Creating better knowledge and skills in the Maltese Hospitality Industry on how to cater for Diabetics
D'Anastasi, Steve (2020)
2020
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2020101221259
https://urn.fi/URN:NBN:fi:amk-2020101221259
Tiivistelmä
According to the IDF Atlas, Malta has a 13.2% prevalence of persons suffering from diabetes amounting to 42,300 persons (2017) aged between 20 to 79 years old. This is quiet alarming since the global prevalence is 8.8%, putting Malta with a 4.4% higher than average percentage globally. This together with the lack of knowledge amongst chefs working in the industry triggered the author to do this research and create this module for chefs.
The main aim of this thesis is to improve the level of knowledge and skills amongst people working in the industry to cater for diabetics in the right way. This will be done by creating a short practical course to cook and serve suitable dishes for diabetics.
The Below three sub objectives where developed to support this study, these will help by giving a more in depth study of the Maltese Market and help in coming up with a more customized approach.
• Determine whether there is enough knowledge amongst chefs working in the local industry of how to cater for diabetics.
• What are the requirements needed to create a practical short pastry course for chefs working in the industry and diabetes patients in Malta?
• Creating a scheme of work of all the practical lessons together with recipes to be used for the course. Analyzing the recipes making sure they are suitable and healthy for diabetics.
The author did research about the condition itself focusing on how the diet effects the condition and how it can be controlled with the food consumed. Recipe modification is also a very important part using different forms of sugars, fats and starch.
Feedback, A quantitative research amongst seventy chefs was done, with most of them saying that this course will be highly beneficial for the industry as there is lack of knowledge amongst all chefs.
Following the findings in the questionnaire, the author did a scheme of work with recipes suitable for diabetics. Recipes where analyzed and nutritional content tables where created and put on the same standard recipe sheet
Through this thesis one will be able to follow step-by-step instructions on what should be done when creating any vocational course, All one needs to do is change the context however the same principles apply.
The main aim of this thesis is to improve the level of knowledge and skills amongst people working in the industry to cater for diabetics in the right way. This will be done by creating a short practical course to cook and serve suitable dishes for diabetics.
The Below three sub objectives where developed to support this study, these will help by giving a more in depth study of the Maltese Market and help in coming up with a more customized approach.
• Determine whether there is enough knowledge amongst chefs working in the local industry of how to cater for diabetics.
• What are the requirements needed to create a practical short pastry course for chefs working in the industry and diabetes patients in Malta?
• Creating a scheme of work of all the practical lessons together with recipes to be used for the course. Analyzing the recipes making sure they are suitable and healthy for diabetics.
The author did research about the condition itself focusing on how the diet effects the condition and how it can be controlled with the food consumed. Recipe modification is also a very important part using different forms of sugars, fats and starch.
Feedback, A quantitative research amongst seventy chefs was done, with most of them saying that this course will be highly beneficial for the industry as there is lack of knowledge amongst all chefs.
Following the findings in the questionnaire, the author did a scheme of work with recipes suitable for diabetics. Recipes where analyzed and nutritional content tables where created and put on the same standard recipe sheet
Through this thesis one will be able to follow step-by-step instructions on what should be done when creating any vocational course, All one needs to do is change the context however the same principles apply.