Nutrition for the Preschool Children Preschool Children Are the Children Whose Ages Are 1 – 5 Years

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……/……

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.

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

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

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

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

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

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.

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. 4. Being able to prepare food menu for various groups and ages correctly and properly. Scope of Content 1. Nutrition for Infantห 2. Nutrition for Pre –School Children 3. Nutrition for School Children 4. Nutrition for Teenagers 5. Nutrition for Adults 6. Nutrition for Elderly 7. Examples of Preparing Nutrition Food Activities 1. Further study from other learning sources 2. Practice preparing nutrition food for each age

Topic 1: Nutrition for infants

Essense Infants start from new born baby to 1 year old. They are in the process of development both physically and mentally, so taking care of their food and nutrition will be very important so that they can continually develop and grow.

Purposes The learners are able to 1. Explain the procedures of the development and growth of infants. 2. Being able to tell the need of infants nutrients. 3. Being able to prepare food suitable for infants. Nutrition for Infants

Infants are new born baby to 1 year old. Their standard weights are about 3,000 grams and 50 centimeters high when they are born. Their weight will be double after 5 months and 3 times when they are 1 year old and the height will be 30 -32 inches. The growth of the infants mostly is at muscles, bones, various tissue and will be continual, so they must get proper and enough nutrients for their needs. Since they do not cumulate food within their bodies like adults so they might lack one or more nutrients or severe lack of them if they do not have enough and do not properly take care of them, this can cause the higher dead rates than those are other ages.

The Development of Infants Development is a process of changing of tasks and skills for adjusting to the environment and this development is continual; starting from taking birth to maturity. It begins from the upper parts of the body to the lower ones and from the head to toes including emotional and social development. All these are shown in the table below:

Table of Growth and Development of 1 year old Infants

Physical Emotional Age Social Development Development Development 1 month Not stiff neck, must be cry when frightened, staring and glancing; moving supported and carried, getting pain, hungry, and away if being irritated lying prone, arms and can express excited legs can move, self- emotion turning head

2 months able to lift head, a little lifting feet to the air, staring to the speakers, lifting up body when hand crush, fresh faces, feel stimulated when someone lying prone, lying on happy when being carried playing with, making various back trying to lift tones of sound themselves up. 3 months Able to raise head, pleased when hearing smile with happiness when when lying on back can songs and cry when someone playing with, know turn to lie on side to lie feeling sad how to play the toy with prone, trying to use noise, color and need lull hands lifting up the before sleeping body and looking at the moving thing.

4 months Stiff neck when sitting; Laugh out loud when is Interested when someone like to put toys in the pleased but fast emotion speaks and smile when mouth; move eyes changing staying with the acquainted following objects in all one directions. 5 months Lying pron, better Enjoy playing with toys Enjoy playing with toys; like movement between and cry when being dipping the body into the 13

Physical Emotional Age Social Development Development Development eyes and hands unpleased water. 6 months Able to sit by themselves Show off dissatisfaction, Smile with acquainted for a while; interested in hatred, and anger. persons; know some murmur; things nearby, stronger react to strangers. fingers’ muscles but can not hold well. 7 months Able to sit, twist the Feel more frightened, cry Let everybody hold; able to writh; look over things in when feeling displeased. play alone; cry with high – low hands; play with feet; voice; like looking at grasp things and put in themselves in the mirror. the mouth. 8 months Able to sit longer; pick Easily emotional change; Smile with themselves in a up objects; able to put show their love by hugging. mirror; turn away from a milk bottle in a mouth stranger; give loud utterances. and able to suck milk. 9 months Able to creep well; try to Cry when getting a scold; Rock themselves to the rhythm stand up; like throwing when feeling dissatisfied, of the song; able to wave their away objects. they show anger. hands. 10 months Push themselves to stand Laugh loudly when feeling Imitate others’ manners; up when they have satisfied; cry when being understand more spoken something to catch; food impeded; smile when getting language and can speak one or muscles can support their a compliment. two words; know their own weight longer; taking a names. step when somebody catches them; able to put the food into the mouth. 11 months Able to drink water from Understand others’ emotion. Speak after the grown up the glass; better memory; slowly; like to play games such 14

Physical Emotional Age Social Development Development Development like to scratch; able to as “ Ja-ey” stand for a short time. 12 months Able to stand by Show off their envy; laugh Speak two words; repeat after themselves; walk a few when somebody plays an order; pay attention to steps; try holding a with. themselves. spoon and put in their mouth, but still make a mess.

We can see that infants are in the growing age with continual development. However, the food for them should be complete nutrients such as energy, protein, vitamins, minerals, and fat as follows: 1. Energy: Infants need energy for the functions of various organs . Body gets energy from food and nutrients creating energy are carbohydrate, protein, fat and they also get energy from their mothers as well. From the dairy requirement of the nutrients for Thai in B.C. 2532 for infants under 3 months should have only breast milk and gets enough energy as shown in the table below:

Energy the infant needs in one day

age weight Energy needed Energy specified (months) (kilograms) (kilocalorie/kilogram) (kilocalorie) Lower than 3 4 breast milk breast milk months 3 - 5 6 99 600 6 - 8 7 95 650 9 - 11 8 101 800 • From the committees setting up daily nutrients for the body of Thai population, 2532 15

2. Protein is the nutrient which must be sufficient for the body needed both in quality and quantity for creating various tissues of the body. Protein which the infant needs will be from breast milk in the beginning. The weight of infant will be three times after birth so the protein needed from birth – 6 months would be 2.2-2.5 grams/kilogram/day and from 7 – 12 months would be 2.0 grams/kilogram/day. The other proteins except milk are meat, beans, tofu, and eggs. 3. Fat. Infants need a little fat because the fat in the breast milk is sufficient for their body’s need. 4. Water. Infants need much water because they lost water from urination and from sweat. They should get 2.5 ounce of water for each 1 pound of weight a day. 5. Calcium. Infants need 80 milligrams of calcium in each 1 kilogram of their weight a day to creat bones and teeth. Infants fed by breast milk may get less calcium than the infants fed by powder milk because if mothers do not have enough calcium, the breast milk will have less calcium as well. Foods high calcium are green vegetables and gliding fish. 6. Iron. Infants should have 1 milligram/1 kilogram/day of iron. They need more iron by the ratio of their weight for making hemoglobin. Foods with iron are liver, meet, and yolk. 7. Vitamin A. Infants need 1,400 unit of vitamin A in one day. Most of the vitamin A are in breast milk, cow milk, fish oil, green vegetables, yellow vegetables such as pumpkins and carrot. 8. Vitamin D. Its function is to control calcium and phosphorus metabolism by absorbing calcium to create bones and teeth. Vitamin D can be found in meat, fish full of fat, eggs, liver, and butter. 9. Vitamin C. Infants need about 350 milligrams of vitamin C a day. There is very low amount of this vitamin in breast milk, so mothers must get the vitamin C from fruit juice such as orange juice. 10. Vitamin B1. Infants need 0.3 -0.5 milligrams of this vitamin a day. Vitamin B1 in breast milk is not enough, so mothers must get it from coarse rice. 11. Vitamin B2. Infants need 0.4 -0.6 milligrams of this vitamin a day which is enough for their need in breast milk. 12. Linoleic Acid. This acid is necessary for body so they should have not less than 1 %of the total energy. There is enough of this acid in breast milk and cow milk for their need. 16

Breast milk is the best food for infants so they should get breast milk for at least 6 months , anyway they should have supplementary food afterward.

Advantages of feeding from breast milk 1. There are all nutrients both the quality and quantity in breast milk and enough for their body growth. 2. Breast milk is clean and pure. 3. Protein in breast milk is more easily digested than it is in cow milk and this can affect the digestive system of the infants. 4. Save money, time, and it is convenient because they can be fed at anytime. 5. There is the antibody in breast milk, so it helps protect any infection to the infants. 6. No milk allergy to the infants. 7. Feeding by breast milk can keep feeling affection so it can lead to close relationship and binding between mothers and infants. 8. No problem with the excessive nutrients. The quantity of breast milk is appropriate for the infants. 9. For mothers, the menstruation will be paused for 8 – 10 months while giving breast milk. This would be good for the birth control for at least 7 months. 10. Help the uterus recoiling into the pelvis faster.

Principles of Feeding Breast Milk 1. Mothers’ preparation before delivery. Mothers should have sufficient food and always having exercise. In the middle period of pregnancy, they should prepare the nipples by massaging them with cream or olive oil and pull the nipples 2 or 3 times a day. These should be done at least 6 weeks before delivery and help avoid milk obstruction after delivery as well. 2. Breast milk feeding should follow these steps. 2.1 Clean nipples by using cotton with water before feeding the infants. 2.2 Relaxed sitting while feeding. 2.3 Feeding every 3 -4 hours or up to their needs. 17

2.4 At the first period, feeding them by switching the breast in each time but after the infants are stronger, only one breast can be used. 2.5 After each feeding, carry them on the shoulder and rub their back to help them emit a burp for them to eruct. 2.6 Lay them on their right side after feeding because the milk can move to the stomach easily.

Feeding infants with mixed milk Feeding mixed milk is only in case that mothers have health problems or have to work outside because they cannot feed the infants. Generally, this kind of milk is from cow but being modified to be appropriate to the infants’ need.

Milk and milk products can be divided into various kinds as follows: 1. The similar human milk ( modified milk for infants) is the mixed or modified milk formula which is produced to be similar to breast milk. This kind of milk still has protein, carbohydrate , fat, vitamins, and minerals like breast milk. It can be used for newborn to 6 months old and after this should be fully milk. 2. Full milk is the milk powder of which its composition is similar to cow milk but modified with the carbohydrate, fat, vitamins, and some kind of minerals which can be used for the infants with 6 months of age and more. 3. Fresh milk is the cow milk which has been in the process of sterilization. 4. Unsweetened condensed milk is made from skimmed milk mixed with fat or butter or vegetable oil and 50 percentage of cow milk called unsweetened condensed milk. It can be used with the infants who are 6 months old and more. 5. Skimmed milk is a kind of milk is not for feeding infants because it has cream less cream than 1.5 gram per 100 grams of milk powder. 6. Sweetened condensed milk is a kind of milk adding 43 – 47 percentage of sugar and 7 percentage of coconut oil of the total milk. This kind of milk is less healthful so it is not for infants feeding. Choosing how to buy fresh milk or milk powder for infants from the items 1 -4 is that we should read the recommendation on the boxes mentioned about age, the nutrition value, the quantity of 18 feeding, expiration date, the approval date from the Food and Drug Administration ( FDA.) because there are so many brands and companies producing fresh milk and milk powder in the market.

Two sizes of measuring spoons in the milk cans for mixing milk are 1. Big size spoon (at 8 grams): use 1 spoon of milk powder with 2 ounces or 60 milligrams of water. 2. Small size spoon (at 4 -5 grams): use 1 spoon of milk powder with 1 ounce or 30 milligrams of water. How to feed mixed milk 1. The feeder must be relaxed . Hold the infants on the laps and let his or her cheek touching to the feeder breast so that he or she can have a perception of touching. 2. Hold the bottle at 45 degree so that there is no air at the bottle nipple. 3. The quantity of milk fed for the infant should not exceed 1 liter or 32 – 33 ounces a day. 4. Properly mixing water and using only boiled water so that it helps easily digest the protein in milk and kill the germs as well. 5. Should not feed much between meal but may give water which has been boiled only a half or 1 ounce. 6. After feeding for about 2 ounces, carry him or her across shoulder and rub the back so that he or she can emit a burp and do it again.

Giving supplementary food to infants The infants can well grow if feeding sufficient of milk until they are 6 months old. Giving the supplementary food at 2 – 3 months old is to make acquainting to the food and avoid the problem of increasing food afterward. At the first period, give them appropriately to what they need and suitable for their digestive and absorption processes. How to give supplementary food suitable for their ages can be done as follows: age 2 months Start giving about 1 teaspoon of orange juice a day mixed with boiled water one time and gradually increasing a half to one orange a day. 19

Age 3 months Start giving1 teaspoon of ripe cultivated banana a meal and gradually increase to one banana a day. Age 4 months Give rice mixed with yolk, and boiled beans. Age 5 months Give fish, liver paste switching with yolk, pumpkin, mashed vegetable, and white tofu. Age 6 months Give food instead of milk for one meal. Age 7 – 8 months Start giving ground meat, and fruits such as ripe papaya. Age 9 months Give food instead of milk for two meals. Age 10 months Give food instead of milk for two meals together with meat, vegetables, and fruits. Age 12 months Give food all 3 meals and start giving egg. The Procedures of giving supplementary food. 1. Start giving them little by little. 2. Give enough space for starting to give each meal for the first 1 – 2 week. 3. Do not force them when starting giving the new supplementary food. Test them first until they accept. 4. Should not give them sweet drink because they will prefer sweet. 5. Food which can replace 1 meal of milk for the 6 month - old infant between the morning and evening can be a banana or a papaya. 6. Do it with love while feeding them.

Samples of food for infants Infants age 5 – 6 months Milk Feed them 5 – 6 times a day about 5 -6 ounces each time but do not exceed 32 ounces. Supplementary food morning mashed rice with one yolk egg, about a half cup; or mashed rice with boiled green beans at the ratio of 1:1 for a half cup and 2 ounces of orange juice. afternoon ¼ cup of rice mashed with 1 -2 table spoon of meat, 1 table spoon of green vegetable , and 1 – 2 table spoons of ripe banana. Infants aged 7 – 8 months milk Feed them 4 – 5 times a day, 5 -6 ounces a time. 20

Supplementary food morning mashed rice with boiled green beans at the ratio of 1:1 for ¾ cup, mashed rice with one boiled egg, and 2 -4 ounces of orange juice. evening rice ¼ cup mashed with 1 – 2 table spoons of meat and 1 – 2 table spoons of green vegetable; 1 – 2 table spoon of fruit such as papaya, banana.

