...the body to go through, depending on how severe hospitalization may be required to regain proper nutritional status. Client may need an NG tube and require tube feeding through it. • The main concern and first priority would be restoring the client’s nutritional status and get the weight back up to a healthy number. Restoring an appropriate weight will then allow for the next steps in the recovery process. • A psychologist or mental health professional will work with the client to help develop different behavioral methods or strategies to help return the weight back to normal • A dietician may be included in the process of regaining nutritional status, this will help the client’s knowledge on maintaining healthy eating habits and provide specific meal plans and calorie requirements to meet specific goals. • Family-based therapy is the only treatment for teenagers that has any significant evidence, mostly because teenager cannot or will not make good nutritional choices and this way the parents are included in helping their child in restoring their weight at least until the child is age appropriate to make healthy decisions alone. • Individual therapy is has also shown positive effects. The most important goal stemming from this type of treatment would be to help the client in creating normal eating patterns and behaviors to support proper weight gain. The next goal would be to work on the client’s perception of self and distorted beliefs that are restricting food intake. Usually...
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...Course Name: HND in Hospitality Management Food and Beverage Operations Management (Unit5 Student Name: Emilia Panzo Submitted to: Margaret Amankwah Nelson College London Wembley Campus, London Task1 1.1characteristics of food production and beverage service systems Food Production Methods Food production methods in the catering industry evolved over a period of time when there was an great quantity of labour. The design of the established kitchen, first introduced into the UK in the latter half of the nineteenth century, grew up around the division of tasks into parties (comparable tasks with numerous foods were carried out by a particular group of people). This was the progress of the parties system. The rigid demarcation between the sections meant that the staffing ratio was high in comparison with the number of meals served. During the first half of the twentieth century there was little or no technical change in the kitchens of hotels and restaurants. Most managers and chefs had been trained in the old traditional methods which gave reasonably satisfactory results, and to them there seemed little reason to change. It is only during the last forty years that changes in the old traditional methods have evolved. These changes were slow to appear and started in the manufacturing industry rather than in the kitchens of hotels and restaurants. Technical research was done...
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...Health Promotion Plan Linda Nowlin Western Kentucky University Teaching Health Promotions N340 Dr. Deborah Williams March 14, 2012 NURS 340: Health Promotion Plan Health Promotion Plan: Diet, Nurtrition (The Purpose of this Plan is to assist an individual to improve diet and nutrition through better food choices) Assessment Name: Linda Nowlin Describe a typical day, including eating times and places, activities, etc. Since I work nights, my typical eating times and places are not on a schedule like most people. When I’m at work, I eat around 10 pm to 1 am. Sometimes it is just grab something while standing or sometimes sitting. Sometimes, it is in front of a computer while charting. On my days off, I try to have a scheduled time to eat, such as breakfast around 8 am, lunch around 12 pm and dinner around 5-6 pm. My activity level has really dropped this winter. I did exercise at the YMCA 3-4 times per week, lately, I haven’t been at all, but I do want to get back to it. What vitamins or other supplements do you take? Include dosages. I currently don’t take any vitamins or supplements. What kind of dietary restrictions do you have? Are they self-imposed or medically imposed? Discuss how these impact your daily routine. I currently have no dietary restrictions either medically or self-imposed. Have you had any weight gain/loss within the last month? Please discuss. Over the past 6 months, I’ve had a slow weight loss and in the past month, I’ve probably...
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...A Policy Options Brief by the Public Health Law Center January 2009 e Supplemental Nutrition Program for Women, Infants, and Children (WIC): Opportunities to Influence Participant’s Health in Minnesota Suggested citation: Maggie Mahoney, Tobacco Law Center, The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC); Opportunitites to Influence Participants’ Health in Minnesota (2008). December 2008 This publication was prepared by the Public Health Law Center, a program of the Tobacco Law Center at William Mitchell College of Law, St. Paul, Minnesota, with financial support provided in part by Blue Cross and Blue Shield of Minnesota. This policy brief is provided for educational purposes only and is not to be construed as legal advice or as a substitute for obtaining legal advice from an attorney. Laws and rules cited are current as of the policy brief’s publication date. The Tobacco Law Center provides legal information and education about public health, but does not provide legal representation. Readers with questions about the application of the law to specific facts are encouraged to consult legal counsel familiar with the laws of their jurisdictions. Copyright © 2008 by the Tobacco Law Center Table of Contents Executive Summary .............................................................................................................................. 1 Introduction ..................................................................
