Cooking Merit Badge. Troop 249 Counselor: Katie Haupt Contact via Troop website
|
|
- Cornelius Golden
- 5 years ago
- Views:
Transcription
1 Cooking Merit Badge Troop 249 Counselor: Katie Haupt Contact via Troop website
2 Food Safety Meats & Dairy items must be kept cold before use. Any cooked foods need to be stored & refrigerated to eliminate risk of bacteria growing Keep cold things cold and hot things hot. When cutting and preparing raw meat properly clean your prep surface when finished Cooking Merit Badge Troop 249, Stillwater MN 2
3 Food Illnesses Salmonella Enteritis bacteria linked to raw, uncooked eggs, poultry, unwashed raw vegetables and fruit. Symptoms nausea, fever, stomach pain, diarrhea, dehydration and loss of appetite. Prevention cook foods through, wash all fruits and vegetables. Clean and sanitize cooking and prep areas. Cooking Merit Badge Troop 249, Stillwater MN 3
4 Staphylococcal Enteritis Bacteria multiplies in warm temps and thrives on protein. Symptoms Nausea, diarrhea, headache, fever, dizziness Prevention Wash hands before serving food, cook meat thoroughly, refrigerate leftover promptly and correctly Cooking Merit Badge Troop 249, Stillwater MN 4
5 Escherichia Coli Enteritis ( E. Coli).. - Bacterial that attacks the intestinal tract. It grows at temps of 44 degrees and above. Symptoms stomach cramps, diarrhea, vomiting, and fever Prevention- Prepare and store foods in a sanitary environment. Thoroughly cook food. Refrigerate foods at 40 degrees or below Cooking Merit Badge Troop 249, Stillwater MN 5
6 Botulism Deadly disease caused by ingestion of bacteria Symptoms dry mouth, double vision, nausea, diarrhea, vomiting, dizziness, weakness, constipation, muscle paralysis and difficulty swallowing Prevention Never use food from damaged containers. Cool leftovers quickly. Reheat all refrigerated leftovers Cooking Merit Badge Troop 249, Stillwater MN 6
7 Trichinosis Contracted by eating undercooked or raw meat. Is caused by the parasite Trichinella spiralis. It is a larvae that can live in your body for years. Symptoms Stomach ache, nausea, vomiting, and diarrhea. Prevention Cook meats thoroughly especially pork Cooking Merit Badge Troop 249, Stillwater MN 7
8 Hepatitis - Hepatitis A is one of the 5 viruses that cause inflammation of the liver. The others are B,C,D and E. Hepatitis A is a mild illness characterized by sudden fever, nausea, abdominal discomfort, followed by days of Jaundice. Prevention - A vaccine can prevent this disease. Wash hands with soap and water before preparing and eating food, scrub under fingernails. Drink water from approved sources only. Cooking Merit Badge Troop 249, Stillwater MN 8
9 My Plate Cooking Merit Badge Troop 249, Stillwater MN 9
10 Grains Grains are divided into two groups, Whole Grains and Refined Grains. Whole grains Whole wheat flour, brown rice, oatmeal, bulgur (cracked wheat) Refined grains White flour, white rice, white bread At least half of your grains eaten should be whole grains Cooking Merit Badge Troop 249, Stillwater MN 10
11 Boys 9-13 should consume 6oz daily Boys should consume 8oz daily Examples 1 pkg instant oatmeal = 1oz 1 12 Tortilla = 4oz 1 lrg Bagel = 4oz 1 cup cooked regular pasta or rice= 2oz 1 slice of plain bread = 1oz Cooking Merit Badge Troop 249, Stillwater MN 11
12 Dark green - Romaine lettuce or Cabbage - Broccoli - Spinach Starchy Vegetables Are split into 5 Subgroups Red Orange - Carrots - Squash - Sweet Potatoes - Tomatoes - Corn - Green Peas Cooking Merit Badge Troop 249, Stillwater MN 12
13 Vegetables Are split into 5 Subgroups Beans & Peas - Black Beans - Kidney Beans Other - Celery - Head Lettuce - Onion - Cucumbers - Green Beans Cooking Merit Badge Troop 249, Stillwater MN 13
14 Examples of 1 cup servings - 1 cup corn - 1 cup peas - 2 large sticks of celery - 1 cup cucumbers - 1 cup cabbage - 2 cups head lettuce or romaine lettuce - 1 medium potato - 12 baby carrots - 1 cup kidney or black beans Boys 9-13 should consume 2 ½ cups daily Boys should consume 3 cups daily Cooking Merit Badge Troop 249, Stillwater MN 14
