Nutrition lifetime

Demonstrate correct food preparation techniques, including nutrient retention.

-#1: Steaming. Steaming is the gentlest and healthiest way to prepare food. #2: Grilling. Grilling lets you get maximum nutritional value from your vegetables and helps food retain its truest flavour. #3: Baking or roasting. #4: Sautéing. #5: Microwaving.

Calculate and explain basal and active metabolic rates and the factors that affect each.

-Basal metabolic rate (BMR) - even at rest, the body needs energy -The BMR refers to the amount of energy your body needs to maintain homeostasis. -Your BMR is largely determined by your total lean mass, especially muscle mass, because lean mass requires a lot of energy to maintain. Anything that reduces lean mass will reduce your BMR. -As your BMR accounts for so much of your total energy consumption, it is important to preserve or even increase your lean muscle mass through exercise when trying to lose weight. -effects of BMR- gender, age, body size, muscle amount...

Correctly use standard measuring techniques and equipment.

-Dry ingredients (like flour and sugar) should be measured using flat-cup measures. Ingredients should be level. -Spoon measures must be measured with the correct sized spoons. A level spoon is essential. -Liquid ingredients should be measured in jugs. Set the jug on a flat surface and check at eye level.

Classify nutrients, their functions, and food sources and compare the nutritive value of various foods.

-Nutrients have one or more of three basic functions: they provide energy, contribute to body structure, and/or regulate chemical processes in the body. -There are six major nutrients: Carbohydrates (CHO), Lipids (fats), Proteins, Vitamins, Minerals, Water.

Assess the effects of nutritional intake on health, appearance, effective job performance, and personal life.

-Poor eating habits such as insufficient intake or high intake both have adverse effects on health. These problems include obesity, high blood pressure, high cholesterol, heart disease and stroke, type-2 diabetes, osteoporosis and so on. -Productivity will take a hit. -Self-control goes out of the window. -Exhaustion kicks into your daily life.

Plan diets based on lifestyle, activity level, nutritional needs, portion control, and food budget.

-The stage(s) can result in different needs and different choices. As different food choices are made, adequate nutrition may or may not be supplied, and nutrition decisions for individuals and for the family as a unit can become very complex. Family members need to utilize MyPyramid and RDA and know the basic food nutrients in order to adequately meet individual nutritional needs and sustain good health. -A "portion" can be thought of as the amount of a specific food you choose to eat for dinner, snack, or other eating occasion. Portions, of course can be bigger or smaller than the recommended food servings.

Analyze and apply various dietary guidelines throughout the life cycle, including pregnancy, infancy, childhood, and late adulthood.

-We need essential amino acids, carbohydrate, essential fatty acids, and 28 vitamins and minerals to sustain life and health -infancy, and childhood, for example, recommended intakes of macronutrients and most micronutrients are higher relative to body size, compared with those during adulthood. In elderly persons, some nutrient needs (e.g., vitamin D) increase, while others (e.g., energy and iron) are reduced. -In females, some studies suggest a potential role for high-dose (750 mg/d) vitamin C and combinations of antioxidants, iron, and arginine supplements in achieving pregnancy. Celiac disease, an immune-mediated condition triggered by gluten, can also impair fertility in women by causing amenorrhea, inducing malabsorption of nutrients needed for organogenesis, and resulting in spontaneous abortion. In affected individuals, fertility may be improved by a gluten-free diet. Obesity is also associated with decreased fertility in women

Examine and explain nutritional servings

A "serving" is a unit of measure used to describe the amount of food recommended from each food group. It is the amount of food listed on the Nutrition Facts panel on packaged food or the amount of food recommended in the Food Guide Pyramid and the Dietary Guidelines for Americans. View the graphic to the left for ways to recognize suggested serving sizes.

Research the long-term effects of food choices.

A review of studies on fast food and heart health found having fast food more than once a week was linked to a higher risk of obesity, while eating fast food more than twice a week was associated with a higher risk of metabolic syndrome, type 2 diabetes and death from coronary heart disease

Demonstrate safe and sanitary practices in the use, care, and storage of food and equipment.

Always wash hands with warm water and soap for 20 seconds before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.

Explain types and prevention of food-borne illnesses.

Clean: Wash hands and surfaces often. * Separate: Don't cross-contaminate. * Cook: Cook to proper temperatures. * Chill: Refrigerate promptly.

Practice problem solving using leadership and teamwork skills.