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...How to Make Dark Chocolate People often mistake the terms “cacao” and “cocoa” to mean the same thing. The two terms used to have the same meaning, but over the years they have come to have different meanings. The term “cacao” is used to describe the seeds (actual chocolate base), the tree (where the seeds grow) and the pods (a “container” that holds the actual cacao bean) (What is cacao? Par. 7). The term “cocoa” is used to describe the processed and sweetened cacao-much like the infamous hot cocoa that is loved so much. From cacao we are able to make many different chocolates, like dark chocolate. Exploring how to make dark chocolate, the health benefits and the different types of chocolate is a fascinating topic because many people do not know how to make it or the health benefits that it has for our bodies. The first thing that we need to do is gain access to cacao beans. The infamous and hard to get cacao beans can be bought on the internet and also where they originally came from, the cacao tree. The cacao tree is part of the evergreen family and is only found in specific regions in the world: South America, Central America, Africa, Asia and Mexico. There are also four main types of the cacao beans: Criollo, Forastero, Trinitario and Nacional. The flavor of the bean depends on the variety, the temperature, the soil, and the amounts of sun and rain. Once you have found the cacao tree, it is now time to harvest the cacao pods. Mature cacao pods will be orange or red...
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...INTRODUCTION Normally Bangladesh is country where most people suffer from malnutrition. There are lots of people who suffer from this problem, to eradicate every government take many steps. But not always every step bears fruits. In most cases these steps wont work. Because of lack of monitoring and awareness efforts. The government efforts are given; The public health nutrition program under the Ministry of Health and Family Welfare of Bangladesh is operated through Institute of Public Health Nutrition (IPHN) and two major programs under the Health, Nutrition and Population Sector Program (HNPSP). These two programs are Micronutrient Supplementation (MS) and National Nutrition Program (NNP). The IPHN and MS work under the Directorate General of Health Services (DGHS) and the NNP works directly under the ministry. Conventionally the director of IPHN works as the line director of MS, and nutrition programs of both IPHN and MS are carried out under one platform. The programs include: (a) Control of micro-nutrient deficiencies focusing nutritional blindness of vitamin A; (b) Control of Protein Energy Malnutrition (PEM); (c) Control and prevention of iron deficiency and other nutritional anemia; (d) Control of iodine deficiency disorders and other micronutrient problems; (e) School health nutrition education program targeting school children; and (f) Revitalization of existing baby friendly hospitals. The programs of IPHN and MS cover the entire country. The coverage of NNP,...
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...improve the infrastructure used to monitor and manage disease within the community. Healthy People 2020 has established benchmarks and monitored progress over time to improve health outcomes. Each community has unique needs and the role of the community health nurse is to work with and provide comprehensive care to patients within the community. This reflection addresses the role of the community health nurse with the participating family and their community in Spring Mills, Pennsylvania. Community health nurses working in the Spring Mills, PA are faced with numerous challenges in this small rural community. Construction and manufacturing account for 42% of the industry of Spring Mills. With these professions comes increased risk of work related injuries and illnesses. Educational services account for only 3% of the industry, wholesale and retail trade account for 10%, accommodation and food services 15%, and 30% account for a combination of professional, scientific, and technical services. Community health nurses play a role in ensuring safety in the workplace by creating and implementing employee health programs and educating employees on decreasing risks of injury and exposure to toxins associated with the work environment. Homes in Spring Mills are older built, early 1900s, and are noted to have numerous areas of chipping paint. Older housing with chipping paint increases the risk of exposure to lead. In addition, numerous residents are noted to have accumulated larger...