15 Fruits Half of your plate should be fruits Examples of 1 cup servings - ½ cup raisins -1 small apple, banana, or orange - 32 seedless grapes - 1 cup canned peaches, pears or pineapple - 1 cup honeydew, cantaloupe, or watermelon - 1 cup canned fruit cocktail - 1 cup orange juice - 8 strawberries Boys 9 13 should eat 1 ½ cups daily Boys should eat 2 cups daily Cooking Merit Badge Troop 249, Stillwater MN 15
16 Dairy - Cheese 1 slice of processed American cheese = 1/3 cup 1 slice of hard cheese, cheddar 1/3 cup shredded cheese 1 cup milk ideally skim or 1% 1 small container yogurt 6 oz = ¾ cup Boys 9-18 should consume 3 cups daily Cooking Merit Badge Troop 249, Stillwater MN 16
17 Protein 1 egg = 1oz 1 TBSP peanut butter = 1oz ¼ c baked beans or refried beans = 1oz 1 small chicken breast half = 1oz 2 TBSP Hummus 1 small lean hamburger & lunchmeat = 2 3oz 1 can tuna drained = 3-4oz Boys 9 13 should consume 5oz daily Boys should consume 6 ½oz daily Cooking Merit Badge Troop 249, Stillwater MN 17
18 Oils Are not part of the food group but are essential nutrients Find mayonnaise, soft tub butters, and certain salad dressings that contain NO trans fat. Oils from plant sources such as vegetable and nut oils contain no cholesterol. You can consume enough oil by eating nuts, cooking oil, fish and salad dressing Boys 9-13 should consume 5 Tbsp daily Boys should consume 6 Tbsp daily Cooking Merit Badge Troop 249, Stillwater MN 18
19 Eating a wide variety of foods will help ensure you are maintaining a well balanced diet and develops good eating habits Limiting sweets keeps you and your teeth healthier. A good substitute for sweets is fruit. You get the sweet taste without adding the fat Cooking Merit Badge Troop 249, Stillwater MN 19
20 What are some injuries that might arise from cooking? -
21 Burns and Scalds Prevention - Take time to prepare the meal - Always use caution when moving big heavy pots of boiling water - Ensure camp stoves are working properly - -Keep pot handles turned in while cooking Burns and scalds treatment 1. Stop the burn 2. Cool the burn never use ice. Use a cool compression, water soaked towel 3. Cover Use a dry sterile dressing. Cover lightly. Do NOT break blisters. Cooking Merit Badge Troop 249, Stillwater MN 21
22 Cuts Prevention: Keep knifes sharp and handle them carefully Store sharp items away from other utensils. Never put a knife in the sink full of water Cut on a flat surface, make sure to cut away from yourself. Keeping your fingers out of the knife s path Treatment 1. Stop the bleeding apply pressure 2. If the blood soaks through, apply a second bandage on top 3. If bleeding continues, raise the wound above the patient s heart 4. Once bleeding stops, clean the wound gently with soap and water 5. Apply an antibiotic ointment. Cover cut with a clean bandage Cooking Merit Badge Troop 249, Stillwater MN 22
Scout s Name: Counselor s Name: Counselor s Ph #:
COOOKING MERIT BADGE WORKSHEET This worksheet is not required but is designed to help you with this merit badge. Requirements revised: 2005. Worksheet updated: 2005. Scout s Name: Date: Counselor s Name:
More information1. Do the following: a) Review with your counselor the injuries that might arise from cooking, including burns and scalds, and the proper treatment.
Cooking Merit Badge Workbook This workbook can help you but you still need to read the merit badge pamphlet (book). No one can add or subtract from the Boy Scout Requirements #33216. Each Scout must do
More informationSanitation in the Kitchen. Foods 1, unit 1 safety & sanitation
Sanitation in the Kitchen Foods 1, unit 1 safety & sanitation Safety Review Statements As you come into class please begin writing these down on note paper include the topic and date in the margin. Dull
More informationCooking. and properly prepared for cooking.
