FOODS AND NUTRITION

SAFTEY AND SANITATION

SAFTEY

• To prevent fires use salt or baking soda, not water, to put out a grease fire
• To prevent cuts use a sharp knife while cutting dull ones are more dangerous
• To prevent microwave accidents don't use a microwave if the door is damaged

SANITATION

• Cover leftover foods and store them in the refrigerator immediately.
• Use hot, soapy water for washing dishes
• Wash hands again after sneezing, coughing, using restroom

KITCHEN EQUIPMENT

EQUIPMENT EXAMPLES

• Pastry Blender- Used for cutting cold fat, such as butter or shortening
• Dutch Oven - Large pot used for soups, stews, pasta, and meat
• Sifter - Sifts ingredients such as flour and powdered sugar.
• Paring Knife - Used for small things like peeling fruit

MEASURING

LARGE MEASURMENTS

• 1 gallon = 4 quarts
• 1 quart = 2 pints
• 1 pint = 2 cups
• 16 cups = 1 gallon

SMALL MEASUREMENTS

• 1 cup = 16 tablespoons
• 1 tablespoon = 3 teaspoons
• 48 teaspoons = 1 cup

MYPLATE

MYPLATE

• My plate is a set of dietary guidelines
• It was created by the USDA
• Started in June 2nd, 2011

EXAMPLE OF MY MYPLATE

• Fruits - 2 cups daily
• Vegetables - 3 cups daily
• Protein - 6 1/2 oz. daily
• Grains - 8 oz. daily
• Dairy - 3 cups daily

CALORIES

CALORIES

• It takes 3500 calories to gain 1 pound
• Energy measure of food
• Empty calories have little nutritional value

FAT

FAT

• Promotes healthy skin and cell growth
• Provides body with energy
• Can clog arteries
• Meat, dairy, fish, nuts, oil

NUTRIENTS

VITAMINS

• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K
• Vitamin C

COMPLEX VITAMINS

• B1
• B2
• B5
• B12
• Folic acid

DIGESTIVE SYSTEM

HOW IT HAPPENS

• Chew food
• Goes down throat with bolus
• Then to esophagus
• Next small intestine and large intestine
• Finally it absorbs the nutrients