Communication, connection, work with intuition, use time efficiently..

Describe the processes of digestion and metabolism.

Digestion refers to how the body processes food in the gastrointestinal (GI) tract and eliminates food waste via the intestines. Metabolism refers to how the cells utilize the energy we have absorbed from food during digestion.

Apply food storage principles.

Don't store in areas of HUMIDITY - Protect food from moisture. Store products on shelves or raised platforms, rather than directly in contact with concrete floors or walls, to avoid moisture damage. -Don't store in areas where food items are exposed to AIR -Don't store in areas of LIGHT -Don't store in areas of extreme TEMPERATURE - Protect food storage from heat. Food stores best at 40-60 degrees or cooler. -DO-Quality of products - obtain top grade food products when possible -Proper containers - use heavy plastic, metal or glass with tight fitting lids -Storage Areas - easy access, dark, cool, dry, free from rodents/insects and other pests -Variety - Provide better nutrition and avoid appetite fatigue -Rotation - Date and rotate to minimize loss of food value and flavor, prevent spoilage. -Inventory - Maintain a record of items used and added to

Explain the relationship of activity levels and caloric intake to health and wellness, including weight management.

Energy balance is the state of maintaining a given weight. Fluctuations in weight occur when energy intake (eating) and energy expenditure (metabolism and physical activity) don't match. -Energy balance describes the relationship between the food we eat and the energy we expend each day. Look at the graphic to the right: (a) Weight loss occurs when food intake is less than energy output. (b) Weight gain occurs when food intake is greater than energy output. (c) We maintain our body weight when food intake equals energy output.

Compare personal food intake to recommended dietary guidelines.

Follow a healthy eating pattern across the lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease. -Focus on variety, nutrient density, and amount. To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts. -Limit calories from added sugars and saturated fats and reduce sodium intake. Consume an eating pattern low in added sugars, saturated fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns. -Shift to healthier food and beverage choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain. -Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings nationwide, from home to school to work to communities

Determine the effects of food allergies and intolerances on individual and family health.

Food Allergies and Intolerance: * Food Allergy: Even the best of foods can make you sick!: * Uncovering Hidden Food Allergies and Food Sensitivities: * Food Allergy * Food allergy: Impact on health-related quality of life

Practice etiquette, food presentation and table service appropriate for specific situations.

Greetings A good rule of thumb is to greet your customers and take their drink orders within one minute after being seated -Businesslike Behavior While its important to engage your customers, it can cross the line and get you in trouble. -Food and Drink Presentation Pay particular attention to how you present food and drinks. Never touch the rim of a glass, as this is where the customer has to put her mouth to drink. This also holds true for dishes of food. Keep fingers away from food, off the tops of dishes and the insides of baskets and bowls brought to the table. -Timely Food Service Once the customers receive their food, check back to see if everything meets their expectations within two minutes. -Presenting the Check Presenting the check is your last contact point and chance to make an impression on your customer before she leaves you a tip. Present the check in a timely and friendly manner. Do not make customers wait for minutes for their bill after they've finished.

Practice appropriate dress and personal hygiene in food preparation.

Hand Washing Following proper handwashing technique is of the utmost importance, as it prevents the spread of foodborne illnesses. Hands should be washed and dried before handling food and in between tasks such as taking out the garbage, handling raw foods, breaks, and touching clothing, hair, or face.

Participate as an effective team member demonstrating cooperation and responsibility.

Identify the outcome goals of the project you're working on with your team. Visualize a successful outcome to the collaborative work. -List potential roadblocks you see getting in the way of you working effectively with your team. Brainstorm ways to avoid or overcome those challenges. -Define your role within the group. -Practice active listening skills any time you work with your group. -take notes

Compare and contrast education or training needed for careers in nutrition.

Nutrition specialists may be dietitians or nutritionists, each of which requires different certification and education. Registered dietitians must be certified nationally after acquiring a bachelor's degree in a field related to physiology, food service management, biochemistry or culinary arts. Certified nutrition specialists, or nutritionists, are health professionals specializing in diet, food and nutrition. National certification for nutritionists is only available after completion of a master's or doctoral program.