Cooking Merit Badge Workbook This workbook can help you but you still need to read the merit badge pamphlet (book). No one can add or subtract from the Boy Scout Requirements #33216. Merit Badge Workbooks
More informationFoodborne Illness Can Cause More than a Stomach Ache!
Foodborne Illness Can Cause More than a Stomach Ache! Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) Don t count on these to test for food safety! Sight Smell Taste
More informationCulinary 112: Sanitation & Safety Mid-Term Project: Menu Item Analysis
Culinary 112: Sanitation & Safety Mid-Term Project: Menu Item Analysis Dan Schulte 2. The Chef, the Recipe & the Risk Noted Hawaii Chef: Sam Choy Duck Breast Spinach Salad with Ginger-Soy Vinaigrette Recipe:
More informationWho Pays for This Pamphlet?
COOKING How to Use This Pamphlet The secret to successfully earning a merit badge is for you to use both the pamphlet and the suggestions of your counselor. Your counselor can be as important to you as
More informationFood Safety. Our Lady of Grace Catholic Church
Food Safety Our Lady of Grace Catholic Church Mishandled Food Food that is mishandled can cause very serious consequences for all, especially for at-risk groups infants, young children, older adults, pregnant
More informationClass 4 overview. Clean, Separate, Cook and Chill. Description. Objectives. It s not just a Hamburger Menu. What will we do today?
Class 4 overview Description You will review food safety and the techniques of sautéing and browning. You will then prepare a Salisbury steak menu. Objectives 1. To learn food safety and build on kitchen
More informationSafe Food Handling. Proper food handling and cooking are the best ways to keep us from becoming sick from bacteria in foods.
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Family & Consumer Sciences, Department of Human Nutrition, Food and Animal Science Cooperative Extension
More informationFood Safety. The US food supply is among the safest in the world. However, foodborne illness continues to be a national public health issue.
Food Safety Food Safety The US food supply is among the safest in the world. However, foodborne illness continues to be a national public health issue. What is foodborne illness? An infection or illness
More informationYour guide to food safety
Your guide to food safety Your guide to food safety Ten easy steps to safe food 1. Buy from reputable suppliers with clean premises. 2. Avoid spoiled foods, foods past their use by dates or foods in damaged
More informationSafe Food Handling. Proper food handling and cooking are the best ways to keep us from becoming sick from bacteria in foods.
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Family & Consumer Sciences, Department of Human Nutrition, Food and Animal Science, Cooperative Extension
More informationProcessed meats, cheeses, fresh produce. Raw Dairy Products,Water, Fresh Produce, Ground beef, Pork, Chicken, Sheep.
Glossary Micro Organism Sources Illness Caused Listeria monocytogenes Processed meats, cheeses, fresh produce Gastroenteritis, septicemia, meningitis, enchephalitis, corneal ulcer, pneumonia. Escherichia
More informationFood Code Review. Food Code Review. Food Code Changes & Review OBJECTIVES
Food Code Review Office of LTC Facilities Licensure Unit Division of Public Health Eve Lewis Administrator Eve.lewis@nebraksa.gov or 402-471-3324 Dan Taylor Training Coordinator Dan.taylor@nebraksa.gov
More informationLET S TALK TURKEY A GUIDE TO FOOD SAFETY THIS CHRISTMAS
LET S TALK TURKEY A GUIDE TO FOOD SAFETY THIS CHRISTMAS We want you to eat, drink and be merry this Christmas, so we ve put together some advice to help you plan your festive feast. ill-health and older
More informationTEMPORARY FOOD SERVICE GUIDE
TEMPORARY FOOD SERVICE GUIDE City of Hartford Department of Health and Human Services 131 Coventry Street Hartford, CT 06112 Phone 860-757-4760 Fax 860-757-6677 This guide provides basic food safety information
More informationFresh and Safe All the Way
Chapter 4 Shopping & Storing Fresh and Safe All the Way 4.1 Keep food safety in mind when shopping for food 1. Place non- perishable items in the shopping cart first and then place refrigerator and freezer
More informationMealtime Memo. Serving Safe Food in Child Care
Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 8, 200 Updated January 202 Serving Safe Food in Child Care Protecting children from foodborne illness
More informationUniversity of California Cooperative Extension
University of California Cooperative Extension FOOD SAFETY--THE BASICS Foodborne illness, commonly called food poisoning, is preventable. This section contains Fight BAC's 4 Simple Steps to Food Safety
More informationValley Gastroenterology E Mission Ste 102 Spokane WA 99216
Soft and Mechanical Soft Diet Purpose The soft diet serves as a transition from liquids to a regular diet for individuals who are recovering from surgery or a long illness. It can help to ease difficulty