Infants aged 9 – 12 months milk Feed them 4 – 5 times a day, 6 – 8 ounces a time.

Supplementary food morning ½ of rice with one egg or ½ of rice with ½ cup of mashed beans, and one orange juice. noon ¾ boiled rice with 1 – 2 table spoon of pork, chicken, and mashed liver or ¾ cup of boiled noddle with 1 – 2 table spoon of pork, chicken, mashed liver or ¾ cup of macaroni with pork, chicken and 1 – 2 table spoons of mashed liver. Evening: rice, fish, 1 cup of boiled vegetable, chopped , fruit like 1 – 2 table spoon of papaya.

Activities 1 Introduction 1. Have students study more from other learning sources such as from the libraries, the health care center, and the hospital in the topic of the infant development, nutrition for infants, and principles of feeding supplementary food for infants according to their ages. 2. Each learner gives the example of supplementary food all three meals for infants.

Form of Record Topic: Nutrition for Infants 1. Infant Development Age Physical development Emotional development Social development ...... ………………………… ………………………… ………………………… ...... ………………………….. ………………………….. …………………………...... ………………………….. ………………………….. …………………………...... …………………………. …………………………. …………………………...... ………………………….. ………………………….. …………………………...... ………………………… ………………………… ………………………… ...... ………………………….. ………………………….. …………………………...... ………………………….. ………………………….. …………………………...... …………………………. …………………………. …………………………...... ………………………….. ………………………….. …………………………...... ………………………… ………………………… ………………………… ...... ………………………….. ………………………….. ………………………….. ………… ………………………….. ………………………….. ………………………….. ………… …………………………. …………………………. …………………………. …...... ………………………….. ………………………….. ………………………….. 22

2. Give the examples of the supplementary food for infants aged 4 -12 months all meals; breakfast, lunch, and dinner for one week.

menu Age/month notes breakfast lunch dinner 4 months 5 months 6 months 7 months 8 months 9 months 10 months 11 months 12 months * The period of 1 – 3 months, infants need only breast milk.

3. Let the students explain the need of nutrients of the infants in different ages, then write them down in the followings table:

age Nutrients receiving Kinds of nutrients receiving 4 - 6 months 7 - 9 months 10 - 12 months

Topic 2 Nutrition for Preschool Children

Essence Preschool children are the children of 1 – 5 years old who grow fast and must closely be taken care of and also let them have proper and valuable nutrition suitable for their ages.

Objectives The students are able to 1. tell the procedures of the growth of the preschool children. 2. Tell and explain the knowledge of the nutrients needed for the preschool children. 3. Prepare the menu for preschool children. Nutrition for the preschool children Preschool children are the children whose ages are 1 – 5 years. The children of these ages are growing very fast and playful all the time so they use much energy. They are also need close attention because it is the first period of their wean and can not completely have other food. If we do not give enough taking care of their eating, they will become malnutrition easily. Malnutrition can be lacking protein and energy which can affect their body growth to become smaller and shorter than ordinary people. The brain cells are not full growth and having low immunity so parents should take care of them well.

Nutrients needed for preschool children 1. Energy. The children of this age should get energy from rice, flour, sugar, and fat for various activities. The children of 1 – 3 years of age should 1,200 kilocalories of energy a day and the children of 4 – 6 years of age should get 14,50 kilocalories a day. 2. Protein. Children need protein for building growth and immunity, so they need good quality of protein. Foods with protein are meat, eggs, dried beans, etc. The children of 1 -3 years of age should get protein with 1.2 gram per 1 kilogram of their weight a day or 17 grams a day. The children at 4 – 6 years old should get protein at 1:1 gram per 1 kilogram of their weight a day or 21 grams a day. 24

3. Calcium. The children of this age need calcium for building bones and teeth. Foods with the most appropriate calcium for them is milk. The children of 1 -10 years of age need 4 more times of calcium than adult or 800 milligrams a day. 4. Iron. We found that the children of this age are always anemia after they are weaned and do get enough iron. The children of 1 – 9 years of age old should get the iron substance at 10 milligrams a day which are in eggs, animal gizzard, and green leave vegetables. 5. Vitamin. The children of this age should get vitamin A, D, C, and B which are in fresh fruits such as cultivated bananas and papaya.

Food for preschool children can be divided into 2 periods of ages which are as follows: Food for the children of 1 – 3 years of age. When the children are weaned, we should give them 2 glasses of soybean milk or fresh milk a day instead of breast milk plus 3 meals of foods as follows: 1. rice 1 cup (68 calories) 2. any kind of food (73 calories) • egg 1 egg • fish 30 grams • pork, chicken 30 grams • tofu 65 grams • tofu 2 tablespoons 3. 0il 1 teaspoon (45 calories) 4. vegetables 1 - 2 tablespoons 5. fruits (40 calories) such as 1/2 banana or 1 cultivated banana

Food for the children of 4 -6 years of age The children of 4 – 6 years of age are able to have food with family members. They should have enough protein which is the same amount of the children aged 1 – 3 years. They should have the food which gives energy and add with snacks at 1 – 2 meals a day or 1 – 2 glasses of soybean milk a day. The children of this age should not have fermented food, sparking drinks , coffee, and sweet because they will be full before meal and it will be less useful for them. 25

The problems of the preschool children consumption are 1. the decreasing of their appetizing. 2. Giving them late supplementary food or longer time of feeding mashed food so they are used to drinking only milk. 3. Using too much energy in playing before the meal time so they drink too much water and do not want to eat. 4. Forcing them to eat too much. 5. Parents give them unappetizing food. 6. They have the problems with teeth and toothache.

Examples of food for preschool children in one day Breakfast : chicken boiled rice 1 cup soft-boiled egg 1 egg snack : fresh milk 1 glass bread 1/2 piece lunch : noodles 1 bowl boiled soybean 1/2 cup snack : golden apple juice 1 glass banana dessert 3 pieces dinner rice 1 cup fried fish 1/2 fish lettuce and pork chop soup 1 cup tangerine 1 tangerine before bed fresh milk 1 glass

Examples of preparing food for preschool children

Chicken boiled rice

Ingredients rice 1 cup chicken cut to pieces 100 grams soup 2 cups fishsauce 1 - 2 tablespoon chopped spring onion ½ teaspoon fried garlic oil 1 teaspoon How to prepare 1. making boiled rice 2. making soup hot, then put chicken, fish source and wait until the chicken is cooked, then put chopped spring onion in, then move the pot off the stove. 3. Put the boiled rice in the bowl, then put the cooked chicken in followed with the fried garlic oil. Remark The children this age are not used to fried garlic so using fried garlic oil can make them more familiar with.

Activities 2

Instruction 1. Let the students study the topic of the significant food for the preschool children and the essential nutrients for the development of the preschool children in each age. 2. Each students practice preparing the menu for the preschool children in each meal.

Recording Form Topic: Nutrition for the Preschool Children

1. How important is food to the preschool children? ......

2. How important are nutrients to the growth and other developments of the preschool children? ......

3. The menus suitable for the preschool children for 3 days are Day 1 breakfast...... morning snack…………………………………………………….…………………......

lunch...... afternoon snack...... dinner...... Day 2 breakfast...... morning snack…………………………………………………………………………………...... 29

lunch………………………………..………………………………………………………… ...... afternoon snack......

dinner……………………………….………………….……………………………………...... Day 3 breakfast……….……………………………………………………………………………......

Morning snack……..………………………………………………………………………...... lunch...... afternoon snack...... dinner......

Topic 3 Nutrition for school children

Essence School children are fast growing ages so we have to look closely to their food they choose since they do always choose useful food to eat which will affect their growth.

Purpose The learners can 1. tell and explain the steps of the growth of the school children. 2. tell and explain the nutrients needed for the school children. 3. prepare the menu for school children.

The nutrition for the school children School children whose ages are between 6 – 10 years old for girls and between 6 -12 years old for boys are growing fast so food is very important for them because they can choose what to eat by their own. The food they choose sometimes has low value of nutrition, so parents should take good care of what they choose to eat as well. The nutrients which the school children need. 1. Energy. The children of this age need high energy for their organ function and so as the activities they do, so they should get the appropriate energy as mentioned below: age 7 -9 both boys and girls should get 16,00 kilocalories of energy a day. age 10 - 12 boys should get 1,700 kilocalories a day. 2. Protein. The children of this age need protein for their body growth and repaairing the decadent tissue to be in normal condition. The qualitative proteins for the children of this age are in eggs, milk, meat, and dried beans, so they should have appropriate proteins for their body need as follows: age 7 - 9 both boys and girls need 26 grams of protein a day. age 10 - 12 boys need 34 grams of protein a day age 10 - 12 girls need 37 grams of protein a day 31

3. Calcium Children of 1 – 11 years of age are the growing age so if they lack calcium or phosphorus, their bodies will not a fully grow. The children should get about 800 milligrams of calcium a day the same as the adult’s need. The children aged 10 – 12 years should get 1,200 milligrams a day. The food with calcium is from milk. 4. Vitamin D. The function of vitamin D is to control the function of the calcium process and phosphorus. Vitamin D absorbs calcium and phosphorus through the small intestine wall and affects the bone and teeth formation. If their bodies are in lack of vitamin D, they will have the problem of the rickets. Therefore, they should have enough sunlight to prevent the rickets. 5. Iodine. The children aged 7 -9, and 10 -12 years should get 120 and 150 micrograms of iodine a day to help protect goiter at their own ages. 6. Zinc. Lacking zinc can stop growth because they are in lack of appetite to eat so they should get 10 milligrams of zinc a day which can be obtained get from meat and seafood.

Food for school children The children at this age can have the same food as adults do so, they can choose what they need by themselves. Most of them do not like to eat vegetables and fruits so parents should motivate and teach them how to choose the food to eat. The children at this age like to imitate adults and like to have food with a group so it should be the period of practicing their good habit of eating. The division of Nutrition, Public Health Department has set a menu for the school children per one day by using the five major food groups as shown in the following: group 1 milk 1 - 2 glasses meat 70 grams egg 1 egg dried bean 10 grams hard tofu 20 grams soft tofu 35 grams group 2 cooked rice, noodles, or Chinese noodles4 - 6 cups taro root or yam 100 grams sugar 2 table spoon

Group 3 cooked and rare green vegetable 1/3 - 1/2 cup(unlimited quantity) Vegetables of root, or stalk 1/2 cup group 4 fruit 1 fruit group 5 animal oil, plant, or coconut milk 2 table spoons

Examples of food for school children Breakfast cooked rice 1 - 1/2 cup tofu with pork chopped soup 1 cup fried chicken 2 table spoon papaya 3 pieces Morning snack fresh milk 1 glass bread 1/2 - 1 piece Lunch noodle with pork on top 1 dish boiled potato sweetening 1/2 cup Afternoon snack potato sweet 3 piece orange juice 1 glass Dinner cooked rice 1 - 1 1/2 cup fried egg 1 egg lettuce with pork chopped soup 1 cup cultivated banana 1 banana

Example of preparing food for school children Noodles with pork on top Ingredients big size noodle 100 grams fermented pork chopped 100 grams kale chopped 100 grams broth 1 cup chopped garlic 2 teaspoons black soy sauce 2 teaspoons white soy sauce 1 tablespoon fish sauce 1 tablespoon sugar 2 teaspoons bean paste ½ tablespoon plant oil potato flour or corn flour mixed with water small amount of pepper powder How to prepare 1. Spread the noodles and put black soy sauce all through them and bring them to be fried with oil and put them to a pot. 2. Put some oil in a pan with garlic and fry then put the pork and fry until it is well done, then put bean paste, white soy sauce, fish sauce, sugar and fry all through before putting the broth and wait until it is boiled. 3. Put kale and cook until it is well done before putting potato flour or corn flour mixed with water and wait until it is boiled. 4. Put the cooked noodles on a plate then put the cooked kale and potato flour from item 3 on the top of the noodles, and put a little pepper powder on them. Note 1. Marinating pork can make it softer and becomes white color and appetizing. 2. Meat can be changed depending on the local custom and culture. 34

Activities 3

Direction 1. Have the learners study on the topic: The importance of Food and Nutrients for School Children. 2. The learners are able to explain the growth and various developments of the school children. 3. Each learner practices setting the menu for school children.

Exercise Topic: Nutrition for School Children

1. How important is food for school children? ......

2. How are the growth and the development of different aspects of the school children? ......

3. Prepare a day menu appropriate to the school children. breakfast ...... morning snack...... lunch...... afternoon snack...... dinner......

Topic 4 Nutrition for Adolescence

Essence Adolescence are the people at the age of 12 -20 years old for boys and 10 -18 years old for girls. It is the age of physical, emotional, social changes along with increasing activities. Food thus important to their body growth and fits for their ages. purpose The learners can: 1. Tell the steps of the growth of adolescence. 2. Tell and explain the nutrients needs for adolescence 3. The learners can set the menu for the adolescence.

