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新西兰代写assignment:STEPP on catering industry

时间:2019-07-02 11:38来源:未知 作者:anne 点击:
饮食与健康之间的关系是互补的。合理的饮食和充足的营养可以改善一代人的健康状况,从而防止各种疾病的发生,延长寿命,提高国民素质。饮食不合理,营养过剩或不足,都会给健康带来不同程度的伤害。
complementary. Reasonable diet and adequate nutrition can improve the health status of a generation, which prevent the happening of the various diseases development, prolong life, and also improve the national quality. Unreasonable diet, excessive or inadequate nutrition, will bring different degree of harm to health.
Sociocultural社会文化
1. Food safety problems become a major problem in the consumer, has been widely talked about topic, is also a pain in the neck of government departments and relevant enterprises and institutions. (Xueet.,al, 2016).食品安全问题成为消费者的一个主要问题,一直被广泛讨论的话题,也是政府部门和相关企事业单位的痛苦。 (Xueet。,al,2016)。
2. The world health organization says. While countries have progress in food variety, convenience and safety, but caused by microbial contamination cases both in developed countries or in developing countries are on the rise. It is estimated that in the developing world, about 2.1 million people die each year from diseases caused by diarrhea associated with food and water(Wang et.,al,2014).世界卫生组织说。虽然各国在食品种类,便利性和安全性方面取得了进展,但由微生物污染引起的发达国家或发展中国家的情况都在增加。据估计,在发展中国家,每年约有210万人死于与食物和水有关的腹泻引起的疾病(Wang等,2014)。
3. The present market of our society moral construction is still not perfect, still more food safety problems, such as cooking oil, melamine and Sudan red hazard phenomenon(Xueet.,al, 2016).目前我们社会道德建设的市场还不完善,还有更多的食品安全问题,如食用油,三聚氰胺和苏丹红危害现象(Xueet。,al,2016)。
 
Technological技术性
1. In the meat and vegetable collocation appropriately non-vegetarian food protein, calcium, phosphorus and fat-soluble vitamins are superior to a vegetarian diet; (Dingyue&Suqiong, 2016),在肉类和蔬菜搭配中适当的非素食食物蛋白质,钙,磷和脂溶性维生素优于素食; (Dingyue&Suqiong,2016)
2. Diet excessively because over nutrition lead to obesity, diabetes, cholelith disease, hyperlipidemia, hypertension and other diseases, and even induce tumor, such as breast cancer, colon cancer, etc. Not only serious influence health, but also shorten the life. Long-term dietary nutritional deficiencies can lead to malnutrition, anemia, many kinds of elements, vitamin deficiency, affect children's intelligence growth, human body disease-resistant ability and the decline in labor, and work hard, ability to learn. Diet and health are closely connected, only to maintain a healthy diet, to further ensure the health of the body(Basu, 2015).饮食过量因为过度营养导致肥胖,糖尿病,胆石症,高脂血症,高血压等疾病,甚至诱发肿瘤,如乳腺癌,结肠癌等,不仅严重影响健康,还会缩短生命。长期饮食营养不足可导致营养不良,贫血,多种元素,维生素缺乏,影响儿童的智力发育,人体抗病能力和劳动力下降,努力工作,学习能力强。饮食与健康息息相关,只为保持健康饮食,进一步保证身体健康(Basu,2015)。
3. Unsaturated fatty acids, vitamins and cellulose in vegetarian and better than non-vegetarian food. So, non-vegetarian meals and vegetarian appropriate collocation, complement each other, only is helpful to health(Dingyue&Suqiong, 2016).素食中的不饱和脂肪酸,维生素和纤维素,比非素食更好。所以,非素食和素食适当搭配,相得益彰,只对健康有益(Dingyue&Suqiong,2016)。
 
Economics
1. The world economic integration brings people change the way of economic life. The continued convergence with the world economy, people life style is changing(Geaney et.,al,2011). 
2. The rapid development of China's economy is more to the Chinese, especially the younger generation grew up after the reform and open policy has brought the rich material life experience, at the same time, the western concept of life has also been gradually influence them(Seo&Niu, 2014).
3. Free competition makes the food quality and health promotion, competition between various operators, evolution, they may in order to attract more customers and strive to improve the food quality and service level(Mackison et.,al.2016).
 
