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Skills and Knowledge Book Nutrition Personal Assistant’s Name: Completion Date: Employer: Your employer has put your name forward to complete this skills and knowledge book. After completion this can be entered in to your skills passport. Core Standards – Matching achievement to Standards Guidance Who is this aimed at? Personal Assistants supporting an Individual Employer. Why do this? This Skills and Knowledge Book evidences your current knowledge and practice and can be included in your Skills Passport. It will show evidence of your learning and development whilst working for your employer. Your employer will discuss the range of training and development options they require you to have. Using this route The Skills and Knowledge Book includes a number of written questions or exercises for you to complete. When this is done your employer will review your work and provide feedback. This book uses the term “your employer”; this can either mean the person you are supporting or another person who acts on behalf of the person you are supporting. Statement of Authenticity Nutrition I confirm that this Skills and Knowledge Book reflects my current work practice and understanding. Personal Assistant Signature: ............................................................................ Personal Assistant Print Name: .......................................................................... Date: .................................................................................................................. I confirm that this Skills and Knowledge Book reflects the current work practice and understanding of my Personal Assistant. Employer Signature: .......................................................................................... Employer Print Name: ....................................................................................... Date: ................................................................................................................. Guidance for completing this Skills and Knowledge Book Complete IN FULL the 20 questions Answer all questions in your own words. If there are difficulties please discuss with your employer and alternative arrangements can be made Answer every question in as much detail as possible If completing by hand please use black ink and do not use any tippex or stickers to cover up any writing If you need to make any amendments to answers please put a single line through what you want to cross out then initial it. Your first answer must be visible Answer all questions yourself Any comments the employer records in the Skills and Knowledge Book should be explained and signed. Nutrition Learning Outcomes: After completing this Skills and Knowledge Book personal assistants should: Understand the benefits of a healthy diet Identify different dietary needs Recognise alternative food types Introduce information on different cooking methods Nutrition A good understanding around nutrition is important as it is part of everyday life. It doesn’t have to be rigid, by working together with your employer and making informed choices it can be flexible and fun. To understand the benefits of a healthy diet we need the correct information. Why do we need a healthy diet? To promote good health both internally and externally To ensure our skin, hair and nails are healthy To ensure internal organs are functioning to meet the demands of daily life e.g. heart, liver etc. For this to happen we need to make sure we are eating the correct foods from the correct food groups. Fruit and Vegetables Bread, rice, potatoes, pasta 33% % 33% Meat, fish, eggs, beans 14% Milk and dairy foods Foods and Drinks high in fat and/or sugar 6% 14% The Eat Well Plate (NHS Choices – your health, your choice) is a good example of the balance of foods. It shows how much you should have of each food. It also shows examples of 5 a day. Almost all fruit and vegetables count towards your 5 a day, including frozen, canned and dried varieties. What are the different food groups? Fat What is fat? Fat is used for energy, warmth and protection of vital organs Valuable source of vitamins A, D, E and K 40% of our energy comes from fat Recommend that 30% or less should come from this source Reasons why we should reduce fat: Reduces blood cholesterol increasing the risk of heart disease Being overweight can lead to: Coronary Heart Disease Gall Bladder Problems Diabetes Respiratory problems Skin infections Sources of Fat: Spreads and cooking fat Meat and meat products Dairy produce Puddings and snacks Types of Fat: Saturated fat contains lots of fatty acids which will increase blood cholesterol – usually of animal origin, exception to this is fish Polyunsaturated contains fewer fatty acids it does not reduce blood cholesterol but stops it from increasing - usually vegetable in origin, exception coconut How we can reduce fat? Avoid frying and deep frying especially with animal fats Grill, steam, microwave or boil instead Use lean cuts of meat