The Regulation provides RIs for use on a label for Energy kJ, kcal, fat, saturates, (total) sugars, and salt and these are the same as the current ‘adult’ GDA values, with the exception of protein which has changed from 45g to 50g and carbohydrate which has changed from 230g to 260g.
To make a risotto, the rice needs to be stirred during cooking
1 small red onion, peeled and cut into small pieces, 70g
1 clove garlic, peeled and crushed
2 tbs vegetable oil
120g risotto or other rice
1/2 cob of sweetcorn, with seeds removed (50g seeds)
1 red and 1 yellow pepper (about 100g) deseeded and cut into chunks
2 tbs vegetable oil
1 tsp vegan bouillon powder or 1 vegan stock cube
400ml boiling water
2 spring onions, washed and finely chopped
Preheat the oven 200C.
Fry the onion and the garlic in a large frying pan over a gentle heat to soften the onion. Stir often and after 5 minutes add the rice.
Put the chunks of pepper in a roasting tin and toss in the oil. Put in the oven and roast for 20 minutes so that the peppers soften and the sugars caramelise, giving some brown edges and added flavour.
Add the sweetcorn seeds to the rice mixture.
Mix the boiling water in a jug with the bouillon powder or stock cube. Stir slowly into the rice mixture, letting the rice absorb the liquid.
Stir and cook the rice for 10-15 minutes until the rice softens. Add the sweetcorn 2 minutes before the end of cooking.
Remove the peppers from the oven and spoon out of the oil, leaving excess oil in the roasting pan.
Gently toss the red and yellow peppers into the rice then taste and add more seasoning if needed.
Sprinkle over the finely chopped spring onions.
Take photos of the dish.
Put the recipe ingredients into the Nutrition Program to look at the nutrition.
This is the food label – the arrow points to the Vegan label.
Write up the method so it is saved on your Recipe Sheet.
These are the Hover overs used on the Nutrition Program to help you find the function of nutrients. The Program shows you what nutrients are in your recipes.
You need these details for
WJEC Vocational Award Level 1/2 Hospitality and Catering Unit 2 AC1.1 Describe functions of nutrients in the human body
Energy – Measured in KJ and Kcal. Needed to keep us alive and active.
Protein – Needed for growth and repair, a source of energy.
Carbohydrates – A source of energy.
Total sugars are all types of sugar in food. A source of energy.
Fat – Good source of energy and supplies essential fatty acids that the body can’t make.
Saturated fat – Too much saturated fat can increase the cholesterol in the blood.
Trans fatty acids – These raise the type of cholesterol in the blood that increases the risk of heart disease.
Starch – Polysaccharide made up of glucose units. Used for energy.
Salt – Essential for cells and control of body fluids. Limit intake to 6g a day.
Sodium – Salt is made from sodium chloride.
Total sugars – All types of sugar in the food.
Fibre – Needed to keep the gut healthy and prevent constipation. Non Starch polysaccharide – needed for healthy digestive system.
NSP Fibre Non Starch polysaccharide – needed for healthy digestive system.
AOAC Fibre – Fibre measurement AOAC includes lignin and resistant starch – higher figure than NSP.
Fat soluble vitamins A and D, E
Vitamin A – Needed for growth, development and eyesight. Retinol and Carotene
Vitamin D – Regulates the amount of calcium and phosphate in the body.
Vitamin E – Helps protect cell membranes by acting as an antioxidant.
Water soluble vitamins -B1 (thiamine), B2 (riboflavin),B3 (niacin),B6 (pyridoxine)
Vitamin C – Needed for healthy skin and tissue, and to aid the absorption of iron. Ascorbic acid
Thiamin – Needed for the release of energy from carbohydrates.(B1)
Riboflavin – Helps release energy from carbohydrates.
Niacin – Needed for the release of energy from carbohydrates.
Vitamin B6 Pyridoxine – essential for good health and red blood metabolism.
Folate – Prevents neural tube defects in developing embryos. (B9)
Vitamin B12 – for blood cells and nerve function. (cobalamin),
Vitamin K – Helps protect cell membranes by acting as an antioxidant.
Minerals – calcium, iron, sodium, phosphorus, iodine,
Calcium – Helps build strong bones and teeth.
Iron – Helps make red blood cells, which carry oxygen around the body.
Phosphorus – Helps build strong bones and teeth.
Iodine – Helps make the thyroid hormones and keep metabolic rate healthy
Water – All body functions need water.