Assignment Notes – Task 2

Target Audience – Young Adults to Adults (18-25)

Activity Level – Full time University Student

Portion Size suitable for our age group – 2 ½ Cups

Special Needs our age group requires

·      Calcium

·      Whole grains

·      Produce

·      Adequate nutrition is important during the young adult years for proper growth and development. Today's teenagers consume more than the recommended amounts of fat, added sugars and simple carbohydrates and inadequate amounts of whole grains, produce, zinc, iron and calcium. Focusing on including the necessary nutrients in a young adult's diet can help him have more energy and be healthier.

Recipe - Avocado Pesto Chicken Pasta http://www.taste.com.au/recipes/24730/avocado+pesto+chicken+pasta

.     Step 1:

.     Make avocado pesto Process basil, pine nuts, parmesan, garlic and avocado until finely chopped. With motor running, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Cover surface with plastic wrap.

.     Step 2:

.     Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a plate. Set aside, covered, for 5 minutes. Thinly slice chicken.

.     Step 3:

.     Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Transfer to a large bowl. Cover to keep warm.

.     Step 4:

.     Remove tomatoes from stem, keeping stalks intact. Add tomatoes to frying pan. Cook, turning, for 3 to 5 minutes or until just starting to collapse.

Step 5:

Add pesto, tomatoes, cream, spinach and chicken to pasta. Season with salt and pepper. Toss gently to combine. Top with avocado and pine nuts. Serve.

3 ideas for your pasta dish

-       Avocado Pesto Chicken Pasta

http://www.taste.com.au/recipes/24730/avocado+pesto+chicken+pasta

-     Creamy gnocchi, chicken and semi-dried tomato bake http://www.taste.com.au/recipes/29453/creamy+gnocchi+chicken+and+semi+dried+tomato+bake

-       Low fat Pasta Carbonara

http://www.taste.com.au/recipes/7556/low+fat+pasta+carbonara

Flavour or Concept you may produce:

Chosen Pasta Recipe: Avocado Pesto Chicken Pasta

Why we have chosen it: We have chosen this recipe, as it is a recipe that Sophie and I have never cooked and thought it would be a good opportunity to branch out our cooking skills with something new. It is also a healthy choice as it provides many nutrients, including protein from chicken, low in cholesterol and sodium levels and the pesto provides low cholesterol levels.

Nutrients in each ingredient:

Cooked Pasta:

-       246 Calories

-       Low in saturated fat and cholesterol

-       High in sodium

Olive Oil:

-       1910 Calories

-       Low in cholesterol and sodium

Chicken Breasts Fillets:

-       490 Calories

-       8% Calcium

Dried Linguine Pasta:

-       200 Calories

-       2.0g Dietary Fibre

Cherry Truss Tomatoes:

-       27 Calories

-       Low in sodium and very low in saturated fat and cholesterol

-       Good source of Vitamin E

Light Cooking Cream:

-       Very low in Sodium

-       350 Calories

-       3g of Protein

Baby Spinach:

-       89 Calories

-       6g Protein

-       Very good source of Dietary Fibre, Protein and Vitamin E

Avocado:

-       Very low in Cholesterol and sodium

-       Good source of Dietary Fibre and Vitamin C

-        240 Calories

Toasted Pine Nuts:

-       909 Calories

-       18g Protein

-       Very low in Cholesterol and Sodium

-       Very good source of Manganese

Fresh Basil Leaves:

-       1 Calories

-       Low levels of Saturated fat

-       Very low levels of Cholesterol and Sodium

-       Good source of Protein

-       Good Source of Vitamin A and C

Parmesan Cheese:

-       431 Calories

-       38g Protein

-       Good source of Phosphorus and Calcium

Clove:

