Applying basics of

Human Nutrition
Practices

Chen Xiangyang
and Geletaw
Seid
 Lo#1 Identify Categories of
Agricultural Food Items
1. definition of terms
2.food groups, nutrient and their sources of
balanced diet
3. origin and composition of food stuff s
4.energy dense and nutrient dense food sources
 1.1 Identifying and explaining basic
terminologies and concepts in nutrition
1. Nutrition:The science of food and the
nutrients there in, and their body function and
interaction with health.
2. Human nutrition, process by which
substances in food are transformed into body
tissues and provide energy for the full range of
physical and mental activities that make
up human life.
The study of human nutrition is involving
not only physiology, biochemistry,
and molecular biology but also fields such
as psychology and anthropology, which
explore the influence of attitudes, beliefs,
preferences, and cultural traditions on
food choices.
3.Nutrient: Chemical substances that are
essential to life which must be supplied by
food to the body to yield energy and
substances for the maintenance of life and the
growth and repair of tissues.
4. Macronutrient: Carbohydrates, lipids, and
proteins constitute the bulk of the diet,
amounting together to about 500 grams (just
over one pound) per day in actual weight.
These macronutrients provide raw materials
for tissue building and maintenance as well as
fuel to run physiological and metabolic
activities that sustain life.
5.Micronutrient: Micronutrients include
vitamins and minerals. Micronutrients are vital
for healthy and normal functioning of our body.
They are not energy sources
but facilitate metabolic processes throughout
the body: vitamins, of which humans need
about 300 milligrams per day in the diet, and
minerals, of which about 20 grams per day are
6.Nutrition Security:The condition when all
people have ongoing access to the basic
elements of good nutrition, i.e., a balanced
diet, safe environment, clean water, and
adequate health care (preventive and
curative), and the knowledge needed to care
for and ensure a healthy and active life for all
household members.
food image
7. Food: Any product obtained from plant or animal source that
can be taken into the body and contain usable nutrients to yield
energy, for the maintenance of life and the growth and repair of
tissues.
8.Food security: the condition when all people, at all times,
have physical and economic access to sufficient, safe and food
to meet their dietary needs and food preferences for an active
and healthy life. Food availability, access, utilization, and
stability/vulnerability are pillars of food security.
9.Food taboos: Food taboo is defined as any food avoidance
that is maintained solely because failure to do so would
generate disapproval, exclusion or punishment within one’s
own cultural group or because it would compromise one’s
own ethical standards.
10.Diet: Diet refers to the way people feed themselves and the
foodstuffs they use.
It is concerned with the eating patterns of individuals or a
group, and the sequence of meals in a day.
People may eat twice, three or four times in a day.
This is strongly influenced by people’s traditions and religion, their
economic position, their place in society and the possibilities
offered by their natural surroundings. Even in one community
different population group may have its own eating pattern, i.e diet.
11.Balanced Diet: A balanced diet is a diet that contains all the
nutrients in the proportion that is optimal for long-term health and
survival. Literally it is a diet having the desired proportion of
carbohydrates, proteins, and micronutrients.
12.Healthy Diet: A Healthy Diet is characterized by its nutrient
adequacy and balance. Optimal nutrient adequacy, balance,
and variety are characteristics of a healthy diet. Healthy diets
contain different foods that provide the optimal functioning of
the body.
Variety of food is required to obtain all of the essential
nutrients we need in our body.
An Adequate diet is a diet that contains variety of foods to
provide sufficient levels of calories and essential nutrients.
Balanced diet is a diet that gives the body the right proportion
of nutrients and calories that are needed to maintain healthy
body.
 14.Bioavailability: a measure of the relative amount of the
ingested nutrient that is absorbed from the intestinal content
and reaches the systemic circulation. It is described as the rate
and extent to which the nutrient is absorbed and becomes
available to the body’s metabolic processes.
15.Body growth: Refers to the increase of the body size.
Example child gets bigger in size.
16.Body Development: Refers to qualitative changes of the
body such as changes in the activity of different body systems.
It is different from growth, continues throughout the
individual's life span.
17.Food fortification: The addition of one or more
micronutrients (vitamins and minerals) to a food during
processing at the factory.
 18.Biofortification: The development of micronutrient-dense
staple crop varieties using traditional breeding practices or
biotechnology. It is fortification while the crop is growing and
alive.
19.Agricultural food diversification: is the act of introducing
or producing a variety food from agricultural activities like
crop or animal farming. Diversification of foods grown by a
household can itself improve dietary diversity and nutrition
outcomes.
20.Smallholder farmer: Marginal and sub-marginal farm
households that own and/or cultivate typically less than two
hectares of land.
21.Malnutrition: pathology, is physical condition
resulting either from a faulty or inadequate diet
(i.e., a diet that does not supply normal quantities
of all nutrients) or from a physical inability to
absorb or metabolize nutrients.
22.Window of opportunity: The period between
conception and age two when irreversible damage
caused by malnutrition can and should be
prevented.
23.Hidden hunger: Micronutrient malnutrition or vitamin and
mineral deficiencies, which can compromise (harm) growth,
immune function, cognitive development, and reproductive and
24.Cretinism: The stunting of body growth and poor mental
development in the offspring that result from inadequate
maternal intake of iodine during pregnancy. (dwarfism)
25.Stunting: It is a malnutrition condition reflected by
inadequate linear growth of a child. It is referred to as
chronic malnutrition.
26.Wasting: wasting is reflection of current nutritional status
and is measured using the ratio of a child’s weight to
height/length.
27.Underweight: underweight children have low weight for
their age.
 underweight and obesity

