits, vegetables are good sources of vitamins, minerals and dietary fiber.
servings a day are required, at least of which should be green leafy vegetable
like spinach or chyesim, for adequate folic acid.
This food group provides protein, necessary for the growth and repair of body
tissues, such as those that make up the muscles, heart, lungs, eyes and skin.
Pregnant women require more protein, which is used for the formation of the
fetus organs. In an affluent society, however, protein deficiency is rarely a
concern.
You should have servings of protein per day. Try to have at least serving from
a plant source such as bean curd or lentils.
Iron is essential during pregnancy to prevent the mother from being anemic (a
condition of insufficient red blood cells or hemoglobin in the blood). An anemic
mother tends to look pale and feels tired easily.
Additional intake also helps to build up the baby's iron stores during the first
months of life. Iron is found in liver, meat, fish, beancurd, wholegrain cereals,
green leafy vegetables and eggs.
This is needed for cell growth and cell reproduction. Cells are basic building
blocks for tissues. Since folic acid is involved in the formation of blood, a
deficiency in folic acid can also cause the mother to be anemic. Folic acid is
found in green leafy vegetables, liver, yeast extract, eggs, nuts, wholegrain
cereals and oranges.
We need vitamin C every day because our body cannot store it. It increases
your body's ability to absorb iron. It is important to note that vitamin C and folic
acid are easily destroyed by cooking and heat. vitamin C can be found in fruits
especially oranges, guavas, papayas, kiwis, lemons, as well as vegetables.
To prevent destruction of vitamin C, avoid storing fruits and vegetables for long
periods of time. You should also avoid peeling and cutting them as vitamin C is
lost with prolonged exposure to air.
Vegetables should also be cooked in small amounts of water to prevent watersoluble nutrients like vitamin C to be leached out into the cooking water, and in
as short a time as possible.
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During pregnancy, you need more calcium to maintain your own calcium stores as
well as for the development of your baby's bones and teeth. The calcium requirement
during pregnancy is 1000 mg a day, which can be met through consuming 2 - 4 servings
of milk and alternatives a day.
51
Mothers should not gain excessive weight during pregnancy. During pregnancy, an
additional 300 calories per day is required.
You can obtain the additional 300 calories from any one of the following:
2 slices of bread with cheese and margarine
extra bowl of rice for lunch and dinner
1 chicken curry bun
It is not necessary to calculate your calorie intake per day. Use your weight gain as
a guide. Pregnant women should aim for an average of 0.45 kg a week during the and
trimesters for a total weight gain of 11 - 15 kg. However, if you are overweight before
your pregnancy, you should only gain 6 - 9 kg.
To control excessive weight gain, you should limit sugary foods such as sweets
and sweetened drinks. You should also reduce your fat intake by eating less fried
foods, and chocolate. Other ways of reducing fat intake include: removing the skin
and fat on poultry and removing fat from meat before eating, opting for soup noodles
instead of fried noodles, and boiling, steaming or grilling foods instead of deep fry.
Dietary Guide
Food
Rice and
alternatives
Recommended no.
of servings
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2
Vegetables
Remarks
6-7
Fruits
Protein
Example of 1 Serving
1 wedge papaya/
honeydew
1 small apple/pear/
orange
mug (100 g) cooked
vegetables
1 medium drumstick
100 g (1 palm-sized
piece) lean meat/fish
1 egg = 1/3 serving
cup cooked beans/
lentils
52
2 small squares
beancurd
2-4
Choose low-fat or
non-fat dairy products.
What does it mean to feed oneself properly while nursing? We can compare a
breastfeeding mother to a marathon runner whose race will last a full hours. The
following will be of great help for lactating mothers to insure a daily adequate diet.
Increase water consumption by one quart per day, so that she is drinking a total
of two and a half to three quarts. Nursing women tend to be thirstier anyway,
especially during feeding sessions, because part of their water consumption
goes directly to milk production. But, too much liquid can also reduce milk
production.
Increase daily caloric intake to 2,500 calories. one this should not be overdone
can even eat more if planning to continue breast feeding for more than three
months (2,800 calories per day). But again, one should be careful. Many
nursing mothers are tempted by sweets. stick to healthy foods instead. Eat
more proteins. The basic rule is to eat one gram of protein each day for every
pound the expectant mother weighs.
Spread your caloric intake over five meals, breakfast, lunch, after- noon
snack, dinner, and an extra snack during the evening. Each snack time is also
an opportunity to drink water, eat a low-fat dairy product, and a piece of fruit. As
the body is continually producing milk, it needs the caloric intake to be regular.
Eat food containing vitamin B9. In Western countries, the only vitamin lacking
in womens diets is vitamin B9 (folic acid). Birth control pills accentuate a
womans vitamin B9 deficit, and may also contribute to a vitamin B6 deficiency.
During pregnancy, folic acid is vital to the development of the babys nervous
system. Nursing mothers are well advised to continue taking their prenatal
vitamins. Folic acid also can be found abundantly in asparagus, cabbage, corn,
chick peas, and spinach. Many other foods, such as wheat and orange juice,
have been enriched with folic acid. Check the package labels.
Take zinc supplements. According to a British study, pregnant and nursing
women also often lack zinc. They should consume 15 to 20 milligrams per day.
Zinc is found in eggs, meat, whole flour, and oats.
Consume 1,200 milligrams of calcium per day. A balanced diet only
provides 800 to 1,000 milligrams of calcium daily. Because nursing
mothers need 1,200 milligrams, a calcium supplement will probably be
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53
necessary. Calcium needs can also be partly met from dairy products, raw
vegetables, almonds, and hazelnuts.
Do not rush to buy vitamin A supplements. People often talk about vitamin
A supplements for nursing mothers, because their daily need rises from
1,000 milligrams to 1,300 milligrams. It is true that if the woman had vitamin
A deficiency during pregnancy, this problem may worsen after childbirth, but
anyone who eats enough carrots, vegetables, butter, fish, and meat will absorb
enough vitamin A.
http://www.babyzone.com/baby/breastfeeding/nursing-mothers-diet_68248
Athletes
Competitive athletes, sedentary individuals and people who exercise for health
and fitness all need the same nutrients. However, because of the intensity of their
sport or training program, some athletes have higher calorie and fluid requirements.
Dietary guidelines for athletes
Health and nutrition professionals recommend that 55 to 60 percent of the calories
in our diet come from carbohydrates. No more than 30 percent from fat and the
remaining 10 to 15 percent from protein. While the exact percentages may vary slightly
for some athletes based on their sport or training program, these guidelines often
serve as the basis for a diet that will maximize performance.
A 250-pound weight lifter needs more calories than a 98-pound gymnast. Exercise
or training may increase calorie needs by as much as 1,000 to 1,500 calories a day.
The best way to determine if you are getting too few or too many calories is to monitor
your weight. Keeping within your ideal competitive weight range means that you are
getting the right amount of calories.
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54
Electrolytes are nutrients that affect fluid balance in the body and are necessary
for our nerves and muscles to function. Sodium and potassium are the two electrolytes
most often added to sports drinks. Generally, electrolyte replacement is not needed
during short bursts of exercise since sweat is approximately 99 percent water and less
than one percent electrolytes. However, replacing electrolytes may be beneficial during
continuous activity of longer than two hours or when training in a hot environment.
