Working tools are used to accurately cut workpieces and their joints to the required size and shape. This enables the cut pieces and joints to fit properly. Some cutting tools have specialized uses. For example, mechanical workplaces, specialize cutting tools are used for shaping and modifying components and body parts for vehicle and building among others. 4.2 - Production UnitA production unit is a business enterprise that uses economic resources to provide goods and services for sale, with aim of making a profit. Examples of production units in your locality. Posho milli. Salon. Barber shop. Welding. Cybercafe etc. Factors that determine the size of a production unit:Volume of output large unit produce goods on large scale while small unit produce goods in small scale. Area covered by the premises a unit covering large floor area is considered large while a unit covering a small floor area is considered small. Number of workers -a large unit has many workers while a small unit has few workers. Methods of production- highly mechanized unit with capital-intensive method of production are considered large. Small unit uses labour-intensive methods. Size of the market controlled- when a business controls a large portion of the total market, it is considered big. When a business controls a small portion of the total market, it is considered small. Capital invested- if a lot of capital is invested in a unit, it is considered big. Incase small amount of capital is invested in a unit; it means that the unit is small. Volume of sales- large units make large amount of sales, while small units make small amounts of sales. Factors to consider when locating a production unit. Access to raw materials- raw materials should be readily available at affordable. Availability of labour-skilled and unskilled labour should be easy to access. Market-production units are usually located close to the market to cut on distribution costs. Government policies-to encourage production, the government may implement policies such as reduced taxes on imported raw materials, providing free land and building supporting infrastructure for business. Such like policies could be aimed at influencing location of production units in certain areas. Access to electricity and water supply-these are important in the operations of productions units. Access to supporting services such as banking, insurance and warehousing. Access to social amenities to be used by employees and their family. STRAND 5- ENTERPRENEURSHIP. 5.1 Bookkeeping.


Access to social amenities to be used by employees and their family. STRAND 5- ENTERPRENEURSHIP. 5.1 Bookkeeping. Book keeping -This is the practice of recording and tracking on a regular basis the financial transactions of a business. It is done to keep records of a business which can be used anytime in decision making. Importance of Book keeping in entrepreneurship. Making accurate budgeting possible. Book keeping provides important information that helps in Helps an entrepreneur prepare for taxes. Book keeping maintain organized records in a business. It also enables proper reporting to investors, aiding in setting and monitoring business goals, ensuring compliance with government regulations. Book keeping reveals the financial status of a business. Classifying business transactions in entrepreneurship. Business transactions in entrepreneurship can be classified as:Cash transactions. Credit transactions. Cash transaction- is a transaction where payment is settled immediately. Credit transaction is a transaction in which payment is settled or done at a later date as agreed by the parties. Advantages of cash transaction. It is simple and faster. Use of cash transactions makes it easier to budget and stick to it. It helps to avoid any additional charges. Personal information is protected. Disadvantages of cash transactions. Carrying large amount of money can be risky making parties involved vulnerable to theft and robbery. May involve cases of fake money being used. Advantages of Credit transactions. It provides a record of transactions. Disadvantages of credit transactions. Customers may go bankrupt and fail to pay as agreed earlier. Credit transaction may come with charges and interests. Calculating assets, liabilities and Capital using the Bookkeeping formula. What is an asset? Assets are resources belonging to a business. They are things owned by the business. Examples of assets include:Money in hand cash Money in bank accounts. Properties such as buildings, machinery, furniture, crops and livestock, motor vehicles, tock or goods for sale. Money other businesses owes you. What is a liability? Liabilities are debts you owe other business and other people. Main examples of liabilities are:Creditors money owed by the business to supplier Bank loans. Bank overdrafts. What is Capital? Capital is the amount of investment the business owner put or used to start a certain business. Book keeping formulaAssets liabilities capital. To calculate the Assets:Calculate all the liabilities and adding them to the capital.


Capital is the amount of investment the business owner put or used to start a certain business. Book keeping formulaAssets liabilities capital. To calculate the Assets:Calculate all the liabilities and adding them to the capital. That means for one to find the capital used to start a certain business they have to calculate all the liabilities and subtract from all the total assets owned by the business. 5.2 Income Budgeting. Income-this is the money earned on a regular basis as payment of work done or as earning from an investment or business. A person can earn income when employed or self-employed. Categories of income sources. Active sources of income. This are income sources that require one to work to earn from them. Examples of active sources of income are:Fees. Wages. Salaries. Passive sources of income. These are sources of income resulting from work done to create an asset, painting or a block. These sources generate income for the owner without the person actively participating in the income generating process. Examples of passive sources of income are:Rent. Dividends. Interest. Royalties income earned from abilities and talents such as musician. Importance of budgeting in day-to day life. A budget is an estimate of how one plans to spend income over a certain period of time. Budgeting is the process of making a plan on how to spend income. Importance of budgeting. Helps one to have a clear picture of the amount of income that one had and how to spend it. Helps to control spending, therefore enables people to live within their means. Helps one to make and implement a saving plan. Helps to identify and avoid unnecessary expenses. Ways of Spending money wisely in day-to-day life. Spending is the act of using money to pay for goods and services. Spending money wisely is about strictly buying items on budget and purchasing them at reasonable prices. One should make a priority list with items to spend money on. Some ways in which money is spend include:Paying for basic needs such as food, clothes, water and healthcare. Paying rent. Paying school fees. Impulsive buying this is the tendency to buy items that a person had not planned for. Ways of spending money wisely in day-to-day life. Make a budget and stick to it. Find out the prices of items in various shops and market for comparison purpose. Avoid impulsive buying by only purchasing items that are budgeted for.


Make a budget and stick to it. Find out the prices of items in various shops and market for comparison purpose. Avoid impulsive buying by only purchasing items that are budgeted for. Buy in cash and make sure you carry enough cash for what you want to buy. Buying items on discount. Preparing a simple budget for personal finance management. A format of budget sample. Step 1: list all your income of the month. Step 2: list all things you want to spend money on and their prices. Start with the most urgent needs to the least urgent wants. Step 3: Calculate the total cost of all the items you want to buy. Compare the total cost with the total amount to be spent, in your budget. If the total cost exceeds your budget, adjust your list by removing the least important items. Step 4: Buy the items you have budgeted for. Sale of dairy products 15,300. Sale of poultry products 15,000. Sale of vegetables 5,500. Expenses Amount Ksh. Savings 4,000. Food 5,000. Rent 8,000. School fees 7,500. Medical insurance 500. Transport 2,000. Airtime 1,500. Television subscription 800. Internet 2,000. Donations to charity 1,000. Entertainment 1,500. Task. Calculate Mr. Gitau s total: a. Income:Income 15,300 15,000 3500 sh.33,800. B. Expenses. Expenses 400 5000 8000 7500 500 2000 1500 800 2000 1000 1500 sh.30,200. Ethical and unethical practices in budgeting and spending. Ethical practices in budgeting and spending include:Make budget and strictly following it. Balance income and expenses and adjusting to situations accordingly. Determining the amount one needs to save before spending money. Avoiding to carry excess cash when going for shopping. Unethical practices in budgeting and spending include:Unethical practices are bad behaviours or practices people adopt when spending money. These practices include:Spending money without a budget. Making a budget and not strictly following it. Misusing money because of bad influence, for example, entertaining friends when family needs have not been met. Postponing paying bills and clearing debts when one has money.


Making a budget and not strictly following it. Misusing money because of bad influence, for example, entertaining friends when family needs have not been met. Postponing paying bills and clearing debts when one has money. Accumulating many unnecessary debts. 5.3 -Marketing of Goods Services. Meaning and importance of marketing. A market is where buyers and sellers interact to facilitate the exchange of goods and services. Marketing is the process of promoting and selling goods and services. Consumer is any person who buys goods and services for their personal use. Goods, produces and services offered should target a specific market or consumers of the goods or services. Marketing should target specific consumers. Sources of information about the market and its potential customers. Sources of information about the market and its potential customers include the following:Family and friends. Internet from websites and social media platforms or sites. Mass media such as radio, television and newspapers. Business dealings in similar products and services. Organisations that conduct research about markets. Customers of business dealings in similar products. Factors to Consider when selecting a suitable market for goods and services. The number of traders selling goods and services that are similar. Accessibility of the market. Consumers taste and preferences-levels of income and living standards. The living standard of consumers. Consumer potential-involves considering consumers spending habits, consumers purchasing potential. Competition-one must consider the extent o competition as well as the strength of the competitor. Market size-one needs to access whether the market is large enough for him to capture market share. Demographic trends such as size, level of income. Marital status. Market cost and budget. Physical infrastructure. Market acceptance. ICT Platforms used for marketing goods and services. The following platforms are used for marketing goods and services. Mobile phones that are used to communicate with consumers who are in different places. Radios are used to advertise and promote goods to many consumers. Television can be used to market goods and services to the consumers. Social media such as Facebook, WhatsApp, Twitter among others have become the best platforms to market goods and services. Internet provides platforms for marketing goods and services through online newspapers and magazines. Emails can be used to market goods and services. Methods of gathering information about the market and its potential customers:Observation-watch and note people behaviours to know their taste and preferences. Interviews-involves questions and answers. Surveys-gather information by asking targeted questions to a sample group of people. Focus on group discussions-gather information from a group of people who represents target market.


