DOCSLIB.ORG

Inservice Manual 2010

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Inservice Manual 2010 Dietetics In Health Care Communities (DHCC ) Inservice Manual 2010 Inservice Manual © DHCC 2010 1 The authors and editors of the DHCC Inservice Manual cannot accept responsibility for errors or omissions or for any consequences from applications of the information in this book and make no warranty, expressed or implied, with respect to the contents of this book. ©2010, by Dietetics in Health Care Communities, a dietetic practice group of the American Dietetic Association, all rights reserved. Forms may be reproduced for personal use only. No part of this publication may be reproduced for sale in any tangible or electronic form or translated into any spoken computer language without the prior written consent of DHCC. Printed in the United States of America. The views expressed in this publication are those of the authors and do not necessarily reflect policies and/or official positions of the American Dietetic Association. Mention of product names in this publication does not constitute endorsement by the authors or the American Dietetic Association. The American Dietetic Association disclaims responsibility for the application of the information contained herein. Inservice Manual © DHCC 2010 2 PREFACE Dietetics in Health Care Communities (DHCC), a dietetic practice group of the American Dietetic Association recognizes the importance of quality in-service education for all staff of long term care facilities, sub-acute units, home health care associations, hospice agencies, correction facilities and other food service settings. Our Inservice Manual was designed to be comprehensive and user-friendly and consequently has been a well- received teaching tool by dietetic practitioners working in these areas. Inservice education is an ongoing process, in part due to staff turnover as well as the need to review information to obtain improved understanding of the topic. The target audiences for these inservices are food service workers, nursing assistants, all facility staff and licensed nursing staff. Many contributors and reviewers have worked on this publication, now in its 3rd revision to ensure its contents will meet the educational needs of food service, nursing and staff personnel in the facilities we serve. We wish to thank the authors and reviewers for their dedication and countless hours writing and reviewing this material. A special thanks Kathy Weigand, RD, LD/N, and Cindy Thomas, RD, CD, for their work as project managers and editors. Brenda E. Richardson, MA, RD, LD, CD Chair, 2010-2011 Dietetics in Health Care Communities Inservice Manual © DHCC 2010 3 Contributors for 2010 Katheryn Adams, RD, CSG, LD La Grange TX Cheryl L. Carson, MS, RD, LD Kansas City MO Digna Cassens, MHA, RD La Habra Heights CA Virginia M. Davidson, RD, CD Bellingham WA Lisa Garay, RD, LD/N Coral Springs FL Edith C. Graybill, RD Winchester KY Diane Hall, RD, LD, NHA Malabar FL Janet M. Hubbard, RD Long Beach CA Sharon Leppert, RD, LD Plano TX Cynthia Piland, MS, RD, CSG, LD La Grange TX Amanda Riffle, RD, CD Auburn WA Kathryn Smith, MBA, RD, LD/N Haines City FL Renee Stasko, RD, LD Pittsburgh PA Inservice Manual © DHCC 2010 4 Contents SANITATION AND INFECTION CONTROL ........................................... 8 F-Tags ..........................................................................................................................................................9 Standard Precautions ..................................................................................................................................11 Handwashing Importance and Technique ..................................................................................................16 Handwashing..............................................................................................................................................20 Personal Hygiene .......................................................................................................................................27 Improved Kitchen Sanitation with Food Service Worker Involvement in Surveillance .....................................................................................................35 Infection Control, Meal & Snack Service Training Program ....................................................................39 Cleaning .....................................................................................................................................................47 General Cleaning and Sanitation ...............................................................................................................60 Warewashing ..............................................................................................................................................66 Technical Requirements for Warewashing ................................................................................................75 Damp Mopping ..........................................................................................................................................80 References ..................................................................................................................................................82 Abbreviations .............................................................................................................................................83 HACCP .......................................................................................................... 