Muscle food
Most activities use a combination of fat and carbohydrate as energy sources
depending on How hard and how long you workout, your level of fitness and your
diet will affect the type of fuel your body uses. For short-term, high-intensity activities
like sprinting, athletes rely mostly on carbohydrates for energy. During low-intensity
exercises like walking, the body uses more fat for energy.
Carbohydrates are the preferred source of energy for your body. Regardless of
origin, your body breaks down carbohydrates into glucose that your blood carries to
cells to be used for energy. Carbohydrates provide four calories per gram, while fat
provides nine calories per gram.
When you are training or competing, your muscles need energy to perform. One
source of energy for working muscles is glycogen, which is made from carbohydrates
and stored in your muscles. Every time you work out, glycogen is used. If you do not
consume enough carbohydrates, your glycogen stores become depleted, resulting in
fatigue.
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55
Obesity
Obesity is defined as excess adipose tissue. Dietary fat is calorie-dense, 9
calories in gram against 4 calories in a gram of protein or carbohydrates. If taken
in excess of the bodys needs and not balanced with physical activity it can result
in excess of body fat storage.
For adults, overweight and obesity ranges are determined by using weight
and height to calculate a number called the "body mass index" (BMI). It is used
because it correlates with the amount of body fat. However, BMI does not directly
measure body fat. As a result, some people, such as athletes, may have a BMI
that identifies them as overweight even though they do not have excess body fat.
Formula for computing Body Mass Index:
DRAFT
For children and adolescents (aged 219 years), the BMI value is plotted on the
US Center for Disease Control growth charts to determine the corresponding BMIfor-age percentile.
http://www.ndap.org.ph/obesity
You know that exercise and diet can help you lose weight. But do you know
that there are certain foods that can help you lose weight easier and faster? If
youre concerned about gaining weight, then try to eat more of these diet-friendly
foods in moderate amounts:
1) Vegetables and salad. In a research conducted at Penn State University, those
who eat salad before their main course consumed 12-percent less food afterwards.
The reason behind this is the large volume of the salad makes us feel satisfied.
Another research published in the Journal of the American Dietetic
56
Association showed that individuals who ate a bowl of salad daily had higher levels
of the good antioxidants in their blood. In addition, vegetables are high in fiber, which
helps you feel fuller for fewer calories.
2) Grapefruit. According to a Louisiana State University study, those who ate half a
grapefruit three times a day lost an average of four pounds in three months. Another
research done at the Nutrition and Metabolic Research Center in Scripps Clinic showed
that eating half a grapefruit before each meal helped the subjects lose three pounds in
12 weeks. Although the exact mechanism is unclear, the researchers believe that the
acidity in the grapefruit may help slow down digestion and make you feel fuller.
3) Apple. An apple a day keeps obesity away. According to scientists at Penn State,
people who ate an apple before lunch took in an average of 187 fewer calories during
their main meal. Since a medium-sized apple only has 80 calories, this can save you
107 calories per meal. The subjects also said they feel fuller afterwards. Apples are an
excellent source of pectin, which is a soluble fiber that can lower blood cholesterol and
sugar levels. Pectin also binds with heavy metals like lead and mercury and helps the
body eliminate these pollutants. According to researcher Dr. Julie Obbagy, the act of
chewing an apple also makes you feel you are eating more food.
4) Pears. A study in Brazil showed that overweight women who consumed three smallsized pears or apples a day lost more weight as compared to other individuals. Like
apples, pears contain lots of fiber. A medium-sized pear yields six grams of fiber, which
is more than the three grams in an apple. Pears also contain the pectin fiber, which can
help lower blood sugar levels.
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5) Eggs. Eggs are excellent and filling breakfast foods. A study from the Journal of the
American College of Nutrition revealed that people who ate eggs for breakfast were
more satisfied and consumed fewer calories later in the day as compared to those who
ate a high-carbohydrate meal. Another study shows that the protein in eggs may help
prevent sudden surges in blood sugar. But what about the controversial egg yolk and
its cholesterol? A large egg contains 75 calories, six grams of protein, and 212 mg.
cholesterol. According to the American Heart Association, healthy people can eat up
to one egg a day.
6) Bananas. In Japan, they have a banana diet that has helped them lose weight.
A study from the Journal of Nutritional Biochemisty showed that bananas have antiulcer properties, acting like a natural antacid to the stomach. In the study, researchers
identified the secret component in the banana, the flavonoid leucocyanidin. Aside
from making you feel contented, bananas can protect against aspirin-induced gastritis
and help repair the damaged mucous membrane lining of the stomach. Bananas also
57
contain lots of potassium for the heart, and tryptophan to help elevate mood. Diabetics
may take bananas in moderation; just avoid the very sweet and overripe ones.
7) Beans. Beans, including mongo beans, red beans, and black beans, are inexpensive
sources of soluble fiber, iron, folic acid, magnesium, phosphorus, potassium, and
thiamin. And to top it all, beans are low in fat, low in salt, and have zero cholesterol.
Eating half a cup of cooked beans daily can reduce ones cholesterol levels and regulate
blood sugar levels. According to researchers at the University of California at Davis,
eating beans will help increase the cholecystokinin levels in the body. Cholecystokinin
is a digestive hormone and a natural suppressant of appetite. Furthermore, the
National Health and Nutrition Examination Survey showed that people who ate beans
had 23-percent smaller waist circumference compared to people who never ate beans.
According to researcher Victor Fulgoni III, Ph.D, people who ate beans had lower blood
pressures, too. Unless you have gout or high uric acid levels, try to eat more beans.
8) Vinegar. Researcher ElinOstman, Ph.D., of Lund University asked a group of 12
healthy men and women to eat approximately three and a half slices of bread dipped
in household white vinegar. Aside from having a lower blood sugar level after the meal
(compared to those who didnot take vinegar), the subjects also said they felt less
hungry after eating. The secret weight-loss component in vinegar is the acids. Vinegar
or acetic acid is believed to slow down the passage of food from the stomach to the
intestines. This means you will feel fuller longer. A second mechanism is the vinegars
ability to blunt the natural rise in blood sugar after a meal. The late Vermont country
doctor, Dr. D. C. Jarvis, maintained that a person could lose weight gradually by taking
two teaspoons of vinegar in a glass of water before each meal.
DRAFT
A word of warning: Do not take too much vinegar if you are hyperacidic. The safest
way to consume vinegar is to incorporate it in your diet. A dose of one to two teaspoons
(5-10 ml.) with meals, once or twice a day, may be enough to decrease appetite and
promote weight loss.
9) Tofu. Did you know that the protein in tofu can reduce ones appetite? According to
researchers from the Louisiana State University, overweight people who ate tofu as
an appetizer consumed less food afterward. For semi-vegetarians, soy products are
ideal substitutes for animal meat. They are high in protein and rich in calcium, iron,
zinc, magnesium, B vitamins, omega-3 fatty acids, and fiber. Hence, soy is good for
the heart and bones.
http://www.philstar.com/health-and-family/2013/08/06/1055171/18-foods-losing-weight-part-1
58
Teenagers
During the teen years, nutrition is very important because this is the period of rapid
growth, mental changes, and emotional developments happen. Nutrient requirements
are high. But it is also a time when getting proper nutrition is not always easy. It can be
difficult to eat at this stage due to the big changes that are going on in the body.
