Maligaya, Janina Myka - Nutrilab-Reflection

Janina Myka P. Maligaya Sept.
24, 2020
BSN-2B
NUTRITION AND DIET THERAPY LABORATORY
REFLECTION
MODULE 1
On our first module which is about Organization of the class, laboratory, preparation, and
procedures, equipment, utensils and other materials, we were assigned to group ourselves, and
given a task for each group to search for the kitchen tools and equipments. In our group we had a
meeting through messenger and assigned each one of us tools and equipments to search their
definitions, its nature and uses. We were also given a task to create an insight regarding the
phrase “You are what you eat”.
First, I learned what Nutrition is, and that it is a vital component or overall wellness and
health that can prevent disease conditions and improve energy levels. When we are assigned to
make an insight about the phrase “You are what you eat” the insight that I gained is that food is
the basis of nutrition, anything you eat it will reflect to your body. Like when you like to eat
unhealthy foods you will be more prone to diseases, but in contrast if you eat healthy foods, you
will more likely to not only look better, but feel a whole lot better, too. Another knowledge that I
gained is that there are many kitchen utensils and equipments that is used in different cooking
methods. And realized that there are some equipments that I still don’t know and what their
purpose and uses were. Though it is quite many I was able to understand and familiarize the
equipments and how and where it is used. Also, the table arrangement, procedures in setting up a
tray which is important for us nursing students to be familiarize with to be able to properly serve
food to the client or patient.
In all the information that I learned in this module, I will be able to use it not only to
others but also to myself. Like in what kind of foods that I should intake so that I will have a
healthy lifestyle and also I can apply it to clients so that they have knowledge of what to eat to be
healthy and to prevent having diseases like in identifying good source of foods that will
definitely help them to have a better and improved health. Also, in what tools and equipments I
will use to properly serve food to be able to provide and manage the nutritional needs of the
client or patient.
MODULE 2
On our second module which is about The ABC’s of Food Preparation, then after
discussing it we were assigned per group to make a lunch menu meal for our family. We are
instructed that we have to buy all the ingredients with a budget of 400 pesos. In our group we
had a meeting through zoom which is also recorded, at the meeting we talked about what food
we will cook, who will cook the food, who will buy the ingredients, etc. The next day we did the
activity and filmed the preparation of the meal then edited it.
Actually, in this topic there’s a lot of information that I gained. I thought that when I
prepare food, it can be done in any way but there are other techniques to prepare foods. Some are
new to me, but I was able to understand it. Like I learned the different types of cooking such as
dry cooking, cooking by boiling, and chemical techniques. Also, the process of providing and
transforming food, first is production, distribution, preparation, consumption and disposal. The
another, one that I learned is the basic techniques in food preparation, first is separation
detoxification, making edible and digestible, distribution, storage, preservation, and composition.
All of this can provide an opportunity for me to create well-balanced meals. Guidelines on how
you should prepare foods which begins at planning, canvassing, buying the ingredients or foods
up to setting up the table. Also tips when you’re going to purchase and things to remember in
purchasing a certain food like it should be healthy and fresh because good nutrition is an
important part of leading a healthy lifestyle.
Healthy eating is more than just choosing good foods. How they're prepared is also
important. Getting food ready to cook is also important because the outcome or result of many
dishes depends on how to do the proper food preparation well and with ABC’s food preparation
It can help me achieve those things. Also, with this I will be more organized and prepared, so I
will be able to do it right, fast and with less effort. Well cooked that ensure that the food taste
better because of the different types of cooking in the module. Good food is an important part of
leading a great meal and at the same time provides nutrition to the body so with the tips in food
purchasing I will be able to determine and purchase foods that are fresh, good quality and choose
foods that are enriched with nutritional components that can help the body, rather than canned
goods or processed foods that can benefit to the people who will eat my food. In all of the
information that I learned I will be able to use of all it today and in the future.
MODULE 3
On our third module is about computations such as getting the Body Mass Index (BMI),
Basal Metabolic Rate (BMR) and Desirable Body Weight (DBW). Our professor discussed and
explained their definitions and how to get it. Then we answered an activity related to the topic,
which is getting our own BMI, BMR, DBW.
Back then when I was in high school I already learned how to compute or get the Body
Mass Index, so it is quite easy for me to get but the other two is new for me so it kind of took me
a while to get it but I was able to understand it after our prof explained it. I learned what formula
should use in each one of them and also the difference for female and male when computing. The
BMI is s a measure of body fat based on height and weight that applies to men and women. The
BMR is often used interchangeably with resting metabolic rate (RMR). While BMR is a
minimum number of calories required for basic functions at rest, RMR also called resting energy
expenditure (REE) is the number of calories that your body burns while it's at rest. It is that if
you have low BMR will make it harder for a person to lose body fat and overall weight, so it is
important to monitor your BMR because it what I’ve learned it is an effective tool in monitoring
and managing your weight and body. DMR from the name itself it determines your desirable
body weight that is appropriate for your weight and height. Reaching and maintaining a healthy
weight is important for overall health and can help you prevent and control many diseases and
conditions.
I must say that this topic will be very useful to me and to the people around me in the
reason that I can get the BMI, BMR, DBW by myself. I admit that I like solving, I like
mathematics, so I really enjoyed the lesson and doing the activity. I will be able to apply this to
monitor or to manage if I am still in the range of a normal woman should be. I can also help my
family and friends to determine their BMI, BMR, DBW.

Maligaya, Janina Myka - Nutrilab-Reflection

Uploaded by

Copyright:

Available Formats

Maligaya, Janina Myka - Nutrilab-Reflection

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Maligaya, Janina Myka - Nutrilab-Reflection

Uploaded by

Copyright:

Available Formats

Janina Myka P. Maligaya Sept.

NUTRITION AND DIET THERAPY LABORATORY

You might also like