• Abstract and Figures
• Public Full-text

1 Elective Course Textbook Food Management for Family and Community Upper Secondary Education Level Subject Code WS32009 Equivalency Program Assessment of Upper Secondary Level Non-Formal Education Basic Curriculum of B.E. 2551 Office of the Non-Formal and Informal Education Office of the Permanent Secretary Ministry of Education Academic Document No……/…… 2 Elective Course Textbook Food Management for Family and Community Upper Secondary Education Level Subject Code WS32009 Equivalency Program Assessment of Upper Secondary Level Non-Formal Education Basic Curriculum of B.E. 2551 Office of the Non-Formal and Informal Education Office of the Permanent Secretary Ministry of Education Academic Document No……/…… 3 Preface The Ministry of Education announced the use of the Non-Formal Curriculum of Basic Education Level B.E. 2551 on 18 September B.E. 2551 in place of the criteria and methods of non-formal education management according to the Curriculum of Basic Education B.E.2544. The Non- Formal curriculum was developed according to the principles of philosophy and basic beliefs of the non-formal education whose target group are adults with continuous experience of learning and cumulative knowledge. In the fiscal year of B.E. 2554, the Ministry of Education established the strategic plan to propel the educational policy in order to increase people’s potentialities of career competition for the increasing and stable income; to enable people to be well-disciplined morally and ethically; and to create personal accountability in each individual’s mind. The Office of Non-Formal Education, thus, reconsidered its Curriculum of Basic Education Level B.E. 2551: its principles, objectives, standard, expected learning outcome, and all the substances in all 5 learning groups. In order to meet the requirements of the Ministry of Education’s policy, all the textbooks have to be improved by adding more substances on careers, morals, ethics, and preparation into an ASEAN Community in all the subjects that are correlative. But the new textbooks still focus on their traditional principles and methods of textbooks development. That is to say, the textbooks must enable learners to do the self-directed learning, to perform the activities, to do the exercises in order to examine their knowledge and their understanding. There are also some discussions among the learning group or studies more from learned people in the local areas, other learning sources and other media. The current improvement of the textbooks was undertaken in co-operation with academic experts of each subject field, and authorities involved in learning management who did some studies, and collected some data and body of knowledge from various media; and then rewrote the textbooks with complete matters that met the requirements, the standard, the expected learning outcome, the indicators and frames of the subject matters. The Office of Non-Formal Education wishes to express its sincere thanks to all the people involved and also hopes that this series of textbooks will benefit learners, teachers and others of all levels. If there might be any advice, I, on behalf of the Office of Non-Formal Education, would like to thank you ever so much for your help, I really appreciate it. 4 Table of Contents Page Instruction to the use of learning document Preface 3 Structure of the Essence 7 Pre-test 8 Chapter 1 Food Preparation in Complying with Nutrition 10 Topic 1: Nutrition for infants 11 Topic 2 Nutrition for Preschool Children 23 Topic 3 Nutrition for school children 30 Topic 4 Nutrition for Adolescence 36 Topic 5: Nutrition for Adult 44 Topic 6: Nutritions for the Elderly 52 Topic 7: Example of Preparing Food with Proper Nutrition 60 Chapter 2 : Food Preservation 68 Topic 1: Meaning, Importance, and Methods of Food 69 Topic 2 : Selecting Various Types of Food for Food Preservation 80 Topic 3: Examples of Food Preservation 86 Chapter 3 : Channels for Food Business in the Local Area 95 Topic 1: Factors for business Success 96 Topic 2: Food Preparation Complying with Food Sanitation 99 5 Chapter 4 : Safe and Security Food 106 Topic 1: Meaning and significance of food security 107 Topic 2: Channel for promoting food security 113 Post-test 116 Appendix 118 Answer key to the pre-test and post-test 119 References 120 6 Instruction for the Use of Document This supplementary textbook on Food Management for Family and Community is developed for the use of those who intend to undertake the equivalency program assessment. The document is to be used as the module for studying and undertaking the group’s activities as well as community research activities needed for the learners of Upper Secondary Education Level. To use this document, the learners should perform their tasks as follows: 1. Undertake the pre-test in order to check their knowledge background before starting the course. 