An infant with marasmus Obesity, the excessive accumulation of

is extremely underweight body fat, can cause serious medical
conditions.
 1.2 Identifying and explaining food groups,
nutrient and their sources of balanced diet
1.2.1.1 Food groups: based on the dominant
nutrient they contain
A.Vegetables food group ： includes green leaf and
yellow vegetablep such as cabbage, kale,
spinach, cauliflower, lettuce, carrot, celery,
cucumber, eggplant, green pepper, broccoli,
pumpkin, onion, tomato, and others such as
mushroom. rovide mostly vitamins, minerals,
water ， and fi ber which is necessary for proper
B.Fruits food group ： This group includes citrus
fruits (oranges, lemons, and mandarins),
bananas, apples, avocados, cherries, grapes,
pineapple, papaya, mango, peaches, guavas,
watermelon, sweet melon, and many others.
It provide mostly carbohydrates, vitamins, and
water. Generally vegetables and fruits,≥70%
water, less energy and protein, rich Vc.
Cont…

C. Legumes and nuts food group ： provide

mainly protein and carbohydrates. legumes,
beans ,Soybeans, peas, and nuts also contain
a lot of fat in addition to protein and
carbohydrates i.e ≥20%protein,rich in V Ｂ and
Fe.
D.Animal source food group ： include
meat （ 20 ％ protein, 20 ％ fat, and 60 ％ water ） ,
poultry, eggs, milk/milk products, and fish.
Cont…

E.Fats oils and sweets food group ： mainly

provide fat?
• according to https://www.britannica.com/science/human-nutrition

F.Staples food group ： include cereal grains

cereals, rice, wheat, and corn (maize) ， starchy
roots, and starchy fruits.They mostly provide
carbohydrates and many other nutrients such
as proteins and minerals. Ｔｈｅ ｍａｉｎ ｓｏｕｒｃｅｓ
ｏｆ ｈｕｍａｎ ｎｕｔｒｉｔｉｏｎ．
Recommended food daily intake
1.2.2 Identify nutrient group and their sources

