1. NUTRITION AND MENU PLANNING CAPS pg33 Term 1 week 1

2. MENU PLANNING The principles of menu planning as studied in Grades 10 and 11 Awareness of ingredients that causes allergic reactions or are a health risk for e.g. diabetes Planning of menus for four course formal dinners and banquets

3. MENU PLANNING The principles of menu planning as studied in Grades 10 SA Food pyramid Nutrients and their functions Nutritional value of meals Menu planning for Continental and English breakfasts, Brunches and Light meals

4. MENU PLANNING The principles of menu planning as studied in Grades 11 Significance of South African culinary uniqueness Providing food for cultural needs Menu planning for hospitality establishments Menu planning for special tea occasions and three-course meals

5. MENU PLANNING The principles of menu planning as studied in Grades 11 Significance of South African culinary uniqueness Providing food for cultural needs Menu planning for hospitality establishments Menu planning for special tea occasions and three-course meals

6. MENU PLANNING The principles of menu planning as studied in Grades 12 Menu planning: Formal four course dinners, cocktail functions, finger lunches

7. SA FOOD PYRAMID

8. SA DIETARY GUIDELINESGUIDELINES Be active Salt Fats Sugar Alcohol Variety of foods Starchy foods the basis of most meals Chicken, fish, meat, milk/eggs Fruit & vegetables Dry beans, peas, lentils, soya Lots of water DANGER! REDUCE! CAREFULL! SPARINGLY! REGULARLY/ DAILY

9. NUTRIENTS FOOD SOURCES DIETARY GUIDELINES MOST IMPORTANT KNOWLEDGE: APPLICATION OF

10. MANAGEMENT / EATING HABITS Eat foods low in fat and cholesterol content / Limit take away foods Use salt sparingly Use sugar in moderation / Dilute fruit juices/ Limit refined sugar/ Use artificial Sweeteners Consume plenty of fibre-rich foods. Include low GI foods / complex carbohydrates / soya and legumes Eat whole fruit and vegetables Drink plenty of water At least three regular small meals Less alcohol Less protein to avoid saturated fats Carbohydrates: Include complex carbohydrates in the diet, that take longer to break down into simple sugars. To reduce the risk of high blood sugar levels. Fibre: Fibre has low cholesterol levels and helps improve carbohydrate metabolism. Fibre reduces the body’s insulin need and helps to control the blood-glucose levels. Frequency of meals: Regular healthy meals should be more or less of the same size and evenly spaced to maintain stable blood sugar levels. DIABETES MELLITUS-Dietary Guidelines

11. GI FOODS

12. ACTIVITY Study the following dishes listed below that are considered for a breakfast menu: 1.Highlight the examples in the list from each group that would be least suitable for a person suffering from DIABETES MELLITUS. Motivate your answer. 2.Select a dish from each group that could be suitable for a person suffering from DIABETES MELLITUS. Motivate your answer. Breakfast Menu Breakfast Pastries and muffins Croissant, Almond croissant,Chocolate croissant or Choc chip muffin Served with a selection of jams. Fruit and Yoghurt Mixed fresh fruit with Bulgarian yoghurt served with a Berry pureé

13. Discuss the suitability of the meal plan below for a person suffering from DIABETES MELLITUS. BREAKFASTLUNCH 2 Fried eggsFried meat (mutton) 4 Strips of bacon White rice Fried sausage with ChutneyC auliflower with creamy cheese sauce 2 Slices of white breadSweet potato Sweetened yoghurtDESSERT: Coffee with full cream milkMalva pudding with ice cream with 3 spoons of sugarSweetened fruit juice SUPPER Steamed fish Tossed salad 1 Wholegrain bread roll Tea + low fat milk +sweetener

14. 14 Health-related conditions Reduce & change dietary factors Add dietary factors Overweight/ Obesity (calories, fat…)Malnutrition/ Under-nutrition (calories, protein, fat…) Diabetes (calories, carbohydrates…)Anemia (iron & Vitamin C…) High Cholesterol (fat, cholesterol…)Eating disorders: Anorexia/ Bulimia (calories, proteins, vitamins & minerals…) High Blood Pressure (salt, fat, alcohol…)HIV/ AIDS (optimal calories, clean water, …) Gluten/ Dairy intolerance (wheat/ milk & milk products…) Osteoporosis (calcium, Vitamin D…) Food allergies