Food is a basic human need. It has a great impact on a healthy lifestyle.If nutrients in the form of food are not taken in adequate amounts or
taken in excess it could lead to malnutrition. Therefore it is important
for everyone to have a balanced diet.
Nutritional needs of the family
Every member of the family needs a balanced diet. A balanced meal is
one where the carbohydrates, proteins, lipids, vitamins and minerals are
present in the necessary quantities as needed by an individual.
The main functions of different food types are;
one where the carbohydrates, proteins, lipids, vitamins and minerals are
present in the necessary quantities as needed by an individual.
The main functions of different food types are;
*Providing energy - food rich in carbohydrates and lipids
*Growth- food rich in protein
*Immunity- food rich in vitamins and minerals
*Growth- food rich in protein
*Immunity- food rich in vitamins and minerals
The need for each amount of nutrients depends on the age.
Creating a menu
When family meals are prepared each individual's needs must be met.
Some points to be considered when creating a menu are as follows. 1.Age
2.Status of health
3.Gender
4.Level of physical activity
eg: sportsman / hard workers
5. Situations with special needs and developmental stages
eg: pregnancy
breastfeeding
illness
6. Preferences
7. Amount of food needed
Some points to be considered when creating a menu are as follows. 1.Age
2.Status of health
3.Gender
4.Level of physical activity
eg: sportsman / hard workers
5. Situations with special needs and developmental stages
eg: pregnancy
breastfeeding
illness
6. Preferences
7. Amount of food needed
dinner and two snacks to be taken in between main meals.
Presentation of food
Offering the food prepared for consumption is known as presentation.
The presentation of the food prepared is very important.
The place in which the food is presented should be clean and hygienic
and free from pests such as flies.
The presentation of the food prepared is very important.
The place in which the food is presented should be clean and hygienic
and free from pests such as flies.
🔰Points to remember when presenting food
1. Appearance
☺ Appearance is important in creating the appetite. You must try to
maintain the natural colours and freshness when you prapare food.The
appearance of a food may change if it is over cooked.
maintain the natural colours and freshness when you prapare food.The
appearance of a food may change if it is over cooked.
2.Appealing nature of food
☺Food can be made to look more appealing by having color, smell and taste,
the nature of the vessels of presentation and the nature of presentation.
This can be done by including various colors, using different cooking
methods, maximizing the taste and smell and by presenting it in an
appetizing way.
the nature of the vessels of presentation and the nature of presentation.
This can be done by including various colors, using different cooking
methods, maximizing the taste and smell and by presenting it in an
appetizing way.
3. The manner in which the food is presented
becomes more appealing. By eating together the family becomes more
united and understanding of each other.
The order of presentation differs according to the nature of the food and
the situation.
eg:-🔘 Drinks are placed on trays for presentation
🔘The main meal is placed on the table -The table is laid differently
according to the occasion
according to the occasion
🔘 Presenting food to an ailing person - Food should be presented
in a manner that can be consumed easily by such a person and
in a way it improves the appetite.
in a manner that can be consumed easily by such a person and
in a way it improves the appetite.
2. The hygienic nature of the food
☺Food prepared at home can be trusted to be clean. Some measures to
ensure hygiene are;
ensure hygiene are;
• Covering food to protect it from pests
• Keeping serving dishes, cutlery clean
• Using appropriate vessels for food
eg: do not use metal vessels for acidic foods.
• Keeping serving dishes, cutlery clean
• Using appropriate vessels for food
eg: do not use metal vessels for acidic foods.
3.Personal hygiene
☺Wash hands before cooking and wear clean clothes.
4.Suffcient quantity of food
☺The amount of food prepared must be enough to fulfill the needs of
the family. Excess food must not be prepared as this leads to having to
preserve the food which reduces the nutritional value and could cause
diseases.
the family. Excess food must not be prepared as this leads to having to
preserve the food which reduces the nutritional value and could cause
diseases.
5.Table manners
☺ The table must be set using the needed cutlery, plates, glasses etc. This
could be according to either the Eastern or Western traditions. Table
manners must be observed.
could be according to either the Eastern or Western traditions. Table
manners must be observed.