• The six classes of nutrients Based on their main

body functions found in foods are carbohydrates,
lipids (mostly fats and oils), proteins, vitamins,
minerals, and water.
A.Carbohydrates: are compounds containing C,H and
O elements, the main source of energy for our body.
 A gram of carbohydrate generates 4 kcal of energy.
Comprise 45-65% , most of the daily calories in
The simple carbohydrate glucose is the principal
fuel used by the brain and nervous system and
by red blood cells.
Dietary fiber, any of the indigestible
carbohydrates when consumed in food pass in
human tract as components of faces.
 High-fibre diet is important for normal and
healthy intestinal and bowel functioning, and
reduces constipation.
B. Lipids/Fats:like carbohydrates, contain C, H
and O, but in diff erent composition and
conformation.
As concentrated source and storage form of
energy, and a gram generate 9 kcal of energy,
comprise 20-35% of the daily calories for
optimal nutrition.
Digestion of dietary fat/oils products smaller
molecules called fatty acids and glycerol.
•Lipids make the diet more palatable, serve
energy storage and structural functions.
•Excess calories from carbohydrates, protein
and lipids are stored in the form of fat.
•Fats are part of the essential structure of the
cells, also function in assisting the absorption
of fat-soluble vitamins, insulation against cold,
and form a supporting tissue for many organs
such as the heart and intestines.
The fat/oils in our diets can be saturated or
unsaturated.
Saturated fatty acids are those fats that do not
contain any double bonded carbon in the
molecular structure while unsaturated fatty
acids have one or more double bond.
Fats from land animals contain more saturated
fatty acids may increase risk of heart related
diseases. Fat from plant products and fish have
relatively more unsaturated fatty acids, more
health.
C. Proteins: contain C, H and O, they all also contain N, and
many of them S and few P and Fe. Proteins are necessary for
growth and repair of the body, and for production of enzymes
and hormones.
Proteins are the main structural constituents of body cells and
tissues, and next to water they make up the greater portion of
the substance of the muscles and organs.
Their combustion yields 4 kcal/g of energy, comprise 10-35%
of the daily calori.
All proteins are large molecules made of smaller units called
amino acids.
Humans derive all the amino acids necessary for building their
protein from consumption of plants or animal source foods.
20 of the amino acids are common in plants and animals, and 8
of them are termed “essential amino acids".
They are essential because the body cannot synthesize them
from other amino acids, and therefore should be taken from
food.
Proteins from meat and other animal products are complete
proteins, plants not. Consuming variety foods/meal therefore
helps the body get all the essential amino acids.
World Health Organization recommends a daily intake of 0.75
gram of good quality protein per kg of body weight ．
D. Minerals
Minerals are inorganic elements traditionally divided into two
groups .
The major minerals (macro)—those required in amounts of 100
milligrams or more per day—are calcium (Ca), phosphorus
(P), magnesium ( Ｍｇ ), sulfur ( Ｓ ), sodium(Na), chloride （ Cl ） ,
and potassium(K).
The trace elements (micro or trace minerals), required in much
smaller amounts of about 15 mg per day or less,
include iron, zinc, copper, manganese, iodine (I), selenium,
fluoride, molybdenum, chromium, and cobalt ．
Minerals have a number of functions in our body. Na, K and
Cl are present in form of salt in the body and serve to
maintain osmotic balance.
Iron is the important component of hemoglobin in the red
blood cells. Ca and Ｐ form the bones tissues and give
rigidity to the whole body.
Some minerals such as Cl are used to keep acidic, alkaline, or
neutral body fluid conditions.
Iodine is main component of thyroxin hormone. And zinc is
component of different enzymes.
Minerals can be toxic if taken in doses above recommended
levels.
The three most important micronutrient deficiencies of global
public health significance are iron deficiency anemia,
vitamin A deficiency, and iodine deficiency.
 Ｅ． Vitamins
Vitamins are organic substances ， essential for proper
metabolism and body immunity building. Vitamins present in
minute amounts in foodstuffs. Vitamin A, B, C, D, E and K
are commonly known vitamins.
Vitamin A, D, E, and K are fat soluble vitamins while vitamin
B groups and vitamin C are water soluble. Vitamin A is the
most public health important vitamin.
The vitamins are a group of organic nutrients that cannot be
synthesized in sufficient quantities by our bodies and
therefore must be obtained from the diet.
Vitamins in food have a distinct advantage over vitamins in
supplement form.
Vitamins have the functions of:
 Biochemical functions: hormones, antioxidants, cell
signaling, tissue growth, etc.
 Precursors for coenzymes that help act as catalysts and
substrates in metabolism.
 They are essential for proper metabolism and body
immunity building.
1.3 Identifying origin and composition of
food stuff s