STRAND 1 FOUNDATIONS OF CREATIVE ARTS. WHAT IS CREATIVE ARTSIntroduction to Creative Arts and Sports. Creative Arts is a description of various artistic activities that allow performers to use their imaginations, creativity, and express ideas through a variety of mediums to passage a message to the audience. What is sports? A sport is any activity involving physical or mental effort combined with skills in which an individual or a team or teams compete against another or others for entertainmeRoles of Creative arts and sports in the society. Creates a sense of identity-bring people together, creating shared experiences that help to foster a sense of community and collective identity. Creative arts and sports promote cohesion through teamwork. Through creative arts and sports culture is preserved-it ensures that our history and traditions are not forgotten, and that future generations can appreciate and learn from them. Creative arts and sports inspire creativity, talents and abilities. Creative arts and sports provide provides us with entertainment through components such as music, dance, drama, narratives, films and movies, various sports i.e., soccer, basketball, netball, volley ball. Creative arts and sports provide employment opportunities such as artists, musicians, referees, sports coaches, sports doctors, choreographers. Trainers, teachers etc. One can earn income through activities related to creative arts and sports hence eradicating poetry. Through creative arts and sports, a country can earn or generate tax revenue. Boosts revenue collection Creative arts and sports attract investments which in turn increases job opportunities. Creative arts and sports stimulate growth of economy through sectors such as tourism. Encourages tourism Creative arts is made of the following components:Visual arts -creative art forms appreciated through sense of sight such as;Drawing. Painting. Sculpture. Montage. CollagePlay - a written work that tells a story through action and speech and is meant to be acted on a stage. Music - Music is a collection of coordinated sound or sounds. Making music is the process of putting sounds and tones in an order, often combining them to create a unified compositionDance dance is the movement of the body in a rhythmic way, usually to music and within a given space, for the purpose of expressing an idea or emotion. Principles of Visual arts. There are two principles of visual arts namely:Principle of dominance. Principle of proportion. Principle of dominance in Visual Arts.


There are two principles of visual arts namely:Principle of dominance. Principle of proportion. Principle of dominance in Visual Arts. Dominance is when a single element is so large and or different compared to the rest of the design that it dominates. It grabs your attention. Famous examples include the London Eye that dominates the skyline of London or the Ashoka Lions that dominate the Indian Passport and other official documents. Principle of Proportion in Visual arts. Proportion refers to the dimensions of a composition and relationships between height, width and depth. How proportion is used will affect how realistic or stylized. Proportion also describes how the sizes of different parts of a piece of art or design relate to each other. Proportion in any art is the relative size of objects in relation to each other or corresponding to the other elements as a whole. Basic Elements of a play. Theme - What is the meaning of theme in element of drama? The theme refers to the message meaning that is intended to be expressed in the story. In other words, it is the main idea or the lesson to be learned from the story. Examples of themes in plays include: justice, loyalty. Drugs, bullying, human rights etc. Character- this is a person or individual taking part in the play or drama that may have defined personal qualities and or histories. Plot- A plot is a sequence of events within a play that tells a story. A plot is what makes a story. Five components make up a plot: exposition, rising action, climax, falling action, and resolution. Conflict and theme help drive the plot forward. Language- Language in drama is represented as spoken language or, in other words, as speech. In drama, language refers to the particular manner of verbal expression, the diction or style of writing, or the speech or phrasing that suggests a class or profession or type of character. Setting- The setting is the time and place in which the story takes placeElements of Music in Creative Arts. Sound-any tone with characteristics such as controlled pitch and timbre Rhythm- Rhythm is the pattern of sound, silence, and emphasis in a song Melody- a melody is a combination of pitch and rhythm. Harmony-harmony, in music, the sound of two or more notes heard simultaneously. Elements of Dance in Creative Arts. Body - In dance, the body is the mobile figure or shape, felt by the dancer, seen by others.


It helps an athlete to catch a breath and relax before striding again which helps in developing speed and running skills. Photomontage. Photomontage is the process and the result of making a composite photograph by cutting, gluing, rearranging and overlapping two or more photographs into a new image. It is assembly of images that relate to each other in some way to create a single work or part of a work of art. Photomontage is an image constructed from collaged photographs. Characteristics shown in photomontage. Superimposition-combine two images to create something new. Use of pictures. Emphasis on shape. Composing Melody. Netball. Chest pass in Net ball. Chest pass is a way of throwing the ball to a teammate where the ball is released and received at the chest level. The pass is usually used when the teammates are not far from each other. Learning points for the chest pass. 1. Grip Spread your fingers out behind the ball to form a W formation, holding it at chest height with your elbows out in front of you. 2. Stance. Face the direction you want the ball to go in. Step forwards with your dominant foot as you begin to straighten your arms. 3. Execution of the pass. Push the ball away from your body at chest height by powerfully extending the arms forwards and flicking the wrists. Follow through with the arms, wrists, hands and fingers in the direction of the throw. Chest pass drillsDodging and marking in Netball. Dodging is a technique used to counter the marking attempts. It is applied by members of the team in control of the ball. The player being marked attempts to get free from the marker and move into space to receive a pass. It may involve changing pace and use of deceptive body actions to put the marking player off balance. Deceptive means misleading or trickiness while off-balance means not steady or stable. Intercept means block a pass or prevent it from reaching destination or to block something from happening. Body movements used by a player when dodging an opponent. Using bending or leaning movements with the body trunk to the left or right or left once or repeatedly. Sprinting off from the marker. Sprinting and stopping. Extending the left or right arm away from the opponent. Marking is a technique used by a team that is not in possession of the ball to prevent an opponent from receiving a pass.


Sprinting and stopping. Extending the left or right arm away from the opponent. Marking is a technique used by a team that is not in possession of the ball to prevent an opponent from receiving a pass. The intention is to obstruct passes made by the team in control of the ball. A player can mark an opponent in possession of the ball or an opponent without the ball. Marking opponent with the ball. Marking opponent without the ball. Body movements used by a player when marking an opponent. Standing in front of the player being marked. Standing beside the player being marked. Raising hands up or to the side to reach the path of the ball. Stepping forward, or sideways while avoiding any obstruction. Things to learn when dodging and marking stance. Marking a player without the ball. Establish the basic stance for marking with body weight on your toes. Take a position slightly in front of the player you intend to mark. Be on your toes, with knees slightly bent, ready to catch the ball or move in the direction of the opponent. The hands should be on the side of the body. React quickly when the opponent being marked makes any movement, move in the direction of the opponent using short steps, shuffle sideways without crossing the feet. Focus on both the ball and the player and forth from one place to another. Activity. Guided by the teacherDemonstrateBasic stance for dodging, marking, body movement for dodging and marking. Footwork in Netball. Landing techniques. In netball, the ball is played using hands. During play, the players may:Run to doge an opponent or to reach a ball. Jump to catch a high ball or rebound from the ring. Stop the running action suddenly to dodge an opponent or avoid getting to an offside position. Land on the floor or the ground as dedicated by the laws of gravity in integrated science and as guided by the law of the game. However, players need to land safely for safety and healthy living. There are two landing techniques in Netball: The double foot landing. Single foot landing. Pivoting. Pivoting is the act of turning with one foot on the ground while the other foot makes repeated short steps. Picoting:Helps the player develop balance after landing. It helps the player turn away from the defender who may be marking. Helps in locating teammates who may be well-positioned to receive the pass. Things to learn in Pivoting.


It helps the player turn away from the defender who may be marking. Helps in locating teammates who may be well-positioned to receive the pass. Things to learn in Pivoting. Land one foot and maintain balance. Maintain a firm grip of the ball. Keep the landing foot grounded with knees slightly bent. Keep the head up and the trunk upright. Step with the non-landing foot and turn around. Keep the ball close to the body. 2.5 Descant recorder or Any other western instrument. Examples of western solo instruments. The following techniques are used to play descant recorder:Tonguing. Gently say tu when blowing air into the recorder. Embouchure. This is how one places their mouth on the recorder s mouthpiece to ensure that no air is lost when blowing into the instrument. Fingering. Correct placement of the fingers on the recorder. As a rule, the left hand is always at the top part of the recorder. All the holes must be tightly covered to prevent leakage of air. Blowing. Blow warm air into the recorder. Blowing gently gives a good sound. Blowing too hard generates unpleasant sounds. Slurring. This is the technique of playing more than two notes in one breath. This involves only the movement of fingers while the airflow is constant. Staccato. Playing notes in a detached manner. Notes to be played staccato have a dot above or below the note. Tone quality. Listen carefully to the sound you produce when you blow into the recorder. Blowing gently and having consistent air gives a good tone. Blend and balance. Being able to listen to what the other in an ensemble are playing helps to blend and create a balanced sound. Interpret performance directions when playing the descant recorder. You should be able to play melodies on the descant recorder while observing the following directions: a. Repeat. Repeat signs are two dots that are placed before or after a double bar line. Whey they are placed after a double bar line, it means it is the start of the repeat. However, when they are placed before a double line, it means the end of repeat. 1st and 2nd endingThe two lines above the staff mean that one will avoid playing 1 notes when repeating. This applies where there is a repeat and the last part of the melody is different from the first one. Da capo al fineIt is often abbreviated as D.C al Fine.


