1 Elective Course Textbook Food Management for Family and Community Upper Secondary Education Level Subject Code WS32009 Equivalency Program Assessment of Upper Secondary Level Non-Formal Education Basic Curriculum of B.E. 2551 Office of the Non-Formal and Informal Education Office of the Permanent Secretary Ministry of Education Academic Document No……/……
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1
Elective Course Textbook
Food Management for Family and Community
Upper Secondary Education Level
Subject Code WS32009
Equivalency Program Assessment of Upper Secondary Level
Non-Formal Education Basic Curriculum of B.E. 2551
Office of the Non-Formal and Informal Education
Office of the Permanent Secretary
Ministry of Education
Academic Document No……/……
2
Elective Course Textbook
Food Management for Family and Community
Upper Secondary Education Level
Subject Code WS32009
Equivalency Program Assessment of Upper Secondary Level
Non-Formal Education Basic Curriculum of B.E. 2551
Office of the Non-Formal and Informal Education
Office of the Permanent Secretary
Ministry of Education
Academic Document No……/……
3
Preface
The Ministry of Education announced the use of the Non-Formal Curriculum of Basic Education Level B.E.
2551 on 18 September B.E. 2551 in place of the criteria and methods of non-formal education management according to
the Curriculum of Basic Education B.E.2544. The Non- Formal curriculum was developed according to the principles of
philosophy and basic beliefs of the non-formal education whose target group are adults with continuous experience of
learning and cumulative knowledge.
In the fiscal year of B.E. 2554, the Ministry of Education established the strategic plan to propel the educational
policy in order to increase people’s potentialities of career competition for the increasing and stable income; to enable
people to be well-disciplined morally and ethically; and to create personal accountability in each individual’s mind. The
Office of Non-Formal Education, thus, reconsidered its Curriculum of Basic Education Level B.E. 2551: its principles,
objectives, standard, expected learning outcome, and all the substances in all 5 learning groups. In order to meet the
requirements of the Ministry of Education’s policy, all the textbooks have to be improved by adding more substances on
careers, morals, ethics, and preparation into an ASEAN Community in all the subjects that are correlative. But the new
textbooks still focus on their traditional principles and methods of textbooks development. That is to say, the textbooks
must enable learners to do the self-directed learning, to perform the activities, to do the exercises in order to examine their
knowledge and their understanding. There are also some discussions among the learning group or studies more from
learned people in the local areas, other learning sources and other media.
The current improvement of the textbooks was undertaken in co-operation with academic experts of each subject
field, and authorities involved in learning management who did some studies, and collected some data and body of
knowledge from various media; and then rewrote the textbooks with complete matters that met the requirements, the
standard, the expected learning outcome, the indicators and frames of the subject matters. The Office of Non-Formal
Education wishes to express its sincere thanks to all the people involved and also hopes that this series of textbooks will
benefit learners, teachers and others of all levels.
If there might be any advice, I, on behalf of the Office of Non-Formal Education, would like to thank
you ever so much for your help, I really appreciate it.
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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
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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
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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
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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
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Pretest
Instruction: choose the best answer.
1. Which is the suitable supplementary food
for the infant aged 5 – 6 months?
a. orange juice
b. pineapple juice
c. tomato juice
d.lemon juice
2. “Chicken boiled rice with soft boiled egg”
is suitable for
a. school children
b. teenagers
c. adult
d. elderly
3. Which one of the food is suitable for a
hypertension patient?
a. pork stomach soup
b. fish egg tom-yum
c. yellow curry of papaya and fish
d. hot spicy fried cat fish
4. Which is not the importance of food
preservation ?
a. lack of food protection
b. food distribution to various places
c. using the agricultural products to be
useful
d. getting the original color, smell, taste
of food.
5. Which items are made from naturally
dried ?
a. dried egg, sun – dried banana
b. coffee, dried egg
c. milk powder, raisin
d. raisin, sun – dried banana
6. Which one is not to be considered for
buying the plant product?
a. surface
b.color
c.taste
d. ripe or raw
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7. Which one is wrong according to the
requirement of sanitation for restaurants ?
a. a. raw beef must be kept in the
temperature below 10 degree Celsius.
b. cooked food must be kept in
cleaned and covered container.
c. wounded person must avoid working
nearly having a chance of touching
food.
d. using safe food additives from the
certificated marks by official
authorities.
8. Which one is an incorrectly performed for
a cook and a waiter ?
a. Dress clean suitable for seasons such as
wearing a sleeveless shirt in the
summer.
b. Using white apron and warring cap or
hairnet.
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.