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...INTRODUCTION Normally Bangladesh is country where most people suffer from malnutrition. There are lots of people who suffer from this problem, to eradicate every government take many steps. But not always every step bears fruits. In most cases these steps wont work. Because of lack of monitoring and awareness efforts. The government efforts are given; The public health nutrition program under the Ministry of Health and Family Welfare of Bangladesh is operated through Institute of Public Health Nutrition (IPHN) and two major programs under the Health, Nutrition and Population Sector Program (HNPSP). These two programs are Micronutrient Supplementation (MS) and National Nutrition Program (NNP). The IPHN and MS work under the Directorate General of Health Services (DGHS) and the NNP works directly under the ministry. Conventionally the director of IPHN works as the line director of MS, and nutrition programs of both IPHN and MS are carried out under one platform. The programs include: (a) Control of micro-nutrient deficiencies focusing nutritional blindness of vitamin A; (b) Control of Protein Energy Malnutrition (PEM); (c) Control and prevention of iron deficiency and other nutritional anemia; (d) Control of iodine deficiency disorders and other micronutrient problems; (e) School health nutrition education program targeting school children; and (f) Revitalization of existing baby friendly hospitals. The programs of IPHN and MS cover the entire country. The coverage of NNP,...
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...HAVE YOU READ SECTION A? Gender and nutrition in emergencies Emergencies are often characterized by a high prevalence of acute malnutrition and micronutrient deficiency diseases, which in turn lead to increased risk of death among the affected population and in particular among vulnerable groups. Women, girls, boys and men face different risks in relation to a deterioration in their nutritional status in emergency contexts. These different vulnerabilities are related both to their differing nutritional requirements and to socio-cultural factors related to gender. Good nutrition programming must take due account of gender issues at all stages of the project cycle — from participatory assessment and analysis through to surveillance, implementation of interventions, monitoring and evaluation. How do gender issues affect nutritional status? * In crisis situations where food is in short supply, women and girls are more likely to reduce their food intake as a coping strategy in favour of other household members. This can contribute to under-nutrition among women and girls. Breastfeeding Challenges in Transition and Emergency Contexts Following the October 2005 earthquake in Kashmir, Pakistan, women frequently shared a shelter with distant male relatives and/or non-related men. The lack of privacy and support led many women to stop breastfeeding as they felt uncomfortable exposing their breasts in front of men. This emphasizes the urgent need for lactation corners in emergency...
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... Three units have been broken down into assignment tasks which form part of a number of central assignment briefs. In addition, there will be an external examination to assess the remaining unit. The tasks cover different assessment criteria and are designed for you to produce finished pieces of work which also compliment and act as learning tools for each other and produce a complete interrelating body of work. As the course is vocational you will be visiting places of work, meeting and working with practising scientists and learning how to develop science with a set purpose. You will be able to discuss and evaluate the progress and end results of your work. You will also look at a variety of issues within the health and social care sector. The assignment tasks will be assessed and internally verified by your teachers and an external verifier will assess your work. The examination will be assessed externally. You will be given definite deadline dates for each assignment task. There will be continual comments/exchanges about your work and an interim feedback form will be given to you before the deadline date to give you written suggestions on how to improve your work. Before handing in each finished assignment...
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... Three units have been broken down into assignment tasks which form part of a number of central assignment briefs. In addition, there will be an external examination to assess the remaining unit. The tasks cover different assessment criteria and are designed for you to produce finished pieces of work which also compliment and act as learning tools for each other and produce a complete interrelating body of work. As the course is vocational you will be visiting places of work, meeting and working with practising scientists and learning how to develop science with a set purpose. You will be able to discuss and evaluate the progress and end results of your work. You will also look at a variety of issues within the health and social care sector. The assignment tasks will be assessed and internally verified by your teachers and an external verifier will assess your work. The examination will be assessed externally. You will be given definite deadline dates for each assignment task. There will be continual comments/exchanges about your work and an interim feedback form will be given to you before the deadline date to give you written suggestions on how to improve your work. Before handing in each finished assignment...