1st and 2nd endingThe two lines above the staff mean that one will avoid playing 1 notes when repeating. This applies where there is a repeat and the last part of the melody is different from the first one. Da capo al fineIt is often abbreviated as D.C al Fine. It means one goes back to the beginning of the piece and plays to the point written. Dal segno al fine. It is often abbreviated as D.S al fine. It means you go back to a point in the piece of music with the sign and play or sing to the bar marked Fine end then stop. Accent. The note with sign is played with emphasis. Fermata. This sign means that you can hold the note a little longer that its given time value or number of counts. G. Dynamics. This refers to how quietly or loudly a piece of music should be played. Italian terms are used to indicate dynamics in the piece of music. H. Tempo. This term is used to refer to how fast or slow a piece of music can be played. Italina terms are used to indicate what tempo the music is played2.6 Volleyball. Overarm and Jump serve in Volley. Over arm serve. Over arm serve is where a player tosses the ball with one hand and strikes it in the air above their head with the other hand so that it crosses the net and lands into the opponents side. Safety instructions. Ensure you perform thorough warm up activities. Avoid congestion by maintaining a safe distance from your peers. Follow instructions. Jump serve in Volleyball. This is a type of serve where the serving player increases power and serve height by jumping to hit the ball when serving in volleyball. Minor Games and basic rules. Minor games are small sided games that help you practice skills learnt in volleyball while applying the rules of the games. Safety precaution. Never fist hit the ball as you could hit someone s face. Do not swing on the post. Do not go under the net, always walk around the nets. Do not throw the ball over the net, roll it under the net. Diagram of human figures playing Volley. Student activities monitored and instructed by the teacher Draw human figures of players serving or volleying a ball. Serve the ball using the jump serve over a net. Perform the volley for skill acquisition,Play. Swimming. Breast stroke in swimming.


Perform the volley for skill acquisition,Play. Swimming. Breast stroke in swimming. Breast stroke is a stroke in which the arms are pushed forward and then swept back in a circular movement, while the legs are tucked in towards the bod and then kicked out in a sideways and backward movement. Description of the prone body position. The body lies in a horizontal position in the water with the head in line, with the spine and the face in the water, eyes looking down. The arms are extended forward and the legs are held close together, toes pointed. The breast stroke begins with a forceful push from the poolside in order to generate some propulsion, which results in a glide. The body moves in a smooth, continuous and effortless motion while lying on the stomach and glides in a horizontal position. From the glide phase, the propulsive arm action takes place and then the leg action as the arms recover. The body is then in a streamlined glide for a short moment in each before the next stroke begins. Glide. For effective gliding in the water, the body should be well streamlined. This can be affected by the underwater recovery movements, as the propulsive force remain still and streamlined. For example, as the legs kick to provide propulsion, the arms should be extended forward to create the ideal streamlined body position at the front. Similarly, as the arms pull around, the legs should be in the glide phase to create the same streamlined body position at the back. Gliding helps to make the breast stroke movement smooth and reduces the effort required by the arms to move forward, resulting on a more efficient swimming technique. It is important to cultivate a glide so that the proper sequence of arms-breath-leg - glide can be established. The breast stroke starts with the arm pull, breathe, then the kick and finally the glide in a streamlined position. Prone body postion and glide. Stand waist-deep in water, with knees bent or feet flat against the side of the pool. You can hold onto the side of the pool with one hand for support. Breathe in and put your face in the water. Puch off the wall and glide to the prone body position. Lie flat, head facing down with your body in line with the water surface. Keep your face down and arms extended forward. Your eyes should look downwards and slightly forward to avoid straining the neck. Keep your shoulders, hips and legs horizontal as possible, and keep your hips as close as possible to the surface.


Keep your face down and arms extended forward. Your eyes should look downwards and slightly forward to avoid straining the neck. Keep your shoulders, hips and legs horizontal as possible, and keep your hips as close as possible to the surface. Do not let your hips drop in the water. Stretch your legs behind with toes pointed but slope your body slightly to allow the legs to stay beneath the water. Keep your neck and shoulders as relaxed as possible to aid the arm action and reduce strain. Keep your body straight and streamlined to make swimming easier and enhance speed. The head movement should be kept to a minimum, and the shoulder should remain level throughout the stroke. Arm action. The arm pull technique is needed to assist the leg movement and also to keep the breast stroke streamlined and efficient. Cath phase. Begin with the glide position, arms extended out in front of you, fingers and hands together, palms facing downwards. Pitch your hand outwards and downwards to an angle of about 45 degrees at the start of the catch phase. Pull your arms outwards and downwards until they are appropriately shoulderwidth apart. Your elbows should begin to bend, and your shoulders to roll inwards at the end of the catch phase. Propulsive phase. Sweep your arms downwards and inwards, and let the hands pull to their deepest point. The elbows bend to 900 and remain high. At the end of the down sweep, your hands, your hands should sweep inwards and slightly upwards. The elbow should tuck into the side as you pull your hand inwards towards the chest and the chin. Recovery phase. Your hands should recover by stretching forward in a streamlined position. They should recover under, on, or over the water surface ready to restart the arm action. Leg action. The legs are the powerhouse of the breast stroke, and the full leg kick should be a simultaneous and flowing action, resulting in a powerful boost that propels the whole stroke. Start with your legs straight and together. Bend your knees and bring the heels towards your seat with the sole of the feet facing outwards for the frog kick . Sweep the legs outwards and download in a flowing circular path. The heels and soles of your feet should drive around and back to provide power and propulsion to the stroke. Squeeze legs together to come back together to the starting streamlined position with the toes pointed. Breathing action. -. Breast stroke breathing occurs naturally as the breast technique has a body lift, which gives the ideal breathing point for each stroke.


Squeeze legs together to come back together to the starting streamlined position with the toes pointed. Breathing action. -. Breast stroke breathing occurs naturally as the breast technique has a body lift, which gives the ideal breathing point for each stroke. Breathing in takes place every time your arms pull back to all the body to lift and the head to rise. Lift your shoulders to bring your face out of the water to breath. Don t raise your head, let the head naturally rise with the shoulders so your chin is resting just above the water. Inhale through your mouth before letting your shoulder drop as you sweep with your arms. Breath out as your legs kick back and extend your arms forward. The head returns to the water to exhale as the arms stretch forward to begin their recovery phase. Timing. A well-executed breast stroke timing sequence is key to achieving a smooth and efficient swimming stroke as you will effortlessly glide through the water. Try to time your arm action and leg kick so there is always something propelling you through water. The arms will be propulsive while the legs recover and the legs propulsive while the arms recover. To coordinate the leg kick, the arm strokes, and the breathing, think of the phrase pull, breath, kick, glide As your arms complete the power phase, take a breath, and then draw your feet toward the hips. When your arms are about halfway through the recovery phase, begin the leg action. Time the arm strokes and kick so that the arms and legs are both at their full length as the kick finishes. Rest in the phase position as your body glides through the water. Then the glide begins to slow down, it is time to start another stroke. Water treading. To maintain an upright position in deep water by moving the feet with a walking movement and the hands with a downward circular motion African folk songs are classified according to the following. Their origin. Occasion. Function. Type. A. Community of origin. African songs can be classified according to their origin. The origin in this case means the community they are drawn from. Therefore, songs belong to a particular community such as luhya, luo, gikuyu, gusii. Kuria, Kamba, iteso, giriama, digo, Pokomo, gabra, nandi, Kipsigis, Marakwet, pokot, turkana and taita.


The origin in this case means the community they are drawn from. Therefore, songs belong to a particular community such as luhya, luo, gikuyu, gusii. Kuria, Kamba, iteso, giriama, digo, Pokomo, gabra, nandi, Kipsigis, Marakwet, pokot, turkana and taita. These songs are passed on by oral tradition from one generation to the next. The music is related to the culture of a particular or region. For example, you can identify the culture od a particular community or region by their dressing, language used, musical instruments, props, body adornments, ornaments, body movements, vocal embellishments used to enrich music, style of sing and tone among others. B. Occasion. African folk songs can also be categorized according to occasions they are performed. For example:naming folk songs. Initiation folk songs. Marriage folk songs. War folk songs. Funeral folk songs. Worship folk songs among others. C. Function. Folk songs belong to the people with a common culture. Therefore, folk songs keep people connected to their cultures and heritage. They give history of the people and their culture. Folk songs usually pass important information, stories, messages and history from generation to generation. Folk songs are used to express emotions. They narrate stories of joy and sorrows in the simplest way. Folk songs are used as a means of unifying the community members when they come together to sing. This also creates positive outcomes or consequences if they do not watch their actions and intention. Some of the folk songs are purely for entertainment, enjoyment by performers and the audience. D. Type. African folk songs can also be classified according to the type such as:Lullabies. Dirges. Love songs. Protest songs. Children s songs among others. Creating improvised implements to use in performance of Folkdance songs. Folk dances are performed by different participants who plays different roles as follows:Soloist-person who leads the rest of the participants in singing the melodies and dancing during the performance of the dance. Response group-they provide an answer to the soloist during the dance. Instrumentalist-plays instruments to accompany a dance. Dancers- makes dance movements and formation in response to the songs and instruments.


Response group-they provide an answer to the soloist during the dance. Instrumentalist-plays instruments to accompany a dance. Dancers- makes dance movements and formation in response to the songs and instruments. Along side the participants, folk song dances also require other implements so help in identifying different cultures and diversities such as costumes, ornaments, body adornments, body make ups, props etc. During a folk-dance performance, participants wear specially designed cloths, hides or skins called costumes. Costumes are made using locally available materials such as sisal fibre, sisal string, comb and pair of scissors. The participants also decorate their bodies using different paints to make patterns. This is called body adornments. Body adornments are made using the following materials:Water paints. Chalk powder. Objects or items of different shapes and sizes like bottle tops, water bottles, combs, folk and other design shaped objects. Dancers also use beads, necklaces, bracelets and anklets during the dance performance. These are called ornaments. Body ornaments are made using locally available materials such as:Pieces of thread. Pair of scissors. Grains such as beans, maize soaked in water to make them soft A needle. The costumes, body adornments and ornaments vary from one community to another expressing different cultures in Kenya. The following are social importance of songs to the pastoralists:Songs they sing accompany their journey to facilitate movements. They songs are sung during their herding sessions to take away boredom. They are a source of unity and collaboration among the community members. They educate on the importance of the animals and other resources. They tell the history of the community. General uses of Folk songs. As a source of entertainment. As a source of cultural and national unity. In teaching subjects such as history, literature and geography among others. To educate. To rebuke. To advise. To worship. To encourage. To promote culture. To give moral teachings. Economic importance of the songs. Economic importance or economic significance of something refers to the monetary or trade value of an item. Songs have economic importance to individuals, the cultural community and even the country. General these are the economic importance of folk songs:Performers can earn money or income by performing folk songs at private parties. Folk song musicians also earn a living by offering singing lessons. Some musicians are employed as singers or trainers of folk songs by some institutions such as cultural centres, universities and schools among others.


