NUR 102: Nutrition And Diet Therapy-

STUDENT ACTIVITY SHEET

(Laboratory)
BS NURSING / SECOND YEAR
Session # 23

LESSON TITLE: FOOD PREPARATION AND SERVICE

Materials:
LEARNING OUTCOMES: Book, pen, notebook, and PowerPoint
presentation
Upon completion of this lesson, the nursing student can:
References:
1. Acquire knowledge in menu planning and apply the Laboratory Manual For Allied Health: Maria
principles of quantity cookery; Lourdes Cruz-Caudal (2019) Basic Nutrition and
2. Prepare and serve lunch/dinner meals and identify their Diet Therapy 2nd C&E Publishing, Inc.
nutritive values;
3. Become familiar with table and food service; and https://www.guideone.com/safety-resources/food-
4. Acquire skills in sensory evaluation. safety-preparing-and-serving

LESSON PREVIEW/ REVIEW (10 minutes)

Unscramble the following words using the hints given in parenthesis and the letters that have been placed in the correct
boxes. Finish writing the correct spelling of the scrambled word in the corresponding box.

1. NOTTAIIMI – (emphasis on mimicking; seen a lot in children; can be positive or negative)

I N

2. TDUTTESIA – (positive and negative attributes that we give to something.)

T E

3. LODIMEGN – (direct teaching of a certain behavior, especially one that we want people to develop.)
O D

4. EOMCRNAEONPTPLTI – (Individual is either unaware or not interested in making a change.)

R C E T

5. CONTEMPLATION – (Individual is thinking about making a change usually within the next six months; may be
weighing the risks/benefits of changing a behavior.)
N M N

(You can do this activity at home as a written activity. To be checked by the instructor during the face to face interaction)

MAIN LESSON (20 minutes)

Refer to Laboratory Manual p. 51-52

FOOD SAFETY – PREPARING AND SERVING

The Centers for Disease Control and Prevention estimate that every year approximately 76 million people in the United
States become ill from harmful bacteria in food. Of these, about 5,000 die. To minimize food risks, a written policy
regarding food preparation/food safety should be developed and all employees and/or volunteers who work in your
kitchen should receive training on these procedures.
Food Preparation
● Only use foods before the “use by” date.
● Wash your hands with warm, soapy water for 20 seconds before and after handling food.

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 ● Wash fruits and vegetables with cold water before using. There is no need to wash or rinse meat or poultry.
● Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water before and in between using each
food item.
● Use one cutting board for produce and a separate board for meat and poultry to reduce the risk of salmonella and
other bacteria causing illnesses. Using different color cutting boards for different food items will help reduce cross
contamination.
● Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on
a plate that previously held raw meat, poultry, or seafood.
● Keep juices from different food items from mixing.
● Marinate meat, seafood, and poultry in the refrigerator in a covered, non-metallic container.
● To properly thaw frozen meat, it’s best to plan for slow, safe thawing in the refrigerator. Allow about one day for
every five pounds of meat to thaw in the refrigerator.
● Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and
texture of food is not enough – you have to use a food thermometer to be sure.

Food Temperatures
● According to research by the United States Department of Agriculture (USDA), one out of every four hamburgers
turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry and egg
dishes are done is to use a food thermometer. Below are USDA recommended safe minimum internal
temperatures, measured with a food thermometer:
o Whole cut meat; beef, veal, lamb and pork – 145 degrees Fahrenheit (allow meat to rest for at least three
minutes before carving or consuming).
o Ground meat; beef, veal, lamb and pork – 160 degrees Fahrenheit.
o All poultry (whole and ground) – 165 degrees Fahrenheit.
o Egg dishes – 160 degrees Fahrenheit
o Fish – 145 degrees Fahrenheit
o Ground beef – 160 degrees Fahrenheit
o Pork – 160 degrees Fahrenheit
o Poultry, whole and chicken breasts – 165 degrees Fahrenheit
o Steaks and roasts – 145 degrees Fahrenheit
● Do not serve home-canned foods. Most outbreaks of food-borne botulism are caused by home-canned foods.
● If commercial canned foods are leaking, bulging, swollen, look damaged or cracked, spurts liquid or foam when
opened or is discolored, moldy or smells bad dispose of immediately.