Most food has its origin in plants ， animals derived from

plants.

1.3.1 Plant source food stuff ： around 2,000 plant species

include: Edible seeds include cereals, legumes and nuts ，
Oilseeds ， Fruits ， Vegetables .
1.3.2Animal source food stuff ：
Meat, Milk products, eggs, and bees honey;
1.3.3 Others source food stuffs ： various edible fungi （
eg ． mushrooms ） , ambient bacteria used in
fermented and pickled foods, and blue-green
algae such as Spirulina. Inorganic substances such as salt,
baking soda ．
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1. ４ Identifying energy dense and
nutrient dense food sources
 LO #2-Recognize malnutrition in the community
Malnutrition refers to abnormal nutrition condition, both under
nutrition and over nutrition.
It refers to the deficiencies, excesses or imbalances in a person's intake
of energy and/or nutrients.
Currently it is a public health problem of both developed and
developing countries.
While majority of developed countries suff er from problems
related over nutrition
And also developing countries suff ers from the double burden
of under nutrition and over nutrition.
Malnutrition is currently considered the leading cause of
child mortality, and worldwide more than one third of child
mortality is attributed to malnutrition.
 Forms of malnutrition

1. Protein energy malnutrition (PEM)

A. Stunting is an indicator of chronic or long-term insufficient
energy or micronutrient intake due to poor diets and non-nutritional causes
such as chronic infections.
The condition results in a child who is very short (i.e. has a very short
height for its age and sex).
Cont…
B. Wasting

is the result of acute or short-term insufficient food intake often

combined with frequent illness.
It results in a child who is very thin (i.e. has a very low weight for its
height and sex).
C. Underweight

is an indicator assessing adequacy of weight-for-age. The causes of which

can be both short-term and long-term.
Body Mass Index (BMI)
•
1. Calculate your BMI

2 What would be the problem of having a BMI of bellow 18.5

Trend in stunting reduction in Ethiopia

• From 2005-2011

21.5% reduction

• From 2011-2016

13.6% reduction

• From 2016-2019

2.6% reduction
2. Poor micronutrient status

It is when there is a defi ciency in vitamins and minerals as a result of a

poor quality diet.

Micronutrient defi ciencies can also result from frequent illness, which
may increase requirement or loss of nutrients.

refers to mineral and vitamin defi ciency such as iron, iodine, and vitamin
A. Both these conditi ons can have serious negati ve consequences for
physical and mental health.
 Causes of malnutrition

• The conceptual framework developed by UNICEF provides a

clear depiction of the various factors associated with under-
nutrition.
• Immediate causes (individual level): Inadequate food
intake and disease are immediate causes of under-nutrition.
These are at the individual level.
• Underlying causes (household and community level) :
Household food security and social care for mothers and
children, access to WASH and the health environment and
access to health services are underlying causes that
contribute to under-nutrition.
• Basic causes (sub-national, national and international
level): Political, cultural, fi nancial and environmental factors
also contribute to under-nutrition at the basic level.
• Identify the different levels of causes of under-nutrition in your
Regions
• Immediate causes

• Underlying causes

• Basic causes
 Effects and Impacts of Under nutrition

• Impact of Stunting

Health
• Stunted children are sick more often and 4X more likely to die.
Poor immunity
Reduces effectiveness of vaccines