Political/legal
1. Have on the public food safety consciousness, according to a survey respondents about food safety consciousness and cognitive degree is higher, but for the food safety law, 75% of respondents did not understand, for the rights of related legal knowledge needs to be improved, nearly 90% of respondents in the food safety problems, often choose to submit to humiliation, rather than using the law to protect our legal rights (Basu,2015).. 
2. The school and campus surrounding the investigation of food safety, we found that the campus snack bar USES mostly is the perimeter of the cooking oil, monosodium glutamate, soy sauce and spices also unknown, storage of food is unreasonable, the store's health is not very good, most workers have no health certificate(Basu,2015).
3. School canteen hygiene management terms should be in the dining place should be public, accept the supervision of the diner(Kowalczuket.,al, 2016).
 
Physical Natural
1. Nutritional balance must develop good eating habits. Not hungry, is also not overeating not addicted to a certain type of food, while a certain type of food(Goodyear-Smith, Corter, & Suh, 2016). 
2. Pay attention to the health diet, according to its own physical condition and taboo of certain foods, such ability prevent the happening of the disease, achieve the goal of longevity and health food(Wanget.,al, 2015).
3. With the supplier to sign responsibility of food security; Food storage safety quality acceptance, before the bulk food inspection three certificates (health certificate, authentication, and certification), complete the purchase contract, invoice, ensuring traceability purchase 100% of food and raw materials (Azelmadet.,al, 2016).
 
Reference
Azelmad, K, Hamadi, F, Mimouni, R, Latrache, H, Amzil, K, El Boulani, A, Aitalla, A, &Elmousadik, A 2016, 'Identification and physicochemical characterization of bacterial surface isolated from catering services in health establishment',Russian Open Medical Journal, 5, 4, pp. 1-8, Academic Search Premier, EBSCOhost, viewed 6 April 2017.
Basu, S 2015, 'The transitional dynamics of caloric ecosystems: changes in the food supply around the world', Critical Public Health, 25, 3, pp. 248-264, Consumer Health Complete - EBSCOhost, EBSCOhost, viewed 5 April 2017.
Dingyue, Z, &Suqiong, F 2016, 'RESEARCH ON CURRENT SITUATION OF NUTRITION FOOD SUPPLEMENT IN CHINA', Carpathian Journal Of Food Science & Technology, 8, 4, pp. 152-159, Academic Search Premier, EBSCOhost, viewed 5 April 2017.
Geaney, F, Harrington, J, Fitzgerald, A, & Perry, I 2011, 'The impact of a workplace catering initiative on dietary intakes of salt and other nutrients: a pilot study', Public Health Nutrition, 14, 8, pp. 1345-1349, Academic Search Premier, EBSCOhost, viewed 6 April 2017.
Goodyear-Smith, F, Corter, A, & Suh, H 2016, 'Electronic screening for lifestyle issues and mental health in youth: a community-based participatory research approach', BMC Medical Informatics & Decision Making, 16, pp. 1-8, Academic Search Premier, EBSCOhost, viewed 6 April 2017.
Kowalczuk, I, Gutkowska, K, Sajdakowska, M, &Żakowska-Biemans, S 2016, 'PRODUCT INNOVATIVENESS AND ITS IMPACT ON HEALTH RELATED IMPORTANCE OF FOOD IN THE CATERING BUSINESS', ActaScientiarumPolonorum. Oeconomia, 15, 2, pp. 75-85, Business Source Premier, EBSCOhost, viewed 6 April 2017.
Mackison, D, Mooney, J, Macleod, M, & Anderson, A 2016, 'Lessons learnt from a feasibility study on price incentivised healthy eating promotions in workplace catering establishments', Journal Of Human Nutrition & Dietetics, 29, 1, pp. 86-94, Consumer Health Complete - EBSCOhost, EBSCOhost, viewed 6 April 2017.
Seo, D, &Niu, J 2014, 'Trends in Underweight and Overweight/Obesity Prevalence in Chinese Youth, 2004-2009',International Journal Of Behavioral Medicine, 21, 4, pp. 682-690, Consumer Health Complete - EBSCOhost, EBSCOhost, viewed 5 April 2017.


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