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. 

Question A

1. The 5 stages of the human life cycle are: infancy, childhood, adolescence (12-20), adulthood and old age. For each stage identify circumstances that may lead an individual to have special nutritional needs

Infancy:

An infant’s birth weight doubles after about five months and triples by the first birthday, by which time the infant’s length increases by half. Appropriate nutrition is essential during this period because for infants that don’t receive sufficient calories, vitamins, and minerals will not reach their expected growth. 

Iron Deficiency

Iron deficiency is the most common nutritional problem. In the first six months of life the baby generally has enough iron stored in the body to meet iron requirements. Before the iron is depleted, iron should be supplied in the diet as research suggests iron deficiency in early childhood may lead to long-term changes in behaviour that may not be reversed even with iron supplements and is essential for proper mental development. Iron sources in an infants diet include breast milk, iron-fortified infant formula, iron-fortified infant cereals and iron supplements. 

Childhood:

Iron

A low intake of meat, nuts, legumes, vegetables, dried fruit and other food which are high in iron can lead to an iron deficiency. Which would result in kids having low energy, are often sick, and can have a foggy brain. Iron is know to transport oxygen form the lungs to the tissues, muscles and brain. It is essential for kids, for immunity and for creating energy from food. 

Vitamin D3:

This vitamin can be found in canned salmon, cod liver oil, sardines, egg yolk, liver and sunshine. Children require an adequate amount of vitamin D3 because it is essential for the absorption of calcium in teeth, bones and muscle. It is also a hormone regulator, prevents cancer by promoting cell differentiation and plays a crucial role in blood sugar regulation as well as cardiovascular, muscle and brain health. 

Calcium

This vitamin can be found in dairy products, broccoli, almonds, oatmeal, kale and other foods. Calcium is the foundation of bones, teeth and soft tissue. They also regulate muscle and nerve function and manage blood vessel contraction and dilation affecting blood pressure. A deficiency in Calcium could become a periodontal disease, muscle pains, anxiety, insomnia, hyperactivity or easily broken bones. A calcium deficiency could be apparent at bed time when a child’s body slows down and they may be anxious, have a hard time sleeping or complain of restless legs or growing pains. 

Adolescence:

Obesity, Diabetes, and Heart Disease

With a diet of junk food and food high in sugar and fat can cause diseases such as obesity, diabetes and heart disease. Staying active and eating foods that are low in fat and sugar promote a healthy diet for adolescences. 

Eating Disorders

Fear of gaining weight may lead to overly restrictive eating habits. Some teens resort to self-induced vomiting or laxative use to control their weight. To prevent this disorder adolescents require a balanced diet of vitamins and minerals and an adequate intake of food to provide energy for daily activities. 

Vitamin D3:

Vitamin D3 deficiencies tend to get worse as children matures into adolescence. Teens tend to be quite low in Vitamin D3 at a time when they need it most for hormonal regulation, immunity and mental processing. 

Adulthood:

Osteoporosis

A deficiency in calcium can result in a condition known as osteoporosis which eventually leads to weakening of the bone tissue which leaves bones brittle and fragile. In order to reduce the risk of osteoporosis and to keep bones healthy, an adequate amount calcium can be obtained from milk, dairy foods such as yogurt and cheese, leafy green vegetables and calcium fortified cereals. 

Iron Deficiency

Iron can be found in meat, some vegetables and dried fruit. The body uses iron to make haemoglobin, which helps to store and carry oxygen in the red blood cells from the lungs to the rest of the body. Without iron in the blood, the organs and tissues receive less oxygen than they usually would leading to tiredness and lethargy, which is known as iron deficiency. 

Old Age: 

Bowel Problems

An inadequate amount of fibre can result in bowel problems which can become an issue with age as elderly adults can suffer from constipation. In order to keep bowel issues and irritations to a minimum, older adults should include an adequate amount of fibre in their diets as this will help to ensure the digestive system is healthy and in working order. Good sources of fibre include wholegrain cereal, porridge, wholegrain bread, brown pasta, rice, fresh fruit and vegetables.

Fat

Older people that are fit, well and within a healthy weight range should minimize saturated fat intake to improve heart health. However, elderly adults who are above the age of 75 will not benefit from fat restriction, especially if a person is frail, below a healthy weight or has a small appetite. 