NCDs
Education
• Reduced cognitive development combined with poor health impacts
education outcomes.
Economic Growth
• Reduced education outcomes and earning potential impacts the
future of entire countries.
• Reduced tax revenue limits countries abilities to provide social
services such as education and health care.
Consequence of malnutrition

• Susceptibility to mortality (death)

• Susceptibility to acute morbidity (disease)
• Poor cognitive development
• Decreased economic productivity
• Susceptibility to chronic life in later diseases
 measures to overcome malnutrition

A. adequate diet intake

• is known about the precise nutritional needs of infants, nearly
all intake recommendations for babies younger than 12
months
• Recommended Dietary Allowance (RDAs) are the
recommended amounts of nutrients most people need to stay
healthy.
• Is specifi c nutrient varies depending on age and gender.
• It established for carbohydrates, protein, nearly all vitamins
and most minerals for all age and gender groups apart from
B. balanced diet intake
needs to contain foods from all the main food groups in the
correct proportions to provide the body with optimum
nutrition.
provides the body with all the essential nutrients, vitamins
and minerals required to maintain cells, tissues and organs as
well as to function correctly.
 Making awareness creation programs
Women and girls worldwide face many inequities and
constraints, often embedded in norms and practices and
encoded in legal provisions.
Women and girls are aff ected through two main channels.
First the limits on their access to education and employment
opportunities, which curtails their economic autonomy and
weakens their bargaining position within the family.
Second, the discrimination they face not only exposes women
to material deprivation, it also makes it more diffi cult for them
to fulfi ll their vital roles in food production, preparation,
processing, distribution, and marketing activities.
Challenging the constraints women face must therefore be
treated as a key component in the fi ght against hunger and
malnutrition.
Awareness rising is understood to be a constructive and
potentially catalytic force that ultimately leads to a positive
change in actions and behaviors.
These changes may be sought by stakeholders in individuals,
groups, organizations, communities or societies.
To raise (public) awareness of a topic or issue is to inform a
community’s attitudes, behaviors and beliefs with the intention
of infl uencing them positively in the achievement of a defi ned
purpose or goal.
Cultural values as well as dietary and eating habits should be
taken into account when making policy and program.
Education and awareness raising It focuses on strengthening
education and training opportunities, especially for girls and
women, to support sustainable development.
LO #3- Identify the role of agriculture in nutrition

3.1 Recognizing and promoting the role of agriculture for

food Variety
3.1.1 Diversifi cation of Agricultural production

 Diversifi cation of agriculture refers to the shift from the

regional dominance of one crop to regional production of a
number of crops, to meet ever increasing demand for
cereals, pulses, vegetables, fruits, oilseeds, and fi bers etc.
A. Diversifi cation of crop production

• Plant based foods constitute more than 80 percent of the

daily food consumption in Ethiopia.
• They are important sources of many nutrients for humans.
• They contain carbohydrates, proteins, fats, vitamins, and
minerals.
The fi ve plant-based food groups are presented as
follows:
• Crop diversifi cation may occur as a result of government
policies. Crop diversifi cation is the outcome of several
interactive eff ects of many factors:
• Environmental factors including irrigation, rainfall,
temperature, and soil fertility.
• Technology-related factors including seeds, fertilizers and
water technologies, but also those related to marketing,
harvest, storage, agro-processing, distribution, logistics, etc.
B. Diversifi ed animal production

• Animal source foods (ASF) provide micronutrients that are

diffi cult to obtain in adequate quantities from plant source
foods alone.

• Animal source foods are rich sources of nutrients, and

relatively small amounts of these foods added to a plant-
based food, can substantially increase nutrient adequacy.