General these are the economic importance of folk songs:Performers can earn money or income by performing folk songs at private parties. Folk song musicians also earn a living by offering singing lessons. Some musicians are employed as singers or trainers of folk songs by some institutions such as cultural centres, universities and schools among others. Folk songs musicians also earn the country foreign exchange when they perform outside the country. Folk musicians also earn the country revenue when they pay taxes. Folk musicians can be independent artists by recording and selling their music.


1. What is the importance of heat transfer methods like conduction, convection, and radiation in cooking foods? -. These methods are crucial for cooking food evenly and efficiently, each using different means to transfer heat into food, affecting the texture, flavor, and nutritional value. 2. How does the method of heat transfer affect the nutritional content of foods? -. Different methods can either preserve nutrients or lead to their loss; for example, slow cooking at lower temperatures generally preserves nutrients better than high-temperature methods. 3. What are simple sugars, and can you provide examples? -. Simple sugars are basic forms of carbohydrates that digest quickly, such as glucose and fructose, found in fruits and sweetened foods. 4. Explain the concept of double sugars with examples. -. Double sugars, or disaccharides, consist of two linked sugar molecules, like sucrose table sugar and lactose milk sugar . 5. What are starchy foods, and why are they important in the diet? -. Starchy foods like potatoes, rice, and bread are primary sources of energy and provide essential nutrients, including fiber. 6. Describe the effect of dry heat on carbohydrate-rich foods. -. Dry heat methods like baking or roasting can cause caramelization and dextrinization, enhancing flavor and changing texture. 7. How does moist heat affect carbohydrate-rich foods like rice? -. Moist heat, such as boiling or steaming, gelatinizes starch, making grains like rice softer and easier to digest. 8. What are the nutritional changes that occur when carbohydrates are exposed to heat? -. Heat can break down vitamins and alter starches and sugars, affecting their digestibility and caloric content. 9. How can you conserve food nutrients when cooking carbohydrate-rich foods? -. Methods include using minimal water for boiling, avoiding overcooking, and incorporating steaming to preserve vitamins and minerals. 10. Why is it important to observe safety measures when cooking carbohydrate-rich foods? -. Ensuring safety, like avoiding cross-contamination and cooking foods to safe temperatures, prevents foodborne illnesses. 11. What are the requirements for boiling carbohydrates like porridge? -. Adequate water to cover the food, consistent heat to maintain a steady boil, and occasional stirring to prevent sticking. 12. Outline the steps to follow when cooking porridge to ensure it is well-cooked. -. Measure the water and porridge mix, bring to a boil, then simmer while stirring frequently until the mixture thickens and cooks thoroughly. 13.


Outline the steps to follow when cooking porridge to ensure it is well-cooked. -. Measure the water and porridge mix, bring to a boil, then simmer while stirring frequently until the mixture thickens and cooks thoroughly. 13. What are the effects of heat on food like maize when grilling? -. Grilling maize can develop flavor through caramelization and may reduce some nutrient levels like vitamin C. 14. What are the methods of heat transfer applicable when grilling foods? -. Radiation from the heat source cooks the food, creating distinctive charred flavors and textures. 15. Why is it necessary to understand different cooking methods for carbohydrate-rich foods? -. Different methods can affect the taste, texture, nutritional value, and overall digestibility of carbohydrate-rich foods. 16. What are the factors to consider during the table setting in meal presentation? -. Consider the occasion, the number of guests, the menu items, and the cultural context of the meal. 17. How do you properly set a table for meal presentation? -. Arrange tableware according to the sequence of courses, with utensils placed in the order of use from outside in. 18. What are the requirements for table setting when serving meals? -. Clean and appropriate tableware, a clean tablecloth, and utensils arranged neatly and functionally for each diner. 19. Explain the guidelines for planning meals for special occasions. -. Include a variety of foods to cater to different dietary needs, ensure the menu fits the event's formality, and prepare foods that can be easily served and eaten at the event. 20. How should you prepare carbohydrate-rich foods to maximize nutrient retention? -. Use cooking methods that require less water and shorter cooking times, such as steaming or microwaving, to preserve water-soluble nutrients. 21. What is meal presentation and why is it important? -. Meal presentation involves arranging food attractively on the plate, enhancing the dining experience by appealing to the senses. 22. Discuss the importance of meal planning in nutritional balance. -. Meal planning helps ensure that all food groups and essential nutrients are appropriately included across meals, promoting a balanced diet. 23. How does food presentation affect the perception of a meal's quality? -. Attractive food presentation can enhance perceived taste and satisfaction, makingthe meal more enjoyable. 24. Describe how to ensure food safety in meal preparation. -. Follow hygiene practices like washing hands and surfaces, cook foods to safe temperatures, and store foods properly before and after preparation. 25.


Describe how to ensure food safety in meal preparation.- Follow hygiene practices like washing hands and surfaces, cook foods to safe temperatures, and store foods properly before and after preparation.25.What are the health considerations when preparing meals for individuals with allergies?- Avoid cross-contamination, use allergen-free ingredients, and clearly communicate menu contents to guests.26.How do cultural preferences impact meal planning and food preparation?- Cultural preferences dictate the selection of ingredients, cooking methods, and how food is served and eaten, reflecting community traditions and values.27.Why is dietary diversity important in meal planning?- Dietary diversity ensures a range of nutrients are consumed, supporting overall health and reducing the risk of nutrient deficiencies.28.How can one incorporate seasonal produce into meal planning?- Use seasonal fruits and vegetables as they are fresher, more flavorful, and often more affordable, enhancing the nutritional quality of meals.29. What techniques can be used to enhance the flavor of meals without adding excessive salt? -. Use herbs, spices, citrus, and vinegar to add flavor depth and complexity without relying heavily on salt.30.Explain the role of aesthetics in food preparation and presentation.- Aesthetics in food preparation enhances the dining experience, making meals more appealing and enjoyable through visual presentation techniques.


Nutrition security Nutrition security means consistent access, availability, and affordability of foods and beverages that promote well-being, prevent disease, and, if needed, treat disease, particularly among racial ethnic minority, lower income, and rural and remote populations including Tribal communities and Insular areas. Kitchen garden Kitchen garden is the growing of fruits and vegetables at the backyard of house by using kitchen waste water. Otherwise called as Home garden or Nutrition garden or Kitchen gardening or Vegetable gardening. Advantages of Kitchen garden : Supply fresh fruits and vegetables high in nutritive value.tyReasons For Kitchen Garden 1.Clean air: Your balcony, terrace or courtyard can become your green lungs amidst the dust and dirt around you. The more you plant, the more fresh air with good oxygen you get. 2.Herbs detox: Herbs are quite essential in our food which helps in detoxifying and healing properties in our body. Few herbs and plants that are easy to maintain in kitchen garden are: lemon grass, coriander, cilantro, mint, tulsi, celery, fenugreek, spinach. 3.Aesthetics matter: Plants make your home greener, more peaceful, uplift your mood and make you feel more positive. 4. Stay grounded: Modernisation uproots us from the mother earth. As the ancient sages say, our body is made of five components that includes earth, water, ether, air and fire. So it is very important to stay connected with earth. 5.Organic vegetables: Growing own fruits and vegetables can offer the opportunity to reduce the amount of pesticides that are used commercially, making them healthier6. Compost your waste: Plant fertilisers, made by decaying organic materials, like kitchen wastes, will help your plants grow faster, while helping you to get rid of your garbage 7.Cheap and easy: Kitchen gardens can help you grow things at home and bring down the need to buy from the market, hence, save money on food purchase. 8.Recycle and use: You can recycle vegetables in your kitchen garden. For example, you can collect your unwanted vegetables and make compost for it and use it again for compost, growing new vegetables and herbs. 10. Health friendly: It is a great way to engage the whole family in physical activity. Gardening is known to reduce levels of stress hormones. Crops for kitchen garden Seeds or seedlings.


Health friendly: It is a great way to engage the whole family in physical activity. Gardening is known to reduce levels of stress hormones. Crops for kitchen garden Seeds or seedlings. Common foods to grow include leafy greens such as spinach, leafy onions, sukumawiki, lettuce, tomatoes, terere, strawberries, herbs-mint, dhania, broccoli, cauliflower and even potatoes. Types of kitchen gardens. 1. Hanging kitchen gardens in Kenya Hanging kitchen gardens are perfect for small spaces or if you want to save on countertop space. Herbs and leafy greens do well in hanging gardens, as they don t need a lot of root room to grow. Just make sure to water your plants regularly so the soil doesn t dry out. Advantages: Offers a unique decoration for your kitchen Gives you the opportunity to grow your own herbs and spices Saves counter space Provides fresh air Can be a fun project for the whole family Cons: Requires regular watering May attract pests Must be positioned in a sunny spot Limited growing space Requires some initial set-up 2. Container kitchen gardens in KenyaContainer gardening is another great option for small spaces or those who want to move their garden around easily. You can use just about any type of container from pots and barrels to old wheelbarrows as long as it has drainage holes. Be sure to choose plants that are well-suited for container gardening, such as tomatoes, strawberries, and peppers. Advantages: They are less expensive than in-ground gardens. Are easier to set up and take care of. They can be placed almost anywhere, including on patios, decks, and balconies. Can help to save water since the soil is not exposed to the elements. They can produce a lot of food in a small space. Cons: The plants may not get enough sunlight if they are placed in a shaded area. The roots may become entangled if the containers are placed too close together. The plants may become stressed if they do not have enough room to grow. The soil may need to be replaced more often than in an inground garden. There is a greater risk of pests and diseases with container gardens than with in-ground gardens in Kenya. 3. Raised bed kitchen gardens in Kenya Raised beds are a great way to grow a variety of vegetables, herbs, and fruits.