Food Serving
● When someone brings food from home, be sure it is heated or refrigerated until it is served.
● When hosting a buffet, do not mix new food with existing food.
● Use separate platters for holding raw and cooked food.
● Food should not be left out at room temperature for more than two hours (one hour if over 90 degrees Fahrenheit
outside). Remember, many foods brought from home will already have been out for a significant period of time.
● Hot foods should be refrigerated within two hours after cooking.
● Reheat leftovers to 165 degrees Fahrenheit or above. Food should be reheated only once.
● When being served, hot foods should be kept at 140 degrees Fahrenheit or above and cold foods at 40 degrees
Fahrenheit or below. (A log should be kept of when and who checked temperatures.)
● Separate utensils should be used for each food item during cooking and serving.
● Disposable gloves should be used when handling ready-to-eat foods without utensils.

Food Storage
● Label all foods with a date.
● Most refrigerated leftovers should be used in three to five days.
● Don’t ever taste food to check for freshness. When in doubt, throw it out.
● If using coolers, food should only be consumed if there is still ice in the cooler and the food is cooled to
refrigerator temperature.
● Refrigerator temperatures should range from 34 to 40 degrees Fahrenheit (one to three degrees Celsius). Foods
spoil rapidly above 40 degrees Fahrenheit (three degrees Celsius).
● The best temperature for frozen food storage is at zero degrees Fahrenheit (-17 degrees Celsius). The
temperature should not reach higher than five degrees Fahrenheit (-15 degrees Celsius).

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 ● Refrigerator and freezer temperatures should be periodically checked and a log kept of when and who checked
temperatures.
Kitchen Sanitation
● An agreement with a professional pest control service should be in place for the kitchen area. This is not a service
that should be provided by inexperienced staff members or volunteers.
● Mechanical dishwashing equipment should be in good repair and temperature gauges should be monitored and
documented.
● Garbage should be removed from the building after each meal.
● Garbage containers should be located an adequate distance away from the building.
● All food contact surfaces and utensils need to be cleaned and sanitized.
● Appropriate sanitizing solution should be used in correct concentrations. Bleach is not approved for sanitizing food
contact surfaces.
● Employees and/or volunteers handling food should wash their hands frequently and correctly, should not use
aprons or towels to dry hands after washing and should not handle, prepare or serve food if they have an
apparent illness.

Make Your Kitchen Safer

By following these recommended food safety tips, not only will you make your kitchen safer, but you could prevent the
possibility of an accidental case of food poisoning or something worse from occurring. Be proactive in protecting the
people who enter your organization, and make sure that your kitchen is as safe as it can be.
(https://www.guideone.com/safety-resources/food-safety-preparing-and-serving)

❖ “Food preparation and service” class presentation.

Evaluation
1. Evaluate the menu served based on the following scores:
5-Very Satisfactory 4- Satisfactory 3- Good 2-Fair 1-Poor
Table 12-2. Food and Food Evaluation
Food Selectiona Preparation of Foodb Service of Foodc Total
Menu Score
Balance Texture Color Cooking Flavor Economy Punctually Appearanc Skill s
e
Soup

Meat Dish

Fish/Seafood

Vegetables

Rice

Fruit

Beverage

Total

abalance- differentfoodstuffs presented; texture- contrasting; color-colorful/harmonizing

bcooking- suitable method; flavor-contrasting/palpable; economy- no waste of time/food
cpunctuality- ready time set; appearance- table/tray neat and attractive; skill- quickly and easily done

Evaluated by Group
1. Submit the group worksheet and group evaluation at the end of the laboratory activity.

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CHECK FOR UNDERSTANDING (20 minutes)
You will answer and rationalize this by yourself. This will be recorded as your quiz. One (1) point will be given to correct
answer and another one (1) point for the correct ratio. Superimpositions or erasures in you answer/ratio is not allowed.
You are given 25 minutes for this activity:

Multiple Choice
1. The minimum time food workers should wash their hands is:
a. 5 seconds c. 20 seconds
b. 30 seconds d. 40 seconds
ANSWER: A
RATIO: Hands should be washed 20 seconds.