• Inclusion of ASF in diets is an important food-based

approach for improving nutritional status of community.
The major type of animal source foods and their
nutritional values:

I. Poultry products
• Poultry products contributes to improved human nutrition
and food security. It is source of high-quality protein in the
form of eggs and meat. Eggs also contain vitamins A, D, E, K
and the B-complex.
The contribution of Agriculture sector in nutrition
intervention

A. Agriculture products food and aff ects consumption.

B. Majority of undernourished people in the world is involved

in Agriculture

C. Agricultural growth is more pro-poor

D. A large percentage of rural women are employed in the

formal/informal agriculture
D i a g r a m 2 . 1 : A g r i c u l t u re t o n u t r i t i o n i m p a c t p a t h w a y s f r a m e w o r k , F e e d t h e F u t u re :
L i n k a g e a g r i c u l t u re a n d n u t r i t i o n b y H e r f o r t h a n d H a r r i s ( 2 0 1 4 )
The role of Nutrition for Agriculture

A. Improved nutrition means improved smallholder farmers

well-being.

B. Nutrition investments improve human capital and have a

positive impact on agricultural productivity.

C. Nutrition knowledge may be an added incentive for

transition to a diversifi ed production model.

D. Nutrition sensitivity promotes agricultural productivity

through better women participation and empowerment.
WHAT are the interventions to make Agriculture
NUTRITION -SENSITIVE
1. Diversifi ed food production and consumption to
improve nutrition
• Food Diversifi cation have the potential to improve:-

▪ Availability,
▪ Aff ordability,
▪ Consumption of diverse foods and
▪ Ensure stability of all pillars To promote nutrition, healthy,
and sustainable diets for all.
Approaches: ▪ Integrated farming systems:
✓Producing multiple agricultural products from diff erent farm
enterprises that share available resources.
✓The system integrates diff erent crop production, crop and
animal production, legume-based cropping systems including
crop rotation and intercropping.
2. biodiversity for food and nutrition
3. Bio-fortifi cation to improve nutrition
4. Good Agricultural practice (GAP)/Good husbandry practice (GHP) and food safety for
improved nutrition
5 . Fo o d h a n d l i n g p r a c t i c e f o r i m p r o v e d n u t r i t i o n
6. Women empowerment for ensuring nutritional security
7. income generation for improves nutrition
Do you think increase in the household income
can guarantee to improved nutritional status?
8. Agricultural market linkages for improved nutrition
9. Nutrition-sensitive social protection
10. Nutrition educa tion a nd beha vior ch a nge communica tion
Approach
LO #4- Demonstrate diversifi ed Agricultural food
production and consumption techniques

1.The importance of diet diversifi cation;

2. Techniques of diversifi ed food production;
3. Assessing and implementing techniques of enhancing the
nutrient content of foods;
4. Utensils and demonstrating cooking techniques;
5.Selecting and using PPE;
6. Balanced and nutrient dense diet preparation
T h e i m p o r t a n c e o f d i e t d i v e r s i fi c a t i o n ;

1. Nutritional requirement, economic growth, demographic

change, urbanization, and global medial and mass marketing
have stimulated rapid changes and diversifi cation in diet.
2. Diversifi cation into high-value food commodities led to
increasing income and employment, and promoting exports.
3. Agricultural diversifi cation took place in favor of
horticulture, animal husbandry, and aquaculture improves
food security.
Cooking techniques are a set of methods and procedures for
preparing, cooking and presenting food, also take into
account economical use of food and cooking fuel resources as
well as food safety, diff erent from recipes.
The broad categories of techniques in cuisine for preparing
food are: beating, chopping, creaming, crimping, deboning,
de-seeding, dicing, fi lleting, glazing, grating, peeling, rolling,
shredding, skinning, slicing, tenderizing and testing.
Cooking techniques are diff erent from recipes in that:

• A recipe is a list of ingredients with step-by-step directions,

while a cooking technique focuses on how to prepare one of
the items in the list of ingredients for the recipe (e.g.,
chopping an onion) or on the method used to cook the
assembled dish;
• A recipe is an end in itself, whereas a cooking technique
(e.g. chopping an onion) is transferable from recipe to recipe
and can even be used without a recipe;
• Very experienced cooks at home tend to not use recipes, and
instead base their cooking entirely upon their knowledge of
cooking techniques.
implementing techniques of enhancing the nutrient
content of foods