Nutrition for the adolescence Adolescence is the person whose age is between 12 – 20 years old for boys and 10 -18 years old for girls. There are some physical changes in this age because of the body growth strating from kids to adults. The growth of the adolescence is related to various hormones such as androgen and estrogen hormone for girls just to stimulate their growth; for example, armpit hair, breasts, nipples. And for boys, there are testosterone hormone to stimulate their growth such as body structure, strength, body hair, and the increase of their height and weight. On average, the adolescence’s height for boy will increase 6 -8 centimeters their weight will increase 5 – 6 kilograms. For girls, 5 -6 centimeters of height and 4 -5 kilograms of weight are increasing in a year. We can see that adolescence are fast growing so to have appropriate and enough food for them are important for their bodies to be healthy and strong in the future. The need of nutrients of adolescence Adolescence is the age of increasing activities both from studying and playing sports so they must get valuable and adequate quantity of food. 37

1. Energy. The adolescence use more energy for the activities and food metabolism in their bodies. The sources of food giving energy are rice, starch, and sugar. The adolescence, both boys and girls, have different activities so they need different amount of energy as mentioned below: boys need 1,850 – 2,400 kilocalories of energy girls need 1,700 – 1,850 kilocalories of energy (Nutrition Division, Public Health Department, 2532) 2. Protein. Adolescence need protein to strengthen muscles, tissues, and bones so they should get protein at least 1 gram per 1 kilogram of weight. The sources of protein are meat, dried beans, egg, and milk. 3. Calcium. Calcium helps build bones and teeth along with the other body factors system.The adolescence should have 1,200 milligrams of calcium a day. Foods with high calcium are milk, fish, and green vegetables. 4. Iron. Adolescence need iron especially the girls who start to have menstruation because they lose more iron than usual. Girls should get 15 milligrams of iron a day and boys should get 10 -12 milligrams a day. The sources of iron are liver, gizzard, yolk, and green vegetable. 5. Iodine. Adolescence need more iodine because the thyroid gland work more so they should have 150 grams of iodine a day. The source of iodine is seafood so they should have it at least 1 – 2 times a week. 6. Vitamin A. Vitamin A is important to the body membrane, such as conjunctiva. Boys aged 10 -12 years should get 600 I.U. a day and 700 I.U. a day for aged 13 – 19 years. Girls aged 10 – 19 years should get 600 I.U. a day. The sources of vitamin A are liver, yolk, milk, green vegetables, yellow vegetables such as pumpkin and carrot. 7. Vitamin B2. This kind of vitamin is used for the metabolism of the body. Boys should get 1.6 – 1.7 milligram a day and girls should get 1.3 milligram a day. 8. Vitamin C. This vitamin is the composition of various tissues. Lacking vitamin C can make the bleed between teeth called scurvy and difficult to heal the ulcers so they should get 50 -60 milligrams of vitamin C a day. The sources of this kind of vitamin are fresh vegetable and fresh fruit. Note 1.49 I.U. = 1 milligram

Note . = 1 milligram The Adolescence’s Eating Behavior 1. Eating popular food such as fast food, which consists of starch and fat, is a problem of having incomplete 5 groups of food and can be obesity. 2. Quit eating some meals, do not eat at the exact right time. They do not like to have breakfast which is the most important meal. The cause why they skip breakfast because of their habit of getting up late in the morning or miss understanding that that eating breakfast can cause obesity. If their habits of eating are incorrect, this will create malnutrition. Food for Adolescence 1. Group 1: meat should be eaten 10 percentages of all the energy they need in a day. 2. Group 2: rice, starch, and sugar which should be eaten 65 percentages of all the energy they need in 1 day. 3. Group 3: vegetables should be eaten 5 percentages of all the energy they need in 1 day. 4. Group 4: fruits should be eaten 5 percentages of all the energy they need in 1 day. 5. Group 5: fat should be eaten 20 percentages of all the energy they need in 1 day. (Nutrition Division, Public Health Department, 2532)

Examples of menus for the adolescence breakfast rice 1 1/2 - 2 cup gourd vegetable with pork soup 1 cup morning snack fresh milk 1 glass lunch soy noodles 1 plate banana in coconut milk 1 small cup afternoon snack fruit juice 1 glass confection 1 pack dinner rice 1½ - 2 cup sour soup made of tamarind paste with vegetables and shrimps 1 small bowl fried fish 1 fish ripe papaya 1 piece 39

Examples preparing food for adolescence Sour soup made of tamarind paste with vegetables and shrimp ingredients lettuce 100 grams cabbage 100 grams lentils 100 grams fresh shrimp 300 grams dried chili 9 chili shallot 5 bulbsหัว shrimp paste ½ table spoon salt 1 table spoon shrimp head broth 3 cup measure tamarind juice 5 table spoon fish sauce 3 table spoon sugar 2 table spoon

How to prepare 1. Pound the chili paste from dried chili (taking out the seed and soaked with water) shallots, shrimp paste and salt. 2. Peel the shrimp cover off and keep the head off, cut the back and pull off the black line of the body. 3. Boil the broth and put tamarind paste, fish sauce, sugar, and wait until it is boiled then put shrimps and vegetables then lift up the pot. 40

Note 1. If need this sour soup to be like that of Southern style, add fresh turmeric pounding with curry paste in it. 2. Putting the ingredients, especially the tamarind juice should be done before putting the vegetables to get rid of the mucilage of some of the vegetables like the Roselle and Malabar.

Activity 4

Instruction 1. Have the learners study the topic: The importance of food and nutrients for the adolescence. 2. Have the learners explain the growth of the adolescence, both boys and girls in each age such as early adolescence, middle adolescence, and late adolescence. 3. Each of the learners practices preparing food for the adolescence.

Record Topic: Nutrition for Adolescence

1. How important of the nutrition is for the adolescence ? ...... 2. The growth and the development of the early, middle, and late adolescence: both boys and girls...... 41

...... 3. The need of energy, protein, vitamin, minerals, and fat of the adolescence in 1 day...... 4. Preparing appropriate food for adolescence for 3 days. Day 1 Breakfast...... Morning snack...... Lunch...... 42

Afternoon snack...... Dinner......

Day 2 Breakfast...... Morning snack...... Lunch...... Afternoon snack...... Dinner...... 43

...... Day 3 Breakfast......

Morning snack………………………………………………………………………… ...... Lunch……………….……………………………………………………… ...... Afternoon snack...... Dinner......

Topic 5: Nutrition for Adult

Essence Adults are the persons aged from 20 years old. They need food to strengthen bodies to be normal so they must have sufficiently quantitative and qualitative food for their need. Women when they get pregnant, they need valuable and enough quantity of nutrient food to make the new born baby healthy and strong.

Objectives The learners can 1. explain the nutrients needed for adults. 2. practice preparing food for adults.

Nutrition for Adults Adults are at the age of 20 and up. They stop growing but need food to strengthen cells and keep their body function to be normal so they should have enough nutrients. Their need of food depending on the activities they do and adults can be divided into 2 groups; the adults aged 20 -29 years and aged 30 -39 years.

The nutrients for adults’ need 1. Energy - Male aged 20 – 29 should get 2,250 calories of energy, and 1,800 calories for female a day. - Male aged 30 -39 should get 2,450 calories of energy, and 1,700 calories for female. The nutrients which give energy are carbohydrate, fat, which are from rice, starch, and sugar. 1 gram of carbohydrate gives 4 kilocalories of energy and 1 gram of fat gives 9 kilocalories of energy. 2. Protein. Adults should get protein to strengthen cells to normally function, so they should get 0.88 gram of protien for each 1 kilogram of their weight and should be complete protein. This protein is from meat and dried beans especially soybeans. 3. Vitamin A. Adults should get 700 and 600 I.U. of vitamin A in one day. If lacking vitamin A, they become bleary – eyed with dry skin, conjunctivitis and may be blind. 45

4. Vitamin B1. Adults should get 1.4 milligram of vitamin B1 in one day. This kind of vitamin is related to the energy they use; if using more, they should get more of the vitamin. We can find vitamin B 1 in dried beans, gizzard, coarse rice, and straw mushroom. 5. Vitamin B 2. Adults should get 1.6 milligram of vitamin B 2 in one day. If lacking this kind of vitamin, they will get canker. We can find vitamin B2 in the gizzard, and dried beans. 6. Vitamin C. Adult should get 60 milligrams of vitamin C in one day. If lacking this kind of vitamin, they will be scurvy or bleeding between teeth. We can find vitamin C in green vegetables and fresh fruits. 7. Iron. Adults should get 10 milligrams of iron in one day. Women should have 15 milligrams because they need more iron to compensate menstruation. We can find iron in every kind of liver, yolk, and meat. 8. Calcium. Adults should get 800 milligrams of calcium a day. We can find calcium in milk, small fish, and green vegetables. 9. Iodine. Adults should get 150 micrograms of iodine a day and we can find it in the seafood and salt. The regulations about eating for good health for the Thais are as follows: 1. Eat all 5 groups of staple food and always control weight. 2. Eat rice as a staple food and switch with other kinds of starch in some meal. 3. Eat much more vegetables as well as fruits. 4. Eat fish, meat without fat, eggs, and dried beans regularly. 5. Drink milk appropriately to ages. 6. Eat small amount of fattening food. 7. Avoid eating too sweet and too salty food. 8. Eat clean food without contamination. 9. Quit or reduce drinking alcoholic drinks. * Nutrition Division, Public Health Department, Ministry of Public Health, and The Nutritional Research, Mahidol University.

Food for Adults milk 1 glass/ a day egg 1 egg/ a day meat 100 grams/ a day liver and gizzard 1 - 2 times/ a week dried bean 1/2 cup rice 3 plates taro and potato 1 small bulb sugar 2 tablespoons oil, coconut oil 2 ½ - 3 tablespoon cooked green vegetable 1/2 cup green vegetable 1 cup vegetable root 1/2 cup fruit 1 small fruit (Nutrition Division, Department of Health, 2532)

Examples of Food for Adults Breakfast cooked rice 1 cup tofu with pork chopped soup 1 cup Morning snack fresh milk 1 glass Lunch fried noodle chicken on top 1 plate flake mix 1 small plate Afternoon snack lemon juice 1 glass pumpkin sweet 1 - 2 pieces Dinner cooked rice 1 cup chili shrimp paste mixed sauce 1 small cup fried mackerel 1 fish fresh vegetables 1 small plate papaya 8 - 10 pieces

The Need of Nutrients for Pregnant Women Pregnant women’s ages should be between 20 – 35 years. During pregnancy, they should eat appropriate food for the growth of the infants in the womb by eating complete 5 groups of staple food. By this, they can have enough nutrients such as protein, fat, carbohydrate, vitamins, minerals and water appropriately for their body’s needs. Some kinds of food group must be eaten more than usual so that they can get more kinds of the nutrients, as mentioned below: 1. Protein. Pregnant women need more protein than ordinary people for to make cells and other organs to the infant. They should get about 20 grams of protein a day more than ordinary people which are equal to 100 grams of meat or 1 -2 glasses of milk. Food with valuable protein is from meat, milk, eggs, and dried bean. 2. Calcium. The infant in the womb needs calcium for making bones and teeth so pregnant woman must select high calcium food If the mother has insufficient calcium, the infant will draw the calcium from the mother causing the problem with teeth, and the infant will have the problem with the rickets after delivery. Foods with high calcium are small fish, milk, eggs, green vegetables such as kale, piper leaves, sesbania shoots, mimosa. 3. Iron. This kind of mineral is important for the body to build blood cells of both the mother and the infant. While delivering, the mother loses a lot of blood so if the body does not have enough iron the mother will have the problem with anemia. Foods with high iron are from meat, livers, dried beans, dark green vegetables such as kale, gourd, and spinach. 4. Iodine. While getting pregnant, if the mother not getting enough iodine, she may be the goiter. Food with high iodine is from seafood such as shrimps, shellfish, crap, and fish. Salt should be added with iodine to get more iodine. While getting pregnant, the woman should be careful about selecting food as well as keeping the balance of the weight of the body from getting pregnant to delivery. Mother should not gain more than 9 – 10 kilograms and should eat appropriate amount of food. Food for Pregnant Women milk 2 - 3 glasses/day egg 2 - 3 eggs/week 48

meat 100 – 150 grams/day fresh vegetable 2 ½ - 3 cup/meal fruit 8 - 10 mouth full/meal cooked rice 1 - 1 ¼ cup fat 2 - 3 teaspoons/day

Example of Preparing Food for Adults Chili paste, fried mackerel, and fresh vegetables

Ingredients shrimp paste 1 tablespoon Dried shrimps (optional) 1 - 2 tablespoons garlic 7 petals pepper 5 - 7 seeds eggplant 7 - 10 bulbs or eggplant brinjal 1/2 bulb lemon juice 1 tablespoon fish sauce 1 tablespoon sugar or brown sugar paste 1 tablespoon boiled water 2 - 3 tablespoon

How to do 1. Pound dried shrimps and put in a cup 2. Pound garlic with shrimp then put dried shrimp, chili, and crushed eggplant. 3. Put lemon juice, fish sauce, sugar, boiled water and stir well then put it in a cup. Eat with fried mackerel, and fresh vegetables such as cucumber, morning glory, winged bean, eggplant brinjal, babul shoot, or Roselle.

Note 1. If the shrimp paste is not salty enough, put some fish sauce. 2. Using sugar is good for clear chili paste and good to heat with boiled vegetable or fried eggs with vegetables. 3. Using brown sugar paste is good for condensed chili paste and good to eat with fried mackerel and vegetables.

Activity 5 Instruction 1. Have the learners study the topic: The importance of Food for Adults. 2. Each learner practices preparing food for adults.