remove all excess fat Add vegetables and beans to meat dishes Eat white meat and fish regularly Use vegetable fats when cooking Use skimmed and semi skimmed milk Try yogurt or crème frais when cooking Use low fat cheeses Use spreads sparingly Choose oven chips which are lower in fat Recommended daily allowances for fats is 75 to 90 grams per adult. This butter portion is equivalent to: = 10 grams fat = This snack is equivalent to 6 butter portions, that’s 60 grams of fat Products which are advertised as low in fat will probably contain a chemical which will enable the manufacturer to mix fat with water. So you buy less product for more money and more sugar will be added to make the product taste acceptable. Sugar Current Consumption – 38kg/83lb per person per year We need to reduce this to 20kg/44lb per person per year That’s by half for a healthier diet Sugar comes in various forms: Sucrose (common sugar) Added sugar Natural sugar Reasons why we should reduce sugar: It only contains calories - no other nutrients It displaces other foods Is a main cause of tooth decay Causes people to be overweight Ways to reduce sugar intake: Do not add sugar to drinks and cereals Try to use alternatives in baking e.g. Canderel , Sucrose , Xylitol Avoid too many snacks and sweets e.g. instant puddings such as ready-made jellies Use fresh fruit or tinned fruit in natural juices and not syrup Avoid fizzy drinks and watch out for added sugar in foods Always check nutritional values on packaging Products that are sugar free or low in sugar will contain a chemical that will artificially sweeten the product e.g. aspartime, sorbitol, sucralose. Take care not to overdose as it can cause diahorrea. Sports drinks contain within them high levels of sugar and other minerals This diagram illustrates the amount of sugar in products: = = Always check the sugar content of all foods as a jelly can have the equivalent of 32 sugar cubes in it Salt – Sodium Chloride Problems with a high salt intake: Can cause high Blood Pressure, Heart Disease or Strokes Adults should eat no more than 6g of salt per day Watch out for hidden salt in manufactured foods. You cannot taste salt in some manufactured foods Be aware of how much salt you eat. Regular blood pressure checks are recommended It is the sodium in salt that causes the ill effects. You can buy low sodium salt Food can be flavoured with other herbs and spices No difference between regular table salt and course/sea salt Hydration – Fluid intake Good levels of fluid intake help to prevent Pressure Ulcers Urinary infections Heart Disease Unstable Diabetes Confusion Skin conditions Constipation Kidney Stones Low Blood Pressure Cognitive Impairment Poor Oral Health Alcohol dehydrates the body, affects the liver and is generally a depressant if drunk in quantity. Adhere to the daily guidance: 3 – 4 units for men and 2 – 3 units for women. Facts about Water as a Nutrient: Forms 50% - 60% of Body Weight Contains no fats, proteins or carbohydrates Breathing uses 1 pint of water per day Flushes the body of waste products Drinking more helps to reduce water retention Helps medicines to work more effectively All the body’s chemical reactions take place in water Alcohol has high levels of sugar and provides little, if any, nutritional benefit. Ideally you should be drinking the equivalent of 2 to 3 litres of fresh water per day this can be achieved by: Increasing amount of moisture containing foods Drinking with meals Ensure freely available through out day and night Drinking it with lemon, mint or ice Avoiding adding high sugar syrups Serving with coffee and tea Drinking a fresh glass in the morning Too much alcohol is toxic to vitamins and minerals and at high levels acts as an anti-nutrient Breathing uses pint of water per day Drinking more helps to reduce retention Myth - When you exercise sports drink will rehydrate you. The main ingredients in sports drinks are water, sugar, sodium, and sometimes caffeine. It is important to prevent dehydration with exercise. For a light workout, or exercising less than 60 minutes, you do not need a sports drink to provide more hydration or water to your body. Myth - Sports drinks will give me more energy. The main carbohydrate in most sports drinks is sugar. This sugar will give you energy, but it will also provide empty calories that you will have to burn off later. High consumption levels of these beverages can lead to weight gain Fact - Drinking regular water is best. Drinking too much alcohol on a regular and sustained basis has been linked to high blood pressure, strokes, heart disease and osteoporosis Fibre What is it? Type of carbohydrate we get from plant based foods Skeleton for plants Vegetable in origin Having fibre in your diet prevents constipation. Constipation can lead to cancer of the bowel and diverticular disease High Fibre Banana Brown Rice Whole Wheat Bread Carrots Yams Oranges Grapes Beans & Pulses Low Fibre White Flour Eggs Brown Bread Milk 50 mls of Orange Juice Fish Ways of increasing fibre in your diet: Eat wholemeal