More informationHOME FOOD SAFETY GUIDE
HOME FOOD SAFETY GUIDE 2 ABOUT THIS GUIDE This guide explains safe food handling practices that you can do at home to reduce your risk of food-borne illness. Many food-borne illnesses can be prevented
More informationBasic Food Safety. Chopped Orientation
Basic Food Safety Chopped Orientation It is important to know basic food safety techniques when preparing food to eat. Food can carry germs that make you sick. Dirty utensils, hands, clothes or work area
More informationSoups And Casseroles
Soups And Casseroles Store Leftovers Properly Hot foods need to be kept at 140⁰ F or above and cold foods need to be kept at 40⁰ F or below. When foods are not kept at the proper temperatures bacteria
More informationCLEAN, SEPARATE, COOK & CHILL/STORE
FOOD SAFETY RESOURCE CLEAN, SEPARATE, COOK & CHILL/STORE IT S A FACT: One in six Americans approximately 48 million people are infected by foodborne pathogens each year. Of these, 128,000 require hospitalization
More informationMEAT, POULTRY & SEAFOOD
MEAT, POULTRY & SEAFOOD A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly. 110 Meat, Poultry, and Seafood Keep raw meat, poultry and seafood
More informationLinn County Farm Bureau Grilling Competition
Linn County Farm Bureau Grilling Competition Competition Date Sunday, June 26, 2016 in the Free Entertainment Tent Entry Time Check-In: 9:00 AM. Judging Begins at 2:00 PM. Results Begins at 4:00 PM. Rules:
More informationLinn County Farm Bureau Grilling Competition
Linn County Farm Bureau Grilling Competition Competition Date Sunday, June 28, 2015 in the Free Entertainment Tent Entry Time Check-In: 9:00 AM. Judging Begins at 2:00 PM. Results Begins at 4:00 PM. Rules:
More informationVegetables, Fruits, Whole Grains, and Beans
Vegetables, Fruits, Session 2 Assessment Background Information Tips Goals Assessment of Current Eating Habits Vegetables, Fruit, On an average DAY, how many servings of these foods do you eat or drink?
More information2017 TEMPORARY FOOD LICENSE APPLICATION
Toledo Lucas County Health Department www.lucascountyhealth.com 419-213-4100 Ext: 3 2017 TEMPORARY FOOD LICENSE APPLICATION TEMPORARY FSO/RFE APPLICATION Festival/Event Info Festival/Event Name: Festival/Event
More informationRecipe "Make-over" How to make your recipes healthier
Recipe "Make-over" How to make your recipes healthier Healthy eating includes healthy cooking. Whether it's a family favourite or a brand new recipe, many recipes can be made healthier. Healthy recipes
More informationOther Items. Store Foods Safely In The Refrigerator And Freezer
Other Items Store Foods Safely In The Refrigerator And Freezer Refrigerators and freezers play an extremely important role in the safety of your food. When used correctly, they slow the growth of bacteria
More informationFood Safety: Grilling in the Great Outdoors. Richard Collins, MD The Cooking Cardiologist Susan Buckley, RD. Quiz Time!
Food Safety: Grilling in the Great Outdoors Richard Collins, MD The Cooking Cardiologist Susan Buckley, RD Quiz Time! The following quiz was compiled by University of Nebraska Lincoln Extension educational
More informationYou want them to be: SAFE FUN EASY TASTY. Partnership for Food Safety Education
You want them to be: SAFE FUN EASY TASTY Consistent practice is important to your family s health! Why? Bacteria can spread throughout the kitchen and get on hands, utensils and countertops. Wash your
More information2018 TEMPORARY FOOD LICENSE APPLICATION
Toledo Lucas County Health Department www.lucascountyhealth.com 419-213-4100 Ext: 3 2018 TEMPORARY FOOD LICENSE APPLICATION TEMPORARY FSO/RFE APPLICATION Festival/Event Info Festival/Event Name: Festival/Event
More informationQ&As About Boil Water Advisories
Why do I have to boil my water? It is a precautionary measure to destroy bacteria. Contamination may be due to equipment failure, leaking pipes in the system, or insufficient disinfectant in the water
More informationUsing Food to Manage Lower GI Symptoms Related to Cancer Treatment
Using Food to Manage Lower GI Symptoms Related to Cancer Treatment Lauren Carver, RD, LDN Penn Presbyterian Medical Center Side Effects of Treatment Nutrition-related side effects of cancer and cancer
More informationNutrition to help your child heal after a burn
Nutrition to help your child heal after a burn Why is nutrition important for healing burns? Good nutrition is important after a burn and your child will need to get enough protein, calories, fluids, vitamins
More informationEquipment. Quantity. Storage. Make sure workstations, cutting boards, and utensils are clean and sanitized
Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity Only remove as much food from the cooler as you can prep in a short period of time Storage Return prepped
More informationAlways immediately report any signs or symptoms of infection, like fever or swelling, to your doctor.