Record Topic: Nutrition for Adults

1. How is food important the important for adults? ...... 2. Prepare the menu appropriate to adults for 3 days. Day 1 Breakfast...... Morning snack…………………………………………………………………………………...... 50

Lunch……………………………….………………….....……………………… ...... Afternoon snack ...... Dinner......

Day 2 Breakfast...... Morning break…………………………………..………………………………….…… ...... Lunch…………………………………..………………………………….……… ...... 51

Afternoon snack...... Dinner...... Day 3 Breakfast...... Morning snack……………………………………………………………………………...... Lunch……………………….……………………...…………………………………… ...... Afternoon snack...... Dinner......

Topic 6: Nutritions for the Elderly

Essence The elderly need enough food to heal the body’s deterioration as well as helping the body’s systems function normally.

Objectives The learners are able to 1. tell and explain the nutrition the elderly need. 2. set the menu of each meal for the elderly. Nutrition for the Elderly The elderly are the persons whose ages are over 60 years. For this age, the cells are more damaged than building new ones resulting in deteriorated organs. The body functions start to be less effective as mentioned bellows: Physical changes 1. The cells in the organs of the body diminish in numbers. Some of the cells in the brain, the kidneys, the heart and the soft bones cannot be rebuilt. 2. Digestive systems are less effective causing less of appetite and having indigestion. 3. Connective tissues are changed; normally there is collagen connecting the cells. When people get older, there is less flexibility causing wrinkle skin, bended or humped back. 4. There is no balance of calcium in the body causing the calcium to come off the bones which may result in fragile bones. Moreover, the elderly have less acid in the bladder, which makes the liver and the pancreas less effective because cannot be absorbed from food. The Principles of Consuming Food for the Elderly 1. Having sufficient food for their needs. 2. Having a little food at a time but more frequently( 4 -5 meals) 3. Having soft, tender, and easily digested food. 4. Having newly cooked food. 5. Do not have hot and spicy food such as hot, salty and strongly sour food. 53

6. Always having vegetables and fruits. 7. Quitting drinking tea or coffee and stopping smoking. 8. Drinking 6 -8 glasses of water a day. 9. Regularly getting exercises.

Nutrients needed for the elderly 1. Energy: Male elderly should get 2,250 calorie of energy per day, and 1,800 calorie of energy per day for female elderly in order to get sufficient energy for body’s need. 2. Protein: The elderly need at least 0.88 gram per 1 kilogram of weight and it should be qualitative protein easy to be digested. 3. Fat: Should not be obtained more than 25 -30 percentage of all the energy. Having food with a lot of fat will make people gain more weight resulting in various deseases such as obesity, diabetes, heart disease, etc. 4. Calcium helps control heart beating, nerve systems and muscles, blood clotting; it is the structure of bones and teeth, usually found in kale, fresh milk, egg, small fish, cockle, which should be obtained 0.8 gram a day. 5. Phosphorus functions as bones and teeth builders and also helps metabolism process of fat and carbohydrate. It is found in green vegetables, meat, milk, eggs, livers and gizzard; it should be obtained 1.2 gram a day. 6. Iodine helps create hormone from the thyroid glands can be found in seafood, refined salt; the body needs it 1.5 milligram a day. 7. Vitamin A help the growth of bones and teeth building tissues in various organs, and it also helps have good eyesight. It can be found in papayas, ripe mangoes, corn, kale, milk, egg, gourd, pumpkins, and carrots. The body needs it 1.5 milligram a day. 8. Vitamin B1 helps nerve functions; it is most found in coarse rice, wheat, beans, sesame, sun flower’s seeds, eggs, milk, liver, pork, which should be obtained 1.6 milligram per day. 9. Vitamin B2 is a part of c0 –enzyme found in morinda citrifolia , yellow beans, milk, egg, gizzard; the suitable amount needed is 1.8 milligram. 10. Vitamin C helps strengthen blood vessels, gums; it is mostly found in oranges, lemons, tomatoes, Indian gooseberry, beansprouts, cabbage; the amount the body needs is 70 milligrams a day. 54

11. Vitamin D helps bring calcium to build bones and teeth; it is found in fish oil, yolk, mushrooms; the amount needed is 10 microgram per day. ( Journal of Nurse in Thailand, Northern part, Year 5, Volume 2 May – August 2542)

Nutrition Diseases of the Elderly 1. Obesity caused from fat cumulated in various parts of the body more than its need because the elderly like to consume food giving a lot of energy. 2. Diabetes results from higher sugar in the blood due to their genetic defect or obesity. 3. High blood pressure causes from eating salty food, fatty meat or the obstruction in the blood vessels resulting in insufficient blood for the heart function. 4. High cholesterol in the blood caused from eating food with high cholesterol; this will cling to the wall of the vessels making the blood vessels stiffened blocking the blood flow and finally leading to ischemia. 5. High triglyceride in the blood caused from consuming inappropriate proportion of food with too sweet and high fat food, which makes the blood vessels stiffened and lead to ischemia. 6. Gout is a kind of joint disease resulting from precipitation of uric acid at the joints. The uric acid has purine substance mostly found in entrails of animals, dried beans; this makes the joints twisted, having difficulty in walking and feeling painful.

Food for the Elderly Group 1 milk 1 - 2 glasses a day fish 1 fish egg 1 egg/day or 4 eggs/week Group 2 cooked rice, noodles, Chinese noodles 2 - 3 dishes Group 3 green vegetables ½ - 1 cup Boiled vegetables ½ cup Group 4 fruits 1 fruit Fruit juice 1 glass Group 5 oil, coconut milk 2 tablespoons/day 55

Example: Food for Elderly Breakfast fresh milk 1 glass fish boiled rice 1 cup Lunch cooked rice 1 cup Pork chop with gourd soup 1 bowl Fried fish 1 small fish tangerine 1 fruit afternoon snack fruit juice 1 glass pumpkin dessert 1 - 2 piece Dinnerเย็น cooked rice 1 dish fried kale with chicken 1 dish Spicy mixed vegetable & shrimp soup 1 bowl ripe papaya 1 small dish Before bed time warm fresh milk 1 glass

Example: How to cook food for elderly Spicy mixed vegetable & shrimp soup

Ingredients grilled snakehead fish or smoked dry fish or dried 300 grams shrimp onions 5 onions pepper ½ tablespoon shrimp paste ¾ tablespoon salt 1 tablespoon zucchini 1 ear gourd 1 bunch calabash 1 piece pumpkin 1 piece corn 1 ear 56

basil and broth How to do 1. Pound the dried snakehead fish or the smoked dry fish or the dried shrimp and put it in a bowl then grind pepper mixed with shrimp paste, onions, and salt and pound them together. 2. Peel the zucchini, cut into pieces, pick the top of the gourd only young leaves, peel the calabash and the pumpkin take out all the seeds, slice the corn from its ear, pick only the top and the basil leaves. 3. Boil the broth and put the mixed recipe in the pot and put each vegetable in, put the basil leaves the last ones then take the pot out from the stove.

Activity 6

Instruction 1. The learners study and do some research on the topic of the importance of the food for the elderly. 2. The learners name the diseases of the elderly. 3. Each learner practices preparing each meal for the elderly.

Record Topic: Nutrition for the Elderly

1. How is food important for the elderly? ...... … ……………………………………………………………………………………………… ……………………………………………………………………………………………… …………………………………………………………………………………………… ……………………………………………………………………………………………… 57

2. What diseases can the elderly encounter? ………………………………………...... ………………………………………… ……………………………………………………………………………………………… ……………………………………………………………………………………………… ……………………………………………………………………………………………… Prepare the menu appropriate to the elderly for 3 days Day 1 Breakfast...... Morning snack...... Lunch...... Afternoon snack......

Dinner...... Day 2 Breakfast...... Morning snack...... Lunch...... Afternoon snack...... Dinner...... 59

Day 3 Breakfast...... Morning snack......

Lunch...... Afternoon snack...... Dinner......

Topic 7: Example of Preparing Food with Proper Nutrition

Essence There are a lot of nutrition in various types of Thai food which can be choosen appropriately according to each age. In the local area, raw materials can be brought to be ingredients causing reduction in cost and having high safety.

Objective Being able to bring local raw materials to be ingredients for cooking easy food.

Example of Preparing Food with Proper Nutrition The people of different ages need different nutrition. Some family prepare their own food; others buy from outside. The best way is to prepare the meals ourselves because we can be safe since we can select qualitative raw materials from the community or from the local areas or the vegetable plant grown by ourselves. The persons who learn to cook and are skillful can develop themselves to sell ready – made food. Various Thai foods are composed of high nutrition and having good taste; moreover, it is not so difficult to be prepared. For the beginners, there are some hints for cooking almost every kind of Thai food. The most famous and acquainted for everybody is Nam – prik – krapi ( Thai favorite hot sauce), fried mackerel with different kinds of vegetables, spicy mixed vegetable & shrimp soup, etc. Some food is not appropriate for children due to its hot taste or strong smell. Therefore, some types of food recommended here are convenient to be prepared with raw materials easily found in the local areas of the parts of the country.

Pha – Low – Chao - Wang

Ingredients pork/chicken/goat/beef 1/2 kilogram fatty pork/chicken wing/etc. 1/2 kilogram boiled eggs( peeled) 10 egg garlic 15 petals pepper 15 seeds coriander roots 5 roots salt 1 tablespoon Pha –low seasoning powder 1 tablespoon brown sugar paste 3/4 cup fish sauce 5 tablespoons cooking oil

How to do prepare 1. Well pound the garlic, pepper, coriander roots and salt together. 2. Fried the ingredients in 1 until it smells fragrant. 3. Gradually put brown sugar paste, fish sauce, and a little water then fry it until it becomes reddish – brown. 4. Put pork, fatty pork, followed by egg and fry it until the sugar melts with them. 5. Put more water and boil it until the pork becomes tender. At this step, do not use high temperature because it will make the broth turbid and break the eggs. This menu is suitable for both children and adults. 6. If do not use pork, any kind of meat can replace it.

Cabbage Soup Ingredients medium size cabbage 1 cabbage pork/chicken/beef etc. 200 grams shrimp 200 grams crab meat 200 grams ground pepper 2 teaspoons salt 2 teaspoons fish sauce 5 tablespoons

How to prepare 1. Chop the pork and mix pepper and salt together. 2. Clean the cabbage and cut into pieces. 3. Boil the broth, put the pork chopped with the shrimp molded in lumps as well as crap meat. 4. Put the cabbage and boil. 5. Season the soup by putting fish sauce. Chicken can be used instead of pork, shrimp or crab meat. If chicken is used, salt should be before the cabbage making beautiful color. This menu is appropriate for both children and adults.

Bean paste stew( Tao – Chiew – Lon)

Ingredients White bean paste 10 tablespoons Pork chopped/chicken chopped 200 grams Shrimp chopped 200 grams Condensed coconut milk 4 cups Sliced onion 5 onions Green pepper 3 seeds Red pepper 3 seeds Brown sugar paste 3 tablespoons Tamarind juice 2 tablespoons Coriander, cucumber, lettuce, eggplant

How to prepare 1. Well pound the bean paste 2. Boil the coconut milk, stir it regularly 3. Put pork chopped/chicken/shrimp and stir it and making it spread all over 4. Put brown sugar paste 5. Put the pepper and wait until it is cooked. Dip it up and put into the bowl, spread coriander on top. Put more salt if the bean paste is not salty enough, use newly tamarind paste if need it light color.

Nam Prik Ong( Chili Paste Ong)

Ingredients Small tomatoes 200 grams Pork chopped/chicken chopped 100 grams Grilled pepper 4 seeds onion 5 onion galingale 3 slices Lemon grass 1 plant Grilled beans or 1 piece Shrimp paste 1 teaspoon Ground salt 2 teaspoons fish sauce 2 teaspoons sugar 2 teaspoons Green onion, sliced coriander, string bean, cucumber, soft boiled cabbage, boiled Chinese mustard green

How to prepare 1. Well pound dried pepper, lemon grass, salt, grilled beans or shrimp paste, onion and then put the tomatoes and softly pound it to mix with the chili paste. 2. Fry the mixture from 1 until it smells fragrant, put a little water, fish sauce and sugar. Then mix them together and dip it up and put in the bowl. Spread the green onion and coriander on top. Nam Prik Ong is a local food of the north consisting of all groups of nutritios eaten together with fresh vegetables such as string beans, cucumbers, and soft boiled vegetables like cabbage and Chinese mustard green.

Kaeng Tai Pla

Ingredients grilled mackerel(only meat) 5 fish fish viscera 1/2 cup dried paprika 3 tablespoons pepper(seed) 1 teaspoon sliced curcuma 1 tablespoon galingale 6 slices sliced lemon grass 3 tablespoons onion 5 onion garlic 2 garlics shrimp paste 1 tablespoons kaffir lime leaves water 2 cup

How to prepare 1. Pound the dried paprika, pepper, curcuma, galingale, lemon grass, onion, garlic, shrimp paste together. 2. Put 2 cups of water in the pot and boiled it before putting fish viscera. When it is boiled, take it from the stove and filter it to separate the waste. 3. Boil the fish viscera before putting the curry paste and wait until it has already been boiled, put the mackerel and boil it for a while then put kaffir lime leaves and take it out from the stove. Kaeng Tai Pla is a local food in the south; it is eaten together with fresh vegetables such as pakria, jiringa, cucumber, winged bean.