How to preserve the nutritional value of foods
Each family fulfills its nutritional needs using methods depending
on its financial situation. To obtain the same nutrient there are
expensive as well as inexpensive food. There are foods that can be
obtained free of charge.
on its financial situation. To obtain the same nutrient there are
expensive as well as inexpensive food. There are foods that can be
obtained free of charge.
eg:
- large fish is more expensive than small fish but small fish has high
amounts of calcium in the bones along with the proteins therefore
making them more nutritious.
- Imported fruits like apples and oranges are expensive, they also have
preservatives added to them, and meanwhile local fruits such as guava,
pomegranate and avocado are inexpensive and can be obtained from
the home garden. These are more nutritious.
- It is less expensive to grow green leaves in the home garden than to
buy them, these will also be free of chemicals and more fresh.
- Use fresh milk instead of the more expensive milk powder.
- large fish is more expensive than small fish but small fish has high
amounts of calcium in the bones along with the proteins therefore
making them more nutritious.
- Imported fruits like apples and oranges are expensive, they also have
preservatives added to them, and meanwhile local fruits such as guava,
pomegranate and avocado are inexpensive and can be obtained from
the home garden. These are more nutritious.
- It is less expensive to grow green leaves in the home garden than to
buy them, these will also be free of chemicals and more fresh.
- Use fresh milk instead of the more expensive milk powder.
The method in which the food is prepared also helps the nutritional
state.
state.
eg:
- Cooking many types of food together – hathmaluwa, uppuma, spinach
and jak seeds, dhal and ‘sarana’, milk rice with green gram,vegetable
salad
- Cooking many types of leaves together – a mixed mallung
- Adding lime, maldive fish and coconut to green leaves
- Cooking many types of food together – hathmaluwa, uppuma, spinach
and jak seeds, dhal and ‘sarana’, milk rice with green gram,vegetable
salad
- Cooking many types of leaves together – a mixed mallung
- Adding lime, maldive fish and coconut to green leaves
- Cooking vegetables ensuring the colour does not change
- Eating food raw whenever possible – carrots,broccoli
- Eating food raw whenever possible – carrots,broccoli
Vegans must fulfill their nutritional needs through other ways
eg:
- pulses mixed with grains
- nuts, seeds, mushrooms, tofu
- pulses mixed with grains
- nuts, seeds, mushrooms, tofu
Preserving excess food for a time of need, taking care to preserve
the nutritional value. eg:
the nutritional value. eg:
- Jak seeds kept under the sand
- Pickled limes
- Pickled limes
Maintaining a home garden. Through this, you can get fresh,
clean, natural products as well as economic benefits.
clean, natural products as well as economic benefits.
eg:
- grow vegetables in pots
- grow fruits
- grow vegetables in pots
- grow fruits
Instances where the nutritional value of food is damaged
The nutritional value of food can diminish from the production to the
consumption. To minimize this it is important to identify these situations.
consumption. To minimize this it is important to identify these situations.
1. Damages during food production
This can occur both in the farm as well as in the factory.
☺ Damage caused in the farm
• Using agro-chemicals excessively or close to harvesting
• Damage caused by pests such as insects, birds, bandicoots, worms
and squirrels.
• Using agro-chemicals excessively or close to harvesting
• Damage caused by pests such as insects, birds, bandicoots, worms
and squirrels.
☺ Damage caused in the factory
• Using unauthorized flavoring, coloring and preservatives
• Using unclean raw materials
• Lack of personal hygiene among workers
• Using unauthorized flavoring, coloring and preservatives
• Using unclean raw materials
• Lack of personal hygiene among workers
2. Damages during transportation
• Being squashed and scraped during packing and unpacking due
to not being methodical
• Food being spoilt due to being stored in dark, damp places.
• Spoilage due to being stored at an incorrect temperature
eg: yoghurt, curd, fish, meat
• Germs and dirt getting into the food due to poor packing
• Being squashed and scraped during packing and unpacking due
to not being methodical
• Food being spoilt due to being stored in dark, damp places.