There is a greater risk of pests and diseases with container gardens than with in-ground gardens in Kenya. 3. Raised bed kitchen gardens in Kenya Raised beds are a great way to grow a variety of vegetables, herbs, and fruits. They re perfect for small spaces or areas with poor soil quality. Just be sure the bed is at least 6 inches deep so roots have enough room to grow. Also, make sure the sides of the bed are tall enough so you can reach in without stepping on your plants this will help prevent compacting the soil . Advantages: They take up less space than traditional gardens, so they re perfect for small yards or patios. The soil in raised beds warms up faster in the spring, so you can plant earlier. You can control the quality of the soil more easily, so your plants will be healthy and thrive. Because they re elevated, raised beds are easier on your back and knees when you re gardening. They re also more attractive than traditional gardens, so they can enhance the curb appeal of your home. Cons: They can be more expensive to set up than traditional gardens, since you ll need to buy lumber and soil. They require more watering than traditional gardens, since the soil tends to dry out quicker. The soil in raised beds can also get too hot in the summer, which can damage plants or hinder their growth. 4. In-ground kitchen gardens in KenyaIn-ground gardens are the most traditional type of kitchen garden. If you have the space, an in-ground garden is a great way to grow a large variety of plants. Be sure to choose soil that s well-suited for your climate and plant choices. For example, if you live in an area with hot summers, opt for sandy soil that will drain well and won t bake your plants in the heat. Advantages: You can design them to fit your specific needs and the space you have available. They can include features such as built-in irrigation and drainage systems. You can choose from a wide variety of plants to grow. They can be beautiful and add curb appeal to your home. They can increase your property value. Cons: They require more initial investment than above-ground gardens. They require more maintenance than above-ground gardens. They are subject to soil erosion and compaction if not properly cared for.


Cons: They require more initial investment than above-ground gardens. They require more maintenance than above-ground gardens. They are subject to soil erosion and compaction if not properly cared for. They can attract pests and diseases if not properly managed. They may require special permits or permission from your homeowner s association or local government. 5. Indoor kitchen gardens: If you don t have any outdoor space or if you want to extend your growing season, consider starting an indoor kitchen garden in Kenya. Many vegetables, herbs, and fruits can be grown indoors with the right setup. Just make sure you choose a sunny spot in your home and use to grow lights if needed. ADVANTAGES: No pests or bad weather to ruin your plants! You can grow a wide variety of plants indoors. Indoor gardens are low maintenance. They can add color and life to any room. You can control the environment, making it ideal for growing delicate plants. CONS: Not all plants will do well indoors. You need adequate lighting to grow indoor plants successfully. Some plants require a lot of space, so they may not be suitable for small homes or apartments. Indoor gardens can be expensive to set up, especially if you need to buy special equipment like grow lights. If you re not careful, your indoor garden can become a breeding ground for mould and mildew. 6. Potager kitchen gardenA Potager is a type of kitchen garden that s designed for both beauty and function. These gardens are typically laid out in a symmetrical or geometric pattern and often feature ornamental plants as well as edible ones. If you have the space, consider adding a small pond or fountain to your potager this will not only add to its visual appeal but also provide a home for beneficial insects like dragonflies and frogs. PRO: A potager kitchen garden is a great way to have fresh herbs and vegetables right at your fingertips. They are also visually appealing and can add a touch of beauty to your yard or patio. They are easy to care for and don t require a lot of space. Potager kitchen gardens in Kenya are also great for entertaining since they can be used as a conversation piece. They are also a great way to get kids interested in gardening and eating healthy.


They are easy to care for and don t require a lot of space. Potager kitchen gardens in Kenya are also great for entertaining since they can be used as a conversation piece. They are also a great way to get kids interested in gardening and eating healthy. CONS: The biggest con of having a potager kitchen garden is that it can be costly to set up. They also require regular maintenance in order to keep them looking their best. If you have pets, you ll need to be careful that they don t dig in the garden and disturb the plants. Bad weather can also damage your potager kitchen garden 7. Permaculture kitchen garden Permaculture is all about working with nature instead of against it. In a permaculture kitchen garden in Kenya, plants are grown close together so they can support each other for example, tall plants may provide shade for shorter ones . Companion planting is often used in permaculture gardens, which means different types of plants are planted next to each other to deter pests or improve yields. For example, garlic repels many common insect pests so it could be planted near tomatoes or cabbage just make sure you don t plant too much of any one thing as this can throw off the balance . Advantages: A permaculture kitchen garden can provide a family with most of their fresh produce needs year-round. These types of gardens in Kenya are designed to be lowmaintenance, meaning less work for the gardener. The use of companion planting and other natural methods means that permaculture gardens are typically more pest and disease resistant than conventional gardens. Water usage is often much lower in permaculture gardens due to the use of mulch and other water-conserving techniques. Permaculture gardens can be beautiful, incorporating edible plants into the design. Cons: Permaculture gardens can take some time to establish, especially if you are starting from scratch. You may need to learn some new gardening techniques if you want to start a permaculture kitchen garden. You may need to make some changes to your cooking habits if you want to make the most of your permaculture garden. 8. Vertical kitchen garden in KenyaA vertical garden is a great way to save space and grow a variety of plants. There are many different ways to create a vertical garden, from trellises and lattices to hanging baskets and shelves.


8. Vertical kitchen garden in KenyaA vertical garden is a great way to save space and grow a variety of plants. There are many different ways to create a vertical garden, from trellises and lattices to hanging baskets and shelves. Just make sure you choose plants that are appropriate for the type of support you re using. For example, vines will need something to climb on while smaller herbs or leafy greens can be grown in shallow containers without much root room. Advantages: You can grow a lot of plants in a small space. The plants get more sun than they would if they were on the ground. You can control the environment around the plants more easily. It looks cool. You can use the water that drains from the plants to water other plants. Cons: You have to water the plants more often because they dry out faster. The plants are more susceptible to pests and diseases. If you don t have a good support system, the plants can fall over and die. It can be difficult to harvest the plants. You have to be careful not to overwater the plants, or they will rot. 9. Hydroponic kitchen garden in Kenya Hydroponics is a method of growing plants in water instead of soil. This can be done with just about any type of plant, but it s especially well-suited for leafy greens like lettuce and spinach which don t need deep roots . Hydroponic gardens in Kenya are often used indoors since they take up very little space and can be controlled more easily than outdoor gardens for example, you can adjust the temperature and humidity levels . Advantages: They are very space efficient since the plants are grown vertically in a small footprint. They can be set up indoors, so even if you live in an apartment you can still grow your own food. Hydroponically grown plants tend to be more nutrient-dense than soil-grown plants, so you get more bang for your buck, nutritionally speaking. Since hydroponic gardens use less water than traditional gardens, they are more environmentally friendly. They are also less likely to attract pests and diseases since the plants are not growing in dirt. Cons: There are some drawbacks to hydroponic kitchen gardens as well: They can be expensive to set up, depending on the size and complexity of the system you choose.


Since hydroponic gardens use less water than traditional gardens, they are more environmentally friendly. They are also less likely to attract pests and diseases since the plants are not growing in dirt. Cons: There are some drawbacks to hydroponic kitchen gardens as well: They can be expensive to set up, depending on the size and complexity of the system you choose. They require some basic knowledge of plant nutrition and physiology in order to be successful. If not properly maintained, hydroponic gardens can become breeding grounds for mould and other pathogens. 10. Staircase kitchen garden in KenyaA staircase garden is a type of vertical garden that s perfect for small spaces. These gardens are typically built on staircases or other types of raised platforms. Plants are grown in shallow containers, which can be placed close together to save space. Be sure to choose plants that don t need deep roots, such as herbs and leafy greens. ADVANTAGES: A staircase kitchen garden is a great way to make use of vertical space. Staircase kitchen gardens in Kenya are perfect for small spaces. They are easy to build and maintain. Staircase kitchen gardens are aesthetically pleasing. They can be used to grow a variety of plants and vegetables. CONS: Staircase kitchen gardens can be expensive to build. They require a lot of maintenance. The stairs can be dangerous if they are not built properly. They can be difficult to access for people with disabilities. Pests and diseases can easily spread in a staircase kitchen garden. 11. Simple drip garden12. Tyre kitchen garden 13. Multi storey kitchen garden14. Food robe kitchen garden15, Sack kitchen garden16. Wick irrigation kitchen garden17. Moist bed kitchen garden 18. Aquaponics kitchen garden19. Yard small kitchen garden20. Cone kitchen garden 21. Micro-kitchen gardenStarting a kitchen garden To start a kitchen garden in Kenya, you will need to find a sunny spot in your yard and prepare the soil. You can then choose what vegetables or herbs you would like to grow. Once you have chosen your plants, you will need to plant them in the prepared soil and water them regularly. Step 1: Find a sunny spot in your yard and prepare the soil.