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...There is a growing epidemic of childhood obesity in Australia and also worldwide. The prevalence of obesity has doubled to 65% of the world’s population live in countries where obesity and overweight kills more people than underweight does (WHO, 2011). Obese children are more likely to have health problems throughout their childhood, these health issues are associated with long-term health consequences to which the economic costs are enormous (Swinburn, 2008). Obesity in childhood is frequently tracked into adulthood, this is clearly a major contributor for the adulthood epidemic. Interventions and preventions have become key strategies in reducing the impact of childhood obesity. Through national and international health promotions, promoting healthy eating and physical activity in environments that reduce childhood obesity. The rapid increase of childhood obesity not only is it a burden on psychological, physical but also socially (Deckelbaum & Williams, 2005). Health care professionals such as nurses’ play a very important role in the prevention or management of obesity. Nurses’ can research current evidence in health promotions to find the best program for different populations by providing support and management of their illness (Bluford, Sherry & Scanlon, 2007). Throughout this is essay all these points will be discussed in more detail. Obesity and overweight have been defined as an excess or abnormal fat accumulation that may impair health within children and adults...
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...Food and Beverage Operations Management Student’s Name: Institutional Affiliation: Table of contents Table of contents 2 Food and Beverage Operations Management 3 LO 1 Food and beverage production and service systems: 3 1.0 Introduction 3 1.1 The characteristics of food production and food and beverage service systems 3 1.2 Factors affecting menus and recipes for specific systems 5 1.3. Comparison of the cost and staffing implications for different systems. 6 1.4. Justification of the systems' suitability for specific food and beverage outlets 7 LO2, The financial controls employed in food and beverage operations 8 2.1 The use of financial statements in food and beverage operations. 8 2.2 Demonstration of the cost and pricing progress 9 2.3 Analyze the purchasing process 10 The demand of equipment and supplies 11 LO3 Devising menus for hospitality events 12 3.1 Compiling food and beverage menus for hospitality event 12 3.2 Justification of the selection and suitability of recipes for menus 13 LO 4 Being capable of providing food and beverage services for hospitality events. 14 4.1 Planning food and beverage service for a hospitality event having a budget 14 4.2 Implementation of the planned service standards of quality and health, safety and security 15 4.3 Evaluation of the factors determining the success of the service and recommendations for improvement...
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... Term – September 2015 Unit Leader – Joseph Nyakairu Copyright St-Patricks College Table of contents Table of contents 2 Aim 3 Unit abstract 3 Learning outcomes 3 Unit content 4 Scheme of work 6 Learning Outcomes and assessment requirements 9 Assignment Brief - General 10 Indicative Marking Scheme Error! Bookmark not defined. Learning Material 14 stponline / Moodle 14 Textbooks 14 Appendix A: Harvard System Referencing 16 Unit 5: Food & Beverage Operations Unit code: L/601/1791 QCF level: 4 Credit value: 15 Aim This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills. Unit abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing...
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...Healthy Eating Habits Eating healthy is said to be the key to a healthy quality life. Our physical fitness and overall health is highly dependent on what we eat. Hence it is very essential to adopt healthy eating habits. It improves your physical and psychological health as well as increases your energy level. Healthy eating habits help reduce the risk of type 2 diabetes, obesity, osteoporosis, heart disease, certain types of cancer and many other health problems. Healthy eating offers stronger bones and muscles. It also helps you look and feel better and energized. Quality food consumption becomes especially important in the present world of high stress and pollution - making a healthy diet an essential aspect of modern self health care. Good health is the most important thing in life because it gives freedom. Freedom to pursue dreams and do all the things that poor health will not permit. Any significant or chronic health problem will bring our life balance out of order. Not just our own bodily balance but everything and anybody we normally interact with will be affected. Many relationships and activities will suffer in some way. We may not be able to fully support ourself and may have to rely on others. Illness strains relationships by making life of those around us more difficult. Basically a myriad of different problems will arise from poor health. Ultimately poor health limits what one can do in life - it imprisons us. ...
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