9. The meaning of Food Security from the
FAO, United Nations, is related to
a. sufficiency, accession, appliance,
stability
b. sufficiency, accession, appliance,
additional revenue
c. sufficiency, accession, appliance,
healthyfulness
d. sufficiency, accession, appliance,
controlling law
10. Which method is the most effective in
reducing the contaminant in vegetables and
fruits ?
a. Clean with the water from washing rice
b. Clean with saline solution( sodium
chloride)
c. Clean with baking powder( sodium bi
carbonate)
d. Clean with potassium permanganate
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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
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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:
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Table of Growth and Development of 1 year old Infants
Age Physical
Development
Emotional
Development Social Development
1 month Not stiff neck, must be
supported and carried,
lying prone, arms and
legs can move, self-
turning head
cry when frightened,
getting pain, hungry, and
can express excited
emotion
staring and glancing; moving
away if being irritated
2 months able to lift head, a little
lifting up body when
lying prone, lying on
back trying to lift
themselves up.
lifting feet to the air,
hand crush, fresh faces, feel
happy when being carried
staring to the speakers,
stimulated when someone
playing with, making various
tones of sound
3 months Able to raise head,
when lying on back can
turn to lie on side to lie
prone, trying to use
hands lifting up the
body and looking at the
moving thing.
pleased when hearing
songs and cry when
feeling sad
smile with happiness when
someone playing with, know
how to play the toy with
noise, color and need lull
before sleeping
4 months Stiff neck when sitting;
like to put toys in the
mouth; move eyes
following objects in all
directions.
Laugh out loud when is
pleased but fast emotion
changing
Interested when someone
speaks and smile when
staying with the acquainted
one
5 months Lying pron, better
movement between
Enjoy playing with toys
and cry when being
Enjoy playing with toys; like
dipping the body into the
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Age Physical
Development
Emotional
Development Social Development
eyes and hands unpleased water.
6 months Able to sit by themselves
for a while; interested in
things nearby, stronger
fingers’ muscles but can
not hold well.
Show off dissatisfaction,
hatred, and anger.
Smile with acquainted
persons; know some murmur;
react to strangers.
7 months Able to sit, twist the
writh; look over things in
hands; play with feet;
grasp things and put in
the mouth.
Feel more frightened, cry
when feeling displeased.
Let everybody hold; able to
play alone; cry with high – low
voice; like looking at
themselves in the mirror.
8 months Able to sit longer; pick
up objects; able to put
milk bottle in a mouth
and able to suck milk.
Easily emotional change;
show their love by hugging.
Smile with themselves in a
mirror; turn away from a
stranger; give loud utterances.
9 months Able to creep well; try to
stand up; like throwing
away objects.
Cry when getting a scold;
when feeling dissatisfied,
they show anger.
Rock themselves to the rhythm
of the song; able to wave their
hands.
10 months Push themselves to stand
up when they have
something to catch; food
muscles can support their
weight longer; taking a
step when somebody
catches them; able to put
the food into the mouth.
Laugh loudly when feeling
satisfied; cry when being
impeded; smile when getting
a compliment.
Imitate others’ manners;
understand more spoken
language and can speak one or
two words; know their own
names.
11 months Able to drink water from
the glass; better memory;
Understand others’ emotion. Speak after the grown up
slowly; like to play games such
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Age Physical
Development
Emotional
Development Social Development
like to scratch; able to
stand for a short time.
as “ Ja-ey”
12 months
Able to stand by
themselves; walk a few
steps; try holding a
spoon and put in their
mouth, but still make a
mess.
Show off their envy; laugh
when somebody plays
with.
Speak two words; repeat after
an order; pay attention to
themselves.
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
(months)
weight
(kilograms)
Energy needed
(kilocalorie/kilogram)
Energy specified
(kilocalorie)
Lower than 3
months 4 breast milk breast milk
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
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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.
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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.
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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
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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.
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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.
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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.
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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
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2. Give the examples of the supplementary food for infants aged 4 -12 months all meals; breakfast,
lunch, and dinner for one week.
Age/month menu
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
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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.
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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
26
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.
27
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?
......................................................................................................................................................
......................................................................................................................................................
......................................................................................................................................................
......................................................................................................................................................
28
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.......................................................................................................................................
.......................................................................................................................................................................
......................................................................................................................................................................
30
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
32
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
33
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?
...............................................................................................................................................................
...............................................................................................................................................................
...............................................................................................................................................................
...............................................................................................................................................................
...............................................................................................................................................................
...............................................................................................................................................................
35
3. Prepare a day menu appropriate to the school children.
breakfast .............................................................................................................................
.....................................................................................................................................................
.....................................................................................................................................................
.....................................................................................................................................................
morning snack........................................................................................................................
.....................................................................................................................................................
...................................................................................................................................................
lunch......................................................................................................................
.....................................................................................................................................................
.....................................................................................................................................................
afternoon snack.......................................................................................................................
.....................................................................................................................................................
.....................................................................................................................................................
dinner..............................................................................................................................
.....................................................................................................................................................
.....................................................................................................................................................
36
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
38
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 bulbsหวั
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.............................................................................................................................
.............................................................................................................................. ....................
.......................................................................................................... ........................................
...................................................................................... ............................................................
44
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.
46
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
47
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.
49
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...........................................................................................................................
.............................................................................................................................. ....................
.......................................................................................................... ........................................