Larb Pla Duk

Ingredients large catfish 1 Fish( 2 if medium sized) dried fried rice 2 tablespoons ground pepper 1 tablespoon well pounded galingale 1 tablespoon sliced onion 2 tablespoons sliced kaffir lime leaves 3 leaves sliced green onion 1/2 tablespoon peppermint leaves 1 tablespoon lemon juice 2 tablespoons fishsauce 3 tablespoons basil, green onion

How to prepare 1. Clean the catfish, rub the slime off, cut the spine off, take out entrails before grilling it moderately and take only the fresh to be chopped. 2. Put the fish in the bowl; put dried fried rice, ground pepper, galingale, red onion and well sliced kaffir lime leaves. 3. Put lime juice, mix well with fish sauce. Dip it up on the plate and spread mint leaves and sliced green onion, eat with basil and green onions. Larb Pla Duk is a local food in the North Eastern; the curry paste is composed of paprika, pepper, curcuma, galingale, lemon grass, garlic and shrimp paste.

Activity 7

1. Study how to prepare food from different media or from the demonstrations of various institutes and write them down to practice doing them as interested.

Chapter 2 Food Preservation

Essence Food is vital for human’s daily life. Nowadays, there are a lot of places producting fresh food due to the progress in agricultural technology. Therefore, food preservation is essential to keep the food to last longer, and food transformation also makes the products differ and taste different. There are many ways to preserve food such as prickled, dried, boiled – stirred, smoked, etc, each of which can make different products for each family to get more income for their livings. Hence, the persons who produce it should have knowledge about the process of food preservation; foe example, how to select appliances, raw materials, containers, and how to keep the preserved food to last longer can all make the qualitative products.

Expected Learning Outcome 1. Having knowledge and understanding about food preservation. 2. Being able to preserve food from local raw materials.

Scope of contents Food preservation, selecting raw materials and examples of food preservation. Topic 1 : Meaning, Importance, and Methods of food Preservation Topic 2 : How to choose Raw Materials for Food Preservation. Topic 3 : Examples of Food Preservation.

Activities 1. Study more from other media. 2. Practice preserving food. 3. Conduct a survey on local markets.

Topic 1: Meaning, Importance, and Methods of Food Preservation Essence Food preservation is a traditional way to preserve food which is gradually developed resulting in various forms of food transformation. This may be extra incomes of the family.

Objectives 1. Having knowledge and understanding of food preservation. 2. Being able to tell the importance of food preservation.

Meaning, Importance, and Methods of Food Preservation The meaning of Food Preservation Food preservation is a way to keep the food to last longer by various methods; the food may be similar or complete changed in shapes, colors, or smells. Many methods of food preservation mentioned here are fermented, prickled, sun dried, heated, sweetened, dried, chemical, boiled and stirred, canned, etc

The Importance of Food Preservation. In former times, food preservation helped prevent food shortage, but now there are much more agricultural products as well as a lot of new technology for food preservation. As result, food preservation is now more important than that was in the past for these reasons: 1. To prevent food shortage 2. To make more use of agricultural products 3. To distribute the food to different places both in the country and in the foreign countries by transforming the food and exporting to the places where there are no such products. 4. To have food for all seasons. 5. To have different types of food with various tastes. 6. To promote economics of transformation industry.

Method of Food Preservation Deteriorated food caused from bacteria and food enzyme, so to preserv food to last longer not being spoiled or degenerated needs to destroy the bacteria by different methods such as heated, frozen, dried, acidic, sweetened, salted, aired, smoked, chemical, etc. Two methods of food preservation are 1. Temporary food preservation is to stop the growth of bacteria within a period of time, not more than 6 months, which are fermentation, putting in the refrigerator, destrying bacteria with lower temperature than boiling point, etc. 2. Permanent food preservation is to destroy all the existing bacteria; the food may putting in the bottle or in the can and kill the bacteria by using the high temperature or chemical substance used for food preservation. Food preservation can be categorized into 9 ways: 1. Fermentation Fermentation is a chemical change of molecules both physically and biologically of a chemical compound of carbohydrates or other similar chemical compounds, which can occur with or without oxygen. Fermentation Purpose 1. To cause pleasing taste or physical characteristics in order to get new products. 2. To preserve it to last longer. 3. To make some types of food safe. Three types of fermentation are as follows: 1. Alcoholic Fermentation is to use some types of yeast fermented with carbohydrate food from rice, sugar, fruit like making wine, fermented rice, beer, etc. 1.1 Wine is an alcoholic drink obtained from fermented fruits like grape wine, pineapple wine. Making wine can be done from sqeezing fruits; most fruits comprise glucose, fructose. Alcohol in wine caused from the reaction of natural enzyme in yeast, but it may take longer time if there is any other bacteria in it. To make the wine taste better, fruit juice can destroy other 71

bacteria by warming it and put some yeast for making wine in it, such as the yeast for baking bread, saccharomyces cerevisiae while being fermented, the sugar will be changed into alcohol. The fruit with ph 3.5 – 4.5 is suitable for making wine because the yeast can grow well; moreover, the acid of the fruit helps the wine taste better. When the fruit is squeezed for juice( only for its smell and taste) . Sugar may be added to get more alcohol and boiled for 10 minutes before filling in the bottle and keeping it for 4 – 5 days. Then, it will be sweet wine or fresh wine. 1.2 Fermented rice is the product got from bringing steamed sticky rice mixed with fermented starch and sugar or water may be added; the fermented mixture will be changed to alcohol which is the same as making wine. 2. Acetic Acid Fermentation is making arrack vinegar which is the product obtained from making acitic acid of raw materials like sugar or starch having been alcoholic fermented. There are many types of arrack vinegars depending on the raw materials fermented which are 2.1 fermented arrack vinegar obtained from cereals, fruits, sugar naturally fermented with concentrated barrack vinegar. 2.2 Distilled arrack vinegar obtained from diluted alcohol fermented with concentrated arrack vinegar. 2.3 Artificial arrack vinegar obtained from acetic acid diluted in water. 3. Lactic Acid Fermentation is the sour fermentation of meat, vegetables, fruits, which can be done in the ways: fermented sour fermentation and sour fermentation with vinegar. 3.1 Fermented sour fermentation is usually for vegetables like green vegetables, green onions, bean sprouts, which is slightly sun dried and mixed with ground salt with the proportion of a half kilogram of vegetable and a half cup of ground salt and coconut juice or water 72

from washing rice, then put 4 cups of sugar mixed with salt until the salt is absorbed in vegetables. Squeeze rhe salt off, put in the jar before pressing it tightly. Pour the coconut juice or the water from the washing rice that are filtered on the vegetables, close the lid and leave it for 3 – 7 days. 3.2 Fermented fresh vegetables or using vinegar can be done with cucumber, bean sprouts, carrots, etc. Vegetables have to be soaked in salty water for hours or a night to get some water from vegetables. Afterwards, take it up and wait until the water has dripped off and put it in the vinegar. To get various tastes, spice or sugar may be added. 2. Salted Pickle Pickle is usually done in concentrated salt water which is between 15 – 20 % of concentration with 5 – 6 weeks’ duration starting from 10% concentrated salt water( 4 cups of water, ¾ cup of salt) and gradually increasing the concentration of salt not more than 2% per week. Finally, the concentration of salt is not lower than 15%( 4 cups of water, 1 ¼ cups of salt) Vegetables used for pickle are such as young gingers, cucumbers, etc.; fruits are guavas, olive, star gooseberry ; meat used for pickle can be shrimp, fish, salted eggs, etc. 3. Sweetened Pickle Sweetened pickle is the pickle in which the vegetables are sweeter tan they are salty. Vegetables used are cauliflowers, lettuce, or mushrooms. After vegetables are cut, mix with salt and crush then together until the vegetables are soft, then squeeze the water out and dip them in limewater before sun drying them. Afterwards, put them in the container, and boil some water, fish sauce or salt, and sugar. Then leave it until it is cool and put it over the vegetables in the container. Close the lid and leave it for 1 – 2 nights.

4. Sour – salty – sweetened Pickle Sour – salty – sweetened pickle is a mixture of three tastes: sour, salty, and sweetened. Sour taste is from vinegar, sweet is from sugars, salty is from salt. Boil all the mixtures together, leave it cool before filtering it and pouring it in the containers. Vegetables used are garlic, green papaya, cucumber, young ginger, etc. 5. Salty Pickle Salty pickle is a kind of food preservation using salt to keep the food to stay longer without being spoiled by bringing vegetables fruits or meat, mix them together before crushing and sun – drying them. Foods to be preserved are lettuce , dried cabbage, salty meat, salty fish, dried shrimp, dried salty mangoes, dried salty olive, salty eggs, etc. How to make salty pickle 1. vegetables, fruits, or meat must be fresh and clean. 2. mix with salt or dip in salty water of fish sauce, let the salt absorb in the meat or vegetables( crushed if they are not soft) 3. meat mixed with salt and sun – dry, 25% of salt is used. 6. Preservation with sugar Using sugar to preserve food is to make the food sweet in order to stay longr which are fruit syrup, boiling and stirring, daubing, crystallized fruit. 6.1 Fruit syrup mostly used to preserve fruits which are boiled in syrup until the fruits are soft. The syrup is gradually absorbed in the fruits, so at first surup has to be clear. The proportion of sugar to the fruits in boiling in syrup must be ¾ - 1 and 1 by weight respectively. However, these proportions may be changed depending on the acidity of the fruits. 6.2 Boiled and stirred fruits are made from chopped or crushed fruits boiled and stirred on a stove with medium temperature until the water in the fruits 74

is almost dry; reduce the temperature. In the fruit, there is more than 70% of sugar, so the amount of sugar used depending on the taste of the fruit if it is sour, sweet, or tasteless. The fruits with a lot of starch like tomatoes, bananas, or durians have little water; when being boiled and stirred, they need more water. If fragrance is needed, put some coconut milk in it. This is usually only for the fruit with starch. 6.3 Sugar coating can be done with the fruit with stuffed texture and a lot of starch such as green bananas, tomatoes, taro roots. Before coating, fry the fruit until it becomes crispy. Then mix it with concentrated syrup until the temperature of 115 C. While being mixed with concentrated syrup, the fruit will thoroughly be coated with sugar after the syrup is cold. This is called “ dry sugar coated fruit” 6.4 Preserved in syrup is similar to boiling in syrup that the syrup has been absorbed into the fruit until there is 70% of concentrated sugar in it. Preserving in syrup is different from boiling in syrup; the former needs gradual of syrup and increase an amount of sugar absorption until the fruit is soaked with syrup. The fruits used should be ripe or medium ripe. If it is over ripe, it will be pulpy. If the is sour or acidulous, it should be immersed in 15% salty water. Before immersed in the syrup, the fruit should be soft boiled or steamed to soften its or texture, so the syrup can easily be absorbed in, and it helps destroy the enzymes as well as keeps the fruits’ color not to be changed. 7. Frozen can be divided into two ways as mentioned below: 7.1 Fast frozen which takes about 30 minutes or less to have the food frozen within the temperature between 18 C and -40 C. This method is generally used in commerce. 75

7.2 Slow frozen which takes 3 – 72 hours within the temperature below – 15 F. This method is like keeping the food the freezing part of the refrigerator. The Advantages of fast frozen are 1) Being able to faster stop the enzymes work and bacteria’s growth. 2) There are smaller crystals of ice in the food. 3) The crystals occur faster. 8. Dried food is to make the food dry without humidity or only little humidity. Where there is little humidity, bacteria which spoil food cannot grow; therefore, making food dry is one method to preserve the products from plants and animals to last longer. There are 2 ways to dry food as follows: 8.1 Natural dried food by using the sunlight or air such as making raisins, plums, bananas, fish, etc, most of which is done in a family; it is an economized method. 8.2 Baked is to evaporate almost all of the water from the food under the control of the baking oven in order not to change the quality of the food with 1 – 5 % of humidity left depending on the type of food such as milk powder, coffee, egg powder, etc. These types of food can be kept longer than the natural dried food. 9. Smoked Smoked food preservation differs from making dried food in the heat used. The heat not only makes the food dry but also has smoke to keep the food stay longer with different colors, smells, or taste. To preserve food using smoke can be done as follows: 9.1 Naturally smoked or closed types need the fire from the wood that causes smoke, hang the food above the fire or on a stretcher above the fire. This method is suitable for the fish which does not need much smoke. 76

9.2 Closed type smoked is to set fire under the closed container in which there is no spread of smoke causing the food to get through smoke with a short period of time. This may be done by cutting off both lids of a big bucket, placing it on the bricks or tiles that can stand the heat. Hang the food at the top of the bucket and close the lid in order not to make the smoke spread all over. If needing more smoke, a cupboard should be made and hang the food over the fire which is set on the floor. For setting the fire, materials used should make a lot of smoke like small pieces of wood, dried coconut covers, crushed wood, corncobs, each of which gives various amount of smoke, colors, and smells. The heat from smoke can make food dry as well as destroy bacteria. Some bacteria can live in the temperature of 20 – 45 C but more heat is needed for smoked food. How to prepare for smoked food 1.arrange dried coconut covers continually and spread crushed wood on them. 2.set the fire at dried coconut covers and let it burn all the time. 3. if the fire is too high, spread some water over it to get more smoke and reduce the temperature. 4. control the temperature in the area by hanging a thermometer near food. 5. where it is about the time set, take the food out and leave it cool down.

Activity 1

Introduction 1. Have the learners study more and conduct a research on the topic “ Food Preservation” from knowledge sheets. 2. The learners write down in the record telling the 9 methods of food preservation including 2 – 3 examples of food preservation, and write down according to the topics shown in the table below.

