HRM Competencies - the Importance of Consuming Vegetable Salads - Report Example

Session Plan Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Name Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Course Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Lecturer Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 24th July, 2012. Abstract The package discusses the importance of consuming vegetable salads. It also explains the manner in which it will be prepared and the different valuable nutrients that the body will get by consuming it. This thereby presents different areas of vagetable salads and looks to be for one hour where four activities apart from the introduction, assessment and conclusion will be discussed. This package covers the follwing Information pertaining to the layout, location, equipment, ingredients which is required for the training session Introduction followed by the conclusion Training program Stating atleast one activity and also highlighting the reason for which it was selected Ensuring that all the materials and ingredients are gathered Finally preparing the vegetable salad Table of Content Vegetable Salad Prepartation of Vegetable Salad Information for the Trainee Supporting Information Location Having a large area so that the audience are able to clearly see and hear Ensure adequate seating space so that all the people are able to find a proper seat Ensure proper ventillation in the rooms so that the audience feel comfortable and understand the training session better Ensure proper power supply for overhead projectors, laptop, mike and different cutlery used in cutting vegetables Ensure regular power supply and emergency gates for the people to exit in case of emergencies Layout Having all the vegetable that can be used in salad by having a layout where people are able to see Ensure proper placing of the tables so that the tutor is able to move easily Equipments Laptop Projector Electronic Cutter Knife Vegetables Plates Salt Lemon Materials Distribution of handouts containing details pertaining to Introduction Process Objectives Note Book Pen Special Actions Ensure that all the participants have the adequate knowledge and training which will thereby help to present the outline and the objectives that the structure looks to achieve from this strategy Course Design It has its applicability for children and adults of all age due to increasing obesity Ensure participation from all due to the importance of having participation of all Clear explanation of the concepts and theories so that the audience clearly understands it Proper demonstration of the practical skills of the trainers so that better learnt strategies can be in place Develop a conducive environment so that audience are able to understand the manner in which the learning process will be benefitted Introduction The increasing concern due to increasing health concern due to oily and fatty foods has increased the demand for food which has less fat and provides useful vitamins and minerals that the human body requires. This has increased the demand for organic food and especially vegetables so that the human body is able to accustom to it. The importance of proper fooding habits and more so vegetable salads is increasing for children and adults because of different eating habits where the people look towards junk food and stay away from protein and nutritious food. This report thereby looks to present the manner of good fooding habits and looks towards concentrating on vegetable salads and the value that the people consuming those will have. Assessment The importance of considering the consumption of vegetable salads magnifies due to increased consumption of junk food which has a high oil and fat content. This is further complicated when the consumption habits of people is looked across as seen below (Cook, Zimmerman and Moore, 2005). It has been advised for school children to consume at least 2 fruits every day but has been identified that only 14% of the children consume the stated diet which increases the importance of having vegetable salads (Disease Control, 2009). It has been advised that school children have at least 3 vegetables every day but only 17% of the children consume the stated diet which increases the importance of having vegetable salads so that children get the required vegetable diet in some other way (Johnson & Yawson, 2012) This makes it important to determine the manner in which the vegetable salad will be prepared. Some of the ingredients which will be required are lentils, carrots, tomatoes, cucumber, shallot, squash, olive oil, snow peas, broccoli, cantaloupe, beans, kiwi, and celery and some type of juices along with it (Halablab, Sheet & Holail, 2011). The trainee needs to ensure that they use the their practical skills and ensure garner the required skills so that they are able to use their practical skiils and develop a vegetable salads that is fit for consumption by many (Ohiokpehai, 2008). Procedure to prepare Vegetable Salad Following the following steps will help in the preparation of vegetable salad Boil some lentils by cleaning them on the first instance Wash the vegetables that are used for consumption in the vegetable salads Chop the salads into smalle