Work Flow Plan: Banana Cake

Work Flow Plan: Apple & Custard Tarts

Task Sheet

Assignment Questions:

1. Investigate lifestyle habits and diseases by:
1. Identifying circumstances which may lead to special food needs.
2. Selecting and justifying food choices for a variety of special needs.
3. Designing menu items suitable for people with special food needs or habits.
4. Producing menu items for selected needs.

Circumstances that may lead to special food needs include diseases that you may have brought on yourself, certain food needs may be hereditary, or food needs that are unique to you. If your intake of sugar is too high then you may end up with diabetes, there for you bring that on yourself. If you decide that you want to be a vegetarian then you have to stick to a diet without meat and that decision becomes your lifestyle choice. In other cases you may inherit a genetic disease such as an iron deficiency, therefor you would need to increase your intake of food that are high in iron. You could also suffer from a gluten intolerance which may not be hereditary but unique to you. 

If a person is dangerously overweight then you would need to design a meal plan that is low in carbohydrates and food that is low in fat. Basic meals would be ideal for a person that is suffering with weight issues as natural, low sugar, unprocessed ingredients are the best. A few examples of meal that would be perfect for this person would be; for breakfast, a white egg omelette with mushrooms, spinach, tomato, ricotta cheese, avocado, shallots, rocket and pepper. For a light lunch a salad would be ideal with pumpkin and chickpeas and a simple meal like lean steak and steamed vegetables would be ideal for dinner as this meal provides protein and vital nutrients and vitamins. 

Food Order List: Apple Custard Tarts & Banana Cake

Food Order Sheet: Rice Pudding

Assignment 3

Today I found out that because Jazmin has missed so much school, she only has to focus on Math and English this term, which means that she is no longer my partner and I am working with Sophie and Georgia again. I am not sure yet if Jazmin will be at school when I have the practical lesson, but if she is then she said she can help me cook. In this lesson I sat with Georgia and Sophie and I told them that we had to work on our lesson flow plan for our recipes, and we decided that I would do the rice pudding flow plan and they would do the Apple Custard Tart flow plan and then we would do the Banana recipe flow plan together, when I finished the rice pudding flow plan I found that they hadn't even started. I have worked in a team before where I do all the work and i decided not to let that happened  again so I went and asked Mrs George if I could work on my own because i would rather do all the work I had to do on my own than end up doing my work and their work. Mrs George said I could but then decided later that this assignment is meant to be done as a group which mean that I would have to work with Georgia and Sophie. I hope that they start putting some effort into the assignment because if they don't they are not only disadvantaging me but themselves. 

Assignment lesson 2

Today Jazmin returned to school so I am back with her. Although this puts me at a disadvantage because I had just completed my research on diabetes and now I have to start again but do my research on a high calcium diet, I am glad to be back with Jazmin. Mrs George said we only have to do one recipe and cook with Sophie and Georgia. Jazmin and I chose to do a rice pudding, so this lesson we found a recipe and handed in the food order list. I also started working on the research and questions. Next lesson we are cooking so I will do some work at home to make up for lost time.

Rice Pudding

Assignment

Today was a theory lesson to work on our assignments, unfortunately because Jazmin and I have both off school sick so we are behind but because I am not sure how long she will be off and could potentially miss the practical lesson, Mrs George has put me in a three with Georgia and Sophie and we are doing two recipes focused on diabetes. Today I just worked on the research process on diabetes as we had already handed in our food order list. I am a it behind so I will do some work at home to catch up. 

Beef Stoganoff

Today my partner, Jazmin, was away sick so I worked with Mady and we made beef stroganoff. She is gluten free so she could only have the beef without the pasta. For this recipe we had to boil water on the stove to cook the pasta, while Mady did this I used the electric frying pan to melt butter and fry onion until soft. Then I added the beef strips and cooked them until they were brown. Then I added the stock cube, tomato paste, mushrooms, water, and salt and pepper. Then I cooked it for 10 mins stirring occasionally. Then I added the sour cream but made sure it didn't boil. Then we divided the sauce between us and gave me all the pasta because Mady is gluten free. This meal focused on our knife skills because there was a lot of chopping involved and this recipe has the same principal as a stir-fry. THis recipe provides a healthy balance with carbohydrates from the pasta for long lasting energy and protein in the sauce. 

Beef Stroganoff