Food Nutrition and Health Revision

NOTE

Food is any solid or liquid substance that is eaten provides the body with necessary materials for it to
grow and function normally

Diet and health

HEALTH IS THE STAE OF BEING FREE FROM ILLNESS OF INJURIES

Physical health

Physical health is how well your body functions covering everything from illnesses to fitness

How is physical health mentioned?

 Getting enough sleep

 Eating the right amount of nutrients
 Moving regularly
 Limit alcohol consumption
 Avoiding smoking and drug use

Mental health

Is a state of wellbeing in which every individual relishes or her own potential and can cope with the
normal stresses of life and can work fruitfully and be an interactive person?

Mental health is how we think feel and act

Mental health is mostly affected by

 Genes
 Stress
 Family history
 Current circumstance
 Life experiences
 Isolation etc.

Social health

Social health is your ability to form and maintain strong meaning full relationship with others

Factors affecting social health includes

 Life changes
 Unemployment
 Illness etc.
Diet

a diet is the food that a person normally eats everyday

Types of diet

 Balanced diet (foods that contain the right amount of nutrients for the body)
 Special diet (a diet that consist of specific food for various reasons)
 Reducing diet (a diet design to help reduced weight)
 High fiber (they contain high fiber so they are more filling)
 Low fat sugar and salt diet (a diet that is low in salt sugar and fats it can help us manage our
weight batter and prevent lifestyles disease)

Dietary Guidelines

Dietary guidelines are a series of dietary (these are designed to be used by the general public)
recommendations which describe the best approach to eating for a long and health life. which are
usually made by the government. They are broad and unspecific

Governments in all countries have the responsibility for nutrition and health in the population

Guidelines for the Caribbean

Because they are similar they have similar guidelines

Nutrition and health

What is nutrition?

Nutrients is the substances/ molecules found in food used by the body for energy repairs growth and
maintenance of body tissues

The study of nutrients and their relationship with food and living things is called nutrition

Nutritional status

Nutritional status is how healthy the body is

This can be influenced by

 The quantity of food intake

 The person’s physical health

One can find out a person national status by conducting a nutritional assessment

ABCDs of nutritional assessment

Anthropometry

This is the measurement of human body. these measurements can be used to tell is a person is growing
normally for their age etc.

Some of the analysis made are

 Height for age
 Weight foe age
 Weight for height

Theses analysis are then compared to the standard to see if a person is growing normally

Body mass index (BMI)

This is usually used to classify underweight and overweight or obesity in adults

Analysis are made using the (WHR) waist to hip ratio

Biochemical assessment

Is the conducting of test to see what is going on internally in the body?

Test can be done of blood urine

Clinical assessment or physical examination

These are done to reveals sings of nutrient deficiency or toxicity

The tests are done based on your appearance

Dietary analysis

This is the process of evaluating what people eat

It can be used to identify nutrients that are over or under eaten and also to identify food patterns
and preferences

Some methods used are

24hour recall

Food records

Food frequency questionnaire

Community Nutrition

Community nutrition is the wide range of programs and delivery settings for disease maintenance
and nutrition related information and the education and health care services to a population within
a particular area.

Importance

 Supports communities to access nutritional information like how to prevent diseases

screening and referral
 Promotes good health and hygiene
  Provides nutrition education to vulnerable group
 Promotes dietary guidelines

Vulnerable groups

 Infants toddlers Elderly

 Pregnant and lactating women
 specially abled
 Poverty stricken

Organization Involved in community Nutrition

 Ministry of health
 Nutrition center
 Hospitals
 Public health care clinics

Regional and Internal Organizations

 World food programs (WFP)

 World health organization (WHO)
 Food and agriculture organizations
 United nations children found (UNICEF)
Nutrition and health
The nutrition
There are 5 main groups of nutrition
 Protein
 Fats
 Carbohydrates
 Vitamins
 Minerals
Each group then are divided into their own chemical names

Macro-nutrients
They are need in large amounts e.g
 Protein
 Carbohydrates
 Menials such as (sodium calcium potassium phosphorus and magnesium)

Micro-nutrients
They are needed in smaller amounts
 Vitamins
 Essential fatty acids
 Trace elements such as (iron zinc copper iodine selenium chromium cobalt)

Water is vital for life

Dietary fibers or non-starch polysaccharide (NSP)