There are also a lot of nutritional concerns during adolescence like skipped breakfast
and poor lunches.
Breakfast is the commonlymissed meal by adolescents. Missing this meal leads
to a higher probability of taking snacking. Skipping meals to lose weight is a poor
idea. Teenagers are likely to overeat during the next meal just because they are very
hungry. Moreover, surveys show that people who skip breakfast or other meals tend to
have poorer nutrition than those who do not.
Poor lunches among teenagers are due to poor selection of foods eaten away from
home as well as eating hurried lunches at school. Packed lunches should have three
to four food groups represented to fuel them in all of the school day's activities e.g. rice
+ fried chicken + buttered or boiled vegetables + fruits in season.
Because of the rapid growth and development during teenage years, teenagers
have a greater need for certain nutrients. These include:
DRAFT
Calcium-
Iron-
Both teenage boys and girls need additional iron due to the growth spurt.
For teenage girls, the onset of "monthly periods" increases the need
for iron. The recommendation for iron is 20 milligram/day for a teenage
boy (13-15 years) while it is 21 milligrams/day for a teenage girl (13-15
years).
It is important to plan how to get adequate amount of this nutrient.
Iron from meat is better absorbed by the body than the iron from plant
sources.However, the absorption of iron from plants is improved by
eating fruit or drinking
59
The need for body-building foods is also high among teenagers because
of the accelerated growth and development. The suggested protein for
adolescents (13 -15 years) is 71 grams/day for boys and 63 grams/day
for girls.
Energy -
Adolescent boys need more energy foods than adolescent girls because
of an increase their in physical activities. The energy requirement of
adolescents aged 13-15 years is 2800 kilocalories for 50-kilogram boys
and 2250 kilocalories for 49-kilogram girls.
http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=1094
Adulthood
The Food and Nutrition Research Institute (FNRI) has a different approach to adult
nutrition.
The FNRI created different dietary guides for Filipino adults fromdifferent age
bracketsone for young and middle-aged adults at 19 to 29, 30 to 49 years old, and
another for older adults within the ages of 50 to 65, and 65 and above. This is because
adults at different ages have changing nutritional needs that must be met through
adjustments in their diets.There are also food pyramids for pregnant women and for
lactating women.
DRAFT
Daily food guide for young and middle-aged adults (ages 19 to 59)
The FNRI recommends that young and middle-aged adults follow the serving
recommendations below. The serving recommendations are for consumption for the
whole day, not per meal.
Drinking the right amounts of water, is important. This means about eight glasses
of water and beverages a day is recommended.
Adults within this age range must eat five to eight servings of carbohydrate foods.
These foods include rice, rice products, corn, root crops, bread and noodles. One
serving is equivalent to one cup of rice, four slices of loaf bread, five pieces of small
pan de sal, two pieces or slices of puto, one cup of corn, one cup of yellow camote, or
two cups of noodles.
They must also consume three servings of vegetables, which is about three cups
of raw leafy vegetables or six cups of cooked leafy vegetables. Young and middleaged adults also need two to three servings of fruits a day, or two to three medium
fruits or slices of a large fruit.
60
They also need to eat more protein foods. These include fish and shellfish, meat
and poultry, dried beans and nuts. Other sources are eggs, milk, and milk products.
The serving recommendations are as follows: three to four servings of fish and
shellfish, meat and poultry, dried beans and nuts; one egg; and one glass of milk or
other milk product.
The amounts of fats, oils and sugars consumed per day must be limited to amounts
equal to six to eight teaspoons of fats and oils, and six to eight teaspoons of sugary
foods.
This adult food guide is not recommended for pregnant and lactating women.
Adults who are obese and overweight are also advised to follow the advice of their
doctor, dietician and nutritionist when it comes to their diet.
Daily food guide for older persons (ages 60 to 69)
The FNRI recommends that older adults consume six to eight glasses of water and
other beverages, daily. They should also eat four and a half to six servings of rice, rice
products, corn, bread or noodles.
DRAFT
Older adults should consume three servings of vegetables and two servings of
fruits, daily. Consumption of milk and milk products should be limited to two-thirds or
three-fourths glass of milk and milk products.
They should also keep track of the amounts of protein foods they consume, limiting
these to three servings of fish, shellfish, meat, poultry, dried beans and nuts. They may
eat one egg per day.Older persons must also limit their consumption of sugary foods to
four to six teaspoons, and take only two to five teaspoons of fats and oils.
http://www.pchrd.dost.gov.ph/index.php/2012-05-23-07-46-36/2012-05-24-00-03-06/5281-good-nutrition-for-filipino-adults
IDENTIFICATION
Name the word or words that are described in the statements below.
Use your quiz notebook to accomplish the activity.
1. This period is defined as a child not over two years of age.
2. This is a period of rapid growth, mental changes, and emotional development.
61
3. This is the period where are tends to be independent in terms of their food choices.
4. This period needs high nutritional requirement because of the rapid build up of the
fetus in the womb.
5. The FNRI recommends that at this stage one should consume six to eight glasses
of water and other beverages daily.
Activity 3.
Direction:
T-DIAGRAM
Similarities
Group of People
Dissimilarities
(Group A)
(Group B)
Activity 4.
Direction:
MEAL PLANNING
Suggest meals for an athlete considering his dietary requirements. Use
the diagram below to complete the activity. Be ready to present the
output in class.
Lunch
Breakfast
DRAFT
Dinner
Athletes
Provide Nutritional Needs of the Sick
Activity 1.
Directions:
Ages
Newborn to 6 months
7 months 1 year old
1-3 years old
6- 12 years old
50 years old and
above
Common Illness
62
Signs/Symptoms
DRAFT
63
Food in small quantities and taken at more frequent intervals than in huge amount
helps towards the best results. Knowledge of what particular diet is best in different
diseases comes only through careful study of the science of nutrition after much study
of chemistry and physiology.
http://chestofbooks.com/food/household/Foods-And-Household-Management/Feeding-The-Sick.html#.UxSPBONdWI8
TRUE OF FALSE
Read the following statements. Write the word TRUE if the statement is
correct and FALSE if the statement is incorrect. Use the quiz notebook
to accomplish the activity.
No matter how weak the sick are, they would still be stirred of the beauty of your
serving.
Convince the sick person to eat because time is being consumed and you have to
attend to something else.
A person in bed for will require about 0.5 Calorie per pound per hour to prevent use
of body material for fuel.
Eggs are also of great value, whatever way it is served.
It is well to remember that in the first day or two of illness, fasting or taking of very
little food does no harm, and may be an excellent help toward recovery, as it gives
the digestive tract a chance to rest, if it has been disturbed fasting on the first two
days of sickness may help in the recovery process
Activity 3.
Direction:
DRAFT
MY OWN CHECKLIST
Prepare your own checklist on how to take care of a sick person.
Use the worksheet below to accomplish the activity. (Note: Leave
the Remarks column blank. The form will be used by the teacher
during the demonstration to determine the extent of the activity
done.)
Remarks
Activities
Done
64
Undone
DRAFT
65
8. Carrots, alfalfa sprouts, and oatmeal have been shown to be good eliminators of
this bad substance.