84 HACCP ......................................................................................................................................................85 Proper Storage of Leftovers .....................................................................................................................117 Producing Proper Food Quantities and Leftovers ....................................................................................122 Food Labeling and Dating .......................................................................................................................128 Safe Food Handling – Food Temperatures ..............................................................................................130 Cooking Temperatures .............................................................................................................................142 Accurate Thermometer Use .....................................................................................................................145 Foodborne Illness .....................................................................................................................................156 Purchasing – Receiving – Storage ...........................................................................................................162 MSDS .......................................................................................................................................................169 Pest Control ..............................................................................................................................................178 Serving Food Safely .................................................................................................................................184 References ................................................................................................................................................187 Inservice Manual © DHCC 2010 5 STAFF EDUCATION ................................................................................. 188 Introduction to Adult Learning ................................................................................................................189 Department Orientation ...........................................................................................................................194 Resident Rights ........................................................................................................................................200 Workplace Violence .................................................................................................................................209 Slips, Trips and Falls................................................................................................................................211 Ergonomics ..............................................................................................................................................217 Fire Safety ................................................................................................................................................227 Hazardous Materials ................................................................................................................................232 Emergency Preparedness .........................................................................................................................238 Trayline Accuracy/Menu Compliance .....................................................................................................242 Wheelchair Safety ....................................................................................................................................247 Changes as We Age .................................................................................................................................249 HIPAA .....................................................................................................................................................256 What is HIPAA ........................................................................................................................................258
Load more

Recommended publications
  • MAY 2017 MONDAY & WEDNESDAY & THURSDAY Lunch Menu Ipswich Elementary School ASSORTED POWER PACKS
    SERVED DAILY MAY 2017 MONDAY & WEDNESDAY & THURSDAY Lunch Menu Ipswich Elementary School ASSORTED POWER PACKS BRUNCH FOR LUNCH! TWIN MINI CHEESE BURGERS PASTA W/MEATSAUCE BBQ CHICKEN STRIPS PAN PIZZA LETTUCE, TOMATO, PICKLES, GARLIC TOAST POTATO WEDGES CHEESE OR PEPPERONI ASSORTED BREAKFAST ENTRÉ’S VEGGIE BURGERS BLACK BEAN AND SEASONED GREEN BEANS DINNER ROLL CEASAR SALAD CORN SALAD JELLO W/ TOPPING ORANGE SMILES FRUIT CUP HARVEST HOME FRIES‐ SAUSAGE & FRUIT CUP OR OR OR HAM AND CHEESE PINWHEELS WATERMELON OR BAGEL LUNCH ASSORTED POWER PACKS TURKEY AND CHEESE SANDWICH GRILLED CHEESE SANDWHICH BEEF TACOS MACARONI & CHEESE MEATBALL SUB PAN PIZZA OR SALSA, LETTUCE, TOMATO OR OR CHEESE OR PEPPERONI CHICKEN CAESAR WRAP FIESTA CORN SALAD STEAMED BROCOLI TURKEY SANDWICH W/LETT,TOM VEGGIE STICKS W/DIPPING SAUCE SERVED WITH ASSORTED FRUIT CUP ROASTED CARROT FRIES BACON OR ROASTED RED BLISS OR ASSORTED FRUIT LOW FAT CHIPS POWER PACK CARROT AND RED PEPPER W DIP BAGEL LUNCH W/GRAPES & CHEESE OR ASSORTED FRUIT POWER PACK RIB-A-Q ON ROLL PANCAKES W/SAUSAGE LINKS CHICKEN PARMASIAN W/ PASTA AND CHEESE RAVIOLI PAN PIZZA WITH BAKED BEANS BLUEBERRIES W/TOPPING GARLIC TOAST DINNER ROLL VEGGIE TRAY CARROT STICKS W/DIP CHILLED JUICE SAUTEED VEGGIES OR FRUIT CHILLED FRUIT CUP OR TUNA WRAP JUICE OR WG BAGEL W YOGURT AND FRUIT POWER PACK PEACHES AND CREAM OR POWER PACK NACHOS W/CHEESE SAUCE AND CHILI SALAD SLICED APPLES ASSORTED FRUIT FISH SANDWHICH W/LETTUCE ON WG OVEN ROASTED ROATESARY MEATBALL SUB W/SAUCE AND CHEESE BURGER OR HAM BURGER PAN PIZZA ROLL CHICKEN W/ OVEN ROASTED CHEESE ASST.