or granary bread. Eat fresh or frozen fruit and vegetables Eat wholegrain biscuits rather than refined ones Eat cereals which are naturally high in fibre Eat jacket potatoes including the skin Eat whole wheat pasta and rice No Fibre Vegetables and Pulses People who choose not to eat red or white meat and fish (Vegetarians) and those who choose not to eat animal or fish products (Vegans) may not be absorbing sufficient levels of protein and iron. Some enhancers (things that will make absorption of Iron easier) are Vitamin C, sugar and hydrochloric acid (found in the stomach) To ensure that this is not a risk it is recommended that protein food such as beans, pulses, lentils and carbohydrate foods such as Chapattis, bread, potatoes are combined. Examples of some combinations are: Beans on Toast Chapattis and Dahl Milk on Cereal Bread and Peanut Butter Bean Chilli and Rice Caribbean Rice and Peas Some inhibitors (things that stops absorption of iron) are Tea and Coffee due to the tannin, soya protein and calcium Dairy Products Milk and dairy products, such as cheese and yoghurt, are great sources of protein and calcium. To make healthier choices, go for lower-fat milk and dairy foods. Because they're good sources of protein and calcium, milk and dairy products form part of a healthy diet. Our bodies need protein to work properly and to grow or repair themselves. Calcium helps to keep our bones strong. The calcium in dairy foods is particularly good for us because our bodies absorb it easily. The total fat content of dairy products can vary a lot. Fat in milk provides calories for young children and also contains essential vitamins such as vitamin B2 and vitamin B12. However, much of the fat in milk and dairy foods is saturated fat. For older children and adults, eating too much saturated fat can contribute to becoming overweight. It can also cause raised levels of cholesterol in the blood, and this can put you at increased risk of a heart attack or stroke. Eggs Eggs are a good choice as part of a healthy, balanced diet. As well as being a source of protein, they also contain vitamins and minerals. They can be part of a healthy meal that's quick and easy to make. Eggs are a good source of protein, vitamin D, vitamin A, vitamin B2 and iodine There is no recommended limit on how many eggs people should eat. But to get the correct nutrients you need to make sure you eat as varied diet as possible. GM Foods Wikipedia definition: “Genetically modified foods (GM foods, or biotech foods) are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering” What is GM food? Genetically modified food is produced from plants which have had their genetic make-up tweaked in the lab. Scientists "cut and paste" a gene from another organism into a plant's DNA to give it a new characteristic. This can be to increase yield or to allow the plant to exist in a more hostile environment than normal. Pro-GM scientists say this means cheaper more plentiful food but opponents argue we do not know the consequences of meddling with nature. (From BBC news) Irradiated Food Irradiation can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E.coli. It can also delay fruit ripening and help stop vegetables such as potatoes and onions from sprouting. All foods which have been irradiated must be labelled as 'irradiated' or 'treated with ionising radiation'. Where an irradiated food is used as an ingredient in another food, the words 'irradiated' or 'treated with ionising radiation' should appear next to the ingredient in the list of ingredients. When irradiated food is not pre-packed these same words shall appear together with the name of the product on a display or notice above or besides the container in which the products are placed. (Source Foods Standards Agency) Food Presentation Food presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. It is also to balance variety and contrast. It is good to have a variety of textures on the plate, but how these textures are combined is just as important Ways to encourage someone to eat and drink Sometimes we do not feel like eating; below are some things you could consider or do to encourage eating and drinking Check the environment is correct – is it light enough? Ensure the atmosphere is unhurried and relaxed Use supportive verbal prompts Involve in the food choices Develop a daily or weekly menu plan together Keep a food diary to show the range of foods that someone has eaten Check there are no underlying problems e.g. difficulties with chewing and swallowing Put healthy snacks such as fruit and nuts within their reach Use finger foods if there is difficulty in using cutlery Offer people choice and variety Plan meal times when the person is hungry Signs of Under Nutrition (Malnutrition): Tiredness Apathy Depression Wounds Slow to Heal Slow Recovery after an Illness Quick to Catch Illness Loose Clothes and Rings Weight Loss Changes to skin such as flaking and spots Changes to hair such as falling out and splitting Mental Health Issues Drugs Prescribed Medication Loneliness