A) HDLs
B) LDLs
C) Omega-3 Oil
D) Triglycerides
9. These are fats that have been shown to reduce LDLs but have relatively no effect
on HDLs except for olive oils which can increase the beneficial HDLs.
A) unsaturated fats
B) monounsaturated fats
C) polyunsaturated fats
D) omega-3 oils
10. These are derived from plants. Sources are safflower, corn, and sunflower oils;
nuts and seeds.
A) monounsaturated fats
B) unsaturated fats
C) saturated fats
D) polyunsaturated fats
11. t is the most economical way to ensure adequate and balanced vitamin
intake.
A) take a vitamin supplement
B) eat a high protein diet
C) eat a well balanced diet
D) eat between meal snacks
12. It is a disease which is associated with deficiency of vitamin C.
A) scurvy
B) pernicious anemia
C) rickets
D) beriberi
13. It is a function of vitamin C to maintain the integrity of the body tissues.
A) is incorporated into the cell membrane
B) creates a physical barrier
C) can recognize foreign substances
D) forms collagen to bind cells together
14. It is a characteristic that indicates vitamin C deficiency.
A) easy bruising and pinpoint hemorrhages
B) cracked and bleeding lips
C) fevers and infections
D) neurological disorders
15. It is an example of menu that contains good sources of vitamin C.
A) tuna sandwich, tomato soup and strawberries
B) hamburger, fries and coke
C) hotdog, milk shake and cookies
D) roast beef, mashed potato, and tossed salad
DRAFT
66
Test II.
Direction:
MATCHING TYPE
Match Column A to Column B. Write the letter of your answer in your
quiz notebook.
COLUMN A (Characteristics)
1. Without these, biological reactions would take
place too slowly to support life.
2. Hemoglobin is the well known example.
3. The examples include growth hormone.
4. Rhodopsin, a protein found in the rod cells of the
retina, functions this way in the vision process.
5. Actin and myosin long filament proteins which
slide along each other during muscle contraction.
COLUMN B (Function)
A) Transport
B) Motion
C) Nerve impulse transmission
D) Regulatory
E) Protective
F) Catalytic
DRAFT
67
VOCABULARY
Below are two columns: Therapeutic and Diet. From the box, choose
the words which fall in each heading. Write your answer in your quiz
notebook.
THERAPEUTIC
DIET
1.
1.
2.
3.
DRAFT
2.
3.
5.
5.
healing of disease
dietitian
comfort food
client
caregiver
patient
food modification
carbohydrates
68
DRAFT
Remember!
If there are any question about the diet or its preparation, call your
supervisor.
If the client is not eating the food on the diet, the supervisor should also be
notified.
69
Table 1
DIETS OF DIFFERENT TYPES OF PATIENTS
Common
Purpose
Food Often
Recommended
Type of Diet
Description
Normal regular
provides all
essential
of good
nourishment in
normal forms
Soft
(mechanical)
same food as on
the normal diet,
but chopped or
strained
Bland
foods mild in
flavor and easy
to digest; omits
spicy foods
avoids irritation
of the digestive
tract, as with
ulcer and colitis
clients
Low-residue
foods low in
bulk: omits
foods difficult to
digest
whole-grain
products,
uncooked fruits
and vegetables
foods high
in calories,
minerals, and
vitamins
for underweight
or malnourished
clients
eggnog, ice
cream, frequent
snacks, peanut
butter, milk
Low-calorie
foods low in
cream, butter,
and fats;
cereals; low-fat
desserts
Low-fat
limited amounts
of butter, cream,
fats, and eggs
veal, poultry,
fish, skim milk,
fresh fruits, and
vegetables
bacon, butter,
cheese, fried
foods, liver,
whole milk,
ice cream,
chocolate
*Low-cholesterol
low in eggs,
whole milk,
cheese, and
meat
helps regulate
the amount of
cholesterol in
the blood
fruits,
vegetables,
cereals, grains,
nuts, vegetable
oil
brains, organ
meat
High-calorie
- congee
- cream Soup
puddings,
fried foods, raw
creamed dishes,
vegetables or
milk, eggs, plain fruit, whole-grain
potatoes
products
DRAFT
70
Foods to Avoid
skim milk,
fried foods,
fresh fruit and
sauces, gravies,
vegetables, lean
rich desserts
meat, fish
the blood
*Diabetic
nuts, vegetable
oil
balance of
for diabetic
carbohydrates,
clients: matches
protein, and
fresh fruits and
food intake
fats, devised
vegetables, lowwith insulin
according to
sugar products
and nutritional
the needs of
requirements
individual clients
High-protein
assists in the
growth and
repair of tissues
wasted by
disease
*Low-sodium
limited amount
of foods
containing
sodium; no salt
allowed at the
table
*Salt-free
milk, meat,
eggs, cheese,
fish
DRAFT
completely
without salt
most fresh
or frozen
vegetables
High-sugar
foods, alcohol,
carbonated
beverages
canned
vegetables,
ham, luncheon
meat,
frankfurters,
most cheese
Table 2
FOODS HIGH IN CHOLESTEROL
Milk
Bread/Cereals
Meat
Eggs
Fats/Oils
Desserts
71
Table 3
FOODS HIGH IN POTASSIUM
apricots
avocado
bamboo shoots
bananas
beet greens
bran
chocolate
coffee
low-sodium baking powder
Table 4
FOODS HIGH IN SALT
A-1 sauce
Anchovies
Bacon
Barbecue sauce
bologna
Bouillon cubes or
powders (regular)
Buttermilk
Canned gravies or
sauce
canned ravioli or
spaghetti
Canned soups
Canned stews
Canned vegetables
Caviar
Celery salt
Cheese doodles
Corned beef
Cheese - regular,
processed, and
spreads
Chinese food,
canned or restaurant
Frozen TV dinners
Ham-smoked or
cured
Hamburger Helper
mix
herring
Horseradish
Hotdogs /
frankfurters
Kitchen Bouquet
knockwurst
Kosher meat
Liverwurst
Lox
luncheon meat
Malted milk
Meat tenderizers
Monosodium
glutamate (Accent)
mustard
Nuts-salted
Olives
Onion salt
Pastrami
Pickles
popcorn-salted
Relishes
Salami
sardines
Sausage
Sauerkraut
Scrapple
sea salt
Seasoned salt
Smoked salmon
Smoked tongue
soy sauce
Tomato juice-regular
Worcestershire
sauce
catsup
chili sauce
DRAFT
72
Texture Modification
Mechanical Soft Diet
Puree Diet
Tube Feedings
Liquid Tube Feedings in
place of Meals
Liquid Tube Feedings in
addition of Meals
Additional Feedings
In addition to meal, extra nutrition may be ordered as:
Supplements
Nourishment
HS Snack
DRAFT
-
73
DRAFT
74
Pureed Diet
changes the regular diet to a soft pudding-like consistency
for patients or residents with chewing or swallowing difficulties or with the
condition of dysphasia
Food Allergy Modification
food allergies treated are those due to an abnormal immune response to an
otherwise harmless food
Food implicated with allergies is strictly eliminated from the diet.
appropriate substitutions made to ensure meal is adequate
The most common food allergens are milk, egg, soy, wheat, peanuts, tree nuts,
fish, and shellfish.
