Work Flow Plan and Recipe

Evaluation

This terms assignment was based on technology and the hospitality industry as our society is constantly changing and technology is meant to be an asset to us, in terms of making our lives more efficient, our food safer and our food experiences more enjoyable. With advances in technology comes a higher expectation of sustainability, especially with a greater knowledge and awareness of the impact on society of sustainable practices, packaging and processing techniques. Taking into consideration these new factors, many customers are forced to question the products they buy. To deepen our awareness of sustainable products, our assignment requires us to work in a pair to plan, prepare, present and package a pasta meal suitable for sale to a targeted group, of our choice. 

We began work on the assignment in week nine of term 4 and have had 5 weeks of school plus holidays to complete the tasks. We were given enough time in class to complete all the written work required as long as we managed our time effectively and took advantage of every lesson. Jazmin and I only had to design and produce the packaging at home for the pasta, then in week 3 of term 4 we had to cook our chosen pasta recipe in class. I found the time given for this assignment was very generous as I completed little work at home due to all the class time provided. 

With the investigation into the unit and research regarding our target group for the recipe I learnt much information which deepened my awareness for sustainability and my knowledge about developing recipes to meet the needs of different age groups, genders and grouped individual nutrition requirements. My partner Jazmin, and me decided to target young children aged 4-10, as this age group requires a meal that meets the daily calorie intake of 1545 - 1740 calories. Young Children need to eat plenty of vegetables, fruit, cereals, lean meat, fish and poultry. Their diet needs to limit saturated fat, moderate total fat intake, foods low in salt and consume only a moderate amount of sugars. When it came to the packaging for the product I learnt about the labeling that needs to be on the product required by the law, also about the company BioPak and all or their environmentally friendly products. In regards to the practical side of the assignment, I found that organisation was key to success as if you took the time to study the recipe you could devise a plan with your partner beforehand. Jazmin and I decided to organise who would do what steps of the method so we could be as productive as possible to maximise our time efficiency. We also became very familiar with the recipe beforehand, therefore we weren’t lost on the day when deciding on appropriate equipment to use and following correct procedure. 

I found that Jazmin and I were very successful in terms of the practical task as we had everything organised prior to the date and we worked well on the day, Our recipe was simple to cook and we both had experience with the recipe, which allowed us to focus less on the details of the method but on the final outcome of the meal. The work flow plan helped us because it identified all the equipment and utensils the recipe required so we could get started with the recipe straight away. It also outlined the steps of the recipe in detail, so there was nothing for us to think about. We managed to finish cooking and cleaning half way into the lesson, which gave us plenty of time to enjoy a final result, take pictures and take the time to make everything perfect. I was very happy with the finished product as the recipe turned out better than expected. We modified the original recipe to add more vegetables to meet out target markets nutrition needs, which resulted in the final product to have a variety of colours, due to the carrot, onion, mushrooms and zucchini, which also created a more appealing look. With the added vegetables, the flavour of the recipe was healthy and appetising. The pasta was cooked al dente, and the sauce had simmered just enough to be the perfect texture. The vegetables were cut into tiny pieces to make it easy on the target group and were cooked so they weren’t soft or hard. Luckily our recipes portions were perfect for our bowls and met the serving size required for children, as the Australian guide to Healthy Eating stated that a child's serving size should be half an adults serve. Our finished product did not have any garnishing as parsley is the common garnish for bolognaise sauce but research showed that children prefer there to be nothing extra on their pasta. We could have added cheese to garnish the recipe, but it is a personal preference, especially among young children. 

We did not come across any problems as we had planned the lesson in precised detail. The only thing that we did not expect was that the recipe said that the sauce needed 30 mins to simmer but on the day it only took 10 mins, which turned out to be a huge advantage because the pasta cooked quickly, which resulted with us serving our final product in under half an hour, 20 mins less than predicted. Other than that the method was accurate with the serving sizes and ingredients. We were also lucky that the amount of sauce was perfect for the amount of pasta we cooked. I was very pleased with the end result as it was a quick recipe and tasted great. I would definitely make this recipe for my family and myself based on my experience. This is a more nutritious alternative to the traditional spaghetti bolognaise recipe as it contains more vegetables which added a greater variety of favour and texture to the recipe. In my opinion, Jazmin and I completed enough research to make an informed decision when it came to choosing a pasta recipe. We had identified the required calorie intake for our age group, nutrition needs and the number of daily servings for each food group. Once we had visited numerous websites regarding nutritious pasta recipes for young children, we narrowed our choice down to three recipes and then chose one based on the how well it met the nutrition needs of children aged 4-10. We then analysed the spaghetti bolognaise with vegetables recipe, by researching all the ingredients to find the nutrients and calories. Once this was done, we compared it to the information we had previously discovered regarding nutrition needs for young children, and found it was a suitable choice for our target group. 