DRVs Dietary Reference Values

EAR Estimated average requirements
RNI reference nutrient intake
RDA recommended dietary allowance
 Protein
nitrogenous organic compounds which have large molecules
composed of one or more long chains of amino acids 

The cells in our body contain protoplasm which contains the protein
Proteins have specific function
 Structural support
 Bodily movement
 Defence against germs

Types of protein
Body building or growth protein
This is the primary function of protein eg
 Protein collagen help build bones
 Protein in muscles helps it to contract
 Protein in hair skin nails provided protective covering
 Protein in blood helps it to be elastic

Vital body protein are in a constant state of break down and are
needed for repair replacement maintenance
The life span of a cell is 30 days
E.g. the gastrointestinal track sloughed every 3 days

Protein is needed to build

 Enzymes /catalysts speed up chemical reaction in the body and

facilitate chemical reaction in the body (E.G. lactase breaks down the
sugar lactose, Pepsins works in the stomach to break down protein

 Hormonal protein these are messenger proteins that helps

coordinates certain body activities (insulin regulates blood sugar
Thyroxin regulates body metabolic rate

 Antibodies theses are proteins that defend the body against diseases
promotes antibody activity
 Transports are protein transporters (hemoglobin moves oxygen
around the body Lipoproteins moves liquids

 Regulators of fluid balance maintain water balance

 Key protein cannot do its job without carbohydrates because

carbohydrates give protein cell their energy

Chemical view of protein

Protein contains
 Oxygen
 hydrogen
 carbon
 Nitrogen
 Sometimes Sulphur and phosphorus

Protein is different from all the rest because in is the only one that
contain nitrogen
Proteins are made from small units of amino acids there are 22
different types of amino acids

Sources of protein
Of the 22 amino acids
10 is responsible for growth and repair in children
8 are responsible for repair and maintenance in adults

Protein is not made in the human body so the are obtained through
food

Proteins that contain all the indispensable amino acids in sufficient

quantities are said to be High Biological Values (HBV) or complete
protein, which are sourced from animals

The ones that are low are considered of low biological value (LBV) or
incomplete protein which are sourced from plants
 Complementary protein

Protein requirements
Examples of people that require more protein
 Babies
 Adolescents
 Pregnant women
 Nursing mother
Health effects of protein
7 grams of protein is needed for every 20lb of body weight
Eating too little protein can cause protein energy malnutrition which can
lead to kwashiorkor
Eating too much leads to weight gain
Chemical names of protein
 Collagen source meat fish function connective tissues
 Myosin meat fish muscle tissues
 Elastin meat muscle fibers
 Caseinogen milk and cheese
 Lactablbumin milk
 Ovalbumin egg white
 Mucin egg white

Health diseases

 Bone loss as protein is increased calcium deceased this

happens because the acids releases from eating protein
causes the skeleton system to dresses it calcium levels

 Low intake of fiber causing constipation

 Kidneys diseases
 Effect on the heart
Fats
What is fat
Fat is a natural oily substance occurring in animal bodies
Types of fats
Visible easy to detect in foods
Invisible not easy to detect
Function of fats
 Supply energy
 Protection
 From parts of cell membrane
 Provides fat soluble vitamins
 Provides texture and flavor
 Slow digestion so it gives a feeling of fullness
Sources of fats
 Avado
 Butter
 Oil
 Meat

Essential fatty acids (EFA)

Are fats needed by the body but its not produced by the body
Some essential fatty acids are
Linoleic acid and linolenic that are found mainly in plant oils
They are needed for the brain development in babies
Omega 6 and omega 3 are also important EFAs the help lower cholesterol
and prevent blood clots

Dietary reference of fat

Animal source
 Meats
  dairy products
 Egg
 Fish
Plant source
 Seeds
 Nuts and pulses
 Kernels
 fruits

The chemical view of fat

Fats is solid at room tem
Oil is liquid at room temp
Lipids are used to describe fats
The family of lipids consist of
 Triglycerides
 Phospholipids
 Sterols

Triglycerides
Scientific name is triglycerol or triglycerides

This is the most common type of fat found in the body

 There are 40 known types of fatty acids whit their own chemical names

The can either be saturated or unsaturated fats according to the arrangement

of the carbon and hydrogen atoms

They are composed of

Hydrogen
Carbon
Oxygen
These elements come together to form glycerol and fatty acids which form
fat molecules.3 fatty acids plus one unit of glycerol is one fat molecule.