Food Intolerance Modification
The most common is intolerance to lactose (milk sugar) caused by a decreased
amount of an enzyme in the body.
Other common types include adverse reactions to certain products added to
food to enhance taste, color, or protect against bacterial growth.
Common symptoms are vomiting, diarrhea, abdominal pain, and headaches.
Tube Feedings
used for patients who cannot take adequate food or fluids by mouth
All or part of the patients nutritional needs are met through tube feedings.
Some patients may receive food by mouth if they can swallow safely and are
working to be weaned off the tube feedings.
DRAFT
75
TRUE OR FALSE
Analyze the following statements. Write the word TRUE if the statement
is correct and FALSE if the statement is incorrect. Write your answer in
your quiz notebook.
_____1. Only a physician, physicians assistant or nurse practitioner can order a
therapeutic diet.
_____2. A No Concentrated Sweets (NCS) diet includes regular food without the
addition of sugar.
_____3. A diet manual should only be used by trained nursing staff.
_____4. A therapeutic diet is a meal plan that controls the intake of certain food or
nutrients as part of the treatment for a medical condition.
_____5. A regular diet has restrictions.
Activity 3.
Direction:
DRAFT
Type
of Patient Diet
Activity 4.
Direction:
Family Members
1.
2.
3.
4.
5.
76
Recommended Food
LESSON 2:
Learning Outcome 1:
PREPARE APPETIZERS
Objectives:
At the end of the lesson, you are expected to:
discuss principles and procedures in preparing appetizers
identify ingredients according to the given recipe
prepare variety of appetizers based on appropriate techniques
present appetizers attractively using suitable garnishes, condiments and
service wares
compute the selling price and the nutritive value per order of an appetizer
store appetizers hygienically at the appropriate temperature
Appetizers are small servings of food and beverages which help in increasing the
appetite slightly. It is usually served before the main meal. They are also known as
hors d'uvres and vary from country to country. They are snack items predominantly
and cannot be too filling. They are often served along with cocktails or at a reception
party. They may also be served to while away the time until all the guests arrive for a
celebratory dinner. An appetizer frequently doubles up as an entre dish particularly
during a formal meal which includes several courses. (http://www.ifood.tv/network/
appetizer)
Activity 1.
Direction:
DRAFT
ham rolls
cheese cubes
hors doeuvres kebabs
crab soup
fruit salad
fried chicken karekare
77
adobo
fried rice
DRAFT
78
Hors doeuvres are dainty foods, colorful and vary in size and shape. They may
be simple, such as bits of meat and cheese such as crackers with liver pate. Some
are served cold on toothpicks in special holders, while others are served hot from a
chafing dish.
Some simple hors doeuvres are deviled egg, cocktail sausages, sliced smoked
salmon, smoked turkey, stuffed prunes, smoked oysters, miniature meatballs, Vienna
sausages, boiled peeled shrimps, chicharon and spicy dilis.
Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges make
beautiful holders for hors doeuvres. So do vegetables such as banana hearts, round
eggplants, red or green cabbage head, large cucumbers and upo.
Those That May Be Served Cold
Cheese Cubes
Cut cheese into bite-size cubes shortly
before serving them because they dry
out quickly when exposed to air.
Nutrition Facts
Serving Size 1 cubic inch
Amount Per Serving
Calories 69 Calories from Fat 51
% Daily Values*
Total Fat 5.63g
9%
Saturated Fat 3.586g
18%
Polyunsaturated Fat 0.16g
Monounsaturated Fat 1.596g
Cholesterol 18mg
6%
Sodium 106mg
4%
Potassium 17mg
0%
Total Carbohydrate 0.22g
0%
Dietary Fiber 0g
Sugars 0.09g
Protein 4.23g
Vitamin A
3%
Vitamin C
0%
Calcium
12%
Iron
1%
DRAFT
http://fatsecret.com/calories-nutrition
Kebabs
On skewers, arrange the following:
chicken liver and gizzard cooked as
adobo, pineapple chunks, sliced cooked
shrimps, sliced pickles, and Vienna
sausages, cut crosswise. Serve.
http://www.fatsecret.com/calories-nutrition/generic/kebab-chicken
79
Nutrition Facts
Serving Size 1 kebab
Amount Per Serving
Calories from Fat 127
Calories 581
% Daily Values*
22%
Total Fat 14.13g 19%
Saturated Fat 3.767g
Polyunsaturated Fat 3.456g
Monounsaturated Fat 5.3g 29%
43%
Cholesterol 86mg
Sodium 1039mg
25%
Potassium 674mg
17%
Total Carbohydrate 76.33g
Dietary Fiber 4.3g
Sugars 6.85g
18%
Protein 34.98g
Vitamin A
45%
19%
Vitamin C
23%
Calcium
Iron
Ham Rolls
Roll thin slices of cold ham around
pickles or asparagus spears or fill with
a spread.
1 roll-up has
69 calories
5 g fat (3 g saturated fat)
18 mg cholesterol
180 mg sodium
2 g carbohydrate
trace fiber
6 g protein
http://www.tasteofhome.com/recipes/asparagus-ham-roll-ups
Canaps
A canap is a bite-size, open-faced finger food consisting of a bread-type base, a
spread or topping, and a garnish. The garnishes are usually portions of meat,
fish, chicken, egg, or cheese or a combination of these foods with bits of fruits
or vegetables. Designed for both eye and taste appeal, canaps come in different
shapes. They should be arranged attractively on trays and laid out on the buffet table
or passed around the guests.
Canap Bases
The following foods can be used as canap bases:
1. Melba toast
2. crackers of many varieties
3. pastry
4. bread such as loaf, French, or rye bread
5. croutons
DRAFT
Melba toast and crackers are available in the market in assorted sizes, shapes,
and textures.
Pastry bases may be purchased ready-made in various sizes or prepared as minipizza crust.
Breads may be sliced or cut into shapes squares, rectangles, circles, triangles,
diamonds using a knife. They may also be cut into hearts, fancy rounds, and the like
using a cookie cutter.
Croutons are buttered bread shapes baked in the oven until crisp and brown. Crisp
pan de sal halves make perfect croutons. The term also refers to small cubes of bread
fried with herbs and spices or baked for use as garnish for soups and salads.
80
DRAFT
Garnish
shrimp, parsley
smoked salmon, chopped onion,
chopped parsley
sliced ham rolled around asparagus
smoked oysters, clams
salami, slices of pickles, cheese
sardines, mackerel, capers
lobster butter
cream cheese
mustard butter
pimiento butter
butter
parsley butter
Canap Garnishes
Garnishes for canaps are neatly cut portions of pork, beef, fish and seafood,
eggs, cheese, olives, pimiento, and pickles which are used to provide visual appeal.
These pieces should harmonize with the size and shape of the canap base.
81
Croutons
Total Time: 20 mins
Prep Time: 5 mins
Cook Time:15 mins
Servings : 4
Ingredients
Quantity
Unit
3
3-6
tablespoon
tablespoon
Item
potato hamburger buns (or other bread) or 3 hot dog
buns (or other bread)
olive oil or canola oil
lawrys seasoned salt
Methods:
1. Cut buns into bite size pieces.
2. You can also use bread, which can be fresh or day-old.
3. Place pieces in a bowl and drizzle oil over as you stir to coat.
4. Feel free to use more or less oil than is called for. The more oil you use, the more
melt-in-your-mouth they will be.
