Friday, January 14, 2011
Hello classmates! Nagluto ako ng PINAKBET. Ang pinagmamalaki namin dito sa ILOCOS REGION!
Pakbet or Pinakbet Recipe
Estimated cooking time: 35 minutes
- 1/4 kilo pork with fat, cut into small pieces
- 2 Amapalya (bitter melons) sliced to bite size pieces
- 2 eggplants, sliced to bite size pieces
- 5 pieces of okra, cut in two
- 1 head garlic, minced
- 2 onions, diced
- 5 tomatoes, sliced
- 1 tablespoon of ginger, crushed and sliced
- 4 tablespoons bagoong isda or bagoong alamang
- 3 tablespoons of oil
- 1 1/2 cup water
- Salt and pepper to taste
Pakbet Cooking Instructions:
- In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
- On the same pan, saute garlic, onion, ginger and tomatoes.
- In a casserole, boil water and add bagoong.
- Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
- Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
- Salt and pepper to taste.
- Serve hot with plain rice.
Excited to cook? Well, it is high time for you my dear students to cook a Filipino delicacy. You may choose among your own delicacies in your province. Make sure it's mouth-watering and of course... do not forget the nutritional content! Goodluck guys!
Nutrition can be defined as food or nourishment needed to keep an organism growing, healthy and viable. It also refers to the process of providing or receiving food or other life-supporting substances. The study of nutrition covers the types of food needed to keep an organism thriving and the means by which the organism derives nourishment by the digestive process. Every living thing needs proper nutrition to survive. For human needs, nutrition can be as basic as gruel or as complex as a five-star meal.
Monday, January 10, 2011
This course deals with the study of food in relation to health. It covers nutrients and other substance and their action, and interaction and balance in relation to health and disease and process by which organism ingests, digests, absorbs, transports, utilizes and excretes food substances . It will also focus in the therapeutic and food service aspects of delivery of nutritional services in hospitals and other healthcare institutions.
COURSE OBJECTIVES: At the end of the course, given relevant situation/condition, the student will be able to:
1. Apply appropriate principles and techniques to assist clients in maintaining nutritional health.
2. Utilize knowledge of diet therapy in assisting clients needing dietary modifications.
A. Introduction to Nutrition
1. Definition of Terms
2. Nutrition Concepts
3. Classification of Nutrients
B. Six Essential Nutrients
Identify the food sources and be able to describe the functions, deficiencies and toxicity of:
C. Nutrition Throughout Lifespan
Identify Nutritional Problems and Interventions. Include the Recommended Diet.
4. Pre-Schoolers and Schoolers
D. Diet Therapy
1. General Diets
2. Diets modified in consistency
3. Diets modified in composition
4. Tube feeding
E. Dietary Management of Some Common Medical Conditions including Computations and Preparations and their Rationale.