Saturated fatty acids

All the carbon atoms are saturated whit the hydrogen atoms are can’t accept
more
Example
 Butyric acid (milk and cheeses)
 Palmitic acid animals fats)
 Lauric acid (dairy foods and coconut oil
 Stearic acids (beef fat)

Unsaturated fatty acids

The carbon atom are bonded together with the hydrogen by a double bond and are
able to accept more
The may either be cis and Tran cis is said to be better
Monounsaturated fatty acids have one double bond eg oleic acid found in animal
and plant fats especially olive oil

polyunsaturated fatty acids have more than one double bond eg linoleic acid found
in veg oil
note unsaturated fats are occur mainly in oils
Phospholipids
The most phosplipids are lecithin
The fatty acids allow them to be soluble in other fats
The phosphate allows them to be dissolvable in water
Which make the important in the transport of lipids in the blood streams
The also acts as emulsifiers in the body helping to keep fats suspended in the blood
and body fluids
Phospholipids are found natural in foods
The best sources of lecithin are lecithin is not needed because it is produced by
our livers
 Egg yolks
 Liver
 Wheat
 Soy
 Peanut

Sterols
They are very different from other lipids
The most common one is cholesterol this is white fatty substance produced by the
liver
Cholesterol is found in all parts of the body except in the cell membranes
Only food from animals contain cholesterol
 Orang meat
 Brain
 Egg yolks
 Shellfish
 Dairy product
Low density lipoproteins (LDLs)bad Cholesterol
High density lipoproteins (HDLs) good Cholesterol theses carry lipids and
cholesterol to all parts of the body

Health effects of fats

 Heart diseases
 High cholesterol
 Increased blood clots
 Trans fats are made through a process called hydrogenation
 Obesity
 Cancer

Carbohydrates
Carbohydrates are energy given foods

Function of carbohydrates
 Most important source of energy to the body
 Provided glucose as energy to cells
 Acts as a protein spare
 Prevent ketosis (break down of fats)

The chemical view point of carbohydrates

Carbohydrates contain
Carbon
Oxygen
Hydrogen
It has the same properties as H2O hence the term hydrates
Carbohydrates are produced by plants through photosynthesis
Classification of carbohydrates
Groups of carbs
  Simple carbs (sugars)
 Complex carbs (starches and fibers)
Monosaccharides
Simple carbs/simple sugars
They are the base units for other carbs the are soluble in water
There are 3 main types of monosaccharides
 Fructose fruit sugar
 Glucose used for energy all carbs are broken down to glucose through
digestion
 Galactose is found in milk of mammals forms part of the sugar lactose
Disaccharides/ double sugars
Composed of two monosaccharides
Types of disaccharides
 Sucrose (glucose+fructose used in cookery are obtained from refining sugar)
 Lactose (glucose+galatos found in milk of mammals)
 Maltose/malt sugar (glucose+glucose found in cereals)

Classification of sugar
 Intrinsic sugars (forms part of the cells structure)
 Extrinsic sugars the are non-milk extrinsic sugars(NMES)

Polysaccharides
Are complex carbs and are usually insoluble in cold water and are taste less
 Starch (formed from many glucoses linked together)
  Dextrin (starch are heated is eg bread it forms the crust and is more soluble
than starch)
 Cellulose ( formed from units of glucose)
 Pectin (complex polysaccharide that forms gels in water)
 Glycogen (it is the trans formation of glucose form easy storage in the liver
and muscles and is reconverted to original state if needed for energy)
 Non-starch polysaccharides (NSP)
 Includes cellulose pectin gums basically dietary fibers
Sources of carbohydrates
The sugars sources
Starch sources
Health effects of carbohydrates
Obesity
Dental caries
Is needed for a health GI track
Carbs requirements
Effect of heat on carbs
Sugar
Wet
Starch

Vitamins
Vitamins are a group of chemical substances
The bod requires only small amounts of vitamins and a lack thereof would mean deficiency
diseases
Vitamins are classified according to what they can be dissolved in
Fat soluble A, D, K
Water soluble c, b complex