5. Sprinkle with seasoning salt.
6. You can also use garlic powder, oregano, Italian seasoning or any combination
of them.
7. Bake at 350F for about 15 minutes, stirring once.
DRAFT
82
Finger Food
Finger food is food meant to be eaten directly using the hands, in contrast to
food eaten with a knife and fork, chopsticks, or other utensils. In some cultures,
food is almost always eaten with the hands; for example, Ethiopian cuisine is
eaten by rolling various dishes up in injerabread. In the South Asian subcontinent,
food is traditionally always eaten with hands. Foods considered street foods are
frequently, though not exclusively, finger foods.
4
1/8
Unit
cup (8 oz)
medium
teaspoon
teaspoon
Item
assorted fruit -- green grapes, watermelon balls,
cantaloupe balls and strawberry halves
plain yogurt
ripe banana
honey
ground cinnamon
DRAFT
Methods:
Thread fruit alternately onto skewers. In a blender, combine the remaining
ingredients. Cover and process until smooth. Serve with kabobs. Yield: 1 cups
dip.
Nutritional Facts for Fruit Kabobs with Dip
Serving Size: 1 (332 g)
Servings Per Recipe: 1
83
Unit
cup
cloves
teaspoon
cup
teaspoon
Item
boneless skinless chicken breasts, cut into bite size
pieces
olive oil
garlic, minced
pepper
breadcrumbs
cayenne pepper
Methods:
1. Place chicken in shallow dish.
2. In small bowl, mix olive oil, garlic, and black pepper.
3. Pour over chicken.
4. Cover and marinate 30 minutes.
5. Drain.
6. Preheat oven to 475F.
7. Mix bread crumbs and cayenne.
8. Coat chicken.
9. Arrange in a single layer on cookie sheet.
10. Bake 10 minutes or until brown.
DRAFT
84
Measuring Spoons
Timer
DRAFT
85
Mixing Utensils
Mixing Bowls
Mixing Spoon
DRAFT
Preparation Utensils
Pastry Brushes
86
Knives
DRAFT
Cutting Board
Can Opener
Skewer
Activity
1. Cut buns into bite size pieces.
2. Drain the marinated chicken.
3. Prepare cake icing, whipped cream, duchesse potatoes, and
soft dough.
4. Fry in a very steady, even heat
5. Open many different sizes of cans.
6. Grease baking pans
7. Measure, mix, stir and toss ingredients
8. Truss joints of meats and poultry
DRAFT
Utensil
88
IDENTIFICATION
In Column A are the types of sandwiches. Put a check on the Column
whether the item is a sandwich or not a sandwich.
DRAFT
Column A (Items)
Column B
(Sandwich)
Column C (Not a
Sandwich)
Hearty sandwiches
Finger sandwiches
Small, dainty sandwiches
Hot sandwiches
Clubhouse Sandwich
SANDWICHES
A sandwich is broadly defined as any filling on top of or between any outer
coverings. The covering can be bread, rolls, muffins, or wraparound pastry. The
filling can be salad, sliced meat or cheese, spread, or any leftovers you might have.
Nutritionally, all four food groups (meat, vegetables and fruits, dairy products, and
grains) can fit together in one neat-to-eat form.
Sandwiches can be plain or fancy. They are limited only by your imagination and
the ingredients available. The Chinese egg roll, Middle Eastern pita, Italian pizza,
Mexican taco, and English turnover are all sandwiches.
Despite the wide variety of sandwiches, most fall into four main categories:
1. Hearty sandwiches These are often referred to as lunch box sandwiches or
picnic sandwiches, and are perhaps the most common kind.
89
2. Finger sandwiches Flat or rolled, these sandwiches are ordinarily served with
another dish. Therefore, they are considered an accompaniment.
3. Small, dainty sandwiches These are served at dressy parties and teas. Many
party sandwiches are open-faced.
4. Hot sandwiches some examples are toasted or grilled sandwiches,
hamburgers, hotdogs, and hot
roast beef. Hot sandwiches may
be served as the main dish at
Grilled Tuna Sandwich
Total Time: 30 mins
Prep Time: 20 mins
Cook Time: 10 mins
Servings:
4
Quantity
Unit
Item
4
(4 ounce)
tuna steaks (about 1 pound total weight
2
tablespoon
olive oil, divided
teaspoon
salt
teaspoon
pepper
8
slices
Sourdough bread
teaspoon
Cayenne pepper
cup
green onion, chopped
cup
mayonnaise
2
tablespoon
fresh lime juice
2
teaspoon
prepared horseradish
1
large
tomato, thinly sliced
1
medium sized
ripe Avocado, sliced
Methods:
1. Rub tuna steaks with 1 tablespoon olive oil; sprinkle with salt and pepper evenly
on each side of the steaks. Grill, over medium-high heat, covered, for 5 minutes
on each side or until desired degree of doneness.Brush the bread slices with the
remaining olive oil Grill 1 minute on each side or until golden.
2. Flake the tuna in a bowl. Add in the cayenne pepper and the next 4 ingredients.
Stir to combine.Spread the tuna mixture on side each of 4 bread slices. Lay a
tomato slice and avocado slice on top of each sandwich.Cover the remaining 4
bread slices.
DRAFT
90
78%
Clubhouse Sandwich
Total Time: 30 mins
PrepTime: 30 mins
Cook Time: 0 mins
Servings: 8
Ingredients:
Quantity
8
16
16
1
1
8
Unit
Tablespoon
16
Slices
Item
Mayonnaise
Lettuce leaves
Thin slices ripe tomatoes
Crisp cooked bacon
Thinly sliced roasted chicken breast
Swiss cheese (1 ounce slices)
good white bread (toasted or untoasted,
-inch thick slices)
Lb
Lbs
Slices
Methods:
1. Lay out the bread on a clean, dry surface.
2. Spread each of eight slices with 1 tablespoon mayonnaise.
3. Top each with two lettuce leaves.
4. Divide the chicken into eight portions.
5. Top the lettuce with one portion of chicken.
6. Top the chicken with two slices of tomato, then two strips of bacon, and two
slices of cheese.
7. Top each with the remaining eight slices of bread.
8. Press down gently to hold.
9. Slice in half and secure each half with a toothpick.
10. Serve with potato chips.
11. Variation: substitute challah for the sandwich bread.
DRAFT
http://www.food.com/recipe/club-house-sandwich-448467
91
Timer
Measuring Spoons
Mixing Equipment
DRAFT
Mixing Bowls
Rotary
BeaterMixing Spoons
Preparation Equipment
Grater/Shredder
Pastry Brushes
92
DRAFT
93
Many ethnic foods are really hot sandwiches, too. Pizza is an open-faced sandwich.
You can make frozen pizza special by adding slices of green pepper, mushrooms, or
zucchini squash. You can also top it with sardines, bits of ham, cooked beans, or extra
cheese.
To make cold sandwiches:
1. Place two slices of bread side by side on a flat surface.
2. Spread softened butter or margarine on the sides facing you. This prevents a moist
filling from soaking into the bread and making it soggy.