• Spoilage due to being stored at an incorrect temperature
eg: yoghurt, curd, fish, meat
• Germs and dirt getting into the food due to poor packing
• Food spoilage due to storing carelessly without checking the expiry
date.
• Attacks by pests such as mice, cockroaches and termites during
storage
• Not storing at the correct temperature
eg: switching off refrigerators trying to save electricity.
• Not storing different foods separately
eg: storing meat, fish and ice-cream together,
storing medicines or chemicals with food
4. Damages caused during preparation
• Using expired, spoilt foods
• Cutting and then washing leaves, potatoes and vegetables thereby
removing the nutrients
• Overcooking
• Reusing the same oil for repeating frying
• Using inappropriate vessels for cooking and storing
eg: using aluminium vessels for chutney
• Using expired, spoilt foods
• Cutting and then washing leaves, potatoes and vegetables thereby
removing the nutrients
• Overcooking
• Reusing the same oil for repeating frying
• Using inappropriate vessels for cooking and storing
eg: using aluminium vessels for chutney
• Using wrong methods of cooking
eg: manioc should be cooked in an open vessel without a lid
• Lack of personal hygiene among workers.
eg: manioc should be cooked in an open vessel without a lid
• Lack of personal hygiene among workers.
5. Damages that occur during consumption
• Using expired or spoilt food
• Using fast food and junk food
• Using food with chemicals added
• Using expired or spoilt food
• Using fast food and junk food
• Using food with chemicals added
Factors to consider when selecting food
1. Date of manufacture, date of expiry, ingredients, following
standards
2. The nature of the package
3. Taste, smell, colour and appearance
4. Freshness
standards
2. The nature of the package
3. Taste, smell, colour and appearance
4. Freshness
Many food change colour and give off odors when they are spoilt.
When food contains chemicals or when food is expired we may be able
to identify this by tasting.
Colour also shows freshness, however this colour can also be obtained
by artificial means, therefore you must be careful when choosing foods.
When food contains chemicals or when food is expired we may be able
to identify this by tasting.
Colour also shows freshness, however this colour can also be obtained
by artificial means, therefore you must be careful when choosing foods.
Colour also shows freshness, however this colour can also be obtained
by artificial means, therefore you must be careful when choosing foods.
by artificial means, therefore you must be careful when choosing foods.
Look for changes in the shape and colour as well as bruising, piercing
and discolourations.
If the packaging is torn, broken, squashed or inflated the food is not safe
for consumption.
Determine how nutritious the food is by examining the date of expiry
and manufacture, the ingredients and the standards reached.
Minimize the consumption of junk food and fast food as they are high
in sugar and oil which provides energy but little of the other nutrients.
and discolourations.
If the packaging is torn, broken, squashed or inflated the food is not safe
for consumption.
Determine how nutritious the food is by examining the date of expiry
and manufacture, the ingredients and the standards reached.
Minimize the consumption of junk food and fast food as they are high
in sugar and oil which provides energy but little of the other nutrients.
Preservation of food by protecting its nutritional value
 |
Consume the following more instead of fast and junk food.
eg:
1. Fresh vegetable salad
2. Fresh fruit juice/ fruit salad
3. Curd/ yoghurt
4. Boiled green gram/ chickpeas/peanuts
Using pure water
Using pure water is essential for healthy life. Boil the water above 100 0 C
for 20 minutes and cool to purify the water. If you are using ''well water'' get
reports ensuring the water is suitable for consumption.
❤ Summary ❤
are, age, health status, gender, level of physical activity, preferences,
amount of food needed.
Hygienic practices should be followed in the preparation and presentation
of food. Factors impacting the presentation of food are the appearance,
appealing nature of the food, the order of the presentation, the hygiene
of the food, the personal hygiene of those preparing it, the sufficient
quantity and good table manners.
Ways to protect the nutritional status of food are, selecting healthy
foods, using correct techniques for preparation, obtaining nutrients
from the home garden and proper methods of preservation.
Production, transportation, storage, preparation and consumption of
food must be done correctly to maintain the nutritional value.
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