You can then choose what vegetables or herbs you would like to grow. Once you have chosen your plants, you will need to plant them in the prepared soil and water them regularly. Step 1: Find a sunny spot in your yard and prepare the soil. You will need to find an area in your yard that gets a lot of sunlight. Then, you will need to till the soil and add some compost or manure. Step 2: Choose what vegetables or herbs you would like to grow. Decide which plants you want to grow in your garden. Some popular choices include tomatoes, peppers, carrots, and lettuce. You can also choose to grow herbs such as basil or oregano. Step 3: Plant your seeds or seedlings. Plant the seeds or seedlings in the prepared soil and water them regularly. You will need to keep an eye on your plants and make sure they have enough water and sunlight. Harvest your vegetables or herbs when they are ready! What are the benefits of growing a kitchen garden in Kenya? There are many benefits to growing a kitchen garden. Some of these include: Getting fresh fruits, vegetables, and herbs that are pesticide-free Saving money by not having to buy produce at the grocery store Having a relaxing hobby that gets you outside in the fresh air Improving your physical health by getting exercise while gardening Boosting your mental health by reducing stressWhat are the best types of vegetables and fruits to grow in a kitchen garden? FOOD AND NUTRITION COOKING STARCHY CARBOHYDRATES https: www.youtube.com watch?v r9ZrT5vtVv0 Why is food cooked? Food may be contaminated with harmful microbes that can cause disease. The high temperature involved in cooking brings about chemical changes in food and kills these microbes. Cooking also makes food easier to digest and improves the food s appearance, texture and flavour. These are a few examples of ways to cook food, and notice that all of these methods involve heating the food to a high temperature: Baking Boiling Steaming Grilling FryingHeat transfer when cooking During cooking, heat is transferred from the source of heat to the food through conduction e.g. grilling steak on a grilling pan sitting on a stove , convection e.g. running cold water over frozen food to speed up thawing process and or radiation roasting marshmallow over fire .


These are a few examples of ways to cook food, and notice that all of these methods involve heating the food to a high temperature: Baking Boiling Steaming Grilling FryingHeat transfer when cooking During cooking, heat is transferred from the source of heat to the food through conduction e.g. grilling steak on a grilling pan sitting on a stove , convection e.g. running cold water over frozen food to speed up thawing process and or radiation roasting marshmallow over fire . Check out the resources below to learn more why food is cooked and how heat is transferred conduction, convection and radiation . We know that cooking gets the food hot. It makes what is otherwise unsafe to be consumed raw, safe to eat. In order to do so, food has to be put in an oven or on the stovetop and be subjected to a source of heat. When the heat transfers from something that is hot, such as a flame or a pot of boiling water, to the food, this process is called heat transfer. There are three types of heat transfer: conduction, convection and radiation. What distinguishes them is the manner in which the heat in transferred. Without a medium, heat cannot be transferred. The different ways that heat transfer can be accomplished determines how the food is cooked and what the end result will be. Convection Heat is transferred via liquids and gases. Fast moving molecules of the convection medium collide with the slower molecules in the food and heat them up. As warmer areas of a liquid or gas rise to cooler areas, it forms a continuous circulation pattern. These convection currents can be observed when water is boiling in a pot. Convection that takes place through air occurs in a convection oven. Compared to traditional ovens, ovens using convection are usually the better choice as it has fas to circulate the air around. On the contrary, traditional ovens mostly rely on radiation off the oven walls and is therefore a more eficient method of heat transfer. It heats food faster and reduces cooking times by at least 25 . Below are some examples of convection heating. Baking and roasting Boiling and steaming Running cold water over frozen food, which transfers heat into the food to thaw it more quickly Radiation Heat is transferrred via electromagnetical waves.


Fibre-rich vegetables. ... Beans. How Heat Affects Foods and Their Flavors Posted on June 8, 2021 by MadgeTech MarketingStarches Starch is the most common carbohydrate in human diets, whether it s natural or is added to foods. As heat is applied to starch it absorbs moisture from its surroundings and becomes softer. This process is called gelatinization and is the reason pasta and rice double in size and soften when cooked. Gelatinization begins at 150 F. EFFECT OF OVERHEATING IN FOODNandhini Ramanathan Nandhini Ramanathan I am a foodtechnology student Leadership self-motivated team work Published Aug 30, 2023 Follow HOW HEAT AFFECTS FOOD During the heating process or the cooking of food, a complex series of physical and chemical changes take place. These changes vary according to the heating method and time exposed, but may ultimately include changes in nutrient composition, fat content, moisture, flavor, smell, texture, and color. The longer the food is heated, and the higher the temperature, the greater the nutrient loss. When we look at commercially prepared dog food or even home cooking as preparation, the heat applied during the extrusion process, grilling or microwaving contribute to the reduction in nutritional value most of the time. Graph Protein goes through certain physical and chemical changes when it is heated and cooked pg 88, SACN When the proteins in food are heated, they coagulate. An example of this can be observed in the proteins found in eggs which become denatured and coagulate during the heating process. The heat disrupts the hydrogen bonds and non-polar hydrophobic interactions. The bonds are disrupted by increasing the kinetic energy and causing the molecules to vibrate so rapidly and violently. Researchers have observed that single amino acid digestibilities, especially for aspartic acid and cysteine, which are known to be heat-sensitive, revealed a disproportionate reduction when tested in the commercially processed food compared to when tested alone. Protein that is exposed to hot temperatures, shrinks and loses moisture. This usually occurs at temperatures between 160 and 185 degrees Fahrenheit. When animal sources of protein are cooked slowly, any connective tissues present in the meat are likely to dissolve.


Protein that is exposed to hot temperatures, shrinks and loses moisture. This usually occurs at temperatures between 160 and 185 degrees Fahrenheit. When animal sources of protein are cooked slowly, any connective tissues present in the meat are likely to dissolve. Heat does not destroy the protein in food, but it may reduce the overall content Dextrinisation: The reaction of dry heat on the surface of food which changes starch to dextrin, e.g. toast. Gelatinisation: The process of thickening which takes place when a mixture of starch and liquid is heated. Ways to retain nutrients while cooking Prolonged exposure to water, heat, and light may cause some foods to lose nutritional value like vitamin B1, vitamin C and polyphenols. Here are simple tips which will help you retain nutrients while enjoying your favourite foods. Have a look! 02 11Rule for washingAlways wash the vegetables first and then chop them. Chopping first and then washing takes away the nutrition of your food. 03 11Don t chop small Do not chop vegetables into very small pieces as most of the nutients will be destroyed when they come in contact with air. The best way is to chop the vegetable into larger chunks. 04 11Water usageCook vegetables in smaller amounts of water. Boiling in too much water damages the nutrients. It is best advised to cook the veggies covered on low flame in their own water. 05 11Heating your foodAvoid re-heating of food as it destroys the chemical structure of nutrients and vitamins. 06 11Loss of mineralsAs soon as you chop veggies, you should cook them as the vitamins and minerals are secure in their cells as once they are exposed to light and air, the nutrient contents can be destroyed. 07 11Excess waterDo not throw away the excess water drained after boiling rice or vegetables. The excess water is loaded with nutrients and it can used in preparing gravies, kneading dough or serve it as a refreshment drink. 08 11Root rulesRoot vegetables like potato, ginger, turnip and carrots should be boiled with skins and the peel should be removed after boiling. Boiling with peels helps the nutrients to migrate to the centre of the vegetables which helps in better retention of its nutrients. 09 11Baking sodaDon't use baking soda when cooking vegetables. Although it helps in retaining color of the vegetables as well as speeds up the cooking process, but destroys the vitamin C content of the veggies.


Boiling with peels helps the nutrients to migrate to the centre of the vegetables which helps in better retention of its nutrients. 09 11Baking sodaDon't use baking soda when cooking vegetables. Although it helps in retaining color of the vegetables as well as speeds up the cooking process, but destroys the vitamin C content of the veggies. 10 11Fresh food Eating fresh food is an good idea because the depletion of nutrients could be slowed down. Another reason is the quicker you consume it, the more nutrients can be gained from it. Try eating within 4 hours of cooking your food Check for aflatoGuidelines to minimize nutrient losses during preparation 1. Choose fresh foods that are not over-ripe, bruised, cut or scraped. 2. Peel thinly or cook inn their skins,jacket 3. Aim at golden brown whenncooking indry heat. 4. Use enough water to cover 5. Cooknthem for the appropriate time 6. Blend starchy flavours with cold water before cooking 7. Stirbthoroughly and continuously over low heat 8. Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss. 9. Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing. 10. Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin. 11. Use minimum water for cooking. Bring the water to boil and add the vegetables to cook. 12. Cook vegetables by steaming and pressure cooking to conserve nutrients. 13. Cover the vessel with a lid while cooking as it hastens cooking. 14. Vegetables salads should be prepared just before serving to conserve nutrients. 15. Use acids such as lime juice or vinegar to salads as it prevents loss of Vitamin C since Vitamin C is stable in acid. 16. Store foods in a cool, dark place. 17. When boiling, add the raw food to the boiling water rather than to cold water. 18. Steaming is a way of cooking with a minimum amount of water. 19. If possible use the cooking water for gravies, sauces or soups as it is a source of watersoluble vitamins and elements minerals . 20. Cook for the minimum time necessary to make the food palatable and safe. 21. Do not use baking soda to help keep the green colour of vegetables, as this increases loss of vitamin C. 22. Do not use copper utensils.