Fat soluble vitamins

Retinol vitamin A
 Required for the making of visual purple which forms the retina in the eye
that enable us to see
 To keep mucous membrane
 Maintenance of health and skin
 Normal growth of bones
Sources
Vitamin A is found as retinol in animals
 Eggs
 Butter
 Oily fish
 Liver oil
Vitamin a is found as b-carotene in plants it gives plants the orange color
 Carrot
 Spinach
 Calloloo
 Bok choy
Requirements
Vitamin A is fat soluble so it can be stored in the liver an therefore daily intake is
not required
Children range 300to500 males 600to700 females 600 young 700 for pregnant
950 for lactating
Excess
too much vitamin A is poisonous or toxic
excess intake of vitamin a is known as hyperitaminosis which involves problem of
the digestive system
children need plenty for growth
Deficiency
can cause night blindness
cholecalciferol (vitamin D)
function
 Formation of bones and teeth
 Promotes absorption of calcium and phosphorus
Sources
 Liver
 Liver oils
 Oily fish
 Sunlight
Requirements
Since it is fat soluble it can be stored in the body people usually get enough for
sunlight
Excess
Too much is toxic
Harden blood vessels
Over produce calcium which can cause kidney problems
Deficiency
Week teeth and bones
Rickets weaken skeleton system
Tocopherol (vitamin E)
Function
 
 Antioxidant
 Protects polyunsaturated fatty acids from damage
 Prevents oxidation of polyunsaturated fatty acids
Sources
Found is small quantities
 Lettuce
 Grass
 Seeds
 Wheatgrem oil
Deficiency
Although it is rear is may occur in babies and people who cannot absorb fat
It can cause
Breakdown of red blood cells and muscles tissues damage

Vitamin K
There is more than one vitamin K
Function
 Helps in coagulation production which helps blood to cloth properly
 Helps in synthesis of bone protein
Sources
 Green leafy veg
 Soya beans
 Green tea
 Beef liver
 Bacteria in the intestinal track
Excess
Can increases risk of jaundice and hemolytic anemia
Deficiency
Can occur after long term treatment of antibiotics and can occur to people that
can’t absorb vitamin for the intestinal track

Water soluble vitamins

Vitamin B complex
It is made up of at least 13 substances
Thiamin Vitamin B1
Function
 Involved in metabolic reactions that release energy from
carbs
 Normal growth
 Function and maintenance of nerves
Sources
 Wholegrains
 Legumes
 Nuts
 Lean pork
 Yeast

Requirements
It cannot be stored by the body so a daily supply is
recommended by all groups and its needs is increased during
pregnancy
Deficiency
 May occur because alcoholism not consuming enough
food etc.
 May led to
 Depression
 Growth retarded children
 Muscles become weak
 Beri beri
Riboflavin (vitamin B2)
Function
 Normal growth
 Release of energy from foods especially amino acids by
oxidation
 Good vision healthy hair skin nails
 Normal cell growth
 Red blood cell formation and respiration
 Human growth and reproduction
Sources
 Dairy products
 Cereal
 Eggs
 Nuts
  Meats
Requirements
Riboflavin can be stored in small amounts in the kidneys splin
liver
Hence It is advisable to eat a daily supply of b2
Bactirea in the Itract also produces b2 but in small amounts
Deficiency
 Failure to grow
 Skin lesions
 Tounge swelling
Nicotinic acids (niacin)
Function
 Release energy from food
 Helps enzymes function
 Maintain the health of red blood cells
Sources
 Yeast
 Whole grains
 Seeds
 Nuts
 Legumes
 Can be made from tryptophan in the body
Requirements
Is needed every day and more is needed during pregency and
lactation
Deficiency
 Muscular weakness
 Loss of appetite
 Indigestion
 Sources on mouth
 Diarrhea
Note this is the most stable vitamin in the b complex
Pyridoxine 9vitamin B12
Function
 Conversion of tryptophan to niacin
 Reaction that builds protein and protein tissues
 Aids in formation of hemoglobin and growth of red
blood cells
 Immune system
 Natural function of the nervous system
Sources
 Chicken beef pork veal fish liver
 Fish
 Bread
 Corn
 Whole grain
Deficiency
 Irritability
 Depression
 Confusion
 Kidney stone problem
 Muscle weakness
Cobalamin (vitamin B12)
Function
 Metabolism of amino acids
 Works with folate to make red blood cells
 Normal function of the nerve
 Aids in the building up of protein tissue
Sources
 Animal products
 Fortified fruits
Requirements
Cobalamin is produced in the intestines by bacteria
Vegan are required to take vitamin B supplements
And it is needed in higher amounts in lactating women
Deficiency
 Megaloblastic pernicious anaemia
 Fatigue
 Nerve damage
  Loss of sensation in hands
Ascorbic acid (vitamin C)
Function
 Make connective tissues
 Assist in mineral iron digestion
 Build strong bones and teeth
 Production of blood and the walls of blood vessels
 Building of skin and the lining of the digestive system
 Assist vitamin e in its role of oxidation in prevention
chronic heart diseases
 Manufacture of collagen
 Fight infections and repair wounds
Sources
 Fresh fruits and vegs
 Calloo
 Guava
 Green peppers
 Orange/citrus fruits
 Cabbage
 Potatoes
Requirements
A daily supply is needed but not vital because it is stored in the
liver (1.5g)
Deficiency
 Weak blood vessels walls
 General weakness
 Gums bleed
 Scurvy in severe cases symptom of scurvy cuts an wounds
fail to heal anemia