    [Show full text]
  • Complete Care Dining Service Inc. Monthly Menu
    October Complete Care Dining Service Inc. Monthly Menu Week 1 Am Snack Breakfast Lunch Pm Snack Dinner HS Snack Thursday Coffee/ Tea Scrambled Eggs & Poached Tilapia with Creamy Dill Sauce, Coffee/ Tea Soup of the Day Coffee/ Tea 10/1/2020 Assorted Pastry Fresh Sweet Potatoes, Roasted Broccoli Assorted Ham & Swiss Sandwich w/ Tossed Salad Assorted Pastry Assorted Hot/ Cold Or Snacks Or Snacks Cereal Veal Parmesan Over Parslied Noodles w/ Key Cottage Cheese w/ Fresh Fruit, Freshly West Blend Vegetables Baked Blueberry Muffin Dessert: Assorted Cakes / Pastry Dessert: Assorted Fruit Friday Coffee/ Tea Homestyle Waffles Center Cut Pork Chop w/ Red Pesto, Coffee/ Tea Soup of the Day Coffee/ Tea 10/02/2020 Assorted w/ Maple Syrup Pensylvania Dutch Stuffing, Sunshine Carrots Assorted Chicken Ranch Sandwich on a Roll, Assorted Pastry Assorted Hot/ Cold Or Snacks Caprese Salad Snacks Cereal Liver & Onions, Creamed Corn, Sauteed Or Green Beans Homemade California Cheeseburger w/ Dessert: Assorted Cakes/ Pastry Lettuce, Tomato, & Red Onion Dessert: Assorted Fruit Saturday Coffee/ Tea Scrambled Eggs & Pepper Steak Stir Fry over Classic White Rice, Coffee/ Tea Soup of the Day Coffee/ Tea 10/03/2020 Assorted Pastry Oriental Vegetables Assorted Fresh Roasted Turkey Sandwich, Caesar Assorted Pastry Assorted Hot/ Cold Or Snacks Salad w/ Croutons Snacks Cereal Homemade Three Cheese Macaroni & Or Cheese, Stewed Vegetables Classic Tuna Sandwich, Cole Slaw Dessert: Assorted Pudding Dessert: Assorted Fruit *Menus are Subject to Change. Week 2 Am Snack Breakfast
    [Show full text]
  • Raw Food Pioneers
    Raw Food Pioneers The first thing you notice upon stepping inside a raw-food kitchen is how fresh it smells: gingery, lemony, herby, garlicky, cucumbery, even slightly pickled. Like walking into a zesty bowl of fruit salad or a tangy plate of bruschetta. Minus the bread, of course. You’ll never smell bread baking, bacon crisping, or mozzarella bubbling in a raw-food kitchen. Well, not unless the “bread” is dehydrated, gluten-free, and made of chia seeds and almonds; the “bacon” is actually wafer-thin, dehumidified eggplant; and the “mozzarella” is made entirely from cashew paste. Welcome to the world of vegan raw food: turn off your oven, pour dairy milk down the drain, and put down that meat cleaver. “The term ‘raw food’ refers to food that hasn’t been cooked, treated, or processed in any way above 42°C (115°F),” says Irene Arango, raw-food chef and co-owner of NAMA Foods, the Notting Hill eatery that’s spearheaded London’s raw-food scene since 2013. “Food cooked above this temperature starts to lose vital vitamins, minerals, and enzymes. Our food is 100% meat-, wheat-, dairy-, and gluten-free. It’s vegan, unprocessed and – it’s worth saying – just as nature intended.” Arango began eating raw a decade ago after witnessing the remarkable effect the diet had on friends. “Back then the term ‘raw food’ was fairly uncommon, even in places like New York,” she says. “But two of my friends tried it and within six months were completely new people, with improved health and energy.
    [Show full text]
  • Vital Gathering IV Dr. Charley Cropley
    Vital Gathering IV October 2019 Dr. Charley Cropley Presentation Notes Mystical Naturopathic Medicine The Art of Self-Healing Behavior as Medicine Charley Cropley, N.D. Our Mission “The physician’s high and only mission is to restore the sick to health, to cure, as it is termed.” ~Samuel Hahnemann Causality From Symptoms to Spirit Naturopathic Medicine Institute 1 Vital Gathering IV ‐ 2019 Vital Gathering IV October 2019 Dr. Charley Cropley Presentation Notes Desiring only health and happiness, We shun the causes of health. Seeking only to escape suffering, We are drawn to the causes of suffering like moths to a flame. Buddha Toxemia: The Wisdom of Illness Our Four Bodies are innately Self-Healing Innate: A quality or ability that you were born with, not one you have learned. Our Four Bodies of experience Physical body Mental body Emotional body Social body The Witness of our four bodies. Naturopathic Medicine Institute 2 Vital Gathering IV ‐ 2019 Vital Gathering IV October 2019 Dr. Charley Cropley Presentation Notes Suppression When ignoring proves insufficient. : ) “Power over” Illness; ourselves; each body; behavior; others Suppression begets suppression. E.g. self-criticism & booby prize Power with” Therapeutic Conversation #3 Our Behavior Determines Our Health • Eating • Moving • Thinking • Relating • The entirety of human experience Therapeutic Conversation #4 & 5 The Eternal War • What is at stake for you? • Who are your inner adversaries? • Who is your greatest enemy? • Who witnesses the adversaries? Naturopathic Medicine Institute 3 Vital Gathering IV ‐ 2019 Vital Gathering IV October 2019 Dr. Charley Cropley Presentation Notes Therapeutic Conversation #4 & 5 The Eternal War • Only you know your suffering • Nobody’s comin’.