-       21 Calories

-       Good source of Vitamin E and, Calcium and iron

-       Good source of Magnesium 

Evaluation

Throughout this semester in Hospitality we have had two different sides to our assignment. In term 3 we conducted an Essay writing task on a topic of our choice, the topic I chose included researching the use of technology in the kitchen. I learnt a great deal of information that made me realise just how effective technology is in today’s kitchens. We were given 3 weeks to gather the information for our essay and then 1 lesson to type up the finished and edited version. I believe that the time was adequate as it gave us enough time to gather all our information ready for the final essay. The second part of the assessment was during term 4 and for this task in pairs you needed to create and design pasta of your choice in an effective take-away box that would be easy to create in a short amount of time. During this task I learnt more about what type of food different aged people needed or needed to cut down on. The day of our prac Sophie and I had 1 hour to make Creamy Avocado, Chicken, Pesto Pasta. The main thing I learnt from this recipe was how to make pesto. By finding a small blender you can mix up some great pesto. The ability’s that I brought to the kitchen was my use of the different utensils.

I believe the task was very successful as Sophie and I put a lot of effort into getting ready for this task and being prepared on what ingredients we needed and some dietary information involved for our product. The finished product looked great as their was a contrast of colours and textures in our pasta. I would not make this particular item again as I didn’t really enjoy the pesto or tomatoes that were a big part of our dish. I did research adequately when I was in the process of choosing our pasta dish as I needed to find out what the key ingredients had in them and weather it would be suitable for our age group being young adults to adults. I found the prac side of this task hard as we could have been a bit more prepared on what we had to do in order to complete this dish as I felt quite panicked and rushed towards the end of the lesson to make sure we could complete and design our final product. The essay and the pasta making was interesting as there were many new things I learnt while researching the different aspect of this assignment and I was glad of the topic I made for my essay as it gave me a better understanding of the amount of technology that is used in our everyday kitchens weather it be at home or at a restaurant. 

 

Evaluation

a.     Individually: Evaluate the entire assignment in terms of what you learnt, the skills you utilized and developed, the success or not of your food choices, your time management for both practical and research sections, ideas for improvement. (600-800 words on your blog).

Throughout this assignment I have learnt many different things about the history of High Tea and information relating to my topic, Type 2 Diabetes. While writing and researching this assignment I learnt about the the disease Type 2 diabetes in general, the effects it can have on the person, how their diet changes, things that can happen to them and when you are diagnosed with the disease. I have also learnt that your diet has a huge impact on your lifestyle and that what you eat as a young child can determine whether you suffer with a disease or not in your later life. The skills I utilised during this assignment included, the way to present a High Tea, what to serve whilst having a High Tea and some background knowledge on the subject. The skills I developed from this task would include during the lesson we had to cook was how to place the filo pastry into the muffin pan correctly to make sure it looked nice. I think we had great success in our food choices as they all turned out good and also tasted really nice. I would have to say my time management for this task wasn't as good as I hoped as I didn't start the task as early as I should of so I was a bit rushed when I started to realise the due date was coming up sooner than I thought. Also during the prac lesson my group started right on time although we didn't finish at the end of the lesson as we were still going into lunchtime. This was not the best way to manage our time as I would have liked to finish when the lesson ended instead of rushing in the final minutes of the lesson. My ideas for improvement would have to include better time management for both the research and practical sections and also work better as a team as earlier on my group had a few disagreements. Another idea for improvement would be for me and Sophie to maybe partner up with another pair as a lot of the time we couldn't rely on Taylah and Jazmin as they were away a lot and this put me and Sophie at a disadvantage as we had to keep changing our recipes and ideas to suit the whole group.