1.Fortifi cation refers to deliberately increasing the content

of an essential micronutrient, i.e., vitamins and minerals.
2. Germination: grains and pulses to be sprouted in water
for increasing of digestibility and nutritive value of food;
3.Fermentation:some micro-organisms are added, e.g.,
alcohol, wine, bread, Injera etc.
4. Cooking: 1)dry heat cookery methods include baking,
steaming, grilling, and roasting uses dry heat applied to
fl eshy food like fi sh, meat; and 2) moist heat cookery
methods, liquid is used as a medium to cook.
Identifying utensils and demonstrating cooking
techniques
• Bowls, Glass Baking, Mixing, and Serving We use these
glass baking bowls mostly when we need to bake something
in our conventional or microwave oven that does not require
a cover. The other nice feature of these bowls is that you
can mix together the ingredients in these bowls
• Bowls, Stainless Steel Mixing We use this set of stackable
stainless steel mixing bowls almost every day. They are
light weight, and almost indestructible. They are also very
easy to clean. If you're only going to have one type of
mixing bowls.
• Brush, Vegetable A vegetable brush is a very handy tool to
have around the kitchen. It can help scrub the dirt off of root
vegetables, and also double as a washing aid for cleaning up
utensils.
• Colander we should have this sturdy plastic colander in our
kitchen have used it almost every day to wash and drain our
salad vegetables. It also makes an excellent strainer for
freshly cooked pasta as the hot boiling water does not soften
the plastic. We also use this colander to wash and rinse
dried and soaked beans.
• Garlic Press There is nothing like the fl avor of freshly
crushed garlic
• Juicers, Citrus This is an inexpensive plastic hand citrus
juices, which will juice any citrus fruit from as small as a
lime to as large as a grapefruit.
Juice, Lemon Lime This cast metal hand lemon lime juicer is
generally considered to be a bar tool, but it is also great
juice free pulp and seeds is desired. The half lemon or lime
is then placed cut side down between the jaws of the juicer,
and the handled are them squeezed over where you want
the clear juice to fl ow
• Measuring Cup, Liquid We prefer heat treated glass liquid
measuring cups so that we can heat the contents in our
microwave oven, when necessary. This particular cup is
calibrated in both the English and metric systems of liquid
measurement.
• Pasta Pot With the pasta pot, the pasta never sticks to the
bottom of the pot, and when it's cooked, all that is
necessary is to lift out the inner pot and the water drains
out.
• Spatula, Rubber This is a heavy-duty rubber spatula. It is
excellent for scraping ingredients from the surface of mixing
containers and for some lighter duty mixing jobs.
• Spoons, Large Cooking We prefer using these large plastic
cooking spoons because of their one-piece construction.
Metal spoons with wood or plastic handles have a tendency
to get food caught in the joint between the metal and
handles. The black spoon is for heavy duty cooking and
mixing of stiff ingredients. The lighter duty cream colored
spoon is good for rice and other soft and loose preparation
Selecting and using PPE

• Personal protective equipment is equipment that protects

workers from diff erent damages and injuries. Therefore,
when we select these equipments we should conduct process
of selecting suitable PPE because:

• PPE is very important when building and maintaining

structures.

• Where appropriate clothes for working outdoors, i.e., long

trousers and a hat etc.

• Where thick protective gloves when required.

• PPE will be determined by the type of activity being
undertaken and may include

• work boots,

• gloves goggle

• overalls

• sun hat

• sunscreen lotion

• Safety harness and hard hat.

• Before starting work in a new area, the possible risks should
be evaluated. The working tools, methods, environment,
the skills of the workers and so on should be evaluated, and
all technical and organizational measures should be planned.