    [Show full text]
  • Classification Essay Sample
    CLASSIFICATION ESSAY SAMPLE Do you need a perfect paper? We can edit/proofread your existing essay. Not sure how good is your essay? Our experienced writers will check it and fix all the mistakes and inaccuracies. Your professor will like it. We can write an essay from scratch. Don’t have time or inspiration to write an essay by yourself? No worries. We can do it for you. You’ll get the essay written according to your wishes and instructions. We can help with your homework. Math, chemistry, physics... we can handle any assignment. VISIT ESSAYTIGERS.COM Types of Diets A diet can be described as a plan for drinking and eating that is fixed to the amount and the type of foods and drinks that one has to ingest in order to achieve a specific lifestyle. There are several types of diets that can be divided according to their aims, such as: diets which concern making changes with one's weight; diets which are prescribed to people with certain diseases; diets which one follows according to his or her views and values. The most popular diets are those which concern the changes in weight. The main factors affected such a popularity of this type of diets are fashion industry and popularization of healthy lifestyle. One of the diet that is popular with people who want to maintain the weight they currently have or lose it is the zone diet. This is where the carbohydrates, proteins, and fats are balanced in a ratio of 4:3:3 respectively (Pellizzon, and Ricci 36).
    [Show full text]
  • Bingo Menu 10-30-19
    BreaKFAST............................................................................................................... BREAKFASTBURRITO I 4.50 BREAKFASTCROISSANT I 4.50 BREAKFASTSANDWICH I 4.50 scrambled eggs, cheese, onion and sausage egg, slice of ham and cheese on a warm roll egg, bacon, ham and a choice of cheese in a flour tortilla on a buttered brioche bun salads...................................................................................................................... CHOICEOFDRESSINGS- RANCH, BLEUCHEESE, HONEYMUSTARD, THOUSANDISLAND, ITALIAN CAESARSALAD I 5.50 ASIANNOODLE TACOSALAD I 8.75 chopped romaine lettuce, creamy garlic crispy tortilla shell, lettuce, diced tomatoes, dressing, croutons and parmesan cheese CHICKENSALAD I 7.25 fresh greens, tomato, cucumber, chow mein taco beef, black olives and green onions and sliced chicken breast with served with salsa and sour cream CHEF’SSALAD I 6.25 sesame soy dressing crispy mixed greens, chopped turkey and GARDENSALAD I 5.25 ham, tomato, cucumber and hard boiled egg crispy mixed greens, cucumber, tomato and carrot SNACKS...................................................................................................................... FRESHFRUITCUP I 3.75 TAQUITOS I 4.75 POTSTICKERS I 6.25 freshly sliced melon, pineapple and grapes crispy beef filled tortillas served with 5 pork pot stickers served with soy sauce salsa and guacamole NACHOSGRANDE I 8.25 FRIEDCHEESECURDS I 4.75 CHOICEOF 5.50 mid-western favorite I crispy nacho chips, taco chili beans, nacho fried mushrooms, fried zucchini or jalapeno cheese, diced tomatoes and green onions poppers SHRIMPCOCKTAIL I 4.75 served with salsa and sour cream tender cooked shrimp, tangy cocktail CHICKENWINGS I 6.00 SAMPLER I 8.25 sauce and lemon on a bed of cabbage six crispy chicken wings tossed in buffalo sauce, served with ranch, celery and carrot fried cheese curds, chicken nuggets, fried sticks mushrooms and breaded zucchini entrees...................................................................................................................