3. Spread filling on one of the bread slices all the way to the edges, using about 15 to
45 milliliters (1 to 3 tablespoons) of filling for each sandwich.
4. Top with lettuce or tomato, if desired, and cover with the other bread slice.
Methods of preparing sandwiches:
1. Spreading- involves spreading the bread with the required spread. Use the spread
as determined by the establishment in commercial situations this is
usually margarine (due to cost and ease of spread ability). When large
quantities of sandwiches are being prepared, the slices are spread out
on a food preparation surface and a palette knife is used to apply the
spread. Spreading the bread with butter, margarine, etc adds flavor to
the bread and helps prevent the bread from soggy when it is loaded
with ingredients that might contain excessive moisture.
DRAFT
2. Layering- is the loading of the sandwich with the requested fillings. All sandwiches of the same type should be built or layered on the same way, every
time.
3. Piping-
94
6. Cutting-
DRAFT
An efficient sandwich maker will assemble several at once and freeze some for
future use. Wrap sandwiches for freezing tightly in plastic wrap or foil. If you are
wrapping two or more sandwiches together, make sure they all have the same filling.
Different fillings will exchange odors. Do not forget to label and date the packages. If
your freezer is crowded, it may be a good idea to place the sandwiches in a protective
box. Frozen ready-made sandwiches may be kept about weeks. You can also freeze
the fillings separately in airtight containers. Frozen fillings will keep for about months.
The most satisfactory sandwiches to freeze are ones that contain sliced or ground
cooked meat or poultry, peanut butter or other nut pastes, or a cheese spread. Do not
freeze sandwiches made with mayonnaise or salad dressing. They tend to separate
and be oily when thawed. Hard-cooked eggs develop an off flavor and become tough
when frozen. Raw vegetables, such as lettuce or tomato, should never be frozen.
Cheese slices become crumbly upon freezing.
95
To thaw a frozen sandwich, leave it in its wrapping, and let it stand at room
temperature for 2 or 3 hours. It is great to carry a frozen sandwich for lunch since
it will thaw by noon. If you thaw the sandwich filling only, place it in the refrigerator
overnight. Do not refreeze any thawed sandwich or filling.
TRUE OF FALSE
Read the following statements. Select TRUE if the statement is correct
and FALSE if it is incorrect. Write your answer in your quiz notebook.
DRAFT
MATCHING TYPE
Match suitable Column A. and Column B food combinations for use as
appetizers.
96
SALAD MANIA
Provide some characteristics that you know about salad. Use the t a ble below. Write your answer in your quiz notebook.
DRAFT
SALAD
Salad
Salad is a combination of well-chosen crisp vegetables or fruits with other
ingredients served with a dressing. The word salad is derived from the Latin word sal
(salt). It originated way back in the days of Julius Ceasar, when Romans ate greens
sprinkled with salt the sole ingredients for the dressing.
The three keys to ensuring a quality salad are:
1. the freshness of ingredient
2. having all the ingredients blend together in harmony
3. making sure the salad is appealing to the eye
Foundations of restaurant management and culinary arts (EBOOK)
97
TYPES OF SALAD
1. Green Salad - The "green salad" or "garden salad" is most often composed of leafy
vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low
caloric density, green salads are considered a common diet food. The salad leaves
may be cut or torn into bite-sized fragments and tossed together (called a tossed
salad), or may be placed in a predetermined arrangement (a composed salad).
2. Vegetable Salad- Vegetables other than greens may be used in a salad. Common
raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions,
spring onions, red onions, carrots,celery, and radishes. Other ingredients,
such as mushrooms, avocado, olives, hardboiled egg, artichoke hearts, heart
of palm, roasted red bell peppers green beans, croutons, cheese, meat (e.g.
bacon, chicken) seafood (e.g. tuna, shrimp), are sometimes added to salads.
3. Bound Salad- A bound salad can be composed (arranged) or tossed (put in a
bowl and mixed with a thick dressing). They are assembled with thick sauces
such as mayonnaise. One portion of a true bound salad will hold its shape
when placed on a plate with an ice-cream scoop. Examples of bound salad
include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are popular at picnics
and barbecues because they can be made ahead of time and refrigerated.
DRAFT
4. Main Course Salads - Main course salads (also known as "dinner salads" and
commonly known as "entre salads" in North America) may contain grilled or
fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such
as tuna, mahi-mahi, or salmon or sliced steak, such as sirloin or skirt. Caesar
salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are dinner
salads.
5. Fruit Salads - Fruit salads are made of fruit, and include the fruit cocktail that
can be made fresh or from canned fruit.Although tomatoes are considered
fruits, and commonly included in salads, they are not normally an ingredient in
fruit salad.
6. Dessert Salads - Dessert salads rarely include leafy greens and are often sweet.
Common variants are made with gelatin or whipped cream; e.g. jello salad,
pistachio salad, and ambrosia. Other forms of dessert salads include snickers
salad, glorified rice, and cookie salad popular in parts of the Midwestern United
States.
http://en.wikipedia.org/wiki/Salad
98
Macaroni Salad
Total Time:
Prep Time:
Cook Time:
Servings:
27 mins
15 mins
12 mins
4
Ingredients: (Dressing)
Quantity
Unit
1
cup
2
tablespoon
1
tablespoon
1
teaspoon
1
teaspoon
teaspoon
lb
1
cup
cup
cup
cup
Methods:
1. Combine dressing ingredients.
2. Stir into remaining ingredients.
3. Cover and chill.
Item
mayonnaise
vinegar
mustard
sugar
salt
pepper
macaroni, cook and drained
sliced celery
chopped green pepper
chopped red pepper
green onion
DRAFT
99
The following standard procedures help ensure both quality and sanitation:
1. Thoroughly wash all salad ingredients before using in a salad presentation.
2. Keeping salad ingredients well chilled keeps them crisp and sanitary as well.
3. Keep dressings containing egg or dairy products refrigerated at or below 41F
(5C).
4. Chill salad plates before plating to avoid wilting greens and other ingredients.
5. Use gloves or utensils to handle salad ingredients because it is ready-to-eat food.
6. Mix tossed salads with dressing as close to service as possible.
7. Do not overdress salads. Use only enough dressing.
http://www.g-w.com/pdf/sampchap/9781605251189_ch16.pdf
DRAFT
Desserts
As you read about desserts, some of your learning goals will be:
to be aware of the nutrients in different desserts as well as of the calories they
contain
to be aware of the many dessert products on the market
to know about different kinds of cookies, cakes, custards, and pies, and to
know how to prepare them.
Dessert is a typically sweet course that concludes a meal. The course usually
consists of sweet foods, but may include other items.There is a wide variety of desserts
in western cultures including cakes, cookies, biscuits, gelatins, pastries, ice creams,
pies, puddings, and candies. Fruit is also commonly found in dessert courses because
of its naturally occurring sweetness. Many different cultures have their own variations
of similar desserts around the world, such as in Russia, where many breakfast foods
such as blint, oladi, and syrniki can be served with honey and jam to make them
popular as desserts. The loosely defined course called dessert can apply to many
foods.
Think of some of your favorite sweet foods. Do they include puddings, custards,
gelatin, cookies, fruit, pie, cake, and ice cream? All of these foods fall into the dessert
category.
