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F odhygieneandheal hListening to you, working for you605776 Food Hygiene.indd 1www.bexley.gov.uk20/01/2015 09:46

ContentsLesson Plan: Micro organisms and bacteriaLesson 1: Micro organisms, worksheet ALesson 2: Personal hygiene, worksheet BLesson 2: Food hygiene, worksheet CLesson 3: Food storage, worksheet DLesson Plan: Diet and healthLesson 4: Healthy eating, worksheet ELesson 5: Balanced diet, worksheet F and GLesson 6: Healthy choices, worksheet HFood hygiene and safety word search, worksheet IPupil AssessmentPupil CertificateAcknowledgements605776 Food Hygiene.indd 220/01/2015 09:46

Name:Date:Micro OrganismsLearning Objective: To understand what micro organism, bacteriaand germs are, where they are found and the importance of preventingtheir spread to help infection controlLinks to the National Curriculum:KS1KS2Scientific Enquiry: 2a, 2b, 2c, 2e, 2f, 2gLife Processes: 1b, 2dScientific Enquiry: 2c, 2e, 2h, 2i, 2m, 5fLesson Sequence:ContentResources requiredDiscussion with the class to gather baseline assessment of theirunderstanding on micro organisms.BoardBoard Pen‘Micro organism’ to be written in centre anda mind map to be created.Worksheet AWhat is a micro organism?A tiny life form often called bacteria, germ or virus.They can be helpful e.g aids digestion and food productionor harmful e.g cause disease.One4 conditions needed for microorganisms to multiply:Time (to multiply), Nutrition, Moisture and WarmthCross-curricular links: Science:Yeast experiment - pupils to observe yeast growth and monitorthe production of CO2 during the experiment as follows:5 water bottles, 5 balloons, half teaspoon sugar x2 andhalf teaspoon vinegar x2Equal amounts of fresh baker’s yeast divided between the 5bottles and sealed with balloon5 small water bottles5 balloonsTeaspoonsFresh baker’s yeastSugar, vinegar, cold/warm waterCombine half teaspoon sugar yeast cold waterCombine half teaspoon sugar yeast warm waterCombine half teaspoon vinegar yeast warm waterCombine half teaspoon vinegar yeast warm waterThe remaining bottle to contain only yeastQ: which bottle creates the best environment for yeastgrowth and why?Design and Technology:Design a micro organism, bacteria (helpful or harmful) or virus.Explain what it does to the body1605776 Food Hygiene.indd 120/01/2015 09:46

Name:Date:Micro OrganismsContentImportance of personal hygiene:Hand-washingHair upRemoving jewellery and nail varnishCovering cuts and grazeswww.foodafactoflife.org.uk/sheet.aspx?siteId 14§ionId 62&contentId 138Resources requiredWorksheet BWorksheet CInteractive resources:foodafactoflife.org.ukLesson Twowww.sensoryworld.org/kitchen entry.htmlImportance of food hygiene:Different coloured chopping boardsTemperature (danger zone for food)Importance of cooking over 72 degreesPersonal hygiene and food hygiene are so important becausethey prevent the spread of bacteria or their ability to multiply.Key phrases:Use-by date (seen on foods or drinks that ‘go off’quickly- not to be eaten or drunk after this date)Lesson ThreeSell-by date (seen on a wider variety of foods, foodseaten after this day may not be harmful but texture or tastemay be impaired)Food storage can be addressed as follows:Fridge: correct use of shelves, correct temperature andwrapping of foodFreezer: correct temperature and wrapping of foodCupboard: warm, dry placewww.foodafactoflife.org.uk/sheet.aspx?siteId 14§ionId 62&contentId 138Worksheet Dfoodafactoflife.org.ukExtension task for older pupils:Research the importance of stock rotation and storage life withall foods including frozen.For practical assessment:Children to prepare a hygienic work station ready to cooka healthy dish (for example: fruit salad or healthy sandwich)with a Food Safety certified member of staff2605776 Food Hygiene.indd 220/01/2015 09:46

Name:Date:Micro OrganismsWorksheet ALearning ObjectiveA micro organism isThe conditions needed for bacteria to multiply are:1. 3.3. 4.Fill in the blanks using the words in the boxes below.Harmless Bacteria (good):Some bacteria is good for keeping our healthy.Other bacteria help to make some of the we eat.These include which makes rise.yeastdigestive systemfoodsbreadHarmful Bacteria (bad):Some bacteria can be harmful. If they are left in the right conditions tomultiply, they can make us feel and inThese harmful bacteria can be found on meat or meatthat has not been properly. This is why food hygiene andcorrect cooking are so important for foodrawsicksafetyfoodscookedpain3605776 Food Hygiene.indd 320/01/2015 09:46