I thoroughly enjoyed every aspect of this assignment as the investigation and practical parts were both interesting and challenging. The research part of the assignment allowed me to further my knowledge into nutrition needs and discover that gender, age and personal needs influence your diet requirements. I found the research into sustainable packaging and labeling very interesting as it is a topic that we haven’t covered in great depth and I enjoyed learning about the features that make products environmentally friendly and the law requirements that food companies have to follow with the packaging. Designing the packaging for the product added a creative part to the assignment which I enjoyed very much but I did find it quite challenging to cover the bowl as it was circular and had a smaller circumference a the bottom. My favourite part of the assignment is always the practical work! Because by then we have completed all the research and we can put all the developed skills and information gathered into use. The practical work also helps me develop my organisation skills, as the more work I put into planning the lesson prior to the date, the better the lesson works out. This has been my favourite assignment during my 2 years of doing hospitality as a subject. 

Pictures:

Labelling

These are the labels that are going to be used on the packaging:

Bibliography:

http://www.vitalhealthzone.com/nutrition/diets/recommended_calorie_intake.php, (9/09/13)

http://www.education.vic.gov.au/school/principals/management/pages/canteendietguide.aspx (9/0913) 

http://www.goodforkids.nsw.gov.au/sitefiles/GoodForKids/documents/Children's%20Services/Section%204%20-%20Childrens%20Nutrition%20Requirements%20in%20Care.pdf (9/09/13)

Food Labels, http://www.freshforkids.com.au/recipes/main_meals.html (9/09/13)

http://nutritiondata.self.com/foods-zucchini011000000000000000000.html (13/09/13)

Task 2

You work for a company called “Pasta Perfection” and your company is launching a range of products aimed at specific groups in the community. Work in a pair to plan, prepare, present and package a pasta meal suitable for sale to a targeted group of your choice. The product must be designed, presented attractively and packaged in a theme chosen by your pair. 

Each product must be labelled according to the current standards for labeling. The packaging should be environmentally friendly and suitable for the product. All decisions must be made together. Evaluate your efforts and make recommendations for improvement.

1. Define the types of people who make up your target market. Explain what type of needs they may have and how you could meet these needs.

Target Group: 

• Young Children age 4-10 
• Just starting prep of in junior school 

Why have chosen: To provide a healthy, well balanced meal, which is easy for parents on the go. 

Needs they may have: 

Daily Calorie intake for children age 4-10:

Boys = 1715 - 1970 C
         = 7203 - 8274 KJ
Average meal needs to be 571 C

Girls  = 1545 - 1740 C 
         = 6489 - 7380 KJ
Average meal needs t0 be 515 C

Nutrition Needs for children and adolescents: 

Encouraged to:

• eat plenty of vegetables, legumes and fruit
• Eat plenty of cereals, preferably wholegrain 
• Include lean meat, fish, poultry 
• Include milk, yoghurt, cheese
• Choose water a s a drink 

Limit:

• Limit saturated fat 
• Moderate total fat intake 
• Choose foods low in salt
• Consume only moderate amount of sugars and foods containing sugars 

Food Group	Number of ‘child size’ serves required each day for children age 4-10
Vegetables	4-8
Fruit	2-4
Dairy foods	4-6
Meat & meat alternatives	1-2
Bread, cereals, rice and pasta	6-14
Extras (foods high in fat, salt and/or sugar)	Limit to 1-2

Serves should me child size = half an adult size (based on Australian Guide to Health Eating)

2. Consider 3 ideas for your pasta dish and find or make up recipes for your ideas. 

Recipe 1: 

Spaghetti Bolognaise with Vegetables 

Ingredients:

• Farfalle pasta (butterfly pasta) 
• 1 brown onion
• 1 clove garlic
• 500g mince
• 1/2 tsp oregano 
• 1/2 tsp thyme
• 1 500g can chopped tomatoes 
• 1 250 ml passata tomato pasta sauce
• 1 cup chicken stock
• 5 mushrooms
• 1 carrot grated
• 1 zucchini grated

Method:

• Fry onion garlic till onion soft
• Add herbs
• Add meat and cook
• Add grated vegies
• Add tomatoes and tomatoes sauce and chicken stock 
• Summer for about 30 mins 

Recipe 2:

Website: http://family.go.com/food/recipe-633068--creamy-chicken-and-rotini-primavera-t/ 

Recipe 3: 

website: http://www.freshforkids.com.au/recipes/pdf/broad_bean_bacon_pasta.pdf 

3. Decide on which flavor or concept you will produce. Justify your choice

Chosen Pasta Recipe:  Spaghetti Bolognaise with Vegetables

Why we have chosen it: We have chosen this recipe because it is an easy recipe for mums on the go and is freezable. It is soft and easy for young children to eat and supplies most of the necessary nutrients that children aged 4-10 require daily. 

Nutrients in each ingredients:

Cooked pasta:

• 246 calories
• Low in saturated fat and cholesterol 
• High in sodium 

 1/2 Onion:

• 28 calories
• Good source of dietary fibre, vitamin B6, folate, potassium, manganese and vitamin C 

1 garlic clove:

• 4 calories 
• Low in saturated fat, cholesterol and sodium
• Goods source of calcium, phosphorus and selenium 
• Very good source of vitamin C, B6 and manganese 

250 gm Mince beef: 

• 640 calories 
• Low in sodium 
• Good source protein, niacin, vitamin B12, zinc and seleniun 

3 Mushrooms:

• 8 calories
• Low in saturated fat, sodium, cholesterol
• Good source of dietary fibre, protein, vitamin C, folate, iron, zinc, manganese
• Very good source of vitamin D, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, phosphorus, potassium, copper and selenium 

1 Carrot: 

• 25 calories
• Very low in saturated fat and cholesterol
• Good source of thiamin, niacin, vitamin B6, folate, manganese
• Very good source of dietary fibre, vitamin A, C and K, and potassium 

1 Zucchini:

• 20 calories
• Low in saturated fat and sodium
• Very low in cholesterol 
• Good source of protein, vitamin A, thiamin, niacin, phosphorus, copper
• Very good source of dietary fibre, vitamin C, B6 and K, riboflavin, folate, magnesium, potassium, manganese 

250 gm Canned Tomatoes:

• 9 calories
• Very low in staurated fat and cholesterol 
• good source of Thiamin, Niacin, Calcium and Magnesium
• very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin B6, Iron, Potassium, Copper and Manganese

125mL Tomato Paste: 

• 108 calories
• very low in Saturated Fat and Cholesterol. It is also 
• A good source of Dietary Fiber, Vitamin K, Riboflavin, Niacin, Vitamin B6, Iron, Magnesium and Manganese
• a very good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Potassium and Copper.

1/2 cup of chicken stock: 

• 43 Calories
• This food is a good source of Riboflavin, and a very good source of Niacin.

1/2 tsp oregano: 

• 2 Calories
• very low in Cholesterol and Sodium
• a good source of Vitamin B6, Potassium and Copper
• a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Folate, Calcium, Iron, Magnesium and Manganese.

1/2 tsp thyme: 

• 2 calories
• low in Sodium and Cholesterol
• a good source of Vitamin E, Thiamin, Magnesium, Zinc and Copper
• a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron and Manganese.

Total calories for the recipe: 1135 c
Total calories for 1 kids portion: 283 c

The calorie count for this recipe is ideal because children are constantly snacking all day, especially with foods that are high in sugars and fat. A low calorie meal is perfect for children aged 4-10 because they can have second portions and still be under the calorie intake. 