Do not use baking soda to help keep the green colour of vegetables, as this increases loss of vitamin C. 22. Do not use copper utensils. Copper helps to destroy vitamin C. 23. Soak whole pulses overnight and other dhals for one hour before cooking. Safety in preparing and cooking starchy carbohydrates Choose foods processed for safety. ... Cook food thoroughly. ... Don t cook root tubers when they have any green, damaged ir sprouting bits Check aflatoxins in cereals or grains before cooking Eat cooked foods immediately. ... Store cooked foods carefully. ... Reheat cooked foods thoroughly. ... Avoid contact between raw foods and cooked foods. ... Wash hands repeatedly. ... Keep all kitchen surfaces meticulously clean. Explain four factors to consider when setting a table. The number of people taking the meal as this determine the number of covers to be laid. The meal to be served as this ensures that all the tableware is available. Number of courses dishes as this enables one to set the cover for the courses. Tableware as this determines their placement. Type of meal service as each type has its own way of laying the table. The type of dinners determines the way of table setting e.g. ages, special needs. A center piece should be available for beauty enhance appetite. Provide adequate space to avoid overcrowding for comfort. Ensure the room is clean for hygiene. The table cloth should be well laundered for neatness. Table appointments should be clean for hygiene enhance appetite Essentials for table settingplace setting for one person is a "cover.". 2. The plate, flatware and placemat should be 1-1 2" from the table edge to allow for an attractive table and safety. 3. Flatware is placed in order of use from the outside in. 4. The napkin should be folded in a square or rectangle and placed so that the open edge is toward the plate. 5. Allow 20-24 inches for each place setting or cover. 6. Use only flatware and plates that are necessary for the specific meal. 7. Table cloth - the center fold should fall exactly on the center line of the table. The cloth then drops evenly on both sides. The cloth should hang over the table no more than 10-12 inches.


Table cloth - the center fold should fall exactly on the center line of the table. The cloth then drops evenly on both sides. The cloth should hang over the table no more than 10-12 inches. 8. Tables should be set according to these principles; art, common sense, concern for comfort for those eating and courtesy. 9. A good centerpiece is: - in scale with the table - is low so people opposite each other can see across the table - can be placed anywhere on table as long as table looks well-balanced - can be part of the meal salad, fruit bowl, dessert, etc. Skip to document University High School Books Sign in My Library Information AI Chat Mealsfor special groups and occasion Used in meal planning Course Nutrition and dietetics DND 2204 36 documents University Thika School of Medical and Health Sciences More info Uploaded by: Anonymous Student Thika School of Medical and Health Sciences Comments Please sign in or register to post comments. Students also viewed Types of management styles Diseases of the Small Intestines Meal preparation units and equipments Background OF Medical Terminologies Inborn Errors OF Metabolism GIT disorders Upper - GIT Notes Related documents Lifespan notes on adolescents,adults,elderly Parenteral nutrition Criteria for Formula Selection Commonly used equipment in enteral feeding and parenteral Community Partnership Skills 1 Notes Principles OF Human Nutrition notes Preview text MEAL PLANNING FOR VARIOUS GROUPS AND SPECIAL OCCASIONS Unit objectives By the end of this unit, the learner should be able to: 1. Identify the various groups of individual with different nutritional needs 2. Describe on how to prepare and serve meals to meet their recommended allowance individually 3. Explain the need for the nutritional requirement in the lifespan and occupation 8 Introduction A nutritious and wholesome balanced diet is a key to good health. A well-balanced diet includes eating the right amount of foods from the five main food groups. Most people will have three main meals a day. No single food contains all nutrients the body needs so it is important to eat a wide variety. The right amount of different nutrients can increase life expectancy by keeping the heart and body healthy, and preventing many long-term illnesses.


Most people will have three main meals a day. No single food contains all nutrients the body needs so it is important to eat a wide variety. The right amount of different nutrients can increase life expectancy by keeping the heart and body healthy, and preventing many long-term illnesses. Body weight can be kept to an acceptable level through healthy eating, leading to a fitter and more active lifestyle. Nutrition is one of the factors that contributes to the wellness of an individual. A balanced diet, when plannedcarefully, provides adequate energy and nutrients for growth, health maintenance, disease prevention and therefore it is essential for our whole lifespan. There is a number of factors to be considered when planning meals. Factors to be considered in meal planning for different categories Figure 1: Factors to be considered in meal planning for different categories Different examples of occasions are Fiesta, birthday, weddings, anniversaries, Christmas, Mother s day, Father s day, Baptismale.t. It important to plan meals for different occasions success of occasion depends on how well it is planned- from the decors, house arrangement and the food that must be specially chosen, prepared and served Foods, techniques and equipment C. Kitchen equipment must be safe and reliable if it is to be used to prepare and serve food for special occasions. Remember that: facilities must be appropriate for the number of guests being served if the celebration is to be held at a venue away from home, the host or caterer must consider what equipment and facilities are available cutlery, plates and storage space in refrigerators, freezers, cupboards and benches must be organised before the event to avoid any last-minute shortages kitchen equipment such as hand mixers, microwave ovens, blenders and stoves must be tested and checked before the event to detect any faulty equipment only equipment that saves time should be used the preparation and cleaning of some equipment outweighs its value oven, refrigerator and freezer temperatures must be tested to see that they are suitable for keeping food safe and so preventing any risk of food poisoning equipment should be cleaned before and after use to ensure proper hygiene stored equipment can often attract insects, rodents and cockroaches there must be enough serving equipment such as spoons, forks and tongs-when people swap serving utensils, cross-contamination can easily occur. Small- and large-scale meal preparation The size of an event can have a great impact on the preparation involved.


Kitchen equipment must be safe and reliable if it is to be used to prepare and serve food for special occasions. Remember that: facilities must be appropriate for the number of guests being served if the celebration is to be held at a venue away from home, the host or caterer must consider what equipment and facilities are available cutlery, plates and storage space in refrigerators, freezers, cupboards and benches must be organised before the event to avoid any last-minute shortages kitchen equipment such as hand mixers, microwave ovens, blenders and stoves must be tested and checked before the event to detect any faulty equipment only equipment that saves time should be used the preparation and cleaning of some equipment outweighs its value oven, refrigerator and freezer temperatures must be tested to see that they are suitable for keeping food safe and so preventing any risk of food poisoning equipment should be cleaned before and after use to ensure proper hygiene stored equipment can often attract insects, rodents and cockroaches there must be enough serving equipment such as spoons, forks and tongs-when people swap serving utensils, cross-contamination can easily occur. Small- and large-scale meal preparation The size of an event can have a great impact on the preparation involved. Planning an event for five or ten people is very different from organising an event for hundreds of guests. Planning ahead allows the host to organise an appropriate menu according to the information they have on the number of guests attending. This planning is necessary to: - avoid excessive waste of food and money - avoid the embarrassment of running short of food - ensure that the food is the best choice for the event. When catering for small numbers of guests, it is relatively easy to estimate rough quantities of food. When catering for large numbers of guests, a rough guess or estimate is not suitable. Every caterer follows a set of guidelines. A host must consider the factors listed when planning a menu. Consideration to consider in planning meals for special occasions 1. Factors to consider in meal planning a. Food Budget - refers to the amount of money needed for the food to be prepared. It should be prepared ahead of time b. Tools, Facilities and Equipment- menu you have planned can only be prepared if you have the needed tools, facilities and equipment c.


Food Budget - refers to the amount of money needed for the food to be prepared. It should be prepared ahead of time b. Tools, Facilities and Equipment- menu you have planned can only be prepared if you have the needed tools, facilities and equipment c. Time and Energy Available plan meals which will make reasonable demand on time and energy to save time and energy it is advisable to plan dishes you are familiar with and that you have skills and ability in preparing them. Plan cooking dishes which do not use the same equipment since it takes time for one dish to be cooked plan dishes that will not require last minute attention 2. Food Preferences of Guests - consider what dishes would the guests love to eat and what popular and special in a given culture or regions. Consider special nutritional needs 3. Goals in Preparing Meals for special occasions it is important to set goals that will not only satisfy the palate but also promote health and wellbeing of every guest. The meal should be nutritionally adequate, economically feasible, aesthetically satisfying, palatable and hygienically prepared 4. Nutritionally adequate means the meal has enough nutrients to make the body healthy. It contains all nutrients needed by the body like carbohydrates, fats, proteins, vitamins, and minerals. Use the Three Basic Food Groups as guide 5. Economically feasible Food budget is enough to meet the food expenditures food budget should be reasonable and affordable 6. Aesthetically satisfying every dish is pleasing, deliciously inviting and satisfying it should appeal to the senses and to the appetite. There should be a variety of colorThe calorific requirement is generally higher in men than in women because men have larger body size, and they are more physically active and have more lean muscle mass. 8.1 Age groups i. Infants breast feeding is the safest and most desirable method of nourishment Human milk is considered the ideal starting food, with most of the nutritional requirements. However breast feeding should not be relied on exclusively for optional nutrition beyond the sixth mouth of the infant s life. For twins, optimum is 3-4 months. O Interval of feeding: Breast feeding should be started as soon as possible after birth if a mother and a baby are okay. A baby should be allowed to feed on demand and may suckle 1215 times day.


For twins, optimum is 3-4 months. O Interval of feeding: Breast feeding should be started as soon as possible after birth if a mother and a baby are okay. A baby should be allowed to feed on demand and may suckle 1215 times day. However a common routine is that of 10-15 times during the day. After such feed a baby should be burped to remove the air swallowed together with milk by allowing the baby on the mothers knee or shoulders. For the first days the baby should be suckle both breast for only a few minutes each time to prevent any nipple sores or cracks. About 150ml of human milk per kg body weight the baby is getting enough milk if satisfied at a 12-20 times feeding, falls asleep promptly and sleep quietly for several hours, and also makes satisfactory weight gains from week to week. Duration of breastfeeding: sufficient until about 6 months of age, should continue for 2 years or even longer. Refer: duration of breast milk Replacement of breast milk Is the process of feeding an infant child who is not receiving any breast milk with a diet that provides all the nutrients a child needs Introduction of solid foods before the age of 4-6 months is not recommended due to immaturity of gastrointestinal tract and kidneys to handle solid food. After that, solid foods could be introduced gradually and individually. The typical order of introduction begins with cereal, usually iron-fortified ones, vegetables, fruits, eggs and then meat. A waiting period of 4-5 days before the introduction of another new food is recommended to make sure no allergic reaction or intolerance. It s only recommended when the AFASS criteria can be met. AFASS A -ACCEPTANCE: no barriers replacement feeding Barriers can be cultural, social and also due to fear of stigma and discrimination F- FEASIBLE: mother or the family has adequate time, knowledge ,skills and other resources to prepare the replacement food and feed the infant up to 12 times in 24 hours A- AFFORDABLE: Mother, family, community or even the health system support can pay for the cost of purchasing, preparing and using replacement feeding without compromising the health and nutrition of the entire family.