Minerals
Minerals are the 20 other element’s that the body requires
Function of minerals
 Body building
 Control of body processes
 Essential parts of body fluids
minerals needed by the body in large amounts
 Calcium
 Iron
 Phosphorus
 Potassium
 Sulphur
 Chlorine
 Sodium
 Magnesium
Trace element
 Iodine
 Copper
 Manganese
 Fluorine
 Cobalt
 Nickel
  Zinc
 Chromium
 Selenium

Calcium
Function
 Vitamin D enable the body to absorb calcium and together the form calcium
phosphate which is needed to make bones and teeth hard
 Helps blood to clot after an injury
 Helps muscles and nerves to function
 Active protein
 Helps maintain bones and teeth
 Transmit message to maintain normal blood pressure
 Secretion of hormones
 Activation of some enzymes
Sources
 Milk
 Cheese
 Bread
 Bones of canned fish
 Molasses
 Legumes
 Tofu
 Broccoli bok choy
Note calcium inhibitors
Pythic acid
Oxalic acid
calcium is found in green leafy veg but humans can’t get it because of callouses
300to550 mg/day children
700to1000 meals
 700to800 females
Pregnant and lactating 700to1250
Requirements
The absorption of calcium and phosphorus and the mineralization of bones and
teeth is controlled by vitamin D
New bones are made
Young children the skeleton is replaced over two years and 7to10 years
in adults
At age 30 calcium starts to be lost this process speed up in women at
menopause and osteoporosis is when bones become week and break
easily hormone replacement therapy HRT may help to slow it
Deficiency
 Week bones in children
 Adult rickets
 Osteomalacia
 Tetany
Excess
 Kidneys problems
 Constipation
 Interferes with the absorption of minerals
Phosphorus
Function
 Works in conjunction with calcium
 Production of energy in the body
 Maintenances of acid base fluids
 Transport other lipids
Sources
 In phosphate
 Natural foods milk product milk meats cereals legumes
 Often used as additive in manufactured food
 Requirements
A normal diet will supply for all age groups
Deficiency
Is not known to occur in humans

Iron
Function
 Component of hemoglobin
 Component of myoglobin
 Reactions involving energy
Sources
 Good source
 Liver
 Kidney
 Corned beef
 Cocoa
 Plain chocolate
Absorption of iron
Heme iron is the easiest to absorb found in meat poultry fish
Ferric form or non heme iron is not easy to absorb found in plant and animal food
MSP factor helps in the absorption of animal food
Ascorbic acid vitamin C helps in plant food
Sugar
Inhibiter of iron absorption
 Phytic acid from grain
 Oxalates in spinach
 Calcium and phosphorous in milk
 Tannin in coffee and vegs
Requirements
Daily supply
Children 1.7to8.7
Males 8.7to11.3
Female 8.7to14.8
Pregnant and lasting 14.8
Deficiency
Iron deficiency anemia
General health effects
Reduced resistance to infection
Shorter attention span
Development delay in children

Sodium Chloride and potassium

Function
 Maintain right acid base balance in body fluids
 Appropriate water balance in the body
 Nerve impulse transmission
 Production of hydrochloric acid in gastric juice of the stomach
Sources
 Salt
 Yeast extra
 Cheese
 Cured meats
Requirements
Very important when sweat
Excess
Heart kidney or liver disease
High blood presser
Deficiency
Muscle cramps apathy loss of appetite
Muscular weakness
fluoride
function
 Strengthening teeth against decay
 Resistance to attack from bacteria produced in the mouth
Sources
 Tea
 Sea water
 Sea fish
Requirements
Mostly in children
Excess
Fluorosis
Symptoms
Nausea diarrhea chest pain dark spots on teeth
Deficiency
Susceptibility of tooth
 Iodine
Function
 To produced thyroxine by thyroid gland this helps to control metabolism
rate
Sources
 Sea food
 Milk
 Green veg
 Fresh water
 Iodine salt
Requirements
2.8 is needed for our whole life
Deficiency
Slow metabolism causing goiter
Excess
enlarged thyroid gland