4. Design packaging and labeling to suit your product

List of information required by the law:

• Name and description of the food 
• Identification of the ‘lot’ number (Food Recall information) 
• Name and Australian street address of the supplier of food
  (Food Recall Information) 
• List of ingredients 
• Date mark 
• Nutrition information panel (NIP) 
• Country of origin of the food 
• Warning and advisory statements 

Environmentally Friendly:

We have decide to use BioPak bowels to serve our pasta in because Biobowls are made from 100% virgin paper fibre board. The board is coated with a thin waterproof barrier layer made from bioplastic.

Features:

•  
• high quality
• Superior strength 
• Carbon neutral 
• Paper from managed plantations 
• Heat safe
• Freezer safe 
• for hot and cold use

How it is made:

1. RAW MATERIAL SOURCE - BioPak products are made from plant materials including trees, corn starch & sugar cane.

2.TECHNOLOGY - Plant materials are converted into bioplastics, pulp recycle and board 

3. CONVERSION - The plant based materials are used to produce packaging

4. RECYLE - After use and depending on the product and available waste, disposal infrastructure, BioPak packaging can be recycled mechanically chemically or biologically.

Evaluation

Individually: Evaluate the entire assignment in terms of what you learnt, the skills you utilized and developed, the success or not of your food choices, your time management for both practical and research sections, ideas for improvement. (600-800 words on your blog).

Osteoporosis is a common condition affecting over 1 million Australians in which bones become fragile and brittle leading to a higher risk of fractures, than in normal bone. Osteoporosis occurs when bones lose minerals, such as calcium, more quickly than the body can replace them, leading to a loss of bone thickness. Women are at greater risk of developing osteoporosis than men, particularly after menopause, because oestrogen levels are reduced. Osteoporosis is neither a choice or allergy, but a disease of the bone that is developed commonly in women, in later life. Osteoporosis is developed because bone is made up mostly of minerals such as calcium and the bones in our bodies are constantly being broken down and replaced with new bones. This bone-building cycle takes about 100 days and is influenced by the hormones produced in our bodies  as well as by the levels of calcium and vitamin D. Osteoporosis occurs when bone tissue and minerals are lost faster than the bone is replaced. This disease has no restriction on a person’s food choices but it is vitally important for anyone with the disease to have a high calcium and vitamin D diet. This diet would also be suitable for anyone that wanted to help prevent their chance of developing osteoporosis elderly adult. A high intake of calcium in needed in their diet because bones act like a calcium bank, if you do not take in enough calcium from your diet the body will withdraw calcium from your ‘bone bank’ for use in the other parts of the body. If your body withdraws more calcium than it deposits over a long period, your bone density will gradually decline and you will be at risk of developing osteoporosis. Food sources that are high in calcium include fortified sot milk, low fat cheese, salmon, sardines. Vitamin D plays an essential role in bone health by improving the absorption of bone building calcium, supporting growth and maintenance of the skeleton and regulating levels of calcium in the blood. Food high in vitamin D include milk, ham, tofu, swiss cheese, eggs, soy milk and canned salmon. Soybean products such as soy milk, sprouts, tofu and tempeh, are good sources of plant oestrogens and may help to slow down the loss of calcium from bones in women post-menopause. A diet for someone with osteoporosis or trying to prevent osteoporosis should have a moderate intake of protein foods because excess protein ends to increase calcium loss in the urine. Protein foods include red meat, chicken, fish, eggs and cottage cheese. Their diet should be low in alcohol, salt and caffeine as they tend to decrease calcium from bones. There should also be a low intake of phosphate because it competes with calcium for absorption in the bone. Sources of phosphates include red meat and phosphate preservatives in food and beverages, especially cola drinks. The long term effects of osteoporosis include fractures, spinal curvature and loss of mobility. Fractures are the most common effect from osteoporosis because the bones become weak and fracture even after a relatively minor accident. Even if a fracture does not occur, the spinal bones  may become weak and crush together. As this happens the spine curves, which can result in back pain, height loss, and difficulty breathing since there is less space under the ribs. Although bones heal in around two months, recovering from a fracture may require help from a physiotherapist in order to help regain mobility. Throughout this assignment I have learnt that your diet has a huge impact on your lifestyle and that what you eat as a young child can determine whether you suffer with a disease or not in your later life. We had about 1-5 weeks for planning and 1 week to do the praq. As long as you kept up to date with the research, then the time allocated for the assignment was generous. During the praq lesson there was an entire period for four of us to make 3 recipes for the high tea. Each recipe had a flow plan so it was easy to follow the recipe step by step. Georgia, Jamzin, Sophie and all worked well together and pitched in to help one another with each recipe. The end result looked appealing and appetising. 