This can lead to serious health problems, nutrient deficiencies and eating disorders in later life iv. Adults Growth is usually completed by the age of 25 years. The aims of nutrition during adult years are to obtain adequate energy and nutrients to maintain a healthy body weight and prevention of chronic diseases through appropriate food choices. Adulthood is a period when an individual begins to experience and cope with numerous changes in the realms of work, family and education. Healthy eating and lifestyle are important for them to cope with stress and maintain health. The calorific requirement begins to decrease after the age of 25 years as basal metabolic rates decrease. People during adult years may not get as much exercise as they did in earlier years. Thus, when appetite and food intake do not decrease, there is a common tendency toward weight gain during this period. An intake of 3,500 calories more than the body needs for maintenance and activities will result in a weight gain of 500 grams fat. A person who overeats by only 120 calories a day equal to a can of soft drink can gain 6kilograms in 1 year. Therefore, it is important to reach energy balance to maintain a healthy weight i. energy intake equals energy output . This can be achieved by eating less energydense foods, and increasing physical activities as exercise will increase the number of calories burned. Healthy eating and lifestyle are encouraged during adult years to maintain health and prevention of chronic diseases v. Elderly Physiological, psychosocial and economic changes of the elderly affect their nutrition status. The body s function changes with age. Metabolic rate slows down, bones become less dense and lean muscle mass is reduced. Eye-sight,hearing, taste and smell are less acute and poor dentition is common. The secretion of digestive enzymes and hydrochloric acid is diminished which in turn impairs digestion and absorption of nutrients such as vitamin B12. The reduced muscle tone of the intestine may result in constipation in an elderly. The loss of spouse or close friends, physical disabilities, poor health, feeling of loneliness and uselessness may diminish an elderly s ability to shop, cook and also his her appetite to eat. Retirement of the elderly results in decreased income and this may affect one s choice of food. Some may choose foods by cost rather than nutrient content.


Adequate folate intake is important for adult women before pregnancy to prevent neural tube defects in infant. The iron requirement is highfor women throughout the childbearing years to replace blood loss during menstruation. Fruits and vegetables are important source of vitamins A, C, folate , minerals potassium , phytochemicals, and fiber. A diet high in fruits and vegetables are associated with lower risk of chronic diseases. For manual workers, meals should be a balanced diet rich in carbohydrates such as rice, noodles and pasta or bread to provide enough energy to work. Manual work increases sweating which in turn increases the loss of water and electrolytes. It is essential to increase fluid intake water, juice, soup to regulate body temperature and avoid dehydration. People with a sedentary lifestyle e. office workers, require to pay attention to energy balance to maintain a healthy body weight. Reduced physical activity together with an excessive energy intake from a large portion of energy-dense foods such as fast food, snacks increase the risk of obesity and other chronic disease in later life. The modern busy lifestyle has made fast food become popular because it is convenient and time-saving. High consumption of food in restaurants and fast food shops result in higher intake of fat, trans-fat, salt and sugar while the intake in fruits and vegetables is low. Meals for office workers should be rich in nutrients but low in energy. It is recommended to include more vegetables and fruits as they are rich in dietary fiber and low in calories, instead of energy dense snacks such as ice-cream, chocolates and chips. They are also rich in vitamins, minerals and phytochemicals that are beneficial to health and may help to prevent chronic diseases. Higher fiber diet is also more filling and helps to prevent constipation. Energy-dense foods and alcohol should be eaten in moderation only. E Elderly A balanced nutrient-dense diet is essential for maintaining good health of the elderly. Good nutritional status can help to prevent chronic disease and speed up recovery from illness, surgery or broken bones. An elderly s diet should include varied choices of food with most of the calories from carbohydrates, moderate in protein while low in fat, salt and sugar. Adequate protein is essential for tissue repairing, synthesis of immune cells and hormones. Lean meat or poultry without skin and low fat dairy products are good protein choices.


An elderly s diet should include varied choices of food with most of the calories from carbohydrates, moderate in protein while low in fat, salt and sugar. Adequate protein is essential for tissue repairing, synthesis of immune cells and hormones. Lean meat or poultry without skin and low fat dairy products are good protein choices. Elderly are also encouraged to have adequate fruits, vegetables, whole grains products and legumes. These foods are rich source of vitamins, minerals and fiber. Adequate fiber and fluid can help to prevent constipation. Foods for breakfast should include enough carbohydrates noodles, whole meal bread, breakfast cereals, and congee and moderate protein foods lean meat, milk and dairy products, eggs . Lunch and dinner choices can follow the principles of healthy eating with cereals or cereal products as major food, moderate amount of fish, seafood, legumes, egg and lean meat. It is advised to prepare foods with low fat cooking methods such as steaming, boiling, stewing, grilling and stir-frying with little oil. Chinese family dinner usually consists of 2-3 dishes that are shared by family members, whereas western style dinner usually includes soup, appetizer, main dish, dessert and or a drink that are served on an individual basis. Healthy snacks such as low fat dairy products, sandwich, fruits, whole meal biscuits, chestnuts, sweet corn can supplement main meals for those with additional nutrition needs and small appetite. 8 Meal planning for special occasions celebrations; such as social gatherings, parties and festivals should take into consideration of the occasion, venue, age and number of guests, style of meal sit down or buffet type, Chinese or Western meal and special food if necessary. Prepare appropriate tableware, napkins, tablecloth and home decorations flowers or other ornaments , seats and tables for celebrations or parties. Background of guests, their age, gender, total number, food preference, nutritional needs and special ethnic or religion are factors for consideration when planning meals. A good meal should be nutritious, well cooked with careful combination of foods and flavors. For example, food for a birthday party for school-age children should be colorful, attractive, and easy to manage, in bite size, small packs and include more body building foods for growth. Dishes can be prepared using different methods e.


A good meal should be nutritious, well cooked with careful combination of foods and flavors. For example, food for a birthday party for school-age children should be colorful, attractive, and easy to manage, in bite size, small packs and include more body building foods for growth. Dishes can be prepared using different methods e. grilling, baking, boiling to give various texture e. soft, firm, crispy and served either hot or cold. Special food can be prepared for special occasions or festivals e. birthday cake for birthday party; Easter chocolate eggs for Easter festival, Chinese turnip cake for Chinese New Year etc. It is also advised to shop and plan for food in advance to allow changes of food in the menu if they are not available. Meals for outing; should be well planned and prepared. Depending on the duration of the outing, the meal should provide enough nutrients and energy to sustain daily activities as that from amain meal. It should be well-balanced by choosing foods from the three basic food groups and to include a suitable drink. Choose foods that are easy to eat, pack and carry, and can be kept for a longer time such as bread, fruits, packed drinks or canned foods. Use thermal containers with insulation or spaces for ice packs to keep food drinks at a safe temperature to avoid bacterial growth. Food can be packed in a plastic box for easy transport to avoid crushing damage. Download AI Quiz 00 SaveShare Document continues below Discover more from: Nutrition and dieteticsDND 2204 Thika School of Medical and Health Sciences 36 documents Go to course 6 Steps OF DIET Planning questions Nutrition and dietetics100 2 55 Tsmhs Nutrition Intervention IN Hivaids Module Nutrition and dieteticsNone 1 What Is Behavioral Psychology With Duties and Specialties Indeed Nutrition and dieteticsNone 1 Difference Between Cognitive and Behavioral Psychology Compare the Difference Between Similar Terms Nutrition and dieteticsNone 17 Milk oils and other food production notes Nutrition and dieteticsNone 2 Commonly used equipment in enteral feeding and parenteral Nutrition and dieteticsNone fruits vegetables, meats, dairy products, fats sweets . Main energy source should come dairy products, dried or fresh fruits, wholemeal biscuits, unsweetened soy bean milk.


Food can be packed in a plastic box for easy transport to avoid crushing damage. Download AI Quiz 00 SaveShare Document continues below Discover more from: Nutrition and dieteticsDND 2204 Thika School of Medical and Health Sciences 36 documents Go to course 6 Steps OF DIET Planning questions Nutrition and dietetics100 2 55 Tsmhs Nutrition Intervention IN Hivaids Module Nutrition and dieteticsNone 1 What Is Behavioral Psychology With Duties and Specialties Indeed Nutrition and dieteticsNone 1 Difference Between Cognitive and Behavioral Psychology Compare the Difference Between Similar Terms Nutrition and dieteticsNone 17 Milk oils and other food production notes Nutrition and dieteticsNone 2 Commonly used equipment in enteral feeding and parenteral Nutrition and dieteticsNone fruits vegetables, meats, dairy products, fats sweets .Main energy source should come dairy products, dried or fresh fruits, wholemeal biscuits, unsweetened soy bean milk. Company About Us Ask AI Studocu World University Ranking 2023 E-Learning Statistics Doing Good Academic Integrity Jobs Blog Dutch Website Contact Help F.A.Q. Contact Newsroom Legal Terms Privacy Policy Cookie Statement View our reviews on Trustpilot English Rest of the World Copyright 2023 StudeerSnel B.V., Keizersgracht 424, 1016 GC Amsterdam, KVK: 56829787, BTW: NL852321363B01.