2. Workers should not handle food or eating and drinking utensils when they have or recently had any of the
following symptoms:
a. Vomiting, diarrhea, fever, sore throat with fever, jaundice, infected cuts
b. Runny nose, sneezing, cough, congestion, cold symptoms
c. A and B
d. None of the above
ANSWER: D
RATIO: If workers were having symptoms or sickness, they should not food or eating and drinking utensils.

3. Examples of cross-contamination are:

a. Raw chicken is processed on cutting board then lettuce is sliced on same surface
b. Food worker handles raw meat then assembles sandwich without washing hands
c. Liquids from raw hamburger drip onto vegetables for salad
d. All of the above
ANSWER: D
RATIO: All of the choices were an example of cross-contamination.

4. Examples of how to rapidly cool food include:

a. Portioning large quantities of foods into smaller units by slicing and pouring
b. Using metal rather than plastic containers
c. Ensuring vigorous air circulation around food
d. All of the above
ANSWER: A
RATIO: All of the choices are examples of how to rapidly cool food.

5. Food workers should wash their hands after which of the following:
a. Coughing, sneezing, scratching, wiping nose, cleaning
b. Touching exposed body parts, handling raw animal food, handling money
c. Before putting on disposable gloves or after using the rest room
d. All of the above
ANSWER: D
RATIO: All of the options are correct.

6. If you are a food handler and you have been vomiting and/or had diarrhea when should you return to work?
a. When you feel better c. After 1 week
b. When your doctor advises you can d. The next day

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ANSWER: B
RATIO: You can get back to work when the doctor tells you to.

7. How does the marketplace affect food choice?

a. expense c. convenience
b. types of food d. a and c
ANSWER: B
RATIO: Types of food affects the food choice in the market.

8. Who is responsible for safe food handling in the food premises?

a. Head Chef c. Owner
b. Anyone handling food d. All of the above
ANSWER: D
RATIO: Everybody is responsible for safety food handling.

9. How can you tell if food has enough bacteria to cause food poisoning?
a. It smells bad c. It tastes bad
b. It smells, tastes and looks bad d. All of the above e. None of the above
ANSWER: D
RATIO: All options are the basis of food has enough bacteria to cause food poisoning.

10. What are the basic steps of washing hands?

a. Wash thoroughly and dry well
b. Apply soap, wash well, rinse and dry with disposable paper towel
c. Apply soap, wash well, rinse and dry with tea towel
d. Rinse and dry with tea towel
ANSWER: B
RATIO: The basic steps of the proper way washing hands is to apply soap, wash well, rinse and dry with disposable paper towel.

RATIONALIZATION ACTIVITY (THIS WILL BE DONE DURING THE FACE TO FACE INTERACTION)
The instructor will now rationalize the answers to the students. You can now ask questions and debate among yourselves.
Write the correct answer and correct/additional ratio in the space provided.
1. ANSWER:
RATIO:

2. ANSWER:
RATIO:

3. ANSWER:
RATIO:

4. ANSWER:

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RATIO:

5. ANSWER:
RATIO:

6. ANSWER:
RATIO:

7. ANSWER:
RATIO:

8. ANSWER:
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9. ANSWER:
RATIO:

10. ANSWER:
RATIO:

LESSON WRAP-UP (35 minutes)

Teacher directs the student to mark (encircle) their place in the work tracker which is simply a visual to help students track
how much work they have accomplished and how much work there is left to do. This tracker will be part of the student
activity sheet.

You are done with the session! Let’s track your progress.

AL Activity: Group Activity

1. For all groups, plan a lunch/dinner meal for 60 people taking into consideration the following factors in the
selection of food. (refer to Nutrition Lab. Book, Table 12-1, pg. 51)
2. Take note of and discuss among members the following meals pattern assignments and plan a menu:
Group 1: Soup and appetizer
Group 2: Meat dish (pork, beef, or chicken)
Group 3: Fish/Seafood dish
Group 4: Vegetable dish
Group 5: Fruit and beverage
Group 6: Rice/Cereal and deserts
3. Discuss among members of the group the type of table and food service to prepare and set up as well as
the table appointments required for each dish.

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