High Tea Platter: Banana Bread, Apple & Custard Tarts, and Rice Pudding 

Question E

Justify your choices and explain why the items selected are suitable. (500 words from each partner individually on your blog)

Rice Pudding:

This recipe is suitable for a high tea, catering for someone who has osteoporosis and type 2 diabetes. This recipe is low fat and is rich in calcium. There is milk, rice, eggs, vanilla, sugar and cinnamon. Carbohydrates are one of the major food categories  in a type 2 diabetes diet. There are two types of carbohydrates; simple and complex. Simple carbohydrates are easily broken down providing quick and short energy. Complex carbohydrates provide a slow and steady release of energy as their break-down is slower. The complex carbohydrate in this recipe is the main ingredient; rice. The simple carbohydrates in this recipe include milk and sugar. This recipe is abundant in carbohydrates and has minimum amount of sugar and no butter. This recipe is ideal for a person with type 2 diabetes because it provides one of their main sources of energy and help keep their blood pressure low. For a person that is suffering with osteoporosis, this recipe provides the two main nutrients that someone needs too look after their bones, which are calcium and vitamin D. Rice, eggs and milk are a good source of calcium in this recipe. Calcium is essential for strong bones and teeth and an inadequate calcium intake accelerates bone loss and contributes to the development of osteoporosis. Eggs and milk are a good source of vitamin D in this recipe. Vitamin D is a key nutrient for people with osteoporosis because it allows them to absorb the calcium. Without this vitamin in your life chances of suffering with osteoporosis in you later life are increased. This recipe can also be divide into separate serving dishes of a small size so it is suited for a high tea. The dish looks classy as well as appetising once the cinnamon is sprinkled on top. 

Banana Cake:

This recipe is ideal for a high tea, catering for someone who has osteoporosis and type 2 diabetes because it complies with their diet needs and restrictions. For someone suffering with osteoporosis, this recipe contains the two ingredients key to the prevention of osteoporosis and to slow the process, which are calcium and vitamin D. The ingredients that are high in calcium include milk, banana, flour, eggs and cream cheese and the ingredients that are high in vitamin D include milk, butter and eggs. This recipe is suited for someone with type 2 diabetes because they have to watch their diets and stick to healthy food to prevent their blood pressure increasing. In this recipe there is minimum amount of butter and no sugar. This recipe is suitable to be served at a hight tea because once made then the cake can be cut into bight size pieces. The cream cheese frosting is also a nice contradiction to the banana cake especially sprinkled with the coconut. 

Apple & Custard Tarts: 

This recipe is well suited to be presented at a high tea because it caters for someone with osteoporosis and suffering with type 2 diabetes. Calcium and vitamin D are two nutrients that aid someone with osteoporosis and the almond meal, milk and the pastry all contain calcium. The milk in the recipe is a good source of vitamin D. This recipe is low in sugar and has no butter, which is perfect for a person with type 2 diabetes, trying to control their blood pressure. This recipe also contains one of the three main food categories that people with type 2 diabetes need in their diet, which is carbohydrates. The carbohydrates in this recipe include: custard powder, milk, apples and pastry. This recipe is already presented in a format that is ideal for a high tea but if the cook wanted to make the serving size smaller that would be possible with this recipe by using less pastry per tart and less filling. The final product is easy to make look appetizing because it looks freshly baked and once you pour the custard on top, it adds the finishing touch. 

Question D

1. With a partner: The café in which you work is having a high tea fund raising event. Your job is to create a high tea platter for people with special food needs. From your research and the recipes you have selected, choose items which fill the needs of the 2 groups researched and prepare and present the items in the lessons designated for practical assessment. In order to do this you will need to research the term “high tea”. You should aim to produce 3 items for the platter.

“high tea” 

A high tea is an English meal that became populour in the 1600’s especially by famers and laborers. A high tea is consisted of a few cakes and tea. For the labouring class high tea was usually apart of the evening meal, taken after sunset. The modern version of high tea is now more closely related to afternoon tea. Light sandwiches, scones and cream, cakes, pastries, or a number of other desserts make up the variety of choices available at a high tea.

