NUTRITION Flashcards
Who regulates the nutrition of eating pleaces
Regional health inspection
rules for preparing food
its always goes in one direction
what does hygenic control contian
- transport - the vehicles should only be used for food, if the food is perishable shoudl be refrigerated and each time should be disnfected after each use
- location - eating places require a permit for the operation of food, make sure in a safe area (sewage )
storage of food
humidity temperature, food should be labelled protect from sunlight do not mix perishable and non p foods together
at least 2 storehouses - dry food and canned food
veg and fruits should be kept in separate rooms, kept well ventilated , protected form rodents (rat proof doors ectc) and insects
arrange food in trays, racks and sheleves, food on the floor not allowed as well as non food items in the store room
seperate fridges
- meat products
- dairy products and food for immeadiate consumption in another
- fish seprate
rules for preparation food
can’t use the same utensils to prepare different food
not allowed to defrost meat, fish, poultry in hot water
Eggs
prepared in a separate room or outside corner
- soaked in 2% sodium bicarbonate and tempe of 30 -40 degrees for 30 minutes
- washed in warm water
- soaked in disinfectant solution (most often 2% of chloride lime) for 10 mins
- rinsed
how long can food wait before being cooked
fish - no more than 30 mins
meat - an hour
prepared food
should have good organoleptic properties (smell, taste
good temp
food should be served immediately afte rbeing made and no more than 3 hours later
if they are left overs can store in a separate refrigerator for no more than 30 hours 0-4 degrees
should be prepared and placed on clean utensils made up of porcelain, stainless steel or glass.
the dining rooms
good microclimate, cosy clean nice vibes
tables covered with clean tablecltohs
cleaning and disinfection and how to tell its clean
use chemical detergents and chemical disinfectants make sure you don’t leave the chemicals on the surfaces as you can contaminate the food.
you can take samples from the hands of workers etc, surfaces to check for e.coli etx
disposal of waste
need secure impervious bins
and taken our twice daily
what are the most likely things to contaminate food
HEP A, E dysentery salmonella strep and staphy cysts
food handlers
need a medical examination before they can be in contact with the food- done by GP
if they have a history of dysentery, tb or other communicable diseases should not be employed.
need to have a negative mb test for salmonella, shigella, parasites (helminths)
after a year should be repeated
shouldn’t have visible wounds, ottiss media, skin infections
any illness in the family that could affect the workplace should be noted
food handlers need to be eductae d in how to protect themselve and practice personal hygiene
wash hands as often especially before handling food
keep fingernails short
head coverings particularly with females
clean white overall
no coughing, sneezing touching nose in front of food and if so throughly wash
no smoking
non cuminicable diseases associated iwth diet
diabtes hypetrension CVD disease stroke obesity some cancer
why is nutrtions such a big now
because we are eating more unhealthily than ever, with saturated foods, processed foods addign chemicals to the food, preservatives
plus we are les active than before
BMI adavnatge and disadvanatage
weight (kg) over height m2
as your bmi increases your risk increases of comorbidity
not exactly reliable cos its not a direct method it is an indirect method
also some people could be considered overweight if they are athletes (very muscular)
it does not reliably reflect body fat content which is an independent preductor of health risk
underweight is regardless of age and gender above 19 years old , is below 18.5
overweight 25-50
obsese- more than 30
recommended excerise
moderate on most days of the week. one hour e.g walking
EIN = EOUT
it should equal,
in - food that you take
out- metabolic activity (thermal effect of food, physical excerise etc, BMR, thermogenesis
if in exceeds iut then you are in a postive nergy balance
and if out exceeds in then negative energy balance
EER
estimated energy requirement
The average diet energy intake that is required to maintain Energy balance in a healthy adult with a determined age gender weight, height and energy expenditure
what is the rate of energy expenditure at rests
women - less than 1 kcal
men - more than 1 kcal
calorie
1 calorie was the tempertaure needed to raise 1 g of water from 14.5 - 15.5
we tend to use kcal more ‘largery calories’
1kcal = 4.186 kj
TEE COMPONENETS
- BMR - 60-75%
- thermogenesis - 10%
- physical activity
estimateing BMR
can be direct or indirect calorimetry
must be in lab conditions
small representative groups