Read and interpret food labels

The Food and Drug Administration (FDA) Nutrition Facts Label is printed on most packaged foods. It tells you how many calories and how much fat, carbohydrate, sodium, and other nutrients are in one serving of the food. The serving size is based on the amount of food people say they usually eat in one sitting. This size is often different than the serving sizes in the Food Guide Pyramid. Food labeling is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc. Nutrition labeling for raw produce (fruits and vegetables) and fish is voluntary. We refer to these products as "conventional" foods.

Demonstrate food preparation techniques to reduce overall fat and calories.

The NHLBI's (National Heart Lung Blood Institute) Menu Planner can help you create reduced calorie meal plans. These items use the servings recommended by the American Dietetic Association's (ADA) Food Exchange List.

Apply knowledge of digestion and metabolism when making decisions related to food intake and physical fitness.

The image to the right is an overview of the metabolic pathways that result in ATP production during exercise. Carbohydrate, in the form of glucose, and proteins, in the form of amino acids, can be metabolized via aerobic pathways, whereas fatty acids are predominately metabolized via aerobic pathways.

Develop examples of therapeutic diets.

These are the diets used by the professional naturopathic nutritionist to help individuals suffering from nutrition-responsive health problems.

Outline strategies for prevention, treatment, and management of diet-related diseases such as diabetes, hypertension, childhood obesity, anorexia, and bulimia.

Toddlers should be offered a variety of nutritious foods, a limited number of foods with low nutrient density (sodas, chips, sweets, etc) and never forced to finish meals. Role modeling at mealtimes by parents is important as well as having a family mealtime in a calm setting with no television, etc. Eating more meals at home instead of fast food or other restaurants allows more opportunity to provide food choices that are healthful, as well as provide important family time. -Making regular physical activity part of family life will also allow parents to be good role models and establish a healthy pattern

Use food buying strategies such as calculating food costs, planning food budgets, and creating grocery lists.

Use this shopping list to track how much you have and how much you need to reduce food waste. Grocery Budget Calculator.

Analyze current lifestyle habits that may increase health risks.

Wellness is about prevention of disease - or at least minimizing the risk of chronic diseases such as heart disease, diabetes, cancer, obesity, and osteoporosis. Healthy People 2010 is a national health promotion and disease prevention plan of the United States. Many groups such as the American Cancer Society and American Heart Association have their goals in line with Healthy People 2010. The two main goals of Healthy People 2010 are: * To increase quality and years of healthy life * To eliminate health disparities Four common bad habits combined -- smoking, drinking too much, inactivity and poor diet -- can increase the risk of death. ◊ Identify community programs that provide nutrition and wellness services. -Food Assistance Programs: - ymca - Wellness center

Locate community resources that promote physical activity and fitness.

Ymca

Examine the nutritional value of fast foods and convenience foods.

You can make healthful choices when dining out. First, avoid all-you-can-eat buffets. Second, choose lower-fat dairy servings whether it's in your latte or dairy items and try steamed vegetables without butter. Other choices include grilled or baked vs. fried meats or fish, broth-based vs. cream soups, salads with dressing on the side, creamy sauces on the side, and avoiding sugar-sweetened beverages. -Even foods touted as fat free or low fat are usually poor alternatives to an already low-nutritional value food such as fat free ice cream and olestra-laden potato chips. So, what are you, the health-conscious consumer to do? Start by reading the food label.

Analyze entrepreneurial opportunities in nutrition.

addresses significant and ongoing changes in the food industry by preparing students with sound nutrition principles and business acumen that will allow them to competitively participate in a growing field - Health Educators 14.5% $53,940 Chefs and Head Cooks 9.6% $45,950 Community Health Workers 18.1% $38,370 Food Science Technicians 6.3% $39,910 Food Scientists and Technologists 5.7% $63,660 First-Line Supervisors of Food Preparation and Serving Workers 9.3% $31,960 Media and Communication Workers, All Other 9.9% $47,900 Public Relations and Fundraising Managers 10.4% $111,280 Food Service Managers 9% $52,030 Social and Community Service Managers 18% $64,100

Read and comprehend standard recipes

follow the steps and have knowledge of the recipe

Establish personal short-term and long-term goals.

short-term goal is something you want to do in the near future. The near future can mean today, this week, this month, or even this year. A short-term goal is something you want to accomplish soon. -long-term goal is something you want to do further in the future. Long-term goals require time and planning. They are not something you can do this week or even this year. Long-term goals usually take 12 months or more to achieve.

Apply effective practices for managing time and energy to complete tasks on time.

start your day by focusing, don't procrastinate, eliminate distractions, create a planner......