Lack of self-motivation No to social event Reliance on others Risk Factors for Under Nutrition Ignorance Lack of ability to cook Alcohol - Misuse Money Used to pay rent/electricity etc. “Save” on food Lack of access to food Lack of corner shop Transport difficulties Cost Lack of teeth Sensitive gums Physical Disability Downward Spiral to ill Health Illness Loss of Appetite Poor Food Intake Weight Loss More Illness Fortification of Food When a person loses weight and has difficulty eating food or absorbing nutrients a way to increase weight is to fortify food. This is adding certain highly nutritionally dense food stuffs to other foods, for example you can add: Dried skimmed milk powder Cream Evaporated milk Butter Grated cheese Mayonnaise Peanut butter Sugar and glucose Jam, honey and syrup to soups, stews, casseroles, potatoes, vegetables, deserts and drinks. For some people this is insufficient and they may require specific dietary products such as Build Up, Fortisip, Nutricia which can provide extra calories, protein, fibre and micro nutrients. These products are usually prescribed or recommended by a Health Professional. These should only be used where there is a need and should be reviewed regularly as over use of these products can lead to other complications. Vitamin C is at its best when it is in its natural state i.e. just been picked Some frozen fruit and veg can have a higher amount of Vitamin C if it is frozen straight after picking To benefit from having the RDA (Recommended Daily Allowance) of Vitamin C products containing it should be eaten daily Natural Seasonal Fruit and Veg will provide higher amounts of Vitamin C than products which have been grown in faraway countries In the winter many of us suffer Vitamin D deficiency because the best way of making this vitamin is by sunlight on our skin Eat plenty of other foods which contain Vitamin D e.g. cod liver oil, oily fish (which produces Omega 3), fortified margarine, eggs, liver, dried milk Iron prevents anaemia, sources include offal, red meat, black pudding, oily fish, pulses, nuts Special Diets We are not referring to weight loss programmes which are promoted through the media and magazines when we use this term. Special diets are those which are required due to a physical condition where a diet programme is developed for you by a dietician or health specialist: Diabetes – have to maintain sugar intake on a regular basis Low Fat – for people who have weight management needs or people who are recovering from stomach surgery Reducing – weight management Low Residue – a low fibre diet for people that suffer from colitis Gluten Free – for people who are celiac and can’t digest gluten which is found in barley and wheat products Exercise and Nutrition If you don’t do a lot of exercise you will not use your energy input each day so if you want to lose body fat and not exercise, you need to eat less food each day. Make sure that you have a balanced diet. If you exercise aim for larger portions of carbohydrate-rich foods such as wholegrain pasta, rice, sweet potato, porridge and breakfast cereals. Look at the Eatwell Plate on page 7. Carbohydrates are the fuel that powers your exercise regime. Protein is needed in moderate amounts for muscle growth and repair, but the main form of energy used during exercise is carbohydrates. Carbohydrates are the most important fuel for muscles, and an essential energy source for the brain and central nervous system. The proportions of carbohydrate and protein required will vary depending on the sport, so it's best to seek advice from a qualified professional on your individual requirements. Nutrition in cultural and religious requirements Many people have different cultural and religious requirements which we must respect and cater for. For example, only kosher foods are permitted by Judaism, and Halal foods by Islam. Although Buddhists are generally vegetarians, the practice varies and meat-eating may be permitted depending on the sects. In Hinduism, vegetarianism is the ideal, but meat-eating is not banned. Jain is strictly vegetarian and consumption of roots is not permitted. Halal foods must be prepared separately and not mixed with non Halal produce Kosher food is about the preparation and process before the food is cooked but it is acceptable to prepare the food in a general kitchen As attitudes change we should not make assumptions that people follow cultural and religious requirements strictly – always check with your employer Alternative Foods These are not popular foods within the UK; however with the diversity of communities these foods are more readily available. Some of the more common are below Insects - There is an increasing market for insect-based food products worldwide. Some restaurants, particularly those serving Latin American and Asian cuisine, are increasingly offering insects on their menus Frog legs – Frogs legs are one of the better-known delicacies of French and Cantonese cuisine. They are mainly carbohydrates and very low in fat. Snails - Snails are