Food Safety If you eat food contaminated by germs, you can get foodborne illness (also called food poisoning ), which can be serious or even fatal. Safe food-handling practices can help reduce your risk
More informationMyPlate: What Counts as a Cup?
MyPlate: What Counts as a Cup? What Counts as a Cup of Fruit? In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the Fruit Group. See the Chart 1 below.
More informationI. Feeding 6i Crowd? Do It Safely \\,. -
I. Feeding 6i Crowd? Do It Safely \\,. - Feeding 6i Crowd? 'J/ E Do It Safely Your family may enjoy meals, day after day, and never get sick from foodborne illness. Then comes a big family gathering or
More informationCCE FOOD PRESERVATION AND FOOD SECURITY. Cailin Kowalewski Nutrition and Consumer Science Coordinator CCE Wayne
CCE FOOD PRESERVATION AND FOOD SECURITY Cailin Kowalewski Nutrition and Consumer Science Coordinator CCE Wayne FOOD PRESERVATION AT CCE WHAT IS FOOD PRESERVATION? A key set of skills that can help improve
More informationUSDA Fresh Fruit and Vegetable Program
USDA Fresh Fruit and Vegetable Program Fresh Fruits and Veggies Serving Safely and Attractively The First Step to Enjoy Fruits and Veggies! Hand Washing is the single most important means of preventing
More informationProtein and Dairy Foods
Protein and Dairy Foods What are Proteins? Meat Poultry Fish Dried Beans Nuts Eggs Nutrients in Protein Meat iron, B-vitamins Poultry iron, B-vitamins and phosphorus Fish iron, vitamins A and D. Saltwater
More information1. Carrot Raisin Salad
Prep time: 15 minutes Serves: 12 Serving size: ¼ cup Peeler Large mixing bowl Measuring spoons Spoon 1. Carrot Raisin Salad 4 medium carrots, grated 2 medium apples, chopped 1 rib of celery, chopped 1
More informationChapter 7 The Flow of Food: Preparation
Chapter 7 The Flow of Food: Preparation General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean and sanitized Prep food in small batches Return
More informationTHE SUGAR DETOX WEEK 1
THE SUGAR DETOX WEEK 1 I. INTRODUCTION A. Facts- 1. Eating too much sugar is making us unhealthy. A group of scientists from the University of California at San Francisco have suggested that the use of
More informationFOOD PRESERVATION 101
September 22nd, 2014 FOOD PRESERVATION 101 Searcy Co. Ex- End of Season Wrap-Up September 23rd marks the first full day of fall. Most gardens are winding down, and you may be even starting to think about
More informationApplesauce 1 cup 1 snack container (4oz) Cantaloupe 1 cup, diced or melon balls 1 medium wedge (1/8 of a med. melon)
Colegio de Señoritas El Sagrado Corazón Campus El Naranjo Science / English II Unit Amount of Food Group Tables 8th. FRUITS AMOUNT THAT COUNTS AS 1 CUP OF FRUIT OTHER AMOUNTS (COUNT AS 1/2 CUP OF FRUIT
More informationFood Allergies. In the School Setting
Food Allergies In the School Setting Food Allergy Basics Food Allergy Basics The role of the immune system is to protect the body from germs and disease A food allergy is an abnormal response by the immune
More informationEating Tips for Managing Cancer Treatment Side Effects
PATIENT EDUCATION patienteducation.osumc.edu Eating Tips for Managing Cancer Treatment Side Effects Eating the best you can, and drinking enough of the right kind of fluids are important parts of your
More informationGood Posture for Spine Health. Preventing Foodborne Illness. Choosing a Fitness Facility
Good Posture for Spine Health Maintaining good posture is a simple yet effective way to keep your back and spine in good working order. Good posture and back support are essential in reducing back and
More informationtype of food temperature time
Handout C Publication 8109 Safe Lunches for Preschool Children Packing a lunch that will be safe when your child eats it is just as important as packing healthy foods. Children under the age of There are