Name:Date:Personal HygieneWorksheet BLearning ObjectiveI can make sure I am clean and hygienic in the kitchen by:123456Key WordsHygienic meansContamination means4605776 Food Hygiene.indd 420/01/2015 09:46

Name:Date:Food HygieneWorksheet CLearning Objective:It is really important to use different coloured choppingboards for different foods becauseDetergents and disinfectants are all used in order toThey should be used safely and stored away from food.Food needs to be stored and cooked at the right temperature becauseCooking food for the correct time is just as importantas cooking at the correct temperature becauseStoring food for the correct time is also important. This is why we haveand dates on packets.Being hygienic with food is so important because5605776 Food Hygiene.indd 520/01/2015 09:46

Name:Date:Food StorageWorksheet DLearning Objective:In the boxes below, draw or write examples for the different kinds of food.Frozen foods:Dry foods:Chilled foods:Can you match your food to the right storage space?To be stored in:To be stored in:To be stored in:l a freezerl a cool, dry placel a fridgel kept below -18degreesl off the floorl to be kept cool(1-5 degrees)l food should bewell wrappedor in plasticcontainersl on shelvesl airtight containersl plastic containersl food to be kept ina right order (rawmeat at the bottom)6605776 Food Hygiene.indd 620/01/2015 09:46

Name:Date:Diet and HealthLearning Objective: To understand what a nutrient is and the importance of eating ahealthy balanced diet in order to provide the body with what it needs to be healthyLesson Sequence:Lesson FourContentDiscussion with the class to gather baseline assessment of theirunderstanding on healthy eating.BoardBoard Pen‘Healthy eating’ to be written in centre and a mind map to becreated.Worksheet EWhat is a nutrient?A substance which provides nourishment essential for lifeand growthInteractive resources:http://multimedia.food.gov.ukWhy is a balanced diet important?Supply the body with a range of nutrients which are essentialfor growth, repair and function. Helps to keep the body healthyWorksheet E answers:FRUIT/VEGETABLES supply us with lots of vitamins andminerals that help to keep our hearts and bodies healthyCARBOHYDRATES are a good source of energy andpacked with vitamin BPROTEIN is essential for our bodies to be able togrow and repairFATS, SALT and SUGARS should be eaten in smalleramounts to keep us healthyDAIRY gives us and calcium which helps to strengthenour teeth and bonesRecap of lesson four and healthy eating.Why should we make healthy choices?To give our body all the nutrients it needsTo keep our bodies healthyLesson FiveResources requiredWorksheet FWhat is a healthy balanced diet?Eating the right amount of food for you(age, gender, activity level)Eating a range of foods in the relevant quantities(as seen in the Eatwell plate)Special educational ewell/goodfood/documents/eatwellplate.pdfWorksheet FWorksheet dfood/documents/eatwellplate.pdfWorksheet GTask: [paired activity]discuss the various food choices that are available for childrenand decide on the healthier options. What do you think aboutthe packet of crisps being included in Charlie’s menu? Is therea healthier alternative? NB: Teacher to reinforce that crispsare not a suitable snack and the reduction of high fat, salt andsugar items as part of a healthy diet7605776 Food Hygiene.indd 720/01/2015 09:46

Name:Date:Diet and HealthContentLesson SixWhy can making the healthy choice sometimes bemore of a challenge?Adverts and packaging (persuasive andbranding) ‘Fake foods’ (Fruit Flakes and FruitShoots are not fruit)Resources requiredWorksheet HWhat healthy choices can we make?See worksheet H which encourages the children tothink of the healthier choices they can makeCross-curricular links:Design and Technology & Literacy:Create a promotional poster or advert for a fruit orvegetable using persuasive language and a sloganLiteracy:What do you think of children’s menus in restaurant?Do you think they are healthy?Why?8605776 Food Hygiene.indd 820/01/2015 09:46

Name:Date:Healthy eatingWorksheet ELearning Objective:What is a nutrient?It is really important to eat a large range of different foods so thatCan you link the food with the label and explanation?FRUIT/VEGETABLES CARBOHYDRATES PROTEIN .should be eaten in smalleramounts to keep us healthy are a good source of energyand packed with vitamin B gives us calcium whichhelps to strengthen our teethand bonesFATS, SALTS & SUGAR supply us with lots of vitaminsand minerals that help to keepour hearts and bodies healthyDAIRY is essential for our bodies tobe able to grow and repair9605776 Food Hygiene.indd 920/01/2015 09:46

