Contents
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Scurvy - Example and Week 1
Coronary Heart Disease - Week 1
Type II Diabetes - Week 2
Anaemia - Week 3
Tooth Decay - Extra
Coronary Heart Disease - Week 1
Type II Diabetes - Week 2
Anaemia - Week 3
Tooth Decay - Extra
Tasks
Research the following diet related conditions: coronary heart disease, type 2 diabetes, anaemia, and dental caries
For each diet-related condition including information about:
For each diet-related condition including information about:
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The causes of the disease
The diseases effect on a persons health
How to prevent it
The diseases effect on a persons health
How to prevent it
The first page has been done for you to show you the information required although you still need to watch the video completing the Edpuzzle questions.
If you wish you can upload a video of you answering the questions using the + button followed by the media and the camera. After this, you can include a voice or video recording.
If you wish you can upload a video of you answering the questions using the + button followed by the media and the camera. After this, you can include a voice or video recording.
After each dietary condition, there is a recipe which you may choose to make and evaluate.
Scurvy
The causes of the disease
Scurvy in a condition-specific to the deficiency of ascorbic acid. The lack of vitamin C destabilises the structure of collagen and affects the integrity of the tissues. This means their body tissues start to break down.
How the disease effects a persons health
Symptoms can include sunken eyes, bleeding gums, tooth decay, rough skin, loss of integrity of microvessels also known as bruising, nose bleeds, joint pain, muscle weakness, pale skin as a result of anaemia (as Vitamin C is needed to absorb iron and make red blood cells) and tiredness which is also known as fatigue.
How to prevent it
Many years ago, sailors would die when taking long trips. This was until someone discovered the cure that protected sailors from scurvy disease... in citrus fruits and lemons. This was first documented in 1617 by English military surgeon John Woodall in The Surgeon’s Mate... and then published in 1753 by naval surgeon James Lind in A Treatise of Scurvy. The cure for scurvy existed for almost 200 years... before the medical profession finally caught on. In the early 1800s, the medical profession finally accepted the cure for scurvy. An unknown substance in citrus fruits which prevented people to die from scurvy. In the early 1900's, chemists found trace substances in food that were vital to health. These were later given the name Vitamins and Vitamin C was identified as the anti-scurvy substance in citrus fruits. (Asimov, 1972)
PATATAS BRAVAS
Ingredients
250g new potatoes
1 tablespoon (15ml) sunflower oil
1 red pepper
1 garlic clove
½ fresh red chilli
Pinch of ground cumin
½ teaspoon (2.5ml) paprika
1 tablespoon (15ml) vinegar
1 tablespoon (15ml) sunflower oil
1 red pepper
1 garlic clove
½ fresh red chilli
Pinch of ground cumin
½ teaspoon (2.5ml) paprika
1 tablespoon (15ml) vinegar
BE CAREFUL NOT TO TOUCH YOUR FACE AND WASH YOUR HANDS THOROUGHLY AFTERWARDS.
Skills
Weighing
Measuring
Boiling
Sautéing
Draining
Preparation of fresh chilli
Measuring
Boiling
Sautéing
Draining
Preparation of fresh chilli
Method
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Wash the potatoes, cut into bite-sized chunks and put them into a saucepan. Cover with cold water.
Bring to the boil and cook for 15 minutes, or until almost tender.
In the meantime, on a chopping board de-seed and cut the pepper into slices.
Peel and finely chop the garlic.
Half the chilli, remove the seeds and finely chop.
Drain the potatoes through a colander.
Heat the oil in a wok or frying pan and fry the potatoes, turning them frequently, until golden brown.
Add the sliced pepper and cook until they have softened.
Meanwhile, mix the garlic, fresh chilli, cumin and paprika together then add to the golden-brown potatoes.
Cook for 1-2 minutes.
Add the vinegar and stir until it has evaporated.
Bring to the boil and cook for 15 minutes, or until almost tender.
In the meantime, on a chopping board de-seed and cut the pepper into slices.
Peel and finely chop the garlic.
Half the chilli, remove the seeds and finely chop.
Drain the potatoes through a colander.
Heat the oil in a wok or frying pan and fry the potatoes, turning them frequently, until golden brown.
Add the sliced pepper and cook until they have softened.
Meanwhile, mix the garlic, fresh chilli, cumin and paprika together then add to the golden-brown potatoes.
Cook for 1-2 minutes.
Add the vinegar and stir until it has evaporated.
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EVALUATION OF PATATAS BRAVASLoading...
Answer these questions in full sentences.Loading...
WWW - what went well?I think .........
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EBI - even better if ....Next time, I will .........
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Read the statements below and copy and paste the face which best fits.Loading...
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DEMONSTRATION OF CLAW GRIPWorked independently, safely and with accuracy
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USE OF A SHARP KNIFE TO JULIENNE THE VEGETABLESWorked independently, safely and with accuracy
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USE OF A KNIFE TO PEEL & FINELY CHOP THE GARLIC/CHILLIWorked independently, safely and with accuracy
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FRYINGWorked independently, safely and with accuracy using the correct technique
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Coronary Heart DiseaseLoading...
CHILLI NON CARNE
Ingredients
1 small onion
1-2 teaspoons sunflower oil
100g Quorn mince
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) oregano
Pinch ground cumin
2 teaspoons (10ml) tomato puree
200g tin chopped tomatoes
240ml water
1 teaspoon vegetable stock powder
50g red kidney beans
1 cube plain chocolate
1-2 teaspoons sunflower oil
100g Quorn mince
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) oregano
Pinch ground cumin
2 teaspoons (10ml) tomato puree
200g tin chopped tomatoes
240ml water
1 teaspoon vegetable stock powder
50g red kidney beans
1 cube plain chocolate
Skills
Vegetable preparation
Using the hob – frying and simmering
Cooking a meat alternative
Seasoning
Using the hob – frying and simmering
Cooking a meat alternative
Seasoning
Method
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Peel and finely chop the onion on a chopping board.