• If the risks cannot be eliminated by those methods, PPE can

be used to improve the protections. PPE can never be used
as the only preventive method. It must be seen as a
complementary means only.
Demonstrating balanced and nutrient dense diet preparation

This part Presented by instructor Chen

Xiangyang
LO #5- Perform proper handling and
storage of agricultural food products
5. 1 Explaining importance of hygiene

A. Food quality and safety are aff ected by hygiene. Food

safety is a scientifi c discipline describing
handling, preparation, and storage of food in ways that
prevent food borne illness.

B. The fi ve key principles of food hygiene, according to WHO,

are:

1) Prevent contaminating food with pathogens spreading from

people, pets, and pests.
2)Separate raw and cooked foods to prevent contaminating
the cooked foods.

3)Cook foods for the appropriate length of time and at the

appropriate temperature to kill pathogens.

4)Store food at the proper temperature.

5)Do use safe water and raw materials .

5.1.1 Personal hygiene practices
To keep bacteria, viruses, and illnesses at bay, follow these basic personal
hygiene habits: bathe regularly, trim your nails, brush and floss, wash your
hands.
5.1.2. Environmental Hygiene
Environmental hygiene and levels of living are needed, together with
improvements in people's knowledge of disease transmission and
prevention. Generally, clean water, waste disposal and housing conditions
are the major environmental hygiene practices.
5.2 Identifying storage facilities and supporting
family holds

Food storage allows food to be eaten for some time (typically

weeks to months) after harvest rather than solely
immediately.
 A. Food storage facilities may include those used for dry
goods, or in canning, Food dehydration, pickling, curing and
more. They include:
Pantry\Larder\Root cellar, ceramic\ plastic\metal container
B.Fully dedicated food storage facilities include:
Cool store — a large refrigerated room or building,
refrigerator
5.3 Handling and storing food products

5.3.1 Handling food products

A. follow the four steps keep food safe: Clean (Wash hands
and surfaces often)→ Separate ( Do not cross-contaminate)
→Cook( Cook in right temperature)→Chill ( refrigerate
promptly)
B.Food preparation area
1. Kitchen space: enough room for diff erent activities;
2. Floors: durable, easy to clean and slip resistant;
3.Worktops: suitably hard wearing ；
4.Ventilation: adequate ventilation by opened windows or
5.3.2 storing food products

1.Storing lipids in oxygen-safe, light-reducing containers;

2.Storing grains in ceramic or glass or plasitc containers;
3. storing vegetables under dry conditions in pantry;
4.Storing Perishable food in the fridge: meats and fi sh
should be refrigerated and wrapped, fridge T at 5 °C or below
but never below 1 °C , freezer T should be below -15 °C.
Store raw food separately from cooked food in sealed
containers;
Eat food soon after cooked and eat peeled fruits immediately.
LO #6- Document and report food production,
consumption and diffi culties

6.1 Documenting diversifi ed food production and

consumption activities
A. Documentation will: Be eff ective and being completed
as written;
Demonstrate due diligence;
Meet regulatory requirements or requirements for third
party;
establish a paper trail to improve the current food safety
program.
The diff erence between a document and a record as:
B. Documents
Permanent, facility policies and work instructions,
Defi ne systems, processes and procedures.
C. Record
Fill activities as occur, record clearly & simply in
standardized, consistent format;
Provide proof that policies were followed or activities
performed;
Demonstrate processes and procedures are being conducted
as required.
2. Reporting diffi culties and problems (hazards)
A. When & whom to report? Reports communicate information
when diffi culties, problems or hazards happened in
production or consumption processes: food poisoning, food
contaminated or lack of materials use.
Report them to government agencies or diff erent parts of
the food supply chain.
B. What & how to maintain, in case to report hazardous or
unusual animal products?
The original packaging or container of the product;
Any foreign item you might have seen in the product;
Uneaten part of the food;
Refrigerate or freeze this so it does not spoil
C. What for report? in case to make a complaint, hand the
following information:
The brand, name of product and manufacturer;
The size, type and codes of packaging.
The location and name of the store you bought the product.
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Thank you!!