3 Items For the platter:

Rice Pudding 
http://www.prolia.com/strengthen-bones/recipes/recipe_3.html 

Banana Cake
http://www.taste.com.au/recipes/24338/banana+cake+with+cream+cheese+icing

Apple & Custard tarts 

http://www.taste.com.au/recipes/20187/apple+custard+tarts 

Question C

1. i. You will be allocated a lifestyle disease or choices from the ones studied in class and a scenario to address. Explain what causes the problem or what motivates a person to adopt certain eating habits, the risks associated with the choice and the steps which should be taken to reduce these risks. You will also need to include information on the foods your group can or cannot eat. (500 words on your blog)

Find 2 recipes suitable for serving as an afternoon tea for the need researched and justify your choices.

Lifestyle Disease: An elderly woman suffering from osteoporosis

Osteoporosis is characterised by thinning of the bones until they are weak and easily fracture or break. Women are at a greater risk of developing osteoporosis than men, particularly after menopause because estrogen levels are reduced. The factors that are involved in the development of osteoporosis include low calcium intake during the growing years. If the body notices that not enough calcium is circulating in the blood, it will use hormones to reduce the amount put out by the kidneys in the urine. If not enough calcium is absorbed through the gastrointestinal tract, calcium will be taken from the bones. If your dietary intake of calcium is constantly low, your body will eventually remove so much calcium from the skeleton that your bones will become weak and brittle, which is known as osteoporosis. 

There are three main risks caused by osteoporosis. Bone deterioration is the deterioration of bone mass. Your body breaks down old bone and replaces it with new bone and at a young age, the rate of producing new bone exceeds that of breaking down old bone which leaves you with an increase of bone mass. When you turn about 30 years of age, this process peaks and the reverses slightly. When you have osteoporosis, there is a disruption in the bone producing mechanism and more bone is broken down than replaced. Fragile bone and fractures are another effect of osteoporosis. As bones whittles away due to osteoporosis, the chance of you fracturing a bone dramatically increases. Significantly weaker bones can make it easier for bumps, harmless slips and falls to cause breakage. Back pain is another effect that can be caused by progression of osteoporosis. Since osteoporosis can affect the vertebrae, you can experience chronic back pain as the disc in your spine weaken. You can also experience a spinal fracture without having fallen or being injured. 

A number of factors can increase the chances that you'll develop osteoporosis including your age, race, lifestyle choices, and medical conditions and treatments. Osteoporosis is more likely to occur in people who have a low calcium intake, eating disorders and weight-loss surgery. Some bad habits can increase your risk of osteoporosis such as a sedentary lifestyle, excessive alcohol consumption and tobacco use. 

The aim of the diet for Osteoporosis is to ensure adequate calcium intake, appropriate intake of protein foods, minimal intake of substances which decrease calcium from bones and boost intake of plants containing oestrogen-like compounds. An osteoporosis diet should be high in vegetables, especially soybean sprouts because this plant is rich with estrogen's. Their diet should also include high calcium foods but low fat dairy foods, this include fortified soy milk and low fat cheese. Salmon and sardines are also good sources of calcium. Soybean products such as soy milk, sprouts, tofu and tempeh, are good sources of plant oestrogens and may help to slow down the loss of calcium from bones in women post-menopause. The diet should also include magnesium rich foods, such as wholegrain breads and cereals, wholemeal flour, yeast, seafood, almonds, brazil nuts, peanuts and walnuts. Vitamin D foods are also play an important part in a diet that is focused to slow down the process of prevent osteoporosis, as foods rich in vitamin D which helps absorption of calcium from the digestive tract such as cod liver oil, fish, egg yolks. A diet for someone with osteoporosis or trying to prevent osteoporosis should have a moderate intake of protein foods such as red meat, chicken, fish, eggs and cottage cheese as excess protein tends to increase calcium loss in the urine. Their diet should be low in alcohol, salt and caffeine as they tend to decrease calcium from bones. There should also be a low intake of phosphate because it competes with calcium for absorption in the bone. Sources of phosphates include red meat and phosphate preservatives in food and beverages, especially cola drinks.

