OMEGA TERM E \u2013 NOTE FOR SS1 FOODS AND NUTRITION<\/p>\n
\u00a0Scheme of work \u00a0 Microorganisms spoils food by making use of nutrients thereby causing their decay e.g. bacteria, mould and yeast. Food enzymes could bring about spoilage by promoting reaction that could lead to the decomposition of the food components. FOOD BORNE DISEASES\n<\/li>\n<\/ol>\n The consequence of consumption of any contaminated foods are the development of diseases called food borne diseases. These diseases can be classified into two: <\/p>\n FOOD POISONING: refers to an illness caused by toxin or poison which are usually produced by micro-organisms as a result of chemicals in the food e.g. salmonella. EVALUATION: 1. state the differences between food poisoning and food infection. \u00a0 OMEGA TERM E \u2013 NOTE FOR SS1 FOODS AND NUTRITION \u00a0Scheme of work Weeks topics…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,223],"tags":[],"class_list":["post-2706","post","type-post","status-publish","format-standard","hentry","category-posts","category-third-term-ss1-food-and-nutrition"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/comments?post=2706"}],"version-history":[{"count":2,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2706\/revisions"}],"predecessor-version":[{"id":2721,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2706\/revisions\/2721"}],"wp:attachment":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/media?parent=2706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/categories?post=2706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/tags?post=2706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nWeeks topics
\n1. \u00a0\u00a0\u00a0\u00a0Revision\/ food hygiene
\n-food borne diseases, food sanitation law, food laws regulatory bodies e.g. NAFDAC, SON etc.
\n2. Cooking of food \u2013 definitions, reasons for cooking foods
\n\u00a0\u00a0\u00a0\u00a0– Methods of heat transfer
\n\u00a0\u00a0\u00a0\u00a0– Methods of cooking- moist heat method, definitions, advantages and disadvantages etc.
\n3. \u00a0\u00a0\u00a0\u00a0Dry heat method- definitions, advantages and disadvantages etc.
\n\u00a0\u00a0\u00a0\u00a0(b) Frying- types of frying, general rules for frying, advantages and disadvantages.
\n4.\u00a0\u00a0\u00a0\u00a0Food study: cereals\/ grains \u2013 nutritive values of cereals and grains.
\n\u00a0\u00a0\u00a0\u00a0– processing
\n\u00a0\u00a0\u00a0\u00a0-high and low extraction rate flour, cooking methods etc.
\n5. \u00a0\u00a0\u00a0\u00a0Legumes\/ pulses
\n \u00a0\u00a0\u00a0\u00a0– Importance \\, nutritive value, cooking methods and dishes made from legumes
\n6.\u00a0\u00a0\u00a0\u00a0Practicals on cooking methods, cereals and legumes.
\n7.\u00a0\u00a0\u00a0\u00a0Vegetables- types, nutritive values, factors affecting choice of vegetables, preparatory and serving of vegetables.
\n8. \u00a0\u00a0\u00a0\u00a0Fruits \u2013 types of fruits, nutritive value of fruits, factors affecting choice of fruits.
\n9. \u00a0\u00a0\u00a0\u00a0Practicals on fruits and vegetables
\n10. \u00a0\u00a0\u00a0\u00a0Meat cookery- types of meat from different animals, nutritive value of meats, methods of cooking meat.
\n11. \u00a0\u00a0\u00a0\u00a0Revision.
\n12.\u00a0\u00a0\u00a0\u00a0 Examination.<\/strong><\/p>\n
\n\u00a0WEEK 1:
\n\t\tFOOD HYGIENE
\nFood hygiene is the observance of sanitary rules by food handlers to prevent contamination, food poisoning and food borne diseases.
\nApart from kitchen and personal hygiene, it is important that all foods should be kept clean. The food rich in nutrients is also a good environment for micro- organisms to thrive. The spoilage of food can be caused by the following ways:<\/p>\n\n
\nThe presence of chemicals in the food can also lead to spoilage of food or enhance the activities of microorganisms and food enzymes; be sure that food stuffs purchased are wholesome and free from traces of contamination.
\nRULES FOR FOOD HYGIENE<\/p>\n\n
\n
\nFOOD INFECTION:
\n\t\t\trefers to an illness caused by a pathogenic organism carried by the food and transmitted to man e.g. staphylococcus, clostridium botulin.
\nWhile an organism that causes food infections are called salmonella, the presence of presence of poisonous chemicals in food can also lead to food poisoning in the food such as lead, mercury, cobalt etc. food poisoning or food infection can either be mild or severe: when it is accompanied by intestinal pain and subdued after some hours, it is referred to as being mild. In severe cases, the hospital should be consulted as quickly as possible because it can lead to death.
\nSymptoms are; stomach upset, frequent stooling, may result to death.
\n \u00a0\u00a0\u00a0\u00a0FOOD SANITATION LAW.
\nFood sanitation law are the rules regulations made by the appropriate government authority with respect to hygienic handling of food to prevent the consumers from purchasing contaminated food. In Nigeria the federal government promulgated a decree that made consumers to know how to avoid buying contaminated food and also made provision for its enforcement and prosecution of offenders.
\nThe laws includes:<\/p>\n\n
\n2. State 2 food sanitation law.
\nASSIGNMENT: state the functions of NAFDAC and standard organization of Nigeria.<\/p>\n
\n\t\t\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"