Water
Function

Water balance

Water loss

Sources

Requirements
Meal and menu planning
What is a menu
In a restaurant a menu is a list of foods and beverages
Types of menu

 À la carte a menu on wat each food or bev is listed and priced

separately
 Du Jour chalkboard menu are updated several time
 Cycle repeated pitons over a particular period of time

 Static separated into categories and features everything the

restaurant has to offer

 Fixed/ table d hote fixed price

 Digital menu found online

Things to consider when planning a menu

Pricing

What meal are you planning?

Who are you planning for?

Components of a menu

Breakfast menu lunch menu dinner one course twocourse

Light an filling filling full course main dish appt

Fruit first protein appetizer main dish

Protein carbohydrates salad

Carbohydrates salad main course

Beverage Beverage desert

Meal planning
Everyone needs different requirements
Based on their
Age sex
Health condition
Daily activity
Climate
Their likes and dislikes
Some different types of meals/diet
Vegetarian
These are people who will not consume animal food which had to be slaughtered
or suffered in any way
Reason
Religious beliefs
Objections
Dislike animal flesh etc
Types of vegetarians
Lacto-ovo does not eat slaughter meat but will eat thing like egg and milk
Vegan strict vegetarian will not eat any food made indirectly or directly from
animals
Factors to consider when planning a meal
 Look
 Smell
 Colour
 Taste
 The person
 Time of day
Note balance meal is one that provides all the nutrients and individual needs in the
right quantity
Food groups
Staples carbohydrates
Food from animals protein fats vitamins
Legumes nuts and seed protein
Vegetables carbohydrates
Fruits vitamins
Fats and oils vitamins

Food science and technology

Food manufacture technology
Food processing this is the alteration of food by a series of action either
by a machine of chemically
Primary processing preserving food or prepare it for selling
Secondary processing turning food into food product
Marketing of food
Market research
Trends
Promotional markets
Product development food technologist design and develop foods that
are in need
Machinery designers develop ways to make the products
Packing designers
Home economists prepare and present the foods
Sensory analysis a way of examining food
Hedonic descriptions describe likes and dislikes
Sensory descriptions texture and mouth feel
Attitudinal description describes the products and attitudes to
Advertising
Evaluation surveys of all tests foods
Biotechnology manipulation of biological organism
Genetic engineering modification of genes
Eg of GE foods
Milk
Soy bean
Corn
Potatoes

Food management and food preparation

HACCP Hazard Analysis and Critical Control Point
HACCP is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

Consumerism and purchasing of food

Consumerism
Food advertising
Food that are in demand
Purchasing foods
Food labelling
Labels must show
Name of product
Any tenement the food has had
A list of ingredients
The net quantity
How long food last (best before or best end)
Shel life
Use by how long the food will be safe to eat
The kitchen design and equipment
management
Kitchen design
Work flow order
Food storage- preparation – cooking – serving - cleaning up
Fridge work top cooker dining area sink
Cupboard stove oven
L shaped kitchen
U shape kitchen
Parallel line kitchen
The work triangle
Kitchen unit
Base unit fixed to the wall a floor
Example Drawer cupboards
Tall unit may fit from floor to ceiling
Peninsular unit base units that do not adjoin a wall jut out in the kitchen
Wall unit fitted along the wall
Island unit stand in the center of a large kitchen
Work tops
Storage space
Food storage
Dry foods semi perishable foods perishable foods ready frozen
Cupboards pantries good ventilation refrigerator ice box domestic
12 dirges 6-12 below 5 fridge
calicoes

cleaning materials
should be stored in high area
cutlery drawers
pans cupboards
waste bins inside the sink
washing machine plumed next to the sink
electrical items dry places coved on work tops
Cleaning the kitchen as a way of managing
Wipe over work tops
Sweep
Wipe up spillages
Wipe down sinks
Empty waste bins
Wash dishes