№ files_lp_3_process_7_056919
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This document discusses various methods of heat transfer, including conduction, convection, and radiation, and their effects on the nutritional value and texture of foods, particularly carbohydrate-rich ones.
Year:
2023
Region / City:
Global
Topic:
Cooking methods, heat transfer, food preparation
Document Type:
Educational article
Author:
Unknown
Target Audience:
General public, food enthusiasts
Period of Validity:
Not applicable
Approval Date:
Not specified
Modification Date:
Not specified
Price: 8 / 10 USD
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The product description is provided for reference. Actual content and formatting may differ slightly.
Year:
2023
Region / City:
Not specified
Topic:
Cooking operations, special events, safety measures
Document Type:
Guidelines
Organization / Institution:
Not specified
Author:
Not specified
Target Audience:
Vendors at special events, event organizers
Period of Validity:
Not specified
Approval Date:
Not specified
Amendment Date:
Not specified
Year:
2026
Target age group:
11-14 Years, 14-16 Years
Subject:
Home Cooking Skills, Nutrition, Food Hygiene, Healthy Eating
Document type:
Educational resource guide
Organization:
Food – a fact of life website
Author:
British Nutrition Foundation
Learning outcomes:
Plan nutritious meals, Select and prepare ingredients, Apply cooking skills, Demonstrate food safety, Present meals, Economise when cooking
Resource types:
Knowledge organisers, Activity packs, Quizzes, Nutritional analysis, Recipe guides, Instructional videos
Links:
www.foodafactoflife.org.uk
Document Type:
Risk Assessment Form
Activity:
Cooking Activity
Scope:
Local level activities
Hazard Categories:
Venue setup, Kitchen area, Equipment, Heat sources, Behaviour and supervision, Allergies and intolerances, Incidents and emergencies
Required By:
Leaders
Approval Authority:
Leader-in-Charge / Company Captain / Officer Bearer (Secretary, President, Treasurer, Vice-President)
Related Organisation:
BB Headquarters (BBHQ)
Applies To:
Children and young people participating in the activity
Fields Included:
Company/Battalion/District, Age group, Venue/Meeting Space, Number of children/young people, Number of leaders, Date of activity, Leader responsible
Review Requirement:
To be reviewed on completion of the activity and regularly if activity is frequent
Record Keeping:
Accident book entry and Accident Report Form submission where required
Signatories:
Completed by Leader; Approved by Leader-in-Charge/Company Captain
Year:
2023
Region / City:
Maine
Topic:
Child Care Professional Education, Nutrition, Cooking
Document Type:
Report Form
Organization:
Good Shepherd Food Bank
Author:
Unknown
Target Audience:
Child Care Professionals
Period of Validity:
N/A
Approval Date:
N/A
Date of Changes:
N/A
Note:
Year
Theme:
Cooking, Healthy Eating
Document Type:
Educational Resource
Target Audience:
Pupils, Educators
Year:
2023
Region / City:
Not specified
Topic:
Cooking techniques and food safety
Document type:
Educational material
Organization / Institution:
Not specified
Author:
Not specified
Target audience:
General public, especially those learning about cooking
Period of validity:
Not specified
Approval date:
Not specified
Modification date:
Not specified
Year:
2023
Region / city:
Not specified
Theme:
Food education, cooking techniques
Document Type:
Scheme of Work
Institution:
Not specified
Author:
Not specified
Target audience:
Students, Year 7
Period of validity:
Not specified
Approval date:
Not specified
Modification date:
Not specified
Language:
English
Type of document:
Educational worksheet
Subject:
English as a Second Language (ESL)
Topics:
Restaurant complaints, hotel reservations, travel vocabulary, transportation, vacation activities, making plans, cooking recipe, shopping vocabulary
Format:
Dialogue samples, vocabulary lists, gap-fill exercises, labeling tasks, role-play prompts
Intended audience:
English language learners
Skills focus:
Speaking, reading, vocabulary building, role-play practice
Educational level:
Beginner to elementary
Includes:
Sample dialogues, reservation tables, recipe instructions, question prompts
Named hotels:
Blue Sky Hotel; Seaside Hotel
Recipe title:
Brownie Cookies Recipe
Year:
2026
Region / City:
Not specified
Subject:
Child Safety and Outdoor Activities
Document Type:
Risk Benefit Assessment
Organization:
Not specified
Author:
Nichola Costello
Target Audience:
Children attending the program, program staff
Activity Type:
Camp fire cooking
Probability and Severity Scoring Method:
Included
Control Measures:
