S2 Dietary Diseases and Conditions

Scurvy

The causes of the disease

Edpuzzle Quiz All About 'Vitamin C' and 'Scurvy'

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

BE CAREFUL NOT TO TOUCH YOUR FACE AND WASH YOUR HANDS THOROUGHLY AFTERWARDS.

Skills

Weighing
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.

EVALUATION OF PATATAS BRAVAS

Answer these questions in full sentences.

WWW - what went well?
I think .........

EBI - even better if ....
Next time, I will .........

Read the statements below and copy and paste the face which best fits.

DEMONSTRATION OF CLAW GRIP
Worked independently, safely and with accuracy

USE OF A SHARP KNIFE TO JULIENNE THE VEGETABLES
Worked independently, safely and with accuracy

USE OF A KNIFE TO PEEL & FINELY CHOP THE GARLIC/CHILLI
Worked independently, safely and with accuracy

FRYING
Worked independently, safely and with accuracy using the correct technique

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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

Skills

Vegetable preparation
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

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.

San Antonio

EVALUATION OF CHILLI NON CARNE

Answer these questions in full sentences.

WWW - what went well?
I think .........

EBI - even better if ....
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

ACCURATE MEASURING OF SPICES
Worked independently, safely and with accuracy

ABLE TO OPEN A TIN CAN
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

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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

Skills

Weighing
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.

EVALUATION OF BANANA PANCAKES

Answer these questions in full sentences.

WWW - what went well?
I think .........

EBI - even better if ....
Next time, I will .........

Read the statements below and copy and paste the face which best fits.

ACCURATE MEASURING OF BAKING POWDER & CINNAMON
Worked independently, safely and with accuracy

ABLE TO CRACK AN EGG
Worked independently, safely and with accuracy

FRYING
Worked independently, safely and with accuracy using the correct technique

PORTION CONTROL
Worked independently, safely and with accuracy to ensure the pancakes are all the same size

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