...................................................................................... ............................................................
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Day 2
Breakfast...............................................................................................................................
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Afternoon snack....................................................................................................................
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Day 3
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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.
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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.
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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
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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
Dinnerเยน็ 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
shrimp
300 grams
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
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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?
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2. What diseases can the elderly encounter?
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Prepare the menu appropriate to the elderly for 3 days
Day 1
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Dinner.............................................................................................................................
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Day 3
Breakfast...............................................................................................................................
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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
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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.
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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
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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.
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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.
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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.
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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. ……………...……
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example
1) ……………….....…
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2) ………....……..……
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3) ...………..….………
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2. ……………….…
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example
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Food Preservation Objective Advantage
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example
1) ……………….....…
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2) ……………….....…
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4. …………………..…
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example
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5. …………………..…
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example
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6. ……………………..
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example
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Food Preservation Objective Advantage
1) ……………….....…
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2) ……………….....…
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3) ……………….....…
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7. ……………………..
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example
1) ……………….....…
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8. ……………………..
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example
1) ……………….....…
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example
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Food Preservation Objective Advantage
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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
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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.
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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.
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Record
Topic: How to Select and Buy Food for Preservation
Animal Product How to Select and Buy
1.…………………………
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2.…………………………
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Animal Product How to Select and Buy
1. …………………………
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5. …………………………
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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.……………………………………………..……….
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The product chosen number is.................................................................................................
To be used in food preservation by............................................. in which the steps are as follows:
......................................................................................................................................................................
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.................. .............................................................................................................................. ....................
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.
The methods to keep it to stay longer are
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......... .............................................................................................................................. .............................
................................................................................................. ....................................................................
.......................................................... ...........................................................................................................
................... ..............................................................................................................................
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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.
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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.
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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.
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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.
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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.
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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.
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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 ...............................................................................................
......................................................................................................................................................................
......................................................................................................................................................................
......................................................................................................................................................................
......................................................................................................................................................................
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Process ......................................................................................................................................................
......................................................................................................................................................................
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Name of the Food
Preserved
Preserved Food
Characteristics
Amount
Obtained
Cost Price
.............................
.............................
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color .................................
..............................................
smell ......................................
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taste ..................................
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Touchable
texture ..............................
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Record
Topic: Example of Food Preservation
Name of food ......................................... preserved by...................................
Ingredients ...............................................................................................
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process .....................................................................................................
......................................................................................................................................................................
...................................................................................... ...............................................................................
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Name of the Food
Preserved
Preserved Food
Characteristics
Amount
obtained
Cost price
.............................
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color .................................
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smell ......................................
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taste ..................................
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Touchable
texture..............................
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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.
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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.
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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
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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.
……………………………………………………………………………………………………………
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Activity 3
Name raw materials in the local area which are transformed in order to increase the value of the
product.
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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.
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* 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.
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* 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
105
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.
106
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.
107
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.
109
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
111
Learning Record
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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.
116
Post-test
Please choose the right answer
1. The supplementary food which is most
appropriate to the infant aged 5-6 months is
a. Orange juice
b. Pineapple juice
c. Tomato juice
d. Lemon juice
2. Breakfast with chicken gruel rice and soft-
boiled egg are most suitable for
a. school children
b. adolescent
c. adults
d. eldery
3. The person who has health problem with
high blood pressure should take which of
the followings
a. soup
b. Hot spicy and sour soup with fish egg
c. Yellow curry papaya
d. Hot spicy fried catfish
4. Which of the followings are not important
for food preservation?
a. Protection of food starvation
b. Distribution of food to other sources
c. Use the benefit of agriculture product
d. Keep the food as the same original
characters –color, smell, tast
5. Which of the followings is how to dry
food ?
a. egg powder
b. dried banana
c. milk raisins powder
d. raisins dried banana
6. Which of the followings is how to cook
food through natural way of cooking
a. milk powder dried banana
b. coffee milk powder
c. milk raisins powder
d. raisins dried banana
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
- 2 -
8. Which of the followings is not relevant
according to the sanitation of the
restaurant?
a. Raw meat should be kept at
temperature below 10 degree
b. Cooked food should be kept in clean
place with cover
c. People who has wounded should touch
the food or work related food
d. Use save food additives with
government recommended
9. Which of the followings is not right for the
person who cook and serve?
a. dress clean according to particular
seasons
b. use white color apron andhat or hair net
c. having health checked every year and
have no
d. always keep hands and nails clean
10. Which of the followings concerns the
meaning of food security of FAO
a. Adequacy , approach, usefulness,
stable
b. Adequacy, approach, usefulness, raise
income
c. Adequacy, approach, usefulness, good
health
d. Adequacy, approach, usefulness,
supported law
11. Which is the best way to decrease
contaminant from vegetable?
a. clean with water from watching rice
b. clean with sodium chloride
c. clean with sodium bi carbonate
d. clean with potassium permanganate
118
Appendix
119
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
120
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
121
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
123
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