2. Study in details regarding the significant structures and essences of the subject and make understanding on the expected outcomes, the scope of the contents and the purposes of the learning activities. 3. Study the contents in each chapter and topic before undertaking all activities after each chapter, then check your skill results in the answer keys at the end of the chapters (if available). If your answers are somewhat different from that stated in the answer key, then additional studies or meeting with advisors should be done so as to enable the learners to accomplish the course expectation. 4. After undergoing the studies on the document and completing all requirement activities, the learners are to undertake the post-test and check their accomplishment at the end of this document 7 The Essence Structures Significant issues Food is regarded as one of the significant issues human lives which is related to health and quality of life of the people at all ages. The issue of Food Management for Family and Community is seen to be very important for the learners since apart from apply knowledge for supporting the family and community, they will be able to use their acquired knowledge in their food business and occupations appropriately. In such rapid change and increase of world population today, we have to be prepared our readiness in terms of being knowledgeable person on food stability and food security so as to make everyone reach the adequate save and security nutritious food. Expected Learning Outcomes 1. To enable to learners to acquire knowledge and understanding and have the ability to do nutritious food preparation. 2. To have the ability to do local food preservation. 3. To have skill in performing business relating to added value of local nutrition. 4. To acquire knowledge and understanding on stability of food and food security. Scope of the Contents 1. Food Preparation in Complying with Nutrition 2. Food Preservation 3. Channels for Food Business in the Local Area 4. Safe and Security Food 8 Pretest Instruction: choose the best answer. 1. Which is the suitable supplementary food 4. Which is not the importance of food for the infant aged 5 – 6 months? preservation ? a. orange juice a. lack of food protection b. pineapple juice b. food distribution to various places c. tomato juice c. using the agricultural products to be d.lemon juice useful 2. “Chicken boiled rice with soft boiled egg” d. getting the original color, smell, taste is suitable for of food. a. school children 5. Which items are made from naturally b. teenagers dried ? c. adult a. dried egg, sun – dried banana d. elderly b. coffee, dried egg 3. Which one of the food is suitable for a c. milk powder, raisin hypertension patient? d. raisin, sun – dried banana a. pork stomach soup 6. Which one is not to be considered for b. fish egg tom-yum buying the plant product? c. yellow curry of papaya and fish a. surface d. hot spicy fried cat fish b.color c.taste d. ripe or raw 9 7. Which one is wrong according to the 9. The meaning of Food Security from the requirement of sanitation for restaurants ? FAO, United Nations, is related to a. a. raw beef must be kept in the a. sufficiency, accession, appliance, temperature below 10 degree Celsius. stability b. cooked food must be kept in b. sufficiency, accession, appliance, cleaned and covered container. additional revenue c. wounded person must avoid working c. sufficiency, accession, appliance, nearly having a chance of touching healthyfulness food. d. sufficiency, accession, appliance, d. using safe food additives from the controlling law certificated marks by official 10. Which method is the most effective in authorities. reducing the contaminant in vegetables and 8. Which one is an incorrectly performed for fruits ? a cook and a waiter ? a. Clean with the water from washing rice a. Dress clean suitable for seasons such as b. Clean with saline solution( sodium wearing a sleeveless shirt in the chloride) summer. c. Clean with baking powder( sodium bi b. Using white apron and warring cap or carbonate) hairnet. d. Clean with potassium permanganate c. Having health checked at the working year, and the result specifies no contagion d. Always take care of hands, hand hygiene , and finger nails. 10 Chapter 1 Food Preparation in Complying with Nutrition Essense Preparing nutrition food to for infants, preschool children, school children, teenagers, adults, and elderly are absolutely important because human beings in every age must get nutrition food which is suitable for their ages and sufficient for their need, which can affect the body growth and health both physically and mentally. Expected Learning Outcome 1. Knowing and understanding nutrition for infants, preschool children, school children, teenagers, adults, and elderly. 2. Explaining the correct nutrients needed for various ages. 3. Telling the principles of preparing food for various ages.

Load more

  123

Copy Link