Detailed for each identified hazard
Review Frequency:
Annually or after an incident
Emergency Procedures:
Specified
Note:
Year
Subject:
Food safety
Document type:
Record template
Target audience:
Staff involved in food preparation
Year:
2026
Country:
Bangladesh
Program:
Global Clean Cooking Program
Funding:
Green Climate Fund, International Development Association (World Bank)
Implementing Partner:
Infrastructure Development Company Limited (IDCOL)
Executing Entity:
Government of Bangladesh, Finance Division, Department of Finance
Total Investment:
USD 82.2 million
Grant Amount:
USD 20 million (GCF)
Loan Co-Financing:
USD 20 million (IDA)
Local Beneficiary Equity:
USD 42.17 million
Project Scope:
Installation of Improved Cook Stoves (ICS)
Operational Guidelines:
Approved by World Bank and Executing Entity
Status:
Pending activation upon completion of documentation
Target Organizations:
Eligible organizations as per Operating Guidelines
Monitoring:
Number of ICS installations and grant allocation per stove type
Funding Proposal Reference:
https://www.greenclimate.fund/projects/fp070
Note:
Development and financial implementation report prepared by the World Bank for the GCF-funded activity in Bangladesh
Year:
2023
Region / City:
Upper Cape
Subject:
Culinary Arts
Document Type:
Lesson Plan
Institution:
Upper Cape Vocational School
Author:
Culinary Arts Department
Target Audience:
Freshman, Sophomores, Juniors, Seniors
Period of Activity:
Ongoing
Date of Approval:
N/A
Date of Changes:
N/A
Year:
2018
Region / City:
Woodbury
Theme:
Union Meetings
Document Type:
Meeting Agenda
Organization / Institution:
Local 1202
Author:
Laura Vitzthum (President), Dan Engelhart (Business Agent), James Hegstrom (Membership Report), Fatai Alowonle (Treasurer)
Target Audience:
Members of Local 1202
Period of Validity:
Not specified
Approval Date:
Not specified
Date of Changes:
Not specified
Title:
Brilliant bread session plan
Subject:
Food education and cooking skills for children
Topic:
Bread as a starchy food eaten in different cultures
Document type:
Educational session plan
Activity type:
Practical cooking lesson
Food focus:
Bread and starchy foods
Main activity:
Bread making with kneading and shaping
Skills taught:
Sieving, stirring, kneading, shaping
Key ingredients:
Flour, water, yeast, salt
Educational goals:
Understanding types of bread and the role of starchy foods in meals
Target audience:
Children participating in a cooking session
Group format:
Small groups of four participants
Session components:
Discussion, cooking activity, tasting, and card game consolidation
Related materials:
Brilliant bread recipe, Bread snap cards, Tasting guide, Get ready to cook cards, Settling up a cooking session guide, Take home letter
Year:
2021
Region / City:
Bangladesh
Theme:
Food Safety, Environmental Policy
Document Type:
Press Release
Organization / Institution:
Bangladesh Food Safety Authority (BFSA)
Author:
Abdul Kayowm Sarker, Monzur Morshed Ahmed, Ferdaus Ara Begum, Dr. Latiful Bari, Harald SIGL, Fahad Saleh, Md. Masud Alam, Syed Muhammad Shoaib Hasan, Md. Abdur Rahim
Target Audience:
Government officials, food industry stakeholders, environmental groups
Period of Validity:
Ongoing policy development
Approval Date:
January 12, 2021
Date of Changes:
N/A
Year:
2016
Region / city:
Switzerland
Topic:
Nutritional Epidemiology
Document type:
Research article
Institution:
Plos Medicine
Author:
Lachat C et al.
Target audience:
Researchers, public health professionals, epidemiologists
Period of validity:
Not applicable
Date of approval:
2016
Date of changes:
Not applicable
Year:
2016
Region / city:
NA
Topic:
Nutritional Epidemiology
Document type:
Article
Organ / institution:
PLOS Medicine
Author:
Lachat C et al.
Target audience:
Researchers in epidemiology and nutrition
Period of validity:
NA
Approval date:
NA
Date of changes:
NA
Note:
Year
Type of Document:
Case Study
Subject:
Nutrition and Physical Activity
Audience:
Learners and Assessors
Food Diary:
7 Days
Note:
Year
Type of document:
Review article
Subject:
Nutritional management of chronic kidney disease and dialysis
Time period covered:
2014–2025
Number of studies reviewed:
60 peer-reviewed studies
Population:
Patients with chronic kidney disease stages 3–5 and dialysis patients
Dietary interventions:
Low-protein diet (0.6 g/kg/day), very-low-protein diet (0.3–0.4 g/kg/day) with ketoanalogue or amino acid supplementation
Outcomes assessed:
Renal progression, dialysis initiation, nutritional status, metabolic markers, cost-effectiveness
Databases consulted:
PubMed, MEDLINE, EMBASE, Google Scholar, Cochrane
Keywords:
Low Protein Diet, Nutritional Management, Dialysis