More informationDaily Goals. Nutrition Plan 4 PLAN 4. Top Tips to Remember. Unlimited non-starchy vegetables. 1 cup beans/legumes
For every 2 vegetables, enjoy 1 fruit 15% of daily calories from meat, dairy, and processed foods Unlimited non-starchy vegetables Daily Goals PLAN 4 1 ounce raw unsalted nuts/seeds 1 cup beans/legumes
More informationDinner Time Program Handbook
Dinner Time Program Handbook The Ronald McDonald House of Southwest Virginia provides a temporary home-away-from-home for families whose children are receiving treatment for a serious illness or injury
More informationThis application will serve as your license and MUST be posted at the location
Temporary Food License Application Gallatin City-County Health Department Environmental Health Services 215 W. Mendenhall Street, Bozeman, MT 57915 PH 406.582.3120 FAX 406.582.3128 Non Profit (Exempt from
More informationGuideline on How to Eat Throughout the Day
Guideline on How to Eat Throughout the Day 1. Always, always have breakfast within 1 hour of waking up. This will kick start your day and help create the path you will take. It is a known fact that most
More informationRice Water Salt HIGH. Turn heat to high. Bring to LOW. Turn heat to low and cover.
White rice Serves About 0 minutes to cook Rice Water Salt HIGH Fill a large pot with cups of water. Add a ¼ teaspoon of salt. Turn heat to high. Bring to a boil. Add cups of rice. LOW Bring water and rice
More informationFIBER-RESTRICTED SAMPLE MENUS
FIBER-RESTRICTED SAMPLE MENUS Fiber-Restricted Sample Menus Some types of cancer and cancer treatments may cause stomach discomfort and diarrhea. Your doctor may recommend that you follow a fiber-restricted
More informationBacteria and your health. 8 th grade science October 2014
Bacteria and your health 8 th grade science October 2014 Copyright 2010 Ryan P. Murphy This portion of the unit we will discuss the negatives of bacteria / food borne illness. It s important to remember
More informationHEALTHY LUNCHBOXES. Practical tips for you and your children on how to prepare a healthy lunchbox
HEALTHY LUNCHBOXES Practical tips for you and your children on how to prepare a healthy lunchbox GOOD FOOD HABITS SET EARLY IN CHILDHOOD CAN LAST A LIFETIME. Lunches provide around one third of our daily
More informationMeal Planning for a Mushy Soft Diet After Nissen Fundoplication
Meal Planning for a Mushy Soft Diet After Nissen Fundoplication Name: Date: Dietitian: Telephone: Why is it necessary to follow this diet? This diet is necessary for people who have had some types of esophageal
More informationCentral Districts Softball Association Food Safety Policy
* Rationale Food-borne illness (or food poisoning) is mainly caused by pathogenic (harmful) bacteria, viruses or chemical toxins in food or water (either naturally occurring or introduced). Some of these
More informationRAINBOW PLATE CHALLENGE
PURPLE Name Teacher Date STUDENT WORKSHEET GRADES K-12 RAINBOW PLATE CHALLENGE RAINBOW PLATE CHALLENGE WORKSHEET INSTRUCTIONS: Have students record foods consumed within a one week period. Challenge students
More informationDrug Information Sheet - acitretin
Acitretin worksheet Baseline: 4 weeks 8 weeks 12 weeks Questionnaire for acitretin (Soriatane ) 1. If you are a woman, please complete the following: A. I have gone through menopause B. I have had my tubes
More informationNutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the
C ULINARY ARTS Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the body for automatic processes. 4 calcium
More informationThe Chicken Soup Collection
About Baking: The Chicken Soup Collection Favorite Hearty Chicken Soup Recipes Contents Chicken Soup with Homemade Egg Noodles...3 Chicken and Black Bean Chili...5 Chicken and Dumplings...6 Crock Pot Chicken
More informationAFTER SCHOOL SNACKS. An LA s BEST cookbook for developing healthy habits.
