Food Nutrition and Meal Preparation Quiz

General Objective: Students will be able to discuss food nutrition and meal preparation.
Specific Objectives:
- Define nutrition
- Define nutrients
- Discuss daily nutrient requirements
- Explain benefits of meal planning
- Discuss principles of meal planning
- Identify methods of meal planning
- Define food preparation
- Discuss 4 steps to food safety
- List WHO "Golden Rules" for Safe Food Preparation
- Explain food purchasing
- Explain guidelines for Safe Food Handling
- Explain proper food storage
- Define modified diet
- Discuss considerations for modified diets
- List common reasons for therapeutic diets
- List common therapeutic diets
- List different types of modified diets
- Discuss the role of home health care providers in feeding sick people frequently
- Include references

Nutrition is the science of how the body uses food for its functions.
Nutrients are essential for energy, growth, tissue repair, and smooth bodily functions.
Good nutrition prevents disease and supports the body during illness.
Understanding what you eat, and how it impacts your health is vital.

The process of obtaining food and using it for growth, metabolism, and repair. This includes ingestion, digestion, absorption, transport, assimilation, and excretion.

Carbohydrates: Provide energy. Simple carbs (sugars) are quickly broken down, while complex carbs (starches) release glucose more gradually.
Fats: Provide more energy than carbohydrates. Essential for vitamin absorption. Healthy fats are crucial for overall health.
Proteins: Support growth and repair. Used as building blocks for the body.
Vitamins: Protect against various diseases. Essential for a range of bodily functions.
Minerals: Needed for many bodily functions, including building strong bones, regulating hormones, and maintaining heart function.

Doesn't provide direct nutrition, but crucial for digestion and preventing constipation.
Sources include cereals, fruits, and vegetables.

Determines meals in advance according to schedule, preferences, available foods, and seasonal/sales influences.
Important for healthy eating, including proper serving sizes and incorporating dietary fiber.

Adequacy: Provides sufficient energy, macronutrients (protein, fat, carbs) and micronutrients, along with fluids, for optimal bodily function and long-term health.
Balance: Includes all necessary food groups, sufficient for daily requirements, and balanced snack options.
Variety: Ensures a variety of foods to provide a variety of nutrients and phytochemicals.
Moderation: Consuming the right amounts of nutrients; not too little and not too much.

Quantitative: Determines daily calorie needs based on activity level.
Qualitative: Guidelines include the Food Pyramid and Food Plate, illustrating quantities of servings from different food groups.

Clean: Ensuring surfaces and hand hygiene before and during cooking.
Cook: Ensuring food is cooked thoroughly to kill harmful bacteria.
Chill: Storing food at proper temperatures to prevent bacterial growth.
Separate: Preventing cross-contamination by keeping raw foods apart from ready-to-eat foods.

Select foods that are properly processed for safety.
Thoroughly cook raw foods (e.g., poultry, meats, eggs, unpasteurized milk) to eliminate pathogens.
Eat cooked foods immediately to reduce microbial proliferation
Store cooked foods properly to prevent the growth of pathogens.
Avoid contact between raw and cooked foods to avoid cross-contamination.
Wash hands frequently before, during, and after handling food.

Diets that control certain foods or nutrients.
Planned and prescribed by physicians and dietitians.
Usually a modification of a regular diet based on individual needs and health conditions.

Implement diets based on individual medical needs
Have a desire to improve diet
Time, support, energy, financial means, along with accurate food and nutritional info.

Maintain or restore nutritional status
Correct nutritional status
Control or decrease calories
Provide additional or adjusted amounts of nutrients (e.g., protein, carbohydrates, fats)
Address food intolerances or allergies.

Nutritional modifications, such as those for diabetes, kidney disease, or allergies
Texture modifications, such as mechanical soft diets or pureed diets, for those with difficulty chewing or swallowing.
Food allergy/intolerance modifications that eliminate or restrict specific foods.
Tube feedings may be used instead of (or in addition to) regular meals.
Supplemental feedings may be required to provide extra nutrients.

Assess patient needs from multi-angles and tailor nutritional support to meet individual dietary demands.
Create a personalized plan for each patient that includes food choices, counseling, meal preparation instruction, and education.
Collaborate with other healthcare professionals to establish comprehensive care plans.