Record Form Food Preservation Objective Advantage 1. ……………...…… …………………………….. ……………………………….. …..……………… …………………………….. ……………………………….. example …………………………….. ……………………………….. 1) ……………….....… …………………………….. ……………………………….. ………………..….. …………………………….. ……………………………….. 2) ………....……..…… …………………………….. ……………………………….. ……………..…….. …………………………….. ……………………………….. 3) ...………..….……… …………………………….. ……………………………….. …………………..…. …………………………….. ……………………………….. 2. ……………….… …………………………….. ……………………………….. …………………. …………………………….. ……………………………….. example …………………………….. ……………………………….. 1) ……………….....… …………………………….. ……………………………….. ……………..……… …………………………….. ……………………………….. 2) ………...... ……..…… …………………………….. ……………………………….. ……………………… …………………………….. ……………………………….. 3) ………...………..… …………………………….. ……………………………….. ……..…………….… …………………………….. ……………………………….. 3. …………………..… …………………………….. ……………………………….. 78

Food Preservation Objective Advantage ………………..…… …………………………….. ……………………………….. example …………………………….. ……………………………….. 1) ……………….....… …………………………….. ……………………………….. ………….………… …………………………….. ……………………………….. 2) ……………….....… …………………………….. ……………………………….. ……………..……… …………………………….. ……………………………….. 3) ……………….....… …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. 4. …………………..… …………………………….. ……………………………….. …….……………… …………………………….. ……………………………….. example …………………………….. ……………………………….. 1) ……………….....… …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. 2) ……………….....… …………………………….. ……………………………….. ……………….…… ……………………………..… ………………………………..… 3) ……………….....… ………………………….. …………………………….. …………….……… …………………………….. ……………………………….. 5. …………………..… …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. example …………………………….. ……………………………….. 1) ……………….....… …………………………….. ……………………………….. …………….……… …………………………….. ……………………………….. 2) ……………….....… …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. 3) ……………….....… …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. 6. …………………….. …………………………….. ……………………………….. …………….……… …………………………….. ……………………………….. example …………………………….. ……………………………….. …………………………….. ……………………………….. 79

Food Preservation Objective Advantage 1) ……………….....… …………………………….. ……………………………….. …………………… …………………………….. ……………………………….. 2) ……………….....… …………………………….. ……………………………….. …………………… …………………………….. ……………………………….. 3) ……………….....… …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. 7. …………………….. …………………………….. ……………………………….. …………….……… …………………………….. ……………………………….. example …………………………….. ……………………………….. 1) ……………….....… …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. 2) ……………….....… …………………………….. ……………………………….. ………………….… …………………………….. ……………………………….. 3) ……………….....… …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. 8. …………………….. …………………………….. ……………………………….. ……………….…… …………………………….. ……………………………….. example …………………………….. ……………………………….. 1) ……………….....… …………………………….. ……………………………….. …………….……… …………………………….. ……………………………….. 2) ……………….....… …………………………….. ……………………………….. …………………… …………………………….. ……………………………….. 3) ……………….....… …………………………….. ……………………………….. …………..…..…… …………………………….. ……………………………….. 9. …………………….. …………………………….. ……………………………….. ………….………… ……………………………. ……………………………….. example …………………………….. ……………………………….. 1) ……………….....… …………………………….. ……………………………….. …………………………….. ……………………………….. 80

Food Preservation Objective Advantage ……………….…… …………………………….. ……………………………….. 2) ……………….....… …………………………….. ……………………………….. …………………… …………………………... ……………………………... 3) ……………….....… ……………….……

Topic 2 : Selecting Various Types of Food for Food Preservation

Essence Food used for preservation both meat or plants should appropreiately be chosen in order to have good quality and delicious taste. Objectives 1. Learners have knowledge and understanding in selecting and buying each type of food. 2. Learners are able to tell how to select and buy each type of food. 3. Learners explain how to keep the food to stay longer in order to preserve food. How to select various Types of Food Food selected for preservation can be divided into two types: 1. Products from animals such as meat, eggs, milk, fat, etc. 2. Products from plants such as vegetables, fruits, seeds, etc. How to select the products from animals 1. Eggs should be fresh new clean unbroken eggshell without rotten smell. 2. Meat should be appropriate with the type of food. The quantity must be worth buying; for example, red meat is better than the meat at the ribs or at the bones. It is better to buy young animals’ meat by noticing the bones; if the bones are porous and red with thick cover at the joints, the animal is young. The meat should be fresh and pink without sour – smell; it must not be pale or dark green. The flesh should be fine meat and not be pulpy. Pork should be pink and fat 81

should be white; beef should be brightly red and fat should be yellow. Water buffalo meat is also brightly red; its fat is yellow. Its meat is tougher and darker than that of the cow’s 3. To buy poultry like chicken or duck, it should be aged between 2 – 5 months. Under its wings, it should not be sticky or smelly. At the tip of the wing, it should not be dark; the skin must be thin and clear; not pale or wrinkled. If there are big humps at hair pores, it shows that the chicken is old and if the humps are small, the chicken is still young. 4. Fish should have red gum, clear eyes, good smell and stiff flesh. 5. Shrimps must still have its head (the head does not come off) with clear eyes, shiny covers with light – green mixed with brightly blue colors. 6. Crabs should have thin covers, clear eyes, stiff chess which cannot be pressed down. How to Select the Products from Plants 1. Outside characteristics should carefully be considered whether vegetables or fruits are put in clear containers or whether their sizes are right for our needs or not. 2. Skin covers of various types of fruits when they are still on the tree and when they are recently picked should be shiny and distended. 3. Colors can be chosen as needed; for example, tomatoes should be reddish red. 4. Ripe or green(young) of fruits depending on their ages, colors, tastes (sweet or sour), but for vegetables, the quantity of the skin, sweet tastes, softness, and stiffness. How to select vegetables 1. Vegetable which are eaten from their leaves, stalks like lettuces or caulis lowers, the stems are not white or grey in color. 2. Leaves must be fresh, not dry, with no bruise or fungi. 82

3. Stems are large and plump with leaves tightly stuck to the bottom. 4. Fruits like tomatoes or cucumbers must have tight calyx stick to them with bright color and fresh, plump, tight outer skins. 5. Vegetables must be brightly green, tight, plump, and young. 6. Buying vegetables which are in season.

How to Select Fruits 1. Buying fruits which are in season. 2. Buying fruits in which more flesh can be eaten than the covers. 3. Fresh fruits without dry, pale, or bruised skins. 4. The calyx or stalks must be green and stiff.

Activity 2

Introduction 1. Have the learners study and conduct a research on the topic of how to select and buy various typed of food for preservation. 2. The learners give examples of selecting and buying food from animal products and plant products( 5 each) and write down on the record form. 3. Have the learners conduct a survey from the markets nearby to check that during that period of time which agricultural products there are a lot including the price. If they have to choose one product for preservation, what they will choose. Afterwards, tell the methods or steps of food preservation and how to keep it to stay longer.

Record Topic: How to Select and Buy Food for Preservation

Animal Product How to Select and Buy 1.………………………… …………………………………………………… …………………………………………………… 2.………………………… …………………………………………………… …………………………………………………… 3.………………………… …………………………………………………… …………………………………………………… 4.………………………… …………………………………………………… …………………………………………………… 5.………………………… …………………………………………………… ……………………………………………………

Animal Product How to Select and Buy 1. ………………………… …………………………………………………… …………………………………………………… 2. ………………………… …………………………………………………… …………………………………………………… 3. ………………………… …………………………………………………… …………………………………………………… 4. ………………………… …………………………………………………… …………………………………………………… 5. ………………………… …………………………………………………… ……………………………………………………

Record Topic: Seasonal Food

Period of time Surveyed ...... Market’s Name ...... Location ...... Tambon...... Amphur...... Province......

Names of Agricultural Products Price

1.……………………………………………..………. …………………………… 2.……………………………………………..………. …………………………… 3.……………………………………………..………. …………………………… 4.……………………………………………..………. …………………………… 5.……………………………………………..………. …………………………… 6.……………………………………………..………. …………………………… 7.……………………………………………..………. …………………………… 8.……………………………………………..………. …………………………… 9.……………………………………………..………. …………………………… 10.……………………………………………..………. ……………………………

The product chosen number is...... To be used in food preservation by...... in which the steps are as follows: ...... The methods to keep it to stay longer are ......

Topic 3: Examples of Food Preservation

Essence There are many ways to preserv food. The best way is to choose what is appropriate to the household or local products. To preserve food in order to get delicious taste as well as good quality, practical and experimentation should be done following the right process and appropriate steps.

Objctive 1. The learners explain the examples of food preservation. 2. The learners can practice preserving at least two types of food. Examples of Food Preservation There are many ways to preserv food. The best way is to choose what is appropriate to the household or local products to preserve food in order to get delicious taste as well as good quality, practice and experimentation should be done following the right process and appropriate steps.

Fermented glutinous Ric( Khao Mak)

Ingredients Steamed sticky rice(well cook) 1 cup Fermented glutinous starch 1.5 grams

Process 1. Wash well cooked sticky rice by boiled water to take slime off, crush the sticky rice with a spoon. Do it again until the sticky rice has no slime; put it in a strainer to let the water out. 2. Mix the starch with the sticky rice using a spoon to stir it thoroughly. 3. Put it in the bottle or the plastic box or wrap it with clean banana leaves. 4. Leave it for 3 days; there will be sweet water from it.

Pineapple Wine

Ingredients Medium size pineapple 1,100 grams sugar 420 grams yeast 1.1 gram water 1,100 grams

Process 1. Clean the pineapple an peel its cover, chop it well and mix it with water before putting on the stove for 5 minutes wait until it boils and filter it. 2. Put the sugar and stir it until it dissolves before putting it in a sterile bottle, leave it cold and put the yeast in. 3. Leave it for 7 days. 4. Transfer it to another bottle which having been boiled and take it to be pasteurized by boiling it in the water. When the wine in the bottle has boiled, take it from the stove and leave it cold before putting it in the refrigerator.

Salted Lettuce

Ingredients Lettuce 1,000 grams salt 200 grams Rice washing water 600 grams

Process 1. Clean the lettuce, leave it not quite dry under sunlight. 2. Mix the lettuce with salt until the lettuce becomes soft. 3. Put it in the jar, press it tightly. 4. Pour the rice washing water in the jar until it covers the vegetable before closing the lid.

Sweetened beef ( Nua Sawan) Ingredients loin 1 kilogram Roasted and mashed coriander 1 tablespoon Roasted and mashed caraway 2 teaspoons Pepper powder 2 teaspoons Black soybean sauce 1 tablespoon fish sauce 5 tablespoons Red sugar 3 tablespoons

Process 1. Clean the thin sliced beef and mix it with all seasonings leave it for one hour. 2. Place the sliced meat on a screen and dry it under the sunlight for a while. Turn it over until both sides are dry. Keep it in a closed container with the lid.

Slide Dry Mango

Ingredients Ripe mango( peeled and crushed) 5 cups sugar 1 cup salt 2 teaspoons water 1/2 cup

Process 1. Mix water, salt, and sugar. Put it on the stove until it dissolves. 2. Put the mango in and boil it with medium temperature. When the mango become soft, use small paddle to crush the mango before stirring thoroughly it until it becomes sticky. Take it out from the stove and leave it warm. 3. Dip it up and spread it on banana leaves or on the bottom of a clean tray. 4. Dry it under the sun, cut it into the forms needed and turn it over on the other side. Leave it for 1 -2 hours until it is dry. Then, keep the mango in a closed container with the lid.

Dry Coated Taro Roots

Ingredients Taro root 1 kilogram oil 2 cups sugar 1 cup water 1/4 cup

Process 1. Clean and peel the taro roots before slicing it thinly and leaving it dry. 2. Fry the taro roots in hot oil until it becomes crispy. 3. Boil the water with the sugar until the sugar dissolves, filter the water and boil it again until it is concentrated. Turn off the stove. 4. Mix the fried taro roots with the concentrated syrup got from 3.

Activity 3

Instruction Have the learners practice preserving food; two type for one person by using raw materials in the local areas. After having finished practicing it, write the results on the record below.

Record Topic: Example of Food Preservation

Name of food ...... preserved by...... Ingredients ...... Process ......

Name of the Food Preserved Food Amount Cost Price Preserved Characteristics Obtained

...... color ...... smell ...... taste ......

...... Touchable texture ......

Record Topic: Example of Food Preservation

Name of food ...... preserved by......

Ingredients ...... process ......

Name of the Food Preserved Food Amount Cost price Preserved Characteristics obtained

...... color ...... smell ...... taste ......

...... Touchable texture...... 95

Chapter 3 Channels for Food Business in the Local Area

Essence Business concerning food is one of the most interesting occupation. If there are a lot of raw materials in the local area, they should be increased in value. The persons who want to do this type of business should have the following characteristics such as being fond of the career, capability, good relationship and public mind. Funds and locations are also important factors for the career including sale expectations and the performance following food sanitation. Expected Learning Outcomes 1. The learners have knowledge and ability in doing business to increase the value of local food. 2. The learners are able to develop their knowledge and raw materials in the local areas for the occupation on the basis of “ Sufficient Economy Philosophy” Scope of contents. Topic 1 : Factors for business Success. Topic 2 : Food Preparation complying with Food Sanitation. Activities 1. Listen to the radio programs and study other media such as documents/ magazine/ CD players/ Internet, etc. to gain more knowledge. 2. Analyze the role model person who is successful in doing food business. 3. Make a study tour to food shops or restaurants which appropriately follow the sanitation regulations in the community.