AFTER SCHOOL SNACKS An LA s BEST cookbook for developing healthy habits. 1 AFTER SCHOOL SNACKS An LA s BEST cookbook for developing healthy habits. 2 LA s BEST After School Enrichment Program This book
More informationLife Skills: Cooking Name
Life Skills: Cooking Name Keep this form in the student portfolio for each child. It may take a few years before every item is checked. Define: Develop safe, sanitary, and practical skills for basic food
More informationPUREED MEAL IDEAS FOLLOWING BARIATRIC SURGERY
PUREED MEAL IDEAS FOLLOWING BARIATRIC SURGERY PATIENT INFORMATION LEAFLET Department of Nutrition and Dietetics Sunderland Royal Hospital 1 Why the puree diet is so important You must follow a strict puree
More informationE. coli O157:H7 Food History Questionnaire
E. coli O157:H7 Food History Questionnaire Patient name: Sex: M F DOB: / / Race/Ethnicity: 9 White, non-hispanic 9 Black, non-hispanic 9 Asian/Pacific Islander 9 American Indian/Alaska native 9 Hispanic
More informationGASTROPARESIS DIET FOR DELAYED STOMACH EMPTYING
North Shore Gastroenterology Associates, P.C. 233 East Shore Road, Suite 101 Great Neck, New York 11023 Phone: 516 487 2444 Fax: 516 487 2446 www.northshoregastro.com GASTROPARESIS DIET FOR DELAYED STOMACH
More informationFOOD ALLERGIES 12/17/2014 WHAT FOODS CAUSE ALLERGIES? AN ALLERGIC REACTION
FOOD ALLERGY AWARENESS and EDUCATION IS IT FOOD INTOLERANCE, FOOD POISONING OR A FOOD ALLERGY? FOOD INTOLERANCE The inability to Metabolize or Process a Food Product Signs & Symptoms: Nausea, Stomach Pain,
More informationRequirements for Temporary Food Events
Requirements for Temporary Food Events th 321 E 12 Street Des Moines, IA 50319 515-281-6538 Food that is provided to the public is subject to regulation. Food means a raw, a cooked, or a processed edible
More informationClassroom Food Project Recipe Collection. Note: *PHF - Potentially Hazardous Foods; refer to policy for safe handling
Classroom Food Project Recipe Collection Note: *PHF - Potentially Hazardous Foods; refer to policy for safe handling BREAKFAST Banana Split Cereal 1 small, ripe banana (peeled) 1/2 cup fresh fruit (blueberries,
More informationCommunity Organization Functions
Community Organization Functions A community organization function (COF) is a public event where home prepared food may be served. To qualify as a community organization function, the event must meet all
More informationSpecial Considerations
2220 Lynn Road, Suite 303 Thousand Oaks, CA 91360 Tel: 805-719-0244 Fax: 805-777-1730 www.agimedical.com Gastroparesis Diet for Delayed Stomach Emptying Purpose Gastroparesis is the medical term for delayed
More informationCub Chef Badge Activity Pack Sodexo 1560
Cub Chef Pack Welcome to the Cub Scout Chef pack; your leader will help you get started Your Pack includes: Hand-washing Poster Hand-washing Game Fridge Storage Foods to be cut out for fridge storage activity
More informationFood Safety: Grilling in the Great Outdoors. Richard Collins, MD The Cooking Cardiologist Susan Buckley, RD. Quiz Time!
Food Safety: Grilling in the Great Outdoors Richard Collins, MD The Cooking Cardiologist Susan Buckley, RD Quiz Time! The following quiz was compiled by University of Nebraska Lincoln Extension educational
More informationThe DASH. Diet. The information provided is based on the newest findings by the National Institutes of Health.