Name:Date:Balanced dietWorksheet FLearning Objective:A healthy balanced diet isCan you draw an example of a balanced meal?My meal is suitable for a healthy balanced diet because10605776 Food Hygiene.indd 1020/01/2015 09:46

Name:Date:Worksheet GLook at the table below.Can you discuss who may be the healthiest and why?BreakfastJoeLisaCharlie2 slices of toastwith strawberry jamChocolate croissantCornflakes withmilk and a bananaGlass of waterMidmorningLunchAppleBag of crispsColaWaterWaterHam sandwichCheese & tomatopastaJacket potato withtuna & sweetcornBananaSide saladWaterApple juiceChocolate barFruit FlakesYoghurt potChicken andmushroom pieOmelette filled withcheese, mushroomsand onionBeef casseroleChipsCauliflowerWaterWater45 minutes10 minutes30 minutesfootball trainingskippingYoghurtFruit squash drinkDinnerPeasMashed potatoOrange squashActivityNo drinkCarrot sticksAppleAfternoonGlass of milkMashed potatowalking to school11605776 Food Hygiene.indd 1120/01/2015 09:46

Name:Date:Healthy choices for a balanced dietWorksheet HLearning Objective:In the boxes below, can you show what healthier choices you could make?At snack time:This is a healthier option becauseWhen I am thirsty:This is a healthier option becauseFor my dinner:This is a healthier option because12605776 Food Hygiene.indd 1220/01/2015 09:46

Name:Date:Food Hygiene and SafetyWorksheet EUPAOSUAPOAACSLKYUMPNGYPUSIECDMBACTERIASee if you can find MICRO KCHOPPING INKTOWEL13605776 Food Hygiene.indd 1320/01/2015 09:46

F odhygieneandheal hPupil AssessmentName:Class:Date:605776 Food Hygiene.indd 1420/01/2015 09:46

Name:Date:Food Hygiene and Health1. Label the five parts of the Eatwell Plate:2. The Eatwell plate is important because15605776 Food Hygiene.indd 1520/01/2015 09:46

Name:Date:3. Draw a healthy, balanced menu for one day:DrinkSnacksDinnerLunchBreakfastFood16605776 Food Hygiene.indd 1620/01/2015 09:46

Name:Date:4. It is important to be healthy because5. Draw an example of a healthy meal:17605776 Food Hygiene.indd 1720/01/2015 09:46

Name:Date:6. Get ready to cook:1st2nd3rd4th5th6th18605776 Food Hygiene.indd 1820/01/2015 09:46

Name:Date:7. Being clean and tidy is important when I am cooking because8. Can you draw examples of foods to match thecorrect method of storage?FridgeKitchen cupboardFreezer19605776 Food Hygiene.indd 1920/01/2015 09:46

This certificate is awarded to:NameClassFood Hygiene certified member of staff:the importanceof food hygiene& storageHead Teacher:the relevanceof healthyfood choicesFor demonstrating an excellent knowledge and understanding inDate:Listening to you, working for youwww.bexley.gov.uk20/01/2015 09:46605776 Food Hygiene.indd 20

AcknowledgementsDr Daniella MoPlas Meddyg Surgery, BexleyGordon IrvineSenior Food Safety Officer – London Borough of BexleyDr Juliet GrayCompany Nutritionist – Harrisons CateringKaren RiceScience Coordinator – Hillsgrove Primary, BexleyLouise PageHigher Level Teaching Assistant – Northumberland Heath Primary, BexleySheila GogahLead Health Protection – London Borough of BexleyRebecca SpencerPublic Health Nutritionist – London Borough of BexleyTricia OatesHealth Promotion Coordinator for Children & Young People –London Borough of BexleyDesigned bySophie McFarlandStudent Dietician, Coventry UniversityGaining experience through Bexley Health Improvement TeamAugust 2014Bexley Health Improvement Team:21605776 Food Hygiene.indd 2120/01/2015 09:46

If you would like the information in this leaflet in a different format,please call 020 8303 7777 and ask for Communications/Graphics.The reference to quote is: 605776/08.2014Listening to you, working for you605776 Food Hygiene.indd 22www.bexley.gov.uk20/01/2015 09:46

Lesson 2: Personal hygiene, worksheet B Lesson 2: Food hygiene, worksheet C Lesson 3: Food storage, worksheet D Lesson Plan: Diet and health Lesson 4: Healthy eating, worksheet E Lesson 5: Balanced diet, worksheet F and G Lesson 6: Healthy choices, worksheet H Food hygiene and safety word search, worksheet I Pupil Assessment Pupil Certificate

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