surprisingly nutritious, they - provide a hefty dose of protein, little carbohydrate and some fat. Snails also serve as an excellent source of iron and other essential minerals. Always make sure you find out how to cook foods that are unusual or new to you As people now eat a diverse range of foods from different cultures it is always best to find out from your employer what they want. This can include how food is stored, handled, prepared cooked and served Traffic Light Colour Coding Some labels use red, amber and green colour-coding. If you’re trying to choose between two similar products, this can help you find the healthier choice. CALS 495 SUGAR 9.0g FAT 18.3g SAT FAT 9.2g SALT 2.0g You can see at a glance if the food has high, medium or low amounts of fat, saturated fat, sugar and salt. Red means high, amber means medium and green means low. Amber lights mean the food contains neither high not low amounts of sugar, salt and fat, so you can eat foods with amber lights most of the time. The more green lights, the healthier the choice. Red lights indicate the foods we should try to eat less often and in small amounts. Know what’s in your food The symbols found on many food labels can help you make healthy choices. Most pre-packed foods have a nutrition label on the packaging: The label usually includes the number of calories and the amount of fat, saturated fat, sugar and salt in 100 grams of the food and per pack, or per portion. Be aware that a manufacturer’s idea of a portion may be different to yours. Some labels include information on how the product fits into your daily diet. Recommended Daily Amounts (RDA) is guidelines about the amount of particular nutrients needed for a healthy diet. For example, a label might show that the food provides you with 1.3g of salt, which represents 22% of your RDA. In other words, it contains nearly a quarter of an adult’s RDA of salt. Everyone will need different amounts of energy and nutrients so use them as a rough indication, not a precise guide or target. Different methods of preparing food Braising Braising is a method of cooking in the oven. The food is cooked in liquid in a covered pan, casserole or cocotte. It is a combination of stewing and pot roasting. It uses with less-tender cuts of meat as this cooking method softens the strong muscle fibers and connective tissue, guaranteeing tender, moist, flavorful results. Braising cooks large cuts of meat in enough liquid to partially cover the meat as shown in Classic Beef Pot Roast with Root Vegetables Stewing A slow method of cooking where solid food ingredients are cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce . The food and cooking liquid are served together. Stewing is suitable for the least tender cuts of meat. Steaming Steaming is one of the best cooking methods for maximising taste and colour, while retaining the most nutrients in vegetables and fish. Especially when the vegetables themselves have so much flavour, simply steaming them and finishing with fresh herbs, lemon juice, and extra virgin olive oil can produce a very satisfying and delicious dish. You can also Healthy Steam several vegetables or vegetables and fish in one pot for easier clean up Roasting and baking Roasting and baking are forms of dry-heat cooking that use hot, dry air to cook food. Like other dry-heat cooking methods, roasting and baking brown the surface of the food, which in turn develops complex flavors and aromas. Boiling Boiling is the cooking of prepared foods in a liquid at boiling point. This could be water, milk or stock. Pureeing Purée and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. The final consistency for all pureed foods should be similar to thick pudding, or smooth mashed potatoes. It should be thick enough to pick up with a spoon or fork. Creaming Creaming, in baking, is the technique of blending ingredients — usually granulated sugar — together with a solid fat like margarine or butter. The technique is most often used in making buttercream, cake batter or biscuit dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semisolid fat, remain in the final batter and expand as the item is baked. Whisking Whisking means to stir rapidly with a utensil made of looped wires (a whisk). This beats air into the dish and makes it lighter. You can also use an electric mixer. Also known as the 'whipping' method and is usually used for sponges, egg whites for meringue, Pavlova cakes, and for soufflé products 1. Always check that the food is cooked thoroughly – whatever the cooking method 2. Some companies produce nutritious ready meals which can be delivered to your door 3. Enjoy what you eat! Glossary Word Meaning Cholesterol a fatty substance known as a lipid and is vital for the normal functioning of the body. It's made by the liver but can also be found in some foods RDA recommended daily amount GM Foods stands for genetically modified food Hydrochloric acid Organism within the stomach it breaks down food Vitamins & Minerals Essential nutrients that your body needs in small