    [Show full text]
  • May- Complete Care Dining Service Inc. Monthly Menu
    - Complete Care Dining Service Inc. Monthly Menu May Week 1 AM Snack Breakfast Lunch PM Snack Dinner HS Snack Saturday Coffee/ Tea Scrambled Eggs & Pepper Steak over White Rice, Oriental Coffee/ Tea Soup of the Day Coffee/ Tea 5/01/2021 Assorted Pastry Pastry Vegetables Assorted Snacks Turkey Sandwich w/ Tossed Salad Assorted Snacks Assorted Hot/ Cold Or Her Crusted White Mac & Cheese, Stewed Or Classic Tuna Fish Sandwich, Creamy Cole Cereal Tomatoes Slaw Dessert: Assorted Cake/ Pastry Dessert: Assorted Fruit Menus are subject to change. Week 2 AM Snack Breakfast Lunch PM Snack Dinner HS Snack Sunday Coffee/ Tea Omelet & Pastry Baked Ham w/ Pineapple Sauce, Fresh Sweet Coffee/ Tea Soup of the Day Coffee/ Tea 5/02/2021 Assorted Pastry Assorted Hot/ Cold Potatoes, Sauteed Green Beans Assorted Snacks Meatball Parmesan Sub, Broccoli Floret Salad Assorted Snacks Cereal Or Roast Lamb w/ Mint Jelly, Lemon Risotto, Or Italian Hoagie on a Roll, Carrot Raisin Salad Winter Blend Vegetables Dessert: Assorted Fruit Dessert: Assorted Ice Cream Monday Coffee/ Tea Classic Texas French Slow Cooked Corned Beef, Boiled Potatoes w/ Coffee/ Tea Soup of the Day Coffee/ Tea 5/03/2021 Assorted Pastry Toast w/ Maple Syrup, Fresh Garlic, Sauteed Cabbage Assorted Snacks Monte Cristo Sandwich on French Toast, Asian Assorted Snacks Bacon Or Salmon w/ Chopped Onion, Celery, & Carrot, Fusion Spinach Salad Assorted Hot/ Cold Succotash w/ Butter, Stewed Tomatoes Or Taylor Ham, Egg & Cheese on a Roll, Cereal Dessert: Assorted Cakes/ Pastry Marinated Vegetables Dessert:
    [Show full text]
  • 1 Food Sources
    Food For other uses, see Food (disambiguation). Food safety and food security are monitored by agen- cies like the International Association for Food Protec- tion, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the “right to an adequate standard of living, including adequate food”, as well as the “fundamental right to be free from hunger”. Various foods 1 Food sources Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide.[2] Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include var- ious edible fungi, especially mushrooms. Fungi and am- bient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another exam- ple is blue-green algae such as Spirulina.[3] Inorganic sub- stances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
    [Show full text]
  • How Often Do Women Really Need Mammograms?
    Live Healthy Breast Defense How often do women really need mammograms? Is stashing your cell phone in your bra harmful? Test your knowledge about the leading cancer killer by taking our quick quiz, then read on to learn how to keep this dreaded disease at bay. By Sara Reistad-Long Photographby Travis Rathbone SHAPE.COM OCTOBER 2014 125 Live Healthy {News} Breast test Most women who B) Breast size get breast cancer have C) Heavy periods 1 a family history of the disease. D) All of the above True False A) B) Which of these diets should you avoid for Breast self-exams your breast health? are largely ineffective 5 2 and unnecessary. A) Mediterranean A) True B) False B) Raw foodism C) Paleo/Keto Which of these should Intermittent fasting you stop doing to D) 3strongly reduce your breast cancer risk? When should women begin getting A) Wearing underwire 6mammograms? bras A) Age 21 B) Age 30 B) Carrying your cell phone in your bra C) Age 40 D) Age 50 Depends on your risk C) Undergoing fertility E) treatments, using hormonal birth Who should be tested control, or taking for the BRCA1 and hormone-replace- 7 BRCA2 gene mutations? ment therapy A) Anyone with a family history of breast or D) Pulling all-nighters ovarian cancer E) Using chemical deodorant and B) Anyone with a family antiperspirant history of breast or ovarian cancer, or Which of these traits is who has a relative cause for concern when with the mutation 4it comes to cancer risk? C) All women over age 40 A) Weight D) None of the above Breast cancer awareness can be a double-edged sword.
