![]() Using the MyPlate food guide or the current USDA nutrition Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.Ĥ. With your counselor an appropriate meal plan for yourself for one day.ĭiscuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.ĭiscuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Then, based on the My Plate food guide, discuss Track your daily level of activity and your daily caloric need based on Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:Įxplain why you should limit your intake of oils and sugars. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish. Explain why someone who handles or prepares food needs to be aware of these concerns.ĭiscuss with your counselor why reading food labels is important. Explain how to prevent cross-contamination.ĭiscuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.ĭescribe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Help prevent, mitigate, and respond to these hazards. ![]() ![]() Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate,
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