'British nutrition foundation' presentation slideshows

Topic 3: Diet Evaluation & Food Selection

Topic 3: Diet Evaluation & Food Selection. 1. Many factors influence our food selection. Prior Learning. We will recognise senses play a pivotal role in determining our food preferences; however, we acknowledge other factors are also involved. These include: previous experiences with food;

611 views • 25 slides

The farm visit

553 views • 23 slides

Food Labelling

Module Number: 13. Food Labelling. Introduction. Information is provided on food packaging of to help us choose between different foods, brands and flavours. There is a legal requirement for much of the information that is provided.

368 views • 15 slides

simple, but fun

simple, but fun. aims and objectives. aim to make recipes that are low cost and can be adapted objectives * work in pairs * make a cheese sauce (roux) * use a kitchen equipment safely * make 3 tasty recipes, which are cheap but cheerful. setting the scene.

301 views • 13 slides

Healthier eating and drinking

310 views • 12 slides

Food safety and hygiene

Module Number: 15. Food safety and hygiene. Introduction. Food safety and hygiene is of paramount importance to ensure that food is stored, prepared and eaten in clean, safe environments. Food poisoning can be easily prevented by taking the following four simple precautionary measures:

1.66k views • 9 slides