Assignment - Question E

e.     Justify your choices and explain why the items selected are suitable. (500 words from each partner individually on your blog)

The items we chose are suitable as they suit the needs of a Type 2 diabetic and the things that they can and cannot eat. For a type 2 diabetic it can be hard to enjoy nice things that suit your diet so that’s why we decided to chose 3 different deserts that were a yummy alternative that someone with the disease could enjoy. Our first choice was Apple and Custard Tarts. This recipe is well suited to be presented at a high tea because it caters for someone with osteoporosis and suffering with type 2 diabetes. The milk in the recipe is a good source of vitamin D. This recipe is low in sugar and has no butter, which is good for a person with type 2 diabetes, trying to control their blood pressure. This recipe also contains one of the three main food categories that people with type 2 diabetes need in their diet, which is carbohydrates. The carbohydrates in this recipe include: custard powder, milk, apples and pastry. Banana Cake is a good recipe to chose for someone that is suffering with type 2 diabetes as the ingredients match with what their diet includes and helps them keep their blood pressure from increasing. This recipe only requires a small amount of butter and no sugar. Our final choice was Rice Pudding. This recipe is low fat and is rich in calcium. There is milk, rice, eggs, vanilla, sugar and cinnamon. Carbohydrates are one of the major food categories  in a type 2 diabetes diet. There are two types of carbohydrates; simple and complex. Simple carbohydrates are easily broken down providing quick and short energy. Complex carbohydrates provide a slow and steady release of energy as their breakdown is slower. The complex carbohydrate in this recipe is the main ingredient; rice. The simple carbohydrates in this recipe include milk and sugar. This recipe is ideal for a person with type 2 diabetes because it provides one of their main sources of energy and help keep their blood pressure low.

Assignment - Question C and D

ii. Find 2 recipes suitable for serving as an afternoon tea for the need researched and justify your choices.

The two recipes that Sophie and I have found to use for our morning tea include Banana Cake and Apple Custard Tarts. We chose Banana Cake as our one of our as it was a yummy option while also being a good recipe for a Type 2 diabetic. Banana Cake is an easy and good alternative for a Type 2 Diabetic and also a great thing for an afternoon tea. We chose Apple and Custard Tarts as they are a fun thing to make and a enjoyable meal for someone with type 2 diabetes.

d.     With a partner: The café in which you work is having a high tea fund raising event. Your job is to create a high tea platter for people with special food needs. From your research and the recipes you have selected, choose items which fill the needs of the 2 groups researched and prepare and present the items in the lessons designated for practical assessment. In order to do this you will need to research the term “high tea”. You should aim to produce 3 items for the platter.

High Tea is an English Meal that gained popularity in the 1600’s, especially among laborers. The meal was often called meat tea because hearty dishes were served, including meat sandwiches and hot cooked food, like meat pies. Cold meats, bread, cheese, crackers, and a variety of desserts like cakes could make up part of the menu. For the laboring class, high tea was usually a part of the evening meal, taken after sunset. In this case, cooked meats, stews, and the like might be part of the meal. Unlike the tea traditionally served at 4 or 5pm, farming and laboring families tended to eat between 5 and 6 pm, and the meal was usually more closely related to dinner or supper. For laborers and farmers, this was a daily traditional meal, not something consumed only occasionally. The definition has recently undergone some changes, however, especially for non-UK countries. Now, high tea often refers to a more traditional tea with lighter meal and dessert offerings. This is often how the term it is used outside of England. The three items we chose to produce includes; Banana Cake, Apple Custard Tarts and Rice Pudding. 

Assignment - Question A and B

a.     Explain the difference between a special food need that an individual may be born with and a special food need that may develop as a result of illness or the environment in which a person lives. Give examples to illustrate your ideas. You will need to explain why special foods are needed.

When you are born with a special food need there are certain things that you can and cannot eat, this can effect a big part in a lot of people’s lives. When you grow into a special food need there are many different things that can cause it. Illness is a big one as a lot of people everyday are diagnosed with different illnesses and some can effect what you can and can’t eat. An example of the environment would be if you lived in Peru or different parts of the world that didn’t have good nutritional fruits and vegetables that can make it hard for the person to suit their new diet. Special foods are needed because with certain illnesses you cannot eat some things as they may effect the illness and potentially make it worse.

b.     i. You will be allocated a lifestyle disease or choices from the ones studied in class and a scenario to address. Explain what causes the problem or what motivates a person to adopt certain eating habits, the risks associated with the choice and the steps, which should be taken to reduce these risks. You will also need to include information on the foods your group can or cannot eat. (500 words on your blog)