    [Show full text]
  • Create Your Own Sandwich Wraps Chicken Salad Sandwich Egg
    Lunch Served All Day Create Your Own Sandwich Roast Beef Melt Your choice of meat and cheese served on your Thinly sliced sautéed roast beef placed on a choice of bread, bagel, roll or croissant topped buttered and grilled hard roll topped with with your choice of condiments $4.95 caramelized onions and melted American cheese $6.99 Wraps Upgrade any cold sandwich to a wrap for an BLT additional $.75 Real sliced and cooked bacon, lettuce, tomato & Choose from Plain, Wheat, Tomato Basil, Spinach mayo placed on your choice of toasted bread & Herb or Garlic & Herb $5.45 Chicken Salad Sandwich Grilled Cheese Homemade chicken salad with celery, cranberries Your choice of cheese melted between your and fresh crisp apples served on a fresh baked choice of bread and grilled to perfection $3.25 croissant $5.95 Pastrami on Rye Egg Salad Sandwich Thinly sliced sautéed pastrami placed on fresh Homemade egg salad served on your choice of baked rye bread with spicy brown mustard $6.95 bread, roll, bagel or croissant $4.95 Reuben Tuna Fish Sandwich Thinly sliced tender corned beef sautéed and Homemade tuna fish with celery and sweet relish placed on fresh grilled rye bread with tangy served on your choice of bread, roll, bagel or sauerkraut, thousand island dressing and melted croissant $4.95 swiss cheese! $6.25 Spicy Chicken Wrap Spicy Chicken Pocket Homemade spicy chicken with buffalo sauce, Battered and fried chicken breast placed on a blue cheese and lettuce served on your choice of toasted fresh baked onion pocket roll topped with wrap $5.95 Chipotle
    [Show full text]
  • The Raw Food Diet, a Believing Solution for Healing Solenn Thircuir
    I Eat Therefore I Believe: The Raw Food Diet, a Believing Solution for Healing Solenn Thircuir To cite this version: Solenn Thircuir. I Eat Therefore I Believe: The Raw Food Diet, a Believing Solution for Healing. The International Journal of Religion and Spirituality in Society, 2019, 9 (1), pp.41-55. 10.18848/2154- 8633/CGP/v09i01/41-55. hal-02143043 HAL Id: hal-02143043 https://hal.archives-ouvertes.fr/hal-02143043 Submitted on 6 Jun 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. VOLUME 9 ISSUE 1 The International Journal of Religion and Spirituality in Society Downloaded on Tue May 28 2019 at 14:17:42 UTC __________________________________________________________________________ I Eat Therefore I Believe The Raw Food Diet, a Believing Solution for Healing SOLENN THIRCUIR RELIGIONINSOCIETY.COM EDITOR Luis G. Roger-Castillo, University of Granada, Spain HEAD OF JOURNAL PRODUCTION McCall Macomber, Common Ground Research Networks, USA EDITORIAL ASSISTANT Crystal Lasky Robinson, Common Ground Research Networks, USA ADVISORY BOARD The Religion in Society Research Network recognizes the contribution of many in the evolution of the Research Network. The principal role of the Advisory Board has been, and is, to drive the overall intellectual direction of the Research Network.
    [Show full text]
  • RAWISM: Scope & Challenges in Hospitality
    © 2019 JETIR May 2019, Volume 6, Issue 5 www.jetir.org (ISSN-2349-5162) RAWISM: Scope & Challenges in Hospitality Mr. Aditya Joshi- Asst Professor, Bharati Vidyapeeth College of Hotel & Tourism Management Studies Mr. Jeet Pithadia- Student, TY BSc-HS, Bharati Vidyapeeth College of Hotel & Tourism Management Studies ABSTRACT: Raw foodism or ‘rawsim’ is preparation, presentation and consumption of raw food. Raw food has been part of our lives since the early times, but has surged popularity in recent years. Adapting to such lifestyle simply promotes eating more real food in their natural state. Its supporters are backed by scientific evidences that consuming raw food is ideal for health and has significant benefits. It has also been proven that cooking food above 40-48°C, destroys the enzymes that aid in digestion of raw food and also reduces its nutritive values. This research study highlights the scope and challenges of incorporating raw food or ‘rawism’ not only in the industry of hospitality but also in the daily lives of each and every individual. I. INTRODUCTION In an ever-changing world, there are new trends emerging every now and then. Cruising through different ages, one thing that has always been relevant for humans is food. Many trends have emerged in the 21st century and one of very recent ones is ‘rawism’. Rawism is the consumption of uncooked fresh fruits, vegetables, nuts, seeds, fish & some dairy products. With the invent of modern machinery facilitating mass productions of food stuffs, the nutritive value of food has diminished and people are slowly realizing this fact.
    [Show full text]