amounts to work properly. a living thing that has (or can develop) the ability to act or function independently Polyunsaturated a type of fat Resource Information: overnment Food safety site (http://www.foodsafety.gov/5) – has updates on recalls and alerts, keep food safe, food poisoning, news and features, report a problem and ask the experts NHS Choices Food Safety (http://www.nhs.uk/) - Covers a range of topics including barbecue food safety, how clean is your kitchen, how to prepare and cook food safely, how to use leftovers safely , ten ways to prevent food poisoning WHO World Health Organization Covers Food safety: WHO health topic page on food safety provides links to descriptions of food safety activities, reports, news and events, Home food Safety (http://homefoodsafety.org/) - Food safety alerts, what’s new and downloads NHS your health, your choice – (www.nhs.uk/livewell/goodfood/pages/eatwell-plate.aspx) Highlights the different types of food that make up our diet and shows the proportions we should eat them in to have a well-balanced and healthy diet. Useful contacts / signposting Eating disorders Riverdale Specialist Eating Disorder Hospital Riverdale Specialist Eating Disorder Hospital is a service dedicated to the treatment of male and female young people aged between 13-18 years with eating disorders. 93 Riverdale Road, Sheffield, South Yorkshire, S10 3FE http://www.riverdalegrange.co.uk Eating Disorder Service Sheffield Eating Disorders Service is a community based specialist out patient service. St George's Community Health Centre, Winter Street, Sheffield, S3 7ND (0114) 2716938 or 2716930 Fax (0114) 2262223 South Yorkshire Eating Disorders Association Information, advice and support for people with an eating disorder and their carers in South Yorkshire. Address: 26-28 Bedford Street, Neepsend, Sheffield, S6 3BT Phone: 0114 272 8855 Email: [email protected] Website www.syeda.org.uk Dietetics Sheffield Community Dietitians help prevent and manage diseases by supporting people to improve their nutrition and to enable them to understand the link between nutrition and their health. Community Dietitians, Manor Clinic, 18 Ridgeway Road, Sheffield, S12 2ST Telephone: 0114 3054251 Fax: 0114 3054470 Questions 1. Give a brief description of what nutrition is? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 2. What does 5 a day mean? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 3. On the eat well plate what percentage is fruit, vegetables, fibre, fat and sugar? 4. When purchasing ready meals, what are the most important things to look at for good nutrition? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 5. It is important to reduce our intake of saturated fats and increase polyunsaturated. Give 2 examples of foods containing both types: …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 6. Suggest 3 ways of reducing sugar intake: …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 7. What is the recommended daily allowance of salt per day for an adult? …………………………………………………………………………………… 8. List 5 things that fluid intake assists: …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 9. What affect does alcohol have on the body? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 10. You are supporting your employer to increase the level of fluid into their daily diet. Give an example of how you may do this. …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 11. List 3 foods which are a good source of high fibre. …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 12. What protein and vitamins are found in eggs? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 13. If you follow a vegetarian or vegan diet what do you need to ensure there are sufficient levels in your food? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 14. What is fortification of food? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 15. What’s an important point to consider when taking exercise and nutrition? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 16. A) What is Halal food? …………………………………………………………………………………… …………………………………………………………………………………… B) What is Kosher food? …………………………………………………………………………………… …………………………………………………………………………………… 17. Explain what the Traffic Light coding on food is used for. …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 18. How could you encourage your employer to eat or drink more healthily? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 19. How could you support someone who is food phobic to maintain healthy nutrition in their diet? …………………………………………………………………………………… …………………………………………………………………………………… …………………………………………………………………………………… 20. What does RDA stand for? …………………………………………………………………………………… …………………………………………………………………………………… Part of the Skills and Knowledge Book Collection The following books are also available: Medication Effective Communication Food Safety Health and Safety Personal Care Safeguarding Adults These can be downloaded from https://www.sheffield.gov.uk/caresupport/professionalsproviders/wdt/courses.html