Type 2 diabetes is known as a ‘lifestyle disease’ as it is often triggered by being inactive or carrying excess weight around the abdomen. It tends to run in families and it is not uncommon to have high cholesterol and high blood pressure as well. Your habits, good and bad alike, serve a purpose that makes you emotionally and behaviorally attached to them. Although your motivation for adopting or breaking a habit may differ from the motivation of someone else, certain common motivating factors exist. Type 2 diabetes can also develop when your body becomes resistant to insulin. This happens when your body's tissues don't respond well to insulin and so can't make use of the glucose in the blood for energy. Your pancreas responds by producing more insulin and your liver, where glucose is stored, releases more glucose. When a person adopts certain eating habits it is usually because they want to lose weight, get fit and even prevent them from getting a disease. Adopting certain eating habits can even come from a simple choice of them wanting to try new things. The risks that would be associated with choosing a type 2 diabetes menu would be the changes in your Sugar level intake as the more sugar you have the higher your blood sugar levels rise and a type 2 diabetic with consistently high blood sugar levels is at risk for complications retinopathy, neuropathy, foot ulcers, skin disorders and kidney disease. You need to limit your fat intake as it is high in calories and consuming too many calories can lead to obesity. Obesity not only complicates diabetes but is also one of the greatest risk factors for developing heart disease like cancer, high blood pressure, asthma and arthritis. Decrease dietary fat by choosing low-fat dairy products, lean meats, fruits, vegetables and whole grains. You can also cut fat and calories by cooking with little or no oil or butter. Starchy vegetables offer many essential vitamins, minerals, antioxidants, but you should aim to limit this as they function more like carbohydrates raise blood sugars. Alcohol is also not a good idea unless your blood sugar is well controlled. It is advised that women limit their drinks to 1 per day and men 2 per day. The steps that should be taken to reduce these risks would be to include more daily exercise, eating more fruit and protein. 

Assignment - Question 1

a.     The 5 stages of the human life cycle are: infancy, childhood, adolescence (12-20), adulthood and old age. For each stage identify circumstances that may lead an individual to have special nutritional needs.

Infancy:

Some infants and young children may have particular dietary requirements. These special needs may exist because of a particular physical or physiological condition and/or specific diseases or disorders. Therapeutic foods are foods designed for specific, usually nutritional-related, therapeutic purposes as a form of dietary supplement. 

The primary examples of therapeutic foods are used for emergency feeding of malnourished children or to provide adequate nutrition to infants and children with allergies and metabolic conditions that are home-based or in a hospital setting.

Childhood:

- Allergies born with it or it can later occur.

- Calcium deficiency, not taking enough calcium,

- Obesity and over eating,

- Vegetarian choice

- Religion.

Adolescence:

Adolescence is a time of increased growth and development, in which a greater need for nutrients coincides with a change in food habits that also influences nutritional needs. Due to differences in body type, physical activity, and rate of growth, every adolescent has different nutritional needs.

Adulthood:

As adults, nutrition still promotes health and reduces risk of disease. Examples of people with medical conditions throughout adulthood and diseases show the effect that certain nutrients, or a lack of certain nutrients, can have on the human body. Some specific diseases linked to poor diet and physical inactivity are cardiovascular disease, type 2 diabetes, high blood pressure, osteoporosis, and certain types of cancer. Being overweight, and especially obese, also is linked to many health problems. Eating a poorly balanced diet that is low in nutrients but high in total calories can lead to weight gain.

Old Age:

The normal nutritional needs for maintaining a constant state of good health remain throughout life in an individual although the nutritional needs of growth disappear. Good nutrition results in speedy recovery from illness, surgery or broken bones and can generally improve overall quality of life along with increased life span. It is expected that the nutritional requirements of 51 year olds to be different from those of 60, 70, 80, and 90 years olds.