100
Leche Flan
Total Time: 1 hour and 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6
Ingredients:
Caramel
Quantity
Unit
1
Cup
1
Cup
Custard
Quantity
Unit
12
1 (14 ounce)
can
1
pint
1
tablespoon
Item
sugar
water
Item
Egg yolks
Condensed milk
milk
vanilla
Methods:
Caramel
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with
caramel. Be sure to line the sides of the pan.
Custard
1. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
2. Cover with aluminum foil. Place tin in a larger pan half filled with water. Place
pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until
firm.
3. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the
caramel provides a wonderful sauce.
DRAFT
101
Peach Bavarian
Total Time: 3 mins
Prep Time: 3 mins
Cook Time: 0 mins
Servings: 8
Ingredients:
Quantity
1 (15 ounce)
2 (3 ounce)
2
1
1 (8 ounce)
Unit
can
packages
cup
cups
teaspoon
carton
Item
sliced peach halves in syrup
peach jell-O or apricot gelatin
sugar
boiling water
almond extract
cool whip (fat free)
additional peach to garnish (optional)
Methods:
1. Drain peaches, reserving 2/3 cup syrup.
2. Chop peaches into small pieces and set aside.
3. n a pot on the stove, dissolve gelatin and sugar in boiling water.
4. Stir in reserved syrup.
5. Chill until slightly thickened.
6. Stir extract into cool whip and gently fold into gelatin mixture.
7. Fold peaches.
8. Pour into mold coated with (use mayo to coat the dish) Chill until set.
9. Unmold and garnish with additional peaches if desired.
10. Make this in a pretty glass bowl and that work also.
DRAFT
102
Prepares,
checks and
uses needed
material and
ingredients
prior to actual
activity.
DRAFT
5
Excellent
Very satisfactory
Satisfactory
Fair
Needs improvement
prepares,
checks and
uses some
needed materials and
ingredients
prior to actual activity.
prepares,
checks,
and uses
none
of the
needed
materials
and ingredientsprior
to actual
activity.
prepares,
checks
and uses
all needed
materials
and ingredients prior
to actual
activity.
prepares, checks,
and uses most
needed materials
and ingredients
prior to actual
103
activity.
Work
Application
Procedure
Safety and
Security
Work Habits
Speed/Time
systematic
application
of all work
procedure
all the time
even without
proper
supervision
systematic
application of
work procedure
most of the time
with
minimum
supervision
systematic
application of
work procedure some of
the time with
constant
supervision
highly selfmotivated
and
observes all
safety and
security
precautions
all the time
self-motivated
and
observes most
safety and security
precautions most
of the time in
work
self-motivated
and
observes
sometimes
some of the
safety and
security
precautions in
work
finished the
work ahead
of time
finished the
work close to
given time
never follows
systematic
application of
procedure and
highly development on
supervision
needs to be
motivated
and does not
observe safety
and security
precaution in
work
not motivated
and totally
disregards
safety and
security
precautions in
work
finished the
work beyond
the given time.
no work at all
DRAFT
104
no attempt to
apply procedure to the
activitygiven
IDENTIFICATION
Identify the word or phrase referred to in each statements. Use an answer sheet to accomplish this activity.
This is a combination of well-chosen crisp vegetables or fruits mixed with other
ingredients and served with a dressing
These are also called lunch box sandwiches or picnic sandwiches.
These sandwiches Flat or rolled are ordinarily served with another dish.
Common variants of this dish are made with gelatin or whipped cream; e.g. jello
salad, pistachio salad, and ambrosia.
The dish is also known as "dinner salads".
Activity 3.
Direction:
Activity 4.
Direction:
DRAFT
Lets Do it!
Activity 5.
Direction:
COOKING TIME
Form a group with five members. Each group will prepare variety of
appetizers from the different recipes considering the cultural backgroundand conditionof the patient.
Activity 6.
Direction:
PRESENTATION TIME
Create and present appetizers attractively using appropriate
accompaniment, garnishing and serving portion.
105
Enhancement activity
A. Analysis
Direction: Check the practices that contribute to the spread of diseases. Use an
answer sheet in accomplishing this activity.
1. _____sharing hairnet and face mask
2. _____washing hands before and after using the toilet
3. _____cooking fish, shellfish, and meat thoroughly
4. _____coughing and sneezing in public places without cover
5._____patronizing eateries along sidewalks
B. Developmental Activity
1. Name your Kitchen Partners
Say out the different tools, equipment and utensils that your teacher will present to
you. Be ready with your kitchen partners.
DRAFT
2. Simulation
Dress and act like a real caregiver and perform what is being assigned to you.
Listen to the instruction to be given by your teacher.
Example:
Perform proper way of using certain tools. Show some techniques.
Integration
1. Cut and Mount
Compile pictures of the tool, equipment and utensils in preparing appetizers. Group
the utensils according to the classification and its uses.
2. Keeping Safe and Hygienic
Ask learners to answer questions regarding food handling and hygienic practices.
106
I. MULTIPLE-CHOICE
Direction:
Choose the letter that is best described in phrases or statements. Use
your quiz notebook to accomplish the activity.
1.Reason of a physician to order a therapeutic diet
A) decrease calories for weight control.
B) correct nutritional status.
C) restore nutritional status.
D) All of the above
2.A No Added Salt (NAS) diet
A) is a regular diet with no salt packets on tray
B) provides regularly seasoned food
C) is nutritionally adequate
D) All of the above
3.A diet that is sometimes called a special diet
A) nutritional diet
B) therapeutic diet
C) slim diet
D) None of the above
4.LS means
A) Less Sugar
B) Low Sugar
C) Low Sodium
D) None of the above
5.A book that describes the food restricted or allowed on a diet
A) Medical Manual
B) Diet Manual
C) Diet Log
D) None of the above
II. FILL-IN THE BOXES
Direction:
Put the following ailments inside the corresponding diet boxes.
Write your answer in your quiz notebook.
DRAFT
1.
2.
3.
4.
5.
Liquid Diet
ulcer
sever toothache
vomiting
heart ailment
gout
6. diabetes
7. hypertension
8. kidney disease
9. diarrhea
10. gall stone
Soft Diet
107
Low-salt Diet
Low-fat Diet
Low-sugar Diet
III. IDENTIFICATION
Direction:
Identify the word or phrase referred to in each statement. Write your
answer in your quiz notebook.
__________1. This includes appetizer, sandwiches, salads, and dessert.
__________2. This is the usual base for making sandwiches.
__________3. It is a layered sandwich in which different ingredients like patties,
cheese, tomato, lettuce, and mayonnaise are used as filling.
__________4. These are combination of well-chosen crisp vegetables or fruits with
ingredients served with dressing.
__________5. The common ingredients of salad are cucumber, pepper, tomato,
onion, spring onion, carrot, celery, and radish.
__________6. This is commonly known as entre salads.
__________7. Common variants of this salad are made with gelatin or whipped cream.
__________8. This is the appropriate temperature for dressing containing eggs or
dairy products.
__________9. This is done before plating to avoid wilting greens and other
ingredients.
__________10.They are favorite sweet foods which include pudding, custard,
gelatin, cookies, pies, cake, and ice cream.
DRAFT
108