DIGESTION

Digestion is the breakdown of large insoluble food molecules into small water-soluble food
molecules so that they can be absorbed into the watery blood plasma. In certain organisms, these
smaller substances are absorbed through the small intestine into the bloodstream.
 TYPES OF DIGESTION

MECHANICAL Digestion:involves the breakdown of food particles into smaller more soluble
form with use of teeth,tongue and saliva.

Chemical Digestion:involves the use of enzymes to breakdown complex food particle into a
simple form.

Stage of Digestion

1.INGESTION
2.DIGESTION
3.ABSORPTION
4.ASSIMILATION
5.ESGESTION
 PACKED MEALS

Many people take a packed midday meal to work or school or as a picnic in preference to
buying a meal in a canteen or restaurant such meals are an important part of the daily food
supply and so should be well planned and prepared.

The following list of rules for packed meals should be considered:

.THE meal should be substantial and should supply one third of the daily intake of nutrients and
energy.

.THE meal should be well balanced food that that supply energy and little else be kept to a
minimum.

.THE food should be easy to eat,using little cutlery and producing is minimums of
waste,bearing in mind that’s may have to be eaten in an awkward place such as a building site.

Suggested food for packed meals includes:

.SOUPS
.Fruit juice,milk, or hot drink
.Yoghurt or fromage frais
.Cake or biscuits
.Egg and cheese flan
 PRESERVATION OF FOOD

The term food preservation refers to any one of a number of techniques used to
prevent food from spoiling. It includes methods such as canning, pickling, drying and
freeze-drying, irradiation, pasteurization, smoking, and the addition of chemical
additives.

AIM OF FOOD PRESERVATION

The goal of food preservation is to increase the shelf life of a food while keeping it
safe. ... The main objectives of food preservation include lengthening lag phase of
bacteria growth; delaying undesired autolysis; minimizing pest/ physical damage and
preventing microbial action.

METHODS OF FOOD PRESERVATION

1HEAT:to destroy micro- organisms and enzyme activity.

2REMOVALOF MOISTURE: to inhibit microbial growth.
3REDUCTION OF TEMPERATURE:to inhibit microbial and enzyme activity.
4REMOVAL OF AIR:to prevent further entry of micro - organisms.
5ADDITION OF A CHEMICAL PRESERVATIVE:to destroy or inhibit microbial and enzymatic
activity.
6IRRADIATION
VULNERABLE GROUP IN COMMUNITY AND THEIR NUTRITIONAL PROBLEM

Vulnerable group in society

Vulnerable groups. Children, pregnant women, elderly people, malnourished people,
and people who are ill or immunocompromised, are particularly vulnerable when a
disaster strikes, and take a relatively high share of the disease burden associated with
emergencies.

Vulnerable to infection

Older adults become more susceptible to infections due to several factors. ... The
combination of increased comorbid conditions and the decrease in activity of the
immune system can make people more prone to infections. The other syndrome that
occurs when people become old is frailty.

How does infection enter the body

Microorganisms capable of causing disease—or pathogens—usually enter our bodies
through the eyes, mouth, nose, or urogenital openings, or through wounds or bites that
breach the skin barrier. ... Contact: Some diseases spread via direct contact with
infected skin, mucous membranes, or body fluids.
 MEAL PLANNING FOR DIFFERENT GROUPS

Pregnant and lactating women:IT is important that the diet of a pregnant woman is nutritionally
sound,so that she produces a healthy baby,and at the same time maintains her own
health.Even before pregnancy,it is vital that a women of child bearing age has a balanced diet
so that she can cope with the demands of pregnancy.

TODDLERS

A toddler is a child 12 to 36 months old. The toddler years are a time of great
cognitive, emotional and social development. The word is derived from "to toddle",
which means to walk unsteadily, like a child of this age.

ADOLESCENTS

Adolescence, transitional phase of growth and development between childhood and

adulthood. The World Health Organization (WHO) defines an adolescent as any
person between ages 10 and 19. This age range falls within WHO's definition of young
people, which refers to individuals between ages 10 and 24.

ADULTS
Adulthood, the period in the human lifespan in which full physical and intellectual
maturity have been attained. Adulthood is commonly thought of as beginning at age 20
or 21 years.

INFANT
An infant is the more formal or specialised synonym for "baby", the very young offspring of a human.
The term may also be used to refer to juveniles of other organisms. A newborn is, in colloquial use,
an infant who is only hours, days, or up to one month old.
 METHOD OF PRESERVATION

Among the oldest methods of preservation are drying, refrigeration, and fermentation.
Modern methods include canning, pasteurization, freezing, irradiation, and the addition
of chemicals. Advances in packaging materials have played an important role in modern
food preservation.

Method of food preservation

● Minimal Processing – Root Cellars, Cool Storage and Room Temperature

Storage. ...
● Drying/Dehydrating. ...
● Canning – Water Bath Canning, Steam Canning and Pressure Canning. ...
● Freezing. ...
● Freeze Drying. ...
● Fermentation. ...
● Preserving in Salt and Sugar. ...
● Immersion in alcohol.
 METHOD OF COOKING

Cooking methods in the culinary arts are divided into two categories: Dry heat
cooking, such as roasting, broiling or sautéing. Moist heat cooking, like braising,
steaming or poaching.

Methods of Cooking

1 Baking. This involves applying a dry convection heat to your food in an

enclosed environment. ...
2Frying. This means cooking your food in fat – there are several variations of
frying: ...
3Roasting. ...
4 Grilling. ...
5 Steaming. ...
6 Poaching. ...
7 Simmering. ...
8 Broiling.