Heat the oil in a large saucepan, add the onion and fry for about 5 minutes or until light golden brown.
Add the Quorn to the onion mixture and cook for 1-2 minutes, stirring regularly.
Stir in the chilli powder, oregano and cumin, and cook for a further 3 minutes.
Stir in the tomato puree, tinned tomatoes, water and stock powder. Gently cook by simmering on the hob for 15-20 minutes.
Check regularly to make sure that the mixture does not become too dry, adding more water if necessary.
Stir in the red kidney beans and dark chocolate.
Cook for a further 5 minutes.
Serve hot with cooked rice and salad
Heat the oil in a large saucepan, add the onion and fry for about 5 minutes or until light golden brown.
Add the Quorn to the onion mixture and cook for 1-2 minutes, stirring regularly.
Stir in the chilli powder, oregano and cumin, and cook for a further 3 minutes.
Stir in the tomato puree, tinned tomatoes, water and stock powder. Gently cook by simmering on the hob for 15-20 minutes.
Check regularly to make sure that the mixture does not become too dry, adding more water if necessary.
Stir in the red kidney beans and dark chocolate.
Cook for a further 5 minutes.
Serve hot with cooked rice and salad
CHILLI NON CARNE
Did you know?
Chilli con carne, disclaimed by Mexicans as "a detestable food with a false Mexican title" is nevertheless, a true Mex-American child of the border. It originated in towns like San Antonio, where poor Mexican families made a little meat go a long way with lots of chilli.
J. C. Cooper, first described the dish in 1828 as a "kind of hash with nearly as many peppers as there are pieces of meat." In the 1880s, however, the dish became fashionable when sporting ladies known as "chilli queens" dished out chilli from open-air stalls around Alamo Plaza at night for San Antonio on the prowl for a hot dish. The Texas fashion went national when Texas set up a state chilli booth at the 1893 Columbian Exposition in Chicago and when a German, named William Gebhardt, who had operated a cafe in New Braunfels, Texas, exploited the new taste in 1908 by canning the stuff. Ever since then, prize-winning recipes at the annual Chilli Cook-offs in rival Tropico, California, and Terlingua, Texas, rely heavily on canned tomatoes and premixed commercial chilli powder. New Mexicans, on the other hand, insist on freshly made chilli pulp or at least pure ground chilli.
J. C. Cooper, first described the dish in 1828 as a "kind of hash with nearly as many peppers as there are pieces of meat." In the 1880s, however, the dish became fashionable when sporting ladies known as "chilli queens" dished out chilli from open-air stalls around Alamo Plaza at night for San Antonio on the prowl for a hot dish. The Texas fashion went national when Texas set up a state chilli booth at the 1893 Columbian Exposition in Chicago and when a German, named William Gebhardt, who had operated a cafe in New Braunfels, Texas, exploited the new taste in 1908 by canning the stuff. Ever since then, prize-winning recipes at the annual Chilli Cook-offs in rival Tropico, California, and Terlingua, Texas, rely heavily on canned tomatoes and premixed commercial chilli powder. New Mexicans, on the other hand, insist on freshly made chilli pulp or at least pure ground chilli.
EVALUATION OF CHILLI NON CARNE
Answer these questions in full sentences.
WWW - what went well?
I think .........
I think .........
EBI - even better if ....
Next time, I will .........
Next time, I will .........
Read the statements below and copy and paste the face which best fits.
DEMONSTRATION OF BRIDGE HOLD & CLAW GRIP
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
ACCURATE MEASURING OF SPICES
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
ABLE TO OPEN A TIN CAN
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
SIMMERING
Worked independently, safely and with accuracy using the correct technique to ensure the Chilli do not stick and burn
Worked independently, safely and with accuracy using the correct technique to ensure the Chilli do not stick and burn
Upload a photograph of your product HERE.
Type 2 Diabetes
The causes of the disease
How the disease effects a persons health
How to prevent it
BANANA PANCAKES
Ingredients
120g wholemeal plain flour
2 teaspoons (10ml) baking powder
Pinch of cinnamon
1 egg
250ml milk
1 tablespoon (15ml) vegetable oil
2 ripe bananas
2 teaspoons (10ml) baking powder
Pinch of cinnamon
1 egg
250ml milk
1 tablespoon (15ml) vegetable oil
2 ripe bananas
Skills
Weighing
Measuring
Mashing
Whisking
Frying
Measuring
Mashing
Whisking
Frying
Method
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Combine flour, baking powder and cinnamon.
Peel and mash the banana with a fork until very smooth.
In a separate bowl, crack the egg. Check for any pieces of shell and beat with the fork.
Add the milk, vegetable oil and bananas to the egg.
Stir flour mixture into banana mixture; if desired blend with a whisk.
Heat a lightly oiled frying pan over medium-high heat.
Pour or scoop the batter onto the pan, using a tablespoon for each pancake.
Cook until pancakes are golden brown on both sides.
Repeat until all the batter is used up.
Peel and mash the banana with a fork until very smooth.
In a separate bowl, crack the egg. Check for any pieces of shell and beat with the fork.
Add the milk, vegetable oil and bananas to the egg.
Stir flour mixture into banana mixture; if desired blend with a whisk.
Heat a lightly oiled frying pan over medium-high heat.
Pour or scoop the batter onto the pan, using a tablespoon for each pancake.
Cook until pancakes are golden brown on both sides.
Repeat until all the batter is used up.