The DASH Diet The information provided is based on the newest findings by the National Institutes of Health. The DASH Diet Research has found that diet affects the development of high blood pressure, or
More informationFoodborne Illness Facts
How many people in the United States get sick each year from food they eat? 1st course 76 million people become sick from foodborne illnesses Foodborne Illness Facts 5,000 people die You can get sick from
More informationFood Allergies and Intolerances
Food Allergies and Intolerances Training for foodservice staff D e v e l o p e d b y K a r l a W e s s l i n g K U M C D i e t e t i c I n t e r n M a y 2 0 1 3 Objectives Become familiar with food allergies
More informationFood safety after a stem cell transplant
Food safety after a stem cell transplant Why should I be concerned about food safety? When a food makes you sick, it is called a foodborne illness or food poisoning. You will need to take extra care to
More informationBake Sale / International Food Fair / Festival Policy for Student Activities
Bake Sale / International Food Fair / Festival Policy for Student Activities Reason for Policy: The College is required by MA Sanitation Laws to regulate the service and sale of food on its campus, to
More informationDon t Forget Your Fruits and Vegetables
Don t Forget Your Fruits and Vegetables With the busy holiday season upon us it can be easy to slide away from our healthy eating habits. We become so focused on all of the craziness that comes along with
More informationWhy make your own baby food?
Why make your own baby food? Making baby food at home helps you to: Save money! Offer a greater variety of food (little variety of jarred baby food is available). Make the change from puréed to mashed
More informationKiwifruit Skewers. Directions: Ingredients: REMEMBER: Module 8. (Serves 4-6)
Kiwifruit Skewers Module 8 (Serves 4-6) Ingredients: 4 kiwis, peeled 8 fresh strawberries (or pieces of other fruit, such as orange, apple, banana) 1 medium bag of thin pretzel sticks REMEMBER: Directions:
More information*****************************
Food Safety Guidelines ***************************** KARE POLICY DOCUMENT Policy Owner: Adult/Children s Supports Manager Rev. No. Approved by OMT Approved by KARE Board Launched Heads of Units Rev 1 September
More informationCamp Baldwin Patrol Menus
Camp Baldwin Patrol Menus Enclosed are menus to help you prepare each meal while you are at Camp Baldwin. Please read the instructions for each meal twice before you begin; it will help you understand
More informationWhat to eat when you have a partial bowel obstruction
What to eat when you have a partial bowel obstruction This information will help you choose what to eat when you have a partial bowel obstruction. It has general nutrition guidelines only. Talk to your
More informationProduct Possibilities
Tree Nuts Market Outlook The demand for local, nutritious nuts is high, in part because consumers are interested in the numerous health and nutritional benefits of nuts Almonds, pecans, pistachios, and
More informationTEMPORARY FOOD SERVICE GUIDE
CITY OF ENNIS TEMPORARY FOOD SERVICE GUIDE This guide provides basic food safety information for temporary food service workers. Most temporary food booths are staffed by volunteers who are not employed
More informationMeal Planning for a Mushy Soft Diet After Laparoscopic Myotomy
Meal Planning for a Mushy Soft Diet After Laparoscopic Myotomy Name: Date: Dietitian: Telephone: Why is it necessary to follow this diet? This diet is necessary for individuals who have had some types
More informationFood safety in the home. Te Pou Oranga Kai o Aotearoa
Food safety in the home Food safety in the home Te Pou Oranga Kai o Aotearoa Contents Stay well keep food safe... 1 Clean... 2 Hot tips... 3 Cook... 4 Check the date... 4 Meat thermometers..............................................
More informationAppetizer - Recipes. Mini pizza Dough
Appetizer - Recipes Eggplant Dip-1 Eggplant Dip-2 Chili Dip Hummus Dip Bean Nachos Guacamole Dip Puff pastry shells Stuffed Mushroom Egg Rolls Spinach Fillo Crescents Vegetable wonton Falafel Celery and
More informationHoney Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood)
Honey Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood) Dinner Roll Banana Cream Pie (Chef Pierre) Easter Daily Spreadsheet Holiday Menu
More informationLactose-Free Low-Lactose Diet
Lactose-Free Low-Lactose Diet Purpose Lactose is the simple sugar found in milk and milk products. It can also be found in a variety of other foods and even as a filler in some pills and capsules. The
More informationLet s Make it Appetizing
Let s Make it Appetizing Nutrition Because of body changes and less physical activity less calories are needed Well balanced diet: vitamins, minerals, nutrients, and calories Groups: whole grain, enriched
More informationBBQ Ribs. Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie
BBQ Ribs (Hormel) Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie (Chef Pierre) Memorial Day Daily Spreadsheet Holiday Menu General Mech Soft Pureed LCS Menorial Day BBQ Pork Ribs (3
More information