Understanding the Origin of Bread and Pastry Production

By: ___________________________

A short course/program registered with TESDA called Bread and Pastry Production NC
II will impart baking knowledge and abilities. This program includes maintaining sanitation and
food safety when baking cakes, bread, and pastries per the necessary and pertinent industry
requirements. The goal is to develop qualified graduates to work in the hospitality sector or any
other sector involving food. The course will instruct them on interacting with visitors and exhibit
the proper professional chef attitude.

We eat a lot of bread since it is ingrained in the Norwegian eating tradition. Despite
numerous media arguments over the past ten years regarding the health advantages of low-carb
and low-glycemic diets, Norwegian grain consumption has grown over this time rather than
reduced (Bugge, Lavik, & Lilleb, 2008; Helsedirektoratet, 2011a). However, consumption of
whole grain flour has not increased significantly and makes up just around 20% of the total meal
production. The amount of fiber consumed is much less than the suggested daily consumption of
25–35 g. Despite a rise in fiber consumption between 1977 and 2008, this is the trend
(Helsedirektoratet, 2011a).

Only half of the Norwegian population exercises for at least 30 minutes a day, as
recommended by the government, despite having greater free time (Folkehelseinstituttet, 2011).
The Norwegian population is plagued by rising rates of lifestyle-related illnesses, including
diabetes, obesity, and cardiovascular disease, similar to other populations throughout the world
(Helsedirektoratet, 2011b). Similar to other populations throughout the world that are gaining
weight is the Norwegian population. The percentage of people who struggle with their weight is
rising. However, lifestyle-related illnesses like obesity are mostly avoidable by following a
balanced diet and engaging in regular physical activity (Helsedirektoratet, 2011b).

Most of the research scrutinizes the influence of exercise on health tracks recreational
exercise. However, many people acquire their daily dose of exercise from non-leisure activities
like housework and work-related activity. Household tasks, such as preparing bread, may be
beneficial daily activities (Arrieta & Russell, 2008). Therefore, making bread has the ability to
influence how active individuals are. Additionally, a study that involved a sample of adults from
the U.S. population found a link between non-leisure time physical activity and a decline in all-
cause mortality (Arrieta & Russell, 2008). Additionally, making an effort to bake bread may
result in fewer individuals engaging in sedentary activities like watching television.

But altering one's eating patterns and behaviors or adopting new ones is not a simple feat
(Weber Cullen, Bartholomew, Parcel & Kok, 1998). Numerous elements affect people's
decisions and routines (U.S Department of Health and Human Services, 2005). It is not enough
to know which behaviors cause disease in order to influence and modify people's choices and
habits. You must understand the variables influencing the behaviors that result in disease
(Schavio, 2007) and can be applied to the task of creating various health-promoting and
preventative programs (Schavio, 2007). Determinants are the terms used to describe these
affecting elements.

This article provides a discussion of the origin of creating an intervention that involves
making bread, as well as a poster and article that concentrate on how the current intervention is
being evaluated in terms of its processes and results.