pieces Mix lentils and the chopped vegetables in a bowl Add some lemon Add salt as per requirements Stir and allowed it to stand for some time so that the vegetables absorbs some salt and lemon Serve on the plate as the dish is ready for consumption Conclusion Humans need to convert their present fooding habits into healthy eating habits by bringing changes in the food they consume. The humans have to increase the dependence on fresh food and look towards decreasing the consumption of junk food. Further, it is also important that the eating habits look into increased consumption of vegetable salads so that more and more people are into good eating habits which finally transforms into better health. Session Plan Program title Preparing vegetable salad Session title Vegetable Salad Total time 60 minutes Objectives To identify the need for consuming vegetable salads so that the way it is prepared can be determined Naming the ingredients that will be used in vegetable salads Visual aids Laptop Data projector Handouts Special Actions before session Ensure involvement of all participants Ensure availability of all items to be used in the preparation of vegetable salad Ensure proper room so that the audience are able to see the complete process Time Modus Operandi Main points Details 0 minutes Power point presentation Welcome and orientation 60 minute session Preparing vegetable salad Interest and motivate Presenting the information for consuming vegetable salads Benefits that human will have through it Power point-objectives Preview Reason for training Time to be taken Assessment Body 3 minutes Generate discussion Icebreaker Asking the audience the reason for being present in the session 5 minutes Questioning Identifying the knowledge of the trainees Asking the participants to present their knowledge with regard to the preparation of vegetable salad 8 minutes Power point Topic 1 Introduce the trainees about the way vegetable salad is prepared Introduce the trainee to the process of making vegetable salad Questioning Ensure that the trainee understands Ask questions to ensure that the trainess understand the process 15 minutes Activity 1 : Check understanding Ask the trainee to identify the name of all ingredients that will be used for making vegetable salad Look into the safety aspect while preparing vegetable salads like washing of hands Ensure movement of trainer so that all doubts are resolved Make the other members uderstand the materials that will be required 30 minutes Check understanding Asking questions to check that the trainees are understanding 35 minutes Handout which contains the step Activity 2: Asking the trainees to identify the ingredients mentioned in the hand out Allowing the trainees to ask any question related to the handout from the trainer 40 minutes Activity 3: Presentign the steps that is undertaken to make vegetable salads Asking the students to follow the steps that are required in the process of making vegetable salad 45 minutes Activity 4: benefits Asking the students the benefits of consuming vegetable salad Ensure proper understanding of the steps Asking the trainees to identify the benefits one after the other 55 minutes PPT –objectives Conclusion End the session State the objectives again State what the trainees have achieved Repeat the entire process again Ensure clear understanding and solving the doubts Thank all the people present there 60 minutes Assessment Arrangement time References Abdalla, M., Suliman, S. & Bakhiet, A. 2009. Food safety knowledge and practices of street-food vendors in Atbara City (Naher Elneel State Sudan). Afr. J. Biotechnol Disease Control. 2009. Prevalence of Overweight Among Children and Adolescents. Centers for Disease Control and Prevention, US Dept. of Health and Human Services, United States Dauthy, M. 2005. Fruit and vegetable processing. FAO Agricultural Services Bulletin No.119. Food and Agriculture Organization of the United Nations Rome. Cook, L., Zimmerman, J. and Moore, K. 2005. Eat Your Colors Every Day Salad Bar/Salad Options Pilot Project, Final Evaluation Report, submitted to NCI Johnson, P. & Yawson, R. 2012. Enhancing the food security of the peri-urban and urban poor through improvements to the quality, safety and economics of street-vended foods. Retrieved on July 24, 2012 from www.nri.org/projects/streetfoods/streetfdwkshopproceedings.doc. p. 35 Halablab, M., Sheet, I. & Holail, H. 2011. Microbial quality of raw vegetables grown in Bekaa valley, Lebanon. Am. J. Food Technol. Acad. J. Inc., 6 (2): 129-139 Miller, J 2009, Practical Teaching Skills for Driving Instructors: Develop and Improve Your Teaching, Training and Coaching Skills Kogan page, Europe. Ohiokpehai, O. 2008. Nutritional aspects of street-foods in Botswana. Retrieved on July 24, 2012 from http://www.pjbs.org/pjnonline/fin89.pdf. Pavan, S., Verdiu, S., Pereira, D., Schatkoski, A., Rott, M. & Cao, G. 2007. Microbiological quality of minimally processed vegetables sold in Porto Alegre Brazil, Retrieved on July 24, 2012 from http://www.scielo.br/pdf/bjm/v38n4/a03v38n4.pdf Reiser, R & Dempsey, J 2011, Trends and issues in instructional design and technology, Allyn & Bacon, Boston. Read More

 

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