Food Safety
What temperature is the danger zone?
5°C–60°C
Sodium helps control what in the body?
Blood pressure and fluid balance
How many teaspoons are in a tablespoon?
4
Malnutrition can mean undernutrition or what else?
Overnutrition
A teen eats mostly white bread and drinks little water. Likely issue?
Constipation
Name two symptoms of food poisoning
Vomiting, diarrhoea, stomach cramps, fever
Name two foods high in sodium.
Processed meats, takeaway, canned soups
1 teaspoon is the equivalent to how many millilitres?
5 millitres
Name two symptoms of malnutrition.
Weight loss, fatigue, poor healing
Office worker rarely goes outside. Likely deficiency?
Vitamin D
Name two situations when you must wash your hands in a commercial kitchen.
After handling raw meat, after using the bathroom, after touching hair/face, after handling rubbish.
What is one health risk of excess sodium?
High blood pressure
1 cup is the equivalent to how many millilitres.
250 mls
Why are elderly people at risk?
Limited intake, difficulty cooking, isolation
Vegan with fatigue and low red blood cells. Likely deficiency?
Anaemia and B12
Why must raw chicken be stored on the bottom shelf?
To prevent cross-contamination from drips
Suggest two ways to reduce sodium intake.
Use herbs/spices, choose reduced salt options
A recipe serves 6 people. What would you divide the ingredient quantities by to make it serve 2 people?
3
How could digestive illness cause malnutrition?
Poor nutrient absorption
Teen eating instant noodles daily. Long-term risk?
High sodium → hypertension
Explain why bacteria multiply rapidly in the danger zone.
Warm temperatures allow rapid bacterial growth.
Explain how excess sodium increases blood pressure.
It causes water retention, increasing blood volume and pressure.
In the senior school kitchen, you have access to six different measuring cup sizes. Name all six.
1C, 3/4C, 1/2C, 1/3C, 1/4C 1/8C
Design one strategy to prevent malnutrition in a teen.
Balanced meals, nutrient-dense foods, education.
A 17-year-old student feels constantly tired, rarely eats breakfast, avoids red meat, spends most of their time indoors, and eats mainly processed snack foods.
Identify two likely nutrient deficiencies and explain how their diet is contributing to each issue.
Iron → fatigue, due to low red meat and low Vitamin C intake
Vitamin D → low sunlight exposure
Possibly B12 (if avoiding animal products)