Find 2 recipes suitable for serving as an afternoon tea for the need researched and justify your choices:

Rice Pudding: 

http://www.prolia.com/strengthen-bones/recipes/recipe_3.html 

This recipe is a great choice for someone suffering with osteoporosis, trying to prevent it or looking for a recipe with many benefits because it contains many nutrients including choline, vitamin B2, vitamin D, calcium and manganese. If you are in the mood for something sweet but don't want the calories that usually come with it then this dish is perfect. It can be served in a big bowel of for afternoon it can divided into mini serving dishes. This recipe is easy to make with only a few ingredients and you can’t go wrong with presentation. 

Choline is a nutrient found in eggs, which are a fundamental ingredient in rice pudding. Our bodies can produce choline, but cannot make enough to fully satisfy what’s needed to function properly. Choline is integral for brain health. It is an important part of acetylcholine, which is a neurotransmitter that sends messages to our nerves and muscles.

Vitamin B2 is found in eggs and milk which are two core ingredients to rice pudding  and are excellent sources of B2. This vitamin is responsible for maintaining tissues and breaking down food for our body to use. In addition, this vitamin promotes the production or red blood cells and hormone, and assists in maintaining eye, heart and skin health. 

Vitamin D is found in eggs and fortified milk for this recipe. This vitamin is an essential nutrient that is difficult to obtain. It increases the intestinal absorption of calcium and prevents urinary calcium loss. A deficiency in vitamin D can cause serious health problems. One of the main issues that can occur with vitamin D deficiency is weakening of the muscles and bones, which can lead to osteoporosis later in life.

Calcium is another nutrient that is found in milk in this recipe and is essential for strong bones as well as teeth. Inadequate calcium intake during childhood and adolescence can restrain bone development and may prevent the completion of maximum bone mass during early adulthood. In older adults inadequate calcium intake accelerates bone loss and contributes to the development of osteoporosis.

Manganese is a valuable nutrient found in cinnamon, which is a common ingredient in rice pudding. Manganese activates enzymes that allow the body to utilize essential nutrients. It also helps with reproductive health and sex hormones. Manganese is also helpful for anyone who suffers with blood sugar issues, such as people who are hypoglycemic or insulin resistant, as it regulates blood sugar.

Quiche Lorraine:

http://www.iofbonehealth.org/recipes/quiche-lorraine

This recipe is ideal for someone who wants a calcium and vitamin D rich recipe and is healthy at the same time. It is simple to make and the cook has the option to substitute ingredients or add them. It is perfect to be served as afternoon tea because it can be cut into appropriate serving sizes and can be eaten without the use of cutlery. 

Calcium is found in eggs and milk in this recipe. As we age, the skeleton loses calcium. Women lose more calcium from their bones in the 5–10 years around the age of menopause. However, both men and women lose bone mass as they grow older and need to make sure they get enough calcium in their diet to offset these losses. While a diet high in calcium cannot reverse age-related bone loss, it can slow down the process. Calcium is especially important for young children, teenagers and older women.

Vitamin D is found in milk and eggs fir this recipe. This vitamin plays an important role in protecting your bones and your body requires it to absorb calcium. Children need vitamin D to build strong bones, and adults need it to keep their bones strong and healthy. If you don't get enough vitamin D, you may lose bone, have lower bone density, and you're more likely to break bones as you age.

Question B

1. Explain the difference between a special food need that an individual may be born with and a special food need that may develop as a result of illness or the environment in which a person lives. Give examples to illustrate your ideas. You will need to explain why special foods are needed.

The difference is that a special food need that an individual is born with is something that the person has had to live with since birth and will most likely affect their entire lives. A special food need that may develop as a result of illness or the environment in which a person lives is something that the person has been affected with and is most likely a temporary thing. An example of a special food need that an individual is born with is lactose intolerant, which means that you should try to avoid dairy products. A person that is lactose intolerant is not something they choose to live with, it is apart of their genetics and because they need to avoid dairy products, they need to find an alternative way to receive an adequate amount of calcium in their diet. An example of a special food need that may develop as a result of illness or the environment in which a person lives is the decision to become vegetarian. If you grow up with a family that has a vegetarian diet then a person may be influenced to grow up with the same diet. In that case they would need to take notice of their iron intake as they would need to take iron supplements to make up for what they are missing in their diet.