Topic 1: Factors for business Success Essence To be successful in doing food business, business owners should have the following characteristics such as being fond of the career, capability, good relationships, and public mind. Other factors are funds, locations and sale expectation. Objectives i. Analyze the role model person who is successful in doing good business. ii. Be able to sell plans for doing food business step –by – step Factors for Business Success Doing food business is an interesting occupation since food in vital for human’s living. This occupation can easily make an income for business owners and the family on condition that they are skillful enough to make raw materials in the local area useful for their occupation. Doing all kinds business as well as food business should begin with small business. Where there are more customers and income, they can extend their business. Before doing good business such as cooking ready – made food or transforming agricultural products, people should consider themselves about the following factors: 1. Being fond of this occupation: in doing any occupation, people have to like or love that career because it will make them industrious, patient, try to gain knowledge, analyze and solve the problems exiting which will result in developing the occupation 2. Having capability in doing the occupation: for example, in selling food, business owners have to be able to cook because they can control all the food qualities or if there are not any cooks, they can solve the problem. If they do not have the qualifications mentioned above and if they love this occupation, they can learn and practice it even though it may take sometime. In addition, having good relationship and public mind, the salesperson must speak nicely, know how to persuade the customers, whatever the customers wants, willingly service them with pleasing smiles. If they are confident in the aforementioned characteristics, they should be prepared in the following factors. 97

i. Funds refer to money and the other appliances or equipment. If needed, they must find some source like banks or other money institutes. Doing food business should be gradually done. At first they do it for a living and extend the business after getting benefits. ii. Locations should be near the market or the community. If the market is near, it will be convenient to buy raw materials and at the market, the products can be sold more than the place that is far from the community or the local area. Moreover, the market is a place for agricultural food products such as plants, vegetables, and fruits which can cheaply be bought resulting in cost reduction. iii. Products to sell should be estimated before hand. What products or types of food the customers want, when the products should be sold or what amount of products they may produce. Example. Develop knowledge and law materials for occupation on the basis of “ Sufficient Economy Philosophy” Ms Saeng – a – roon Phanusarn, a retired officer aged 55, in Nakorn prathom Province spends her free time planting, listening to the radio, but from Monday to Saturday helps her sister Ms Chintana Phanusarn sell ancient pork noodle in the shop named “ Sarm Dao” located in the environs of the house next to the road. Some customers eating noodles ask for herbal drinks which is not made for sale every day. Ms Saeng - -roon has listened to the national radio of Thailand; the t.v. master of ceremony talked about how to make herbal drinks and its use. Afterwards, she has thought that it is not difficult to do as what she has listened to. Besides that, she has grown some herbs, some of which are in the local area. She has tried making Roselle( in the area) thunbergia herb drink( grown by herself). At first, she made only samall amount. When sold to the customers who gave her a compliment and liked the taste of both. They are sold only 10 baht a glass, so they are sold out every day. Later, she increase little by little. Ms Saeng – a – roon keeps to her principle of her occupation in making herbal drink that raw materials must be fresh and new; the place and the equipment must be clean. What we eat should be the same as what we make for our customers. The price is 98

reasonable compared with the amount sold. This is the share happiness and take care of others’ health.

Activity 1

Watch the program “ See Sun Wan Sabai” from the radio station of Thailand, Bangkok every Sunday time 0900 – 1000 a.m., FM. 92.5 megahertz, AM. 891, 837, 819 kilohertz. Study from other media such as documents, print matters/ television/ internet.

Activity 2 Analyze the role model person who is successful in food business occupation. Being able to plan to do food business occupation step by stem. …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… ……………………………………………………………………………………………………………

Activity 3 Name raw materials in the local area which are transformed in order to increase the value of the product. …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… …………………………………………………………………………………………………………… ……………………………………………………………………………………………………………..

Topic 2: Food Preparation Complying with Food Sanitation

Essence The shop selling or producing food must follow the sanitation principle of health organization for the consumers’ safety. Objectives Having the knowledge of food preparation complying with sanitation principles

Food preparation Complying with Sanitation Principles The places producing food or the shops selling food must follow the regulations set by the official authorities for the consumers’ safety. The sanitation sector of food and water, Health Department, Ministry of Public Health has regulated the criteria for food sanitation as mentioned below. 1. The regulations of food sanitation for food shops are as follow: * The place for eating, preparing, or cooking food must be clean and neat, and it must be set into separate parts. 100

* Do not prepare or cook food on the floor, in front of or in the bathroom and the toilet. Food must be prepared on the table with at least 60 cm. high from the floor * Seasoning used in food should be safe with official guarantee labeled on it such as numbers or marks of the Office of Certification Standard by The Ministry of Industry. * Fresh food must be washed and clean before being prepared or kept. Various kinds of food must separately kept; for example, raw meat must be kept in the temperature under 5 c. * Cooked food should be kept in a closed container placing on a place 60 cm high from the floor. * The ice for consuming must be clean and kept in a closed clean container. Use the appliance with handles for gripping or dipping it up. Place it at least 60 cm. high from the floor and there must not be any other food immersed with it. * A chopping board and a knife must be in good condition and used separately for different types of food such as cooked meat, raw meat, vegetables or fruits. * Spoons, forks and chopsticks should be placed with the handles up in a clear, clean closed container. It should be put on the place with at least 60 cm.high from the floor. * All rubbish and wasted water are sanitarily got rid of. * The toilets for the consumers or for any person involved in food must be clean with a basin and soap for washing hands. * The persons who contact food must wear clean clothes with sleeved shirts or blouses. Cooks must wear clean apron and wear hats or hair nets. * The persons who contact food must cleanly wash hands before preparing, cooking or selling food every time. Use the equipment for picking or dipping up ready – made food. 101

* If the persons who contact food are sick with the disease that may infect the consumers from water or food, stop working until they are cured from that disease. 2. Regulations for food sanitation and food stalls are as follows: * Food stalls are made from the materials that are easy to clean, in good condition, and in order. They should be 60 cm. above the floor. * Ready – made food must be covered to prevent pets and other animals. * Seasoning must have nutrients number system. * Drinking water must be clear and clean putting in a closed container with taps or ways to run the water. * The ice for consuming must be clean and put in a clean container with a lid or have long – handled equipment to dip it up. Put the container with at least 60 cm. high from the ground. Do not put food or anything to immerse in the ice. * Clean the containers with washing liquid before washing them with clean water twice or wash them with running water. Washing appliance should be placed with at least 60 cm. above the ground. * Spoons, forks, chopsticks are placed with their handles up in a clear, clean container or placed in order in a clear, clean and closed container. Put them on a place with at least 60 cm. above the floor. * Collect rubbish and wasted food to be got rid of. * The persons who contact food must wear clean clothes with sleeved shirts or blouses; the cooks must wear clean aprons, hats or hairnets. * Use the equipment to pick or dip ready – made food. * The persons who contact food who have a wound at their hand must cover all of it.

3. Food Sanitation Regulations for Cafeteria * Cafeterias and the environs should be as follows: 102

1) Clean and in order. 2) Tables and chairs are clean, strong, and arranged in order. 3) Nice ventilation. * The place for preparing and cooking food are regulated as mentioned below. 1) clean and in order; the floor is made with strong and permanent materials, stiff, smooth, and in good condition. 2) good ventilation including smell and smoke caused from cooking food such as chimneys or fans to ventilate the smoke. 3) do not prepare or cook food on the floor. 4) the table for preparing and cooking food and the walls around the stove must be made with the materials that can be cleaned easily( such as stainless, tiles) and must be in goof condition; the table must be at least 60 cm. above the floor. * Food, water, ice, and drinks must be as follows: 1) Food and drink in closed containers must have food numbers. 2) Fresh food like meat, fresh vegetables, fruits and dried food must be in good condition, kept separately, placed at least 60 cm. above the floor or put in the refrigerator. If it is cold cabinet, place the food at least 30 cm. above the floor. For fresh food, it must be clean before cooking it. 3) Food and drink in closed containers must be in good condition, kept in order with at least 30 cm. above the floor. 4) Cooked food should be kept in clean, closed containers placed it with at least 60 cm. above the floor. 5) There is a closed cupboard for cooked food and the front of it must be made of glass. 103

6) Drinking water, drinks, and juice must be clean and put in a clean, closed container with lids or taps for running water; use the equipment with handles to dip the food and place it with at least 60 cm. above the floor. 7) The ice for consuming must be clean, kept in a clean, closed container with special equipment to pick or dip it up. Place it with at least 60 cm. above the floor and do not immerse anything in it. * Utensils 1) Utensils such as plates, bowls, spoons, forks, etc. should be made with the materials which are not dangerous like stainless, tiles, glass, aluminum and white or light color melanin. For chopsticks, they should not be decorated with colors or whit plastic. 2) Utensils for vinegar, fish sauce, and sauce must be made from glass, white coated tiles with lid. The spoon used for dipping the food should be made of white coated tiles or stainless. For other reasoning, they must be put in clean containers easy to clean and have clean lids or covers. 3) Wash the utensils with at least 2 steps. One is to wash the utensils or containers and the other is to wash them with clean water twice or with running water. The utensils or containers must be place with at least 60 cm. above the floor. 4) The basins for washing the utensils should have draining pipe and there must be at least 2 basins. 5) Plates, bowls, cups, glass, pit – trays, etc. are kept upside down in container or a screen. Put it with at least 60 cm. high above the floor or kept in a clean, closed place. 6) Spoons, forks, and shopstics are placed with the handles up in a clear, clean container or place in order in a cleen closed container; put it with at least 60 cm. above the floor. 104

7) Chop boards must be in good condition without cracking or groove. Use them separately for each type of food such as cooked food or raw food. There should be a cover (except in the kitchen which is prevented from fries) * Collecting rubbish and wasted water should be done as follows: 1) Use the rubbish cans which is not leaky with a cleaned cover. 2) There are draining pipes in a good condition without cracks and can drain the water from the kitchen and from the place where the utensils are washed to the source of wastewater treatment, wasted water should not directly be drained into public waters. 3) There must be a well for the trapping wasted food and fat before draining it away. * Bathrooms and toilets must be as follows: 1) clean, not smelly and have enough water. 2) separated from each other; the doors cannot be opened to the place for preparing – cooking food, washing basins or keeping food. The basins for washing hands must be in good condition near the toilets. * Cooks, waters or waitress must 1) Wear clean clothes with sleeves. 2) Wear white aprons or uniforms; the cook must also wear hats or hairnets. 3) Be healthy, no infectious diseases or skin diseases. For the cooks, they have to have health certification for present year and can be checked. 4) be hygienic such as cutting the nails short, not smoking at work, not directly using hands to pick or touch cooked food. From http://foodsan.anamai.moph.go.th/main.php?filename=standard_cfgt

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Activity Make study tours at the local food shops which follow the sanitation regulations in order to get knowledge and understanding directly from their own experience.

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Chapter 4 Safe and Security Food

Significant issues Food security is one of the significant issues and problems being faced by the whole world. The problems on food security have occurred from various causes which are seen to be the significant issues that impact the families and community. Food security means the ability of people to get approach to the sources of adequate need of nutrition and security food which contribute to a desirable health condition physically and continuously. Expected learning outcome 1. Having knowledge and understanding as well as being aware to the issue of food security. 2. Being able to identify ways of promoting food security. 3. Being able to analyze the situation concerning the stable food security. Scope of the content Topic 1: Meaning and significance of food security Topic 2: Approach to food security support

Activities 1. Doing analysis of the topic issues and identifying opinion. 2. Undertaking the study visits to agencies and organizations.

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Topic 1: Meaning and significance of food security Significant issue Food is regarded as the significant need for human beings which rely on the condition changes of world situations that contribute to exceeding changes of food production in many countries and regions. Besides, the developments of sciences and technology as well as the continuing increase of world population have impact the situation of world’s food crisis, thereby makes some regions to have less chance to produce adequate food to meet the needs of its population. Objectives 1. To make the learners understand the meaning and significance of stable food security. 2. To be able to analyze the situations concerning food security. Meaning and significance of food security Food security is a particular word being used during the conduct of World Food Forum in B.E. 2517 (A.D. 1974). This is due to the significant event occurred during 1970-1979 when the whole world encountered the problem of lacking crop which made the cost of food higher than it should be. At that same period the problem of oil had occurred and it had high impact to Thailand in spite that the country is the significant source of world food production. Some groups of people or some regional areas lacked of food and this problem did not cause by less or inadequate production, but the problem was instead due to the selection of better quality of food product for importing. These included good qualities of plant, vegetable, fruit, meat and sea food, thereby left the less quality product within the country. According to the said problem, it made Thailand lack of quality food, thus, this issue on reaching save food and food security continuously is regarded as the most important for family and community. The meaning of food security has been referred and made known since 1996 in the World Summit Conference on Food Security Program (WSP) in which it was stated that food security means “….every all walks of life has the ability to acquire the adequate security safe food and nutrition physically and economically in order to be responded to their needs of adequate nutrition which contribute to the alerted healthy condition”. The FAO has given the meanings of food security in 4 dimensions as follows: 108

1. Adequacy – implies that people must have adequate amount of quality food appropriately. This should be acquired within the country or imported from outside including being donated. 2. Approachable – refers to having adequate resources of nutrition appropriately. These said resources mean the ability of individual to control any group of particular goods within the context of law, politic, economic and society of the community where people live. This includes the right in particular custom such as approaching the sharing resources of individual’s community. 3. Benefit – refers to how to undertake the benefit from food through adequate nutrition, clean water and health caring so as to live happily with good nutrition. 4. Stability – In order to keep stability of nutrition, the people as well as family and individual have to be provided with adequate food all the time no matter they are encountering problems or risky event in terms of inadequate food available due to any critical events occur such as economic crisis, natural environment condition or any uncommon events which cause inadequate and instability of food in particular seasons.

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Activity 1 Let the learners analyze the following article on “Food stability” and give their opinions whether it concerns their family and community, and why? Column name: Balance discretion (By Ms. Nuan Noi Trirat – Daily Matichon Press dated 14 May 2008, 31st year, issue 11022) After the cost of the energy has continued to rise since several years, the world today is facing new problem that seems to more violent than before. This is due to the problem regarding the prices of nutrition that seems to rise rapidly and tends to become lack of food soon in the near future. This problem has once again become a significant topic for discussion in terms of food security after which it has not been discussed for long. What has made this topic become very essential once again is because of many factors. For example, the cause of exceedingly high prize of the oil that contributes to the change of planting crops from food crop to the energy crop instead. This is due to the fact that the energy crop yields higher cost and this high cost of energy crop has the impact over the capital of agricultural and industrial production. The change of weather atmosphere or what we call it in common “global warming” has become the cause of vital change that impact the weather conditions such as drought, flooding, storm and others, all of these events have significant roles over the agricultural product. Although Thailand has presently developed many technologies for agricultural practices, the country remains to rely on natural aspect. In addition, losing of land for crop planting has caused by urban development and industrial expansion, thereby make a limit amount of land left for planting. Besides, the growth of populations in many Asian countries such as China, India has been on of the significant factors that cause the high value of nutrition. This said event has also impact Thailand since the country is one of the most nutrition producers in the world. However, in terms of crop producers, they gain many benefits from selling high cost of their products but these benefits may not be met by the farmers themselves. In terms of the consumers who have to rely on the product and will be in trouble if the prices of the products are increased while their incomes remain the same. In some poor countries where food and nutrition have to be bought or imported from outside, they may have to face much more trouble than those in other countries. One of these countries is, for example, Haiti where the country is very 110 poor with less money to buy high cost of food. The people therein have to consume the cookies that are produced from clod to sustain hunger. Some other poor countries have encountered the same problem. As for Thailand in the past several years, the country used to face with the same problem when the small children in the poor families were very hungry and took the clod as their food to release from hunger. This common practice is seen to call more diseases and illnesses among these poor people. Such event is regarded as the food crisis facing by many poor countries. There is a common conclusion that the level of food consumption is related to the poverty level but not the amount of remained food only. It means that when the world has faced with food crisis or high cost of food, the poverty group will be the first to be in much trouble since this group of poverty , no matter the world is facing any food crisis, this poverty group of 800 million people are remain to be in starvation condition. Therefore, the problem is not because we have less food for the whole world, but it is because the majority of people in the world remain poor having no money to buy food for consumption. Besides, the progress of high technology becomes one of the instruments for the rich and developed countries who grapes all resources in the world into their hands, thereby cause more problems regarding world starvation problem as well as political and economic problems will follow. What is the stability of food security at national level? The FAO has identified the meaning of food security that it implies the adequate and sustainable amount of food for family and community consumption and it should be of quality food and safe. Through this meaning, it includes good management system of production and should be supported with adequate land water as well as other resources for production with appropriate system of products distribution at family level, community level and national level. However, those who study about sustainable agriculture have given their advice that sustainable agriculture may be able to support the stability of nutrition because it may help manage the sustained resources of production and will not much concentrate on the market but the balance of nature and varieties of biological matter. Besides, sustainable farming helps stop harming and destroying the nature, environment and human beings. Source of information http://www.nidambe11.net/ekonomiz/2008q2/2008may14p3.htm

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Learning Record ...... 112

Activity 2 Let the learners analyze present situation concerning local and community nutrition ......

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Topic 2: Approach to food security support Significant issue Food security support is regarded as the significant issue for family and community. It is the government policy to make the people live a happy life full of sustained nutrition for consumption and participate in solving the problem regarding food crisis. Objective To straighten the ability of self-reliance among families and community regarding food security Approach to straightening food security The world today has become to concentrate on food security due to some factors which contribute to the insecurity of food today. The United State of America is one of many countries that put more significance and full support on food security in the community since the country believes that food security in an individual or a family has to be related to the context of community environment if the community has the potential and skill in self-reliance on food management and can solve the problem continuously as well as not to be rely on food support from the government or from outside support. Thailand has realized to the importance of food security problem in which the government once, during Mr. Samak Suntoravej as the Prime Minister, has agreed to develop a strategy in support of the World Food and Energy Crisis as recommended by the Ministry of Agriculture and Cooperatives, the details of which are as follows: 1. Approving in principle in terms of mobilizing the significance of food security and energy as the National Agenda. 2. Forming an Administrative Committee on Food and Energy Management chaired by one of the Deputy Prime Ministers with the Permanent Secretary of Agriculture and Cooperatives as the Member and Secretary and Secretary-General of the Office of Agricultural Industry as the member and Assistant Secretary. This Committee will undertake the following responsibilities: 1) Identify the strategies, measures and channels for development of food and energy products and market places. 114

2) Identify the principal measure and the conditions in support of the production and selling as well as importing and helping the farmers to produce their products on food and energy. 3) Supporting the research studies on crop food production, renewable energy, crop genetics improvement, transformation, adding value and marketing. 4) Supporting logistics system in terms of development of transportation as well as industrial production on food and crop renewable energy in order to gain the value of production. 5) Having authority to assign sub-committee or working group as seen needed. The Ministry of Agriculture and Cooperatives has supported the information regarding world food production and natural disaster encountered by the whole world in the past. Particularly, rice product was the cause of problem in some countries such as Indonesia, Philippines where rice could not be produced as usual. Those countries where rice was always an outstanding export such as Viet Nam and India had also encountered the problem of inadequate production. These two countries then applied the use of rice, corn and cane to produce more of renewable energy crop. While the needs of food and the population rise, it makes the prize of food crops high resulting to the lack of adequate food and water which contribute to the problem of food crisis. As a result, the Ministry of Agriculture and Cooperatives then realizes to the capacity of Thailand to have the chance to be the leading country of world food production. The Ministry then analyzed Thai opportunity on food production as follows: The significant situation of food production 1.1 Presently, Thailand has agriculture area of 130.28 Million rai which is 40.62 per cent or out of 320.7 million rai of the whole country’s area. Of this agriculture area it comprises 63.6 million rai of rice farm and it can grow ordinary rice for 57 million rai each year and 11 rai of the off-season rice, 27.5 rai of farm product, 27.7 rai of fruits and perennial plant. 1.2 Thailand is the major country in the world that imports high amount of principal products such as rice, potato, sugar cane, durian, mangosteen, pine apple, etc. Besides, the country also being the first world import of important food products such as rice, potato and fruits, some importing products such as sugar belongs to number 3 in the world. 115

1.3 The production of significant food products of Thailand which include crop, livestock and fishery are seen adequate to the need of the country consumption and the said products also make more value by being imported to other countries. The situation of energy crops The outstanding food energy crops of Thailand are potato, sugar cane and palm oil which their productions are adequate to the need of the people in the country. However, due to the needs of both food and energy which is increasingly high today the Thai government’s policy intend to concentrate on keeping the level of planting area but improving the capacity of productivity by increasing the product per rai through the use of organic substance together with chemical substance.

Activity 1. Let the learners undertake a study visit at any food security organization in order to plan for their own approach in undertaking food security in their family and community 2. Let the learners undertake the survey of their community and find how the community administers and manages community food security.

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Post-test Please choose the right answer

1. The supplementary food which is most 4. Which of the followings are not important appropriate to the infant aged 5-6 months is for food preservation? a. Protection of food starvation a. Orange juice b. Distribution of food to other sources b. Pineapple juice c. Use the benefit of agriculture product c. Tomato juice d. Keep the food as the same original d. Lemon juice characters –color, smell, tast 2. Breakfast with chicken gruel rice and soft- 5. Which of the followings is how to dry boiled egg are most suitable for food ? a. school children a. egg powder b. adolescent b. dried banana c. adults c. milk raisins powder d. eldery d. raisins dried banana 3. The person who has health problem with 6. Which of the followings is how to cook high blood pressure should take which of food through natural way of cooking the followings a. milk powder dried banana a. soup b. coffee milk powder b. Hot spicy and sour soup with fish egg c. milk raisins powder c. Yellow curry papaya d. raisins dried banana d. Hot spicy fried catfish 7. Which of the followings is not how to

consider in buying food made of crop

products? a. skin character b. color character 117

c. taste d. lateness and soft

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8. Which of the followings is not relevant 10. Which of the followings concerns the according to the sanitation of the meaning of food security of FAO restaurant? a. Adequacy , approach, usefulness, a. Raw meat should be kept at stable temperature below 10 degree b. Adequacy, approach, usefulness, raise b. Cooked food should be kept in clean income place with cover c. Adequacy, approach, usefulness, good c. People who has wounded should touch health the food or work related food d. Adequacy, approach, usefulness, d. Use save food additives with supported law government recommended 11. Which is the best way to decrease 9. Which of the followings is not right for the contaminant from vegetable? person who cook and serve? a. clean with water from watching rice a. dress clean according to particular b. clean with sodium chloride seasons c. clean with sodium bi carbonate b. use white color apron andhat or hair net d. clean with potassium permanganate c. having health checked every year and have no d. always keep hands and nails clean

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Appendix

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Answer Key to the questions Pre-test 1. a 2. a 3. c 4. d 5. d 6. c 7. a 8. a 9. a 10. c

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References Handbook on Food Preservation 1. Nakhon Pratom: Vocational College of Nakhon Pratom, MPP Jaraswan Tienprapas and Patcharee Tunsiri. Curing the Eldery. Bangkok. Chalermkwan Srithavat. Supplementary document on Food Preservation. Ratchaburi: Central Regional NFE Center, B.E. 2547. ______Supplementary document on Diet for Health. Ratchaburi: Central Regional NFE Center, B.E. 2547. Thaveeras Thanakhom. Diet Textbook. Bangkok: Wiboonkit Printing, B.E. 2522 Pracha Boonyasirikul and Orawin Saikri. Food. Bangkok: Economic Society of Thailand, B>E> 2528 Prayong Jindawong. Economy Food Recipe and Maintaining Value. Bangkok: Thai Wattana Panich Printing B>E> 2528. http://foodsan.anamai.moph.go.th/main.php?filename=standard_cfgt http://www.afet.or.th/v081/thai/news/commodityShow.php?id=512 http://www.anamai.moph.go.th/nutril/1675/htm/menu.html http://www.nidambe11.net/ekonomiz/2008q2/2008may14p3.htm

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Team of organizers Advisers 1. Prof. Dr. Boontun Dokthaisong Advisor to the Minister of Education 2. Mr. Prasert Boonrueng Secretary-General of ONIE 3. Dr. Chaiyos Imsuwan Deputy Secretary-General of ONIE 4. Mrs. Wattanee Chanokul Specialist on Media Development 5. Mrs. Chuleeporn Phatininnart Specialist on Educational Dissemination 6. Mrs. Suthinee Ngarmkhet Director, NFE Development Group Team of Writers / Compilers / Editor 1st Edited 1. Mr. Yotin Homtrakool Ratchamongkol Institute of Technology, Chao Khun Lad Krabang 2. Mr. Thanakorn Pathanakrue Deputy Director, Satriwithaya School 2 3. Mr. Surapong Chaiwong Director, Nakhonsawan NIE Center 4. Mr. Preecha Chantaramanee Director, Eastern Region of NIE 5. Mr. Nara Laowitchaya Director, Chiangmai NIE Center 6. Mr. Suparb Muang Noi NFE Development Group 7. Miss Napaporn Armorn Dechawat NFE Development Group 2nd Edited 1. Mr. Yotin Homtrakool Ratchamongkol Institute of Technology, Chao Khun Lad Krabang 2. Mr. Somsak Mitatha Ratchamongkol Institute of Technology, 122

Chao Khun Lad Krabang 3. Mr. Thanakorn Patanakrue Deputy Director, Satriwithaya School 2 4. Mr. Supot Mongkolpitchayaraks Saraburi NIE Center 5. Mr. Boonsong Tong Chuem Director, Muang District NIE Center 6. Mr. Wirat Khongdee Chiangmai Center of NIE

3rd Edited 1. Mr. Yotin Homtrakool Ratchamongkol Institute of Technology, Chao Khun Lad Krabang 2. Mr. Somsak Mitatha Ratchamongkol Institute of Technology, Chao Khun Lad Krabang 3. Mr. Thanakorn Patanakrue Deputy Director, Satriwithaya School 2 4. Mr. Supot Mongkolpitchayaraks Saraburi NIE Center 5. Mr. Boonsong Tong Chuem Director, Muang District NIE Center 6. Mr. Wirat Khongdee Chiangmai Center of NIE Team of Binding and Cover Design 1. Mr. Surapong Manmano NFE Development Group 2. Mr. Supphachok Sriratanasil NFE Development Group 3. Miss Wannaporn Patamanond NFE Development Group 4. Miss Surang Petsawang NFE Development Group 5. Missd Petcharin Luangjitwatana NFE Development Group 6. Miss Arisara Banchee NFE Development Group

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